BS Nutrition and Dietetics Bulletin of Information Pangasinan State University

1. Bachelor of Science in Nutrition and Dietetics (BSND) is a four-year degree program in Pangasinan State University, Lingayen
Campus that designed to equip students with knowledge and skills in the three key areas of nutrition, namely Hospital Nutrition,
Community (Public Health) Nutrition and Food Service. The BSND program teaches students the principles and procedures of
the use of food for therapeutic purposes in the management of persons suffering from a disease. Students of this program
are also taught techniques and management of food production, particularly the phases of the food service cycle: menu
planning, purchasing, receiving, storage and issuance, pre-preparation, production, merchandising and service, food safety and
sanitation and cost control.
WHAT IS BS NUTRITION AND DIETITECS PROGRAM?
SKILLS NEEDED IN THE BS NUTRITION AND DIETETICS COURSE
Enjoy working with diverse groups of people. You must sense and understand client’s reactions to a plan or to new information. Also, a personable and
patient demeanor builds rapport and trust with clients
The willingness to help people
Since your work involves scientific information, you must be able to turn complicated details into language clients can understand.
technical know-how is very important because you will use tools and equipment including calorimeters to gauge metabolism, glucose meters to evaluate
blood sugar and bioelectric impedance machines to electronically measure body fat.
the ability to work with ideas and look for facts, apply nutritional knowledge to craft eating plans for clients and patients
must possess the ability to listen to people with an open mind and use that information to help them with their eating
■ Chief Nutritionist-Dietitian
■ Food Service Manager -
■ Culinary Nutrition Specialist
■ Clinical Nutritionist-Dietitian
■ Gerontological Nutritionist-Dietitians
■ Neonatal Nutritionist-Dietitians
■ Sports and Fitness Nutritionist
■ Therapeutic Nutritionist-Dietitian
■ Public Health Nutritionist Consultant
■ Corporate Wellness Program Consultant
■ Weight Loss Consultant
■ Nutrition and Dietetics Teacher
■ Dietary Director
■ Nutrition Teacher
■ Food Service Supervisor
■ Canteen Supervisor
■ Research Nutritionist-Dietitian
■ Food Scientist
■ Nutritionist-Dietitian in Quality Control
Department
■ Nutritionist-Dietitian (Product Develop-
ment)
■ Menu planner
■ Health Care Sales Representative
■ Food Clerk
■ Diet Cook
■ Food and Beverage Checker
CAREERS/EMPLOYMENT OPPORTUNITIES OF BSND GRADUATES
REGION’S PREMIER UNIVERSITY OF CHOICEPSU:
L I N G A Y E N C A M P U S
COLLEGE OF ARTS, SCIENCES AND LETTERS
PANGASINAN STATE UNIVERSITY
WHY CHOOSE BS NUTRITION AND DIETETICS?
1 2
3 4
5 6
OUTCOMES-BASED EDUCATION
AND COMPREHENSIVE
LEARNING EXPERIENCE WITH
COMPETENT FACULTY
MEMBERS
EXTENSIVE ACADEMIC EXTRA-
CURRICULAR ACTIVITIES AND
SUPPORT SERVICES FOR STUDENTS
IT’S DEFINITELY FUN IN BSND
PROGRAM
UPGRADED FACILITIES AND
LABORATORY
ISO 9001:2015, INSTITUTIONAL
SUSTAINABILITY ASSESSMENT,
INVESTOR IN PEOPLE
NUTRITION AND DIETETICS DEPARTMENT

2. V I S I O N
To become an ASEAN Premier State University by 2020
M I S S I O N
The Pangasinan State University, through instruction, research, extension and production, commits to develop highly principled, morally upright
innovative and globally competent individuals capable of meeting the needs of industry, public service and civil society.
G U I D I N G P H I L O S O P H Y
The Pangasinan State University’s leadership adheres to the Filipino educational philosophy that education is geared towards better citizenship and
livelihood and the United Nation’s declaration that education is for all giving access to quality education.
C O R E V A L U E S
Accountability and Transparency Credibility and Integrity
Competence and Commitment to Achieve Excellence in Service Delivery
Social and Environmental Responsiveness Spirituality
S T R A T E G I C G O A L S
SG1: Excellent student learning and career development SG2: Strong research culture and technology transfer
SG3: Good governance SG4: Sustainable social responsibilities
SG5: Quality human resources management and development SG6: Efficient management of assets and finances
SG7: Responsive to globalization and diversity SG8: Customer-focused
Q U A L I T Y P O L I C Y
The Pangasinan State Univesrity shall be recognized as an ASEAN premier state university that provides quality education and satisfactory service
delivery through instruction, research, extension and production. We commit the expertise and resources to produce professionals who met the
expectations of the industry and other interested parties in the national and international community. We shall continuously improve our operation in
response to the changing environment and in support of the institution’s strategic direction.
