Course - Under Graduate
Bachelor of Nutrition and Health Education (BA N&HE)

Duration: 3 years (6 semesters) + 1 year internship.
Eligibility: Pass in Higher Secondary (or equivalent + 2 examination) in any discipline

This course is mainly designed for students who wish to build a foundation in nutrition by examining the various ways in which food has an impact on our lives. The BA Nutrition and Health is contributing to the nation’s food habits by developing graduates who does not have an adequate nutrition background and thus enabling them to create job to work safely, creatively and reliably within the food industry or perhaps with consumers from all sectors of the social spectrum, like nutrition health and counseling skills. The programme is designed to fully engage students in the wide range of issues currently surrounding food and nutrition by applying and emphasizing practical, theoretical and Hands-on learning knowledge in industrial, commercial and community based settings throughout the curriculum.

About the Course

Year

Course Description

Competencies

First year
I&II Semester

The course intents to provide fundamental knowledge in food science, food microbiology, community nutrition, public health nutrition, human anatomy and development. It will also help the students to acquire skills in identification of microorganisms in foods and in bakery and confectionery,

The student will be able to understand the fundamental of food and its role in health promotion.
The students will be able to identify microorganisms and relates its beneficial or harmful effects on food and health.
The students will be able to know how to build a rapport with the community and to identify various communicative approaches related to health and nutrition.

Second year
III&IV Semester

The course intents to provide foundation on basic social sciences, dietetics, food commodity, sanitation and quality control, extension and communication, nutrition and environmental health.

The students will be able to gain basic foundation on evaluating food, extension and communication.
The students will be able to build a rapport with the community, identify nutritional problems and provide various nutritional recommendations.
The students will be able to develop various teaching aids to promote nutrition education.
The students will be able to plan and to prepare different normal and therapeutic recipes.

Third year
V&VI Semester

The course intent to provide fundamental knowledge on basic statistics, personal development entrepreneurship, food preservation, food adulteration and additives, food standard and management. It will also help the student to enhance their skills in meal management and food preservation.

The students will be able to plan and to prepare different normal and therapeutic recipes.
The students will be able to identify the food adulterants and food additives.
The students will be able to familiarize different food standards, child rights and gender justice.
The students will be able to be aware about public relation, advertising and journalisms.
The students will be able to perform basic statistical calculations.

Fourth Year
Internship

Hands-on application in public health institute.
During this period they will be conducting a project under the supervision of a guide.

Students will be able to:

  • Practice, enhance & strengthen their skills.
  • Collect, analyze, interpret data & write a project report.

Course of study

The course is designed to deliver a combination of

  • Theoretical knowledge: lectures, seminars, computer-aided learning, group discussions, debate, quiz, assignments, report writing and observation.
  • Practical knowledge: practical classes, demonstrations, hands-on clinical experience, model making, role play health camps, awareness programmes, internships, visit to hospitals, rural healthcare center and food industries.

 

Course outline:

First Semester

Subject Code

Subject Title

Credits

BNH 101

Basic Nutrition

2

BNH 102

Fundamental of Food Science  (Theory)

3

BNH 103

Fundamental of Food Science (Practical)

2

BNH 104

Fundamental of Food and  Nutrition

2+1

BNH 105

Basic Human Anatomy

2+1

BNH 106

Introduction to Human Development

2

ENGL101

English and Communication I

4

COMP101

PC Software Labotratory-I

2

Total

21

 

Second Semester

Subject Code

Subject Title

Credits

BNH 111

Community Nutrition

2+1

BNH 112

Nutrition for lifespan -Theory

3

BNH 113

Nutrition for lifespan- Practical

3

BNH 114

Food Microbiology- Theory

2

BNH 115

Food Microbiology- Practical

2

BNH116

Public Health Services & Public Nutrition

2+1

COMP111

PC Software Labotratory-II

2

ENGL111

English and Communication II

4

Total

22

 

Third Semester

Subject Code

Subject Title

Credits

BNH201

Nutrition assessment and surveillance- Theory

3

BNH 202

Nutrition assessment and surveillance- Practical

3

BNH 203

Sensory evaluation

1+1

BNH 204

Food behavior

2+1

BNH 205

Food commodity

1+1

BNH 206

Food quality control

2+1

ENGL201

English and Communication III

3

 

Total

19

 

Fourth Semester

Subject Code

Subject Title

Credits

BNH 211

Food Standard, Food Sanitation and  Hygiene

2

BNH 212

Food Adulteration and Food Additives- Theory

3

BNH 213

Food Adulteration and Food Additives- Practical

2

BNH 214

Nutrition and health counseling

2+1

BNH 215

Bakery and confectionery- Theory

3

BNH 216

Bakery and Confectionery- Practical

3

ENGL211

English and Communication IV

3

Total

19

 

Fifth Semester

Subject Code

Subject Title

Credits

BNH 301

Dietetics I- Theory

3

BNH 302

Dietetics II- Practical

3

BNH 303

Nutrition and Environmental Health

2

BNH 304

Research Methodology-I

4

BNH 305

Diet techniques and Patient counseling

2+1

ENGL301

English and Communication V

3

Total

18

 

Sixth Semester

Subject Code

Subject Title

Credits

BNH 311

Entrepreneurship

2+1

BNH 312

Food Management

2

BNH 313

Personality Development

2

BNH 314

Dietetics II- Theory

3

BNH 315

Dietetics II- Practical

3

BNH 316

Food Preservation- Theory

2

BNH 317

Food preservation- Practical

3

ENGL316

English and Communication VI

3

 

Total

21

Career prospect

  • Further studies
  • Entrepreneur
  • Consultant
  • Lady supervisor
  • Teacher
  • Research Assistant

This course is offered in:-

Allied Health Sciences Department,
Martin Luther Christian University,
Dongktieh, Nongrah, Shillong-793006

Back to Allied Health Science Courses

Mission Statement

To contribute to the sustainable development of Meghalaya and Northeast India, while upholding and conserving its bio-cultural heritage, by providing knowledge and skills that will enable our students to become global citizens and by recognizing the Christian legacy of the University and its commitment to Christian institutions and the Christian community.

Our Pledge

We the incoming/outgoing students of the Martin Luther Christian University vow to always uphold the principles of Honesty, Sustainability, Tolerance and Respect, Quality, Perseverance, Humility, Teamwork, Leadership, Accountability and Recognition as upheld to us in the University. This pledge we make freely, fully understanding that these values will make us good humans and role models.

Contact Details

Martin Luther Christian University
Dongktieh, Block -1,
Nongrah, Shillong 793006
Meghalaya
Ph: 0364-2535467/0364- 2535437
E-mail: admin@mlcuniv.in , registrar@mlcuniv.in, admissions@mlcuniv.in
Website: www.mlcuniv.in