M.Sc. in Ayurveda Diet & Nutrition – Poshanahara (Interdisciplinary)

INTRODUCTION TO NIA

National Institute of Ayurveda is a premium institute under Ministry of AYUSH. It is a deemed university running various academic programs in Ayurveda such as BAMS, MD/MS, Ph.D., DANP & Certificate Courses. Recently, NIA has launched Post-Graduate Interdisciplinary M.Sc. courses.One among the course is related to Ayurveda Diet & Nutrition – Poshanahara (Interdisciplinary).

OUTCOME OF THE COURSE – AYURVEDA DIET & NUTRITION

• • Empowers to teach health seekers and patients about the important benefits of Ayurveda Diet and Nutrition (Poshanahara) along with living (lifestyle).

• • Add on to existing professional practice.

• • Addition to this,

· Basic understanding of the body and mind according to the  Ayurveda.

· Recognize and categorize the various body Prakriti (constitutions) of the visitors

· Enable to advise the constitutional method of diet and Ayurveda lifestyle

· Ensures the qualitative food selection and preparation techniques 

· Enrich the knowledge to tackle the impact of   seasonal variations with reference to lifestyle and food.

· Cultivate to understand the every facets of health viz., physical, mental, social and emotional domain of the health seeker.

CAREER OPPORTUNITIES – AYURVEDA DIET & NUTRITION

Shall get the opportunity to serve in Panchakarma Unit as a Samsarjana Karma  Specialist 

· Have a scope to get involved in the Ayurveda Hospitals as a Ayurveda Dietician

· May get opportunity to serve in the Naturopathy (Nisargopachara) Hospitals as a  Food advisor 

· Can serve as Yogic Ahara Specialist in various Yoga Centers.

Other Departments (Specialities)

	Equivalent Term
Poshanahara	Ayurvedic Diet & Nutrition
Ayurveda Manuscriptology	Ayurveda Manuscriptology
Ayur-Yoga Preventive Cardiology	Ayurveda Preventive Cardiology
Marma Chikitsa evam Kreeda Bheshaj	Marmalogy & Sports Medicine
Saundarya Ayurveda	Ayurveda Cosmetology
Vrikshayurveda	Prevention, Cultivation & Development of Medicinal Plants

Degree to be Awarded

Department	Degree to be awarded
Poshanahara	M.Sc. in Ayurveda Diet and Nutrition (Poshanahara)
Ayurveda Manuscriptology	M.Sc. in Ayurveda Manuscriptology
Ayur-Yoga Preventive Cardiology	M.Sc. in  Ayur-Yoga Preventive Cardiology
Marma Chikitsa evam Kreeda Bheshaj	M.Sc. in Marmalogy and Sports Medicine (Marma Chikitsa evam Kreeda Bheshaj )
Saundarya Ayurveda	M.Sc. in Saundarya Ayurveda (Ayurvedic Cosmetology)
Vrikshayurveda	M.Sc. in Vrikshayurveda-

SEATS

2 Seats in each department

ELIGIBILITY

Department	Eligible Criteria
Poshanahara	BAMS/BSMS/BHMS/BUMS/BNYS/MBBS/ B.Sc in Dietetics/M.Sc in Dietetics/ B.Sc in Food and Nutrition
Ayurveda Manuscriptology	BAMS/BSMS/BHMS/BUMS/BNYS/MBBS/ M.A in Sanskrit
Ayur-Yoga Preventive Cardiology	BAMS/BSMS/BHMS/BUMS/BNYS/MBBS/ Other AYUSH graduates
Marma Chikitsa evam Kreeda Bheshaj	BAMS/BSMS/BHMS/BUMS/BNYS/MBBS/ Other AYUSH graduates
Saundarya Ayurveda	BAMS/BSMS/BUMS/BHMS/BYN/MBBS/ Or Equivalent Medical degree/ B.Sc. in Skin Care and Aesthetic Medicine or any equivalent degree
Vrikshayurveda	BAMS/BSMS/B.Sc. (Agriculture) /B.Sc. (Horticulture)/ B.Sc. (Forestry)/ Any other Science Graduate passed with minimum 50% Marks

MODE OF ADMISSION –AYURVEDA DIET & NUTRITION

	SCREENING TEST	INTERVIEW
MORE THAN 20 APPLICANTS IN ANY ONE DEPARTMENT	YES	YES
LESS THAN 20 APPLICANTS IN ANY ONE DEPARTMENT	NO	YES

SCREENING TEST

• • 50% marks will be from the respective field

• • Remaining 50% will be based on the general knowledge, current affairs and computer knowledge.

