M.Sc. Home Science
Foods & Nutrition
About us
The Department of Home Science, Women’s Christian College, Chennai, housed in the Mason Block, was started in the year 1942 under the able leadership of Dr. Eleanor D. Mason, an educationist and a visionary. This was a pioneering department to offer Home Science both at the Undergraduate and Postgraduate levels, with the main purpose of empowering women by inculcating skills and knowledge required for a Holistic Healthy Lifestyle. Under the umbrella of Home Science, the Department in the 78th year of its establishment offers Undergraduate, Postgraduate, M.Phil. and Ph.D. Programmes in the field of Nutrition, Food Service Management and Dietetics. The Department was the first in the city to offer a postgraduate programme by research. This programme offers courses for a holistic approach to enhance one’s quality of life through simple lifestyle changes. Students acquire in-depth knowledge of concepts in foods and nutrition, and related subjects through a theoretical and practical approach. After completion of the course, students will be able to work as nutritionists and dietitians in health care, nutrition research institutes and food industries. Students are also encouraged to develop skills and competencies required for entrepreneurial ventures and sustainable employment in the areas of Foods and Nutrition.
The Department has 14 well qualified, dedicated and experienced faculty with Doctorates in different areas of specialisation such as Food Service Management, Foods and Nutrition, Child Development and Textiles and Clothing. The teachers of the Department are actively involved in research and publication. The faculty strives to provide highest quality educational experience for the students by exposing them to current research in the field of Nutrition. Care is taken to revise the curriculum periodically with inputs from subject experts in International and National Universities as well as industry experts to keep abreast of the recent trends and also enhance career opportunities for students.
For Admissions and other Course related details, please visit the
Research
The Post graduates, M.Phil and Ph.D scholars in Food Service Management, and Foods and Nutrition carry out significant research using in vivo and in vitro analysis in the following areas after obtaining the approval of the Institutional Independent Ethics Committee of Women’s Christian College, Chennai.
- Assessment of nutritional status of the community (normal and therapeutic) using Anthropometric, Biochemical, Clinical and Dietary methods
- Interaction of malnutrition and infection (in infants)
- Hypoglycemic, Hypocholesterolemic, Hypotensive and Hematenic effect of food supplements.
- 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 food sources such as Spirulina, Arugam grass, 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
- In vitro anticarcinogenic potential of food supplements.
- Food preferences, attitudes and habits of various groups of Individuals.
- Probiotics and functional foods
- Assessment of bioactive compounds in functional foods
FACULTY
Dr. Sheila John
Associate Professor & Head (PG)
Courses Taught: Food Service Management and Dietetics
Research Guide
Email Id: sjohn@wcc.edu.in
Dr. A Mary Pramela
Associate Professor & Head (UG)
Courses Taught: Food Service Management and Dietetics
Research Guide
Email Id: marypramela@wcc.edu.in
Dr. V Gowri Ramesh
Associate Professor
Courses Taught: Foods and Nutrition
Research Guide
Email Id: gramesh@wcc.edu.in
Dr. D Annette Beatrice
Associate Professor
Courses Taught: Food Service Management and Dietetics
Research Guide
Email Id: annettebeatrice@wcc.edu.in
Dr. Sheba Sangeetha Jeyaraj
Associate Professor
Courses Taught: Human Nutrition, Physiology, Clinical Nutrition, Therapeutic Dietetics, Sports Nutrition, Public Health & Nutrition, Food Science, Nutrition Counseling
Research Guide
Email Id: sjeyaraj@wcc.edu.in
Dr. Shajini Judith Diana J
Associate Professor
Courses Taught: Foods and Nutrition
Email Id: shajinijudith@wcc.edu.in
Ms. Preetha R
Assistant Professor
Courses Taught: Textiles and Clothing Construction
Email Id: preetha@wcc.edu.in
Dr. S. Sona
Associate Professor
Courses Taught: Foods and Nutrition
Email Id: sona@wcc.edu.in
Dr. Suneeta Saghayam
Associate Professor
Courses Taught: Physiology, Clinical Nutrition, Readings in Carbohydrates and Lipids, Nutrition in Mental Health, Scientific Writing
Email Id: ssaghayam@wcc.edu.in
Dr. Nora Vigasini K
Associate Professor
Courses Taught: Foods and Nutrition
Research Guide
Email Id: noravigasini@wcc.edu.in
Dr. Janaki Priya
Assistant Professor
Courses Taught: Foods and Nutrition
Email Id: sjanaki@wcc.edu.in
Ms Ananthalakshmi V
Assistant Professor
Courses Taught: Principles of Art & Interior Decoration, Family Meal Management
Email Id: ananthalakshmi@wcc.edu.in
FACILITIES
Classroom
The Department has well ventilated and spacious class rooms providing a comfortable learning environment for students. Every classroom has an LCD projector. Besides this, the smart board and the Elmo digital visualizer make learning interesting for the students.
Physiology lab
The Physiology lab enables students to understand the microscopic study of different types of tissues and organs. Here, the students are trained to identify blood groups, interpret haemoglobin level, white blood cell count, blood pressure, respiratory rate and pulse rate. Students learn about the anatomy of the heart, brain and kidney using specimens. This lab serves as a platform for students to understand the physiological mechanisms involved in metabolism of nutrients in health and disease.
Food Science lab
The Food Science lab of the Department is well equipped with latest gadgets. Students perform food experiments in order to understand the science behind changes observed during preparation and processing of food. They also learn to plan and prepare therapeutic diets for various clinical conditions. This lab provides training to students on Food Service Management and Quantity Food Production besides orienting them to different global as well as native cuisines.
