D.K.M College For Women

( AUTONOMOUS )

Vellore - 1

Affiliated To Thiruvalluvar University

NAAC REACCREDITED

Admission Help Line Numbers

Aided - 9488600147 / 9688510584
Unaided - 9489537911 / 9443341270

Department of Foods and Nutrition / உணவு மற்றும் ஊட்டச்சத்து

Department of Foods and Nutrition

Year of Establishment
B.Sc
:
1998
M.Sc
:
2002
M.Phil
:
2005
Scope of the Course

“The Doctor of the future will never understand disease until he understands the makeup of food” Hippocrates (Father of modern medicine). Food is a prerequisite of Nutrition. Nutrition science, an ever-expanding subject with multidisciplinary roots is vitally important for the physical, mental and social well being of all people.

In India

Nutrition jobs in India exit most in the health and hospital sectors. Nutritionists or Dietitians get placements in leading hospitals, hotels and catteries in important Indian Cities. Health resorts, wellness spas and fitness centers appoint dietitians for their team and guest. Qualified Nutritionists are mostly in demand in the health industry and State Hospitals, renowned nursing homes. Government job opportunities include project officers, ICDS-CDPO, anganwadi workers, diabetes educators, dietitians, quality assurance officers, nutritionist, food analyst, research assistant, health educators.

Scope Abroad

Candidates successfully completed nutrition courses have wider placement opportunities. Outside India, sports academies exist in most European and North American cities. These Sports Institutes are provided with doctors, Nurses, medical assistants and DIETITIANS. Sports Institutes apart, opportunities for nutritionists and Dietitians are always there in the medical and hospital sectors.

Department Highlights

Our department has achieved academic excellence all through the years through effective and committed teaching and goal oriented learning process. Our students have bagged up many University Ranks and awards bringing pride to the department.

Skilled Based Subjects

  1. Family Dynamics
  1. Food Preservation
  1. Food Harvest Technology
  1. Health and Fitness
Non Major Elective
  1. Food Preservation
  1. Health & Fitness
  1. Nutraceuticals
Electives
Extension Education and Communication
Interior Decoration
Food Product Development and Marketing Strategy
Placement

In recent years students specializing in nutrition and health science have a remarkable scope in the ever-growing health care and hospitality industries, research institutions and food industries.

Our department takes great pride in placing most of the students in well-reputed institutions and industries like Talwalkars fitness on Chennai hospitals, Bangalore, Mumbai, CMCH, Vellore, SRM University, Porur, Apollo, Chennai and many other hospitals.

Research Activities

Our department is instrumental in shaping young minds to become eminent research scholars. Research opportunities in the department abound, enabling the final year postgraduate students to design their own unique research study under the expert guidance of the department faculty members.

They also carry out their research work in reputed Research Institutions, Food Industries, Hospitals and in Rural Community. These include industries like Heritage India Pvt, Ltd., Hatsun Pvt., Ltd., CMCH Hospital, Apollo hospitals, and Research Institutions such as National Institute of Nutrition (NIN), Fishery Department, Cochin, Defence food Research Laboratory (DPRL), Central Leather Research Institute (CLRI) Etc.

Extension and Out Reach Activities

The major and unique educational innovation the department brought forth is inclusion of community and social service as a part of the undergraduate and postgraduate programmes.

“We are making our own mark in the community…….” Extended community Nutrition Programmes and camps are organized every year and activities like nutritional assessments, free medical checkups, cookery competitions, imparting of nutritional education using folk arts methods are carried out in these programmes.

We have developed close links with ICDS program of Vellore District and in collaboration we celebrate World breast feeding week, ORS week, and nutrition week and also in training anganwadi workers. Our students undergo “Domestic home scale Preservation training of vegetables and fruits” conducted by the Ministry of Women and Child Development, foods and Nutrition Board, Govt. of India. We also train our students to take up large-scale quantity cookery projects to give an insight to take up entrepreneurship.

