Department was started in the year 1994 by Dr Sheela Sidhram under Home Science Department. ours is the only college to offer this course under women’s university.
CND is very special course it prepare ,train , and furnish personnel for the profession of – Nutrition consultants, Nutrition advisers , Nutrition experts , Nutrition research ,Dietitians , free lance Nutritionist to hospitals, and other health science institutions in the community ,in India and Abroad.
The knowledge and study of Human physiology, Nutritional Biochemistry, Family meal management, Food microbiology and Hygiene ,personnel management, Quantity food production, food service equipment and layout are some of many subjects, included. CND course along with Basic Nutrition, Basic and advanced dietetics, Community Nutrition and Clinical Nutrition have both theory and practical’s.
The students also have 15 days Internship at multi-specialty Hospital in that students are trained for case study and medical nutrition therapy for the hospitalized patients.
More than 50 books are maintained in the department library for student use.
“Millet Health Mix“ a millet powder is prepared and sold for staff members and students as consultancy service .
Objectives of the Course
Department strength:
Name of the course |
Year |
Strength |
TOTAL |
B.Sc. I sem |
2017-2018 |
24 |
55 |
B.Sc. III sem |
20 |
||
B.Sc. V sem |
11 |
||
B.Sc. I sem |
2018-2019 |
34 |
72 |
B.Sc. III sem |
18 |
||
B.Sc. V sem |
20 |
||
B.Sc. I sem |
2019-2020 |
20 |
70 |
B.Sc. III sem |
32 |
||
B.Sc. V sem |
18 |
||
B.Sc. I sem |
2020-2021 |
20 |
74 |
B.Sc. III sem |
20 |
||
B.Sc. V sem |
34 |
||
B.Sc. I sem |
2021-2022 |
31 |
71 |
B.Sc. III sem |
20 |
||
B.Sc. V sem |
20 |
||
B.Sc. I sem |
2022-2023 |
34 |
85 |
B.Sc. III sem |
31 |
||
B.Sc. V sem |
20 |
Result :
PASSED OUT YEAR WISE |
2017-18 |
2018-19 |
2019-2020 |
2020- 2021 |
2021-2022 |
No. Of Students Appeared |
9 |
20 |
22 |
31 |
20 |
Distinction |
7 |
19 |
21 |
30 |
19 |
1st Class |
2 |
- |
- |
1 |
1 |
2nd Class |
- |
- |
- |
- |
- |
Pass |
- |
1 |
- |
- |
- |
Fail |
- |
- |
1 |
- |
- |
Result |
100 % |
100% |
96% |
100% |
100% |
Student list : 2016- 2017 To 2021-22
Name |
Designation |
Photo |
Qualification |
Bio data |
Smt Rekha DT |
Lecturer |
Msc Food Science and Nutrition |
||
Miss Pallavi K |
Lecturer |
![]() |
Msc Food Processing and Nutrition |
Course : Science
Programme : Bsc
Subject combination: Non NEP
CND |
Chemistry |
Zoology |
NEP : CND, Zoology
CND, Chemistry
Syllabus Link for Non NEP : BSc-CND-I-to-VI-Syllabus-18-19-Onwards.pdf
Syllabus Link for NEP : BSc I and II semester
Topic |
|
SEMINARS, CONFERENCE, SYMPOSIA, WORKSHOP ETC ATTENDED
1.Smt Rekha DT
Name of the seminar/conference /symposia/workshop etc |
Name of sponsoring agency |
Place and date |
Functional foods in prevention of disease and promotion of health |
UGC |
Mysore, 14&15 February 2008 |
Quality Enhancement and sustenance in Higher Education |
NAAC Benglore and Smt V.G women’s college Gularga |
Gulbarga,7 &8 August 2015 |
Science and Society |
Smt V.G womens College |
Gulbarga, 17th October 2015 |
Jan Dhan Yojana an Effort Towards Financial Inclusion |
Indian Economic Association, Indian Council of Social Research |
Gulbarga, 26 &27 February 2016 |
National seminar on Food security in India- challenges and opportunities |
Internal quality assurance cell (IQAC) department of economics |
3rd and 4th April 2019 |
National seminar - kannada tatwa pada sahitya – avalokana |
Smt VG Degree college for women |
17th and 18th 2020 |
National level Webinar on Herdling Atamanirbhar of Women in kalyan Karnataka through Entrepreneurship
|
Smt VG Degree college for women and Hyderabad Karnataka chamber of commerce and industries |
3rd July 2021 |
National Webinar on Nutraceuticals and immunity boosting foods in combating COVID19 |
Sardharkrushinagar Dantiwada Agriculture university – Gujrat |
17th may 2021 |
5days National Level Virtual faculty development program on Revised NAAC Accreditation Guidelines -2020 |
JAIN Deemed to be University |
1st June 2021 to 5th June 2021 |
