50,000 INRTuition Fee/year
Programme overview
Main Subject
Food Science
Degree
BSc
Study Level
Undergraduate
Study Mode
On Campus
Bachelor of Science (Honours with Research) in Clinical Nutrition and Dietetics: Programme Outcomes
01 Nutrition and Dietetics Knowledge: Possess knowledge and comprehension of the core and basic knowledge associated with the profession of nutrition and dietetics.
02 Planning Abilities: Demonstrate effective planning abilities including time management, resource management, delegation skills and organizational skills. Develop and implement plans and organize work to meet deadlines.
03 Problem analysis: Utilize the principles of Analytical thinking, clearly and critically, while solving problems and making decisions during handling patients, Sports person and making food chart for all age groups and also analyse, evaluate and apply information systematically and making decisions related to it.
04 Modern tool usage: Learn and apply modern and appropriate practical applicable tools of a scientific understanding of nutrition.
05 Leadership skills: Understand and consider the human reaction to change, motivation issues, leadership and team-building when planning changes required for fulfilment of practice, professional and societal responsibilities. Assume participatory roles as responsible citizens or leadership roles during the conduction of their job to facilitate improvement in health and wellbeing.
06 Professional Identity: Understand, analyse and communicate the value of their professional roles in the society (e.g., health care professionals, promoters of health, Clinical Researcher, managers, employers, employees)
07 Nutrition and Dietetics Ethics: Honor human values and apply ethical principles in professional and social contexts. Demonstrate behaviour that recognizes cultural and personal variability in values, communication and lifestyles. Use ethical frameworks; apply ethical principles while making decisions.
08 Communication: Communicate effectively with the Nutritional community (healthcare provider, doctor and patient and write effective reports, make effective presentations and documentation, and give and receive clear instructions.
09 Research and Innovation: Design, conduct, and interpret experimental research in Clinical Nutrition, with the ability to analyse scientific data, use scientific tools, and contribute to innovation.
01 Nutrition and Dietetics Knowledge: Possess knowledge and comprehension of the core and basic knowledge associated with the profession of nutrition and dietetics.
02 Planning Abilities: Demonstrate effective planning abilities including time management, resource management, delegation skills and organizational skills. Develop and implement plans and organize work to meet deadlines.
03 Problem analysis: Utilize the principles of Analytical thinking, clearly and critically, while solving problems and making decisions during handling patients, Sports person and making food chart for all age groups and also analyse, evaluate and apply information systematically and making decisions related to it.
04 Modern tool usage: Learn and apply modern and appropriate practical applicable tools of a scientific understanding of nutrition.
05 Leadership skills: Understand and consider the human reaction to change, motivation issues, leadership and team-building when planning changes required for fulfilment of practice, professional and societal responsibilities. Assume participatory roles as responsible citizens or leadership roles during the conduction of their job to facilitate improvement in health and wellbeing.
06 Professional Identity: Understand, analyse and communicate the value of their professional roles in the society (e.g., health care professionals, promoters of health, Clinical Researcher, managers, employers, employees)
07 Nutrition and Dietetics Ethics: Honor human values and apply ethical principles in professional and social contexts. Demonstrate behaviour that recognizes cultural and personal variability in values, communication and lifestyles. Use ethical frameworks; apply ethical principles while making decisions.
08 Communication: Communicate effectively with the Nutritional community (healthcare provider, doctor and patient and write effective reports, make effective presentations and documentation, and give and receive clear instructions.
09 Research and Innovation: Design, conduct, and interpret experimental research in Clinical Nutrition, with the ability to analyse scientific data, use scientific tools, and contribute to innovation.
Programme overview
Main Subject
Food Science
Degree
BSc
Study Level
Undergraduate
Study Mode
On Campus
Bachelor of Science (Honours with Research) in Clinical Nutrition and Dietetics: Programme Outcomes
01 Nutrition and Dietetics Knowledge: Possess knowledge and comprehension of the core and basic knowledge associated with the profession of nutrition and dietetics.
02 Planning Abilities: Demonstrate effective planning abilities including time management, resource management, delegation skills and organizational skills. Develop and implement plans and organize work to meet deadlines.
03 Problem analysis: Utilize the principles of Analytical thinking, clearly and critically, while solving problems and making decisions during handling patients, Sports person and making food chart for all age groups and also analyse, evaluate and apply information systematically and making decisions related to it.
04 Modern tool usage: Learn and apply modern and appropriate practical applicable tools of a scientific understanding of nutrition.
05 Leadership skills: Understand and consider the human reaction to change, motivation issues, leadership and team-building when planning changes required for fulfilment of practice, professional and societal responsibilities. Assume participatory roles as responsible citizens or leadership roles during the conduction of their job to facilitate improvement in health and wellbeing.
06 Professional Identity: Understand, analyse and communicate the value of their professional roles in the society (e.g., health care professionals, promoters of health, Clinical Researcher, managers, employers, employees)
07 Nutrition and Dietetics Ethics: Honor human values and apply ethical principles in professional and social contexts. Demonstrate behaviour that recognizes cultural and personal variability in values, communication and lifestyles. Use ethical frameworks; apply ethical principles while making decisions.
08 Communication: Communicate effectively with the Nutritional community (healthcare provider, doctor and patient and write effective reports, make effective presentations and documentation, and give and receive clear instructions.
09 Research and Innovation: Design, conduct, and interpret experimental research in Clinical Nutrition, with the ability to analyse scientific data, use scientific tools, and contribute to innovation.
01 Nutrition and Dietetics Knowledge: Possess knowledge and comprehension of the core and basic knowledge associated with the profession of nutrition and dietetics.
02 Planning Abilities: Demonstrate effective planning abilities including time management, resource management, delegation skills and organizational skills. Develop and implement plans and organize work to meet deadlines.
03 Problem analysis: Utilize the principles of Analytical thinking, clearly and critically, while solving problems and making decisions during handling patients, Sports person and making food chart for all age groups and also analyse, evaluate and apply information systematically and making decisions related to it.
04 Modern tool usage: Learn and apply modern and appropriate practical applicable tools of a scientific understanding of nutrition.
05 Leadership skills: Understand and consider the human reaction to change, motivation issues, leadership and team-building when planning changes required for fulfilment of practice, professional and societal responsibilities. Assume participatory roles as responsible citizens or leadership roles during the conduction of their job to facilitate improvement in health and wellbeing.
06 Professional Identity: Understand, analyse and communicate the value of their professional roles in the society (e.g., health care professionals, promoters of health, Clinical Researcher, managers, employers, employees)
07 Nutrition and Dietetics Ethics: Honor human values and apply ethical principles in professional and social contexts. Demonstrate behaviour that recognizes cultural and personal variability in values, communication and lifestyles. Use ethical frameworks; apply ethical principles while making decisions.
08 Communication: Communicate effectively with the Nutritional community (healthcare provider, doctor and patient and write effective reports, make effective presentations and documentation, and give and receive clear instructions.
09 Research and Innovation: Design, conduct, and interpret experimental research in Clinical Nutrition, with the ability to analyse scientific data, use scientific tools, and contribute to innovation.
Admission Requirements
XII with Chemistry and Biology with a minimum of 50% marks in aggregate.
Tuition fees
Domestic
50,000 INR
International
50,000 INR
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