Department of PG Nutrition and Dietetics

ABOUT
FACULTY DETAILS
ACHIEVEMENTS
GUEST LECTURE
OTHER EVENTS
COLLEGE ASSEMBLY
NAVARANG
GALA FRESHERS PARTY
PLACEMENTS
COURSE OUTCOMES

A Profile:

The Department of Clinical Nutrition and Dietetics was established in the year 1995 and offers a B.Sc – Clinical Nutrition and Dietetics course. This course has a duration of three years and is offered in combination with Chemistry and Botany/ Zoology.

Then PG Diploma was started in the year 2008 for to 2 to 3 years. Later the department extended to offer PG M.Sc Nutrition and Dietetics from the academic year 2021 – 2022. Candidates who have qualified B.Sc with Clinical Nutrition and Dietetics [Vocational] / Applied Nutrition and Public Health / Nutrition and Food Technology / Food Science and Management [Vocational] / Home Science along with any of the life science subjects [Biochemistry / Botany / Zoology / Microbiology / Biotechnology] and Chemistry as subjects at the graduate level are eligible for the PG M.Sc Nutrition and Dietetics course which is a two-year program with 1 to 2 months internship in hospitals, This course will enable students to understand the role of dietitian and apply the knowledge of diet therapy and Clinical nutrition for effective dietetic practice and patient care. In addition, the students are also trained in the area of Public Health Nutrition to equip them with knowledge to work in the area of community nutrition. They are also trained to conduct diet and nutritional surveys and are taught about the functioning of various organizations involved in Public Health Nutrition. The cooking laboratory is large and can accommodate 40 students where the students plan and prepare diets for various disease conditions. This lab has a large centre table where the students sit and discuss about the diets. A biochemistry lab is also available for the students to perform biochemical practicals. On completion of the course, students find placements as dietitians in hospitals or nutritionists in schools, fitness centers, nutrition counselling clinics, food industries and nutraceutical companies. The course also equips the students to work with non – governmental organizations in the areas of community nutrition. Students who have a flair for teaching can work as lecturers/faculty in Nutrition at the undergraduate or postgraduate level. The Final year students undertake a Nutrition awareness program every year where they educate the faculty, students of other groups about Nutrition. They prepare several audio – visual aids on a particular theme and display them. The students undergo 1-2 months Hospital Internship wherein the student is expected to conduct actual practice of diet management and health care and acquire skills under supervision of a Practicing dietitian. The students are undertake independent research project work supervised by a member of the faculty.

Vision:

The department of Nutrition serves national, regional and local communities through discovery of the ways in which foods and their bioactive components contribute to health and the prevention of disease and through effective application of nutrition knowledge to improve human health and well-being.

MISSION

The Mission of the Department of Nutrition is to better human health of the community by :

Contributing to the fundamental knowledge of how nutrients and food components function at cellular, systematic, and whole body levels and impact human health and disease.
Delivering innovative, research – based interventions and service programs which alter meal patterns and food choices with the goal of improved health of individuals, families, and communities.
Contributing to the knowledge – base of nutrition undergraduate and graduate students through high quality teaching, training, and research mentor ship, and
Providing service to professional, governmental, and local community organizations.

OBJECTIVES

To provide high quality educational experience to students.
Students to have command over the subject so they can equip the community with basic messages on food and nutrition.
Academic growth, lifelong learning skills, and mastery of core knowledge in nutrition and life sciences.
Students will be able to demonstrate critical thinking skills and analytical abilities to identify and solve problems in the nutritional sciences.
To pursue a career in nutrition field.
Skill enhancement of students.
To ensure employment of students by working on their confidence and skills.

