[vc_row full_width=”stretch_row” content_placement=”top” css=”.vc_custom_1592406151803{background: #fafafa url(https://lsiworld.in/wp-content/uploads/2020/06/bsc-honors.jpg?id=20962) !important;background-position: center !important;background-repeat: no-repeat !important;background-size: cover !important;}”][vc_column el_class=”blur_div” addstyles=”background: rgba(255, 255, 255, 0.2);
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Programmes offered by B.K.Birla College, Kalyan in collaboration with LSI

HOME / PROGRAMMES / UNDER GRADUATE PROGRAMMES / B.Sc. (Hons.) IN INTEGRATIVE NUTRITION & DIETETICS[/vc_column_text][/vc_column_inner][vc_column_inner width=”1/2″][dt_sc_empty_space margin_lg=”70″ margin_md=”30″ margin_sm=”30″ margin_xs=”0″ el_id=”1591347965573-89770f08-f037″][vc_single_image image=”22563″ img_size=”full” alignment=”center”][/vc_column_inner][/vc_row_inner][dt_sc_button title=”Apply Now” style=”filled rounded-corner” icon_type=”css_class” iconalign=”icon-left with-icon” icon_css_class=”far fa-paper-plane” css=”.vc_custom_1680340985750{margin-right: 10px !important;}” link=”url:https%3A%2F%2Flsiworld.in%2Fenquiry_form%2F|title:Apply%20Now||”][dt_sc_button title=”Enquire Now” style=”filled rounded-corner” icon_type=”css_class” iconalign=”icon-left with-icon” icon_css_class=”far fa-paper-plane” css=”.vc_custom_1680341000509{margin-right: 10px !important;}” link=”url:https%3A%2F%2Flsiworld.in%2Fpre-application-form%2F|title:Enquire%20Now||”][dt_sc_empty_space margin_lg=”40″ margin_md=”40″ margin_sm=”40″ margin_xs=”0″ el_id=”1590129634456-846782a0-2ef5″][/vc_column][/vc_row][vc_row full_width=”stretch_row” bg_type=”image” parallax_style=”vcpb-vz-jquery” bg_image_new=”id^19701|url^http://lsiworld.in/wp-content/uploads/2020/04/bg-parallax-2-min.png|caption^null|alt^null|title^bg-parallax-2-min|description^null” css=”.vc_custom_1588770372477{background-color: #fafafa !important;}”][vc_column][dt_sc_empty_space margin_lg=”60″ margin_md=”50″ margin_sm=”50″ margin_xs=”50″ el_id=”1588398930340-bc94b8f9-91ec”][dt_sc_simple_heading type=”simple” text=”B.Sc./B.Sc. (Honours) in nutrition and dietetics in Kalyan – Mumbai” class=”default-title aligncenter”]Lorem ipsum dolor sit amet, consectetur adipiscing elit. Morbi[/dt_sc_simple_heading][dt_sc_simple_heading type=”simple” text=”Programme Description” class=”default-title aligncenter”]Lorem ipsum dolor sit amet, consectetur adipiscing elit. Morbi[/dt_sc_simple_heading][dt_sc_empty_space margin_lg=”30″ margin_md=”30″ margin_sm=”30″ margin_xs=”0″ el_id=”1588763349146-6f8298f7-fd22″][vc_row_inner][vc_column_inner el_class=”aligncenter padding-100″][vc_column_text]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.[/vc_column_text][/vc_column_inner][/vc_row_inner][dt_sc_empty_space margin_lg=”30″ margin_md=”30″ margin_sm=”30″ margin_xs=”0″ el_id=”1588398930490-d6b298d8-ede0″][vc_row_inner][vc_column_inner width=”1/3″ css=”.vc_custom_1613222450467{padding-bottom: 100px !important;}”][dt_sc_iconbox type=”type16″ icon_type=”image” title=”Eligibility1″ iconurl=”19891″ subtitle=”10+2 examination from any stream (Physics, Chemistry, Biology & related subjects are preferred).”]

