Bachelor of Science in Nutrition and Dietetics (BSc Nutrition and Dietetics)
Bachelor of Science in Nutrition and Dietetics Syllabus
The BSc in Nutrition and Dietetics is a three-year undergraduate program that focuses on the study of human nutrition, dietetics, and food science. This program prepares students to become experts in managing dietary plans, promoting health, and preventing nutrition-related diseases. Graduates work in hospitals, clinics, public health organizations, and wellness centers to provide advice on proper nutrition.
For more information on dietary standards and guidelines in India, visit the Food Safety and Standards Authority ofIndia (FSSAI).
1st Year (Core Subjects)
The first year of the program introduces students to the fundamentals of nutrition, human physiology, and food science.
| Subject | Description |
|---|---|
| Human Physiology | Study of human body functions and systems relevant to nutrition and dietetics. |
| Food Chemistry | Exploration of the chemical composition of food, including macronutrients, micronutrients, and food additives. |
| Basic Nutrition | Fundamentals of nutrition, including energy balance, vitamins, and minerals. |
| Microbiology | Study of microorganisms and their role in foodborne diseases and human health. |
| Introduction to Dietetics | Overview of dietetics, including the role of a dietitian in health and disease management. |
For additional information on nutrition standards, check the National Institute of Nutrition (NIN).
2nd Year (Specialized Subjects)
In the second year, students learn about specialized topics in nutrition, dietetics, and community health.
| Subject | Description |
|---|---|
| Public Health Nutrition | Study of nutrition at the community level, focusing on population-based health and disease prevention. |
| Clinical Nutrition | Application of nutrition in the treatment of diseases and conditions, including diabetes, cardiovascular diseases, and obesity. |
| Food Service Management | Management of food services in healthcare settings, including menu planning, food safety, and nutrition education. |
| Food Processing and Preservation | Techniques for processing, preserving, and storing food to retain its nutritional value. |
| Nutritional Biochemistry | Study of biochemical processes involved in human nutrition, including metabolism and nutrient absorption. |
For detailed information on clinical nutrition, visit National Health Portal of India (NHP).
3rd Year (Advanced Topics and Practical Experience)
The third year emphasizes practical training and advanced topics in dietetics and nutrition.
| Subject | Description |
|---|---|
| Advanced Nutrition | In-depth study of macronutrients and micronutrients, focusing on nutritional biochemistry and metabolism. |
| Sports Nutrition | Application of nutrition in athletic performance, exercise, and recovery. |
| Food and Nutrition Counseling | Techniques for counseling individuals on healthy eating habits and lifestyle changes for better health. |
| Nutritional Assessment | Methods for assessing nutritional status, including anthropometric measurements and biochemical tests. |
| Practical Training | Hands-on experience in clinical, community, and food service settings, applying theoretical knowledge. |
For information on food safety and standards, check the Ministry of Health and Family Welfare.