D.K.M COLLEGE FOR WOMEN(AUTONOMOUS),VELLORE
DEPARTMENT OF FOOD AND NUTRITION
UG NUTRITION, FOOD SERVICE MANAGEMENT AND DIETETICS
Program Objective
  1. To assist the individual to identify resources for continuing access to sound food and nutrition information.
  2. To have an understanding that how to meet our service user’s with nutritional needs.
  3. To have an awareness of food hygiene regulations and to be able to put them into practice.
  4. Understand the importance of a well-balanced diet, including the importance of fluids.
5.Understand the legislations relating to food hygiene and nutritional requirements for service users.
Programme Educational Objectives
  1. 1.To introduce the students to the fundamentals of Nutrition, food and health
  2. 2.To familiarize them with importance of nutrition during various stages of life.
  3. 3.To provide practical, field level experience in hospital administration and dietetics.
  4. 4.To equip students to start their own Diet clinic unit, leading to entrepreneurship through learn principles of dietary counselling.
  5. To understand applications of statistical techniques for analysis and interpretation.
Programme Outcomes
1.To impart knowledge regarding etiology and management of nutritional disorders ranging from nutritional deficiencies to life style disorders.

2.To emphasize on the importance of food safety, food quality, food laws and regulations, ongoing national programmes as well as imparting entrepreneurship skill for job enhancement.

3.To impart knowledge and develop capacities of the students in the area of Clinical Nutrition.

4.To impart knowledge and develop capacities of the students through state-of-the-art higher education in the area of Medical Nutrition Management.

5.To gain knowledge of principles of various techniques used in the prevention and control of the microorganisms in foods.

6.To learn basic statistical procedures for Nutritional research.

7.To understand the mechanisms adopted by the human body for regulation of metabolic pathways.

8.To get an insight into interrelationships between various metabolic pathways.

9.To understand the various aspects of food product development.

10.To appreciate importance of nutrition immunity interactions and their implications.
  1. To understand the rationale of prevention of various diseases/disorders.
  2. To learn about the various Government programmes aimed at improving health and nutritional status of the population.
Programme Specific Outcomes
1.Understand the major chemical reactions that occur during food preparation and storage.

2.Occurring knowledge to identify the major chemical components of food.

3.To enable students to educate others about holistic Nutrition, life style, wellness and healthy living. Assess the structure and component of food system and analyse the relationships between nutritional health and food selection

4.Familiarize nutritional assessment, RDA and Recommendations & Guidelines. Gain knowledge on changes during various stages of growth and development throughout life cycle

5.Understanding the nutritional requirements through the life cycle. Practically gain knowledge to plan diet for each stage of life according to the guidelines for dietary needs.