Graduation or equivalent from a recognized university

[/dt_sc_iconbox][/vc_column_inner][vc_column_inner width=”1/3″][dt_sc_iconbox type=”type16″ icon_type=”image” title=”Duration” subtitle=”3/4 Years” iconurl=”19892″]

2 Years

[/dt_sc_iconbox][/vc_column_inner][vc_column_inner width=”1/3″][dt_sc_iconbox type=”type16″ icon_type=”image” title=”Learning & Teaching” subtitle=”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.” iconurl=”19912″]

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

[/dt_sc_iconbox][/vc_column_inner][/vc_row_inner][dt_sc_empty_space margin_lg=”60″ margin_md=”30″ margin_sm=”30″ margin_xs=”0″ el_id=”1588398931137-0858e36a-8dfa”][/vc_column][/vc_row][vc_row full_width=”stretch_row” bg_type=”image” parallax_style=”vcpb-vz-jquery” bg_image_new=”id^19706|url^http://lsiworld.in/wp-content/uploads/2020/04/bg-parallax-min-2.png|caption^null|alt^null|title^bg-parallax-min-2|description^null” bg_image_size=”initial” css=”.vc_custom_1588772089500{background-color: #fafafa !important;}”][vc_column][dt_sc_empty_space margin_lg=”60″ margin_md=”50″ margin_sm=”50″ margin_xs=”50″ el_id=”1588253255544-7e6b73a4-ca32″][dt_sc_simple_heading type=”simple” text=”Programme Highlights” class=”default-title aligncenter”]Lorem ipsum dolor sit amet, consectetur adipiscing elit. Morbi[/dt_sc_simple_heading][dt_sc_empty_space margin_lg=”30″ margin_md=”30″ margin_sm=”30″ margin_xs=”0″ el_id=”1588253262199-b67c6b8d-e075″][dt_sc_tabs style=”frame” class=”type6″][dt_sc_tab title=”SEM I” tab_id=”def1588242345-1-28″][vc_toggle title=”Basic Nutrition – energy and Macronutrients (Theory)” css_animation=”fadeInDownBig”]

• 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

[/vc_toggle][vc_toggle title=”Human Physiology – I (Theory)” css_animation=”fadeInDownBig”]

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

[/vc_toggle][vc_toggle title=”A. International Sports Management – I (Theory) OR B. India Socio Political Economics System & Current Affairs” css_animation=”fadeInDownBig”]

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

[/vc_toggle][vc_toggle title=”A. World Cultures – I (Theory) OR B. Business Mathematics & Statistics – I (Theory)” css_animation=”fadeInDownBig”]

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

[/vc_toggle][vc_toggle title=”Food Analysis (Practical)” css_animation=”fadeInDownBig”]

• 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.

[/vc_toggle][vc_toggle title=”Physiology (Practical)” css_animation=”fadeInDownBig”]

• 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

[/vc_toggle][vc_toggle title=”Functional English – I (Theory)” css_animation=”fadeInDownBig”]

• 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

[/vc_toggle][vc_toggle title=”Environmental Studies (Theory)” css_animation=”fadeInDownBig”]

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

[/vc_toggle][vc_toggle title=”Constitution of India & Human Rights (Theory) Basics of Yoga – I/NSS/NCC” css_animation=”fadeInDownBig”]

• 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)

[/vc_toggle][/dt_sc_tab][dt_sc_tab title=”SEM II” tab_id=”1706970805819-6-1″][vc_toggle title=”Food Science and Food Chemistry (Theory)” css_animation=”fadeInDownBig”]

• 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.

[/vc_toggle][vc_toggle title=”Basic Nutrition – Micronutrients (Theory)” css_animation=”fadeInDownBig”]

• 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.

[/vc_toggle][vc_toggle title=”Microbial Food Spoilage (Theory)” css_animation=”fadeInDownBig”]

• 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

[/vc_toggle][vc_toggle title=”International Sports Management – II (Theory) OR Indian Economy (Theory)” css_animation=”fadeInDownBig”]

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

[/vc_toggle][vc_toggle title=”World Cultures – II (Theory) OR Business Mathematics and Statistics – II (Theory)” css_animation=”fadeInDownBig”]

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

[/vc_toggle][vc_toggle title=”Meal Planning – Practical” css_animation=”fadeInDownBig”]

• 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

[/vc_toggle][vc_toggle title=”Food Science – Practical” css_animation=”fadeInDownBig”]

