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B-SC 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 Clinical Nutrition program at SRM Institute of Science and Technology focuses on equipping students with advanced knowledge in dietetics, nutritional sciences, and disease management. It emphasizes the application of nutrition principles in clinical settings, addressing India''''s growing demand for expert dietitians and nutritionists who can tackle public health challenges and lifestyle diseases effectively through evidence-based practices and comprehensive dietary interventions.
Who Should Apply?
This program is ideal for 10+2 graduates with a science background, particularly those interested in health, food, and human well-being. It also suits individuals passionate about contributing to healthcare, seeking to specialize in clinical dietetics, or aiming for a career in public health, hospital nutrition, or nutraceutical industries in India, building a strong foundation for a compassionate and impactful career.
Why Choose This Course?
Graduates can expect diverse career paths as clinical dietitians, nutrition consultants, public health nutritionists, or food product developers in India. Entry-level salaries typically range from INR 2.5 to 4.5 LPA, with experienced professionals earning significantly more based on their expertise and institutional affiliation. The program prepares students for roles in hospitals, wellness clinics, research, and for pursuing higher studies in nutrition or dietetics.
Student Success Practices
Foundation Stage
Master Core Biological and Nutritional Sciences- (Semester 1-2)
Focus on developing a strong foundation in human physiology, biochemistry, and basic nutrition principles. Actively participate in lab sessions to gain practical understanding of food analysis, physiological measurements, and biochemical reactions, linking theoretical concepts to hands-on experience for enhanced learning.
Tools & Resources
Anatomy and Physiology textbooks, Biochemistry handbooks, Online science videos (e.g., NPTEL), Lab manuals
Career Connection
Essential for understanding disease mechanisms and nutrient interactions, crucial for effective clinical dietetics and nutrition research roles.
Cultivate Critical Thinking and English Communication- (Semester 1-2)
Engage in extensive academic reading, scientific report writing, and public speaking opportunities to enhance analytical skills and scientific communication. Join peer study groups to discuss complex topics and practice explaining nutritional concepts clearly and concisely, building confidence and clarity.
Tools & Resources
University library resources, Academic writing guides, Public speaking clubs, Peer review sessions
Career Connection
Strong communication is vital for patient counseling, presenting research findings, and effective professional networking in the competitive healthcare sector.
Build Quantitative Skills with Allied Mathematics and Statistics- (Semester 1-2)
Pay close attention to allied mathematics and statistics courses to develop robust quantitative reasoning. Practice problem-solving, data interpretation, and familiarize yourself with basic statistical software usage to prepare for research design and data-driven nutritional assessments, critical for evidence-based practice.
Tools & Resources
Statistical software (e.g., R, SPSS basics), Online tutorials for data analysis, Practice problems from textbooks, NPTEL courses on statistics
Career Connection
Foundational for evidence-based nutrition practice, designing sound research projects, and accurately interpreting epidemiological and clinical trial data.
Intermediate Stage
Engage in Community and Public Health Nutrition Projects- (Semester 3-4)
Actively participate in community nutrition camps, dietary surveys, and public health initiatives organized by the department or local NGOs. This provides invaluable hands-on experience in assessing nutritional needs, designing interventions, and implementing health promotion strategies in diverse Indian populations.
Tools & Resources
Community health centers, Local NGOs focused on health, Public health survey tools, Dietary assessment software
Career Connection
Develops essential skills for roles in public health organizations, government nutrition programs, and effective community outreach initiatives.
Develop Practical Dietetics and Food Service Management Skills- (Semester 3-4)
Focus on applying theoretical knowledge in the Dietetics and Food Service Management labs. Practice diet chart preparation for various diseases, master therapeutic menu planning, learn food costing, and culinary techniques. Seek opportunities for shadowing practicing dietitians in hospitals to observe real-world application.
Tools & Resources
Dietetics handbooks and case studies, Indian food composition tables, Professional kitchen lab equipment, Local hospital dietetics departments for observation
Career Connection
Directly prepares for roles as clinical dietitians in hospitals, institutional food service managers, and entrepreneurial ventures in catering or wellness.
Explore Specializations through Electives and Guest Lectures- (Semester 3-4)
Actively attend guest lectures, workshops, and webinars on emerging topics such as nutraceuticals, sports nutrition, or geriatric nutrition. Carefully select electives that align with your long-term career interests to build specialized knowledge and open doors to niche areas within the nutrition field.
Tools & Resources
Departmental seminar series, Industry webinars and conferences, Professional nutrition associations (e.g., Indian Dietetic Association), Online courses on specific nutrition topics
Career Connection
Helps in identifying niche areas for further studies or specialized practice, significantly boosting career prospects in growing and high-demand fields.
Advanced Stage
Undertake Comprehensive Clinical Rotations and Internships- (Semester 5-6)
Maximize learning during mandatory hospital internships and clinical rotations. Actively participate in patient rounds, conduct thorough nutritional assessments, provide evidence-based dietary counseling, and manage therapeutic diets under expert supervision. This hands-on experience is critical for professional competence.
