M.Sc. in Integrative Nutrition & Dietetics

• Qualitative Research: Definition, purpose, and differences from quantitative research; applications in Nutrition.
• Sampling Techniques: Purposive, Convenience, Snowball, Maximum variation, and Homogenous sampling; factors for selection and sample size.
• Research Methods: Ethnography, Grounded Theory, Phenomenology, Focus Groups, Participatory Action Research.
• Data Collection Tools: Observation, Interviews, Case Studies, Delphi technique, Mixed methods.
• Validity & Reliability: Representativeness, data interpretation, ethics, and generalisability.
• Data Analysis: Coding, content analysis, key points in qualitative analysis.
• Research Project Design: Topic selection, sampling, data collection tools, analysis techniques, expected outcomes.

• Domains of the Nutritional Care Process (NCP)
• Nutritional screening tools for critically ill patients
• Causes and complications of overweight, obesity, and underweight; assessment and management.
• PCOS: Etiology, symptoms, complications, and nutritional management.
• Nutritional and lifestyle management of obesity, eating disorders, and PCOS
• Nutritional management in Type-II and Type-I Diabetes Mellitus and GDM
• Role of functional foods, exercise, and sleep in managing diabetes and associated complications.
• Nutritional management in cardiovascular diseases
• Hyperlipidemia, atherosclerosis, heart failure, hypertension, and metabolic syndrome.
• Nutritional management of gastrointestinal diseases: GERD, gastritis, peptic ulcer, IBS, and inflammatory bowel disease.
• Nutritional management in hepatobiliary diseases: Liver diseases (NAFLD, cirrhosis), gallbladder diseases, and pancreatitis.
• Role of lifestyle factors in the prevention and management of metabolic and cardiovascular diseases.

• Planning of menus and Cooking/demonstration of diets for Obesity, Eating disorders, PCOD, Type 1 and Type 2 DM & GDM patients, Atherosclerosis, Hypertension, Peptic Ulcer, NAFLD, Liver Cirrhosis, and Cholecystectomy.

• Anthropometric assessment
• Assessment of growth using Growth charts and Z-scores
• Assessment of body composition using impedance and DEXA techniques
• Biochemical assessment
• Clinical assessment: symptoms of nutritional deficiencies
• Dietary assessment: 24-hour diet recall, Innovative techniques for dietary recall
• Food frequency questionnaire (FFQ): Qualitative and semi quantitative FFQ
• Assessment of physical fitness: VO2 max, heart rate, muscle strength, flexibility, push-up/sit-up tests.
• Mental fitness assessment using standardised tools

• Overview of food safety regulations
• Physico-chemical indicators of food quality
• Factors influencing food quality indicators
• Subjective evaluation of food quality
• Objective evaluation of food quality
• Microbial indicators of food quality
• Testing for spoilage organisms (bacteria, fungi) and pathogens (S. aureus, E. coli, coliforms, moulds).
• Development of innovative food products: ideation, standardization, packaging, nutritional labeling, best-before date concept.
• Factors influencing shelf life
• Designing a shelf life study

• Food service systems and styles of service
• Types of food service establishments
• Kitchen design and equipment selection
• Personnel management: recruitment, training, motivation
• Menu planning and recipe standardization
• Purchasing, receiving, and storage procedures
• Cost control and budgeting
• Quality assurance and sanitation practices
• Waste management and sustainability in food services
• Practical: Planning, organizing and evaluating food service operations

• Internship at hospitals/Fitness centers/Food industry

• Introduction, Definition and importance of entrepreneurship & entrepreneur
• Qualities and Characteristics of a successful entrepreneur, skills required for an entrepreneur
• Entrepreneurship opportunities in nutrition & dietetics
• Business ethics
• Challenges in entrepreneurship
• Support systems for entrepreneurship including government schemes and FSSAI initiatives
• Steps to start small and medium-scale food-based businesses
• Legal compliance, FoSCoS registration, and FSSAI guidelines for food start-ups
• Guidelines and regulations for setting up a dietetics practice
• Resource management covering human resource planning, selection, and training
• Financial planning including pricing, funding sources, and applying for government/bank support
• Marketing strategies based on consumer behavior, niche identification, and product costing
• Entrepreneurial planning through project-based learning and start-up development
• Goal setting, funding applications, repayment strategies, and marketing plans

• Introduction to genetics – key definitions, DNA/RNA structure and metabolism, gene expression, inheritance patterns
• Basics of nutrigenetics – gene-nutrient interaction, transcription, translation, and post-translational modification
• Role of nutrition in gene regulation, DNA repair, and omics sciences
• Fetal origins of adult disease – Barker’s hypothesis, maternal nutrition, and long-term health impact
• Inborn errors of metabolism – PKU, MSUD, galactosemia, etc.
• Epigenetic role of nutrients and phytochemicals
• Gut microbiota and epigenetics
• Recent advances in nutrigenetics
• Principles of personalized nutrition – gene-based dietary planning for chronic diseases

