M.Sc. Dietetics & Nutrition is a two year program designed to enhance knowledge and skills of nutrition and to develop critical evaluation skills through an integration of nutrition, dietetics (therapeutic nutrition) and research. It provides opportunity for interaction with patients, and thus, students get hands-on training in hospitals. Students are also taught advanced diet therapy and participate in research projects, symposiums and conferences in nutrition & dietetics.
Basics for and use of nutrient recommendations and dietary guidelines; digestion, metabolism, use and interrelationships of foods and nutrients
Demonstrates how the laws of science are at work in producing, processing, preparing, preserving, and metabolizing food
Nutritional requirements, challenges, community nutrition programs, and eating patterns throughout the life span
Introduction to the structure and cellular reactions of the primary constituents of living cells; for students with limited preparation in organic chemistry
Normal functions of organ systems in humans; fulfills physiology requirements for biology, human development and nutritional sciences, physical education majors, and is recommended as paraprofessional for medical or allied health field
Alterations in nutritional requirements and metabolism that accompany disease states; application of nutrition care process to nutrition-related diseases
Integrated study of human nutrient physiology and metabolism. Biochemical and physiologic basis for role of nutrition in health and disease; nutritional implications of metabolic disorders
Apply nutrition concepts in public health setting; disease prevention and health promotion; analyze related programs and legislation with nutrition components; program planning strategies.
Investigate interplay between food composition, chemical and physical interactions in food preparation.
Basic principles of food service management as applied to commercial and noncommercial food service organizations. Impact of current social, economic, technological and political factors on food service operations. Foodservice facility design
Introduction of foundational research knowledge and skills. Learn and demonstrate theory-based program planning for group presentations, emphasizing effective communication in different delivery systems
Alterations in nutritional requirements and metabolism that accompany disease states; application of nutrition care process to nutrition-related diseases
Describe food safety regulations; the causes and prevention of foodborne illnesses; the principles of Hazard Analysis Critical Control Points (HACCP); general food-handling and storage procedures; the procedures for maintaining workplace sanitation and personal hygiene
Apply nutrition concepts in public health setting; disease prevention and health promotion; analyze related programs and legislation with nutrition components; program planning strategies.
Demonstrate skills in quantity food production, food safety, sanitation (HACCP), recipe standardization, nutritional analysis, financial controls, inventory management, time and temperature relationships, food delivery, and promotions from a management perspective
provides relevant information to support effective decision making for patient & ways to counsel to help the patient to better manage the health problem
A Bachelor’s degree in Science or Home Science with not less than 50% marks in aggregate from any recognized University.
Note : 5% weightage will be given for merit to the candidates passing Bachelor’s degree in Hotel Management| Course | Course Fee | |||
| Indian (INR) | International (USD) | |||
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| MSc (Dietetics & Nutrition) |
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2500 | ||
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