Course Overview

Understanding the regulation utilization of the macronutrients (carbohydrates, proteins and lipids) within the body. The topics will include Macronutrient digestion, absorption, and transport, and the integrated nature of physiological and biochemical aspects of metabolism in health and disease will be stressed. Moreover requirements and dietary guidelines (International & National) and deficiency diseases/disorders for all the macronutrients will also be covered in this course

Course Outcomes

• Acquire knowledge on different macronutrient.
• Learn about different macronutrient deficiency and the related causes
• Understand the program and policies in connection to food and health
• Understand body composition and recommended dietary allowances for different age groups
• Gain knowledge on the sources of different nutrients

Course Overview

Human Physiology is a single-semester, 3-credit-hour course designed to provide students with an understanding of the function, regulation and integration of human body organ systems. Emphasis is placed on homeostatic maintenance in health as well as in some disease processes

Course Outcomes

• Understand the basics of human physiology
• Understand the functioning of the various parts of the body and the nutrient uptake from the food
• Provide knowledge on the rheological properties, its measurement and its application to food
• Gain knowledge on general organization, structure and properties of all the systems in our body
• Understand and apply the knowledge of exercise on health

Course Overview

Course covered topics which include the structure and function of important biomolecules such as carbohydrates, lipids, amino acids, proteins and nucleic acids; enzyme kinetics and the use of cofactors & coenzymes; and metabolic pathways including glycolysis, TCA, electron-transport system, fatty acid and amino acid pathways.

Course Outcomes

• Understand the basics metabolic reaction of the body.
• Give a clear picture of the biochemical Para meters of the body in normal and disease condition.
• Understand the concept of solutions of solid in liquid and liquid in liquid and the properties related to the concentration of solute.
• Learn about different pathways involved in nutrient metabolism
• Learn about fluid and electrolyte balance

Course Overview

This course includes detailed study of five food groups and their the basic chemistry and detailed nutritive values of these components. The subject deals in depth with the relationship between the chemical structure of the components and the reactions and function of the components in food.

Course Outcomes

• Introduce student to advance food science and function of different kinds of foods, its composition and classification
• Apply the knowledge of toxic components in legumes and other food items
• Understand and apply the knowledge of food nutrient by selecting foods from different food groups in planning of diet.
• Gain home scale processing and storage skills to retain nutrients
• Develop culinary skills to satisfy sensory and nutrient needs

Course Overview

This course introduces students to the essential concepts and techniques of statistics, equipping them with the fundamental skills necessary for data analysis and interpretation. Through a combination of theoretical instruction and practical application, students will gain the ability to collect, analyze, and draw meaningful conclusions from data.

Course Outcomes

• Develop skills in hypothesis testing and decision-making based on statistical significance.
• Understand the principles of experimental design and their application.
• Acquire practical experience in using statistical software for data analysis.
• Develop critical thinking skills to evaluate statistical claims and sources.
• Apply statistical techniques to real-world scenarios and draw meaningful conclusions from data.

Course Overview

This course will help the students study and apply the knowledge of how to prepare a review of literature of a research topic.

Course Outcomes

• Develop competence in writing and abstracting skills.
• Evaluate and understand technical writing skills.
• Comprehend different methods and techniques of research.
• Learn about the field and herbarium techniques.
• Develop knowledge about the use of plants by rural medical people.

Course Overview

This course will explore the dynamic factors affecting the health and wellbeing of young people around the world, and how important it is for individuals, communities, and nations that we improve the health and life chances of this important population group. This course will adopt a life-course framework to take a holistic view of youth health and wellbeing. Will explore changing patterns of adolescent health and development, including why adolescence is starting earlier and ending later; how puberty and adolescent brain development may shape future health; and how what happens in adolescence can affect the start to life for the next generation. Will also look at the major health and social issues affecting young people and ways of addressing these through policy, practice, and programming.

Course Outcomes

• To adopt a life-course framework to take a holistic view of youth health and wellbeing.
• Develop a greater understanding of the key factors impacting upon youth health.
• To be a better advocate for the health and wellbeing of young people.
• Improve the health and life chances of this important population group.
• Explore changing patterns of adolescent health and development.

