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Dietetics is the scientific study of all technical aspects of food, beginning with harvesting or slaughtering and ending with its cooking and consumption, an ideology commonly referred to as “from field to fork” and its effect on human health. Nutritionists are the professionals who guide their patients or clients with right nutritional content to fulfil their health needs and imbibe healthy eating habits.
The Master’s degree programme in Dietetics & Nutrition at NSHM is industry-aligned and help students to pursue a bright career in dietetics and nutrition. The main objective of the programme is to impart scientific knowledge and develop skills in the areas of Human Nutrition and Food Science, Food Safety and Quality, Food Processing and Food Product Development. Salary of a Nutritionist is lucrative in India once he/she achieves high prominence and excellence in the field. NSHM is among the top colleges in India to offer a M.Sc. degree in Dietetics and Nutrition preparing students to become professionals who can work effectively and efficiently in academics, research, food industry, training, extension and community service. They can also pursue higher education and research in Food Science, Nutrition and Food Processing.
The increasing awareness regarding staying fit and healthy avoiding high-calorie unplanned diets is contributing to high demand of professional dieticians and nutritionists in India and abroad. After completing the programme, one can work as –
“chemistry of food components like proteins, carbohydrates and lipids, new food product development, nature of microorganisms involved in food spoilage, food infections and intoxications, and various preservation and control techniques, food – safety, engineering & processing, and technology, nutrition, and sensory analysis
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patient counselling approach and skills, Dieterary health care, updated assessment and remedial techniques, evaluation, monitoring and control, etc.
“nutritional status assessment, community nutrition, women and child nutrition, nutrition kitchen garden, community nutrition training, WHO,UNICEF guidelines – community nutritionist, requirement analysis and provisioning for specific macronutrients, monitoring, evaluation, and control -critical periods in growth and development and impact of malnutrition etc.
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“physiological changes, nutritional analysis, socio-psychological aspects of ageing, caregiving, geriatrics, sports nutrition, specialised clinic operations, etc.
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“therapeutic approach in diet, nutritional screening, nutritional status assessment, nutritional support system, other life-saving measures for the critically ill, role of immune enhancer, conditionally essential nutrients, immune suppressants, special diets in critical care, complications of nutritional support system, re-feeding syndrome and rehabilitation diets, etc.
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concept of health disease spectrum, epidemiological research design, methods, analysis and application for disease control, levels of healthcare, development of public & private healthcare institutions and NGOs, etc.
“qualitative and quantitative methods, nutrition data preparation, data analysis, appropriate parametric and non parametric statistical tests, data visualization, decision-support, etc.
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