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



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).


      • 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.


    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
    PoshanaharaAyurvedic Diet & Nutrition
    Ayurveda ManuscriptologyAyurveda Manuscriptology
    Ayur-Yoga Preventive CardiologyAyurveda Preventive Cardiology
    Marma Chikitsa evam Kreeda BheshajMarmalogy & Sports Medicine
    Saundarya AyurvedaAyurveda Cosmetology
    VrikshayurvedaPrevention, Cultivation & Development of Medicinal Plants

    Degree to be Awarded

    DepartmentDegree to be awarded
    PoshanaharaM.Sc. in Ayurveda Diet and Nutrition (Poshanahara)
    Ayurveda ManuscriptologyM.Sc. in Ayurveda Manuscriptology
    Ayur-Yoga Preventive CardiologyM.Sc. in  Ayur-Yoga Preventive Cardiology
    Marma Chikitsa evam Kreeda BheshajM.Sc. in Marmalogy and Sports Medicine (Marma Chikitsa evam Kreeda Bheshaj )
    Saundarya AyurvedaM.Sc. in Saundarya Ayurveda (Ayurvedic Cosmetology)
    VrikshayurvedaM.Sc. in Vrikshayurveda-


    2 Seats in each department


    DepartmentEligible Criteria
    PoshanaharaBAMS/BSMS/BHMS/BUMS/BNYS/MBBS/ B.Sc in Dietetics/M.Sc in Dietetics/ B.Sc in Food and Nutrition
    Ayurveda ManuscriptologyBAMS/BSMS/BHMS/BUMS/BNYS/MBBS/ M.A in Sanskrit
    Ayur-Yoga Preventive CardiologyBAMS/BSMS/BHMS/BUMS/BNYS/MBBS/ Other AYUSH graduates
    Marma Chikitsa evam Kreeda BheshajBAMS/BSMS/BHMS/BUMS/BNYS/MBBS/ Other AYUSH graduates
    Saundarya AyurvedaBAMS/BSMS/BUMS/BHMS/BYN/MBBS/ Or Equivalent Medical degree/ B.Sc. in Skin Care and Aesthetic Medicine or any equivalent degree
    VrikshayurvedaBAMS/BSMS/B.Sc. (Agriculture) /B.Sc. (Horticulture)/ B.Sc. (Forestry)/ Any other Science Graduate passed with minimum 50% Marks




        • 50% marks will be from the respective field

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





            • NO PROVISION AS OF NOW.


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


          1st Year M.Sc.

          Paper 1Basics of Ayurveda180 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 Ojus4
          5.Introduction of concept of Srotas3
          6.Introduction of concept of Prakriti, Mana andAtma5
          7.Introduction of concept of Raspanchaka7
          8.Introduction of Panchvidhakshayakalpana2
          9.The concept of Roga, Main etiological factors, Chikitsa and its types4
          10.Introduction of various sections/departments of Ayurveda and their specific activities14
           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 Ayurveda2
          13.Introduction to Classical methods of research-Aptopdesh, Pratyaksha Anuman and Yukti6
          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 research2
          16.Publication of research, Structuring of article (IMRAD)4
          17.Brief introduction of Medical Statistics2
          18.Collection and presentation of data4
          19.Definition of Average, Percentile, Arithmetic Mean, Median, Mode, Range, Standard Deviation and Standard Error5
          20.Parametric and Non-parametric tests6
           Unit: 3 
          21.Introduction to Swastha2
          22.Introduction to Swasthavritta2
          23.Importance of Swasthavritta2
          24.Introduction to Dinacharya4
          25.Introduction to Sandhya and Ritucharya4
          26.Introduction to Madhyana Charya3
          27.Introduction to Ratri Charya3
          28.Introduction to Sadvritta2
          29.Introduction to Achara Rasayna2
          30.Introduction to Rasayna3
          31.Introduction to Vajikarna1
          32.Introduction to Vega dharna3
          33.Introduction to Ahara4
          34.Introduction to Food – Modern Concept4
          35.Importance of Ahara / Food – Ayurved and Modern Concept4