NAME	QUALIFICATION	DESIGNATION	EXPERIENCE
Ms. S. Beulah Aparanji	HOD M.Sc	Assistant Professor	3 Years
Ms. Manjari Vaka	M.Sc		2 Years
Ms. N. Spandana	M.Sc		1 Years
Ms. Divya Roopa P	M.Sc		1 Years

Achievements Of The Department

Student Achievements

M.Sc. II Year (Batch 2025) students - T.Roshini ,V. Indira and their team of 7 B.Sc. students bagged the 3rd prize in Intercollegiate Poster competition held by Yashoda Hospitals as part of Nutri Summit Conference on the occasion of World Food Day on 16-10-2024

Student Achievements

Many of our final year students (2021-2023) were certified in employability skills conducted by Naandi Foundation.
Ms. Muskan Banu (1111-21-520-002) attended a workshop on Body Composition at AIG Hospitals, Gachibowli on 10.1.2023
Ms. Muskan Banu won first prize for poster presentation, themed Nutrition and Cancer, conducted by Madina Degree and PG College and
Ms. Preeti Byrapaka participated in Poster Presentation Competition held on November 14th2022 by Sarojini Naidu Vanita Mahavidyalaya

A Guest lecture commemorating World Diabetes Day and Children’s Day by Dr. Sudhir Reddy, Consultant Paediatrician which provided insights on Nutritional demands during the first thousand days, importance of mindful & healthy eating and breast-feeding techniques held on 18-11-2023

A Seminar titled NUTRITIONAL MINING FOR DIABETES AND ADVANCED CAREER GUIDELINES IN LIFE SCIENCES by Dr. Raju Padiya – Chairman, Board of Studies – Nutrition on 31-07-2024

A seminar in collaboration with British Biologicals, organized on 30th January 2025 on the topic "The Power of the First 1000 Days of Life", by Dr. S. Sudhir Reddy (MBBS, DCH, DNB), Consultant Pediatrician.

Guest Lecture by Dr. Suresh Kumar, Founder & Chief coach, HNTP on Holistic Nutrition in Diabetes Management commemorating World Diabetes Day on 17th November 2022

Extension Lecture on Nutrition in Cancer by Dr. Uma Chitra, Assistant course coordinator at NIN – ICMR on 8th June 2022

Field trip to Akshaya Patra Foundation – Kandi on 16-12-2023 to help students learn about mid-day meal program and technicalities involved in quantity food production

International Yoga Day was commemorated on 21-06-2024 emphasizing the benefits of Yoga in enhancing personal well-being and overall health.

Departmental level farewell was organized for Batch 2022-2024 on 05-08-2024

Cookery contest in collaboration with Nestle’ themed “Tricolor Recipes” commemorating 78th Independence Day with the aim to hone recipe developmental skills of the students held on 13-08-2024

A Continuous Medical Education (CME) session on Diabetes Disease and Diet Management was held in collaboration with IAPEN, Hyderabad Chapter and Apollo hospitals on 25-10-2024 which attracted participation ranging from dietitians, academicians, interns and PG students

Intercollegiate competitions – Flameless Flambe’ (Fireless Cooking Recipe display) and Mukimono (Vegetable carving) were held as part of 2 day PG MELANGE’ Golden Jubilee Celebrations on 06-11-2024 and 07-11-2024

A NUTRI EXPO (Nutrition Exhibition) was held as part of World Dietetics Day Celebrations on 09-01-2025 to raise awareness about the importance of food in health and prevention of lifestyle diseases.

Mental & Physical Awareness Play to commemorate World Health Day on 13th April 2023

Nutrition education program on account of International Women’s Day for Nursing students of Deepak Foundation, Jeedimetla on 10th March 2023

Sale of Nutritious treats as part of Earn while you learn initiative on 4th February 2023

Display of low-cost recipes on National Dietetics Day – 11.01.2023

Field Trip to Masqati & Parle G factories on 16th December 2022

Global Cuisine Culinary Art Celebrations representing cuisines all around the world on 31st March 2022
Summer Treats Recipe Display contest held as part of Navarang 2k23 on 10.05.2023

Mock Counselling sessions for final year students to gain hands on experience

Departmental Assembly with the theme “Nourishing Lives with Nutrition & Wellness” on 14-08-2024

Every department gets its turn to conduct college assembly which is theme based. Students can give a speech, conduct a quiz sing and celebrate.

