STET

Department of Nutrition & Dietetics

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Department Profile

STET’s Department of Nutrition & Dietetics was established in 1996 as the first Department of Nutrition and Dietetics under the Bharathidasan university. Since the inception, the Department has played a vital role in establishing Nutrition as an academic subject and encouraging public interest in the food we eat and its effect on our health. The Department of Nutrition & Dietetics is at the forefront in teaching Food and Nutritional Science related subjects, with a reputation built over for more than sixteen years as a leader in this arena of study under the roof of the Bharathidasan University.

The curriculum of undergraduate program in Nutrition & Dietetics (N&D) and postgraduate programme in Food Service Management and Dietetics (FSMD) are structured and designed by Board of Studies of the Bharathidasan University. The focus area of research of the department is mainly based on the fundamental scientific principles and their application to ensure to address the concern of the consumers, government and industry. Students are ultimately motivated to demonstrate applied excellence in their specialized area, as well as professionalism, flexibility, the ability to adapt to team work situations, creativity and innovation towards a food product development. This programme is designed to provide intensive practice with regard to dietetic and food industry with ultimate motive of preparing the students as a quality human resource in the vibrant and expanding sector of food, food safety and food security.

The department continues to explore the effect of food in health and quality of life. There are three main areas of research which include public health, the therapeutic basis of nutrition and eating disorders. The Department has witnessed phenomenal growth from an undergraduate to post-graduate department with a strong potential to grow up to the research level in due course of time. Besides being a constituent of the premier institution, the Department is fortunate enough to have MOU signed with various hospitals, institutions and industries for the development of infrastructure, towards strengthening teaching and research

The Department has consistently groomed the students to get many University Ranks which shows the quality of teaching and learning processes of education provided by the institution.

More than 50 new students choose to study Nutrition & Dietetics at STET. Our location, facilities, exciting range of job oriented courses and, in particular, our friendly, supportive environments are some of the aspects that make the students to choose these programme every year.

Vision

The exuberance of scientific innovation and technological orientation make us to think how we could go ahead for further research prospects and hence the vision of department is

To Provide Value based education in Nutritional Sciences, Dietetics and Public Health Nutrition to the Rural women students towards the wellbeing of society

Mission

To provide a distinctive program of study in all the areas of the Nutrition and Dietetics within a traditional liberal arts setting
To impart knowledge and train the students in Nutrition & Dietetics, Value Addition, Food production, management and Safety

Objectives

To build a programme on the foundation of food and to develop an appreciation for current issues in Nutrition and Dietetics.
To offer solid knowledge in biology and chemistry which is applied to studies of food and nutrient metabolism?
To prepare the students to work effectively with individual's families and communities to plan, develop and manage relevant nutrition programmes.

PO,PSO, CO

Programme Outcome

Critical Thinking: Ability to engage in independent and reflective thinking in order to understand logic connections between ideas.

Effective Communication: Development of communication skills for effectively transmitting and receiving information that focuses on acquiring knowledge, problem solving, thereby paving the way for better employability and entrepreneurship.Students can discover own individual creativity

Social Consciousness: Acquire awareness towards gender, environment, sustainability, human values and professional ethics and understand the difference between acting, responding and reacting to various social issues.Students are able to develop rational thinking

Multidisciplinary Approach: Combining various academic disciplines and professional specializations for understanding of complex situations.Students gain knowledge about economic theories and develop decision making, problem solving and critical thinking skills

Subject Knowledge: Acquiring knowledge at a higher level that would help to develop the necessary skills, at national and global developmental needs.

Lifelong Learning: Understanding the necessity of being a lifelong learner for personal enrichment, professional advancement and effective participation in social and political life in a rapidly changing world.

Programme Specific Outcome

Understand the basic concepts of Food Science, Nutrition, Dietetics, Biochemistry, Food Service management, Microbiology and Entrepreneurship.
Outline the physiology and anatomy of human organ systems.
Gain an insight into theoretical and practical aspects of Food Science.
Apply the theoretical and practical knowledge in nutrition and dietetics in various physiological, therapeutic and special conditions.
Communicate effectively in the context of nutrition, both individually and as part of a team for an organisation and community.
Recall the metabolic pathways & Critically evaluate the biochemical parameters, pathophysiology and drugs required in various disorders affecting the organ system.
Learn the microbiological and rheological aspects of various food commodities and its applications in food industry.
Conduct subject related dissertation using appropriate research methods, ethical procedures and data analysis.
Create abilities for being a successful entrepreneur and to bring awareness regarding the supporting institutions and organisations.
Demonstrate Professional attributes required to manage the facet of Hospitality Industry, Hospital, Food Industry and Community welfare Organisations.

