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POWERED BY UNIVERSITY OF SOUTH ASIA
Nutrition Science is at the forefront of improving global health. Our BS Human Nutrition & Dietetics program is designed to equip students with cutting-edge knowledge and practical expertise, to addressing complex health and nutritional challenges. The curriculum emphasizes evidence-based practices and innovative strategies, covering a diverse range of topics such as Dietetics, Clinical Nutrition, Public Health Nutrition, Food Service Management, Pediatric Nutrition, Sports Nutrition, Weight Management, Functional Foods, and Nutraceuticals. By integrating traditional knowledge with emerging trends, our program ensures graduates are prepared to shape the future of health and nutrition.
A cornerstone of our program is its focus on experiential learning and professional readiness. Students gain hands-on experience through practical lab work, supervised internships, community outreach projects, and research opportunities. Interactive, case-based learning and exposure to real-world challenges enable students to develop critical thinking, problem-solving, and communication skills essential for success in clinical, community, and industry roles.
Our program is committed to producing graduates who not only excel as nutritionists and dietitians but also emerge as innovators, advocates, and leaders in the field. Our aim is to develop proficient professionals who can thrive in diverse healthcare and community settings, promoting health and well-being through evidence-based nutrition practices and innovative dietary solutions.
To produce professionals who acquire leading role as clinicians, educators and researchers in the field of nutrition sciences & dietetics; provide cure to diseases, promote healthy living and contribute to well-being of all socioeconomic clusters of the country.
To provide evidence-based knowledge and counseling skills to the students, empowering them to become leaders who deliver client-oriented services for improved quality of life. The program, faculty and its students will be recognized nationally and internationally as competent healthcare practitioners with ethical standards achieving the potential goals.
Program Details
| Program Feature | Details |
| Program Duration | 4-6 Years, 1 year additional with approval from competent authority |
| Semesters | 8 |
| Semester Duration | 16 Weeks Teaching + 2 Weeks Exams |
| Semester 1 | ||
| S.No | Subject Name | Credit Hours |
|---|---|---|
| 1 | Fundamentals of Human Nutrition | 03 |
| 2 | Physiology-I | 03 |
| 3 | General Anatomy | 03 |
| 4 | English-I (Content Creation & Presentation) | 03 |
| 5 | Digital Marketing | 03 |
| 6 | Introduction to Computer (Web Design & Development) | 03 |
| Semester 2 | ||
| S.No | Subject Name | Credit Hours |
| 1 | Essentials of Food Science & Technology | 03 |
| 2 | English-II (Communication Skills) | 03 |
| 3 | Islamic Studies/Pakistan Studies | 03 |
| 4 | Macronutrients in Human Nutrition | 03 |
| 5 | Physiology-II | 03 |
| 6 | Creative Design Suite | 03 |
| Semester 3 | ||
| S.No | Subject Name | Credit Hours |
| 1 | Minerals in Nutrition | 03 |
| 2 | English-III (Technical Report Writing & Presentation Skills) | 03 |
| 3 | Sociology | 02 |
| 4 | Food Microbiology | 03 |
| 5 | Physiology-III | 03 |
| 6 | Biochemistry-I | 02 |
| 7 | Food Safety and Quality Management | 03 |
| Semester 4 | ||
| S.No | Subject Name | Credit Hours |
| 1 | Nutrition and Psychology | 03 |
| 2 | Nutrition Through the Life Cycle | 03 |
| 3 | Nutritional Education and Awareness | 03 |
| 4 | Vitamins in Nutrition | 03 |
| 5 | Meal Planning and Management | 03 |
| 6 | Biochemistry-II | 03 |
| Semester 5 | ||
| S.No | Subject Name | Credit Hours |
| 1 | Dietetics-I | 03 |
| 2 | Emergency Procedures & Primary Care | 03 |
| 3 | Biostatistics | 03 |
| 4 | Public Health Nutrition | 03 |
| 5 | Food and Drug Laws | 03 |
| 6 | General Pathology | 03 |
| Semester 6 | ||
| S.No | Subject Name | Credit Hours |
| 1 | Dietetics-II | 03 |
| 2 | Functional Foods and Nutraceuticals | 03 |
| 3 | Food Marketing & Product Development | 03 |
| 4 | Sports Nutrition | 03 |
| 5 | Infant and Young Child Feeding | 03 |
| 6 | Nutritional Epidemiology | 03 |
| 7 | Supervised Clinical Practice-I (Summer Semester) | 03 |
| Semester 7 | ||
| S.No | Subject Name | Credit Hours |
| 1 | Dietetics-III | 03 |
| 2 | Global Food Issues | 03 |
| 3 | Scientific Inquiry and Research Methodology | 03 |
| 4 | Food Service Management | 03 |
| 5 | Drug-Nutrient Interactions | 03 |
| 6 | Weight and Weight Management | 03 |
| Semester 8 | ||
| S.No | Subject Name | Credit Hours |
| 1 | Supervised Clinical Practice-II | 06 |
| 2 | Final Research Project (Thesis) | 06 |
At the University of South Asia, Students will participate in hands-on learning experiences such as food preparation labs, clinical rotations in healthcare facilities, community nutrition projects, and internships with industry partners. These experiences allow students to apply theoretical knowledge in real-world settings and develop practical skills essential for their future careers.
Yes, our Student Affairs Department provides exceptional resources and career counseling to study abroad and secure international scholarships and internship opportunities that allow students to explore global perspectives on nutrition, food culture, and public health. These experiences provide valuable cross-cultural understanding and enhance students’ professional development and global competency.
At University of South Asia, we offer career services, networking events, resume workshops, mock interviews, and internship/job fairs to assist students in securing internships and job placements. Our faculty and alumni networks also provide valuable connections and mentorship opportunities for students as they transition into the workforce.
