B.Sc./B.Sc. (Honours) in Integrative Nutrition & Dietetics - Kalyan

Programmes offered by B.K.Birla College, Kalyan in collaboration with LSI


LSI With B. K. Birla College, Kalyan
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B.Sc./B.Sc. (Honours) in nutrition and dietetics in Kalyan - 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

10+2 examination from any stream (Physics, Chemistry, Biology & related subjects are preferred).

Post Graduate Diploma in Integrative Nutrition Dietetics Course Duration

3/4 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

Basic 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


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


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


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


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


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


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

Metabolic Adaptations (Theory)

  • 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 (Theory + Practical)

  • 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 (Theory)

  • 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 (Theory) OR Instrumentation (Theory)

  • 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



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

Research Methodology (Theory)

  • 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 (Theory)

  • 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 (Theory)

  • 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 managementin Etiology, clinical natures, basic diagnosis and nutritional management.

Nutritional Status and Fitness Assessment (Theory + Practical)

  • Assessment of Nutritional Status.
  1.   Anthropometry and body composition.
  2.   Clinical and biochemical methods.
  3.   Traditional and advanced methods of dietary assessment.
  • Assessment of Physical and Mental Fitness.

Medical Nutrition Therapy – II (Practical)

  • Planning and Cooking of diets for patients suffering from diseases of
  1.  Respiratory system (COPD,ARDS, Bronchitis),
  2.  Kidney (Nephritis, Acute Renal Failure, Chronic Kidney Disease, Kidney stones, Kidney transplant, Dialysis),
  3.  Burns
  4.  Cancer

Food Quality Control and Shelf Life Studies (Theory) OR Food Service Management

  • Food Quality Control and Shelf Life Studies
  1. Guidelines for food safety-FSSAI,
  2. Physical indicators of food quality and Factors influencing
  3. 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
  • Food Service Management
  1. Management of physical facilities and materials – Preparing Kitchen layouts for hospitals and restaurants, Equipment requirements for food production
  2. Management of Food production and service- Methods of food purchasing, Inventory management, Menu Planning
  3.  Financial Management in food service institutions- Principles, Functions of management, Role and responsibilities
  4. Principles of Financial Management
  5. Accounting and bookkeeping

Internship & Industrial Training - II (Practical)

  • Internship at hospitals/Fitness Centers/Food Industry
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Food Nutrition – I

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Nutrition Science – I

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Community Nutrition – I

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Food Nutrition – I (Practicals)

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Nutrition Science – I (Practicals)

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Community Nutrition – I (Practicals)

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Communication & Counselling Skills – I

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Healthy Cooking

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Food Nutrition – II

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Nutrition Science – II

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Community Nutrition – II

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Food Nutrition – II (Practicals)

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Nutrition Science – II (Practicals)

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Physiology – I

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Physiology – I (Practicals)

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Environmental Studies

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Introduction to Food Planning

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Food Chemistry

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Food Processing & Preservation – I

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Physiology -II

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Information Communication & Technology

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Communication & Counselling Skills – II

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Industry Engagement – I (Training/Internship)

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Fundamentals of Biochemistry

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Clinical Biochemistry

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Food Processing & Preservation – II

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Nutrition across Lifecycle

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Food Processing & Preservation- II (Practicals)

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Nutrition across Lifecycle (Practicals)

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Physiology -III

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Entrepreneurship & Management

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Clinical Nutrition – I

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Diet therapy- I

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Nutrition, Exercise and Fitness – I

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Clinical Nutrition – I (Practicals)

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Diet Therapy- I (Practicals)

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Physiology -IV

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Industry Engagement – I (Training/Internship)

Programme Highlights - Sem 5
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Lifestyle Pillars

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Clinical Nutrition – II

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Diet Therapy – II

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Nutrition, Exercise and Fitness – II

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Diet Therapy – II (Practicals)

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Yoga and Exercise

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Project Work

Employability & Careers

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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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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