OFFLINE/ONLINE

• • REGULAR OFFLINE COURSE ONLY OF 2 YEARS DURATION

• • NO PROVISION FOR ONLINE COURSE

FOREIGN STUDENTS

• • NO PROVISION AS OF NOW.

FEE

1ST YEAR	Rs. 29650/- + REFUNDABLE Rs, 8000/- TOTAL = Rs.37650/-
2ND YEAR	Rs. 26650/-

SYLLABUS FOR M.Sc. AYURVEDA DIET & NUTRITION

1st Year M.Sc.

Paper 1	Basics of Ayurveda	180 Hrs.
	Unit: 1
1.	Definition and components of Ayu, definition and aim of Ayurveda, Brief introduction of Ayurveda Samhitas.	4
2.	Definition of Swasthapurush, introduction of parameters of Swasthya and Tray-upastambha.	6
3.	Introduction of concept of Panchmahabhuta theory, Tridosha theory and Lokasamyapurush.	6
4.	Introduction of concept of Saptadhatu, Mala and Ojus	4
5.	Introduction of concept of Srotas	3
6.	Introduction of concept of Prakriti, Mana andAtma	5
7.	Introduction of concept of Raspanchaka	7
8.	Introduction of Panchvidhakshayakalpana	2
9.	The concept of Roga, Main etiological factors, Chikitsa and its types	4
10.	Introduction of various sections/departments of Ayurveda and their specific activities	14
	Unit: 2
11.	Definition of word research and classification of research – (pure/applied; qualitative/quantitative; observational and interventional)	5
12.	Historical background of research in Ayurveda	2
13.	Introduction to Classical methods of research-Aptopdesh, Pratyaksha Anuman and Yukti	6
14.	Research process- Brief introduction of Selection of topic, Review of literature, Formulation of hypothesis, Aims and objectives, Materials and methods, Observation and Results.	4
15.	Concept of ethics in research	2
16.	Publication of research, Structuring of article (IMRAD)	4
17.	Brief introduction of Medical Statistics	2
18.	Collection and presentation of data	4
19.	Definition of Average, Percentile, Arithmetic Mean, Median, Mode, Range, Standard Deviation and Standard Error	5
20.	Parametric and Non-parametric tests	6
	Unit: 3
21.	Introduction to Swastha	2
22.	Introduction to Swasthavritta	2
23.	Importance of Swasthavritta	2
24.	Introduction to Dinacharya	4
25.	Introduction to Sandhya and Ritucharya	4
26.	Introduction to Madhyana Charya	3
27.	Introduction to Ratri Charya	3
28.	Introduction to Sadvritta	2
29.	Introduction to Achara Rasayna	2
30.	Introduction to Rasayna	3
31.	Introduction to Vajikarna	1
32.	Introduction to Vega dharna	3
33.	Introduction to Ahara	4
34.	Introduction to Food – Modern Concept	4
35.	Importance of Ahara / Food – Ayurved and Modern Concept	4

Paper 2: Ayurveda Lifestyle

Teaching Hours: 180 (Theory)                                                                                                   Max. Marks: 100

Paper 2	Ayurveda Lifestyle	180 Hrs
1.	Concept of Swasthavritta, various definition of Swastha according to various classical texts.	20
2.	Shareerika Prakriti – Vataja, Pttaja, Kaphaja, Dwandwaja, Tridoshaja	20
3.	ManasikaPrakriti – Satvika, Rajasika, Tamasika	10
4.	Components of Dinacharya Introduction	10
5.	BramhaMuhurtaJagarana, Ushapana, MalamutraVisarjana, Achamana, Danthadhavana, JiwhaNirlekhana, Kavala, Gandusha, Nasya, Anjana, Dhumapana, Abhyanga, Vyayama, Snana, VastraDharana, Anulepana	30
6.	Physiological effect of Dinacharya Modules	20
7.	Detail description of components in various classical text of Ayurveda – Samhita	20
8.	Detail description of components in various classical text of Ayurveda – Nighantu	20
9.	Introduction and Classification of Ritucharya	10
10.	Hemantha Ritu, Shishira Ritu, Vasanta Ritu, Grishma Ritu, Varsha Ritu, Pravritt Ritu, Sharad Ritu	40
11.	Dharniya Vega &Adharanadharaniya,	5
12.	Definition, Importance, Types of Vega	5
13.	Adharaniya Vega: Types, Physiological effect of Vega, Adverse effect of ill practice of the concept	10
14.	Dharaniya Vega :Types, Physiological effect of Vega, Adverse effect of ill practice of the concept	10
15.	Definition,     Types,     Pramana    ,     Yogya&Ayogya    of     Diva     swapna, Ratrijagarana,	10
16.	Physiology of Sleep, Pathology of Insomnia	10
17.	Definition, Method to practice, Benefits and Advantage	10
18.	Definition, Types	10
19.	Ayurveda and Modern concept of Immunity, Immunization
		180 Hrs

