About the Program
Covering aspects of nutrition and health, the BS Human Nutrition and Dietetics program focuses upon the role that nutrition plays in health, lifecycle, aging and disease. In this program, students learn to make effective nutrition assessments, thus becoming experts in applying the principles of clinical nutrition to patient care in a variety of settings. Upon completion of degree, students have the option to further pursue their careers as Registered Dieticians (RD) – a prestigious certification from USA.
Dieticians and Nutritionists, as they are often referred to, is a highly respected and sought after professional degree the world over. They play a pivotal role in the wellbeing and improvement of health status through their wealth of knowledge and expertise in the field of Diet and healthy nutrition. With the world wide population increasing steadily, this is one qualification that is likely to remain in high demand the world over for years to come.
Vision
Department of Nutrition and Dietetics envisioned to prepare our students to promote health and well-being of our society through effective application of nutrition knowledge along with building professionals with robust ethical insight.
Mission
The Department of Nutrition and Dietetics at the School of Health Sciences, University of Management and Technology (UMT), Lahore is committed to providing high-quality education, fostering research, and promoting public health awareness through evidence-based nutritional science. The department aligns with UMT’s broader mission of academic excellence, professional growth, and community service, aiming to produce competent nutritionists and dietitians who contribute effectively to healthcare, food industries, and public health sectors.
Program Educational Objectives (PEOs)
PEO 1: Through effective application of nutritional knowledge and services, the graduates will work for health promotion and sustainable wellbeing of the society. (Cognitive domain)
PEO 2: The graduates will deliver services in the field of food, nutrition and dietetics through effective interpersonal skills and continuous research-based programs. (Psychomotor domain)
PEO 3: The graduates will adhere to person-centered approach by focusing ethical and professional values. (Affective domain)
Program Learning Outcomes (PLOs)
PLO 1 – Nutritional Knowledge: An ability to apply knowledge of biomedical sciences, fundamentals of food & nutrition and specialization in the area of dietetics to solve complex human nutrition-related problems. (Cognitive domain)
PLO 2 – Nutritional Screening and Assessment: An ability to investigate complex nutritional problems through nutrition screening & assessment tools/techniques designed for individualized as well as community. (Cognitive domain)
PLO 3 – Nutritional Intervention and Services: An ability to design interventions for complex human nutrition-related problems, and devise personalized diet plans that meet specific needs of individuals/community with consideration for health, safety, culture, and environment. (Cognitive domain, Psychomotor domain)
PLO 4 – Analytical Skills: An ability to diagnose and treat complex nutritional problems using evidence-based knowledge and skills. (Psychomotor domain)
PLO 5 – Interpersonal Skills: An ability to effectively communicate (written and oral) and counsel individuals, groups and public during nutrition care process, such as developing and implementing nutrition education materials and instructional media. (Affective domain)
PLO 6 – Ethics: Apply bioethical principles and commit to professional responsibilities, and code of conduct in nutrition practice. (Affective domain)
PLO 7 – Individual and Team Work: An ability to work effectively, as an individual or in a team, on multifaceted and/or multidisciplinary settings. (Affective domain)
PLO 8 – Project Management: An ability to demonstrate management skills and apply health principles to one’s own work as a member and/or leader in a team and to manage projects in a multidisciplinary environment. (Psychomotor domain, Affective domain)
PLO 9 – Innovation: An ability to select, apply, create modern techniques, resources, and tools, including standardization and therapeutic modification of recipe in hospital settings and food industry. (Psychomotor domain, Affective domain)
PLO 10 – Research: An ability to recognize the importance of, and pursue lifelong learning in the broader context of innovation and technological developments. (Psychomotor domain, Affective domain)
PLO 11 – Environment and Sustainability: An ability to understand the impact of food and nutrition solutions in societal & environmental contexts and demonstrate its need for sustainable development. (Affective domain)
Role of Nutritionists & Dietitians in Modern Healthcare
Physiotherapists are an important part of healthcare team, educated and clinically trained to perform a number of special tests and measures to assess any physical impairment or dysfunction, and identifying the underlying pathology and functional limitations. They provide a physical therapy diagnosis listing the impairments and limitations which may impact quality of life, formulate an effective interventional plan based on short term or long term goals to prevent disability, promote health & wellness and maximize the physical functioning.
The role of Nutritionists and Dietitians become even more critical in countries such as Pakistan which is facing food emergency. A recent WHO study concluded that almost 50% children and women in this country has at least one or the other type of nutritional deficiency which is an alarming and critical situation.
Who Should Study?
Students who are interested in life sciences, believe in diversity of profession, want a professional career that is more than a job and also wish to make a difference in people’s life should adopt this profession. Like Specialist Physicians (MBBS with specialization in one of the fields), Dieticians and Nutritionists are those professionals who also work directly with the patients ensuring maintenance of their health status, early recovery, mobility, and improving their quality of life through dietary interventions.
Career Prospects
- Clinical Nutritionist
- Dietitian
- Food Researcher and Scientist
- Production Manager
- Quality Control Manager
- Quality Assurance Officer in Food Processing
- Fitness Consultant
- Food Auditor
- Food Processing Unit Manager