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BS Nutrition and Dietetics

Details (Bachelor of Science in Nutrition and Dietetics)

BS Nutrition and Dietetics at SZABIST is a four-year program spread over eight semesters and consists of 138 credit hours of teaching (46 courses), an internship of at least six weeks (03 credit hours), and a capstone project of 03 credit hours. The maximum time limit to complete the BS degree is six years.

BS Public Health and Bachelor of Science in Nutrition and Dietetics   

Candidates are required to have 50% marks in Intermediate (FSc with Pre-Medical and FSc with Pre-Engineering) or O-Levels (minimum 8 subjects including 5 compulsory subjects; English, Urdu, Maths, Islamiyat & Pakistan Studies) and A-levels (minimum 3 subjects including any two of these subjects; Biology, Chemistry, and Physics).

Brochure

First Year

Fall Semester

  • BND 1101 English for General Purposes BND 1105 Islamic Studies/Ethics
  • BND 1106 Probability and Biostatistics
  • BND 1104 Fundamental of Human Nutrition BND 1103 Fundamental Mathematics/
  • BND 1109 Fundamental Biology BND 1102 Essentials of Food Science and Technology

Spring Semester

  • BND 1201 English for Academic Purposes
  • BND 1205 Ideology and Constitution of Pakistan BND 1206 The Science of Global Challenges BND 1202 Food Chemistry
  • BND 1203 Food Microbiology
  • BND 1204 Introduction to Computer Science

Second Year

Fall Semester

  • BND 2303 Fundamentals of Sociology
  • BND 2301 Community Services
  • BND 2306 Tools for Quantitative Reasoning BND 2305 Macronutrients in Human Nutrition BND 2304 Introductory Biochemistry
  • BND 2302 Entrepreneurship
  • BND 1210 Teachings of Holy Quran*
  • BND XXXX Pakistan Studies

Spring Semester

  • BND 2403 Humanities
  • BND 2402 Clinical Biochemistry II BND 2405 Physiology I
  • BND 2406 Psychology
  • BND 2404 Micronutrients in Human Nutrition BND 2401 Classical Genetics

Third Year

Fall Semester

  • BND 3504 Nutritional Immunology
  • BND 3501 Food Safety and Quality Management BND 3505 Physiology II
  • BND 3502 Nutrition Epidemiology
  • BND 3503 Nutrition through the Life Cycle

Spring Semester

  • BND 3603 General Pathology
  • BND 3604 Introduction to Research Methods BND 3601 Dietetics- I
  • BND 3606 Nutritional Educational and Awareness BND 3602 Food Analysis
  • BND 3605 Nutritional Deficiency Disorders

Fourth Year

Fall Semester

  • BND 4702 Food & Drug Laws
  • BND 4701 Dietetics-II
  • BND 4703 Functional Food and Nutraceuticals BND 4704 Public Health Nutrition
  • BND 4xxx Elective-I BND 4xxx Elective-II

Spring Semester

  • BND 4803 Nutritional Practices in Clinical Care BND 4802 Nutrition Policies and Programs BND 4801 Infant and Young Child Feeding BND 4805 Capstone Project
  • BND 4xxx Elective-III BND 4xxx Elective-IV

ELECTIVES

  • BND 4724 Human Anatomy BND 4722 Essentials of Biology
  • BND 4825 Introductory Molecular Genetics BND 4827 Nutrition through Social Protection BND 4726 Nutrition in Emergencies
  • BND 4824 Global Food Issues
  • BND 4823 Food Toxins and Allergens BND 4723 Food Supplements
  • BND 4826 Metabolism of Nutrients
  • BND 4721 Assessment of Nutritional Status BND 4822 Food Service Management
  • BND 4821 Drug Nutrition Interaction BND 4727 Preventive Nutrition
  • BND 4725 Meal Planning and Management BND 4728 Sports Nutrition
  • *Non-credited Hours course (1.5)

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