Bachelor of Science in Human Nutrition and Dietetics
PROGRAMME LEARNING OUTCOMES
After completing the degree, students will be able to:
- Become competent and skilled Nutrition and Dietetics professionals.
- Apply critical thinking, ethical values, and scientific knowledge for national progress in a socially responsible way.
- Demonstrate effective communication, scientific writing, and professional skills essential for careers and industry collaboration.
- Develop innovative entrepreneurs, and responsible citizens.
Semester 1
Semester 2
| Subject Title | Credit Hrs. |
|---|---|
| Professional Practices | 2 (2-0) |
| Quantitative Reasoning-I | 3 (3-0) |
| Islamic Studies / Ethics | 2 (2-0) |
| Applications of ICT | 3 (2-1) |
| Biological Sciences | 3 (2-1) |
| Civics & Community Engagement | 2 (2-0) |
| Human Anatomy (Addition) | 3 (2-1) |
| Subject Title | Credit Hrs. |
|---|---|
| Quantitative Reasoning-II | 3 (3-0) |
| Ideology and Constitution of Pakistan | 2 (2-0) |
| Functional English | 3 (3-0) |
| Understanding of Holy Quran-I | 01 (0-1) |
| Macro and Micro Nutrients | 3 (3-0) |
| Fundamentals of Human Nutrition & Dietetics | 3 (3-0) |
| Human Physiology | 3 (2-1) |
Semester 3
Semester 4
| Subject Title | Credit Hrs. |
|---|---|
| Introduction to Psychology | 2 (2-0) |
| Expository Writing | 3 (3-0) |
| Pakistan Studies | 2 (2-0) |
| Understanding of Holy Quran-II | 1 (0-1) |
| Functional Foods & Nutraceuticals | 2 (2-0) |
| Food Safety & Quality Management | 3 (3-0) |
| Food Microbiology and Biotechnology | 3 (2-1) |
| Subject Title | Credit Hrs. |
|---|---|
| Entrepreneurship | 2 (2-0) |
| Fundamentals of Food Systems | 3 (3-0) |
| Introduction to Food Science and Technology | 3 (2-1) |
| Food Service Management | 2 (1-1) |
| Clinical Biochemistry | 3 (2-1) |
| General Pathology | 3 (2-1) |
Semester 5
Semester 6
| Subject Title | Credit Hrs. |
|---|---|
| Analytical Techniques in Food and Nutrition | 3 (1-2) |
| Community and Public Health Nutrition | 3 (3-0) |
| Nutrition through life cycle | 3 (3-0) |
| Meal planning and Management | 3 (2-1) |
| Nutritional Assessment | 3 (2-1) |
| Dietetics-I | 3 (2-1) |
| Subject Title | Credit Hrs. |
|---|---|
| Food & Drug Laws and Regulations | 2 (2-0) |
| Food Product Development | 3 (1-2) |
| Dietetics-II | 3 (2-1) |
| Supervised Practicum-I | 3 (0-3) |
| Sports Nutrition and Exercise | 3 (2-1) |
| Nutritional Practices in Critical Care | 3 (2-1) |
| Diet Therapy for Individuals with Special Needs | 3 (2-1) |
Semester 7
Semester 8
| Subject Title | Credit Hrs. |
|---|---|
| AI in Food and Nutrition | 2 (1-1) |
| Research Methods in Food and Nutrition | 2 (1-1) |
| Food and Nutrition Certifications | 3 (3-0) |
| Supervised Practicum-II | 3 (0-3) |
| Nutrition Education & Counseling | 3 (2-1) |
| Preventive Nutrition | 3 (2-1) |
| Nutrition through Social Protection | 3 (3-0) |
| Subject Title | Credit Hrs. |
|---|---|
| Food and Nutrition Policies | 3 (3-0) |
| Nutritional Epidemiology | 3 (3-0) |
| Food and Nutrition Entrepreneurship | 3 (2-1) |
| Nutrition in Emergencies | 3 (3-0) |
| Capstone Project | 3 (3-0) |
*Internship of 3 Credit Hours may be completed after 4th semester during semester or semester break.