State level webinar on Menstrual hygiene -challenges and solutions |
Government First grade college – Ankola , Uttarkanndada |
29th may 2021 |
3 days National level Faculty Development program on Role of Faculty in Moulding students |
HKBK Degree college. Banglore |
24, 25 , 26 may 2021 |
One-week National Webinar Series on Nutrition for all ages during COVID 19 Pandemic |
Department of Food processing and Nutrition Karnataka state Akkamahadevi womens University , Vijaypura |
1st – 7th September 2020 |
International Webinar on Food and Mood – Aspects of Healthy life |
Maharani Kasiswari college and Bangladesh academy of Dietetics and Nutrition |
8th July 2020 |
One Week National Webinar series on COVID 19 and Nutrition |
Department of Food processing and Nutrition Karnataka state Akkamahadevi womens University , Vijaypura |
17/8/2020 to 22/8/2020 |
Two days online workshop on Digital Teaching and learning |
Department of Education And IQAC Smt VG Degree college for women |
25 and 26 June 2020 |
Two day professional development programme on “ ERP SOFTWARE – EduWize” |
Smt V.G womens College |
27TH & 28TH December 2021 |
Two day professional development programme “INFORMATION AND COMMUNICATION TECHNOLOGY (ICT)” |
Smt V.G womens College |
12th & 13th May 2022 |
Two day professional development programme “INFORMATION AND COMMUNICATION TECHNOLOGY (ICT) |
Smt V.G womens College |
12th & 13th May 2022 |
International Webinar on FOOD SYSTEMS APPROACH TOWARDS FOOD AND NUTRITION SECURITY |
Nutrition Society of India, Mumbai Chapter in collaboration with Kellogg's Nutrition to celebrate Rashtriya Poshan Maah 2022 & International Year of Basic Sciences for Sustainable Development 2022. |
10th September 2022 |
54th National Annual Conference on SUSTAINABLE HEALTHY DIETS – HEALTH FOR ALL |
ICMR – Nutrition Society of India – Hyderabad |
22nd and 23rd December 2022 |
Name of the Seminar/ Conference/ Symposia Workshop, etc |
Name of the Sponsoring Agency |
Place and Date |
· Attended 50th Annual International CONFERENCE of Nutrition society of India (NIN). Hyderabad Ø Two day professional development programme on “ ERP SOFTWARE – EduWize” Ø Two day professional development programme “INFORMATION AND COMMUNICATION TECHNOLOGY (ICT)” Ø 4th International Conference On ENVIRONMENTAL, CHEMICAL, AGRICULTURAL AND BIOLOGICAL SCIENCES |
Self Smt V.G womens College Smt V.G womens College Self |
15-17 November 2018 27TH & 28TH December 2021 12th & 13th May 2022 13-14 May 2023 |
BOS , BOAE Members
1. Smt Vishaka Varadpande 2017 to 2021
2. Smt Rekha DT 2018 to till date
NAAC/IQAC related Conferences/Workshops attended
S no |
Name of the faculty |
NAAC |
1. |
Smt Vishaka V |
01 |
2. |
Smt. Rekha DT |
01 |
Teacher Exchange Program : Food and Nutrition
DEPARTMENT ACTIVITIES
INTERNSHIP AT BTGH , Kalaburagi
Extension Activities : View
Add On and Value-Added Course :
Sl no |
Year |
Title |
Link |
1. |
2017-18 |
Add on Course in COOKING , FOOD SERVICE MANAGEMENT |
|
2. |
2020-21 |
Value Added Course in FOOD PRESERVATION AND FOOD MICROBIOLOGY |
Report of Departmental Activities:
LIFE MEMBER – Smt Rekha DT
Bsc Clinical nutrition and dietetics is the professional course designed to train the students to plan the diet for clinical aspects and community. In three years duration students gain knowledge of theory and practical’s of planning meal for individual and for various disease, role of nutrients in body and health, interrelationship between health and nutrition, identify nutritional problems and nutritional deficiencies, nutritional assessment methods. They also study Human Physiology, Nutritional biochemistry, food microbiology and quantity food production.
Students also sent to the hospital for internship of two weeks every year to understand various diseases and challenges to handle the patients practically.
In the papers of Clinical Nutrition and Advanced Dietetics students learn medical nutritional therapy for various diseases, routine hospital diets are planned, prepared in the department. Needs of various nutrients are understood and modifications of diets are done.
