• 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

• 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

• Nutritional management of overweight and underweight
• Nutritional Management of eating disorders
• Role of Lifestyle (Exercise and stress) management in overweight, obesity and underweight
• Nutritional management of Type-I, Type II and gestational Diabetes Mellitus
• Nutritional management in diseases of Gastrointestinal (Upper and lower GIT) and hepatobiliary system, NAFLD, Cirrhosis, Hepatitis etc.

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 fiber
• 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

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

• Nutritional care process
• Nutritional screening of critically ill patients
• Role and responsibilities of dietitians
• Therapeutic adaptations of the normal diet
• Special feeding techniques: Enteral & Parenteral Nutrition- Indicators, Commercial Enteral Formulae, Home Enteral Nutrition
• Nutritional management in the diseases of respiratory system, Renal system, Burns and Cancer – Pathophysiology, Nutritional management in Etiology, clinical natures, basic diagnosis and nutritional management

• Assessment of Nutritional Status
  • Anthropometry and body composition
  • Clinical and biochemical methods
  • Traditional and advanced methods of dietary assessment
• Assessment of Physical and mental Fitness

Planning and Cooking of diets for patients suffering from diseases of –

• Respiratory system (COPD,ARDS, Bronchitis),
• Kidney (Nephritis, Acute Renal Failure, Chronic Kidney Disease, Kidney stones, Kidney transplant, Dialysis),
• Burns
• Cancer

• Guidelines for food safety-FSSAI,
• Physical indicators of food quality and Factors influencing
• Subjective and objective evaluation of food quality
• Physiology of taste, smell and touch
• Sensory panel, Types of sensory evaluation tests
• Physico-chemical methods- 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

B. 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 at hospitals/Fitness centers/Food industry

• Introduction to Nutrigenetics and Nutrigenomics
• Nutrition in Omics era
• Role of Gut microbiota in Nutrition and health
• Inborn errors of Metabolism
• Effect of genetic variation on changes in metabolic pathways of macronutrients and micronutrients
• Effect of genetic variations on alcohol metabolism and oxidative stress
• Role of phytochemicals and functional foods on genetic variation
• Recent advances and scope of Nutrigenetics
• Planning of personalised diet for the clinical conditions like CVD, Diabetes, Obesity, Ageing and Cancer based on gene testing report considering the effect of nutrients on genetic expression

• Introduction and principles of Food Science, Food Processing & Food Preservation
• Basic 5 Food Groups
• Composition and Nutritive value of Food groups
• Processing and preservation of cereals, pulses, fruits, vegetables, nuts, oilseeds, spices & condiments, and Non-vegetarian foods
• Fortification of cereals and pulses
• Effect of processing on nutritive value of cereals, pulses, fruits, vegetables, nuts, oilseeds, spices & condiments, and Non-vegetarian foods
• Effect of processing on Nutrients and Phytochemicals
• Starch and Sugar cookery
• Effect of ripening on composition of fruits and vegetables

• Physiology of – pregnancy & lactation, infancy, childhood and adolescence
• Growth and development and nutritional requirements during pregnancy and lactation
• Nutritional requirements of females during preconception and pregnancy.
• Role of nutrients in Intrauterine growth retardation critical windows of development and programming
• Benefits of breastfeeding to mother and baby
• Practice of breastfeeding in the community
• Galactagogues-Folkloric belief and Scientific evidence
• Nutritional needs and physiological changes during infancy and childhood
• Nutritious complementary foods
• Complications, Role of parenteral and enteral nutrition in Preterm/ VLBW infants – Growth monitoring using growth charts, growth faltering and Failure to thrive (FTT)
• Importance of nutrition in first 1000 days of life
• Preparation and importance of ARF
• Nutritional requirements of children and adolescents
• Nutrition during adulthood and old age
• Nutritional problems of adolescents, adults and elderly
• Role of Functional foods in prevention of age-related diseases

• Methods of assessing clinical and nutritional status using bio markers
• Interpretation of biochemical reports in clinical conditions
• Analysis of foods for macro and micronutrients.
• Principles of various food analysis techniques.