L I N G A Y E N C A M P U S
COLLEGE OF ARTS, SCIENCES AND LETTERS
PANGASINAN STATE UNIVERSITY
PSU VISION, MISSION, GOALS AND QUALITY POLICY
BS NUTRITION AND DIETETICS PROGRAM OUTCOMES
Download Resources & know more about
BS NUTRITION AND DIETETICS PROGRAM
Visit www.psubsnd.neolms.com or scan the QR code
C O N T AC T D E T A I L S
REGION’S PREMIER UNIVERSITY OF CHOICEPSU:
Practice nutrition ad dietetics according to the existing laws (e.g. PD 1286), legal, ethical and moral
principle
Apply knowledge of physical, social, natural and health sciences and humanities in the practice of
nutrition and dietetics
Conduct researches in various aspects of nutrition and dietetics.
Always practice safe and environmental sanitation.
Work effectively in collaboration with inter, intra, multi- disciplinary and multi- cultural dimensions.
Active involvement in activities incurred to promote proper nutrition in the school and in the
community
NUTRITION AND DIETETICS DEPARTMENT
psubsnd@gmail.com
www.facebook.com/psubsnd(075) 2060 802

3. FIRST YEAR (First Semester)
Course Code Descriptive Title Lecture
Units
Lab Units Total Units
Eng 101 Study and Thinking Skills 3 0 3
Fil 101 Sining ng Pakikipagtalastasan 3 0 3
Chem 101 General Inorganic Chemistry 3 2 5
Bio 101 General Bilogy with Environmental Issues 3 0 3
Math 101 College Algebra 3 0 3
History 101 Philippine History 3 0 3
P.E. 101 Physical Fitness 2 0 2
NSTP 1 ROTC1/ CWTS1/LTS1 3
FIRST YEAR (Second Semester)
Course Code Descriptive Title Lecture
Units
Lab Units Total Units
Eng 102 Writing in the Discipline 3 0 3
Fil 102 Pagbasa at Pagsulat sa Iba’t Ibang Disiplina 3 0 3
Chem 102 Organic Chemistry 3 2 5
Hum 101 Art Appreciation and Aesthetics 3 0 3
NatSci 114 Anatomy and Physiology 3 2 5
Pyscho 101 General Psychology 2 0 2
P.E 102 Rhythmic Activities (Folk and Social Dancing) 2 0
NSTP 2 ROTC2/ CWTS2/LTS2 3 0 3
SECOND YEAR (First Semester)
Course Code Descriptive Title Lecture
Units
Lab Units Total Units
Eng 103 Speech Communication with Debate 3 0 3
Nat Sci 115 General Microbiology and Parasitology 2 1 3
Sci Tech Science, Technology and Society with Drug
Prevention Education
3 0 3
Health 101 Health Care w/ RLE and HIV/AIDS Prevention
Education
3 2 3
Lit 101 Philippine Literature 3 0 3
Info Tech 101 Computer Education 2 1 3
Foods 121 Basic Foods 2 1 3
P.E 103 Individual and Dual Games and Sports 2 0 2
SECOND YEAR (Second Semester)
Course Code Descriptive Title Lecture
Units
Lab Units Total Units
Chem 103 Biochemistry 3 2 5
Socio 101 Society and Culture with Family Planning 3 0 3
Philo 101 Logic 3 0 3
Stat 101 Basic Statistics 2 1 3
Nut 121 Basic Nutrition 3 0 3
Eng 104 Technical Writing 3 0 3
Pol Sci 101 Politics and Governance w/ Philippine
Constitution
3 0 3
P.E 104 Team Sports 2 0 2
THIRD YEAR (First Semester)
Course Code Descriptive Title Lecture
Units
Lab Units Total Units
Physics Physics 2 1 3
Acctg 101 Basic Accounting 3 0 3
Lit 102 Literature of the World 3 0 3
Nut 122 Nutrition in the Life Cycle 2 1 3
Foods 122 Meal Management 2 1 3
Foods 123 Fundamentals of Food Technology 2 1 3
Educ Principles and Strategies of Teaching 3 0 3
Nut 127 Nutrition Education 2 1 3
THIRD YEAR (First Semester)3
Course Code Descriptive Title Lecture
Units
Lab Units Total Units
Econ 101 Health Economics with Taxation and Land Reform 3 0 3
Philo 102 Philosophy of Human Person 3 0 3
Rizal Life and Works of Rizal 3 0 3
Food 128 Food Research I 3 0 3
IM 127 Food Service System I 2 1 3
Nut 123 Assessment of Nutritional Status 2 1 3
Nut 124 Nutrition Therapy I 2 1 3
Elec ND I Seminar in Nutrition and Dietetics I 3 0 3
FOURTH YEAR (First Semester)
Course Code Descriptive Title Lecture
Units
Lab Units Total Units
Nut 125 Nutrition Therapy II 2 1 0
Foods 128 Foods and Nutrition Research II 2 1 3
Nut 126 Public Health Nutrition and Dietetics II 3 0 3
Elec ND II Seminar in Nutrition and Dietetics II 3 0 3
