Bachelor Science in Nutrition is a 3 years undergraduate degree course that focuses on various aspects of food and nutritional value for human beings.
BSc Nutrition Syllabus consists of 14 Core Courses, 4 Discipline Specific Elective & 2 Skill Enhancement Courses and 4 Generic Elective Subjects.
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The core subjects of the BSc Nutrition Syllabus include Nutritional Physiology, Nutritional Aspect Of Food Items, Nutritional Biochemistry, Diet Therapy, Community Nutrition, Epidemiology, Nutritional Assessment And Nutrition Programme etc
See Also: Nutrition Science Courses
Students will choose 2 between 4 Skill Enhancement Courses. Topics like Technology Of Fruits And Vegetables Or Environment Management And Public Health are included in SECs. General elective Courses include Nutritional Aspect Of Food Items, Physiological Aspect Of Nutrition, Nutrition: Life Cycle Approach etc.
Table of Contents
3.1 First Year
3.2 Second Year
3.3 Third Year
4.1 BSc Nutrition and Dietetics Syllabus
4.2 BSc Food and Nutrition Syllabus
BSc Nutrition Course Details
Course Name | BSc Nutrition |
Course Level | Undergraduate |
Duration | 3 Years |
Admission Process | Merit based and Entrance Exams |
Top Entrance Exam | AIIMS Entrance Test, JNU Entrance Test, DU Entrance Exam, JMI Entrance Exam, etc. |
Eligibility | 10+2 from a recognized educational Board. |
Top Colleges | All India Institute of Medical Sciences (AIIMS), New Delhi; ST. Xavier’s College, Mumbai; Suresh Gyan Vihar Institute, Jaipur; and Christ University, Bangalore. |
Average Fees | INR 1 to 5 Lacs |
BSc Nutrition Syllabus
Semester I | Semester II |
---|---|
Computer Fundamentals | Human Nutrition, Public Health, and Nutrition |
Communication Skills and Personality Development | Maternal and Child Health |
Food Chemistry and Food & Nutrition | Nutritional Biochemistry |
Human Physiology | - |
Introduction to Food and Nutrition | - |
Semester III | Semester IV |
Business Mathematics and Statistics | Food Quality & Analysis |
Family Meal Planning | Food Science and Food Preservation |
Food Microbiology, Food Quality, and Analysis | Fundamentals of Bakery & Confectionery |
Industrial Management and Facility Planning | - |
Microbiology | - |
Semester V | Semester VI |
Dietetics | Dietetics II |
Ethics & Environmental Studies | Diet & Patient Counselling |
Food Processing Operations, Food Packaging, & Marketing Management | Food Biotechnology and Food Service Management |
Principles of Management | Internship |
Seminar | - |
BSc Nutrition Subjects
The subjects of BSc Nutrition are explained below. The important subjects from every year are taken into consideration.
See Also:
MSc nutrition and dietetics | diploma in nutrition and health education | MSc food science and nutrition |
BSc Nutrition First Year Subjects
- Computer Fundamentals: Computer fundamentals include Arithmetic logical unit, Control unit, and Central processing unit. These are functional units.
- Human Nutrition, Public Health, and Nutrition: Public Health Nutrition takes a general approach focused on disease prevention and quality of life research. This nutrition field focuses on research in nutrition and nutritional sciences.
- Communication Skills and Personality Development: Effective communication skills play an important role in shaping your personality. Communication helps individuals express themselves in the most compelling way.
- Maternal and Child Health: Health (MCH) programs focus on women, children and family health issues such as: Access to recommended prenatal and healthy parenting, prevention of infant and maternal mortality, maternal and child mental health, newborn screening, and child immunization.
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BSc Nutrition Second Year Subjects
- Business Mathematics and Statistics: Business mathematics is used by business organizations to record and manage business processes while statistics is the science of collecting, analyzing, presenting and interpreting data.
- Food Quality & Analysis: Food analysis is a diverse and interdisciplinary research field with significant health, social and economic impact. It aims to characterize foods in terms of chemical composition, traceability, safety, quality, sensory perception, and nutritional value.
- Family Meal Planning: Plan meals with a variety of foods so your family is more likely to get all the nutrients they need each day. Change the cooking method (e.g. grill, bake, grill, broil). Avoid serving the same food twice on the same day.
