FOODS AND NUTRITION DEPARTMENT 
                                     FACULTY OF FAMILY & COMMUNITY SCIENCES 
                            THE MAHARAJA SAYAJIRAO UNIVERSITY OF BARODA, BARODA 
        
        
        
        
                                                         CURRICULUM 
                                   POST GRADUATE DIPLOMA IN APPLIED NUTRITION 
                                                             (2021-22) 
                                         Course Outline 
                          Post Graduate Diploma in Applied Nutrition 
      
      PROGRAMME SPECIFIC OUTCOMES 
      Curriculum in Post Graduate Diploma in Applied Nutrition and its areas of specialization is designed keeping in mind the following student learning outcomes: 
      
      PSO1: Students will be able to determine nutritional status of individuals in various life-cycle stages and/or with nutrition-related chronic diseases by applying 
      knowledge of metabolism and nutrient functions, food sources and physiologic systems. 
      
      PSO2: Students will be able to understand the basics of meal planning and dietetics for planning and preparing healthy nutritious diets throughout the life cycle 
      and special diets as medical nutrition therapy for various disease conditions. 
      
      PSO3: Students will be able to understand the national nutrition priorities, aims, objectives and target groups of national flagship nutrition and health programs 
      with field placements to understand the field realities and bottlenecks in implementation of the programs. 
      
      PSO4: Students will learn basic principles of food safety, food adulteration, food testing and food microbiology 
      
      PSO5: Students will be able to understand the principles of food quality control management systems and the national and international standards that are used in 
      the food industry 
      PSO6: Students will gain knowledge on optimum nutrition during various sports and for normal fitness level. 
      
      PSO7: Students will be able to demonstrate critical thinking skills to analyse data and interpret results in the area of Nutritional/Food Sciences, Clinical Nutrition 
      and Public Health Nutrition and will be able to effectively communicate nutrition information, design and implement nutrition behaviour change communication 
      strategies and materials. 
           
                                                                     LIST OF REVISED COURSES FOR PGDAN 
           
                                Sr. No.                Course Name                      Credits                 Revisions made 
                                                                               Semester I 
                                                                                                      Revised with title change and credit 
                                   1       Life cycle Nutrition                         3 (2+1)                      change 
                                                                                                      Revised with title change and credit 
                                   2      Medical Nutrition Therapy I                   5 (3+2)                      change 
                                                                                                     Combined & Revised with title change 
                                   3      Nutritional Biochemistry & Physiology         6 (5+1)                with credit change 
                                                                                                      Revised with title change with credit 
                                   4      Human Nutrition                               3 (3+0)                      change 
                                   5      Public Health Nutrition                       3 (3+0)                       New 
                                                                             Total     20 (16+4)   
                                                                               Semester II 
                                   1      Food Safety in Institutions                   4 (4+0)                       New 
                                                                                                     Revised with credit change (Converted 
                                   2      Nutrition Health Promotion Project            5 (3+2)                   to 100% IA) 
                                          Dietetic Techniques and Patient                            
                                   3      Counselling                                   3 (2+1)                       New 
                                                                                                      Revised with title change with credit 
                                   4      Medical Nutrition Therapy II                  5 (3+2)                      change 
                                   5.     Nutrition for Health and Fitness              3 (2+1)            Revised with credit change 
                                                                             Total    20 (10+10)   
      
      
      
      
      
      
      
      
      
      
      
      
      
      
      
      
      
      
      
                             Semester I