Batch starts on
Jan to Dec/ May to June
Course Duration
12 Months
Learning Formate
Online Mode
Flexible payment
financing options available
Fellowship in Nutrition and Dietetics
MGA Medical Global Academy’s Fellowship in Nutrition and Dietetics is an advanced programme for healthcare professionals seeking in-depth knowledge of clinical nutrition, therapeutic diet planning and evidence-based dietary management. The programme emphasizes the role of nutrition in disease prevention and the promotion of health and wellness across different age groups and clinical conditions. This fellowship combines theoretical learning with structured academic guidance, covering nutrition assessment, Medical Nutrition Therapy, lifestyle modification and individualized nutrition planning. Participants explore metabolic disorders, obesity management, sports nutrition, pediatric nutrition, geriatric nutrition, nutrigenomics, public health nutrition and critical care nutrition through case studies, mentorship and academic learning. As awareness of preventive healthcare and lifestyle-related conditions continues to grow, professionals with advanced knowledge in nutrition and dietetics can contribute across hospitals, wellness centres, nutrition clinics, sports facilities and public health organizations worldwide.
Outcome
By the end of this fellowship, participants will be able to:
- Understand the basic concepts of human nutrition, metabolism and diet therapy planning
- Conduct nutritional assessments and develop individualized nutrition care plans
- Apply Medical Nutrition Therapy in diabetes, obesity, cardiovascular, renal and gastrointestinal diseases
- Develop nutrition and lifestyle counselling and weight management skills
- Understand nutritional requirements for sports, children, older adults and critical care
- Develop knowledge of nutraceuticals, functional foods and evidence-based supplementation
- Apply public health nutrition measures and preventive healthcare strategies
- Understand nutrition genomics, digital nutrition technologies and emerging developments in dietetics
- Strengthen patient counselling and communication skills related to nutrition practice
- Develop case-based learning and clinical decision-making abilities through mentorship and structured learning
Career Opportunities
This fellowship can support career opportunities across clinical nutrition, wellness and healthcare, including:
- Clinical Nutritionist
- Dietetics and Nutrition Consultant
- Medical Nutrition Therapy Specialist
- Sports Nutrition Professional
- Weight Management and Lifestyle Coach
- Public Health Nutrition Associate
- Wellness and Preventive Healthcare Consultant
- Nutrition Counsellor in Hospitals and Clinics
- Research and Academic Nutrition/Dietetics roles
- Opportunities in wellness centres, fitness organizations, non-profit organizations and healthcare institutions
As the focus on preventive healthcare, lifestyle medicine and personalized nutrition continues to grow, nutrition and dietetics professionals can find opportunities across hospitals, healthcare institutions, wellness centres, sports organizations, research institutions and community health programmes worldwide.
What you'll learn
Foundations of Clinical Nutrition
Nutritional Requirements Across the Lifecycle
Clinical Nutrition in Disease Management
Specialized Diets and Therapeutic Nutrition
Nutrition and Public Health
Research and Advances in Clinical Nutrition
Key Features
- Attending /Non-Attending Classes
- Free Study Material with recorded lectures
- Best Faculties (Super Specialists) of India
4. Library Access & Question & Answer Session
5. 1 Year of Mentorship
6. Updated Curriculum
Course Curriculum
- Fundamentals of nutrition and health
- Classifying and functioning of nutrients
- Digestion, absorption, and metabolism of nutrients
- Nutritional guides and dietary references intakes
- Human body system overview (digestion, endocrine, cardiovascular etc)
- Nutrition related to physiology functioning
- Energy metabolism and biochemical pathways
- Pregnancy and lactation nutrition
- Infant and child nutrition
- Adolescent and adult nutrition
- Geriatric nutrition and changes of old people
- Anthropometry measurement
- Dietary intake data compilation and analysis
- Nutrition screening and diagnosis methods
- Diet planning and food exchange method
- Diabetes, cardiovascular diseases, renal and liver disease nutritional management
- Gastrointestinal problems and nutritional care
- Cancer, HIV and autoimmune diseases management
- Enteral and parenteral nutrition
- Low sodium, renal, diabetic, cardiac diet
- Food allergy and exclusion diet
- High protein and weight management diet
- Diet therapy for metabolic disease (PCOS, thyroid etc)
- Probiotic, prebiotic, functional foods, and herbal compounds
- Regulatory issues and safety
- Application of functional foods in disease prevention and therapy
- Food composition and nutrients stability
- Food preservation and safety
- Foodborne illness and micro organisms
- HACCP and food hygiene
- The psychology of eating behavior
- The role of dietitian in health counseling on food intake
- Use of MI technique
- Lifestyle intervention on weight, stress and sleep
- The pathogenesis of obesity and metabolic syndrome
- The medical and surgical management and bariatric nutrition
- The diet prescription of the medical obesity, the weight loss and maintenance of weight
- The nutritional care after bariatric surgery
- National and international regulations (FSSAI, WHO, Codex)
- Food labeling and advertising regulations
- Ethics in clinical and public health nutrition
- Conflicts between food industry and public health
- Pros and cons of vegetarian, vegan and flexitarian diet
- Nutritional adequacy of vegetarian, vegan and flexitarian diets
- Environmental factors influenced by food choice
- Trends of sustainable food system and nutrition policy
- Application of app and computer in dietary tracking and consultation
- Tele-nutrition
- Use of AI and wearable to track nutrition
- Data privacy and security issues in health tech
- Nutritional care for PCOS, endometriosis and menopause
- Pre-conception and fertility nutrition
- Hormonal balance and nutrition
- Pregnancy-specific nutrition and gestational diabetes
- Nutritional support of critical ill patients
- Energy and protein assessment of catabolic state
- Enteral and parenteral nutrition in critical care unit
- Adjustments of nutrition therapy
- Holistic approaches in diet management
- Use of Ayurveda, TCM and other modality
- Protocols of functional medicine
- Dietary role in gut-brain axis
- Nutrigenomics and nutrigenetics introduction
- Role of genes in nutrient metabolism
- Personalized nutrition with regard to genes
- Ethics in personalized nutrition according to genes
- Connection between brain-gut system and regulation of mood
- Role of nutritional psychiatry in treatment of depression, anxiety and ADHD
- Micronutrients and neuroprotection
- Nutrition interventions for the cognitive health and neurodegenerative diseases
- The influence of nutrients on immune system (Vit D, Zn, Omega-3)
- Nutrition with infection and auto immune conditions
- Anti-inflammatory diet
- Role of probiotic and prebiotic on immunity
- Anorexia, bulimia, compulsive eating disorders ( BED)
- Nutritional rehabilitation, and psychological assistance
- Multi-disciplinary approaches in managing Eating Disorders
- Use of mindful eating and intuitive eating strategies
- Nutrition with humanitarian crisis and natural disasters
- Food aid and logistical management and food rations
- Feeding the vulnerable groups (infant, pregnant woman, and elderly people)
- Management of mal-nutrition at emergencies
- Genetic metabolic disorders and nutrition management
- Pediatric enteral nutrition and feeding devices
- Allergy in infant and children and feeding intolerances
- Nutrition in premature infant and failure to thrive (FTT)
- Drugs interaction with nutrients
- Contraindications and implications of drugs-nutrients interaction
- Nutritional support in patients with many medications
- Role of dietitian in the drugs monitoring
- Cooking strategies and nutrition
- Modifying dishes for disease management (low salt, low sugar and low fat)
- The cooking method with nutrients preservation
- Nutrition care with recipe planning and meal preparation at community levels and personal levels
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