PROGRAMMES OFFERED

The Department offers both Under graduate and Post graduate programmes.

Programmes Offered
S. No.	Programmes Offered	Year of Establishment
1	UG-B.Sc., Nutrition and Dietetics.	1994
2	PG-M.Sc.,Food Service Management and Dietetics.	2002

UG: B.Sc. - Nutrition and Dietetics

The curriculum of three year Bachelor of Science in Nutrition and Dietetics program support students to develop an area of interest in human nutrition and or to take courses which enable them to qualify for the Post Graduate degree and to become professional Dietician. Students can also pursue combine studies in nutrition and biology, which serves as an excellent preparation for career in medical and health professions. Students intending to pursue post graduate studies are encouraged to complete the Honours programme.

PG: M.Sc. - Food Service Management and Dietetics

The Master of Science in Food Service Management and Dietetics with an emphasis in culinary entrepreneurship prepares students to merge culinary nutrition skills with traditional business skills to develop innovative entrepreneurial programs and services.

The program is designed for professionals who have a bachelor degree in nutrition and culinary experience. Course work focuses on nutrition, sustainable food systems, entrepreneurship, finance, marketing and organizational management. Prepared for positions in all types of food service, with an emphasis on culinary arts and sustainable food practices. Graduates also explore the impact of food policy on the food system. Opportunities to develop entrepreneurial endeavours related to nutrition and cuisine are provided.

ELIGIBILITY CRITERIA

UG (N&D)

10+2 or equivalent from a recognised board/council/University with home science, Physics, Chemistry and Biology &other science group as one of their subject.

PG (FSMD)

Graduate (B.Sc.) or equivalent from any one of the following streams of Home Science, Food & Nutrition, Nutrition &Dietetics, Clinical Nutrition, Public health nutrition, Nutraceuticals, Biochemistry, Microbiology.

The courses and learning experiences in the department are designed in such a way to provide an understanding of both the biological and social science perspectives. The students receive basic theoretical and practical training in three major areas, viz. Public Health Nutrition, Dietetics & Food Science and Quality Control that will enable them to choose any one of them as their specialized career at post graduate levels.

CERTIFICATE PROGRAMME

Certificate Programme
S. No.	Programmes Offered	Duration
1	Food Safety Manager	3 Month's

CAREER OPTIONS

The courses are planned to promote the understanding of the science of Foods, Nutrition and Dietetics and their application and provide specialized professional training so as to enhance the employability as Nutritionists (including Public Health Nutritionists); Dietitians, Food Service Managers, Food Quality Control Personnel and Food Product Development staff in professional institutions and government and voluntary organizations.

SALIENT FEATURES

7 Assistant Professors, one with Ph.D. degree and the remaining with M.Phil., degree with expertise in Cancer Therapy, Food Service Management, Dietetics, Clinical nutrition & Food Preservation and Bakery
There are two visiting Professors with Ph.D. degree.
Well equipped laboratory.
Eco Friendly environment.
Catering and dietetics internship programme in reputed hospitals and industries.
MoU with different hospitals for dietetic internship trainings.
Consistently groomed the students to get University Ranks.
Immediate employment opportunities.
Provision for consultancy services.
One and only programme in the entire district to offer a Bachelor of Science in Nutrition and Dietetics with a special emphasis in culinary arts.
Curriculum emphasis in environmental awareness and sustainable food systems.
Fresh Gatherings snack bar; a student supported eatery run by the Department of Nutrition and Dietetics.
Opportunities to conduct biomedical research.
Offers a solid pre-medical preparatory curriculum.
A strong science core and therapeutic Diet courses within undergraduate curriculum.
Emphasis in Food Innovations and Entrepreneurship (RD and non RD options).

ASSOCIATION

HEALTH CLUB

The Health Club of our Department is place where you can achieve your fitness goals, where you can relax, and where you can feel confident knowing a staff of trained professionals is there to guide you. The Health Club has the amenities you deserve.
The Health Club has been serving the STET community for more than 7 years! It’s also recently undergone WORTHY makeover with new equipments, beddings, 24 Hrs. ambulance service at your door steps with all upgraded medical room facility, with a fresh look.

The staff at The Health Club is also committed to serve and educate in terms of nursing, nutrition, healthy living practices. We have a dedicated medical professional Dr. C. Ashok kumar for our needs to serve.

