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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 144282 2nd Year 148610 3rd Year 153069
For International Students
Fee Per Semester Fee Per Year
1400 2700
Programme Structure

S.

No.

Subject Code

Subjects

Teaching Load

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

 

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

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

 

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 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

 

 

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

 

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

 

 

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

 

 

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 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

 

 

S.

No.

Subject Code

Subjects

Teaching Load

Credits

Type of Course:

1.CC

2.AECC

3.SEC

4.DSE

L

T

P

        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

 

 
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