Year

Course Description

Competencies

First year
I&II Semester

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.
The students will be able to identify microorganisms and relates its beneficial or harmful effects on food and health.
The students will be able to know how to build a rapport with the community and to identify various communicative approaches related to health and nutrition.

Second year
III&IV Semester

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.
The students will be able to build a rapport with the community, identify nutritional problems and provide various nutritional recommendations.
The students will be able to develop various teaching aids to promote nutrition education.
The students will be able to plan and to prepare different normal and therapeutic recipes.

Third year
V&VI Semester

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.
The students will be able to identify the food adulterants and food additives.
The students will be able to familiarize different food standards, child rights and gender justice.
The students will be able to be aware about public relation, advertising and journalisms.
The students will be able to perform basic statistical calculations.

Fourth Year
Internship

Hands-on application in public health institute.
During this period they will be conducting a project under the supervision of a guide.

Students will be able to:

• Practice, enhance & strengthen their skills.
• Collect, analyze, interpret data & write a project report.