NUTRAPLEX CLUB

The Nutraplex Club started with divesified thoughts where sthe students communion can enjoy the fullest possible regarding their nutrtion and health quest upon different context.. Much stress was laid on students participation over college, social and multicultural issues. it engages every students for their professional upgrade aionnd charecterization

Some of the departmental activities are designed to discharge social responsibility and to promote healthful/hygienic environment of the College. Classroom teaching creates a monotonous feeling among pupils. Therefore, if taken out to the fields, in the open environment, they can feel free, breathe fresh and hence the following programmes were arranged

Basic health screening from time to time.

Imparting information about various diseases prevailing in a particular duration of year and various preventive steps.

Providing information on nutritional and nutrient rich food items.

Awareness drives in which students are sensitized towards cleanliness.

NEWS LETTER

Not all home–College communication succeeds in supporting the student learning. Our newsletter WINGS- Bi annual enables everyone to feel more connected to this college. Producing newsletters is an important way of:

Keeping parents and community informed about the happenings in college.

Building pride in our college and celebrating achievements.

Generating positive word-of-mouth stories about college.

Building stronger community relationships.

Newsletters help all (STUDENTS AND STAKEHOLDERS) to understand the elements of teaching and learning in promoting student achievements.

ENDOWMENTS

Endowment
S. No.	Academic Year	Name of the Awardees	Name of the Recipients	Nature of the Recognition
1	2008 - 2009	Dr.C.A.K. Gold medal Endowment Mangaiyarkarasi Balathandayuthabani	G.Uthaya (UG)	University Rank

		Dr.C.A.K.Silver medal Endowment - Dharshinikamaraj Edaikeelaiyur	K.Sathya (UG) N.Pandeeswari (PG)

2	2009-2010	Dr.C.A.K. Gold medal Endowment Mangaiyarkarasi Balathandayuthabani	J.Alnirmathur Jasmine (UG)	University Rank

3	2010-2011	Dr.C.A.K. Gold medal Endowment Mangaiyarkarasi Balathandayuthabani	A.Vidhya (UG)	University Rank


		Dr.C.A.K.Silver medal Endowment - Dharshinikamaraj Edaikeelaiyur	S.Pradeepa (UG) G.Udhaya (PG)

4	2011-2012	Dr.C.A.K. Gold medal Endowment Mangaiyarkarasi Balathandayuthabani	M.K.Sujithra (UG)	University Rank

		Dr.C.A.K.Silver medal Endowment - Dharshinikamaraj Edaikeelaiyur	P.Premakumari (UG) V.Jeevitha (PG)

5	2012-2013	Dr.C.A.K. Gold medal Endowment Mangaiyarkarasi Balathandayuthabani	M.Roqayyh Farheen (UG)	University Rank

		Rukmani Gas Agencies star Award	M.Roqayyh Farheen (UG)	Best outgone
		Dr.C.A.K. Silver medal	G.Divya (UG)	University Rank
		Dharshinikamaraj Endowment prize	A.Vidhya (PG)
6	2013-2014	Dr.C.A.K. Gold medal	R.Thivya (UG)	University Rank
		Endowment Mangaiyarkarasi Balathandayuthabani
		Dharshinikamaraj Endowment prize	M.Keerthika (PG)
7	2014-2015	Dr.C.A.K. Gold medal Endowment Mangaiyarkarasi Balathandayuthabani	M.A.Shifaya Nasrin (UG)	University Rank

		Dr.C.A.K. Silver medal	R.Sharmila (UG)
		Dharshinikamaraj Endowment prize	G.Divya (PG)
8	2015-2016	Dr.C.A.K. Gold medal Endowment Mangaiyarkarasi Balathandayuthabani	A.A.Marjuka Sahnas Sashmi (UG)	University Rank

		Dr.C.A.K. Silver medal	C.Hema (UG)
		Dharshinikamaraj Endowment prize	J.Abirami (PG)
9	2016-2017	Dr.C.A.K. Gold medal Endowment Mangaiyarkarasi Balathandayuthabani	ND Bushra Barvin (UG)	University Rank

		Dr.C.A.K. Silver medal	ND Sakeena Farvin(UG)
		Dharshinikamaraj Endowment prize	R. Sharmila (PG)
10	2017-2018	Dr.C.A.K. Gold medal Endowment Mangaiyarkarasi Balathandayuthabani	Shafana rahman (UG)	University Rank

