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Bachelor of Science (Nutrition & Dietetics)

Bachelor of Science (Nutrition & Dietetics)

Sharda School of Allied Health Sciences (SAHS)

  • Programme Code

    SAH0105

  • Level

    Graduate

  • Duration

    3 Years

About the Programme

Bachelor of Nutrition and Dietetics is a three-year undergraduate programme offered by Sharda University. Nutrition & Dietetics is a subdiscipline of Medicine that focuses on all the aspects of food and its effects on human bodies.   The programme   is focused on   the study of food management and promotion of health through healthy food.This essentially involves an advanced learning in ways to enhance the quality of life and overall well-being through dietary modifications.
 
The programme is divided into six semesters of six months each. The programme involves an advanced study of the necessary nutrients needed by the body in order to function properly and the food items that are rich in them. This is a comprehensive programme with a curriculum that combines the science of nutrition with a broader view of wellness community and environment. 

The programme imparts insights into nutritional matters and food habits and elaborates learning about how nutritional habits can improve human health.

Programme Educational Objectives (PEO)

  • PEO1: To impart knowledge and develop capacities of the students in Clinical Nutrition.
  • PEO2: To develop students to become health care professionals for services in various fields of clinical nutrition and related areas such as hospitals, academics, research, industry, community service.
  • PEO3: To enable them to pursue higher education and research in Clinical Nutrition and
  • Food Science
  • PEO4: To enable the students to learn the methods of assessing human nutritional requirements, nutritional assessment and diet planning for the community.

Program Outcomes (PO’s)

  • PO1: Nutrition and Human body Knowledge: Possess knowledge and comprehension of the core information associated with the profession of Dietetics, including food science, physiology and human anatomy, nutritional biochemistry, nutrition science, behavioral, social and planning diets for therapeutic conditions.
  • PO2: Thinking Abilities: Utilize the principles of scientific inquiry, thinking analytically, clearly and critically, while solving problems and making decisions during daily practice. Find,
  • analyse, evaluate and apply information systematically and shall make defensible decisions.
  • PO3: Environment and sustainability ability : To understand the basic knowledge of environment and chemistry, its implications, and energy resource conservation.
  • PO4: Communication: Communicate effectively on complex nutritional activities with the community and with society at large, such as, being able to comprehend and write effective reports and design documentation, make effective presentation and give receive clear instruction.
  • PO5: Professional Identity and Planning abilities: understand, analyse and communicate the value of their professional roles in society as community worker, nutritional product developers,
  • PO6: Nutritional Product Development: develop nutritional rich products after analysing their nutritional and sensory qualities to increase nutritional status of population
  • PO7: Ethics: Apply ethical principles and commit to professional ethics and responsibility and norms of dietician practice

This course is for individuals who...

are interested in improving human health and well-being by suggesting a well-organised lifestyle and healthy eating habits. The programme will interest students who are concerned about wellness community and environment. 

Students who are looking for...


a career inspired by healthy living and love delving into reasons for unhealthy eating behaviours and seek ways to research rectify and improve the same.
 

Course Fee
For National Students
1st Year 160000 2nd Year 164800 3rd Year 169744
For International Students
Fee Per Semester Fee Per Year
NA 3200**
Programme Structure

S.

No.

Subject Code

Subjects

Teaching Load

Credits

Type of Course:

  1. CC
  2. AECC
  3. SEC
  4. DSE

L

T

P

Theory

 

1

BND132

Fundamental of Food and Nutrition

3

0

-

3

DSE

2

BND126

Human Anatomy and Physiology

4

0

-

4

CC

3

BND133

Environmental Science

3

0

-

 

3

OE

 

BND134

Green Chemistry

5

VAC103

Environmental Management

2

1

-

3

VAC

6

ARP 101

Communicative English-I

1

0

2

2

AEC

Practical

 

1.

VOA101

Family Finance and Meal Management

3

0

-

3

SEC

2.

