Bachelor of Nutrition and Dietetics (Honours)
- Hands-on Training
- Faculty with International Experience
- Advanced Curriculum
- Upto 100% Scholarship based on merit
About the Course
Bachelor of Nutrition and Dietetics (Honours) focuses on the science of food, nutrition, and their impact on health and disease prevention. The programme trains students in diet planning, nutritional assessment, food science, public health nutrition, and clinical dietetics. Students gain practical knowledge in nutrition counselling, food service management, research, and wellness promotion to support individuals and communities in achieving healthier lifestyles.
Programme Duration
4 Years (Including 6 Months Internship / Clinical Training)
Course Curriculum
Year 1
The first year builds a strong foundation in nutrition science, food studies, and human health. Students learn the basics of nutrition, anatomy, physiology, and food science while developing communication and technical skills.
Key Subjects:
- Fundamentals of Nutrition
- Human Anatomy and Physiology
- Basics of Food Science
- Environmental Science
- Indian Knowledge System on Foods
- Computer Literacy
- English for Communication
- Food Microbiology
- Fundamentals of Biochemistry
- Nutrition Through Life Cycle
Year 2
The second year focuses on advanced nutrition concepts, food science, and public health applications. Students learn nutritional assessment techniques and diet planning strategies.
Key Subjects:
- Macronutrients in Human Nutrition
- Advanced Food Science
- Public Health Nutrition
- Medical Nutrition Therapy
- Advanced Biochemistry
- Food Processing and Preservation
- Micronutrients in Human Nutrition
- Functional Foods and Nutraceuticals
- Food Safety and Standards
Year 3
The third year emphasizes research, nutrition counselling, public health programs, and specialized nutrition practices. Students gain practical exposure to food product development and nutrition interventions.
Key Subjects:
- Research Methodology and Statistics
- Sports Nutrition
- Nutrition Counselling Techniques
- Nutritional Epidemiology
- Sustainable Food Systems
- Food Product Development
- Health Promotion
- Case Study Reviews
Year 4
The final year focuses on advanced clinical nutrition, entrepreneurship, management, and hands-on internship experience. Students apply their knowledge through clinical training and research projects.
Key Components:
- Nutrition in Critical Care
- Management in Dietetic Services
- Nutrition in Emergencies
- Internship in Hospitals
- Research and Trends in Nutrition
- Scientific Writing in Nutrition and Dietetics
Career Scope
Graduates can explore careers in healthcare, public health, academics, research, and the food industry.
- Dietitian
- Clinical Nutritionist
- Senior Dietitian
- Chief Dietitian
- Nutrition Consultant
- Public Health Nutrition Officer
- Research Associate
- Assistant Professor
- Food Industry Nutritionist
- Product Manager
Why TAKSHASHILA?
At Takshashila University, we are committed to providing a high-quality education in economics that prepares you for a successful career in a dynamic and evolving global economy. Here’s what we offer:
Industry-Relevant Curriculum
Our curriculum is designed to align with current industry needs and equip you with the skills required to thrive in the modern world of economics.
Personalized Learning Experience
With small class sizes and individual attention from faculty, you will have the support you need to excel academically and professionally.
Global Perspective
We provide opportunities for students to gain international exposure and understand the nuances of global economic systems, preparing them for global careers.
Practical Learning Opportunities
Students will engage in live projects and internships, developing real-world problem-solving skills and gaining valuable industry experience.
To apply for the B.A. Economics Honors programme, candidates must meet the following criteria:
- Academic Qualification: Senior Secondary (10+2) or equivalent with any stream
- Minimum Marks: As per merit-based admission criteria Minimum 50% Marks
For All Programmes except MBA, MCA, M.Tech, and Integrated Programmes offered by Sunstone, FacePrep, Kalvium and NxtWave
|
S.No |
% of Marks |
Scholarship Amount in Tuition Fees per year |
|
1 |
60% – 75% |
10% |
|
2 |
Above 75 % – 90 % |
25 % |
|
3 |
Above 90 % |
50 % |
Calculation of percentage of Marks (+2 of HSC / 2nd Year of APBIM or +2 of CBSE or Equivalent)
- Engineering – Average marks in Mathematics, Physics, Chemistry/Computer Science
- Lateral Entry – Average marks in Diploma Programme.
- Agriculture – Average marks in Physics, Chemistry, Biology / Botany &Zoology
- AHS / BPT / Pharmacy – Average marks in Physics, Chemistry, Biology / Botany &Zoology/Bio Tech
- UG – Arts & Science / Hotel Management – Overall +2 marks – (+2 of HSC / 2nd Year of APBIM or +2 of CBSE or Equivalent)
- PG – Overall % in UG
- Diploma – Average mark in 10th /Equivalent
MBA, MCA, M. Tech, and Integrated Programmes offered by Sunstone, FacePrep, Kalvium and NxtWave – No Academic Scholarship applicable.
Spread over 150 acres
At Takshashila University, you will have ample opportunities to hone your skills in real-world healthcare settings, utilising state-of-the-art medical facilities and simulation labs on our 150-acre campus.
Ready to start your journey toward a successful career in economics?
Frequently Asked Questions (FAQs)
What is Bachelor of Nutrition and Dietetics (Honours)?
It is a programme focused on food science, nutrition planning, and promoting health through proper dietary practices.
What is the duration of the course?
The programme duration is 4 years, including 6 months of internship/clinical training.
What career options are available after this course?
Graduates can work as dietitians, nutritionists, researchers, professors, and public health consultants.
Does the programme include practical training?
Yes, students receive practical exposure through clinical training, internships, and case studies.
Can graduates pursue higher education?
Yes, students can pursue postgraduate studies in nutrition, dietetics, public health, and food sciences.