• 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

[/vc_toggle][vc_toggle title=”French – I (Theory)” css_animation=”fadeInDownBig”]

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

[/vc_toggle][vc_toggle title=”Personal Effectiveness at Workplace (Theory)” css_animation=”fadeInDownBig”]

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

[/vc_toggle][vc_toggle title=”Basics of Yoga – II/NSS/NCC/Sports/Cultural (Theory)” css_animation=”fadeInDownBig”]

• 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

[/vc_toggle][/dt_sc_tab][dt_sc_tab title=”SEM III” tab_id=”1706971058629-6-5″][vc_toggle title=”Lifecycle Nutrition – I (Theory)” css_animation=”fadeInDownBig”]

• 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

[/vc_toggle][vc_toggle title=”Food Processing (Theory)” css_animation=”fadeInDownBig”]

• 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

[/vc_toggle][vc_toggle title=”Human Physiology-II (Theory)” css_animation=”fadeInDownBig”]

• 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

[/vc_toggle][vc_toggle title=”Corporate Communication and Public Relations – I (Theory) OR Quantitative Techniques – I (Theory)” css_animation=”fadeInDownBig”]

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)

[/vc_toggle][vc_toggle title=”Lifecycle Nutrition-1 (Practicals)” css_animation=”fadeInDownBig”]

• 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

[/vc_toggle][vc_toggle title=”Functional English – II (Theory)” css_animation=”fadeInDownBig”]

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

[/vc_toggle][vc_toggle title=”Healthy Cooking Practices (Practicals)” css_animation=”fadeInDownBig”]

• 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.

[/vc_toggle][vc_toggle title=”Lifestyle Pillars – I (Practicals)” css_animation=”fadeInDownBig”]

• 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

[/vc_toggle][/dt_sc_tab][dt_sc_tab title=”SEM IV” tab_id=”1706971231145-7-0″][vc_toggle title=”Lifecycle Nutrition-II (Theory)” css_animation=”fadeInDownBig”]

• 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

[/vc_toggle][vc_toggle title=”Biochemistry (Theory)” css_animation=”fadeInDownBig”]

• 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

[/vc_toggle][vc_toggle title=”Community Nutrition (Theory)” css_animation=”fadeInDownBig”]

• 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

[/vc_toggle][vc_toggle title=”Nutritional and Clinical Biochemistry (Practical)” css_animation=”fadeInDownBig”]

• 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

[/vc_toggle][vc_toggle title=”Corporate Communication and Public Relations – II (Theory) OR Quantitative Techniques – I (Theory)” css_animation=”fadeInDownBig”]

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

[/vc_toggle][vc_toggle title=”Lifecycle Nutrition – II (Practicals)” css_animation=”fadeInDownBig”]

• 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

[/vc_toggle][vc_toggle title=”Lifestyle Pillars – II (Practicals)” css_animation=”fadeInDownBig”]

• 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

[/vc_toggle][/dt_sc_tab][dt_sc_tab title=”SEM V” tab_id=”1706971417608-6-3″][vc_toggle title=”Nutrition in Metabolic & Endocrine disorders (Theory)” css_animation=”fadeInDownBig”]

• 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

[/vc_toggle][vc_toggle title=”Nutritional Care Process and Special Feeding Techniques (Theory)” css_animation=”fadeInDownBig”]

• 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)

[/vc_toggle][vc_toggle title=”Food Preservation (Theory)” css_animation=”fadeInDownBig”]

• 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

[/vc_toggle][vc_toggle title=”Nutrition in Adverse Climatic Condition (Theory)” css_animation=”fadeInDownBig”]

• 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

[/vc_toggle][vc_toggle title=”Food Psychology (Theory)” css_animation=”fadeInDownBig”]

• 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

[/vc_toggle][vc_toggle title=”Nutritional counselling (Theory)” css_animation=”fadeInDownBig”]

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

[/vc_toggle][vc_toggle title=”Diet Therapy (Practicals)” css_animation=”fadeInDownBig”]

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

[/vc_toggle][/dt_sc_tab][dt_sc_tab title=”SEM VI” tab_id=”1706971563574-6-0″][vc_toggle title=”Nutrition for Gastrointestinal and Renal Diseases (Theory)” css_animation=”fadeInDownBig”]

