AI in Nutrition Practice

Report on Webinar

Title of the Webinar: Artificial Intelligence in Nutrition Practice: Automating Diet Planning, Client Engagement, and Business Workflow

Organized by

PG & UG Department of Food Science and Nutrition
St. Philomena’s College (Autonomous), Mysore

In Collaboration with

Nutrition Society of India – Mysore Chapter

Venue

MBA Conference Hall, PG Block
St. Philomena’s College (Autonomous), Mysore

Date

14 March 2026

1. Introduction

The PG & UG Department of Food Science and Nutrition, St. Philomena’s College (Autonomous), Mysore, in collaboration with the Nutrition Society of India – Mysore Chapter, organized a webinar on “Artificial Intelligence in Nutrition Practice: Automating Diet Planning, Client Engagement, and Business Workflow.”

The purpose of the webinar was to introduce students and faculty members to the transformative role of Artificial Intelligence (AI) in nutrition and dietetics practice. In the present era of digital transformation, technology has become an integral component in healthcare delivery and nutrition counseling.

Artificial Intelligence offers innovative solutions that assist nutrition professionals in diet planning, data analysis, client monitoring, and efficient management of professional workflow. The webinar aimed to expose participants to emerging AI-driven tools and technologies that are reshaping modern nutrition practice.

The program witnessed active participation from undergraduate and postgraduate students, faculty members, and professionals interested in the intersection of nutrition and digital technology.

2. Objectives of the Webinar

The webinar was organized with the following objectives:

To create awareness about the application of Artificial Intelligence in nutrition and dietetics practice.
To familiarize students with AI-based tools for automated diet planning and personalized nutrition guidance.
To understand the role of technology in improving client engagement and nutrition counseling services.
To explore how AI can enhance efficiency, accuracy, and productivity in professional nutrition practice.
To encourage students and future nutrition professionals to adopt innovative technological approaches in healthcare and wellness services.

3. Inaugural Session

The program began with a warm welcome extended to the dignitaries, faculty members, and participants.

The dignitaries present for the webinar included:

Dr. Noor Mubasheer A C, PG Coordinator
Dr. C. Anitha, Associate Professor, Department of Food Science and Nutrition, KSOU, Mysuru and Convenor, Nutrition Society of India – Mysore Chapter

The formal welcome address was delivered by Dr. C. Anitha, who highlighted the importance of technological integration in the field of nutrition science. She emphasized the growing need for nutrition professionals to adopt modern digital tools and platforms to enhance the effectiveness of nutrition counseling and healthcare delivery.

4. Technical Session

The technical session was delivered by Mr. Chaitanya Puri, CEO and Founder of Prim, who joined the webinar through the online platform.

Mr. Puri delivered an insightful presentation highlighting the integration of Artificial Intelligence in nutrition practice. He explained how AI technologies can assist nutrition professionals in performing several tasks more efficiently.

The session covered various aspects including:

AI-based automated diet planning systems
Digital platforms for personalized nutrition counseling
Use of machine learning algorithms in dietary assessment
AI tools for client engagement and follow-up
Workflow automation for nutrition professionals

The speaker also discussed how AI-powered systems can analyze dietary patterns, health parameters, and lifestyle data to generate customized nutrition recommendations.

He further emphasized that technological advancements can support nutrition professionals in delivering accurate, efficient, and scalable nutrition services, thereby improving client outcomes.

The session provided valuable insights into the future scope of Artificial Intelligence in healthcare and nutrition practice, motivating students to explore innovative technological applications in their professional careers.

5. Interactive Session

The technical presentation was followed by an interactive session where students and faculty members actively participated by asking questions and sharing their perspectives.

Participants raised queries related to:

Practical applications of AI in diet planning
Reliability of AI-based nutrition platforms
Future opportunities for nutrition professionals in digital health sectors
Ethical considerations in the use of AI in healthcare

Mr. Chaitanya Puri addressed the queries with clarity and encouraged students to stay updated with emerging technologies that can enhance their professional competence.

The interactive discussion made the webinar more engaging and enriched the learning experience of the participants.

6. Learning Outcomes

The webinar provided significant academic and professional insights to the participants. The key learning outcomes of the session included:

Participants gained an understanding of the concept and applications of Artificial Intelligence in nutrition practice.
Students became familiar with AI-driven tools for automated diet planning and personalized nutrition management.
The webinar enhanced awareness about digital innovations in healthcare and nutrition services.
Participants understood the potential of AI in improving client engagement and professional efficiency.
The session encouraged students to explore technology-based solutions in nutrition counseling and wellness services.

7. Feedback Analysis

Feedback was collected from participants to evaluate the effectiveness and impact of the webinar.

The feedback indicated that the session was highly informative, relevant, and beneficial for students and faculty members.

Major observations from the feedback include:

Participants appreciated the relevance of the topic in the current technological era.
The speaker’s presentation was considered clear, engaging, and insightful.
Students expressed interest in learning more about digital tools and AI applications in nutrition practice.
The webinar was regarded as an excellent platform for understanding emerging career opportunities in digital health and nutrition technology.

Overall, the feedback reflected a positive learning experience, and participants recommended organizing similar programs in the future.

8. Conclusion

The webinar on “Artificial Intelligence in Nutrition Practice: Automating Diet Planning, Client Engagement, and Business Workflow” was successfully conducted and proved to be a highly enriching academic initiative.

The program helped participants gain valuable insights into the growing role of Artificial Intelligence in transforming nutrition practice. It also highlighted the importance of integrating technology with nutrition science to improve healthcare services and professional efficiency.

The Department of Food Science and Nutrition continues to organize such academic programs to promote innovation, interdisciplinary learning, and professional development among students.

9. Organizing Committee

Chief Patron

Rev. Dr. Lourdu Prasad Joseph
Rector, St. Philomena’s College (Autonomous), Mysore

Patron

Dr. Ravi J. D. Saldanha
Principal, St. Philomena’s College (Autonomous), Mysore

Program Coordinator

Ms. Mary Irene J & Dr. Seema Siddiqi
Head, PG & UG Department of Food Science and Nutrition

Collaborating Partner

Dr. C. Anitha
Associate Professor, DOSR in Food Science and Nutrition, KSOU Mysuru
Convenor – Nutrition Society of India, Mysore Chapter

Organizing Team

Ms. Pooja H R & Dr. Kanee Hal
PG & UG Department of Food Science and Nutrition

Student Volunteers
Department of Food Science and Nutrition