Admission Elegibility
- A Person (Male/Female) holding Intermediate Certificate, F.Sc. (Pre-Medical) or relevant degree or an equivalent examination from recognized Institution / Board or Diploma in Food Science and Technology (3Yrs) F. Sc. Pre Agriculture. Candidate securing at least 50% marks excluding 20 Marks for Hafiz-e-Quran.
- Admission will be on open merit basis based on marks obtained in the last degree.
- Age: A candidate must not be more than 23 years of age on October of the year of admission provided that the vice-chancellor may relax the age limit is a very exceptional case.
Academic Standing
Grade point average:
- Maximum grade point average 4.00
- Minimum grade point average for obtaining the degree 2.50
- To remain on the role of university a student shall be required to maintain the following minimum CGPA otherwise he/she shall be ceased on the university role.
- A student who maintain the minimum GPA/CGPA for promotion and merits the requirements will be promoted to the next semester.
- A student who does not meet the requirements made repeat the whole semester once only. The course creates that student earns in the repeated semester shall replace the previously earned course grades.
- During the specified minimum duration for completing the degree, a student may repeat those course of the previous semester in which he/she secured the grade “F” provided the course load does not exceed the maximum limit of credit hours in a semester. Repetition of lowest grades will be allowed after completing last semester if, the CGPA is less than the degree requirements.
- In the 8th semester if, a student fails to achieve the 2.5 CGPA, he/she have to repeat the course / courses with F & D Grades, so as to make CGPA of 2.5 within the maximum time period allowed for the degree.
Proposed Study Plan BS Human Nutrition and Diet
| Semester – I | |||
| Sr. No | Course Code | Course Name | Credit Hours |
| 1 | MATH-301 | Mathmatics I | 3 (3-0) |
| 2 | SSH-301 | Pakistan Studies | 2 (2-0) |
| 3 | ENG-301 | Functional English | 3 (3-0) |
| 4 | SOS-301 | Introduction of Sociology | 3 (3-0) |
| 5 | HND-301 | Fundamentals of Human Nutrition | 3 (3-0) |
| 6 | HND-303 | Food Processing and Preservation | 3 (2-2) |
| Total | 17 | ||
| Semester – II | |||
| Sr. No | Course Code | Course Name | Credit Hours |
| 1 | STAT-302 | Statistics and Biometry | 3 (3-0) |
| 2 | ENG-302 | Communication Skills | 3 (3-0) |
| 3 | BCH-310 | Introductory Biochemistry | 3 (2-2) |
| 4 | HND-302 | Human Anatomy | 3 (2-2) |
| 5 | HND-304 | Human Physiology-I | 3 (2-2) |
| 6 | HND-306 | Micro and Macronutrients in Human Nutrition | 3 (3-0) |
| Total | 18 | ||
| Semester – III | |||
| Sr. No | Course Code | Course Name | Credit Hours |
| 1 | IS/ET-401 | Islamic Studies/Ethics | 2 (2-0) |
| 2 | BCH–306 | General Microbiology | 3 (2-2) |
| 3 | HND-401 | Food Safety and Quality Management | 3 (3-0) |
| 4 | HND-403 | Meal Planning and Management | 3 (2-2) |
| 5 | HND-405 | Human Physiology-II | 3 (3-2) |
| 6 | HND-407 | Food Analysis and Sensory Evaluation | 3 (2-2) |
| Total | 17 | ||
| Semester – IV | |||
| Sr. No | Course Code | Course Name | Credit Hours |
| 1 | CS-402 | Introduction to Computing | 3 (2-2) |
| 2 | HND-402 | General Pythology | 3 (2-2) |
| 3 | HND-404 | Metabolism of Nutriants | 2 (2-0) |
| 4 | HND-406 | Diet Modelling and Counselling | 3 (2-2) |
| 5 | HND-408 | Nuetrition Epidemiology | 2 (2-0) |
| 6 | HND-410 | Food Microbiology | 3 (2-2) |
| 7 | HND-412 | Assessment of Nutritional Status | 3 (2-2) |
| Total | 19 | ||
| Semester – V | |||
| Sr. No | Course Code | Course Name | Credit Hours |
| 1 | HND-501 | Dietetics-I | 3 (2-2) |
| 2 | HND-503 | Nutrition and Phycology | 3 (3-0) |
| 3 | HND-505 | Food and Drug Loss | 2 (2-0) |
| 4 | HND-507 | Nutritional Education and Awareness | 3 (2-2) |
| 5 | HND-509 | Clinical Biochemistry | 3 (2-2) |
| 6 | HND-511 | Functional Foods and Nutraceuticals | 3 (3-0) |
