Overview
The Department of Home Science - Clinical Nutrition and Dietetics was commenced in the year 2018 with an undergraduate programme to foster the student’s intrinsic talent in order to prepare them for the ever-changing demands of the health care industry.
HIGHLIGHTS OF THE DEPARTMENT
Incessant Academic rank holders every year with University of Madras.
Highly determined faculties.
Well-furnished lab amenities.
Renders Dietetic Internship Training.
Programme
Vision
To broaden the skylines of nutrition and aggrandize with humane and comprehensive growth of the learners. To reinforce, enable and coordinate scholarly greatness among the understudies in food, nutrition, and wellbeing through skill enhancement and value added education.
Mission
To prepare them for rewarding professions in the field of clinical nutrition by giving them a top-notch education.
To offer comprehensive education that incorporates life skills, technology, and community outreach initiatives in order to enhance the sustainable development.
To impart advance education to overcome the pros and cons in the field of clinical nutrition and henceforth nurturing them to be entrepreneurs and visionaries in the field of nutrition to benefit society.
PEOs / PSOs / PO
Programme Educational Objectives (PEOs)
| PEO1. | To attain the professional status as a dietitian through leadership quality |
| PEO2. | To pursue successful industrial, academic and research careers in specialized fields Of Clinical Nutrition, Food Technology, Food and Nutrition and Entrepreneurship |
| PEO3. | To acquire a professional demeanor and uphold professional ethics |
| PEO4. | To edify the basic knowledge and expertise necessary skills to perform various nutritional procedures in the domain of Clinical Nutrition and Dietetics. |
| PEO5. | To build Nutritional Educators for multi-disciplinary managements. |
Program Specific Outcomes (PSOs)
At the end of the programme, the student will be able to:
| PSO1. | Procures conceptual knowledge and comprehension in core areas such as Foods science, Clinical Nutrition, Therapeutic Dietetics and Food Service Management and in supporting courses such as Physiology, Microbiology, Biochemistry and Community Nutrition as well as related disciplines such as Human Development, Sports Nutrition and Diet counselling. |
| PSO2. | Promotes capacity to express subject information both orally or composed, to all categories of partners/recipients such as patients, clients, experts and layman. |
| PSO3. | Possesses the necessary skills to gather and share scientific data using ICT. |
| PSO4. | Develops the ability to use food and nutrition knowledge to choose foods and organize meal plans that satisfy a person's nutritional requirements in both healthy and unhealthy circumstances |
| PSO5. | Acquires the ability to pursue postgraduate studies, conduct research, teach, entrepreneurship, or provide services to the public, corporate, or Governmental sectors. |
Programme Outcomes (PO)
| PO1. | Disciplinary Knowledge and skills Demonstrates theoretical and practical knowledge and understands of subject skills. |
| PO2. | Effective Communicator Investigates the use of communication skills to involve important stakeholder including the community, food service establishments, and families. |
| PO3. | Critical Thinking, Analytical Reasoning and Problem Solving Competent at recognizing, evaluating, and seeking solutions for challenges encountered in daily life. |
| PO4. | Research and Scientific Reasoning Exhibits research abilities by gathering, analysing, interpreting the facts and developing solutions |
| PO5. | Co-operation/Team-work Ability to make a substantial contribution and work with zeal both individually and in a team. |
| PO6. | Digital Literacy Create computer-aided designs and utilize specialized tools to plan and calculate the nutritional content of diet for scholarly presentations. |
| PO7. | Multi-cultural Competence Analyses and evaluates social, environmental and cultural issues pertinent to the field of study in both the native and worldwide contexts. |
| PO8. | Moral and ethical awareness/ Reasoning Demonstrates ethical accountability and principles; adopts a methodical approach, remaining impartial, truthful, and objective in all facets of work. |
| PO9. | Leadership Readiness/Qualities Creates administration abilities, takes initiatives, makes use of resources, has the ability to lead local area based projects and drives effectively |
| PO10. | Lifelong Learning Equipped for remaining inspired to be refreshed reliably with content to meet proficient and individual requirements at any given instant |
NEWS & EVENTS
Faculty
FACILITIES
FOOD SCIENCE LAB
The department food science laboratory is outfitted with state-of-the-art equipment, including precision scales, convection oven, food processing instruments and much more. An aesthetic kitchen setup supports culinary experiments, allowing students to explore the art and science of food preparation.
CHEMICAL LAB
A well-maintained lab for nutrition and biochemistry curriculum facilitates students to perform quantitative and qualitative experiments. Collaborative workspaces with multimedia capabilities and sophisticated laboratory instruments facilitate discussions and presentations, encouraging students to explore the findings in the field of nutrition and biochemistry.
PHYSIOLOGY & MICROBIOLOGY LAB
The Physiology lab enables students to understand the microscopic study of different types of tissues and organs as well as the physiological mechanisms involved in metabolism of nutrients in health and disease. Microbiology lab allows the student to identify prepared slides and examine the stained and unstained organisms.
Rank Holders
Home Science- Clinical Nutrition and Dietetics
The department of Home Science- Clinical Nutrition and Dietetics proudly recognizes its University Rank Holders.
Our students have rendered outstanding performance with dedication and consistency in their academics and have brought laurels to the department
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Academic Year Student Name Rank 2021-2022 FOUZIA A 5 2021-2022 MUSHRATH BEGUM A 7 2021-2022 VAJEEKA BANU 9 2020-2021 KEERTHANA V 3 2020-2021 HAJEERA BANU 5
NEWS & EVENTS
Student Activities
| Internship Details |  |
| Industrial Visits | |
| Workshop | |
infrastructures
