In B.Sc. Nutrition & Dietetics, you usually have about 25–35 subjects over 3–4 years, plus practicals.

Main subjects often include:

Human Nutrition

Food Science

Biochemistry

Human Physiology

Food Chemistry

Clinical Nutrition

Therapeutic Dietetics

Community Nutrition

Food Microbiology

Food Safety

Diet Planning

Nutritional Biochemistry

Public Health Nutrition

Research Methodology

Internship/Clinical Training