CO1:To critique the nutritional management of patients suffering from critical illness.
CO2:To be able to design specialized nutrition support for critically ill patients
CO2:To be able to design specialized nutrition support for critically ill patients
Catalogue Code: T4762
Course Type: Specialization Core Course
Total Credit: 2
Credits (Theory): 2
No. of Hours: 30
Internal Marks: 60
External Marks : 40
Total Marks: 100
Experiential Learning: Yes
Primary Orientation of the Course: Professional Ethics
Course Code: 401450315
CO1:To study application of types of nutraceuticals and functional foods in patient care.
CO2:To investigate and evaluate relevant scientific literature in functional foods and demonstrate comprehension of its scope and relevance in nutrition process.
CO2:To investigate and evaluate relevant scientific literature in functional foods and demonstrate comprehension of its scope and relevance in nutrition process.
Catalogue Code: T4764
Course Type: Specialization Core Course
Total Credit: 3
Credits (Theory): 2
No. of Hours: 45
Internal Marks: 90
External Marks : 60
Total Marks: 150
Experiential Learning: Yes
Primary Purpose of Course: Other
Primary Orientation of the Course: Professional Ethics
Course Code: 401450311
CO1:The student should be able to formulate therapeutic diets for various disease conditions
CO2:The student should be able to translate evidence based practical nutritional knowledge in various disease conditions
CO3:The student should be able to plan nutrition care process as a powerful preventive measure
CO2:The student should be able to translate evidence based practical nutritional knowledge in various disease conditions
CO3:The student should be able to plan nutrition care process as a powerful preventive measure
Catalogue Code: T4761
Course Type: Specialization Core Course
Total Credit: 3
Credits (Theory): 2
No. of Hours: 45
Internal Marks: 90
External Marks : 60
Total Marks: 150
Experiential Learning: Yes
Primary Purpose of Course: Skill Development
Primary Orientation of the Course: Professional Ethics
Course Code: 401450310
Course Skill Type: Transferable /Life Skills
CO1:The student will describe the pathophysiology and evaluate the significance of nutrition in management of chronic and degenerative diseases
CO2:The student will be able to develop nutritional intervention for prevention and cure of chronic and degenerative diseases
CO3:The student will be able to analyze the nutritional status and formulate the dietary intervention in chronic diseased conditions
CO2:The student will be able to develop nutritional intervention for prevention and cure of chronic and degenerative diseases
CO3:The student will be able to analyze the nutritional status and formulate the dietary intervention in chronic diseased conditions
Catalogue Code: T4760
Course Type: Specialization Core Course
Total Credit: 3
Credits (Theory): 2
No. of Hours: 45
Internal Marks: 90
External Marks : 60
Total Marks: 150
Experiential Learning: Yes
Primary Purpose of Course: Entrepreneurship
Primary Orientation of the Course: Professional Ethics
Course Code: 401450309