BND 164

Human Anatomy and Physiology (LAB)

-

-

2

1

CC

3.

BND 165

Cooking Skills and Healthy Recipes

-`

-

2

1

DSE

TOTAL CREDITS                                                                                                                                                                                                        20

 

 

 

S.

No.

Subject Code

Subjects

Teaching Load

Credits

Type of Course:

  1. CC
  2. AECC
  3. SEC
  4. DSE

L

T

P

                Theory

 

1

BND 127

Nutrition through life cycle

4

0

-

4

CC

3

BND135

Applied Chemistry

3

0

-

3

CC

4

BND136/137

Processing Technology of Cereals, Pulses

Legumes and Oilseed/Food Science and Technology

3

0

-

3

OE

5

VOA 102

Nutrition and Health Education

1

1

2

3

SEC

6

VAC

VAC

2

1

0

3

VAC

7

ARP 102

Communicative English-II

1

0

2

2

AEC

Practical

 

1

BND 166

Nutrition through life cycle Lab

-

-

2

1

          CC

2

BND 167

Food Science and Technology Lab

-

-

2

1

          CC

 

Total Credits                                                                       

      20

 

 

 

S.

No.

Subject Code

Subjects

Teaching Load

Credits

Type of Course:

  1. CC
  2. AECC
  3. SEC
  4. DSE

 

L

T

P

              Theory

 

1

BND 225

Basic Dietetics and Counselling

3

1

-

4

CC

3

BND 233

Nutritional Biochemistry -I

3

0

-

3

CC

4

BND234

Psychology

3

0

-

3

DSE

5

BND 235/235

Food Safety & Security                                                                                                                                                                                                                                                                                                                                                                / Food Sanitation & Hygiene

3

0

-

3

OE

6

VOA 103

Clinical case studies

-

1

4

3

SEC

7

ARP207

Logical Skills Building and Soft Skills 

 

1

-

2

2

AEC

Practical

 

1

BND272

Basic Dietetics and Counselling(LAB)

-

-

2

1

CC

2

BND273

Nutritional Biochemistry-I(LAB)

-

-

2

1

CC

3

RBL001

Research Based Learning (RBL)-1

-

-

-

0 (Audit)

DSE

4

BND274

Psychology (Lab)

-

-

2

1

CC

TOTAL CREDITS

21

 

 

 

S.

No.

Subject Code

Subjects

Teaching Load

Credits

Type of Course:

1.CC

2.AECC

3.SEC

4.DSE

L

T

P

          Theory

 

1

BND 237

Nutritional Biochemistry-II

3

-

-

3

CC

2

BND 231

Community nutrition

3

1

-

4

DSE

3

BND 232

Food Microbiology

3

1

-

4

CC

4

ARP305

Campus to Corporate

1

-

2

2

AEC

5

BND238/239

Bioethics and Health Management system/Nutrition Programme planning

3

0

-

3

OE

Practical

 

1

BND274

Community nutrition  (LAB)

-

-

2

1

DSE

2

BND275

Nutritional Biochemistry-II (LAB)

-

-

2

1

CC

3

RBL002

Research Based Learning  (RBL)- 2

-

-

-

0(Audit)

Project

4

BND276

Food Microbiology Lab

-

-

2

1

CC

TOTAL CREDITS

19

 

S.

No.

Subject Code

Subjects

Teaching Load

Credits

Type of Course:

1.CC

2.AECC

3.SEC

4.DSE

L

T

P

        Theory

 

1

BND327

Food Service Management

2

1

-

3

CC

2

BND328

Therapeutic Nutrition-I

3

-

-

3

DSE

3

BND329

Nutrition for fitness

2

1

-

3

CC

4

BND330

Preventive Nutrition

2

1

-

3

CC

Practical

 

5

BND368

Therapeutic Nutrition (LAB)

-

-

4

2

CC

6

RBL002

Research Based Learning (RBL)- 3

-

-

2

1

DSE

7.

