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B.Sc. (Hons.) Food Science and Technology (Morning)
Credit hours/ Marks:- 3 (2-1)
FST – 306 Community Nutrition & Dietetics
Overview
The course will provide:
1. Basic knowledge on concept of humanity, role of nutrition in health promotion and perspectives to solve community nutrition issues.
2. Understanding of nutrition program planning, intervention and evaluation
3. Basic knowledge
Credit hours/ Marks:- 3 (2-1)
1. Joan, W.G., Angela, M. & Michelle, H. (2020). Oxford Handbook of Nutrition and Dietetics (3rd ed.). Oxford University Press.
2. Singh J. (2008). Handbook of Nutrition and Dietetics. Lotus Press, Darya Ganj, New Delhi, India.
3. Boyle, M.A. (2008). Community Nutrition in Action: An Entrepreneurial Approach. Thomson Learning Wadsworth, New York, USA.
4. Mann, J. & Truswell, A.T. (2007). Essentials of Human Nutrition. (3rd ed.). Oxford University Press, Oxford, England.
5. Whitney, E. & Rolfes, S.R. (2005). Understanding Nutrition. Thomson Learning Inc., Belmont, U.S.A.
2. Singh J. (2008). Handbook of Nutrition and Dietetics. Lotus Press, Darya Ganj, New Delhi, India.
3. Boyle, M.A. (2008). Community Nutrition in Action: An Entrepreneurial Approach. Thomson Learning Wadsworth, New York, USA.
4. Mann, J. & Truswell, A.T. (2007). Essentials of Human Nutrition. (3rd ed.). Oxford University Press, Oxford, England.
5. Whitney, E. & Rolfes, S.R. (2005). Understanding Nutrition. Thomson Learning Inc., Belmont, U.S.A.
Will be updated soon