          Paper 2: Ayurveda Lifestyle

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

          Paper 2Ayurveda Lifestyle180 Hrs
          1.Concept of Swasthavritta, various definition of Swastha according to various classical texts.20
          2.Shareerika Prakriti – Vataja, Pttaja, Kaphaja, Dwandwaja, Tridoshaja20
          3.ManasikaPrakriti – Satvika, Rajasika, Tamasika10
          4.Components of Dinacharya Introduction10
          5.BramhaMuhurtaJagarana, Ushapana, MalamutraVisarjana, Achamana, Danthadhavana, JiwhaNirlekhana, Kavala, Gandusha, Nasya, Anjana, Dhumapana, Abhyanga, Vyayama, Snana, VastraDharana, Anulepana30
          6.Physiological effect of Dinacharya Modules20
          7.Detail description of components in various classical text of Ayurveda – Samhita20
          8.Detail description of components in various classical text of Ayurveda – Nighantu20
          9.Introduction and Classification of Ritucharya10
          10.Hemantha Ritu, Shishira Ritu, Vasanta Ritu, Grishma Ritu, Varsha Ritu, Pravritt Ritu, Sharad Ritu40
          11.Dharniya Vega &Adharanadharaniya,5
          12.Definition, Importance, Types of Vega5
          13.Adharaniya Vega: Types, Physiological effect of Vega, Adverse effect of ill practice of the concept10
          14.Dharaniya Vega :Types, Physiological effect of Vega, Adverse effect of ill practice of the concept10
          15.Definition,     Types,     Pramana    ,     Yogya&Ayogya    of     Diva     swapna, Ratrijagarana,10
          16.Physiology of Sleep, Pathology of Insomnia10
          17.Definition, Method to practice, Benefits and Advantage10
          18.Definition, Types10
          19.Ayurveda and Modern concept of Immunity, Immunization
            180 Hrs

          Paper 3: Ayurveda Food and Nutrition

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

          Paper 3Ayurveda Food and Nutrition180 Hrs
          1.Definition, Importance5
          2.Concept of Ahara in various classics10
          4.Ahara Pachana Kriya10
          5.Concept of Pathya, Satmya and Hitaahara20
          6.Astahara Vidhivishesha Ayatana30
          7.Dwadasha Ashana Pravicharana30
          8.Virudha Ahara30
          9.Various classification of the food articles5
          10.Shukha Dhanya Varga10
          11.Shami Dhanya Varga10
          12.Shimbi Dhanya Varga10
          13.Shaaka Varga10
          14.Phala Varga10
          15.Harita Varga10

          16.Mamsa Varga10
          18.Ikshu Varga10
          19.Ahara Upayoga Varga10
          20.Kritanna varga20
            180 Hrs

          Paper 4: Modern Food and Nutrition

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

          Paper 4Modern Food and Nutrition180 Hrs
          1.Introduction, Importance, Classification5
          2.Nutrients in Food – Macronutrients5
          3.Nutrients in Food – Micronutrients5
          4.Carbohydrates structure5
          5.Carbohydrates classification5
          6.Food sources5
          7.Nutritional disorders of Carbohydrates5
          8.Proteins structure5
          9.proteins classification5
          10.Food sources5
          11.Nutritional disorders of proteins5
          12.Lipids and Fats structure5
          13.Lipids and Fats classification5
          14.Food Source of Fats and Oil5
          15.Vitamins – Introduction5
          17.Water soluble vitamins5
          18.Fat soluble vitamins5
          19.Sources and deficiency disorders5
          20.Minerals Introduction5
          21.Minerals classification5
          23.Junk Food and fast Food5
          24.Deficiency disorders5
          25.Balance Diet5
          26.Balanced Diet and Deficiency5
          27.Nutrition Requirements for Susceptible Population5
          28.Daily requirements (RDA)5
          30.Food Standards – AGMARK, ISI etc5
          31.Basic Food Laws and Regulations10
          32.Food Processing10
          33.Cereals, Pulses, Vegetables, Fruits, Oils, Mellitus, Oils and Fats, Non-Vegetarians10