6.Gain of knowledge on different parts of the body. Gain knowledge on parts of the body and its diseases and disorders
  1. Understand the basic principles of diet and diet therapy. Acquire the knowledge of modifications of normal diet for therapeutic purposes.
8.Capable of describing biochemical pathways relevant in nutrient metabolism. Capable of using selected biochemical techniques that are relevant for the investigation of the nutrient metabolism.
  1. Understand about morphological characteristics of different microorganism associated to food. Know about the spoilage and factors affecting the growth of microorganisms in food. Impart the knowledge about the role of micro-organisms in fermentation of foods.
10.Assess the nutritional status of the community.  Addressing the nutrition problems in the community through proper evaluation.
  1. Gains knowledge on the importance of quality assurance in food industry. Thorough knowledge on various tests and quality assessment, using standards for quality assessment and food safety.
  2. Acquire skills on preparation of solutions. Colorimetric estimation of biochemical molecules 13.Acquire the skills on analysis of blood and urine samples.
SYLLABUS
    (WITH EFFECT FROM 2019)
B.Sc., NUTRITION, FOOD SERVICE MANAGEMENT AND DIETETICS
SEMESTER I
S. No Part Subject Hrs /week Credit Title of the Paper Report
    Course title        
1 I Language Paper I 6 4 Tamil View
2 II English Paper I 6 4 English View
3 III Core Paper I 6 4 Food Science - I View
Core Practical I 3 0 Food Science practical - I View
4 III Allied Paper I 4 4 Chemistry - I
III Allied Practical I 3 0 Chemistry - I
5 IV Environmental science 2 2 Environmental Science
SEMESTER II
S. No Part Subject Hrs /week Credit Title of the Paper Report
    Course title        
1 I Language Paper II 6 4 Tamil View
2 II English Paper II 4 4 English View
3 III Core Paper II 5 4 Food Science - II View
Core Practical I 3 3 Food science I&II Practical’s View
4 III Allied Paper II 4 4 Chemistry - II
III Allied Practical II 3 2 Chemistry - II
5 VI Value Education 3 2 Value Education
6 VIII Soft Skill 2 1 Soft Skill
SEMESTER III
S. No Part Subject Hrs /week Credit Title of the Paper Report
    Course title        
1 I Language Paper III 6 4 Tamil View
2 II English Paper III 6 4 English View
3 III Core Paper III 4 4 Human Physiology View
Core Practical II 3 0 Human Physiology Practical View
4 III Allied Paper III 4 3 Food Microbiology View
III Allied Practical II 3 2 Food Microbiology Practical View
5 IV Skill based 2 2 Housing and Interior Decoration View
6 IV Non major 2 2 Home Scale Food Preservation View
SEMESTER IV
S. No Part Subject Hrs /week Credit Title of the Paper Report
    Course title        
1 I Language Paper IV 6 4 Tamil View
2 II English Paper IV 6 4 English View
3 III Core Paper IV 4 4 Nutrition Through Life Span View
III Core Practical II 3 3 Human Physiology&Nutrition Through Life SpanPractical View
4 III Allied Paper IV 4 3 Biochemistry
III Allied Practical III 3 2 Biochemistry Practical
5 IV Skill based 2 2 Post Harvest Technology View
6 IV Non major 2 2 Health and Fitness View
SEMESTER V
S.NO PART STUDY COMPONENTS INS HRS/ WEEK CREDIT TITLE OF THE PAPER SYLLABUS
COURSE TITLE
1 III Core Paper V 6 5 Dietetics –I View
2 III Core Paper VI 6 5 Principles of Human nutrition View
3 III Core Practical III 5 3 Dietetics Practical-I View
4 III Core Practical IV 5 3 Principles of Human nutrition practical View
5 III Elective I 3 3 Food Adulteration and Toxicology View
6 III Elective II 3 3 Human Development View
7 IV Skill Based 2 2 Basics of Research in Nutrition View
SEMESTER VI
S. No Part Subject Hrs /week Credit Title of the Paper Report
    Course title        
1 III Core Paper VII 5 5 Community Nutrition and Extension Education View
2 III Core Paper VIII 6 5 Dietetics – II View
3 III Core Paper IX 5 5 Food Service Management View
4 III Core Practical V 4 3 Dietetics Practical-II View
5 III Elective III 4 3 Textile and Clothing View
6 III Elective IV 4 3 Nutraceuticals and Nutrigenomics View
7 IV Skill Based 2 2 Entrepreneurship Development View
Extension Activity - 3  
M.Sc., FOODS AND NUTRITION
SYLLABUS
Program Objective
  1. Increasing the nutrition knowledge and awareness of the public and policy-makers.
  2. Promoting desirable food behaviour and nutritional practices.
  3. Increasing the diversity and quantity of family food supplies.
  4. To create positive attitudes toward good nutrition and physical activity and provide motivation for improved nutrition and lifestyle practices conducive to promoting and maintaining the best attainable level of wellness for an individual.
  5. To provide adequate knowledge and skills necessary for critical thinking regarding diet and health so the individual can make healthy food choices from an increasingly complex food supply.
Programme Educational Objectives
  1. Apply knowledge of the physical and biological sciences to the function (role) of nutrients in metabolic processes.
  2. Determine the rationale for dietary recommendations within the contexts of nutrition policy and research.
  3. Predict how nutrition affects disease risk and processes.
  4. Relate the chemical composition of foods to their underlying properties, and explain how processing alters those properties.
  5. Interpret nutrition information in the context of biological and cultural needs, and make valid recommendations based on human behavior and sustainable practices. (differentiate nutritional science from dietetics under component level).
  6. Differentiate and evaluate sources of information based on credibility.
Programme Outcomes
  1. Utilize knowledge from the physical and biological sciences as a basis for understanding the role of food and nutrients in health and disease processes.
  2. Provide nutrition counselling and education to individuals, groups, and communities throughout the lifespan using a variety of communication strategies.
  3. Evaluate nutrition information based on scientific reasoning for clinical, community, and food service application.
  4. Apply technical skills, knowledge of health behaviour, clinical judgment, and decision-making skills when assessing and evaluating the nutritional status of individuals and communities and their response to nutrition intervention.
  5. Implement strategies for food access, procurement, preparation, and safety for individuals, families, and communities.
  6. Perform food management functions in business, health-care, community, and institutional arenas.
  7. Practice state-of-the-art nutrition care in collaboration with other healthcare providers in interdisciplinary settings within the bounds of ethical, legal, and professional practice standards.
  8. Provide culturally competent nutrition services for individuals and communities.
  9. Accurately interpret data and research literature to solve complex problems.
  10. Critically evaluate information on food science and nutrition issues appearing in the popular press.
  11. Analyze the environmental dimensions of issues facing professionals.
  12. Demonstrate creativity in the discipline in ways that have practical benefits.
  13. Competence in the skills of assessment, planning, management and evaluation of food service, nutrition and dietetic services in institutional food, community nutrition, and clinical dietetics settings.
  14. Students will utilize advanced principles of health literacy, including critical thinking skills, literature searches, data collection and interpretation, necessary for the implementation of food and nutrition services in professional settings.
Programme Specific Outcomes
1.Understand the major chemical reactions that occur during food preparation and storage.

