1. B.Sc- Nutrition, Food Service Management and Dietetics (General Stream)
2. B.Sc- Nutrition, Food Service Management and Dietetics (Vocational Stream)

1. Foods and Nutrition
2. Food Service Management and Dietetics

1. Foods and Nutrition
2. Food Service Management and Dietetics

1. Foods and Nutrition (Full Time and Part Time)
2. Food Service Management and Dietetics (Full Time and Part Time)

1. B.Sc- Nutrition, Food Service Management and Dietetics (General Stream)
   Eligibility: H.Sc or equivalent with Physics and Chemistry
2. B.Sc- Nutrition, Food Service Management and Dietetics (Vocational Stream)
   Eligibility: H.Sc or equivalent with Physics, Chemistry and Biology

1. Foods and Nutrition
   Eligibility: A B.Sc.,Degree in Nutrition & Dietetics with courses in Physiology, Food Science, Nutrition, Dietetics and Biochemistry
2. Food Service Management and Dietetics
   Eligibility: A B.Sc.,Degree in Nutrition & Dietetics with courses in Physiology, Food Science, Nutrition, Food Service Management/Microbiology and Dietetics

1. Foods and Nutrition
   Eligibility: M.Sc degree in Foods and Nutrition
2. Food Service Management and Dietetics
   Eligibility: M.Sc degree in Food Service Management and Dietetics

1. Foods and Nutrition
   Eligibility: Teacher candidates should have 3 years of teaching experience and be permanent members of the faculty
2. Food Service Management and Dietetics
   Eligibility: Preferably a specialization of either Foods and Nutrition or Food Service Management and Dietetics

In M.Sc (Foods and Nutrition) 30 students are currently enrolled and in
M.Sc (Food Service Management and Dietetics) 19 students are enrolled

In each of the M.Phil programmes, 3 students are enrolled -  Foods and Nutrition and
Food Service Management and Dietetics candidates.

• B.Sc- Nutrition, Food Service Management and Dietetics (Vocational Stream)
  The students are exposed to on-the-job training for a period of 15 days each at Hospitals, Hotels, Bakeries and Industries at the end of the 1st and 2nd year during the summer vacation.
• Students are taken on field trips to Food fairs, Trade fairs, Catering College, Hotels, Hospitals, Institutions like the Home for the Aged, Orphanages.
• To conduct Nutritional Education Programmes in Schools, Balwadi centers, Rural areas and villages in and around Chennai.
• The students are given opportunities to participate and present papers in Conferences, Seminars and Workshops (State, Regional, National and International level)
• The students participate in Inter-departmental and Inter-collegiate competitions like cookery, quiz, elocution, flower arrangement, debate etc.,

• Well equipped Food Science Laboratory for both B.Sc and M.Sc programmes
• Well equipped Biochemistry, Physiology and Textiles Laboratories
• Facilities for students like Overhead projectors, Notice Boards, Student Common Room, Water cooler
• Computer for power-point presentation for M.Phil students
• Extension work materials
• Laboratory Nursery School for the undergraduate students taking a course in "Human Growth and Development"

• Free-play
• Creative activity
• Story-telling
• Singing

• Provided with Nutritious snacks and lunch
• Large open space with outdoor play materials
• 2 large classrooms for activity
• 1 of the rooms is used for their mid-day nap
• Provided with toilet facilities for each room
• The school is enclosed within a compound wall

• Independence Day
• Diwali
• Christmas
• Pongal
• Republic Day
• Children’s birthday parties

• The Indian Dietetic Association, Chennai Chapter was inaugurated in the Department in 1979
• The Department had conducted an U.G.C summer institute in Foods and Nutrition in 1973
• The First (1979) and Second (1999) Regional Workshop in Planning Diet for Health was jointly organized by the Indian Dietetic Association, Chennai Chapter and Daibetic Club of Chennai city.
• Research projects have been sponsored by the UGC, U.S Wheat Associates,Kellogg’s Private Ltd, Nestle India and the United Board for Christian Higher Education in Asia
• A Regional seminar on “Fibre to fabric-A Millenium Styling”was conducted in 2000
• A series of seminars organized in collaboration with Nestle India Ltd.(1996 –2002)
• The Department organized and hosted the 36th Annual National Convention of the Indian Dietetic Association in December 2003

