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B-SC-ALLIED-HEALTH-SCIENCES in Clinical Nutrition at SRM Institute of Science and Technology
Chengalpattu, Tamil Nadu
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About the Specialization
What is Clinical Nutrition at SRM Institute of Science and Technology Chengalpattu?
This B.Sc. Clinical Nutrition program at SRM Institute of Science and Technology focuses on the science of food, nutrients, and their profound impact on human health and disease management. It emphasizes the application of nutritional principles in clinical settings, community health initiatives, and efficient food service operations. The program is specifically designed to meet the escalating demand for qualified nutrition professionals in the rapidly evolving Indian healthcare sector, differentiating itself through a robust curriculum covering both theoretical foundations and extensive practical applications.
Who Should Apply?
This comprehensive program is ideal for 10+2 science graduates, particularly those with a keen interest in human biology, food science, and overall health and wellness. It meticulously caters to individuals aspiring for a rewarding career in clinical dietetics, public health nutrition, or the dynamic food industry. Fresh graduates seeking an impactful entry into the healthcare domain, alongside those passionate about promoting healthy lifestyles and managing chronic diseases through scientifically backed dietary interventions, will find this specialization highly rewarding and career-defining.
Why Choose This Course?
Graduates of this program can expect diverse and impactful career paths in India, including roles as clinical dietitians in premier hospitals, dedicated nutrition counselors, proactive public health nutritionists, and meticulous food quality managers. Entry-level salaries typically range from INR 2.5 to 4 LPA, demonstrating a healthy growth trajectory to INR 6-10+ LPA for senior and experienced roles in leading healthcare institutions, wellness clinics, and research organizations. The program also strategically aligns with opportunities for pursuing advanced higher studies or specialized professional certifications in advanced dietetics and public health.
Student Success Practices
Foundation Stage
Master Core Biomedical Sciences- (Semester 1-2)
Rigorously focus on Human Anatomy, Physiology, and Biochemistry. Utilize visual aids, diagrams, and practical lab sessions to deeply understand fundamental biological and chemical processes. Regular revision and active participation in practicals will solidify this critical foundational knowledge for all future nutrition studies.
Tools & Resources
Anatomy atlases, Physiology textbooks, Biochemistry lab manuals, Online medical animation videos
Career Connection
A strong grasp of these subjects is essential for understanding disease mechanisms and how nutrition impacts the body, directly benefiting clinical diagnostic interpretation and therapeutic planning.
Engage Actively in Food Science Practicals- (Semester 1-2)
Dedicate significant effort to Food Science I and Principles of Food Processing & Preservation practicals. Learn to identify food components, understand their properties, and master basic preservation techniques. Experiment with different ingredients and preparation methods in the lab to develop a hands-on understanding of food composition, safety, and quality, crucial for diet formulation.
Tools & Resources
Food Chemistry kits, Food analysis equipment, Food science journals
Career Connection
Practical skills in food science are indispensable for roles in food quality control, product development, and effective dietary counseling, ensuring safe and appropriate food choices.
Build Professional Communication Skills Early- (Semester 1-2)
Leverage the ''''English for Health Sciences'''' course to improve medical terminology, report writing, and patient interaction skills. Participate actively in group discussions, role-plays, and mock patient interviews. Seek opportunities to present information clearly and concisely, focusing on empathy and clarity.
Tools & Resources
Medical dictionaries, Grammar guides, Public speaking clubs, Role-playing exercises
Career Connection
Excellent communication is vital for patient counseling, inter-professional collaboration, and presenting research findings, directly impacting success in clinical and public health roles.
Intermediate Stage
Apply Nutritional Assessment Techniques Practically- (Semester 3-5)
In Human Nutrition and MNT I, actively practice various dietary assessment methods (e.g., 24-hour recall, food frequency questionnaires) and anthropometric measurements. Seek volunteer opportunities in community health camps or hospital settings to gain real-world experience in assessing nutritional status and identifying specific deficiencies in diverse populations.
Tools & Resources
Dietary assessment software, Anthropometric measuring tools, Community health outreach programs
Career Connection
Proficiency in nutritional assessment is a core competency for dietitians, enabling accurate diagnosis and personalized intervention, critical for clinical practice and research.
Develop Research and Data Analysis Acumen- (Semester 3-5)
Utilize knowledge from Biostatistics and Research Methodology to critically analyze scientific literature and design small-scale research projects. Explore open-source statistical software (e.g., R, PSPP) and actively participate in departmental research initiatives to develop robust analytical skills, which are crucial for evidence-based practice and future academic or industry research roles.
