• Energy requirements in different stages of life.
• Role of carbohydrate, protein and fat in the body.
• Relate the body needs to the requirements of energy and macronutrients.
• Structure, composition, function and sources of Carbohydrates and Proteins
• The need for energy and macronutrients for the body
• Over and under nutrition
• Quality concerns of macronutrients
• Role of water in preventing certain diseases
• dehydration and overhydration

• Tenets of human physiology
• Physiology of cells and tissues
• Structure and functioning of blood and cardiovascular system
• Causes of anaemia and high blood pressure

A. International Sports Management – I

• Strategic management process related to global market entry and management
• European Sport Law
• Asian and Oceania Sports
• Basic principles of strategic management
• Sports played around Eurasia
• Structure and governance of sports in Asia and Oceania

OR

B. India Socio Political Economics System & Current Affairs

• Introduction to Indian and Western Ideology.
• Human Rights and Health
• Trending current affairs
• Role of politics
• Social, economic, and political factors that impact health and education outcomes, including poverty, inequality, discrimination, and conflict
• Factors influencing social progress

A. World Cultures – I

• Diversity and variety of cultures influencing the world today
• Demographics and its transition
• Basic concepts and methods of demography
• Concept of “humanity” and key features that distinguish humans from other species
• Diversity among the culture and religion

OR

B. Business Mathematics & Statistics – I

• Applications of mathematics and statistical techniques in business decision-making
• Mathematical functions and their types
• Compounding and discounting of a sum using different types of rates
• Concepts and use equations, formulae, and mathematical expressions and relationships in a variety of contexts
• Mathematics in solving business problems
• Mathematical skills required in mathematically intensive areas in Economics and business
• Business calculus, simple and compound interest accounts

• Principles of starch and sugar cookery and their applications in food formulation
• Techniques of food analysis.
• Food groups
• Starch and sugar cookery
• Plant pigments
• Proximate analysis of foods.

• Structure of various cells in the human body
• Changes in the same during disease conditions
• Structure of blood cells
• Methods of estimating haemoglobin and measurement of heart rate and blood pressure
• Measurement of Impact of exercise on blood pressure and heart rate

• Common errors in various parts of English
• Effective expression in writing sentences
• Spelling and punctuations
• Usage of English words in different contexts
• Types of Sentences, Conversion of Sentences

• Basic concepts of Environmental Science
• Types of Resources and Pollution
• Association of health risks with climate change

• Concepts and fundamentals of Human Rights in India
• Fundamental rights and duties
• Indian Constitutional Philosophy and Union and State Executive, Legislature and Judiciary
• History and fundamentals of yoga
• General Guidelines for Yoga practice
• Yogic practices of Health and Wellness
• Yama (Ahimsa, Satya, Asteya, Brahmacharya,
• Aparigraha) and Niyama (Shauch, Santosh, Tapa, Swadhyaya,Ishwarpranidhan)
• Asanas – Standing (Tadasana, Vrikshasana, Pada-Harkasana, Ardha-Chakrasana, Trikonasana), Sitting (Bhadrasana, Vajrasana, Ushtrasana, Shashankasana, Vakrasana) Prone (Makarasana, Bhujangasana, Sulabhasana), Supine (Setu Bandhasana, Uttanapadasana, Pavanamuktasana)

• Food composition and nutritive value and chemistry of cereals, millets, legumes and pulses,
  and fruits and vegetables their relevance to nutrition
• Antinutritional factors in foods & methods of eliminating antinutritional factors present in cereals, millets, legumes and pulses.
• Various cooking procedures and their impact on nutritional quality and physicochemical characteristics of foods.

• Physiological and metabolic role of vitamins and minerals
• Food sources and RDA of vitamins and minerals
• Causes and symptoms of micronutrient deficiency in the body
• Need for regular consumption of sufficient water and recommendations.

