B.Sc. (Hons.) in Integrative Nutrition & Dietetics - Santacruz

Programmes offered by Bombay College of Pharmacy in collaboration with LSI

HOME / PROGRAMMES / UNDER GRADUATE PROGRAMMES / B.Sc. (Hons.) IN INTEGRATIVE NUTRITION & DIETETICS

Apply Now Enquire Now
BCP logo - website
“Bombay College of Pharmacy
Government Aided Autonomous Institution
Approved by AICTE, PCI, and Affiliated with the University of Mumbai”

B.Sc. (Hons.) in nutrition and dietetics in Santacruz - Mumbai

Programme Description

The degree programme in Integrative Nutrition & Dietetics provides an in-depth insight into the science of nutrition and a healthy diet planning. This programme 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.

The 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 & nutrition practice. This programme is the first step to a fulfilling career in nutritional health & wellness.

Post Graduate Diploma in Integrative Nutrition Dietetics Course Eligibility
Eligibility

10+2/HSC/A level/O level/IBDP/IBCP or equivalent qualification in any discipline. (Physics, Chemistry, Biology and related subjects are preferred)

Post Graduate Diploma in Integrative Nutrition Dietetics Course Duration
Duration

3 Years

Learning & Teaching
Learning & Teaching

As the first Integrative Nutrition degree programme, it aims to provide students with evidence-based theoretical knowledge, research skills, and practical experience across all domains of health & nutrition practice.

Programme Highlights

Toggle titleBasic Nutrition - energy and Macronutrients (Theory)

  • Energy requirements in different stages of life.
  • Role of carbohydrate, protein and fat in the body.
  • Relate the body needs to the requirements of energy and macronutrients.
  • Structure, composition, function and sources of Carbohydrates and Proteins
  • The need for energy and macronutrients for the body
  • Over and under nutrition
  • Quality concerns of macronutrients
  • Role of water in preventing certain diseases
  • dehydration and overhydration

Human Physiology - I (Theory)

  • Tenets of human physiology
  • Physiology of cells and tissues
  • Structure and functioning of blood and cardiovascular system
  • Causes of anaemia and high blood pressure

A. International Sports Management - I (Theory) OR B. India Socio Political Economics System & Current Affairs

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

OR

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, including poverty, inequality, discrimination, and conflict
  • Factors influencing social progress

A. World Cultures - I (Theory) OR B. Business Mathematics & Statistics - I (Theory)

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

OR

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 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
  • Business calculus, simple and compound interest accounts

Food Analysis (Practical)

  • Principles of starch and sugar cookery and their applications in food formulation
  • Techniques of food analysis.
  • Food groups
  • Starch and sugar cookery
  • Plant pigments
  • Proximate analysis of foods.

Physiology (Practical)

  • Structure of various cells in the human body
  • Changes in the same during disease conditions
  • Structure of blood cells
  • Methods of estimating haemoglobin and measurement of heart rate and blood pressure
  • Measurement of Impact of exercise on blood pressure and heart rate

Functional English - I (Theory)

  • Common errors in various parts of English
  • Effective expression in writing sentences
  • Spelling and punctuations
  • Usage of English words in different contexts
  • Types of Sentences, Conversion of Sentences

Environmental Studies (Theory)

  • Basic concepts of Environmental Science
  • Types of Resources and Pollution
  • Association of health risks with climate change

Constitution of India & Human Rights (Theory) Basics of Yoga – I/NSS/NCC

  • Concepts and fundamentals of Human Rights in India
  • Fundamental rights and duties
  • Indian Constitutional Philosophy and Union and State Executive, Legislature and Judiciary
  • History and fundamentals of yoga
  • General Guidelines for Yoga practice
  • Yogic practices of Health and Wellness
  • Yama (Ahimsa, Satya, Asteya, Brahmacharya,
  • Aparigraha) and Niyama (Shauch, Santosh, Tapa, Swadhyaya,Ishwarpranidhan)
  • Asanas – Standing (Tadasana, Vrikshasana, Pada-Harkasana, Ardha-Chakrasana, Trikonasana), Sitting (Bhadrasana, Vajrasana, Ushtrasana, Shashankasana, Vakrasana) Prone (Makarasana, Bhujangasana, Sulabhasana), Supine (Setu Bandhasana, Uttanapadasana, Pavanamuktasana)

Food Science and Food Chemistry (Theory)

  • Food composition and nutritive value and chemistry of cereals, millets, legumes and pulses,
    and fruits and vegetables their relevance to nutrition
  • Antinutritional factors in foods & methods of eliminating antinutritional factors present in cereals, millets, legumes and pulses.
  • Various cooking procedures and their impact on nutritional quality and physicochemical characteristics of foods.

