1. Food preparation.

2. Human anatomy and histology.

3. Human physiology.

4. Nutritional biochemistry and metabolism.

5. Functional foods.

6. Clinical nutrition.

7. Nutrition assessment.

8. Understanding nutrition.

9. Nutrition counselling and education

10. Introduction in food science

11. Nutritional genomics and immunity

12. Food chemistry and analysis

13. Diet therapy 1

14. Diet planning

15. Selective topics in clinical nutrition