Introduction

B.Voc. Diet and Nutrition Programme is a comprehensive three-year undergraduate degree offered by Jagannath Community College (JCC). Nutrition focuses on understanding food, its nutrient composition, and the impact of nutrition on human health, growth, development, and overall well-being.

The programme provides students with valuable opportunities to learn from and interact with highly qualified academicians, healthcare professionals, and industry experts. Through a blend of theoretical knowledge and practical training, students gain a strong foundation in Nutrition science, Dietetics, Food science, and Therapeutic nutrition.

With increasing awareness of healthy living and preventive healthcare, the demand for qualified Dietitians continues to grow rapidly. The programme equips students with the competencies required to pursue rewarding careers in the health and wellness sector, one of the fastest-growing industries worldwide.

Designed for students who are passionate about improving human health and quality of life, the programme emphasizes the importance of balanced nutrition, healthy eating habits, lifestyle management, and evidence-based dietary practices. It prepares learners to contribute effectively towards promoting health, preventing disease, and enhancing overall well-being.

The Diet and Nutrition Programme at JCC is committed to developing skilled, knowledgeable, and socially responsible professionals by providing the necessary knowledge, practical expertise, and professional attitude required to excel in the dynamic and expanding field of nutrition and dietetics.

3 Year Degree Programme +

2 years Diploma Subjects +

Nutraceutical & Functional Foods
Research and Innovation Catalyst
Food Processing & Quality Assurance
Advanced Clinical Nutrition
Public Health Nutrition-II
Therapeutic Nutrition-III
Summer Internship Report & Presentation
Personality Development & Interview Techniques
Consumer Economics for Food & Nutrition
Techniques of Scientific Writing
Food Preservation & Packaging
Nutrition for Health, Fitness and Sports
Minor Project

The 3 Year Degree Programme in Diet & Nutrition provides a comprehensive understanding of food, nutrition, health, and wellness through an interdisciplinary curriculum that combines scientific knowledge, practical training, and professional skill development. Students build a strong foundation in food science, human physiology, meal planning, lifecycle nutrition, therapeutic nutrition, public health nutrition, food management, and community health.

The advanced semesters focus on specialized areas such as Nutraceuticals & Functional Foods, Advanced Clinical Nutrition, Food Processing & Quality Assurance, Therapeutic Nutrition, and Public Health Nutrition, enabling students to develop expertise in disease management, functional foods, and quality food systems. Courses in Scientific Writing, Consumer Economics, Food Preservation & Packaging, and Nutrition for Health, Fitness & Sports further strengthen analytical, research, and industry-oriented competencies.

The programme also emphasizes innovation, research, and employability through the Research and Innovation Catalyst course, Summer Internship, Minor Project, Personality Development, and Interview Techniques. These components provide hands-on exposure, industry interaction, and professional preparedness, equipping graduates for careers in clinical nutrition, dietetics, public health, food industry, research, wellness consulting, entrepreneurship, and higher education.

2 Year Diploma Programme +

One year Certificate Subjects +

Promotive Health
Extension Education in Health & Nutrition
Human Development-I
Indian Knowledge System
Nutrition Through Lifecycle-II
Therapeutic Nutrition-I
Nutritional Biochemistry
Bakery Science & Production
Introduction to Resource Management
NGO Management & CSR
Human Development-II
Public Health Nutrition-I
Therapeutic Nutrition-II
Introduction to Food Microbiology
MOOC-II

The Two-Year Diploma in Diet and Nutrition equips students with advanced knowledge and practical skills in nutrition, health promotion, therapeutic nutrition, public health, and human development. The curriculum emphasizes nutritional biochemistry, lifecycle nutrition, and promotive health to develop a strong understanding of the relationship between nutrition and well-being.

In the advanced semesters, students gain expertise in Therapeutic Nutrition, Public Health Nutrition, Food Microbiology, Bakery Science & Production, Resource Management, NGO Management & CSR, and Human Development. These courses prepare students to address clinical, community, and institutional nutrition challenges while developing leadership, management, and outreach skills. The programme also integrates Indian Knowledge Systems, entrepreneurship, sustainability, foreign language learning, and MOOCs to foster holistic professional development.

