General Information

The Bachelor of Science in Food Nutrition is a three-year undergraduate program focusing on food science, human physiology, and nutritional biochemistry. Students study the role of nutrients in human health, dietary planning across different life stages, food microbiology, and foodservice operations. The curriculum integrates scientific principles with community nutrition and food product development, providing structured knowledge in dietetics and nutritional management.

1. Course Duration: 3 Years
2. Minimum Qualification: 10+2 examination with Science stream
3. Course Category: SCIENCE
4. Total Marks: 3000 (Theory 1500 + Practical 1500, 15 subjects)
5. Examination: An examination of the subjects of each year is held at the end of that year (Part-I, Part-II …).

Course Objectives

• To impart fundamental understanding of nutritional biochemistry, human physiology, and nutrient functions across life stages.
• To introduce core principles of food science, food chemistry, and food microbiology in safety and preservation.
• To develop foundational skills in dietary planning, basic dietetics, and foodservice management operations.
• To examine public health nutrition, community dietary challenges, and food product design and development concepts.

Learning Outcomes

• Explain physiological and biochemical mechanisms governing human nutrient metabolism and overall health.
• Assess nutritional requirements and formulate basic dietary plans across different stages of life.
• Apply food microbiology and food chemistry standards to ensure food quality and safety.
• Demonstrate operational knowledge of foodservice management and food product development processes.
• Analyze community nutrition programs and address regional nutritional challenges through scientific methods.

Pass & Division Criteria

Each subject carries 200 marks — Theory (maximum 100, minimum pass marks 35) and Practical (maximum 100, minimum pass marks 35). To pass, a candidate must score at least 35 marks separately in both Theory and Practical of every subject.

The division is decided on the aggregate percentage of marks obtained, as follows —

Mark Distribution

1st Year

2nd Year

3rd Year

Total marks of the course : 3000

Detailed Syllabus — 1st Year

1. Introduction to Foodservice Industry — Overview of commercial and non-commercial food service establishments, historical development, organizational structures, and emerging trends in catering.
2. Menu Planning and Design — Principles of menu planning, types of menus, nutritional considerations, portion control, pricing strategies, and aesthetic presentation.
3. Food Purchasing and Procurement — Purchasing systems, vendor selection, specifications, contract management, market types, receiving procedures, and ethics in food buying.
4. Food Storage and Inventory Control — Principles of dry and cold storage, stock rotation methods like FIFO, inventory record keeping, and wastage management.
5. Food Production Systems — Types of food production systems, standardization of recipes, production forecasting, workflow design, and energy management in kitchens.
6. Service Styles and Delivery Systems — Styles of food service including table, buffet, cafeteria, and tray service, banquet management, and customer relations.
7. Layout and Equipment Management — Planning kitchen layouts, work flow, equipment selection, maintenance schedules, space utilization, and ergonomic principles for safety.
8. Financial Management and Cost Control — Food cost calculation, labor costs, overhead expenses, break-even analysis, budget preparation, and cost reduction strategies.
9. Personnel Management and Training — Staff recruitment, job descriptions, employee induction, training programs, performance appraisal, motivation, and labor laws in food industry.
10. Food Safety, Hygiene and Sanitation — Personal hygiene, kitchen sanitation, pest control, garbage disposal, HACCP guidelines, and regulatory standards for commercial kitchens.

Practical / Lab Work

1. Standardization and portion costing of one selected commercial recipe for bulk catering.
2. Planning and layout designing of a commercial kitchen following ergonomic and workflow principles.
3. Visit to a commercial food service establishment and preparation of an evaluation report.
4. Planning cycle menus for a college hostel mess catering to balanced nutritional requirements.
5. Preparation and service of a three-course meal demonstrating appropriate service techniques.

