[email protected] Abasyn Peshawar

Department of Human Nutritation & Dietetics

Bachelor of Science in Human Nutrition & Dietetics
BS Human Nutrition & Dietetics
Program Educational Objectives
Program Learning Outcomes
Curriculum
Faculty
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Bachelor of Science in Human Nutrition & Dietetics

The BS Human Nutrition and Dietetics is a 4 year (8 semesters) degree program. Human Nutrition and Dietetics is the application of science of nutrition to the prevention and treatment of disease constituting important part of healthcare system that uplifts health status through better nutrition. The BSHND is focused on quality education, critical thinking, sense of social responsibility and teamwork skills. The program is a balanced mix of theory and practical experience at foundation and advance levels. The graduates of Human Nutrition and Dietetics program have the career opportunities in hospitals, private clinical setups, public health departments, restaurants and/or academia as nutrition consultants, public health nutritionists and food service administrators.

Program Educational Objectives (PEOs)

The graduates of HND program are expected to:

  1. Be competent Dietitians who exhibit theoretical knowledge and practical skills in hospitals, private clinical setups, public health departments, restaurants and/or academia.
  2. Practice clinical nutrition in an ethical and socially responsible manner.
  3. Demonstrate interpersonal and management skills and engage in professional growth.

Program Learning Outcomes (PLOs)

The HND program enables students to achieve, by the time of graduation:

  1. An ability to integrate concepts related to nutrition and health, food science and technology. Identify major sources of nutrients and develop dietary guidelines and recommendations.
  2. An ability to exhibit professional conduct and behaviors that are consistent with the legal and ethical practice of profession.
  3. An ability to demonstrate compassion, integrity, and respect for differences, values, and preferences in all interactions with patients/clients, caregivers, other health care providers, and community at large.
  4. An ability to communicate effectively, orally and in writing, with a range of audience.
  5. An ability to understand, correlate and apply theoretical foundations of knowledge to the practice of nutritional knowledge; evaluate and clarify new or evolving theory relevant to nutritional knowledge.
  6. An ability to function effectively as an individual as well as a team member to accomplish a task.
  7. An ability to demonstrate mastery of entry level professional clinical skills. Provision of these services is based on the best available evidence and includes examination, evaluation, diagnosis, intervention, prevention, wellness initiatives and appropriate diet management.
  8. An ability to identify and select an appropriate method for measuring food consumption, calculate mean nutrient intake and population at risk.
  9. Recognition for the need of, and an ability to engage in continuing professional development.

Semester Plan

Course Code Course Name Credit Hours Pre Req
HN102
Fundamentals of Human Nutrition
Course Description and CLOs

Course Description

This course provides an introduction to human nutrition, health disorders and metabolism of nutrients. Major topics covered in this course are introduction to food, nutrients, nutrition, global & local scenario of malnutrition, foundation of healthy diet, meal planning, functions & types of carbohydrates, fats, proteins, vitamins, minerals, regulations & dietary requirements, metabolism of macro and micronutrients, health disorders and recommended intake.

Course Learning Outcomes

On successful completion of the course, students will be able to:

  1. Discuss the role of macro and micro nutrients in human nutrition.
  2. Explain the absorption, digestion and excretion of nutrients in human body.
  3. Describe various health disorders due to consumption of non-optimal quantities of nutrients.
3+0 None
HN103
Essentials of Food Science & Technology
Course Description and CLOs

Course Description

This course focuses on basics of food science and technology. It emphasizes on food constituents, food preservation and processing techniques. Major topics included in this course are food processing, food safety and security, food sources, global food situation, food constituents and their functions, food classification based on perishability and pH, spoilage agents in food, principles of food preservation, preparatory operations in food processing and techniques. Practical work includes canning, freezing, use of chemicals in food preservation and preparation of food products.

Course Learning Outcomes

On successful completion of the course, students will be able to:

  1. Discuss the role of food science towards ensuring food security.
  2. Describe knowledge about the food constituents, food classification and spoilage agents.
  3. Identify the role of various food processing and preservation methods.
  4. Perform different food preservation and processing techniques.
2+1 None
MT100/ PSY103
Basic Mathematics/Fundamentals of Biology
Course Description and CLOs

Course Description

This course is designed to introduce the students with the mathematical concepts and techniques included in their discipline. The focus of the course will be on concepts like preliminaries, quadratic equations, sequences and series.

Course Learning Outcomes

On successful completion of the course, students will be able to:

  1. Understand the concepts of preliminary mathematics.
  2. Understand quadratic equations.
  3. Understand the concepts of sequences and series.
 3+0/2+1 None
SS104
English-I (Functional English)
Course Description and CLOs

Course Description

The course aims at learning word order, identification of phrases, sentence structure and paragraph writing. It focuses on understanding English sentence structure to help the students achieve proficiency in language use, develop listening skills, improve reading efficiency and build up vocabulary.

