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 165000

2nd Year 169950

3rd Year 175049

1st Sem 85000	3rd Sem 87475	5th Sem 90024
2nd Sem 85000	4th Sem 87475	6th Sem 90024

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^{^[1]}: CC AECC SEC DSE
S. No.	Subject Code	Subjects	L	T	P	Credits	Type of Course^{^[1]}: CC AECC SEC DSE
Theory
1	NDT1101	Fundamental of Food and Nutrition I	3	0	-	3	Minor
2	NDT1102	Human Anatomy and Physiology	4	0	-	4	CC
3	NDT1103	Environmental Science	3	0	-	3	CC
5	VAC120	Understanding India	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.	NDP1102	Human Anatomy and Physiology (LAB)	-	-	2	1	CC
3.	NDP1104	Cooking Skills and Healthy Recipes	-`	-	2	1	DSE
TOTAL CREDITS 20

[1] CC: Core Course, AECC: Ability Enhancement Compulsory Courses, SEC: Skill Enhancement Courses, DSE: Discipline Specific Courses

Semester 2

S. No.	Subject Code		Subjects	Teaching Load			Credits	Type of Course^{^[1]}: CC AECC SEC DSE
S. No.	Subject Code		Subjects	L	T	P	Credits	Type of Course^{^[1]}: CC AECC SEC DSE
Theory
1	NDT1105		Nutrition through life cycle	4	0	-	4	CC
	NDT1106		Environmental Management				3	VAC
3	NDT1107		Fundamental of Food and Nutrition II	3	0	-	3	SEC
4	NDT1108		Food Science and Technology	3	0	-	3	CC
5	VOA 104		Nutrition and Health Education	1	1	2	3	Minor
6	ARP 102		Communicative English-II	1	0	2	2	AEC
Practical
1		NDP1105	Nutrition through life cycle Lab	-	-	2	1	DSC
2		NDP1108	Food Science and Technology Lab	-	-	2	1	CC
		Total Credits					20

[1] CC: Core Course, AECC: Ability Enhancement Compulsory Courses, SEC: Skill Enhancement Courses, DSE: Discipline Specific Courses

Semester 3

	S. No.	Subject Code	Subjects	Teaching Load						Credits	Type of Course^{^[1]}: CC AECC SEC DSE
				L		T	P
Theory
1		NDT2201	Basic Dietetics and Counselling		3	1	-	4			CC
2		NDT2202	Nutritional Biochemistry –I		3	0	-	3			CC
3		NDT2203	Food product innovation and market strategy		3	0	-	3			DSE
4		NDT2204	Food Safety & Security		3	0	-	3			Minor
5			Indian Language		1	-	2	2			AEC
Practical
6		NDP2201	Basic Dietetics and Counselling(LAB)		-	-	2	1			CC
7		NDP2202	Nutritional Biochemistry-I(LAB)		-	-	2	1			CC
8		NDP2205	clinical case studies					3			SEC
9		RBL001	Research Based Learning (RBL)-2		-	-	-	0 (Audit)			Project
TOTAL CREDITS									20

[1] CC: Core Course, AECC: Ability Enhancement Compulsory Courses, SEC: Skill Enhancement Courses, DSE: Discipline Specific Courses

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	NDT2206	Nutritional Biochemistry-II		3	-	-		4		CC
2	NDT2207	Community nutrition		3	1	-		4		CC
3	NDT2208	Food Microbiology		3	1	-		4		CC
4	ARP305	Campus to Corporate		1	-	2		2		AEC
5	NDT2209	Nutrition Programme planning		3	0	0		3		Minor
Practical
1	NDP2207	Community nutrition (LAB)		-	-	2		1		CC
2	NDP2206	Nutritional Biochemistry-II (LAB)		-	-	2		1		CC
3	RBL003	Research Based Learning (RBL)- 2		0	0	4		0		Project
4	NDP2208	Food Microbiology Lab		-	-	2		1		CC
TOTAL CREDITS									20

Semester 5

S. No.	Subject Code	Subjects	Teaching Load			Credits	Type of Course^{^[1]}: 1.CC 2.AECC 3.SEC 4.DSE
S. No.	Subject Code	Subjects	L	T	P	Credits
Theory
1	NDT3301	Food Service Management	2	1	-	3	CC
2	NDT3302	Therapeutic Nutrition-I	3	-	-	3	CC
3	NDT3303	Nutrition for fitness	2	1	-	3	CC
4	NDT3304	Preventive Nutrition	2	1	-	3	CC
Practical
5	NDP3302	Therapeutic Nutrition (LAB)	-	-	4	2	CC
6	RBL004	Research Based Learning (RBL)- 3	0	0	0	Audit	Project
7	NDP3301	Food Service Management (LAB)	-	-	4	2	CC
8	NDP3305	Food Adulteration (LAB)	-	-	2	1	CC
9	NDP3306	Clinical posting				3	Minor
TOTAL CREDITS						20

[1] CC: Core Course, AECC: Ability Enhancement Compulsory Courses, SEC: Skill Enhancement Courses, DSE: Discipline Specific Courses

