The B.Sc. in Clinical Nutrition and Dietetics provides deep insights into the relationship between diet, health, and disease. Students study biochemistry, human physiology, food science, community nutrition, diet therapy, and metabolic disorders. Training emphasizes assessment of nutritional requirements, creating therapeutic diets, and nutritional counseling for various populations. Practical experience involves internships in hospitals, community health programs, and food industries, complemented by projects and seminars. Graduates become dieticians, nutrition consultants, public health professionals, or continue advanced studies in clinical nutrition. The program cultivates evidence-based thinking, compassion, and strong communication skills to support healthier societies.
Focuses on human nutrition, therapeutic diet planning, nutritional biochemistry, life cycle nutrition, medical nutrition therapy, community nutrition, weight management, public health, and food safety. Training includes nutritional assessment, counseling, clinical case studies, planning hospital/community nutrition programs, and food service management. Regular hospital postings, internships, and laboratory courses in food analysis and menu planning are central. Graduates are eligible for careers as clinical dieticians, nutrition consultants, and public health nutritionists, with a strong emphasis on practical application of evidence-based dietary principles.
SALARY RANGE
per annum
