Introduction
The Bachelor of Science (BS) program in Human Nutrition and Dietetics is designed to provide students with a comprehensive understanding of the science of nutrition and the role of diet in health and disease prevention. Here are some salient features of this program:
- The program offers a blend of courses in nutrition, food and health sciences and general education.
- Laboratory sessions and practical classes to develop skills in diet planning, nutritional assessment and food analysis.
- Emphasis on research methodologies and evidence-based practices in nutrition.
- Curriculum aligned with standards of relevant accrediting bodies.
- Internship opportunities in hospitals, clinics, community health centres, and food industries to gain real-world experience
- Final year capstone project to demonstrate acquired knowledge and skills
OBJECTIVES
The program objectives are:
- To equip students with a deep understanding of nutrition, food science, and dietetics
- To develop their abilities to assess nutritional needs and create effective dietary plans
- To prepare students for clinical practice in dietetics, including medical nutrition therapy, and for planning and evaluating public health nutrition programs
- To foster research skills and the application of evidence-based practices in nutrition and dietetics
Eligibility Criteria
F.Sc (Pre-medical) OR Equivalent “A” Level qualification with Biology as major subject. Foreign certificate holders will need to produce equivalence certificate from IBCC to seek admission in 4 years BS Human Nutrition and Dietetics
Selection Process
Merit Based
Duration
Maximum 6 Years
Medium of Instruction
Teaching Methodology
Face to Face Classes
Total Credits Hours Required
|
Sr. No. |
Title of Course |
Course Code |
Course Contents |
Credit Hours |
|---|---|---|---|---|
|
1 |
Fundamentals of Human Nutrition |
EDHN 3502 |
Approved – Major |
3 (3-0) |
|
2 |
Functional English |
ENGL 3505 |
New – General |
3 (3-0) |
|
3 |
Islamic Studies / Ethics |
ITHC 3501 / HADH 3501 |
New – General |
2 (2-0) |
|
4 |
Ideology and Constitution of Pakistan |
PKST 3502 |
New – General |
2 (2-0) |
|
5 |
Quantitative Reasoning |
MATH 3508 |
New – General |
3 (3-0) |
|
6 |
Pakistan Adab – I |
URD 3503 |
New – General |
2 (2-0) |
|
7 |
Biostatistics |
STAT 3506 |
Approved – Interdisciplinary |
3 (3-0) |
|
Sr. No. |
Title of Course |
Course Code |
Course Type |
Credit Hours |
|---|---|---|---|---|
|
1 |
Human Anatomy |
EDHN 3503 |
Major |
3 (2-1) |
|
2 |
Expository Writing |
ENGL 3504 |
General |
3 (3-0) |
|
3 |
Quantitative Reasoning – II |
MATH 4505 |
General |
3 (3-0) |
|
4 |
Application of Information and Communication Technologies |
CS 3503 |
General |
3 (2-1) |
|
5 |
Civic and Community Engagement |
SOC 3503 |
General |
2 (2-0) |
|
6 |
Introduction to Sociology |
SOC 3506 |
General |
2 (2-0) |
|
7 |
Pakistan Studies |
PKST 3501 |
General |
2 (2-0) |
|
Total Credit Hours |
18 |
|
Sr. No. |
Title of Course |
Course Code |
Course Type |
Credit Hours |
|---|---|---|---|---|
|
1 |
Macronutrients in Human Nutrition |
EDHN 4501 |
Major |
3 (3-0) |
|
2 |
Dietetics – I |
EDHN 4502 |
Major |
3 (2-1) |
|
3 |
Entrepreneurship |
MGT 3503 |
General |
2 (2-0) |
|
4 |
Essentials of Food Science & Technology |
EDHN 4503 |
Major |
3 (2-1) |
|
5 |
Basics of Environmental Sciences |
ENVS 4501 |
Major |
3 (2-1) |
|
6 |
Food Toxins & Allergens |
EDHN 4504 |
Major |
3 (3-0) |
|
Total Credit Hours |
17 |
|
Sr. No. |
Title of Course |
Course Code |
Course Type |
Credit Hours |
|---|---|---|---|---|
|
1 |
Food and Dairy Microbiology |
BIO 5527 |
