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 Bachelor of Science with specialization in Food, Nutrition & Dietetics/ Bachelor of Home Science with Food Nutrition & Dietetics / B.Sc. with Biochemistry / Biotechnology / Life Science / Microbiology / B.Sc. with any other Biological Science.

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

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

Dietary Guidelines and Meal Planning for Sports Persons

  • 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 Non Communicable Diseases

  • 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.

Medical Nutrition Therapy – I (Practical)

Planning and cooking of diets for

  • Obesity, Eating disorders
  • Type 1 and Type 2 DM & GDM patients
  • Atherosclerosis, Hypertension
  • Peptic Ulcer, NAFLD

Contemporary Issues and Advances in Human Nutrition

  • 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

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

Public Health Nutrition

  • 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

Clinical Nutrition

  • 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

Nutritional Status and Fitness Assessment

  • 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

Medical Nutrition Therapy – II

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

A. Food Quality Control and Shelf Life Studies OR B. Food Service Management

  • 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 & Industrial Training - II

  • Internship at hospitals/Fitness centers/Food industry

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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Specialized and super specialized nutritionist, dietitians

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Consultants multispecialty and super specialization hospitals, clinics, wellness centres

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Research fellow

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Medical nutrition writers

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Food and nutrition communication and journalism

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Entrepreneur in the field of food production

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Research & development

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