B.Sc Nutrition Syllabus and Subjects 2024

Kripal Thapa

BSc Nutrition course curriculum includes subjects such as human nutrition, nutritional biochemistry, food quality & analysis, etc., among others, which aid in providing advanced knowledge and understanding of current issues and trends in the industry. BSc Nutrition job scope is extensive, ranging from the medical representative, and nutrition advisor to the researcher.

Table of Contents

Semester Wise BSc Nutrition Syllabus
BSc Nutrition Subjects
BSc Nutrition Course Structure
BSc Nutrition Teaching Methodology and Techniques
BSc Nutrition Course Projects
BSc Nutrition Course Books

Semester Wise BSc Nutrition Syllabus

The BSc Nutrition syllabus covers all the topics needed to understand the course. The BSc Nutrition course is divided into six semesters and covers a wide range of topics. The BSc Nutrition subjects for each semester are listed below:

BSc Nutrition First Year Syllabus

The first-year subjects for the BSc Nutrition are listed in the table below, divided into the first and second semesters:

Semester I	Semester II
Food Chemistry	Public Health and Nutrition -II
Microbiology	Nutritional Biochemistry
Introduction to Food & Nutrition	Maternal and Child Health
Computer Fundamentals	Human Physiology
Public Health and Nutrition -I	Family Meal Planning 1
Communication Skills	Cultural Education

BSc Nutrition Second Year Syllabus

The second-year subjects for the BSc Nutrition are listed in the table below, divided into the third and fourth semesters:

Semester III	Semester IV
Food Microbiology	Food Science
Food Quality & Assurance	Introduction to Food Preservation
Business Statistics	Importance of a Balance Diet
Environmental Studies	Fundamentals of Bakery & Confectionary
Family Meal Planning-II	Introduction to Food Quality Check Methods

BSc Nutrition Third Year Syllabus

The third-year subjects for the BSc Nutrition are listed in the table below, divided into the fifth and sixth semesters:

Semester V	Semester VI
Ethics & Environmental Studies	Food Biotechnology and Preservers
Dietetics 1	Dietetics 2
Food Packaging Methodologies	Food Service Management
Food Marketing Techniques	Diet & Patient Counseling
Project Work	Internship

BSc Nutrition Subjects

Over the course of three years, students in the BSc Nutrition course get a broad understanding of a range of subjects. The course is structured into core and elective topics. The following subjects will be covered in the BSc Nutrition course:

BSc Nutrition Core Subjects

The following are the core BSc Nutrition subjects that all BSc Nutrition students must take:

Food Chemistry
Microbiology
Introduction to Food & Nutrition
Nutritional Biochemistry
Food Science
Public Health and Nutrition
Food Quality & Assurance

BSc Nutrition Elective Subjects

The following are the core BSc Nutrition subjects that all BSc Nutrition students can take:

Community Water and Waste Management
Childhood Disability and Social Act
Sports Nutrition
The Food Service Management
The Bakery Science
Non-Formal/Adult/Life-Long Education

BSc Nutrition Course Structure

The BSc Nutrition course is designed in a way that supports students' learning, exposure to practical situations, and development of critical skill sets. Over the course of three years, the course is divided into core and elective subjects. The sections of the BSc Nutrition course are as follows:

VI Semesters
Core Subjects
Practicals
Elective Subjects
Internship
Seminars
Project Work

BSc Nutrition Teaching Methodology and Techniques

To fully comprehend the course, one must have a firm understanding of BSc Nutrition teaching strategies and techniques. In order to improve the efficiency of the curriculum, case studies, group projects, and other types of action-based learning are included in the BSc Nutrition course in addition to conventional lectures. The BSc Nutrition course employs a variety of teaching methodologies, some of which are listed below:

Practical sessions
Internship/Training
Seminars
Projects
Regular Lectures
Group Discussions

BSc Nutrition Projects

Team or individual projects gain a significant amount of focus in the BSc Nutrition course since they give teachers the chance to assess students' performance and subject understanding. Some of the most common projects for BSc Nutrition are listed below:

How healthy foods can help deal with mental health issues
Sleep and nutrition –how they relate to each other
How healthy eating impacts a college athlete’s performance
Study on Cannabinoids as nutritional supplements

BSc Nutrition Books

BSc Nutrition books give students a broad overview of the subject matter as well as a detailed analysis of their particular areas of expertise. The following are some of the BSc Nutrition books for reference:

Name of Book	Author
Principles and Techniques of Practical Biochemistry	Wilson K and Walker J
Essentials of Human Nutrition	Mann J and TruswellS
Essentials of Food and Nutrition	Swaminathan
Fundamentals of Foods, Nutrition and Diet Therapy	SR Mudambi
Concise Medical Physiology	SK Chaudhuri