MS Nutritional Science

The Master of Science in Nutritional Science is an exciting field of study that fascinates many, thanks to the developments made in the field over the years. The course works are such that they induce practical learning in the right direction after which students can pursue roles in the field of nutritional science in the professional world.

The research based projects and related research work will allow for the betterment of the concept development of the students allowing them to better understand the program in theory and in practical sense. It will also facilitate in the development of problem identifying and solving skills amongst the students.

 

What will you learn from this course

Through this Masters program you will be able to do the following:

  • You will work on research based project.
  • You will able to apply engineering principles within and outside the classroom
  • Develop skill set relevant to employers need
  • Students are able to take leadership roles and move up the career ladder more quickly
General studies
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Information Research Strategies 2 Introduction to information research including electronic resources. This course is designed to help researchers locate, evaluate, and use information. It includes exploration of the research process, search strategies, locating resources, source documentation, and organization of research.
General studies
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Food Biochemistry and Food Processing 2 Essential principles of food biochemistry, enzymology, and food processing, the course then discusses commodity-by-commodity of biochemistry of raw materials and product processing. Chapters in this second edition have been revised to include safety considerations and the chemical changes induced by processing in the biomolecules of the selected foodstuffs. This edition also includes a new section on health and functional foods, as well as ten new chapters including those on thermally and minimally processed foods, separation technology in food processing, and food allergens.
Advanced Nutrition and Human Metabolism 2 Focuses on cells and A Microcosm of Life, The Digestive System, Mechanism for Nourishing the Body, MACRONUTRIENTS AND THEIR METABOLISM, Carbohydrates, Fiber, Lipids, Protein, Integration and Regulation of Metabolism and the Impact of Exercise and Sport, Body Composition, Energy Expenditure, and Energy Balance, THE REGULATORY NUTRIENTS, The Water-Soluble Vitamins, The Fat-Soluble Vitamins, Major Minerals, Water and Electrolytes, Essential Trace and Ultra-trace Minerals, Nonessential Trace and Ultra-trace Minerals.
Statistical Methods and Varience Analysis 2 An introduction to the data and methodologies of computer intrusion detection. Focuses on statistical and machine learning approaches to detection of attacks on computers. Topics include network monitoring and analysis, network-based attacks such as probes and denial of service, host-based attacks such as buffer overflows and race conditions, and malicious code such as viruses and worms. Statistical pattern recognition methods will be described for the detection and classification of attacks.
Experimental Design 2 Review of basic statistical concepts. Models for testing significance of one or many factors. Reducing experimental effort by incomplete blocks, and Latin squares. Factorial and fractional factorial designs. Response surface analysis for optimal response.
Group Therapy 2 Focuses on the basic issues and key concepts of group processes and the application of these concepts in a variety of group settings.
General studies
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description
Biostatistics 2 Covers Introduction to Biostatistics, Descriptive Statistics, Some Basic Probability Concepts, Probability Distributions, Some Important Sampling Distributions, Estimation, Hypothesis Testing, Analysis of Variance, Simple Linear Regression and Correlation, Multiple Regression and Correlation, Regression Analysis: Some Additional Techniques, The Chi-Square Distribution and the Analysis of Frequencies, Nonparametric and Distribution-Free Statistics, and Survival Analysis
Food Intake: Regulation, Assessing and Controlling 2 Presents current research in the regulation and control of food intake. Topics discussed include understanding food intake regulation in chicks; indigenous fermented foods and beverages produced in Latin America; dopaminergic regulation of food intake; peptidergic regulation of food intake and its relation to age and body composition and food-borne carcinogens.
Nutritional Education Theories and Practice 2 Provides a simple, straightforward model for designing effective nutrition education that addresses the personal and environmental influences that affect food choice and assists individuals in adopting healthy behaviors. Using a six-step process, this course integrates theory, research, and practice and provides advice on designing, implementing, and evaluating theory-based nutrition education.