IM 122 Food Service System II with Personnel
Management
2 1 3
FOURTH YEAR (Second Semester)
Course Code Descriptive Title Lecture
Units
Lab Units Total Units
Hospital Dietetics Practicum (200 hours) 4 4
Food Service Practicum (150 hours) 3 3
Public Health Nutrition Practicum (250 hours) 5 5
CHEM 101 - GENERAL INORGANIC CHEMISTRY
This Co urse includes matter, its structure and composition, the atomic theory and chemical Kinetics and
equilibrium, acid-base equilibrium (pKa, pKb) buffers, energy, nuclear energy, oxygen, hydrogen and water.
CHEM 102 - ORGANIC CHEMISTRY
Organic chemistry deals with the basic and fundamental principles and concepts of carbon-containing
compounds. It includes the properties of the element carbon, chemical bonds, isomers and functional classes;
there is nomenclature, structural formulas, preparations and reactions
CHEM 103 - BIOCHEMISTRY
Biochemistry is branch of chemistry which deals with the study of chemical processes occurring in living matter.
This is an introductory part covering mainly carbohydrates, lipids, proteins, enzymes, neurotransmitters and
hormones. It includes their properties, classification, sources, functions, names, structures and reactions.
HEALTH 101 - HEALTH CARE W/ RLE WITH HIV/ AIDS PREVENTION EDUCATION
Concepts and principles in the provision of basic care in terms of health promotion/ maintenance and disease
prevention at the individual and family level with community applications. It includes HIV/ AIDS prevention
education.
FOODS 121 - BASIC FOODS
The course deals with the principles of community diagnosis which includes the fundamentals of planning, preparing
and service of nutritious and adequate meals for the family and for special occasions. Emphasis will be given to the
principles of meal planning, economical purchasing of foods, proper storage of food supplies, efficient and sanitary
meal preparation, services and clearing and the art of etiquette of dining. Different styles of traditional table services
as well as regional variations will be discussed.
NUT 121 - BASIC NUTRITION
A study of the fundamentals of nutrition as a science as they relate to human life and growth. It includes the study
of nutrients, their nature, functions, interrelationship and utilization in the body, food sources, requirement and
deficiencies.
NUT 122 - NUTRITION IN THE LIFE CYCLE
It is the study of the nutritional requirements in the growth and development throughout the life cycle and the role
of food and nutrient in the maintenance of health of vulnerable group. It will also include dietary management of
childrens diseases with emphasis on protein- energy malnutrition.
FOODS 122 - MEAL MANAGEMENT
The course deals with the principles of community diagnosis which includes the fundamentals of planning, preparing
and service of nutritious and adequate meals for the family and for special occasions. Emphasis will be given to the
principles of meal planning, economical purchasing of foods, proper storage of food supplies, efficient and sanitary
meal preparation, services and clearing and the art of etiquette of dining. Different styles of traditional table services
as well as regional variations will be discussed.
FOODS 123 - FUNDAMENTALS OF FOOD TECHNOLOGY
The course deals with the study of the physical, chemical, and biological methods used in processing and various
food preparation techniques utilizing indigenous food and food products particularly those in season which will be
applied in the laboratory. Emphasis will be given on the effects of processing on the nutritive value of processed
foods.
NUT 127 - NUTRITION EDUCATION
This course involves a study of the principles, teaching techniques and current trends applicable to the dissemination
of nutrition information to individuals or groups at all levels. It includes practical training in the planning and
implementation nutrition education program.
