Programme Specific Outcomes

PROGRAM OUTCOMES FOR B.A/B.SC HOME SCIENCE:

• Deliver quality tertiary education through learning while doing.
• Reflect universal and domain-specific values in Home Science.
• Involve, communicate, and engage key stakeholders.
• Preach and practice change as a continuum.
• Develop the ability to address the complexities and interface among of self, societal and national priorities.
• Generate multi-skilled leaders with a holistic perspective that cuts across disciplines.
• Instill both generic and subject-specific skills to succeed in the employment market.
• Foster a genre of responsible students with a passion for lifelong learning and entrepreneurship.
• Develop sensitivity, resourcefulness and competence to render service to families, communities, and the nation at large.
• Promote research, innovation and design (product) development favoring all the disciplines in Home Science.
• Enhance digital literacy and apply them to engage in real time problem solving and ideation related to all fields of Home Science.
• Appreciate and benefit from the symbiotic relationship among the five core disciplines of Home Science - Resource Management, Food Science and Nutrition, Textiles and Clothing, Human Development and Family Studies and Extension and Communication.

PROGRAM OUTCOMES FOR B.SC NUTRITION:

• Disciplinary Knowledge: Understand the role and importance of food and nutrition for the welfare of the community and acquire the skills in planning diet, health and diseases.
• Communication Skills: Learn and apply evidence-based guidelines in the field of dietetics, nutrition counseling, nutrition research laboratory, community.
• Critical thinking: Understand the structure and functions of the different organs systems in relation to nutrition.
• Interpersonal and Problem Solving: Design solutions and novel food products to meet the specified nutrient needs with appropriate consideration for the public health and safety..
• Critical thinking, Communication and problem solving: Comprehend, communicate effectively, plan, design and implement programs in the field of nutrition and dietetics.
• Decision making, Analytical and Research skills: Understand and demonstrate the knowledge of food science, food science and quality control in societal and environmental contexts
• Moral and ethical awareness/reasoning and Research skills: Apply ethical principles and commit to professional ethics and responsibilities in the field of nutrition ,sports ,food industry and healthcare sectors.
• Interpersonal and Business skills: Understand the applications of nutraceuticals and functional foods in the product development from conceptualization to evaluation of the quality of the food product.
• Analytical and Research skills: Comprehend the knowledge and role of food additives in food industry in relation to its analytical techniques.
• Critical thinking, Analysis and Research skills: Understand and apply the concept of nutrients and nutritional science in the evaluation of health and disease.
• Goal Setting and Problem-solving skills: Enable students to pursue higher education and research.

COURSE OUTCOME FOR HOME SCIENCE PAPERS:

SEMESTER 1- PRINCIPLES OF FOOD AND NUTRITION

Understand the role and functions of nutrients, their requirements and the effect of deficiency and excess.
Understand the concept of an adequate diet and the importance of meal planning for all age group.

SEMESTER 2- FUNDAMETALS OF HUMAN DEVELOPMENT

Explain the need and the importance of studying human growth and development across lifespan.
Identify the biological and environmental factors affecting human development.
Describe the characteristics, needs and developmental tasks of different stages in the human lifecycle
Discuss the special features characteristic of each stage and its impact on the next stage.
Explain the broad theoretical perspectives of different researchers..

SEMESTER 3-EARLY CHILDHOOD CARE AND EDUCATION

Explain the importance of early childhood years and significance of intervention programs for early Childhood development.
Describe the historical developments - global and Indian including the current programs and policies in ECCE.
Identify various indigenous (Indian) models of Early Childhood Education and apply it to understand the current early childhood research, theoretical trends, and issues..
Analyze curriculum models and pedagogical approaches in early childhood education.
Create developmentally appropriate programs for young children.

SEMESTER 4-INTRODUCTION TO TEXTILES

Understand the structure and production techniques of various natural and manmade fibers and their physical properties..
Understand the various conventional and non-conventional techniques of yarn spinning.
Demonstrate an understanding of various types of fabric forming methods.
Gain understanding of quality parameters for fiber, yarn and fabrics.
To introduce the basic scientific concepts related to processing and production of textiles.