Course Learning Outcomes

On successful completion of the course, students will be able to:

  1. Practice English correctly in speaking and writing.
  2. Follow English vocabulary and skills to use it in professional life.
  3. Identify common errors usually made by the learners of English as a second language.
2+0 None
HN105
Introductory Biochemistry
Course Description and CLOs

Course Description

This course explores basic knowledge of biochemistry. This course also seeks to develop an understanding of bioenergetics, structure and metabolism of macromolecules and various techniques. Major topics include importance of biochemistry, introduction of prokaryotic and eukaryotic cells, bioenergetics, properties of water, pH, buffering capacity, primary structure of bio-macromolecules, amino acids, lipids, carbohydrates, transportation and classification. Practical includes visualization of prokaryotic and eukaryotic cells, solution preparation, determination of amino acid profile and energy estimation.

Course Learning Outcomes

On successful completion of the course, students will be able to:

  1. Describe the importance of biochemistry and bioenergetics.
  2. Explain the structure and metabolism of macromolecules.
  3. Identify various techniques and prepare laboratory solutions.
2+1 None
SS118
Pakistan Studies
Course Description and CLOs

Course Description

The course aims to develop vision of historical perspective, government, politics, contemporary Pakistan, ideological background of Pakistan. The course makes the students aware from Pakistan and with foreign policy, their social and political rights to make them good citizens.

Course Learning Outcomes

On successful completion of the course, students will be able to:

  1. Understand Ideology of Pakistan, Educational movement of Pakistan and Land of Pakistan.
  2. Understand political development.
  3. Understand the resources of Pakistan.
2+0 None
Course Code Course Name Credit Hours Pre Req
HN109
Macronutrients in Human Nutrition
Course Description and CLOs

Course Description

This course aims to impart knowledge of major nutrients in diet including their importance, metabolic pathways and roles in human body. Topics covered in this course include structure, classification, function, digestion, absorption, transport, types, biosynthesis and types of carbohydrates, proteins and fats.

Course Learning Outcomes

On successful completion of the course, students will be able to:

  1. Describe the physiological importance of macronutrients and their functions in the human body.
  2. Illustrate the digestion, absorption, transportation, utilization and excretion of macronutrients.
  3. Explain the biosynthesis of macronutrients.
3+0 None
SS203
English-II
Course Description and CLOs

Course Description

The course aims to enhance students’ linguistic command so they can communicate effectively in diversified sociocultural situations and identify as well as repair any instances of potential communication break-up.

Course Learning Outcomes

On successful completion of the course, students will be able to:

  1. Communicate effectively using intermediate-to-advanced level English.
  2. Participate in group discussions by attentive listening, questioning to clarify ideas, eliciting responses, or disagreeing in a constructive way.
  3. Develop rhetorical knowledge and critical thinking.
 3+0 SS103
SS108
Islamic Studies/Ethics
Course Description and CLOs

Course Description

The course is aimed to provide basic information about Islamic Studies, to enhance understanding of the learners regarding Islamic Civilization. The course masters the skill of the learners to understand issues related to faith and religious life.

Course Learning Outcomes

On successful completion of the course, students will be able to:

  1. Enhance understanding of the students regarding Islamic Civilization.
  2. Improve student’s skill to perform prayers and other worships to enhance the skill of the students for understanding of issues Related to faith and religious life.
2+0 None
HN106
Human Anatomy
Course Description and CLOs

Course Description

This course aims to introduce basic concepts of human anatomy including technical terminologies. This course emphasizes on structures, composition, functions of organs and identification of histological slides. Major topics covered by this course includes gross anatomy of upper body, digestive system, respiratory system, gross anatomy of lower body, reproductive system, lymphatic system, nervous system, excretory system and sensory organs. Practical includes identification of selected regions by histological slides, radiographs, charts, models and prosected materials.

Course Learning Outcomes

On successful completion of the course, students will be able to:

  1. Describe basic technical terminologies associated with anatomy.
  2. Describe various structures, composition and functions of the organs in human body.
  3. Identify histological slides of various organs.
2+1 None
HN107
Human Physiology-I
Course Description and CLOs

Course Description

This course aims to explain introductory principles of physiology including structural and functional characteristics of human body systems and performance of blood tests. Major topics covered in this course include cell physiology, cardiovascular system, digestive system, urinary system, fluid and acid base balance. Practical includes labs investigations related to blood, respiratory and cardiac profile.

Course Learning Outcomes

On successful completion of the course, students will be able to:

  1. Describe the importance of human physiology.
  2. Explain the structural and functional characteristics of human body systems.
  3. Perform selected blood tests.
2+1 None
SS216 I
FunIntroduction to of Sociology
Course Description and CLOs

Course Description

The course is designed to introduce the students with sociological concepts and the discipline. The focus of the course shall be on significant concepts like social systems and structures, socio-economic changes and social processes.

