B.Sc. (Hons)* in Integrative Nutrition & Dietetics

Course Description

Our Bachelor Degree in Nutrition and Dietetics provides an in-depth insight into the science of nutrition and healthy diet planning. This programme of BSc nutrition and dietetics will expand your knowledge of nutrition and wellness, hone your skills as a nutritionist, and challenge you to think critically about health from a global perspective. The programme has been designed to meet the academic requirements and professional competencies for entry-level health professionals.
Our BSc nutrition course curriculum has been developed in close consultation with chief dietitians and nutritionists globally, in order to provide students with up-to-date and relevant knowledge, as well as specialised skills in all domains of health and nutrition practice. This programme is the first step towards a fulfilling career in nutritional health and wellness.

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Course Highlights:

B.Sc. (Hons)* in Integrative Nutrition & Dietetics

Eligibility:

10+2 examination from any stream (Physics, Chemistry, Biology & related subjects are preferred).

Learning & Teaching:

As one of the first colleges for bsc nutrition and dietetics programme, it aims to provide students with evidence-based theoretical knowledge, research skills, and practical experience across all domains of health & nutrition practice.

Duration: 3/4 Years

Basic Nutrition - Energy and Macronutrients
- Energy requirements in different stages of life.
- Role of carbohydrate, protein and fat in the body.
- Needs and requirements of energy and macronutrients.
- Structure, composition, function and sources of Carbohydrates, Proteins & lipids
- Under and Over Nutrition: Causes, consequences and management
- Role of water in the body
- Dehydration and overhydration impact on health, preventive measures and requirements.
Human Physiology - I
- Tenets of human physiology
- Physiology of cells and tissues
- Structure and functioning of blood and cardiovascular system
- Causes, pathophysiology and symptoms 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

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
- 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

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 of equations, formulae, and expressions in different contexts
- Mathematics in solving business problems
- Mathematical skills required in Economics and business
- Business calculus, simple and compound interest accounts
Food Analysis
- Various qualitative and quantitative techniques of food analysis
- Analysis of foods for macronutrients
Physiology
- Identification of various cells in the human body
- Understanding the changes in body cells during disease conditions
- Structure of blood cells interpretation of CBC
- Methods of estimating haemoglobin
- Measurement of heart rate and blood pressure
- Impact of exercise on blood pressure and heart rate
Functional English - I
- Understanding English Grammar: Articles, Prepositions, Verbs, Adverbs, Conjunctions, Interjections
- Correct use of punctuations and basic rules of spelling
- Usage of appropriate Tense and Aspect, Subject and Verb Agreement, Person and Number, Active and Passive Voice in different contexts
- Types of Sentences, Framing and Conversion of Sentences
Environmental Studies
- Basic concepts of Environmental Science
- Types of Resources and Pollution
- Association of health risks with climate change
Constitution of India & Human Rights
- Concepts and fundamentals of Human Rights in India
- Fundamental rights and duties
- Indian Constitutional Philosophy and Union and State Executive, Legislature and Judiciary
Basics of Yoga – I/NSS/NCC
- History and fundamentals of yoga
- General Guidelines for Yoga practice
- Yogic practices of Health and Wellness
- Yama and Niyama
- Asanas – Standing, Sitting, Prone and Supine

Eligibility:

10+2 examination from any stream (Physics, Chemistry, Biology & related subjects are preferred).

