BS Human Nutrition & Dietetics
This program prepares students for careers as registered dietitians, nutritionists, or nutrition educators. Students gain a deep understanding of human nutrition, metabolism, and dietary patterns, as well as practical skills in nutrition assessment, counseling, and intervention.
BS Human Nutrition & Dietetics is a Four Year BS Program (8 Semesters).
Minimum Qualification/Eligibility Criteria
The candidates holding F.Sc. (Pre-Medical)/A levels (Biology & Chemistry), FA Home Economics (From College of Home Economics & Social Sciences) or equivalent qualification with at least 60% marks and age not more than 24 years are eligible for admission in BS Human Nutrition & Dietetics.
BS Human Nutrition & Dietetics
| Nature of Course | Name of Subject | Cr. Hrs | |
| SEMESTER 1 | |||
| GEN-I | Functional English | 3(3+0) | |
| GEN-II | Ideology & Constitution of Pakistan | 2(2+0) | |
| GEN-III | Managing Creative Projects & Teams | 2(2+0) | |
| GEN-IV | Essentials of Microbiology | 3(2+1) | |
| MAJ-I | Fundamentals of Human Nutrition | 3(3+0) | |
| INTR-I | Mathematics/Statistics | 3(3+0) | |
| Total | 16 | ||
| SEMESTER 2 | |||
| INTR- II | Life Span Development | 3(3+0) | |
| GEN-V | Application of Information & Communication Technologies | 3(2+1) | |
| GEN-VI | Expository Writing | 3(3+0) | |
| GEN-VII | Islamic Studies OR Religious Education/Ethics | 2(2+0) | |
| GEN-VIII | Civics and Community Engagement | 2(2+0) | |
| Major II | Macronutrients in Human Nutrition | 3(3+0) | |
| Total | 16 | ||
| SEMESTER 3 | |||
| INTR-III | Health & Wellness | 3(3+0) | |
| GEN-IX | Social Sciences | 2(2+0) | |
| GEN-X | Quantitative Reasoning-I | 3(3+0) | |
| MAJ-III | Micronutrients in Human Nutrition | 3(3+0) | |
| MAJ-IV | Fundamentals of Culinary Arts | 3(2+1) | |
| MAJ-V | Lifecycle Nutrition for Normal & Individuals with special needs | 3(3+0) | |
| Total | 17 | ||
| SEMESTER 4 | |||
| GEN-XI | Entrepreneurship | 2(2+0) | |
| GEN-XII | Quantitative Reasoning-II | 3(3+0) | |
| MAJ-VI | Meal Management | 3(2+1) | |
| MAJ-VII | Nutritional Pathology | 3(2+1) | |
| MAJ-VIII | Principles of Nutritional Assessment | 3(2+1) | |
| INTR-IV | Geriatric Nutrition | 3 | |
| Total | 17 | ||
| SEMESTER 5 | |||
| MAJ-IX | Dietetics-I | 3(2+1) | |
| MAJ-X | Nutrition Health & Prevention-I | 3(3+0) | |
| MAJ-XI | Physiological Aspects of Nutrition-I | 3(2+1) | |
| MAJ-XII | Sports Nutrition | 2(2+0) | |
| MAJ-XIII | Nutrition Health Education & Communication | 3(3+0) | |
| MIN-I | Essentials of Food Science & Technology | 3(2+1) | |
| Total | 17 | ||
| SEMESTER 6 | |||
| MAJ- XIV | Dietetics-II | 3(2+1) | |
| MAJ-XV | Nutrition Health and Prevention-II | 3(3+0) | |
| MAJ-XVI | Physiological Aspects of Nutrition-II | 3(2+1) | |
| MAJ-XVII | Basic Nutritional Biochemistry | 3(3+0) | |
| MAJ-XVIII | Nutrition and Psychology | 3(3+0) | |
| MIN-II | Food Analysis | 3(1+2) | |
| Total | 18 | ||
| SEMESTER 7 | |||
| MAJ-IX | Applied Nutritional Biochemistry | 3(2+1) | |
| MAJ-XX | Nutritional Practices in Critical Care | 3(2+1) | |
| MAJ-XXI | Practical Approaches of Therapeutic Diet | 3(1+2) | |
| MAJ-XXII | Infant and Young Child Feeding | 3(2+1) | |
| MAJ-XXIII | Functional Foods, Nutraceuticals and Dietary Supplements | 2(2+0) | |
| MIN-III | Food Laws & Regulations | 3(3-0) | |
| Total | 17 | ||
| SEMESTER 8 | |||
| MAJ-XXIV | Internship | 3(0+3) | |
| MAJ-XXV | Capstone Project | 3(0+3)* | |
| MAJ-XXVI | Nutrition in Emergencies | 3(3+0) | |
| MAJ-XXVII | Nutritional Epidemiology | 3(3+0) | |
| MIN-IV | Food Quality Management | 3(2+1) | |
| Total | 15 | ||
| Total Credit Hours | 133 | ||
Course Features
- Lectures 0
- Quizzes 0
- Duration 3 hours
- Skill level All levels
- Language English
- Students 273
- Assessments Yes
