BS HUMAN NUTRITION & DIETETICS
Human Nutrition and Dietetics is the science of food, nutrients, and their impact on human health and disease. This field bridges the gap between science and health, The scientific study of food, its nutrients (proteins, fats, carbohydrates, vitamins, minerals), and how the body digests, absorbs, and uses them for growth, energy, and maintenance, The practical, evidence-based application of nutritional science to help individuals and groups improve their health. This includes preventing illness and providing Medical Nutrition Therapy (MNT) to manage existing health conditions like diabetes, heart disease, and kidney failure.
- 4 Years / Onsite
- Intakes: Fall & Spring
Overview
The BS Human Nutrition & Dietetics program is designed to provide in-depth knowledge of how food and nutrients influence human health, growth, and disease management. It combines scientific principles of biology, chemistry, and physiology with applied nutrition practices to develop skilled professionals in the field of dietetics.
Students learn about macro and micronutrients, metabolism, therapeutic diet planning, and the role of nutrition in preventing and managing chronic illnesses such as diabetes, obesity, cardiovascular disease, and malnutrition. The program also emphasizes community nutrition, food service management, and public health nutrition to address the dietary needs of individuals and larger populations.
Through practical training, laboratory work, and clinical internships, students gain hands-on experience in nutritional assessment, diet counseling, and designing nutrition programs tailored to specific health conditions. The curriculum encourages research, evidence-based practice, and critical thinking, preparing graduates to respond to global challenges like undernutrition and lifestyle-related diseases.
Career opportunities are diverse, with graduates able to work in hospitals, clinics, wellness and fitness centers, schools, food industries, NGOs, and research organizations. They may also serve as consultants, educators, or entrepreneurs in health and wellness sectors.
In today’s world, where health awareness and preventive care are becoming increasingly important, Human Nutrition & Dietetics plays a vital role in shaping healthier communities and improving quality of life. This degree empowers students to make a positive impact on individual well-being and public health.
Career Opportunities
Public Sector:
1 Public Health Departments
2 School Health & Nutrition Programs
3 Research and Teaching Institutes
4 International Organizations: UNICEF, UNDP, WHO, FAO, World Bank
5 Non-Governmental Organizations
6 Community Development Program
7 Motivational speaker
Private Sector:
1 Multinational Companies
2 Independent Private Practice
3 Food Industries
4 Pharmaceuticals Industry
5 Hospitality industry
6 Consultant for Private Companies and Hospitals
7 Airlines and Railways Services
8 Catering Services
9 Health Care Centers
Course Outline
Course Code | Course Title | Credit Hours |
1st Semester | ||
ENG -301 | Composition and Communication Skills | 3(3-0) CC |
CS-301 | Computer Science and Information Technology | 2(0-2) FC |
HND-301 | Micronutrients in Human Nutrition | 3(3-0) FC |
HND-303 | Assessment of Nutritional Status | 3(2-1) MC |
HND-305 | Macronutrients in Human Nutrition | 3(3-0) FC |
HND-307 | Metabolism of Nutrients | 2(2-0) MC |
PHYSIO-301 | Human Physiology-I | 3(2-1) FC |
19(15-4) | ||
2nd Semester | ||
SSH-302 | Pakistan studies | 2(2-0) CC |
STAT-302 | Introductory Statistics | 2(2-0) CC |
SOC-302 | Fundamentals of Sociology/Behavior | 3(3-0) GC |
BIOCHEM-302 | Clinical Biochemistry | 3(1-2) GC |
PHYSIO-302 | Human Physiology-II | 3(2-1) FC |
HND-302 | Public Health Nutrition | 3(2-1) MC |
HND-304 | Nutritional Deficiency Disorders | 3(2-1) MC |
UAM-301 | Social and Religious Tolerance | 3(2-1) MC |
3rd Semester | ||
IS-401/SSH-402 | Islamic Studies/Ethics (for Foreigners / Non-Muslims) | 3(3-0) CC |
BIOTECH-401 | Basics of Molecular Biology and Biotechnology | 2(2-0) GC |
FST-419 | Food laws and regulations | 3(3-0) CC |
PHARM-401 | Human Anatomy | 2(2-0) GC |
HND-401 | Pharmacology-I | 3(3-0) CC |
HND-403 | Nutrition and Psychology/Behavior | 2(2-0) GC |
UAM-302 | Preventive Nutrition | 3(3-0) CC |
4th Semester | ||
FST-402 | Citizenship Education and Community Engagement | 3(2-1) FC |
PATH-402 | General Human Pathology | 3(2-1) FC |
PHARM-402 | Pharmacology-II | 3(3-0) MC |
HND-402 | Nutrition Through the Life Cycle | 3(3-0) MC |
HND-404 | Nutritional Immunology | 3(3-0) MC |
HND-406 | Nutrition Epidemiology | 3(3-0) MC |
HND-408 | Nutrition Policies and Programs | 3(3-0) MC |
5th Semester | ||
FST-501 | Principles of Human Nutrition | 3(3-0) FC |
FST-503 | Food Microbiology | 3(2-1) GC |
FST-511 | Food Analysis and Sensory Evaluation | 3(2-1) GC |
HND-501 | Nutritional Education and Awareness | 3(3-0) FC |
HND-503 | Functional Foods and Nutraceuticals | 3(2-1) GC |
HND-505 | Nutrition Through Social Protection | 3(3-0) FC |
HND-507 | Dietetics-I | 3(2-1) GC |
6th Semester | ||
HND-502 | Dietetics-II | 3(2-1) MC |
HND-504 | Drug-Nutrient Interactions | 2(2-0) MC |
HND-506 | Food Supplements | 2(2-0) MC |
HND-508 | Research Methods in Nutrition | 3(2-1) MC |
HND-510 | Meal Planning and Management | 3(2-1) MC |
Elective | ||
HND-512 | Water safety in Developing World | 3(2-1) MC |
HND-514 | Food Toxins and Allergens | 2(2-0) MC |
HND-516 | Sports Nutrition | 3(2-1) MC |
FST-502 | Food Chemistry | 6 |
19 | ||
7th Semester | ||
FST-619 | Food Safety and Quality Management | 3(3-0) EC |
HND-601 | Dietetics-III | 3(2-1) MC |
HND-603 | Nutritional Practices in Clinical Care | 3(2-1) MC |
HND-605 | Global Food Issues | 3(2-1) MC |
Elective | ||
HND-607 | Nutrition in Emergencies | 3(3-0) EC |
HND-609 | Genetically Modified Foods and Food Diversification | 3(3-0) EC |
HND-611 | Infant and Young Child Feeding | 3(3-0) EC |
8th Semester | ||
HND-602 | Internship/Project | 6(0-6) MC |