Metabolic Disorders 2 Focuses on the disorders of carbohydrate metabolism and the diseases of lipids metabolism, highlights the diseases of protein metabolism including different forms of disorders, discusses the diseases associated with nucleic acids metabolism, provides useful information on molecular genetics and various instrumental techniques used in a clinical diagnostic laboratory and presents An overview of respective macromolecules metabolism.
Nutrition Research Methods 2 Aims to fill a critical gap in dietetics, nutrition and health education literature by providing a comprehensive guide to conducting research and understanding the research of others, teaches how researchers identified problems; how they framed those problems; and how they reported, interpreted and implemented their findings and covers an overview of the process, statistical and measurement concepts, types of research (including experimental, quasi-experimental, descriptive, and qualitative research), how to present results and computer techniques for data analysis.
General studies
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description
Laboratory Nutritional Assessment 3 Includes inflammatory biomarkers, biochemical assessment of malnutrition, hydration status, nutritional anemias, and specific information on more than 90 lab tests used for assessing nutrition-related conditions. Comprehensive list of medications that may give false lab test results.
Advanced Medical Nutrition Therapy 3 A comprehensive coverage of the relevant physiology, path-physiology, nutritional therapy and dietetic application for each specialist dietetic area, with coverage of all major specialist areas involved in the treatment of adults through clinical governance, including patient-centered care, clinical decision-making and developing evidence-based practice; in addition to focusing on advanced clinical practice describes several clinical conditions or dietetic areas in detail.
Medical Nutrition Therapy 3 Building a bridge from classroom to clinical practice, this casebook is composed of 34 realistic case studies appropriate for introductory and advanced level courses in nutrition and diet therapy. Each case study uses the medical record as its structure. The student "solves the case" by using the information provided such as hospital admission data, laboratory test results, intake/output records, and the physician's progress notes.
Food and Nutritional Toxicology 3 Provides a broad overview of the chemicals in food that have the potential to produce adverse health effects including the impact on human health of food containing environmental contaminants or natural toxicants, food additives, the migration of chemicals from packaging materials into foods, and the persistence of feed and food contaminants in food products. Classes address the adverse effects of nutrient excesses, the impact of contaminants on nutrient utilization, metabolism of food toxicants, and the relationship of the body's biologic defense mechanisms to such toxicants. Also, includes discussions on the risk determination process, food safety regulation, and the current status of the regulatory processes.
Nutritional Epidemiology 3 Overview of Nutritional Epidemiology, Foods and Nutrients, Nature of Variation in Diet, 24-Hour Dietary Recall and Food Record Methods, Food Frequency Methods, Reproducibility and Validity of Food-Frequency Questionnaires, Recall of Remote Diet, Surrogate Sources of Dietary Information, Biochemical Indicators of Dietary Intake, Anthropometric Measures and Body Composition, Implications of Total Energy Intake for Epidemiologic Analysis, Correction for the Effects of Measurement Error, Issues in Analysis and Presentation of Dietary Data, Nutrition Monitoring and Surveillance, Vitamin A and Lung Cancer, Dietary Fat and Breast Cancer, Diet and Coronary Heart Disease, Folic Acid and Neural Tube Defects, Future Research Directions
Molecular Biology/Genetics 3 Basic Chemical and Biological Principles including Cells and Organisms, Basic Genetics, DNA, RNA, and Protein, Genes, Genomes, and DNA, Manipulation of Nucleic Acids, The Genome, Polymerase Chain Reaction, Cloning Genes for Analysis, and DNA Sequencing, Genomics & Systems Biology. Central Dogma of Molecular Biology including Cell Division and DNA Replication, Transcription of Genes, Processing of RNA, Protein Synthesis, Protein Structure & Function, Proteomics and Global Analysis of Proteins. Regulate Gene Expression including Regulation of Transcription in Prokaryotes, Regulation of Transcription in Eukaryotes, Regulation at RNA Level, Analysis of Gene Expression, Sub-cellular Life Forms, Plasmids, Viruses and Mobile DNA. Changing the DNA Blueprint including Mutations and Repair, Recombination, Bacterial Genetics and Molecular Evolution
Behavioral Group Therapy 3 Focuses on the basic issues and key concepts of group processes and the application of these concepts in a variety of group settings.
General studies
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Thesis 3 An independent research and scholar reporting on a selected topic specifically selected from related subjects. The department schedules and coordinates a number of seminars to assist students selecting the topics and to fine tune their work up to reporting. Credit is granted based on the quality of final product after evaluation of correctness, simplicity and clarity, amount of work done, amount of references and materials used and optimality factors.