• A Center for Nutrition-Counseling Research and Extension Activities (CNCREA) was started by the Department in March 2004 for the purpose of publishing research findings and offer guidance and extension services to the community
• Three Documentaries on ‘Obesity, Diabetes and Fast Foods’ were produced by the postgraduate students under the supervision of the course teacher.
• Every year the post graduate students of the Department plan and conduct Nutrition Education Programmes in Tribal/Rural/Urban communities or in colleges/schools.
• Some of the other activities of the Department include guest lectures, field trips, educational tours, nutrition education and extension programmes and symposiums and workshops
• The CNCREA organized a National Conference on “Integrated Approach to Non-Communicable Disease Prevention”(18th –19th August,2006)
• The CNCREA organized a special lecture on “Folate: Methods of analysis in foods and Bioavailability in Humans” by Dr.Jayashree Arcot,Senior Lecturer –Nutrition, Food Science and Technology, University of New South Wales, Sydney.
• National Nutrition Week was celebrated on the theme” Eat Right to Better Health” (September 1st to 7th, 2006)
• Community Nutrition programme (II M.Sc FSM & FSN students) on “Nutrition and Healthy eating habits” to mothers and children at Corporation School, Dharmapuram- organized by the NSS group of Loyola College on 8th September
• Srimathi Rukmani Lakshmipathy Endowment Lecture by Dr.V.Mohan,
  Diabetologist- 14th September, 2006
• A Workshop on Folk arts for Under graduate and Postgraduate students of the department
• Workshop on Research Methodology for faculty and research students will be organized in February - March 2007  by CNCREA
• Golden Jubilee Celebration of the Department for Postgraduate course in Food Service Management and Dietetics

• U.S Wheat Associates Project: Recipe Books in English and Tamil
• Diet, Digestion and Diabetes-Workshop Manual 1987
• Dietetics for Diabetics-A Golden Jubilee publication 1942 –1992
• A manual on Regional workshop on Planning Diet for Health (1979)
• A Decade of Research Volume I (1970-80) and Volume II (1981-90)
• A Booklet on “Weaning Foods”(2006) - sponsored by UBCHEA

• Assessment of Nutritional Status –Anthropometry, Clinical and Biochemical –(ascorbic acid,protein,haemoglobin,calcium,iron,lipid profile)of various groups such as infants,school children,teenagers,adults and the elderly of various communities.
• Interaction of malnutrition and infection (in infants)
• Hypoglycemic effect of food supplements such as cereals, pulses, barley, green leafy vegetables, other vegetables, caramelized sugar and jaggery and curds
• Hypocholesterolemic effects of various fats and oils, blends of oils (animal and human studies), butter, yoghurt, garlic and various sources of fibre.
• Hypotensive effects of various foods (Human studies)
• Hematenic effects of various foods (Human studies)
• Availability of micronutrients from different food sources.
• Evaluation of protein quality of foods (animal and human studies)
• Nutrient content of selected foods
• Assessing and imparting Nutrition knowledge to Anganwadi workers, primary school teachers, school teachers etc.
• Prevalence and preventive measures for Non-communicable diseases
• Studies on Novel sources such as Spirulina, arugam pillu, sirukurinjan and herbs

• Institutional food preparation, service, sanitation, hygiene practices, equipment and kitchen layout of various food services
• Microbiological aspects of raw and cooked foods, water and soft drinks
• Therapeutic Nutrition-Diabetes Mellitus, Gout, Atherosclerosis, Hypertension, Obesity, etc.
• Food preferences, attitudes and habits of various groups of Individuals.
• Probiotics and functional foods

• Dr. JUBILEE S. PRATHAPKUMAR PRIZE for securing the highest total marks in all the papers (Parts I, II, III and IV) in the B.Sc.Nutrition, Food Service Management and Dietetics class.
• PADMA GOVINDAN ENDOWMENT PRIZE for securing the highest total marks in Part IV Core and Supporting papers in the B.Sc. Nutrition, Food Service Management and Dietetics (Vocational Stream) class.
• Dr. JUBILEE S.PRATHAPKUMAR PRIZE for securing the highest total marks in all the papers (Parts I, II, III and IV) in the B.Sc. Nutrition, Food Service Management and Dietetics (Vocational Stream) class.
• The LABORATORY NURSERY SCHOOL SILVER JUBILEE PRIZE for securing the highest mark in "Human Growth and Development” in the B.Sc. Nutrition, Food Service Management & Dietetics (Vocational Stream) Class.
• The LABORATORY NURSERY SCHOOL SILVER JUBILEE PRIZE for securing the highest mark in "Human Growth and Development” in the B.Sc. Nutrition, Food Service Management and Dietetics Class.
• Dr RAJAMMAL P.DEVADAS PRIZE for securing the highest total marks in “Human Nutrition” and “Dietetics” papers in the B.Sc. Nutrition, Food Service Management and Dietetics class.
• Dr RAJAMMAL P.DEVADAS PRIZE for securing the highest total marks in “Basic Nutrition (Theory)” and “Advanced Dietetics (Theory)” papers in the B.Sc. Nutrition, Food Service Management and Dietetics (Vocational Stream) class.
•  DAISY CORNELIUS PRIZE for securing the highest total marks in Part IV-Core and Supporting papers in the B.Sc.Nutrition, Food Service Management and Dietetics class.
• Mrs. VUTHAMY MUTHAYYA PRIZE for securing the highest mark in “Principles of Art and Interior Decoration” in the B.Sc. Nutrition, Food Service Management and Dietetics (Vocational Stream) and B.Sc. Nutrition, Food Service Management and Dietetics classes.