• Types of microorganisms-Bacteria, Fungi, Viruses,Protozoa: classification and characteristics and requirements for their growth
• Microbial spoilage of perishable foods
• Microbial spoilage of non-perishable foods
• Various microbial food infections
• Common Microbial Food Intoxications Foods involved, causes, symptoms and prevention

A. International Sports Management – II

• Strategic management process as it relates to global market entry and management
• Structure and governance of sport in North America
• Structure of international sport
• Role of governing bodies in the governance of international sports
• Structure, governance, revenue sources of Professional Sports Leagues
• Marketing and sponsorship in global economy

OR

B. Indian Economy

• Major economic problems in India and their solutions
• Basic characteristics of Indian economy
• Modern tools of macro-economic analysis and policy framework
• Agriculture as the foundation of economic growth and development, progress and changing nature of the agricultural sector and its contribution to the economy as a whole

A. World Cultures – II

• Concepts associated with the study of world cultures
• General understanding of the diversity and variety of cultures influencing the world today
• People and their Customs – focusing on ethnicity and identity, as well as ways of communicating and expressing one’s culture (including language, music, dress, food, and others)
• Forces behind Globalization
• General understanding of global issues
• Multiple cultural perspectives by comparing and contrasting the cultural expressions of diverse world communities
• Geography and the location of different cultural groups in the world

OR

B. Business Mathematics and Statistics – II

• Applications of mathematics and statistical techniques in business decision-making
• Equations, formulae, and mathematical expressions and relationships in a variety of contexts
• Mathematics in solving business problems
• Mathematical skills required in mathematically intensive areas in Economics and business.
• Uni-variate Analysis, Bi-variate Analysis, Time-based Data: Index Numbers and Time-Series Analysis

• Standardisation of Raw foods and Recipes
• Concept of food exchange system
• Food exchange list of various food groupscereals, pulses, fruits, vegetables, dairy, fats, nuts and seeds
• Practical application of food exchange list in diet planning
• Understanding and computing RDA based on age, gender and physical activity.
• Planning a menu for an adult

• Food groups, and Food guide pyramid
• Starch cookery – Gelatinization, Retrogradation, Dextrinization, Gluten formation
• Sugar cookery – Stages, and products
• Principles of food science while using milk and eggs in cooking
• Testing of commonly consumed foods for Adulterants

• Alphabets, numbers and rules of French language
• Basic vocabularies and grammar of French language
• Articulate French words and sentences
• French culture and self-presentation

• Basic etiquettes at Workplace
• Public Speaking and Speech Composition
• Principles of effective presentations

• Fundamentals of Yoga
• General Guidelines for Yoga practice
• Breathing Exercises: Kapalabhati Pranayama—Anuloma-Viloma, Shitali, Bhramari
• Yoga and Meditation: Prayer, dhyana, yoga geet
• Yoga for Stress Management and Relaxation
• Yoga Philosophy and Lifestyle

• Physiology of Reproduction-spermatogenesis, oogenesis, pregnancy & stages of fetal growth and lactation.
• Nutritional requirements during preconception, pregnancy and lactation
• Benefits of breastfeeding to mother and baby
• Practice of breastfeeding in the community
• Lactation management
• Galactogogues
• Effects of lifestyle factors on fertility and lactation
• Nutritional needs and physiological changes during infancy and childhood
• Complementary foods
• Nutritional problems during infancy and toddlerhood

• Principles of food processing
• Processing of various vegetarian and nonvegetarian foods and food products.
• Food additives and Food Fortification
• Effect of food additives and food fortification on health
• Government regulations on food additives

• Structure and functioning of gastrointestinal system, sensory organs, skeletomuscular system, genitourinary and renal system in the human body.
• Types and mechanism of immunity
• Reasons associated with diseases of Gastrointestinal, Skeletomuscular, Genitourinary & Renal system, and Endocrine System
• Symptoms of various hormonal imbalances

A. Corporate Communication and Public

Relations – I

• Foundations of corporate communication
• Functions of corporate communication and public relations
• Strategies and tools to build and manage public relations activities
• Major emerging technology in corporate communication
• Public relations

B. Quantitative Techniques – I

• Basic concepts of Quantitative Techniques
• Application-based problems in Quantitative Techniques
• Descriptive Statistics
• Data visualization techniques (graphs, charts, histograms)
• Probability Theory
• Hypothesis testing
• Null and alternative hypotheses
• Type I and Type II errors
• Test statistics and p-values
• Common hypothesis tests (t-tests, chi-square tests, ANOVA)

• Planning & preparation of diets for pregnant women – 2nd & 3rd trimester
• Planning & preparation of diets for lactating women during first and second half of lactation
• Planning & preparation of nutritious weaning foods, suitable for babies (6 months to 1 year of age)
• Planning and preparation of nutritious meals and recipes for toddlers

• Conversational ability
• Listening comprehension
• Applied Reading – applied reading strategies, active reading strategies and critical reading strategies
• Developing Writing

• Different methods of cooking
• Healthy cooking practices and nutrient retention
• Standardisation of utensils, raw and cooked foods
• Standardisation of commonly consumed recipes
• Nutritious food combinations in cookery using spices and condiments, microgreens and functional foods.

