BS Dietetics and Nutritional Sciences
Objectives
The graduates will have knowledge in human nutrition and dietetics, food use in the society, food science, nutritional assessment, clinical dietetics, community and public health nutrition research. The graduates will also acquire the professional skills and ability to:
• Interpret and translate the science of nutrition into practical information.
• Conduct timely and appropriate clinical and nutritional assessment.
• Manage nutrition care in clinical and community settings.
• Influence and contribute to a safe, secured and nutritious food supply.
• Manage self-development in the area of nutrition and dietetics.
Role and Scope
Role
Nutrition is the study of the role of food nutrients in the body. Whereas, dietetics is concerned with the prevention and treatment of a variety of food-related diseases. The role of nutritionists and dieticians is to interpret scientific knowledge about food in relation to health and disease so as to help people change their eating habits and life style to improve health.
The BSDNS course has been planned to prepare graduates to work as professional nutritionists and dieticians in a range of settings. The degree program aims at preparing graduates with the professional and personal qualities required for future nutrition and dietetics practices. The course integrates academic teaching and learning with clinical experience and research towards population health, nutritional assessment and surveillance.
Scope
Our graduates will find suitable jobs in both public and private sector organizations inside and outside the country as under to name a few:
PUBLIC SECTOR:
• Public Health Departments
• Teaching and Research Institutions
• International Organizations e.g. UNICEF, FAO,WHO, World Bank
• Non-governmental Organizations
• Community (Nutrition) Development Programs
PRIVATE SECTOR:
• Multinational Companies
• Independent Private Practice
• Food Industries
• Pharmaceutical Industries
semesters and courses
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Duration
4 years program + 1 year clinical practice
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Eligibility
F.Sc (Pre-Medical) with minimum second division or equivalent
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credit hours
required175
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Fee Rs
1,225,000
Semester 1
| Course Code | Course Title | Credit Hours |
|---|---|---|
| FHN-104 | Fundamentals of Human Nutrition | 3(3-0) |
| FS-101 | Essentials of Food Science & Technology | 3(2-1) |
| MA-114 | Elementary Mathematics | 2(2-0) |
| ENG-111 | Functional English | 3(3-0) |
| BIO-105 | Introductory Biochemistry | 3(2-1) |
| IS-112 | Islamic Studies/Ethics | 2(2-0) |
| Credit Hours | 16(14-2) |
Semester 2
| Course Code | Course Title | Credit Hours |
|---|---|---|
| DND-103 | Macronutrients in Human Nutrition | 3(3-0) |
| ENG-121 | Functional English-II | 3(3-0) |
| PS-122 | Pakistan Studies | 2(2-0) |
| ANAT-112 | General Anatomy and Histology | 3(2-1) |
| PHY-118 | Human Physiology-I | 3(2-1) |
| FS-127 | Food Microbiology | 3(2-1) |
| Credit Hours | 17(14-3) |
Semester 3
| Course Code | Course Title | Credit Hours |
|---|---|---|
| MIC-111 | Micronutrients in Human Nutrition | 3(3-0) |
| PHY-206 | Human Physiology-II | 3(2-1) |
| ENG-211 | Functional English-III | 3(3-0) |
| MN-303 | Metabolism of Nutrients | 3(3-0) |
| IT-226 | Introduction to Computer | 3(2-1) |
| STAT-214 | Bio-Statistics | 3(3-0) |
| Credit Hours | 18(16-2) |
Semester 4
| Course Code | Course Title | Credit Hours |
|---|---|---|
| FS-217 | Food Safety and Quality Management | 3(3-0) |
| PSY-216 | Nutrition and Psychology | 3(3-0) |
| ANS-210 | Assessment of Nutritional Status | 3(2-1) |
| LC-211 | Nutrition Through the Life Cycle-I | 3(3-0) |
| Path-302 | General and Systemic Pathology | 3(3-0) |
| FS-401 | Food Analysis | 3(1-2) |
| Credit Hours | 18(15-3) |
Semester 5
| Course Code | Course Title | Credit Hours |
|---|---|---|
| DT-313 | Dietetics-I | 3(2-1) |
| FS-302 | Food Toxins and Allergens | 3(3-0) |
| NPH-302 | Nutritional Education and Public Health | 3(2-1) |
| MPM-314 | Meal Planning and Management | 3(2-1) |
| LC-316 | Nutrition through the Life Cycle - II | 3(2-1) |
| FS-303 | Food and Drug Laws | 3(3-0) |
| Credit Hours | 18(14-4) |
Semester 6
| Course Code | Course Title | Credit Hours |
|---|---|---|
| DT-412 | Dietetics-II | 3(2-1) |
| FFN-407 | Functional Foods and Nutraceuticals | 3(3-0) |
| NDD-304 | Nutritional Deficiency Disorders | 3(3-0) |
| FSM-408 | Food Service Management | 3(2-1) |
| NE-411 | Nutrition in Emergencies | 3(3-0) |
| BIO-414 | Clinical Biochemistry | 3(2-1) |
| Credit Hours | 18(15-3) |
Semester 7
| Course Code | Course Title | Credit Hours |
|---|---|---|
| DT-501 | Dietetics-III | 3(2-1) |
| GF-409 | Global Food Issues | 3(3-0) |
| FSP-101 | Food Supplements | 2(2-0) |
| NPC-413 | Nutritional Practices in Clinical Care | 3(2-1) |
| NI-107 | Nutritional Immunology | 3(3-0) |
| DNI-416 | Drug-Nutrient Interactions | 3(2-1) |
| Credit Hours | 17(14-3) |
Semester 8
| Course Code | Course Title | Credit Hours |
|---|---|---|
| RHN-506 | Recent Advances in Human Nutrition | 3(3-0) |
| NPP-513 | Nutrition Policies and Programs | 3(3-0) |
| SN-405 | Sports Nutrition | 3(3-0) |
| NE-514 | Nutrition Epidemiology | 3(3-0) |
| PN-108 | Preventive Nutrition | 3(3-0) |
| RMN-503 | Research Methods in Nutrition | 3(3-0) |
| Credit Hours | 18(12-6) |
Semester 9
| Course Code | Course Title | Credit Hours |
|---|---|---|
| INT-511 | Internship | 10(4-6) |
| NDS-507 | Seminar | 4(0-4) |
| NDS-508 | Supervised Clinical Practice-I | 4(0-4) |
| Credit Hours | 18 |
Semester 10
| Course Code | Course Title | Credit Hours |
|---|---|---|
| NDS-512 | Research Project and Report | 10(4-6) |
| NDS-509 | Supervised Clinical Practice-II | 6(0-6) |
| Credit Hours | 16 | |
| Total Credit Hours | 175 |