B.Sc - Nutrition and Dietetics

Nutrition Science

This core area provides a deep understanding of the role of nutrients in human health, growth, and development. Students explore macronutrients (carbohydrates, proteins, fats) and micronutrients (vitamins and minerals), as well as their metabolic functions and impact on bodily systems. The curriculum also includes current research in nutritional biochemistry, dietary guidelines, and the relationship between nutrition and disease prevention, equipping students with a strong scientific foundation for professional practice.

Food Safety & Hygiene

This subject emphasizes the importance of maintaining safety and hygiene standards in food production, storage, and consumption. Students learn about foodborne illnesses, contamination risks, food safety laws, HACCP (Hazard Analysis and Critical Control Points), and quality control practices. Practical training includes food handling protocols and sanitary practices in both commercial and clinical settings to ensure public health and safety.

Diet Planning & Management

This module focuses on designing customized meal plans based on individual health conditions, nutritional needs, lifestyle, and preferences. Students gain skills in dietary assessment, menu planning, and therapeutic nutrition for managing conditions such as diabetes, obesity, cardiovascular diseases, and gastrointestinal disorders. The curriculum also includes client counseling and diet monitoring techniques essential for dietitians and nutrition consultants.

Public Health Nutrition

This area explores the role of nutrition in promoting health and preventing disease at the community and population levels. Students study nutrition policies, intervention programs, maternal and child health nutrition, and food security. Emphasis is placed on addressing malnutrition, conducting nutritional assessments, and designing community-based programs to improve health outcomes in both urban and rural settings.