গভর্নমেন্ট কলেজ অব অ্যাপ্লাইড হিউম্যান সাইন্স

Institutional Food Management and Dietetics (IFMD)

Introduction

New scientific discoveries reinforce that dietetics is central to maintaining good health and reducing disease risk. There is an urgent necessity in the management of public health interventions for tackling malnutrition and other health-related problems. Dietetics is a principal component of every health sector, from maternal and fetal to geriatrics. On the other hand, new lifestyles, societal changes and the increasing need for healthy food have made food service a strategic sector. It is challenging to apply the knowledge of dietetics in practical situations without institutional food management. On the other hand, the concept of dietetics is essential in the successful implementation of institutional food ‍service management. Institutional food management and dietetics complement each other in practical areas.

MS in Institutional Food Management and Dietetics (IFMD) is a comprehensive postgraduate course in the Home Economics discipline. It is significant for professional skill development and career orienting in nature, which opens the door to job possibilities for the students. It also helps to create an additional avenue of self-employment. Firstly, institutional food management provides instruction, research and materials for better food service management practices through modern practical knowledge of healthy and safe food service systems. Secondly, dietetics is the branch of knowledge concerned with diet and its effects on health, especially with the practical application of a scientific understanding of health and nutrition. It is a multidisciplinary subject in nature.

This postgraduate program prepares highly trained dietetics, food service and culinary scholars for positions of leadership in nutrition and health care, the food industry, education, government, non-government, community health and professional organizations.

Institutional Food Management and Dietetics for Today

This is an exciting time to be a part of the science and application of dietetics knowledge with proper food service when the multiple burdens of malnutrition are a silent life-threatening problem in Bangladesh. Besides this according to public demand in every institution and changes in food trends in Bangladesh food service system is not acting properly. The lack of healthy food services management and increased emphasis on preventing and treating different diseases make the field of institutional food service management and dietetics continuously challenging and rewarding.

Outlook for Tomorrow

Public interest in maintaining a healthy lifestyle, proper body fitness, prevention and dietary support in the treatment of diseases and the increasing demand for wholesome foods will continue to drive the employment market for dietitians in different fields. In addition, there will be greater demand for dietitians, menu planners, food service managers and culinary experts to address the needs in the food and health sector of Bangladesh. Tomorrow will be equipped with the skills to successfully adapt to changes in food consumption habits, guarantee the profitability of the establishment and increase the satisfaction of clients. As a result, more job opportunities will arise in hospitals, retirement homes and communities, nursing-care facilities, home healthcare agencies, the food industry and community health programs of government and non-government agencies. This course will be dedicated to excellence in advancing dietetic knowledge and healthy food service to people and society.

Our Vision

To create vibrant and competent young women who can sustain values and morals and can contribute to a healthy lifestyle with diet and food service for the family, society and nation, which can contribute to the achievement of SDG, goals and objectives of Vision 2041 and to achieve capabilities in the context of the 4th Industrial Revolution.

Aim

The department of IFMD aims to provide the academic, practical and research-related background for advancement in the field of institutional healthy food service and diet management in the food, health care and hospitality-related industry.

Objectives

• To provide students with a good-quality broad-based education that prepares responsible individuals who will contribute to meeting the demand for food service and the health needs of society.

• To provide adequate knowledge, skills and exposure in the field of Institutional food management, Dietetics and the field of Culinary Arts that are commensurate with the requirements of the industry.

• To develop the necessary leadership in planning, and implementing evaluation of Institutional Food management and Dietetics related programmes, which benefit the country.

• To provide adequate knowledge of hospital nutrition services and departments, identifying and performing the functions of a Dietitian/ Clinical Nutritionist /Food Service Manager within a multi-disciplinary team.

• To develop the ability to carry out critical analysis and research of current problems in the food service management and dietetics sector.

• To prepare students to exploit newly created opportunities in the Institutional food services and culinary profession both, at the domestic and international levels.

• To create an additional avenue of self-employment.

• To gain leadership skills and imbibe a customer-focused orientation through an understanding of the role of a team leader/ supervisor.

Career Opportunities

There are many different specialities within the field of Institutional Food Management and Dietetics. Dietitians often pursue more than one, such as Clinical dietitians, Community dietitians, Food service dietitians, Gerontological dietitians, Neonatal dietitians, Pediatric dietitians, Research dietitians, Business dietitians, Consultant dietitians, Menu planner, Food Service Manager, Restaurant Manager, Kitchen Manager, Multi-site food service manager, Food and beverage manager, Restaurant entrepreneur, Concept creator, Food import and export manager, Consultant in research, Media consultants on the diet, lifestyle and culinary arts-related etc.