| BACHELOR OF SCIENCE IN FOOD NUTRITION AND DIETETICCS

BACHELOR OF SCIENCE IN FOOD NUTRITION AND DIETETICCS - University of Nairobi

The Department of Food Technology and Nutrition in the Faculty of Agriculture offers a BSc.

 Bachelors Degree  4 YEARS  Fulltime Fee: on application
UoN
Public University Starehe - Constituency, Nairobi - County

The Department of Food Technology and Nutrition in the Faculty of Agriculture offers a BSc. programme in Food Nutrition and Dietetics. Since nutrition problems are multi causal, the course incorporates various courses: biological, physical, medical and social sciences, to help the graduates of the programme address problems from a multidisciplinary point of view. Graduates from the programme might go on for postgraduate training in applied and basic nutrition, food science and technology, public health disciplines, such as epidemiology, biostatistics, demography, maternal and child health, etc., or alternatively, accept jobs with relevant ministries, non governmental organizations (NGO’s), schools


and colleges.

Entry requirements

Qualification for admission for Bachelors of Science in Food Nutrition and Dietetics in the University of Nairobi


1.      KCSE mean grade of C+ with passes of C or above in Biology or Biological Sciences; Chemistry and Physics or Physical Science and, in Mathematics (or Geography, Home Science, Agriculture).


2.      Diploma holders from recognized Health, Agricultural or Veterinary Colleges, with passes at credit or distinction.

BACHELOR OF SCIENCE IN FOOD NUTRITION AND DIETETICCS - course content

Course units


Introduction to Sociology and Anthropology


Agricultural Botany


Human Anatomy and Physiology


Biochemistry


Mathematics


Agricultural Zoology


Chemistry


Physics


Plant/Crop Physiology


General Microbiology


Genetics


Communication skills


Fundamentals of Development


HIV/AIDS


Second Year


Introduction to Human Nutrition


Principles of Crop Production


Introduction to Statistics


Principles of Animal Production


Basics of Food Chemistry


Human Nutrient Requirements


Macroeconomics


Rural Development


Microeconomic


Food Toxicology


Food Legislation


Field Methods in Anthropology


Demography


Third Year


Analytical Methods in Nutrition and Food Sciences


Biostatistics


Nutritional Deficiencies and Related Diseases


Food Microbiology and Parasitology


Environmental Health


Food Processing, Preservation & Nutritional Quality


Applied Dietetics in Food Service Systems


Maternal and Child Nutrition


Nutritional Epidemiology


Social Change and Development


Practical attachment for 8 weeks (Fourth term).


Fourth Year


Food & Nutrition Programmes at Community Level


Nutrition Assessment of Individuals/Communities


Nutrition Education


Health & Nutritional Sector Analysis


Principles of Nutritional Problem Diagnosis


Nutrition Planning, Mgt and Programme Evaluation


Principles of Resource Use and Management


Special Project