		Dr.C.A.K. Silver medal	Ayesha Jasmine Sheik Alaudin (UG)
		Dharshinikamaraj Endowment prize	R Chandra lekha (PG)
11	2018-2019	Dr.C.A.K. Gold medal Endowment Mangaiyarkarasi Balathandayuthabani.	S.Fousal Asmin	University Rank

		Dr.C.A.K. Silver medal	A.Fazila Zara
		Dharshinikamaraj Endowment prize	S.Nanthini
12	2019-2020	Dr.C.A.K. Gold medal Endowment Mangaiyarkarasi Balathandayuthabani.	T.Shamini	University Rank

		Dr.C.A.K. Silver medal	M.Noor Nisha Begum
		Dharshinikamaraj Endowment prize	A.Shafana rahman (PG)

DEPARTMENT LIBRARY

DEPARTMENT LIBRARY
S. No.	Resource	General Library	Dept. Library	Total
1	No.of Books	308	15	323
2	No.of Natonal journal	4	NIL	4
3	No.of Internatonal journal	NIL	NIL	0
4	News Letter-Nurture	NIL	1 Bi annual	10
5	Magazine	1	NIL	1
6	Reference Books	367	5	372
7	E-Books	8	3	11
8	CD	2	17 (38 PPT)	2
9	Charts	NIL	30	30
10	Case studies	NIL	127	127
11	Question Bank	NIL	19 Years
12	OHP	NIL	114	114
13	Thesis	NIL	343	343
14	Internet Facility	NIL	3	3
15	Glossary	NIL	2	2
16	Lab Manual (Training)	NIL	4	4
17	Lab Manual (Department)	NIL	9	9

ACADEMIC ACHIEVEMENTS

FACULTY ACADEMIC ACHIEVEMENTS
S.No	Academic Year	Name of the Awardees	Name of the Recipients	Nature of the Recognition
1	2013-14	MS.N.Sangeetha	YRC Award	Best YRC programme officer.
STUDENTS ACADEMIC ACHIEVEMENTS
Under Graduate Achievements
S.No	Batch	Name of the Student	Rank Position	No. of Ranks
1	2012-2015(UG)	M.A.Shifaya Nasrin	1^st	7
		R.Sharmila	2^nd
		J.Ihana Barvin	5^th
		L.Aysha Jabeen	6^th
		R.Vaideeswari	8^th
		K.Sindhuja	9^th
		M.Vairavasundari	10^th
2	2013-2016(UG)	A.A.Marjuka Sahnas Sashmi	1^st	6
		C.Hema	4^th
		R.Lakshmi priya	10^th
		S.Dhanalakshmi	14^th
		A.Chandralekha	17^th
		A.Thaslima Basriya	19^th
3	2014-2017(UG)	N.D.Bushra barvin	1^st	12
		N.D.Sakeena Farvin	2^nd
		S.Nandhini	3^rd
		T.S.Kaviya	6^th
		A.Jannathul firthouse	7^th
		N.Hudha aysha	11^th
		R.Sinega	12^th
		S.Fawzhul hidaya	13^th
		K.Kanchanadevi	14^th
		J.Marjuna begum	15^th
		H.Amirtha sanofar	16^th
		S.Mahalakshmi	19^th
4	2015-2018(UG)	Shafana Rahman	1^st	7
		Ayesha Sheik Alaudin	8^th
		Safira Sanofar	11^th
		Kowsalya	13^th
		Sathyanandhi	15^th
		Yashika	17^th
		Sandhiya	18^th
5	2016-2019(UG)	S.Fousal Asmin	2^nd	7
		Fazila Sara	3^rd
		T.Vijitha	7^th
		K.Sakthi Bala	10^th
		R.Karthika	13^th
		G.Anupriya	18^th
		M.Ambarine Banu	19^th
6	2017-2020(UG)	T.Shamini	7^th	4
		M.Noor Nisha Begum	12^th
		K.Rasika	13^th
		N.A.Suhaila Fahmida	17^th
Post Graduate Achievements
1	2013-2015(PG)	G.Divya	1^st	3
		K.Kayalvizhi	2^nd
		T.Priyadharshini	5^th
2	2014-2016(PG)	J.Abirami	5^th	1
3	2015-2017(PG)	R.Sharmila	1^st	2
3	2015-2017(PG)	A.Hemaladevi	3^rd	2
4	2016-2018(PG)	A.Chandralekha	1^st	5
		M.Kohila	2^nd
		R.Thirupurasundari	3^rd
		R.Sathyakala	4^th
		P.Sivaranjani	5^th
5	2017-2019(PG)	S.Nanthini	1^st	3
		S.Mahalakshmi	2^nd
		R.Sinega	5^th
6	2018-2020(PG)	A.Shafana Rahman	7^th	3
		J.Santhiya	9^th
		J.Darshana	10^th