Students of the department participated in the NAVARANG fest of the college with great enthusiasm. Time and again Students get such opportunities to treasure their activities and store them as rich memories for later years.

In keeping with the set precedence of the college, the fresher’s are welcomed with a gala Fresher’s Party, organised by the seniors. They get a peep into the future as the students and lecturers together celebrate their coming into the premises of the college.

Ms. Loyeza Md Khalid (1111-22-520-035) is working as a Consultant Nutritionist with HealthifyMe Wellness Company.
Ms. Aqsa Zama (1111-22-520-010) is working as a Junior Diabetic counsellor at Apollo Sugar Clinic (under Apollo Health and Lifestyle), Hyderguda.
Ms. Langaru Ramya (1111-22-520-021) is working as a Junior Dietitian at Apollo Sugar Clinic, Ameerpet.

Updated for Sem 3 and 4

ND 301 T COMMUNITY NUTRITION (CORE)

To learn the techniques to assess nutritional status.
To understand the causes/determinants and consequences of nutritional problems in a community and also to familiarize students with various approaches to nutrition and health interventions, programs and policies.
To understand the emergency situations in natural and manmade disasters.

ND 302 T FOOD PRODUCT DEVELOPMENT AND PACKAGING (CORE)

To familiarize students with the basic concepts in food product development and the relevance of entrepreneurship and to develop.
To provide in depth knowledge on sensory evaluation of food products.
To get students acquainted with different packaging materials.

ND 303 T MATERNAL AND CHILD NUTRITION ( ELECTIVE-1)

To enable the students to understand the effect of maternal nutrition on fetus and pregnancy outcome and complications of pregnancy.
To know the importance of nutrition during the first 1000 days of intrauterine and post-natal life.
To get acquainted with the impact of over and undernutrition on the diseases, disorders and on the overall health of children.
To get an insight knowledge on inborn errors of metabolism and nutrition in special conditions of the child.

ND 304T (i)- DIET AND PSYCHOLOGY COUNSELLING SKILLS(ELECTIVE-2)

To familiarize students with diet counseling skills and ethical considerations involved in basic principles of dietetics.
To train students in various psychological assessment techniques.

PRACTICALS

ND 351 P COMMUNITY NUTRITION

To prepare the students to apply the nutritional assessment methods in the community.
To develop teaching aids for nutrition and health education.
To give an insight into the planning of few nutrient rich recipes for vulnerable segments of the community.
To create an awareness regarding various programs

ND 353 P MATERNAL AND CHILD NUTRITION (ELECTIVE-1)

To acquaint the students about various schemes run by the state and central government for mothers and children.
To familiarize students with the newer concept in dietary management of various conditions during childhood.

ND 354 P DIET COUNSELING AND PSYCHOLOGICAL SKILLS (ELECTIVE-2)

To familiarize the students with diet counseling skills for normal and therapeutic diets.
To experience the students with a practical approach towards nutrition education and follow up of cases.
To learn the stages of psychological counseling.

SEMESTER IV

ND 401 T ADVANCED NUTRITION (CORE)

To acquaint the students with current trends in Nutrition
To familiarize students with the basic concepts in Immunology and Nutrition associated with immunity
To provide in depth knowledge on food and Drug interaction, Nutraceuticals, functional foods and antioxidants

ND 402 T FOOD MICROBIOLOGY AND FOOD SAFETY (CORE)

To learn about and also to familiarize students with the basics of Food Microbiology, the structure, growth and multiplication of microorganisms.
To Understand the importance of food safety and quality management in food spoilage.
To Understand the current food safety standards rules and regulations.

