Bachelor of Science in Nutrition Dietetics

Welcome to ND Department!

On behalf of all our faculty, staff, and students, welcome to the Nutrition and Dietetics Department!

I am delighted and grateful that you take a few minutes of your time to visit our program. We hope that you and every visitor of this site will experience a pleasant virtual tour to learn more about the program. I cordially invite you to explore our program or through a visit to campus so that you can get a closer look at all we have to offer.

Our program prepares the students to be skilled professionals, with relevant competencies in three fields of nutrition: hospital, community, and food service.  Our students are at the core of everything we do at PSU.

Our faculty and staff are dedicated and committed in delivering excellent service through the four mandated functions instruction, research, extension, and production guided by the principles and core values of PSU. We transform students into lifelong learners with the ability to thrive in an ever-changing environment and inspire students to achieve their goals.

It is my great pleasure to serve and be able to work  with the team  who have a strong commitment in continuously improving the program to nurture a new generation of professionals.

The Bachelor of Science in Nutrition and Dietetics is a four-year program that prepares students to be an expert in addressing nutritional needs of an individual throughout the life cycle, consistent to the needed competencies relevant in the field of hospital nutrition, foodservice and public health nutrition.

EMPLOYMENT OPPORTUNITIES

  • Nutrition Advisor
  • Nutrition Specialist
  • Nutrition Officer
  • Nutrition Advocate

  • Food Service Manager

  • Canteen Supervisor

  • Food Service Supervisor

  • Menu Planner

  • Dietary Director

  • Chief Nutritionist-Dietitian

  • Therapeutic Nutritionist-Dietitian

  • Administrative Nutritionist Dietitian

The BS Nutrition and Dietetics Program is designed to equipped students with theoretical knowledge and technical skills required for career entry into the profession and the application of nutrition care process in various setting by developing their critical-thinking skills, interpersonal skills and leadership. This includes the acquisition of appropriate skills in judgment, problem-solving and decision making to analyze results in the conduct of research and community-oriented activities that manifest their skills in oral and written communication.

Common to All Programs in All Types of Schools (CTS)

  1. Articulate and discuss the latest developments in the specific field of practice (PQF Level 6 Descriptor).
  2. Effectively communicate orally and in writing using Mother Tongue, English and Filipino.
  3. Work effectively and independently in multi-disciplinary and multi-cultural teams (PQF Level 6 Descriptor).
  4. Demonstrate professional, social, and ethical responsibility, especially in practicing intellectual property rights and sustainable development.
  5. Preserve and promote “Filipino historical and cultural heritage” (based on RA No. 7722).

Common to the Disciplines (CD)

  1. Theoretical knowledge and skill in health science
  2. Communication skill
  3. Research oriented
  4. Interpersonal skills and development
  5. Lifelong learning
  6. An ability to work effectively either independently or in multi-disciplinary and multi-cultural teams

Specific to Sub-Discipline and a Major (SM)

  1. Uphold and abreast the vital role of nutrition and dietetics for the improvement of human health and wellness in relation to the needs, resources disciplinary and mutli-cultural and potentials of individuals, families and community
  2. Practice holistic nutritional care for overall well-being of individuals in multi- settings
  3. Application of integrated nutritional approach in addressing nutrition concerns with local and national development efforts
  4. Manage nutrition programs for individuals, groups and institution.
  5. Demonstrate the ability to plan and manage a foodservice unit in hospital or other settings
  6. Plan and implement an economically viable activity related to nutrition and dietetics
  7. Ability to design and /or conduct a scientific study on food, nutrition, and related topics
  8. Conduct themselves in a manner consistent with the ethical standards of profession and with respect for other professionals by acquiring food relevant teamwork skills
  9. Engage in lifelong learning activities through updating professional skills and maintain professional excellence

Common to a Horizontal Type of Institution as Defined in CMO No. 46, s.2012 (CHT)

  1. Participate in the generation of new knowledge or in research and development projects.

Organizational Chart