3 Years
Under Graduate
Science
Full Time
Explore the comprehensive syllabus of the Bachelor of Science (B.Sc.) Clinical Nutrition course, which encompasses topics like dietary assessment, therapeutic nutrition, and clinical research in nutrition.
The Bachelor of Science (B.Sc.) in Clinical Nutrition program offers a comprehensive syllabus that covers a wide range of foundational and advanced topics in the field of nutrition and its application in clinical settings. Core courses typically include nutrition fundamentals, human anatomy and physiology, medical nutrition therapy, and dietary assessment. Students delve into subjects such as nutritional biochemistry, pediatric and geriatric nutrition, and nutrition for chronic diseases. Advanced coursework often explores specialized areas such as sports nutrition, clinical research in nutrition, and nutrition counselling. Practical components may involve clinical rotations in healthcare settings, where students gain hands-on experience assessing and providing dietary recommendations to patients with various health conditions. Additionally, students may have the opportunity to choose elective courses to focus on specific interests like public health nutrition, community nutrition programs, or nutritional genomics. This evidence-based and healthcare-focused curriculum equips graduates with the knowledge and skills needed for careers as clinical nutritionists, registered dietitians, or nutrition consultants, allowing them to play a crucial role in improving the health and well-being of individuals through proper nutrition and dietary interventions.
1st Year OR 1st & 2nd Semester Syllabus of Bachelor of Science (B.Sc.) Clinical Nutrition
| S.no | Subjects |
| 1 | Communication Skills and Personality Development |
| 2 | Human physiology |
| 3 | Introduction to Food and Nutrition |
| 4 | Food and Nutrition |
| 5 | Public Health and Nutrition |
| 6 | Maternal and Child Health |
2nd Year OR 3rd & 4th Semester Syllabus of Bachelor of Science (B.Sc.) Clinical Nutrition
| S.No | Subjects |
| 1 | Food Microbiology |
| 2 | Food Quality and Analysis |
| 3 | Family Meal Planning |
| 4 | Industrial Management and Facility Planning |
| 5 | Fundamentals of Bakery and Confectionery |
| 6 | Food preservatives |
3rd Year OR 5th & 6th Semester Syllabus of Bachelor of Science (B.Sc.) Clinical Nutrition
| S.no | Subjects |
| 1 | Ethics and Environment Studies |
| 2 | Dietetics |
| 3 | Food Packaging and Marketing management |
| 4 | Food Processing Operation |
| 5 | Food Biotechnology |
| 6 | Diet and Patient Counselling |
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