Dr. Archana Bhat
Home Science, particularly the branches of Dietetics, Food, and Nutrition, is an evolving field with diverse and promising career opportunities. The field integrates knowledge from various disciplines, including biology, chemistry, sociology, and economics, to improve the quality of life for individuals and communities. Dietetics and food service management are interconnected fields focused on the application of nutrition and diet principles in various settings, particularly in institutions like hospitals, schools, and restaurants. Dietetics is the science of how diet and nutrition affect health. It involves the study of food, nutrition, and the way it impacts health and well-being.Dietitians assess the nutritional needs of individuals, develop meal plans, and provide guidance on healthy eating habits. They work in hospitals, clinics, schools, and community settings.The field of food and nutrition is rapidly evolving, driven by technological advancements, increasing awareness of the importance of nutrition for health, and changing consumer preferences.
In the growing field of healthcare industry, Nutrition and Dietetics holds a major share as it is a whole new area that understands the need for good food habits and imparts guidance to develop a healthy world. With the growing population and the shift of the public interest towards a healthier lifestyle, is likely to improve employment prospects for dietetics professionals. Only institutionally trained and certified clinical nutrition specialists and dietitians have the credentials to make use of the most credible, evidence-based research into practical applications. All over world many prominent Universities offer the courses in Dietetics and nutrition with promising career aspects. In Jammu, the post graduate course in Dietetics and Food Service Management (Food and Nutrition) is offered by one of the Premiere University IGNOU (Indira Gandhi National Open University) which is accredited by the University Grants Commission (UGC), the apex body in India responsible for the coordination, determination, and maintenance of standards of higher education. The IGNOU (Indira Gandhi National Open University) MSc in Dietetics and Food Service Management (MSc DFSM) is a postgraduate program designed for individuals interested in advancing their knowledge and skills in the fields of dietetics, nutrition, and food service management. The program typically takes 2-5 years to complete, depending on the student’s pace. It is designed with flexibility in mind, allowing students to balance their studies with other commitments.
The program is offered through distance learning, making it accessible to students across India and abroad. It includes self-learning materials, online support, theory classes and face-to-face practical sessions, compulsory internship in more than 200 bedded hospital. The programme is targeted at Persons interested in becoming dieticians/diet counsellors/nutrition and health communicators; Individuals looking for expertise in nutrition and dietetics like food scientists, technologists, technicians, food administrators, health practitioners (medical, para-medical personnel) etc.; Individuals, government and non-government organisation functionaries who are involved in institution food administration and health/dietetic care in hospitals/clinics/community settings; Graduates or the equivalent from a variety of backgrounds for example, health care, pharmaceutical, food and drink industries, biochemistry, nutrition and dietetics; Government and NGO functionaries involved with community development programmes; People interested in setting up their own food service units; Workers, supervisors, managers employed in food service units.
The main objectives of the programme are to Provide comprehensive and essential practical guidance on all aspects of dietetics- from the promotion of health to the management of diseases; Develop a knowledge base in key areas of nutrition/dietetics and food service management such as clinical nutrition and therapeutic diets, quantity cooking, institution food administration, public nutrition, nutrition epidemiology, food microbiology and physiology; Impart necessary expertise to enable learners to function as dieticians, diet counsellors and nutrition and health communicators; Provide practical, field level experience in institutional food administration and dietetics; Cater to the needs of persons employed in government and non-government institutions engaged in providing health/dietetic care and food service.
(The writer is Assistant Professor (Home Science) PSPS GCW, Gandhi Nagar)
