DEPARTMENT OF CLINICAL NUTRITION AND DIETETICS

Overview

From the service department to the R L Jalappa hospital & research centre, the department of clinical nutrition and dietetics metamorphosed into an academic department in 2017 by offering Integrated B.Sc. M.Sc. Clinical Nutrition and Dietetics programme which is a combination of 2 programmes (Undergraduate and Post graduate program) and Department also offers PhD degree programme in clinical nutrition from the academic year 2019-20.

Integrated B.Sc. – M.Sc. Clinical Nutrition and Dietetics programme is designed to cover multidisciplinary perspectives. The aim of the course is to provide scientific training that encompasses all aspects of the nutritional and food sciences and, at the same time, to develop the skills and attitudes required for working in the broad field of applied nutrition. It likewise aims to give future applied nutrition professionals (dieticians) a broad understanding of the basic sciences, clinical nutrition, dietetics, public health, nutritional education, organisation, management, languages and other complementary subjects. The major activities of the Department are research, teaching and clinical services.
We are equipped with two laboratory facilities for teaching and research in the area of nutrition i.e is food chemistry lab and food processing lab, and all class rooms are enabled with ICT facilities. We offer free of cost clinical services in planning of therapeutic diet for various diseases and nutrition counselling and department also nutritional aspect and practical applications of enteral feeds. .Different modes of nutritional support, selecting the appropriate feeding route, types of enteral formulas and formula selection, guidelines for different feeding techniques and metabolic complications were the areas covered by the department.

HOD’s Note         

The Department of Clinical Nutrition and Dietetics has been established with a motto of empowering students to be the eminent nutritionists in the healthcare sector. Clinical Nutrition and Dietetics is an emerging field that is expected to see a marked bloom over the next decade. The specialists in Clinical Nutrition and Dietetics play a vital role in promoting the quality of life of individuals and communities which contributes significantly to the economic and overall development of the nation.

The current scenario at the regional and national level requires trained professionals in areas such as Clinical Nutrition and Dietetics, Public Nutrition, Institutional Food administration, Quality Control Analyst, Research. Thus, an Integrated B.Sc. M.Sc. Clinical Nutrition and Dietetics is a combination of 2 courses (Undergraduate and Post graduate program). An Integrated degree would give a candidate a PG degree in 5 years saving one year. It is a comprehensive entity. Integrated B.Sc. M.Sc. Clinical Nutrition and Dietetics is designed to cover multidisciplinary perspectives, encouraging depth and breadth in understanding complex issues at each level, without any repetition of the course contents. It enhances student’s engagement through experiential and active learning, which supports an integrated course capacity to address the challenges posed by increasingly complex world of today. This is achieved through a blend of academics, research training and extension as well as therapeutic applications.

Clinical Nutrition is concerned with therapeutic uses for nutrition, usually in medical settings as part of a complete health care program. Clinical Nutrition course involves creating effective nutrition plans that work towards effective health outcomes such as disease prevention and treatment, strengthening of immune system and nourishment of those at risk for malnutrition.

The PG program in this discipline has been designed to provide the students intensive and extensive theoretical and experiential training. The program allows flexibility in the choice of thrust areas, which students can select, based on their career goals. This course provides various Specialized Areas in Clinical Nutrition such as Clinical Nutritionists, Management Nutritionists, Consultant Nutritionists, Specialized Nutritionists in the fields such as Renal Nutritionists, Cardio-Nutritionists, Endocrine Nutritionists, Critical Care Nutritionists, etc. Clinical Dietitians are specialists in food nutrition services in hospitals, outpatient clinics, and private practices. They assess patient nutrition, develop dietary plans, provide patient counselling, and monitor patient’s progress. Management Dietitians specialize in food service systems or clinical management. They work in hospitals, nursing homes, school food service, cafeterias, and restaurants. They manage personnel, plan and conduct employee training programmes, design food systems, and plan budgets. Consultant Dietitians are independent business people who work as nursing home consultants, book authors, and patient counsellors in medical centres and fitness programmes. They also develop and evaluate food service systems and serve as independent advisors to industry.

 

Vision

Creating Knowledge and skills in Clinical Nutrition and Dietetics and enable practical application of Nutrition knowledge for the enhancement of Nutritional status and Quality of life of the people.