2.Occurring knowledge to identify the major chemical components of food.

3.To enable students to educate others about holistic Nutrition, life style, wellness and healthy living. Assess the structure and component of food system and analyse the relationships between nutritional health and food selection

4.Familiarize nutritional assessment, RDA and Recommendations & Guidelines. Gain knowledge on changes during various stages of growth and development throughout life cycle

5.Understanding the nutritional requirements through the life cycle. Practically gain knowledge to plan diet for each stage of life according to the guidelines for dietary needs.

6.Gain of knowledge on different parts of the body. Gain knowledge on parts of the body and its diseases and disorders
  1. Understand the basic principles of diet and diet therapy. Acquire the knowledge of modifications of normal diet for therapeutic purposes.
8.Capable of describing biochemical pathways relevant in nutrient metabolism. Capable of using selected biochemical techniques that are relevant for the investigation of the nutrient metabolism.
  1. Understand about morphological characteristics of different microorganism associated to food. Know about the spoilage and factors affecting the growth of microorganisms in food. Impart the knowledge about the role of micro-organisms in fermentation of foods.
10.Assess the nutritional status of the community.  Addressing the nutrition problems in the community through proper evaluation.
  1. Gains knowledge on the importance of quality assurance in food industry. Thorough knowledge on various tests and quality assessment, using standards for quality assessment and food safety.
  2. Acquire skills on preparation of solutions. Colorimetric estimation of biochemical molecules 13.Acquire the skills on analysis of blood and urine samples.
SEMESTER I
S.NO STUDY COMPONENTS INS HRS/ WEEK CREDIT TITLE OF THE PAPER SYLLABUS
COURSE TITLE
1 Paper I Core Paper I 6 4 Advance Food Science - I View
2 Paper II Core Paper II 6 4 Clinical and Therapeutic Nutrition I View
3 Paper III Core Paper III 6 3 Applied Physiology View
4 Paper I Elective Paper I 6 3 Communication and diet Counseling Skills View
5 Practical I Core Practical I 3 4 Advance Food Science Practical – I View
6 Practical II Core Practical II 3 4 Clinical and Therapeutic Nutrition Practical- I View
7.Research Funding Agencies and proposal Writingfor Grants &    Fellowship(Self Study Paper) – Extra one Credit                                                     View
SEMESTER II
S.NO STUDY COMPONENTS INS HRS/ WEEK CREDIT TITLE OF THE PAPER SYLLABUS
COURSE TITLE
1 Paper IV Core Paper IV 6 5 Advance Food Science – II View
2 Paper V Core Paper V 5 5 Clinical and Therapeutic Nutrition– II View
3 Paper VI Core Paper VI 6 5 Advance Nutritional science View
