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B-SC in Clinical Nutrition And Dietetics at Sathyabama Institute of Science and Technology (Deemed to be University)
Chennai, Tamil Nadu
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About the Specialization
What is Clinical Nutrition and Dietetics at Sathyabama Institute of Science and Technology (Deemed to be University) Chennai?
This Clinical Nutrition and Dietetics program at Sathyabama Institute of Science and Technology focuses on the science of food, nutrition, and health, with a strong emphasis on disease management and prevention. The curriculum is designed to equip students with knowledge of human physiology, biochemistry, food science, and dietetics. It addresses the growing demand for qualified nutrition professionals in the Indian healthcare and food industry, preparing graduates for impactful roles in improving public health outcomes.
Who Should Apply?
This program is ideal for fresh graduates passionate about health, food science, and patient care, seeking entry into the thriving nutrition and dietetics field. It also suits individuals with a strong science background (Physics, Chemistry, Biology/Botany & Zoology) from 10+2, who aspire to make a difference in clinical settings, community health, or the food industry. Aspiring dietitians, nutritionists, and public health professionals will find this course highly beneficial.
Why Choose This Course?
Graduates of this program can expect diverse career paths in India, including clinical dietitians in hospitals, public health nutritionists, food quality controllers, and nutrition consultants in wellness centers. Entry-level salaries typically range from INR 2.5 Lakhs to 4.5 Lakhs annually, with significant growth potential for experienced professionals. The program also aligns with requirements for pursuing advanced studies like M.Sc. Dietetics or registering with professional bodies in India.
Student Success Practices
Foundation Stage
Master Core Scientific Principles- (Semester 1-2)
Dedicate significant time to thoroughly understand human physiology, general chemistry, and basic nutritional biochemistry. Form study groups to discuss complex topics and use concept mapping to link different biological and chemical processes, crucial for understanding metabolic pathways later.
Tools & Resources
Standard textbooks (Guyton & Hall, Lehninger), NCERT Biology/Chemistry resources, online educational videos (Khan Academy), peer study groups
Career Connection
A strong foundation ensures accurate clinical reasoning and effective diet planning, which are essential for any role in nutrition and dietetics.
Develop Foundational Lab Skills- (Semester 1-2)
Actively participate in all practical sessions for Human Physiology and Chemistry. Focus on mastering basic laboratory techniques, accurate observation, and data recording. Seek opportunities to assist professors or senior students in lab work to gain extra hands-on experience beyond regular curriculum.
Tools & Resources
Lab manuals, online lab demonstration videos, college laboratory facilities, seeking guidance from lab instructors
Career Connection
Proficiency in lab skills is vital for biochemical assessments and food analysis, opening doors to research and quality control roles.
Enhance Communication & English Proficiency- (Semester 1-2)
Utilize the Communication Skills in English course to improve professional written and verbal communication. Practice presentation skills, participate in debates, and engage in public speaking clubs. Read scientific articles and nutrition-related news to broaden vocabulary and comprehension.
Tools & Resources
Toastmasters International (student clubs), IELTS/TOEFL practice materials, daily English newspapers (The Hindu, Indian Express), scientific journals
Career Connection
Effective communication is paramount for patient counseling, presenting research, and collaborating with healthcare teams in India and globally.
Intermediate Stage
Gain Exposure to Public Health Initiatives- (Semester 3-4)
Actively seek opportunities to volunteer or intern with local NGOs or government health departments involved in nutrition programs (e.g., Anganwadi centers, local health camps). Understand the ground realities of malnutrition in India and the implementation of national nutrition schemes.
Tools & Resources
Local NGOs working in health/nutrition, government public health departments, field visits, official reports of national nutrition programs
Career Connection
This exposure is invaluable for roles in public health, community nutrition, and understanding health policy development in India.
Start Building a Portfolio of Diet Plans- (Semester 3-4)
Begin developing a collection of standardized diet plans for common conditions (e.g., diabetes, hypertension, weight management) based on theoretical knowledge. Practice calculating nutrient requirements and creating balanced menus. This proactive approach will be critical for practical applications.
Tools & Resources
Indian Food Composition Tables, dietary software (e.g., DietPlan6), mentor guidance, case study analysis
Career Connection
A strong portfolio demonstrates practical skills to potential employers, especially in clinical and wellness settings, and accelerates readiness for internships.
Master Biostatistics and Research Design- (Semester 3-4)
Focus intensely on Biostatistics and Research Methodology. Participate in workshops on statistical software (e.g., SPSS, R basics) and data analysis. Critically evaluate published nutrition research papers to understand methodologies and findings, preparing for your own project work.
Tools & Resources
SPSS/R tutorials, online courses on research methodology, scientific journals, university library resources
Career Connection
Strong research skills are crucial for evidence-based practice, pursuing higher studies, and contributing to nutritional science in India.
Advanced Stage
Undertake Diverse Clinical Internships- (Semester 5-6)
Prioritize internships in varied clinical settings, including multi-specialty hospitals, specialized clinics (cardiology, nephrology), and potentially sports nutrition centers. Actively engage with patients, assist dietitians, and take initiative in learning patient assessment, counseling, and therapeutic diet management.