Paper 3: Ayurveda Food and Nutrition

Teaching hours: 180 (Theory)                                                                                                   Max. Marks: 100

Paper 3	Ayurveda Food and Nutrition	180 Hrs
1.	Definition, Importance	5
2.	Concept of Ahara in various classics	10
3.	Agni	10
4.	Ahara Pachana Kriya	10
5.	Concept of Pathya, Satmya and Hitaahara	20
6.	Astahara Vidhivishesha Ayatana	30
7.	Dwadasha Ashana Pravicharana	30
8.	Virudha Ahara	30
9.	Various classification of the food articles	5
10.	Shukha Dhanya Varga	10
11.	Shami Dhanya Varga	10
12.	Shimbi Dhanya Varga	10
13.	Shaaka Varga	10
14.	Phala Varga	10
15.	Harita Varga	10

16.	Mamsa Varga	10
17.	KsheeraVarga	10
18.	Ikshu Varga	10
19.	Ahara Upayoga Varga	10
20.	Kritanna varga	20
		180 Hrs

Paper 4: Modern Food and Nutrition

Teaching hours: 180 (Theory)                                                                                                   Max. Marks: 100

Paper 4	Modern Food and Nutrition	180 Hrs
1.	Introduction, Importance, Classification	5
2.	Nutrients in Food – Macronutrients	5
3.	Nutrients in Food – Micronutrients	5
4.	Carbohydrates structure	5
5.	Carbohydrates classification	5
6.	Food sources	5
7.	Nutritional disorders of Carbohydrates	5
8.	Proteins structure	5
9.	proteins classification	5
10.	Food sources	5
11.	Nutritional disorders of proteins	5
12.	Lipids and Fats structure	5
13.	Lipids and Fats classification	5
14.	Food Source of Fats and Oil	5
15.	Vitamins – Introduction	5
16.	Classification	5
17.	Water soluble vitamins	5
18.	Fat soluble vitamins	5
19.	Sources and deficiency disorders	5
20.	Minerals Introduction	5
21.	Minerals classification	5
22.	Source	5
23.	Junk Food and fast Food	5
24.	Deficiency disorders	5
25.	Balance Diet	5
26.	Balanced Diet and Deficiency	5
27.	Nutrition Requirements for Susceptible Population	5
28.	Daily requirements (RDA)	5
29.	Adulteration	5
30.	Food Standards – AGMARK, ISI etc	5
31.	Basic Food Laws and Regulations	10
32.	Food Processing	10
33.	Cereals, Pulses, Vegetables, Fruits, Oils, Mellitus, Oils and Fats, Non-Vegetarians	10
		180

Practical of M.Sc. First Year

Teaching Hours: 360 Hrs.                                                                                                            Max. Marks: 100

Sl.No	Title of the Work	360 Hrs.
1.	Assessment of Tridosha	10
2.	Assessment of Dhatu	10
3.	Assessment of Agni	10
4.	Assessment of Prakriti	10
5.	Collection of Data	4
6.	Assessment of Data	4
7.	Random Sampling Method demonstration	6
8.	Testing the Hypothesis	4
9.	Statistical Tests	6
10.	Dinachary Modalities	16
11.	Assessment of Ritu	6
12.	Assessment of Nidra	6
13.	Preparation of Modules according to Healthy Individuals	6
14.	Identification of Grains, Cereals, Pulses, Vegetables, Fruits, Oils & Fats etc.	30
15.	Visit to Fields – Food factories, Preservation centers etc	30
16.	Visit to Diet Institutes	30
17.	Preparation of List of Modern Food	10
18.	Adulteration Testing	20
19.	Visit to Food Industries	30
20.	Visit to Food Store house	20
21.	Visit to Milk Dairy	10
22.	Visit to Poultry Form	20
23.	Diet Plan module according to Age, Sex, Occupation,	10
24.	Report preparation on the visit to various industries	10
25.	5 Proforma preparation, Case Sheet Preparation	7
26.	Also Includes Departmental Presentation, Case Presentation, Journal Presentation	35
	Total	360

2nd Year M.Sc.