Course Learning Outcomes

On successful completion of the course, students will be able to:

  1. Identify and apply the main sociological theoretical frameworks to analyze social stratification based on race, ethnicity, gender, social class.
  2. Recognize the various social problems that exist in the Pakistani society, define illiteracy, discuss the causes of illiteracy, and suggest remedies to counter the problem of illiteracy in Pakistan.
  3. Identify different social movements addressing social and economic justice.
 3+0 None
Course Code Course Name Credit Hours Pre Req
HN108
Micronutrients in Human Nutrition
Course Description and CLOs

Course Description

This course aims to impart basic knowledge of micronutrients. The aim is to build an understanding of functional roles, metabolism and health disorders associated with micronutrients. Major topics covered in this course include vitamins and minerals, nomenclature, history, types, sources, chemistry, absorption, transport and storage, function, bioassay, interaction with other nutrients, diagnosis, deficiency, toxicity, symptoms, prevention and treatment in humans, recommended daily allowances, stability, losses under different storage conditions and during food processing.

Course Learning Outcomes

On successful completion of the course, students will be able to:

  1. Describe the functional roles and metabolism of vitamins and minerals.
  2. Identify deficiency and toxicity symptoms associated with intake of micronutrients.
  3. Describe factors that cause loss of micronutrients during food processing.
3+0 None
HN114
Human Physiology-II
Course Description and CLOs

Course Description

This course is designed to provide knowledge of structural and functional characteristics of human body systems including demonstration, hormonal assay and nerve muscle preparation. Topics covered in this course include respiratory system, immune system, lymphatic system, endocrinology and reproduction, nervous system, musculoskeletal system. Practical includes demonstration of location of endocrine glands, adrenalectomy, neuromuscular fatigue, normal heart activity, hormonal assay, digestion, growth and reproduction.

Course Learning Outcomes

On successful completion of the course, students will be able to:

  1. Describe the different human body systems.
  2. Compare the structural and functional characteristics of the human body systems.
  3. Demonstrate location of endocrine glands, hormonal assay and nerve muscle preparation.
 2+1 HN107
SS211
English-III
Course Description and CLOs

Course Description

The course aims at augmenting students’ proficiency in technical writing in order to sensitize them to the dynamics, challenges and needs of the modern world characterized by technologically advanced social, cultural and corporate settings.

Course Learning Outcomes

On successful completion of the course, students will be able to:

  1. Demonstrate proficiency in writing memos, proposal, covering letter, enquiry letter, job application letter, acceptance letter, business letter, short report, long report etc.
  2. Use a standard word processing along with a referencing tool for report writing.
  3. Learn techniques to facilitate effective interpersonal and interactive communication.
3+0 SS203
HN205
Introductory Molecular Genetics
Course Description and CLOs

Course Description

This course aims to provide knowledge of introductory principles of molecular genetics including cellular and molecular biology, molecular medicine and gene therapy and lab work. Major topics covered by this course include molecular medicine and gene therapy, genetic manifestations of molecular medicine, gene therapy, patterns of gene expression, mapping and human genome. Practical includes Classical Mendelian genetics, the DNA molecule, molecular genetics and population genetics.

Course Learning Outcomes

On successful completion of the course, students will be able to:

  1. Describe the cellular and molecular biology.
  2. Explain the basics of molecular medicine and gene therapy.
  3. Perform the Classical Mendelian genetics, DNA molecule and molecular genetics and population genetics.
2+1 None
HN204
Food Microbiology
Course Description and CLOs

Course Description

This course is designed to provide knowledge of food microbiology. It includes types of microorganisms, spoilage of foods, food contamination, food borne illnesses, food sanitation and lab analysis. Major topics include introduction and scope of food microbiology, important microbial genera in foods, morphological, cultural and physiological characteristics, factors affecting the growth and survival of microorganisms, contamination and spoilage of perishable, semi perishable and stable foods, sources, transmission, food microbiology and public health, food-borne infections, intoxications, microbiological risk assessment. Practical includes isolation, identification, characterization of microorganisms, morphology, examination of foods for pathogenic organisms, preparation of fermented and probiotic enriched food products.

Course Learning Outcomes

On successful completion of the course, students will be able to:

  1. Identify various types of microorganisms on the basis of morphological, cultural and physiological characteristics.
  2. Explain microbial contamination and spoilage of different foods and factors affecting the growth of microorganisms.
  3. Describe food borne illnesses, food sanitation and fermentation.
  4. Perform different lab analysis for the isolation, identification and characterization of pathogenic organisms.
2+1 None
HN104
Food Safety and Quality Management
Course Description and CLOs

Course Description

This course is designed to impart knowledge of food safety and security, food quality and quality management systems and laws. Major topics includes different terminologies used in food safety, categories of hazards, physical, chemical, and biological, good manufacturing practices, good storage practices, plant design layout, global food safety systems, food safety laws in Pakistan and quality management system.

