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 144282

2nd Year 148610

3rd Year 153069

1st Sem 74641	3rd Sem 76805	5th Sem 79034
2nd Sem 74641	4th Sem 76805	6th Sem 79034

For International Students

Fee Per Semester	Fee Per Year
1400	2700

Programme Structure

Term 1

S. No.	Subject Code	Subjects	Teaching Load
S. No.	Subject Code	Subjects	L	T	P
Theory
1	BND125	Fundamental of Food and Nutrition	4	0	-
2	BND126	Human Anatomy and Physiology-I	4	0	-
3	BND120	Environmental Science	4	0	-
4	VAC101	Family Finance and Meal Management	3	0	-
5	COC101	Food, Nutrition and Hygiene	-	0	-
Practical
1.	BND155	Food Adulteration (LAB)	-	-	4
2.	BND156	Human Anatomy and Physiology (LAB)	-	-	4
3.	BND 161	Cooking Skills and Healthy Recipes	-`	-	4
TOTAL CREDITS 21

Term 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
2	BND 128		Human Anatomy and Physiology-II		4		0	-		4		CC
3	BND 129		Applied Chemistry		3		1	-		4		OE
4	BND 130/131		Processing Technology of Cereals, Pulses Legumes and Oilseed/Food Science and Technology		4		0	-		4		DSE
5	VAC 102		Nutrition and Health Education		3		0	-		3		SEC
	COC201		First aid and Health		4		0	0		0		AEC
Practical
1		BND 162	Nutrition through life cycle Lab	-		-			4		2		CC
2		BND 163	Food Science and Technology Lab	-		-			4		2		DSE
3		BND 151	Human Anatomy and Physiology-II Lab	-		-			4		2		CC
		Total Credits									25

Term 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 226	Nutritional Biochemistry -I		3	1	-		4		CC
4	BND 227	Psychology		3	1	-		4		DSE
5	BND 228/229	Food Safety & Security / Food Sanitation & Hygiene		4	0	-		4		OE
6	VAC 103	Clinical case studies		3	1	-		3		SEC
7	COC 301	Human Values and Environmental Studies		-	-	2		0		AEC
Practical
1	BND 267	Basic Dietetics and Counselling(LAB)		-	-	4		2		CC
2	BND 268	Nutritional Biochemistry-I(LAB)		-	-	4		2		CC
3	RBL001	Research Based Learning (RBL)-1		-	-	-		0		Project
4	BND272	Psychology (Lab)		-	-	4		2		CC
TOTAL CREDITS									25

Term 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 230	Nutritional Biochemistry-II		3	1	-		4		CC
2	BND 231	Community nutrition		3	1	-		4		CC
3	BND 232	Food Microbiology		3	1	-		4		DSE
4	VAC 104	Nutritional assessment		2	1	-		3		SEC
5	COC401	Physical Education end Yoga		-	-	-		0		AEC
Practical
1	BND 269	Community nutrition (LAB)		-	-	4		2		CC
2	BND270	Nutritional Biochemistry-II (LAB)		-	-	4		2		CC
3	RBL002	Research Based Learning (RBL)- 2		-	-	-		0(Audit)		Project
4	BND271	Food Microbiology Lab		-	-	4		2		CC
TOTAL CREDITS									21

Term 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	BND 320	Food Service Management-I		3	1	-		4		CC
2	BND 321	Nutrition in Physical Fitness		3	1	-		4		DSE
3	BND 322	Therapeutic Nutrition-I		3	1	-		4		DSE
4	BND 323	Food Product Development & Sensory analysis		3	1	-		4		DSE
	COC501	Analytic Ability and Digital Awareness		-	-	-		0
Practical
5	BND 367	Therapeutic Nutrition (LAB)		-	-	4		2		CC
6	RBL003	Research Based Learning (RBL)- 3		-	-	-		2		Project
7.	INC001	FSIC (LAB)		-	-	-		0 (Audit)		Project
TOTAL CREDITS									20

Term 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	BND324	Therapeutic Nutrition-II		3	1	-		4		CC
2	BND 325	Principles of Food Preservation		3	1	-		4		CC
3	BND 326	Food toxicity		3	1	-		4		CC
4	BND 327	Food Service Management-II		3	1	-		4		CC
	COC601	Communication Skills and Personality Development		-	-	-		0		AEC
Practical
5	BND 371	Therapeutic Nutrition-II(LAB)		-	-	4		2		CC
6	CCU008	Community Connect		-	-	2		0 (Audit)		Project
7.	RBL004	Research Based Learning (RBL)- 4		-	-	-		2		Project
TOTAL CREDITS									20

Term 7

S. No.	Subject Code	Subjects	Teaching Load				Credits	Type of Course: 1.CC 2.AECC 3.SEC 4.DSE
S. No.	Subject Code	Subjects	L		T	P	Credits
Theory
1	BND 401	Applied Human Physiology		3	1	-	4	CC
2	BND 402	Advanced Nutritional Biochemistry and Instrumentation		3	1	-	4	CC
3	BND 403	Nutrition Science		3	1	-	4	CC
4	BND 404	Food Chemistry		3	1	-	4	CC
Practical
5	BND 451	Advance Nutritional Biochemistry and Instrumentation - I(Lab)		-	-	8	4	CC
6	BND 452	Project		-	-	8	4	Project
TOTAL CREDITS							24

Term 8

S. No.	Subject Code	Subjects	Teaching Load				Credits	Type of Course: 1.CC 2.AECC 3.SEC 4.DSE
S. No.	Subject Code	Subjects	L		T	P	Credits
Theory
1	BND405	Research Methodology and Biostats		3	1	-	4	CC
2	BND 406	Advance Food Microbiology and safety		3	1	-	4	CC
3	BND 407	Clinical Nutrition		3	1	-	4	CC
4	BND 408/409	Nutrition in Emergency and Disaster Management/ Nutrition for Maternal and Child Health		3	1	-	4	CC
5	BND 410	Public Health Nutrition		3	1	-	4	CC
Practical
5	BND 452	Project		-	-	8	4	CC
6	BND 453	Clinical Nutrition (Lab)		-	-	8	4	Project
TOTAL CREDITS							28

Programme Curricula

S.No.	Academic year	Curricula Link
1	2021-22	View Details
2	2020-21	View Details
3	2019-20	View Details
4	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)