The diploma in dietic management is designed to provide the trainees with the knowledge, skills and attitudes required in the Dietetics profession.
Career opportunities for dietetic management graduates include:
- Public and private Hospitals
- National Government and Counties ministries (Ministries of Health, Agriculture, Culture and Social Services, Education).
- Food industries (Kenya Bureau of Standards, Nestle Foods, Uni-Lever)
Non-Governmental organizations (World Vision, Save the children, Islamic relief, UNICEF, OXFAM etc). - Community based organizations(CBOs) and Faith based organizations(FBOs)
- Academic institutions
- Hotel and Tourism industries
- Self employment
Entry Requirements
A person seeking to be registered as a student for the diploma in dietic management program must show evidence of being a holder of one of the following qualifications:
- Passed relevant Craft certificate.
- Minimum qualifications are KCSE C- or KCE Div. 2 or the equivalent
- Equivalent qualification
What you will study
MODULE I UNITS
- Information Communication Technology
- Entrepreneurship
- Communication Skills
- Life Skills
- Mathematics
- Physical Science
- Human Anatomy and Physiology
- HIV and Aids
- Introduction to Nutrition and Dietetics
- Food Safety and Hygiene
- Food Production for Invalids and Convalescents
- Meal Planning. Management and Service
- Nutrition Anthropology
- Diet Therapy I
- Maternal and Child Nutrition
- Nutrition in HIV and Aids
- Legal Aspects in Nutrition and Dietetics
- Principles of Human Nutrition
MODULE II UNITS
- Introduction to Microbiology
- Diet Therapy II
- Principles of Food Processing and Preservation
- Introduction to Biostatistics
- Biochemistry
- Nutrition in the Lifespan
- Principles of Nutrition and Behaviour
- Introduction to Primary Health Care
- Business Plan
- Research Methods
MODULE III UNITS
- Food Microbiology and Parasitology
- Communicable and Non – Communicable Diseases
- Food Security
- Nutrition Education and Counselling
- Diet Therapy III
- Nutrition Epidemiology
- Nutrition in Emergencies
- Community Partnership Skills
- Nutrition Assessment and Surveillance
- Product Development, Marketing, and Sales
- Industrial Organization and Management
- Trade Project
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