Learning & Teaching:

Duration: 3/4 Years

Food Science and Food Chemistry
- Food groups
- Composition, nutritive value and chemistry of cereals, millets, legumes and pulses, fruits and vegetables, and their relevance to nutrition
- Antinutritional factors present in cereals, millets, legumes and pulses, and their elimination
- Active principles and health benefits of spices and condiments
- Composition and Nutritional contribution of nuts and oilseeds
- Structure, Composition and properties of food proteins
- Influence of cooking on the properties of non-vegetarian foods
Basic Nutrition - Micronutrients
- Physiological and metabolic role of vitamins and minerals
- Food sources and Requirements of vitamins and minerals
- Consequences of micronutrient deficiency in the body
- Strategies of preventing micronutrient deficiency
Microbial Food Spoilage
- Types of microorganisms - Bacteria, Fungi, Viruses, Protozoa: classification and characteristics
- Growth requirements for microorganisms
- Microbial spoilage of perishable foods
- Microbial spoilage of non-perishable foods
- Various microbial food infections
- Common Microbial Food Intoxications - causes, symptoms and prevention
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

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
World Cultures - II
- 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

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
Meal Planning
- Standardisation of Raw foods and Recipes
- Concept of food exchange system
- Preparation of Food exchange lists for various food groups- cereals, pulses, fruits, vegetables, dairy, fats, nuts and oil seeds
- Practical application of food exchange list in diet planning
- Understanding EAR & RDA of energy and nutrients for different age groups
- Planning of a sample menu for adults
Food Science
- Food groups and Food guide pyramid
- Starch cookery – Gelatinization, Retrogradation, Dextrinization, Gluten formation, applications in cookery
- Sugar cookery – Stages, and recipes
- Principles of food science in milk and egg cookery
- Adulterants in commonly consumed foods and their identification
Functional English - II
- Conversational ability
- Listening comprehension
- Applied Reading - applied reading strategies, active reading strategies and critical reading strategies
- Developing Writing
Personal Effectiveness at Workplace
- Basic etiquettes at Workplace
- Public Speaking and Speech Composition
- Principles of effective presentations
Basics of Yoga – II/NSS/NCC/Sports/Cultural
- 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 as a pillar of healthy Lifestyle

Eligibility:

10+2 examination from any stream (Physics, Chemistry, Biology & related subjects are preferred).

Learning & Teaching:

Duration: 3/4 Years

Lifecycle Nutrition - I
- Nutritional needs and requirements of women during preconception and pregnancy.
- Growth and development of fetus
- Impact of maternal nutrition on fetal growth and development
- Physiology of lactation
- Nutritional requirements during lactation
- Benefits of breastfeeding to mother and baby
- Awareness of breastfeeding in the community
- Physiological changes during infancy and Nutritious complementary foods
- Growth and development during early childhood
- Nutritional needs, requirements and nutritional problems of infants and Toddlers
Food Processing
- Principles of food processing and preservation
- Techniques of processing various foods
- Development of various vegetarian and nonvegetarian processed foods
- Preservation of perishable and non perishable foods using appropriate techniques
- Food additives and Food Fortification-applications, benefits, concerns and regulations
Human Physiology - II
- Structure and functioning of gastrointestinal system, sensory organs, skeletomuscular system, genitourinary and renal system in the human body.
- Diseases of Gastrointestinal, Skeletomuscular, Genitourinary & Renal system, and Endocrine System -Causes and symptoms
- Types and mechanism of immunity
- Physiology of endocrine glands
- Causes and Symptoms of various hormonal imbalances
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

Quantitative Techniques - I
- Basic concepts of Quantitative Techniques
- Application-based problems in Quantitative Techniques
- Descriptive Statistics
- Data visualization techniques (graphs, charts, histograms)
- Probability Theory
- Null and alternative hypotheses
- Type I and Type II errors
- Test statistics and p-values
- Common hypothesis tests (t-tests, chi-square tests, ANOVA)
Lifecycle Nutrition - I (Practical)
- 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
Hindi - I
- Hindi Grammar I- (Sangya,Sarvanam,Visheshan,Kriya, Kaal)
- Hindi Grammar II-(Shabd Vichar,Ling,Ekavachan aur Bahuvachan,Avyay,Kahavat)
- Study of Poems from Kavya Sarita
- Comprehension of stories from Katha Darpan
Healthy Cooking Practices (Practical)
- Different methods of cooking
- Healthy cooking practices and nutrient retention during cooking.
- Nutritious food combinations
- Cultivation and utilisation of microgreens in cooking
- Understanding and using Indian Food Composition Tables (IFCT)
- Community survey on healthy cooking practices
Lifestyle Pillars - I
- Role of Healthy food and dietary diversity in health
- Dietary guidelines for Indians
- Exercise and hydration for health
- Impact of fasting on nutrient metabolism
- Concept of ‘intermittent fasting’ and its pros and cons
- Planning of nutritious foods for fasting and intermittent fasting.
- Types of exercise in achieving a health body composition
- Planning appropriate exercise and hydration strategies for health

