Clinical Nutrition and Dietetics
Science
DEPARTMENT PROFILE
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. 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
- Educate individuals and the public on food choices that will optimize health and prevent disease.
- Apply nutrition principles and diet assessment to the treatment of diet-related conditions.
- Manage human, financial, and physical resources to improve the nutritional care of individuals and population groups.
- Help improve the nutritional status of individuals and population groups.
- Monitor trends and issues in the discipline of nutrition, and translate this information into curriculum, education, and training programs in extension education.
NEP SYLLABUS
| 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 | 2019-20 | 2020-21 | 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
TEACHING STAFF
| S.No | Name of the Faculty | Designation | Photo | Qualification | BioData |
|---|---|---|---|---|---|
| 1 | Smt Rekha DT | Lecturer |  |
Msc Food Science and Nutrition | view profile |
| 2 | Miss Pallavi K | Lecturer |  |
Msc Food Processing and Nutrition | view profile |
Courses & Syllabus
Course : Science
Programme : Bsc
Subject combination: Non NEP
Result :
| 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
Study Material /link
| Topic | |
|---|---|
| Balanced Diet | Glycaemic index |
| Sports Nutrition | Gout / High uric acid |
| Use of coconut oil | Calculation of Nutritive Value of Indian Foods |
Research
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 |
| 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 |
2.Miss Pallavi Kanate
| Name of the Seminar/ Conference/ Symposia Workshop, etc | Name of 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 |
Activities
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
Extension Activities : View
Report of Departmental Activities:
- Canteen Day 2021-22:
- World Breast Feeding Week Celebration
- World Food Safety Day Exhibition
- World Cancer Day
- World Diabetes Day
LIFE MEMBER – Smt Rekha DT
- Life member of INDIAN DIETETIC ASSOCIATION, Bangalore Chapter
- Life member of Nutrition Society of India, Hyderabad
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.
NEP Outcomes : Programme Specific Outcomes (PSOs) for B.Sc.CND/strong>
| 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 a 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 a 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 focused | 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, their 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 the 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 the 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 the preparation of various diets. Examine the Nutrients given, case study analysis at the hospital | 4,5,6 | AP, AN |
| 3 | CO3: Modify the diets in various diseases like obesity, CVD, Diabetes, liver disease etc. Distinguish nutrients in various diseases | 4,5,6 | AP, AN |
| 4 | CO4: Estimate nutrient intake of each person, evaluate risk factors, complications, 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 counseling 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 nutrient 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 the 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 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. Analyze municipal rules and legislation before setup. | 3,6 | AN, E |
| 6 | CO6: Collaborate with other food service organizations for advertisement, formulate an 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 the community. Anticipate with National And International Agencies | 6 | E,C |
| 5 | CO5: Differentiate various communicable diseases of the community. Combine assessment methods to construct intervention programs, 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 new recipes, low-cost nutrient-rich recipes for the risk group | 6 | U,E,C |
Future Plans
• 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.
