Course Structure Overview
The Nutrition program at Government Instituite Of Hotel Management Catering Technology And Applied Nuteration is structured over 8 semesters, with each semester designed to build upon previous knowledge and introduce new concepts relevant to the field of nutrition. The curriculum combines theoretical foundations with practical application through laboratory work, internships, and research projects.
| Semester | Course Code | Course Title | Credits (L-T-P-C) | Prerequisites |
|---|---|---|---|---|
| I | NUT-101 | Introduction to Nutrition Science | 3-0-0-3 | - |
| I | NUT-102 | Basic Biology and Physiology | 4-0-0-4 | - |
| I | NUT-103 | Chemistry for Nutrition | 3-0-0-3 | - |
| I | NUT-104 | Food Technology Fundamentals | 3-0-0-3 | - |
| I | NUT-105 | Mathematics I | 3-0-0-3 | - |
| I | NUT-106 | English for Academic Purposes | 2-0-0-2 | - |
| II | NUT-201 | Biochemistry of Nutrients | 4-0-0-4 | NUT-102, NUT-103 |
| II | NUT-202 | Microbiology and Food Safety | 3-0-0-3 | NUT-102 |
| II | NUT-203 | Human Anatomy and Physiology | 4-0-0-4 | NUT-102 |
| II | NUT-204 | Diet Planning and Analysis | 3-0-0-3 | NUT-101 |
| II | NUT-205 | Mathematics II | 3-0-0-3 | NUT-105 |
| II | NUT-206 | Introduction to Public Health | 2-0-0-2 | - |
| III | NUT-301 | Clinical Nutrition | 4-0-0-4 | NUT-201, NUT-203 |
| III | NUT-302 | Nutritional Assessment Techniques | 3-0-0-3 | NUT-201 |
| III | NUT-303 | Food Chemistry and Analysis | 4-0-0-4 | NUT-103, NUT-201 |
| III | NUT-304 | Epidemiology in Nutrition | 3-0-0-3 | NUT-201, NUT-206 |
| III | NUT-305 | Research Methodology | 2-0-0-2 | NUT-206 |
| IV | NUT-401 | Public Health Nutrition | 4-0-0-4 | NUT-301, NUT-304 |
| IV | NUT-402 | Nutrition Education and Communication | 3-0-0-3 | NUT-301 |
| IV | NUT-403 | Food Product Development | 3-0-0-3 | NUT-204, NUT-303 |
| IV | NUT-404 | Maternal and Child Nutrition | 3-0-0-3 | NUT-301 |
| IV | NUT-405 | Advanced Biochemistry | 4-0-0-4 | NUT-201 |
| V | NUT-501 | Sports Nutrition | 3-0-0-3 | NUT-301, NUT-401 |
| V | NUT-502 | Nutritional Genomics | 3-0-0-3 | NUT-301, NUT-405 |
| V | NUT-503 | Nutraceuticals and Functional Foods | 3-0-0-3 | NUT-303 |
| V | NUT-504 | Community Nutrition | 3-0-0-3 | NUT-401 |
| V | NUT-505 | Professional Ethics and Regulations | 2-0-0-2 | - |
| VI | NUT-601 | Research Project I | 3-0-0-3 | NUT-501, NUT-502, NUT-503 |
| VI | NUT-602 | Mini-Project in Nutrition | 2-0-0-2 | NUT-501, NUT-502, NUT-503 |
| VII | NUT-701 | Research Project II | 4-0-0-4 | NUT-601 |
| VIII | NUT-801 | Final Year Thesis/Capstone Project | 6-0-0-6 | NUT-701 |
Detailed Course Descriptions
The department's philosophy on project-based learning is centered around fostering critical thinking, problem-solving skills, and real-world application of knowledge. Projects are designed to mirror actual industry challenges, encouraging students to work collaboratively while developing technical expertise.
Mini-Projects (Semester VI)
Mini-projects in the sixth semester are an integral part of the curriculum, allowing students to explore specific areas of interest within nutrition. These projects typically span 8-10 weeks and involve working under the supervision of a faculty member. Students select topics based on their interests, ensuring engagement and motivation.
Projects may focus on areas such as developing a dietary intervention plan for a particular population, analyzing nutritional content of food products, or evaluating the effectiveness of a nutrition education program. The evaluation criteria include proposal quality, research methodology, data analysis, presentation skills, and peer feedback.
Final-Year Thesis/Capstone Project (Semester VIII)
The final-year thesis or capstone project is a culmination of the student's academic journey, requiring them to conduct original research or solve a complex problem in nutrition. Students must select a topic, develop a research proposal, collect and analyze data, and present findings to a committee.
Thesis topics can range from investigating the impact of dietary patterns on chronic diseases to developing innovative food products that meet specific nutritional needs. The project is supervised by a faculty mentor who guides students through each phase of their research.
Project Selection Process
Students are encouraged to identify potential research areas early in their academic journey, often through exposure to faculty research interests and industry trends. Faculty members provide guidance on selecting appropriate topics that align with both personal interests and career aspirations.
The selection process involves submitting a proposal outlining the research question, methodology, expected outcomes, and timeline. Proposals are reviewed by a committee of faculty members who ensure they meet academic standards and feasibility criteria.