M.Sc. in Integrative Nutrition & Dietetics

Programers offered by Nagindas Khandwala College in collaboration with LSI


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Programme Description

Masters’s Degree in nutrition and dietetics helps students to deepen their knowledge and expand their perspectives about health, nutrition and lifestyle. Emerging as one of the most popular sciences, human nutrition integrates knowledge from diverse areas of science to present a unified view of this dynamic discipline and its applications. You will examine how nutrients and eating patterns impact on health and well-being, and the role of diet in both health and disease. The science-based curriculum will let you explore the factors that contribute to disease prevention and control; as well as the promotion and maintenance of good health.  Master the skills and gain the confidence to stand out in this rapidly growing industry.

M.Sc. in nutrition and dietetics is a specialized post-graduation course in nutrition & dietetics that can be pursued after you graduate from a science stream. This is an advanced degree that gives a more profound knowledge and understanding of the nutrition and dietetics field. M.Sc. clinical nutrition and dietetics not only feed the appetite of learners but also prove to be beneficial in your career growth as it also increases your educational qualification.

LSI (Lifeness Science Institute) is well known among the M.Sc. nutrition and dietetics colleges in India. The alumni from our college have scaled great heights in their careers, and ever since, we have helped our students achieve their dreams of becoming a consultant to becoming entrepreneurs in food production.  LSI is based in Mumbai, and we can say with pride that we have also collaborated with a college, Nagindas Khandwala College, where we offer our programmes. This makes LSI the leading among all the M.Sc. in clinical nutrition and dietetics colleges in Mumbai.

Post Graduate Diploma in Integrative Nutrition Dietetics Course Eligibility

Passed Graduation in any discipline (Bachelor of Science with specialization in fields such as Foods, Nutrition & Dietetics, Home Science, Microbiology and related areas shall be preferred)

Post Graduate Diploma in Integrative Nutrition Dietetics Course Duration

2 Years

Learning & Teaching
Learning & Teaching

Our team of expert faculties from the industry provide intensive hands on training & relevant insights to develop as health professionals.

Programme Highlights

Macronutrient Metabolism

  • Anabolism and catabolism of carbohydrates,
  • proteins and fats.Regulation of enzymes and enzyme activity.
  • Production, functioning and imbalances of hormones and role of High energy compounds.

2A: Micronutrients 2B: Principles of Nutritional assessment

  • Functions, deficiency, toxicity of vitamins, minerals and trace elements.
  • Human body composition and maintenance of fluid electrolyte balance.
  • Growth monitoring and evaluation with anthropometric measurements and growth charts.
  • Body composition assessment and biochemical indicators of nutrient deficiencies.
  • Assessment of health through clinical sign and symptoms, and dietary nutrient analysis.

Lifecycle Nutrition

  • Dealing with nutrition concerns and health problems during preconception.
  • Nutrition requirement, physiological changes, role of hormones and health concerns during pregnancy and lactation.
  • Growth, development and assessment of growth during infancy and childhood.
  • Addressing nutritional concerns and complementary feeding in children.
  • Physiological changes, nutrition requirement, health concerns and eating disorders during adolescence.
  • Nutritional concerns and assessment of health status in the adult and geriatric population.

Nutrition for weight management & Diabetes

  • Understanding eating disorders and management of weight loss.
  • Composition of body weight, causes, complications and management of obesity.
  • Nutritional implications and management of bariatric surgery.
  • Pathophysiology, complications and management of type 1, type 2 and gestational diabetes.

Pillars of holistic health

  • Effect of sleep deprivation and sleep on various systems of the body and management techniques.
  • Types and benefits of exercise in physical and mental health.
  • Impact of hydration and exercise on functioning and regulation of the human body.

Meal planning (P)

  • Preparation and standardisation of raw ingredients and cooked recipes.
  • Developing exchange list and understanding the steps involved in planning diet.
  • Planning diet for various stages across the human life cycle.

Diet therapy and case studies -1

  • Planning therapeutic diets and cooking meals for underweight and overweight cases.
  • Planning therapeutic diets and cooking meals for type 1 diabetes and GDM.

Nutrition for Gastrointestinal and Neurological diseases

  • Pathophysiology of upper gastrointestinal diseases and understanding complications and nutritional management.
  • Exploring diversity in gut microbiota and understanding the link between gut and diseases.
  • Etiology and pathophysiology of lower gastrointestinal tract and understanding the complications and medical nutrition therapy for managing the symptoms.
  • Managing complications of liver and gallbladder diseases through medical nutrition therapy.
  • Pathophysiology, lifestyle and nutritional management of neurological diseases.