Eligibility:

10+2 examination from any stream (Physics, Chemistry, Biology & related subjects are preferred).

Learning & Teaching:

Duration: 3/4 Years

Lifecycle Nutrition - II
- Growth and development during Childhood
- Nutritional needs of children.
- Physical, physiological, psychological changes during adolescence
- Nutritional requirements of adolescents.
- Dietary guidelines for Adolescents
- Impact of lifestyle and eating behavior on adolescent health.
- Causes and consequences of eating disorders.
- Impact of hormonal shifts on women's health
- Nutritional problems in adulthood and their effects on overall health.
- Physical, physiological, psychological changes during ageing.
- Nutritional needs and common nutritional deficiencies in the aging population.
Biochemistry
- Structure and functions of Nucleus nucleic acids /nucleotides,
- Purine metabolism.
- Classification of Enzymes, their functions, activity factors, and nutrient coenzyme roles.
- Structure of carbohydrates, classification,properties, biological roles and metabolism,role of micronutrients in carbohydrate metabolism, and hormonal regulation of blood glucose levels.
- Overview of galactosemia, fructosemia, and glycogen storage diseases.
- Protein and amino acid structure, classification, properties, metabolism, and key inborn errors.
- Classification of lipids, structure, properties and their intermediary metabolism.
Community Nutrition
- Global/national prevalence and prevention of SAM, MAM, PEM, anemia, IDD, VAD; double/triple malnutrition burden.
- Methods of assessment of nutritional status- ABCD method.
- Overview of Global and National Food Security, factors influencing them, and Indian improvement programs and policies.
- National and International nutrition programs.
Nutritional and Clinical Biochemistry
- Assessment of protein status -Estimation of serum total protein, albumin, globulin, and amino acid profile.
- Evaluation of mineral status and vitamin status.
- Clinical interpretation of CBC, anemia profile,blood glucose tests, and HbA1C.
- Estimation and interpretation of liver function tests, renal function tests, and lipid profile.
Corporate Communication and Public Relations - II
- Media relations principles, employee communication strategies, and crisis communication guidelines.
- Financial communication basics, Indian growth, target audiences, and financial advertising.
- Technology's role in corporate communication/PR: web conferencing, RSS, e-media, e-internal, e-branding, and corporate blogging.
- Strategic communication planning: research for decision-making, objective setting, strategy formulation, and plan development.

Quantitative Techniques - II
- Correlation (types, properties, interpretation including probable error, coefficient of determination) and linear regression for bivariate data.
- Index number definition and construction: unweighted/weighted price indices and cost of living index computation.
- Time series: definition, components, and linear trend measurement via moving average and least squares.
- Probability: definitions, event types, and basic combinatorial probability problems.
Lifecycle Nutrition - II (Practical)
- Early and late childhood (including nutritious packed lunches)
- Adolescent boys and girls.
- Adult males and females across varying physical activity levels and socioeconomic strata.
- Elderly males and females.
Hindi - II
- Nouns (visheshya, sangya), adjective (visheshan types/usage), pronoun (sarvanam types/practical use).
- Verbs (kriya): definition, types (action/tense-based), and sentence combination.
- Sentence structure (vakya): components, construction; idioms (muhavra: definition, importance, common usage/integration).
- Reading comprehension (unseen passage strategies/extraction) and writing (letter: types/structure/formal-informal; story: elements/techniques).
Awareness of Food Hygiene and Sanitation in the Community and Nutritional Assessment (Practical)
- Hygiene and sanitation- KAP study and assessment across community demographics
- Consequences of poor hygiene practices.
- Nutritional status assessment (anthropometric, clinical, biochemical, dietary) of varied groups of population,
- Development of community health awareness program.
Lifestyle Pillars - II
- Understanding stages of sleep, regulatory mechanisms, gender variations and its health benefits.
- Influences of stress and lifestyle factors, caffeine and alcohol,
- Impact of sleep deprivation on bodily functions.
- Maintenance of Sleep quality.
- Stress, its types and physiological responses, influences and management.

