M.Sc in Nutrition and Dietetics

M.Sc. in Nutrition and Dietetics at CAFODAT, Lalitpur

The M.Sc. in Nutrition and Dietetics at the College of Applied Food and Dairy Technology (CAFODAT) is a two-year postgraduate program conducted at Kumaripati, Lalitpur. It is affiliated with Purbanchal University under the Faculty of Science and Technology.

The program combines nutritional science, dietetics, food science, public health, nutrition policy, epidemiology, research, and supervised practical experience. Students complete four semesters, 75 credit hours, hospital and community exposure, a two-month internship, seminars, and research-based thesis work.

Key Highlights

Course Overview

M.Sc. in Nutrition and Dietetics is designed for advanced study of food, nutrients, human health, dietary assessment, nutrition care, community programs, and research. The course examines how physiological processes, food composition, nutritional status, dietary behaviour, disease, public policy, and social conditions influence individual and population health.

The curriculum begins with scientific foundations such as human physiology, nutritional biochemistry, human nutrition, food science, toxicology, and microbiology. It then moves into nutrition assessment, dietetics, maternal and child nutrition, nutrition communication, policy, project planning, research methodology, biostatistics, and nutritional epidemiology.

This progression allows students from different eligible academic backgrounds to develop a common base before moving into clinical, community, analytical, and research-oriented study. The stated objectives are to produce higher-level human resources in nutrition and dietetics and address the need for graduates in related fields.

Eligibility

Applicants with a four-year bachelor’s degree based on a science and technology curriculum may apply. Eligible academic backgrounds include:

• B. Tech. Food Technology

• Bachelor in Food and Dairy Technology

• B.Sc. in Nutrition

• Nursing or B.N.

• Public Health

• Agriculture

• Animal Husbandry

• Biochemistry

• Biotechnology

• Pharmacy

• Medicine

• An equivalent degree from a recognised university

Applicants from biological science programs of less than four years, including microbiology, biochemistry, chemistry, and biology, are also eligible. Such students must complete a non-credit course in food, nutrition, and health-related subjects during the study period.

Admission Process

Applicants must pass the entrance examination conducted by Purbanchal University. Selection is made on a merit basis following the university entrance process.

CAFODAT has 33 seats for the M.Sc. in Nutrition and Dietetics program. Admission depends on meeting the stated academic eligibility, passing the entrance examination, and securing a place through the merit-based selection process.

Duration and Credit Structure

The program runs for two academic years divided into four semesters. It carries 75 credit hours, including 41 theory credits and 34 practical credits.

One credit hour is equivalent to 15 lecture classes, and each credit carries 25 marks under the curriculum structure. The first three semesters contain theory, practical work, research preparation, and seminars. The fourth semester concentrates on internship, seminar presentation, and thesis research.

Semester-Wise Curriculum

The revised curriculum covers scientific foundations, clinical and community nutrition, research, policy, project management, and supervised field experience.

First Semester: Scientific Foundation

The first semester develops the biological, chemical, food-science, and microbiological knowledge needed for advanced nutrition study.

Human Physiology examines body systems and normal biological functions. Students study cellular functions, blood, the nervous and endocrine systems, respiration, circulation, reproduction, digestion, and other physiological processes connected with nutrition.

Nutritional Biochemistry and Human Nutrition address nutrients, metabolism, energy, digestion, absorption, and the relationship between nutrition and body function. Food Science introduces food composition, processing, preservation, sensory evaluation, food additives, and biochemical changes during processing.

Food Safety and Toxicology examines toxic factors, food additives, contamination, food adulteration, regulatory limits, quality systems, and food-safety concepts. Food and Medical Microbiology covers food- and water-borne diseases, microbial control, intestinal microflora, food spoilage, immunology, and laboratory techniques.

Second Semester: Dietetics, Assessment, and Public Nutrition

The second semester shifts towards applied nutrition, dietary planning, communication, population assessment, and policy.

Nutrition and Dietetics-I introduces the principles used to assess dietary requirements and plan diets. Nutrition Education and Communication addresses methods for presenting nutrition information to individuals, groups, and communities.

Advanced Nutrition Assessment covers anthropometric, biochemical, clinical, and dietary methods. Students study measurements such as height, weight, body mass index, mid-upper arm circumference, waist and hip measurements, along with dietary history, 24-hour recall, food-frequency questionnaires, food diaries, and observed food consumption.

Functional Foods and Nutraceuticals examines bioactive food components and their physiological effects. Global Nutrition and National Nutrition Policy, Plan and Programs place nutrition within wider public-health, development, institutional, and policy settings.

Maternal and Child Nutrition concentrates on nutritional needs and concerns connected with pregnancy, lactation, infancy, childhood, and related stages of development.

Third Semester: Clinical Application and Research Preparation

Nutrition and Dietetics-II develops knowledge of individual dietary requirements, nutritional status, diet-related conditions, and the Nutrition Care Process.

Practical activities include diet planning, studying patient dietary patterns, preparing nutrition education materials, conducting mock diet-counselling sessions, and examining dietary and health concerns in community settings.

Nutrition Project Planning and Proposal Writing covers policy formulation, program planning, project-management cycles, resource planning, monitoring, evaluation, proposal development, and tools used to organise nutrition programs.

Research Methodology introduces research questions, hypotheses, variables, literature review, research design, qualitative and quantitative methods, ethics, sampling, and report preparation.

Biostatistics develops skills in data management and statistical analysis. Its content includes descriptive and inferential statistics, probability, sampling, tests of significance, correlation, regression, analysis of variance, and the use of programs such as MS Excel, SPSS, and STATA.