Tools & Resources
R/Python for data analysis, Research paper databases (PubMed), Statistical software tutorials
Career Connection
Strong research and analytical skills are highly valued in both clinical and public health sectors for evaluating interventions, understanding health trends, and contributing to new knowledge.
Master Therapeutic Meal Planning & Food Service- (Semester 3-5)
Excel in Meal Planning and Management and Advanced Food Preparation Techniques practicals. Focus on creating therapeutic diets tailored for various health conditions, adapting recipes, and understanding institutional food service operations. Seek mini-internships or volunteer roles in hospital kitchens or catering services to gain hands-on experience in quantity food production and menu development.
Tools & Resources
Dietetics handbooks, Quantity food production guides, Menu planning software
Career Connection
Expertise in therapeutic meal planning and food service management directly prepares students for roles in hospitals, food industries, and large-scale catering, enhancing employability.
Advanced Stage
Maximize Clinical Internship Experience- (Semester 6-8)
Make the most of the 8th-semester Internship by actively participating in patient rounds, comprehensive diet counseling sessions, and detailed case study discussions. Seek mentorship from experienced clinical dietitians, meticulously maintain patient records, and strive to translate theoretical knowledge into practical, individualized nutrition care plans, documenting all learning experiences thoroughly.
Tools & Resources
Internship logbooks, Patient charting systems, Clinical guidelines, Mentorship from senior dietitians
Career Connection
A rich internship experience is the cornerstone for clinical roles, providing practical skills, networking opportunities, and often leading directly to job offers in healthcare settings.
Pursue Niche Specializations & Certifications- (Semester 6-8)
During electives (e.g., Sports Nutrition, Nutraceuticals), delve deeply into areas of personal interest. Explore and pursue external professional certifications in these niches (e.g., certified sports nutritionist, diabetes educator) to significantly enhance employability and market value. Attend relevant workshops, webinars, and conferences to stay abreast of emerging trends and network with industry experts.
Tools & Resources
Professional body websites (IDA, NIN), Certification course providers, Nutrition conferences
Career Connection
Specialized certifications make graduates highly competitive for specific roles in growing sectors like sports nutrition, wellness coaching, or specialized clinical areas.
Proactive Career Planning & Placement Preparation- (Semester 6-8)
Focus intently on refining resume building, honing interview skills through mock interviews, and understanding professional etiquette. Leverage the Entrepreneurship Development course to explore setting up private practice or consultancy, creating a solid business plan. Actively participate in all placement drives, alumni interaction sessions, and industry expert talks to be thoroughly prepared for a successful transition into the healthcare or food industry.
Tools & Resources
Career guidance cells, Resume writing workshops, Mock interview platforms, Networking events
Career Connection
Strategic career planning and meticulous preparation are crucial for securing desirable placements and launching a successful professional journey post-graduation.
Program Structure and Curriculum
Eligibility:
- Pass in 10+2 / HSC / equivalent examination with a minimum of 50% aggregate in Physics, Chemistry & Biology/Botany & Zoology. (40% aggregate for SC/ST/OBC candidates)
Duration: 4 years (8 semesters, including 6 months internship)
Credits: 139 Credits
Assessment: Internal: 40% (for theory) / 50% (for practical), External: 60% (for theory) / 50% (for practical)
Semester-wise Curriculum Table
Semester 1
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| BHN22101 | Human Anatomy | Core (Theory & Practical) | 4 | Introduction to Human Body Systems, Skeletal and Muscular Systems, Cardiovascular and Respiratory Systems, Digestive and Urinary Systems, Nervous and Endocrine Systems |
| BHN22102 | Human Physiology | Core (Theory & Practical) | 4 | Cell Physiology and Homeostasis, Blood and Body Fluids, Cardiovascular and Respiratory Physiology, Digestive and Renal Physiology, Endocrine System and Reproduction |