RESEARCH AND MINOR RESEARCH PROJECT

S. No.	Faculty Name	Designation	Programme	Research Area
1	Dr. S.Vishnupriya	M.Sc.,M.Phil.,Ph.D.,UGC-NET	Ph.D.,	Cancer Biology and Food Technology

Name of the Staff	Title	Registration ID		Sanctioned Amount (RS)
MS.G.K.Gomathi	ROMRP-SERO-HOME-2015-16-49112	Prevalence of Selected Micro Nutrient Deficiencies in Rural Pregnant women.		4,60,000
MS.R.Kaviyarasi	ROMRP-SERO-HOME-2015-16-25225	Effect of Cauliflower Greens powder in Fruit Juice Supplementation on Blood Haemoglobin levels of Anemic Adolescent Girls.		3,95,500
Research Publication
S. No.	Faculty Name	International	National	Total No. of Papers Published
1	Ms.G.K.Gomathi	7	Nil	7
2	Dr.S.Vishnupriya	5	Nil	5
3	Ms.R.Kaviyarasi	5	Nil	5
4	Ms.R.Vijayalakshmi	3	Nil	3
5	Ms.V. Anitha	2	Nil	2
6	Ms.G,Uthaya	1	Nil	1
7	Ms.A. Vidhya	1	Nil	1

EXTENSION ACTIVITIES

The objectives of extension programs are to disseminate theknowledge acquired through the curriculum for the betterment of society.

Extension Service Activities
S.No	Date	Locations Details	Activity	No. of Beneficiaries
1	20.02.2015	Sundarakottai village	Anemia and Haemoglobin screening	56 students+village people
1	20.02.2015	Sundarakottai village	Anemia and Haemoglobin screening	56 students+village people
2	24.02.2016	Government Higher Secondary school,painganadu	Nutrition Assessment-Screening and Counselling	93 students
3	26.02.2016	Raj Hospital-Mannargudi	Cancer exhibition and Ralley	15 students
4	05.08.2016	Keelathirupalakudi	Extension Activity- Nutritional awareness for lactating women.	80 Village people
5	15.09.2016	Government Elementary School students of Keelathirupalakudi	Extension Activity- National Nutrition Week celebration	21 students
6	09.01.2017	Govt. Higher Secondary School, Ullikkottai.	Extension Activity- "Adolescent Nutrition”	350 students
7	27.07.2018	Panchayath Union Middle School, akaravayal Rajapaiyanchavadi	Nutritional awareness of Junk food	102 students
8	07.09.2018	Government Higher Secondary School peraiyur	Extension Activity-Health and Fitness	81 School Children
9	22.01.2019	Government Higher Secondary ,Thamarankottai	Extension Activity-Health and Fitness	81 School Children
10	08.08.2019	Primary Health center ,Ambalapattu	Extension Activity-Heathy baby context	40 Lactating Mother
11	04.03.2020	Govrnment Higher Secondary School, Kannukudi.	Extension Activity- Immune Boosting Foods.	165 School Students

LABORATORY

We have a wide laboratory facility with a area of 1150 Sq. Ft, where we can accommodate 50 students at a stretch. Our laboratory is fully equipped with with all essential minor and major equipment ertaining to practice all subject oriented practicals. This will enable the students with recent trends and techniques on hand with upto date knowledge.

MoUs

MOU
S.No	Name of the concern	Type of collaboration	Joined from
1	Indian Institute of Crop Processing Technology, Thanjavur.	Training programmeand Research Project	02.01.2015

2	Mennakshi Hospital,Near New Bus Stand,Trichy Road	Dietetic Internship	15.07.2014


3	Swiss Garnier Life Science, Chennai.	Project Training and Development	08.04.2014

4	Kovai Medical Centre & Hospital, Coimbatore.	Dietetic Internship	04.04.2014
5	INMA International Ltd.,	Project Designing and Development	06.12.2012
6	Dr.CAK Polyclinic, Mannargudi.	Dietetic Training	08.04.2011