Mission

  • To impart and improve nutritional knowledge and enhance skill based training.

  • To develop a band of young scientists, nutrition health care professionals, research fellows, well trained personnel in the field of Clinical Nutrition and Dietetics.

  • To inculcate passion for scientific research and nurture skills to carry out research in the field of Clinical Nutrition and Dietetics.
  • To monitor and evaluate nutrition policies and programs.

 

Location:

1st Floor, Department Clinical Nutrition and Dietetics,
Above Saviruchi Canteen,
Sri Devaraj Urs Academy of Higher Education and Research,
Tamaka, Kolar – 563101, India.

Other Informations

Objectives

  • To build the capacities of the students and nutrition health care professionals.
  • To conduct operational/scientific research in the field of Clinical Nutrition and Dietetics.
  • To effectively transform students as nutrition knowledge practitioners.
  • To enable students to acquire skills for investigation, theoretical, clinical and applied aspects of Nutrition
  • Key Features

    ENTERAL FEED SECTION, RLJH &RC

    Enteral Feed Section was inaugurated on 18th November 2019 to cater to the nutritional requirements of the patients based on the disease condition. The EFS was inaugurated by Hon’ble Pro-Chancellor and Vice-Chancellor, SDUAHER. EFS is providing Ryle’s Tube feeds to the patients every 2nd hour, approximately 75-80 feeds / time based on the disease condition and nutritional needs of the patient. The number of feeds per day increases or decreases based on the number of inpatient admission. The whole function of Enteral Feed section RLJH &RC will be taken care of by the Dietician

    Programs

    Doctor of Philosophy (Ph.D.) in Clinical Nutrition and Dietetics         

    The Ph.D. degree offered under Faculty of Allied Health and basic Sciences shall have duration of 3 years for full time regulars, and 5 years for part time in-service candidates and part time external candidates from the SDUAHER approved research centers/institutions. Candidates admitted to Ph.D. Program are required to complete Pre Ph.D. course work. The credit assigned to the M.Phil. or Ph.D. course work shall be a minimum of 08 credits as defined by the UGC in 2016 regulations. On successful completion of pre Ph.D. course work, candidates will be awarded pass in Pre Ph.D. course work provided candidate secures 55% of the marks in the Pre Ph.D. examinations. Candidate will be declared as qualified in the Pre Ph.D. course work by a committee comprising supervisor, external expert, internal member (Dean) and Vice Chancellor.

    Integrated B.Sc.-M.Sc Clinical Nutrition and Dietetics         

    The programme duration is of 5 years (10 semesters) with 10 seats.
    The programme is designed to equip the students
    To build their capacities as a nutrition health care professionals.
    To conduct operational/scientific research in the field of Clinical Nutrition and Dietetics.
    To effectively transform them as nutrition knowledge practitioners.
    The selection of the eligible candidates shall be made in the order of merit in qualifying examination. State government policy will be followed.

    Eligibility Criteria         

    Candidates for admission to the Integrated B.Sc – M.Sc Clinical Nutition and Dietetics should have passed 10+2/ Pre-University examination in Science with Biology, Physics, Chemistry as main subjects or equivalent/ SSLC with 3 years Diploma in concerned subject from a recognized institute/ university with minimum 50 % marks and in case of SC/ST; the minimum marks would be 40% as eligibility criteria.

    Seat Matrix and Reservation Policies         

    The sanctioned intake for Integrated B.Sc – M.Sc Clinical Nutrition and Dietetics shall be ten candidates as per the categories given below:
    SC – 15%
    ST – 7.5 %
    OBC – 27.4 %
    GM – 50%
    *Reservation will be following according to state government.

