1st Year |
First Semester |
Course No. |
Title of Course |
Credit Hours |
NUTD-10101 |
Fundamentals of Human Nutrition |
3(3-0) |
SOCS-10102 |
English Comprehension |
3(3-0) |
STCS-10103 |
Basics of Computer |
3(3-0) |
STCS-10104 |
Mathematics |
3(3-0) |
NUTD--10105 |
Introduction to Human Anatomy |
3(2-1) |
NUTD--10106 |
Introduction to Histology |
3(2-1) |
|
Sub. Total |
18(16-2) |
Second Semester |
|
NUTD--10201 |
Fundamentals of Food Processing and Preservation |
4(3-1) |
SOSC-10202 |
Business & Technical English Writing |
3(3-0) |
SOSC-10203/ |
Islamic Studies / |
1(1-0) |
SOSC-10204 |
Ethics |
PHYS-10205 |
Physiology- 1 |
4(3-1) |
BIOC-10206 |
Biochemistry-I |
3(2-1) |
MICR-10207 |
Fundamentals of Microbiology |
3(2-1) |
|
Sub. Total |
18(14-4) |
2nd Year |
Third Semester |
|
SOSC-10301 |
Pakistan Studies |
2(2-0) |
NUTD--10302 |
Macronutrients in Human Nutrition |
3(3-0) |
PHYS-10303 |
Physiology- 2 |
4(3-1) |
SOSC-10304 |
Communication Skills |
3(3-0) |
STCS-10305 |
Biostatistics |
3(3-0) |
BIOC-10306 |
Biochemistry-II |
3(2-1) |
|
Sub. Total |
18(16-2) |
Fourth Semester |
|
NUTD--10401 |
Vitamins in Human Nutrition |
3(2-1) |
NUTD--10402 |
Minerals in Human Nutrition |
3(2-1) |
MICR-10403 |
Medical Microbiology |
4(3-1) |
SOSC-10404 |
Sociology |
3(3-0) |
PATH-10405 |
General Pathology |
3(2-1) |
NUTD--10406 |
Meal Planning and Management |
2(1-1) |
|
Sub. Total |
18(13-5) |
3rd Year |
Fifth Semester |
Course No. |
Title of Course |
Credit Hours |
NUTD--10501 |
Nutrition Throughout Lifecycle |
3(3-0) |
NUTD--10502 |
Disease Prevention Through Nutrition |
3(2-1) |
NUTD--10503 |
Dietetics- 1 |
3(2-1) |
EPPH-10504 |
Epidemiology & Public Health |
3(2-1) |
PATH-10505 |
Systemic Pathology |
3(2-1) |
MICR-10506 |
Food Microbiology |
3(2-1) |
|
Sub. Total |
18(13-5) |
Sixth Semester |
|
NUTD-10601 |
Food Safety and Quality Management |
3(2-1) |
NUTD-10602 |
Proteomics and Nutrigenomics |
3(2-1) |
NUTD-10603 |
Functional Foods and Nutraceuticals |
3(3-0) |
NUTD-10604 |
Public Health Nutrition- 1 |
3(2-1) |
NUTD-10605 |
Dietetics- 2 |
3(2-1) |
NUTD-10606 |
Nutrition and Psychology |
2(2-0) |
|
Sub. Total |
17(13-4) |
4th Year |
Seventh Semester |
|
NUTD--10701 |
Research Planning and Methods in Human Nutrition |
3(3-0) |
PHRM-10702 |
Food Toxicology and Additives |
3(2-1) |
NUTD--10703 |
Dietetics-3 |
3(2-1) |
NUTD-10704 |
Biotechnology in Nutrition and Dietetics |
3(2-1) |
NUTD-10705 |
Public Health Nutrition -2 |
3(2-1) |
NUTD-10706 |
Immunology |
3(2-1) |
|
Sub. Total |
18(13-5) |
Eighth Semester |
|
NUTD--10801 |
Community Project |
3(0-3) |
PHAR-10802 |
Food and Drug Laws |
2(2-0) |
NUTD--10803 |
Recent Advances in Clinical Nutrition |
2(2-0) |
NUTD-10804 |
Nutritional Intervention Planning |
3(2-1) |
PHAR-10805 |
Drug-Nutrient Interactions |
2(2-0) |
NUTD--10806 |
Nutritional Education and Awareness |
3(2-1) |
NUTD--10807 |
Sports Nutrition |
3(2-1) |
|
Sub. Total |
18(12-6) |
|
Total Credit Hours |
143(110-33) |
