Course Content:

AIM:

• To educate about the preventive and curative measures through awareness, and lifestyle changes that promote long-term health and well-being, through dietetics and lifestyle management measures.

OBJECTIVES:

• Educate about Nutrient Rich Foods: Educate the consumption of whole, minimally processed foods that provide essential nutrients, while minimizing the intake of empty calories and heavily processed foods, and make corrective diet plans for a normal life cycle and various clinical conditions.
• Eco-Friendly Practices: Encourage environmentally conscious dietary choices that consider the impact of food production on the planet, promoting sustainable and ethical food consumption.
• Holistic Education: Provide education on the interconnectedness of various aspects of health, enabling individuals to make informed decisions that align with their overall well-being goals like Aurveda, Yoga, Acupressure and Massages.

Semester 1:

• Functional English
• Development of Foundation Skills
• Computer Fundamentals
• Fundamentals of Food Management
• Introduction to Health & Nutrition
• Food Preparation (Lab)
• Regional Cuisines (Lab)
• Nutrients & their rich sources (Lab)

Semester 2:

• Introduction to Dietetics
• Professional Communication
• Anatomy & Physiology-1
• Essentials of Nutrient Food
• Basics of Food Sciences
• Use of RDA, Nutritive Value Tables (Lab)
• Gourmet Cooking (Lab)
• Menu Planning (Lab)
• Therapeutic disorders – GI disorders, Hepatic Disorders, Renal Disorders, Endocrinal Disorders and Cardiovascular Disorders.