Eligibility:

10+2 examination from any stream (Physics, Chemistry, Biology & related subjects are preferred).

Learning & Teaching:

Duration: 3/4 Years

Nutrition in Metabolic and Endocrine Disorders
- Galactosaemia, Fructosaemia, GSD, PKU, Hyperuricemia, and MSUD.
- Hyperlipoproteinemias
- Weight management: causes, complications, diet, and surgical options
- Underweight, Anorexia Nervosa, and Bulimia.
- PCOD: etiology, risks, complications, diet therapy, and lifestyle changes.
- Thyroid and adrenal disorders (hypo-/hyperthyroidism, Addison’s, Cushing’s).
- Neurological disorders: Epilepsy, ADHD, Alzheimer’s, Parkinson’s, and GBS.
- Diabetes Mellitus
Meal Planning for metabolic disorders
- Inherited metabolic disorders like Hyperuricemia and Hyperlipoproteinemias.
- Weight management (obesity, underweight, PCOD, and Cushing’s Syndrome) with due consideration for age, gender, and socioeconomic status.
- Neurological conditions .
- Type-1, Type-2, and Gestational Diabetes
Nutritional Care Process and Special Feeding Techniques
- Roles, responsibilities, qualifications, ethics, and code of conduct for dietitians, goals of diet therapy,
- Principles of nutrition care process,
- Therapeutic diet modifications: high/low calorie, high/low protein, bland, and low-residue diets.
- Progressive diets: clear fluid, full fluid, soft, and regular diets.
- Special feeding techniques: enteral nutrition and parenteral nutrition: types, indications, complications, and clinical guidelines.
Enteral & Parenteral Feeding
- Assessment of patients on enteral feeds using ESPEN protocols.
- Planning enteral feeds for hospitalized and discharged patients with renal diseases, cancer, diabetes, and other conditions.
- Case studies on enteral and parenteral nutrition for clinical application.
- Hospital visit to ICU for practical exposure to enteral and parenteral nutrition management.
A: Food preservation (Theory)
- Principles of food preservation
- Role of fermentation in preservation,
- Low-temperature methods of food preservation- refrigeration, freezing, and freeze drying with pros and cons.
- Irradiation - applications, impact on nutrients, and concerns
- High-temperature methods-pasteurization, blanching, sterilization, canning, dehydration, and evaporation.
- Dehydration methods -sun drying, spray drying, and freeze drying
- Use of natural and artificial preservatives -regulatory guidelines and health concerns.
- Role of enzymes and antioxidants in enhancing shelf life and maintaining food quality.

Nutrition in Adverse Climatic Conditions
- Overview of nutrition at high altitude, including temperature and oxygen-related challenges
- Impact of altitude on energy metabolism, food intake, and nutrient needs
- Fluid, electrolyte, antioxidant, and supplement requirements for high-altitude conditions
- Nutrition guidelines for astronauts, trekkers, and those in mountainous environments
- Effects of hyperbaric conditions on divers' body systems and nutrient utilization
- Energy, macro- and micronutrient, hydration, and antioxidant needs for deep sea divers
- Nutritional demands and metabolic changes in extreme cold climates
- Thermoregulation, body composition, and food access issues in cold regions
- Nutrition management in hot climates, with focus on hydration and electrolyte balance
- Guidelines for nutrition and supplementation across all extreme environmental conditions
Applications of Food preservation
- Applications of Fermentation and other techniques of preserving foods. Eg:Sauces, cheese, jams, and pickles etc.
- Market surveys and industry visits