Teaching Hours: 180 (Theory)                                                                                                   Max. Marks: 100

Paper 1	Ayurveda Ahara and Seasonal Diet	180 Hrs.
1.	General concept of Diet according to the Seasons	5
2.	Importance of diet according to various seasons	5
3.	Diet according to Hemnata Ritu	20
4.	Diet according to Shishira Ritu	20
5.	Diet according to Vasanta Ritu	20
6.	Diet according to Grishma Ritu	20
7.	Diet according to Varsha Ritu	20
8.	Diet according to Pravrut Ritu	20
9.	Diet according to Sharad Ritu	20
10.	Diet during natural calamities	10
11.	Diet during Travelling to extreme climatical condition	10
12.	Diet during Jet lag	05
13.	Diet during the Night shift	05
		180 Hrs

Paper 2: Ahara Samskara and Kritanna Varga

Teaching Hours: 180 (Theory)                                                                                                   Max. Marks: 100

Paper 2	Ahara Samskara and KritannaVarga	180 Hrs.
1.	Introduction to KritannaVarga	5
2.	Various method of cooking – Ayurveda and Modern Dietetics	10
3.	Preparation of Manda	5
4.	Preparation of Peya	10
5.	Preparation of Vilepi	10
6.	Preparation of Odhana	10
7.	Preparation of Raga	10
8.	Preparation of Shandava	10
9.	Preparation of Khala	10
10.	Preparation of Kambalika	10
11.	Preparation of Pupilika	10
12.	Preparation of Vataka	10
13.	Preparation of Rotika	10
14.	Preparation of Dhaal	10
15.	Preparation of Shaka	10
16.	Preparation of Yusha	5
17.	Preparation of Supa	5
18.	Preparation of Saktu Etc	10
19.	all preparation methods along with the benefits, indication and contraindication	10
20.	Setting up the Ayurveda Kitchen	10
		180 Hrs.

Paper 3: Diet according to Constitution, Age, Occupation and Diseases (Planning and Preparation)

Teaching Hours: 180 (Theory)                                                                                                   Max. Marks: 100

Paper 3	Diet according to Constitution, Age, Occupation and Diseases (Planning and Preparation)	180 Hrs.
1.	Diet in Healthy individuals	10
2.	Diet according to Constitution	10
3.	Diet in Childhood	10
4.	Diet in Adolescent	10
5.	Diet in School going Children	10
6.	Diet in Pregnancy	10
7.	Diet for Lactating women	10
8.	Diet in Post Labour	10
9.	Diet according to occupation	10
10.	Diet in Geriatrics	10
11.	Diet in Youth	10
12.	Diet in Sports	10
13.	Diet pattern for preservation and promotion of health	10
14.	Diet for Yogies/Bramha chari	10
15.	Diet for Vegetarian Individual	10
16.	Diet for Non Vegetarian Individual	10
17.	Diet for Western Population	10
18.	Diet for Contemporary Food	10
		180 Hrs

Paper 4: Diet according to Diseases

Teaching Hours: 180 (Theory)                                                                                                   Max. Marks: 100

Paper 4	Diet according to Diseases	180 Hrs.
1.	Diet and lifestyle according to disorders	5
2.	Diet and lifestyle in Communicable diseases in general	10
3.	Diet and lifestyle in Non-Communicable diseases in general	10
4.	Diet pattern and lifestyle in the Risk group individual	10
5.	Diet and lifestyle in Jwara	10
6.	Diet and lifestyle Rakta Pitta	10
7.	Diet and lifestyle Amla Pitta	10
8.	Diet and lifestyle Grhini Roga	10
9.	Diet and lifestyle Hrudaya Roga	10
10.	Diet and lifestyle Amavata	10
11.	Diet and lifestyle Kamala and Pandu Roga	10
12.	Diet and lifestyle Sandhi Vata	10
13.	Diet and lifestyle Sthaulya	10
14.	Diet and lifestyle Stri Roga	10
15.	Diet and lifestyle Prameha / Madhumeha	10
16.	Diet and lifestyle Renal calculi	5
17.	Diet and lifestyle Ano rectal disorders	5
18.	Diet and lifestyle Skin disorders in general	5
19.	Diet and lifestyle Arbudaroga (Cancer)	10
20.	Diet and lifestyle Nidra Nasha	5
21.	Diet in Pandemic /Infectious diseases	5
		180 Hrs