Course Learning Outcomes

On successful completion of the course, students will be able to:

  1. Explain principles of food safety and quality required for production of food.
  2. Describe different food safety and quality management systems used in food industry for production and storage.
  3. Describe food safety laws in Pakistan.
2+0 None
Course Code Course Name Credit Hours Pre Req
MT210
Bio-Statistics
Course Description and CLOs

Course Description

This course is designed to introduce the students with the basic concepts of statistics. Course includes different types of data and variables, classification and tabulation of data, measure of central tendency and measure of dispersion. Practical includes frequency distribution, stem and leaf diagram, graphs, mean, median, standard deviation and skewness.

Course Learning Outcomes

On successful completion of the course, students will be able to:

  1. Describe importance of statistics.
  2. Identify different types of data and variables.
  3. Understand concepts of central tendency and dispersion.
  4. Tell frequency distribution, mean, median, standard deviation.
3+0 None
CS100
Introduction to Computing
Course Description and CLOs

Course Description

The course is designed to provide basic knowledge to students on information and communication technologies. Topics include hardware, storage devices, software, introduction to programming, data communication, internet, IT security.

Course Learning Outcomes

On successful completion of the course, students will be able to:

  1. Understand different terms associated with information and communication technology.
  2. Identify various components of a computer system.
  3. Use various web tools including web browsers, e-mail clients and search utilities.
2+1 None
HN208
Assessment of Nutritional Status
Course Description and CLOs

Course Description

This course is based on the knowledge of various nutritional assessment techniques that are necessary to assess nutritional status. It also emphasizes on nutrient specific dietary guidelines and identification of appropriate methods for measuring dietary needs. Major topics covered by this course includes nutritional assessment systems and methods, measurement of food consumption at national level, household level, individual level, selection of an appropriate method for determining mean nutrient intake, calculation of population at risk, ranking individuals by food and nutrient intake. Practical includes practicing methods of nutritional assessment and comparison of data with reference values.

Course Learning Outcomes

On successful completion of the course, students will be able to:

  1. Describe different nutritional assessment techniques to assess nutritional status of community.
  2. Describe dietary guidelines of specific nutrient intake.
  3. Identify an appropriate method for measuring dietary needs.
2+1 None
HN209
Nutrition Through the Life Cycle
Course Description and CLOs

Course Description

This course is designed to provide knowledge of nutritional needs in various stages of life, conditions that impact nutrition. It is also based on the skill of developing nutritional recommendations for each life stage. Major topics covered in this course are preconception nutrition, nutrition during pregnancy, nutrition and lactation, infant nutrition, toddlers and pre-school nutrition, child and pre-adolescent nutrition, adolescent nutrition, adult nutrition, physiological changes of adulthood, geriatric nutrition and physiological changes.

Course Learning Outcomes

On successful completion of the course, students will be able to:

  1. Describe the nutritional needs of humans as they move through various life stages.
  2. Describe the conditions that substantially impact nutrition in each life stage.
  3. Develop nutritional recommendations for each life stage.
3+0 None
HN201
General Pathology
Course Description and CLOs

Course Description

This course explores the basic knowledge of pathology and associated terminologies. The course also emphasizes on various pathological conditions and identification of pathological slides. Major topics include different terminologies, response of body to injury and infection, growth disturbances, circulatory disturbances, wound healing and repair, neoplasia, fever, disturbance of mineral deposits and pigmentation, anemia, diarrhea, infectious diseases, hypertension, acute and chronic inflammation, immunity, allergy, treatment of cancer, survival and prognosis of tumors. Practical includes study of pathological slides, demonstration of blood sampling, anemia, hematology report interpretation and interpretation of pathology report.

Course Learning Outcomes

On successful completion of the course, students will be able to:

  1. Explain the basic knowledge of pathology and its terminologies.
  2. Describe various pathological conditions.
  3. Identify pathological slides of various conditions.
 2+1 None
HN207
Food Analysis
Course Description and CLOs

Course Description

This course explores the introductory principles of food analysis including significance of food analysis, product characterization, types of analysis and preparation of laboratory solutions. Major topics included in this course are significance of food analysis, sampling techniques, preparation, preservation, chemical and physical properties, proximate analysis, chromatography, spectroscopy, commonly employed statistical methods, sensory evaluation of foods. Lab work includes basic laboratory principles and safety requirements, preparation and standardization of laboratory solutions, sampling, determination of specific gravity, pH and acidity, proximate analysis, estimation of vitamin C, atomic absorption spectrophotometer, paper and thin layer chromatography.

