Overview
To provide undergraduate students an opportunity to achieve degree in Nutritional Sciences with emphasis in Public Health Sectors & Hospitals as Clinical Dieticians and Nutritionists. To provide Knowledge, Skill, Education & Training regarding Nutritional Sciences to comp
ete with the modern world as Consultant Dieticians & Wellness Experts. To develop professional skills in students who want to pursue their careers in Human Nutrition & Dieteti
cs from every perspective.
. To train the students for solving the Community based Health
related issues
. Instill leadership & efficient management qualities in undergraduate students
Curriculumn Detail
1st Semester
| Course Code | Course Title | Credit Hours |
| HND-301 | Fundamentals of Human Nutrition | 3(3-0) |
| FST-301 | Introduction to Food Science & Technology | 3(2-1) |
| CS-321 | Introduction to Computing Applications | 3(2-1) |
| PST-321 | Pakistan Studies | 2(2-0) |
| ENG-321 | Functional English | 3(3-0) |
| BCH-301 | Introductory Biochemistry | 4(3-1) |
| Total | 18 | |
2nd Semester
| Course Code | Course Title | Credit Hours |
| HND-302 | Macronutrients in Human Nutrition | 3(3-0) |
| HND-304 | Contemporary Nutrition | 3(3-0) |
| PHS-302 | Applied Physiology | 3(2-1) |
| AHP-302 | General Pathology | 4(3-1) |
| ENG-322 | English Comprehension and Composition | 3(3-0) |
| ISL-321/ISL-322 | Islamic Studies/Ethics (for Non-Muslims only) | 2(2-0) |
| Total | 18 | |
3rd Semester
| Course Code | Course Title | Credit Hours |
| HND-401 | Micronutrients in Human Nutrition | 3(3-0) |
| HND-403 | Nutritional Biochemistry | 3(3-0) |
| HND-405 | Food Safety and Toxicology | 3(3-0) |
| FST-407 | Food Microbiology | 3(2-1) |
| ENG-421 | Communication Skills | 3(3-0) |
| MTH-321 | Algebra and Trignometry | 3(3-0) |
| Total | 18 | |
4th Semester
| Course Code | Course Title | Credit Hours |
| HND-402 | Nutrition Through the Life Cycle | 3(3-0) |
| HND-404 | Meal Planning and Management | 3(2-1) |
| HND-406 | Assessment of Nutritional Status | 3(2-1) |
| HND-408 | Analytical Tools in Nutrition and Dietetics | 3(2-1) |
| HND-410 | Sports Nutrition | 3(2-1) |
| STA-322 | Introduction to Statistical Theory-I | 3(3-0) |
| Total | 18 | |
5th Semester
| Course Code | Course Title | Credit Hours |
| HND-501 | Dietetics-I | 3(2-1) |
| HND-503 | Nutrition and Psychology | 3(3-0) |
| HND-505 | Nutritional Education and Awareness | 3(2-1) |
| HND-507 | Functional Foods and Nutraceuticals | 3(3-0) |
| HND-509 | Public Health Nutrition | 3(3-0) |
| FST-304 | Food Processing & Preservation | 3(2-1) |
| Total | 18 | |
6th Semester
| Course Code | Course Title | Credit Hours |
| HND-502 | Dietetics-II | 3(2-1) |
| HND-504 | Nutrition Through Social Protection | 3(3-0) |
| HND-506 | Drug-Nutrient Interactions | 3(3-0) |
| HND-508 | Diet Modeling and Counseling | 3(2-1) |
| HND-510 | Preventive Nutrition | 3(3-0) |
| HND-512 | Food and Drug Laws | 3(3-0) |
| Total | 18 | |
7th Semester
| Course Code | Course Title | Credit Hours |
| HND-601 | Dietetics-III | 3(2-1) |
| HND-603 | Global Food Issues | 3(3-0) |
| HND-605 | Nutrition Epidemiology | 3(3-0) |
| HND-607 | Research Methods in Nutrition | 3(3-0) |
| HND-609 | Nutritional Practices in Clinical Care | 3(2-1) |
| HND-611 | Nutrition in Emergencies | 3(3-0) |
| Total | 18 | |
8th Semester
| Course Code | Course Title | Credit Hours |
| HND-602 | Nutritional Entrepreneurship | 3(3-0) |
| HND-604 | Nutrition Policies and Programs | 3(3-0) |
| HND-632 | Internship and Report Writing | 6(0-6) |
| Total | 12 | |
| Total Total Credit Hours | 138 | |
Admission Criteria
- FSc. (Pre-Medical) with minimum 60% marks OR
- A-Levels (Biology, Physics & Chemistry) or equivalent with minimum 60% marks, equivalence from IBCC will be required
