B.Sc. in Applied Nutrition is 3- year long Bachelor’s degree program, the minimum requisite eligibility for admission to which is an Intermediate (10+2) qualification in the science stream.
The average tuition fee charged in India for B.Sc. in Applied Nutrition ranges between INR 50,000 and 1 Lakh. For private institutions, the fee may range as high as around INR 1.5 Lacs.
Admissions to the course are based on counselling after qualification of a relevant entrance test such as UPCATET, GSAT, CG PAT, AIEEA, and Rajasthan JET, conducted by different institutes.
Successful graduates of the course are employed in a range of public and private sector organizations in areas like research, Food Science, Clinical Nutrition and Food Service Management, Clinical Nutrition and Dietetics, etc., and in positions such as Clinical dieticians, Community Dieticians, Management Dieticians, and Consultant Dieticians etc. The initial salary offered for these positions lies between INR 15,000 and 45,000 per month.
Organizations such as Nestle, Cadbury’s, Unilever, GSK, Eli Lilly, and Novartis hire such graduates
Listed below are some of the major highlights of the course.
|Examination Type||Semester System|
|Eligibility||10+2 with science subjects|
|Admission Process||Based on counselling after clearing Entrance Tests like UPCATET, GSAT, CG PAT, AIEEA, and Rajasthan JET, conducted by different institutes.|
|Course Fee||INR 50,000 to 1 Lakh|
|Average Starting Salary||INR 15,000 to 45,000 per month|
|Top Recruiting Companies||Nestle, Cadbury’s, Unilever, GSK, Eli Lilly, Novartis|
|Job Positions||Clinical Dieticians, Community Dieticians, Management Dieticians, Consultant Dieticians etc.|
Nutritionist and Dieticians are health professionals who create diets for people. Teaching patients about healthy eating is the primary duty in the job profile, as is an updated awareness of developments in medicine and nutrition.
However, there is a difference between Dietetics and Nutrition: Dietetics focuses on food management, whereas the discipline of Applied Nutrition focuses on the promotion of health through healthy food.
The course offers opportunities to eligible students to develop professional competency in areas of Food, Nutrition and Dietetics, and prepare qualified Nutritionists and Dietitians who can efficiently provide advice on proper food choices to individuals or communities to promote healthy eating, prevent malnutrition, and manage diet and nutrition- related deficiency conditions.
Listed below are some of the top institutes offering the course in the country with the corresponding locations and fees charged by each:
|Name of Institute||City||Average Fees|
|Osmania University||Hyderabad||INR 60,000 (course)|
|University of Mumbai||Mumbai||INR 40,000 (course)|
|Maharaja Syajiro University of Baroda||Vadodara||INR 10,000 (course)|
|Sharda University||Udaipur||INR 3.0 lakh (course)|
|Amity University||Noida||INR 1.5 lakh (course)|
The basic eligibility criteria for pursuing B.Sc. in Chemistry are listed here:
The course is ideally suited for candidates with a knack for the science of Nutritional Biology and involves a subject of specialization specific to nutrition and diet.
Selection to the course is based on the candidate’s performance at the higher secondary level, or in the relevant entrance test and personal interview, etc. The question paper for the exam is QMR format- based, designed to test the candidates’ aptitude and logical reasoning. These examinations are generally conducted in the month of April.
Dieticians are broadly of different kinds such as Clinical Dieticians, Community Dieticians, Management Dieticians, and Consultant Dieticians.
Services of such qualified personnel are required at a variety of avenues such as food nutrition services in hospitals, nutrition counseling in public health agencies and fitness clubs or clinical management in food service systems.
Some of the popular professional avenues open to such graduates are listed below with the corresponding salaries offered for the respective positions.
|Job Position||Job Description||Average Annual Pay Scale in INR|
|Clinical Dietitians||Specialists in food nutrition services in hospitals, outpatient clinics, and private practices. They assess patient nutrition, develop dietary plans, provide patient counselling, and monitor the patient's progress.||2,91,752|
|Community Dieticians||Work in public health agencies, health and fitness clubs, and day care centers. They counsel people on food choices and direct programs in nutrition awareness and disease prevention.||2,56,225|
|Management Dieticians||Specialize in food service systems or clinical management. They work in hospitals, nursing homes, school food service, cafeterias, and restaurants. They manage personnel, plan and conduct employee training programmes, design food systems, and plan budgets.||3,59,150|
|Consultant Dietitians||Independent business people who work as nursing home consultants, book authors, and patient counselors in medical centres and fitness programs. They also develop and evaluate food service systems and serve as independent advisors in the industry.||3,68,000|
|Lab Assistant||Lab Assistants are generally employed at clinics, pharmaceutical companies and education institutes’ laboratories. Their job is to assist in experiments conducted in laboratories.||2,06,225|
|Biomedical Scientist||As a Biomedical Scientist, one carries out a range of laboratory and scientific tests on tissue samples and fluids to help clinicians diagnose and treat diseases, and evaluates the effectiveness of treatments.||2,66,967|
|Pharmacologist||The work involves investigating how drugs interact with biological systems. Such personnel carrying out in- vitro research (using cells or animal tissues) or in vivo research (using whole animals) to predict what effect the drug might have in humans.||1,99,692|
|Food Technologist||A Food Technologist, makes sure that food products are produced safely, legally and are of the quality claimed. They could be involved in developing the manufacturing processes and recipes of food and drink products and may work on existing and newly-discovered ingredients to invent new recipes and concepts.||3,93,084|
A semester- wise breakup of the course’s syllabus is tabulated below.
Principles of Nutrition
Food Science Lab-I
Nutritional Biochemistry Lab
Understanding Self for Effectiveness
Family Meal Management
Food Science Lab-Ii
Food Microbiology Lab
Problem Solving and Creative Thinking
Quantity Food Services
Human Physiology Lab
Group Dynamics and Team Building
Reading and Comprehension
Research Paper Writing
Project with Presentation and Evaluation
Workshop Certification Discipline Specific 1 Credit Per Workshop
Food Service Management
Quantity Food Production
Food Service Management Lab
Stress and Coping Strategies
Project with Presentation and Evaluation
Foundation of Food Nutrition
Food Quality Control
Summer Internship Evaluation
Nutrition for Health & Fitness
Food Quality Control Lab
Individual Society and Nations
Clinical & Therapeutic Nutrition
Food Preservation Lab
Clinical & Therapeutic Nutrition Lab
Interpersonal Communication & Relationship Management
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