Course Learning Outcomes

On successful completion of the course, students will be able to:

  1. Explain the fundamental principles of food analysis in determining overall quality of a food product.
  2. Describe different types of analysis performed for characterization of a product.
  3. Prepare and standardize commonly used laboratory solutions.
  4. Analyze various types of analysis for product characterization.
2+1 None
Course Code Course Name Credit Hours Pre Req
HN301
Dietetics-I
Course Description and CLOs

Course Description

This course is designed to impart understanding of dietetics, types of diets and their role in disease prevention and management. This course also emphasizes on composition tables, data bases for menu planning and calculation of caloric values and body measurements. Major topics covered in this course includes food guide pyramid, DRIs, RDA, dietary guidelines, exchange system, menu planning, energy expenditure, basal metabolism, BMI, role of diet in disease conditions, diet therapy and its principles, food selection and factors affecting its acceptance, nutrient density, nutrition counseling, nutrient density, alternative patterns of food consumption. Practical includes interpretation of Food Guide Pyramid, energy value of different foods, calculating energy requirements and menu planning using food composition table.

Course Learning Outcomes

On successful completion of the course, students will be able to:

  1. Describe the history of dietetics, foundations of healthy diets and their role in disease prevention and management.
  2. Explain composition tables and data bases for menu planning.
  3. Describe different patterns of food consumption.
  4. Perform different calculations for caloric and body measurements.
 2+1 None
HN302
Nutrition and Psychology
Course Description and CLOs

Course Description

This course is designed to provide basic concept of psychology, its types, impact of psychological factors on nutrition and different types of theories associated with it. Major topics covered in this course include psychology and nutrition adherence, eating patterns and food choices, understanding of behavior change, theory of reasoned action, psychological influences on appetite, integration of biological, social, cultural and psychological influences on food choice, types and theories of thinking, levels of cognition, problem solving, decision making strategies, stress management.

Course Learning Outcomes

On successful completion of the course, students will be able to:

  1. Describe psychology, its types and relation with nutrition.
  2. Explain the impact of psychological and other factors on appetite.
  3. Describe different types of theories.
3+0 None
HN303
Nutritional Education and Awarenes
Course Description and CLOs

Course Description

This course introduces the concept of different techniques and strategies to create awareness about health issues in masses by utilizing different modes of communication. It also aims to impart ethical responsibilities and designing surveys. Major topics covered under this course includes education and communication strategies for different groups, evaluation of nutrition education programs, family and psychological factors, ethics in nutrition education, nutritional counseling and program designing, theories of motivation and cognition, phases of change and addressing multiple influences on behavior. Practical includes nutritional counseling, surveys, seminars, individual presentations and visits of public places.

Course Learning Outcomes

On successful completion of the course, students will be able to:

  1. Describe the techniques of providing nutrition education in masses.
  2. Use different modes of communication.
  3. Explain the ethical responsibilities for dissemination of knowledge.
  4. Design surveys, individual projects and conduct seminars in different educational institutions for counseling.
2+1 None
HN304
Meal Planning and Management
Course Description and CLOs

Course Description

This course is designed to provide knowledge of meal planning including different types of table settings, basics of food hygiene, factors that affect composition and storage. It also includes market survey, understanding food labels and planning meals. Major topics covered under this course includes principles of meal planning, nutritional value of meal, family meal budgeting, menu planning for families, selection of various foods in relation to season and market conditions, composition and storage of food, study of different types of table settings, kitchen safety and settings, basics of food hygiene and sanitation, food labeling, menus for schools, geriatric and health care centers. Practical includes record keeping of market prices, types of foods available in market, comparison of weight, volume and effect of cooking on meal preparation.

Course Learning Outcomes

On successful completion of the course, students will be able to:

  1. Recognize the importance of meal planning and its role in everyday life.
  2. Describe different types of table settings and basics of food hygiene.
  3. Apply the principles of meal planning by identifying factors that affect composition and storage of food.
  4. Identify market trends, understand food labels and plan meals.
2+1 None
HN305
Public Health Nutrition
Course Description and CLOs

Course Description

This course is designed to introduce basic concepts of public health and nutrition including its global scenario. This course emphasizes on growth monitoring, nutrition assessment, surveillance and policies and designing food and nutrition surveys to implement interventions. Major topics covered in this course includes global scenario of public health nutrition, promotion of health through nutrition, prevention of nutrition related diseases, assessment methods, nutritional surveillance, growth monitoring, public health policies and strategies, marketing nutrition programs, public health nutritionist competencies, duties, responsibilities and ethics. Practical includes surveys for monitoring of public health, community need assessment, planning, implementation and monitoring nutrition intervention program.

Course Learning Outcomes

On successful completion of the course, students will be able to:

  1. Explain basic concepts and global scenario of public health.
  2. Describe nutrition assessment, growth monitoring, surveillance and policies related to public health.
  3. Design food and nutrition surveys to implement and monitor nutrition interventions.
2+1 None
HN306
Food and Drug Laws
Course Description and CLOs

Course Description

This course is designed to impart knowledge of laws related to food including prevailing food and drug laws in country, law enforcement agencies in Pakistan, roles and responsibilities of food safety officers and drug inspectors. Major topics covered under this course includes different drug laws that are followed, agencies regulating those drug laws, duties of food safety officers, media in creating awareness about drug laws, legal terms and definitions, rules of food additives, categories, permissible limits, food packaging, duties and responsibilities of public analysts, food safety officer, role of electronic and print media in public awareness.

