BACHELOR OF SCIENCE IN FOOD NUTRITION AND DIETETICCS Program Offered at University of Nairobi

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.

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.

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

The University of Nairobi is a world-class university committed to scholarly excellence. University of Nairobi mission is to provide quality university education and training and to embody the aspirations of the Kenyan people and the global community through creation, preservation, integration, transmission and utilization of knowledge.

The University of Nairobi is ... read more