FOODS 128 - FOOD RESEARCH
This course covers the study of the basic concepts and principles of food and nutrition research. It also provides the
necessary skills in the use of various methodologies, procedure and techniques in conducting, writing and defending
and undergraduate research proposal
IM 127 - FOOD SERVICE SYSTEM I
The course includes the principles, techniques and management of large-scale food production particularly on the
phases of food serve cycle: menu planning, purchasing, receiving storage and issuance, pre-preparation, production,
merchandising and service, food safety and sanitation and cost control.
NUT 123 - ASSESSMENT OF NUTRITIONAL STATUS
It is the study of the principles and methods of measuring and evaluating the nutritional status of individuals and
population groups both in clinical and public health settings. Laboratory experience will focus on anthropometric
and dietary methods of nutritional assessments.
NUT 124 - NUTRITION THERAPY
This course is about the study of the principles and rationale in the nutritional management of patient with disease.
Emphasis will be given to dietary modification for various therapeutic requirements. Attention will also be focused
on the maintenance of proper nutrition to reduce the problem of malnutrition. Laboratory experiences will include
the planning, calculation and modification of the normal diet.
Elec ND I - SEMINAR IN NUTRITION AND DIETETICS I
This course is a review on the major Food subjects taken during the last years such as Basic Foods. Fundamentals
of Food Technology, Food Service System I & II, and Meal Management. Emphasis is given on the principles and
theories involved in the different subject areas and their application.
NUT 125 - NUTRITION THERAPY II
This course is a continuation of Nutrition Therapy I. It deals with the nutritional management in disease conditions.
Emphasis will be given to newer methods used in the therapeutic dietary management of various clinical malnutrition.
Laboratory experience will include planning of diet for instruction as well as instruction of modified diets.
FOODS 128 - FOODS AND NUTRITION RESEARCH II
The course is a continuation of Nutrition 128- Food and Nutrition Research. The students are expected to finish
the specialized study which they proposed to undertake along the field of food and nutrition. Likewise, they are
expected to conduct, write and defend an undergraduate thesis.
NUT 126 - PUBLIC HEALTH NUTRITION WITH HEALTH ETHICS
The course discusses the ecology of nutrition. It deals with the theories, principles and methods of community
diagnosis and management of nutrition program. Basic principles in health care ethics is also included.
ELEC ND II - SEMINAR IN NUTRITION AND DIETETICS II
This course is a review on the major Nutrition Subjects. This includes Basic Nutrition and Nutrition in the Life
Cycle. Emphasis is given on the principles and theories involved in the different subject areas and their application.
SUPERVISED FIELD EXPERIENCE - HOSPITAL DIETETICS PRACTICUM (200 HOURS)
The Hospital Dietetics Practicum is a supervised practical application of principles and theories in nutrition and
dietetics in a hospital setting
SUPERVISED FIELD EXPERIENCE - FOOD SERVICE PRACTICUM
The Food Service Practicum is a supervised practical application of principles and theories in foods and food service
management in school, commercial, industrial, hotel or hospital food service institution
SUPERVISED FIELD EXPERIENCE - PUBLIC HEALTH NUTRITION PRACTICUM (250 HOURS)
The Community Nutrition Practicum is supervised practical application of principles and theories in food and nutrition
in a community setting through organized community efforts.
PANGASINAN STATE UNIVERSITY
L I N G A Y E N C A M P U S
COLLEGE OF ARTS, SCIENCES AND LETTERS
NUTRITION AND DIETETICS DEPARTMENT
CURRICULUM MATRIX COURSE DESCRIPTIONS
REGION’S PREMIER UNIVERSITY OF CHOICEPSU:

4. ORGANIZATIONAL STRUCTURE
REGION’S PREMIER UNIVERSITY OF CHOICE
L I N G A Y E N C A M P U S
COLLEGE OF ARTS, SCIENCES AND LETTERS
PANGASINAN STATE UNIVERSITY
Chairperson, ND Department
IT'S FUN IN BSND PROGRAM - PHOTO GALLERY
NUTRITION AND DIETETICS DEPARTMENT
MRS. HELEN G. VIRAY
GERALDINE M. MAMARIL
WEENALEI T. FAJARDO
CATALINA C. PLATON, Ed.DJOVELLE R. NAVARRO, MPH
Adviser, FNDC Laboratory Assistant Director, Intellectual Property and Research Utilization
Chairperson, Natural Sciences Department
SHARLENE CHERRY S. DE GUZMAN
Faculty, Natural Sciences Department
PSU: