The undergraduate program in Clinical Nutrition incorporates the basic core of nutrition science as the major but includes additional courses such as community nutrition, nutritional deficiency and disorders, advanced diet therapy and medicine. Writing and communication skills, and consumer behavior to educate them to learn to deal with the public. Clinical nutrition students will spend the first two years completing preliminary coursework in basic sciences. In the final two years, students will be taking courses in food science, clinical nutrition, and biochemistry along with several of the social sciences. This program provides students the option of cross disciplinary lines in developing their undergraduate degree program.

 

In order to cater to this demand Clinical Nutrition students will be studying under the guidance of our expert faculty members who are actively involved in research, patient care and community outreach. This way they will gain extensive practical skills in a research oriented environment to be prepared to work at the forefront of developments in this exciting field. With a rise in demand for dietitians in hospitals, health care programs, food service, food production and distribution, research and public health, graduates of this program will be able to enter employment in all mentioned areas.

 

Scheme of Studies:

Semester 1 Semester 2
Course CHrs Course CHrs
Writing & Communication – I 3 (3-0) Writing & Communication – II 3 (3-0)
University Free Elective- I 3 (3-0) Mathematics 3 (3-0)
Basic Anatomy – I 3 (3-0) Basic Anatomy – II 3 (2-1)
Basic Physiology – I 3 (3-0) Basic Physiology – II 3 (2-1)
Basic Biochemistry – I 3 (3-0) Basic Biochemistry – II 3 (2-1)
General Pathology – I 3 (3-0) General Pathology – II 3 (3-0)
Semester 3 Semester 4
Course CHrs Course CHrs
Fundamentals of Nutrition 3 (3-0) Nutrition through Lifecycle 3 (3-0)
Clinical Nutrition-I 3 (3-0) Biochemical, Physiological, and Molecular Aspects of Human Nutrition 3 (3-0)
Introduction to Food Science and Technology 3 (3-0) Functional Foods-I 3 (3-0)
Nutritional Influences on Biochemistry 3 (3-0) Principles of Nutritional Assessment 3 (3-0)
University Free Elective-II 3 (3-0) University Free Elective-III 3 (3-0)
Summer Semester Summer Semester
Course CHrs Course CHrs
Islamiyat 3 (3-0) Basics of Computer 3 (3-0)
Pakistan Studies 3 (3-0) Behavioral Sciences 2 (2-0)
Semester 5 Semester 6
Course CHrs Course CHrs
Clinical Nutrition-II 3 (3-0) Principles of Clinical Science & Therapeutics 3 (3-0)
Fundamentals of Food Service Management 3 (3-0) Hospital Dietetics 3 (3-0)
Functional Foods II 3 (3-0) Nutrition and Metabolism – Macronutrients 3 (3-0)
Clinical Aspects of Sports Nutrition 3 (3-0) Drug – Food & Nutrient Interactions 3 (3-0)
University Free Elective-IV 3 (3-0) University Free Elective-V 3 (3-0)
Semester 7 Semester 8
Course CHrs Course CHrs
Nutrition & Metabolism – Micronutrients 3 (3-0) Nutritional Epidemiology & Public Health Nutrition 3 (3-0)
Medical Nutrition Therapy 3 (3-0) Genetic & dietary interactions: Nutrigenomics & nutrigenetics 3 (3-0)
Principles of Professional Practice in Dietetics & Nutrition 3 (3-0) Nutritional Immunology 3 (3-0)
Design Analysis and Critical Evaluation of Research 3 (3-0) Research Paper 6
Introduction to Probability and Statistics 3 (3-0)