Nutrition and Human body Knowledge: Possess knowledge and comprehension of the core information associated with the profession of Dietetics, including food science, physiology and human anatomy, nutritional biochemistry, nutrition science, behavioural, social and planning diets for therapeutic conditions.

Thinking Abilities: Communicate effectively during formal and informal communication and the ability to present professionally.

Environment and sustainability ability : To understand the basic knowledge of environment and chemistry, its implications, and energy resource conservation.

Communication: Communicate effectively on complex nutritional activities with the community and with society at large, such as, being able to comprehend and write effective reports and design documentation, make effective presentation and give receive clear instruction.

Professional Identity and Planning abilities: understand, analyse and communicate the value of their professional roles in society as community worker, nutritional product developers.

Nutritional Product Development: develop nutritional rich products after analysing their nutritional and sensory qualities to increase nutritional status of population.

Ethics: Apply ethical principles and commit to professional ethics and responsibility and norms of dietician practice.

Enable students to acquire scientific knowledge of basic sciences and principles of Nutrition and Dietetics.

Expressing a broad understanding of clinical nutrition, food science, sports nutrition, public health nutrition and its influence on human health and well- being.