Diet planning for Soldiers, astronauts and divers
- High altitude conditions focusing on temperature, oxygen, metabolism, hydration, and food access.
- Deep sea divers considering hyperbaric effects, energy, hydration, and antioxidants.
- Extreme cold conditions & Extreme heat conditions addressing energy use, hydration, electrolytes, supplements, and food challenges.
Food Psychology
- Factors influencing food choices – culture, media, economy, age, and health status.
- Marketing, product presentation, and perception of processed, organic, and GM foods.
- Neurobiology of food intake – hypothalamus, gut-brain axis, food rewards, stress eating, cravings.
- Behavioral strategies for diet change, pediatric preferences, and managing obesity, diabetes, etc.
Nutritional Counselling (Theory)
- Importance of counselling in nutrition care and behavior change models.
- Essential counselling skills - empathy and cultural sensitivity etc.
- Stages of behavior change: pre-contemplation, contemplation, action, and relapse.
- Techniques and theories of counselling,
- Designing a counselling plan: goals, implementation, and evaluation.
- Nutritional counselling for children, adolescents, pregnant and lactating women.
- Therapeutic counselling for obesity, diabetes, hypertension, cancer, renal, and liver diseases.
- Evaluating adherence to dietary changes and modifying counselling approaches accordingly.
Diet Therapy-I
- Weight Management (Different age groups, SES, and genders) - Eating disorders, underweight, overweight, and obesity
- Diabetes (Various SES categories, males & females) - Type 1 DM, Type 2 DM, GDM
- Endocrine Disorders - PCOS, Cushing’s syndrome, hypothyroidism
- Case Studies and Hospital Visits - Observing dietary interventions and patient management
Clinical Nutrition Surveys
- Tool Development – Create and standardize nutritional assessment tools (ESPEN, Academy of Nutrition).
- Fieldwork – Conduct community/hospital-based surveys.
- Survey on various age, gender, regional, and SES groups.
- Data Handling – Collect, analyze, and interpret results (workshop if needed).
- Report writing & Presentation – Submit project reports and present findings.
- Viva & Assessment – Conduct viva and evaluate as per college criteria.

Eligibility:

10+2 examination from any stream (Physics, Chemistry, Biology & related subjects are preferred).

Learning & Teaching:

Duration: 3/4 Years

Nutrition for Gastrointestinal and Renal Diseases
- GERD, esophagitis, gastroparesis, gastritis, peptic ulcer
- Gluten enteropathy, lactose intolerance
- IBD, SBS, SIBO/dysbiosis, IBS, diverticulitis, hemorrhoids, constipation, diarrhea
- NAFLD/MASLD, cirrhosis, transplant, Wilson's disease, cholecystitis, cholelithiasis, cancer, splenitis
- Diabetic Nephropathy, Glomerulonephritis, Nephrotic Syndrome, Acute Renal failure
Critical Care Nutrition
- Nutritional implications of Stress and Hypermetabolism
- Diet in trauma, surgery, sepsis.
- Metabolic impact & nutritional care in Burns.
- Respiratory diseases: pathophysiology, dietary management in asthma, COPD, etc.
- Infections- their impact on nutritional status,and management.
- Pathophysiology of cancer, treatment effects, diet during/after therapy, anticarcinogens.
- Pathophysiology and nutritional management.of Autoimmune diseases and Neurological disorders
- Drug nutrient interactions.
Diet Therapy - II (Practical)
- Gastrointestinal & Liver disorders
Food Product Development and Entrepreneurship
- Definition of Food product Development
- Ideation and formulation of Product
- Sensory Evaluation
- Shelf-life studies
- Packaging & Labeling.
- Start ups: Planning, resources, regulations. preparation of a business plan.
- Pricing & Marketing: costing, strategies, surveys;
- Finance & Investment: funding, allocation, legalities

