Centre for Nutrition and Dietetics Studies (CNDS) has been set up under the aegis of IGMPI registered as a non-profit society (under The Societies Registration Act, 1860) with the Government of India.The Centre is committed to promote proper diet and nutrition which is crucial to the health and happiness of the society at large.

CNDS is imparting education in the field of Nutrition and Dietetics to thousands of knowledge seekers in the classroom setting as well as research dissertation, field and online learning training programmes.

CNDS provides and education programmes and imparts extensive knowledge through classroom and online modes, in the holistic Nutrition programmes like Nutrition and Dietetics as well as specialized courses like diabetes education, paediatric nutrition, nutritional oncology, ayurvedic food and nutrition, obesity and weight management, clinical diabetology, nutritional gastroenterology and hepatology and many other programmes. Our courses are designed with outmost care given to the industry requirements and shaping careers in the field of Nutrition dietetics, medical and non-medical.

Students gets to experience the expertise from faculties who are specialized in Nutrition, dietetics, foods, pharmaceuticals, healthcare, etc. The centre is well equipped with all the teaching aids and advance laboratory equipment and devices.

The Centre is committed to making nutrition accessible to everyone through nutrition recommendations, easy-to-follow explanations, interactive two way communication lectures, dynamic presentations of the lectures.Apart from this the center provides ample opportunities for the students to comprehend the latest diet plans and nutrition requirements with hands-on practices in Industry, Hospitals and Clinics.

Post completion of the all the courses, CNDS also provides job and Internship placement assistance to students in an easy and effortless way.

IGMPI is an accredited Vocational Institution of the Ministry of Education, Government of India Institute of Good Manufacturing Practices India is Management System (QMS) certified under NABCB accreditation. IGMPI is also approved by Food and Life Sciences Sector Skill Councils recognized by the National Council of Vocational Education and Training (NCVET).

IGMPI is an accredited Vocational Institution of the Ministry of Education, Government of India Institute of Good Manufacturing Practices India is Management System (QMS) certified under NABCB accreditation. IGMPI is also approved by Food and Life Sciences Sector Skill Councils recognized by the National Council of Vocational Education and Training (NCVET).

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The Post Graduate and Executive Diploma programmes of IGMPI in Good Manufacturing Practices, Regulatory Affairs, Intellectual Property Rights, Quality Assurance and Quality Control, Public Health, Nanotechnology, Hospital Management, Product Management, Sales and Marketing Management, Clinical Research, Medical Writing, Drug Discovery and Development, Pharmacovigilance, Medical Coding have been duly assessed and approved by Quality Council of India, Government of India based on fulfillment of QCI's following criteria:

IGMPI is also approved by Food Safety and Standards Authority of India (FSSAI) (FSSAI ID: TPINS18). IGMPI® is licensed by Department of Food Safety & Drug Administration under the Drugs and Cosmetics Act, 1940 and registered under Food Safety and Standards Act 2006.

IGMPI is also approved by Sector Skills Council under National Skill Development Corporation (NSDC) setup by Ministry of Skill Development & Entrepreneurship, Govt of India.

IGMPI has been conferred with the prestigious "BUREAU OF INDIAN STANDARDS (BIS) AWARD OF HONOUR 2023". QUALITY COUNCIL OF INDIA (QCI) has also conferred IGMPI with D.L. SHAH NATIONAL QUALITY AWARD, Certificate of Merit & ASSOCHAM has conferred IGMPI with the Services Excellence Award based on excellence of its services to the students and training participants.

Bureau of Indian Standards (BIS) is a member of International Organization for Standardization (ISO) and through the Indian National Committee (INC) which is a member of International Electrotechnical Commission (IEC). BIS is also a member of regional standards bodies like Pacific Area Standards Congress (PASC) and South Asian Regional Standards Organization (SARSO). India started taking part in IEC from 1911 and subsequently the then Indian Standards Institution (now BIS) took over the responsibility of Indian National Committee of IEC(INC-IEC) in 1949. Since then the INC-IEC is actively participating in the activities of the IEC both at the policy level and technical work and carrying out the responsibilities as member body of IEC Council. India is a member in Standards Management Board (SMB) of IEC since 2015.BIS has also signed Bilateral Cooperation Agreements (BCA)/Mutual Recognition Agreements (MRA) with the National Standards Bodies of several countries like Afghanistan, Bangladesh, Belarus, Egypt, European Union , Germany, Ghana, Greece, Indonesia, Iran, Japan, Jordon, Kenya, Kyrgyzstan, Mali, Mauritius, Nigeria, Russia, Saudi Arabia , Slovakia, Slovenia, Suriname, USA, UAE, Uzbekistan, Viet Nam, Bhutan, Brazil, Israel, Nepal, Pakistan and Sri Lanka.

