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Bloom’s Taxonomy Levels: 1. Remember 2. Understand 3. Application 4. Analysis 5. Evaluation 6. Creation
Programme Name: BSc. (Public Health Nutrition)
Programme Specific Outcome(PSO)
PSO1 Students will be able to explain the links between the food supply, nutrition and health and will be able to identify current local, national and global public health foods and
nutrition problems.
PSO2 Students will be able to understand the global/national/state health and nutrition priorities and the evidence base for public health nutrition interventions to achieve better
health and nutrition outcomes for the populations.
PSO3 Students will be able to interpret public health nutrition data, and apply epidemiological principles to the assessment of public health nutrition issues and coverage
evaluations of on-going health and nutrition programs.
PSO4 Students will be able to understand the national foods and nutrition priorities, aims, objectives and target groups of national flagship nutrition and health programs with field
placements to understand the field realities and bottlenecks in implementation of the programs.
PSO5 Students will be able to demonstrate critical thinking skills to analyse data and interpret results in the area of Public Health Nutrition and will be able to effectively
communicate nutrition information, design and implement nutrition behaviour change communication strategies and materials.
PSO6 Students will be able to understand and learn the underlying concepts and the process of scientific research as a precursor to undertaking nutrition and public health research
for the benefit of communities at large and for specific vulnerable groups.
PSO7 Students will able to apply various principles of nutrition in the treatment of different disease
condition.
PSO8 Students will understand about classification, pathogenesis, diagnosis, etiology and dietary
management of various diseases.
PSO9 Students will understand about test methods involved in discrimination, descriptive analysis and
consumer sensory testing of food products and learn to draw conclusions and make
recommendations about product characteristics.
Programme Name: B.SC. FOODS AND NUTRITION - CBCS
PSO1 Students will be able to understand the laws used in food labeling regulation for food safety.
PSO2 Students will be able to apply critical thinking and analyze food labels.
PSO3 Students will learn to apply fundamental knowledge of food science and chemistry, microbiology, nutrition, processing, and food analysis
towards developing new food products and evaluating their quality using objective and subjective methodologies.
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NEW COURSES WITH CREDIT DISTRIBUTION
B.Sc. (Honors) in Foods and Nutrition – Public Health Nutrition
Course No. Course Name Type of Course
Core Foundation
Comp. Allied Generic Elec.
SEMESTER III
-- Food Science & Chemistry 3 (2 + 1)
-- Human Anatomy and Physiology 4 (3 + 1)
-- Fundamentals of Biochemistry 5 (5 + 0)
-- Basics of Meal Planning 5 (3 + 2)
-- Applied Science 3 (2 + 1)
-- Food Adulteration & analysis laboratory 3 (0 + 3)
-- CBCS - 2 (2 + 0)
Total Credits = 25
SEMESTER IV
-- Basics of Nutrition Science 5 (5 + 0)
-- Basics of Food Science 4 (2 + 2)
-- Fundamentals of Food Microbiology 5 (3 + 2)
-- Principles of Food Preservation 4 (3 + 1)
-- Practical Nutritional Biochemistry 3 (0 + 3)
CBCS - 4 (4 + 0)
Total Credits = 25
SEMESTER V
-- Diet Therapy 4 (4 + 0)
-- Public Health Nutrition 7 (5 + 2)
-- Fundamentals of Research 3 (3 + 0)
-- Sustainable Food Systems 3 (3 + 0)
-- Diet Therapy Practicals 3 (0 + 3)
-- Fundamentals of sensory evaluation 2 (0 + 2)
CBCS - 4 (4 + 0)
Total Credits = 26
SEMESTER VI
-- Social & Behaviour Change Communication 5 (3 + 2)
-- Maternal & Child health Nutrition 4 (3 + 1)
-- Nutrition Programme Planning 4 (1 + 3)
-- Nutrition Policies, Programmes & Strategies 4 (4 + 0)
-- Nutrition in Humanitarian relief 2 (2 + 0) 2
-- Nutrition Program Management 5 (0 + 5)
CBCS - 2 (2 + 0)
Total Credits = 26
Grand Total = 102
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The Maharaja Sayajirao University of Baroda
Faculty of Family and Community Sciences Academic Year 2019-20 onwards
Department of Foods and Nutrition
B.SC. (HONORS) IN FOODS AND NUTRITION
Year I Core / Elective / Foundation Credits / Hours per week 3 (3+0)/3
Introduction to Foods and Nutrition Hrs/Week
Semester I Year of Introduction: 2019-20 Maximum Marks / Grade O
Year of Syllabus Revision: 2018-19
Mode of Transaction Lectures, Presentation, Tutorials
Course Outcome (CO)
CO1: Students will impart knowledge pertaining to different food groups, its nutritive value and importance in daily diet.
CO2: Students will understand the functions of food and the role of various nutrients, their requirements, effect of deficiency and excess.
CO3: Students will be familiarized with different methods of cooking, their advantages and disadvantages.
Uni Topic Contact Weightag BT CO PSO Elemen Relevan Relatio
t Hours e Level ts of ce to n to
No. Employ Local Gender
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