This program focuses on improving the quality of life through enhanced physical growth, development, and productivity. Addressing the translation of nutritional knowledge into practice, the course encompasses dietary patterns and the impact of social, economic, and cultural factors. It integrates the chemistry of food and nutrient changes during processing, providing a comprehensive understanding from both biological and social science perspectives.

Course Delivery:

Theory: Lectures, seminars, computer-aided learning, group discussions, debates, quizzes, assignments, report writing, and observation.

Practical: Lab work, demonstrations, hands-on clinical experience, model making, health camps, awareness programs, internships, and visits to hospitals, rural healthcare centers, and food industries.

Career Prospects:

• Nutritional Practitioner
• Consultants
• Entrepreneurs
• Research and Community Surveyors
• Food Inspectors
• Nutritional Program Administrators