The Course aims to produce competent graduates in acquiring
A. Knowledge of
1. Commonly used routes of drug administration
2. Basic pharmacokinetic concepts of the absorption, distribution, metabolism and excretion of drugs
3. Role of specific drugs in the treatment of metabolic diseases
4. Relationship between foods, disease state and nutritional status on the effectiveness of drug therapy
5. Monitoring nutrition status in drug therapy and counseling to prevent adverse nutrient-drug interactions
B. Skills in
1. Identifying potential drug-nutrient interactions
2. Sourcing nutrition information from credible websites, books or journals to enhance drug utilization and prevent adverse drug nutrient interactions.
C. Attitudes towards
1. Appreciating the importance of drug-nutrient interactions in treatment of diet related diseases
- Knowledge Facilitator: FACULTY DR SHANTHI D
This course aims to produce competent graduates who acquire:
Knowledge on
1. Principles of sports, exercise and fitness.
2. Nutritional requirements of competitive and recreational athletes.
3. Energy balance, weight control and eating disorder issues in athletes.
4. Specific nutritional supplements used for performance enhancement.
B. Skills in
1. Assessing the nutritional status of athletes.
2. Prescribing appropriate meal plans for athletes in specific sports.
C. Attitude to
Appreciate nutritional needs of competitive and recreational athletes.
- Knowledge Facilitator: FACULTY DR INDIRANI K
This course aims to produce competent graduates in acquiring:
A. Knowledge on
1. Principles of food service management.
2. Application of purchasing, receiving, storage and inventory of food service management.
3. Menu planning for quantity food production
4. Provision of service to meet customer satisfaction in food service
B. Skills in
1. Perform the tasks involved in running a food service operation.
2. Apply the knowledge on menu planning for quantity food production.
3. Entrepreneurship and application of principles of food service management
C. Attitude towards
1. Coordination of Team work
Appreciation of proper food management from market/farm to table
- Knowledge Facilitator: FACULTY DR PREMAGOWRI B
This course is to enable the students to acquire
A. Knowledge
1. Understand of medical case notes & medical conditions
2. Understand Dietetic care notes
3. Familiarize with the signs, symptoms, complaints and therapeutic management of various disorders/diseases
4. Understand preparations and administration of special nutrition support
B. Skills
1. Able to do nutritional screening and assessment and report the nutritional status of the cases
2. Able to apply basic individual and group counseling skills
C. Attitude to Understand and appreciate professional ethics, community living and Nation Building initiatives
- Knowledge Facilitator: FACULTY DR INDIRANI K
- Knowledge Facilitator: FACULTY DR PREMAGOWRI B
- Knowledge Facilitator: FACULTY DR SHANTHI D
This course is to gain
A. Knowledge on
1. Understand various lifestyle disorders and the importance of nutrition
2. Comprehend medical terminology and medical abbreviations associated with nutrition related diseases and conditions
3. Appreciate the nutrition management for Under weight and obesity and other strategies to overcome Obesity
4. Recognize the nutrition principles and their application to various disease conditions ( Cardiovascular , diabetes Mellitus and Cancer )
B. Skills in
1. Apply the basic facts on meal planning and preparation of modified diet plans in various conditions
C. Attitude towards
1. Appreciate the importance of diet and health in various lifestyle disorders.
- Knowledge Facilitator: FACULTY DR INDIRANI K
- Knowledge Facilitator: FACULTY DR PREMAGOWRI B