    [Note: If there are no candidates available from deputation, OBC or SC/ST category, the seats may be given to GM candidates]
    Fee Structure : Details to be obtained from the office of the Dean FAH&BS
    Total Course duration
    The programme duration is of 5 years (10 semesters)
    Admission Policy: Details to be obtained from the office of the Dean FAH & BS
    Hostel Fees and Facilities: Details to be obtained from the office of the Dean FAH & BS
    Admission Procedure and details (if any) & others: Details to be obtained from the office of the Dean FAH & BS

    Activities

    ACTIVITIES

    NATIONAL NUTRITION WEEK CELEBRATION 2019

    AWARNESS CAMP ON DIABETES- “The Family and Diabetes

    The Department of Clinical Nutrition and Dietetics, Sri Devaraj Urs Academy of Higher Education and Research, Kolar, conducted an awareness camp on Diabetes among the employees of the KMF in the view of World Diabetes Day on 14th Nov 2019. Diabetes is a global epidemic and India is home to over 60 million adults with diabetes. Of which more than 30 million are undiagnosed or untreated, thus increasing the risk of developing complications and premature mortality. Hence we took this initiative to sensitize individual regarding this disease. Dignitaries from SDUAHER and KMF graced the occasion. A book on Diabetes written by Dr. Madhavi Reddy, HOD, Department of CND, was released during the event. Fasting and Post prandial Blood Glucose levels were estimated. Anthropometric Measurements were also taken and BMI was calculated to counsel the employees on their health and diet habits

    NATIONAL NUTRITION WEEK CELEBRATION 2020

    Day 1: – FUN WITH FOOD- KNOW YOUR ZODIAC FRUIT

    There’s nothing quite like the feeling of biting through the skin of a ripened fruit and savoring the juice within. Especially on a hot summer day, fruits quench the thirst you didn’t even realize you had and satiate hunger lingering deep inside you. Borne from Mother Nature’s hands, they replenish your mind, body, and soul with their own signature benefits. Each fruit has a spirit of its own, and the fruit that matches each zodiac sign. Almost all fruits and vegetables are good for us, but some are specially designed for us according to our zodiac. Always eat what you like but also eat what is good and beneficial for your overall growth. In this background we the Department of Clinical Nutrition and Dietetics conducted a programme “Fun with Food- know your Zodiac Fruit” on the occasion of National Nutrition Week, on Tuesday 1st September-2020. On this occasion fruits were distributed along with an information about the fruits which you are supposed to eat based on your zodiac sign.

    Day 2: TEST YOUR KNOWLEDGE IN NUTRITION

    Your nutritional habits depend on your nutrition knowledge. Nutrition knowledge is an important tool in assessing the nutritional status of an individual, group or community. In the Second day of National Nutrition Week celebration, faculties of Department of Clinical Nutrition and Dietetics conducted the activity “Test your Knowledge in Nutrition” using Google form. The test comprised of 10 questions regarding Nutrition and was mailed to the all department Heads of SDUMC and AH&BS. A total of 26 responses were received. Out of 26 responses, 5 participants scored 10/10. Dr. C.K Ranjan AVSM, VSM Hon’ble Pro Chancellor and Registrar Dr. K.N.V. Prasad, Registrar of SDUAHER distributed the prizes to the following winners were Dr. Sashidhar, Dept. of Biochemistry, Dr. Kiranmaiyee, Dept. of CBMG, Dr.Sunil, Dept. of Community Medicine, Dr. Sushama A , Dr. Bhoomika V Post Graduates Dept. of Community Medicine.

    NUTRITION EDUCATION FOR HOSTEL WORKERS- SDUAHER , KOLAR

    On 3.9.2020, Nutrition education programme was conducted for the hostel mess employees, topics which were covered during this programme were Right Nutrition, Food, Nutrients, their functions and deficiencies Food safety, Personal and environmental hygiene. A total 20 employees attended the programme and benefitted from the same.

    NATIONAL WEBINAR ORGANISED BY UNIVERSITY OF HORTICULTURAL SCIENCES, BAGALKOTE, COLLEGE OF HORTICULTURE AND KVK, KOLAR IN COLLABORATION WITH DEPARTMENT OF CLINICAL NUTRITION AND DIETETICS, SDUAHER HORTICULTURAL RESOURCES AND THEIR ROLE IN BOOSTING IMMUNITY AGAINST COVID-19 ON 4.9.2020

    GUEST LECTURE ON BY Mrs.MANIMEGALAI, SENIOR DIETITIAN, CHRISTIAN MEDICAL COLLEGE, VELLORE ON THE TOPIC CHANGES IN ADOLESCENT DIETARY TRENDS DUE TO COVID 19 CONFINEMENT AND DIETARY RECOMMENDATIONS ON 7.9.2020

    A Guest lecture was conducted in the view of national nutrition week on 7.9.2020. Mrs.Manimegalai, Chief Dietician, Christian Medical College, Vellore Tamilnadu was the resource person. The lecture by our resource person started off with the basic understanding of nutrition, changes in the dietary trends and importance of nutrition in the present pandemic and recommendations to brace up during this war against COVID-19. A total of 157 participants registered for the guest lecture. A feedback form was mailed and on successful completion and submission of the feedback form certificate of participation was auto generated.

