Department Of Clinical Nutrition and Dietetics

ABOUT
FACULTY DETAILS
ACHIEVEMENTS
FDP WORKSHPS
FIELD TRIP
GUEST LECTURE
NUTRITION AWARENESS PROGRAM
COOKERY CONTEST
MOU & BEST PRACTICES
COURSE OUTCOMES

About:

The Department of Clinical Nutrition and Dietetics was established in the year 1995 and offers a B. Sc (Clinical Nutrition and Dietetics) course in combination with Chemistry and Botany/Zoology. The course is self-financed and much sought after with an intake of 50 students every year.. This course will enable students to understand the role of a dietician and apply 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 trained to conduct diet and nutritional surveys and are taught about the functioning of various organizations involved in Public Health Nutrition.

NAME	QUALIFICATION	DESIGNATION	EXPERIENCE
Ms. Bushra	M.Sc. SET	Assistant Professor
Ms. Swetha Puri	M.Sc.	Lecturer

Achievements Of The Department

Faculty Achievements

Ms. Bushra Fatima Amjad published a book “Basic Dietetics” by S Publishers with the ISBN no. 9789393401243 in 2022.
Dr. Uma Chitra, Presented a paper on the topic “Myths and Facts on Grain Consumption” in 2018.

Ms. V. Durga Nandini published a book “Basic Nutrition” by S Publishers with the ISBN no. 9789393401144 in 2022.
Ms. V. Durga Nandini published a book “Basic Dietetics” by S Publishers with the ISBN no. 9789393401243 in 2022.
Dr. Uma Chitra, Published a paper titled “Neophobic tendencies and dietary behavior in a cohort of adolescent girls in Secunderabad” in 2018
Ms.V.Durga Nandini, Published a paper titled “Impact of diet and lifestyle factors on Hypertension” in 2018
Dr. Uma Chitra, Presented a paper on the topic “Myths and Facts on Grain Consumption” in 2018.

Students Achievements

Ms. Jayanti secured 6th rank in the PGCET exam conducted by Osmania University in 2023 in Nutrition and Dietetics
Ms. Gayatri secured 31st rank in the PGCET exam conducted by Osmania University in 2023 in Nutrition and Dietetics
Ms. Fathima BEgum received Gold medal from our Home minister Mr. Mohammed Ali, in 2020 for securing highest marks in OU examination
Ms. G. Vennela won 2nd Prize for the Poster Competition at Olive Hospital on the theme- Dietitians Reaching the unreached (2020)
Ms.Pravalika and Ms.Vennela achieved 3rd Prize in the Quiz Competition at Olive Hospital (2020)

Ms. Vaka Manjari secured state 1st rank in the PGCET exam conducted by Osmania University in 2020 in Nutrition and Dietetics.
Ms. Spandana secured 9th rank in PGCET exam conducted by Osmania University in 2020 in Food Technology.
Ms. Spandana secured 28th rank in PGCET exam conducted by Osmania University in 2020 in Nutrition and Dietetics.
Ms. Hari Shiva Laxmi secured 35th rank in the common entrance test for NIN in 2021.
Ms. Shaziya Saba secured 8th rank in the PGCET exam conducted by Osmania University in 2022 in Nutrition and Dietetics.
Ms. Sulomathi Rani secured 13th rank in the PGCET exam conducted by Osmania University in 2022 in Nutrition and Dietetics.
Ms. K. Naga Priya secured 25th in the PGCET exam conducted by Osmania University in 2022 in Food Science and Technology.
Ms. G. Vennela won 2nd Prize for the Poster Competition at Olive Hospital on the theme- Dietitians Reaching the unreached (2020)
Ms.Pravalika and Ms.Vennela achieved 3rd Prize in the Quiz Competition at Olive Hospital (2020)
Ms. Lavanya secured state 1st in the entrance exam conducted by National institute of Nutrition (2019)
Ms. Bhargavi and Group were awarded 1st Prize in the Quiz at RBVRR College (2019)

Ms. Supriya, Ms Safa, Ms Saneya & Ms. Mahek participated in state level quiz competition held on 12/12/2022 by PRAKARA Nutrition.
Ms. Afrin received Gold medal from our Governor Smt Tamili Sai in 2019 for securing highest ,marks in OU examination
Ms. P. Swetha was awarded 2nd Prize in the cookery contest (2019)
Ms. R. Mamatha secured 3rd Prize in the cookery contest (2019)
Ms. Y. Laxmi Madhuri and Ms. D. Vinayasree secured 1st Prize for Short Film Contest titled “Importance of Nutrition for girls” at St. Ann’s College for Women, Mehdipatnam (2018)
Ms. Naveeda Begum, Ms. Persis Myrtle and Ms. Fahmina Kouser won 2nd Prize for Short Film Contest titled “Fight Anemia” at St. Ann’s College for Women, Mehdipatnam (2018)

FDP: An FDP on Nutrition Health and Wellness was conducted by the department of CND and IQAC in association with Nestle by Ms. Varsha Raka, Activation and Culinary officer for AP-TN Region on 24th September 2020.