Course Learning Outcomes

On successful completion of the course, students will be able to:

  1. Discuss food and drug laws prevailing in the country.
  2. Describe the roles and responsibilities of food safety officers, drug inspectors and media in public awareness.
  3. Discuss food and drug law enforcement agencies in Pakistan.
2+0 None
Course Code Course Name Credit Hours Pre Req
HN311
Dietetics-II
Course Description and CLOs

Course Description

This course aims to provide understanding of diet therapy including dietary modifications in various health disorders and designing different types of diets according to requirement of the patients. Major topics covered in this course includes principles of diet therapy and therapeutic nutrition, therapeutic diet in the diseases of the upper gastrointestinal tract, lower gastrointestinal tract, diet in the diseases of liver and accessory organs, nutrition education and primary health care camp. Practical includes planning and preparation of different types of diets for various pathological conditions.

Course Learning Outcomes

On successful completion of the course, students will be able to:

  1. Discuss the principles of diet therapy and dietary modifications.
  2. Analyze the role of dietary management and dietary modification in various health disorders.
  3. Design diets according to texture, energy and nutrient needs.
2+1 HN301
HN312
Functional Foods and Nutraceuticals
Course Description and CLOs

Course Description

This course provides understanding of functional foods and nutraceuticals. It focuses on imparting knowledge of bioactive molecules, regulatory systems and marketing of functional foods, sources and impact of functional foods and nutraceuticals on health. Major topics covered in this course includes health claims of functional foods and nutraceuticals, impact of functional foods on health conditions, functional ingredients, bioactive molecules, regulatory systems of national and international standards governing the production and distribution of functional foods, knowledge of trade and marketing.

Course Learning Outcomes

On successful completion of the course, students will be able to:

  1. Explain the sources, bioactive molecules and impact of functional foods and nutraceuticals on health.
  2. Describe the standards and regulatory systems involved in the production and distribution of functional food.
  3. Explain international trade and marketing of functional foods.
3+0 None
HN313
Nutrition Through Social Protection
Course Description and CLOs

Course Description

This course aims to provide understanding of social protection in the welfare of the society including its role in scaling up nutrition, role of development partners and social protection problems. Major topics covered under this course includes food insecurity and vulnerability, social class differences, food society and environment, introduction to sociology of nutrition, role of social protection programs in financial support, nutritional interventions to combat malnutrition, economic opportunities among the poor, nutrition and gender sensitive policies, strategies of social protection sector and role of social welfare to scale-up nutrition.

Course Learning Outcomes

On successful completion of the course, students will be able to:

  1. Explain the importance of social protection in the welfare of society.
  2. Explain the role of social protection programs in scaling up nutrition.
  3. Identify the development partners and various social protection programs.
2+0 None
HN314
Sports Nutrition
Course Description and CLOs

Course Description

This course is designed to explore the concepts of nutrition in sports. The course aims to impart knowledge of various supplements, fueling requirements of athletes, eating disorders, metabolic rate calculation and diet planning of athletes. Major topics includes principles of fitness for athletes, motivation and conditioning, nutrition for the athletes, stress management, preventing accidents, stretching, posture and aerobics, energy balance, fluid balance, fuelling cycle, micronutrients supplementation and eating plan, vitamins and minerals supplementation, high and low intensity exercise, cross training, walking for weight control and case studies, national and international regulations for supplements, risks associated with performance enhancing drugs, introduction to muscle contraction, competition nutrition, eating disorders in athletes, metabolic equivalent task. Practical includes bioelectric impedance analysis, sweat rate and hydration status calculation, preparation of sports drinks and food products according to accelerated needs of athletes.

Course Learning Outcomes

On successful completion of the course, students will be able to:

  1. Recognize the importance and principles of proper fueling in sports.
  2. Identify different types of dietary supplements of athletes and how they are regulated.
  3. Describe types of muscles, fueling requirements of athletes for training and competition.
  4. Explain eating disorders in athletes, types of training and techniques utilized by athletes.
  5. Integrate the concepts of body composition analysis, metabolic rate calculation and diet planning principles.
2+1 None
HN315
Infant and Young Child Feeding
Course Description and CLOs

Course Description

This course is designed to impart knowledge of infant and young child feeding practices and problems, complementary feeding practices, maternal illnesses, feeding guidelines. It also imparts skills of counseling by arranging counseling sessions. Major topics covered under this course includes interventions associated with breast feeding, complementary feeding practices, growth monitoring tools, guidelines of various international agencies, importance of breastfeeding, local and international scenario, taking a feeding history, common breastfeeding difficulties, cup-feeding, hygiene of food, replacement feeding in the first 6 months, foods to fill energy and micronutrients gap, quantity and frequency of feeding, feeding technique, feeding guidelines of various global agencies. Practical includes breastfeeding counseling, preparation of complementary foods, therapeutic foods and infant formulas for various needs.

