Sarojini Naidu Vanita Maha Vidyalaya

 Department of Applied Nutrition (UG)

Sarojini Naidu Vanita Maha Vidyalaya established Department of Applied Nutrition in the academic year 2010-2011. The three year degree program was offered in Applied Nutrition and Public Health in combination with Biochemistry and Chemistry subjects.

Osmania University introduced the Semester system in the year 2016 and with a few additional courses like Ability Enhancement Compulsory Course (AECC) for 1^st year, Skill Enhancement Course (SEC) for 2^nd and 3^rd year and Generic Elective (GE) for 3^rd year.

There was a further syllabus revision in 2019-20 with several major changes in the syllabus and examination pattern. English and Regionals were part of the 3^rd year syllabus.

Osmania University introduced  the bucket system from the year 2020 for the first time so as to enable students choose any three optional subjects of their choice from life science subjects like Botany, Biochemistry, Chemistry, Microbiology and Zoology with Applied Nutrition .

Sarojini Naidu Vanita Maha Vidyalaya offers the following combinations:

1. Botany, Chemistry, Applied Nutrition
2. Botany, Biochemistry, Applied Nutrition
3. Botany, Biochemistry, Applied Nutrition
4. Biochemistry, Chemistry, Applied Nutrition
5. Microbiology, Chemistry, Applied Nutrition
6. Microbiology, Zoology, Applied Nutrition
7. Microbiology, Biochemistry, Applied Nutrition
8. Zoology, Chemistry, Applied Nutrition

The Department of Applied Nutrition is committed towards disseminating Nutrition Education to the students with curriculum oriented towards enriching their knowledge in  food , nutrition dietetics and community  health enabling  them take on endeavours in the future as nutritionists, dieticians, faculty,  research associates, project officers,  in nutrition research institutions ,hospitals, hotels, corporate establishments, health organizations at national and international levels.

Objectives:

• Provide knowledge in food science, nutrition and dietetics through rigorous training in theory and practical classes.
• Conduct regular internal assessment to monitor progress of students.
• Provide an overview of scope of nutrition.
• Guidance on different avenues and career opportunities in nutrition.
• Guest lecturers from experts in clinical, community nutrition and food industry
• Create awareness on community nutrition through site visits, participating in community programs.
• Enabling students acquire good nutritional management strategies for different classes of society.
• Encourage students to take membership of various professional organizations in Nutrition.
• Conduct annual seminars on nutrition.