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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 165000 2nd Year 169950 3rd Year 175049
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]:

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

L

T

P

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

S.

No.

Subject Code

Subjects

Teaching Load

Credits

Type of Course[1]:

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

 

L

T

P

 

                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

 

S.

No.

Subject Code

Subjects

Teaching Load

Credits

Type of Course[1]:

  1. CC
  2. AECC
  3. SEC
  4. 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

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

 

 

 

 

 

 

S.

No.

Subject Code

Subjects

Teaching Load

Credits

Type of Course[1]:

1.CC

2.AECC

3.SEC

4.DSE

 

L

T

P

 

        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

S.

No.

Subject Code

Subjects

Teaching Load

Credits

Type of Course[1]:

1.CC

2.AECC

3.SEC

4.DSE

 

L

T

P

 

        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

S.

No.

Subject Code

Subjects

Teaching Load

Credits

Type of Course[1]:

1.CC

2.AECC

3.SEC

4.DSE

 

L

T

P

 

        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

S.

No.

Subject Code

Subjects

Teaching Load

Credits

Type of Course[1]:

1.CC

2.AEC

3.SEC

4.DSE

L

T

P

        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

 

L

T

P

 

        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

 

L

T

P

 

        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

 

 

 

 

 

 

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

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