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

1st Year 164800

2nd Year 169744

3rd Year 174836

1st Sem 84900	3rd Sem 87372	5th Sem 89918
2nd Sem 84900	4th Sem 87372	6th Sem 89918

For International Students

Fee Per Semester	Fee Per Year
NA	3200**

Programme Structure

Semester 1

S. No.	Subject Code	Subjects	Teaching Load			Credits	Type of Course: CC AECC SEC DSE
S. No.	Subject Code	Subjects	L	T	P	Credits	Type of Course: CC AECC SEC DSE
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	3	0	-	3	OE
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

Semester 2

S. No.	Subject Code		Subjects	Teaching Load						Credits		Type of Course: CC AECC SEC 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

Semester 3

	S. No.	Subject Code	Subjects	Teaching Load				Credits			Type of Course: CC AECC SEC 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

Semester 4

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

Semester 5

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

Semester 6

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

Semester 7

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

Semester 8

S. No.	Subject Code	Subjects	Teaching Load				Credits	Type of Course: 1.CC 2.AEC 3.SEC 4.DSE
S. No.	Subject Code	Subjects	L		T	P	Credits
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

Programme Curricula

S.No.	Academic year	Curricula Link
1	2023-24	View Details
2	2021-22	View Details
3	2020-21	View Details
4	2019-20	View Details
5	2018-19	View Details

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

For Students

For Employees

Bachelor of Science (Nutrition & Dietetics)