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Overview

The Bachelor of Science (BSc) in Clinical Nutrition, Dietetics, and Food Science is an all-encompassing undergraduate program that merges multiple disciplines to equip students with the necessary skills and knowledge to excel in the fields of nutrition, dietetics, and food science. This course integrates the principles of biology, chemistry, and social sciences to tackle health and nutrition-related issues, with a focus on improving overall well-being and preventing diseases.

The program, typically lasting three years, is designed to disseminate a thorough understanding of molecular biology, biochemistry, epidemiology, physiology, and associated sciences. The global health landscape, especially post-pandemic, has heightened the demand for professionals in nutrition and dietetics. Graduates of this program find ample career opportunities in public health, clinical settings, food production companies, government agencies, and non-governmental organizations (NGOs).

Amrita University, along with other leading institutions, offers comprehensive programs such as BSc Nutrition and Dietetics, BSc Food Nutrition and Dietetics, and BSc Food and Nutrition. These programs are tailored to meet the ambitions of students aspiring to make a significant impact in the nutrition and dietetics sectors.

Objectives

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  • Foundation in Nutrition Science: Provide a robust grounding in the science of nutrition and its role in human health and disease prevention.
  • Clinical Expertise: Develop skills to assess, diagnose, and treat nutritional and dietary issues across various populations.
  • Research and Innovation: Foster research capabilities and encourage innovation in nutrition, dietetics, and food science.
  • Ethical Practice: Promote ethical decision-making and practices in professional settings, ensuring client and community welfare.
  • Public Health Awareness: Increase awareness of public health nutrition issues and advocate for policies that improve societal nutritional health.

Important Note

“Hostel facility is not available at Faridabad campus for the Allied Health Students. The school will help the students to get accommodation near to the campus.”

Program Overview

Program Structure

The program is structured into six semesters over three years, combining core courses, elective courses, and practical experiences. The curriculum includes a mix of theoretical knowledge, laboratory work, field studies, internships, and community projects.

  • Duration: 3 years
  • Internship: Included in the program, mandatory for hands-on experience
  • Eligibility for Practice: Graduates are immediately eligible to apply for postgraduate course / specialized courses in field of nutrition & dietetics.
Learning Outcomes

Upon completing the BSc program in Clinical Nutrition, Dietetics, and Food Science, graduates will achieve the following learning outcomes:

  • Comprehend Principles of Human Physiology and Biochemistry: Understand the fundamentals of human physiology and biochemistry to grasp how diseases develop and are managed through nutritional and therapeutic interventions.
  • Apply Nutritional Knowledge: Utilize a thorough understanding of nutrients and their physiological effects to develop, implement, and evaluate personalized and population-based dietary plans.
  • Clinical Nutrition Skills: Perform comprehensive nutritional assessments and design therapeutic dietary interventions tailored to the specific needs of various populations, including those with chronic and acute health conditions.
  • Apply Medical Nutrition Therapy: Apply principles of medical nutrition therapy in clinical settings to manage and treat health conditions through diet and nutrition strategies.
  • Knowledge of Government Nutritional Programs and Policies: Acquire detailed knowledge of national and international nutritional programs and policies implemented by government bodies to address public health issues.
  • Understanding of National Nutrition Programs: Gain insights into nutrition programs and initiatives within the country, understanding their design, implementation, and impact on public health.
  • Public Health Nutrition Programs and Policies: Learn to design, implement, and evaluate public health nutrition programs and policies aimed at improving community health and preventing nutrition-related diseases.
  • Develop Entrepreneurial Skills: Cultivate entrepreneurial skills relevant to the food and nutrition industry, including business management, product development, and innovative approaches to nutrition-related challenges.
  • Roles in Community and Clinical Nutrition: Prepare to assume roles in community and clinical nutrition settings, contributing to the improvement of individual and public health through nutrition education, counselling, and program management.
  • Diet Therapy and Food Service Skills: Acquire the skills necessary for developing and managing diet therapy programs and establishing effective food service units that meet the nutritional needs of diverse populations.
  • Skills for Diet Therapy and Food Service: Develop competencies in planning, executing, and managing diet therapy interventions and food service operations in various healthcare and institutional settings.
  • Pursue Higher Education and Research: Equip graduates with the foundational knowledge and skills to pursue advanced education and research opportunities in clinical nutrition, dietetics, and related fields.
  • Research Proficiency: Design, conduct, and critically analyse research in nutrition, dietetics, and food science, contributing to advancements in scientific knowledge and evidence-based practice.
  • Critical Thinking: Critically assess and synthesize information, evaluate emerging trends, and apply scientific evidence to solve complex problems in nutrition and food science.
  • Communication Skills: Communicate complex nutritional concepts and advice effectively to clients, healthcare professionals, and the broader public, ensuring clarity and actionable guidance.
  • Ethical and Professional Standards: Uphold high ethical standards and professionalism in all aspects of practice, including confidentiality, respect for individual autonomy, and commitment to evidence-based practice.
  • Internship Experience: Gain hands-on experience through internships in clinical, community, and industry settings, applying theoretical knowledge to practical situations and enhancing professional skills.
  • Effective Citizenship and Social Responsibility: Demonstrate an understanding of social and ethical responsibilities, engage in civic activities, and contribute to community well-being and equity in health through informed and empathetic actions.
  • Environmental and Sustainability Awareness: Understand the impact of food production and dietary choices on the environment, advocating for and practicing sustainable approaches to nutrition and food science.
  • Lifelong Learning: Develop a commitment to lifelong learning, staying abreast of advancements in nutrition, dietetics, and food science, and continuously improving personal and professional competencies.
Summary

These learning outcomes ensure that graduates of the BSc in Clinical Nutrition, Dietetics, and Food Science program are well-rounded, knowledgeable, and skilled professionals ready to tackle the complexities of nutrition and public health. They are prepared for diverse career paths, including clinical practice, public health, research, and the food industry, while adhering to ethical standards and promoting sustainable and effective nutritional practices.