1. Introduction to Food Microorganisms — Classification, morphology, physiology, and cultural characteristics of major bacteria, molds, and yeasts associated with food systems.
2. Factors Influencing Microbial Growth — Intrinsic parameters like pH and water activity, alongside extrinsic parameters including temperature, humidity, and atmospheric gases.
3. Microbial Spoilage of Plant Foods — Spoilage mechanisms, causative organisms, and biochemical changes occurring in cereals, vegetables, fruits, and fruit products.
4. Microbial Spoilage of Animal Foods — Spoilage patterns, microbial contaminants, and post-harvest deterioration in fresh meat, poultry, fish, eggs, and dairy products.
5. Food Preservation Techniques — Principles and methods of thermal processing, refrigeration, freezing, dehydration, chemical preservatives, irradiation, and high hydrostatic pressure processing.
6. Foodborne Infections and Intoxications — Etiology, epidemiology, pathogenesis, and clinical symptoms of major bacterial, viral, and fungal foodborne diseases.
7. Fermented Foods and Probiotics — Role of beneficial microorganisms in producing fermented dairy, meat, cereal, and legume foods, including probiotic mechanisms.
8. Food Plant Sanitation and Cleaning — Principles of sanitation, types of detergents and sanitizers, water safety standards, and CIP systems in food plants.
9. Microbial Quality Control and Standards — Microbiological criteria for foods, indicator organisms, sampling techniques, and national plus international food safety standards.
10. Emerging Pathogens and Detection Methods — Modern rapid detection techniques, molecular methods, and study of emerging foodborne pathogens threatening public health.

Practical / Lab Work

1. Demonstration of basic microbiology laboratory rules, equipment operation, and sterilization techniques.
2. Preparation of nutrient agar media and isolation of microorganisms using serial dilution methods.
3. Staining of bacteria using simple and Gram staining techniques to observe morphological features.
4. Microbiological examination and quality testing of milk samples using the MBRT test.
5. Assessment of microbial contamination on food preparation surfaces using the swab contact method.

1. Fundamentals of Lifecycle Nutrition — Concept of Recommended Dietary Allowances, nutritional requirements, energy expenditure changes, and physiological basis throughout human life stages.
2. Nutrition during Pregnancy — Physiological adaptations, maternal weight gain, nutrient requirements, nutritional complications, and dietary planning for maternal and fetal health.
3. Nutrition during Lactation — Physiology of milk production, hormonal regulation, nutrient needs of lactating mothers, and dietary strategies for optimal lactation.
4. Infant Nutrition and Weaning — Growth patterns, nutritional requirements, benefits of breastfeeding, formula feeding, and introduction of complementary feeding practices.
5. Nutrition for Preschool Children — Growth velocity, nutrient recommendations, behavioral eating problems, feeding issues, and prevention of common childhood nutritional deficiencies.
6. Nutrition for School-going Children — Nutritional requirements, breakfast importance, school meal programs, developing healthy snacking habits, and preventing childhood obesity.
7. Adolescent Nutrition — Growth spurt, sexual maturation, nutrient needs, psychological eating disorders, peer influences, and dietary counseling for teenage health.
8. Nutrition for Adults — Maintenance of nutritional status, nutrient recommendations for varying physical activity levels, and lifestyle disease risk reduction.
9. Geriatric Nutrition — Physiological changes during aging, altered nutrient needs, chronic health conditions, psychological factors, and diet planning for elderly.
10. Nutrition in Special Physical Conditions — Nutrient requirements during physical exercise, competitive sports participation, shift work schedules, and high-altitude environmental conditions.

Practical / Lab Work

1. Planning and preparation of a day's balanced diet for a pregnant woman.
2. Planning, preparation, and calculation of a nutrient-dense weaning food for an infant.
3. Preparation of an attractive, nutrient-rich lunch box meal suitable for a school child.
4. Assessment of nutritional status of an adolescent using anthropometric measurements and diet history.
5. Planning a one-day therapeutic diet modified for an elderly individual with chewing difficulties.

