PGMSCDFSM⏱ 2 Years

MSc in Dietetics and Food Service Management

IGNOU MSc in Dietetics and Food Service Management study materials, notes and PDFs.

12 Subjects159 PDFs available
📺 Video Lectures

About MSc in Dietetics and Food Service Management (MSCDFSM)

MSc in Dietetics and Food Service Management (MSCDFSM) is a postgraduate programme offered by Indira Gandhi National Open University (IGNOU) through open and distance learning. The duration listed for it is 2 Years. Eligibility, fees, admission dates and the current syllabus can change from session to session, so please confirm them on the official IGNOU website before you apply or plan your exams.

On this page we have listed 12 subjects of MSc in Dietetics and Food Service Management, with 159 study-material PDFs you can open or download without logging in. The list below starts with CMCHN, MFN01, MFN02.

How to study MSCDFSM with these materials

  1. Open your subject below and read the blocks in order. Each block is split into units, so finish one unit and write a short summary in your own words before moving on.
  2. Do your assignments from the blocks, not from copied answers. Check the official assignment questions for your session on the IGNOU website and note the last date.
  3. Use the PYQ button next to each subject to open IGNOU's previous year question papers, and practise a few under timed conditions.
  4. In the last weeks before the term-end exam, revise from your own notes and re-read only the units you found difficult. See our exam preparation guide and the date sheet page.

IGNOUStudy is an independent website and is not affiliated with IGNOU. Study material belongs to its respective owners and is linked here for personal learning. If you own any material and want it removed, write to admin@ignoustudy.online.

Subjects & Study Materials

1

CMCHN

CMCHN

1 PDFsPYQ
CMCHN Block-1: Block 1
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2

MFN01

MFN01

12 PDFsPYQ
MFN01 Unit-1: Introduction to Physiology
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MFN01 Unit-10: Special Senses
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MFN01 Unit-11: Physiology of the Endocrine Glands
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MFN01 Unit-12: The Reproductive System
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MFN01 Unit-2: Cell and Blood
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MFN01 Unit-3: The Immune System
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MFN01 Unit-4: Cardiovascular System
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MFN01 Unit-5: Respiration
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MFN01 Unit-6: Physiology of Gastrointestinal System
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MFN01 Unit-7: Physiology of Renal System
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MFN01 Unit-8: Maintenance of Body Homeostats
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MFN01 Unit-9: Nervous System
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3

MFN02

MFN02

12 PDFsPYQ
MFN02 Unit-1: Carbohydrates
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MFN02 Unit-10: Vitamins and Minerals
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MFN02 Unit-11: Hormones
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MFN02 Unit-12: Inborn Errors of Metabolism
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MFN02 Unit-2: Lipids and Proteins
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MFN02 Unit-3: Vitamins
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MFN02 Unit-4: Enzymes and Coenzymes
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MFN02 Unit-5: Digestion, Absorption and Transport of Carbohydrates, Proteins and Lipids
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MFN02 Unit-6: Carbohydrate Metabolism
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MFN02 Unit-7: Lipid Metabolism
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MFN02 Unit-8: Amino Acid and Nucleotide Metabolism
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MFN02 Unit-9: Antioxidants
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4

MFN03

MFN03

14 PDFsPYQ
MFN03 Unit-1: Microbiology of Foods
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MFN03 Unit-10: Hygiene and Sanitation in Food Service Establishments
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MFN03 Unit-11: Food Packaging
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MFN03 Unit-12: Risk Analysis
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MFN03 Unit-13: Haccp – A Food Safety Assurance System
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MFN03 Unit-14: Food Regulations: Standards and Quality Control
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MFN03 Unit-2: Food Safety – Basic Concepts
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MFN03 Unit-3: Occurrence and Growth of Microorganisms in Food
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MFN03 Unit-4: Food Spoilage
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MFN03 Unit-5: Food Hazards of Microbial Origin
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MFN03 Unit-6: Food Contaminants
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MFN03 Unit-7: Food Additives
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MFN03 Unit-8: Food Adulteration
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MFN03 Unit-9: Food Safety in Food Service Establishments and Other Food Areas
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5

