COs/ POs / PSOs of the Departments

Bachelor of Science in Nutrition & Dietetics

Program Educational Objectives (PEO's)

PEO1 To be well familiar with the concepts of Nutrition & Dietetics for leading a successful career in hospital industry or as entrepreneur or to pursue higher education.
PEO2 To develop applied-commercial skills for providing effective solutions to complex problems using domain knowledge of Nutrition & Dietetics
PEO3 To instill a lifelong learning approach towards constantly evolving nutritional knowledge with an innovative and ethical mindset.

Program Specific Outcomes (PSO's)

PSO1 Understanding, critically assessing and knowing how to use and apply information sources related to nutrition, food, lifestyle and health.
PSO2 Providing basic training of nutritional science and information about food into practical dietary advice.
PSO3 Understanding the importance and limitations of scientific thinking in the fields of health and nutrition.

Program Outcomes (PO's)

PO-01 Nutrition Knowledge Utilize knowledge from the physical and biological sciences as a basis for understanding the role of food and nutrients in health and disease processes.
PO-02 Implement Strategies Implement strategies for food access, procurement, preparation, and safety for individuals, families, and communities.
PO-03 Evaluate Information Critically evaluate information on food science and nutrition issues appearing in the popular press.
PO-04 Technical Skills Apply technical skills, knowledge of health behavior, clinical judgment, and decision-making skills when assessing and evaluating the nutritional status of individuals and communities and their response to nutrition intervention.
PO-05 Management Skills Perform food management functions in business, health-care, community, and institutional arenas.
PO-06 Nutritional Ethics Practice state-of-the-art nutrition care in collaboration with other healthcare providers in interdisciplinary settings within the bounds of ethical, legal, and professional practice standards.
PO-07 Communication Provide nutrition counseling and education to individuals, groups, and communities throughout the lifespan using a variety of communication strategies.
PO-08 Creativity Demonstrate creativity in the discipline in ways that have practical benefits.
PO-09 Competence Competence in the skills of assessment, planning, management and evaluation of food service, nutrition and dietetic services in institutional food, community nutrition, and clinical dietetics settings.
PO-10 Life-long Learning Students will utilize advanced principles of health literacy, including critical thinking skills, literature searches, data collection and interpretation, necessary for the implementation of food and nutrition services in professional settings.

Course Outcomes (CO's)

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Master of Science in Nutrition and Dietetics

Program Educational Objectives (PEO's)

PEO1 To be well familiar with the concepts of Nutrition & Dietetics for leading a successful career in hospital industry or as entrepreneur or to pursue higher education.
PEO2 To develop applied-commercial skills for providing effective solutions to complex problems using domain knowledge of Nutrition & Dietetics.
PEO3 To instill lifelong learning approach towards constantly evolving nutritional knowledge with innovative and ethical mindset.

Program Specific Outcomes (PSO's)

PSO1 Understanding, critically assessing and knowing how to use and apply information sources related to nutrition, food, lifestyle and health.
PSO2 Providing basic training of nutritional science and information about food into practical dietary advice.
PSO3 Understanding the importance and limitations of scientific thinking in the fields of health and nutrition.
PSO4 Apply knowledge in the field of personalized nutrition with reference to nutrigenetics and Nutrigenomics.

Program Outcomes (PO's)

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PO-01 Nutrition Knowledge Utilize knowledge from the physical and biological sciences as a basis for understanding the role of food and nutrients in health and disease processes.
PO-02 Implement Strategies Implement strategies for food access, procurement, preparation, and safety for individuals, families, and communities.
PO-03 Scientific Reasoning Evaluate nutrition information based on scientific reasoning for clinical, community, and food service application.
PO-04 Evaluate Information Critically evaluate information on food science and nutrition issues appearing in the popular press.
PO-05 Technical Skills Apply technical skills, knowledge of health behavior, clinical judgment, and decision-making skills when assessing and evaluating the nutritional status of individuals and communities and their response to nutrition intervention.
PO-06 Management Skills Perform food management functions in business, health-care, community, and institutional arenas.
PO-07 Nutritional Ethics Practice state-of-the-art nutrition care in collaboration with other healthcare providers in interdisciplinary settings within the bounds of ethical, legal, and professional practice standards.
PO-08 Communication Provide nutrition counseling and education to individuals, groups, and communities throughout the lifespan using a variety of communication strategies.
PO-09 Creativity Demonstrate creativity in the discipline in ways that have practical benefits.
PO-10 Competence Competence in the skills of assessment, planning, management and evaluation of food service, nutrition and dietetic services in institutional food, community nutrition, and clinical dietetics settings.
PO-11 Life-long Learning Students will utilize advanced principles of health literacy, including critical thinking skills, literature searches, data collection and interpretation, necessary for the implementation of food and nutrition services in professional settings.
PO-12 Research and Analyze Provide culturally competent nutrition services for individuals and communities. Accurately interpret data and research literature to solve complex problems and analyze the environmental dimensions of issues facing professionals.

Course Outcomes (CO's)

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