1. Introduction to Clinical Dietetics — Role of clinical dietitians, dietary counseling methods, code of ethics, and overview of nutritional care process.
2. Nutritional Assessment in Clinical Practice — Methods of nutritional assessment including anthropometric, biochemical, clinical, and dietary evaluation of hospitalized patients.
3. Routine Hospital Diets — Modification of normal diets into clear liquid, full fluid, soft, and normal convalescent hospital feeding regimens.
4. Enteral and Parenteral Nutrition — Indications, routes of administration, formula types, complication monitoring, and feeding protocols for specialized medical nutrition support.
5. Diet in Fevers and Infections — Metabolic alterations during acute and chronic fevers, nutritional requirements, and dietary management in typhoid and tuberculosis.
6. Energy Imbalance and Weight Management — Pathophysiology, etiology, health risks, and comprehensive dietary interventions for managing overweight, obesity, and underweight conditions.
7. Diet in Gastrointestinal Disorders — Etiology, symptoms, and dietary management for peptic ulcer, gastritis, constipation, diarrhea, and inflammatory bowel diseases.
8. Nutritional Care in Liver Disorders — Pathophysiology, nutritional implications, and diet therapy for viral hepatitis, cirrhosis, and fatty liver disease.
9. Dietary Management of Diabetes Mellitus — Classification, diagnosis, glycemic index, carbohydrate counting, meal exchange lists, and dietary guidelines for managing diabetes.
10. Nutritional Management in Cardiovascular Diseases — Atherosclerosis pathology, risk factors, hyperlipidemia, hypertension, DASH diet, and lifestyle modifications for heart health.

Practical / Lab Work

1. Preparation of clear liquid and full liquid hospital diets with nutrient calculation.
2. Planning and preparing a high-calorie, high-protein diet for a typhoid fever patient.
3. Planning and preparing an energy-restricted balanced diet for an obese adult using food exchanges.
4. Formulation and preparation of a diabetic meal plan utilizing glycemic index and exchange lists.
5. Planning and preparing a low-sodium, DASH compliant diet for a hypertensive patient.

1. Introduction to Food Product Development — Overview of product life cycle, historical trends, innovative triggers, and the multidisciplinary stages involved in designing and commercializing successful new food items.
2. Market Research and Consumer Demands — Methods of identifying consumer needs, market segmentation, target demographics, analyzing market gaps, and studying current health and wellness food purchasing trends.
3. Recipe Formulation and Standardization — Selection of raw materials, formulation optimization, standardizing measurements, conversion factors, batch calculations, and laboratory trial preparations for food products.
4. Food Ingredients and Functional Additives — Functions of hydrocolloids, preservatives, antioxidants, coloring agents, flavor enhancers, emulsifiers, and fortifying micronutrients in modern packaged food product design.
5. Processing Technologies and Scale-Up — Unit operations, thermal processing, non-thermal preservation techniques, pilot plant scaling, process optimization, and industrial manufacturing feasibility analysis.
6. Sensory Evaluation and Consumer Testing — Principles of subjective evaluation, sensory panels, difference testing, descriptive analysis, hedonic scaling, consumer acceptance testing, and statistical interpretation of data.
7. Shelf-Life Testing and Quality Evaluation — Mechanisms of food deterioration, accelerated shelf-life testing, microbial load analysis, chemical degradation kinetics, and determining safe expiration dates.
8. Packaging Material Selection and Design — Functions of primary, secondary, and tertiary packaging, active packaging, modified atmosphere systems, biodegradable materials, and barrier property testing.
9. Food Labeling and Regulatory Compliance — National and international standards, FSSAI regulations, mandatory nutrition fact panels, front-of-pack labeling, ingredient claims, and allergen declarations.
10. Costing, Feasibility, and Commercialization — Raw material costing, processing expenses, packaging costs, margin determinations, economic viability analysis, and marketing launch strategies for new food products.

Practical / Lab Work

1. Formulation and standardization of a nutrient-dense functional snack food.
2. Sensory evaluation using nine-point hedonic scale testing for developed food products.
3. Estimation of moisture content and shelf-life stability during room temperature storage.
4. Design of nutritional facts panel complying with statutory FSSAI labeling guidelines.
5. Packaging material compatibility testing and cost analysis of developed food prototypes.

