Bloom’s Taxonomy Levels: 1. Remember   2.  Understand   3. Application    4. Analysis      5. Evaluation                    6. Creation 
               
              Programme Name: BSc. (Public Health Nutrition) 
               
               
              Programme Specific Outcome(PSO)  
               
              PSO1  Students will be able to explain the links between the food supply, nutrition and health and will be able to identify current local, national and global public health foods and 
                      nutrition problems. 
              PSO2  Students will be able to understand the global/national/state health and nutrition priorities and the evidence base for public health nutrition interventions to achieve better 
                      health and nutrition outcomes for the populations. 
              PSO3  Students will be able to interpret public health nutrition data, and apply epidemiological principles to the assessment of public health nutrition issues and coverage 
                      evaluations of on-going health and nutrition programs. 
              PSO4  Students will be able to understand the national foods and 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. 
              PSO5  Students will be able to demonstrate critical thinking skills to analyse data and interpret results in the area of Public Health Nutrition and will be able to effectively 
                      communicate nutrition information, design and implement nutrition behaviour change communication strategies and materials. 
              PSO6  Students will be able to understand and learn the underlying concepts and the process of scientific research as a precursor to undertaking nutrition and public health research 
                      for the benefit of communities at large and for specific vulnerable groups. 
              PSO7     Students will able to apply various principles of nutrition in the treatment of different disease   
                           condition.  
              PSO8    Students will understand about classification, pathogenesis, diagnosis, etiology and dietary   
                         management of various diseases.  
              PSO9  Students will understand about test methods involved in discrimination, descriptive analysis and   
                        consumer sensory testing of food products and learn to draw conclusions and make   
                        recommendations about product characteristics. 
               
              Programme Name: B.SC. FOODS AND NUTRITION - CBCS 
               
              PSO1 Students will be able to understand the laws used in food labeling regulation for food safety. 
              PSO2 Students will be able to apply critical thinking and analyze food labels. 
              PSO3 Students will learn to apply fundamental knowledge of food science and chemistry, microbiology, nutrition, processing, and food analysis 
              towards developing new food products and evaluating their quality using objective and subjective methodologies. 
               
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              NEW COURSES WITH CREDIT DISTRIBUTION  
                                                            B.Sc. (Honors) in Foods and Nutrition – Public Health Nutrition 
                                     Course No.                       Course Name                                            Type of Course 
                                                                                                                    Core                       Foundation 
                                                                                                           Comp.           Allied       Generic           Elec. 
                                                     SEMESTER III                                                                                      
                                          --         Food Science & Chemistry                                             3 (2 + 1)                           
                                          --         Human Anatomy and Physiology                                         4 (3 + 1)                           
                                          --         Fundamentals of Biochemistry                          5 (5 + 0)                                          
                                          --         Basics of Meal Planning                                                             5 (3 + 2)            
                                          --         Applied Science                                                                                    3 (2 + 1) 
                                          --         Food Adulteration & analysis laboratory                              3 (0 + 3)                           
                                          --         CBCS - 2 (2 + 0)                                                                                  
                                                                                 Total Credits = 25                                                    
                                                     SEMESTER IV                                                                                       
                                          --         Basics of Nutrition Science                           5 (5 + 0)                                          
                                          --         Basics of Food Science                                                                             4 (2 + 2) 
                                          --         Fundamentals of Food Microbiology                                    5 (3 + 2)                           
                                          --         Principles of Food Preservation                                                                    4 (3 + 1) 
                                          --         Practical Nutritional Biochemistry                                   3 (0 + 3)                           
                                                     CBCS - 4 (4 + 0)                                                                                  
                                                                                 Total Credits = 25                                                    
                                                     SEMESTER V                                                                                        
                                          --         Diet Therapy                                          4 (4 + 0)                                          
                                          --         Public Health Nutrition                                                             7 (5 + 2)            
                                          --         Fundamentals of Research                              3 (3 + 0)                                          
                                          --         Sustainable Food Systems                                             3 (3 + 0)                           
                                          --         Diet Therapy Practicals                               3 (0 + 3)                                          
                                          --         Fundamentals of sensory evaluation                                                  2 (0 + 2)            
                                                     CBCS - 4 (4 + 0)                                                                                  
                                                                                 Total Credits = 26                                                    
                                                     SEMESTER VI                                                                                              
                                          --         Social & Behaviour Change Communication                            5 (3 + 2)                      
                                          --         Maternal & Child health Nutrition                  4 (3 + 1)                                      
                                          --         Nutrition Programme Planning                       4 (1 + 3)                                      
                                          --         Nutrition Policies, Programmes & Strategies        4 (4 + 0)                                      
                                          --         Nutrition in Humanitarian relief                                                                 2 (2 + 0)                         2 
                                          --         Nutrition Program Management                       5 (0 + 5)                                      
               
                      CBCS - 2 (2 + 0)                        
                      Total Credits = 26                      
                      Grand Total = 102                       
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                           The Maharaja Sayajirao University of Baroda 
                             Faculty of Family and Community Sciences                            Academic Year                         2019-20 onwards 
                                Department of Foods and Nutrition 
                                                           B.SC. (HONORS) IN FOODS AND NUTRITION 
               Year          I             Core / Elective / Foundation                      Credits / Hours per week                      3 (3+0)/3 
                                       Introduction to Foods and Nutrition                                                                Hrs/Week 
             Semester        I       Year of Introduction: 2019-20                           Maximum Marks / Grade                            O 
                                     Year of Syllabus Revision: 2018-19 
            Mode of Transaction      Lectures, Presentation, Tutorials                                                                          
            Course Outcome (CO)  
             
            CO1: Students will impart knowledge pertaining to different food groups, its nutritive value and importance in daily diet. 
            CO2: Students will understand the functions of food and the role of various nutrients, their requirements, effect of deficiency and excess.  
            CO3: Students will be familiarized with different methods of cooking, their advantages and disadvantages. 
             
             Uni                            Topic                            Contact  Weightag      BT       CO      PSO     Elemen    Relevan   Relatio
              t                                                               Hours        e       Level                      ts of     ce to     n to 
             No.                                                                                                             Employ     Local    Gender 
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