SEMESTER-I

DSC1-NUTRITIONAL BIOCHEMISTRY-I –NUT-101 Theory

Generic Code: DSC1

Name of the course: Nutritional Biochemistry I 

Course Code: NUT 101 (Theory)

Course Objectives

• To acquire detailed knowledge regarding the biological basis of nutrition and the mechanisms by which diet can influence health.  
• To promote a basic understanding of role of nutrients, their digestion, absorption, metabolism and deficiency disorders.

At the end of the Course the student would be able to:

CO1. Define the terms Food, Nutrition, Nutrients and classify different foods and explain Nutritional needs of the Body and role of nutrients.

CO2. Outline the composition, classification of the carbohydrates, proteins and nucleic acids.

CO3. Describe digestion and assimilation of nutrients and consequences of malnutrition 

CO4. Illustrate the metabolism of carbohydrates, proteins and Lipids through various catabolic pathways and Discuss Energy metabolism. 

DSC1-Pr –NUTRITIONAL BIOCHEMISTRY– I NUT-111 Practical

Generic Code: DSC1-Pr

Name of the course: Nutritional Biochemistry I 

Course Code-NUT 111 (Practical)

Objective:

• To develop laboratory skills required for qualitative and quantitative analysis of various nutrients.
• To Quantitatively analyse amount of carbohydrates in unknown solution.

Course Outcomes

At the end of the Course the student would be able to:

CO1. Qualitatively analyse the different carbohydrates and amino acids

CO2. Estimate the amount of reducing sugar quantitatively.

SEMESTER -II

DSC2-NUTRITIONAL BIOCHEMISTRY-I –NUT-202 Theory

Generic Code-DSC2

Name of the course: Nutritional Biochemistry II   

Course Code: NUT 202 (Theory)

Course Objectives:

• To acquire detailed knowledge regarding the biological basis of nutrition and the mechanisms by which diet can influence health.  
• To promote a basic understanding of role of nutrients, their digestion, absorption, metabolism and deficiency disorders.

Course Outcomes

At the end of the Course the student would be able to:

CO1. Outline the functions. Sources, requirements and classification of vitamins, minerals, enzymes and hormones

CO2. Illustrate the Physiological functions and relate to the deficiency of vitamins and minerals and Discuss Anaemia-prevalence, causes, symptoms and management 

CO3. Explain the Inter-relationship between Calcium and vitamin D and water and electrolyte balance 

CO4. Elaborate the mode of action of enzymes and Effect of Hormones on metabolism

DSC2-Pr-NUTRITIONAL BIOCHEMISTRY -II-NUT 212 (Practical)

Generic Code-DSC2-Pr

Name of the course: Nutritional Biochemistry II 

Course Code: – NUT 212 (Practical)

Course Objective

• To develop laboratory skills required for qualitative analysis of proteins.
• To quantitatively perform analysis of vitamins and minerals.

At the end of the Course the student would be able to:

CO1. Qualitatively Analyse Proteins and minerals.

CO2. Estimate the quantity of Proteins, Ascorbic acid, calcium and determine the Saponification no. of oil

SEMESTER -III

DSC3-FOOD SCIENCE AND PREPARATION -NUT-303 (Theory)

Generic Code-DSC3

Name of the course: Food Science and Preparation

Course Code: – NUT 303 (Theory)

Course Objectives:

• To help students acquire in-depth knowledge of raw food materials, food composition food processing and storage
• To understand the subject of food science and right food preparation methods to retain nutrients.  

Course Outcomes

At the end of the Course the student would be able to:

CO1– Define the terms of food science such as foods, food group system, food pyramid, my food plate, phytonutrients Antioxidants & prebiotics etc.

CO2– Describe and explain the structures and nutritional composition of various food groups such as Cereals, millets, Pulses, legumes, fruits and vegetables.

CO3– Explain the processing techniques and the nutrient losses during processing of various food groups.

CO4– Discuss the Selection and storage of various food groups and elaborate methods of prevention of spoilage of foods.

DSC3–Pr FOOD SCIENCE AND PREPARATION -NUT-313 (Practical)

Generic Code-DSC3–Pr

Name of the course: Food Science and Preparation

Course Code: – NUT 313 (Practical)

Course Objectives:

• To learn food preparation of recipes from all the food groups.
• To be able to do nutritive value calculations of per serving of prepared food.

Course Outcomes.

At the end of the Course the student would be able to:

CO1- Explain the serving sizes of each food group.

CO2-Calculate the Nutritive value per serving of given recipe using Food composition tables of ICMR.

