The mission of the Department of Nutrition at Bankura Christian College is to spread knowledge about improvement of human health by living a nutritious healthy lifestyle. The Department strives to accomplish this goal not only through the quality educational lectures among the students within the classroom but also occasionally arranges some community health survey in nearby villages or city areas of Bankura district, which gives a better understanding to both the learners of the Department and the common people that how our diet influences health at molecular levels and population levels, and why the development of nutritional strategies are essential in human health.
Identification of the nutritional needs and problems through community assessment and mobilization of resources can minimize the nutritional health problems of our society at all levels, viz. individual, family, community and National level.
In developing human resources in the field of nutrition, food science and dietetics the Department of Nutrition at Bankura Christian College begins its journey from the academic session 2017-18 under Bankura University.
Vision
- To be premier department offering cutting edge education in nutrition and dietetics.
- To address malnutrition, obesity and diet related diseases through awareness and intervention via community survey among community people.
- To build strong partnership with hospitals, food industries and research bodies.
Mission
- To provide a robust curriculum aligned with NEP 2020 integrating theory and practical learning.
- To conduct community nutrition surveys, workshops and awareness drives in rural and urban areas.
- To train students in diet planning, food analysis and community nutrition programmes.
::Infrastructure Overview of the Department of Nutrition::
The Department of Nutrition at Bankura Christian College boasts a functional and well-organized infrastructure designed to support quality education in nutrition science. With dedicated lecture halls, specialized laboratories (Histology, Biochemistry, and Kitchen Lab), and a departmental library, the facility creates an enriching learning environment. The department maintains an optimal student-teacher ratio of 23:1, ensuring personalized attention. Modern ICT resources, including computers, projectors, and printers, further enhance academic delivery, making it a student-friendly space for holistic growth.
Infrastructure at a Glance
|
Category
|
Resources
|
Quantity
|
|
Faculty & Staff
|
SACT Faculty / Guest Faculty / Non-Teaching Staff
|
2 / 2 / 1
|
|
Student Strength
|
2nd Sem (NEP) / 4th Sem (NEP) / 6th Sem (CBCS)
|
19 / 8 / 19
|
|
Learning Spaces
|
Lecture Rooms / Staff Rooms / Departmental Library
|
1 / 1 / 1
|
|
Laboratories
|
Histology Lab / Biochemistry Lab / Kitchen Lab
|
1 / 1 / 1
|
|
ICT Facilities
|
Computers-Laptops / Projectors / Printers
|
3 / 1 / 1
|
::Strengths::
- Quality Education– The Department is committed to delivering high-quality education, supported by a team of qualified, experienced, and dedicated faculty members specializing in nutrition, dietetics, and food science. Through innovative teaching methods, practical training, and personalized mentorship, the department ensures a strong academic foundation while keeping pace with evolving industry standards.
- Updated and Industry-Relevant Curriculum- Offering a modern, dynamic, and industry-aligned curriculum that incorporates emerging trends such as nutrigenomics, sports nutrition, and functional foods. Regular syllabus revisions ensure that students are exposed to cutting-edge advancements in nutrition science, preparing them for contemporary challenges in healthcare, research, and dietetics.
- Infrastructure for Practical & Theoretical Learning-The Department of Nutrition takes pride in its well-equipped laboratory, providing students with hands-on training in food analysis, nutritional assessment, and diet. This facilitates experiential learning and strengthens research skills. Additionally, the department maintains a library with a specialized collection of books and reference materials in nutrition, dietetics, and food science. Students benefit from easy access to essential academic resources, supporting their coursework and exam preparation.
- Supportive and Nurturing Academic Environment-The faculty members always maintain a close-knit, student-friendly atmosphere where learners feel valued and supported. This strong bond ensures that students feel comfortable discussing academic challenges, career concerns, and personal difficulties with their mentors.
- Interdisciplinary Approach – Integration of biochemistry, physiology, and public health in the syllabus.
- Community Engagement – Opportunities for fieldwork in rural and tribal areas of Bankura, addressing malnutrition.
::Weaknesses::
- Financial Accessibility Challenge-One of the key limitations faced by the department is the financial burden associated with its self-financed course structure. Many students, particularly those from economically disadvantaged backgrounds, struggle to afford the course fees, which may restrict access to quality nutrition education.
- Faculty Resource Constraints-A significant challenge facing the department is the inadequate faculty strength with the implementation of the NEP-2020 curriculum. The enhanced, multidisciplinary nature of the new education policy demands more specialized faculty members to effectively deliver expanded course content and maintain optimal student-teacher ratios.
- Limited Industry Partnerships-The department faces lack of strong collaborations with hospitals, food industries, and NGOs. Without robust industry tie-ups, students miss hands-on learning experiences that bridge academic knowledge with real-world applications in nutrition and dietetics.
::Opportunities::
- Government & Industrial Partnerships – Collaboration with ICDC and other local Government bodies and industries for nutrition interventions.
- More Skill Development Programs – Introducing more certification courses in clinical nutrition, food safety, or public health.
- Entrepreneurship in Nutrition – Encouraging graduates to start diet clinics, health blogs, or food startups.
::Challenges::
- Insufficient Lecture Hall- Having only a single theoretical classroom running NEP curriculum becoming very challenging for the department.
- Low Awareness of Nutrition Science – Many students and parents prefer traditional science streams over nutrition.
- Job Market Constraints – Limited local job opportunities, forcing graduates to migrate to cities.
- Rural Health Barriers – Addressing malnutrition in tribal areas requires more fieldwork and funding.
- Technological Gap – Lack of advanced software (like diet planning tools) for student training.
::Future plan::
- Introduction of PG Courses- Proposing PG programs in Clinical Nutrition & Dietetics to advance specialization and meet growing healthcare demands
- Infrastructure Development- Upgrade food science and dietetics labs with modern equipment for advanced research Establish a digital nutrition resource centre for e-learning and data analysis.
- Industry & Academic Collaborations- MoUs with hospitals, NGOs, and food industries for internships and placements.
- Community Outreach- Expand rural nutrition camps to address malnutrition in Bankura’s tribal areas and Launch awareness programmes on maternal and child health.
- Student Employability- Organize career workshops with dietitians and food technologists.
::Career Opportunities for Nutrition Graduates::
The Department of Nutrition at Bankura Christian College offers diverse career pathways for its graduates. After completing the UG degree, students can pursue higher studies (M.Sc, Ph.D) in specialized fields like clinical nutrition, food science, sports nutrition, and public health. The programme equips students with practical knowledge to promote health through nutrition, enabling them to serve families and society effectively. Graduates find opportunities as clinical dietitians, diabetic educators, and nutrition counsellors in hospitals, wellness centres, and NGOs. Many establish private diet clinics or work in food industries, research, and teaching. With growing health awareness, nutritionists are in demand across corporate wellness, sports, and community health programs, ensuring rewarding career prospects.
::Conclusion::
The Department of Nutrition at Bankura Christian College has a strong foundation in community nutrition education but requires modernized labs, industry collaborations, and research initiatives to enhance its impact. With strategic improvements, it can become a leading centre for nutrition studies in the district.
|