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.