• 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

[/vc_toggle][vc_toggle title=”Criticare Nutrition (Theory)” css_animation=”fadeInDownBig”]

• 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

[/vc_toggle][vc_toggle title=”Therapeutic Meal Planning (Practicals)” css_animation=”fadeInDownBig”]

• 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

[/vc_toggle][vc_toggle title=”Food Product Development and Entrepreneurship (Theory)” css_animation=”fadeInDownBig”]

• 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

[/vc_toggle][vc_toggle title=”Sports Psychology (Theory)” css_animation=”fadeInDownBig”]

• 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

[/vc_toggle][vc_toggle title=”Nutrition for Exercise & Fitness (Theory)” css_animation=”fadeInDownBig”]

• 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

[/vc_toggle][/dt_sc_tab][dt_sc_tab title=”SEM VII” tab_id=”1710215908685-6-2″][vc_toggle title=”Metabolic Adaptations (Theory)” css_animation=”fadeInDownBig”]

[/vc_toggle][vc_toggle title=”Dietary Guidelines and Meal Planning for Sports Persons (Theory + Practical)” css_animation=”fadeInDownBig”]

• 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.

[/vc_toggle][vc_toggle title=”Nutritional Management of Non Communicable Diseases (Theory)” css_animation=”fadeInDownBig”]

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.

[/vc_toggle][vc_toggle title=”Medical Nutrition Therapy – I (Practical)” css_animation=”fadeInDownBig”]

• Planning and cooking of diets for 
• • Obesity, Eating disorders
  • Type 1 and Type 2 DM & GDM patients
  • Atherosclerosis, Hypertension
  • Peptic Ulcer, NAFLD

[/vc_toggle][vc_toggle title=”Contemporary Issues and Advances in Human Nutrition (Theory) OR Instrumentation (Theory)” css_animation=”fadeInDownBig”]

• 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 fibre
• 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

 

OR

• Principles of working and applications of 
• • Colorimetry and spectrophotometry
  • Chromatography 
  • Electrophoresis and Flame photometry
  • Fiber, Fat and protein analysers

[/vc_toggle][vc_toggle title=”Research Methodology (Theory)” css_animation=”fadeInDownBig”]

• 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

[/vc_toggle][/dt_sc_tab][dt_sc_tab title=”SEM VIII” tab_id=”1710216164476-7-8″][vc_toggle title=”Public Health Nutrition (Theory)” css_animation=”fadeInDownBig”]

• 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.

[/vc_toggle][vc_toggle title=”Clinical Nutrition (Theory)” css_animation=”fadeInDownBig”]

[/vc_toggle][vc_toggle title=”Nutritional Status and Fitness Assessment (Theory + Practical)” css_animation=”fadeInDownBig”]

[/vc_toggle][vc_toggle title=”Medical Nutrition Therapy – II (Practical)” css_animation=”fadeInDownBig”]

[/vc_toggle][vc_toggle title=”Food Quality Control and Shelf Life Studies (Theory) OR Food Service Management” css_animation=”fadeInDownBig”]

[/vc_toggle][vc_toggle title=”Internship & Industrial Training – II (Practical)” css_animation=”fadeInDownBig”]