SEC2-FOOD PRESERVATION TECHNIQUES- SEC302

Generic Code-SEC2

Name of the course: FOOD PRESERVATION TECHNIQUES

Course Code: SEC302

Course Objectives:

• To make students Understand food spoilage and factors causing food spoilage
• To make students acquire skills and Knowledge of food preservation techniques and use them to pursue entrepreneurship.

At the end of the Course the student would be able to:

CO1-Describe the basic Principles of food preservation, food spoilage and shelf life of foods and explain home scale and commercial methods of food preservation.

CO2-Develop skills to prepare preserved products such as Jams, sauces, squashes, pickles etc to inculcate entrepreneurship skills.

SEMESTER -IV

DSC4-NUTRITION THROUGH LIFE CYCLE- NUT404

Generic Code-DSC4

Name of the course: NUTRITION THROUGH LIFE CYCLE

Course Code: – NUT 404 (Theory)

Course Objectives:

• To make the students learn the importance of nutrition in various stages of lifecycle
• To make the students acquire skills to plan diets for people of all age groups

Course Outcomes

At the end of the Course the student would be able to:

CO1-Recall the importance of Balanced Diet and Illustrate RDA RDI, Food exchange lists and basics of menu planning.

CO2– Explain and identify the Nutritional needs, feeding problems and complications in all age groups.

CO3-Analyze the various physiological developments and changes during each phase of life from infancy to old age.

CO4– Discuss the various methods of nutritional assessment in a community.

      DSC4-Pr –NUTRITION THROUGH LIFE CYCLE- NUT414 Practical

Generic Code-DSC4-Pr

Name of the course: NUTRITION THROUGH LIFE CYCLE

Course Code: – NUT 414 (Practical)

Course Objectives-

• To Plan diets which will adequately meet nutritional needs of the target age groups.
• To calculate the Nutrients obtained by the planned diets using the Nutrittive value tables of ICMR

At the end of the Course the student would be able to:

CO1-Plan balanced diets and create menu plans for all age groups as per the recommended dietary allowances. 

CO2-Calculate and balance the Nutrients of the planned diets and provide the required number of servings which are sufficient to meet the nutritional needs of the population.

SEMESTER V

DSE5A –THERAPEUTIC NUTRITION – NUT 505 A -Theory

Generic Code-DSE5A

Name of the course: THERAPEUTIC NUTRITION 

Course Code:NUT 505 A -Theory

Course Objectives-

• To introduce therapeutic diets and the role of dietetics and dieticians in a clinical setting.
• To impart in depth knowledge regarding prevalence, etiology, diagnosis, diet and lifestyle management in different diseases.

Course Outcomes

At the end of the course the students will be able to

CO 1- Describe therapeutic diet, its principles and Role of a dietician in clinical setting.

CO 2– Classify diets based on different disease conditions.

CO 3- Explain and identify the etiology of various diseases.

CO 4- Elaborate and discuss the dietary management in several diseases.

DSE5A-Pr –THERAPEUTIC NUTRITION– NUT 515 A -Practical

Generic Code-DSE5A-Pr

Name of the course: THERAPEUTIC NUTRITION 

Course Code: NUT 515 A -Practical

Course Objectives-

•       To Plan therapeutic diets as per the medical condition of the patients.
•       To calculate the required nutrients as per modified diets.

Course Outcomes

At the end of the Course the student would be able to:

CO1-Plan and create therapeutic diets for various clinical conditions.

CO2- Calculate the Nutrients of the planned diets and modify the nutrients as per the medical condition of the patient.

DSE5B –FOOD SAFETY AND QUALITY CONTROL NUT505B -Theory

Generic Code-DSE5B

Name of the course: FOOD SAFETY AND QUALITY CONTROL

Course Code: –NUT 505 B -Theory

Course Objectives-

To equip the students with knowledge of food quality management safety and food safety.

To Impart knowledge of food adulteration and Laws governing food safety.

At the end of the course the students will be able to

CO1-Define the importance of food quality, food safety, quality assurance, and comprehensive quality management.

CO2-Discuss the laws governing the requirements for food safety and quality assurance.

CO3-Illustrate dangers of contaminants, and explain various methods for waste disposal and water filtration 

CO4-Analyze common adulterants in foods and explain health hazards of biological, chemical and metal intoxicants and food additives.

DSE5B-Pr-FOOD SAFETY AND QUALITY CONTROL-NUT515B Practical

Generic Code-DSE5B-Pr

Name of the course: FOOD SAFETY AND QUALITY CONTROL

Course Code: –NUT 505 B -Practical

Course Objectives-

• To equip student with skills to analyse food samples for presence of adulteration.
• To develop skills to detect presence of contaminants in food samples.

Course Outcomes

At the end of the course the students will be able to

CO1-Analyze food samples for the presence of adulterants.