Sports Psychology
- Scope of Sports psychology, Indian context, athlete mind-body, ethics.
- Types of Athlete eating disorders, impacts, coping, diet.
- Motivation: definition, theories, performance link, enhancement.
- Concentration control, influencing factors, training, and its role in decisions in sports.
- Anxiety causes, performance effects, pre-competition anxiety, and relaxation techniques.
- Violence/drug abuse in sports,burnout and banned substances.
- Traits' impacting on performance, assessment, and the importance of athlete counseling.
Nutrition for Exercise and Fitness
- Components of Health and fitness.
- Types of fitness-Physical and mental fitness
- Factors influencing -age, sleep, and nutritional status.
- Assessment of physical fitness: strength, flexibility, agility, endurance.
- Assessment of physical activity: subjective and objective methods.
- Assessment of mental fitness and stress using standardized questionnaires.
- Role of macronutrients, micronutrients and functional foods in physical and mental fitness.
Internship and Industrial Training - I
- Introduction to the Organization/Industry and Induction
- Active Engagement in Projects and Tasks

Eligibility:

10+2 examination from any stream (Physics, Chemistry, Biology & related subjects are preferred).

Learning & Teaching:

Duration: 3/4 Years

Metabolic Adaptations
- Metabolism of nutrients in the body
- Changes in nutrient metabolism during fasting, feasting,exercise, pregnancy, lactation obesity.
- Role of Brain, liver, muscle, adipose tissue and gut in metabolic adaptation.
- Reductive adaptations
- Consequences of metabolic adaptations
- Consequences of failure of adaptations.
- Nutritional, Dietary and Lifestyle Strategies to confront adaptation
Nutrition Across Lifespan
- Preconceptional nutrition and physiology of pregnancy.
- Nutritional needs and requirements during pregnancy across trimesters and by body weight status.
- Intrauterine growth retardation and critical development windows.
- Pregnancy Nutritional Issues and adolescent pregnancy challenges.
- Importance, benefits of breastfeeding to mother and baby
- Breast milk Vs Formula/bovine milk- Need and concerns.
- Nutritional needs & requirements of Lactating Women.
- Growth and development during infancy-special focus on preterm/VLBW, Small/large for gestational age infants.
Principles of Food Science and Preservation
- Classification,, Structure and composition of various foods-grains,fruits and vegetables, non-vegetarian foods.
- Principles of food processing and preservation.
- Processing and preservation of cereals, millets, pulses, fruits and vegetables, non-vegetarian foods and their effects on nutritional value.
- Fortification of cereals and pulses, need, concerns and regulations.
- Composition and health benefits of nuts, oil seeds, spices, and condiments, and the effects of processing on spices.
- Health benefits of fermented products.
Applied food science & Dietary management through lifecycle
- Properties of Starch, gelatinization, Maillard reaction, and stages of sugar cookery- applications in cookery
- Effects of acid, alkali, heat on plant pigments; prevention of browning in fruits and vegetables.
- Processing and preservation of fruits and vegetables-Squashes, jams, pickling etc.,
- Milk cookery.
- Properties of eggs,and its uses in recipes.
- Preparation of diets for infants, toddlers, adolescents, pregnant and lactating women, and the elderly.
Contemporary Issues and Advances in Human Nutrition
- Methods of RDA formulation,
- Nutritional requirements and dietary guidelines.
- Components of Energy expenditure
- Energy imbalances: overnutrition/undernutrition,
- Nutritional Classification of Carbohydrate, (simple/complex),
- Dietary fiber, resistant starch, Glycemic Index/Load, impact on body composition and health,
- Whole grains/cereals/millets/legumes: Impact on health.
- Protein and lipids and fatty acids-need across lifespan,pregnancy and lactation, quality concerns and requirements, Effect of deficiency and excess
- Deficiency, supplementation of vitamins and minerals, excess, fetal growth focus.