• Definition, need and role of statistics in nutrition Research
• Types of data: Categorical & Numerical data
• Definitions and Calculation of Proportions, percentages, ratios
• Tests of significance, Level of significance, p-value
• Hypothesis (Null and Alternate hypothesis) and its errors,
• Measures of central tendency and dispersion
• Planning for data analysis – coding of responses, preparation of code book
• Applications, limitations and interpretation of Parametric and non-parametric tests
• Selection of appropriate statistical test for nutrition and public health research
• Presentation and documentation of research outcome
• Writing of research articles and sharing research outcomes for journals, in conferences and on social media

• Definition and need for dietary guidelines
• General dietary guidelines applicable for population
• Age and gender specific guidelines
• Methods of healthy cooking
• Nutrition Surveys – Types and methods
• Nutrition Surveillance – Definition and purpose
• Nutrition screening tools for populations
• Definition and methods of nutrition education
• Development and implementation of nutrition education programs
• Planning and execution of a Nutrition education program for vulnerable groups of population

• Definitions and Components of health and fitness
• Definition and Types of Exercise -Endurance and strength exercise
• Guidelines for exercise in normal and clinical conditions
• Definition of stress and stressors
• Metabolic changes in the body during stress
• Physiological adaptation to stress
• Impact of stress on health
• Role of diet, sleep, yoga and relaxation techniques in stress management

• Definition, Purpose and principles of nutritional epidemiology
• Diet-Disease relationship
• Applications of Nutritional biomarkers in establishing diet -disease relationship
• Prospective methods- Protocol, applications, advantages and disadvantages
• Retrospective methods- Protocol, applications, advantages and disadvantages
• Assessment of food intake of population
• Epidemiological surveys and levels of epidemiological research
• Advances in Nutritional epidemiological research-Omics technology
• Food and Nutrition security-definition, aims and delivery systems

• Introduction to qualitative research
• Difference between qualitative and quantitative research
• Characteristics and Applications of qualitative research in Nutrition and dietetics
• Procedure, advantages and disadvantages and applications of different sampling techniques in Nutrition and Dietetics
• Methods of qualitative research and tools of data collection
• Validation and reliability in qualitative research
• Qualitative data analysis, interpretation and reporting
• Designing a qualitative research project proposal in Nutrition and dietetics

• Completing data collection and data entry
• Checking data for errors
• Data analysis, reporting of results in tables & figures and interpretation of results
• Analysing data using appropriate statistical techniques and interpreting the statistical outcome
• Writing of the chapters- Results and discussion, Summary/Conclusion
• Completing the dissertation and drafting research paper using dissertation

• Methods of assessing clinical and nutritional status using bio markers
• Interpretation of biochemical reports in clinical conditions
• Analysis of foods for macro and micronutrients.
• Principles of various food analysis techniques.

• Definition, need and role of statistics in nutrition Research
• Types of data: Categorical & Numerical data
• Definitions and Calculation of Proportions, percentages, ratios
• Tests of significance, Level of significance, p-value
• Hypothesis (Null and Alternate hypothesis) and its errors,
• Measures of central tendency and dispersion
• Planning for data analysis – coding of responses, preparation of code book
• Applications, limitations and interpretation of Parametric and non-parametric tests
• Selection of appropriate statistical test for nutrition and public health research
• Presentation and documentation of research outcome
• Writing of research articles and sharing research outcomes for journals, in conferences and on social media

• Definition and need for dietary guidelines
• General dietary guidelines applicable for population
• Age and gender specific guidelines
• Methods of healthy cooking
• Nutrition Surveys – Types and methods
• Nutrition Surveillance – Definition and purpose
• Nutrition screening tools for populations
• Definition and methods of nutrition education
• Development and implementation of nutrition education programs
• Planning and execution of a Nutrition education program for vulnerable groups of population