BND369

FSIC (LAB)

-

-

4

2

CC

8

BND369

Food Service Management (LAB)

-

-

4

2

CC

9

BND370

Food Adulteration (LAB)

-

-

2

1

CC

TOTAL CREDITS

20

 

 

 

S.

No.

Subject Code

Subjects

Teaching Load

Credits

Type of Course:

1.CC

2.AECC

3.SEC

4.DSE

L

T

P

        Theory

 

1

BND331

Therapeutic Nutrition-II

3

0

-

3

CC

2

BND332

Principles of Food Preservation

3

0

-

3

CC

3

BND333

Food Product

Development & Sensory analysis

2

1

-

3

CC

4

BND334

Food Toxicity

2

1

-

3

OE

5

BND335

Food Analysis

Practical

 

5

BND371

Therapeutic Nutrition-II(LAB)

-

-

4

2

CC

6

BND372

Community Connect

-

-

4

2

Project

 

BND373

Food Product

Development & Sensory analysis

 

 

2

              1

CC

 

BND374

Food Preservation and Bakery (LAB)

 

 

4

2

CC

7.

RBL004

Research Based Learning (RBL)- 4

-

-

2

1

DSE

TOTAL CREDITS

20

 

 

 

S.

No.

Subject Code

Subjects

Teaching Load

Credits

Type of Course:

1.CC

2.AECC

3.SEC

4.DSE

L

T

P

        Theory

 

1

BND 411

Applied Physiology

3

1

-

4

DSE

2

BND 412

Advanced Nutritional Biochemistry and Instrumentation

3

0

-

3

DSE

3

BND 413

  Nutrition Science

3

0

-

3

CC

4

BND 414

  Food Chemistry

3

0

-

3

CC

5

BND 415

Human Development

3

1

-

4

OE

BND 416

Early childhood education

Practical

 

6

BND 454

Advance Nutritional Biochemistry and Instrumentation - I(Lab)

-

-

2

1

DSE

7

BND455

Food Chemistry (LAB)

-

-

4

2

Cc

TOTAL CREDITS

20

 

 

 

S.

No.

Subject Code

Subjects

Teaching Load

Credits

Type of Course:

1.CC

2.AEC

3.SEC

4.DSE

L

T

P

        Theory

 

1

 

BND405

Research Methodology and Biostats

3

0

-

3

CC

2

BND 406

  Advance Food Microbiology and safety

3

0

-

3

CC

3

BND 407

Clinical Nutrition

3

0

-

3

CC

4

BND 408/409

Nutrition in Emergency and Disaster Management/ Nutrition for Maternal and Child Health

3

1

-

4

 

OE

5

BND 410

Public Health Nutrition

3

0

-

3

CC

Practical

 

6

BND 456

Clinical Nutrition (Lab)

-

-

3

1.5

cc

7

BND 457

Advance Food Microbiology and Safety (Lab)

-

-

3

1.5

cc

8

BND 459

Nutritional Assessment

 

-

-

2

1

CC

TOTAL CREDITS

20

 

 

 

Eligibility Criteria
For National Students
  • Sr. Secondary (10+2) with Biology or Life Sciences as one of the subjects with minimum 50% marks
For International Students The eligibility criterion for all programs for international applicants is minimum 50% in the qualifying examination and having studied the pre-requisite subjects for admission in to the desired program.
Career path you can choose after the course
  • Nutritionist
  • Dietician
  • Community education officer
  • Food Technologist
  • Health Promotion Specialist
  •   International Aid/Development Worker
  •   Medical Sales Representative Nutritional Therapist
  • Researcher
  • Faculty
  • Food Processing Consultant
     
  • Nestle
  • Cadbury
  • GSK Consumer Healthcare 
  • Hindustan Unilever
  • Ranbaxy

Take the next step towards a career in allied health sciences.

Apply Now