Interdisciplinary |
3 (2-1) |
|
2 |
Dietetics – II |
EDHN 4505 |
Major |
3 (2-1) |
|
3 |
Nutrition Through the Life Cycle |
EDHN 4506 |
Major |
3 (3-0) |
|
4 |
Assessment of Nutritional Status |
EDHN 4507 |
Major |
3 (2-1) |
|
5 |
Food Analysis |
EDHN 4508 |
Major |
3 (2-1) |
|
6 |
Micronutrients in Human Nutrition |
EDHN 4509 |
Major |
3 (3-0) |
|
Total Credit Hours |
18 |
|
Sr. No. |
Title of Course |
Course Code |
Course Type |
Credit Hours |
|---|---|---|---|---|
|
1 |
Physiology – I |
EDHN 5501 |
Major |
3 (2-1) |
|
2 |
Nutrition and Psychology |
EDHN 5502 |
Major |
3 (3-0) |
|
3 |
Nutritional Education and Awareness |
EDHN 5503 |
Major |
3 (2-1) |
|
4 |
Dietetics – III |
EDHN 5504 |
Major |
3 (2-1) |
|
5 |
Public Health Nutrition |
EDHN 5505 |
Major |
3 (2-1) |
|
6 |
Food and Drug Laws |
EDHN 5506 |
Major |
2 (2-0) |
|
7 |
Fahm-e-Quran (Tajwid, Translation & Tafseer) |
TFSR 3501 |
General |
Non-credit |
|
Total Credit Hours |
17 |
|
Sr. No. |
Title of Course |
Course Code |
Course Type |
Credit Hours |
|---|---|---|---|---|
|
1 |
Physiology – II |
EDHN 5507 |
Major |
3 (2–1) |
|
2 |
Functional Foods and Nutraceuticals |
EDHN 5508 |
Major |
3 (3–0) |
|
3 |
Drug–Nutrient Interactions |
EDHN 5509 |
Major |
2 (2–0) |
|
4 |
Sports Nutrition |
EDHN 5510 |
Major |
3 (2–1) |
|
5 |
Infant and Young Child Feeding |
EDHN 5511 |
Major |
3 (2–1) |
|
6 |
Meal Planning and Management |
EDHN 5512 |
Major |
3 (2–1) |
|
7 |
Seerat-e-Tayyaba |
SERT 3501 |
General |
Non-credit |
|
Total Credit Hours |
17 |
|
Sr. No. |
Title of Course |
Course Code |
Course Type |
Credit Hours |
|---|---|---|---|---|
|
1 |
Nutritional Biochemistry |
BIO 5531 |
Interdisciplinary |
3 (2–1) |
|
2 |
Global Food Issues |
EDHN 6501 |
Major |
3 (3–0) |
|
3 |
General Pathology |
EDHN 6502 |
Major |
3 (3–0) |
|
4 |
Nutritional Practices in Clinical Care |
EDHN 6503 |
Major |
3 (2–1) |
|
5 |
Epidemiology |
BIO 6527 |
Interdisciplinary |
3 (2–1) |
|
6 |
Internship |
EDHN 6504 |
Major |
3 (0–3) |
|
Total Credit Hours |
18 |
|
Sr. No. |
Title of Course |
Course Code |
Course Type |
Credit Hours |
|---|---|---|---|---|
|
1 |
Research Methods |
EDHN 6505 |
Major |
3 (3–0) |
|
2 |
Nutrition Through Social Protection |
EDHN 6506 |
Major |
3 (3–0) |
|
3 |
Nutrition in Emergencies |
EDHN 6507 |
Major |
3 (3–0) |
|
4 |
Nutrition Policies and Programs |
EDHN 6508 |
Major |
3 (3–0) |
|
5 |
Capstone Project |
EDHN 6509 |
Major |
3 (0–3) |
|
Total Credit Hours |
15 |
1
2
3
4
5
Semesters
Thesis
Capstone Project
Assessment Weightage
| For Theory Courses: | ||||
| S.No. | Components | Total Marks | Weightage | Passing Marks |
| 1 | Assignment | 10 | 20% | 50% (In aggregate) |
| 2 | Assignment 2 | 10 | ||
| 3 | Mid Term | 30 | 30% | |
| 4 | Attendance | 100 | Nil | 70% |
| 5 | Final Exam | 100 | 50% | 50% |
| For Theory-Practical Courses: | ||||
| S.No. | Components | Total Marks | Weightage | Passing Marks |
| 1 | Assignment | 10 | 20% | 50% (In aggregate) |
| 2 | Assignment 2 | 10 | ||
| 3 | Mid Term | 30 | 30% | |
| 4 | Practical | 15 | ||
| 5 | Attendance | 100 | Nil | 70% |
| 6 | Final Exam | 100 | 50% | 50% |
| For Practical/FYP Courses: | ||||
| S.No. | Components | Total Marks | Weightage | Passing Marks |
| 1 | Attendance | 100 | Nil | 70% |
| 2 | Final Exam | 100 | 100% | 50% |
Note: Allama Iqbal Open University (AIOU) reserves the right to amend the fee structure policy, course offering and assessment of courses when required. The existing course(s) will be adopted/adapted as per requirement. The department may change the sequence of the course(s) offering as per availability of course(s).