          Practical of M.Sc. First Year

          Teaching Hours: 360 Hrs.                                                                                                            Max. Marks: 100

          Sl.NoTitle of the Work360 Hrs.
          1.Assessment of Tridosha10
          2.Assessment of Dhatu10
          3.Assessment of Agni10
          4.Assessment of Prakriti10
          5.Collection of Data4
          6.Assessment of Data4
          7.Random Sampling Method demonstration6
          8.Testing the Hypothesis4
          9.Statistical Tests6
          10.Dinachary Modalities16
          11.Assessment of Ritu6
          12.Assessment of Nidra6
          13.Preparation of Modules according to Healthy Individuals6
          14.Identification of Grains, Cereals, Pulses, Vegetables, Fruits, Oils & Fats etc.30
          15.Visit to Fields – Food factories, Preservation centers etc30
          16.Visit to Diet Institutes30
          17.Preparation of List of Modern Food10
          18.Adulteration Testing20
          19.Visit to Food Industries30
          20.Visit to Food Store house20
          21.Visit to Milk Dairy10
          22.Visit to Poultry Form20
          23.Diet Plan module according to Age, Sex, Occupation,10
          24.Report preparation on the visit to various industries10
          25.5 Proforma preparation, Case Sheet Preparation7
          26.Also Includes Departmental Presentation, Case Presentation, Journal Presentation35

          2nd Year M.Sc.

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

          Paper 1Ayurveda Ahara and Seasonal Diet180 Hrs.
          1.General concept of Diet according to the Seasons5
          2.Importance of diet according to various seasons5
          3.Diet according to Hemnata Ritu20
          4.Diet according to Shishira Ritu20
          5.Diet according to Vasanta Ritu20
          6.Diet according to Grishma Ritu20
          7.Diet according to Varsha Ritu20
          8.Diet according to Pravrut Ritu20
          9.Diet according to Sharad Ritu20
          10.Diet during natural calamities10
          11.Diet during Travelling to extreme climatical condition10
          12.Diet during Jet lag05
          13.Diet during the Night shift05
            180 Hrs

          Paper 2: Ahara Samskara and Kritanna Varga

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

          Paper 2Ahara Samskara and KritannaVarga180 Hrs.
          1.Introduction to KritannaVarga5
          2.Various method of cooking – Ayurveda and Modern Dietetics10
          3.Preparation of Manda5
          4.Preparation of Peya10
          5.Preparation of Vilepi10
          6.Preparation of Odhana10
          7.Preparation of Raga10
          8.Preparation of Shandava10
          9.Preparation of Khala10
          10.Preparation of Kambalika10
          11.Preparation of Pupilika10
          12.Preparation of Vataka10
          13.Preparation of Rotika10
          14.Preparation of Dhaal10
          15.Preparation of Shaka10
          16.Preparation of Yusha5
          17.Preparation of Supa5
          18.Preparation of Saktu Etc10
          19.all preparation methods along with the benefits, indication and contraindication10
          20.Setting up the Ayurveda Kitchen10
            180 Hrs.

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

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

          Paper 3Diet according to Constitution, Age, Occupation and Diseases (Planning and Preparation)180 Hrs.
          1.Diet in Healthy individuals10
          2.Diet according to Constitution10
          3.Diet in Childhood10
          4.Diet in Adolescent10
          5.Diet in School going Children10
          6.Diet in Pregnancy10
          7.Diet for Lactating women10
          8.Diet in Post Labour10
          9.Diet according to occupation10
          10.Diet in Geriatrics10
          11.Diet in Youth10
          12.Diet in Sports10
          13.Diet pattern for preservation and promotion of health10
          14.Diet for Yogies/Bramha chari10
          15.Diet for Vegetarian Individual10
          16.Diet for Non Vegetarian Individual10
          17.Diet for Western Population10
          18.Diet for Contemporary Food10
            180 Hrs