    Media

    The effects of vitamin d3 gummies supplementation on blood glucose and markers of inflammation in overweight or obesity adults
    Comparison of nutritional approaches of ayurveda and modern nutrition with the biochemical parameters of young women with polycystic ovarian syndrome.

    Extramural funded

    Randomized Trial of effect of micronutrient fortified biscuit on immunity status among school children in rural Kolar(Karnataka) ITC Bangalore
    ICMR STS research projects
    Study on index of central obesity and glycemic control among type 2 diabetes mellitus patients. ICMR- STS Reference ID: 2017- 01003
    Study of cardiovascular risk factors among prediabetes. ICMR- STS Reference ID: 2018- 02062 Ongoing non-funded research projects
    Flour and dough quality of millets and their suitability for preparation of traditional South Indian Product
    Physico – chemical properties of different millets and relationship with cooking quality of millets
    Assessment of myths and misconception and dietary pattern of type 2 diabetes attending at tertiary care hospital
    Role of nutrition education intervention in the progression of Kidney Disease wasting in Rural Hemo-dialysis Patients.

    On process research projects

    Development of affordable, accessible, appealing nutritious weaning mix
    Is vitamin B12 a determinant in assessing age related prediabetes
    A study on millet based staple diet and its impact on thyroid hormones

     

    PUBLIC EDUCATION

    Nutritional Education

    Students department of Clinical Nutrition and Dietetics, SDUAHER on the occasion of National Nutrition Week presented a dance along with visual aids to educate people about the importance of all five food groups at R.L. Jalappa Hospital and Research Center

    NUTRITION EDUCATION FOR HOSTEL WORKERS- SDUAHER

    Nutrition education programme was conducted for the hostel mess employees on 5.9.2020, topics which were covered during this programme were Right Nutrition, Food, Nutrients, their functions and deficiencies Food safety, Personal and environmental hygiene. A total 20 employees attended the programme and benefitted from the same.

    Community Programmes

    The Dept of CND (students and faculty) conducted Nutrition Education Programme at an orphanage at Antharagange, Kolar. Students presented dance on the theme importance of health, diet and exercise, and Hand wash techniques and A meme show on save water and environment was enacted to educate the inmates of the orphanage.

    FOSTAC Training Programme

    The Department of Clinical Nutrition and Dietetics along with Greenmile (FSSAI) conducted the FOSTAC TRAINING programme (Basic and Advanced levels) in Catering at our Academy on 30.11.2019. The focus of this programme was to train the food handlers on the mandatory requirements of food safety as per FSSAI. Dr.SashiKanth was the resource person for the training programme, Participants from various food outlets inand round Kolar participated in the programme.

    Facilities

    Facilities at the Department

    Food Chemistry and Food Processing Laboratories Is established to conduct laboratory exercises dealing with the chemical properties of food components, changes they undergo in processing and storage, relationships between the chemical composition of foods, and functional, nutritional, and sensory properties are stressed. Laboratory techniques commonly used in food research are introduced.

    Anti-obesity Clinic
    Aims in Patient counseling for treating obesity, facilitate the management of eating behavior, slow the progression of weight gain, and regain and improving patient’s weight, health, and quality of life.
    Departmental Library and Central library
    Aims to help the students to develop good reading and study habits. Large academic libraries provide knowledge, information and services that are essential for learning and progress.
    ICT Enabled Classroom
    ICT-enabled classrooms allow the teacher to produce and modify resources quickly and easily. It allows access to a wide range of information in various formats, and interactive whiteboards (IWBs) have become essential tools in the classroom. ICT allows students to monitor and manage their own learning, think critically and creatively, solve simulated real-world problems, work collaboratively, engage in ethical decision-making, and adopt a global perspective towards issues and ideas.
    Interdepartmental Facilities
    The department in association with other departments of the university offers interdepartmental courses which enhance and provide exposure and subject knowledge to the students.
    Case-Based Learning
    Using a case-based approach engages students in the discussion of specific scenarios that resemble or typically are real-world examples. This method is learner-centered with intense interaction between participants as they build their knowledge and work together as a group to examine the case.
    A case study can provide the necessary platform for students to communicate and collaborate about a situation that concerns a certain group. They can be used to help a group of learners or others focus on a specific concept, or they can help those solve a problem.