4 Paper II Elective Paper II 4 3 Food Microbiology View
5 Practical III Core Practical III 3 4 Advance Food Science Practical – II View
6 Practical IV Core Practical IV 3 4 Clinical and Therapeutic Nutrition Practical- II
7 Compulsory paper 3 2 Human Rights
SEMESTER III
S.NO STUDY COMPONENTS INS HRS/ WEEK CREDIT TITLE OF THE PAPER SYLLABUS
COURSE TITLE
1 Paper VII Core Paper VII 6 5 Biochemical Basis of Nutrition View
2 Paper VIII Core Paper VIII 6 5 Public Health Nutrition View
3 Paper IX Core Paper IX 6 4 Research Methodology & Biostatistics View
4 Paper III Elective Paper III 6 3 Nutrigenomics View
5 Practical V Core Practical V 6 4 Biochemical Basis of Nutrition Practical View
6 Applications of Computer and Software in Nutrition Research(Self Study Paper) – Extra One Credit                                         View
SEMESTER IV
S.NO PART STUDY COMPONENTS INS HRS/ WEEK CREDIT TITLE OF THE PAPER SYLLABUS
COURSE TITLE
1 Paper X Core Paper X 6 4 Food Standards and Quality Control View
2 Paper XI Core Paper XI 6 4 Advanced Techniques of Food Analysis View
3 Paper IV Elective Paper IV 6 3 UGC NET for Home science View
4 Practical VI Core Practical VI 6 3 Advanced Techniques of food analysis practical View
5 Project 6 5 Dissertation -
S.NO NAME OF THE EQUIPMENT TOTAL NOS.
1. Medical Microscope 7 Nos.
2. Autoclave portable 1 No.
3. Electronic Weighing balance 1 No.
4. Macroikjeldhal Apparatus 1 No.
5. Soxhlet Apparatus 1 No.
6. Muffle Furnace 1 No.
7. Coloum Chromatography Apparatus 1 No.
8. Digital Electronic Weighing balance 1 No.
9. Florimeter 1 No.
10. Electric Water bath 1 No.
11. Chemical Balance 5 Nos.
12. Ultra Centrifuge Remi 7 Nos.
13. Test tube Stand 50 Nos.
14. Test tube Holders 54 Nos.
15. Dropper 6’’ with Teat 60 Nos.
16. Spatula 6’’ S.S 65 Nos.
17. Plain Micro slide 2 Pack
18. Wire Gauze 20 Nos.
19. Beaker 100ml Glass (Borosil) 22 Nos.
20. Beaker 250 ml Glass (Borosil) 28 Nos.
21. Polythene Beaker (500 ml) 1 No.
22. Standard Flask 250 ml 6 Nos.
23. Standard Flask 100 ml 26 Nos.
24. Standard Flask 50 ml 6 No.
25. Burette 50 ml cap (Borosil) 26 Nos.
26. Burette stand wooden with clamp 46 Nos.
27. Measuring Cylinder 100 ml (Borosil) 5 Nos.
28. Conical Flask 150 ml 2 Nos.
29. Conical Flask 250 ml 52 Nos.
30. Iodine Flask 250 ml 1 No
31. Beaker 500 ml (Borosil) 4 Nos.
32. Funnel 2 ‘’ glass 27 Nos.
33. Thermometer 0-250’’ c 25 Nos.
34. Haemometer (Shalis) 12 Nos.
35. Wash bottle 125 ml 40 Nos.
36. Reagent bottle 125 ml 12 Nos.
37. Reagent bottle 250 ml 6 Nos.
38. Reagent bottle 125 ml 6 Nos.
39. Reagent bottle 250 ml (Brown) 6 Nos.
40. Graduated pipette 10 ml 26 Nos.
41. Graduated Pipette 5 ml 16 Nos.
42. Graduated pipette 1 ml 16 Nos.
43. B.P. Apparatus 5 Nos.
44. Haemocytometer 3 Nos.
45. Electrical Centrifuge 1 No
46. Copper Water Bath 6’’ 30 Nos.