A four-day workshop on “Self-efficacy and Self-esteem” was conducted from 13th to 16th February 2021.
One day workshop on “Walk out of Diabetes” was conducted as a part of Bioclub activity on 22nd November 2021.

The department arranges a field trip every year to get students on hands experience with the industrial functioning and management.
A field trip to Akshaya Patra which is an NGO in India that has dedicated 22 years towards feeding nutritious meals to school children studying in Government and Government-aided schools as a part of mid-day meal program on 21st December 2021.
A field trip to Creamline Dairy Products Limited to observe the steps in milk processing and commercial preparation of milk
A Field trip to Creamline Dairy Products Limited to observe the steps in milk processing and commercial preparation of milk products, January 20th 2018

GUEST LECTURE: The department organizes a guest lecture every year with trending topics in the field of nutrition to keep the students up to date and to impart new knowledge related to the subject. Prominent personalities are invited as guest to deliver the lecture.
A Guest lecture on “Cancer Awareness” by Dr. Uma Chitra, Professor, NIN, on 8th June 2022.
A Guest lecture on “Diabetes care” by Ms. Sasirekha Nelapudi, PhD research scholar, Avinashalingam Institute, Coimbatore on 17th November 2021
A Guest Lecture on “Role of Nutrition in Gastrointestinal disorders” by Dr. Jahangeer, Consultant Gastroenterologist, Asian Institute of Gastroenterology, 4th April 2019.
A Guest Lecture on “Career options in Nutrition” by Dr. Latha Sashi, Chief Clinical Nutritionist, Fernandez Hospitals, Hyderabad, 9th February 2018.

Nutrition week (1st- 7th September 2022) was celebrated by conducting an awareness rally, Nutrition education program for the students and non-teaching staff, and an intercollegiate cookery contest in association with Maggi.
A Nutrition Awareness program on “Nutrition Health and Wellness” in association with Nestle was conducted for Physical Science students by Ms. Varsha Raka, Activation and Culinary officer for AP-TN Region on 24th September 2020.
A health camp in association with Vijaya Diagnostic Centre was organized as a part of Bioclub activity in Nov 2021.
A Nutrition Awareness Program on “Prevention of Obesity” conducted as part of the Global Health Care Summit 2019 in association with the American Association of Physicians of Indian Origin.
The Department conducted two Nutrition awareness programs in association with the American Association of Physicians of Indian Origin in Sacred Heart School and Kenedy Vidya Bhavan School, Secunderabad on 25th and 27th July 2019 choosing children of Class 6, 7, 8 and 9 for this program.

A cookery contest on “Millets for Health” was organized on 11th November, 2018.
An online cookery contest on “Plant based Iron rich Recipes” was organized on 31st January 2020.
A cookery contest on “Diabetic friendly recipes” was organized on 17th November 2021.
An intercollegiate “Miss Nutrition” contest was conducted on 8th September 2022 in association with Mggi-Nestle, where cookery contest was the first round.
A cookery contest on “Summer treats” was organized on 9th May, 2023 as a part of Navarang.

MOU: The Department of CND signed an MOU with Sahayata-Nutrition, Health, Education and Research Foundation.

The Department of CND signed an MOU with Sardar Patel College.

BEST PRACTICES:

The Department of Nutrition is circulating “Nutri-tip” to faculty and non-teaching staff every Saturday.
The Department displays a chart/poster on the notice board outside the lab every week on various themes.
The Department organizes community connect programs every year during which the students of final year will be addressing the program at schools, anganwadi etc.
The Department commemorates National Nutrition week during the first week of September every year. The theme is given by the “Women and Child welfare, GOI” every year. The Department organizes poster competitions, cookery contest, seminars etc.
The Department consistently organizes cookery contest every year with various themes. The students will prepare recipes pertaining to the specific theme and display.

YEAR : I YEAR

SEMESTER : I SEMESTER

COURSE :INTRODUCTORY NUTRITION

Understand the basics of Nutrition and apply principles of Menu planning
Discuss the biochemical pathways relevant in Nutrient metabolism
Explain the Digestion, absorption and transportation of Nutrients
Define Enzymes and note down the factors affecting enzyme action
Describe the Mode of action and control in secretion of various Hormones in Human body
Explain the functions and sources of water. Write down the effects of deficiency

YEAR : I YEAR

SEMESTER : II SEMESTER

COURSE : BASIC NUTRITION

Define Nutrition and Healthy diet planning concepts
Explain Basal Metabolic Rate and understand the energy requirements of adults
Identify and explain nutrients in foods and the specific functions in maintaining health
Summarize the deficiencies of nutrients
Describe the sources, importance and deficiency symptoms of minerals
Determine and translate nutrient needs into menus for individuals across the lifespan.

