36 Nutritional Science Bachelors Degree Programs

Nutrition sciences are the science of nutrition and so by its nature, it encompasses other scientific disciplines including biology, chemistry, and biochemistry. It is also the study of how food and nutrients affect the human body requiring the study of food science, anatomy, and physiology.

PO1. Critical Thinking: Apply critical thinking and enhance learning in the three major subjects of their choice with scientific reasoning and analytical skills. PO2. Problem solving: Think logically and organize task into a structured form for problem solving by applying the knowledge of basic science. PO3. Effective communication: To develop the ability of effective communication of scientific information in written and oral format. PO4. Individual and team work: Function effectively as an individual and as a member or leader in diverse teams and in multi-disciplinary settings. PO5. Ethics: Apply ethical, moral and social values in personal and professional life leading to holistic development of the individual. PO6. Environment and sustainability: Develop interdisciplinary approach to provide better solution and innovative ideas for sustainable development and conservation of natural resources. PO7. Self-directed and lifelong learning: Recognize the need for and have the ability to engage in independent, lifelong learning and adapt to technological changes to be globally competent.

This course provides a comprehensive understanding of the scientific principles and practical applications of nutrition and exercise in sports performance. Students will have the opportunity to gain hands-on experience during the course by working with populations of all ages, genders, and abilities through modules such as Nutrition Across the Lifecycle and The Female Athlete, as well as during work placement (or studying abroad) in the third year of the course. The key features of this four-year Program have been designed to reflect the dynamic global sporting environment in which sports nutrition, testing, analysis, and businesses operate.

Objective: Train professionals who are aware of their role and responsibility, capable of legally and fully assuming them, technically qualified to plan, organize, direct, supervise and evaluate food and nutrition services...

The Bachelor's of Nutrition and Culinary Arts (Food Service Management; BBA) signifies the first level of achievement in any academic discipline.

This Executive Bachelor (EBBA) in Nutrition and Culinary Arts (Food Service Management) course is made for students who worked directly after high school for at least 3 years in a managerial position, the graduates are expected to combine theory with practice and display a sound knowledge of their management industry.