ACTIVITIES OF THE DEPARTMENT
Highlights
Centre for Nutrition Counselling, Research and Extension Activities
The Department of Home Science has an in-house Centre for Nutrition-Counselling, Research and Extension Activities (CNCREA) that facilitates linkages with the Industry, Government and Non-government agencies for research and extension of nutrition knowledge and research findings to the community. Through its many projects, the CNCREA has helped promote the message of sound nutrition for disease prevention and health promotion. It has also generated revenue and infrastructure for the department’s outreach and extension programmes in addition to mobilising material support for student research projects.
The objectives of the CNCREA are
- To create awareness on primary prevention of non-communicable diseases such as diabetes mellitus, cancer and cardiovascular diseases through counselling, 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 organise periodic conferences, seminars and symposia with relation to NCD’s.
An International Webinar on “Gut- Brain Connection: Secret Revealed” was organised by CNCREA on October 2nd 2021. The speaker was Dr.Palaniappan Manickam, Gastroenterolgist, California, USA.
Women’s Christian College Laboratory Nursery
The Department also runs the Women’s Christian College Laboratory Nursery, a project that has been functional since its inception in 1971. It has been providing quality care and learning opportunities by play way method to children in the age group of 2 ½ to 3 ½ years. Activities include free play, creative activities, story-telling, singing etc. The facilities include nutritious snacks and lunch, large outdoor and indoor play areas. The nursery functions from Monday to Friday from 8.30 am to 1.30 pm. Some of the activities of the nursery includes nature walk, Independence and Republic Day programmes, besides Christmas and Annual Day celebrations.
Community Outreach Programmes through Service Learning
Working with and within communities has always been an integral part of the departments’ efforts and long-term commitment to eliminate health disparities. The students and faculty are actively engaged with communities to achieve this mission.
The Department inspires students to apply the knowledge and skills they gain to promote optimal nutrition and well-being through the application of Nutrition Science to individuals and groups across the life span in a diverse and changing environment. The Department through its various community nutrition programmes highlights the importance of nutrition as an integral part in combating nutritional challenges.
Extension activities are an integral part of the undergraduate and post graduate programmes of the Home Science Department. Courses like Public Health Nutrition, Community Nutrition, Communication and Counselling skills, Dietetics and Food Service Management provide opportunities for students to share knowledge and skills on nutrition, diet, food safety and hygiene with different population groups in the community.
The Post graduate students are actively involved in imparting nutrition education to individuals, school children (McDougall Nursery School, Bethel Matriculation School, to name a few), college students, pregnant and nursing mothers (Mehta’s Multi speciality Hospital), police personnel, IT professionals, fisher folk, transgenders, tribal communities and Anganwadi workers through
- Individual and group counselling
- Workshops to promote healthy lifestyle
- Health risk assessment screening
- Health exhibits
- Distribution of health and nutrition information through pamphlets and posters
National Nutrition Week celebrations- One of the best practices of the Department
National Nutrition Week is celebrated every year from 1st to 7th September in the department with great fervour on a theme that creates awareness and promotes good nutrition and health in the college community. The students along with staff coordinators organise a series of programmes and competitions involving the entire college community to encourage healthy diet and lifestyle. The main objective of this campaign is to create awareness on the importance of nutrition for health which impacts development, productivity, economic growth of the community and the nation at large. As a best practice, the department intensifies its efforts to promote good nutrition and physical activity which is the cornerstone to good health. The weeklong celebrations every year witnesses a plethora of intercollegiate events lined up for students and faculty including nutrition quiz, scientific lectures, seminars, webinars, nutrition counselling, cookery competitions and sale of health foods.
Nutritional Science Club
The Nutritional Science Club (NSC) was inaugurated in March 2011 to facilitate networking of alumnae and sharing of knowledge updates and resources. To fulfill the NSC’s objective of sharing resources and encouraging research, financial assistance is given to 2-3 final year post graduate/M.Phil students every year to help with their research.
The Members of the Nutritional Science Club participate in the Nutrition Week celebrations organised by the Department and organise a sale of healthy traditional foods. The NSC has been helping members find job opportunities through alumni and others in fitness centres, research institutes, hospitals etc. The NSC along with the CNCREA and the Department of Home Science jointly organised an International Conference on ‘Diet and Healthy lifestyle in the Prevention and Control of Non-Communicable Diseases’ in June 2015.
PROJECTS AND PUBLICATIONS
RESEARCH PROJECTS UNDERTAKEN SINCE 2011
Service-learning projects funded by the United Board for Christian Higher Education in Asia (UBCHEA)
- Electromagnetic pollution and its association with health outcomes: the effects on the living environment of students
- Nutrition Intervention Strategies to Prevent Iron Deficiency Anemia among Adolescent Girls in Chennai, India (NISPIDA)
- Antimicrobial and Antioxidant activity of Indigenous fruit peels.
- Enhancing Health and Self employability of Fisher Women in a Prime Coastal Fishing Region in Chennai
- Impact of Mother’s Dietary Practices on the Nutritional Status of Children
Projects funded by University Grants Commission, New-Delhi, India.
- Promoting healthy lifestyles among school children
- Optimising management of Metabolic Syndrome among Police Personnel to Reduce Risk: A Focus on Lifestyle
- Eating Habits of IT Industry Professionals and Effect of Nutrition Counselling on the Body Composition, Fasting Glucose, Blood Pressure and Lipid Profile of IT Industry Professionals
Project funded by MHRD, Government of India- Samagra Shiksha Project
Project- ENABLE– Enhancing Nutritional Knowledge and Attitudes to build a healthy lifestyle (2018)
RESEARCH PUBLICATIONS
Faculty and students publish their research work in reputed National and International Journals. The Department has to its credit 87 publications in National and 30 publications in International Journals since 2011.