Instrumentation (Theory)
Quantitative Research Methodology
- 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

Eligibility:

10+2 examination from any stream (Physics, Chemistry, Biology & related subjects are preferred).

Learning & Teaching:

Duration: 3/4 Years

Qualitative Research strategies in Nutrition and dietetics
- Definition of Qualitative Research, purpose, and differences from quantitative research; applications in Nutrition
- Sampling Techniques, sample selection and sample size determinations.
- Different types of Research Methods
- Tools of Data Collection
- Ethics, and generalisability.
- Data Analysis-Coding, content analysis, key points in qualitative analysis.
- Data validity & reliability, and interpretation,
- Designing of Research Project
Clinical Nutrition - I
- Role and responsibilities of dietitians
- Nutritional care process
- Nutritional screening of critically ill patients
- Therapeutic adaptations of the normal diet
- Special feeding techniques: Enteral & amp; Parenteral Nutrition- Indicators, Commercial Enteral Formulae, Home Enteral Nutrition
- Nutritional management in the diseases of respiratory system, Renal system, Burns and Cancer – Pathophysiology, Nutritional
- Etiology, clinical natures, basic diagnosis and nutritional management
Medical Nutrition Therapy - I
- Planning of menus and Cooking/demonstration of diets for-
1. Obesity
2. Eating disorders
3. PCOD
4. Type 1 and Type 2 DM & GDM patients
5. Atherosclerosis
6. Hypertension
7. Peptic Ulcer
8. NAFLD
9. Liver Cirrhosis
10. Cholecystectomy
Nutritional Status and Fitness Assessment
- Assessment of Nutritional Status
1. Anthropometry and body composition
2. Clinical and biochemical methods
3. Traditional and advanced methods of dietary assessment
- Assessment of Physical and Mental Fitness.
Food Quality Control and Shelf Life Studies
- Guidelines for food safety-FSSAI, physical indicators of food quality and Factors influencing.
- Sensory panel, Types of sensory evaluation tests
- Subjective and objective evaluation of food quality
- Physico-chemical methods of product analysis- Use of weight, volume, specific gravity, moisture, Polarimeter, pH meter, Refractometer Viscometer etc.
- Microbial Indicators of food quality
- Shelf-life study of a food product

Food Service Management
- Management of physical facilities and materials
- Preparing Kitchen layouts for hospitals and restaurants, Equipment requirements for food production
- Management of Food production and service- Methods of food purchasing, Inventory management, Menu Planning
- Financial Management in food service institutions- Principles,
- Functions of management, Role and responsibilities
- Principles of Financial Management
- Accounting and bookkeeping
Internship and Industrial Training - II
- Internship at hospitals/Fitness Centers/Food Industry

*Bachelor’s Degree after 3 years and Honours Degree after 4 years (As per NEP 2020 guidelines)

Employability & Careers

Our students have many options after graduation, right from launching their own practices to working with experts.

Some of the areas our students can get employed are:

Dietitians (Private Consultant / Hospitals)
Nutritionists (NGO’s / Food / Hospitality Industry)
Nutrition Content Writer (Newspaper / Magazines)
Entrepreneur

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B.Sc. (Hons)* in Integrative Nutrition & Dietetics

B.Sc. (Hons)* in Integrative Nutrition & Dietetics

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B.Sc. (Hons)* in Integrative Nutrition & Dietetics

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Learning & Teaching:

Duration: 3/4 Years

Eligibility:

Learning & Teaching:

Duration: 3/4 Years

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Learning & Teaching:

Duration: 3/4 Years

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Duration: 3/4 Years

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Learning & Teaching:

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Duration: 3/4 Years

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Duration: 3/4 Years

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Duration: 3/4 Years

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