ND 403 (i)T FOOD SERVICE MANAGEMENT (ELECTIVE III (i))

To learn about the catering management and the tools involved in stating small scale entrepreneurship
To get the knowledge on the food organizational requirements
Enable financial management in establishing a food industry

ND 451 P ADVANCED NUTRITION PRACTICALS

To get the knowledge on the development of recipes using the foods developed through novel methods; fortification and extrusion
To develop the recipes using nutraceuticals, functional and antioxidant foods
To acquaint the students with practical approach towards Drug and Nutrient
interaction

ND 452 P FOOD MICROBIOLOGY AND FOOD SAFETY

To familiarize students with the sterilization techniques and to demonstrate the culture of microorganisms
To define the microbial food spoilage, factors affecting the growth and control of microorganisms
To create awareness about the role of beneficial microorganisms for potential health benefits
To understand the importance of food safety and to identify the adulterants in Foods

ND 453 (i) P- FOOD SERVICE MANAGEMENT [ELECTIVE III (i)]

To get hands on experience with different streams of food production
To acquire the knowledge on different outlets of food delivery and modalities of safety and quality food production

ND 454 (i)P INTERNSHIP IN NUTRITION AND DIETETICS

To familiarize the students with different aspects of Nutrition.
To train the students in the Hospital, Food industry, NGOs etc.
To have hands-on experience.
The students will have to prepare a report and submit it to the department.
A presentation has to be made on their experience.

ND 454 P (ii) PROJECT

To familiarize the students with the process of research with focus on N&D.
To train the students on all steps of the Research process from problem identification to Data Dissemination.
To train the students on writing a Project proposal.
To continue the project work initiated and to submit dissertation at the end of semester IV

YEAR : I

SEMESTER : I

PAPER : 1

COURSE CODE : ND 103

COURSE : CORE : HUMAN NUTRITION

To understand the role of adequate nutrition in stages of life cycle
To know the nutritional requirement and meal management of different age groups and athletes
Provide nutritional counseling and education to individuals, groups and communities throughout the lifespan using a variety of communication strategies

YEAR : I

SEMESTER : I

PAPER : 2

COURSE CODE : ND 102

COURSE : CORE : NUTRITIONAL BIOCHEMISTRY

To enable students to understand the role of nutrients in the body.
To know the classification, functions and metabolism of carbohydrates, amino acids, proteins and nucleic acids.
Describes biochemical pathways relevant in nutrient metabolism.
Describes biochemical techniques that are relevant for the investigation of the nutrient metabolism.

YEAR : I

SEMESTER : I

PAPER : 3

COURSE CODE : ND 103

COURSE : CORE : HUMAN PHYSIOLOGY

To enable the students to understand the functions of various systems in the body.
To acquaint the students with abnormalities of the endocrine system, respiratory system and nervous system.
Explains physiological processes accurately and concisely in journal-style formal and orally using relevant scientific terminology and nomenclature.
Explains the interplay between different organ system and how organs and cells interact to maintain biological equilibrium.

YEAR : I

SEMESTER : I

PAPER :

COURSE CODE : ND 104

COURSE : CORE : PRINCIPLES OF DIETETICS

To impact in depth knowledge regarding prevalence, etiology, diagnosis, diet and lifestyle management in different diseases.
To gain knowledge on the methods of assessment of nutritional status among individuals and interaction of drugs and nutrients.
Competence in the skills of planning management and evaluation of foods at various levels.
To gain knowledge about nutrition in critical care and about therapeutic health condition.

YEAR : I

SEMESTER : II

PAPER : 1

COURSE CODE : ND 201 T

COURSE : CORE : PRINCIPLES OF FOOD

Provides an understanding of composition of various food stiffs.
Familiarizes students with changes occurring in various foodstuffs as a result of processing and cooking.

YEAR : I

SEMESTER : II

PAPER : 2

COURSE CODE : ND 202T

COURSE : CORE : NUTRITIONAL BIOCHEMISTRY - II

Enable students to understand the role of nutrients in the body.
To know the classification ,functions and metabolism of lipids, vitamins, and minerals .