47. Pipette 1 mo (Borosil) 4 Nos.
48. Measuring Cylinder 1000ml (Borosil) 2 Nos.
49. Measuring Cylinder 500 ml (Borosil) 5 Nos.
50. Measuring Cylinder 250 ml (Borosil) 3 Nos.
51. Conical Flask 100 ml 10 Nos.
52. Petridish 4’’ 25 Nos.
53. Dilution Bottles 125 ml 50 Nos.
54. Cat.tobo. Pipette 20 ml 20 Nos.
55. WBC Pipette 20 Nos.
56. RBC Pipette 20 Nos.
57. Human Brain (Model) 1 No
58. Human Heart (Model) 1 No
59. Human Kidney (Model) 1 No
60. Human Eye (Model) 1 No
61. Human Ear (Model) 1 No
62. Human Lungs (Model) 1 No
63. Photo Electric Colorimeter 2 Nos.
64. Burette 10 ml Micro Burette 35 Nos.
65. White tile 20 Nos.
66. Glass Rod 45 Nos.
67. Mortal and Pestle 20 Nos.
68. Stethoscope set 1 set
69. Naubauer’s Chamber 1 No.
70. Pipette 0.1 ml 25 Nos.
71. Centrifuge tube (Plastic) 12 Nos.
72. Tripod stand 25 Nos.
73. Thermometer 0-100’ 5 Nos.
74. Air Condenser 20 Nos.
75. Standard Flask 1000 ml 1 No.
76. Pipette 20 ml 5 Nos.
77. Centrifuge tube 60 Nos.
78. Pipette Vol – 10 ml 10 Nos.
79. Pipette Vol -5ml 10 Nos.
80. Pipette Vol.2 ml 10 Nos.
81. Pipette Vol.1ml 10 Nos.
82. Dessicator 250 mm 1 No
83. Glass beaker 1000 ml 3 Nos.
84. Conical Flask 500 ml 6 Nos.
85. Conical Flask 300 ml 3 Nos.
86. Standard Flask 500 ml 1 No.
87. Tongs 25 Nos.
88. Measuring Cylinder 1000 ml 4 Nos.
89. Polythene Beaker 1000 ml 3 Nos.
90. Reagent bottle 500 ml 8 Nos.
91. Reagent bottle 1000 ml 6 Nos.
92. Crucible Silica 24 Nos.
93. Beaker Plastic 5 Litres 5 Nos.
94. Folin Wu tube 25 Nos.
95. Test tube 665 Nos.
96. Stratified Squamous (Slide) 2 Nos.
97. Columnar Epithelium (Slide) 2 Nos.
98. Strated Muscle (Slide) 2 Nos.
99. Aerolar Connective Tissue (Slide) 4 Nos.
100 Simple squamous (Slide) 4 Nos.
101 Cordial Muscle (Slide) 6 Nos.
102. Bone Tissue (Slide) 2 Nos.
103. Ovaries (Slide) 5 Nos.
104. Hyaline Cartilage (Slide) 5 Nos.
105. Thyroid (Slide) 1 Nos.
106. Para Thyroid (Slide) 6 Nos.
107 Ciliated columnar Epithelium (Slide) 2 Nos.
108. Ovum (Slide) 6 Nos.
109. Pituitary Gland (Slide) 2 Nos.
110. Mammary Gland (Slide) 4 Nos.
111 Uterus (Slide) 5 Nos.
112 Adrenal Gland (Slide) 1 No.
113. Isletslangerhans(Slide) 1 No.
114. Thyroid Gland (Slide) 6 Nos.
115. Hyaline Cartilage (Slide) 2 Nos.
116. Prophase (Slide) 4 Nos.
117. Metaphase I (Slide) 4 Nos.
118. Anaphase I (Slide) 4 Nos.
119. Telophase I (Slide) 4 Nos.
120. Metaphase I (Slide) 4 Nos.
121. Anaphase I(Slide) 4 Nos.
122. Telophase I (Slide) 4 Nos.
123. Metaphase II (Slide) 4 Nos.
124. Anaphase II (Slide) 4 Nos.
125. Telephase II (Slide) 4 Nos.
126. Zygote (Slide) 4 Nos.
127. WBC(Slide) 4 Nos.
128. Lymphocytes (Slide) 4 Nos.
129. Adipose Tissue (Slide) 4 Nos.
130. Thymus Gland (Slide) 4 Nos.
131. Digestive system stomach (Slide) 4 Nos.
132. Liver (Slide) 4 Nos.
133. Salivary glands (Slide) 4 Nos.
134. Kidney L.S (Slide) 4 Nos.
135. Kidney T.S (Slide) 4 Nos.