After completing the Bsc Clinical Nutrition and Dietetics students should be able to do the following
NEP Outcomes : Programme Specific Outcomes (PSOs) for B.Sc.CND
Sl. No. |
On completing B.Sc. Botany, the student will be able to: |
PSO1 |
Students can enumerate the functions, sources , deficiency of Macronutrients and Micronutrients along with the Food groups. They can also analyse anatomical structures. |
PSO2 |
Determining the physiological changes and hormonal changes associated with disorders and disease during life stages of women. Special care in feeding practices of infancy and preschool children are discussed. |
PSO3 |
Judge the difference between different food commodities their uses in preparation of food. Observe the working nature of food service organization. |
PSO4 |
Manipulate the diet according to the needs of patients. Practice planning of diets for various diseases. |
PSO5 |
Distinguish nutrients needed for the human body as per RDA. Recommend the diet based on physiological needs of a person. Demonstrate various diets |
PSO6 |
Apply nutrition knowledge to the requirement of the community. Justify the role of dietician to support nutrition intervention. Prepare visual aids for nutrition education. |
COURSE TITLE: - BASIC NUTRITION AND HUMAN PHYSIOLOGY I SEM
Course code : 18CND11
S.NO |
On completing the course, the student will be able to: |
PSOs Addressed |
Cognitive levels |
1 |
CO1: Describing the basic terminology aspects of Nutrition and functions of Food in Healthy life sustenance |
1,3,5 |
R, U |
2 |
CO2: Determining the function of Nutrients, dietary sources associated with the consequences of deficiency |
1,2,3,4 |
AP, U, |
3 |
CO3: Correlating the Macronutrients and micronutrient functions distinguishing deficiencies. |
1, 3 |
AN, ,U |
4 |
CO4: Understanding the concepts of Minerals and Vitamins usage |
1,3 |
U |
5 |
CO5: Generalizing the diagrammatic view of human physiological structures |
1 |
AN,C |
6 |
CO6: Identifying the hormonal changes associated with endocrine glands disorder categorizing over and under secretions |
1,4,5,6 |
R,U,AN |
COURSE TITLE: - FAMILY MEAL MANAGEMENT AND BIOCHEMISTRY II SEM
Course code : 18CND21
S.NO |
On completing the course, the student will be able to: |
PSOs Addressed |
Cognitive levels |
1 |
CO1: Discussing the Nutritional status of Indian population |
2,4,5,6 |
U |
2 |
CO2: Generalizing the Nutritional problems in specific age group with the adaptation of special care in feeding practices |
2,4,5,6 |
C |
3 |
CO3: Describing the factors affecting lactation and discussing weaning practices in infancy |
2,4,5,6 |
R,U |
4 |
CO4: Applying the relevance of Biochemistry in Food science |
2,3, |
AP |
5 |
CO5:.Considering the Nutritional requirements of a person meal planning is done based on food selection and complications |
2,4,5, |
E |
COURSE TITLE: FOOD COMMODITIES AND QUANTITY FOOD PRODUCTION III SEM
Course code : 18CND31
S.NO |
On completing the course, the student will be able to: |
PSOs Addressed |
Cognitive levels |
1 |
CO1: Distinguishing the characteristics of cereals & millets, pulses &legumes with nutritional aspects. The selection, processing and use in variety of preparations are articulated. |
1,3,4 |
U,AP |
2 |
CO2: Explain spoilage of food commodities their uses and processing methods comparing the varieties of products |
3 |
U,AN |
3 |
CO3:Visualizing the availability , cost, and storage conditions of different food groups are prioritized |
3,4,6 |
R,AN |
4 |
CO4:. Classification of beverages based on alcoholic and non-alcoholic beverages with the modification of suitability of glasswares. |
3 |
U |
5 |
CO5: Relating to the food contamination and sterilization of foods, microbiological aspects are focussed. |
3 |
AP,An |
6 |
CO6: To organize the aims and objectives of different food services, different techniques of menu planning’s are considered |
3 |
U,An, |
COURSE TITLE: BASIC DIETETICS AND PERSONNEL MANAGEMENT IV SEM
Course code : 18CND41
S.NO |
On completing the course, the student will be able to: |
PSOs Addressed |
Cognitive levels |
1 |
CO1: Recognize the needs of various nutrients in different life cycles |
1,4,5 |
R |
2 |
CO2: Understand Routine hospital diets its uses, purposes, nutrient density of the diet. practice the preparation of diets |
4,5,6 |
R, U |
3 |
CO3: Identify the special feeding methods used in hospital. Evaluate the patient’s needs. |
2,4,5 |
U, AP, |
4 |
CO4: Illustrate the role of personnel manager. Understand the functions of management |
4 |
U, AP, |
5 |
CO5: Reframe the structure of organization, write the tools of management |
4 |
E, C |
6 |
CO6: Measure the level of food intolerance based on facts and present problems. Learn time management |
4,5,6 |
C |
COURSE TITLE - ADVANCED DIETETICS V SEM 5.1
Course code : 18CND51
S.NO |
On completing the course, the student will be able to: |
PSOs Addressed |
Cognitive levels |
1 |
CO1: Describe Nutrition care process in the hospital . Understand the role of hospital diets |
5,6 |
R, U |
2 |
CO2: Illustrate the methods for preparation of various diets. Examine the Nutrients given, case study analysis at hospital |
4,5,6 |
AP, AN |
3 |
CO3: Modify the diets in various disease like obesity , CVD, Diabetes, liver disease etc. distinguish nutrients in various disease |
4,5,6 |
AP, AN |
4 |
CO4: Estimate nutrient intake of each person, evaluate risk factors, complication, food composition while planning diet |
4,5,6 |
A, E |
5 |
CO5: Weigh the foods before cooking to know the difference in weight, objectives of cooking |
3,4,5 |
E |
6 |
CO6: Plan the diets, justify the diet counselling with appropriate explanation. Propose the diet plans with indication. |
4,5,6 |
C |
COURSE TITLE: CLINICAL NUTRITION V SEM 5.2
Course code: 18CND52
S.NO |
On completing the course, the student will be able to: |
PSOs Addressed |
Cognitive levels |
1 |
CO1: Understand the history of Nutrition, define the role of dietician in hospital and community |
1,4,5,6 |
R, U |
2 |
CO2: Select the foods according to nutrients needs of the body. Transform food into nutrient rich recipes |
4,5,6 |
U |
3 |
CO3:.Examine the energy needs of the body based on BMR, physical activity and specific dynamic action of food |
4,5,6 |
AP |
4 |
CO4: Explains causes , symptoms, complications of each disease and tell the measures to control, cure the disease |
4,5,6 |
AN, AP |
5 |
CO5: Support patient / client in understanding the disease, nutrients needed and food choices |
4,5,6 |
E |
6 |
CO6:.Propose nutrition care plan for cancer, AIDS modify the nutrients to antioxidants. Report the diets. |
4,5,6 |
C |
COURSE TITLE: FOOD SERVICE EQUIPMENT AND LAYOUT VI SEM 6.1
Course code: 18CND61
S.NO |
On completing the course, the student will be able to: |
PSOs Addressed |
Cognitive levels |
1 |
CO1: Enumerate various equipment’s needed for food service organization. List the equipment based on sequence of food service. |
3,6 |
R |
2 |
CO2: Classify the equipment based on size, weight, automation etc. Compare the functioning of equipment’s |
3,6 |
U |
3 |
CO3: Apply the knowledge of catering management, menu planning etc for purchasing of equipment. calculate the cost needed for equipment |
3,6 |
AP, An |
4 |
CO4: Evaluate the layout of food service operations – Rearrange the layout to make working counters comfortable for employees |
3,6 |
An, C |
5 |
CO5: Distinguish the types of service provided in the outlets. Analyse municipal rules and legislation before set up |
3,6 |
An,E |
6 |
CO6: Collaborate with other food service organization for advertisement formulate appropriate menu to suit the location |
3,6 |
An,C |
COURSE TITLE: COMMUNITY NUTRITION VI SEM 6.2
Course code: 18CND62
S.NO |
On completing the course, the student will be able to: |
PSOs Addressed |
Cognitive levels |
1 |
CO1: Identify various nutrition problems of India. Classify the disease according to the level of deficiency |
6 |
R,U |
2 |
CO2: Estimate the needs of risk group of India. Assess Nutrition status |
6 |
U |
3 |
CO3: Construct the Nutrition intervention programs for at risk group. Connect with people to address the problems |
6 |
AP,AN |
4 |
CO4: Choose Nutrition education method to provide awareness on Nutrition problems in community. Anticipate with National And International Agencies |
6 |
E,C |
5 |
CO5: Differentiate various communicable disease of the community. Combine assessment methods to construct intervention programmes, and formulate feeding methods |
6 |
An,E,C |
6 |
CO6: Adopt recent advance in nutrition for food fortification , associate with PHC for better promotion. Design now recipes , low cost nutrient rich recipes for risk group |
6 |
U,E, C |
• To arrange on the job trainings.
• To have MOU with food industry's and Hospitals .
• To organise National Seminars .
SWOC Analysis
Strength
• Academic excellence with good result
• Use of ICT and effective teaching and learning methods.
• Internships at multi speciality hospital
Weakness
• Involve in research activities
Opportunities
• As dietitians in Hospitals and Fitness centres.
• Helpful in online platforms like healhyfy me
• Can opt higher education in Food science and Nutrition , Food Processing and Nutrition , Nutrition and Dietetics etc
Challenges
• Prepare the students for upcoming requirement in Hospitals , Food industry’s etc.
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