BSc (Hons) Nutrition and Dietetics

VISION

The Nutrition and Dietetics program aspires to be a pioneering force in education, research, and innovation, cultivating graduates who are exceptionally prepared to spearhead advancements in the field of nutrition and dietetics with excellence and ethical conduct

MISSION

MISSION-1: Educating students from diverse backgrounds in the essential skills, knowledge, and practices of Nutrition and Dietetics to equip them for prominent roles in the nutrition and health industries, and to facilitate their ongoing progression in related disciplines

MISSION-2: Establishing collaborations with leading institutions to foster research initiatives and entrepreneurial development among students, enabling them to contribute meaningfully to the evolution of nutrition science and dietary practices

MISSION-3: Facilitating employment and networking opportunities for students by forging connections with industry leaders, alumni, and international networks, thereby empowering them to advance in their careers and stay abreast of industry trends

MISSION-4: Providing research and professional services to streamline and optimize processes that contribute to the enhancement of individual and community well-being through evidence-based nutritional interventions

MISSION-5: Serving as a nexus that links research, academia, industry, and society, with a commitment to sustainable development, ensuring the integration of cutting-edge knowledge and practices to address the evolving challenges in nutrition and dietetics

PROGRAM EDUCATIONAL OBJECTIVE 

• PEO-1: To develop the ability to apply the knowledge of Nutrition, food biochemistry, food science and technology, microbiology, Community and Public health, cost effective sensory evaluation to the development, processing, and preservation of safe, nutritious, and high-quality food products
• PEO-2: To develop the capability to apply latest nutrition diet treands, meal planning technological tools and novel techniques in food processing with respect to social and global framework
• PEO-3: To develop the ability in students to gain knowledge related to food, nutrition industries, field and skills which are necessary in life for the holistic development for meeting their professional needs in varying environment and changing contexts
• PEO-4: To develop the capability to utilize advanced instruments and technologies to process and analyze malnutrition and to solve therapeutic lifestyle problems.
• PEO-5: To nurture competent professionals instilled with leadership traits and ethical duties

PROGRAM OUTCOME OR PROGRAM SPECIFIC OUTCOME

• PO-1: Disciplinary knowledge: Students can demonstrate comprehensive knowledge and understanding of one or more disciplines such as advance nutrition, biochemistry, mathematics, community nutrition, microbiology, diet therapy, food safety and regulations, sports physiology and nutrition etc with support of different elective subjects, food service management. Understand how knowledge is created, advanced, renewed and apply in national and global context
• PO-2: Communication: Development of students’ communication skills is planned through a writing seminar (English) which is compulsory for each student. Besides that, the students do various assignments such as sprint that enable them to develop skills in public speaking writing and effective’s interpersonal skills. Presentations in each paper enhances their confidence, ability to express themselves, presentation skills
• PO-3: Design/Development of Solutions: Graduates should be able to design solutions for nutrition related problems, taking into account the constraints and societal needs. This involves applying principles of meal planning, community/public health, and related fields
• PO-4: Research-related skills: Students develop a scientific temper and a sense of enquiry through various nutrition and dietetics field papers. They have capabilities in asking relevant questions relating to current issues and themes and state hypothesis and rationale for inquiry. Students can use appropriate research methodology especially for understanding public health, community nutrition and meal therapeutic planning in different formats. Create, select, and apply appropriate testing techniques, resources, and modernization of nutritious field and anthropometric tools and statistic techniques for carrying forward research
• PO-5: Modern Tool Usage: Proficiency in using modern tools, equipment, and techniques relevant to nutrition, including laboratory instruments and computational tools
• PO-6: Leadership enthusiasm/qualities: Students have leadership qualities in organizing teams and their mobilization for effective problem solving in different Food Nutrition Meal planning. Students apply creative leadership for realization of various goals. As a leader, they are trained to have greater client sensitivity and connect. They can organize food charts and design meal plans, innovative nutritious new product development for health related or community target groups
• PO-7: Self-directed learning: Students can work independently and are able to apply the concepts of Food science and Nutrition in an original; creative manner to solve and manage real life issues for the clients and hospitals. Students develop customized the diet charts as per the requirements of clients e.g. Celiac disease, heart diseases, diabetes etc. Students are confident of working in diverse socio-cultural contexts. They can effectively engage with multicultural groups and teams and plan proper meal with different income groups
• PO-8: Ethics: Adherence to ethical principles and professional codes of conduct in nutritional research, development, and application
• PO-9: Individual and Teamwork: Capability to function effectively as an individual and as a member or leader in diverse teams in multi-disciplinary settings
• PO-10: Communication: Effective communication skills, both written and oral, including the ability to present technical information to diverse audiences
• PO-11: Project Management and Finance: Understanding of nutrition economic, principles and their application to public nutrition projects, including project planning, budgeting, and resource management
• PO-12: Life-Long Learning: Recognition of the need for and an ability to engage in life-long learning, keeping abreast of contemporary issues and advancements in nutrition and dietetics field
• PSO-1: Apply nutritional knowledge in solving modern day problems in health, lifestyle and diseases
• PSO-2: Develop entrepreneurship and start up skills in the field of Nutrition
• PSO-3: Understanding and hands on experience of various Community health nutrition tools and techniques which are required in the modern world
• PSO-4: Catering to the requirements and demands of different nutrition and food science industry