• Prof. Deeksha Kapur

In this course, the primary focus of Units 1-12 is to provide the answers to questions on how the body works, what happens when we are born and develop, how our body systems adapt when challenged by stressed such as exercise or environmental extremes and how body functions change in disease state. This course will provide with greater insight into body function and an understanding of the basis of many common disorders.

• Prof. Deeksha Kapur

The course entitled ‘Nutrition Biochemistry’ emphasizes on the study of the structure and functions of cellular components, such as proteins, carbohydrates, lipids, nucleic acids and other biomolecules and chemical reactions that are controlled by enzymes and take place in all living organisms. The course constitutes of 12 Units, basically divided in two parts - chemistry of physiologically important molecules and the metabolic pathways undergone by these molecules in the body.

• Prof. Deeksha Kapur

MFNL 002, practical component will have 14 sessions of 4 ½ hour each covering the different practicals and the experiments included within each practical.

• Prof. Deeksha Kapur

The present course Food Microbiology and Safety emphasizes food quality control as the mechanism for the prevention of food borne illnesses and food spoilage. This four credit course, delivered in a face-to- face and laboratory environment, includes a mixture of theory, demonstrations and practical sessions on the fundamentals of food microbiology and food safety. The course constitutes 14 Units providing a knowledge base in the area of food safety and microbiology related to food production, distribution and services, elementary food microbiology, food borne illness- cause and control, Hazard Analysis Critical Control Point (HACCP), food law, regulations, labeling, adulteration, consumer protection, Codex Alimentarius Commission work, food handling, hygiene sanitation, environmental sanitation including personnel hygiene, waste disposal etc.

• Prof. Deeksha Kapur

MFNL-003 practical course is worth 2 credits (i.e 60 study hours) and consists of 13 practicals with suitable exercises at the end of each practical for a thorough understanding of the subject by the students.

• Prof. Deeksha Kapur

The course in Advance Nutrition consists of 19 units. It is intended to provide the learners with a comprehensive knowledge of the various nutritional components of food and how they act and interact to maintain positive health and ward of diseases. The learners after going though this course will also learn about the requirements of these nutritional components for different age, sex and physiological groups and how to apply them in practical dietetics.

• Prof. Deeksha Kapur

This practical course is worth 2 credits (i.e 60 study hours) and consists of 7 practicals with suitable activities at the end of each practical for a thorough understanding of the topic. Starting from understanding the fundamental principle of human nutritional requirements and use of food composition tables and exchange list for planning diets to calculating energy requirement and expenditure, assessing protein quality, balance studies, sports nutrition guidelines/ research are all covered in this practical course.

• Prof. Deeksha Kapur

The course on ‘Clinical and Therapeutic Nutrition’ (MFN-005), has been designed to train individuals to function as medical nutrition therapist. It focuses on providing knowledge and developing appropriate skills and attitudes in learners for nutritional diagnostic, therapy and counseling services for the purpose of disease management. The course provides an in-depth review on proper diet, lifestyle strategies and therapeutic nutrient intervention to correct nutritional insufficiencies, promote optimal health, and prevent, manage, or correct these medical problems. This course worth 4 credit includes a total of 18 Units.

• Prof. Deeksha Kapur

MFNL-005, the ‘Clinical and Therapeutic Nutrition’ practical course is worth 2 credits (i.e. 60 study hours) and consists of 9 practicals with suitable activities at the end of each practical for a thorough understanding of the subject by the students. Starting from understanding the fundamental principle of diet planning and use of food composition tables and exchange list for planning diets to planning therapeutic diets for disease conditions are covered in this course.

• Prof. Deeksha Kapur

The course Public Nutrition (MFN-006), is so designed so as to focus on the promotion of good health through nutrition and the primary prevention of nutrition related illness in the population. It deals with nutritional epidemiology- studies relating nutrition to health or disease risk- including monitoring, surveillance and evaluation, dietary guidelines for the population, evaluation of effectiveness of intervention studies aimed at improving health, role of nutrition in high-risk and vulnerable groups, population-based research related to primary prevention of illness, nutrition education for behavioural change, public policies relevant to nutrition etc. There are 18 units in this course.

• Prof. Deeksha Kapur

The Public Nutrition practical course is worth 2 credits (i.e. 60 study hours) and consists of 10 practical with suitable activities at the end of each practical for a thorough understanding of the subject and development of skills. Starting from understanding the fundamental principle and use of anthropometry, growth monitoring, clinical assessment, diet surveys as means of assessing nutritional status of community groups to understanding nutrition concerns among vulnerable groups and planning, formulating and implementing strategies/ interventions to tackle these nutrition problems, all these aspects are covered in this course.