- Food Science and Food Preservation: Food preservation consists of applying science-based knowledge through a variety of available techniques and processes to prevent food deterioration and spoilage and extend its shelf life.
See Also:
BSc Nutrition Third Year Subjects
- Dietetics: The field of knowledge of nutrition and its effects on health, and the practical application of the scientific understanding of nutrition.
- Ethics & Environmental Studies: Environmental ethics is a branch of applied philosophy that studies the conceptual underpinnings of environmental values and the more specific issues of social attitudes, behavior, and policies for protecting and conserving biodiversity and ecosystems.
- Food Processing Operations, Food Packaging, & Marketing Management: Foods are combined in certain ways to change their properties, like Processed meats, dairy products, beverages, baking, freezing, dehydration, canning and bottling. Simply put, marketing management is the process of planning, executing, and tracking an organization's marketing strategy.
- Food Biotechnology and Food Service Management: Food biotechnology is a term for various processes for developing new or improved foods using organisms such as plants, animals, microorganisms, or parts of these organisms.
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Syllabus of Courses Related to BSc Nutrition
There are many Nutrition Science courses that focus on the study of metabolic and physiological responses of a body to diet. Some of the courses include BSc Nutrition and Dietetics, BSc Food Science and Nutrition, BSc Clinical Nutrition and BSc Hons Nutrition.
BSc Nutrition and Dietetics syllabus
Semester I | Semester II |
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English Communications | Environmental Science |
Food Science | Human Physiology |
Human Nutrition | Nutrition Through a Life Cycle |
Practicals
|
Practicals
|
Semester III | Semester IV |
Foodservice Management-I | Food Microbiology |
Human Development | Food Service Management-II |
Principles of Resource Management | Principle of Interior Decoration |
Practicals
|
Practicals
|
Semester V | Semester VI |
Basic Dietetics | Advanced Dietetics |
Sports Nutrition | Food Standard and Quality Control |
Practicals
|
Practicals
|
BSc Food Science and Nutrition Syllabus
Semester I | Semester II |
---|---|
Culinary Science | Computer Fundamentals |
Communication Skills & Personality Development | Food Chemistry and Food Microbiology |
Human Physiology | Public Health Nutrition |
Introduction to Food & Nutrition | - |
Maternal & Child Health | - |
Semester III | Semester IV |
Dietetics | Food Science |
Food Preservation | Fundamentals of Bakery & Confectionary |
Food Quality & Analysis | Nutritional Biochemistry |
Ethics & Environmental Studies | Seminar |
Semester V | Semester VI |
Dietetics-II | Diet & Patient Counselling |
Food Science-II | Food Service Management |
Food Design & Product Development | Internship |
Food Processing & Packaging Operations | Grand Viva |
Fundamentals of Bakery & Confectionary | - |
Project / Term Paper | - |
BSc Clinical Nutrition Syllabus
Semester I | Semester II |
---|---|
Basic Nutrition | Basics of Computers |
English | Nutritional Biochemistry |
Human Physiology | - |
Semester III | Semester IV |
Basic Dietetics | Clinical Training |
Family meal Management | Personnel Management |
Food Science and Food Microbiology | - |
Semester V | Semester VI |
Advanced Dietetics | Project Work |
Community Nutrition | - |
Dietetics and Counseling | - |
BSc Hons Nutrition Syllabus
Semester I | Semester II |
---|---|
:Basic Food Science-I | Basic Food Science-Ii |
Basic Food Science-I (Practical) | Basic Food Science-Ii (Practical) |
Human Physiology-I | Human Physiology-Ii |
Human Physiology-I (Practical) | Human Physiology-Ii (Practical) |
Semester III | Semester IV |
Community Nutrtion | Diet Therapy-I |
Community Nutrtion (Practical) | Diet Therapy-I |
Food Commodities | Nutritional Biochemistry-I |
Food Commodities (Practical) | Nutritional Biochemistry-I |
Human Nutrition-II | - |
Human Nutrition-II (Practical) | - |
Semester V | Semester VI |
Diet Therapy-II | Food Microbiology |
Diet Therapy-II (Practical) | Food Microbiology (Practical) |
