To enable the students to
1. Assess the nutritional status of different age groups
2. Enrich the knowledge on low cost locally available indigenous foods
3. Plan and implement nutrition intervention programs.- Knowledge Facilitator: FACULTY DR INDIRANI K
- Knowledge Facilitator: FACULTY DR PREMAGOWRI B
The Course aims to produce competent graduates in acquiring
A. Knowledge on
1. Public health data and statistics
2. Methods used to assess the nutritional problems in community
3. Role of Welfare programs and health agencies in improving health status
4. Planning, preparation and implementation of Nutrition Education programs.
B. Skills in
1. Assessing data on health and nutritional status of individuals and the community as well.
2. Identifying appropriate prophylaxis and intervention measures for non-communicable diseases.
3. Developing Interpersonal level communication.
4. plan and implement nutrition intervention programs
C. Attitude towards
Appreciating the importance of
1. Identifying the needs of the community.
2. Dissemination of nutrition messages to the society
Solving nutritional problems and improving public health- Knowledge Facilitator: FACULTY DR INDIRANI K
The course aims to produce competent graduates in acquiring
A. Knowledge on
- Major functions of body systems: Cardiovascular, Respiratory, Renal, Immune, Digestive, Excretory, Endocrine, Reproductive, Musculoskeletal, Nervous, Endocrine and Reproductive, and Central Nervous System and sense organs
- Symptoms of various system disorders
B. Skills in
1.
Surveying the
anatomy and physiology of 11 organ systems.
2.
Appreciation and
understanding the marvelous complexity of the human body and its linking
disorders.
C. Attitude towards
1. Appreciating the interrelationship between various organ systems and their functioning in unison to maintain health.
- Knowledge Facilitator: FACULTY DR PREMAGOWRI B
The Course aims to provide
Knowledge on
● Assessing the roles of nutrition within the complex processes of pregnancy, lactation, child development, and aging.
● Recognition, comparison and tailoring diet and nutritional requirements relative to age, developmental and diseases and/or disabilities outside of normal growth and development.
Skills
● To improve their capacity to review and apply evidence-based practice for a variety of clients across the lifespan.
● To critically evaluate and apply scientific practical guidelines to a contemporary nutritional health issue.
Attitude towards
Formulating a dietary intervention plan to address nutritional deficiencies or excesses according to the health needs of individuals relative to age, developmental and disease status.- Knowledge Facilitator: FACULTY DR INDIRANI K
This course aims to produce competent graduates who acquire:
Knowledge on
1. Nutrition Care Process
2. Nutrition principles and their application to disease prevention and treatment
3. Interpretation and translation of scientific knowledge and principles related to nutrition into practical meal planning
4. Understanding medical terminology and medical abbreviations associated with nutrition related diseases and conditions
Skills in
1. Collecting, organising and assessing data relating to the health and nutritional status of individuals
2. Prescribing appropriate diet plans for disease conditions.
3. Meal planning and preparation of therapeutic diets
Attitude to
1. Appreciate the importance and process of formulating appropriate nutrition care plans.
2. Appreciate the translation of diet plans into practical menus
- Knowledge Facilitator: FACULTY DR SHANTHI D
This course aims to produce competent graduates in acquiring:
Knowledge on
1. How to design appropriate nutrition care plans.
2. How to calculate dietary requirements for case studies and prepare diet plans.
3. How to plan and prepare diets for dietary needs of patients based on medical problem.
4. How to calculate enteral and parenteral nutrition formulations.
Skills in
1. Modifying diets to suit the medical conditions of patients.
2. Formulating appropriate enteral and parenteral nutrition support
Attitude to
1. Appreciate nutritional needs of the patients and implement nutrition care plans ethically with integrity
- Knowledge Facilitator: FACULTY DR SHANTHI D