VISION 

The Nutrition and dietetics program aims to be a trailblazer in education, research, and innovation, producing graduates who are well-equipped to lead the future of the public health nutrition with excellence and integrity

MISSION

Educating students from a diverse background in public health nutrition, dietetics, and food science to enhance their core competency for top hospitals and clinics; and continue their progression in nutrition and dietetics or related disciplines

To establish connections with top leading institutes for research and entrepreneurship development among students

Facilitate employment and networking possibilities for students by connecting them with industry leaders, alumni, and international networks to help them progress in their career

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

To act as a bridge for linking research, academics, industry, and society

PROGRAM EDUCATIONAL OBJECTIVE 

• PEO-1: To develop the ability to promote the translation of nutrition research to health and quality of life by developing nutrition interventions and education programs tailored for high risk populations that experience health disparities 
• PEO-2: To develop the capability to become recognized nutrition experts working in government institutions, consulting firms and international organizations around the country and the world addressing challenging issues
• 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 knowledge of culture, history, and foods of other region to alter meal patterns and food choices with the goal of improved health of individuals, families, and communities
• PEO-5: To nurture competent professionals instilled with leadership traits and ethical duties

PROGRAM OUTCOME OR PROGRAM SPECIFIC OUTCOME

• PO-1: Disciplinary: Students are able to demonstrate comprehensive knowledge and understanding of one or more disciplines such as chemistry, physics, mathematics, biology, microbiology, biochemistry, food safety and regulations etc with support of different allied subjects of life science; Physical Sciences. 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 various presentations and seminars. 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. Students will be able to communicate effectively on nutritional and health burdens with the scientific community and with society at large, such as, being able to comprehend and write effective reports and design documentation, make effective presentations, and give and receive clear instructions
• PO-3: Research-related skills: Students develop a scientific temper and a sense of enquiry through various nutrition and dietetics related papers. They have capabilities in asking relevant questions relating to current issues and themes and state hypothesis and rationale for inquiry. Students are capable of using appropriate research methodology especially to design solutions for health and nutritional problems and development of products that meet the specified needs with appropriate consideration for the public health and safety, and the cultural, societal and environmental considerations. and reporting the results in different formats. They are able to understand the impact of food processing and preservation solutions in societal and environmental contexts, and demonstrate the knowledge and need for sustainable development.
• PO-4: Teamwork: Students are capable of effective working in diverse contexts and teams in class rooms laboratories, student societies, industry and the community. They are able to function effectively as an individual, and as a member or leader in teams, and in multidisciplinary settings. They have basic management skills for independently organizing events, resource mobilization and leading community-based projects, initiatives, cultural shows.
• PO-5: Self-directed learning: Students are capable of working independently and are able to apply the concepts of Nutrition and Dietetics in an original; creative manner to solve and manage real life issues for the customers and hospitals. Students develop customized diet plans as per the requirements of customers and need of time
• PO-6: Multicultural competence: Students are confident of working in diverse socio-cultural contexts. They are able to effectively engage with multicultural groups and teams. They have sensitivities of cross cultural and ethnic diversity that they can apply to different settings. College through a student and faculty exchange program with foreign university helps them to acquire multicultural competency. They are competent to seek higher education in foreign universities.
• PO-7: Moral and ethical awareness: Student has awareness of ethical conduct in academic and personal situations. Students are developed for understanding and avoiding unethical behavior such as misrepresentation, plagiarism and environmental misuse and violence. They are formally taught ethics of research and human interventions
• PO-8: Leadership enthusiasm/qualities: Students have leadership qualities in organizing teams and their mobilization for effective problem solving in different Nutrition & Dietetics aspects. Students apply creative leadership for realization of various goals. As a leader, they are trained to have greater customer sensitivity and connect. They can organize food courts and design business plans
• PO-9: Lifelong erudition: Students acquire ability to gain knowledge and skills that are necessary in life for the holistic development for meeting their professional and personal needs in varying environment and changing contexts. They recognize the need for, and have the preparation and ability to engage in independent and life-long learning in the broadest context of health care management
• PO-10: Modern tool usage: Create, select, and apply appropriate techniques, resources, and modern engineering and IT tools including prediction and modelling, AI to complex engineering activities with an understanding of the limitations
• PSO-1: Conduct thorough nutritional assessments, interpret results, and provide tailored recommendations based on dietary intake, anthropometric measurements, and biochemical assessments
• PSO-2: Design and implement personalized nutrition plans for diverse populations, considering age, gender, cultural background, and health conditions. Monitor progress, set realistic goals, and adjust plans as needed
• PSO-3: Demonstrate strong written and verbal communication skills to effectively convey nutrition information. Provide counselling and education on dietary habits, promoting behaviour change for overall health
• PSO-4: Critically evaluate and apply current scientific research and evidence-based practices in nutrition. Stay updated on developments, incorporate research findings into practice, and contribute to the field through lifelong learning