Detailed Syllabus — 2nd Year

1. Concept and Scope of Community Nutrition — Definitions, multidisciplinary nature, historical development, current challenges, and the vital role of community nutritionists in public health maintenance.
2. Nutritional Problems in India — Etiology, prevalence, clinical features, and public health consequences of protein energy malnutrition, anemia, vitamin A deficiency, and iodine deficiency disorders.
3. Assessment of Nutritional Status: Anthropometry — Direct anthropometric indicators, measurement techniques, calibration of equipment, reference standards, and growth monitoring indices for vulnerable population groups.
4. Dietary and Clinical Assessment Methods — Methodologies for twenty-four-hour dietary recall, food frequency questionnaires, clinical sign identification, and functional biochemical screening in field settings.
5. National Nutrition Intervention Programs — Critical examination of the Integrated Child Development Services, PM POSHAN school meal scheme, public distribution systems, and national micronutrient supplementation programs.
6. Role of National and International Agencies — Contributions of international organizations including WHO, UNICEF, FAO, and national institutions like ICMR and NIN in combating undernutrition.
7. Nutrition Education and Communication Strategies — Theories of behavioral change, developing communication channels, audiovisual aids, community participation, and mass media campaigns for dietary education.
8. Food and Nutrition Security — Dimensions of household food security, accessibility, vulnerability factors, agricultural linkages, socio-economic determinants, and national policy frameworks.
9. Nutrition in Emergencies and Disasters — Nutritional challenges during natural disasters, emergency feeding programs, therapeutic foods, logistics management, and relief operation monitoring systems.
10. Monitoring and Evaluation of Community Programs — Program planning cycles, selecting performance indicators, community participatory appraisals, outcome evaluation methodologies, and policy feedback mechanisms.

Practical / Lab Work

1. Anthropometric measurements and nutritional assessment of preschool children using growth charts.
2. Conducting a twenty-four-hour dietary recall survey in a selected community.
3. Preparation and display of low-cost visual aids for community nutrition education.
4. Field visit to an Anganwadi center to evaluate ICDS supplementary feeding programs.
5. Planning a low-cost balanced diet for an economically disadvantaged family.

1. Introduction to Food Science and Chemistry — Basic concepts, classification of nutrients, physical states of matter in foods, water activity, and moisture sorption isotherms.
2. Colloidal Systems and Food Dispersions — Properties of sols, gels, emulsions, foams, and their formation, stability, and applications in complex culinary and food systems.
3. Cereal and Cereal Products Processing — Structure of grains, milling processes, starch gelatinization, retrogradation, gluten development, and manufacturing of baked goods and pasta.
4. Pulses, Legumes, and Oilseeds — Composition of legumes, anti-nutritional factors, processing methods like soaking and germination, and extraction of plant-based protein concentrates.
5. Milk and Dairy Product Technology — Composition of bovine milk, homogenization, pasteurization, coagulation mechanisms, and production of fermented dairy foods, butter, and cheese.
6. Eggs, Meat, Poultry, and Fish — Structure and grading of eggs, muscle protein biochemistry, post-mortem changes in meat, and seafood preservation and processing techniques.
7. Fruits and Vegetables Processing — Plant pigments, ripening physiology, enzymatic browning mechanisms, preservation methods, and processing of juices, jams, and dehydrated vegetables.
8. Fats, Oils, and Emulsions — Structure of fatty acids, smoke points, rancidity mechanisms, hydrogenation, interesterification, and functions of shortenings in food preparation.
9. Sugars, Sweeteners, and Confectionery — Forms of natural sugars, crystallization behavior, caramelization reactions, high-intensity artificial sweeteners, and technology of confectionery products.
10. Food Additives and Leavening Agents — Classification, chemical properties, safety regulations, and functional mechanisms of leavening agents, antimicrobials, antioxidants, and texturizing agents.

Practical / Lab Work

1. Determination of gluten content and dough elasticity in diverse wheat flour samples.
2. Gelatinization temperature measurement and microscopic examination of various extracted starches.
3. Evaluation of stages of sugar cookery and preparation of crystalline fondants.
4. Testing the effect of thermal treatment and acids on milk protein curdling.
5. Assessment of factors influencing the volume and stability of egg white foams.

