Acharya Nagarjuna University Courses

Nutrition Through Life Cycle

Dietetics

Macro and micro minerals

Research Methodology

Nutritional Biochemistry

Clinical Nutrition

Nutritional Assessement Techniques

Statistics

Functional Foods

Diet and Nutrition Counselling

Diet Therapy

Computer Applications and Preparation of Research Proposal

Institutional Food Service Management

Practicals

• Survey of different types of food service establishments
• Portioning, costing and multiplication of the recipes.
• Practice in preparation of volume meals at different costs for different service.
• Meal planning exercise for various food service systems.
• Exercise on preparation of work schedule.
• Visit to the following types of
• Hotels/restaurants.
• Welfare and industrial –transport 

Note:  Writing report with regard to outlays, equipment personnel etc, organizational set up. Carrying out an evaluation study project on any aspect unit of food service.