1 Year Certificate Programme +

English & Communication Skills
Computer Fundamentals & Application
Constitutional Values & Fundamental Rights & Duties
Foreign Language – French-I
Fundamentals of Food & Nutrition
Food Science-I
Human Physiology
Environmental Studies & Sustainability
Entrepreneurship & Startup Ecosystem
Institutional Food Management
Foreign Language – French-II
Nutrition Through Lifecycle-I
Food Science-II
Meal Planning & Management
MOOC-I

The 1 Year Certificate Programme in Diet & Nutrition is designed to develop competent nutrition professionals equipped with scientific knowledge, practical skills, and a holistic understanding of food, health, and wellness. The programme combines foundational studies in nutrition, food science, physiology, communication, sustainability, entrepreneurship, and food service management with experiential learning opportunities.

During the first year, students gain a strong understanding of food and nutrition principles, human physiology, meal planning, food science, institutional food management, environmental sustainability, constitutional values, digital literacy, and communication skills. The inclusion of French language courses enhances global competence, while MOOCs encourage self-directed and interdisciplinary learning.

The programme prepares students for diverse career opportunities in dietetics, food service management, wellness consulting and entrepreneurship, while fostering ethical, professional, and lifelong learning competencies.

Programme Objective:

To provide students from diverse academic backgrounds with a strong foundation in Nutrition, Dietetics, Food Science, and Health Management.
To equip students with practical skills in nutritional assessment, diet planning, lifestyle management, and wellness counselling for individuals, athletes, and communities.
To develop a comprehensive understanding of Clinical Nutrition, Sports Nutrition, Public Health Nutrition, and Food Science, enabling students to address real world health and nutrition challenges.
To foster critical thinking, communication, problem-solving, and entrepreneurial skills required for success in the health and wellness industry.
To provide hands-on learning, industry exposure, internships, and research opportunities that enhances professional competence and employability.
To prepare students for rewarding careers in healthcare organizations, wellness centres, NGOs, food and nutrition companies, fitness and sports industries, and public health sectors.
To nurture socially responsible nutrition professionals committed to promoting healthy lifestyles, disease prevention, and overall well-being.
To create pathways for higher education, professional certifications, research, and leadership roles in the rapidly growing nutrition and healthcare sector.

Course Highlights:

The Diet and Nutrition Programme is designed to provide students with a strong academic foundation, practical expertise, and industry exposure, preparing them for successful careers in the healthcare, wellness, food, and nutrition sectors.

Highlights

Comprehensive Curriculum covering Clinical Nutrition, Public Health Nutrition, Sports Nutrition, Food Science, Dietetics, and Nutraceuticals.
Industry-Oriented Learning with a practice-based curriculum that bridges the gap between classroom knowledge and professional requirements.
Hands-On Practical Training through laboratory sessions, dietary assessment exercises, meal planning, and nutrition counselling sesions.
Mandatory Internship Experience enabling students to gain real-world exposure in hospitals, and wellness centres, NGOs, healthcare organizations, and the nutrition industry.
Research and Innovation Exposure through projects, scientific writing and case studies.
Professional Development Training focusing on communication skills, personality development, leadership, teamwork, and workplace readiness.
Career and Placement Support including resume building and mock interviews sessions.
Human Growth and Lifecycle Nutrition Studies providing insights into nutritional needs across different age groups.
Community and Public Health Exposure through nutrition education programmes, and community outreach activities.
Industry-Focused Presentations and Case Studies to strengthen analytical thinking, problem-solving, and professional communication skills.
Expert Guest Lectures and Workshops conducted by leading Dietitians, healthcare professionals, researchers, and industry specialists.
Industrial Visits and Experiential Learning providing first hand exposure to hospitals, food industries, research laboratories, and wellness organizations.
Multiple Career Pathways in Healthcare Organizations, Wellness Centres, Sports Nutrition, Food & Beverage Industries, NGOs, Public Health Programmes, and Entrepreneurship ventures.