YEAR : II YEAR

SEMESTER : III SEMESTER

COURSE :BASIC DIETETICS

Understand the basic concepts of Nutrition
Describe and Apply Routine hospital diets
Modify the diet for fever and surgical conditions
Classify Obesity and plan a Low calorie diet
Explain the Aetiology of Liver diseases and summarize the dietary management
Calculate and/or define diets and demonstrate the diets for Cardiovascular diseases, Hypertension and Renal diseases

YEAR : II YEAR

SEMESTER : III SEMESTER

COURSE : FOOD PRESERVATION

Discuss the basic principles of common food preservation methods.
Describe the spoilage and deterioration mechanism in foods.
Explain the major chemical reactions that occur during food preparation and storage.
Write down in detail various Home scale and commercial methods of food preservation.
Illustrate nutrition labeling. List the labeling provisions in existing food laws.

YEAR : II YEAR

SEMESTER : IV SEMESTER

COURSE : FOOD SCIENCE

Apply food science knowledge to describe functions of ingredients in food
List the sources, variability and structure of Raw food material
Classify milk and understand the nutritional aspects of milk and milk products
Understand the composition and storage of Non vegetarian foods
List the types of sugar and classify Fats and oils
Describe the role of salt, spices in the cookery. Illustrate Food additives.

YEAR : II YEAR

SEMESTER : IV SEMESTER

COURSE : FOOD SAFETY AND QUALITY CONTROL

Explain the effects of common food preparation methods and food storage conditions on survival and growth of microbial contaminants.
Discuss the important pathogens and spoilage micro-organisms in foods, the most likely sources of these organisms, and the conditions under which they grow.
Describe Food borne illnesses.
Identify the conditions including sanitation practices, under which the important pathogens and spoilage microorganisms are commonly inactivated, killed or made harmless in foods.
Illustrate the Food laws, regulations and standards in India.

YEAR : II YEAR

SEMESTER : V SEMESTER

COURSE : PUBLIC HEALTH

Define Nutritional status. Illustrate methods of assessment of Nutritional status including Direct and indirect assessment
Explain how National and international agencies are formed and implemented
Collect, analyze and interpret dietary intake of adolescents
Develop an educational session/program for a target population
Explain Food fortification and List the types of food fortifications programs in India.

YEAR : II YEAR

SEMESTER : V SEMESTER

COURSE : COMMUNITY NUTRITION

Illustrate the Nutritional problems confronting India including PEM and Iodine deficiency disorders
Explain the prevalence and aetiology of the deficiencies of Vitamin A and Iron. Discuss the treatment and prevention for these
Determine the initiative by the Government of India in controlling Iron deficiency Anaemia
Produce oral and written communication by means of models and charts for a group education session
Counsel individuals

YEAR : II YEAR

SEMESTER : V SEMESTER

COURSE : PATIENT COUNSELING SKILLS

Understand the medical record and patient profile.
Illustrate Intake Assessment and Nutrition History.
Define counselling. Note down the goals of counselling.
Identify the Problems in Communication and Understand the Resources and Aids in Counselling.
Discuss the Counselling for Weight Management and list the types of obesity

YEAR : II YEAR

SEMESTER : V SEMESTER

COURSE : FUNDAMENTALS OF FOODS & NUTRITION

Understand the concepts of Nutrition and list the functions of Food.
Understand the basics of Nutrition and Apply principals of Menu planning.
Identify and explain nutrients in foods and the specific functions in maintaining health.
Explain Nutrition during adolescence and summarize Iron deficiency Anaemia.

YEAR : II YEAR

SEMESTER : VI SEMESTER

COURSE : DIET THERAPY

Describe Nutrition Assessment and screening
Classify Burns and cancer therapies. Note down their dietary management
Illustrate the Diet in disturbances of the small intestine and colon including Diarrhoea, constipation and ulcerative colitis
Determine medical nutrition therapy for the advanced medical conditions
Modify the Diet in diseases of the Gallbladder and Pancreas.

YEAR : II YEAR

SEMESTER : VI SEMESTER

COURSE : ADVANCED DIETETICS

Illustrate the types of Diabetes and list the types of insulin. Calculate the dietary management
Interpret of medical terminology and laboratory parameters relating to nutrition
Describe the pathophysiology, diagnosis, treatment and dietary management of cardiac diseases
List the Levels of Sodium restriction and explain the dangers of sodium restriction
Discuss the diet and drug interactions.

YEAR : II YEAR

SEMESTER : VI SEMESTER

COURSE :NUTRITION & FITNESS

Define physical fitness and understand the general guidelines of exercise.
Illustrate Exercise Programs with examples and define Nutritional supplements.
List the causes of Overweight and obesity. Understand Assessment and dietary management of overweight and obesity
Discuss Physical Activity Guidelines and physical activity pyramid.
List the Popular diets and practices

YEAR : II YEAR

SEMESTER : VI SEMESTER

COURSE :NUTRITION & HEALTH

Understand the fundamentals of Nutrition and role of Nutrition in fitness.
List the Nutritional guidelines for Health and fitness. Draw The Food Pyramid.
Illustrate the Importance and benefits of physical activity.
Explain the role of Diet and exercise for weight management.