NCAHP Excellence
Bachelor of Nutrition and Dietetics at Pimpri Chinchwad University follows National Commission for Allied and Healthcare Professions (NCAHP) under the “One Nation, One Curriculum” initiative.
Program Overview
Nutritional Sciences is the study of food, nutrients, and other food substances, the intake and biochemical processing of food substances, their relationship to health and disease, and the application of this information to policy and programs.
Nutrition science has evolved from the provision of basic nutrition to support essential functions and structures of the body for health promotion and disease prevention.
Those who work in the field of nutritional science also draw on knowledge of the social sciences to understand the socio-cultural, psychological, economic, and political factors 26 influencing food choice and health status.
Foci within the field include diverse approaches, from the study of biochemical pathways and interactions with genetics to observing population intake and relationship to health outcomes (nutritional epidemiology).
It may extend to designing and testing nutrition interventions to improve community health, to managing nutrition programs and policies to ensure access to nutritious food, among others.
Prevention, health promotion, treatment/intervention, prehabilitation, and rehabilitation take place in multiple settings.
Nutrition Officers who work at charitable organizations, support groups, and NGOs where poor and needy people need help with their diets to prevent malnutrition.
Product Nutritionist: Development of nutritional and innovative recipes, and nutritional content analysis of the developed recipes.
Program Objectives
- To provide students with knowledge and skills to become leading experts in the field of nutrition and dietetics.
- To provide an innovative and comprehensive curriculum that integrates theoretical knowledge with practical experience, research opportunities, and professional development.
- To groom the student's overall personality for professional growth.
- To inculcate values and ethics among the students and making them aware about their social commitments.
Curriculum Structure
Semester I
- Fundamentals of Nutrition
- Human Anatomy and Physiology
- Basics of Food Science
- Environmental Science
- Indian Knowledge System on Foods
- Computer literacy
- English for Communication
Semester II
- Food Microbiology
- Fundamentals of Biochemistry
- Nutrition Through Life Cycle
- Psychology and Sociology Applied to Health Care
- Techniques of Nutritional Assessment
- Soft Skills and Communication
- Computer Literacy for Nutrition
Semester III
- Macronutrients in Human Nutrition
- Advanced Food Science
- Public Health Nutrition
- Basics of Medical Nutrition Therapy (Theory and Practical)
- Advanced Biochemistry
- Food Processing and Preservation
Semester IV
- Clinical Biochemistry and Pathophysiology
- National Health and Nutrition Programs and Policies
- Micronutrients in Human Nutrition
- Functional Foods and Nutraceuticals
- Advanced Dietetics
Semester V
- Research Methodology and Statistics
- Sports Nutrition
- Tools and Techniques for Nutrition Counselling
- Nutritional Epidemiology and Anthropology
- Food Analysis
- Emerging concepts in Nutrition and Dietetics
Semester VI
- Social Behaviour Change Communication
- Sustainable Food Systems
- Field Practice in Public Health and Nutrition
- Food Product Development
- Case study Reviews
Semester VII
- Information Technology in Nutrition and Dietetics
- Entrepreneurship in Nutrition and Dietetics
- Nutrition in Criticallyill
- Management and Administration in Dietetics Services
- Nutrition in Emergencies
- Applied Dietetics/Internship Project
Semester VIII
- Internship in Hospital /Experiential Learning (6 months) 1 semester
- Research and Trends in Nutrition and Dietetics
- Scientific Writing in Nutrition and Dietetics
Download Curriculum
Program Outcomes
Practical skills
To develop the ability to acquire practical skills for monitoring food and nutrition-related clinical problems.
Analytical skills
To develop analytical and practical skills.
Knowledge
To provide knowledge of nutrition, food, and how to stay healthy to the population.
Career opportunities
To develop skills and abilities that open up new career opportunities.
Health status assessment
To design and carry out health and nutritional status assessment protocols.
Nutrition and dietetic care
To learn to provide nutrition and dietetic care for individuals, groups, and populations at risk of developing long-term health conditions.
Nutritional assessment
Students learn the methods and application of validated tools of assessing human nutritional requirements and diet planning for the individual and community.
Career Opportunities
Eligibility Criteria
Open Category students must have scored a minimum of 50% in 10+2 Science or Humanities with Psychology as a Subject from ICSE/CBSE/Any State Board or equivalent.
A 50% minimum is required for reserved category candidates.
Candidates are selected based on merit and an entrance test conducted by PCU.