Eligibility

10+2 with minimum 50% aggregate (English compulsory)

Fee Structure

Diet & Nutrition
Diet & Nutrition
Total Fees	Rs. 3,45,000 + Rs.3000 Student Activity Fund(per annum) + Rs.5000 Security Deposit + Rs. 15000 Admission Registration Fee (One time payment).
Ist Installment (Payable at the time of Admission)	Rs. 78,000 {(Rs. 55,000 + Rs.5000 (Security Deposit) + Rs.3000 (Student Activity Fund)per annum + Rs. 15000 Admission Registration Fee(One time payment)}payable at the time of admission.
IInd Installment	Rs. 55,000 payable by December 31, 2023.
IIIrd Installment	Rs. 60,500 {(Rs.57,500 + Rs.3000(Student Activity Fund)per annum} payable by July 31, 2024.
IVth Installment	Rs. 57,500 payable by December 31, 2024.
Vth Installment	Rs. 63,000 {(Rs.60,000 + Rs.3000 (Student Activity Fund)per annum} payable by July 31, 2025.
VIth Installment	Rs. 60,000 payable by December 31, 2025.

Total Fees(For 1 Year)	Rs.90,000+Rs.5000(Security)
Total Fees_Diet Assistant(For 6 Months)	Rs.45,000+Rs.5000(Security)
Total Fees_Diabetes Educator(For 6 Months)	Rs.30,000+Rs.5000(Security)
Total Fees_Obesity & Weight Management(For 6 Months)	Rs. 30,000+Rs.5000(Security)
Total Fees_Sports Nutrition & Fitness Supplementation(For 6 Months)	Rs. 45,000+Rs.5000(Security)
Total Fees_Diabesity(Certificate Prog.)	Rs. 45,000+Rs.5000(Security)

Course Opportunity:

Nutritionist
Dietician
Health Promotion Specialist
Teaching
Food Processing Associate
Food Scientist
Sports Nutritionist
Corporate Wellness Counsellor
Public Health Nutritionist
Nutrition Entrepreneur (Food Startups)
Nutrition Blogger / Influencer
Health Coach
Food Marketing Expert (Nutrition Sector)
Health and Nutrition Content Creator
Nutrition Consultant for Schools
Nutrition Expert in Hotels and Corporate

Infrastructure

The Department of Diet and Nutrition provides state-of-the-art infrastructure and modern learning facilities that support academic excellence, practical training, and skill development. The facilities are designed to offer students hands-on learning experiences and industry relevant exposure throughout their academic journey.

Auditorium for Seminars, Workshops and Conferences

The college has a spacious and well-equipped auditorium that serves as a venue for seminars, workshops, guest lectures, conferences, and academic events. Renowned academicians, healthcare professionals, researchers, and industry experts are invited regularly to share their knowledge and insights. These interactive sessions help students stay updated with emerging trends and developments in the fields of nutrition, health, wellness, and food science.

Production Laboratory / Training Kitchen

The Production Laboratory is designed to provide practical training in food preparation, recipe standardization, menu planning, nutrient calculation, and sensory evaluation. Students gain hands-on experience in food production techniques while learning the principles of food safety, hygiene, quality control, time management, and resource utilization. The facility enables students to apply theoretical concepts in a real-world setting and develop essential professional skills.

Bakery and Confectionery Laboratory

The Department houses a well-equipped Bakery and Confectionery Laboratory where students receive practical training in bakery science. The laboratory facilitates the preparation of a wide range of bakery products including breads, cakes, cookies, pastries, muffins, and other baked goods. Students learn product formulation, quality evaluation, bakery operations, and modern baking techniques.