          Paper 4: Diet according to Diseases

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

          Paper 4Diet according to Diseases180 Hrs.
          1.Diet and lifestyle according to disorders5
          2.Diet and lifestyle in Communicable diseases in general10
          3.Diet and lifestyle in Non-Communicable diseases in general10
          4.Diet pattern and lifestyle in the Risk group individual10
          5.Diet and lifestyle in Jwara10
          6.Diet and lifestyle Rakta Pitta10
          7.Diet and lifestyle Amla Pitta10
          8.Diet and lifestyle Grhini Roga10
          9.Diet and lifestyle Hrudaya Roga10
          10.Diet and lifestyle Amavata10
          11.Diet and lifestyle Kamala and Pandu Roga10
          12.Diet and lifestyle Sandhi Vata10
          13.Diet and lifestyle Sthaulya10
          14.Diet and lifestyle Stri Roga10
          15.Diet and lifestyle Prameha / Madhumeha10
          16.Diet and lifestyle Renal calculi5
          17.Diet and lifestyle Ano rectal disorders5
          18.Diet and lifestyle Skin disorders in general5
          19.Diet and lifestyle Arbudaroga (Cancer)10
          20.Diet and lifestyle Nidra Nasha5
          21.Diet in Pandemic /Infectious diseases5
            180 Hrs

          Practical of M.Sc. 2nd Year

          Teaching Hours: 360 Hrs.                                                                                                              Max. Marks: 100

          Sl.NoPoints of Practical360 Hrs.
          1.Diet Preparation for Hemanta Ritu & Shishira Ritu12
          2.Diet Preparation for Vasanta Ritu12
          3.Diet Preparation for Grishma Ritu22
          4.Diet Preparation for Pravrut Ritu & Varsha Ritu22
          5.Diet Preparation for Sharad Ritu22
          6.Various types of Manda5
          7.Various types of Peya5
          8.Various types of Vilepi10
          9.Various types of Odhana10
          10.Various types of Raga & Shandava10
          11.Various types of Khala & Kambalika10
          12.Various types of Pupilika10
          13.Various types of Vataka10
          14.Various types of Rotika10
          15.Various types of Dhaal, Shaka5
          16.Various types of Yusha, Supa, Saktu5
          17.Diet Preparation for Vataja Prakriti5
          18.Diet Preparation for PittajaP rakriti5
          19.Diet Preparation for Kaphaja Prakriti5
          20.Diet in Manasika Prakriti5
          21.Diet preparation in Garbhnin10
          22.Diet preparation for Prasuta Avastha5

          23.Diet preparation for Balya Avastha10
          24.Diet preparation for Taruna Avastha5
          25.Diet preparation for Yuva Avastha10
          26.Diet preparation for Vrudda Avastha5
          27.Diet preparation for Sports person10
          28.Diet preparation for Yoga abhyasa5
          29.Diet for Vegetarian and Non vegetarian person10
          30.Diet Preparation for Santarpana Janya Vikara5
          31.Diet Preparation for Apatarpana janya Vikara5
          32.Diet Preparation for Diabetes5
          33.Diet Preparation for Cancer5
          34.Diet Preparation for Muculo- Skeletal Disorders5
          35.Diet Preparation for cardiac Disorders5
          36.Diet Preparation for Neural Disorders5
          37.Diet Preparation for Psychological Disorders5
          38.Diet Preparation for Skin disorder5
          39.Diet in Post Operative condition5
          40.Diet in Burn5
          41.Visit to Diet unit of naturopathy center5
          42.Visit to diet section of Cancer center5
          43.Visit to diet section of Diabetic center5
          44.Visit to diet section of Tuberculosis center5
          45.Visit to diet section of AIDS/HIV center5
          46.Diet module according to diseases5
          47.OPD IPD Pathya Ahara Unit posting5
            360 Hrs


          M.Sc. in Ayurveda Diet and Nutrition (Poshanahara)


          M.Sc. in Ayurveda Manuscriptology


          M.Sc. in  Ayur-Yoga Preventive Cardiology


          M.Sc. in Marmalogy and Sports Medicine (Marma Chikitsa evam Kreeda Bheshaj )


          M.Sc. in Saundarya Ayurveda (Ayurvedic Cosmetology)


          M.Sc. in Vrikshayurveda-


          CRAV Course


          Leave a Comment

          Your email address will not be published. Required fields are marked *