BS Human Nutrition and Dietetics
Superior University’s BS Human Nutrition & Dietetics program enables the students to understand the foundations of food science and develop the skills required to critically assess conventional notions about nutrition and health. Encompassing a wide range of core competencies, the curriculum helps the students learn about nutrition, public health, and how social behavioural factors and professional conduct influence nutrition and wellbeing.
- Course Duration: 4 Years
- Total Credit Hours: 133
- Eligibility: Intermediate or equivalent
- Semester: 8
Beside micronutrient deficiencies, the incidences of cardiovascular diseases, diabetes, cancer, obesity, hypertension and kidney & liver problems are increasing day by day due to unsafe and poor quality diets.
Realizing the importance of human nutrition in daily life and emergencies like earthquake, drought, famine and man-made disasters, the Superior University started a multidisciplinary and inter-institutional 4-years degree program leading to BSc (Hons.) Human Nutrition & Dietetics (HND). It is a 4 year based program with total eight semesters including 133 credit hours and total 45 courses will be studied in this program. The eligibility criteria are FSC pre-medical or equivalent with 50% marks. The degree is awarded on successful completion of 16 years of education after higher secondary school education. The basic training of research work and practice is also included. Afterward, Graduates are employed in health and human services settings such as hospitals, nursing homes, food industries, adult care facilities, youth agencies, schools and food service establishments.
PEO’s
- Be a qualified professional having high quality dietetic education and supervised practice to make evidence based practical decision
- Be a competent graduate with interpersonal competencies engaged in the health profession and the improvement of human well being
- Be a life- long learner who are able to cooperate new evidence based technologies and knowledge into practice
PLO’s for Human Nutrition and Dietetics
- Knowledge and understanding of healthy eating, physiological functions of human body throughout the life cycle, dietary sources and requirements of micro and macro-nutrients for people of all ages and groups.
- Expert and skillful in making diet plans of different diseases for different age groups, calculating calorie value, BMI, energy expenditure and meal/menu planning for different institutes and organizations.
- Develop and implement different programs for the health and well being of population and community
- Critically analyze the disease condition, micro/macro-nutrient deficiencies and develop innovative food products for the prevention and treatment of disease.
- Understand and mange eating habits and life style behaviors of clients, population and community.
- Plan life-long learning activities with the aim of improving professional skills.
Semester 1
| Mechanical | Behavior | of | Materials | ||
|---|---|---|---|---|---|
| Advanced | Thermodynamics | ||||
| Manufacturing | System | Design | and | Analysis | |
| Advanced | Topics | in | Mechanical | Engineering | |
| Advance | Composites | Materials | |||
| Computational | Fluid | Dynamics | |||
| Advanced | Heat | and | Mass | Transfer | |
| Joining | of | Advanced | Materials | ||
| Computer | Aided | Design | and | Manufacturing | |
| Engineering | Project | Management | |||
| Mechanical | System | Design | |||
| Advanced | Manufacturing | Processes | |||
| Advance | Composites | Materials | |||
| Computational | Fluid | Dynamics | |||
| Advanced | Heat | and | Mass | Transfer | |
| Joining | of | Advanced | Materials | ||
| Design | of | Sustainable | Energy | Systems | |
| Fracture | Mechanics | ||||
| Industrial | Air | Conditioning | and | Refrigeration | |
| Production | and | Operations | Management | ||
| Design | of | Machine | Tools | ||
| Design | of | Industrial | Boilers | and | Furnaces |
| Fuel | Cell | Technology | |||
| Product | Life | Cycle | Management | ||
| Theory | of | Metal | Cutting | ||
| Automation | and | Control |
Semester 2
| Course | Credit Hours |
|---|---|
| Fundamental of Nursing-I | 3 |
| Microbiology | 3 |
| Anatomy and Physiology-I | 3 |
| Biochemistry for Nurses | 3 |
| English-I | 3 |
| Computer Skills | 3 |
| Total | 18 |
Semester 3
| Course | Credit Hours |
|---|---|
| Anatomy and Physiology-II | 3 |
| Community Health Nursing-I | 3 |
| Allied Nutrition | 3 |
| English-II | 3 |
| Islamic Studies | 3 |
| Nursing Ethics | 3 |
| Total | 18 |
Semester 4
| Course | Credit Hours |
|---|---|
| Adult Health Nursing-I | 3 |
| Pathophysiology-I | 3 |
| Health Assessment-I | 3 |
| Pharmacology-I | 3 |
| Mathematics | 3 |
| English-III | 3 |
| Total | 18 |
Semester 5
| Course | Credit Hours |
|---|---|
| Adult Health Nursing-II | 3 |
| Pathophysiology-II | 3 |
| Health Assessment | 3 |
| Development Psychology | 3 |
| Pharmacology-II | 3 |
| English-IV | 3 |
| Total | 18 |
Semester 6
| Course | Credit Hours |
|---|---|
| Pediatrics Healthcare | 3 |
| Paediatric Health Nursing | 3 |
| Community Health Nursing | 3 |
| Teaching/Learning: Principles/Practices | 3 |
| English-V | 3 |
| Total | 15 |
Semester 7
| Course | Credit Hours |
|---|---|
| Mental Healthcare | 3 |
| Introduction to Biostatics | 3 |
| Epidemiology | 3 |
| English-V | 3 |
| Infection Control | 3 |
| Total | 15 |
Semester 8
| Course | Credit Hours |
|---|---|
| Critical Care Nursing | 3 |
| Introduction to Nursing Theories | 3 |
| Leadership and Management in Nursing | 3 |
| Nursing Research | 6 |
| Total | 15 |
To accommodate modern trends, Institute may reserve the right to change course requirements, fees, course classifications, course contents, class schedules, venues, faculty and the like, whenever it deems appropriate
