Human Nutrition and Dietetics
Vision of Department
Mission of Department
To equip the students with world-class higher education in 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.Objective
· Discover, share, and put knowledge to use to encourage better dietary habits, nutritional status, and general well-being.
· Research for health prevention and improvement through prudent food consumption.
· Promote an academically and culturally diverse educational and research environment by providing high-quality nutrition instruction and skills.
· The course will give competent entry-level practitioners the skills necessary to offer evidence-based nutrition services to both individuals and groups in a variety of clinical settings.
Admission Policy
For admission in the Program applicant must have
· A minimum 50% marks in Higher Secondary School Certificate or equivalent from a recognized Institute/Board.
· “A” level or any other foreign qualifications must provide equivalence certificate issued by intermediate Board with at least 50% marks
· Pre-Medical/ Pre-Engineering/ Home Economics background students are eligible to ap
Curriculum
|
Course No. |
Title of Course |
Credit Hours |
|
|
1st Semester |
|||
|
BHN-311 |
Fundamentals of Human Nutrition |
3(3-0) FC |
|
|
FST-311 |
Essentials of Food Science & Technology |
3(2-1) FC |
|
|
MAT-311 |
Mathematics |
3(3-0) GC
|
|
|
ENG-311 |
English-I |
3(3-0) CC |
|
|
BIO-311 |
Introductory Biochemistry |
3(2-1) GC |
|
|
SSH-311 |
Pakistan Studies |
2(2-0) CC |
|
|
|
|
17 (15-2) |
|
|
2nd Semester |
|||
|
BHN-322 |
Macronutrients in Human Nutrition |
3(3-0) FC |
|
|
ENG-322 |
English-II |
3(3-0) CC |
|
|
SSH-322 |
Islamic Studies |
2(2-0) CC |
|
|
ANA-321 |
Human Anatomy |
3(2-1) FC |
|
|
PHY-321 |
Human Physiology-I |
3(2-1) FC |
|
|
SOC-321 |
Fundamentals of Sociology |
3(3-0) GC |
|
|
|
|
17 (14-3) |
|
|
3rd Semester |
|||
|
BHN-413 |
Micronutrients in Human Nutrition |
3(3-0) FC |
|
|
PHY-412 |
Human Physiology-II |
3(2-1) FC |
|
|
ENG-413 |
English-III |
3(3-0) CC |
|
|
BIO-412 |
Introductory Molecular Genetics |
3(2-1) GC |
|
|
FST-412 |
Food Microbiology |
3(2-1) GC |
|
|
FST-413 |
Food Safety and Quality Management |
2(2-0) GC |
|
|
|
|
17 (14-3) |
|
|
4th Semester |
|||
|
SAT-421 |
Bio-Statistics |
3(2-1) CC |
|
|
CIS-421 |
Computer Science and Information Technology |
3(2-1) CC |
|
|
AHN-421 |
Assessment of Nutritional Status |
3(2-1) MC |
|
|
BHN-424 |
Nutrition Through the Life Cycle |
3(3-0) FC |
|
|
PAT-424 |
General Pathology |
3(2-1) FC |
|
|
FST-424 |
Food Analysis |
3(1-2) FC |
|
|
|
|
18 (12-6) |
|
|
5th Semester |
|||
|
DIE-511 |
Dietetics-I |
3(2-1) MC |
|
|
CHN-511 |
Nutrition and Psychology |
3(3-0) MC |
|
|
BHN-515 |
Nutritional Education and Awareness |
3(2-1) MC |
|
|
AHN-512 |
Meal Planning and Management |
3(2-1) MC |
|
|
PHN-511 |
Public Health Nutrition |
3(2-1) MC |
|
|
FST-515 |
Food and Drug Laws |
2(2-0) MC |
|
|
|
|
17 (13-4) |
|
|
6th Semester |
|||
|
DIE-522 |
Dietetics-II |
3(2-1) MC |
|
|
FST-526 |
Functional Foods and Nutraceuticals |
3(3-0) MC |
|
|
PHN-522 |
Nutrition Through Social Protection |
2(2-0) GC |
|
|
AHN-523 |
Sports Nutrition |
3(2-1) MC |
|
|
BHN-526 |
Infant and Young Child Feeding |
3(2-1) GC |
|
|
RES-521 |
Research Methods in Nutrition |
3(3-0) GC |
|
|
|
|
17 (13-4) |
|
|
7th Semester |
|||
|
DIE-613 |
Dietetics-III |
3(2-1) MC |
|
|
PHN-613 |
Global Food Issues |
3(3-0) MC |
|
|
BIO-613 |
Clinical Biochemistry |
3(1-2) MC |
|
|
CHN-612 |
Nutritional Practices in Clinical Care |
3(2-1) MC |
|
|
Elective |
Elective- I |
3(3-0) |
|
|
Elective |
Elective- II |
2(2-0) |
|
|
|
|
12 (10-2) |
|
|
8th Semester |
|||
|
RES-622 |
Internship/Project |
6(0-6) MC |
|
|
PHN-625 |
Nutrition Policies and Programs |
3(3-0) MC |
|
|
AHN-625 |
Food Service Management |
3(3-0) MC |
|
|
Elective |
Elective- III |
3(3-0) |
|
|
Elective |
Elective- IV |
2(2-0) |
|
|
|
|
12 (6-6) |
|
|
Elective Courses
|
|||
|
Elective |
Food Toxins & Allergens |
3(3-0) EC |
|
|
Elective |
Nutritional Deficiency Disorders |
3(3-0) EC |
|
|
Elective |
Food Supplements |
2(2-0) EC |
|
|
Elective |
Metabolism of Nutrients |
2(2-0) EC |
|
|
Elective |
Nutrition Epidemiology |
2(2-0) EC |
|
|
Elective |
Nutritional Immunology |
3(3-0) EC |
|
|
Elective |
Drug-Nutrient Interactions |
2(2-0) EC |
|
|
Elective |
Food Chemistry |
2(2-0) EC |
|
|
Elective |
Preventive Nutrition |
3(3-0) EC |
|
|
Elective |
Nutrition in Emergencies |
3(3-0) EC |
|
In-House Facilities
