Bachelor In Food Nutrition

//Bachelor In Food Nutrition
Bachelor In Food Nutrition 2018-07-27T12:12:03+00:00

Overview

The Bachelor in Food & Nutrition (BFN) covers the aspects of food & nutrition and health, focusing upon the role nutrition plays in health, lifecycle, aging and disease. It fosters the preparation of graduates with expert-knowledge, skills, critical thinking abilities and aptitude to make effective nutritional assessments, apply the principles of clinical nutrition in health care as leading dieticians, practitioners and researchers. The curriculum integrates evidence-based practice in nutrition and dietetics which provides the foundation for students to complete outcome based research projects. With preeminent faculty, state of the art laboratories, and innovative teaching methodologies incorporating local resources with a global perspective, our students acquire knowledge that is practical and valuable for them throughout their career.

Objective

The program will train and promote students with skills to provide value-driven and client centred food, nutrition and dietetics services that represent best practices in society, enhancing the client and employer satisfaction

The program will provide quality education to students reinforced by practical training; monitor their achievements by providing them regular feedback of their performance and help them overcome the barriers in learning.

Program will develop interpersonal communication skills of students by engaging them in community based projects for assessment of health status, provision of information regarding healthy food and improved quality of life of population.

The program will broaden the horizon of nutrition science students by transformation of their analytical skills to establish evidence based practice, application of nutrition principles to health promotion and prevention of diet-related diseases.

The program will foster among students, a culture of leadership so that they become role models, mentors and entrepreneurs to enhance the profession of food, nutrition and dietetics being able to recognize and eliminate health disparities.

To educate clients, individuals and public on food choices that optimize health and prevent diseases.

To monitor trends and issues in the discipline of nutrition and translate this information into curriculum and training programs.

To engage the Faculty members and Professionals in continued education and professional development programs by conducting workshops, conferences and seminars

Roadmap

Student must study 130 Credit Hour (42 courses and 1 Final Year Project). Some courses are compulsory to meet the requirement of your degree and are labelled as core course. Others are optional and are labelled as elective.

130

 

The following courses will be covered in this program of study.

SEMESTER 1

Course Code Course Name Cr. Hours
IFN-114 INTRODUCTION TO FOOD & NUTRITION 3(3-0)
GAN-111 GENERAL ANATOMY 4(3-1)
PHY-112 PHYSIOLOGY-I 3(2-1)
ENG-113 ENGLISH-I (FUNCTIONAL ENGLISH) 3(3-0)
PST-115 PAKISTAN STUDIES 2(2-0)
ITC-116 INTRODUCTION TO COMPUTER 3(2-1)

SEMESTER 2

Course Code Course Name Cr. Hours
IFS-121 INTRODUCTION TO FOOD SCIENCE 3(2-1)
PHY-122 PHYSIOLOGY-II 3(2-1)
FSQ-124 FOOD SAFETY & QUALITY MANAGEMENT 3(3-0)
ENG-123 ENGLISH-II (COMMUNICATION SKILLS) 3(3-0)
ISL-125 ISLAMIC STUDIES / ETHICS 2(2-0)
STAT-126 BIOSTATISTICS 3(2-1)

SEMESTER 3

Course Code Course Name Cr. Hours
CMN-211 COMMUNITY NUTRITION 3(2-1)
FPP-213 FOOD PROCESSING & PRESERVATION 3(3-0)
SOC-214 SOCIOLOGY 2(2-0)
FLR-215 FOOD LAWS & REGULATIONS 3(3-0)
PHY-212 PHYSIOLOGY-III 3(2-1)
BCM-216 BOCHEMISTRY & GENETICS-I 3(3-0)

SEMESTER 4

Course Code Course Name Cr. Hours
APN-221 APPLIED NUTRITION 3(2-1)
LCN-222 LIFE CYCLE NUTRITION 3(3-0)
NPY-223 NUTRITION AND PSYCHOLOGY 3(3-0)
FDM-224 FOOD MICROBIOLOGY 3(3-0)
BCM-217 BIOCHEMISTRY & GENETICS-II 3(3-0)
EXF-225 EXPERIMENTAL FOODS 3(2-1)

SEMESTER 5

Course Code Course Name Cr. Hours
DIT-313 DIETETICS-I 3(2-1)
IMG-314 INSTITUTIONAL MANAGEMENT-I 3(2-1)
GPH-311 GENERAL PATHOLOGY 3(3-0)
IPH-312 INTRODUCTION TO PHARMACOLOGY 3(3-0)
PHN-315 PUBLIC HEALTH NUTRITION 3(3-0)
SCP-317 SUPERVISED PRACTICE-I 3(0-3)

