BS human nutrition and dietetics - Superior University Lahore

BS Human Nutrition and Dietetics

Build the skills to lead in BS Human Nutrition and Dietetics

Superior University’s BS Human Nutrition & Dietetics program enables the students to understand the foundations of food science and develop the skills required to critically assess conventional notions about nutrition and health. Encompassing a wide range of core competencies, the curriculum helps the students learn about nutrition, public health, and how social behavioural factors and professional conduct influence nutrition and wellbeing.

Eligibility Criteria

FSc (Pre-Medical) or Equivalent with minimum 45% marks.

Beside micronutrient deficiencies, the incidences of cardiovascular diseases, diabetes, cancer, obesity, hypertension and kidney & liver problems are increasing day by day due to unsafe and poor quality diets. Realizing the importance of human nutrition in daily life and emergencies like earthquake, drought, famine and man-made disasters, the Superior University started a multidisciplinary and inter-institutional 4-years degree program leading to BSc (Hons.) Human Nutrition & Dietetics (HND). It is a 4 year based program with total eight semesters including 133 credit hours and total 45 courses will be studied in this program. The eligibility criteria are FSC pre-medical or equivalent with 50% marks. The degree is awarded on successful completion of 16 years of education after higher secondary school education. The basic training of research work and practice is also included. Afterward, Graduates are employed in health and human services settings such as hospitals, nursing homes, food industries, adult care facilities, youth agencies, schools and food service establishments.


  • Be a qualified professional having high quality dietetic education and supervised practice to make evidence based practical decision
  • Be a competent graduate with interpersonal competencies engaged in the health profession and the improvement of human well being
  • Be a life- long learner who are able to cooperate new evidence based technologies and knowledge into practice


PLO’s for Human Nutrition and Dietetics

  • Knowledge and understanding of healthy eating, physiological functions of human body throughout the life cycle, dietary sources and requirements of micro and macro-nutrients for people of all ages and groups.
  • Expert and skillful in making diet plans of different diseases for different age groups, calculating calorie value, BMI, energy expenditure and meal/menu planning for different institutes and organizations.
  • Develop and implement different programs for the health and well being of population and community
  • Critically analyze the disease condition, micro/macro-nutrient deficiencies and develop innovative food products for the prevention and treatment of disease.
  • Understand and mange eating habits and life style behaviors of clients, population and community.
  • Plan life-long learning activities with the aim of improving professional skills.

Semester 1

CourseCredit Hours
Functional English
Introduction to computer3
Physiology - I
Principles of Food Science

Semester 2

CourseCredit Hours
English II3
Introduction to Biochemistry3
Fundamentals of Human Nutrition3
Physiology - II3
General Pathology3
Islamic Studies2

Semester 3

CourseCredit Hours
Micronutrients in Human Nutrition3
Pakistan Studies2
English III3
Food Microbiology3
Food Safety and Quality Management3

Semester 4

CourseCredit Hours
Probability & Biostatics3
Nutrition Deficiency Disorders3
Assessment of Nutritional status3
Functional Foods and Nutraceuticals3
Social Entrepreneurship
Food analysis3

Semester 5

CourseCredit Hours
Nutrition Through The Life Cycle
Meal Planning & Management
Nutrition and Psychology
Food & Drug Laws
Nutritional Education and Awareness
Dietetics - I

Semester 6

CourseCredit Hours
Public Health Nutrition
Dietetics - II3
Infant and Young Child Feeding3
Clinical Biochemistry3
Research Methodology3
Healthcare Entrepreneurship3

Semester 7

CourseCredit Hours
Sports Nutrition3
Global Food Issues3
Nutrition Policies and Programs3
Nutritional Practices in Clinical Care3
Food Toxins & Allergens3

Semester 8

CourseCredit Hours
Research Project
Nutrition Epidemiology
Food Service Management
Nutrition Care in Emergencies Cases

*To accommodate modern trends, Institute may reserve the right to change course requirements, fees, course classifications, course contents, class schedules, venues, faculty and the like, whenever it deems appropriate.