Basic Nutrition - Micronutrients (Theory)

  • Physiological and metabolic role of vitamins and minerals
  • Food sources and RDA of vitamins and minerals
  • Causes and symptoms of micronutrient deficiency in the body
  • Need for regular consumption of sufficient water and recommendations.

Microbial Food Spoilage (Theory)

  • Types of microorganisms-Bacteria, Fungi, Viruses,Protozoa: classification and characteristics and requirements for their growth
  • Microbial spoilage of perishable foods
  • Microbial spoilage of non-perishable foods
  • Various microbial food infections
  • Common Microbial Food Intoxications Foods involved, causes, symptoms and prevention

International Sports Management - II (Theory) OR Indian Economy (Theory)

A. 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

OR

B. 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 (Theory) OR Business Mathematics and Statistics – II (Theory)

A. 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

OR

B. 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 - Practical

  • Standardisation of Raw foods and Recipes
  • Concept of food exchange system
  • Food exchange list of various food groupscereals, pulses, fruits, vegetables, dairy, fats, nuts and seeds
  • Practical application of food exchange list in diet planning
  • Understanding and computing RDA based on age, gender and physical activity.
  • Planning a menu for an adult

Food Science - Practical

  • Food groups, and Food guide pyramid
  • Starch cookery – Gelatinization, Retrogradation, Dextrinization, Gluten formation
  • Sugar cookery – Stages, and products
  • Principles of food science while using milk and eggs in cooking
  • Testing of commonly consumed foods for Adulterants

French – I (Theory)

  • Alphabets, numbers and rules of French language
  • Basic vocabularies and grammar of French language
  • Articulate French words and sentences
  • French culture and self-presentation

Personal Effectiveness at Workplace (Theory)

  • Basic etiquettes at Workplace
  • Public Speaking and Speech Composition
  • Principles of effective presentations

Basics of Yoga – II/NSS/NCC/Sports/Cultural (Theory)

  • 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 Philosophy and Lifestyle

Lifecycle Nutrition - I (Theory)

  • Physiology of Reproduction-spermatogenesis, oogenesis, pregnancy & stages of fetal growth and lactation.
  • Nutritional requirements during preconception, pregnancy and lactation
  • Benefits of breastfeeding to mother and baby
  • Practice of breastfeeding in the community
  • Lactation management
  • Galactogogues
  • Effects of lifestyle factors on fertility and lactation
  • Nutritional needs and physiological changes during infancy and childhood
  • Complementary foods
  • Nutritional problems during infancy and toddlerhood

Food Processing (Theory)

  • Principles of food processing
  • Processing of various vegetarian and nonvegetarian foods and food products.
  • Food additives and Food Fortification
  • Effect of food additives and food fortification on health
  • Government regulations on food additives

Human Physiology-II (Theory)

  • Structure and functioning of gastrointestinal system, sensory organs, skeletomuscular system, genitourinary and renal system in the human body.
  • Types and mechanism of immunity
  • Reasons associated with diseases of Gastrointestinal, Skeletomuscular, Genitourinary & Renal system, and Endocrine System
  • Symptoms of various hormonal imbalances

Corporate Communication and Public Relations – I (Theory) OR Quantitative Techniques - I (Theory)

A. 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

OR

B. Quantitative Techniques – I
  • Basic concepts of Quantitative Techniques
  • Application-based problems in Quantitative Techniques
  • Descriptive Statistics
  • Data visualization techniques (graphs, charts, histograms)
  • Probability Theory
  • Hypothesis testing
  • 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-1 (Practicals)

  • 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

Functional English - II (Theory)

  • Conversational ability
  • Listening comprehension
  • Applied Reading – applied reading strategies, active reading strategies and critical reading strategies
  • Developing Writing

Healthy Cooking Practices (Practicals)

  • Different methods of cooking
  • Healthy cooking practices and nutrient retention
  • Standardisation of utensils, raw and cooked foods
  • Standardisation of commonly consumed recipes
  • Nutritious food combinations in cookery using spices and condiments, microgreens and functional foods.