FACULTY DETAILS

S. No.	Name & Designation	Qualification
1	Ms.G.K.Gomathi Assistant Professor and Head	M.Sc.,M.Phil.,PGDHM.,SET
2	Dr. S.Vishnupriya Assistant Professor	M.Sc.,M.Phil.,Ph.D.,UGC-NET
3	Ms R.Vijayalakshmi Assistant Professor	M.Sc.,M.Phil.,
4	Ms R.Kaviyarasi Assistant Professor	M.Sc.,M.Phil.,
5	Ms V.Anitha Assistant Professor	M.Sc.,M.Phil.,B.Ed.,
6	Ms .G.Uthaya Assistant Professor	M.Sc.,M.Phil.,UGC-NET
7	Ms A. Vidhya Assistant Professor	M.Sc.,M.Phil.,

SEMINAR, WORKSHOP & CONFERENCE - ATTENDED BY THE STUDENTS

SEMINARS/WORKSHOPS/CONFERENCES ORGANIZED
S.No	Date	Programme Type	Title	Name of the Resource Person(s) & Address	Co-Organizer	Pariticipants
1	21.01.2012	National Seminar	Biotechnological and Nanotechnological approches in food processing	DR.K.Ramasamy. Member,State Planning Commission,Tamilnadu. DR.D.Velmurugan,university of madras,chennai. DR.K.Alagusundaram,Director,IICPT, Thanjavur. DR.R.Jaganmohan,scientist,IICPT, Thanjavur.	IICPT, THANJAVUR	325

Guest Lectures
S. No.	Year	Topic	Resource Person	Participants
1	2014-2015	Youthmela- 2015	Dr.Jayam Kannan,Emeritus Professer, Dr.M.G.R .Medical university,Chennai	295
2		Special Lecture on Adolesent Health care	Dr.Charmila,south zone co ordinator, FOGSI,Trichy
3	2015-2016	Nutritional Awareness Regarding the importance of micro nutrient disease	Dr.C.Ashok kumar,C.A.K.Polyclinic, Mannargudi.	1033 (All I year UG STUDENTS)

4	2016-2017	Diabetes-An Overview	Mr.Rajmohan Dhanasamy,Freelancer, The Nutrition facts, Senior Manager,Cognizant Technology solutions USA	105
5		Adolesent Health	Dr.Gladys kamaraj ,M.D.O.G	171

