Scheme of Examination for B.Sc. Nutrition and Dietetics:
| Semester I | |||||||||||
| Paper | Subject | Paper
Code |
Theory Examination | Practical Examination | Total Marks | ||||||
| Univ. Exam. | Int. Assess-ment | Univ. Exam. | Int. Assess-ment | ||||||||
| Year 1 | |||||||||||
| 1 | Basic Nutrition | 80 | 20 | 40 | 10 | 150 | |||||
| 2 | Human Physiology | 80 | 20 | 40 | 10 | 150 | |||||
| 3 | Nutritional Biochemistry | 80 | 20 | 40 | 10 | 150 | |||||
| 4 | Family meal management | 80 | 20 | 40 | 10 | 150 | |||||
| 5 | Job training/ Counseling | — | — | 50 | 50 | 100 | |||||
| Total | 320 | 80 | 210 | 90 | 700 | ||||||
| Subsidiary Subjects | |||||||||||
| 6 | Communication Skills and Personality Development* | 80 | 20 | — | — | 100 | |||||
| 7 | Fundamentals of Computer Science* | 80 | 20 | — | — | 100 | |||||
| Year 2 | |||||||||||
| 1 | Basic Dietetics | 80 | 20 | 40 | 10 | 150 | |||||
| 2 | Food Microbiology | 80 | 20 | 40 | 10 | 150 | |||||
| 3 | Food Science | 80 | 20 | 40 | 10 | 150 | |||||
| 4 | Food Service Management | 80 | 20 | 40 | 10 | 150 | |||||
| 5 | Food safety and Quality | 80 | 20 | – | – | 100 | |||||
| 6 | Job training and management of diets | — | — | 50 | 50 | 100 | |||||
| Total | 400 | 100 | 210 | 90 | 800 | ||||||
| Subsidiary Subjects | |||||||||||
| 7 | Environmental Studies* | 80 | 20 | — | — | 100 | |||||
| Year 3 | |||||||||||
| 1 | Community Nutrition | 80 | 20 | 40 | 10 | 150 | |||||
| 2 | Advanced Dietetics | 80 | 20 | 40 | 10 | 150 | |||||
| 3 | Food Packaging | 80 | 20 | — | — | 100 | |||||
| 4 | Product development and sensory evaluation | 80 | 20 | 40 | 10 | 150 | |||||
| 5 | Research & Biostatistics
|
80 | 20 | – | – | 100 | |||||
| 6 | Seminar | – | – | – | 50 | 50 | |||||
| 7 | Internship/Training/ project | — | — | 100 | 100 | ||||||
| Total | 400 | 100 | 120 | 180 | 800 | ||||||
sss