BS Dietetics & 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
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Duration
10 Semesters (5 years)
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Eligibility
Intermediate Pre-Medical with 50% marks or equivalent
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credit hours
required162
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Fee Rs
1,352,700
semesters and courses
Semester 1
| Course Code | Course Title | Credit Hours |
|---|---|---|
| ISL-101 | Islamic Studies/Ethics | 2(2-0) |
| ISL-103 | Teaching of Holy Quran with Translation I | 1(1-0) |
| ENG-101 | English I | 3(3-0) |
| MATH-101 | Mathematics | 3(3-0) |
| CS-101 | Introduction to Information Technology and Communication Skills | 3(2-1) |
| BIO-101 | Biochemistry | 3(2-1) |
| Total | 15 |
Semester 2
| Course Code | Course Title | Credit Hours |
|---|---|---|
| PHYSI-101 | Physiology | 3(2-1) |
| ANA-101 | Anatomy | 3(3-0) |
| PS-101 | Pakistan Studies | 2(2-0) |
| ENG-102 | English II | 3(3-0) |
| ISL-104 | Teaching of Holy Quran with Translation II | 1(1-0) |
| DNS-111 | Fundamentals of Human Nutrition | 3(3-0) |
| Total | 15 |
Semester 3
| Course Code | Course Title | Credit Hours |
|---|---|---|
| ISL-201 | Teaching of Holy Quran with Translation III | 1(1-0) |
| ENG-201 | English III | 3(3-0) |
| PSY-201 | Psychology | 3(3-0) |
| PHARM-201 | Pharmacology | 3(2-1) |
| PAT-201 | Pathology | 3(3-0) |
| DND-211 | Macronutrients in Human Nutrition | 3(3-0) |
| Total | 16 |
Semester 4
| Course Code | Course Title | Credit Hours |
|---|---|---|
| ISL-202 | Teaching of Holy Quran with Translation IV | 1(1-0) |
| GEN-201 | Sociology | 3(3-0) |
| DNS-212 | Micronutrients in Human Nutrition | 3(3-0) |
| DNS-213 | Food Analysis | 3(1-2) |
| DNS-214 | Nutrition through Life Cycle | 3(3-0) |
| DNS-215 | Food Microbiology | 3(2-1) |
| Total | 16 |
Semester 5
| Course Code | Course Title | Credit Hours |
|---|---|---|
| MGT-301 | Entrepreneurship | 3(3-0) |
| STAT-301 | Biostatistics | 3(3-0) |
| DNS-311 | Nutrition Education and Public Health | 3(2-1) |
| DNS-312 | Food Toxins and Allergens | 3(3-0) |
| DNS-313 | Assessment of Nutritional Status | 3(2-1) |
| DNS-314 | Food Safety and Quality Management | 3(2-1) |
| Total | 18 |
Semester 6
| Course Code | Course Title | Credit Hours |
|---|---|---|
| GEN-310 | Research Methodology | 3(2-1) |
| GEN-302 | Patient Care | 2(2-0) |
| DNS-315 | Functional and Nutraceutical foods | 2(2-0) |
| DNS-316 | Nutritional Deficiency Disorders | 3(3-0) |
| DNS-317 | Meal Planning and Food Service Management | 3(2-1) |
| DNS-318 | Nutrition in Emergencies | 3(3-0) |
| Total | 16 |
Semester 7
| Course Code | Course Title | Credit Hours |
|---|---|---|
| DNS-411 | Nutritional Practices in Clinical Care | 3(2-1) |
| DNS-412 | Food Chemistry | 3(3-0) |
| DNS-413 | Sports Nutrition | 3(2-1) |
| DNS-414 | Dietetics | 3(2-1) |
| DNS-415 | Metabolism of Nutrients | 3(3-0) |
| DNS-416 | Food Supplements | 2(2-0) |
| Total | 17 |
Semester 8
| Course Code | Course Title | Credit Hours |
|---|---|---|
| DNS-417 | Clinical Nutrition and Diet Therapy | 3(2-1) |
| DNS-418 | Nutrition Immunology | 3(3-0) |
| DNS-419 | Food Additives | 3(3-0) |
| DNS-420 | Infant and Young Child Feeding | 3(2-1) |
| DNS-421 | Advance Dietetics | 3(2-1) |
| Total | 15 |
Semester 9
| Course Code | Course Title | Credit Hours |
|---|---|---|
| DNS-511 | Preventive Nutrition | 3(3-0) |
| DNS-512 | Drug Nutrient Interactions | 3(3-0) |
| DNS-513 | Global Food Issues | 3(3-0) |
| DNS-514 | Seminar (Synopsis Defense ) | 2(0-2) |
| DNS-515 | Supervised Clinical Practice I | 3(0-3) |
| DNS-516 | Nutrition Epidemiology | 3(3-0) |
| Total | 17 |
Semester 10
| Course Code | Course Title | Credit Hours |
|---|---|---|
| GEN-510 | Research Project | 6(0-6) |
| DNS-517 | Supervised Clinical Practice II | 3(0-3) |
| DNS-518 | Recent Advances in Human Nutrition | 3(3-0) |
| DNS-519 | Research methods in Human Nutrition | 3(3-0) |
| DNS-520 | Dietary Models and Counseling | 2(0-2) |
| Total | 17 | |
| Total Credit Hours | 162 |