FACULTY OF ALLIED HEALTH & BIOLOGICAL SCIENCES
Bachelor of Science in HUMAN NUTRITION & DIETETICS
Department
Diet & Nutritional Sciences
Level
Undergraduate
Semesters
08
Credit
138
INTRODUCTION
Welcome to the Department of Diet and Nutritional Sciences (DDNS), IBADAT International University, Islamabad. At present worldwide, the greatest challenge is to address the basic human needs for access to nutritious food, eliminate hunger and reduce poverty. The UN Sustainable Development Goals provides a powerful aspiration to eradicate these problems. The department aims for quality education and to prepare competent professionals to contribute in providing excellent services in both public and private sectors. We are pleased that you have chosen this department to expedite your passion for improving nutrition, health, wealth and prosperity of the community and contribute to national development.
The DDNS always value diversity in people, cultures, learning, and science. Collaboration with experts in multidisciplinary fields, within and outside of the University, is foremost and standard for students and faculty. We also value innovation and critical thinking in scholarly quests, transformative ideas and ambitions for the future. In this context, we have research collaboration agreement with the Nutrition Division, National Institute of Health, Islamabad, which is a premier research organization in the country and recognized worldwide.
We are committed to produce graduates to higher levels of human capabilities. The subjects of food, clinical nutrition, dietetics, public health; biochemical and molecular nutrition; nutrigenomics and food safety are included in the curriculum. The department possess a modern infrastructure with spacious classrooms, equipped with audio-visual aids and state of the art laboratories. The experienced and qualified faculty members are always committed for providing up-date knowledge and guidance to the students. Help them in designing and implementation of research projects and Internship plans to transform scientific knowledge into practical solutions for promoting sustainable human growth and economic development.
Ms. Madiha Iftikhar
Program Duration: 4 Year
Timing: Morning (Monday-Friday)
Location: 6.7 Km Japan Road, Sihala, Islamabad.
Recognized By: Higher Education Commission
Entry Requirements:
- Intermediate Science (Pre-Medical/Pre-Engineering) with 50% marks.
- Intermediate (Pre-Agriculture with minimum CGPA 2.20)
- A-Level or any other foreign equivalent qualification approved by IBCC having minimum 50% marks.
- Intermediate Science (Pre-Medical and Home Economics), A-Level (Biology mandatory) or equivalent with 50% marks.
University Entry Test / Interview
Course Code | Course Name | Pre-Requisite Course Code | Cr. Hrs | ||||||||
Semester-I | |||||||||||
HND-6301 | Fundamentals of Human Nutrition | – | 3(3+0) | ||||||||
HND-6201 | Human Anatomy | – | 3(2+1) | ||||||||
HND-6102 | Medical Biochemistry | – | 3(2+1) | ||||||||
HND-6104 | Functional English | – | 3(3+0) | ||||||||
HND-6111 | Introduction to Computer Science and Technology | – | 3(2+1) | ||||||||
HND-6110 | Pakistan Studies | – | 2(2+0) | ||||||||
Credit Hours | 17(14+3) | ||||||||||
Semester-II | |||||||||||
HND-6302 | Nutrition Through Social Protection | – | 3(3+0) | ||||||||
HND-6303 | Essentials of Food Science & Technology | – | 3(2+1) | ||||||||
HND-6101 | Communication Skills | HND-6104 | 2(2+0) | ||||||||
HND-6108 | Islamic Studies/Ethics | – | 2(2+0) | ||||||||
HND-6109 | Sirat-Un-Nabi (PBUH) | – | NC | ||||||||
HND-6202 | Basic Mathematics/Biology | – | 3(3+0) | ||||||||
HND-6203 | Human Physiology-I | – | 3(2+1) | ||||||||
HND-6114 | Ideology and Constitution of Pakistan | – | 2(2+0) | ||||||||
Credit Hours | 18(16+2) | ||||||||||
Semester-III | |||||||||||
HND-6105 | Expository Writing | HND-6101 | 3(3+0) | ||||||||
HND-6304 | Food Microbiology | – | 3(2+1) | ||||||||
HND-6205 | Metabolic Endocrinology | – | 3(3+0) | ||||||||
HND-6107 | Biostatistics | – | 3(2+1) | ||||||||
HND-6204 | Human Physiology-II | HND-6203 | 3(2+1) | ||||||||
HND-6308 | Macronutrients in Human Nutrition | – | 3(3+0) | ||||||||
Credit Hours | 18(15+3) | ||||||||||
Semester-IV | |||||||||||
HND-6112 | Entrepreneurship | – | 2(2+0) | ||||||||
HND-6103 | Fundamentals of Sociology | – | 2(2+0) | ||||||||
HND-6113 | Community Nutrition & Assessment | – | 2(1+1) | ||||||||
HND-6106 | Research Methodologies | – | 3(3+0) | ||||||||
HND-6307 | Nutrigenetics & Nutrigenomics | – | 3(3+0) | ||||||||
HND-6206 | General Pathology | – | 3(2+1) | ||||||||
HND-6309 | Micronutrients in Human Nutrition | – | 3(3+0) | ||||||||
Credit Hours | 18(16+2) | ||||||||||
Semester-V | |||||||||||
HND-6310 | Nutrition Through Life Cycle | – | 3(3+0) | ||||||||
HND-6311 | Food Analysis | – | 3(1+2) | ||||||||
HND-6305 | Food Safety & Quality Management | – | 3(3+0) | ||||||||
HND-6313 | Dietetics-I | – | 3(2+1) | ||||||||
HND-6316 | Meal Planning & Management | – | 3(2+1) | ||||||||
HND-6314 | Nutraceuticals & Functional Foods | – | 3(3+0) | ||||||||
Credit Hours | 18(14+4) | ||||||||||
Semester-VI | |||||||||||
HND-6312 | Infant and Young Child Feeding | – | 3(2+1) | ||||||||
HND-6306 | Nutritional Immunology | – | 3(3+0) | ||||||||
HND-6320 | Dietetics-II | HND-6313 | 3(2+1) | ||||||||
