BASICS OF NUTRITION

Fundamentals of Dietetics and Nutrition

Imparting basic knowledge about nutrition, energy, growth, and development. Developing an understanding of macro- and micro-nutrients and their essential roles in supporting overall health and nutrition.

MICROBIOLOGY OF FOOD

Theory and Practice

Familiarizing students with the general characteristics and growth patterns of microbes.

Developing an understanding of spoilage microorganisms, their impact on food, and the role of beneficial organisms.

Imparting basic knowledge about environmental microbes and proper waste disposal practices.

BASIC CHEMISTRY OR HUMAN PHYSIOLOGY

Chemistry & Thermodynamics

Understanding the fundamental theories and basic concepts of chemistry and thermodynamics. Covers the applications of dilute solutions, colligative properties, electrochemistry, and ionic equilibrium in scientific and practical contexts.

Practice: Cell Biology & Human Systems

Imparting basic knowledge about the organelles of a typical cell and their functions. Developing a foundational understanding of the Circulatory, Excretory, Digestive, Respiratory, and Immune systems.

FOOD SCIENCE

Structure & Properties of Various Food Components

Understanding and remembering the concept of food groups and their functions. Gaining knowledge about pulses and grams, their nutritional value, and role in a balanced diet.

Practice

Familiarizing with milk and beverages. Understanding and remembering the concept and nutritional aspects of meat and its role in dietary planning.

DIET THERAPY

Nutrition, Energy, and Lifestyle Management

Understanding, remembering, and applying knowledge and skills related to nutritional science. Learning how to calculate nutritional energy and manage energy requirements. Gaining insight into various lifestyle diseases and their corresponding diets and dietary management strategies.

PUBLIC HEALTH

Community and Nutritional Assessment

Understanding and remembering the concept of community and nutritional assessment. Identifying individuals or population groups at risk of malnutrition. Learning the steps and methods involved in nutrition and health education, and evaluating the effectiveness of related programmes.