B.Sc. in Nutrition and Dietetics
Program Overview
We, at Pimpri Chinchwad University, offer the Bachelor of Science in Nutrition and Dietetics program to provide students with a comprehensive education in the science and practice of nutrition and dietetics. Our mission is to prepare graduates who are competent, compassionate,and committed to promoting health and wellness through evidence-based practices.The B.Sc. in Nutrition and Dietetics program integrates knowledge from various disciplines such as biochemistry, physiology, microbiology, psychology, and sociology to provide a holistic understanding of the role of nutrition in health and disease.
The curriculum includes courses in human nutrition, food science, community nutrition, therapeutic diets, and research methods.Students will also have opportunities to gain practical experience through internships, clinical rotations, and community outreach programs.Our program aims to develop student's critical thinking,communication, and leadership skills to enable them to work effectively in diverse settings such as hospitals, clinics, schools,research institutions, and public health agencies. Graduates of our program will be able to apply their knowledge and skills to assess and design nutrition interventions, develop and implement nutrition education programs, and promote policies that support healthy eating habits.
We are committed to providing a supportive and inclusive learning environment that values diversity, equity, and inclusion. Our faculty members are dedicated to excellence in teaching,research, and service, and are actively engaged in advancing the field of nutrition and dietetics through scholarly activities and professional organizations. We invite students who share our passion for nutrition and dietetics to join our program and embark on a journey of learning and growth that will prepare them for rewarding careers and lifelong learning.
Program Objectives
- To provide students with knowledge and skills to become leading experts in the field of nutrition and dietetics
- To provide an innovative and comprehensive curriculum that integrates theoretical knowledge with practical experience, research opportunities, and professional development
- To groom the student's overall personality for professional growth.
- To inculcate values and ethics among the students and making them aware about their social commitments.
Curriculum Structure
Semester I
- Fundamentals of Human Nutrition
- Fundamentals of Human Nutrition - Lab
- Basics of Human Anatomy
- Community and Public Health Nutrition
- Community and Public Health Nutrition-Lab
- Essentials of Food Science
- Essentials of Food Science-Lab
- Open Elective - I
- Basics of Computer Applications - ND
- UHV I - Professional Ethics
- Applied Communication
Semester II
- Nutrition and Metabolism
- Nutrition and Metabolism - LAB
- Basics of Human Physiology
- Introduction to Nutritional Biochemistry
- Introduction to Nutritional Biochemistry - LAB
- Diet and Disease Management
- Diet and Disease Management - LAB
- Open Elective - II
- Minor - I
- Sales, Negotiations and Conflict Management - ND
- Advanced Communication
- IKS; Indian Health System : The Concept,Practices amd Current Relevance
Semester III
- Essentials of Meal Planning
- Essentials of Meal Planning - LAB
- Nutrition in Life Stages - Conception till Childhood
- Open Elective - III
- Minor - II
- Post Harvest Management of Foods
- Post Harvest Management of Foods - LAB
- Introduction to Biostatistics - ND
- UHV II - Understanding Harmony
- Foreign Language (German/Japanese)
- Field Project - Nutrition and Dietetics
Semester IV
- Metabolic and Lifestyle Disorders - Lab
- Nutrition in Life Stages - Adolescence till Geriatrics
- Food Microbiology
- Food Microbiology - LAB
- Maternal and Child Nutrition
- Personal and Fitness Training
- Personal and Fitness Training - LAB
- Fad Diets; Types and Facts
- Minor - III
- Foreign Language
- Constitution of India
Semester V
- Basics of Critical Care and Illness
- Clinical and Therapeutic Nutrition
- Clinical and Therapeutic Nutrition - LAB
- Functional Foods and Nutraceuticals
- Food Service Management Systems
- Food Service Management Systems - LAB
- Introduction to Food Quality Control Methods
- Elective - I
- Aptitude and Logical Reasoning
- Foreign Language
Semester VI
- Introduction to Gut Health
- Weight Management and Bariatrics
- Weight Management and Bariatrics - LAB
- Food Preservation
- Food Preservation - LAB
- Elective - II
- Understanding Alternative Medicines
- EVS
- Foreign Language
- Summer Internship - Nutrition and Dietetics
Semester VII
- Understanding Global Nutrition
- Understanding Global Nutrition - LAB
- Scientific Writing and Research Methods
- Food Laws and Regulations
- Diet and Sports
- Product Development and Formulations
- Product Development and Formulations - LAB
- Research Project - Nutrition and Dietetics
Semester VIII
- Palliative and Domiciliary Care - Nutrition and Dietetics
- IPR-Online Certification
- Case Study Portfolio - Nutrition and Dietetics
- OJT Thesis - Nutrition and Dietetics
Program Outcomes
Nutrition Knowledge
Graduates will have a comprehensive understanding of the scientific basis of human nutrition, including the roles of macro and micronutrients in health and disease, and the physiological processes involved in nutrient metabolism.
Nutrition Assessment
Graduates will be able to use appropriate tools and methods to assess an individual's nutritional status, analyze dietary intake data, and identify nutritionrelated risk factors.
Nutrition Intervention
Graduates will have the skills and competencies necessary to design and implement appropriate nutrition interventions for individuals and populations,including meal planning, nutritional supplementation, and therapeutic diets.
Nutrition Education
Graduates will be able to develop and deliver nutrition education programs for individuals and communities, using evidence-based practices and culturally appropriate approaches.
Research
Graduates will be able to critically evaluate nutrition research, design and conduct research studies, and analyze and interpret data to contribute to the advancement of the field.
Professionalism
Graduates will adhere to the highest ethical and professional standards,including maintaining confidentiality, respecting cultural and individual differences,and advocating for the rights and needs of their clients.
Communication
Graduates will have effective communication skills, including the ability to communicate nutrition information to diverse audiences using a variety of media and platforms, and to work collaboratively with healthcare professionals, researchers, and community stakeholders.
Career Opportunities
Eligibility Criteria
Open Category students must have scored a minimum of 50% in 10+2 Science or Humanities with Psychology as a Subject from ICSE/CBSE/Any State Board or equivalent.
A 50% minimum is required for reserved category candidates.
Candidates are selected based on merit and an entrance test conducted by PCU.