National Accreditation Board for Certification Bodies (NABCB), Quality Council of India is a member of International Accreditation Forum (IAF) & Pacific Accreditation Cooperation (PAC) as well as signatory to its MLAs for Quality Management Systems, Environmental Management Systems and Product Certification. NABCB is also a Full Member of International Laboratory Accreditation Cooperation (ILAC) & Asia Pacific Laboratory Accreditation Cooperation (APLAC) as well as signatory to its MRAs for Inspection.

The Yogic Diet and Nutrition Certificate is developed to promote a holistic, sattvic, and conscious approach to food based on ancient yogic wisdom that enhances physical, mental, and spiritual well-being. The Yogic Diet emphasizes purity, simplicity, and balance in food selection and eating practices.

Yogic Nutrition provides a platform for integrating ayurveda, natural health practices, and modern nutrition to promote optimal health. It serves two basic goals: nourishing the body and calming the mind, which are essential for effective yoga practice and a meditative lifestyle. The Yogic Diet approach is rooted in creating harmony between body, mind, and nature.

Yogic Diet and Nutrition training and certification is now increasingly recommended worldwide due to its relevance in wellness programs, integrative health, and preventive nutrition. It is a desirable standard for professionals working in wellness retreats, yoga centers, holistic clinics, or nutrition consultancy.

Topics for Yogic Diet and Nutrition Programme:

1. Basic Introduction to Yogic Nutrition & Historical Overview

• The origin of yogic dietary principles in ancient Indian texts – Vedas, Upanishads, Bhagavad Gita
• Relationship between food and consciousness
• Concept of food as ‘prana’ (life force)

2. Three Gunas in Yogic Diet: Sattva, Rajas, and Tamas

• Sattvic foods: fresh fruits, vegetables, grains, nuts, seeds, milk
• Rajasic foods: spicy, stimulating, processed foods
• Tamasic foods: stale, fermented, canned, heavy, meat-based
• Importance of adopting a sattvic lifestyle

3. Principles of a Yogic Diet

• Ahimsa: Vegetarianism and ethical food choices
• Mitahara: Moderation in food quantity
• Shaucha: Cleanliness in food preparation and consumption
• Dinacharya and Ritucharya: Seasonal and daily dietary habits

4. Responsibilities of a Yogic Nutrition Professional

• Promote mindful eating and lifestyle habits
• Educate clients on sattvic living for improved well-being
• Support detox, fasting, and spiritual nutrition principles
• Tailor plans for yoga practitioners, meditators, and wellness seekers

5. Essential Yogic Dietary Components

• Sattvic meal examples: khichdi, moong dal, seasonal fruits, herbal teas
• Use of herbs and spices: tulsi, turmeric, ginger, cumin, cardamom
• Hydration: warm water, infused waters, herbal decoctions
• Detoxification practices: fasting, mono-diets, kitchari cleanse

6. Sattvic Cooking and Food Preparation

• Cooking with intention and love
• Avoidance of microwaving, aluminum utensils, reheating
• Use of copper, clay, and iron utensils
• Importance of freshly prepared meals

Eligibility

Any Diploma holder/ graduation/ B.tech/ B.Sc. in Microbiology/ Life Sciences/ Botany/ Zoology/ Food Science/ Food Technology/ BE/ B.Pharma/ MBBS/ BDS/ BHMS/ BUMS/ BAMS or any other discipline. Diploma holders are eligible for our Executive Diploma, Industry Certificate, and Certificate Programmes.

Programme Deliverables

• The study resources for the Certificate topic ensuring the needs of the audience will be provided to all the participants. The training material is appropriately aligned with the current Industry's expectations.
• An interactive lecture on the topic giving all flexibility to the participants.
• Online discussion of the Certificate topic for ensuring active participation of each attendee.
• All learning and training delivery initiatives shall be conducted in English.

Programme Certification

The certification will be awarded after the required levels of knowledge, skills, professionalism and attitude are assessed through the IGMPI assessment process.