School of Allied Health Sciences
Allied Health Sciences provide a broad range of fields and career choices in health care that don’t need a medical degree. Under the School of Allied Health Sciences, Sathyabama Institute of Science and Technology offers efficient study options as multidisciplinary career oriented programs. To begin with, a three-year non-semester credit-based B.Sc. Medical Laboratory Technology and B.Sc. Clinical Nutrition & Dietetics programs have been launched in 2020. These programs have been converted to semester pattern as per 2023 regulations. There will be more courses added in due course. The institute has perceived the need for a team approach in sustaining life through medical technologies and nutritional aspects and offered these programs for the benefit of students and society in health care.
Programme Offered
- B.Sc Medical Laboratory Technology
- B.Sc Clinical Nutrition and Dietetics
Nutrition and Diet play a vital role in the promotion of health and well-being of an individual. A good and balanced diet can prevent diseases and improve the quality of life. Food habits of the current fast-moving world are influenced by the life style of the urban population. This has stimulated the significant role of nutritionists and dieticians who can suggest corrective food habits and nutritive diet based on an individual’s age, work routine, illness etc. Sathyabama Institute of Science and Technology captures the right thought of emphasizing the value of food and nutrition in combating diseases through the program B.Sc. Clinical Nutrition & Dietetics. This program provides knowledge on food production & processing, psychological factors influencing food choice, digestion and its effects on nutritional aspects, relation among food, human body metabolism and diseases. The program is planned in such a way that students not only get theoretical knowledge through classroom teaching but also focus on acquiring skills through practical training and project work. The demand for nutritional counselling in places such as hospitals, schools, prisons, armed forces, rehabilitation centres, gym, community health care agencies seem to increase with population and aging, so this course affords promising job opportunities in these domains. Sathyabama Institute of Science and Technology is one of its kind with the state-of-the art
infrastructure, well-qualified, committed and motivated faculty. This course is well-equipped with required laboratories. Hospital and clinical facilities for training are available within the campus to enhance practical skills. Field training in the assessment of clinical parameters, dietary, nutrient intakes, biochemical and pathological status, all constitute the essential components of the programs. To impart the in-depth knowledge to the students and keep abreast with the latest technology and developments, various events such as conferences, workshops, guest lectures, industrial visits and other events are organized regularly. Opportunities are abundant for students and faculty at all levels to participate in interdisciplinary and community-oriented projects and developmental activities.
Research
- Funded Projects
- Publications
- Patents
Several organizations, including the ICMR, DST, CSIR, UGC aid in encouraging faculty research in various domains of Allied Health Sciences through extramural funding. The grants also support the improvement of research facilities and foster a curiosity about research among the students.
Publications reflect the cutting-edge research being done. High-quality research publications in Allied Health Sciences have profound effect on health and society. They provide a platform for further collaborations and for inculcating the spirit of research among students.
Patents are the outcome of creative concepts and products. To address societal needs through new technology, innovation is needed. Patents validate and inspire the creativity and innovations among the faculty and students to bring out their unique ideas into action.
To create world class committed professionals in the fields of public health, dietetics, nutrition, and food science who can contribute meaningfully to the social, economic and health development of the country.
- To equip the students with the adequate knowledge, leadership and skills in Nutrition and Dietetics to provide professional services in a wide variety of settings including academic, governmental and community-based organizations.
- To update and enrich the academic program, expand the network with other institutions, establish national and international collaborations and explore all avenues for extension.
- To meet changing needs of society and industry in the areas of food and nutrition
- To promote positive nutrition practices through research and public education
- Impart knowledge and skills in the areas of Clinical Nutrition, Medical Nutrition Management, Diet Counselling, Meal Planning and Community Nutrition.
- Develop abilities that enable to pursue higher education and research in Clinical Nutrition and other innovations in the field.
- Demonstrate critical thinking abilities in order to assess and analyse, concepts,principles, research, clinical findings, and technologies in the nutritional sciences and evaluate outcomes in order to apply them to professional practice.
- Analyse, interpret, and respond to the major factors influencing healthcare delivery and healthcare policy.
• Apply the knowledge for recognizing the role of nutrition and food in the processes that lead to health and illness.
• Identify the problems in the areas of Nutrition and Dietetics that need attention and solution.
• Analyze data accurately to find solutions to challenging and complex dietary and nutritional issues.
• Apply scientific reasoning to the evaluation of nutrition information for use in food service, community, and clinical settings.
• Utilize modern tools and measures to compute the nutritional needs and ensure people, families, and communities on food access, preparation and safety.
• Prepare the professionals to function as responsible dieticians, nutritionists, educators and/or leaders in academic, government, clinical, or community healthcare settings.
• Describe social, multiethnic, and environmental dimensions within nutrition and the life sciences.
• Deliver cutting-edge nutrition care in interdisciplinary settings within the parameters of ethical, legal, and professional practice requirements, while collaborating with other healthcare practitioners.
• Function as an individual or as teams in various tasks in the corporate, medical, community, and institutional domains.
• Critique and effectively communicate nutrition information and employ nutrition guidance and counselling to individuals, collectives, and societies across all age ranges.
• Respond to the major factors influencing health and health-care policy with accountability, self-confidence and leadership skills.
• Engage in life-long learning to recognise the importance of independent study and possess the necessary skills to advance as a health and food science professional.
• To prepare outstanding professionals to assume major educational, leadership, and research positions as well as to provide career advancement opportunities in Nutrition & Dietetics.
• To develop an understanding of the concepts and skills associated with the delivery of nutritional care services and the interdisciplinary characteristics of the health care management professions.
• To gain experience of practical application of the knowledge and skills through various internships/trainings in the nutrition departments of a variety of health care agencies and organizations.
Insights
- Collaboration and MOU's
A MOU was signed with Deepam Hospitals on 22-09-2022 and Gleneagles Health City to foster opportunities for collaborative research, research consultancy, joint publications, guest lecture, industrial visits and internships.