Lifestyle Pillars - I (Practicals)

  • Healthy food and dietary diversity
  • Dietary guidelines for Indians
  • Exercise and hydration for health
  • Impact of fasting on nutrient metabolism
  • Concept of ‘intermittent fasting’ and its pros and cons
  • Types of exercise in achieving a health body composition
  • Exercise and hydration strategies for health

Lifecycle Nutrition-II (Theory)

  • Growth and development during Childhood and adolescence
  • Nutritional requirements and nutritional problems during Childhood and adolescence
  • Physical and physiological changes during ageing
  • Nutrition during adulthood and old age
  • Effect of ageing on food intake and nutrient metabolism

Biochemistry (Theory)

  • Basic concepts of biochemistry
  • Types of Carbohydrates, proteins, amino acids,lipids and fatty acids
  • Metabolism of carbohydrate, protein and lipids
  • Calculation of energy production from macronutrients.
  • Intermediary metabolism
  • Biochemistry of nucleic acids and nucleotides
  • Concepts of Purine and pyrimidine nucleotides

Community Nutrition (Theory)

  • Nutritional problems of population
  • Purpose and implications of nutrition intervention programs
  • Assessment of nutritional status of vulnerable groups of population
  • Role of various national and International Organizations and Voluntary services in community nutrition programmes
  • Nutrition education for community health

Nutritional and Clinical Biochemistry (Practical)

  • Nutritional Biochemistry
  • Assessment of protein nutritional status
  • Assessment of mineral nutritional status
  • Assessment of vitamin nutritional status Clinical Biochemistry Estimation and interpretation of biochemical reports in clinical conditions
  • CBC
  • Anemia profile -Serum Iron, TIBC, Transferrin, and Ferritin,
  • Blood glucose ( Fating, Postprandial, Random sugars) & GTT
  • HbA1C
  • LFT
  • RFT
  • LIpid Profile

Corporate Communication and Public Relations – II (Theory) OR Quantitative Techniques - I (Theory)

A. Corporate Communication and Public

Relations – II

  • Foundation of corporate communication
  • Interpretation of ethics and laws in corporate communication
  • Functions of corporate communication and public relations
  • Strategies and tools to build and manage public relations
  • Strategic Planning and Research in Corporate Communication and public relations

OR

B. Quantitative Techniques – I
  • Quadratic Equations & Application of Statistical Techniques
  • Application of Quantitative Techniques- I to various types of business relationships
  • Descriptive Statistics for Univariate data, Bivariate data relevance of various basic statistical tools in the field of finance, economics, marketing, human resources,manufacturing and so on

Lifecycle Nutrition - II (Practicals)

  • Preparation of nutritious diet for early and late childhood
  • Preparation of nutritious diet for adolescent girls and boys
  • Preparation of nutritious packed lunch
  • Preparation of nutritious diet for adult male and female of different physical activity and
    socioeconomic levels
  • Preparation of nutritious diet for elderly

Lifestyle Pillars - II (Practicals)

  • Sleep quality as a pillar of healthy lifestyle
  • Impact of sleep on health
  • Factors affecting quality of sleep
  • Concept of ‘Circadian Rhythm’ and its impact on health
  • Different stressors and their impact on physical and mental health
  • Stress management

Nutrition in Metabolic & Endocrine disorders (Theory)

  • Metabolic disorders of carbohydrate, protein and lipid metabolism
  • Metabolic effects of sleep and exercise in health and disease
  • Nutrition for weight management
  • Eating disorders
  • Role of lifestyle modifications in prevention and management of obesity and eating disorders
  • Nutritional management of Type 2 Diabetes Mellitus
  • Nutrition in Endocrine Disorders – Type 1 Diabetes, Gestational Diabetes, Thyroid
    disorders, Adrenal disorders, PCOD

Nutritional Care Process and Special Feeding Techniques (Theory)

  • Principles of nutrition care process
  • Therapeutic adaptations of the normal diet
  • Special feeding techniques – Enteral & Parenteral Nutrition
  • Composition and complications of Total Parenteral Nutrition (TPN)

Food Preservation (Theory)

