BSc Nutrition Syllabus, Subjects, 1st Year, Semester, Yearly, Core, Elective, Skills, Colleges, Books

BSc Nutrition Syllabus

BSc Nutrition Subjects

The subjects of BSc Nutrition are explained below. The important subjects from every year are taken into consideration. 

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BSc Nutrition First Year Subjects

• Computer Fundamentals: Computer fundamentals include Arithmetic logical unit, Control unit, and Central processing unit. These are functional units. 
• Human Nutrition, Public Health, and Nutrition: Public Health Nutrition takes a general approach focused on disease prevention and quality of life research. This nutrition field focuses on research in nutrition and nutritional sciences. 
• Communication Skills and Personality Development: Effective communication skills play an important role in shaping your personality. Communication helps individuals express themselves in the most compelling way. 
• Maternal and Child Health: Health (MCH) programs focus on women, children and family health issues such as: Access to recommended prenatal and healthy parenting, prevention of infant and maternal mortality, maternal and child mental health, newborn screening, and child immunization.

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BSc Nutrition Second Year Subjects

• Business Mathematics and Statistics: Business mathematics is used by business organizations to record and manage business processes while statistics is the science of collecting, analyzing, presenting and interpreting data.
• Food Quality & Analysis: Food analysis is a diverse and interdisciplinary research field with significant health, social and economic impact. It aims to characterize foods in terms of chemical composition, traceability, safety, quality, sensory perception, and nutritional value.
• Family Meal Planning: Plan meals with a variety of foods so your family is more likely to get all the nutrients they need each day. Change the cooking method (e.g. grill, bake, grill, broil). Avoid serving the same food twice on the same day.
• Food Science and Food Preservation: Food preservation consists of applying science-based knowledge through a variety of available techniques and processes to prevent food deterioration and spoilage and extend its shelf life.

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BSc Nutrition Third Year Subjects

• Dietetics: The field of knowledge of nutrition and its effects on health, and the practical application of the scientific understanding of nutrition.
• Ethics & Environmental Studies: Environmental ethics is a branch of applied philosophy that studies the conceptual underpinnings of environmental values and the more specific issues of social attitudes, behavior, and policies for protecting and conserving biodiversity and ecosystems.
• Food Processing Operations, Food Packaging, & Marketing Management: Foods are combined in certain ways to change their properties, like Processed meats, dairy products, beverages, baking, freezing, dehydration, canning and bottling. Simply put, marketing management is the process of planning, executing, and tracking an organization's marketing strategy. 
• Food Biotechnology and Food Service Management: Food biotechnology is a term for various processes for developing new or improved foods using organisms such as plants, animals, microorganisms, or parts of these organisms.

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Syllabus of Courses Related to BSc Nutrition

There are many Nutrition Science courses that focus on the study of metabolic and physiological responses of a body to diet. Some of the courses include BSc Nutrition and Dietetics, BSc Food Science and Nutrition, BSc Clinical Nutrition and BSc Hons Nutrition. 

BSc Nutrition and Dietetics syllabus

BSc Food Science and Nutrition Syllabus

BSc Clinical Nutrition Syllabus

BSc Hons Nutrition Syllabus