About the Department

The Department of Nutrition at Mahishadal Girls’ College was established on 1 June 2001, becoming the first Department of Nutrition in Purba Medinipur under Vidyasagar University. Initially, the department offered the Undergraduate Pass Course in Nutrition with only eighteen students and three faculty members. In response to the growing demand for quality nutrition education, the Honours programme was introduced four years later. Since its inception, the department has grown steadily in terms of student enrolment, academic excellence, infrastructure, research activities and community outreach, emerging as one of the leading centres for nutrition education in the district.

The department is dedicated to providing quality education that integrates scientific knowledge with practical application. It prepares students to promote health, prevent diseases and improve nutritional well-being through evidence-based nutritional practices. Alongside academic excellence, the department strives to develop socially responsible professionals equipped with ethical values, leadership qualities and research aptitude.

Vision

To emerge as a centre of excellence in nutrition education by fostering academic excellence, scientific research, professional competence and community engagement for the promotion of health and nutritional well-being.

Mission

• To provide quality education in Nutrition and Dietetics through innovative teaching and practical training.
• To encourage research, scientific thinking and lifelong learning.
• To promote healthy dietary practices and nutrition awareness within the community.
• To develop skilled professionals capable of addressing contemporary nutritional and public health challenges.
• To strengthen community health through extension activities and outreach programmes.

Objectives of the Curriculum

The curriculum has been designed to:

• Promote awareness regarding balanced diets, healthy lifestyles and disease prevention.
• Equip students with fundamental and advanced knowledge of Nutrition, Food Science, Dietetics, Physiology and Public Health Nutrition.
• Develop analytical, laboratory, communication and research skills.
• Enable students to apply nutritional principles in clinical, community and public health settings.
• Encourage students to pursue higher education, research, entrepreneurship and professional careers in nutrition and allied health sciences.

Faculty Excellence

The department is supported by a team of highly qualified, experienced and dedicated faculty members with expertise in Food and Nutrition, Physiology and allied life sciences. The faculty members actively participate in research and have published numerous papers in reputed national and international journals, authored book chapters and contributed to edited academic volumes.

The teachers maintain a student-centric approach and serve as mentors, guiding students academically as well as professionally. Their regular interaction, personal attention and continuous encouragement create a supportive learning environment where students are motivated to achieve academic excellence and career success.

Infrastructure and Laboratory Facilities

The department possesses well-equipped laboratories that facilitate practical learning and research.

These laboratories strengthen students’ practical knowledge and prepare them for higher education and professional careers.

• Biochemistry Laboratory – provides training in biochemical analysis, nutritional assessment and laboratory techniques.
• Cookery Laboratory – offers practical exposure to meal planning, food preparation, therapeutic diets, food preservation and nutritional evaluation.

Teaching-Learning Practices

The department adopts modern learner-centred teaching methodologies that combine classroom lectures with laboratory practicals, seminars, group discussions, assignments, field visits, project work and community-based learning. Students are encouraged to develop critical thinking, scientific reasoning, communication skills and problem-solving abilities through interactive learning experiences.

The department also publishes its annual wall magazine “Nutrition Today”, providing students with an opportunity to express scientific ideas and create awareness regarding food, nutrition and health.

Add-on Certificate Courses

To improve employability and professional competence, the department offers two certificate courses.

Clinical Nutrition and Dietetics – this programme prepares students for careers as nutritionists and dietitians by providing knowledge of nutritional assessment, therapeutic nutrition, dietary counselling and disease management.

Food Processing – this programme provides practical knowledge of food preservation, food processing technologies, packaging, food safety, quality control and value addition. It also promotes entrepreneurship and creates employment opportunities in the food processing sector.

Research and Academic Activities

The department encourages a research-oriented academic culture among both teachers and students. Faculty members are actively engaged in research and regularly publish research papers and book chapters in reputed journals and edited books. Students are motivated to participate in:

To broaden academic exposure, the department regularly organizes State-level and National Seminars, workshops, invited lectures and interactive sessions by eminent academicians, scientists, nutritionists, clinicians and industry experts.

• Student seminars
• Scientific paper presentations
• Poster presentations
• Research projects
• Academic competitions

Educational Visits and Skill Development

Practical exposure is considered an integral part of nutrition education. The department organizes educational visits to:

These visits provide students with first-hand experience in community nutrition, food production, food processing, institutional nutrition and public health practices. The department also organizes Food Safety and Standards awareness and training programmes conducted by Food Safety Officers to familiarize students with food safety regulations, hygiene, quality assurance and food laws.

• Integrated Child Development Services (ICDS) Centres
• Mushroom Culture Centres
• Bakery Industries
• Hospitals
• Food Industries
• Eminent academic and research institutions
• Old Age Homes

Departmental Contribution to the Community

Community engagement is one of the strongest pillars of the department. Through regular extension activities, students apply their classroom knowledge to address real-life nutritional problems and promote healthier communities. The department conducts numerous awareness programmes using audio-visual aids, interactive demonstrations, exhibitions and counselling sessions on topics such as:

Annual Health Check-up Programmes are organized to assess the nutritional and health status of community members and create awareness regarding the prevention and early detection of non-communicable diseases. Students regularly visit ICDS Centres, where they interact with pregnant women, lactating mothers, Anganwadi workers and young children – providing nutrition education, assessing child growth using the WHO Growth Standards and Growth Charts, identifying children at risk of malnutrition, and educating mothers regarding appropriate infant and young child feeding practices. These outreach programmes not only improve community awareness but also help students develop communication skills, empathy, leadership qualities and professional confidence.

• Micronutrient deficiency disorders
• Anaemia prevention
• Personal hygiene and sanitation
• Balanced diet and healthy lifestyle
• Prevention of non-communicable diseases
• Nutrition during pregnancy and lactation
• Child nutrition and growth monitoring

Student Progression and Alumni Achievements

The department has an excellent record of student progression to higher education and professional careers. Approximately 80% of graduates pursue postgraduate studies (M.Sc.) in Nutrition and allied disciplines at various prestigious universities across India. Many alumni have further advanced to doctoral (Ph.D.) research in relevant fields, contributing significantly to academic research and scientific innovation.

The department takes pride in its accomplished alumni, many of whom are working as clinical dietitians, nutritionists, researchers, academicians and public health professionals. Several alumni are serving in renowned healthcare institutions, including Fortis Hospital, KPC Medical College and Hospital, Kolkata, and other reputed hospitals and healthcare organizations, where they contribute to patient care and clinical nutrition services.

Future Vision

The department aims to strengthen interdisciplinary research, establish stronger collaborations with healthcare institutions and industries, expand skill-based training programmes, enhance community outreach, and encourage innovation and entrepreneurship in nutrition and food sciences. It aspires to develop globally competent nutrition professionals capable of addressing emerging nutritional challenges through scientific knowledge, ethical practice and lifelong learning – empowering lives through nutrition.