B.Sc. (Honours) in
Integrative Nutrition & Dietetics
Programmes offered by B.K.Birla College, Kalyan in collaboration with LSI
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B.Sc. (Honours) in Integrative Nutrition & Dietetics
Programme Description
The degree programme in Integrative Nutrition & Dietetics provides an in-depth insight into the science of nutrition and a healthy diet planning. This programme will expand your knowledge of nutrition and wellness, hone your skills as a nutritionist, and challenge you to think critically about health from a global perspective. The programme has been designed to meet the academic requirements and professional competencies for entry-level health professionals.
The curriculum has been developed in close consultation with chief dietitians and nutritionists globally, in order to provide students with up-to-date and relevant knowledge, as well as specialised skills in all domains of health & nutrition practice. This programme is the first step to a fulfilling career in nutritional health & wellness.
Eligibility
The student must have passed 10+2 / Grade 12/ HSC, and also Physics, Chemistry and Biology. Subjects such as Botany, Zoology, Biotechnology, Biochemistry, etc. and related subjects at the 10+2 level are accepted.
Duration
3 Years
Learning & Teaching
As the first Integrative Nutrition degree programme, it aims to provide students with evidence-based theoretical knowledge, research skills, and practical experience across all domains of health & nutrition practice.
Programme Highlights
Food Nutrition – I
Nutrition Science – I
Community Nutrition – I
Food Nutrition – I (Practicals)
Nutrition Science – I (Practicals)
Community Nutrition – I (Practicals)
Communication & Counselling Skills – I
Healthy Cooking
Food Nutrition – II
Nutrition Science – II
Community Nutrition – II
Food Nutrition – II (Practicals)
Nutrition Science – II (Practicals)
Physiology – I
Physiology – I (Practicals)
Environmental Studies
Introduction to Food Planning
Food Chemistry
Food Processing & Preservation – I
Physiology -II
Information Communication & Technology
Communication & Counselling Skills – II
Industry Engagement – I (Training/Internship)
Fundamentals of Biochemistry
Clinical Biochemistry
Food Processing & Preservation – II
Nutrition across Lifecycle
Food Processing & Preservation- II (Practicals)