Cardiorespiratory and Renal nutrition

  • Pathophysiology and nutritional management of hypertension, dyslipidemia and cardiovascular diseases.
  • Clinical manifestation and nutritional management of diseases of the respiratory system.
  • Pathophysiology and nutritional management of dialysis, kidney transplant and other acute and chronic renal diseases.

Critical care Nutrition

  • Implications and complications of enteral and parenteral nutrition.
  • Types, composition and route of administering feeds and formula.
  • Carcinogenesis, types, complications and management of cancer.
  • Physiological responses and metabolic changes in surgery, burn and trauma, focusing on its care and dietary management.

Nutrition Care Process & Nutritional counselling

  • Understanding the role of a dietician and domain of nutritional care process.
  • Steps involved in Nutritional assessment, diagnosis, intervention and monitoring with emphasis on documentation.
  • Nutritional counselling and importance of the nutritional counselling process and communication.

Diet therapy and case studies -2 (P)

  • Planning therapeutic diets and cooking meals for gastrointestinal and cardiorespiratory diseases.
  • Planning therapeutic diets and cooking meals for renal, cancer and critical care patients.

Fundamentals of Clinical Research (T)

  • Understanding objectives of clinical research and steps involved in research process.
  • Types of research design and sampling techniques.
  • Primary and secondary methods and tools of data collection in nutrition.

Nutrigenetics and Personalized Nutrition (Theory)

  • 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

Food Science, Processing and Preservation (Theory)

  • 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

Nutrition Through Life Cycle (Theory)

  • 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

Clinical Biochemistry and Food Analysis (Practicals)

  • 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.

Biostatistics and Documentation of Research (Theory)

  • 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

Applied Nutrition (Theory)

  • 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

Exercise and Stress Management (Theory)

  • 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

Nutritional Epidemiology (Theory)

  • 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

Qualitative Research in Nutrition (Theory)

  • 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

Guidelines for Research Project/Dissertation - II (Theory)

  • 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
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Lifecycle Nutrition

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Food Science – I

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Food Processing & Preservation – I

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Practical – I

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Biochemistry – I

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Practical – II

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Human Anatomy – I

LSI Programme Highlights Sem 1
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Human Nutrition

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Human Anatomy – II

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Food Processing & Preservation – II

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Food Science – II

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Food Science – II (Practicals)

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Therapeutic Diet

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Food Processing & Preservation (Practical)

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Communication & Counselling Skills

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Research Methodology & Bio Statistics

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Sports Nutrition

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Food Psychology

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Alternative Health Strategies & Therapies

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Disease Management through Nutrition – I

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Entrepreneurship & Management

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Public Health Nutrition

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Lifestyle Pillars

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Disease Management through Nutrition – II

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LSI Employability & Career

Employability & Careers

Our students have many career options after completing the programme; right from launching their own practices to working with experts and many more. Some of the areas where one could get employed are:

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Dietitians (Private Consultant / Hospitals)
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Nutritionists (NGO’s / Food / Hospitality Industry)
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Nutrition Content Writer (Newspaper / Magazines, etc)
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Post Graduate Programmes

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Under Graduate Programmes

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What is the Difference Between a Certified Nutritionist and a Nutrition Consultant?

To make your dream job your actual career, it is essential to research all of the pathways for a career in nutrition and dietetics. The profession or title you choose will dictate the amount of time you will have to spend in a college or academy and the type of formal education that will be conducted.

Usually, A certified nutritionist may also be known as a clinical nutritionist, and they pursue M.Sc. in one of the M.Sc. clinical and nutrition dietetics colleges in India. These professionals are highly qualified and provide properly structured diet plans to their patients according to the biochemical effect of foods on their bodies.

Whereas, Nutrition consultants assess an individual’s lifestyle and look for areas that need a bit of adjusting. After observing the way of eating, watching their activities, and going through an individual’s medical history, a nutrition consultant will suggest practical ways to adjust the changes.

Do You Need a Master’s in Nutrition to Become a Dietitian?

To become a registered dietician, it is crucial to give an entrance exam which is conducted by Indian Dietetic Association (IDA), and you are required to take up a post-graduate diploma or join a course in one of the M.Sc. nutrition and dietetics colleges. An M.Sc. course from one of the recognised M.Sc. in nutrition and dietetics colleges in Mumbai will be very beneficial for your career growth.

What are the Fundamentals of Becoming a Dietician in India?

Professionals who examine and evaluate the dietary habits of an individual are known as a dietician. If you look for the nutritional value of food before consuming it and you also like to educate others about nutrition and proper diet, then a career as a Dietician is right for you! To become a dietician in India, you can pursue M.Sc. in clinical nutrition and dietetics in India or a postgraduate diploma. Post this; you can go for a 6-month internship and clear the Indian Dietetic Association (IDA) entrance exam to obtain the Registered Dietician License from IDA.