SEM 1

Introduction to Nutrition and Dietetics

BS 104

The paper enables the students to learn the importance of Balanced diet, Meal planning at different phases of life. It also teaches the tools of Nutritional assessment, screening and the role of different nutritional agencies for the upliftment of health. It also teaches the nutritive value of different food products like cereals ,legumes,nuts,oil seeds,pulses, fruits, vegetables,meat,dairy etc..

SEM 2

Nutritional Biochemistry and Human Physiology

BS 204

Relate the principles of biochemistry and physiology to the science of nutrition.

Relate the chemical and physiological functions of various specialized cells to their roles in metabolism and nutrition.

Interpret nutrition research.

Describe digestion, absorption, metabolism, and functions of essential nutrients.

Utilize a variety of nutrition standards, including the DRI, to make appropriate recommendations for health promotion and disease prevention.

Describe the major pathways of energy metabolism, how they are regulated, how they are modified during differing physiological states, and their consequences.

Calculate and interpret body composition data.

Effectively communicate nutrition principles.

Demonstrate effective use of current information technologies.

Utilize critical thinking and reasoning skills.

Describe the structure of major human organs and explain their role in the maintenance of healthy individuals.

Explain the interplay between different organ systems and how organs and cells interact to maintain biological equilibria in the face of a variable and changing environment.

SEM 3

Normal and Therapeutic Nutrition

BS 305

To gain knowledge on the nature and scope of therapeutic nutrition; and understand the principles of dietary modification and apply in planning. To understand nutrition-related diseases of the: gut, liver, gallbladder, pancreas, and heart.

To know the etiology, incidence, nature, clinical symptoms, diagnosis, and medical and dietary management of disease.

To modify the diet plans to suit the disease condition

SEM 4

Diet in Disease

BS 405

This will give an insight into the diet management in health as well as in disease conditions. It helps in selection of foods, preparation methods and planning diet effectively to tackle the disease ki k and to maintain body needs. Helps in reduction of malnutrition and improving the quality of life.

SEM 5

Basic Dietetics

BS 504

Students will be able to interpret and apply nutrition concepts to evaluate and improve the nutritional health of communities. Students will be able to integrate knowledge and skills in food and nutrition with professional issues affecting the nutrition and/or dietetics fields.

Practically gain knowledge to plan diet for each stage of life according to the guidelines for dietary needs

SEM 6

Public Health Nutrition

BS 604

Understand the concepts of public health nutrition.

Explain the importance of food and nutrition in public health.

Assess nutritional status of community and develop necessary intervention.

Apply key principles, concepts, evidence-based knowledge and skills in public health nutrition to complex public health nutrition problems.

Select and use appropriate modes of communication to obtain and share evidence based public health nutrition knowledge.

Apply best practice and evidence to identify problems and generate and evaluate practical solutions to a range of public health nutrition issues.