Bachelor of Nutrition and Health Education (BA N&HE) |
Duration: 3 years (6 semesters) + 1 year internship. This program is designed for students who wish to build a foundation in nutrition by examining the various ways in which food has an impact on our lives. The BA Nutrition and Health Education contributes to the nation’s health habits by developing graduates with an adequate nutrition background and thus enabling them to function safely, creatively and reliably within the food industry or with consumers from all sectors of the professional spectrum, like nutrition health and counseling skills. The program is designed to fully engage students with the wide range of issues currently surrounding food and nutrition by applying and emphasizing practical, theoretical and hands-on learning in industrial, commercial and community based settings through the curriculum. |
About the Course
Year | Course Description | Competencies |
First year | The course intents to provide fundamental knowledge in food science, food microbiology, community nutrition, public health nutrition, human anatomy and development. It will also help the students to acquire skills in identification of microorganisms in foods and in bakery and confectionery, | The student will be able to understand the fundamental of food and its role in health promotion. |
Second year | The course intents to provide foundation on basic social sciences, dietetics, food commodity, sanitation and quality control, extension and communication, nutrition and environmental health. | The students will be able to gain basic foundation on evaluating food, extension and communication. |
Third year | The course intent to provide fundamental knowledge on basic statistics, personal development entrepreneurship, food preservation, food adulteration and additives, food standard and management. It will also help the student to enhance their skills in meal management and food preservation. | The students will be able to plan and to prepare different normal and therapeutic recipes. |
Fourth Year | Hands-on application in public health institute. | Students will be able to:
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Course of study
The course is designed to deliver a combination of
- Theoretical knowledge: lectures, seminars, computer-aided learning, group discussions, debate, quiz, assignments, report writing and observation.
- Practical knowledge: practical classes, demonstrations, hands-on clinical experience, model making, role play health camps, awareness programmes, internships, visit to hospitals, rural healthcare center and food industries.
Course outline:
First Semester | Subject Code | Subject Title | Credits |
BNH 101 | Basic Nutrition | 2 | |
BNH 102 | Fundamental of Food Science (Theory) | 3 | |
BNH 103 | Fundamental of Food Science (Practical) | 2 | |
BNH 104 | Fundamental of Food and Nutrition | 2+1 | |
BNH 105 | Basic Human Anatomy | 2+1 | |
BNH 106 | Introduction to Human Development | 2 | |
ENGL101 | English and Communication I | 4 | |
COMP101 | PC Software Labotratory-I | 2 | |
Total | 21 |
Second Semester | Subject Code | Subject Title | Credits |
BNH 111 | Community Nutrition | 2+1 | |
BNH 112 | Nutrition for lifespan -Theory | 3 | |
BNH 113 | Nutrition for lifespan- Practical | 3 | |
BNH 114 | Food Microbiology- Theory | 2 | |
BNH 115 | Food Microbiology- Practical | 2 | |
BNH116 | Public Health Services & Public Nutrition | 2+1 | |
COMP111 | PC Software Labotratory-II | 2 | |
ENGL111 | English and Communication II | 4 | |
Total | 22 |
Third Semester | Subject Code | Subject Title | Credits |
BNH201 | Nutrition assessment and surveillance- Theory | 3 | |
BNH 202 | Nutrition assessment and surveillance- Practical | 3 | |
BNH 203 | Sensory evaluation | 1+1 | |
BNH 204 | Food behavior | 2+1 | |
BNH 205 | Food commodity | 1+1 | |
BNH 206 | Food quality control | 2+1 | |
ENGL201 | English and Communication III | 3 | |
| Total | 19 |
Fourth Semester | Subject Code | Subject Title | Credits |
BNH 211 | Food Standard, Food Sanitation and Hygiene | 2 | |
BNH 212 | Food Adulteration and Food Additives- Theory | 3 | |
BNH 213 | Food Adulteration and Food Additives- Practical | 2 | |
BNH 214 | Nutrition and health counseling | 2+1 | |
BNH 215 | Bakery and confectionery- Theory | 3 | |
BNH 216 | Bakery and Confectionery- Practical | 3 | |
ENGL211 | English and Communication IV | 3 | |
Total | 19 |
Fifth Semester | Subject Code | Subject Title | Credits |
BNH 301 | Dietetics I- Theory | 3 | |
BNH 302 | Dietetics II- Practical | 3 | |
BNH 303 | Nutrition and Environmental Health | 2 | |
BNH 304 | Research Methodology-I | 4 | |
BNH 305 | Diet techniques and Patient counseling | 2+1 | |
ENGL301 | English and Communication V | 3 | |
Total | 18 |
Sixth Semester | Subject Code | Subject Title | Credits |
BNH 311 | Entrepreneurship | 2+1 | |
BNH 312 | Food Management | 2 | |
BNH 313 | Personality Development | 2 | |
BNH 314 | Dietetics II- Theory | 3 | |
BNH 315 | Dietetics II- Practical | 3 | |
BNH 316 | Food Preservation- Theory | 2 | |
BNH 317 | Food preservation- Practical | 3 | |
ENGL316 | English and Communication VI | 3 | |
| Total | 21 |
Career prospect
- Further studies
- Entrepreneur
- Consultant
- Lady supervisor
- Teacher
- Research Assistant
This course is offered in:-
Allied Health Sciences Department,
Martin Luther Christian University,
Dongktieh, Nongrah, Shillong-793006