YEAR : I

SEMESTER : II

PAPER : 3

COURSE CODE : ND 204

COURSE : CORE : DIET IN DISEASE

Provide in- depth knowledge regarding prevalence etiology, diagnosis, diet and lifestyle management in acute and chronic disease .
Provide knowledge to recommend and provide appropriate nutritional care for prevention or treatment of various diseases.
Briefs us with dietary management for different diseases.

YEAR : I

SEMESTER : II

PAPER : 4

COURSE CODE : ND 205

COURSE : CORE : RESEARCH METHODOLOGY

Enable the students to understand the importance of research design and its requirements in comparative studies like health assessment by various processes.
Impacts in depth knowledge on collection, compilation and analysis of data.
Briefs us about various statistical methods to analyze the data for fair results.

YEAR : II

SEMESTER : I

PAPER : 1

COURSE CODE : ND 301

COURSE : CORE : COMMUNITY NUTRITION

Briefs the causes / determination and consequences of nutritional problems in the community.
Familiarize the students various approaches in nutrition and health intervention policies.
Briefs about the occupational hazards explain about the management during emergencies.

YEAR : II

SEMESTER : I

PAPER : 2

COURSE CODE : ND 302

COURSE : CORE : FOOD MICROBIOLOGY

Briefs the students with the basics of food microbiology.
Explains about the preservation techniques and food contamination.
Briefs he students about the fermentation process and the fermented products and its benefits.

YEAR : II

SEMESTER : I

PAPER : 3

COURSE CODE : ND303T

COURSE : CORE : INSTITUTIONAL FOOD MANAGEMENT

Briefs the students with types and variety of food available in the market.
Educate them about how to purchases, compare, receive and store the different food accordingly.
Explains the importance of hygiene,sanitation and safety in the kitchen.
Explain the financial management like food cost , cost control, etc

YEAR : II

SEMESTER : I

PAPER : 4

COURSE CODE : ND304 T

COURSE : CORE : FOOD HYGIENE AND SANITATION

Briefs about students understand environmental sanitation and the link between environment sanitation and health.
Helps the students to understand the importance of personal hygiene and environmental sanitation.
Helps the students assess and practice controlling factors in the environment that can potentially affect public health.

YEAR : II

SEMESTER : II

PAPER : 1

COURSE CODE : ND401T

COURSE : CORE : ADVANCE NUTRITION

Familiarizes the students with the recent advances, tends in nutrition.
Briefs with the knowledge on bioavailability of nutrients.
Explains about packing and labeling of foods.

YEAR : II

SEMESTER : II

PAPER : 2

COURSE CODE : ND402T

COURSE : CORE : PEDIATRIC NUTRITION

Briefs the students about the growth, development and
nutritional requirements of children.
Briefs the students with insight knowledge on bore errors of metabolism and pediatric critical care

YEAR : II

SEMESTER : II

PAPER : 3

COURSE CODE : ND403T

COURSE : CORE : GERIATRIC NUTRITION

Makes the students aware of the issues facing the elderly in India.
Explain about the theoretical framework in the study of aging.
Briefs with necessary skills for making effective intervention for care of elderly.

YEAR : II

SEMESTER : II

PAPER : 4

COURSE CODE : ND404

COURSE : CORE : DIET AND PSYCHOLOGY COUNSELING SKILLS

Familiarizes the students with diet counseling skills and acquaint them with basic principles of psychology.
Explains about the techniques of counseling at hospital and community level.

YEAR : II

SEMESTER : II

PAPER : 4

COURSE CODE : ND405P

COURSE : CORE : HOSPITAL INTERNSHIP

To conduct actual practice of Diet management & health care & acquire skills under supervision of a practicing Dietitian

YEAR : II

SEMESTER : II

PAPER : 4

COURSE CODE : ND407 P

COURSE : CORE : THESIS WORK

An independent research work undertaken by student under the guidance of an advisor to improve their research skills & to keep them updated with current evidence based knowledge.