Course Structure Overview

The Nutrition program at Amrapali Institute Of Hotel Management spans 8 semesters with a carefully designed curriculum that balances theoretical knowledge with practical application. Each semester includes core subjects, departmental electives, science electives, and laboratory components to ensure comprehensive learning.

Semester	Course Code	Course Title	Credit Structure (L-T-P-C)	Prerequisites
1	NUT-101	Introduction to Nutrition Science	3-1-0-4	-
1	NUT-102	Biology for Nutritionists	3-1-0-4	-
1	NUT-103	Chemistry of Foods	3-1-0-4	-
1	NUT-104	Mathematics for Nutrition	3-1-0-4	-
1	NUT-105	Introduction to Laboratory Techniques	0-0-3-3	-
2	NUT-201	Biochemistry of Nutrients	3-1-0-4	NUT-101, NUT-102
2	NUT-202	Human Anatomy and Physiology	3-1-0-4	NUT-102
2	NUT-203	Dietary Assessment Methods	3-1-0-4	NUT-101
2	NUT-204	Introduction to Public Health Nutrition	3-1-0-4	NUT-101
2	NUT-205	Laboratory Practices in Nutrition	0-0-3-3	NUT-105
3	NUT-301	Clinical Nutrition	3-1-0-4	NUT-201, NUT-202
3	NUT-302	Nutrition and Disease	3-1-0-4	NUT-201
3	NUT-303	Community Nutrition Programs	3-1-0-4	NUT-204
3	NUT-304	Food Science Fundamentals	3-1-0-4	NUT-103
3	NUT-305	Laboratory Analysis of Foods	0-0-3-3	NUT-205
4	NUT-401	Advanced Nutrition Research	3-1-0-4	NUT-301, NUT-302
4	NUT-402	Special Topics in Nutrition	3-1-0-4	NUT-301, NUT-302
4	NUT-403	Research Project I	0-0-6-6	NUT-305
4	NUT-404	Internship Preparation	2-0-0-2	-
5	NUT-501	Public Health Nutrition Planning	3-1-0-4	NUT-303
5	NUT-502	Maternal and Child Nutrition	3-1-0-4	NUT-302
5	NUT-503	Functional Foods and Nutraceuticals	3-1-0-4	NUT-304
5	NUT-504	Dietary Counseling Techniques	3-1-0-4	NUT-301
5	NUT-505	Laboratory Techniques in Clinical Nutrition	0-0-3-3	NUT-305
6	NUT-601	Research Project II	0-0-6-6	NUT-403
6	NUT-602	Capstone Project	0-0-6-6	NUT-501, NUT-502, NUT-503
6	NUT-603	Professional Development in Nutrition	2-1-0-3	-
7	NUT-701	Advanced Topics in Nutrition	3-1-0-4	NUT-601
7	NUT-702	Industry Internship	0-0-12-12	NUT-602
8	NUT-801	Final Thesis Research	0-0-12-12	NUT-702

Detailed Departmental Elective Courses

• Advanced Clinical Nutrition: This course delves into complex cases involving chronic diseases such as diabetes, cardiovascular disorders, and renal failure. Students learn to develop individualized nutrition plans based on patient diagnostics and medical history.
• Nutrition in Sports Performance: Focuses on the role of diet in athletic performance and recovery. The course covers energy metabolism, hydration strategies, timing of meals, and supplementation protocols tailored for different sports disciplines.
• Public Health Nutrition Policy: Analyzes national and international policies related to nutrition. Students examine how policy decisions impact community health outcomes and develop skills in policy advocacy and implementation.
• Food Security and Nutrition: Explores the intersection of agriculture, food systems, and public health. Topics include sustainable farming practices, food distribution networks, and addressing malnutrition in low-resource settings.
• Nutritional Genomics: Investigates how genetic variations affect nutrient metabolism and disease risk. Students study genotyping techniques and learn to apply this knowledge in personalized nutrition advice.
• Functional Foods Development: Covers the science behind bioactive compounds in foods and their health benefits. The course includes hands-on experience in product formulation, quality control, and regulatory compliance for functional foods.
• Community-Based Nutrition Programs: Provides practical experience in designing and implementing nutrition education initiatives within communities. Students work with local organizations to develop culturally appropriate interventions.
• Global Nutrition Challenges: Examines emerging issues in global nutrition such as obesity, micronutrient deficiencies, food waste, and climate change impacts on nutrition. The course promotes interdisciplinary thinking and collaborative problem-solving.
• Dietary Assessment Tools and Techniques: Introduces various methods for assessing dietary intake including 24-hour recalls, food frequency questionnaires, and biomarkers. Students gain proficiency in data analysis using statistical software.
• Food Industry Innovation: Focuses on innovation in food processing, packaging, and product development. The course explores emerging trends like plant-based alternatives, lab-grown meat, and smart packaging solutions.

Project-Based Learning Philosophy

The department believes in experiential learning as a cornerstone of education. Project-based learning is integrated throughout the curriculum to foster critical thinking, creativity, and collaboration among students.

Mini-projects are assigned in the first two years to introduce students to research methodologies, data collection, and analysis techniques. These projects are typically small-scale and focus on applying theoretical concepts to real-world scenarios.

The final-year thesis or capstone project requires students to conduct independent research under the guidance of a faculty mentor. Projects can be either laboratory-based or field-oriented and often involve collaboration with industry partners or government agencies.

Students select their projects based on personal interests, career goals, and available resources. Faculty mentors are chosen based on expertise aligned with the student's project topic. Evaluation criteria include research design, data interpretation, presentation skills, and overall contribution to the field of nutrition.