*Year 1: Fundamentals of Nutrition & Food Science* 

*Semester 1:* 

- Introduction to Nutrition & Dietetics 

- Food Science & Chemistry 

- Human Anatomy & Physiology 

- Principles of Food Preparation 

- Communication Skills 

- Lab: Food Composition Analysis 

*Semester 2:* 

- Macronutrients (Carbohydrates, Proteins, Fats) 

- Micronutrients (Vitamins & Minerals) 

- Biochemistry of Metabolism 

- Food Microbiology & Safety 

- Lab: Nutritional Assessment (Anthropometry) 

*Year 2: Clinical & Community Nutrition* 

*Semester 3:* 

- Therapeutic Nutrition I (Diabetes, CVD, Obesity) 

- Diet Therapy & Meal Planning 

- Public Health Nutrition 

- Food Preservation & Processing 

- Lab: Diet Planning for Diseases 

*Semester 4:* 

- Therapeutic Nutrition II (Renal, Liver, GI Disorders) 

- Nutrition Through Lifecycle (Pregnancy, Aging) 

- Community Nutrition Programs (ICDS, WHO Guidelines) 

- Lab: Food Fortification & Supplementation 

*Year 3: Advanced Topics & Internship* 

*Semester 5:* 

- Sports Nutrition 

- Hospital Food Service Management 

- Research Methodology 

- *Electives (Choose 1):* 

  - Paediatric Nutrition 

  - Geriatric Nutrition 

  - Food Biotechnology 

- Lab: Case Studies (Clinical Dietetics) 

*Semester 6:* 

- Internship (Hospital/Community Health Centre) 

- Dissertation/Research Project 

- Entrepreneurship in Dietetics 

- Lab: Nutritional Counselling Practice 

*Key Practical Skills:* 

- *Diet Planning* (Weight loss/gain, Diabetes, etc.) 

- *Nutritional Assessment* (BMI, Skin-fold Thickness) 

- *Food Lab Analysis* (Proximate Composition)