Department Of Clinical Nutrition and Dietetics

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Introduction

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. This 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 one month Internship at multi specialty Hospital in that students are trained for case study and medical nutrition therapy for the hospitalized patients.

Objectives of the Course

  1. Educate individuals and the public on food choices that will optimize health and prevent disease.
  2. Apply nutrition principles and diet assessment to the treatment of diet-related conditions.
  3. Manage human, financial, and physical resources to improve the nutritional care of individuals and population groups.
  4. Help improve the nutritional status of individuals and population groups.
  5. Monitor trends and issues in the discipline of nutrition, and translate this information into curriculum, education, and training programs in extension education.

Teaching Staff

Name

Designation

Photo

Qualification

Bio data

Smt Vishaka V

Lecturer

Msc Home science

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Smt Rekha DT

Lecturer

Msc food science and Nutrition

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Courses & Syllabus

Course : Science

Programme : Bsc 

Subject combination 

CND

Chemistry

Zoology

Study Material /link

Sl.No.

Topic

Link

1

Balanced Diet

https://youtu.be/7K65lZ7fXtE

2

Sports Nutrition

https://docs.google.com/presentation/d/1hWu9cT_qIla6wQfDYQgxIH_GBvxxQeEbTf2cHAuxDeY/edit?usp=sharing

3

Use of coconut oil

 

https://youtu.be/Bb0eFrhzlWE

4

Glycaemic index

 

https://youtu.be/5TL69-wZko8

5

Gout / High uric acid

 

https://youtu.be/PRA61BKQ8uY

 

6

Calculation of Nutritive Value of Indian Foods

https://youtu.be/Lw0_3lR98KI

BSc-CND-I-to-VI-Syllabus-18-19-Onwards.pdf

Research

Seminars / webinar Attended

Sl no

Name

2016-2017

2017-2018

2018-2019

2019-2020

2020-2021

1.

Smt Vishaka v

2

 

 

 

 

2.

Smt Rekha DT

2

 

 

3

 

Activities

BOS/ BOAE

Sl no

Name

BOS

BOAE

1.

Smt Vishaka V

2

4

NAAC/IQAC related Conferences/Workshops attended

Sl no

Name of the faculty

NAAC

IQAC

1.        

Smt Vishaka V

01

 

2.        

Smt. Rekha DT

01

 

Teacher Exchange Program

Sl no

Name

College

Topic

Class

1.        

Smt Vishaka V

S.B MTA

Interior designing

 

Program, Course & Program Specific Outcome

Program outcome

  • Understand the basic concepts of food science and nutrition and role of food and nutrients in growth, development, disease prevention and management.
  • Explain functions of macro and micronutrients, deficiencies, disorders and identify foods rich in specific nutrients.
  • Understand the complex processes of human physiology, metabolism, and human biochemistry with reference to energy and nutrition requirements.
  • Competent to implement food safety regulations and create awareness about sanitation, safety, hygiene for individuals, families, and communities.
  • Understand food and nutrition security and create awareness to public and communities.
  • Evaluate and assess the nutrient requirements of infants, children, and adults.
  • Critically analyze nutritional status of different age groups, and design diet plan as per the nutritional requirements.
  • Understand the importance of nutrition in lifestyle disorders and derive plan accordingly.
  • Apply technical skills, knowledge of nutrition, and decision-making skills, assessing capabilities in evaluating the nutritional status of individuals and communities and their response to nutrition intervention.
  • Provide nutrition awareness and counseling to individuals, groups, and communities.
  • Competence in the skills of Nutritional assessment, Diet planning and Food service management in health-care systems, communities, and institutions.
  • Shall be able to understand the principles of fitness and nutrition, during various stages of life cycle such as childhood, adolescence and old age and assess and evaluate their dietary and exercise habits.
  • Data collection and interpretation in nutrition surveys and critical analysis to resolve complex societal problems
  • Maintain ethical, legal, and professional practice standards during nutritional counselling or consultancy and to take leadership roles in fields of health, food research laboratories, dietetics, special nutritional needs, and nutritional counseling.
  • Practice and implement state of art nutrition care or consultancy in health food industry, critical care nutrition segments, clinical setups, nutraceutical industry, sports and fitness centers, therapeutic nutrition product manufacturing set ups, geriatric care units, meal/food distribution centers, women and child development organizations, Food auditing set ups, Food testing labs and Food corporation.

Course outcome

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.

Program specific outcome

After completing the Bsc Clinical Nutrition and Dietetics students should be able to do the following

  • Demonstrate how to locate, interpret, evaluate and use professional literature to make ethical, evidence-based practice decisions.
  • Demonstrate effective and professional oral and written communication and documentation.
  • Discuss the impact of health care policy and different health care delivery systems on food and nutrition services.
  • Identify and describe the work of interprofessional teams and the roles of others with whom the registered dietician/ nutritionist collaborates in the delivery of food and nutrition services.
  • Demonstrate identification with the nutrition and dietetics profession through activities such as participation in professional organizations and defending a position on issues impacting the nutrition and dietetics profession.
  • Use the Nutrition Care Process to make decisions, identify nutrition-related problems and determine and evaluate nutrition interventions.
  • Plan, evaluate the diet plans for individual and for patients .
  • Assessment of patient’s needs and individual nutritional requirements and plan the suitable diet.
  • Counsel and educate the client on various diseases.
  • Develop an educational session or program/educational strategy for a target population.
  • Explain the processes involved in delivering quality food and nutrition services.
  • Evaluate a budget and interpret financial data.
  • Explain the chemistry underlying the properties of various food components.
  • Discuss the major chemical reactions that occur during food processing and storage.
  • Discuss the important pathogens and spoilage microorganisms in foods, the most likely sources of these organisms, and the conditions under which they grow.
  • Discuss basic principles and practices of cleaning and sanitation in food processing operations, as well as requirements for water utilization and waste management.
  • Explain functions of specific nutrients in maintaining health.
  • Identify what foods are good sources for what nutrients.
  • Apply principles from the various facets of food science and related disciplines to solve practical, real-world problems.
  • Apply knowledge of biochemistry and physiology to human nutrient metabolism.
  • Explain rationale for nutrient intake recommendations across the lifespan.
  • Design and critique evidence-based nutrition interventions for the prevention and control of chronic diseases.
  • Apply knowledge of the role of nutrition and healthy eating for disease prevention and wellness.
  • Explain how public policies are formed and implemented.
  • Explain the structure and components of food systems and analyze the relationships between nutritional health and food selection.
  • Explain the influence of public policy on consumer behaviour related to food choice.
  • Develop effective strategies to engage populations in promotion of nutritional well-being.
  • Demonstrate effective program planning and evaluation.
  • Explain the impact of a public policy position on dietetics practice.
  • Explain the impact of health care policy and different health care delivery systems on food and nutrition services.

Future Plans

  • Extension activity in nutrition.
  • Exhibition on awareness on nutrition.
  • Inter collegiate competition.
  • Add on course in Nutrition
  • Certificate course related to fabric painting.
  • Strengthen the nutrition club for various activities.

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