SEMESTER 5-HUMAN DEVELOPMENT AND FAMILY DYNAMICS

Understand the period of Adolescence and its developmental changes.
Study the need of counseling in adolescents.
Understand the physical, Physiological cognitive and socio-emotional development during adulthood stages.
Sensitized about interpersonal relationships, Marriage, functions of marriage, changing trends in marriage and Family and family dynamics.
Prepare for outreach activities with varied groups of adults and elderly.

SEMESTER 5- INTERIOR DECORATION

To Learn About Housing And Its Principles
To Understand About Colour And Its Application In Interiors
To Apply Elements And Principles Of Design In Interior Decoration
To Know About Furniture, Window Treatment And Accessories In Interiors

SEMESTER 6- TRADITIONAL TEXTILES AND COSTUMES OF INDIA

Acquaint with Indian Textile and Clothing culture
Analyze traditional textiles based on the process of making it.
Understand the physical, geographical, cultural influence on costumes and textiles.
Differentiates traditional textiles from different parts of the country.
Appreciates the traditional Textiles and Costumes
Utilize traditional costume and textiles in contemporary context.
Understands the techniques of traditional embroidery

SEMESTER 6- RESOURCE MANAGEMENT

Understand the available resources and develop the ability to evaluate the managerial efficiency and effectiveness in the family and other organization.
Acquire an understanding of real-world challenges in HRM and identify measures to ensure a stable work environment efficiently through proper coordination, employee empowerment and training practices.
Critical thinking skills by developing a data-driven approach to improve business productivity and performance.
Understand International Human Resource Management.

COURSE OUTCOME FOR NUTRITION PAPERS:

SEMESTER 1- FUNDAMENTALS OF NUTRITION

Gain knowledge in basic terminology, aspects of nutrition & functions of food in healthy life sustenance.
Understand function of nutrients, dietary sources, consequences of deficiency and excess.
Understand the food composition and concept of energy balance.
Equip with knowledge and understanding on importance of water.

SEMESTER 2- PRINCIPLES OF FOOD SCIENCE AND PRESERVATION

Apply basic nutrition knowledge in making foods choices and obtaining an adequate diet.
Learn to distinguish and relate the characteristics and properties of foods.
Apply the knowledge gained on characteristics and properties of foods during cooking.
Develop appropriate food preparation and processing methods to ensure quality standards.

SEMESTER 3-NUTRITION THROUGH LIFESPAN

Gains knowledge and learn to apply the latest in research-based nutrient needs of different life stages.
Relate nutrient needs to developmental stages and plan diets which will adequately meet nutritional requirements.
Relate the role of changing metabolism, risk of chronic diseases and impact of functional foods in effectively planning diets for adults.
Gains competence on meeting nutrition needs and establishing dietary patterns to promote optimum health and reducing the impact of chronic diseases.

SEMESTER 4-HUMAN PHYSIOLOGY

To understand the structure and functions of different organ systems
To learn about fundamental concepts in pathogenesis of diseases - inflammation.
To learn measurement and estimation methods for various physiological components
To build a strong foundation of human physiology which is critical in understanding of nutritional science.

SEMESTER 5-CLINICAL NUTRITION AND DIETETICS I

Know the role of dietetics in preventive, promotive and curative health care
Understand the clinical condition with relevant data (laboratory, anthropometry, pharmacology
Develop skills to make appropriate dietary modifications in clinical conditions.

SEMESTER 5- FOOD MICROBIOLOGY

Understand about the origin of microbiology and characteristics of microorganisms.
Gain knowledge on factors affecting growth and death of microorganisms
Learn about microbial food spoilage and food-borne illnesses
Acquire knowledge on the role of food microbiology in biotechnology

SEMESTER 6- CLINICAL NUTRITION AND DIETETICS –II

Integrate dietetics and counselling in preventive, promotive and curative health care.
Understand the clinical condition with relevant data (laboratory, anthropometry, pharmacology.
Utilize and demonstrate skills to make appropriate dietary modifications in clinical conditions.

SEMESTER 6- PRINCIPLES AND PRACTICES IN PUBLIC HEALTH NUTRITION

Understand the definition, utility and applications of epidemiology in nutritional sciences.
Understand the multi-faceted nature of problems in public nutrition.
Gain understanding about the food and nutrition security in India.