Smart Classrooms

The Department offers modern classrooms equipped with smart boards, audio-visual teaching aids, and multimedia facilities to enhance the learning experience. A combination of lectures, presentations, case studies, group discussions, and interactive learning methodologies is employed to facilitate effective knowledge dissemination and student engagement.

Advanced Practical Laboratories

The Department provides access to well-equipped laboratories with modern instruments and equipment to support practical learning, experimentation, and research activities in various domains of nutrition and health sciences.

Biochemistry Laboratory

The Biochemistry Laboratory enables students to perform biochemical experiments and analysis related to nutrients, metabolism, and human health. The facility supports practical understanding of biochemical principles through hands-on experimentation using modern laboratory equipment and analytical techniques.

Physiology Laboratory

The Physiology Laboratory is equipped with microscopes, prepared slides, anatomical models, charts, physiological instruments, and other essential equipment required for conducting physiology experiments. The laboratory provides students with practical exposure to the structure and functions of the human body, helping them develop a strong foundation in human physiology through observation, experimentation, and scientific investigation.

Microbiology Lab

The Microbiology Laboratory provides students with practical training in microbial techniques, culture handling, and staining methods. Equipped with modern laboratory instruments and safety facilities, the laboratory enables students to understand the role of microorganisms in food, health, nutrition, and disease.

Acitivities

Activities / Workshops:

Poshan Manch 2025- Sahi Poshan Desh Roshan

On 19th September 2025, the Department of Diet and Nutrition hosted Poshan Manch 2025 at Jagannath Community College, aiming to raise awareness about balanced diets and healthy living. The event featured three exciting activities:

Reel Making Activity:
Students created short videos on healthy eating, with the best three winning prizes and certificates.
Healthy Salad Cooking Competition:
Seventeen teams competed to create nutritious salads, judged on taste, presentation, and nutrition. Winners received certificates and prizes.
Exercise Spinwheel Competition:
Forty-five students participated in a fun exercise session, with activities directed by a spinwheel. Winners received certificates, chocolates, and juice.

The event highlighted the importance of diet and exercise, with Diet and Nutrition and Hotel Management students playing a key role in organizing and applying their learning.

Guest lecture by Ms. Ridhima Gupta on “Role of anti-inflammatory diet in improving gut health”.

The Department of Diet and Nutrition organised an engaging session on Anti-inflammatory Diets by Ms. Ridhima Gupta, Manager at SOVA Nutrition.

Ms. Gupta shared valuable insights on how certain foods can help reduce inflammation in the body, especially in improving gut health. Details regarding the home based foods and herbal remedies were discussed during the session that support an anti-inflammatory diet, making the topic easy to understand for students.

The session was made interactive and informative, helping students learn how diet choices can play a big role in staying healthy and managing inflammation and its related diseases.

Guest lecture by Ms. Yukti Pahwa on “latest trends in diet planning”.

The Department of Diet and Nutrition organised an engaging session on Anti-inflammatory Diets by Ms. Ridhima Gupta, Manager at SOVA Nutrition.

The session was made interactive and informative, helping students learn how diet choices can play a big role in staying healthy and managing inflammation and its related diseases.

Poshan Manch 2024

Poshit Ahaar: Healthy Cooking Competition

The Department of Diet and Nutrition organized Poshit Ahaar: Healthy Cooking Competition exclusively for students, bringing together food enthusiasts with a passion for nutritious cooking. The event showcased a variety of innovative and wholesome dishes, all crafted from natural and locally sourced ingredients. Participants were evaluated not only on taste, but also on the nutritional value, presentation, and creativity of their recipes. The competition successfully promoted healthy eating habits and highlighted the importance of mindful, balanced nutrition in everyday life.

Poster Competition: Poshan Bhi, Padhayi Bhi

The Department of Diet and Nutrition organized a creative Poster Competition on the theme "Poshan Bhi, Padhayi Bhi", aiming to spread awareness about the vital link between good nutrition and effective learning. The event invited students from various streams to visually express how balanced nutrition supports academic performance and overall well-being.The competition served as a powerful platform to encourage dialogue and inspire action toward holistic development through nutrition and learning.

