To develop and empower women through education that fosters knowledge and skills, promotes values of equality, secularism and national integration, moulds character through discipline and rigour and creates an open mind capable of assimilating the best traditions of the East and the West.



(A Three-year Major (Vocational) Course under the 1+1+1 New Regulations (2009) of University of Calcutta and confers a B.Sc. degree)

Course Outcomes

Clinical Nutrition and Dietetics (CNDV) is offered as a three-year Bachelor Degree (B.Sc. Major) Course affiliated to the University of Calcutta. This course is primarily vocational and therefore based on enabling students to gain professional training so as to attain jobs. There are in all 8 papers of 100 marks each.

The Course outlines of the discipline of Clinical Nutrition & Dietetics are divergent and contemporary. After careful examination of the courses, the Department of CNDV has pointed out the following outcomes of the Course.

1. Nutritional Biochemistry
CO1: Idea about how nutrients are transported in our body
CO2: Concept of electron transport mechanism
CO3: Idea about genes, chromosomes, DNA, RNA
CO4: Concept of metabolism of our body
CO5: Basic idea about the endocrine system of our body.

2. Human Physiology
CO1: Understanding skeletal structure
CO2: Studying about circulatory & vascular system.
CO3: Concept of structure and function of lymphatic system.
CO4: Overview of respiratory system and related diseases.
CO5: Understanding of digestive system, metabolism and gastrointestinal disorders.
CO6: Studying structure and function of excretory system and related diseases.
CO7: Brief understanding of structure, function and diseases of skin.
CO8: Brief overview of structure, functions and diseases of eyes and ears.
CO9: Understanding structure, function and classification of our nervous system
CO10: Basic concept of our reproductive system
CO11: Understanding our endocrine system.

3. Food Microbiology
CO1: Studying general characteristics of various microorganisms.
CO2: Brief idea of prevention of spoilage by microorganisms.
CO3: Studying spoilage and contamination of various food products.
CO4: Concept of environmental microbiology
CO5: Assessing microbial intoxications and infections
CO6: Emphasizing the significance of beneficial microorganisms.
CO7: Discussing the relevance of microbiological standards for food safety.

4. Basic Nutrition
CO1: Understanding of nutrition and nutrients
CO2: Basic concept of Inter-relationship between nutrition and health
CO3: Idea of basic five food groups
CO4: Brief idea of metabolism of food in our body
CO5: Concept of energy
CO6: Discussing acid base balance of our body

5. Food Commodities
CO1: Detailed understanding of various food commodities like cereals, pulses, dairy products, fruits and vegetables, fish, poultry, meat, fats and oils, sugar and sugar products, salts, raising agents, food adjuncts, tea, coffee, chocolate, cocoa powder and convenience foods.

6. Family Meal Management
CO1: Basic understanding of meal planning.
CO2: Emphasising significance of nutrition during various stages of life cycle.

7. Food Service Management
CO1: Studying different food and beverage outlets.
CO2: Detailed understanding of various types of meals and beverages
CO3: Understanding how to plan a menu
CO4: Basic idea about staff organisation of various outlets
CO5: Study of various equipments used for food service-their use, installation and safety
CO6: Learning designing various kitchen and food service layouts.
CO7: Explaining importance of hygiene and sanitation at personal and environmental level.

8. Clinical Nutrition & Dietetics
CO1: Understanding of basic concept of therapeutic diet
CO2: Idea about nutritional assessment of patients
CO3: Overview of diet and patient counselling technique.
CO4: Assessing diet and drug relation
CO5: Analyzing use of diet therapy for various clinical conditions.

9. Community Nutrition
CO1: Emphasising role of nutrition and health in national development
CO2: Overview of various nutritional problems faced by our country.
CO3: Brief idea of different methods of assessment of nutritional status at community level.
CO4: Discussing various methods of nutrition education in community
CO5: Analysing role of various national and international agencies in community nutrition.
CO6: Assessing recent advances in community nutrition research.

10. Entrepreneurship Development
CO1: Understanding of business ethics, management, SWOT technique in entrepreneurship process.

11. On job training of 15-21 days during vacations.


Program Outcomes

PO 1- Development of intra-disciplinary skills – This opens wide range of opportunities for students in job sector. Studying wide range of subjects like physiology, biochemistry, dietetics, community nutrition, family meal management, food service management, etc. –both theory and practical, help students in developing skills related to various fields of nutrition.

PO 2 – Scientific and Critical Thinking – Development of knowledge, skills and holistic
understanding of the discipline among students. Encouragement of scientific mode of thinking and scientific method of enquiry in students. This goal is achieved through the on job trainings conducted by the Department in hospitals and NGO and the writing of a report on it.

PO 3- Health management and community upliftment- The course equips students with ability to manage a healthy society and country. This goes a long way in progress of entire nation and thus world. Students can work at both national and international level after completion of higher studies in this course.

PO 4- Self dependency- The course gives an opportunity to willing students to establish an enterprise of their own in health & food sectors.

Program Specific Outcome

PSO 1 - Developing a sensitive and sustainable approach towards the community with a view to serving people from low socio-economic groups.

PSO 2 - Understanding the role and functioning of dieticians and nutritionists in different health organizations like hospitals, clinics, nursing homes, gyms, corporate sectors, food industries, etc.

PSO 3 - Imbibing knowledge, skills and holistic understanding of the subject to be able to enter teaching profession at school/ college/ university level after higher studies in related field

PSO 4 - Developing diet planning skills for healthy and diseased individuals in society for better health management and prevention of diseases.

PSO 5 - Sensitization and awareness about the hazards of poor hygiene and sanitation and its management.

PO 6 - Inculcating an entrepreneur mindset to be able to have one's own established business in future.

PO 7 - Developing a clear understanding of human body.

PO 8 - Developing research skills in nutrition field through seminars and projects.