BACHELOR OF SCIENCE IN COMMUNITY NUTRITION
COURSE UNITS
First Year – Semester I
| CODE | UNIT NAME | NO. OF HRS | NO. OF UNITS |
|---|---|---|---|
| BIT 111 | Introduction to Computers | 45 | 1 |
| EEN 113 | Critical and creative reading | 45 | 1 |
| EPS 122 | Counseling | 45 | 1 |
| HNS 107 | Communication skills | 45 | 1 |
| NUT 111 | Health Psychology and Sociology | 45 | 1 |
| NUT 112 | Applied Physics | 45 | 1 |
| TOTAL | 270 | 6 |
First Year – Semester II
| CODE | UNIT NAME | NO. OF HRS | NO. OF UNITS |
|---|---|---|---|
| GCC 102 | Introduction to statistics | 45 | 1 |
| HNS 112 | Human Anatomy and Physiology | 45 | 1 |
| HNS 113 | Biochemistry 1 | 45 | 1 |
| NUT 121 | Chemistry | 45 | 1 |
| NUT 122 | Nutrition and HIV/AIDS | 45 | 1 |
| NUT 123 | General Microbiology |
45 | 1 |
| TOTAL | 270 | 6 | |
| NUT 124 | Partnership Practice 1 (Field assessment/Community Diagnosis) |
45 | 1 |
Second Year – Semester I
| CODE | UNIT NAME | NO. OF HRS | NO. OF UNITS |
|---|---|---|---|
| NUT 211 | Biochemistry 2 | 45 | 1 |
| NUT 212 | Health Promotion | 45 | 1 |
| NUT 213 | Ethics and Social responsibility | 45 | 1 |
| NUT 214 | Therapeutic Nutrition and Dietetics | 45 | 1 |
| NUT 215 | Concepts in Health and Development | 45 | 1 |
| NUT 216 | Human Nutrition 1 | 45 | 1 |
| NUT 217 | Principles of Animal Production | 45 | 1 |
| TOTAL | 315 | 7 |
Second Year – Semester II
| CODE | UNIT NAME | NO. OF HRS | NO. OF UNITS |
|---|---|---|---|
| NUT 221 | Community Health | 45 | 1 |
| NUT 2212 | Epidemiology and Health | 45 | 1 |
| NUT 223 | Therapeutic Nutrition and Dietetics 2 | 45 | 1 |
| NUT 224 | Food toxicology | 45 | 1 |
| NUT 225 | Cell biology and genetics | 45 | 1 |
| NUT 226 | Food microbiology | 45 | 1 |
| NUT 227 | Biostatistics | 45 | 1 |
| TOTAL | 315 | 7 | |
| NUT 228 | Partnership practice 2 (Community Nutrition Interventions) | 45 | 1 |
Third Year – Semester I (Public Health Option)
| CODE | UNIT NAME | NO. OF HRS | NO. OF UNITS |
|---|---|---|---|
| NUT 311 | Human Nutrition 2 | 45 | 1 |
| NUT 312 | Nutrition care and assessment through the life cycle | 45 | 1 |
| NUT 313 | Research methods | 45 | 1 |
| NUT 314 | Entrepreneurship | 45 | 1 |
| NUT 315 | Nutrition anthropology | 45 | 1 |
| NUT 316 | Dairy technology | 45 | 1 |
| TOTAL | 270 | 6 |
Third Year – Semester II (Public Health Option)
| CODE | UNIT NAME | NO. OF HRS | NO. OF UNITS |
|---|---|---|---|
| NUT 321 | Nutrition education and intervention in the community | 45 | 1 |
| NUT 322 | World food problems and food security | 45 | 1 |
| NUT 323 | Dietary supplements and herbal remedies | 45 | 1 |
| NUT 324 | Food service system management | 45 | 1 |
| NUT 326 | Clinical dietetics | 45 | 1 |
| NUT 327 | Geriatric nutrition | 45 | 1 |
| TOTAL | 270 | 6 |
Third Year – Semester I (Food Science Option)
| CODE | UNIT NAME | NO. OF HRS | NO. OF UNITS |
|---|---|---|---|
| NUT 311 | Human Nutrition 2 | 45 | 1 |
| NUT 313 | Research methods | 45 | 1 |
| NUT 314 | Entrepreneurship | 45 | 1 |
| NUT 315 | Nutrition anthropology | 45 | 1 |
| NUT 316 | Dairy technology | 45 | 1 |
| NUT 317 | Food microbiology 2 | 45 | 1 |
| TOTAL | 270 | 6 |
Third Year – Semester II (Food Science Option)
| CODE | UNIT NAME | NO. OF HRS | NO. OF UNITS |
|---|---|---|---|
| NUT 322 |
World food problems and food security | 45 | 1 |
| NUT 323 | Dietary supplements and herbal remedies | 45 | 1 |
| NUT 324 | Food service system management | 45 | 1 |
| NUT 328 | Food processing and product development | 45 | 1 |
| NUT 329 | Food quality assurance | 45 | 1 |
| NUT 331 | Food engineering | 45 | 1 |
| TOTAL | 270 | 6 |
Third Year – Semester I (Food & Nutrition Policy Option)
| CODE | UNIT NAME | NO. OF HRS | NO. OF UNITS |
|---|---|---|---|
| NUT 311 | Human Nutrition 2 | 45 | 1 |
| NUT 313 | Research methods | 45 | 1 |
| NUT 314 | Entrepreneurship | 45 | 1 |
| NUT 315 | Nutrition anthropology | 45 | 1 |
| NUT 316 | Dairy technology | 45 | 1 |
| NUT 318 | Food economics and policy | 45 | 1 |
| TOTAL | 270 | 6 |
Third Year – Semester II (Food & Nutrition Policy Option)