Semester 6

S. No.	Subject Code	Subjects	Teaching Load			Credits	Type of Course^{^[1]}: 1.CC 2.AECC 3.SEC 4.DSE
S. No.	Subject Code	Subjects	L	T	P	Credits
Theory
1	NDT3307	Therapeutic Nutrition-II	3	0	-	3	CC
2	NDT3308	Principles of Food Preservation	3	0	-	3	Minor
3	NDT3309	Food Product Development & Sensory analysis	2	1	-	3	Minor
4	NDT3310	Food Toxicity	2	1		3	DSC
		Foreign Language				2	AEC
Practical
5	RBL004	Research based learning (RBL 4)	-	-	4	1	Project
6	NDP3309	Food Product Development & Sensory analysis			2	1	Minor
7	NDP3308	Food Preservation and Bakery (LAB)			4	2	Minor
8		Summer Internship/FSIC				2	Internship
TOTAL CREDITS						20

OR

APPRENTICESHIP	Credits


TOTAL CREDITS	20

[1] CC: Core Course, AECC: Ability Enhancement Compulsory Courses, SEC: Skill Enhancement Courses, DSE: Discipline Specific Courses

Semester 7

S. No.	Subject Code	Subjects	Teaching Load			Credits	Type of Course^{^[1]}: 1.CC 2.AECC 3.SEC 4.DSE
S. No.	Subject Code	Subjects	L	T	P	Credits
Theory
1	RMS002	Biostatistics and Research Methodology	3	1	-	4	CC
2	NDT4402	Advanced Nutritional Biochemistry and Instrumentation	3	0	-	4	CC
3	NDT4404	Advance Nutrition Science	3	0	-	4	CC
4	NDT4403	Advance food chemistry	3	0	-	4	CC
Practical
6	NDP4401	Advance Nutritional Biochemistry and Instrumentation - I(Lab)	-	-	2	2	CC
7	NDP4403	Advance Food Chemistry (LAB)	-	-	4	2	SEC
8	NDP4405	Community Connect				Audit
TOTAL CREDITS						20

[1] CC: Core Course, AECC: Ability Enhancement Compulsory Courses, SEC: Skill Enhancement Courses, DSE: Discipline Specific Courses

Semester 8

S. No.	Subject Code	Subjects	Teaching Load			Credits	Type of Course^{^[1]}: 1.CC 2.AEC 3.SEC 4.DSE
S. No.	Subject Code	Subjects	L	T	P	Credits
Theory
1	NDT4406	Research Methodology and Biostats	3	0	-	3	DSC
2	NDT4407	Advance Food Microbiology and safety	3	0	-	3	Minor
3	NDT4408	Clinical Nutrition	3	0	-	3	Minor
4	NDT4409	Nutrition for Maternal and Child Health	3	1	-	4	DSC
5	NDT4410	Public Health Nutrition	3	0	-	3	CC
Practical
6	NDP4408	Clinical Nutrition (Lab)	-	-	3	2	Minor
7	NDP4407	Advance Food Microbiology and Safety (Lab)	-	-	3	1	Minor
8	NDP4411	Nutritional Assessment	-	-	2	1	CC
TOTAL CREDITS						20

[1] CC: Core Course, AECC: Ability Enhancement Compulsory Courses, SEC: Skill Enhancement Courses, DSE: Discipline Specific Courses

S. No.	Subject Code	Subjects	Teaching Load			Credits	Type of Course^{^[1]}: 1.CC 2.AECC 3.SEC 4.DSE
S. No.	Subject Code	Subjects	L	T	P	Credits
Theory
1	NDT4412	Applied Physiology	3	1	-	4	CC
2	NDT4402	Advanced Nutritional Biochemistry and Instrumentation	3	0	-	3	Minor
3	NDT4404	Advance Nutrition Science	3	0	-	3	CC
4	NDT4403	Advance Food Chemistry	3	0	-	3	CC
5	NDT4413	Human Development	3	1	-	4	CC
Practical
6	NDP4401	Advance Nutritional Biochemistry and Instrumentation - I(Lab)	-	-	2	1	Minor
7	NDP4403	Advance Food Chemistry (LAB)	-	-	4	2	Cc
8	NDP4414	Minor Project	-	-	6	3	Project
TOTAL CREDITS						23

[1] CC: Core Course, AECC: Ability Enhancement Compulsory Courses, SEC: Skill Enhancement Courses, DSE: Discipline Specific Courses

S. No.	Subject Code	Subjects	Teaching Load			Credits	Type of Course¹⁰: 1.CC 2.AECC 3.SEC 4.DSE
S. No.	Subject Code	Subjects	L	T	P	Credits
Theory
1	NDT4408	Clinical Nutrition	3	0	-	3	Minor
2	NDT4409	Nutrition for Maternal and Child Health	3	1	-	4	CC

Practical
1	NDP4408	Clinical Nutrition (Lab)	-	-	2	1	Minor
2	NDP4415	Project	-	-	18	9
TOTAL CREDITS						17

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)