Introduction
Pakistani population suffering from a variety of nutritional deficiency disorders ranging from protein-calorie malnutrition to specific micro-nutrients in certain areas of the country. These nutrient deficiencies are propagated by multiple factors like dietary insufficiencies of micronutrients, poor maternal & child health, high burden of morbidity, low levels of micronutrients in the soil, bioavailability issues and have resulted in growth retardation, mental development and various types of physical disabilities.
The Bachelor of Science in Nutrition Sciences degree is designed to prepare students for the health care field with an evidence-based approach to nutrition and dietetics and medical nutrition therapy. Nutrition Sciences programs are student-focused with contact hours provided through lecture-based courses, laboratory courses and field experiences supervised by Registered Dietitians Nutritionists. Nutrition and dietetics professionals have a unique knowledge of the science and art of nutrition. The blend of scientific knowledge and social and cultural factors influencing what people eat enables Registered Dietitians Nutritionists to assist individuals in health promotion, disease prevention and disease management.
Scope of the Program
The graduates of Human Nutrition and Dietetics will be able to take up Career in various fields:
Program Outcomes
Eligibility
Entry requirements for BS Human Nutrition and Dietetics:
Duration
Minimum duration 04 years (08 semesters) which can be extended to 02 more year.
BS Human NutritionN And Dittetics – Program Structure Framework
(as per HEC Policy)
First Semester
Course | Credit Hours |
Fundamentals of Human Nutrition | 3 (3-0) |
Functional English | 3 (3-0) |
Computer Science and Information Technology | 3 (2-1) |
Anatomy | 3 (2-1) |
Physiology-I | 3 (2-1) |
Pakistan Studies | 2 (2-0) |
Total | 17 |
Second Semester
Course | Credit Hours |
Macronutrients in Human Nutrition | 3 (3-0) |
Technical Writing and Presentation Skills | 3 (3-0) |
Islamic Studies / Ethics | 2 (2-0) |
Physiology-II | 3 (2-1) |
Principles of Biochemistry | 3 (2-1) |
Food Safety and Quality Management | 2 (2-0) |
Total | 16 |
Third Semester
Course | Credit Hours |
Micronutrients in Human Nutrition | 3 (3-0) |
Mathematics | 3 (3-0) |
Introductory Molecular Genetics | 3 (2-1) |
Healthcare Entrepreneurship | 3 (3-0) |
Food Microbiology | 3 (2-1) |
Clinical Biochemistry | 3 (2-1) |
Sub. Total | 18 |
Fourth Semester
Course | Credit Hours |
Nutrition Deficiency Disorders | 3 (3-0) |
Biostatistics | 3 (3-0) |
Assessment of Nutritional Status | 3 (3-0) |
Functional Foods and Nutraceuticals | 3 (3-0) |
Food Analysis | 3 (2-1) |
Nutrition and Psychology | 3 (3-0) |
Total | 18 |
Fifth Semester
Course | Credit Hours |
Nutrition Throughout Lifecycle | 3 (3-0) |
Disease Prevention Through Nutrition | 3 (2-1) |
Dietetics-I | 3 (2-1) |
Nutrition Epidemiology | 3 (2-1) |
General Pathology | 3 (2-1) |
Meal Planning & Management | 2 (1-1) |
Total | 17 |
Sixth Semester
Course | Credit Hours |
Infant and Young Child Feeding | 3 (2-1) |
Food and Drug Laws | 2 (2-0) |
Public Health Nutrition | 3 (2-1) |
Dietetics-II | 3 (2-1) |
Biotechnology in Nutrition & Dietetics | 3 (2-1) |
Nutritional Practices in Clinical Care | 3 (2-1) |
Total | 17 |
Seventh Semester
Course | Credit Hours |
Dietetics-III | 3 (2-1) |
Global Food Issues | 3 (3-0) |
Research Methods in Nutrition | 3 (3-0) |
Nutritional Practices in Clinical Care | 3 (2-1) |
Food Toxins and Allergens | 3 (2-1) |
Sports Nutrition | 3 (2-1) |
Total | 18 |
Eight Semester
Course | Credit Hours |
Research Project / Internship | 6 (0-6) |
Nutritional Policies and Programs | 3 (3-0) |
Food Service Management | 3 (3-0) |
Nutrition in Emergencies | 3 (3-0) |
Total | 15 |
Total | 136 |
Tagline
Let food be thy medicine and medicine be thy food (Hippocrates).