134
4 years
8
Full-time
| Course | Credit Hours |
|---|---|
| Anatomy | 3 |
| Functional English | 3 |
| Islamic Studies | 2 |
| Physical Education | 2 |
| Physiology – I | 3 |
| Principles of Food Science | 3 |
| Total | 16 |
| Course | Credit Hours |
|---|---|
| Applications of Information and | 3 |
| Communication Technologies Expository Writing | 3 |
| Fundamentals of Human Nutrition | 3 |
| Ideology and Constitution of Pakistan | 2 |
| Introduction to Biochemistry | 3 |
| Physiology – II | 3 |
| Total | 17 |
| Course | Credit Hours |
|---|---|
| Assessment of Nutritional Status | 3 |
| Social Entrepreneurship Program | 3 |
| Food Safety and Quality Management | 3 |
| General Pathology | 3 |
| International Relations | 2 |
| Quantitative Reasoning I | 3 |
| Total | 17 |
| Course | Credit Hours |
|---|---|
| Entrepreneurship | 3 |
| Food Microbiology | 3 |
| Micronutrients in Human Nutrition | 3 |
| Nutrition Deficiency Disorders | 3 |
| Public Health Nutrition | 3 |
| Quantitative Reasoning II | 3 |
| Total | 18 |
| Course | Credit Hours |
|---|---|
| Dietetics-I | 3 |
| Food & Drug Laws | 3 |
| Meal Planning & Management | 3 |
| Nutrition and Psychology | 3 |
| Nutrition Education and Awareness | 3 |
| Nutrition Through The Life Cycle | 3 |
| Total | 18 |
| Course | Credit Hours |
|---|---|
| Clinical Biochemistry | 3 |
| Dietetics – II | 3 |
| Food Toxins & Allergens | 3 |
| Functional Foods and Nutraceuticals | 3 |
| Infant and Young Child Feeding | 3 |
| Research Methodology | 3 |
| Total | 18 |
| Course | Credit Hours |
|---|---|
| Global Food Issues | 3 |
| Nutrition Policies and Programs | 3 |
| Nutritional Practices in Clinical Care | 3 |
| Research Project1/internship | 3 |
| Sports Nutrition | 3 |
| Total | 15 |
| Course | Credit Hours |
|---|---|
| Capstone Project | 3 |
| Drug and Nutrient interaction | 3 |
| Food Service Management | 3 |
| Nutrition Care in Emergencies Cases | 3 |
| Nutrition Epidemiology | 3 |
| Total | 15 |
Eligibility Criteria:
Candidates must have completed their intermediate (F.Sc Pre-Medical or equivalent) with a minimum of 45% marks.
Our program features a globally accepted curriculum designed to provide students with a deep understanding of nutrition and dietetics. Field-specific certified faculty members offer high-quality education and mentorship, ensuring that students gain practical experience as dietitians and nutritionists. The “Go Global Stream” of our 3U1M program offers pathways for global exposure, including higher education, internships, job placements, and immigration opportunities.
Enrolling in our BS Human Nutrition and Dietetics program provides numerous benefits, including:
Access to field-specific certified faculty members who provide expert education and guidance.
Hands-on practice as a dietitian and nutritionist, ensuring students gain real-world experience in clinical settings.
A globally accepted curriculum that aligns with international standards in nutrition and dietetics.
Global exposure through the “Go Global Stream” of our 3U1M program, facilitating higher education, internships, job placements, and immigration opportunities worldwide.
Graduates of the BS in Human Nutrition and Dietetics program can pursue diverse career paths, including:
At Superior University, we are committed to carefully managing any potential changes to our courses, support services, or other offerings. Should adjustments be necessary due to factors such as government health and safety guidelines or legal requirements, we will ensure decisions are made in alignment with both external advice and the university’s regulations.
Our foremost priority is to uphold academic excellence and ensure that any modifications do not compromise your learning outcomes. We are dedicated to keeping you informed every step of the way regarding any necessary adaptations and the support we will provide to ensure your academic success.
Browse the graduate and undergraduate programs offered by Superior University’s 13 Faculties and learn more about admissions requirements, scholarship, and financial aid opportunities.