Course Overview

The Co-Curricular Activity program provides students with enriching experiences beyond the academic curriculum. It encompasses a wide range of activities such as sports, arts, debate, community service, and leadership programs. Through participation, students engage in interactive learning, enhancing their teamwork, creativity, and leadership skills in a non-classroom setting. The program aims to foster holistic development, encouraging students to explore their interests and talents outside of formal academics.

Course Outcomes

• Participation in diverse co-curricular activities hones skills like teamwork, leadership, communication, and time management, providing students with a well-rounded skill set.
• Engagement in community service, ethical debates, and leadership initiatives nurtures empathy, integrity, and social responsibility, fostering well-rounded individuals.
• Co-curricular activities encourage self-discovery, confidence building, and a sense of achievement, empowering students to explore their passions and develop a strong sense of identity.

Course Overview

This course will help review the importance of nutrients and their major metabolic uses and, also study the requirements and importance of different macro and micronutrients in different stages of life.

Course Outcomes

• Acquire knowledge to estimate the energy required by individuals. Acquire knowledge to understand Carbohydrates, Proteins, and Lipids.
• Acquire knowledge to understand and apply the knowledge of food nutrients by selecting foods from different food groups in the planning of diet.
• Acquire knowledge to understand body composition and recommended dietary allowances for different age groups. Gain knowledge of the sources of different nutrients

Course Overview

This course introduces the students to the basics of human physiology and understands how the various physiological function of different parts of the body and their metabolism..

Course Outcomes

• Acquire knowledge to understand the basics of human physiology
• Acquire knowledge to understand the functioning of the various parts of the body and the nutrient uptake from food.
• Provide knowledge on the rheological properties, their measurement, and their food application.
• Gain knowledge on general organization, structure, and properties of all the systems in our body.
• Acquire knowledge to understand and apply the knowledge of exercise to health.

Course Overview

This course will help to understand the different biochemical metabolism reactions of the body. .

Course Outcomes

• Cover how the metabolism takes place in co-relation
• Acquire knowledge to understand the basic metabolic reactions of the body.
• Develop a clear picture of the biochemical Para meters of the body in normal and disease conditions.
• Acquire knowledge to understand the concept of solutions of solid in liquid and liquid in liquid and the properties related to the concentration of solute.
• Learn about different pathways involved in nutrient metabolism. Learn about fluid and electrolyte balance to maintain homeostasis. with the nutrients.

Course Overview

This course will help the students study different food group and their components and study the physical and chemical properties of food. Develop knowledge of advance food science and function of different kinds of foods.

Course Outcomes

• Acquire knowledge to apply the knowledge of toxic components in legumes .
• Develop culinary skills to satisfy sensory and nutrient needs
• Learn, understand and apply the knowledge of food nutrient by selecting foods from different food groups in planning of diet.
• Gain home scale processing and storage skills to retain nutrients.
• Develop culinary skills to satisfy sensory and nutrient needs

Course Overview

This course will help the students understand the concept of writing research articles and reviews.

Course Outcomes

• Students will apprehend and understand the importance of different types of scientific writing /documentation. review.
• Develop competence in writing and abstracting skills.
• Evaluate and understand technical writing skills.Acquire knowledge of comprehending different methods and techniques of research

Course Overview

MOOCS is provided through the Coursera Platform, which is an online course where students are allowed to take courses.

Course Outcomes

• Gain information and knowledge from global level top universities.
• Develop insights from different perspectives.
• Exposure to different ways of learning platforms.
• Develop new methodologies on the area of learning.

Course Overview

The Fundamentals of Statistics course is designed to provide both theoretical and practical knowledge. The syllabus covers topics such as distribution theory, measure theory and probability, matrix algebra and numerical analysis, computer programming, inference, linear models and regression analysis, and sample surveys.