136. Pancreas (Slide) 4 Nos.
137. Leptotene stage (Slide) 4 Nos.
138. Human compact Bone (Slide) 4 Nos.
139. Resting Nucleus (Slide) 4 Nos.
140. Diplotene stage (Slide) 4 Nos.
141. Animal cell (Slide) 4 Nos.
142. Human Gall Bladder(Slide) 4 Nos.
143. Testis T.S (Slide) 4 Nos.
144. Slide box 2 Nos.
145. Frog Blastula V.S (Slide) 4 Nos.
146. Nerve cell (Slide) 4 Nos.
147. Diakinesis stage(Slide) 4 Nos.
148. Plant Mitasis Metabolic cytology(Slide) 4 Nos.
149. Pachytene stage(Slide) 4 Nos.
150. Cancellous Bone 4 Nos.
151. Mammal bone 4 Nos.
152. Plant mitosis metabolic 4 Nos.
153. Striated muscle 1 No
154. Salivary Gland 7.5 (Slide) 4 Nos.
155. Non striated Muscle tissue (Slide) 4 Nos.
156 Small intestine (Slide) 4 Nos.
157. Fibro Cartilage(Slide) 4 Nos.
158. Elastic Cartilage(Slide) 4 Nos.
159. Bone Tissue 4 Nos.
160. Ovary Graffine follicle(Slide) 4 Nos.
161. Larger Intestine (Slide) 4 Nos.
162. Nephron(Slide) 4 Nos.
163. Ciliated Epithilium(Slide) 4 Nos.
164. Cubaidal Epithillium(Slide) 4 Nos.
165. Artery and vein(Slide) 4 Nos.
166. Unstriated Muscles(Slide) 1 No.
167. 5 kg to 50 kg weights 1 No.
168. 2kg capacity multipurpose weighing scale 6 Nos.
169. 2 liter pouring 3 Nos.
170. 1 liter to 20 ml pouring 3 Nos.
171. Steel 1 liter mug 2 Nos.
172. S.S.Spoon set 3 set
173. Peelers 20 Nos.
174. Knife 40 Nos.
175. Choppers 3 Nos.
176. 6 in one 3 Nos.
177. Tea Spoon 2 Dozen
178. Icecream Spoon 2 Dozen
179. Dessert Spoon 2 Dozen
180. Dessert Fork 2 Dozen
181. Dessert Knives 2 Dozen
182. Soda Spoon 2 Nos.
183. Serving Spoons Fork set 12 Nos.
184. Katories 121 Nos.
185. Sauce pans (Small Size) 12 Nos.
186. Sauce pans (Medium Size) 12 Nos.
187. Sauce pans (Big Size) 20 Nos.
188. Tongs (Small Size) 6 Nos.
189. Tongs (Big Size) 15 Nos.
190. Chimta 1 No.
191. Kadai 19 Nos.
192. Rice Spoon 3 Nos.
193. Laddle, wooden laddle 21 Nos.
194. A. Spoon 6 Nos.
195. Ring 18 Nos.
196. Cutting Board 34 Nos.
197. Jug 6 Nos.
198. Dinner Set 1 No
199. Mopping Cloth (o-patta) 3 Nos.
200. Ice Cutter Scoop 2 Nos.
201. Strainer 4 Nos.
202. Tray 14 Nos.
203. Ice Cup 24 Nos.
204. Hawkins Cooker 6.5 Litres 1 No.
205. Hawkins Cooker 5 Litres. 1 No.
206. Hawkins Cooker 4 Litres 2 Nos.
207. Hawkins Cooker 3 Litres 7 Nos.
208. Water Bottle 2 Nos.
209. Tin Opener 1 No
210 Measuring Cup 7 sets
211. Super Brite 8 Nos.
212. Table Cleaner 32 Nos.
213. Bottle Brush 3 Nos.
214. Brush sink 3 Nos.
215. Shipet Jar Aluminium Vessel 16 Nos.
216. Kadai 1 No.
217. Hondi 1 No
218. Vanal 1 No
219. Dakkala 2 Nos.
220. Lagar 3 Nos.
221. Tawa 4 Nos.
222. Big Bowl 8 Nos.
223 Kadai 1 No.
224 Dehelni 1 No.
225 Mould Cake 5 Nos.
226. Mould Jelli 2 Nos.
227. Fry pan 1 No.
228. Aluminimum Cup 1 No.
229. Murukku Mould 1 No.
230. Lemon Squeezer 1 No.
231. Non-stick Tawa 2 Nos.
232. Dust Pin 13 Nos.
233. Door Mat 2 Nos.
234. Basket 1 No.