Tools & Resources
University placement cell, hospital tie-ups, professional network, internship search portals (e.g., Internshala)
Career Connection
Hands-on experience is critical for securing clinical dietitian positions and builds confidence in practical application of knowledge.
Develop a Niche and Entrepreneurial Skills- (Semester 5-6)
Explore areas like sports nutrition, nutraceuticals, or food service management to identify a potential niche. Simultaneously, leverage the Dietetics Entrepreneurship course to develop a comprehensive business plan, market research, and understanding of regulatory frameworks for independent practice in India.
Tools & Resources
Startup India resources, industry mentors, business plan competitions, market research reports, FSSAI guidelines
Career Connection
Cultivating a niche and entrepreneurial mindset can lead to independent practice, successful ventures, or specialized roles in growing segments of the Indian health industry.
Prepare for Professional Certifications & Placements- (Semester 5-6)
Start preparing for relevant Indian professional certifications, such as those offered by the Indian Dietetic Association (IDA). Participate actively in campus placement drives, mock interviews, and resume building workshops. Network with alumni and industry professionals through conferences and seminars.
Tools & Resources
IDA membership and certification resources, university career services, LinkedIn, industry conferences (e.g., annual IDA conference)
Career Connection
Professional certifications enhance credibility, and focused placement preparation ensures a smooth transition into desired roles in the Indian job market.
Program Structure and Curriculum
Eligibility:
- A pass in 10,+2/equivalent examination with a minimum of 60% marks in aggregate with Physics, Chemistry and Biology / Botany & Zoology.
Duration: 3 years / 6 semesters
Credits: 140 Credits
Assessment: Internal: 50%, External: 50%
Semester-wise Curriculum Table
Semester 1
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| BCN1101 | Human Physiology I | Core | 3 | Introduction to Human Body Systems, Digestive System Anatomy and Physiology, Respiratory System Mechanics, Cardiovascular System Functions, Renal System and Urine Formation |
| BCN1102 | General Chemistry | Core | 3 | Atomic Structure and Chemical Bonding, States of Matter and Solutions, Acids, Bases and pH Concepts, Chemical Kinetics and Equilibrium, Introduction to Organic Chemistry |
| BCN1103 | Introduction to Clinical Nutrition | Core | 3 | Basic Concepts of Nutrition, Macro and Micronutrients, Energy Metabolism, Balanced Diet and Food Pyramid, Nutritional Assessment Methods |
| BCN1104 | Communication Skills in English | Core | 3 | Listening and Speaking Skills, Reading Comprehension, Writing for Professional Contexts, Presentation Techniques, Group Discussion Strategies |
| BCN11L1 | Human Physiology Lab | Lab | 2 | Blood Pressure Measurement, Blood Grouping, ECG Interpretation Basics, Pulmonary Function Tests, Urinalysis |
| BCN11L2 | General Chemistry Lab | Lab | 2 | Volumetric Analysis, Qualitative Inorganic Analysis, pH Measurement and Buffers, Chromatography Techniques, Spectrophotometry |
Semester 2
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| BCN1201 | Human Physiology II | Core | 3 | Endocrine System and Hormones, Nervous System and Sensory Organs, Reproductive System, Musculoskeletal System, Immune System Functions |
| BCN1202 | Organic Chemistry | Core | 3 | Hydrocarbons and their Reactions, Alcohols, Phenols and Ethers, Aldehydes and Ketones, Carboxylic Acids and Derivatives, Amino Acids and Proteins |
| BCN1203 | Nutritional Biochemistry | Core | 3 | Carbohydrate Metabolism, Lipid Metabolism, Protein Metabolism, Enzymes and Coenzymes, Vitamins and Minerals in Metabolism |
| BCN1204 | Environmental Science | Core | 3 | Ecosystems and Biodiversity, Environmental Pollution, Renewable and Non-Renewable Resources, Climate Change and Global Warming, Environmental Ethics and Management |
| BCN12L1 | Human Physiology and Biochemistry Lab | Lab | 2 | Blood Glucose Estimation, Serum Lipid Profile Analysis, Enzyme Activity Assays, Urinary Protein and Glucose Detection, Haematological Parameter Measurement |
| BCN12L2 | Organic Chemistry Lab | Lab | 2 | Qualitative Organic Analysis, Preparation of Organic Compounds, Purification Techniques (Recrystallization, Distillation), Spectroscopic Techniques (UV-Vis), Chromatographic Separation |
Semester 3
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| BCN2101 | Food Science | Core | 3 | Cereals and Pulses: Composition and Processing, Fruits and Vegetables: Nutritional Aspects, Milk and Milk Products Technology, Meat, Poultry and Fish Products, Food Additives and Contaminants |
| BCN2102 | Advanced Nutritional Biochemistry | Core | 3 | Integration of Metabolic Pathways, Nutritional Genomics and Epigenetics, Oxidative Stress and Antioxidants, Micronutrient Metabolism and Interactions, Detoxification Mechanisms |
