M.Sc Clinical Nutrition

M.Sc Clinical Nutrition


The M.Sc. Clinical Nutrition programme is a postgraduate programme (Two years and six months of residency Training). Clinical nutrition is concerned with the therapeutic uses of nutrition, which are typically found in medical settings as part of a comprehensive health care programme. Clinical nutritionists develop effective nutrition plans that promote health outcomes such as disease prevention and treatment, immune system strengthening, and nutrition for those who are unable to care for themselves.

MMM College of Health Sciences is a specialised centre that provides tertiary level super specialty services for a variety of specialty disorders. M.Sc. in Clinical Nutrition programme is designed and focuses on the theory and techniques of nutritional education, management, and care, as well as scientific principles for planning nutritional therapy.

With the hospital's infrastructure, a very promising programme that would enable students to strive for professional competence, productivity, and societal service.

Students will be exposed to professional settings in the hospital, intensive lectures, rotation through various clinical specialties, and will develop a unique ethnic and moral value system that will prepare them for entry-level nutritionist/dietician positions.


S. No

I Year

II Year



Principles of Epidemiology, Research Methodology, Biostatistics and Medical Ethics

Applied Nutrition

Six months Residency Training in Multi-speciality Hospital


Applied Physiology

Clinical Nutrition Dietetics


Nutritional Biochemistry

Entrepreneurship and Food Service Management


Medical & Food Microbiology

Public Nutrition


Advance Nutrition

Principles of Food Science


Eligibility for Admission

  • Candidates for admission to the M.Sc., (CLINICAL NUTRITION) Degree Course under Allied Health Sciences should have passed Degree in any one of the following courses from a recognized University.
  • B.Sc., Nutrition Dietetics and Food Service Management
  • B.Sc., Food Science and Nutrition B.Sc., Clinical Nutrition and Dietetics, Food Service Management and Dietetics.
  • B.Sc., Home Science (with majors in Nutrition and Dietetics)
  • B.Sc., Human Science (with majors in Nutrition and Dietetics)
  • B.Sc., Clinical Nutrition (with majors in Nutrition and Dietetics)

Course Director

Dr. Lally Hanna Luke is the Course Director for the M.Sc in Clinical Nutrition and Associate Professor at MMM College of Health Sciences, Chennai. She has completed her B.Sc in Nutrition & Dietetics from Bhararthiar University. She earned her M.Sc in Food Science & Nutrition from Bhararthiar University, Coimbatore in 2001, her M.Phil from Bharathidasan University, Tiruchirappalli in 2009, and she also completed her Doctoral Degree (Ph.D) (Food Science & Nutrition) from Meenakshi Academy of Higher Education and Research in 2021, Chennai. She has over 18 years of experience in teaching undergraduates and postgraduates.

Her area of specialization is Clinical Nutrition, Paediatric and Geriatric Nutrition To her credit she has more than 8 publications in international and national journals. She has guided more than 50 PG projects for her credentials.

She has been appointed as Member in Board of Studies for various universities

Career Prospects

In India and abroad, there is a growing demand for trained postgraduates in clinical nutrition science for positions in health care centres, local governments, food industries, and research and development. Countries all over the world recognise the importance of nutrition in improving health and preventing disease, and nutrition and diet have been prioritised in national health plans. The students can work as

  • Work as a dietician in hospitals, recommending and supervising the patient's therapeutic diet.
  • Work as a nutritionist in health clinics and food industries to deal with the nutritional aspects of food.
  • Work as a Research Associate in institutes conducting research.
  • Be self-sufficient and capable of working as a freelance Registered Dietician.
  • Work as a diet consultant in hotels, flight kitchens, railways, and industrial canteens to manage nutritious and healthy menus.
  • Work as nutrition and health project officers for government and non-government organisations such as FAO, WHO, and UNICEF on various welfare programmes.
  • Work as diet counsellors in sports and fitness centres.
  • Work in the mass media (Example T.V. Radio) where top priority is given to disseminding vital information on health living.