• Internship at hospitals/Fitness Centers/Food Industry

[/vc_toggle][/dt_sc_tab][/dt_sc_tabs][dt_sc_tabs style=”frame” class=”type6 hide_now”][dt_sc_tab title=”SEM I” tab_id=”1706970502045-0-8″][vc_row_inner el_class=”padding-50-100″][vc_column_inner width=”2/4″][dt_sc_iconbox icon_type=”image” iconurl=”19704″ class=”simple-icon-text”]Food Nutrition – I[/dt_sc_iconbox][dt_sc_iconbox icon_type=”image” iconurl=”19704″ class=”simple-icon-text”]Nutrition Science – I[/dt_sc_iconbox][dt_sc_iconbox icon_type=”image” iconurl=”19704″ class=”simple-icon-text”]Community Nutrition – I[/dt_sc_iconbox][dt_sc_iconbox icon_type=”image” iconurl=”19704″ class=”simple-icon-text”]Food Nutrition – I (Practicals)[/dt_sc_iconbox][dt_sc_iconbox icon_type=”image” iconurl=”19704″ class=”simple-icon-text”]Nutrition Science – I (Practicals)[/dt_sc_iconbox][dt_sc_iconbox icon_type=”image” iconurl=”19704″ class=”simple-icon-text”]Community Nutrition – I (Practicals)[/dt_sc_iconbox][dt_sc_iconbox icon_type=”image” iconurl=”19704″ class=”simple-icon-text”]Communication & Counselling Skills – I[/dt_sc_iconbox][dt_sc_iconbox icon_type=”image” iconurl=”19704″ class=”simple-icon-text”]Healthy Cooking[/dt_sc_iconbox][/vc_column_inner][vc_column_inner width=”2/4″][vc_single_image image=”22536″ img_size=”full” css_animation=”slideInDown” el_class=”circle-image”][/vc_column_inner][/vc_row_inner][/dt_sc_tab][dt_sc_tab title=”SEM II” tab_id=”1706970502247-0-7″][vc_row_inner el_class=”padding-50-100″][vc_column_inner width=”2/4″][vc_single_image image=”22688″ img_size=”full” css_animation=”slideInDown” el_class=”circle-image”][/vc_column_inner][vc_column_inner width=”2/4″][dt_sc_iconbox icon_type=”image” iconurl=”19704″ class=”simple-icon-text”]Food Nutrition – II[/dt_sc_iconbox][dt_sc_iconbox icon_type=”image” iconurl=”19704″ class=”simple-icon-text”]Nutrition Science – II[/dt_sc_iconbox][dt_sc_iconbox icon_type=”image” iconurl=”19704″ class=”simple-icon-text”]Community Nutrition – II[/dt_sc_iconbox][dt_sc_iconbox icon_type=”image” iconurl=”19704″ class=”simple-icon-text”]Food Nutrition – II (Practicals)[/dt_sc_iconbox][dt_sc_iconbox icon_type=”image” iconurl=”19704″ class=”simple-icon-text”]Nutrition Science – II (Practicals)[/dt_sc_iconbox][dt_sc_iconbox icon_type=”image” iconurl=”19704″ class=”simple-icon-text”]Physiology – I[/dt_sc_iconbox][dt_sc_iconbox icon_type=”image” iconurl=”19704″ class=”simple-icon-text”]Physiology – I (Practicals)[/dt_sc_iconbox][dt_sc_iconbox icon_type=”image” iconurl=”19704″ class=”simple-icon-text”]Environmental Studies[/dt_sc_iconbox][/vc_column_inner][/vc_row_inner][/dt_sc_tab][dt_sc_tab title=”SEM III” tab_id=”1706970502456-0-1″][vc_row_inner el_class=”padding-50-100″][vc_column_inner width=”2/4″][dt_sc_iconbox icon_type=”image” iconurl=”19704″ class=”simple-icon-text”]Introduction to Food Planning[/dt_sc_iconbox][dt_sc_iconbox icon_type=”image” iconurl=”19704″ class=”simple-icon-text”]Food Chemistry[/dt_sc_iconbox][dt_sc_iconbox icon_type=”image” iconurl=”19704″ class=”simple-icon-text”]Food Processing & Preservation – I[/dt_sc_iconbox][dt_sc_iconbox icon_type=”image” iconurl=”19704″ class=”simple-icon-text”]Physiology -II[/dt_sc_iconbox][dt_sc_iconbox icon_type=”image” iconurl=”19704″ class=”simple-icon-text”]Information Communication & Technology[/dt_sc_iconbox][dt_sc_iconbox icon_type=”image” iconurl=”19704″ class=”simple-icon-text”]Communication & Counselling Skills – II[/dt_sc_iconbox][dt_sc_iconbox icon_type=”image” iconurl=”19704″ class=”simple-icon-text”]Industry Engagement – I (Training/Internship)[/dt_sc_iconbox][/vc_column_inner][vc_column_inner width=”2/4″][vc_single_image image=”21072″ img_size=”full” css_animation=”slideInDown” el_class=”circle-image”][/vc_column_inner][/vc_row_inner][/dt_sc_tab][dt_sc_tab title=”SEM IV” tab_id=”1706970502660-0-9″][vc_row_inner el_class=”padding-50-100″][vc_column_inner width=”2/4″][vc_single_image image=”21073″ img_size=”full” css_animation=”slideInDown” el_class=”circle-image”][/vc_column_inner][vc_column_inner width=”2/4″][dt_sc_iconbox