Program Objectives

The Program Objectives for the B.Sc in Nutrition and Dietetics program are as follows:

We strive provide students with knowledge and skills to become leading experts in the field of nutrition and dietetics
We teach an innovative and comprehensive curriculum that integrates theoretical knowledge with practical experience, research opportunities, and professional development

We Foster to inculcate values and ethics among the students and making them aware about their social commitments.
We train students to apply ethical and professional standards in all aspects of the nutrition and dietetics practice
We make them Industry Ready professionals with skills required in Industry

3/4 Years

Duration

₹ 1,00,000

Fees

PCET

Centralized Placement Cell

Program Highlights

Industry Oriented Curriculum

Focus on Learning By Doing

Project Based Experiential Learning

Focus on Nutritional Research and IPR

Program is tailored to make students job – ready and employable

Highly Qualified Faculty

World Class Labs

Exposure of In-house Incubation Cell nurturing various Start ups.

Preamble

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 students’ 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.

Vision and Mission

Vision

Our vision for the B.Sc. in Nutrition and Dietetics is to empower students with the knowledge and skills to become leading experts in the field of nutrition and dietetics. Our program aims to produce graduates who are dedicated to improving the health and well-being of individuals, communities, and the environment through evidence-based nutrition and dietetic practices.

We strive to provide an innovative and comprehensive curriculum that integrates theoretical knowledge with practical experience, research opportunities, and professional development. Our program emphasizes critical thinking, problem-solving, and communication skills, as well as cultural sensitivity and ethical considerations.

Through our program, students will develop a deep understanding of the role of nutrition and dietetics in promoting optimal health, preventing chronic diseases, and addressing global health challenges. They will also learn to apply this knowledge in various settings, including clinical, community, food service, and research.

Mission

Our mission for the B.Sc. in Nutrition and Dietetics is to provide a rigorous, engaging, and inclusive education that prepares students to become competent, compassionate, and ethical nutrition and dietetic professionals.

Course Curriculum

1st Year

Semester I

		Semester – I	Teaching Scheme
Course Code	Catego ry	Course Name	L	T	P	H	Cr
BND101	MAJ	Fundamentals of Human Nutrition		1	1	4	4
BND102	MAJ	Basics of Human Anatomy	1		1	3	2
BND103	MAJ	Community and Public Health Nutrition	2			2	2
BND104	MIN	Food Psychology	2			2	2
BND105	MIN	Food Chemistry	1		1	3	2
BND106	OE	Open Elective – I Basic Principles of Food Science	1		2	5	3
BND107	SEC	Basics of Computer Application			1	2	1
BND108	SEC	Environmental and Sustainability Science	1		1	2	2
BND109	AEC	Verbal Communication – I (Verbal)	1			2	1
BND110	VAC	Basics of Artificial Intelligence	1			1	1
Total			11	01	7	25	20

Semester II

		Semester – II	Teaching Scheme
Course Code	Category	Course Name	L	T	P	H	Cr
BND201	MAJ	Nutrition and Metabolism	1	1	1	4	3
BND202	MAJ	Basics of Human Physiology	1	1	–	2	2
BND203	MAJ	Introduction to Nutritional Biochemistry	1	–	1	3	2
BND204	MIN	Tools of Nutritional Assessment	1	–	1	3	2
BND205	MIN	Diet and Disease Management	1	–	1	3	2
BND206	OE	Open Elective – II (Advance Principles of Food Science)	1	1	1	4	3
BND207	SEC	Sales, Negations and Conflict Mgt		–	1	2	1
BND208	SEC	HSMC – II	1	–	1	2	2
BND209	AEC	Non-Verbal Communication	–	–	1	4	1
BND210	VAC	Indian Values and Culture	1	–		1	1
Total			8	03	8	28	20

2nd Year

Semester III

		Semester – III	Teaching Scheme
Course Code	Category	Course Name	L	T	P	H	Cr
BND301	MAJ	Essentials of Meal Planning	1	–	1	3	2
BND302	MAJ	Global Nutrition and Food Policy Framework	1		1	3	2
BND303	MAJ	Nutrition in Life Stages-I	1	–	1	3	2
BND304	MAJ	Basics of Diet Consultation		1	1	3	2
BND305	MIN	Mental Wellness	1	–	1	3	2
BND206	OE	Open Elective – III Maternal and Child Nutrition	1	1	1	4	3
BND207	SEC	Life Skills Training-I	–	–	1	2	1
BND208	SEC	HSMC – III	1	–	1	3	2
BND209	AEC	Foreign Language -German	1	–	–	1	1
BND210	VAC	Financial Literacy	1	–		1	1
Total			8	02	8	26	20

Semester IV

		Semester – IV	Teaching Scheme
Course Code	Categor y	Course Name	L	T	P	H	Cr
BND 401	MAJ	Standardization of Recipes	1	1	1	4	3
BND 402	MAJ	Nutrition in Lifestages – II	2	–	1	4	3
BND 403	MAJ	Diet and Immunity	1	–	1	3	2
BND 404	MAJ	Introduction to Innovations and Start-Ups	1	–	1	3	2
BND 405	MIN	Personal and Fitness Training	1	–	1	3	2
BND 406	MIN	Diet and Sports	1	–	1	3	2
BND 407	MIN	Sport Injuries	1	–			1
BND 408	MIN	Exercise Science	1	–		1	1
BND 409	AEC	Foreign Language -French	1	–		1	1
BND 410	SEC	Life Skills Training-II	–	–	2	4	2
BND 411	VAC	CSR-I	–	–	1	2	1
Total			10	1	9	28	20

3rd Year

Semester V

		Semester – V	Teaching Scheme
Course Code	Category	Course Name	L	T	P	H	Cr
BND501	MAJ	Clinical and Therapeutic Nutrition- I	2	–	1	4	3
BND502	MAJ	Clinical and Therapeutic Nutrition- II	2	–	1	4	3
BND503	MAJ	Functional Foods-I	1	–	1	3	2
BND504	MAJ	Creativity and Innovation Development	1	–	1	3	2
BND505	MIN	Introduction to Food Quality Control Methods	1	–	1	3	2
BND506	MIN	Basics of Yogic Sciences	–	–	2	4	2
BND507	MIN	Elective I	–	–	1	2	1
BND508	MIN	Elective – I Lab	–	–	1	2	1
BND509	AEC	Web Designing	–	–	1	2	1
BND510	SEC	Resume Writing and Creative Writing	–	–	2	4	2
BND511	VAC	CSR-II	–	–	1	2	1
Total			07	00	13	33	20

Semester VI

		Semester – VI	Teaching Scheme
Course Code	Category	Course Name	L	T	P	H	Cr
BND601	MAJ	Functional Foods-II	3	–	–	3	3
BND602	MAJ	Weight Management and Bariatrics	3	–	–	3	3
BND 603	MAJ	Introduction to Gut Health	2	–	–	2	2
BND 604	MAJ	Introduction to Nutrition and Genes	2	–	–	2	2
BND 605	MIN	Food Service Management	–	–	2	4	2
BND 606	MIN	Elective- II	–	–	2	4	2
BND 607	MIN	Elective -II Lab	–	–	1	2	1
BND 608	MIN	Pediatric Nutrition	–	–	1	2	1
BND 609	AEC	Graphic Designing	–	–	1	2	1
BND 610	SEC	Blog Writing	–	–	2	4	2
BND 611	VAC	Book Review	–	–	1	2	1
Total			10	00	10	30	20