Course Learning Outcomes

On successful completion of the course, students will be able to:

  1. Identify problems affecting infant and young child feeding and provide a framework of essential interventions.
  2. Explain complementary feeding practices, growth charts, maternal illnesses and feeding guidelines.
  3. Arrange breastfeeding counseling sessions to build confidence in mothers.
2+1 None
HN316
Clinical Biochemistry
Course Description and CLOs

Course Description

This course is designed to provide knowledge of clinical biochemistry including requirements of clinical laboratory, good lab practices, diseases of different body systems and laboratory findings in clinical samples. Major topics covered under this course includes role of clinical laboratory, how chemical and biochemical analysis are applied to the study of disease, laboratory investigation, diseases of the different body systems, good lab practices, quality control and assurance, reference range and normal values, laboratory data processing, handling and processing of clinical samples, effect of storage on composition of samples. Practical includes blood sampling techniques, complete blood picture, pregnancy test, liver function test, kidney function test, cardiac enzymes, lipid profile, total proteins and urine analysis.

Course Learning Outcomes

On successful completion of the course, students will be able to:

  1. Explain the role and requirements of clinical laboratory and how chemical and biochemical analysis are applied to the study of disease.
  2. Discuss good lab practices and diseases of the different body systems.
  3. Interpret laboratory findings in clinical samples.
2+1 None
Course Code Course Name Credit Hours Pre Req
HN401
Dietetics-III
Course Description and CLOs

Course Description

This course aims to impart understanding of role of nutrition and dietetics in the management of diseases and their complications, nutrition education programs, policies and strategic actions. It also emphasizes on imparting skills of designing modified diets. Major topics include dietary management of various health disorders, food choices and diet plans, principles, policies and strategies involved in health promotion, malabsorption, health diets and lifestyles, preventing diet related diseases, nutritional implications of various diets, incorporating nutrition objectives into policies, strategic actions for promoting healthy diets. Practical includes planning of various types of diets.

Course Learning Outcomes

On successful completion of the course, students will be able to:

  1. Describe the role of nutrition and dietetics in managing disease and preventing complications.
  2. Explain policies, strategic actions and nutrition education programs in the promotion of healthy diets.
  3. Design modified diets from normal diets according to nutrient needs of various health disorders.
 2+1 HN311
HN402
Global Food Issues
Course Description and CLOs

Course Description

This course aims to develop understanding of world food situation and issues, role of global organizations food bioterrorism and food laws. Major topics covered under this course includes food and nutrition security, green revolution, worldwide post-harvest losses, global malnutrition, protein energy malnutrition, hidden hunger, worldwide food price fluctuations, per capita consumption, purchase power, irrational food consumption behavior, contribution of cereals, legumes, roots, tubers, animal products, food bioterrorism, international food laws and potentials of modern biotechnology to combat food insecurity.

Course Learning Outcomes

On successful completion of the course, students will be able to:

  1. Explain global food situation and issues that have impact on food and nutrition security.
  2. Interpret the role of global organizations in food production, consumption and trade.
  3. Describe food bioterrorism, food laws and the impact of climate change and other threats on global food availability.
3+0 None
HN403
Research Methods in Nutrition
Course Description and CLOs

Course Description

This course is designed to impart knowledge of different types of research methods, research designs and experimental studies. It also emphasizes on writing research proposals for thesis and projects. Major topics covered in this course includes various types of research methods, writing successful research proposals, research ethics, basic, applied, quantitative, qualitative, clinical and diagnostic, writing scientific documents, synopsis, articles, references, internship report, research designs, observational studies, cross-sectional, case-control, cohort, experimental studies, clinical studies, experimental data analysis.

Course Learning Outcomes

On successful completion of the course, students will be able to:

  1. Discuss the different types of research methods for investigating problems and questions.
  2. Demonstrate the ability of writing successful research proposals for thesis and projects.
  3. Analyze different research designs and experimental studies.
3+0 None
HN404
Nutritional Practices in Clinical Care
Course Description and CLOs

Course Description

This course is designed to provide understanding of nutritional care including concepts of drug-nutrient interactions, dietary supplements, planning of patient centered nutritional plan. Major topics covered under this course includes nutritional screening, assessment, modified diets for various physiological needs, drug-nutrient interactions, therapeutic process, focus of care, phases of the care process, enteral nutrition, nutritional prescription, strategies to optimize delivery and minimize risks, pediatric enteral feeding, total parenteral nutrition, composition, intravenous nutritional prescription for specific conditions. Practical includes nutritional assessment of patients, types of feeding equipment, preparation, monitoring tube fed patients and preparation of pre and post-operative diets.