CO2-Detect contamination of food samples by microorganisms.

GE–ROLE OF NUTRITION IN HEALTH–IDC 501

Generic Code-GE

Name of the course: ROLE OF NUTRITION IN HEALTH

Course Code: -IDC 501

Objectives:

• To learn the Importance of Diet and health and to make Healthy Food choices
• Understand the functions of various Nutrients in the body. 
• To know the Nutritional needs in important disorders.
• To know the role of Nutrition and physical activity

Outcomes

At the end of the course the students will be able to

CO1-Name the nutrients and their functions in human health.

CO2-Discuss various food groups and importance of Balanced diet

CO3-Illustrate Deficiency of nutrients and its impact on health 

CO4- Explain the role of nutrition in various life stages and in certain lifestyle disorders.

SEMESTER VI

DSE6A-PUBLIC HEALTH, FOOD SANITATION AND HYGIENE– NUT-606A Theory

Generic Code-DSE6A

Name of the course: PUBLIC HEALTH, FOOD SANITATION AND HYGIENE

Course Code: NUT-606A -Theory

Course Objectives-

• To enrich student’s knowledge on public health, hygiene and Sanitation aspects in a community and prevention of diseases and their control.
• To introduce different community-based methods of Nutrition and health education.

Course Outcomes

At the end of the course the students will be able to-

CO 1- Define terms used in Public Health and disease epidemiology and Explain Modes of disease transmission, Vector control at individual or at community or at both levels  

CO 2- Identify and categorize food borne illnesses and intoxications, their causes and Prevention.

CO3-Explain Maternal and child health, primary health care and health indicators. Choose most appropriate tools of health promotion and nutrition education in a community.

CO4-Analyze the common food samples for adulteration and explain the importance of food Laws and their regulating bodies.

DSE6A-Pr-PUBLIC HEALTH, FOOD SANITATION AND HYGIENE-NUT 616A–Practical

Generic Code-DSE6A-Pr

Name of the course: PUBLIC HEALTH, FOOD SANITATION AND HYGIENE

Course Code: NUT-616A -Practical

Course Objectives:

• To equip students with knowledge of common food adulterants methods to identify them
• To impart skills to conduct Nutrition Awareness programs among various target groups in a community.

Course Outcomes:

Upon Completion of this Course the students will be able to

CO1- Identify adulterants in common foods and Create Audio Visual Aides for the purpose of imparting Nutrition education in a community setting.

CO2- Plan and organize Nutrition Awareness programs among different target groups of the community, using AV aides prepared by them.

DSE6B-INSTITUTIONAL FOOD SERVICE MANAGEMENT–NUT606 B- Theory

Generic Code-DSE6B

Name of the course: INSTITUTIONAL FOOD SERVICE MANAGEMENT

Course Code: NUT-606B

Course Objectives:

• To impart knowledge on management of food service establishments.
• To make the students understand types of food cost involved and the methods to control them.

Course Outcomes:

Upon completion of the course, the student will be able to

CO1-Describe the basics of management process in food service establishments 

CO2-Explain Organization of space and equipment in food services establishment 

CO3-Illustrate types of food services establishment and plan various menus

CO4-Formulate and standardize recipes and apply financial management techniques to develop entrepreneur skills 

DSE6B -Pr-INSTITUTIONAL FOOD SERVICE MANAGEMENT-NUT616B

Generic Code-DSE6B-Pr

Name of the course: INSTITUTIONAL FOOD SERVICE MANAGEMENT

Course Code: NUT-616B-Practical

Course Objectives:

• To equip students with procedures, techniques and pricing of quantity food production in food service establishments.
• To make the students learn planning and organizing menus for different types institutions and populations.

Course Outcomes:

Upon Completion of this Course the students will be able to

CO1- Develop managerial and entrepreneurial skills to establish and manage a food service establishment or food business of their own. 

CO2- Plan and organize quantity food production for various, populations, institutions and occasions.

PR1/DSC7-CLINICAL NUTRITION-NUT 607- CORE PAPER

Generic Code-PR1/DSC7

Name of the course: CLINICAL NUTRITION

Course Code:  NUT 607- CORE PAPER -Theory

Course Objectives-

• To impart the students with an ability to understand and interpret pathophysiology of various diseases.
• To equip students with advanced Knowledge in nutritional management of patients with complicated disorders/diseases in a clinical setting.

Course Outcomes: – 

The students studying this course will be able to

CO1: Describe the Basics of Nutritional management of Hospitalized Patients

CO2: Explain metabolic changes and Nutritional management in surgery and Burns

CO3: Illustrate the pathophysiology of various diseases

CO4: Elucidate Nutritional management of the various disease conditions.