*Semester 1: Foundations of Health Sciences* 

1. *Introduction to Nutrition* 

   - Basics of macronutrients, micronutrients, and dietary guidelines. 

2. *Human Anatomy & Physiology I* 

   - Structure and function of body systems. 

3. *General Chemistry for Life Sciences* 

   - Principles of organic and inorganic chemistry relevant to nutrition. 

4. *Communication Skills* 

   - Effective communication for healthcare professionals. 

5. *Lab 1: Anatomy & Chemistry Basics* 

   - Dissection, chemical analysis, and safety protocols. 

 

*Semester 2: Building Core Concepts* 

1. *Human Physiology & Biochemistry* 

   - Metabolic pathways, enzyme functions, and energy production. 

2. *Principles of Food Science* 

   - Food composition, preservation, and processing. 

3. *Community Nutrition I* 

   - Nutritional needs of populations and public health strategies. 

4. *Food Microbiology* 

   - Microorganisms in food, safety, and fermentation. 

5. *Lab 2: Biochemistry & Food Microbiology* 

   - Experiments on nutrient analysis and microbial testing. 

 

*Semester 3: Applied Nutrition & Lifecycle* 

1. *Nutritional Biochemistry* 

   - Nutrient metabolism and biochemical imbalances. 

2. *Lifecycle Nutrition* 

   - Nutritional needs from infancy to elderly. 

3. *Food Service Management* 

   - Meal planning, budgeting, and institutional food systems. 

4. *Research Methods in Nutrition* 

   - Data collection, analysis, and ethical considerations. 

5. *Lab 3: Food Science & Dietary Assessment* 

   - Cooking labs, dietary surveys, and anthropometry. 

 

*Semester 4: Clinical & Public Health Focus* 

1. *Diet Therapy I* 

   - Nutrition interventions for chronic diseases (diabetes, CVD). 

2. *Public Health Nutrition* 

   - Policy, programs, and global nutrition challenges. 

3. *Nutritional Counselling* 

   - Behaviour change theories and patient communication. 

4. *Ethics in Dietetics Practice* 

   - Professional standards and ethical dilemmas. 

5. *Lab 4: Clinical Simulations* 

   - Case studies, meal planning for medical conditions. 

 

*Semester 5: Advanced Clinical Training* 

1. *Medical Nutrition Therapy* 

   - Advanced disease management (renal, oncology). 

2. *Community Nutrition II* 

   - Fieldwork in schools, NGOs, or government programs. 

3. *Food Safety & Quality Control* 

   - HACCP, food laws, and regulatory bodies. 

4. *Elective 1 (e.g., Sports Nutrition) * 

5. *Practicum I: Clinical Internship* 

   - 4-6 weeks in hospitals/clinics under supervision. 

 

*Semester 6: Specialization & Professional Readiness* 

1. *Geriatric & Paediatric Nutrition* 

   - Age-specific dietary needs and challenges. 

2. *Entrepreneurship in Dietetics* 

   - Starting private practice or wellness ventures. 

3. *Elective 2 (e.g., Nutrigenomics) * 

4. *Research Project/Thesis* 

   - Independent study with thesis submission and defence. 

5. *Practicum II: Community Internship* 

   - 6-8 weeks in public health or food service settings. 

 

*Key Features:* 

- *Credits: * ~120–140 total (varies by institution). 

- *Electives: * Options in Semesters 5–6 (e.g., Sports, Pediatric, Global Nutrition). 

- *Practical Training: * 10–14 weeks of supervised internships. 

- *Assessment: * Exams, lab reports, case presentations, internships, and thesis.