4th Year

Semester VII

		Semester – VII	Teaching Scheme
Course Code	Categor y	Course Name	L	T	P	H	Cr
BND701	MAJ	National and International Cuisine	1	–	2	5	3
BND702	MAJ	Scientific Writing and Research Methods	3	–	–	3	3
BND703	MAJ	Gut and Disease Management	1	–	1	3	2
BND704	MAJ	Food Microbiology	2	–	–	2	2
BND705	MIN	Elective -III	–	–	2	4	2
BND706	MIN	Elective -IV	–	–	2	4	2
BND707	MIN	Elective -III Lab	–	–	1	2	1
BND708	MIN	Elective -IV	–	–	1	2	1
BND709	INTR	Internship	–	–	4	8	4
Total			7	–	13	33	20

Semester VIII

		Semester – VIII	Teaching Scheme
Course Code	Categor y	Course Name	L	T	P	H	Cr
BND801	MAJ	Food Preservation	3	–	–	3	3
BND802	MAJ	Diagnosis and Prognosis of Diseases	1	–	2	5	2
BND803	MIN	Elective – V	–	–	2	4	2
BND804	MIN	Elective – V Lab	–	–	1	2	1
BND805	PROJ	Project	–	–	12	24	12
Total			4	00	17	38	20

Electives

List of Tentative Electives:

Course Code	Course Name
	Geriatric Nutrition
	Organic Foods and Farming
	Food Technology
	Alternate Therapies
	Eating Disorders
	Bariatric Nutrition
	Metabolic Syndrome
	LifeStyle Diseases
	Current Trends in Nutrition

Life Skill Courses

List of Tentative Life Skill Courses:

Course Code	Course Name
	Practicing Meditation
	Sports
	Yoga
	Performing Arts: Music, Singing, Poetry, Indian Conventional Dancing, Photography, Short Movie Making, Painting/ Sketching/ Drawing, Theatre Arts, Anchoring, Calligraphy etc.
	Social welfare and Cultural Awareness
	Caring and service Hospital Caring, Personal Safety, First Aid, Disaster Management Gardening, Organic farming, Cooking etc.

Abbreviations: Course Abbreviation; L – Lecture; T – Tutorial; P – Practical; H – Hours; CR – Credits, HSMC – Humanities/ Social Sciences/ Management Courses

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Programme

Programme Educational Objectives

Programme Educational Objectives (PEOs)

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.

Programme Outcomes (POs)

On Successful Completion of Program students will be able to:

Demonstrate a comprehensive understanding of the basic principles of nutrition and dietetics, including nutrient metabolism, food composition, and dietary guidelines.
Apply knowledge of food and nutrition to evaluate and design personalized dietary plans for individuals with diverse nutritional needs and health conditions.
Demonstrate proficiency in food service management and food safety, including the selection, preparation, and distribution of food in various settings.
Conduct evidence-based research and critically evaluate scientific literature related to nutrition and dietetics.
Demonstrate effective communication and interpersonal skills to educate and counsel individuals and groups on healthy eating habits and nutrition-related behaviors.
Analyze and evaluate the social, cultural, and environmental factors that influence food choices and dietary patterns.
Apply ethical and professional standards in all aspects of the nutrition and dietetics practice.
Collaborate with interdisciplinary healthcare teams to provide comprehensive nutrition care and management for patients with complex medical conditions.
Understand the importance of lifelong learning and engage in ongoing professional development to remain current with emerging trends and best practices in the field.
Demonstrate leadership skills and contribute to the promotion of public health through advocacy and community-based initiatives.

Programme Specific Outcomes (PSOs)

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 nutrition-related 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

There are many exciting career opportunities in B.Sc in Nutrition and Dietetics such as

Clinical Nutritionists

Community Nutritionists

Weight Management expert

Fitness coach

Food and Nutrition blogger

Public Health Nutritionist

Food and Nutrition Quality Management Officer

Nutrition Consultant

Eligibility

Open Category student should have scored minimum 50 % of score at 10+2 Science from ICSE/ CBSE/Any State Board Examination or equivalent qualification from any recognized board and 45% for reserved category candidate.

Candidates are selected on the basis of merit AND Personal interview conducted by PCU

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