Recognition in academic excellence as a leading research and graduate program that prepares professionals to assume leadership roles in nutritional sciences, dietetics and public health nutrition


To train students in Nutrition and Dietetics for social wellbeing of individual, families and communities, primarily through research and education


  1. To provide quality and science-based learning in Advance Nutrition, Dietetics, Food Service Management and Community Nutrition through graduate nutrition programs
  2. To develop an analytical and research-oriented approach towards matters related to nutritional content of food in different situations
  3. To equip students with enhanced awareness of health needs of people of different ages
  4. To train students in techniques of handling compromised health issues
  5. To promote good work ethics, teamwork and learning opportunities for career development
  6. To focus on continuous improvement by updating curriculum as per latest concepts and theories



S.No. Name Designation Qualification
1 Fahima Fatima Professor (HEAD OF DEPT.) M.Sc Home Economics (KU)
2 Shaista Jabeen Assistant Professor M.Sc Home Economics (KU)
3 Farzana Asar Assistant Professor M.Phil (Fellow) Social Science (HU); M.Sc Home Economics (KU)
4 Sadia Idrees Assistant Professor M.Sc Home Economics (KU)
5 Hina Kazi Lecturer M.Sc Home Economics (KU)
6 Najeeha Khan Lecturer M.Sc Home Economics (KU)
7 Naveen Qamar Lecturer M.Sc Home Economics (KU)
8 Teba A.Lateef Lecturer BS Home Economics (KU)
9 Rabia Saqib Lecturer M.Sc Home Economics (KU)




BS students are required to go through three internship programs:

  1. Internship A: Community Nutrition
  2. Internship B: Food System Management
  3. Internship C: Clinical Nutrition



To build confidence and self-learning in students, they are prompted to conduct intermediate-level classes under teachers’ guidance and observation.


Students of 7th and 8th semester are required to do research related to their field of specialization. Students of the department carry out researches in diverse areas such as; food science, clinical nutrition, food service & management,nutritional surveys & intervention studies.


At HSC Level

Food and Nutrition

  • Study of food & nutrients
  • Food deficiency diseases
  • Principles of food cookery
  • Kitchen gardening

Fundamentals of Meal Management

  • Principles of meal management
  • Meal planning
  • Rules of table setting
  • Meal services & hospitality
  • Food spoilage & preservation


At BS Level

Public Health Nutrition

  • International nutrition & world food problems
  • Causes, disorders & management of malnutrition
  • Planning, implementation & evaluation of nutritional policies & programs

Experimental Food and Processing Techniques

  • Experimental approach to food sciences
  • Structure of food & food products
  • Food evaluation & principles of food cookery

Institutional Management

  • Food service management
  • Food preparation and service practices

Nutrition Through Life cycle

  • Assessment of nutritional needs during different phases of life


  • Management of normal & therapeutic diet

Emergency Nutrition

  • Nutritional management & food service in calamities & disasters



A Nutrition & Dietetics degree can be the foundation for career opportunities in areas such as:

  • Dietitian in hospitals
  • Nutritionist/educator in public/community health centers
  • Researcher in government and international research institutions
  • Consultant at hospital, private clinics& fitness centers
  • Spokesperson for diet and health through media at local & multinational companies
  • Nutritionist at Govt. & non-govt.organizations
  • Food product & recipe developer in food industry and pharmaceutical Cos.
  • Food service and quality manager& directors in restaurants, hospitals & airlines



To pursue these successful careers the graduates of Nutrition & Dietetics acquire a complete set of following skills:

Culinary expertise related to:

  • Menu Planning,
  • Food Service & Meal Management;


Sound Understanding of:

  • Nutritional Values & Information (Nutrient Analysis);
  • Dietary-Requirement & Special-Diet Screening;
  • Food Preparation & Food Production Fundamentals;
  • Public Health Nutrition Competencies;
  • Special-Dietary-Needs Counseling





This society is run and managed by students under teachers’ guidance. The objective of this society is to create awareness in the community about importance of adequate and wholesome food and good nutrition. The society disseminates Nutrition Information through Media, Seminars, Conferences and Short Courses. The FANS also aims to assess the Nutrition Situation through research programs and to design and implement required interventions.


  1. Participation in activities and events on discount registration
  2. Eligibility to work in various communities and active groups
  3. Scientific publications at concessional terms
  4. Participation in scientific session/meetings of the society
  5. Opportunities to write and be a part of Annual Magazine



PNDS was formed and is managed by ex-students of Nutrition & Dietetics department. This society is a platform for-dietitians, teachers and students at national and international level to work for the improvement of healthy communities.

Students and faculty of Nutrition & Dietetic department work assemblers of this active society and volunteer their services for organizing and managing workshops, seminars arranged by PNDS. Quarterly “Nutrition-Education Sessions”, held by PNDS,provide great learning opportunity to students by giving chance not only to interact with professionals in their field but also keep themselves updated on current nutrition-related issues.