B.Sc in Nutrition and Dietetics | Syllabus Detail

B.Sc in Nutrition and Dietetics

"Exercise is king, nutrition is queen, put them together and you’ve got a kingdom" – Nutrition guru Jack LaLanne

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B.Sc in Nutrition and Dietetics

Understand the intricacies of nutrition and food science with 3-year degree course B.Sc Food and Nutrition from AAFT. This course will help the students to understand basic food science and apply its principles to devise a diet plan, which promotes healthy eating habits.

You will study about human nutrition, physiology, public health and exercise practices that help keep our bodies hale and hearty. This course promises to open a wide array of employment opportunities as Health coach, dietitian, nutrition therapist etc.

Key Takeaways

Develop a strong foundation in basic food & nutrition, food science.
Learn the basics of anatomy & physiology along with biochemistry & metabolism.
Learn the Food laws & regulations and their significance in Health & sanitation.
Understanding Health, fitness 7 sports nutrition, and the role of basic food microbiology in maintaining the same.
Explore and understand Therapeutic and clinical nutrition fostering self-awareness and personal growth.
Develop versatility in community health & learn Institutional catering management.
Learn the fundamentals of Yoga along with allied sciences like Ayurveda & Naturopathy.

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Course Projects

Project 1

Nutrition Education Program

Project 2

Community Health Assessment

Project 3

Menu Planning for Special Populations

Project 4

Food Product Development

Project 5

Clinical Case Studies

Project 6

Public Health Campaign

Project 7

Nutritional Analysis of Popular Diets

Project 8

Corporate Wellness Program

Project 9

Culinary Nutrition Showcase

Understanding what are nutrients and their functions.
Learning about different food groups.
Learning about RDA tables exchange list.
Understanding about the human body in detail.
Knowing the kitchen laboratory and equipment.
Learning methods for cooking with practical approach.
Knowing the human development through different stages.

Understanding of public health care systems.
Knowing about different methods to assess body.
Preparing audio- visual aids in context to community nutrition.
Knowing the human anatomy and physiology in detail.
Understanding of body metabolism and working with respect to nutrition.
Practicing budget cooking with respect to lower income groups.
Understanding basics of Ayurveda and yoga.
Learning basic asanas and postures of yoga.

Understanding of diet counselling and consultation.
Making diet plans for various age groups in human life cycle.
Cooking practical for various diets for different stages in human life cycle.
Learning the concepts of food microbiology with practical approach.
Knowing the link of food safety with food service establishments.
Introduction to bakery science with theory as well as practical sessions.
Making different types of bakery products with their nutritional value.
Learning about food service and management of food establishments.

Introduction to therapeutic nutrition and diet counselling.
Making diet plans for basic human diseases and consultation skills.
Learning about counselling skills in detail with respect to clients.
Introduction to nutrition care process with practical approach.
Learning about hospital diets and medical patient consultation.
Experiencing visits to hospitals/ medical centers.
Understanding of nutrition and health care system and education.
Introduction to fitness, health and sports nutrition in detail.
Learning Methods involved in nutrition and health education.

Learning about advance therapeutic nutrition and diet counselling.
Making diet plans for advance human diseases and learning consultation/ counselling skills.
Learning cooking practical regarding diets for disease conditions.
Introduction to basics of nutritional biochemistry.
Learning biochemical practical in laboratory with precision.
Understanding of public health nutrition.
Learning of communicable and non- communicable diseases and management.
Formation of low-cost recipes and preparation in kitchen practical.
Learning at field visits in immunization centers regarding public health care.

Learning fundamentals of advance nutritional biochemistry.
Understanding advance biochemical practical with care and precision in laboratory.
Learning about advance theory and practical sessions related to fundamentals of Ayurveda and yoga.
Understanding about elderly, body composition, and nutritional requirements.
Learning about geriatric nutrition and practical related with.
Understanding soft skills like communication, time management and interview skills.
Learning body language and etiquettes related to self-development.

Program Faculty

Ms. Chhavi Rohilla

Assistant Professor View Bio

Ms. Tanya Gupta

Assistant professor View Bio

Ms. Dimpy Kapoor

Assistant Professor (Yoga) View Bio

Ms. Akansha Bhatnagar

Assistant Professor View Bio

Placement

Angad Singh Dhamija

Entrepreneur

Jivitesh Malik

The Leela Palace

Satya Prakash Sharma

ITC Fortune

Yash Saini

Stay Wellbeing and Lifestyle Resort

Lab & Equipments

Studios

Meditation Studio
Yoga Studio

Labs

Nutrition labs and kitchen
Biology lab
Acupunture and Acupressure labs
Microbiology lab

Other facilities

Digital classrooms
Massage room
Hydro-therapy and mud therapy
Sun therapy

Academic Workshops for students

Workshops provide an exceptional opportunity for students enrolled in a B.Sc. in Nutrition and Dietetics degree to improve their practical abilities, participate in experiential learning, and remain informed about current trends in the field. Below are some prospective student seminars available for this course:

Meal Planning and Preparation Workshop-

Emphasizing the development of well-rounded and nourishing meal plans according to various dietary requirements and tastes.

Workshop on Nutrition Counseling and Communication Skills-

Improve communication proficiency to facilitate successful interactions with clients and engage in practical counseling situations.

Food Sensory Evaluation Workshop-

This workshop focuses on examining the sensory attributes of food, such as conducting taste tests and assessing the sensory characteristics of different foods.

Clinical Nutrition Assessment Workshop-

Acquire knowledge and proficiency in evaluating the nutritional condition of patients in clinical environments.

Culinary Nutrition Workshop-

Integrate culinary expertise with a deep understanding of nutrition to develop and cook nourishing and enticing meals.

Community Nutrition Outreach Workshop-

Participate in community projects, outreach programs, and efforts to apply nutrition knowledge in practical contexts.

Workshop on Health Promotion and Education-

Emphasis on devising tactics to enhance health and nutrition education in community environments.

Workshop on Sports Nutrition and Exercise Physiology-

Delve into the dietary requirements of athletes, the science of exercise physiology, and techniques for maximizing performance.

Public Health and Policy Workshop-

Engage in a comprehensive examination and evaluation of public health matters, policies, and their impact on the field of nutrition and dietetics.