Introduction to
Human Nutrition & Dietetics
BS Human Nutrition and Dietetics aims to prepare professionals well-versed in customizing dietary plans and interventions for a diverse population. The program provides a core understanding of the sociological, physiological, and psychological components of nutrition. It centers around problem-based learning in the classroom, clinical simulation labs, and study trips.
PROGRAM MISSION
To equip the students with world-class higher education in Human Nutrition and Dietetics by enhancing their critical thinking and problem solving abilities who can deliver effective, evidence-based and practice-based nutritional and dietetic care for the progress and prosperity of the health of society.
PROGRAM EDUCATION OBJECTIVE
- PEO 1: Possess a grasp of fundamental nutrition concepts and principles.
- PEO 2: Be skilled in addressing malnutrition and chronic illnesses in society through evidence-
based interventions. - PEO 3: Excel in interpersonal skills, enabling them to educate and counsel individuals and
groups effectively. - PEO 4: Actively promote health equity and community well-being with the latest nutrition
research and trends. - PEO 5: Be a responsible individual towards society and family, striving to elevate standards of
living. - PEO 6: Be engaged in collaborative research to meet community nutrition needs.
- PEO 7: Contribute to food and nutrition development through research projects and policy
initiatives
PROGRAM LEARNING OUTCOME
- PEO 1: Develop an understanding of fundamental concepts related to general and clinical
nutrition. - PEO 2: Use the concepts learned by students to help them understand, investigate and solve the
prevailing malnutrition and chronic illness problems in society. - PEO 3: Provide effective interpersonal skills to students so that they can actively contribute to
society in the best possible way. - PEO 4: Provides students with the concept of social responsibility to help them grow as
responsible and inclusive citizens of the community. - PEO 5: Instill passion and knowledge in the field of human nutrition and nutritional research
with the latest information and techniques. - PEO 6: To promote collaborative research programs to meet the needs of local, national and
international communities. - PEO 7: To participate in research projects on food and nutrition development.
Learning Outcomes
- Use the Nutrition Care Process to make decisions, identify nutrition-related problems and determine and evaluate nutrition interventions.
- Describe food safety principles related to food, personnel and consumers at community.
- Describe basic concepts of nutritional genomics
- Independently plan and execute a research project in regard to nutrition and dietetics practice.
Job Market
- Registered Dietitian / Nutritionist
- Weight Management Expertise
- Therapeutic Diet Planning
- Pharmaceuticals Industry
Curriculum
- Fundamentals of Human Nutrition
- Essentials of Food Science & Technology
- Mathematics OR
- Essentials of Biology
- English-I
- Introductory Biochemistry
- Pakistan Studies
- Macronutrients in Human Nutrition
- English-II
- Islamic Studies/Ethics
- Human Anatomy
- Human Physiology-I
- Fundamentals of Sociology
- Micronutrients in Human Nutrition
- Human Physiology-II
- English-III
- Introductory Molecular Genetics
- Food Microbiology
- Food Safety and Quality Management
- Bio-Statistics
- Computer Science and Information Technology
- Assessment of Nutritional Status
- Nutrition Through the Life Cycle
- General Pathology
- Food Analysis
- Dietetics-I
- Nutrition and Psychology
- Nutritional Education and Awareness
- Meal Planning and Management
- Public Health Nutrition
- Food and Drug Laws
- Dietetics-II
- Functional Foods and Nutraceuticals
- Functional Foods and Nutraceuticals
- Nutrition Through Social Protection
- Sports Nutrition
- Infant and Young Child Feeding
- Clinical Biochemistry
- Dietetics-III
- Global Food Issues
- Research Methods in Nutrition
- Nutritional Practices in Clinical Care
- Nutritional Immunology
- Drug-Nutrient Interactions
- Food Chemistry
- Preventive Nutrition
- Nutrition in Emergencies
- Internship/Project
- Nutrition Policies and Programs
- Food Service Management
- Food Toxins & Allergens
- Food Supplements
- Metabolism of Nutrients
- Nutrition Epidemiology
Campuses Offering