Course Outcomes

• Develop basic knowledge of Statistical methods.
• Develop the knowledge of organizing & Cleaning of Data.
• Gain the Analytical Skill concept.
• Acquire knowledge of basic Data Analysis Procedures for day-to-day use.

Course Overview

The purpose of this course is to develop analytical skill among the students and enhance their proficiency in the English language use.

Course Outcomes

• It introduces the students to various types of sentences used in different situations. Enable students to analysis and identify the different types of sentences.
• Integrate the skills of reading and speaking in professional.
• Learn about the effective and efficient utilization of time. communication.

Course Overview

The key topics that are covered in the course food microbiology is food safety focuses on the disease-causing microorganism and their toxins which may contaminate the food as well as possible role of microorganisms to ensure the public safety.The course also covers principles of Food Preservation, Foods and Enzymes Produced by Microorganisms, Food Sanitation, control and Inspection.

Course Outcomes

• 1. Understand the different principles of food safety.
• 2. Give them a clear picture of role in food preservation and food spoilages.
• 3. Apply the knowledge of microbiology on food product development
• 4. Know about principles of Food Preservation by using different methods
• 5. Acquire knowledge on food safety enforcement and control agencies

Course Overview

Understanding the regulation utilization of the micronutrients (mineral and vitamins) within the body. The topics will include Micronutrient digestion, absorption, and transport, and the integrated nature of physiological and biochemical aspects of metabolism in health and disease will be stressed. Moreover requirements and dietary guidelines (International & National) and deficiency diseases/disorders for all the macronutrients will also be covered in this course.

Course Outcomes

• 1. Acquire knowledge on different micronutrient.
• 2. Learn about different micronutrient deficiency and the related causes
• 3. Understand the program and policies in connection to food and health
• 4. Understand interaction with other nutrients
• 5. Acquire knowledge on water and electrolyte balance

Course Overview

The course will includes topics such as Biochemistry behind chromosomal disorders, Free radicals and reactive oxygen, Free radicals and reactive oxygen and Biochemical aspects of some vital components. Laboratory work includes biochemical laboratory techniques such as application of specific topics described above, and analysis of data from laboratory experiments.

Course Outcomes

• 1. Understand the basics metabolic reaction of the body.
• 2. Give them a clear picture of the biochemical Parameters of the body in normal and disease condition
• 3.Understand biochemistry behind chromosomal disorders
• 4. Gain knowledge of biochemical alteration in deficiency disorders
• 5. Understand biochemical aspects of some vital components

Course Overview

The course provides key knowledge about nutrition throughout the life cycle; assessment of nutritional status and nutrition education & health promotion. The course also include topics like Nutrition and national development, national nutritional policy.

Course Outcomes

• 1. Understand the different aspects of community health.
• 2. Give them a clear picture of importance of health programs polices related to maternal and child health
• 3. Apply the knowledge of nutrition science to human health across the life span.
• 4. Comprehend the knowledge on nutritional problems and complications on community level
• 5. Learn about nutritional programmes running in global as well as in India

Course Overview

This course offers an overview of research methodology including basic concepts employed in quantitative and qualitative research methods. Includes computer applications for research.

Course Outcomes

• CO1: Students will have basic knowledge of research methods
• CO2: Students will gain the knowledge of research methodology.
• CO3: Students will be able to gain the skill questionnaire development. Students will be aquire the knowledge of basic report/ dissertation/ procedures

Course Overview

The course includes how key nutrients (carbohydrates, lipids, proteins, vitamins, minerals, and water) affect health, disease, energy balance, and weight control.