Nutritional Biochemistry-II | Food Preservation |
Nutritional Biochemistry-II (Practical) | Food Preservation (Practical) |
BSc Nutrition Top Colleges
Name of the College | Average Annual Fees |
---|---|
All India Institute of Medical Sciences (AIIMS), New Delhi | INR 3,085 |
ST. Xavier’s College, Mumbai | INR 22,380 |
Suresh Gyan Vihar Institute, Jaipur | INR 87,000 |
Christ University, Bangalore | INR 16,667 |
Madras Christian College (MCC), Chennai | INR 19,319 |
The Oxford College of Science, Bangalore | INR 25,000 |
Stella Maris College, Chennai | INR 3,460 |
Ramjas College, New Delhi | INR 12,000 |
Fergusson College, Pune | INR 3,420 |
Hans Raj College (HRC), New Delhi | INR 16,000 |
BSc Nutrition Scope
Healthcare professionals who deal with nutrition are in high demand. People today pay more attention to their health. The nutritionist profession offers lucrative opportunities. Candidates with a bachelor's such as B.Sc Nutrition can have a great career. Some hospitals and private medical centers employ nutritionists. Some physicians practice and work on an individual level and appoint dietitians to provide nutritional support to their patients. B.Sc Nutrition graduates can choose one of the following job roles to pursue a career:
- Nutritionist
- Food Technologist
- Health Promotion Specialist
- Food Processing Consultant
- Nutritional Therapist
- Faculty
BSc Nutrition Books
Name of the Books | Auhtor |
---|---|
Introductory Nutrition | Guthrie, Hele, Andrews |
Fundamentals of Foods and Nutrition | Mudambi S.R, M.V Rajgopal |
Clinical Nutrition & Dietetics | F. P. Antia and Philip Abraham |
BSc Nutrition Syllabus: FAQs
Ques. What is BSc Nutrition?
Ans. Bachelor Science in Nutrition is a 3 years undergraduate degree course that focuses on various aspects of food and nutritional value for human beings.
Ques. What is the eligibility criteria for admission to BSc Nutrition programme?
Ans. Minimum eligibility criteria is students mst have qualified the Senior Secondary Examination with 50% marks from a recognized educational Board and have studied Biology or Life Science as one of the main subjects.
Ques. What are the Job options after BSc Nutrition?
Ans. The Job options after BSc Nutrition includes:
- Food Technologist
- Health Promotion Specialist
- Food Processing Consultant
- Nutritional Therapist
Ques. What is the average salary of BSc Nutrition?
Ans. INR 3,25,000 - INR 4,50,000 PA. is the average salary of BSc Nutrition graduate.
Ques. What are the top colleges for pursuing BSc Nutrition?
Ans. All India Institute of Medical Sciences (AIIMS), New Delhi; ST. Xavier’s College, Mumbai; Suresh Gyan Vihar Institute, Jaipur; Christ University, Bangalore; Madras Christian College (MCC), Chennai are the top colleges for pursuing BSc Nutrition.
Ques. What can courses be doone after BSc Nutrition?
Ans. M.Sc. Nutrition and Dietetics can be done after completion of BSc Nutrition. It has four major specialized fields of nutrition which includes Public Health Nutrition, Clinical Nutrition,Food Science and Technology, and Sports Nutrition.
Ques. What are the entrance exams for BSc Nutrition?
Ans. AIIMS Entrance Test, JNU Entrance Test, DU Entrance Exam, JMI Entrance Exam, etc. are the common entrance exams for BSc Nutrition.
Ques. What are the common project topics of BSc Nutrition?
Ans. The common project topics of BSc Nutrition:
- Keto diet and risk considerations
- Dietary changes during the COVID-19 pandemic
- Nutrition vs. physical activity for healthy weight management
- Methods for improving physical fitness while limiting calorie intake
Ques. What are the subjects in BSc Nutrition?
Ans. Principles of Nutrition, Food Microbiology, Family Meal Management, Quantity Food Service and Physical Facilities, Food Science, Food Service Management, Chemistry and other subjects.
Ques. Is it worth doing BSc nutrition?
Ans. Yes, because Nutrition is a fast growing field in India as people are becoming more health conscious. Also there is plenty of job opportunities in various sectors after completion of the course such as government hospitals, government's health department, school, organizations and more.
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