icon_type=”image” iconurl=”19704″ class=”simple-icon-text”]Fundamentals of Biochemistry[/dt_sc_iconbox][dt_sc_iconbox icon_type=”image” iconurl=”19704″ class=”simple-icon-text”]Clinical Biochemistry[/dt_sc_iconbox][dt_sc_iconbox icon_type=”image” iconurl=”19704″ class=”simple-icon-text”]Food Processing & Preservation – II[/dt_sc_iconbox][dt_sc_iconbox icon_type=”image” iconurl=”19704″ class=”simple-icon-text”]Nutrition across Lifecycle[/dt_sc_iconbox][dt_sc_iconbox icon_type=”image” iconurl=”19704″ class=”simple-icon-text”]Food Processing & Preservation- II (Practicals)[/dt_sc_iconbox][dt_sc_iconbox icon_type=”image” iconurl=”19704″ class=”simple-icon-text”]Nutrition across Lifecycle (Practicals)[/dt_sc_iconbox][dt_sc_iconbox icon_type=”image” iconurl=”19704″ class=”simple-icon-text”]Physiology -III[/dt_sc_iconbox][dt_sc_iconbox icon_type=”image” iconurl=”19704″ class=”simple-icon-text”]Entrepreneurship & Management[/dt_sc_iconbox][/vc_column_inner][/vc_row_inner][/dt_sc_tab][dt_sc_tab title=”SEM V” tab_id=”1706970502891-0-4″][vc_row_inner el_class=”padding-50-100″][vc_column_inner width=”2/4″][dt_sc_iconbox icon_type=”image” iconurl=”19704″ class=”simple-icon-text”]Clinical Nutrition – I[/dt_sc_iconbox][dt_sc_iconbox icon_type=”image” iconurl=”19704″ class=”simple-icon-text”]Diet therapy- I[/dt_sc_iconbox][dt_sc_iconbox icon_type=”image” iconurl=”19704″ class=”simple-icon-text”]Nutrition, Exercise and Fitness – I[/dt_sc_iconbox][dt_sc_iconbox icon_type=”image” iconurl=”19704″ class=”simple-icon-text”]Clinical Nutrition – I (Practicals)[/dt_sc_iconbox][dt_sc_iconbox icon_type=”image” iconurl=”19704″ class=”simple-icon-text”]Diet Therapy- I (Practicals)[/dt_sc_iconbox][dt_sc_iconbox icon_type=”image” iconurl=”19704″ class=”simple-icon-text”]Physiology -IV[/dt_sc_iconbox][dt_sc_iconbox icon_type=”image” iconurl=”19704″ class=”simple-icon-text”]Industry Engagement – I (Training/Internship)[/dt_sc_iconbox][/vc_column_inner][vc_column_inner width=”2/4″][vc_single_image image=”22549″ img_size=”full” css_animation=”slideInDown” el_class=”circle-image”][/vc_column_inner][/vc_row_inner][/dt_sc_tab][dt_sc_tab title=”SEM VI” tab_id=”1706970503125-0-10″][vc_row_inner el_class=”padding-50-100″][vc_column_inner width=”2/4″][vc_single_image image=”22533″ img_size=”full” css_animation=”slideInDown” el_class=”circle-image”][/vc_column_inner][vc_column_inner width=”2/4″][dt_sc_iconbox icon_type=”image” iconurl=”19704″ class=”simple-icon-text”]Lifestyle Pillars[/dt_sc_iconbox][dt_sc_iconbox icon_type=”image” iconurl=”19704″ class=”simple-icon-text”]Clinical Nutrition – II[/dt_sc_iconbox][dt_sc_iconbox icon_type=”image” iconurl=”19704″ class=”simple-icon-text”]Diet Therapy – II[/dt_sc_iconbox][dt_sc_iconbox icon_type=”image” iconurl=”19704″ class=”simple-icon-text”]Nutrition, Exercise and Fitness – II[/dt_sc_iconbox][dt_sc_iconbox icon_type=”image” iconurl=”19704″ class=”simple-icon-text”]Diet Therapy – II (Practicals)[/dt_sc_iconbox][dt_sc_iconbox icon_type=”image” iconurl=”19704″ class=”simple-icon-text”]Yoga and Exercise[/dt_sc_iconbox][dt_sc_iconbox icon_type=”image” iconurl=”19704″ class=”simple-icon-text”]Project Work[/dt_sc_iconbox][/vc_column_inner][/vc_row_inner][/dt_sc_tab][/dt_sc_tabs][/vc_column][/vc_row][vc_row full_width=”stretch_row” bg_type=”image” parallax_style=”vcpb-vz-jquery” bg_image_new=”id^19701|url^http://lsiworld.in/wp-content/uploads/2020/04/bg-parallax-2-min.png|caption^null|alt^null|title^bg-parallax-2-min|description^null” bg_image_repeat=”no-repeat” bg_image_size=”initial” css=”.vc_custom_1588770544011{background-color: #fafafa !important;}”][vc_column width=”1/3″][dt_sc_empty_space margin_lg=”100″ margin_md=”50″ margin_sm=”50″ margin_xs=”50″ el_id=”1588254677974-0570d5ad-3ad5″][vc_single_image image=”22541″ img_size=”full” el_class=”circle-image”][/vc_column][vc_column width=”2/3″][dt_sc_empty_space margin_lg=”100″ margin_md=”50″ margin_sm=”50″ margin_xs=”0″ el_id=”1588411170825-357b39f1-2f69″][vc_custom_heading text=”Employability & Careers” use_theme_fonts=”yes”][vc_column_text]