    Research

    1. Number of Research Publications 09 (From 2017-Till Date)

     

    Sl.No Authors Title Journal Year Indexed
    1 Shivakumara C.S Satish A Usha Devi C Assessment of Health Awareness and Nutritional Knowledge of the Dyslipidemia Subjects International journal of current research and review 2021 Scopus
    2. Satish Anandan and Asna Urooj Hypoglycemic Effects of Apigenin from Morus Indica in Streptozotocin Induced Diabetic Rats International journal of current research and review 2021 Scopus
    3.  Murali  M, Satish A  Mohammad A and Asna Urooj and K N Amruthesh Genotoxic and Cytotoxic Properties of Zinc Oxide Nanoparticles Phyto-Fabricated from the Obscure Morning Glory Plant Ipomoea obscura (L.) Ker Gawl Molecules 2021 SCIE,

    Web of science, Scopus

    4 Poornima S, Anees Fathima, Khyrunnisa Begum Feeding pattern followed by hospitals for patients with Dengue fever: An Observational study Indian Journal of Public Health Research and Development 2021 Index Copernicus
    5 Poornima S, Anees Fathima, Khyrunnisa Begum Lifestyle characteristics and knowledge about Dengue Among patients Hospitalized with Dengue fever International journal of current research and review 2020 Scopus
    6 Satish A, Shravani KA, Kavya S and Madhavi Reddy Development of low-cost weaning foods from locally available food stuffs Journal Human Ecology 2020 Scopus
    7 Madhavi Reddy, Shivkumar CS and Aneesha Physico-Chemical properties of different millets and relationship with cooking quality of millets International Journal of Multidisciplinary Research and Development 2019 Index Copernicus
    8 Madhavi Reddy, Shivkumar CS and Aneesha Flour and Dough Quality of Millets and Their Suitability for Preparation of Traditional South Indian Roti Journal of Clinical and Biomedical Science 2019 Index Copernicus
    9 Madhavi Reddy, Sarika and Prabhakar Study on Index of Central Obesity and Glycemic Control Among Type 2 Diabetes Mellitus Patients International Journal of Scientific Research 2018 Index Copernicus

     

    1. Number of Books Publications 02 (From 2017-2020)

     

    Sl.

    No

    Authors Title Publisher            ISBN No Year
    1 Munilakshmi.U, Shashidhar. KN,  Lakshmaiah. V

    Muninarayana. C

    Madhavi Reddy. M

    Biomarkers and Oxidative stress Parameters in Type 2 Diabetes Mellitus and Acute Kidney Injury

     

    Innovationinfoebooks 978-1-63278-984-6 2019
    2 Satish Anandan, Syeda Farha S, Asna Urooj “Health Implications of AGEs with Special Reference to Diabetes” Lambert Academic publishing, 978-613-9-82793-0 2018
    Book Chapter – 01

     

    1 Madhavi Reddy. M, Surya Prakash Reddy Chikkanna G.S Under Utilized Fruits-Ray of Hope to Eradicate Malnutrition ICAR Krishi Vigyana Kendra, Kolar 978-93-89264-28-9 2019

     