Tools & Resources
Hospital dietetics department, Anonymized patient case files, Medical nutrition therapy textbooks and guidelines, Mentorship from experienced dietitians
Career Connection
Essential for practical exposure, developing patient management skills, and securing desirable placements in top hospitals and multi-specialty clinics.
Execute a Robust Research Project- (Semester 5-6)
Dedicate significant effort to the final year project work. Choose a relevant and impactful research question, apply sound methodology, collect and analyze data rigorously, and present findings effectively through a well-structured report and oral defense. This showcases independent research capability.
Tools & Resources
Research ethics guidelines, Advanced statistical software, Academic journals and research databases, Close guidance from faculty mentors
Career Connection
Develops critical research aptitude, highly valuable for R&D roles in food/pharmaceutical industries, academic positions, and pursuing advanced degrees.
Focus on Professional Networking and Placement Preparation- (Semester 6)
Attend career fairs, actively network with alumni and industry professionals through conferences and online platforms, and meticulously refine your resume and interview skills. Prepare thoroughly for competitive exams for government jobs, higher education entrance, or specific industry certifications to enhance employability.
Tools & Resources
University career services cell, LinkedIn for professional networking, Industry conferences and workshops, Mock interview sessions and aptitude tests
Career Connection
Crucial for securing desirable placements, identifying mentors, and understanding current industry expectations for a smooth and successful career transition.
Program Structure and Curriculum
Eligibility:
- Candidate must have passed 10+2 / PUC / H.Sc or equivalent examination from a recognized Board / University with 50% aggregate in Physics, Chemistry, Biology / Botany & Zoology or Physics, Chemistry, Mathematics & Biology / Computer Science.
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 |
|---|---|---|---|---|
| 21CN101T | Human Physiology | Core | 4 | Cell structure and function, Tissue organization, Skeletal and muscular systems, Nervous system, Endocrine and reproductive systems |
| 21CN102T | Fundamentals of Nutrition | Core | 4 | Macronutrients and micronutrients, Energy metabolism, Balanced diet concepts, Dietary guidelines and food pyramids, Nutritional requirements across life stages |
| 21CN103P | Nutritional Biochemistry - I Lab | Lab | 2 | Qualitative tests for carbohydrates, Protein estimation techniques, Lipid analysis methods, Enzyme activity measurements, Basic vitamin estimations |
| 21LE104T | English | Skill Based | 3 | Grammar and composition, Reading comprehension, Effective writing skills, Oral communication and phonetics, Public speaking and presentation |
| 21MA105T | Allied Mathematics - I | Allied | 3 | Matrices and determinants, Differential calculus applications, Integral calculus methods, First order ordinary differential equations |
| 21CN106L | Human Physiology Lab | Lab | 1 | Blood group determination, Blood pressure measurement, ECG interpretation basics, Lung capacity assessment, Urine analysis |
Semester 2
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| 21CN201T | Food Science | Core | 4 | Food composition and properties, Food processing techniques, Food preservation methods, Food quality and safety, Culinary science and food preparation |
| 21CN202T | Nutritional Biochemistry - II | Core | 4 | Metabolic pathways of carbohydrates, Lipid metabolism, Protein synthesis and degradation, Nucleic acids and genetic information, Hormonal regulation of metabolism |
| 21CN203P | Food Science Lab | Lab | 2 | Proximate analysis of food, Sensory evaluation of food products, Food preparation techniques, Demonstration of preservation methods |
| 21LE204T | Environmental Studies | Skill Based | 3 | Ecosystems and biodiversity, Environmental pollution, Renewable energy sources, Environmental ethics and policy, Climate change and its impacts |
| 21MA205T | Allied Statistics | Allied | 3 | Probability and distributions, Measures of central tendency, Measures of dispersion, Correlation and regression analysis, Hypothesis testing and ANOVA |
| 21CN206L | Nutritional Biochemistry - II Lab | Lab | 1 | Amino acid estimation, Enzyme kinetics studies, Lipid profile analysis, Glucose estimation methods, Liver and renal function tests |
Semester 3
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| 21CN301T | Food Microbiology | Core | 4 | Microorganisms in food, Food spoilage and fermentation, Foodborne diseases and pathogens, Probiotics and prebiotics, Food safety and hygiene practices |
| 21CN302T | Public Health Nutrition | Core | 4 | Nutritional epidemiology, Community nutrition assessment, Malnutrition and deficiency diseases, Public health nutrition programs, Food security and policy |
| 21CN303T | Maternal and Child Nutrition | Core | 4 | Nutrition during pregnancy, Lactation and infant feeding, Childhood nutrition and growth, Nutritional needs of adolescents, Management of nutritional deficiencies in children |
| 21CN304P | Food Microbiology Lab | Lab | 2 | Microbial culture and isolation, Staining techniques, Food pathogen detection methods, Sterilization and disinfection techniques |
