*Semester 1: Basic Sciences and Nutrition Fundamentals* 

1. *Introduction to Nutrition Science* 

   - Nutrients, energy balance, dietary guidelines, and food groups. 

2. *Human Anatomy & Physiology* 

   - Structure and function of digestive, circulatory, and endocrine systems. 

3. *Principles of Biochemistry* 

   - Carbohydrates, proteins, lipids, enzymes, and metabolism basics. 

4. *Food Chemistry* 

   - Composition, properties, and reactions of food components. 

5. *Communication & Soft Skills* 

   - Professional communication for nutritionists. 

6. *Lab 1: Basic Biochemistry & Food Analysis* 

   - Experiments on nutrient testing and biochemical assays. 

 

*Semester 2: Nutritional Biochemistry and Food Science* 

1. *Advanced Biochemistry* 

   - Metabolic pathways (glycolysis, TCA cycle, lipid metabolism). 

2. *Food Microbiology* 

   - Microbes in food, fermentation, spoilage, and food safety. 

3. *Principles of Dietetics* 

   - Dietary assessment methods and meal planning. 

4. *Public Health & Hygiene* 

   - Sanitation, food safety standards, and preventive healthcare. 

5. *Lab 2: Food Microbiology & Sanitation Practices* 

   - Microbial testing and hygiene protocols. 

 

*Semester 3: Lifecycle Nutrition and Community Health* 

1. *Lifecycle Nutrition* 

   - Nutritional requirements for infants, children, adolescents, adults, and seniors. 

2. *Community Nutrition I* 

   - Malnutrition, food security, and national nutrition programs. 

3. *Food Preservation & Processing* 

   - Techniques like canning, freezing, drying, and fortification. 

4. *Research Methodology* 

   - Data collection, analysis, and interpretation in nutrition studies. 

5. *Lab 3: Food Processing & Dietary Planning* 

   - Cooking labs, preservation techniques, and diet chart preparation. 

 

*Semester 4: Clinical Nutrition and Public Health* 

1. *Clinical Nutrition I* 

   - Role of nutrition in diabetes, obesity, CVD, and gastrointestinal disorders. 

2. *Public Health Nutrition* 

   - Epidemiology, policy-making, and global nutrition challenges (e.g., SDGs). 

3. *Nutritional Counselling* 

   - Behaviour change models, patient education, and communication strategies. 

4. *Food Service Management* 

   - Institutional food systems, menu planning, and cost control. 

5. *Lab 4: Clinical Case Studies & Diet Therapy* 

   - Simulations for disease-specific meal plans (e.g., renal diets). 

 

*Semester 5: Advanced Topics and Electives* 

1. *Clinical Nutrition II* 

   - Advanced medical nutrition therapy (cancer, renal, hepatic diseases). 

2. *Sports & Fitness Nutrition* 

   - Nutrition for athletes, hydration, and supplementation. 

3. *Food Quality & Safety* 

   - HACCP, food laws, and regulatory bodies (FSSAI, WHO). 

4. *Elective 1 (Choose one):* 

   - Paediatric Nutrition / Geriatric Nutrition / Nutrigenomics 

5. *Practicum I: Hospital/Clinical Internship* 

   - 4–6 weeks of hands-on training in healthcare settings. 

 

*Semester 6: Research, Entrepreneurship, and Specialization* 

1. *Nutritional Epidemiology* 

   - Diet-disease relationships and population-based studies. 

2. *Entrepreneurship in Nutrition* 

   - Starting a private practice, wellness centres, or food startups. 

3. *Elective 2 (Choose one):* 

   - Food Technology / Global Nutrition Trends / Maternal & Child Nutrition 

4. *Research Project/Dissertation* 

   - Independent study on a nutrition-related topic with thesis submission. 

5. *Practicum II: Community Internship* 

   - 6–8 weeks in NGOs, government health programs, or food industries. 

 

*Key Features of the Program* 

- *Credits: * 120–135 credits (varies by university). 

- *Electives: * Specialize in areas like sports nutrition, food tech, or paediatric nutrition. 

- *Practical Training: * 10–14 weeks of internships in hospitals, communities, or industries. 

- *Assessment: * Exams, lab reports, case studies, internships, and research projects.