Nutritional Epidemiology examines the relationship between diet, nutrition, disease, and population health. Students study the design and analysis of clinical, observational, population-based, and nutrition-related research.

Internship and Field Experience

The course includes visits to hospitals, communities, and research laboratories during the study period. These visits connect academic subjects with nutrition assessment, diet planning, public-health activities, research practices, and institutional work.

During the fourth semester, each student completes a full two-month internship in a hospital or community setting. The student works under the direct supervision of the concerned hospital or community supervisor and submits an internship report to the Department of Nutrition and Dietetics.

Evaluation considers the student’s performance, report, and presentation. The internship is intended to strengthen practical understanding of dietary and health issues encountered in clinical and community settings.

Seminars and Thesis Research

The curriculum includes Nutrition and Dietetics Class Seminar I in the third semester and Class Seminar II in the fourth semester.

Seminar I develops scientific presentation skills. Students select approved topics, research them, organise presentations, answer questions, and receive feedback from faculty members and fellow students.

Seminar II is connected with research and thesis preparation. Students present a research topic and a thesis-related seminar before the program coordinator, research committee member, and thesis supervisor. Research field activities begin after approval of the thesis proposal seminar.

The final semester includes 16 practical credits for Nutrition and Dietetics Research. Each student completes a research-based dissertation. The thesis topic proceeds through the Research Committee, and the final thesis defence is conducted by the Dean’s Office under Purbanchal University’s Faculty of Science and Technology.

Examination and Evaluation

Students appear in theory and practical examinations at the end of each semester. Internal assessment, final theory examinations, and practical examinations are applied according to the structure assigned to each subject.

The pass mark is 40 percent for internal assessment, theory, and practical components. Students must pass these components separately.

Internship, seminar, and thesis work use forms of assessment suited to their academic nature, including performance evaluation, reports, presentations, participation, and thesis defence.

Skills Developed Through the Program

The course can help students develop abilities in:

• Nutritional assessment using anthropometric, biochemical, clinical, and dietary methods

• Diet planning for individual and community needs

• Nutrition education and counselling

• Food composition and nutritional analysis

• Food safety, toxicology, and microbiological assessment

• Maternal and child nutrition

• Clinical and community-based nutrition work

• Nutrition project planning and proposal preparation

• Research design and ethical research practice

• Biostatistical analysis and data interpretation

• Nutritional epidemiology

• Scientific writing, seminar presentation, and thesis preparation

These abilities are developed through coursework, laboratory activities, field visits, diet-planning exercises, research assignments, seminars, internship, and dissertation work.

Learning Environment at CAFODAT

CAFODAT has a Department of Nutrition and Dietetics and an International Affairs and Research Department. Facilities relevant to the program include a nutrition research laboratory, practical and science laboratories, audiovisual classrooms, a computer laboratory with internet access, and library resources.

The college’s academic team includes nutritionists, dietitians, food scientists, researchers, academicians, and professionals from related disciplines. Research projects, community-oriented activities, workshops, seminars, and academic collaboration form part of the wider institutional setting.

Career Areas

Graduates may explore nutrition and dietetics-related work in:

• Hospitals and clinical nutrition services

• Community nutrition programs

• Public-health projects

• Government and non-government organisations

• Nutrition research

• Academic and educational institutions

• Food-service and dietary management

• Maternal and child nutrition programs

• Nutrition policy and program planning

• Health and nutrition communication

• Private organisations working in food, health, and nutrition

The curriculum also provides a research foundation for graduates interested in advanced academic work. Employment responsibilities depend on the organisation, position requirements, professional experience, and the graduate’s practical and research abilities.

Who May Find This Course Suitable?

The program may suit graduates from food technology, dairy technology, nutrition, nursing, public health, agriculture, biological sciences, pharmacy, medicine, and related disciplines who want to pursue advanced study in nutrition and dietetics.

Students should be prepared for laboratory work, dietary assessment, statistics, scientific reading, field visits, hospital or community exposure, presentations, report writing, and independent research. The course requires engagement with both individual nutrition care and wider population-level nutrition concerns.

Contact Details

College: College of Applied Food and Dairy Technology

Address: Purnachandi Road, Kumaripati, Lalitpur-19, Nepal

Phone: +977-1-5453564, +977-1-5438944, +977-1-5454543

Email: info@cafodat.edu.np

Frequently Asked Questions

What is the duration of M.Sc. in Nutrition and Dietetics at CAFODAT?

The program runs for two academic years and is divided into four semesters.

Which university is the program affiliated with?

The M.Sc. in Nutrition and Dietetics at CAFODAT is affiliated with Purbanchal University under the Faculty of Science and Technology.

How many credits are included in the program?

The program carries 75 credit hours, comprising 41 theory credits and 34 practical credits.

How many seats are available at CAFODAT?

CAFODAT has 33 seats for the M.Sc. in Nutrition and Dietetics program.

Is an entrance examination required?

Yes. Applicants must pass the entrance examination conducted by Purbanchal University. Admission is based on merit.

Can nursing and public-health graduates apply?

Yes. Nursing or B.N. and Public Health are included among the eligible academic backgrounds.

Can graduates from biological sciences apply?

Graduates from biological sciences such as microbiology, biochemistry, chemistry, and biology may apply. Students from programs of less than four years must complete a non-credit course in food, nutrition, and health-related subjects during their study.

Does the course include an internship?

Yes. Students complete a two-month internship in a hospital or community setting during the fourth semester and submit an internship report.

Is thesis work compulsory?

Yes. The fourth semester includes research-based thesis work, presentation, submission, and defence.

What is the pass mark?

The pass mark is 40 percent for internal assessment, theory, and practical examinations. Each component must be passed separately.