BS HND (Human Nutrition and Dietetics)

Pakistani population suffering from a variety of nutritional deficiency disorders ranging from protein-calorie malnutrition to specific micro-nutrients in certain areas of the country. These nutrient deficiencies are propagated by multiple factors like dietary insufficiencies of micronutrients, poor maternal & child health, high burden of morbidity, low levels of micronutrients in the soil, bioavailability issues, and have resulted in growth retardation, mental development, and various types of physical disabilities. The increasing rate of chronic and acute malnutrition in the country is primarily attributed to poverty, high illiteracy among the mothers, food & nutritional insecurity, and lack of cutting edge research to devise local solutions to curb this situation.

A large number of infectious diseases such as respiratory and intestinal infections remain responsible for up to 50% of deaths of children under five. Besides micronutrient deficiencies, the incidences of cardiovascular diseases, diabetes, cancer, obesity, hypertension, and kidney & liver problems are increasing day by day due to unsafe and poor quality diets. Consequently, malnutrition reduces the GDP by 2-3% that is quite high as compared to the impact of economic crises (2%) and failures in the power sector (2%). Likewise, malnourished children are at risk of losing more than 10% of their lifetime earnings potential.

Overcoming malnutrition not only improves productivity but also reduces disease burden and enhances individual & national growth and wellbeing. The present situation demands serious joint efforts with a strong political commitment to strengthen nutritional education, devise proactive interventions for vulnerable population groups such as pregnant and lactating women, young children, elderly and disabled individuals based on indigenous solutions. The long-term and sustainable approach is to prevent and cure diseases with diet management. Realizing the importance of human nutrition in daily life and emergencies like earthquakes, drought, famine, and man-made disasters, the National Institute of Food Science & Technology at the University of Agriculture, Faisalabad started a multidisciplinary and inter-institutional 4-years degree program leading to BSc (Hons.) Human Nutrition and Dietetics in 2011.

After the initiation of this degree program, some other Pakistan public and private sector universities also tailored degree programs leading to BS. (Hons.) Nutrition and Dietetics, BS. Food Science and Nutrition, Doctor of Nutrition and Dietetics and B.Sc. (Hons.) Nutrition. The first batch of students enrolled in BSc (Hons.) Human Nutrition & Dietetics passed out in 2015. Most of the students are doing their practice in various clinical settings. Considering the importance of the discipline towards optimum health and management of health disorders, the National Curriculum Revision Committee of Higher Education Commission Pakistan gathered experts across Pakistan at the University of Agriculture Faisalabad in preliminary and final meetings to develop a uniform and up-to-date curricula especially focusing the local as well as global health needs.


Transformation of human health status through better nutrition and physical activity


  • Discover, disseminate and apply knowledge to promote improved food choices, nutritional status, and well-being of the people
  • Promote an academically and culturally diverse educational and research environment by providing high-quality nutrition education and skills
  • Research for health protection and improvement through judicious intake of food
  • Serve the community through participation in nutrition-related activities and increasing awareness at the national and international


  • Nutritionists
  • Nutrition Educationists
  • Nutrition Consultants
  • Dieticians
  • Public Health Nutritionists
  • Clinical Dieticians
  • Food Service Administrators
  • Nutrition and Health Expert
  • Weight Management Expertise
  • Therapeutic Diet Planning

Public Sector:

  • Public Health Departments
  • School Health & Nutrition Programs
  • Research and Teaching Institutes
  • International Organizations: UNICEF, UNDP, WHO, FAO, World Bank
  • Non-Governmental Organizations
  • Community Development Program
  • Motivational speaker

Private Sector:

  • Multinational Companies
  • Independent Private Practice
  • Food Industries
  • Pharmaceuticals Industry
  • Hospitality industry
  • Consultant for Private Companies and Hospitals
  • Airlines and Railways Services
  • Catering Services
  • Health Care Centers

Foreign Countries:

  • Public health departments in the Middle East, Europe
  • Independent Private Practice as registered dietitians

Eligibility Criteria:

The applicant should have FSc. Pre-medical or equivalent qualifications earned from a recognized board/institution with at least 60% marks

Scheme of Studies

Course No. Title of Course Credit Hours
1st Semester
HND Fundamentals of Human Nutrition 3(3-0) FC
FST Essentials of Food Science & Technology 3(2-1) FC
Bio/ Math Mathematics OR Essentials of Biology 3(3-0) GC

3(2-1) GC

Eng English-I 3(3-0) CC
Biochem Introductory Biochemistry 3(2-1) GC
SSH Pakistan Studies 2(2-0) CC
    17 (15-2)
2nd Semester
HND Macronutrients in Human Nutrition 3(3-0) FC
Eng English-II 3(3-0) CC
SSH Islamic Studies/Ethics 2(2-0) CC
Anatomy Human Anatomy 3(2-1) FC
Physio Human Physiology-I 3(2-1) FC
Sociology Fundamentals of Sociology 3(3-0) GC
    17 (14-3)
3rd Semester
HND Micronutrients in Human Nutrition 3(3-0) FC
Physio Human Physiology-II 3(2-1) FC
Eng English-III 3(3-0) CC
PBG/ABG Introductory Molecular Genetics 3(2-1) GC
FST Food Microbiology 3(2-1) GC
FST Food Safety and Quality Management 2(2-0) GC
    17 (14-3)
4th Semester
Stat Bio-Statistics 3(2-1) CC
CS Computer Science and Information Technology 3(2-1) CC
HND Assessment of Nutritional Status 3(2-1) MC
HND Nutrition Through the Life Cycle 3(3-0) FC
Path General Pathology 3(2-1) FC
FST Food Analysis 3(1-2) FC
    18 (12-6)
5th Semester
HND Dietetics-I 3(2-1) MC
HND Nutrition and Psychology 3(3-0) MC
HND Nutritional Education and Awareness 3(2-1) MC
HND Meal Planning and Management 3(2-1) MC
HND Public Health Nutrition 3(2-1) MC
FST Food and Drug Laws 2(2-0) MC
    17 (13-4)
6th Semester
HND Dietetics-II 3(2-1) MC
HND Functional Foods and Nutraceuticals 3(3-0) MC
Sociology/HND Nutrition Through Social Protection 2(2-0) GC
HND Sports Nutrition 3(2-1) MC
HND Infant and Young Child Feeding 3(2-1) GC
Biochem Clinical Biochemistry 3(1-2) GC
    17 (13-4)
7th Semester
HND Dietetics-III 3(2-1) MC
HND Global Food Issues 3(3-0) MC
HND Research Methods in Nutrition 3(3-0) MC
HND Nutritional Practices in Clinical Care 3(2-1) MC
    12 (10-2)
Elective Courses (2 courses equal to 5 credit hours)
Elective Nutritional Immunology 3(3-0) EC
Elective Drug-Nutrient Interactions 2(2-0) EC
Elective Food Chemistry 2(2-0) EC
Elective Preventive Nutrition 3(3-0) EC
Elective Nutrition in Emergencies 3(3-0) EC
8th Semester
HND Internship/Project 6(0-6) MC
HND Nutrition Policies and Programs 3(3-0) MC
HND Food Service Management 3(3-0) MC
    12 (6-6)
Elective Courses (2 courses equal to 5 credit hours)
Elective Food Toxins & Allergens 3(3-0) EC
Elective Nutritional Deficiency Disorders 3(3-0) EC
Elective Food Supplements 2(2-0) EC
Elective Metabolism of Nutrients 2(2-0) EC
Elective Nutrition Epidemiology 2(2-0) EC

Total Credit Hours = 137