Career Pathways

Graduates of the BSc in Nutrition and Dietetics can pursue various career paths, including:

  • Nutritionist: Providing nutritional guidance and planning to individuals and groups.
  • Clinical Dietitian: Working in hospitals to design and implement therapeutic diets for patients.
  • Public Health Nutritionist: Engaging with NGOs and public health organizations to promote community health.
  • Consultant: Advising multinational companies on nutritional policies and practices.
  • Sports Nutritionist: Supporting athletes and sports teams with tailored nutritional plans.
  • Food Supplements Expert: Developing and promoting dietary supplements.
  • Research Assistant: Contributing to research in academic or industrial settings.
Prospectus
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Infrastructure

  • Laboratories: State-of-the-art labs for food science, clinical nutrition, and biochemistry.
  • Library Resources: Extensive collection of books, journals, and digital resources.
  • Research Facilities: Access to facilities and equipment for conducting cutting-edge research.
  • Clinical Training Sites: Partnerships with hospitals and clinics for hands-on training in clinical nutrition and dietetics.
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Uniqueness of Course

This program uniquely integrates clinical nutrition, dietetics, and public health, offering a holistic education. Unlike other universities, our course begins hands-on internship experience from day one, allowing students to apply theoretical knowledge in real-world settings immediately. This dual approach of simultaneous theory and practice ensures comprehensive learning.

Being part of a medical college, students gain the added advantage of a clinical environment, enhancing their practical skills. The course structure ensures students meet the minimum four-year study and internship requirement to practice as dietitians in healthcare, unlike standard B.Sc. Nutrition programs that lack this provision. Our program is a complete package, enabling graduates to start their careers as dietitians or pursue postgraduate studies.

  • Interdisciplinary Approach: Integrates clinical nutrition, dietetics, and food science for a comprehensive understanding of the field.
  • Hands-on Learning: Emphasizes practical experience through internships, lab work, and real-world case studies.
  • Research Integration: Encourages participation in research projects, fostering innovation and scientific inquiry.
  • Industry Collaboration: Collaborations with the food industry and healthcare providers to enhance learning and job opportunities.
  • Global Perspective: Prepares students for addressing global nutrition issues and for careers in international settings.

The BSc in Clinical Nutrition, Dietetics, and Food Science is designed to prepare students for diverse careers in healthcare, research, and the food industry. The program’s comprehensive and multidisciplinary approach ensures that graduates are well-equipped to meet the nutritional needs of individuals and communities, thereby contributing to public health and well-being.

Curriculum

Semester I & II
S. No. Subject
Thirteen subjects (common subjects)will be taught to all the students in 1st year irrespective of their course as given below. However ane day in a week subject speciality courses will be taught by the department.
1 Anatomy
2 Physiology
3 Biochemistry
4 Microbiology
5 Pathology
6 Introduction of computer application
7 BMW management & environmental safety
8 English & communication soft skills
9 Quality Assurance & Accrediation
10 Health care delivery system
11 Medical Law and Ethics
12 Research and Biostatistics
13 Seminar/Symposium
14 SUBJECT Specific TOPIC : Fundamentals of Food and Nutrition Theory + Practical
Semester III
Subject
Advanced Nutrition
Advanced Nutrition (Practical)
Nutrition Through Life Cycle
Nutrition Through Life Cycle (Practical)
Fundamentals of Foo Science
Fundamentals of Foo Science (Practical)
Semester IV
Subject
Community Health and Nutrition
Community Health and Nutrition (Practical)
Therapeutic Clinical Nutrition
Therapeutic Clinical Nutrition (Practical)
Health Fitness and Sport
Fundamentals of Foo Science (Practical)
Semester V
Subject
Food Service Management
Food Service Management (Practical)
Nutrition Communications and Counselling
Nutrition Communications and Counselling (Practical)
Institutional and Hospital Food Management
Institutional and Hospital Food Management (Practical)
Semester VI
Subject
Policies and Programs in Public Health Nutrition (LIC)
Policies and Programs in Public Health Nutrition (LIC)(Practical)
Seminar and Scientific Writing
Internship

Why Amrita

The top reasons to choose Amrita for your career

601-800th

World University Rankings 2020

141

BRICS Rankings 2020

801–1000th

World University Rankings 2020

168th

BRICS University Rankings 2020

7th

India University Rankings 2023

15th

Overall Rankings 2023
ranking
7th Best
University in India
ranking
Amrita Ranked No.1 in India Top 100 in The World
ranking
Topmost
‘A++’ Grade

Contact Us

Faridabad

Amrita School of Medicine,
Mata Amritanandamayi Marg, Sector 88,
Faridabad Haryana, 121002, India.

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