• Healthy food and dietary diversity
• Dietary guidelines for Indians
• Exercise and hydration for health
• Impact of fasting on nutrient metabolism
• Concept of ‘intermittent fasting’ and its pros and cons
• Types of exercise in achieving a health body composition
• Exercise and hydration strategies for health

• Growth and development during Childhood and adolescence
• Nutritional requirements and nutritional problems during Childhood and adolescence
• Physical and physiological changes during ageing
• Nutrition during adulthood and old age
• Effect of ageing on food intake and nutrient metabolism

• Basic concepts of biochemistry
• Types of Carbohydrates, proteins, amino acids,lipids and fatty acids
• Metabolism of carbohydrate, protein and lipids
• Calculation of energy production from macronutrients.
• Intermediary metabolism
• Biochemistry of nucleic acids and nucleotides
• Concepts of Purine and pyrimidine nucleotides

• Nutritional problems of population
• Purpose and implications of nutrition intervention programs
• Assessment of nutritional status of vulnerable groups of population
• Role of various national and International Organizations and Voluntary services in community nutrition programmes
• Nutrition education for community health

• Nutritional Biochemistry
• Assessment of protein nutritional status
• Assessment of mineral nutritional status
• Assessment of vitamin nutritional status Clinical Biochemistry Estimation and interpretation of biochemical reports in clinical conditions
• CBC
• Anemia profile -Serum Iron, TIBC, Transferrin, and Ferritin,
• Blood glucose ( Fating, Postprandial, Random sugars) & GTT
• HbA1C
• LFT
• RFT
• LIpid Profile

A. Corporate Communication and Public

Relations – II

• Foundation of corporate communication
• Interpretation of ethics and laws in corporate communication
• Functions of corporate communication and public relations
• Strategies and tools to build and manage public relations
• Strategic Planning and Research in Corporate Communication and public relations

OR

B. Quantitative Techniques – I

• Quadratic Equations & Application of Statistical Techniques
• Application of Quantitative Techniques- I to various types of business relationships
• Descriptive Statistics for Univariate data, Bivariate data relevance of various basic statistical tools in the field of finance, economics, marketing, human resources,manufacturing and so on

• Preparation of nutritious diet for early and late childhood
• Preparation of nutritious diet for adolescent girls and boys
• Preparation of nutritious packed lunch
• Preparation of nutritious diet for adult male and female of different physical activity and
  socioeconomic levels
• Preparation of nutritious diet for elderly

• Sleep quality as a pillar of healthy lifestyle
• Impact of sleep on health
• Factors affecting quality of sleep
• Concept of ‘Circadian Rhythm’ and its impact on health
• Different stressors and their impact on physical and mental health
• Stress management

• Metabolic disorders of carbohydrate, protein and lipid metabolism
• Metabolic effects of sleep and exercise in health and disease
• Nutrition for weight management
• Eating disorders
• Role of lifestyle modifications in prevention and management of obesity and eating disorders
• Nutritional management of Type 2 Diabetes Mellitus
• Nutrition in Endocrine Disorders – Type 1 Diabetes, Gestational Diabetes, Thyroid
  disorders, Adrenal disorders, PCOD

• Principles of nutrition care process
• Therapeutic adaptations of the normal diet
• Special feeding techniques – Enteral & Parenteral Nutrition
• Composition and complications of Total Parenteral Nutrition (TPN)

• Principles of food preservation
• Use of fermentation in food preservation
• Preservation of foods at low temperature
• Irradiation
• Preservation of foods at high temperature
• Use of natural and chemical preservatives
• Use of antioxidants and enzymes in food preservation
• Modern methods of food preservation

• Nutrition at high altitude
• Nutrition for deep sea divers
• Nutrition in extreme cold climate
• Nutrition in extreme hot climate
• Need for nutritional supplements and antioxidants
• Challenges faced in food supply and consumption