  • Principles of food preservation
  • Use of fermentation in food preservation
  • Preservation of foods at low temperature
  • Irradiation
  • Preservation of foods at high temperature
  • Use of natural and chemical preservatives
  • Use of antioxidants and enzymes in food preservation
  • Modern methods of food preservation

Nutrition in Adverse Climatic Condition (Theory)

  • Nutrition at high altitude
  • Nutrition for deep sea divers
  • Nutrition in extreme cold climate
  • Nutrition in extreme hot climate
  • Need for nutritional supplements and antioxidants
  • Challenges faced in food supply and consumption

Food Psychology (Theory)

  • Introduction to Food Psychology
  • Food choices of consumer
  • Neurophysiological regulation of food intake
  • Applications of food psychology in health and disease prevention
  • Behaviour modification strategies to influence food and nutrition choices in disease conditions
  • Theory of planned behaviour and healthy eating

Nutritional counselling (Theory)

  • Strategies of nutritional counselling
  • Process of nutritional counselling
  • Designing of counselling model
  • Nutritional counselling of vulnerable groups of population
  • Nutritional counselling in therapeutic conditions

Diet Therapy (Practicals)

  • Planning and preparation of diets for weight management, Type 1 and Type 2 Diabetes, GDM, Thyroidism, Cortisol disorders, PCOD

Nutrition for Gastrointestinal and Renal Diseases (Theory)

  • Nutritional management of diseases of upper and lower GI, liver, gall bladder and exocrine
    pancreas, renal diseases
  • Principles of diet therapy
  • Pathogenesis, causes, signs and symptoms,diagnosis and dietary management of gastrointestinal and renal diseases

Criticare Nutrition (Theory)

  • Nutritional management in hypermetabolic conditions – Stress, Trauma, Surgery, Sepsis, Burns
  • Nutritional management of respiratory diseases and infections
  • Nutritional management in cancer, arthritis
  • Nutrition for special children
  • Drug-nutrient interactions

Therapeutic Meal Planning (Practicals)

  • Planning and cooking of diets for patients for suffering from GI diseases
  • Planning and cooking of diets for patients for suffering from renal diseases
  • Planning and cooking of diets for patients for suffering from respiratory diseases
  • Planning and cooking of diets for patients for suffering from cancer

Food Product Development and Entrepreneurship (Theory)

  • Food product development process
  • Sensory evaluation of food
  • Food packaging and labelling
  • Entrepreneurship and Business planning
  • Patents, licensing, trademark and intellectual property rights registration
  • Product pricing and marketing
  • Finance and investments

Sports Psychology (Theory)

  • Fundamentals of sports psychology
  • Eating disorders in sports person
  • Effects and coping with eating disorders
  • Role of motivation and attention in sports performance
  • Anxiety and arousal management in sports
  • Violence and drug abuse in sports
  • Personality and sports
  • Counselling in sports

Nutrition for Exercise & Fitness (Theory)

  • Components of fitness and health
  • Factors influencing components of fitness and health
  • Assessment of physical fitness, mental fitness, stress and quality of life
  • Nutrition for physical and mental fitness
Circle Icon

Food Nutrition – I

Circle Icon

Nutrition Science – I

Circle Icon

Community Nutrition – I

Circle Icon

Food Nutrition – I (Practicals)

Circle Icon

Nutrition Science – I (Practicals)

Circle Icon

Community Nutrition – I (Practicals)

Circle Icon

Communication & Counselling Skills – I

Circle Icon

Healthy Cooking

Circle Icon

Food Nutrition – II

Circle Icon

Nutrition Science – II

Circle Icon

Community Nutrition – II

Circle Icon

Food Nutrition – II (Practicals)

Circle Icon

Nutrition Science – II (Practicals)

Circle Icon

Physiology – I

Circle Icon

Physiology – I (Practicals)

Circle Icon

Environmental Studies

Circle Icon

Introduction to Food Planning

Circle Icon

Food Chemistry

Circle Icon

Food Processing & Preservation – I

Circle Icon

Physiology -II

Circle Icon

Information Communication & Technology

Circle Icon

Communication & Counselling Skills – II

Circle Icon

Industry Engagement – I (Training/Internship)

Circle Icon

Fundamentals of Biochemistry

Circle Icon

Clinical Biochemistry

Circle Icon