• Dr JUBILEE S.PRATHAPKUMAR PRIZE for securing the highest mark for thesis in the M.Phil Foods and Nutrition class.
• DOROTHY PEARSON ENDOWMENT PRIZE for securing the highest marks in the final total for course work and thesis of the M.Phil. Foods and Nutrition class.
• FOOD SERVICE MANAGEMENT AWARD for the student securing the highest total marks in M.Sc. Food Service Management  and Dietetics Papers “Physical Facilities” and “Selected Topics in Food Service Management”.
• ALAMELU SRINIVASAN ENDOWMENT PRIZE for securing the highest total marks in M.Sc. Food Service Management and Dietetics Class.
• Dr. FLORENCE THEOPHILUS PRIZE for securing the highest total marks in courses and thesis in the M.Sc. Food Service Management and Dietetics class.
• W.C.C. HOME SCIENCE DEPARTMENT ROLLING SHIELD for the best thesis in M.Sc. Food Service Management and Dietetics class.
• DR.ELEANOR MASON ENDOWMENT PRIZE for securing the highest total of the combined marks in “Applied Statistics and Research Methodology”,  “Physiology” and “Community Nutrition” in the M.Sc. Foods and Nutrition and M.Sc. Food Service Management and Dietetics Classes.
• WEIKFIELD FOOD TROPHY for securing the highest marks in “Experimental Food Science” in M.Sc. Foods and Nutrition and M.Sc. Food Service Management and Dietetics classes.
• Dr. RATNABAI ARULANANDAM AWARD for securing the highest mark in “Biochemistry” in the M.Sc. Foods and Nutrition class.
• Dr. ELEANOR MASON NUTRITION PRIZE for securing the highest total marks in the M.Sc. Foods and Nutrition class.
• DR.JUBILEE S.PRATHAPKUMAR NUTRITION PRIZE for the best student of the M.Sc. Foods and Nutrition class for securing the highest total marks in Foods and Nutrition papers.
• W.C.C. HOME SCIENCE DEPARTMENT ROLLING SHIELD for the best thesis in M.Sc. Foods and Nutrition class.
• Dr FLORENCE THEOPHILUS PHYSIOLOGY PRIZE for securing the highest marks in “Physiology” in M.Sc. Foods and Nutrition and M.Sc. Food Service Management and Dietetics classes.

• THE PADMA GOVINDAN ENDOWMENT PRIZE FOR PHYSIOLOGY for securing the highest mark in Human Physiology in the B.Sc. Nutrition, Food Service Management and Dietetics (Vocational Stream) class.
• THE MARY C.JACOB ENDOWMENT PRIZE FOR PHYSIOLOGY for securing the highest mark in Physiology in the I B.Sc. Nutrition, Food Service Management and Dietetics class.

• The Dorothy Pearson Endowment Prize for securing the highest total marks for courses and thesis in M.Phil. Foods and Nutrition class.
• The Jubilee S. Prathapkumar Prize for the best thesis in M.Phil. Foods and Nutrition class.

• A 5 year Integrated Course in Nutrition and Dietetics
• Certificate Courses in related subjects like Bakery and Cake decoration,
  Basic Cookery and Interior Decoration
• To set up an Instrumentation center
• To organize an International Conference in the near future
• To start a Library in the Department
• To bring out a Journal in Nutrition and Dietetics

• To create awareness on primary prevention of Non Communicable diseases such as diabetes mellitus, cancer and cardiovascular diseases through counseling, seminars and lectures.
• To extend consultation services to educational institutes, companies, corporate groups and hospitals
• To carry out research projects
• To serve as a documentation centre for all research activities carried out in the department and to facilitate publication of research articles in Regional, National and International Journals
• To organize periodic conferences, seminars and symposia with relation to NCD’s.

1. The World Bank Assisted project on Food and Drug safety entitled “National Street Food Survey” sponsored by the Ministry of Health and Family Welfare, Government of India. The centre is one of the 16 nodal centers from across the country and the co-ordinator for the region. .This project is now in the second phase of execution-Action programme.
2. "Effect of almond supplementation on adult subjects with Insulin Resistance Syndrome” a collaborative research project with the Almond Board of California.

The Centre offers Nutrition education modules and Nutrition counseling to Corporate groups, Health care workers, Food service providers, School children and Women’s groups etc.

The centre also has sponsored jointly and collaborated research with other agencies like Madras Dental College and Tamilnadu Water Supply and Drainage Board(TWA),Institute of Child Health, Chennai Corporation, Consumer Action Group(CAG).

• The coordinator and co-coordinator attended a training programme on “Training of Trainers of Street Food Project” in August 2006
• As part of the National Nutrition Week celebrations(September 1st to 7th, 2006),the Centre (a) organized Diabetic screening camp for teaching and non-teaching staff of WCC, (b) distributed pamphlets on the theme ”Eat Right for Better Health” to the staff and (c) conducted Nutrition Education Programme for the Tsunami affected Children (September 29th, 2006).

• The centre has organized diabetic screening camp and health education programmes in rural areas and for staff on campus
• The centre also regularly organizes talks on ”Eat Right for Better health” for Corporate groups, Senior citizens and Women’s groups
• Individual and group diet counseling on eating right is also given.