• Enteral & parenteral nutrition - Indications, techniques, complications
• Refeeding Syndrome – Definition, prevention, and management
• Neurological Disorders – Nutritional management
• Respiratory Diseases – Diet planning
• Burns – Nutritional needs and dietary guidelines
• Renal Disorders – Nutritional management
• Dialysis – Dietary management
• Cancer Nutrition – Diet in cancer treatment and palliative care

• Therapeutic modifications of the normal diet
• Meal Planning and cooking/demonstration for neurological disorders
• Meal Planning and cooking/demonstration for respiratory diseases and burns
• Meal Planning and cooking/demonstration for renal diseases and cancer

• Basics of Statistics, data types, normal distribution
• Hypothesis Testing – Null/alternate hypothesis, p-values
• Statistical Measures – Central tendency and dispersion
• Data Management – Coding, Excel/SPSS handling
• Statistical Tests – Parametric and Non-parametric
• Choosing appropriate tests
• Data Presentation – Tables, graphs, pictograms
• Research Documentation and Writing
• Sharing Research – Posters, blogs, media

OR

• B: Applied Nutrition
• Dietary Guidelines – Definition, development basis
• ICMR Guidelines – Specific recommendations
• General Guidelines – Healthy plate, low fat/salt/sugar
• Nutritional Assessment – Methods and surveys
• Survey Tools – Food records, surveillance systems
• Nutrition Education – Methods including digital media
• Program Development – For vulnerable groups
• Evaluation – Impact assessment

• Selection of a Research Topic
• Writing of Research Proposal
• Planning of Research Project

• Health and wellness – Definitions and components of health and fitness
• Dimensions of fitness – Physical, emotional, intellectual, social, and spiritual aspects
• Types of exercise, effects on body composition, and fluid-electrolyte balance
• Functions of Hydration
• Alternative exercise strategies
• Exercise guidelines – For children, adolescents, adults, elderly, pregnant/lactating women, and clinical conditions
• Clinical conditions – Exercise recommendations for CVD, diabetes, arthritis, anxiety, and depression
• Sleep cycle, circadian rhythm, regulation, and gender differences
• Sleep health – Benefits for immunity, NCD prevention, relationships, and overall quality of life
• Factors impacting sleep
• Stress - Definition, stressors, physiological effects, and impact on mental and physical health
• Stress and diet – Effects on eating patterns, disorders, and food cravings
• Sleep-stress interaction – The bidirectional relationship and health consequences
• Management – Role of diet, nutrients, phytochemicals, yoga, meditation, and relaxation techniques
• Relaxation techniques – Meditation, breathing exercises, massage, aromatherapy for better sleep and stress management

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

• Introduction to public health nutrition – Definition, relevance, and scope
• Health economics and indicators – Mortality and morbidity indicators
• Definitions of Malnutrition, prevalence, and incidence
• Population food intake assessment methods
• Diet-disease relationship – Role of biological markers for protein and micronutrients
• Nutritional biomarkers and their role in linking diet to disease in public health research
• Food and nutrition security
• Public health initiatives
• Nutrition programs – Local, state, national and international efforts including FSSAI and NGO roles
• Communicable diseases - Nutrition-related prevention and management
• Government efforts – Vaccination, immunization programs, and Swachh Bharat
• Nutrition in emergencies
• Support systems – Role of WHO, UNICEF, WFP, national & international aid organizations
• Emergency nutrition strategies – Supplementary feeding, mass feeding, and role of nutritionists

• Introduction to mindful eating, its origin, purpose, and impact on health and well-being
• Practice and process of mindful eating, and tools to assess mindfulness
• Understanding the stress-mindfulness connection and its effect on eating behaviours
• Role of mindfulness-based interventions and therapy in managing GI disorders
• Fundamentals of counselling, its goals, scope, expectations, and characteristics of an effective counsellor
• Counselling skills required for dietitians and understanding client expectations
• Theories and approaches in counselling with techniques for dietary and lifestyle assessment
• Designing personalized counselling plans and applying models for behaviour change
• Use of conventional and alternative counselling tools, and evaluating dietary adherence
• Nutrition counselling applications across various populations and conditions, with focus on ethical practices and follow-ups

• Introduction to food packaging, its objectives, functions, and need for effective packaging
• Overview of FSSR packaging regulations and various packaging materials like paper, glass, metal, and plastic
• Interaction of food with packaging materials and shelf-life evaluation of packaged foods
• Understanding packaging systems and selection based on food types and product characteristics
• Types of packaging forms and their suitability for different foods
• Packaging requirements for specific food categories like dehydrated, frozen, dairy, fruits, meats, beverages, and microwaveable foods
• Testing methods for packaging durability during transport and overview of packaging machinery
• Introduction to advanced technologies like vacuum packaging, aseptic systems, retort pouches, and edible coatings
• Modern trends: active packaging, modified atmosphere packaging, nanotechnology, and biodegradable plastics
• Food labeling importance, FSSAI regulations, label components, and special labeling requirements for various food categories and exports/imports

• Data Collection/Experimentation
• Data Analysis
• Results and Discussion
• Summary and Conclusion
• Limitations and Recommendations
• Bibliography
• Submission of dissertation & Viva-Voce