1. Biochemical Foundations of Living Cells — Structure and functional organization of eukaryotic cells, biological membranes, transport mechanisms, and intracellular biochemical compartmentalization.
2. Carbohydrate Metabolism and Energy Generation — Glycolysis, citric acid cycle, gluconeogenesis, glycogen metabolism, hexose monophosphate shunt, and hormonal control of blood glucose levels.
3. Lipid Metabolism and Lipoprotein Transport — Fatty acid oxidation, synthesis of fatty acids and triacylglycerols, ketogenesis, cholesterol biosynthesis, and plasma lipoprotein transport mechanisms.
4. Protein Metabolism and Amino Acid Breakdown — Transamination, deamination, urea cycle, metabolic fates of amino acid carbon skeletons, and specialized products derived from amino acids.
5. Nucleic Acid Metabolism and Genetics — Purine and pyrimidine nucleotide synthesis and degradation, hyperuricemia, structure of DNA and RNA, and genetic code translation basics.
6. Biological Oxidation and Electron Transport Chain — High-energy phosphate compounds, mitochondrial electron transport chain components, oxidative phosphorylation mechanisms, and chemical uncouplers of respiration.
7. Enzymes, Coenzymes, and Enzyme Kinetics — Classification of enzymes, catalytic mechanisms, Michaelis-Menten kinetics, enzyme inhibition types, and cofactor functions of water-soluble vitamins.
8. Fat-Soluble and Water-Soluble Vitamins — Absorption, metabolic roles, biochemical actions, and deficiency manifestations of fat-soluble and water-soluble vitamins in human physiology.
9. Mineral Metabolism and Homeostasis — Biochemical functions, absorption kinetics, homeostatic regulation, and metabolic disorders associated with calcium, iron, zinc, and iodine.
10. Inborn Errors of Metabolism — Metabolic disruptions, clinical manifestations, diagnosis, and nutritional management of phenylketonuria, galactosemia, maple syrup urine disease, and alkaptonuria.

Practical / Lab Work

1. Qualitative analysis of carbohydrates, proteins, and lipids in standard biological solutions.
2. Spectrophotometric estimation of blood glucose concentration using the glucose oxidase method.
3. Determination of serum cholesterol and triglyceride levels using commercial diagnostic kits.
4. Titrimetric estimation of ascorbic acid content in selected citrus fruit juices.
5. Quantitative estimation of total protein concentration using the Biuret reaction method.

1. Multidisciplinary Nature of Environmental Studies — Definition, scope, importance, public awareness, and need for sustainable development across diverse sectors and geographic regions.
2. Natural Resources and Associated Problems — Forest, water, mineral, food, energy, and land resources, their utilization, overexploitation, degradation, and associated ecological conflicts.
3. Ecosystem Structure and Functions — Concept of ecosystems, food chains, webs, energy flow, ecological pyramids, and characteristics of terrestrial and aquatic ecosystems.
4. Biodiversity and Its Conservation — Genetic, species, ecosystem diversity, biogeographical classification of India, biodiversity hotspots, endangered species, and in-situ and ex-situ conservation methods.
5. Environmental Pollution and Control Measures — Causes, effects, and prevention of air, water, soil, marine, noise, thermal pollution, and solid waste management strategies.
6. Social Issues and the Environment — Urban energy issues, water conservation, rainwater harvesting, resettlement problems, environmental ethics, and climate change implications.
7. Environmental Policies and Legislations — Environment Protection Act, Air Act, Water Act, Wildlife Protection Act, Forest Conservation Act, and role of enforcement agencies.
8. Human Population and Environment — Population growth, demographic variations, family welfare programs, environment and human health, human rights, and disaster management.

Practical / Lab Work

1. Determination of pH and total dissolved solids in local drinking water samples.
2. Measurement of dissolved oxygen content in various surface water bodies using Winkler method.
3. Assessment of soil texture, pH, and electrical conductivity from different agricultural sites.
4. Visit to a local polluted river or industrial site for environmental documentation.
5. Estimation of ambient particulate matter using high volume air sampler instrumentation.