MFN04

MFN04

19 PDFsPYQ
MFN04 Unit-1: Understanding Nutrition
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MFN04 Unit-10: Minerals(Macro Minerals): Iron, Zinc, Copper, Selenium, Chromium, Maganese, Iodine and Flourine
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MFN04 Unit-11: Food Components other than Essential Nutrients
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MFN04 Unit-12: Menu Planning
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MFN04 Unit-13: Pregnant and Lactating Mothers
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MFN04 Unit-14: Infants and Preschool Children
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MFN04 Unit-15: Older Children and Adolescents
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MFN04 Unit-16: The Elderly
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MFN04 Unit-17: Sports Nutrition
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MFN04 Unit-18: Nutritional Requirements for Special Conditions
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MFN04 Unit-19: Nutritional Regulation of Gene Expression
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MFN04 Unit-2: Human Energy Requirements
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MFN04 Unit-3: Carbohydrates
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MFN04 Unit-4: Proteins
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MFN04 Unit-5: Lipids
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MFN04 Unit-6: Water
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MFN04 Unit-7: Fat-Soluble Vitamins: Vitamin A,D,E and K
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MFN04 Unit-8: Water-Soluble Vitamins: B Complex Vitamins & Vitamin C
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MFN04 Unit-9: Minerals(Macro Minerals): Calcium, Phosphorus, Magnesium, Sodium, Potassium, Chloride
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6

MFN05

MFN05

18 PDFsPYQ
MFN05 Unit-1: Introduction to Medical Nutrition Therapy
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MFN05 Unit-10: Nutritional Management of Eating Disorders
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MFN05 Unit-11: Nutritional Management of Coronary Heart Diseases
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MFN05 Unit-12: Nutritional Management of Metabolic Diseases-I : Diabetes Mellitus
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MFN05 Unit-13: Nutritional Management of Metabolic Diseases II – Gout And Inborn Errors of Metabolism
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MFN05 Unit-14: Nutritional Management of Gastrointestinal Diseases and Disorders
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MFN05 Unit-15: Nutritional Management in Liver, Gall Bladder and Pancreatic Diseases
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MFN05 Unit-16: Nutritional Management of Renal Diseases
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MFN05 Unit-17: Nutritional Management of Neurological Disorders
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MFN05 Unit-18: Pediatric and Geriatric Nutrition -Special Considerations
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MFN05 Unit-2: Adaptation of Therapeutic Diets
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MFN05 Unit-3: Nutritional Management of Infections and Fevers
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MFN05 Unit-4: Medical Nutrition Therapy in Critical Care
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MFN05 Unit-5: Nutrition During Stress
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MFN05 Unit-6: Nutritional Management of Food Allergies and Food Intolerance
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MFN05 Unit-7: Nutrient and Drug Interaction
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MFN05 Unit-8: Nutrition, Diet and Cancer
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MFN05 Unit-9: Nutritional Care in Weight Management
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7

MFN06

MFN06

18 PDFsPYQ
MFN06 Unit-1: Concept of Public Nutrition
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MFN06 Unit-10: Nutrition Policy and Programmes
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MFN06 Unit-11: Review of National Nutrition Programmes
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MFN06 Unit-12: Strategies to Combat Public Nutrition Problems – I
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MFN06 Unit-13: Strategies to Combat Public Nutrition Problems – II
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MFN06 Unit-14: Programme Management and Administration
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MFN06 Unit-15: Conceptualization and the Process of Nutrition Education
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MFN06 Unit-16: Nutrition Education Communication Programme: Formulation
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MFN06 Unit-17: Nutrition Education Communication Programme: Implementation
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MFN06 Unit-18: Nutrition Education Programme: Evaluation
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MFN06 Unit-2: Public Nutrition: Multidisciplinary Concept
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MFN06 Unit-3: Nutritional Problems-I
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MFN06 Unit-4: Nutritional Problems-II
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MFN06 Unit-5: Health Economics and Economics of Malnutrition
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MFN06 Unit-6: Population Dynamics
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MFN06 Unit-7: Assessment of Nutritional Status in Community Settings -I
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MFN06 Unit-8: Assessment of Nutritional Status in Community Settings -II
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MFN06 Unit-9: Nutrition Monitoring and Nutrition Surveillance
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8

MFN07

MFN07

19 PDFsPYQ
MFN07 Unit-1: History and Development of Food Service System
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MFN07 Unit-10: Food Management: Delivery and Service — Goals and Issues
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MFN07 Unit-11: Food Management: Delivery and Service Styles
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MFN07 Unit-12: Food Management: Types of Food Service Systems
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MFN07 Unit-13: Personnel Management: Leadership
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MFN07 Unit-14: Personnel Management: Staff Planning and Management
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MFN07 Unit-15: Personnel Function — Work Productivity
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MFN07 Unit-16: Plant and Equipment Maintenance
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MFN07 Unit-17: Plant Sanitation and Safety
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MFN07 Unit-18: Issues in Food Safety
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MFN07 Unit-19: Issue in Worker Safety and Security
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MFN07 Unit-2: Planning a Food Service Unit
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MFN07 Unit-3: Setting up Food Service Unit
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MFN07 Unit-4: Entrepreneurship and Food Service Management
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MFN07 Unit-5: Food Management: Menu Planning — Focal Point of All Activities in Food Service Establishments
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MFN07 Unit-6: Food Management: Purchase and Storage
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MFN07 Unit-7: Food Management: Quality Food Production — Planning and Control
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MFN07 Unit-8: Quality Food Production: Kitchen Production
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MFN07 Unit-9: Food Management: Records and Controls
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9

