M.Sc. - Clinical Nutrition

School of Allied Health Sciences

M.Sc. Clinical Nutrition or Master of Science in Clinical Nutrition is a postgraduate Nutrition and Dietetics course. Clinical nutrition is concerned with therapeutic uses for nutrition, usually in medical settings as part of a complete health care program. Clinical nutritionists create effective nutrition plans that work toward health outcomes such as disease prevention and treatment, strengthening of the immune system and nourishment of those unable to care for themselves. Candidates will acquire knowledge in nourishment, detoxification, fluid and electrolyte balance, blood types, anti-oxidants, anti-stress disorders, physical fitness, infectious diseases, and mental performance. The duration of the course is two years on a semester pattern. The course offers many career opportunities to the candidates after its completion.

Key Information

Duration

2 Years

Eligibility

B.Sc. in relevant subjects with with min. 50%

Selection Procedure

Merit + PI

Scholarship

As per Jaipur National University Rules.

Industry Internship Programme

Students are expected to complete at least 45 days training in different areas of the hospital with community-based health clinics or various corporations like Jaipur National University Institute for Medical Sciences and Research Centre, Jaipur

Programme Structure

  • Advanced Nutrition I
  • Advanced Nutrition II
  • General Biochemistry
  • Human Anatomy and Physiology I
  • Advances in Human Nutrition
  • Food Science and Food Processing
  • Research methodology and biostatistics
  • Human Anatomy and Physiology II
  • Community Health and Nutrition
  • Institutional Food Management
  • Dietetics and Therapeutic Nutrition
  • Food Microbiology and Food Safety
  • Hospital Training
  • 6 months Dissertation work- Research Work

Career Prospects

Graduates can:

  • Work as dietitians in hospitals so as to recommend and supervise the therapeutic diet to the patient according to its nutritional needs.
  • Be employed as diet consultants in hotels, flight kitchens, railways and industrial canteens to manage the nutritious and healthy menu.
  • Be placed as a nutritionist in health clinics and food industries so as to deal with the nutritional aspects of food.
  • Be a member of the teaching faculty in the higher education sector in any renowned university.
  • Be involved in research fields as research assistants/ Associate in institutes undertaking research programmes.
  • Work as nutrition and health project officers under different welfare programmes of governmental and non -governmental organizations such as FAO, WHO, UNICEF.
  • Be entrepreneurs and can work as a freelance Registered Dietitians (RD).
  • Be placed as counselors in Sports and Fitness centers.

Applying for Admissions 2021

M.Sc. Clinical Nutrition or Master of Science in Clinical Nutrition is a postgraduate Nutrition and Dietetics course. Clinical nutrition is concerned with therapeutic uses for nutrition, usually in medical settings as part of a complete health care program. Clinical nutritionists create effective nutrition plans that work toward health outcomes such as disease prevention and treatment, strengthening of the immune system and nourishment of those who are unable to care for themselves. Candidates will be knowledgeable in nourishment, detoxification, fluid and electrolyte balance, blood types, anti-oxidants, anti-stress disorders, physical fitness, infectious diseases, and mental performance. The duration of the course is two years and it has four semesters syllabus. The course offers many career opportunities to the candidates after its completion.