| 7 | HND-513 | Public Health Nutrition | 3 (2-2) |
| Total | 20 | ||
| Semester – VI | |||
| Sr. No | Course Code | Course Name | Credit Hours |
| 1 | HND-502 | Deitetics-II | 3(2-2) |
| 2 | HND-504 | Nutrition in Emergency | 3(3-0) |
| 3 | HND-506 | Nutrition through Life Cycle | 3(3-0) |
| 4 | HND-508 | Nutritional Practices in Clinical Care | 3(2-2) |
| 5 | HND-510 | Infant and Young Child Feeding | 3(2-2) |
| 6 | HND-512 | Medical Nutrition Therapy | 3(3-0) |
| Total | 18 | ||
| Semester – VII | |||
| Sr. No | Course Code | Course Name | Credit Hours |
| 1 | HND-601 | Dietetics-III | 3 (2-2) |
| 2 | HND-603 | Food and Drug Interaction | 2 (2-0) |
| 3 | HND-605 | Global Food Issues | 3 (3-0) |
| 4 | HND-607 | Research Method in Nutrition | 3 (3-0) |
| 5 | HND-609 | Sports Nutrition | 3 (2-2) |
| 6 | HND-611 | Nutritional Deficiecy Disorders | 3 (3-0) |
| Total | 18 | ||
| Semester – VIII | |||
| Sr. No | Course Code | Course Name | Credit Hours |
| 1 | HND-602 | Internship/House Job | 5(0-10) |
| 2 | HND-604 | Nutritional Immuneology | 3(3-0) |
| 3 | HND-606 | Food Service Management | 3(3-0) |
| 4 | HND-608 | Nutrition Policies and Programs | 3(3-0) |
| Total | 14 | ||
Scheme of Study For Bachelor of Science in Human Nutrition and Deitatics
| Core Courses | |||
| Sr. No | Course Code | Course Name | Credit Hours |
| 1. | HND-301 | Fundamentals of Human Nutrition | 3(3-0) |
| 2. | HND-303 | Food Processing and Preservation | 3(2-2) |
| 3. | HND-302 | Human Anatomy | 3(2 -2) |
| 4. | HND-304 | Human Physiology-I | 3(2-2) |
| 5. | HND-306 | Micro and Macronutrients in Human Nutrition | 3(3-0) |
| 6. | HND-401 | Food Safety and Quality Management | 3(3-0) |
| 7. | HND-403 | Meal Planning and Management | 3(2-2) |
| 8. | HND-405 | Human Physiology – II | 3(3-2) |
| 9. | HND-407 | Food Analysis and Sensory Evaluation | 3(2-2) |
| 10. | HND-402 | General Pathology | 3(2-2) |
| 11. | HND-404 | Metabolism of Nutrients | 2(2-0) |
| 12. | HND-406 | Diet Modelling and Counselling | 3(2-2) |
| 13. | HND-408 | Nutrition Epidemiology and Public Health | 3(3-0) |
| 14. | HND-410 | Food Microbiology | 3(2-2) |
| 15. | HND-412 | Assessment of Nutritional Status | 3(2-2) |
| 16. | HND-501 | Dietetics-I | 3(2-2) |
| 17. | HND-503 | Nutrition and Psychology | 3(3-0) |
| 18. | HND-505 | Food and Drug Laws | 2(2-0) |
| 19. | HND-507 | Nutritional Education and Awareness | 3(2-2) |
| 20. | HND-509 | Clinical Biochemistry | 3(2-2) |
| 21. | HND-511 | Functional Foods and Nutraceuticals | 3(3-0) |
| 22. | HND-502 | Dietetics-II | 3(2-2) |
| 23. | HND-504 | Nutrition in Emergency | 3(3-0) |
| 24. | HND-506 | Nutrition through Life Cycle | 3(3-0) |
| 25. | HND-508 | Nutritional Practices in Clinical Care | 3(2-2) |
| 26. | HND-510 | Infant and Young Child Feeding | 3(3-0) |
| 27. | HND-512 | Medical Nutrition Therapy | 3(3-0) |
| 28. | HND-601 | Dietetics-III | 3(2-2) |
| 29. | HND-603 | Food and Drug Interactions | 2(2-0) |
| 30. | HND-605 | Global Food Issues | 3(3-0) |
| 31. | HND-607 | Research Methods in Nutrition | 3(3-0) |
| 32. | HND-609 | Sports Nutrition | 3(2-2) |
| 33. | HND-611 | Nutritional Deficiency Disorders | 3(3-0) |
| 34. | HND-602 | Internship/House job | 6(0-3) |
| 35. | HND-604 | Nutritional Immunology | 3(3-0) |
| 36. | HND-606 | Food Service Management | 3(3-0) |
| 37. | HND-608 | Nutrition Policies and Programs | 3(3-0) |
| Compulsory Courses | |||
| Sr. No | Course Code | Course Name | Credit Hours |
| 1. | Math-301 | Mathematics-I | 3(3-0) |
| 2. | SSH-301 | Pakistan Studies | 2(2-0) |
| 3. | ENG-301 | Functional English | 3(3-0) |
| 4. | SOC-301 | Introduction of Sociology | 3(3-0) |
| 5. | STAT-302 | Statistics and Biometry | 3(3-0) |
| 6. | ENG-302 | Communication Skills | 3(3-0) |
| 7. | BCH-302 | Introductory Biochemistry | 3(2-2) |
| 8. | IS/ET-401 | Islamic Studies/Ethics | 2(2-0) |
| 9. | BCH-407 | General Microbiology | 3(2-2) |
| 10. | CS-402 | Introduction to Computing | 3(2-2) |