Course Outcomes

• 1. To provide comprehensive overview of the scientific and technical aspects of food packaging.
• 2. Understand packaging machinery, systems, testing and regulations of packaging
• 3. Develop comprehensive understanding of different packaging tests as per product requirements
• 4. Acquire knowledge on importance of selective packaging related to food products
• 5. Learn effect of various environmental factors on the shelf-life stability of food in terms of different packaging

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This course provides opportunity to develop competence in the scientific foundation of nutrition practice. It also deals with up-todateandrecentnutritionaltopics,metabolicprocesseswhichinvolveessentialdietarycomponents;methodsofevaluatingnutritionstatus

Course Outcomes

• 1. Understanding the concept of advanced techniques in nutrition
• 2. Illustrate a clear picture about food additives, food fortification and food enrichment
• 3. Deliver indepth knowledge on and metabolic role of various nutrients and their interactions in human nutrition
• 4. Analyzethepharmacologicalactionsofnutrientsandtheirimplications.
• 5. Acquired knowledge on recent advances in nutrition and apply nutritional knowledge in various aspects like sports nutrition, space nutrition, seaoyage, emergency care etc.

Course Overview

This course provides the students about the knowledge and techniques for an entrepreneurs and marketing skill

Course Outcomes

• 1. Understand the concept of development of various food products
• 2. Learn about recipe standardization and evaluation of sensory characteristics of food
• 3. Understand shelf-life stability of food products and application of various packaging methods
• 4. Analyze concept of marketing of food products
• 5. Evaluate the project creation process

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The course will cover general concerns in research ethics as well as research ethics issues that may be specific to the candidate's own research. The general topics covered in the form of lectures are: Academic integrity including plagiarism, self-plagiarism. Research data and result bias, manipulation ,and fabrication.

Course Outcomes

• • To be able to describe and apply the ories and methods in ethics and research ethics
• •Toacquireanoverviewofimportantissuesinresearchethics,likeresponsibilityforresearch,ethicalvetting,andscientificmisconduct
• .• Toacquireskillsofpresentingargumentsandresultsofethicalinquiries.
• .• TobeabletoIdentifytheconceptsandproceduresofsampling,datacollection,analysisandreporting

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• 1. Develop competence in writing and abstracting skill
• 2. Learn to write literature and review
• .3. Develop competence in Project proposal
• 4. Acquired the knowledge to conduct scientific project
• 5. Analyze the significant aspect of scientific project

Course Overview

Thiscourseprovidesthestudentstostudytheroleoffoodandnutritioninthemanagement of various diseases and life cycle stages. Modifications of normal eating patterns using practice based evidence in nutrition will be utilized

Course Outcomes

• 1. Understand the roles and responsibilities of a dietician and importance of counseling
• 2. Learn and understand to plan different hospital diet and routes of feeding
• 3. Learn and apply various aspects of diet modification and adaptations in clinical conditions
• 4. Apply the importance of therapeutic diet in metabolic disease state
• 5. Evaluatethesignificanceinthemodificationsofdietinvariousdiseases of the GI tract.

Course Overview

The course covers the application of dietary modifications inthetreatment,managementandpreventionofdiseaseconditionsdiscussedinDietandDisease

Course Outcomes

• 1. Understand various aspects of food, nutrient, and drug interactions.
• 2. Understand and apply dietary changes and adaptations in metabolic and systemic disease state
• 3. Analyze and understand different diets for hepatic and pulmonary conditions
• 4. Understand nutritional management in conditions of the renal system
• 5. Apply therapeutic intervention and holistic management for conditions of the neurological system and inbornerrormetabolism

Course Overview

The student will study about different aspect of Food Science and processing and the application of principles of food science in product development.

Course Outcomes

• Understand the different application of food science in food production and packaging .
• Give them a clear picture of recent trends and advancement in food science and technology.
• Learn different food standard and regulations governed by Indian government
• Develop nutrients dense food products
• Analyze different techniques and skill for detecting food adulteration.

Course Overview

This course will explore the newest frontiers in nutrition and learn how to apply nutrition principles to their own food choices. Solidly based on science, this course will help you to understand how key nutrients(carbohydrates, lipids, proteins, vitamins, minerals, and water)affect health, disease, energy balance, and weight control.

Course Outcomes

• 1. Understand the different applications of food science and technology and learn about the constituents of food
• 2. Acquire knowledge on advanced technologies used in food processing
• 3. Illustrate a clear picture of different techniques and tools in quality evaluation of food
• 4. Acquired knowledge on different packaging material
• 5. Evaluate the significance of recent food trends

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