MFN08

MFN08

14 PDFsPYQ
MFN08 Unit-1: Introduction to Food Science and Simple Sugars
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MFN08 Unit-10: Introduction to Food Processing
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MFN08 Unit-11: Methods of Food Processing – I
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MFN08 Unit-12: Methods of Food Processing – II
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MFN08 Unit-13: Pre and Primary Processing – Some Basic Concepts
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MFN08 Unit-14: Product Development And Evaluation
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MFN08 Unit-2: Food Polysaccharides and Their Applications
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MFN08 Unit-3: Lipids
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MFN08 Unit-4: Proteins
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MFN08 Unit-5: Vitamins and Minerals
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MFN08 Unit-6: Enzyme,Pigments and Dietry Fibre
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MFN08 Unit-7: Sols, Gels and Emulsions
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MFN08 Unit-8: Properties of Food
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MFN08 Unit-9: Chemical, Physical and Nutritional Alterations Occuring in Foods During Processing and Storage
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10

MFN09

MFN09

14 PDFsPYQ
MFN09 Unit-1: Basic Concepts
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MFN09 Unit-10: Tabulation and Organization of Data
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MFN09 Unit-11: Reference Values, Health Indicators and Validity of Diagnostic Tests
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MFN09 Unit-12: Analysis of Data
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MFN09 Unit-13: Statistical Testing of Hypothesis
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MFN09 Unit-14: Data Management, Analysis and Presentation
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MFN09 Unit-2: Formulation of Research Problem
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MFN09 Unit-3: Design Strategies in Research: Descriptive Studies
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MFN09 Unit-4: Design Strategies in Research: Analytic Studies
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MFN09 Unit-5: Issues in the Design and Conduct of Selected Epidemiological Research Designs
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MFN09 Unit-6: Methods of Sampling
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MFN09 Unit-7: Research Tools-I: Questionnaire, Rating Scale, Attitude Scale and Tests
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MFN09 Unit-8: Research Tools-II: Interview, Observation and Documents
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MFN09 Unit-9: Data Collection
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11

MFN10

MFN10

14 PDFsPYQ
MFN10 Unit-1: Introduction to Computers
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MFN10 Unit-10: Advance Features of Microsoft Powerpoint
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MFN10 Unit-11: Introduction to Microsoft Excel
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MFN10 Unit-12: Advance Features of Microsoft Excel
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MFN10 Unit-13: Computer Maintenance and Troubleshooting
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MFN10 Unit-14: Concept of Family Life
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MFN10 Unit-2: Windows Interface
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MFN10 Unit-3: Windows Explorer & Applications
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MFN10 Unit-4: Introduction to Internet
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MFN10 Unit-5: Introduction to MS Word
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MFN10 Unit-6: Formatting Documents
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MFN10 Unit-7: Desktop Publishing Features
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MFN10 Unit-8: Advance Features in Word
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MFN10 Unit-9: Introduction to Microsoft Powerpoint
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12

MSCDFSM

MSCDFSM

4 PDFsPYQ
MSCDFSM Block-2: Block 2
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MSCDFSM Block-3: Block 3
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MSCDFSM Block-4: Block 4
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MSCDFSM Block-5: Block 5
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Course Info

Programme
MSc in Dietetics and Food Service Management
Code
MSCDFSM
Level
PG
Duration
2 Years
Subjects
12 subjects
PDFs
159 available

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📝 Previous Year Questions (PYQ)

Download official MSCDFSM question papers from IGNOU's exam portal. Free, always updated.

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Frequently asked questions about MSCDFSM

Where can I download free study material for IGNOU MSCDFSM?

You can download free study material for IGNOU MSCDFSM on IGNOUStudy (ignoustudy.online). All notes, assignments and PDFs are available for free — no login required.

How many subjects are there in IGNOU MSCDFSM?

IGNOU MSCDFSM has 12 subjects with 159 study materials available for download on IGNOUStudy.

Is IGNOU MSCDFSM available through distance learning?

Yes, IGNOU MSc in Dietetics and Food Service Management is offered through distance learning mode by Indira Gandhi National Open University (IGNOU). The duration of the programme is 2 Years.