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.