PAPER PRESENTED IN THE STATE /NATIONAL/INTERNATIONAL/ SEMINAR/ CONFERENCE/WORKSHOP BY FACULTY
S. No.	Name	Seminar/ Conference/ Workshop	Organizer	Date
1.	Ms.G.K.Gomathi	National seminar on “Emerging Vogue In Food Habits And Processing”	Aiman college of arts and science for women at Trichy	21.08.2015
2.	Ms.R.Vijayalakshmi	National seminar on “Emerging Vogue In Food Habits And Processing”	Aiman college of arts and science for women at Trichy	21.08.2015
3.	Ms.R.Kaviyarasi	National seminar on “Emerging Vogue In Food Habits And Processing”	Aiman college of arts and science for women at Trichy	21.08.2015
4.	Ms.V.Anitha	National seminar on “Emerging Vogue In Food Habits And Processing”	Aiman college of arts and science for women at Trichy	21.08.2015
5.	Ms.P.ABIDEVI	National seminar on “Emerging Vogue In Food Habits And Processing”	Aiman college of arts and science for women at Trichy	21.08.2015
6.	Ms.V.Jeevitha	National seminar on “Emerging Vogue In Food Habits And Processing”	Aiman college of arts and science for women at Trichy	21.08.2015
7.	Ms.G.K.Gomathi	International seminar “Dimensions In Management”	S.T.E.T.Women’s College, Mannargudi	04.09.2015
8.	Ms.G.K.Gomathi	National conference on the Current perspectives of Bioscience(SCCPBs-2016	A.V.C .College (Autonomous),Mayiladuthurai.	20.02.2016
9	DR.S.Vishnupriya	National conference on the Current perspectives of Bioscience(SCCPBs-2016	A.V.C .College (Autonomous),Mayiladuthurai.	20.02.2016
10	Ms R.Vijayalakshmi	National conference on the Current perspectives of Bioscience(SCCPBs-2016	A.V.C .College (Autonomous),Mayiladuthurai.	20.02.2016
11	Ms.N.Sangeetha	National conference on the Current perspectives of Bioscience(SCCPBs-2016	A.V.C .College (Autonomous),Mayiladuthurai.	20.02.2016
12	Ms P.Abidevi	National conference on the Current perspectives of Bioscience(SCCPBs-2016	A.V.C .College (Autonomous),Mayiladuthurai.	20.02.2016
13	Ms G.Uthaya	International conference on cancer inferno and its prevention strategies	EVR college Tiruchirappalli	20.02.2016
14	Ms.G.K.Gomathi	International conference of NSI on “India’s Transition from Food Security to Nutrition Society	National Institute of Nutrition, Hyderabad	16.11.2018 & 17.11.2018.
15	DR.S.Vishnupriya	International conference of NSI on “India’s Transition from Food Security to Nutrition Society	National Institute of Nutrition, Hyderabad	16.11.2018 & 17.11.2018.
16	Ms.R.Kaviyarasi	International conference of NSI on “India’s Transition from Food Security to Nutrition Society	National Institute of Nutrition, Hyderabad	16.11.2018 & 17.11.2018.
17	DR.S.Vishnupriya	National Seminar “Challenges and Sustainble Approaches Towards Food and Nutrition Security – Global perspective	>Avinashilingam Institute for Home Science and Higher Education for Women	07.12.2019-08.12.2018
18	Ms.R.Kaviyarasi	National Seminar “Challenges and Sustainble Approaches Towards Food and Nutrition Security – Global perspective	Avinashilingam Institute for Home Science and Higher Education for Women	07.12.2019-08.12.2018
19	Ms.G.K.Gomathi	International conference on cancer inferno and its prevention strategies	EVR college Tiruchirappalli	22.3.2019
20	Ms.R.Vijayalakshmi	International conference on cancer inferno and its prevention strategies	EVR college Tiruchirappalli.	22.3.2019
21	Ms.R.Kaviyarasi	International conference on cancer inferno and its prevention strategies	EVR college Tiruchirappalli	22.3.2019
SEMINAR/ CONFERENCE/WORKSHOP PRESENTED BY STUDENTS
S. No.	Name of the Student and Class	Seminar/ Conference/ Workshop	Organizer	Date
1	C.HEMA III B.Sc.,N&D	National seminar on “Emerging Vogue In Food Habits And Processing”	Aiman college of arts and science for women at Trichy	21.08.2015
2	A.A.MARJUKA SAHANA SHASHMI, III B.Sc.,N&D	National seminar on “Emerging Vogue In Food Habits And Processing”	Aiman college of arts and science for women at Trichy	21.08.2015
3	R.SHARMILA, I M.Sc.,FSM&D	National seminar on “Emerging Vogue In Food Habits And Processing”	Aiman college of arts and science for women at Trichy	21.08.2015
4	S.YOGASHRI, I M.Sc.,FSM&D	National seminar on “Emerging Vogue In Food Habits And Processing”	Aiman college of arts and science for women at Trichy	21.08.2015
5	J.ABIRAMI, II M.Sc.,FSM&D	National seminar on “Emerging Vogue In Food Habits And Processing”	Aiman college of arts and science for women at Trichy	21.08.2015
6	E. Kamali II M.Sc.,FSM&D	Basic Life Support one day work shoptd>	Central University of Tamil Nadu, Thiruvarur	22.02.2017
7	R .Pradeepa II M.Sc.,FSM&D	Basic Life Support one day work shop	Central University of Tamil Nadu, Thiruvarur	22.02.2017
8	M. Vinotha I M.Sc.,FSM&D	Basic Life Support one day work shop	Central University of Tamil Nadu, Thiruvarur	22.02.2017
9	M. Vijayalakshmi I M.Sc.,FSM&D	Basic Life Support one day work shop	Central University of Tamil Nadu, Thiruvarur	22.02.2017
10	M. Vijayalakshmi I M.Sc.,FSM&D	State Level workshop on Globalchallenges and Intercollegiate competition of life Sciences	Maruthupandiyar College, School of life sciences, Thanjavur	15.02.2019
11	M. Vijayalakshmi I M.Sc.,FSM&D	State Level workshop on Globalchallenges and Intercollegiate competition of life Sciences	Maruthupandiyar College, School of life sciences, Thanjavur	15.02.2019
12	M. Vijayalakshmi I M.Sc.,FSM&D	State Level workshop on Globalchallenges and Intercollegiate competition of life Sciences	Maruthupandiyar College, School of life sciences, Thanjavur	15.02.2019
13	M. Vijayalakshmi I M.Sc.,FSM&D	State Level workshop on Globalchallenges and Intercollegiate competition of life Sciences	Maruthupandiyar College, School of life sciences, Thanjavur	15.02.2019

