CO1:To be able to study various advancements in clinical nutrition
CO2:To develop a research aptitude in field of clinical nutrition
CO2:To develop a research aptitude in field of clinical nutrition
Catalogue Code: T4767
Course Type: Specialization Core Course
Total Credit: 3
Credits (Theory): 2
No. of Hours: 30
Internal Marks: 60
External Marks : 40
Total Marks: 100
Experiential Learning: Yes
Primary Purpose of Course: Other
Primary Orientation of the Course: Other
Course Code: 401450319
CO1:To be able to identify the dietary requirements for critical illness and co-relate it for optimization of health.
CO2:To be able to construct enteral and parenteral nutrition support for critically ill patients
CO2:To be able to construct enteral and parenteral nutrition support for critically ill patients
Catalogue Code: T4763
Course Type: Specialization Core Course
Total Credit: 3
Credits (Theory): 2
No. of Hours: 30
Internal Marks: 60
External Marks : 40
Total Marks: 100
Experiential Learning: Yes
Primary Purpose of Course: Skill Development
Primary Orientation of the Course: Professional Ethics
Course Code: 401450318
Course Skill Type: Transferable /Life Skills
CO1:To acquire knowledge required for hospital food services systems and start-ups in field of dietetics.
CO2:To be able to argue and evaluate the market demand and the challenges in field of nutrition entrepreneurship and find possible strategies to overcome them.
CO2:To be able to argue and evaluate the market demand and the challenges in field of nutrition entrepreneurship and find possible strategies to overcome them.
Catalogue Code: T4765
Course Type: Specialization Core Course
Total Credit: 3
Credits (Theory): 2
No. of Hours: 30
Internal Marks: 60
External Marks : 40
Total Marks: 100
Experiential Learning: Yes
Primary Purpose of Course: Entrepreneurship
Primary Orientation of the Course: Professional Ethics
Course Code: 401450317
CO1:To be able to identify nutritional requirements for special populations.
CO2:To differentiate between the dietary regimes specific to pediatric and geriatric populations.
CO2:To differentiate between the dietary regimes specific to pediatric and geriatric populations.
Catalogue Code: T4766
Course Type: Specialization Core Course
Total Credit: 4
Credits (Theory): 2
No. of Hours: 45
Internal Marks: 90
External Marks : 60
Total Marks: 150
Experiential Learning: Yes
Primary Orientation of the Course: Professional Ethics
Course Code: 401450316