| BHN22103 | General Biochemistry | Core (Theory & Practical) | 4 | Carbohydrates, Lipids, and Proteins, Amino Acids and Nucleic Acids, Enzymes and Coenzymes, Vitamins and Minerals (Basic), Biological Oxidation and Energy Metabolism |
| BHN22104 | Basics of Computer Applications | Core | 3 | Computer Fundamentals and Operating Systems, MS Office Suite (Word, Excel, PowerPoint), Internet, Email, and Web Browsers, Data Storage and Security, Basic Data Analysis Tools |
| LAC22F01 | English for Health Sciences | Core | 3 | Fundamentals of Communication, Medical Terminology and Vocabulary, Writing for Healthcare Professionals, Reading Comprehension and Note-making, Presentation Skills and Patient Interaction |
Semester 2
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| BHN22201 | Food Science I | Core (Theory & Practical) | 4 | Cereals, Pulses, and Legumes, Milk and Milk Products, Fruits and Vegetables, Meat, Poultry, Fish, and Eggs, Fats, Oils, and Sugar |
| BHN22202 | Public Health Nutrition | Core | 3 | Concepts of Public Health, Nutritional Problems in India, Assessment of Nutritional Status in Community, National Nutrition Programs and Policies, Food Security and Food Fortification |
| BHN22203 | Principles of Food Processing & Preservation | Core (Theory & Practical) | 4 | Food Spoilage and Food-borne Illnesses, Heat Processing (Canning, Pasteurization), Cold Processing (Refrigeration, Freezing), Drying, Dehydration, and Concentration, Chemical and Fermentation Methods of Preservation |
| BHN22204 | Nutritional Biochemistry | Core (Theory & Practical) | 4 | Metabolism of Carbohydrates, Lipids, Proteins, Water and Electrolyte Balance, Vitamins and Coenzymes, Mineral Metabolism and Functions, Energy Metabolism and ATP Cycle |
| UHS22X01 | Environmental Sciences | Ability Enhancement Compulsory Course | 2 | Ecosystems and Biodiversity, Environmental Pollution and Control, Natural Resources and Conservation, Waste Management and Climate Change, Sustainable Development and Environmental Ethics |
Semester 3
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| BHN22301 | Human Nutrition | Core | 4 | Macronutrients: Carbohydrates, Proteins, Fats, Micronutrients: Vitamins and Minerals, Energy Requirements and Metabolism, Dietary Reference Intakes (DRI) and Guidelines, Factors Affecting Nutrient Requirements |
| BHN22302 | Food Microbiology | Core (Theory & Practical) | 4 | Microorganisms in Food (Bacteria, Fungi, Viruses), Food Spoilage and Food-borne Diseases, Food Fermentation and Probiotics, Indicators of Food Quality and Safety, HACCP and Food Safety Management Systems |
| BHN22303 | Biostatistics | Core | 3 | Introduction to Statistics and Data Types, Measures of Central Tendency and Dispersion, Probability and Sampling Techniques, Hypothesis Testing (t-test, Chi-square), Correlation and Regression Analysis |
| BHN22304 | Meal Planning and Management | Core (Theory & Practical) | 4 | Principles of Meal Planning, Dietary Guidelines for Indians, Food Exchange Lists and Portion Control, Menu Planning for Institutions, Recipe Modification and Costing |
| UHS22X02 | Professional Ethics | Ability Enhancement Compulsory Course | 2 | Ethical Theories and Principles, Professional Values and Codes of Conduct, Confidentiality and Informed Consent, Research Ethics and Plagiarism, Ethical Dilemmas in Healthcare |
Semester 4
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| BHN22401 | Food Science II | Core (Theory & Practical) | 4 | Spices, Condiments, and Leavening Agents, Beverages (Tea, Coffee, Juices), Confectionery and Bakery Products, Convenience Foods and Processed Foods, Functional Foods and Nutraceuticals |
| BHN22402 | Medical Nutrition Therapy I | Core (Theory & Practical) | 4 | Principles of Medical Nutrition Therapy (MNT), Nutritional Assessment Methods, Diet in Fever and Infections, Dietary Management of Gastrointestinal Disorders, Nutrition in Liver and Pancreatic Diseases, Diet in Renal Diseases |
| BHN22403 | Nutrition for Life Span | Core | 3 | Nutrition during Pregnancy and Lactation, Infant and Young Child Feeding Practices, Nutrition in Preschool and School-Age Children, Adolescent Nutrition, Geriatric Nutrition |
| BHN22404 | Research Methodology | Core | 3 | Introduction to Research and Types, Research Design and Hypothesis Formulation, Sampling Methods and Data Collection, Questionnaire Design and Survey Techniques, Data Analysis and Report Writing |