    1. Projects : Intra Mural Project -Ongoing
    Sl.No Title of the project Principal Investigator Co-Investigator Year of sanctioned
    1 “An Innovative Nutrition Education Intervention to Improve Nutrition Knowledge in School Children- Kolar Nutrition Education Intervention Programme (KNEIP) Dr. Madhavi Reddy Anees Fathima Thabussum, Prasad KNV, Ravishankar S and Swamy 2018
                                                                                             Intra Mural Project – Under Progress  
    Sl.No Title of the project Principal Investigator Co-Investigator  
    1 Anti-inflammatory Potency of Lignans from Sesamum indicum L in Murine Macrophage, raw 264.7 cell lines & Wistar albino rats Dr. Madhavi Reddy Satish A, Kiranmayee, Shivakumar CS and  Anees Fathima Under Progress
    2 Comparison of nutritional approaches of Ayurveda & Modern Nutrition with the Biochemical Parameter of Young Girls with polycystic Ovarian Syndrome Dr.Anees Fathima Madhavi R, Patil Dhanashri, Sheela SR, Harish.R Shivakumar CS, Satish A and  Anjali.N Under Progress
    3 The effects of Vitamin D3 gummies supplementation on blood Glucose & markers of inflammation in overweight or obesity adults Dr.Shivakumar CS Satish A, Madhavi R, Anees Fathima, Niveditha   and Sashidhar KN Under Progress
    4 Antioxidant Effect of Morus indica L against paraquat-induced oxidative Stress in Drosophila melanogaster Mr. Satish.A Madhavi R Under Progress

     

    1. Project – Completed
    Sl.No Title of the project Principal Investigator Co-Investigator Year of sanctioned
    1  Development of low-cost weaning foods from locally available food stuffs Dr. Madhavi Reddy Satish A, Shravani KA, Kavya S and Madhavi Reddy 2020
    2 Flour and Dough Quality of Millets and their Suitability for preparation of Traditional South Indian Roti Dr. Madhavi Reddy Aneesha and Ravi Shankar 2017
    3 Physico-Chemical properties of different Millets and relationship with cooking quality of millets Dr. Madhavi Reddy Aneesha  and Ravi Shankar 2017

      

    1. Non fund Project – Ongoing

      

    Sl.No Title of the project Principal Investigator Co-Investigator Year of sanctioned
    1 Cytotoxicity and Apoptotic Effects of Sesamum Indicum L Extract in HT- 29 Cell Lines Dr. Madhavi Reddy Satish.A 2020
    2 Fortification with Morus indica extract attenuates formation of AGEs in bread Mr. Satish.A Madhavi Reddy 2020
    3 Detection of clinically related environmental DNA for record and observe the aquatic bacteria: an overview of resistant genes from reclaimed water Dr. Kiranmayee Aneesha and Madhavi Reddy 2018
    4 Study of cardio vascular risk factors among pre-diabetes Dr. Madhavi Reddy Monorika, Aneesha and Lakshmaiah 2018
    5 Assessment of myths, misconception and dietary pattern of type 2 diabetic patients attending to tertiary care hospital Dr. Manjula Madhavi Reddy 2017

      

    Sl no. Title of the project Name of the Student Name of the Guide
    Determination of preferred phytochemicals content in tomatoes of different cultivators in kolar Kavya K L Dr. Shivakumara C S
    1.  

     

    Nutritional quality and storage stability of chikki prepared using watermelon seeds. Kavya S Mr. Satish A
    Formulation and acceptability of blended weaning mix by addition of banana peel powder with pearl millet, wheat and groundnut. Rakshitha N Dr. Shivakumara C S
    Estimation of nutritional composition and sensory evaluation of fero nutri bars developed using euryale ferox(makhana seeds) Sahithi G Dr. Anees Fathima Z

     

    Effect of incorporating yellow pea flour as a partial replacement of besan flour on the nutritional composition of traditional snack products. Sanjana M Dr. Anees Fathima Z

     

    Neutraceutical profiling of laddus containing lauric acid stabilized by using virgin coconut oil Sheema Noor Dr. Madhavi Reddy
    Nutritional composition and sensory evaluation of cakes prepared from different varities of banana locally available. Shravani K A Dr. Madhavi Reddy
    Development of micro-greens masala mix and assessment of organoleptic properties of products prepared by incorporating micro-greens masala mix. Sneha K S Dr. Anees Fathima Z

     

    Development and sensory quality evaluation of germinated wheat flour Chappathis by incorporating papaya peel powder. Suma N Dr. Shivakumara C S
    Effect of cooking on arsenic concentration in rice and to retain its nutrient value. Vinay J N Mr. Satish A

    Faculty

    Dr. MADHAVI REDDY

    HOD & DEAN

    Dr. MADHAVI REDDY

    HOD & DEAN

    Dr. MADHAVI REDDY

    HOD & DEAN

    Mr. SATISH. A

    Ms. ANJALI. N