Our students have many options after graduation; 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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[/dt_sc_iconbox][dt_sc_iconbox icon_type=”image” iconurl=”19704″ class=”simple-icon-text”]Entrepreneur[/dt_sc_iconbox][/vc_column_inner][/vc_row_inner][dt_sc_empty_space margin_lg=”100″ margin_md=”50″ margin_sm=”50″ margin_xs=”0″ el_id=”1588413560712-2212bc97-525e”][/vc_column][/vc_row][vc_row full_width=”stretch_row_content”][vc_column width=”1/2″ css=”.vc_custom_1592379062415{padding-top: 30px !important;padding-bottom: 30px !important;background-color: #b7b7b8 !important;}” el_class=”no-margin”][vc_row_inner][vc_column_inner el_class=”aligncenter”][vc_custom_heading text=”Post Graduate Programmes” font_container=”tag:h2|text_align:center” use_theme_fonts=”yes”][dt_sc_button title=”View More” icon_type=”” class=”simple-link” link=”url:https%3A%2F%2Flsiworld.in%2Fpost-graduate-courses%2F|title:Post%20Graduate%20Programmes||”][/vc_column_inner][/vc_row_inner][/vc_column][vc_column width=”1/2″ css=”.vc_custom_1592379071405{padding-top: 30px !important;padding-bottom: 30px !important;background-color: #8d9ccf !important;}” el_class=”aligncenter no-margin”][vc_row_inner][vc_column_inner][vc_custom_heading text=”Under Graduate Programmes” font_container=”tag:h2|text_align:center” use_theme_fonts=”yes”][dt_sc_button title=”View More” icon_type=”” class=”simple-link” link=”url:https%3A%2F%2Flsiworld.in%2Funder-graduate-courses%2F|title:Under%20Graduate%20Programmes||”][/vc_column_inner][/vc_row_inner][/vc_column][/vc_row][vc_row full_width=”stretch_row” bg_type=”image” parallax_style=”vcpb-vz-jquery” bg_image_new=”id^19701|url^http://lsiworld.in/wp-content/uploads/2020/04/bg-parallax-2-min.png|caption^null|alt^null|title^bg-parallax-2-min|description^null” bg_img_attach=”fixed”][vc_column width=”1/6″][/vc_column][vc_column width=”2/3″ el_class=”aligncenter”][dt_sc_empty_space margin_lg=”50″ margin_md=”20″ margin_sm=”20″ margin_xs=”20″ el_id=”1544189151344-1be5e12b-00b2″][vc_column_text]

Your career journey is just a click away

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