The Department of Nutrition Sciences is committed to advancing knowledge in the fields of human nutrition, dietary assessment, and the biochemical and physiological processes that underlie nutrient metabolism and their impact on health and disease. Within the academic curriculum, the department provides students with a comprehensive understanding of macro- and micronutrients, nutritional requirements across the lifespan, the role of diet in the prevention and management of chronic diseases, and the broader public-health implications of dietary patterns.
Practical training forms an essential component of the program, enabling students to develop skills in nutritional evaluation, dietary planning, anthropometric measurements, food analysis, and community nutrition assessment. Faculty members engage in research across various domains, including clinical nutrition, metabolic disorders, nutritional epidemiology, food security, and the relationship between diet, lifestyle, and non-communicable diseases.
Through collaboration with clinical departments, community health centers, and national research organizations, the Department of Nutrition Sciences contributes to developing evidence-based dietary guidelines, strengthening public-health strategies, and promoting improved nutritional outcomes at both individual and population levels. By integrating scientific knowledge with practical application, the department plays a vital role in preparing future professionals equipped to address contemporary challenges in nutrition and health.