Practical of M.Sc. 2nd Year

Teaching Hours: 360 Hrs.                                                                                                              Max. Marks: 100

Sl.No	Points of Practical	360 Hrs.
1.	Diet Preparation for Hemanta Ritu & Shishira Ritu	12
2.	Diet Preparation for Vasanta Ritu	12
3.	Diet Preparation for Grishma Ritu	22
4.	Diet Preparation for Pravrut Ritu & Varsha Ritu	22
5.	Diet Preparation for Sharad Ritu	22
6.	Various types of Manda	5
7.	Various types of Peya	5
8.	Various types of Vilepi	10
9.	Various types of Odhana	10
10.	Various types of Raga & Shandava	10
11.	Various types of Khala & Kambalika	10
12.	Various types of Pupilika	10
13.	Various types of Vataka	10
14.	Various types of Rotika	10
15.	Various types of Dhaal, Shaka	5
16.	Various types of Yusha, Supa, Saktu	5
17.	Diet Preparation for Vataja Prakriti	5
18.	Diet Preparation for PittajaP rakriti	5
19.	Diet Preparation for Kaphaja Prakriti	5
20.	Diet in Manasika Prakriti	5
21.	Diet preparation in Garbhnin	10
22.	Diet preparation for Prasuta Avastha	5

23.	Diet preparation for Balya Avastha	10
24.	Diet preparation for Taruna Avastha	5
25.	Diet preparation for Yuva Avastha	10
26.	Diet preparation for Vrudda Avastha	5
27.	Diet preparation for Sports person	10
28.	Diet preparation for Yoga abhyasa	5
29.	Diet for Vegetarian and Non vegetarian person	10
30.	Diet Preparation for Santarpana Janya Vikara	5
31.	Diet Preparation for Apatarpana janya Vikara	5
32.	Diet Preparation for Diabetes	5
33.	Diet Preparation for Cancer	5
34.	Diet Preparation for Muculo- Skeletal Disorders	5
35.	Diet Preparation for cardiac Disorders	5
36.	Diet Preparation for Neural Disorders	5
37.	Diet Preparation for Psychological Disorders	5
38.	Diet Preparation for Skin disorder	5
39.	Diet in Post Operative condition	5
40.	Diet in Burn	5
41.	Visit to Diet unit of naturopathy center	5
42.	Visit to diet section of Cancer center	5
43.	Visit to diet section of Diabetic center	5
44.	Visit to diet section of Tuberculosis center	5
45.	Visit to diet section of AIDS/HIV center	5
46.	Diet module according to diseases	5
47.	OPD IPD Pathya Ahara Unit posting	5
		360 Hrs

LINKS FOR INFORMATION TO OTHER SIMILAR COURSES

M.Sc. in Ayurveda Diet and Nutrition (Poshanahara)	https://ayurveda360.in/m-sc-in-ayurveda-diet-nutrition-poshanahara/
M.Sc. in Ayurveda Manuscriptology	https://ayurveda360.in/m-sc-in-ayurveda-manuscriptology-interdisciplinary/
M.Sc. in  Ayur-Yoga Preventive Cardiology	https://ayurveda360.in/m-sc-in-ayur-yoga-preventive-cardiologyinterdisciplinary/
M.Sc. in Marmalogy and Sports Medicine (Marma Chikitsa evam Kreeda Bheshaj )	https://ayurveda360.in/m-sc-marmology-sports-medicine-interdisciplinary/
M.Sc. in Saundarya Ayurveda (Ayurvedic Cosmetology)	https://ayurveda360.in/m-sc-in-ayurveda-cosmetology-saundarya-ayurveda-interdisciplinary/
M.Sc. in Vrikshayurveda-	https://ayurveda360.in/m-sc-in-vrikshayurveda-interdisciplinary-prevention-cultivation-development-of-medicinal-plants/
CRAV Course	https://ayurveda360.in/certificate-rashtriya-ayurveda-vidyapeeth-crav-course-2/