SEMESTER 6

Course Code Course Name Cr. Hours
DIT-323 DIETETICS-II 3(2-1)
IMG-322 INSTITUTIONAL MANAGEMENT-II 3(2-1)
NEC-321 NUTRITION EDUCATION & COUNSELLING 3(3-0)
MIN-324 MINERALS IN NUTRITION 3(3-0)
VIN-326 VITAMINS IN NUTRITION 3(0-3)

SEMESTER 7

Course Code Course Name Cr. Hours
DIT-411 DIETETICS-III 3(2-1)
SPN-413 SPORTS NUTRITION 3(3-0)
NLS-414 NUTRITIONAL SUPPLEMENTS 3(3-0)
SRM-423 SCIENTIFIC INQUIRY & RESEARCH METHODOLOGY 3(2-1)
FMP-421 FOOD MARKETING & PRODUCT DEVELOPMENT 3(3-0)

SEMESTER 8

Course Code Course Name Cr. Hours
SCP-425 SUPERVISED PRACTICE-II 6(0-6)
FRP-499 FINAL RESEARCH PROJECT(THESIS) 6(0-6)

Eligibility Criteria

For all programs in Health and Life Sciences
  • Eligibility Criteria:
    • 60% marks F.Sc. (Pre-medical)/A level or equivalent.

Assessment

  • A semester is a sixteen weeks of continuous studies.
  • As per HEC requirement, fifty minutes of class lecture or 100 minutes of supervised lab work done during sixteen weeks of a semester is called a credit hour.
  • Grade Point Average (GPA) is a number that indicates a student’s average grade.
GPA GRADE
GPA 4.0 A
GPA 3.0 B
GPA 2.0 C
GPA 1.0 D
  • Cumulative grade point average (CGPA) is the overall GPA earned by the student during the entire tenure of studies. Bachelors (Hons) students are required to obtain a CGPA of 2.0 to graduate.
  • The total number of 40 to 42 courses with a total of 132 credit hours are required to complete a 4-year Bachelor degree program. Additionally, 6 to 12 credit hours of project work is required.
  • Students have to repeat courses with lower GPA to reach a CGPA of 2.0.
  • There are two exams conducted during each semester: mid-term and final-term.
EXAM PERCENTAGE(%)
Mid-Term 20%
Final-Term 40%
Class Attendance 10%
Assignment,Quizzes 30%
  • No supplementary tests are conducted. Students failing in a subject are required to repeat the entire course.
  • Students found guilty of cheating are fined Rs. 10,000 and are required to repeat the course.
  • Student can freeze their semesters by submitting an application to the Director of Student Affairs. A maximum of three semesters can be frozen.
  • Students must report back within the given time failing which their admission will be cancelled.
  • The fee to freeze a semester is Rs. 2,500.
  • Fee deposited for a particular semester cannot be ‘carry-forward’ for another semester even if the student opts to use the freeze option.

Fee Structure

Admission Fee 2018-07-24T10:26:08+00:00
Admission Fee
Admission Fee (One time Charges at the time of admission) 25000 (For all degree programs)
Faculty of Life & Health Sciences 2018-08-09T10:29:53+00:00
Doctor of Nutrition Sciences70,000700,000

FACULTY OF LIFE & HEALTH SCIENCES
Undergraduate Programs Semester Fee Total Fee
Doctor of Physiotherapy 80,000 800,000
BS in Food & Nutrition 60,000 480,000
Graduate Programs
MS/MPhil Physiotherapy 80,000 320,000
MPhil Nutrition & Dietetics 70,000 280,000
MPhil philosophy in Public Health Nutrition 70,000 280,000

Note:

1. Fee for the first semester is payable at the time of admission.
2. Fee for subsequent semesters is payable on first Saturday of December and May.
3. Separate per course fee is charged for Summer Semester that is payable at the time of enrolment.
4. Fee bills are distributed to students in classes and are also available at the accounts office. They can also be printed from the Student portal when the fee becomes due.
5. It is the responsibility of the student to submit the fees before the last date.
6. After due date fine will be charged for late payments
7. Students failing to clear the fee within two weeks past the due date will be denied entry into the campus.
8. Students will not to be allowed to sit in the exam if their dues are not clear

Employment Scope

Nutritionists work in a wide spectrum of healthcare sector. Some major roles that they have in this sector include:

Jobs directly related to your degree include:

Clinical Nutritionist

Community Nutritionist

Food Researcher and Scientist

Production Manager

Quality Control Manager

Quality Assurance Officer

Fitness Consultant

Marketing Nutritionist

Nutrition Project Coordinator

Research & Academia

International job & academic scholarship perspectives