| CODE | UNIT NAME | NO. OF HRS | NO. OF UNITS |
|---|---|---|---|
| NUT 321 | Nutrition education and intervention in the community | 45 | 1 |
| NUT 322 | World food problems and food security | 45 | 1 |
| NUT 323 |
Dietary supplements and herbal remedies | 45 | 1 |
| NUT 324 |
Food service system management | 45 | 1 |
| NUT 328 |
Food processing and product development | 45 | 1 |
| NUT 330 |
Scientific Analysis and presentation of aquaculture | 45 | 1 |
| TOTAL | 270 | 6 |
Electives (One in an Academic Year when not core unit)
| CODE | UNIT NAME | NO. OF HRS | NO. OF UNITS |
|---|---|---|---|
| NUT 325 | Food hygiene and environmental health 1 | 45 | 1 |
| NUT 312 | Nutrition care and assessment through the life cycle | 45 | 1 |
| NUT 321 | Nutrition education and intervention in the community | 45 | 1 |
Fourth Year – Semester I (Public Health Nutrition Option)
| CODE | UNIT NAME | NO. OF HRS | NO. OF UNITS |
|---|---|---|---|
| NUT 411 | Current issues in food and Nutrition | 45 | 1 |
| NUT 412 | Applied Human Nutrition and community surveillance | 45 | 1 |
| NUT 413 | Seminar and special topics | 45 | 1 |
| NUT 414 | Food hygiene and environmental health 2 | 45 | 1 |
| NUT 415 | Research project in Nutrition | 45 | 1 |
| NUT 416 | Nutritional epidemiology | 45 | 1 |
| NUT 417 | Meal management and service | 45 | 1 |
| TOTAL | 315 | 7 |
Fourth Year – Semester II (Public Health Nutrition Option)
| CODE | UNIT NAME | NO. OF HRS | NO. OF UNITS |
|---|---|---|---|
| NUT 421 | Nutrition in emergencies | 45 | 1 |
| NUT 422 | Program design, monitoring and evaluation | 45 | 1 |
| NUT 424 | Leadership | 45 | 1 |
| NUT 426 | Food processing and preservation | 45 | 1 |
| NUT 427 | Food biotechnology | 45 | 1 |
| NUT 432 | Food law | 45 | 1 |
| TOTAL | 270 | 6 | |
| NUT 423 | Practicum | 45 | 1 |
Fourth Year – Semester I (Food Science Option)
| CODE | UNIT NAME | NO. OF HRS | NO. OF UNITS |
|---|---|---|---|
| NUT 411 | Current issues in food and Nutrition | 45 | 1 |
| NUT 412 | Applied Human Nutrition and community surveillance | 45 | 1 |
| NUT 413 | Seminar and special topics | 45 | 1 |
| NUT 414 | Food hygiene and environmental health 2 | 45 | 1 |
| NUT 415 | Research project in Nutrition | 45 | 1 |
| NUT 418 | Meat technology | 45 | 1 |
| NUT 419 | Food analysis | 45 | 1 |
| TOTAL | 315 | 7 |
Fourth Year – Semester II (Food Science Option)
| CODE | UNIT NAME | NO. OF HRS | NO. OF UNITS |
|---|---|---|---|
| NUT 421 | Nutrition in emergencies | 45 | 1 |
| NUT 422 | Program design, monitoring and evaluation | 45 | 1 |
| NUT 424 | Leadership | 45 | 1 |
| NUT 426 | Food processing and preservation | 45 | 1 |
| NUT 427 | Food biotechnology | 45 | 1 |
| NUT 432 | Food law | 45 | 1 |
| TOTAL | 270 | 6 | |
| NUT 423 | Practicum | 45 | 1 |
Fourth Year – Semester I (Food & Nutrition Policy Option)
| CODE | UNIT NAME | NO. OF HRS | NO. OF UNITS |
|---|---|---|---|
| NUT 411 | Current issues in food and Nutrition | 45 | 1 |
| NUT 412 | Applied Human Nutrition and community surveillance | 45 | 1 |
| NUT 413 | Seminar and special topics | 45 | 1 |
| NUT 414 | Food hygiene and environmental health 2 | 45 | 1 |
| NUT 415 | Research project in Nutrition | 45 | 1 |
| NUT 430 | Agriculture Extension and rural Sociology | 45 | 1 |
| NUT 431 | Agricultural economics | 45 | 1 |
| TOTAL | 315 | 7 |
Fourth Year – Semester II (Food & Nutrition Policy Option)
| CODE | UNIT NAME | NO. OF HRS | NO. OF UNITS |
|---|---|---|---|
| NUT 421 | Nutrition in emergencies | 45 | 1 |
| NUT 422 | Program design, monitoring and evaluation | 45 | 1 |
| NUT 426 | Food processing and preservation | 45 | 1 |
| NUT 432 | Food Law | 45 | 1 |
| NUT 433 | Agricultural biotechnology | 45 | 1 |
| NUT 434 | Food and Nutrition Security | 45 | 1 |
| TOTAL | 270 | 6 | |
| NUT 423 | Practicum | 45 | 1 |
Electives
| CODE | UNIT NAME | NO. OF HRS | NO. OF UNITS |
|---|---|---|---|
| NUT 421 | Nutrition in emergencies | 45 | 1 |
| NUT 432 | Food law | 45 | 1 |
| NUT 411 | Current issues in food and Nutrition | 45 | 1 |