• Introduction to Food Psychology
• Food choices of consumer
• Neurophysiological regulation of food intake
• Applications of food psychology in health and disease prevention
• Behaviour modification strategies to influence food and nutrition choices in disease conditions
• Theory of planned behaviour and healthy eating

• Strategies of nutritional counselling
• Process of nutritional counselling
• Designing of counselling model
• Nutritional counselling of vulnerable groups of population
• Nutritional counselling in therapeutic conditions

• Planning and preparation of diets for weight management, Type 1 and Type 2 Diabetes, GDM, Thyroidism, Cortisol disorders, PCOD

• Nutritional management of diseases of upper and lower GI, liver, gall bladder and exocrine
  pancreas, renal diseases
• Principles of diet therapy
• Pathogenesis, causes, signs and symptoms,diagnosis and dietary management of gastrointestinal and renal diseases

• Nutritional management in hypermetabolic conditions – Stress, Trauma, Surgery, Sepsis, Burns
• Nutritional management of respiratory diseases and infections
• Nutritional management in cancer, arthritis
• Nutrition for special children
• Drug-nutrient interactions

• Planning and cooking of diets for patients for suffering from GI diseases
• Planning and cooking of diets for patients for suffering from renal diseases
• Planning and cooking of diets for patients for suffering from respiratory diseases
• Planning and cooking of diets for patients for suffering from cancer

• Food product development process
• Sensory evaluation of food
• Food packaging and labelling
• Entrepreneurship and Business planning
• Patents, licensing, trademark and intellectual property rights registration
• Product pricing and marketing
• Finance and investments

• Fundamentals of sports psychology
• Eating disorders in sports person
• Effects and coping with eating disorders
• Role of motivation and attention in sports performance
• Anxiety and arousal management in sports
• Violence and drug abuse in sports
• Personality and sports
• Counselling in sports

• Components of fitness and health
• Factors influencing components of fitness and health
• Assessment of physical fitness, mental fitness, stress and quality of life
• Nutrition for physical and mental fitness

• Classification of sports, body composition of athletes.
• Nutritional requirements and Nutritional problems of athletes.
• Sports supplements and Doping regulations.
• Dietary Guidelines for endurance and team sports persons.
• Periodisation of nutrition during strength exercise.
• Hydration and Supplementation guidelines.
• Recovery nutrition guidelines.
• Planning of diets for sports persons.

• Planning and cooking of diets for 
• • Obesity, Eating disorders
  • Type 1 and Type 2 DM & GDM patients
  • Atherosclerosis, Hypertension
  • Peptic Ulcer, NAFLD

• Contemporary issues in Energy requirements-determination of energy requirements, energy imbalances and consequences, Obesity issues in early life-infancy, childhood, and adolescence
• Contemporary issues in carbohydrates and dietary fibre
• Health benefits of whole grains-cereals, millets and legumes -Recent research
• Contemporary issues in Proteins and lipids-supplements, deficiency, sarcopenia, Essential Fatty acid requirements

Contemporary issues in micronutrients-vitamins and minerals, RDA, deficiency and excess, supplementation

OR

• Principles of working and applications of 
• • Colorimetry and spectrophotometry
  • Chromatography 
  • Electrophoresis and Flame photometry
  • Fiber, Fat and protein analysers

• Steps in Research process 

• Research designs-qualitative, quantitative, Descriptive vs analytical research,  Applied vs fundamental research,  Exploratory vs conclusive research etc.

• Sampling Techniques: Probability & non probability techniques,  Determination of sample size for different types of research.

• Variables, levels of measurement
• Methods and tools of data collection in Nutrition research
• Validity and Reliability
• Ethics in Research and Scientific writing

• Health Economics, Indicators of health & Nutritional status.
• Nutritional deficiency disorders and Food and Nutrition security.
• Public health nutrition initiatives.
• Role of NGOs in food and nutrition security.
• Prevention and management of communicable diseases-Bacterial viral and parasitic infections, Fungal infestations.
• Nutrition in emergencies – natural and man-made emergencies on food and nutrition security of population.
• International organisations (WHO, UNICEF & WFP) involved in public health programmes.

• Internship at hospitals/Fitness Centers/Food Industry