BSc Nutrition & Dietetics Syllabus Structure (3 Years)
The BSc Nutrition & Dietetics syllabus is designed to provide scientific knowledge of food, nutrients, and their impact on human health.
The program integrates nutrition science, biochemistry, food technology, and clinical dietetics along with practical training and community exposure.
Year 1: Nutrition & Biological Foundations
The first year builds a strong foundation in nutrition science, human biology, and food chemistry.
Semester 1
- Fundamentals of Nutrition: Macronutrients, micronutrients, and balanced diet.
- Human Physiology: Digestive, circulatory, and respiratory systems.
- Food Chemistry: Composition and properties of food components.
- Nutrition Practical I: Nutrient analysis and diet calculation.
Semester 2
- Biochemistry: Carbohydrate, protein, and lipid metabolism.
- Food Microbiology: Food spoilage and preservation basics.
- Food Science: Cooking methods and food processing.
- Nutrition Practical II: Food preparation and nutrient retention.
Year 2: Applied & Clinical Nutrition
The second year focuses on nutrition across life stages and its role in disease prevention and management.
Semester 3
- Life Cycle Nutrition: Nutrition for infants, children, adults, and elderly.
- Clinical Nutrition I: Nutrition in common diseases.
- Food Preservation: Methods and quality control.
- Diet Planning Practical: Therapeutic diet formulation.
Semester 4
- Clinical Nutrition II: Nutrition for metabolic and lifestyle disorders.
- Public Health Nutrition: Nutrition programs and policies.
- Food Safety & Standards: FSSAI guidelines and regulations.
- Community Nutrition Practical: Nutritional assessment surveys.
Year 3: Dietetics & Professional Practice
The final year emphasizes dietetics practice, nutrition counseling, and professional readiness.
Semester 5
- Dietetics: Hospital diet planning and patient care.
- Nutrition Counseling: Communication and behavior change.
- Sports & Fitness Nutrition: Nutrition for physical performance.
- Internship / Field Training: Hospital or community exposure.
Semester 6
- Advanced Dietetics: Critical care and specialized diets.
- Research Methodology: Basics of nutrition research.
- Food Quality Management: Quality assurance systems.
- Project Work: Nutrition-based research or case study.
Recommended Books for BSc Nutrition & Dietetics
| Subject |
Book Title |
Author |
| Nutrition |
Human Nutrition |
B. Srilakshmi |
| Biochemistry |
Textbook of Biochemistry |
U. Satyanarayana |
| Clinical Nutrition |
Clinical Nutrition and Dietetics |
Antia & Abraham |
| Food Science |
Food Science |
Norman N. Potter |
BSc Nutrition & Dietetics Syllabus FAQs
Q1: Does the BSc Nutrition & Dietetics syllabus focus more on theory or practical training?
The syllabus balances theory and practice.
Practical diet planning is emphasized.
Community and hospital exposure is included.
Skills develop gradually.
Q2: Are clinical and therapeutic nutrition subjects included in the syllabus?
Yes, clinical nutrition is a core subject.
Disease-specific diets are taught.
Hospital-based learning is included.
Practical relevance is high.
Q3: Is internship or field training compulsory in the BSc Nutrition & Dietetics program?
Yes, field training is compulsory.
Hospitals and community programs are covered.
Real-world exposure is provided.
Professional skills improve.
Q4: Does the syllabus include food safety and quality management topics?
Yes, food safety standards are covered.
Quality control principles are taught.
FSSAI regulations are included.
Industry relevance is ensured.
Q5: Can the BSc Nutrition & Dietetics syllabus vary across universities?
Minor variations may exist.
Core nutrition subjects remain similar.
Practical hours may differ.
Academic standards are maintained.
Q6: Does the syllabus prepare students for higher studies like MSc Nutrition?
Yes, it builds a strong foundation.
Research methodology is included.
Advanced studies are supported.
Academic readiness is ensured.
Q7: Is the syllabus suitable for students interested in public health nutrition?
Yes, public health nutrition is included.
Community programs are studied.
Policy-level concepts are taught.
Social impact is emphasized.
Q8: Does the syllabus include research or project-based learning?
Yes, project work is compulsory.
Research basics are taught.
Practical analysis is encouraged.
Critical thinking is developed.
