BS Human Nutrition and Dietetics
Program Overview
The BS Human Nutrition and Dietetics is a comprehensive 4-year undergraduate program designed to equip students with scientific knowledge and practical skills in food science, human physiology, and diet planning. This interdisciplinary program integrates principles of biology, chemistry, and health sciences to understand the role of nutrition in human development, disease prevention, and overall well-being. Students receive hands-on training through lab work, case studies, and field visits to hospitals, food industries, and community health settings.
Key Features
Interdisciplinary Curriculum covering biology, nutrition, public health, and food safety
Hands-on Practical Training in diet planning, nutrition assessment, and clinical settings
Modern Labs and Clinical Exposure for real-world learning
Focus on Community Nutrition and Health Promotion
Highly Qualified Faculty with Clinical and Research Backgrounds
Internship Programs in hospitals, wellness centers, and the food industry
Preparation for Higher Education and International Certifications
Career Prospect
Graduates of the BS Human Nutrition and Dietetics program can pursue careers in diverse sectors such as:
Clinical Nutritionists/Dietitians in hospitals and clinics
Public Health Nutrition Officers in government and NGOs
Nutrition Consultants for wellness centers and fitness industries
Food Industry Specialists in product development and quality control
Academic and Research Roles in universities and institutes
Freelance Diet Planning & Online Nutrition Coaching
Eligibility for MS/MPhil in Nutrition, Dietetics, or Public Health
Program’s Aims & Objectives
Aims:
To produce competent professionals capable of promoting health and managing disease through evidence-based nutrition strategies in clinical, public health, and industrial settings.
Objectives:
To develop a strong foundation in the principles of nutrition, food science, and human physiology
To understand the relationship between diet, lifestyle, and disease prevention
To train students in the assessment of nutritional needs for individuals and communities
To equip students with skills for counseling, diet planning, and nutritional therapy
To promote ethical and professional behavior in clinical and community practices
To prepare students for roles in health care, research, policy, and education sectors
Related Downloads
Distribution of Courses:
Followings are the distribution of total credit hours:
Major Areas
Credit Hrs.
Courses
General Courses
34
25%
Major Courses
70
51%
Interdisciplinary Courses
12
9%
Mandatory Courses
2
2%
Supervised Internship Courses
3
2%
Major Elective Courses
13
9%
Capstone Project
03
2%