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The Bachelor of Science in Nutrition and Dietetics program is designed to provide students with a comprehensive understanding of the principles of nutrition, dietetics, and their applications to human health. The curriculum encompasses core courses in biology, chemistry, and nutrition science, establishing a strong foundation in the fundamental principles of food science and human physiology. Students delve into subjects such as macronutrients, micronutrients, therapeutic nutrition, and nutritional assessment, gaining expertise in designing dietary plans for individuals and communities. A significant aspect of the program involves practical application, with hands-on experiences in clinical settings, community nutrition programs, and food service management. Specialized studies may include advanced topics such as sports nutrition, pediatric nutrition, or nutritional epidemiology, enabling students to tailor their education to specific areas of interest within the field of nutrition and dietetics. The program places a strong emphasis on ethical considerations, cultural competence, and the promotion of healthy eating behaviors. Courses often explore the societal implications of nutrition, addressing issues such as food insecurity, nutritional disparities, and public health nutrition interventions. Internship opportunities, clinical rotations, and collaborations with healthcare institutions or community organizations are often integral components of the program, providing students with practical experiences and exposure to real-world nutrition and dietetics challenges. Upon completion of the B.Sc. Nutrition and Dietetics program, graduates are well-prepared for careers as registered dietitians, nutritionists, or consultants in healthcare, public health, and food industry settings. The program not only imparts scientific expertise but also fosters communication skills, empathy, and a holistic understanding of the role of nutrition in promoting health and well-being.