1. Cellular Organization and Membrane Transport — Structural organization of human cells, plasma membrane fluidity, active and passive transport mechanisms, and intracellular organelles.
2. Carbohydrate Chemistry and Intermediary Metabolism — Classification of carbohydrates, glycolysis pathway, citric acid cycle, gluconeogenesis, glycogen metabolism, pentose phosphate pathway, and metabolic regulation.
3. Lipid Chemistry and Metabolic Pathways — Classification of lipids, fatty acid beta-oxidation, biosynthesis of fatty acids, cholesterol metabolism, ketone bodies, and lipoprotein transport.
4. Protein Structure and Amino Acid Metabolism — Structural hierarchy of proteins, transamination, deamination, urea cycle, essential amino acids, and synthesis of specialized biomolecules.
5. Enzymes, Coenzymes, and Biological Oxidation — Enzyme kinetics, inhibition, coenzyme function, mitochondrial electron transport chain, oxidative phosphorylation, and cellular energy generation mechanisms.
6. Physiology of Digestion and Absorption — Secretion and actions of gastrointestinal enzymes, digestion and absorption of macronutrients, and gastrointestinal hormone control mechanisms.
7. Cardiovascular and Respiratory Physiology — Blood composition, cardiac cycle, regulation of blood pressure, pulmonary gas exchange, oxygen transport, and regulation of respiration.
8. Renal Physiology and Fluid Balance — Nephron structure, glomerular filtration, tubular reabsorption, secretion, acid-base homeostasis, and hormonal regulation of fluid balance.
9. Endocrine System and Metabolic Integration — Functions of hypothalamic, pituitary, thyroid, adrenal, and pancreatic hormones, along with cross-talk regulating human metabolism.

Practical / Lab Work

1. Qualitative analysis of carbohydrates to identify mono, di, and polysaccharides in solutions.
2. Estimation of blood glucose concentration using enzymatic glucose oxidase peroxidase method.
3. Determination of serum total protein and albumin using the Biuret reagent method.
4. Measurement of human blood pressure and pulse rate at rest and post-exercise.
5. Estimation of hemoglobin concentration in human blood using Sahli's acid hematin method.

Detailed Syllabus — 3rd Year

1. Water in Foods and Water Activity — Water molecular structure, free and bound water, sorption isotherms, moisture content, and water activity affecting food stability.
2. Chemistry of Carbohydrates in Foods — Monosaccharides, oligosaccharides, starch gelatinization, retrogradation, modified starches, pectin, gums, and non-enzymatic browning reactions in processing.
3. Chemistry of Lipids in Foods — Triglycerides, fatty acid profile, auto-oxidation mechanisms, rancidity prevention, antioxidants, hydrogenation, and polymorphism in fats.
4. Chemistry of Food Proteins — Protein denaturation, functional properties like emulsification, foaming, gelation, and interactions of proteins during food processing operations.
5. Vitamins and Minerals in Foods — Stability of water and fat soluble vitamins during processing, mineral bioavailability, chemical degradation, and fortification strategies.
6. Food Pigments and Colorants — Structure and stability of chlorophylls, carotenoids, anthocyanins, myoglobin, betalains, and approved synthetic food colors.
7. Flavor Compounds in Foods — Chemistry of taste and aroma, volatile flavor compounds in fruits, vegetables, spices, and synthetic flavoring agents.
8. Food Enzymes and Processing Alterations — Endogenous enzymes like polyphenol oxidase, amylases, lipases, enzymatic browning, blanching kinetics, and industrial enzyme applications.
9. Chemistry of Food Additives — Preservatives, emulsifiers, stabilizers, artificial sweeteners, acidulants, and safety aspects governing their permissible concentrations in foods.

Practical / Lab Work

1. Determination of moisture content in food samples using hot air oven drying method.
2. Estimation of reducing sugars in fruit juice samples using Lane and Eynon method.
3. Determination of free fatty acid value and acid value in edible oils.
4. Estimation of ascorbic acid content in fresh citrus fruits using titration method.
5. Qualitative detection of common food adulterants in milk, ghee, and spice powders.