HND-6317 | Public Health Nutrition | – | 3(3+0) | ||||||||
HND-6318 | Nutrition Intervention Planning | – | 3(3+0) | ||||||||
HND-6315 | Nutrition Psychology & Counseling | – | 3(3+0) | ||||||||
Credit Hours | 18(16+2) | ||||||||||
Semester-VII | |||||||||||
HND-6321 | Sports Nutrition | – | 3(2+1) | ||||||||
HND-6319 | Global Nutritional Issues | – | 2(2+0) | ||||||||
HND-6322 | Dietetics-III | HND-6320 | 3(2+1) | ||||||||
HND-6323 | Nutritional Practices in Clinical Care | – | 3(2+1) | ||||||||
HND-XXXX | Elective–I | – | 3(3+0) | ||||||||
HND-XXXX | Elective-II | – | 2(2+0) | ||||||||
Credit Hours | 16(13+3) | ||||||||||
Semester-VIII | |||||||||||
HND-6324 | Institutional Food Service Management | – | 3(2+1) | ||||||||
HND-6325 | Seminar | – | 1(0+1) | ||||||||
HND-6501 | Internship | – | 3(0+3) | ||||||||
HND-6601 | Project | – | 3(0+3) | ||||||||
HND-XXXX | Elective-III | – | 3(3+0) | ||||||||
HND-XXXX | Elective –IV | – | 2(2+0) | ||||||||
Credit Hours | 15(7+8) | ||||||||||
Total Credit Hours of BS Human Nutrition & Dietetics (04 years): 138 (109+27) | |||||||||||
Elective Courses | |||||||||||
Elective Courses (Semester-VII) (2 courses equal to 5 credit hours) | Elective Courses (Semester-VIII) (2 courses equal to 5 credit hours) | ||||||||||
HND-6401 | Nutrition in Emergencies | 3(3+0) | HND-6406 | Preventive Nutrition | 3(3+0)) | ||||||
HND-6403 | Food Chemistry | 3(3+0) | HND-6409 | Food Toxins & Allergens | 3(3+0) | ||||||
HND-6404 | Nutritional Deficiency Disorders | 3(3+0) | HND-6407 | Food Supplements | 2(2+0) | ||||||
HND-6405 | Metabolism of Nutrients | 2(2+0) | HND-6408 | Nutrition Epidemiology | 2(2+0) | ||||||
HND-6402 | Drug Nutrient Interaction | 2(2+0) | HND-6410 | Food & Drug Laws | 2(2+0) | ||||||
MISSION
To develop a systematic and efficient understanding of latest knowledge, professional skills, principles of moral values and sense of responsibility in students focusing on human nutrition and dietetics to contribute in global health and well-being of the population through uplifting their nutritional status with intake of variety of foods, good dietary habits and healthy life style.
CAREER PROSPECTS
After completion of the degree, the students with range of advanced and specialist skills would be able to working the
following sectors:
PUBLIC SECTOR
• Health Departments
• Universities/ Research Institutes
• Hospitals
• Regional Food Authorities
• Food Testing Laboratories
• Health Ministry
• Food and Agriculture Ministry
PRIVATE SECTOR
• Academia
• Hospitals / Health CareCenters
• Medical Food Services
• Non-GovernmentalOrganizations:
WHO, UNICEF, Save the Children,
• UNHCR, Zero Hunger etc.
• Multinational FoodIndustries
• Multi-National Companies
• Pharmaceutical Industry: Nutrition
Supplements
• Freelancing and Entrepreneurship
PROGRAM OBJECTIVES
This program would enable the students to successfully pursue the profession of their preference whether in academia, hospitals, industries or government and non-government institutions. Graduates will be equipped with skills and knowledge to apply scientific methodology, evidence based intervention and novel strategies in their career. By the end of the program students would be able to:
- Understand the practical concepts of nutrition and dietetics, structure and function of health service, health inequalities, social and health policy, community nutrition assessment and public health nutrition
- Identify and Develop skills and intervention strategies necessary to manage dietary and nutrition problems
- Integrate knowledge and understanding of applied nutrition and dietetics principles to improve public health status.
- Embrace continuing professional growth and develop an aptitude to become life-long learners
- Reduce the double burden of malnutrition; both infectious and chronic diseases
- Contribute in economic development of the country
- Help in improving life quality and nutrition security of the population
- Prepare, process, interpret, present reference data, using appropriate qualitative and quantitative techniques
- Practice autonomously from a sound evidence base, using clinical reasoning, problem solving skills and reflective practice
PROGRAM LEARNING OUTCOMES
On successful completion of the degree program, students would be able to:
- Integrate the knowledge, understanding and capabilities from the wide range of disciplines that underpin dietetics to develop the skills to improve and sustain nutritional health for the prevention and treatment of diseases.
- Apply the skills of critical evaluation, appraisal, analysis and creativity to existing dietary and nutrition assessment methodologies and contribute to the synthesis of evidence-based approaches for the measurement and enhancement of nutritional health in individuals, communities and populations.
- Demonstrate effective skills in communication and the response required by a dietitian and nutritionist for delivery of best practice in diet and nutrition, in the context of appropriate evidence-based information, advice, design and evaluation of nutrition interventions, nutrition education, policy development, implementation and sustainability.
Recognize and apply a moral and ethical approach, leadership and self-management skills, working within their scope of practice and demonstrating flexibility and innovation towards work and lifelong learning.
