B.Sc Clinical Nutrition

About the Course

B.Sc. in Clinical Nutrition is a 4-year undergraduate program that educates students on the science of nutrition, diet planning, and management of health through food. The course focuses on understanding the role of nutrients in health and disease, and training students to provide dietary advice and therapeutic nutrition care for patients.Graduates work closely with doctors and dietitians to help manage conditions like diabetes, heart disease, obesity, and malnutrition through tailored nutrition plans.

Course Objectives

• 1.To understand the science of food, nutrients, and their effect on human physiology.

• 2.To develop skills in clinical assessment, nutritional diagnosis, and dietary counseling.

• 3.To design personalized diets for patients with medical conditions like diabetes, heart disease, cancer, and obesity.

• 4.To apply evidence-based nutrition practices in hospital and community settings.

• 5.To contribute to public health and nutrition awareness initiatives.

Core Curriculum and Subjects

• 1.Human Anatomy and Physiology

• 2.Biochemistry

• 3.Fundamentals of Nutrition

• 4.Food Science and Chemistry

• 5.Introduction to Dietetics

• 6.Food Microbiology

• 7.Community Nutrition

• 8.Nutritional Biochemistry

• 9.Nutrition through the Life Cycle (Infants, Elderly, Pregnancy)

• 10.Nutrition Assessment and Counseling

• 11.Meal Planning and Food Preparation

• 12.Metabolism of Nutrients

• 13.Clinical Nutrition and Diet Therapy

• 14.Medical Nutrition Therapy (MNT)

• 15.Food Service Management and Quality Control

• 16.Public Health and Epidemiology

• 17.Research Methods and Statistics

• 18.Internship Project Work / Hospital Training

Core Skills Developed

• 1.Nutritional assessment (BMI, diet recall, lab parameters)

• 2.Designing therapeutic diets (diabetic, renal, cardiac, etc.)

• 3.Counseling patients and families

• 4.Menu planning and food budgeting

• 5.Nutritional screening and monitoring

• 6.Clinical documentation and report preparation

• 7.Communication and ethical decision-making

• 8.Responsibilities of a Clinical Nutritionist

• 9.Assess dietary habits and nutritional deficiencies

• 10.Collaborate with doctors to plan therapeutic diets

• 11.Educate patients on food choices and health outcomes

• 12.Design diet charts for various disease conditions

• 13.Participate in awareness and health campaigns

• 14.Monitor progress and adjust dietary plans as needed

• 15.Conduct research and write nutrition reports