To study and be able to interpret the nutrition care process model.
To be able to systematically solve case studies based on the nutrition care process model.
To apply nutrition care process protocols in variaous clinical settings
To be able to systematically solve case studies based on the nutrition care process model.
To apply nutrition care process protocols in variaous clinical settings
Catalogue Code: T4751
Course Type: Generic Core Course
Total Credit: 2
Credits (Theory): 3
No. of Hours: 30
Internal Marks: 60
External Marks : 40
Total Marks: 100
Experiential Learning: No
Primary Purpose of Course: Employablity
Primary Orientation of the Course: Professional Ethics
Course Code: 406420215
Floating Credit: No
Audit Course: No
Course Needs: National
Co1 To be able to construct dietary interventions and dietary guidelines based on nutritional knowledge in health & disease management. CO2 To be able to critically analyze the dietary requirements and design therapeutic diet plans for patients suffering from various medical conditions. CO3 To demonstrate and prepare menu plans using priniciples of medical nutrition therapy to prepare tailoerd recommendations to the patients in the nutrition labortatory.
Catalogue Code: T4748
Course Type: Generic Core Course
Total Credit: 3
Credits (Theory): 2
Credits (Practical): 3
No. of Hours: 90
Internal Marks: 90
External Marks : 60
Total Marks: 150
Experiential Learning: No
Primary Purpose of Course: Other
Primary Orientation of the Course: Professional Ethics
Course Code: 406420214
Floating Credit: No
Audit Course: No
Course Needs: National
To acquire knowledge of dietary requirements and co-relate it for optimization of health.
To be able to analyze the significance of nutrition in management of various life style diseases for better health and well being.
To create dietary management plans for different clinical conditions based on the evidence-based guidelines.
To be able to analyze the significance of nutrition in management of various life style diseases for better health and well being.
To create dietary management plans for different clinical conditions based on the evidence-based guidelines.
Catalogue Code: T4747
Course Type: Generic Core Course
Total Credit: 3
Credits (Theory): 3
No. of Hours: 45
Internal Marks: 90
External Marks : 60
Total Marks: 150
Experiential Learning: No
Primary Purpose of Course: Employablity
Primary Orientation of the Course: Professional Ethics
Course Code: 406420213
Floating Credit: No
Audit Course: No
Course Needs: National
Learning Objective/Outcome (s):
1. To develop skills in using epidemiologic concepts and methods to examine nutritional
aspects of health and disease in populations.
2. To equip students with necessary skills for the assessment of nutritional status, principles
of precision, accuracy, and interpretation of results for individuals and populations.
3. To critically evaluate the strengths and limitations of different methods of measuring diet
and identify when specific dietary methods may be most appropriate.
4. To familiarise students to the current state of epidemiological evidence for relationships of
diet to the development of selected diseases.
5. Critically evaluate nutritional epidemiology research publications.
1. To develop skills in using epidemiologic concepts and methods to examine nutritional
aspects of health and disease in populations.
2. To equip students with necessary skills for the assessment of nutritional status, principles
of precision, accuracy, and interpretation of results for individuals and populations.
3. To critically evaluate the strengths and limitations of different methods of measuring diet
and identify when specific dietary methods may be most appropriate.
4. To familiarise students to the current state of epidemiological evidence for relationships of
diet to the development of selected diseases.
5. Critically evaluate nutritional epidemiology research publications.
Catalogue Code: T4742
Course Type: Generic Core Course
Total Credit: 3
Credits (Theory): 3
No. of Hours: 45
Internal Marks: 90
External Marks : 60
Total Marks: 150
Experiential Learning: No
Primary Orientation of the Course: Professional Ethics
Course Code: 406420208
Floating Credit: No
Audit Course: No
Course Skill Type: Others
Course Needs: Global
To compare and contrast inter-relationship of body composition and energy expenditure
To interpret knowledge of role of nutrients in sports and exercise.
To apply prinicples of exercise and sports nutrition to prepare counselling in various sports settings
To interpret knowledge of role of nutrients in sports and exercise.
To apply prinicples of exercise and sports nutrition to prepare counselling in various sports settings
Catalogue Code: TH4166
Course Type: Generic Core Course
Total Credit: 2
Credits (Theory): 3
No. of Hours: 30
Internal Marks: 60
External Marks : 40
Total Marks: 100
Experiential Learning: No
Primary Purpose of Course: Employablity
Primary Orientation of the Course: Professional Ethics
Course Code: 406420217
Floating Credit: No
Audit Course: No
Course Needs: Global
To acquire communication skills for nutrition education and counselling.
To be able to critically analyze the patient responses for nutrition counselling.
To be able to formulate patient centred- effective counselling strategies.
To be able to critically analyze the patient responses for nutrition counselling.
To be able to formulate patient centred- effective counselling strategies.
Catalogue Code: T4749
Course Type: Generic Core Course
Total Credit: 2
Credits (Theory): 3
No. of Hours: 30
Internal Marks: 60
External Marks : 40
Total Marks: 100
Experiential Learning: No
Primary Orientation of the Course: Environment and Sustainability
Course Code: 406420216
Floating Credit: No
Audit Course: No
Course Needs: National