BS Human Nutrition & Dietetics (HND)

Course ID
Campus
Superior University
Level
Undergraduate Programs
Semester
Fall 2019
Total Credit
132
  • Course Duration: 4 Years
  • Total Credit Hours: 132

Eligibility

F.Sc Pre-Medical Or Equivalent with 45% Marks

This programme is equivalent to M.Sc since the degree is awarded on successful completion of 16 years of education after higher secondary School Education. Basic training & research work is also included.

Superior University has earned a strong reputation based on its innovative programs, diverse perspectives, students with proven academic excellence and demonstrated leadership abilities, dedicated faculty and staff who provide a supportive learning environment. 

Course Work

Semester 1

Computer Application In Business 3
Anatomy-I 3
Anatomy-I 1
Functional English 3
Islamic Studies 3
Physiology-I 3
Physiology-I 1
Priniciples of Food Sciences 2
Priniciples of Food Sciences 1

Semester 2

Biochemistry-I 2
Biochemistry-I 1
English-II (Communication Skills) 3
Food Service Management 2
Food Service Management 1
Fundamentals Of Human Nutrition 3
Pakistan Studies 2
Physiology-II 1

Semester 3

English-III (Technical Writing & Presentation Skills) 3
Food Microbiology 2
Food Microbiology 1
Introductory Molecular Genetics 3
Mathematics OR Essentials of Biology 3
Micronutrients In Human Nutrition 3

Semester 4

Assessment of Nutritional Status 2
Assessment of Nutritional Status 1
Biostatics 3
Nutrition Deficiency Disorders 3
Functional foods and Nutraceuticals 3
Nutrition through life cycle 2
Food analysis 2
Food analysis 1

Semester 5

Meal planning & management 3(2-1)
Dietetics-I 3(2-1)
Nutrition and Psychology 3(3-0)
Nutritional Education and Awareness 3(2-1)
Public Health Nutrition 3(2-1)
Food and Drug Laws 3(3-0)

Semester 6

Dietetics-II 3(2-1)
Preventive Nutrition 3(3-0)
Infant and Young Child Feeding 3(2-1)
Sports Nutrition 3(2-1)
Clinical Biochemistry 3(1-2)

Semester 7

Dietetics-III 3(2-1)
Global Food Issues 3(3-0)
Research Methods in Nutrition 3(3-0)
Nutritional Practices in Clinical Care 3(2-1)
Nutrition in Emergencies 3(3-0)
Food Toxins & Allergens 3(3-0)

Semester 8

Research Project/internship 6(0-6)
Nutrition Policies and Programs 3(3-0)
Nutrition Epidemiology 2(2-0)
Food Service Management 3(3-0)