Clinical Nutrition and Dietetics

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

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

1^st  Class

2

-

-

1

1

2^nd Class

-

-

-

-

-

Pass

-

1

-

-

-

Fail

-

-

1

-

-

Result

100 %

100%

96%

100%

100%

Name

Designation

Photo

Qualification

Bio data

Smt Rekha DT

Lecturer

Msc Food Science and Nutrition

View Profile

Miss Pallavi K

Lecturer

Msc Food Processing and Nutrition

View Profile

CND

Chemistry

Zoology

Topic

Balanced Diet

Glycaemic index

Sports Nutrition

Gout / High uric acid

Use of coconut oil

Calculation of Nutritive Value of Indian Foods

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, 17^th 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

3^rd and 4^th April 2019

National seminar -  kannada tatwa pada sahitya – avalokana

Smt VG Degree college for women

17^th and 18^th 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

3^rd July 2021

National Webinar on Nutraceuticals and immunity boosting foods in combating COVID19  

Sardharkrushinagar Dantiwada Agriculture university – Gujrat

17^th may 2021

5days National Level Virtual faculty development program on Revised NAAC Accreditation Guidelines -2020

JAIN Deemed to be University

1^st June 2021 to 5^th June 2021

State level webinar on Menstrual hygiene -challenges and solutions

Government First grade college – Ankola , Uttarkanndada

29^th 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

1^st – 7^th September 2020

International Webinar on Food and Mood – Aspects of Healthy life

Maharani Kasiswari college and Bangladesh academy of Dietetics and Nutrition

8^th 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

27^TH & 28^TH December 2021

Two day professional development programme “INFORMATION AND COMMUNICATION TECHNOLOGY (ICT)”

Smt V.G womens College

12^th & 13^th May 2022

Two day professional development programme “INFORMATION AND COMMUNICATION TECHNOLOGY (ICT)

Smt V.G womens College

12^th & 13^th 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.

10^th September 2022

54^th National Annual Conference on SUSTAINABLE HEALTHY DIETS – HEALTH FOR ALL

ICMR – Nutrition Society of India – Hyderabad

22^nd and 23^rd December 2022

Name of the Seminar/ Conference/ Symposia Workshop, etc

Name of the Sponsoring Agency

Place and Date

· Attended 50^th 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 4^th 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

27^TH & 28^TH December 2021

12^th & 13^th May 2022

13-14 May 2023

S no

Name of the faculty

NAAC

1.        

Smt Vishaka V

01

2.        

Smt. Rekha DT

01

2017-18

2018-19

2019-20

2020-21

2021-22

2022-23

Sl no

Year

Title

Link

1. 

2017-18

Add on Course in COOKING , FOOD SERVICE MANAGEMENT

View Report

2. 

2020-21

Value Added Course in  FOOD PRESERVATION AND FOOD MICROBIOLOGY

View Report

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.

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

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

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,

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

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

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

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

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