Comprehensive Course List and Academic Plan
| Semester | Course Code | Course Title | Credit Structure (L-T-P-C) | Prerequisites |
|---|---|---|---|---|
| 1 | NUT-101 | Introduction to Nutrition Science | 3-0-0-3 | None |
| 1 | NUT-102 | Chemistry of Food and Nutrients | 3-0-0-3 | None |
| 1 | NUT-103 | Cell Biology and Metabolism | 3-0-0-3 | None |
| 1 | NUT-104 | Human Anatomy and Physiology | 3-0-0-3 | None |
| 1 | NUT-105 | Basic Nutrition Lab | 0-0-3-1 | None |
| 2 | NUT-201 | Nutritional Biochemistry | 3-0-0-3 | NUT-102 |
| 2 | NUT-202 | Food Chemistry | 3-0-0-3 | NUT-102 |
| 2 | NUT-203 | Nutrition and Society | 3-0-0-3 | None |
| 2 | NUT-204 | Public Health Nutrition | 3-0-0-3 | None |
| 2 | NUT-205 | Advanced Nutrition Lab | 0-0-3-1 | NUT-105 |
| 3 | NUT-301 | Clinical Nutrition | 3-0-0-3 | NUT-201 |
| 3 | NUT-302 | Nutritional Epidemiology | 3-0-0-3 | NUT-203 |
| 3 | NUT-303 | Food Technology and Processing | 3-0-0-3 | NUT-202 |
| 3 | NUT-304 | Nutrition in Special Populations | 3-0-0-3 | None |
| 3 | NUT-305 | Research Methods in Nutrition | 3-0-0-3 | None |
| 4 | NUT-401 | Advanced Nutrition Research | 3-0-0-3 | NUT-305 |
| 4 | NUT-402 | Capstone Project in Nutrition | 0-0-6-3 | None |
| 4 | NUT-403 | Internship in Nutrition | 0-0-0-6 | None |
Detailed Course Descriptions
Nutritional Biochemistry: This course delves into the biochemical processes involved in nutrient metabolism, including the pathways of carbohydrate, fat, and protein metabolism. Students will explore the role of enzymes, vitamins, and minerals in maintaining metabolic balance and their significance in health and disease.
Food Chemistry: This course explores the chemical composition of food, including proteins, carbohydrates, fats, and water. Students will learn about food reactions, preservation methods, and the impact of processing on nutritional quality.
Nutrition and Society: This course examines the social, economic, and cultural factors that influence dietary habits and nutritional status. Students will study the impact of poverty, education, and policy on public health nutrition.
Public Health Nutrition: This course focuses on the application of nutrition science to population health. Students will learn about nutrition surveys, dietary assessment methods, and the development of nutrition policies.
Clinical Nutrition: This course provides an overview of the role of nutrition in the prevention and treatment of diseases. Students will study the nutritional needs of patients in various clinical settings and the development of therapeutic diets.
Nutritional Epidemiology: This course introduces students to the methods used to study the relationship between diet and health outcomes in populations. Students will learn about study design, data collection, and statistical analysis in nutrition research.
Food Technology and Processing: This course explores the technologies used in food processing and preservation. Students will study food safety, quality control, and the development of new food products.
Nutrition in Special Populations: This course focuses on the nutritional needs of specific groups such as infants, children, pregnant women, and the elderly. Students will examine the impact of age and life stage on nutritional requirements.
Research Methods in Nutrition: This course provides an introduction to the principles and practices of nutrition research. Students will learn about experimental design, data collection, and the interpretation of research findings.
Advanced Nutrition Research: This course builds on the foundational knowledge of nutrition research and provides students with advanced skills in data analysis and research methodology. Students will conduct independent research projects and present their findings.
Capstone Project in Nutrition: This course provides students with the opportunity to apply their knowledge and skills to a real-world nutrition problem. Students will work on a research project under the guidance of a faculty mentor and present their findings to the academic community.
Internship in Nutrition: This course allows students to gain practical experience in a professional setting. Students will be placed in organizations such as hospitals, research institutions, or food companies and will work on real-world projects under supervision.
Project-Based Learning Philosophy
The Nutrition program at Transstadia University Ahmedabad emphasizes project-based learning as a core component of the educational experience. This approach ensures that students not only acquire theoretical knowledge but also develop practical skills through hands-on research and application.
Mini-projects are assigned throughout the program to provide students with opportunities to explore specific topics in depth. These projects are designed to be collaborative, encouraging students to work in teams and develop communication and leadership skills. Each mini-project is evaluated based on criteria such as research quality, presentation skills, and the ability to apply knowledge to real-world problems.
The final-year thesis or capstone project is a significant component of the program. Students are expected to select a research topic that aligns with their interests and career goals. They work closely with a faculty mentor to design and execute their research, culminating in a comprehensive report and presentation. The capstone project is a requirement for graduation and provides students with a portfolio of work that demonstrates their expertise in the field.
The selection of projects and mentors is a collaborative process that involves both students and faculty. Students are encouraged to propose their own research ideas or to work on projects suggested by faculty members. The goal is to ensure that each student's project is both challenging and relevant to their future career aspirations.