Home and Health Sciences

M.Phil Food and Nutrition

Introduction

The purpose of M.Phil. Food & Nutrition is to offer a value added degree programme that focuses on the research based prevention of wide range of avoidable nutritional problems. It focuses on basic nutritional aspects by motivating and creating a consciousness among the in-service health professionals and nutritional experts involved in teaching postgraduate level programmes committed to undertake good nutritional care of the community. The programme was initially funded by Department for International Development (DFID) & British Council under Higher Education Link (HEL) Programme. Technical assistance and expert advice has been provided by the Center for Health and Nutrition Research, Nine Wells Hospital of University of Dundee, Scotland , UK .

Eligibility Criteria

1. The minimum entry requirement for admission to MS./M.Phil.

(or equivalent) program shall be:

1.1 Minimum of 16 years of schooling or 4 years of education in the following subjects after Higher Secondary School Certificate with at least second division (130 credit hours from HEC recognised institution).

a) Food & Nutrition (Home Economics)

b) Human Nutrition

c) Community Health & Nutrition (AIOU)

1.2 Passed a test equivalent to general GRE (GAT or NAT) with minimum of 50% marks

3. The entry requirement for admission to a M.Phil. program shall be in accordance with the Postgraduate Rules, Regulations and Procedures (PRRP) relating to Admission, Registration and Examination in MS./M.Phil. or equivalent and Ph.D. at AIOU as per revised HEC guidelines.

The admission will be entirely restricted to the number of seats available and final result of the interview.

Duration and Credit requirement

Duration	Minimum Four semesters (Two years)
AIOU credit requirement	Eight full AIOU credits* Half Credit Course (42 hrs) Full Credit Course (56 hrs)
Course work	Four full credits
Research/ Thesis	Four full credits

Scheme of Studies and Course Contents

Semester wise presentation of the courses is given as follow:

1st Semester Title of the Course				Credit Hours
1781			Modern Nutrition in Health & Disease- I	3(3-0)
1782			Modern Nutrition in Health & Disease- II	3(3-1)
1776			Dietetics Practice	3(3-1)
1779			Computer Applications in Food & Nutrition	3(3-1)
2nd Semester Title of the Course				Credit Hours
1783			Food Analysis-I	3(3-1)
1784			Food Analysis-II	3(3-1)
1787			Research Techniques in Health and Nutrition	3(3-1)
1788			Biostatistics	3(3-1)
3rd Semester Title of the Course				Credit Hours
1780		Research (thesis)		12
4th Semester Title of the Course				Credit Hours
1780	Research (thesis)			12

Fee Tariff

(a) Fee Structure for M.Phil. Food & Nutrition Programme

Fee per credit hour Rs.1475

Fee for Practical component (Codes 1783 and 1784) Rs.8000

Thesis & Research Rs.35400 per semester

Project Report/Term Paper Rs.8850

(6 Credit Hour)

Registration Fee & Admission Fee will be as per AIOU Rules

The University reserves the right to change the fee tariff in the coming semesters. This can be done without any prior notice as deemed fit for the expected expenditure which is to be incurred on the semester based academic and operational activities of the programme.

Enrollment

M.Phil Food and Nutrition was first time launched in Autumn 2003. Initially the programme is offered in Rawalpindi and Islamabad. Currently six students are enrolled in 3rd semester and three students in first semester.

Alumni

To be awaited

*One Half Credit=3hrs Teaching per week per course per semester
  In case of practical 2 hrs for Teaching and 1hrs for practical

  One Full Credit=6hrs Teaching per week per course per semester
  In case of practical 4hrs for Teaching and 2hrs for practical