  • Students should be passed in B.Sc.in science stream with 50 percent aggregate marks and biology as a core subject from a recognized college or university.
  • There is an interview for admission to the M.Sc. Degree courses.
  • To understand and be critically aware of the basic nutrition concept.
  • 2.To demonstrate skills in the critical appraisal of research and the evaluation of interventions in relation to the current, evidence based on clinical nutrition.
  • To critically evaluate current research and show originality in applying techniques of research and enquiry to propose, create and interpret knowledge and insightful development for the profession.
  • To demonstrate skills to make healthful decisions about nutrition and dietetics keeping in mind the need of society.
  • To deal with complex nutritional issues both systematically, decisively and creatively so as to combat various diseases.
  • To analyze and synthesize information related to the patient’s needs and to show ability to make sound judgments.
  • To demonstrate an autonomous problem solving approach towards patients in the context of nutrition.
  • To show aptitude for continuing to advanced professional development skills and their lifelong learning.
  • It provide a comprehensive professional education that focuses on nutrition and its application in prevention and disease management that prepares scholars to practice in a wide range of clinical, consulting and industry settings.
  • It is also beneficial for further studies such as M.Phil. and Ph.D.
  • Suitable to prepare individuals to apply the principles of dietetics and nutrition sciences to design and manage effective nutrition programs as part of clinical treatment and therapy programs, and to manage health care centres food services.
  • They can have jobs regarding supervising meal and preparations in schools and hospitals
  • They can work as dietitians in hospitals so as to recommend and supervise the therapeutic diet to the patient according to its nutritional needs.
  • They can be employed as diet consultants in hotels, flight kitchens, railways and industrial canteens to manage the nutritious and healthy menu.
  • They can be placed as nutritionist in health clinics and food industries so as to deal with the nutritional aspects to food.
  • They can be a member of teaching faculty in higher education sector in any renowned university.
  • They can be involved in research fields as research assistants/ Associate in institutes undertaking research programmes.
  • They can work as nutrition and health project officers under different welfare programmes of governmental and non -governmental organizations such as FAO, WHO, UNICEF.
  • They can be entrepreneurs and can work as a freelance Registered Dietitians(RD).
  • They can be placed as counselors in Sports and Fitness centers.
  • Sr. Clinical Research Associate
  • Clinical Nutritionist
  • Nutrition Adviser
  • Head - Sales-Nutrition Business
  • Medical Representative - Nutrition
  • Dietician
  • Bio-care Nutrition Specialist
  • Medical Representative - Nutrition
  • Flavour Scientist - Technologist
  • Research Scientist
  • Assistant professor
Top Recruiting Companies Amul, Godrej Industrial Limited, Dabur India Ltd., PepsiCo India Holdings, Nestle India Pvt. Ltd., Britannia Industries Ltd., ITC Limited, Parle Products Pvt. Ltd., Agro Tech Foods, Perfetti India Ltd, Cadbury India Ltd., Hindustan Lever Limited, Milkfood, MTR Foods limited, Gits Food Products Pvt. Ltd, MAFCO Ltd, Wockhardt, BEC Foods Ltd, ITC Ltd.,
Top Recruiting Areas Education and Public Relations, Food Industry, Food Service Field, Health Care Field, Government/Private Hospitals, Hotels and Catering Firms, Research & Development Centre’s, Social Welfare Organizations, and such.y
  • Classroom lecture by faculty
  • Demonstration by faculty
  • Independent work by student guided by faculty
  • Hands on practical work by students
  • Self initiated and directed study by students
  • Seminar presentation by student with faculty moderation and evaluation by peers

The candidate will have:

  • Experience in a variety of areas related to dietetic practice: clinical, community nutrition and food service management.
  • Evidence of characteristics as leadership, self-reliance, initiative, good communication skills (oral and verbal) and academic excellence in nutrition related sciences.
  • Observance and celebration of Health Days: National Nutrition week, World Health Day
  • Sports Nutrition counseling during various tournaments and Corporate Cricket Matches

A. The major research thrusts are:-

(A.) Clinical Nutrition

  • Nutrition and Diabetes / cardiovascular disease / degenerative diseases / liver & kidney disorders / hyper-tension, etc.

(B.) Food Science

  • Process and Product Development for normal conditions
  • Therapeutic Food Development
  • Functional Food Development
  • Food Preservation

(C.) Community Nutrition

  • Nutrition Surveillance
  • Demographic studies
  • Providing nutrition education to the vulnerable groups viz. pregnant lactating women, anemic adolescent girls, etc. using novel approaches such as Positive deviance, use of audio Visual aids, nutrition games, lectures and demonstrations.
  • Development of low-cost nutrition technologies for adoption by rural people
  • Training of Child Development Project Officers engaged in nutrition dissemination

(D.) Sports Nutrition

  • Ergogenic Aids and Dietary Supplements
  • Evaluation of Scientific Merit of Nutrient Supplements
  • Nutritional Strategies to optimize performance and enhance recovery.

Yes, they are active members of Indian Dietetic Association, Nutrition Society of India, Association of Food scientists and Technologies etc. The faculty members have published many international and national papers in reputed journals.

The faculty has won many awards in oral presentations and poster presentations as Young Scientist Award, Best Masters Research Award, Best poster award in different national and international conferences.

USPs of M.Sc. Clinical Nutrition programme of JNU, Jaipur-

  • This program provides two month Clinical / Industrial training in our own 5000 beded hospitals in the M.Sc program.
  • The curriculum is designed in such a way that it generates scientific awareness among students and provides them with ample opportunities at every step to practically assess and evaluate what they are learning.
  • Conducting of activities and tasks that assess a students aptitude for scientific, analytical and logical thinking and encourage creative thinking, like exhibitions, science projects, expo, etc.
  • Focus on enhancing entrepreneurial skills among students through on campus activities, like organizing cafeterias and Science exhibitions. Incorporating the component of organizing food stalls in campus.
  • Incorporating the component of primary research through compulsory seminar and research projects/dissertations, in the PG curriculum.
  • Encouraging extensive exposure to the global trends through participation in extension, lectures, seminars and conferences by the students.
  • Encouraging students to present papers and posters in various conferences and seminars.
  • Organizing year round activities and sending the students to participate in activities like quiz, dramatics, debate, cultural activities, etc. organized by other universities.
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