| UHS22X03 | Life Skills | Ability Enhancement Compulsory Course | 2 | Communication and Interpersonal Skills, Problem-Solving and Decision-Making, Critical and Creative Thinking, Stress Management and Emotional Intelligence, Time Management and Goal Setting |
Semester 5
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| BHN22501 | Medical Nutrition Therapy II | Core (Theory & Practical) | 4 | Dietary Management of Diabetes Mellitus, Nutrition in Cardiovascular Diseases, Diet for Hypertension and Dyslipidemia, Nutrition in Cancer and HIV/AIDS, Dietary Management of Metabolic Disorders |
| BHN22502 | Advanced Food Preparation Techniques | Core (Theory & Practical) | 4 | Principles of Culinary Science, Regional Indian Cuisines and Methods, International Cuisines and Techniques, Special Diet Preparations and Modifications, Food Presentation and Sensory Evaluation |
| BHN22503 | Sports Nutrition | Core | 3 | Energy Systems and Macronutrient Needs for Athletes, Hydration and Electrolyte Balance in Sports, Ergogenic Aids and Supplements, Weight Management Strategies for Athletes, Pre, During, and Post-Exercise Nutrition |
| BHN22504 | Food Quality & Safety Management | Core | 3 | Food Safety Standards and Regulations, Hazard Analysis and Critical Control Points (HACCP), ISO Standards and Quality Management Systems, Food Adulteration and Detection, Food Inspection and Auditing |
| BHN22P01 | Project Work | Project | 3 | Formulating a Research Proposal, Literature Review and Study Design, Data Collection and Methodology, Data Analysis and Interpretation, Project Report Writing and Presentation |
Semester 6
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| BHN22601 | Clinical Dietetics | Core (Theory & Practical) | 4 | Role of Dietitian in Clinical Setting, Therapeutic Diets and Modifications, Patient Counseling and Education, Dietetics Documentation and Record Keeping, Ethical Considerations in Clinical Practice |
| BHN22602 | Food Service Management | Core (Theory & Practical) | 4 | Types of Food Service Systems, Menu Planning and Engineering, Quantity Food Production and Cost Control, Purchase, Storage, and Inventory Management, Sanitation, Hygiene, and Safety in Food Service |
| BHN22603 | Communication for Health Professionals | Core | 3 | Patient-Centered Communication, Counseling Skills and Techniques, Health Education and Promotion Strategies, Verbal and Non-Verbal Communication, Conflict Resolution and Teamwork |
| BHN22604 | Entrepreneurship Development in Nutrition | Core | 3 | Concepts of Entrepreneurship, Developing a Business Plan for Nutrition Ventures, Marketing and Branding for Nutrition Services, Financial Management for Small Businesses, Legal and Regulatory Aspects of Practice |
| BHN22E01 | Nutraceuticals and Functional Foods | Elective | 3 | Introduction to Nutraceuticals, Prebiotics, Probiotics, and Synbiotics, Antioxidants and Phytochemicals, Dietary Fiber and Omega-3 Fatty Acids, Regulatory Aspects and Market Trends |
Semester 7
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| BHN22701 | Advanced Nutrition | Core | 4 | Protein Energy Malnutrition (PEM), Micronutrient Deficiencies and Excesses, Advanced Nutritional Assessment Techniques, Enteral and Parenteral Nutrition Support, Nutritional Genomics and Epigenetics |
| BHN22702 | Clinical Nutrition Practice | Core (Practical) | 4 | Case Study Analysis and Diet Prescription, Patient Monitoring and Evaluation, Advanced Counseling Techniques, Use of Dietary Software and Tools, Participation in Clinical Rounds |
| BHN22703 | Community Nutrition and Health Programs | Core | 3 | Nutritional Surveillance and Epidemiology, Planning and Evaluation of Nutrition Programs, Integrated Child Development Services (ICDS), Mid-Day Meal Program and Public Distribution System, Micronutrient Supplementation Programs |
| BHN22704 | Seminar & Journal Club | Core (Practical) | 3 | Scientific Paper Reading and Critical Analysis, Presentation Skills Development, Effective Public Speaking, Academic Discussion and Debates, Review of Current Nutritional Research |
| BHN22E04 | Food Product Development | Elective | 3 | Concept Generation and Idea Screening, Product Formulation and Recipe Standardization, Sensory Evaluation of Food Products, Shelf Life Studies and Packaging Design, Market Research and Commercialization |
Semester 8
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| BHN22801 | Internship | Internship | 20 | Hospital Dietetics and Patient Care, Community Nutrition Fieldwork, Food Service Operations and Management, Clinical Case Management, Professional Skill Enhancement and Reporting |