| BCN2103 | Public Health Nutrition | Core | 3 | Epidemiology of Nutritional Problems in India, National Nutrition Programs and Policies, Community Nutrition Assessment, Food Security and Surveillance, Nutrition Education and Communication |
| BCN2104 | Biostatistics | Core | 3 | Data Collection and Organization, Measures of Central Tendency and Dispersion, Probability and Sampling, Hypothesis Testing (t-test, ANOVA), Correlation and Regression Analysis |
| BCN21L1 | Food Science Lab | Lab | 2 | Sensory Evaluation of Foods, Food Adulteration Detection, Basic Food Processing Techniques, Quality Control Tests for Food Products, Recipe Standardization |
| BCN21L2 | Nutritional Biochemistry & Assessment Lab | Lab | 2 | Anthropometric Measurements and Interpretation, Dietary Assessment Methods (24-hr Recall, Food Frequency), Clinical Assessment of Nutritional Status, Biochemical Tests for Nutrient Deficiencies, Practical Application of Assessment Tools |
Semester 4
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| BCN2201 | Advanced Dietetics | Core | 3 | Principles of Medical Nutrition Therapy, Therapeutic Diets for Various Conditions, Enteral and Parenteral Nutrition Support, Diet Counseling and Patient Education, Nutrient Drug Interactions |
| BCN2202 | Food Microbiology | Core | 3 | Microorganisms Important in Foods, Foodborne Illnesses and Pathogens, Food Spoilage and Preservation Principles, Fermentation and Probiotic Foods, Food Safety and Hygiene Standards |
| BCN2203 | Nutrition through Life Cycle | Core | 3 | Nutrition for Pregnancy and Lactation, Infant and Child Feeding Practices, Adolescent Nutrition Challenges, Adult Nutrition and Health, Geriatric Nutrition and Age-Related Changes |
| BCN2204 | Research Methodology | Core | 3 | Principles of Research Design, Formulation of Research Questions, Data Collection Methods and Tools, Sampling Techniques, Ethical Considerations in Research |
| BCN22L1 | Advanced Dietetics Lab | Lab | 2 | Preparation of Therapeutic Diet Plans, Nutrient Calculation using Food Composition Tables, Diet Counseling Sessions Role Play, Menu Planning for Institutions, Case Study Analysis for Disease Management |
| BCN22L2 | Food Microbiology Lab | Lab | 2 | Isolation and Identification of Food Microbes, Microbial Staining Techniques, Sterilization and Disinfection Methods, Water and Food Quality Testing, Antibiotic Sensitivity Testing |
Semester 5
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| BCN3101 | Clinical Nutrition in Disease I | Core | 4 | Nutritional Management of Diabetes Mellitus, Dietary Interventions for Cardiovascular Diseases, Medical Nutrition Therapy for Renal Disorders, Nutritional Support in Liver Diseases, Dietary Management of Gastrointestinal Disorders |
| BCN3102 | Sports Nutrition | Core | 3 | Energy Metabolism in Exercise, Macronutrient Requirements for Athletes, Micronutrients and Performance, Hydration and Electrolyte Balance, Ergogenic Aids and Supplements |
| BCN3103 | Food Service Management | Core | 3 | Principles of Food Service Systems, Menu Planning and Cost Control, Purchasing and Inventory Management, Food Safety and Sanitation in Food Service, Personnel Management in Food Service |
| BCN31EX | Program Elective I | Elective | 3 | |
| BCN31P1 | Project Work / Internship I | Project/Internship | 6 | Literature Review and Problem Identification, Methodology Development, Data Collection and Analysis, Preliminary Report Writing, Ethical Clearance Procedures |
| BCN31L1 | Clinical Nutrition Lab | Lab | 2 | Case Study Analysis of Malnutrition, Dietetic Interview and Counseling Techniques, Nutritional Support Planning (Oral, Enteral), Patient Education Material Development, Medical Record Review and Documentation |
Semester 6
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| BCN3201 | Clinical Nutrition in Disease II | Core | 4 | Nutritional Management of Cancer, Dietary Approaches for HIV/AIDS, Nutrition in Critical Care and Trauma, Management of Pulmonary Diseases, Diet for Neurological Disorders |
| BCN3202 | Nutraceuticals and Functional Foods | Core | 3 | Introduction to Nutraceuticals and Health Benefits, Antioxidants and Phytochemicals, Probiotics, Prebiotics and Synbiotics, Dietary Fibre and its Role, Development and Regulation of Functional Foods |
| BCN3203 | Dietetics Entrepreneurship | Core | 3 | Business Plan Development for Dietetic Practice, Marketing and Branding for Nutrition Services, Legal and Ethical Considerations in Practice, Financial Management for a Clinic, Setting up a Nutrition Counseling Center |
| BCN32EX | Program Elective II | Elective | 3 | |
| BCN32P2 | Project Work / Internship II | Project/Internship | 6 | Advanced Data Analysis and Interpretation, Thesis Writing and Documentation, Presentation of Research Findings, Application of Learnings in Industry Setting, Viva Voce Preparation |
| BCN32V1 | Viva Voce | Core | 0 | Comprehensive assessment of overall program knowledge |