• Prof. Deeksha Kapur

The course ‘Entrepreneurship and Food Service Management’ is worth 6 credits. It emphasizes on the art of providing food, drinks aesthetically and scientifically to a large number of people, in a satisfactory and cost effective manner. The course, delivered in a face-to-face and laboratory environment, includes a mixture of theory (4 credit, MFN-007), demonstrations, and practical sessions (2 credits, MFNL-007) on the fundamentals of food service management and entrepreneurship. The knowledge, information and experience gained through this course will help contribute towards the development of food services. Further it will help in developing a professional approach backed by special skills, knowledge and vigilance at every stage of food service operation. This 4 credit course contains 19 units covering different aspects of food service management.

• Prof. Deeksha Kapur

The practical Course Entrepreneurship and Food Service Management (MFNL-007) provides the knowledge and trade skills needed for preparing and serving food in commercial and non commercial establishments including industrial, institutional settings and for event catering. It responds to the training needs of individuals who desire excellent employment prospects as food service managers, community or institutional dietitians, food production and service supervisors within the Indian growing workforce. The practical manual which is part of the Entrepreneurship and Food Service Management course is worth 2 credits (60 study hours) of study. There are 5 practical, including 15 activities provided in this course.

• Prof. Deeksha Kapur

The course ‘Principles of Food Science’ has been designed to provide a broad knowledge of food science with the main emphasis on chemistry and biochemistry, biotechnology and the ability to apply scientific concepts to understand and manipulate the complex characteristics of food. Further, the course integrates this scientific knowledge with an understanding of food technology. This course comprises of 14 Units and a practical manual covering subjects as diverse as food as a biological material, the constituents of food such as carbohydrates, proteins, fats, vitamins – their chemistry, functionality and role in the food industry, food processing and nutritional quality, chemistry of food flavour and colour, colloidal science, sensory science and product development.

• Prof. Deeksha Kapur

The 'Principles of Food Science' practical is a unique endeavour in putting together certain qualitative and quantitative tests and techniques used in the area of food science/ food analysis for post-graduate students. Many of these tests and techniques are used in quality control laboratories or industries, research laboratories and laboratories responsible for providing certificates to processing units for quality such as Bureau of Indian Standards (BIS), National Accrediation Board of Labortaories (NABL). The manual is of 2 credits worth and comprises of 10 practicals. Each practical includes one to five activities which will provide hands on experience.

• Prof. Deeksha Kapur

Research Methodology and Biostatistics courses (MFN-009) addresses the issues in epidemiological research. The course is designed to help the learners (i) understand the fundamentals of the research process, (ii) use the knowledge of research methods to conduct their own research, and (iii) process, analyze and interpret the data in order to make it verifiable and draw necessary conclusions. The course consists of fourteen units covering the entire range of issues in research methods and biostatistics in epidemiological research. The course MFN-009 is worth 6 credits.

• Prof. Deeksha Kapur

The present course ‘Understanding Computer Applications’, comprising 14 Units, has been so designed to equip the learners to be aware of and make better use of learning resources like computers. Computers- and the power they bring to the student to access, manipulate, modify, store and retrieve information- promote greater autonomy in learning.

• Prof. Deeksha Kapur

The Course MFNP-011 “Internship” is designed as a training programme with provision of placement of interns in a multi specialty Government and Private hospital or institute or organization concerned with patient care and imparting dietetic counseling. The internship is planned for a period of three months (480 hours i.e. 40 hours per week). The Internship Manual is actually a workbook. It contains not only the guidelines and information necessary to conduct the internship, but it also serve as the internship report file or workbook. The learner has to write the observations, activities conducted, assignment undertaken, results, inference, conclusions etc. related to the internship programme in the manual itself in the space specified.

• Prof. Deeksha Kapur

The Course MFNP-012 - Dissertation - is an original, rigorous research work carried out with substantial independence by the MSc. students of the Dietetics and Food Service Management Programme. It is worth 8 credits (240 study hours) of study. The MSc. Dissertation is intended to be the demonstration of research expertise and the mastery of knowledge of current practices and theoretical frameworks of dietetics and food service management education. The Dissertation Guidelines prepared as part of the MFNP-012 course is the governing document regarding the dissertation process and the form and substance of dissertation documents. For matters regarding the dissertation that are not covered in the Dissertation Guidelines, students should follow the advice of their programme incharge and the dissertation counsellor.