| 21CN305T | Allied Chemistry - I | Allied | 3 | Organic chemistry fundamentals, Inorganic chemistry concepts, Physical chemistry principles, Chemical reactions and kinetics, Introduction to spectroscopy |
| 21CN306L | Public Health Nutrition Lab | Lab | 1 | Nutritional assessment methods, Dietary survey techniques, Community outreach programs, Data collection and basic analysis |
Semester 4
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| 21CN401T | Dietetics and Diet Counseling | Core | 4 | Principles of therapeutic diets, Nutritional assessment techniques, Diet planning for various conditions, Dietary counseling methods, Case studies in clinical dietetics |
| 21CN402T | Principles of Food Service Management | Core | 4 | Menu planning and design, Food procurement and storage, Inventory control and cost management, Personnel management in food service, Sanitation and safety in food establishments |
| 21CN403T | Geriatric Nutrition and Sports Nutrition | Core | 4 | Nutrition for the elderly, Age-related diseases and diet, Nutritional needs of athletes, Energy requirements in sports, Supplements and hydration in sports |
| 21CN404P | Dietetics Lab | Lab | 2 | Diet chart preparation for diseases, Clinical case study analysis, Patient counseling simulation, Therapeutic menu formulation |
| 21CN405T | Allied Chemistry - II | Allied | 3 | Bio-organic chemistry concepts, Analytical chemistry techniques, Chemistry of drugs and interactions, Environmental chemistry principles |
| 21CN406L | Food Service Management Lab | Lab | 1 | Kitchen layout and design, Food service equipment handling, Food service operations management, Quality control in food service |
Semester 5
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| 21CN501T | Clinical Nutrition - I | Core | 4 | Dietary management of diabetes mellitus, Nutrition for cardiovascular diseases, Renal disease nutrition, Gastrointestinal disorders diet therapy, Nutritional management of liver diseases and cancer |
| 21CN502T | Research Methodology and Biostatistics | Core | 4 | Research design and types, Data collection methods, Sampling techniques, Statistical tests in research, Research ethics and report writing |
| 21CN503T | Nutraceuticals and Functional Foods | Core | 4 | Bioactive compounds in food, Herbal medicine and health, Probiotics and prebiotics, Functional food development, Regulatory aspects of nutraceuticals |
| 21CN504P | Clinical Nutrition Lab - I | Lab | 2 | Dietary modifications for chronic diseases, Patient nutritional assessment, Medical nutrition therapy planning, Nutritional support techniques |
| 21CN5E1T1 | Human Resource Management | Elective | 3 | Human resource planning, Recruitment and selection, Training and development, Performance appraisal, Motivation and employee relations |
| 21CN5E1T2 | Food Additives and Adulteration | Elective | 3 | Types of food additives, Preservatives, colors, and flavors, Food adulteration methods, Detection of adulterants, Regulations on food additives |
| 21CN5E2T1 | Hospital Administration | Elective | 3 | Hospital organization and functions, Healthcare delivery systems, Medical ethics and patient rights, Patient safety and quality management, Financial management in hospitals |
| 21CN5E2T2 | Food Quality and Safety Management | Elective | 3 | HACCP principles and implementation, ISO standards for food safety, Food safety management systems, Auditing and certification, Risk assessment in food industry |
Semester 6
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| 21CN601T | Clinical Nutrition - II | Core | 4 | Critical care nutrition, Nutrition for burn patients, HIV/AIDS and nutritional support, Eating disorders management, Inborn errors of metabolism, Drug-nutrient interactions |
| 21CN602T | Entrepreneurship and Marketing in Food and Nutrition | Core | 4 | Business planning for nutrition ventures, Market research and analysis, Product development and branding, Pricing strategies and promotion, Legal aspects of food and nutrition businesses |
| 21CN603P | Clinical Nutrition Lab - II | Lab | 2 | Specialized nutritional support, Parenteral nutrition administration, Enteral nutrition methods, Advanced case management in critical care |
| 21CN604J | Project Work | Project | 8 | Identification of research problem, Methodology design, Data collection and analysis, Report writing and thesis preparation, Oral presentation and defense |
| 21CN6E1T1 | Food Product Development | Elective | 3 | Food product innovation, Formulation and standardization, Shelf life and sensory evaluation, Packaging and labeling, Marketing new food products |
| 21CN6E1T2 | Global Nutrition and Health | Elective | 3 | Global hunger and food systems, International health organizations, Micronutrient deficiencies worldwide, Sustainable development goals for nutrition, Global nutrition policy and programs |
| 21CN6E2T1 | Sports Nutrition for Athletes | Elective | 3 | Macronutrient timing for performance, Hydration strategies for athletes, Ergogenic aids and supplements, Recovery nutrition principles, Body composition management |
| 21CN6E2T2 | Palliative Care and Nutrition | Elective | 3 | Nutrition in chronic and terminal illness, Symptom management in palliative care, Ethical considerations in nutritional support, End-of-life care nutrition, Enhancing quality of life through nutrition |