235. Mug 4 Nos.
236. Muram 2 Nos.
237. Buckets 2 Nos.
238. Plastic Box 16 Nos.
239. Fruit Juicer 1 No.
240. S.S.Top Big 2 Nos.
241. Basin 24 Nos.
242. S.S.Dish 3 Nos.
243. S.S.Paruppu Chatty 1 No.
244. S.M. Cover 33 Nos.
245. S.S Bowl 4 Nos.
246. S.S.Drum 1 No.
247. Containers 4 Nos.
248. S.S.Tope 6 Nos.
249. S.S.Chombu 1 No.
250. S.S. Tumblers 68 Nos.
251. S.S. Multi set 5 Nos.
252. Pickle set 2 Nos.
253. S.S.Idly Pan 1 No.
254. S.S. Jalladai 1 No.
255. Measuring Spoon 8 set
256. Poori manai set 1 No.
257. Coffee Maker 1 No.
258. S.S. Pepper set 12 Nos.
259. S.S.Chipper 6 Nos.
260. S.S. Karandi 60 nos.
261. S.S. Jarai 20 Nos.
262. S.S. Kuriphi 4 Nos.
263. S.S. Kaivady , Oil vady 9 Nos.
264. Aluminium Dabarah 6 Nos.
265. Aluminium Vover 6 Nos.
266. Aluminium Jalli Mould 12 Nos.
267. Aluminium Vanali 2 Nos.
268. Potato Masher 5 Nos.
269. Vinod Dish 30 Nos.
270. Borosil Gourmet 8 Nos.
271. M.Bower 6 Nos.
272. Borosil Round Cassorole 2 Nos.
273. Duroless Bowl set 6 Pieces 2 Nos.
274. Plate (Full Plate) 12 Nos.
275. Plate (Half Plate) 12 Nos.
276. Soup bowl and spoon 12 Nos.
277. Saucer 12 Nos.
278. Crompton Greaves OTG oven with timer 1 Nos.
279. Sumeet Domestic Mixer 2 Nos.
280. Ramson Hotplate with regulator 1 No.
281. Bajaj Round Oven 1 No.
282. Philips Sandwich Maker 1 No
283. National Electric Rice Cooker 1 No.
284. Maxima Insala Food Processor 1 No.
285. 285 litres Whirlpool Refrigerator 1 No.
286. 500 VA.V. Guard Automatic Voltage Stabilizer 1 No.
287. Stand 1 No.
288. Philips Hand Mixer 1 No.
289. Roti Maker 1 No.
290. Philips Automatic Bread Toaster 1 No.
291. Gas Stove 1 No.
292. Electronic Weighing balance 2 Nos.
293. Measuring Cylinder 50ml 1 No.
294. Measuring Cylinder 100ml (PVC) 1 No.
295. Measuring Cylinder 500ml X 2(PVC) 1 No.
296. Pipette aid 1 No.
297. Tourniquet 1 No.
298. Premier Coker Oven Aluminium 1 No.
299. Microwave Oven 2 No.
300. Mini Idli Vessel (Aluminum) 1 No.
301. Bajaj Majesty Electric Cooker 1 No.
302. Knife 2 Nos.
 

Unaided

Name Staffcode Designation View Profiles
Mrs.K.GOWTHAMI 308FNUA01  Assistant Professor & Head Click Here
Mrs. G.MOUNIKA 308FNUA02 Assistant Professor Click Here
Mrs. V. GAYATHRI 308FNUA03 Assistant Professor Click Here
Mrs. D. VAISHYA 308FNUA04 Assistant Professor Click Here
Mrs. ANBARASI 308FNUA05 Assistant Professor Click Here
Re-leaved Faculty
Name Staffcode Designation View Profiles
Ms. R.TAMIL SELVI - Assistant Professor Click Here
Mrs. M. ASHIKA - Assistant Professor Click Here
2021-2022 <td width
S.No. Name Of TheProgramme Date Of TheProgramme Title/Topic Report
1. Webinar 25.09.2021 A Guide To Implement Healthy Eating To Optimize Well Nutrition On The Road To Recovery View
2. Guest Lecture 15.09.2021 Good Nutrition Our Mission View
3. Guest Lecture 30.06.2021 Scope Of Nutrition View
4. Awareness Exhibition 03.09.2021