Course Learning Outcomes

On successful completion of the course, students will be able to:

  1. Assess various physiological conditions that need nutritional management.
  2. Create patient-centered nutrition care plan.
  3. Describe drug-nutrient interactions and various dietary supplements.
  4. Design enteral and parenteral feedings according to nutritional requirements and health conditions.
2+1 None
HN405
Medical Nutrition Therapy
Course Description and CLOs

Course Description

This course aims to develop understanding of the relationship between nutrition and immunity including detoxification protocols, mechanism of immune dysfunction, genetics and impact of functional foods on immune response. Major topics covered under this course includes factors impacting nutritional and immunological status, interactions among nutrients and immune responses, overview, principles, immune system, psychoneuroimmunology, effective detoxification protocol, mechanism, anti-inflammatory, immune boosting, mechanisms of immune dysfunction in autoimmune conditions, gerson therapy, harmful effects of vaccinations, antibiotics, nutritional support, supplementation, requirements to treat immune dysfunctions, pandemics, opportunistic infections, genetic and immunity, functional foods and immunology.

Course Learning Outcomes

On successful completion of the course, students will be able to:

  1. Analyze the relationship between nutrition and immunity.
  2. Explain effective detoxification protocols and mechanisms of immune dysfunction.
  3. Describe relation of genetics and immunity.
  4. Identify the impact of functional foods on immune responses.
3+0 None
Course Code Course Name Credit Hours Pre Req
HN499 Internship/Project 0+6 None
MB437 Microbial Pathogenesis 2+1 None
HN412
Nutrition Policies and Programs
Course Description and CLOs

Course Description

This course aims to impart understanding of policies and programs related to nutrition. This course emphasizes on global and local nutritional policies and programs, diet diversification programs, their impacts and healthy lifestyle. Major topics covered by this course includes principles and importance of nutrition intervention planning, world declaration on nutrition, nutrition development partners, policy guidelines, community nutrition programs at national and international level, food fortification, supplementation and diet diversification, improving household food security, protecting consumers through improved food quality and safety, preventing and managing infectious diseases, promoting breast feeding and national nutrition programs, school health program, developing effective food and nutrition policies and programs.

Course Learning Outcomes

On successful completion of the course, students will be able to:

  1. Describe the global and local nutritional policies and programs, policy guidelines and community nutrition programs.
  2. Explain various diet diversification programs, interventions and their impacts.
  3. Discuss healthy lifestyle and promote national nutrition programs.
3+0 None
HN413
Food Service Management
Course Description and CLOs

Course Description

This course aims to cover basics of food service management including art of menu planning, methods of menu standardization, safety considerations and key milestones of food service industry. Major topics include introduction to food service, compilation of management practices, tools and techniques, essential approaches, food service industry, history, segmentation and managerial implication, menu planning and development, recipe standardization, costing and analysis, food supply chain management, distribution channels, supplier selection, purchasing, equipment selection, forecasting, storage management, food safety and good manufacturing practices for quality standards.

Course Learning Outcomes

On successful completion of the course, students will be able to:

  1. Describe the basics of food service management.
  2. Explain the art of menu development and methods for menu standardization.
  3. Explain safety considerations for ensuring quality standards in food industry.
  4. Identify key milestones of food service industry.
3+0 None
HN414
Nutritional Immunology
Course Description and CLOs

Course Description

This course is designed to provide knowledge of introductory principles of food toxins and allergens. This course also emphasizes on toxins of plant and animal origin, their metabolism, introduction to food allergens, their origin and impact. Major topics covered by this course includes general overview, dose-response, metabolism of toxins, types of toxins, natural toxins of plant and animal origin, toxicity by extraneous chemicals, toxicity from water, microbial toxins, introduction to food allergies, incidence of food allergy, food allergens of protein and animal origin, adverse allergic reaction, diagnosis, prevention, legislation and labeling, allergen management, food intolerances, emergency treatment of food-induced allergic reactions.

Course Learning Outcomes

On successful completion of the course, students will be able to:

  1. Explain the basic knowledge of toxicology related to food and health.
  2. Describe various toxins of plant and animal origin, dose-response relationship and metabolism.
  3. Describe food allergens of protein and animal origin, their health implications and management.
 3+0 None

Faculty

Dr. Laila Jafri

Assistant Professor

Dr. Neelum Shehzadi

Assistant Professor

Mr. Manzoor Ahmed

Lecturer

Ms. Sehrish Parveen

Lecturer

Ms Saadia Ghaffar

Lecturer

Mr. Khurram Saeed

Lecturer

Ms Sabina Siraj

Lecturer

Ms. Mehwish Bashir

Lecturer

Ms. Qurat ul ain

Lecturer

Mr. Shazaib Qadeer

Lab Demonstrator

Mr. Zaka Ullah

Lab Demonstrator

Ms Farwa Akbar

Lab Demonstrator

Mr. Javaid Khan

Lab Demonstrator

Mr. Junaid Anwar

Lab Asistant