1. Cellular Physiology and Tissue Structure — Cell membrane dynamics, resting membrane potential, epithelial, connective, muscular, and nervous tissue functions supporting homeostasis.
2. Hematology and Immunity — Blood cells, erythropoiesis, hemoglobin, blood grouping, hemostasis, lymphatics, innate immunity, cell-mediated immunity, and humoral antibody responses.
3. Cardiovascular System — Anatomy of heart, cardiac muscle properties, cardiac cycle, electrocardiogram, systemic circulation, and blood pressure regulation.
4. Respiratory System — Anatomy of respiratory tract, mechanics of breathing, alveolar ventilation, surfactant, transport of respiratory gases, and hypoxia.
5. Gastrointestinal System and Digestion — Histology of alimentary canal, salivary, gastric, pancreatic, and biliary secretions, motor functions, and nutrient absorption processes.
6. Excretory System — Functional anatomy of kidneys, mechanism of urine formation, concentration of urine, countercurrent multiplier, and micturition reflex.
7. Nervous System and Special Senses — Neuron structure, action potential propagation, synaptic transmission, autonomic nervous system, reflexes, and physiology of vision and hearing.
8. Endocrine System — Pituitary hormones, thyroid hormone synthesis, calcium homeostasis, adrenal cortex and medulla, endocrine pancreas, and feedback mechanisms.
9. Reproductive Physiology — Male and female reproductive organs, spermatogenesis, oogenesis, menstrual cycle, fertilization, pregnancy, and lactation hormonal control.

Practical / Lab Work

1. Determination of total red blood cell count using a hemocytometer and dilution pipettes.
2. Enumeration of total white blood cell count in human blood using Neubauer chamber.
3. Differential count of white blood cells using Leishman stained peripheral blood smear.
4. Determination of human blood group and Rh typing using slide agglutination test.
5. Recording of radial pulse, heart rate, and blood pressure using sphygmomanometer.

1. Introduction to Sports Nutrition and Exercise Physiology — Covers basic energy systems, physiological demands of different athletic activities, and the foundational role of nutrition in enhancing athletic performance.
2. Energy Systems and Metabolic Pathways — Details adenosine triphosphate generation, phosphocreatine system, aerobic and anaerobic pathways, and nutrient utilization during varying exercise intensities.
3. Carbohydrate Requirements for Athletes — Examines carbohydrate metabolism, glycogen storage, pre-event carbohydrate loading strategies, intra-workout fueling, and post-exercise glycogen replenishment protocols.
4. Protein Requirements and Muscle Protein Synthesis — Covers dietary protein needs for endurance and strength athletes, timing of intake, amino acid profiles, and muscle tissue repair mechanisms.
5. Lipids in Athletic Performance — Explores the role of fats as an energy substrate, endurance performance modulation, essential fatty acids, and optimal intake guidelines.
6. Fluid, Electrolytes, and Thermoregulation — Focuses on hydration guidelines, sweat rates, fluid balance, dehydration risks, electrolyte replenishment, and temperature regulation during prolonged exercise.
7. Micronutrients in Athletic Health — Details iron deficiency anemia, calcium for bone density, antioxidant vitamins, electrolytes, and trace mineral requirements in physically active individuals.
8. Ergogenic Aids and Sports Supplements — Analyzes safety, efficacy, mechanisms, and regulations of sports supplements, including caffeine, creatine, beta-alanine, and prohibited doping agents.
9. Dietary Planning for Specific Sports — Discusses nutritional requirements and meal planning strategies for endurance runners, strength trainers, team sport players, and aesthetic athletes.
10. Weight Management and Disordered Eating — Covers safe weight gain, rapid weight loss risks in combat sports, eating disorders, and female athlete triad syndrome.

Practical / Lab Work

1. Assessment of athlete body composition using skinfold calipers and bioelectrical impedance analysis.
2. Measurement of sweat rate and calculation of personalized fluid replacement strategies.
3. Planning pre-event, intra-workout, and post-workout meals for an endurance athlete.
4. Formulation and preparation of homemade isotonic and hypertonic sports rehydration beverages.
5. Dietary intake analysis and nutrient adequacy evaluation for a competitive strength athlete.