* FSMD - Food Service Management and Dietetics
* N&D - Nutrition and Dietetics

PLACEMENT DETAILS

Placement Details
S. No.	Batch	Name of the company	No. of Students Placed	Mode of placement
1	2012-2014	Annai katheeja College, Manalmelkudi	1	off campus
2	2013-2015	Tech India private limited Madhuravayal, Chennai.	5	off campus
		Sri Ramachandra Hospital ,Porur	1	off campus
		Access Health Care,Ambathur	1	off campus
		Bharath catering college,Tiruvarur	1	off campus
		Meenakshi Hospital, Thanjavur.	1	off campus
3	2014-2016	Meenakshi Hospital, Thanjavur.	2	off campus
		Tech india medical coding , Ambattur	2	off campus
		Tiruvarur medical centre, Tiruvarur	1	off campus
		Pharmacy,Thiruthuraipoondi	1	off campus
		Siva Preethi Hospital, Thanjavur	1	off campus
		Navabharath Matric School, Ullikkottai	1	off campus
4	2015-2017	Rabiammal College, Tiruvarur	2	off campus
		K.G.Hospital, Coimbatore	1	off campus
		Vee Tech,Salem	1	on campus
5	2016-2018	Assistant Professor, EGS Pillai, Nagapattinam. Tiruvarur	1	off campus
5	2016-2018	Annai Khatheeja, Rabiyammal Mohammed ,	2	off campus
6	2017-2019	Sri Ramachandra Hospital ,Porur.	2	off campus

SPECIALITY & EXPECTED PROGRAMME MEMBERSHIP IN PROFESSIIONAL BODIES

Professional institutions are much more than a source of 'letters after our name'. They can help us in our career both before and after graduation and hence the department faculties are members of the following Professional Bodies.

Nutrition Society in India (NSI)
Indian Dietetic Association (IDA)
Indian Association of Bio Medical Scientist (IABMS)

Supportive Learning - Beginners

It is important to foster a learning environment in which students feel safe, relaxed, and willing to take risks, especially for beginners who may have had negative experiences in traditional classroom environments. Students often describe supportive learning environments for expanding their sense of family and enhancing their self-esteem, which, when combined with increased literacy skills, help students take more chances in pursuing their goals. Here are our ways to create a supportive learning environment for our students

Module I: Basic concepts of nutrition

Module II: Principles of Nutrition and Dietetics through the study of physiology

Module III: Therapeutic diets

Module IV: Food service techniques

Module V: Interior and exterior Decor

CAMPUS INTERNSHIPS

Internship trainings in hospital & Hotel for assessment of dietary and nutrient intakes; biochemical, nutritional status assessment and hotel management training form a vital components of the programme at both undergraduate and postgraduate levels.

INTERNSHIP VISIT

TRAINING PROGRAMME

Training Programme is an unique opportunity for THE STUDENTS to expand their entrepreneurial and interpersonal skills through active learning combining business and language training. Training is a form of education that helps to develop a person’s abilities to gain new knowledge, acquire new skills and employ creative methods of problem-solving. This training program is based on a participatory approach, i.e. on the method of participation. The whole group actively participates in the process of learning, allowing individuals to share and exchange their knowledge and problems, and then together search for optimal solutions to their common issues.

The purpose of a training program is to provide a setting where:

The participants’ knowledge and abilities are valued and constitute the base for new information.
The participants have an opportunity to share their experience and analyze it in a comfortable atmosphere, without anyone forcing or constraining their responses.
There is an opportunity to learn through practice; and Participation in the training session is voluntary and participants take responsibility for the skills and knowledge they acquire (i.e. there are no grades, exams and other ‘punitive’ methods of evaluating new knowledge).

The Management funds the entire programme and provides a Basic skill throughout the study for each participant enrolled for the study. The Department is offering training programmes in the following area to the students of Nutrition and Dietetics and to the students of other departments.

Certificate Course

This courses is specifically designed for the use of common rural women folks as well as professionals responsible for the society upliftment through family upbringing.

This courses are able to develop the abilities such as :

To be able to develop interpersonal skill viz. Individuality, Entrepreneurship skill, Leadership skill, etc..

Other Services

Besides the academic activity, the Department actively engaged in rendering remarkable services as given below.

Food Service Marketing Strategies

Apart from the education, the Department motivates the students in canteen sales so as to learn the recipe making, standardization, costing cost control production control, quantity and quality cooking and marketing strategies etc. All the above insist the principle of " learning by Doing"