Department of Nutrition & Herbology

The Department of Nutrition & Herbology teaches the scientific and practical foundations of food, nutrients and selected medicinal plants. Nutrition topics include body composition, nutrient functions, food groups, processing, recommended dietary allowances, habitual Indian diets, deficiency disorders, dietary guidelines, energy balance, food toxins, adulteration, additives, nutritional assessment, public-health nutrition and requirements across pregnancy, lactation, infancy, childhood and adolescence. Students study balanced and low-cost diets, nutrition in health and disease, fibre, immunity and malnutrition. Herbology introduces a syllabus-defined list of commonly used plants with emphasis on source and traditional therapeutic use rather than detailed botany

Students Learning Outcomes

✔ Assess basic dietary patterns and identify common nutritional gaps
✔ Plan culturally appropriate balanced diets within general educational scope
✔ Explain food-safety, processing and public-health nutrition principles
✔ Discuss herbs responsibly, including uncertainty, contraindications and referral needs