1. Introduction to Food Groups and Classification — Covers classification of foods, basic food groups, functional foods, nutrient density, and general nutritional significance in daily human life.
2. Cereals, Millets, and Grain Processing — Details nutritional composition, structure of grains, milling, malting, parboiling, fermentation, and culinary applications of major cereals and millets.
3. Pulses, Legumes, and Oilseeds — Examines protein quality, toxic constituents, antinutritional factors, processing methods like germination, and nutritional value of pulses and oilseeds.
4. Fruits and Vegetables — Focuses on pigments, organic acids, changes during ripening, preservation of nutrients, phytochemical content, and role in dietary health.
5. Milk and Dairy Products — Covers composition of milk, pasteurization, processing of fermented products, cheese, paneer, and nutritive value of varied dairy commodities.
6. Egg, Meat, Poultry, and Fish — Discusses structural composition, post-mortem changes, protein quality, spoilage factors, cooking properties, and nutritional contribution of animal foods.
7. Fats, Oils, and Sweetening Agents — Analyzes dietary fat sources, refining processes, smoking point, rancidity, and nutritional aspects of natural and artificial sweeteners.
8. Cooking Methods and Nutrient Retention — Explores moist, dry, and combination heat cooking methods, effect of cooking on nutrient loss, and kitchen techniques to minimize loss.
9. Food Fortification and Enrichment — Examines strategies for nutrient enhancement, fortified staples, public health significance, biofortification, and national nutrition supplementation programs.
10. Fundamentals of Food Safety and Hygiene — Details food sanitation, microbial contamination, personal hygiene, food adulteration tests, and basic kitchen safety standards in food preparation.

Practical / Lab Work

1. Qualitative tests for common food adulterants in milk, oils, and spices.
2. Preparation of recipes using germination and fermentation to enhance nutritional bioavailability.
3. Standardization of common recipes and estimation of edible portion percentages.
4. Evaluation of smoking points of various edible oils and cooking fats.
5. Preparation of dishes preserving vitamin C and heat-labile nutrients using proper techniques.

1. Foundations of Human Nutrition Science — Introduces basic concepts of nutrition, health relationship, nutritional status indicators, historical perspectives, and balanced diet requirements across life stages.
2. Carbohydrates Metabolism and Health — Covers classification, digestion, absorption, physiological functions, dietary fiber types, glycemic index, and metabolic disorders related to carbohydrate intake.
3. Proteins and Amino Acid Nutrition — Details protein classification, essential amino acids, evaluation of protein quality, digestion, metabolic turnover, and protein-energy malnutrition disorders.
4. Lipid Nutrition and Fatty Acid Functions — Explores classification, essential fatty acids, transport mechanisms, cholesterol metabolism, lipid digestion, and implications in cardiovascular health.
5. Energy Balance and Basal Metabolism — Examines components of energy expenditure, basal metabolic rate determination, physical activity factors, and regulatory mechanisms of energy balance.
6. Fat-Soluble Vitamins Nutrition — Covers dietary sources, biochemical functions, absorption pathways, deficiency diseases, and hypervitaminosis toxicity risks of vitamins A, D, E, and K.
7. Water-Soluble Vitamins Nutrition — Focuses on B-complex vitamins and vitamin C, acting as coenzymes, metabolic roles, clinical deficiency manifestations, and daily allowance standards.
8. Major Minerals and Electrolytes — Details physiological functions, bioavailability, absorption mechanisms, and deficiency manifestations of calcium, phosphorus, magnesium, sodium, potassium, and chloride.
9. Trace Elements in Human Nutrition — Examines physiological roles, biochemical significance, deficiency disorders, and toxicities of iron, zinc, iodine, selenium, and copper.
10. Dietary Fiber and Gut Microbiota — Analyzes soluble and insoluble fiber, prebiotic effects, fermentation products, short-chain fatty acids, and influences on intestinal microflora balance.

Practical / Lab Work

1. Estimation of moisture and total ash content in given food samples.
2. Quantitative estimation of ascorbic acid in citrus fruits by titration method.
3. Estimation of calcium content in selected food sources using titrimetric analysis.
4. Calculation of Basal Metabolic Rate and Total Daily Energy Expenditure for individuals.
5. Qualitative biochemical tests for carbohydrates, proteins, and fats in food extracts.