Nutritious Tiffin Competition

The Department of Diet and Nutrition hosted a Nutritious Tiffin Competition to encourage healthy eating habits and inspire creativity in everyday meals, exclusively for staff. Participants prepared balanced, appealing, and easy-to-pack tiffin options that combined taste with nutrition. The competition focused on promoting homemade, wholesome food choices suitable for busy schedules, especially for students and working professionals. Entries were judged on nutritional content, presentation, variety, and innovation, making the event both educational and engaging.

Apollo Health Camp for Staff

The Department of Diet and Nutrition, in collaboration with Apollo Hospitals, organized a Health Camp for Staff aimed at promoting wellness and preventive healthcare. The camp offered free health check-ups, including blood pressure, blood sugar, BMI, and general consultations by healthcare professionals from Apollo. Staff members actively participated and received valuable insights into their health status, along with personalized tips for maintaining a balanced lifestyle. The initiative reinforced the importance of regular health monitoring and self-care in a supportive workplace environment.

Guest Lecture:

The department organised guest lectures where Senior Dieticians from various hospitals were invited to give the students an insight into the dietetics department of a hospital.

Ayurveda Expert Session

The department organised a session on Role of Ayurveda on Health by Ayurvedic doctors of Maharishi Ayurvedic Hospital, Shalimar Bagh to make student aware about the Basics of Ayurveda relating to nutritional management.

B.Voc. Diet & Nutrition Batch 2024-2027

St. Stephens Hospital

Padmaja

BLK Hospital

Niharika
Bhavya
Purvi
Shruti Sain
Saniya

Action Balaji Hospital, Paschim Vihar

Hanisha
Gaurisa
Shruti Kumari

Manipal Hospital,Dwarka

Shreya Pant

B.Voc. Diet and Nutrition 2021-2024

Mehak - Dietician Dietofy
Khushi - Dietician Dt. Kajal Aggarwal Clinic
Chetan Kumar - Dietician Ayurveda House private ltd.
Keshav Dietician - Ayurveda House private ltd.
Ajatshatru Singh - Personal trainer and Dietician- Entrepreneur

B.Voc. Diet and Nutrition 2021-2024

Arimita - Clinical Nutritionist ParaFit
Anshita - Clinical Nutritionist Your Fitness Diary

Industrial Visits:

Surajkund Fair Visit

Students from the Departments of Diet & Nutrition visited Surajkund Mela 2025, one of India's most celebrated cultural fairs. The visit provided them with a unique opportunity to explore a wide variety of traditional and international cuisines, enriching their understanding of culinary diversity, regional food practices, and nutritional values in real-world settings.

Aahaar Visit

The first, second and third year students of Diet & Nutrition department visited AAHAAR, Pragati Maidan on 07/03/2025. Students came across different brands of food processing equipments, and ingredients. This was an excellent learning experience for the students.

World Food India 2024

Students from the Department of Diet and Nutrition had the opportunity to visit World Food India 2024, a premier event that served as a dynamic gateway to the Indian food economy. The event, held at Bharat Mandapam, New Delhi, brought together key stakeholders from across the food processing, and packaging sectors. This immersive experience allowed our students to explore the latest technical advancements and innovations shaping the future of the food and beverage industry

Indian Institute of Packaging

The Department of Diet and Nutrition organized an industrial visit to the Indian Institute of Packaging to provide students with practical exposure to food product packaging and design. During the visit, students gained insights into various packaging materials, packaging qualities, labeling standards, and modern packaging techniques used in the food industry. The visit also helped students understand the importance of packaging in maintaining food quality, safety, shelf life, and consumer appeal.

Industrial visit to heritage foods

The Department of Diet and Nutrition organized an industrial visit to Heritage Foods, Sonipat, to provide students with practical exposure into large-scale dairy production and processing operations. During the visit, students explored various sections of the plant, including milk reception, pasteurization, homogenization, fermentation, packaging, and quality control laboratories.