Admission

Department of Nutrition

Vision:
The Department of Nutrition and Health Education at Dr. Y.S. Parmar Govt. PG College Nahan aspires to attain excellence in pedagogy, extending its reach to the wider community, industry, and institutions, all in the pursuit of ensuring well-being for all.

Mission:
The Department of Nutrition and Health Education at Dr. Y.S. Parmar Govt. PG College Nahan strives for academic eminence in the domain of nutrition education and development. The objective is to cultivate a cadre of professionals who serve as educators, researchers, public health nutritionists, dietitians, nutrition consultants, food quality control officers, and pioneers in the innovation of food products. A broader aim is to cultivate awareness about nutrition through community engagement, advocating for a healthier lifestyle within the populace.

Objectives:
– Training professionals in the field of Food and Nutrition with specializations in Clinical Nutrition, Public Health Nutrition, and Food Science & Processing.
– Engaging in extension work within these specialized domains.

Yearly Student Enrollments

COURSE YEAR TOTAL
B.A/B.Sc. 1st Year –
B.A/B.Sc. 2nd Year –
B.A/B.Sc. 3rd Year –

Eigibility Criteria

Programme/Course/Level Duration Eligibility Adimission Procedure
BA in Nutrition and Health Education 3 Years 10+2 On merit basis

Faculty Members

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Courses offered in the Department

YEAR DISCIPLINE SPECIFIC COURSES (DSC) SKILL ENHANCEMENT COURSES (SEC) DISCIPLINE SPECIFIC ELECTIVES (DSE)
B.A. 1st Year 1) Fundamentals of Nutrition and Food Science (BANHE-A- 101) Theory
1) Fundamentals of Nutrition and Food Science (BANHE-A- 101(P)) Practical
1) Fundamentals of Nutrition and Food Science (BANHE-A-101) Internal Assessment(CCA)
2) Nutrition for the Family (BANHE-A- 102) : Theory
2) Nutrition for the Family (BANHE-A- 102(P)) : Practical
2) Nutrition for the Family (BANHE-A- 102) :Internal Assessment (CCA)
B.A. 2nd Year Introduction to Food Safety(BANHE-A-201):Theory
Introduction to Food Safety(BANHE-A- 201(P)):Practical
Introduction to Food Safety(BANHE-A- 201):Internal Assessment(CCA)
Public Health Nutrition(BANHE-A- 202): Theory
Public Health Nutrition(BANHE-A- 202 (P)): Practical (ESE)
Public Health Nutrition(BANHE-A- 202): Internal Assessment(CCA)		 1. Home based Catering (BANHE-A- 203): Theory
1. Home based Catering (BANHE-A- 203): Internal Assessment(CCA)
2.Nutrition and Fitness (BANHE-A- 204):Theory
2.Nutrition and Fitness (BANHE-A- 204):Internal Assessment(CCA)
B.A. 3rd Year 1.Public Nutrition (BANHE-A- 301):Theory
1.Public Nutrition (BANHE-A-301(P):Practical
1.Public Nutrition (BANHE-A- 301):Internal Assessment(CCA)
2.Therapeutic Nutrition (BANHE-A-302):Theory
2.Therapeutic Nutrition (BANHE-A-302 (P)):Practical
2.Therapeutic Nutrition (BANHE-A-302):Internal Assessment(CCA)
1.Maternal and Child Nutrition (BANHE-A- 303):Theory
1.Maternal and Child Nutrition (BANHE-A- 303):Internal Assessment(CCA)
2. Food and Nutrition(BANHE- A-304):Theory
2. Food and Nutrition(BANHE-A- 304 (P)):Practical
2. Food and Nutrition(BANHE- A-304):Internal Assessment(CCA)		 1.Human Nutrition (BANHE-A-305): Theory
1.Human Nutrition (BANHE-A-305 (P)): Practical
1.Human Nutrition (BANHE-A-305): Internal Assessment(CCA)
2.Nutrition: A Lifespan Approach (BANHE-A-306):Theory
2.Nutrition: A Lifespan Approach (BANHE-A-306 (P)):Practical
2.Nutrition: A Lifespan Approach (BANHE-A-306):Internal Assessment(CCA)

Courses Outcome

COURSE CODE COURSE NAME COURSE OUTCOME
BANHE-A-101 Fundamentals of Nutrition and Food Science
  1. To familiarize the students with fundamentals of food, nutrients and their relationship to health.
  2. To create awareness with respect to deriving maximum benefit from available food resources.
BANHE-A-102 Nutrition for the Family
  1. To enable the students to understand the concepts of balanced diet, various food groups, recommended dietary allowances.
  2. To understand the concept of meal planning, nutritional requirements of different age groups.
BANHE-A-201 Introduction to Food Safety
  1. To create awareness about the importance of food safety and related issues in the students by discussing the various food handling practices.
  2. To discuss food adulteration and the common food adulterants used.
BANHE-A-202 Public Health Nutrition
  1. To enable students to identify and contribute to the prevention of public health/social health problems in the country.
  2. To equip students with workable knowledge to treat common illnesses at home.
BANHE-A-203 Home based Catering
  1. To apprise the students regarding Food service Industry, food production as well as standardization of a recipe
  2. To share with the students the various steps to set up one’s own unit.
BANHE-A-204 Nutrition and Fitness
  1. To help the students in understanding the importance of fitness and its relation to health and nutrition.
  2. To enable the students to know about the guidelines about physical activities, weight reducing diets and nutritional supplements.
BANHE-A-301 Public Nutrition
  1. To make students understand the meaning, importance and scope of Public nutrition.
  2. To obtain knowledge about malnutrition, related deficiencies, methods of assessing nutritional status, nutritional policy and National programmes.
BANHE-A-302 Therapeutic Nutrition
  1. To help the students to understand about the adaptation of a normal diet to a modified diet.
  2. To teach the students about the causes, clinical symptoms and planning of diets for various diseases.
BANHE-A-303 Maternal and Child Nutrition
  1. To understand the role of nutrition for the pregnant women, lactating mothers, breast feeding and complementary foods.
  2. To enable the students to know about child health, morbidity, maternal and child health programmes.
BANHE-A-304 Food and Nutrition
  1. To introduce the students to cooking, preparation of simple recipes using different methods of cooking.
  2. To understand the parameters of Body Mass Index and meal planning for different activity levels.
BANHE-A-305 Human Nutrition
  1. To enable the students to understand basic concepts in Nutrition, nutrients and their functions, sources and deficiency symptoms.
  2. To understand the nutritional requirements during different stages of life.
BANHE-A-306 Nutrition: A Lifespan Approach
  1. To know about the principles, factors affecting meal planning, dietary guidelines and methods of assessment of nutrient requirement.
  2. To inculcate interest in the students to know about the need for the nutrients in different stages of life span of human beings.