B.Sc. Nutrition and Dietetics - Tribhuvan University


Tribhuvan University

Science and Technology

4 year(s)


Offering Colleges (1)


B.Sc. Nutrition and Dietetics program is of four academic years. The whole course is divided into four parts, each of one year duration and 500 marks. In total, twenty papers are offered. Four theory papers are given 50 marks each while the rest sixteen papers are given 100 marks each.

Eleven papers carry practical parts, the marks distribution for theory and practical being 75% and 25%, respectively. In the fourth year, there are two additional compulsory courses, namely, (i) dissertation, and (ii) field-based posting (3 month internship), each carrying 100 marks. Short field visits will be decided by the Nutrition & Dietetics Instruction Committee.


Offering Colleges (1)


Eligibility

Eligibility for B.Sc. Nutrition and Dietetics

  1. Passed 10+2 in Science (Bio/Physics group) securing at least second division or passed SLC securing 50% and passed Diploma in Food and Dairy Technology securing second division from Tribhuvan University or any other university recognized by Tribhuvan University.
  2. For those students who passed 10+2 or equivalent from foreign board that must have passed taking English and Mathematics securing at least second division.

Job prospectus

Dieticians and Nutritionists

If you'd like to focus on preventing illness, you might enjoy the study of nutrition. This can lead to a career as a dietician or nutritionist. The science-focused nutrition major includes applying what you learn. For example, you may design personalized diets for real clients.


Curricular structure

Curriculum

First Year Subjects Full Marks
Mathematics and Statistics (T + P) 100 (75 + 25)
Principle of Food Science and Nutrition ( T ) 100
Nutritional Physiology ( T ) 50
Biophysics ( T + P ) 50 (37.5 + 12.5)
Food Chemistry ( T + P ) 100 (75 + 25)
Food and Medical Microbiology (T + P) 100 (75 + 25)
Total 500


Second Year Subjects Full Marks
Food Processing (T + P) 100 (75 + 25)
Nutritional Biochemistry ( T ) 100
Food Science I ( T ) 100
Food Science II ( T + P ) 100 (75 + 25)
Hygiene and Sanitation ( T ) 50
Food Toxicology ( T ) 50
Total 500


Third Year Subjects Full Marks
Human Nutrition( T ) 100
Catering and Management ( T + P ) 100 (75 + 25)
Community Nutrition and Nutrition Education ( T ) 100
Food Quality Control and Analysis ( T + P ) 100 (75 + 25)
Research Methodology and Computer Application ( T ) 100
Total 0
Fourth Year Subjects Full Marks
Food Habit and Nutritional Assessment ( T + P ) 100 (75 + 25)
Clinical Nutrition ( T + P ) 100 (75 + 25)
Dietetics ( T + P ) 100 (75 + 25)
Dissertation 100
Field Based Posting (Internship, 3 months) 100
Total 500
Grand Total 2000
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