BS Human Nutrition and Dietetics
BS-HND is a four year program with courses of a total of 139 credit hours. Within the spectrum of HEC suggested Curriculum limits, the scheme of studies attempts to meets the standards suggested by the experts of International Confederation of Dietetic Association (ICDA) and the Accreditation Council for Education in Nutrition and Dietetics (ACEND®) USA.
Candidates having minimum 50% marks in Intermediate (Any science subject)/ Home Economics/ A-Level (Biology Mandatory) are eligible to apply.
ADMISSION TEST AND INTERVIEW
The test comprises the following sections:Â
1) English
2) Mathematical Reasoning
3) IQ/Logical ReasoningÂ
4) General KnowledgeÂ
The candidates have to appear in an interview conducted by the College of Human Nutrition & Dietetics after passing the admission test. Â
Seats available = 50
| Course Title | Credit hours |
| SEMESTER-I | |
| Fundamentals of Human Nutrition | 3(3-0) |
| Essentials of Food Science & Technology | 3(2-1) |
| Sociology | 3(3-0) |
| English-I | 3(3-0) |
| Introductory Biochemistry | 3(2-1) |
| Pakistan Studies | 2(2-0) |
| Â | 17 (15-2) |
| SEMESTER-II | |
| Macronutrients in Human Nutrition | 3(3-0) |
| English-II | 3(3-0) |
| Islamic Studies/Ethics | 2(2-0) |
| Human Anatomy | 3(2-1) |
| Human Physiology-I | 3(2-1) |
| Mathematics | 3(3-0) |
| Â | 17(15-2) |
| SEMESTER-III | |
| Micronutrients in Human Nutrition | 3(3-0) |
| Human Physiology-II | 3(2-1) |
| Entrepreneurship | 2(2-0) |
| Introductory Molecular Genetics | 3(2-1) |
| Food Microbiology | 3(2-1) |
| Food Safety and Quality Management | 2(2-0) |
| Â | 16 (13-3) |
| SEMESTER-IV | |
| Bio-Statistics | 3(2-1) |
| Computer Science and Information Technology | 3(2-1) |
| Assessment of Nutritional Status | 3(2-1) |
| Nutrition Through the Life Cycle | 3(3-0) |
| General Pathology | 3(2-1) |
| Food Analysis | 3(1-2) |
| Â | 18(12-6) |
| SEMESTER-V | |
| Dietetics-I | 3(2-1) |
| Psychology | 3(3-0) |
| Nutritional Education and Awareness | 3(3-0) |
| Meal Planning and Management | 3(2-1) |
| Public Health Nutrition | 3(2-1) |
| Food and Drug Laws | 2(2-0) |
| Â | 17(14-3) |
| SEMESTER-VI | |
| Dietetics-II | 3(2-1) |
| Functional Foods and Nutraceuticals | 3(3-0) |
| Nutrition Through Social Protection | 2(2-0) |
| Sports Nutrition | 3(2-1) |
| Infant and Young Child Feeding | 3(3-0) |
| Clinical Biochemistry | 3(1-2) |
| Â | 17(13-4) |
| SEMESTER-VII | |
| Dietetics-III | 3(2-1) |
| Global Food Issues | 3(3-0) |
| Research Methods in Nutrition | 3(3-0) |
| Nutritional Practices in Clinical Care | 3(2-1) |
| Community Nutrition | 2(2-0) |
| Â | Â |
| Elective Courses (2 courses equal to 5 credit hours) | Â |
| Nutritional Immunology | 3(3-0) |
| Drug-Nutrient Interactions | 2(2-0) |
| Food Chemistry | 2(2-0) |
| Preventive Nutrition | 3(3-0) |
| Nutrition in Emergencies | 3(3-0) |
| 0 | 19(17-2) |
| SEMESTER-VIII | |
| Internship | 3(0-3) |
| Capstone Project | 3(0-3) |
| Nutrition Policies and Programs | 3(3-0) |
| Food Service Management | 3(3-0) |
| Elective Courses (2 courses equal to 5 credit hours) | Â |
| Food Toxins & Allergens | 3(3-0) |
| Nutritional Deficiency Disorders | 3(3-0) |
| Food Supplements | 2(2-0) |
| Metabolism of Nutrients | 2(2-0) |
| Nutrition Epidemiology | 2(2-0) |
| Â | 17(11-6) |
| Total Credit hours = 138 | Â |
Graduates can pursue careers as clinical dietitians, nutritionists, and food service managers in hospitals, fitness centres, and wellness clinics. Opportunities also exist in NGOs, research institutions, and government health departments, focusing on public health nutrition and policy development. Graduates may work in the food industry as product development specialists or quality control experts. Further studies in specialised fields of human nutrition and dietetics offer additional career advancements.
The BS Human Nutrition & Dietetics programme equips students with a comprehensive understanding of human nutrition, food science, and dietetics. Graduates will develop expertise in dietary planning, nutritional assessment, and therapeutic nutrition. They will learn to design meal plans tailored to various health conditions, promote public health initiatives, and apply evidence-based practices in clinical settings. Additionally, students will gain hands-on experience in food service management, community nutrition, and research methodologies, preparing them for professional roles in healthcare, wellness, and food industries.
| Fee Structure | Fees (PKR) |
| Admission fee (One Time Only) | 21000 |
| Security deposit (One Time Only) | 10000 |
| Tuition fee (per semester) | 127,245 |
| Examination fee (per semester) | 3,910 |
| Student activity fund (per semester) | 5000 |
| Total Fee at the time of admission | 167155/- |
