B.Sc. in Nutrition and Health

Programme Overview

Duration: 3 Years | Programme Code: 100203

B.Sc. in Nutrition & Health is a single major programme which offers two distinct pathways; Nutrition and Health and a limited opportunity to mix the two. This course investigates the scientific aspects of food science and nutrition and the wider implications of diet on our health and wellbeing. The politics of food in society, involving manufacturers, retailers, consumers and health professionals, are complex and continually evolving. The programme provides a balance of scientific and socio-economic studies of diet, nutrition and related health aspects. Its breadth leads to an appreciation of the key positions of food in society, health and well-being, as well as in the manufacture, marketing and retailing of foods, and a knowledge of the appropriate law and regulations. At the interface between nutrition and health, graduates will be key in the development of new healthy eating trends, advice on proper food choices to individuals or communities, maintain good health, prevent malnutrition or manage therapeutic diet.

Programme Educational Objectives

  • Graduates will demonstrate knowledge in the field of nutrition and health complemented by the appropriate skills and attributes.
  • Graduates will apply diet therapy to solve complex diseased state and malnutrition related problems in patients.
  • Graduates will be able to demonstrate leadership qualities and entrepreneur skills by working and communicating effectively in interdisciplinary environment, either individually or in a group.
  • The graduates will have a broad outlook towards sociological and ethical issues that influence the range, quality and acceptability of foods produced in an industrial society and its availability to the consumers.
  • The graduates will engage in life-long learning and professional development through self-study, continuing education or graduate and professional studies.

Programme Outcomes

On successful completion of the programme, student will be able to:

  • Demonstrate knowledge and skills acquired through programme to practice the profession of nutrition and health.
  • Recognize and apply subject-specific theories, paradigms, concepts or principles for diet therapy in various disease conditions from Pediatric to Geriatric population.
  • Differentiate between the classes of nutrients and supporting non-nutrient factors in food in terms of their essentiality, bio availability, dispensability, metabolism and their effects on growth, development and repair.
  • Lead actively a team of in various inter-disciplinary and multi-disciplinary health care areas.
  • Understand and appreciate the role of nutritionist in the development of healthy society.
  • Undertake Public Health care projects and camps for extending awareness in society about nutrition and health.
  • Understand ethical practice as nutritionist in professional and social contexts that govern decision making and respect for the dignity of the patient.
  • Demonstrate excellent communication skills with effective exchange of professional information.
  • Create, select and apply current tools and techniques of nutritional science for the welfare of diverse communities.
  • Recognize the need to engage in independent and life-long learning in the broadest context of technological change in the field of nutrition through continuing education and research.