Nutrition is more than just the food we eat.  It is a science that encompasses all the interactions that occur between living organisms and food. These interactions include the physiological processes by which an organism,

• Ingests
• Digests
• Absorbs
• Transports and utilize food.

Nutrition includes the biological actions and interactions of food with the body and their consequences for health and disease. It also includes the psychological, social, cultural, economic, and technological factors that influence which foods we eat. The biological importance of food is dictated by the nutrients it contains.

Other aspects of food such as taste, color, smell, texture, presentation and packaging help determine its psychological, cultural, social and personal value.

Course Objectives:

By the end of this course, a student assessed as competent against this qualification will be able to:

• Define the terminology used in nutrition.
• Classify Nutrients.
• State nutrient needs of the body.
• State the consequences of poor nutrition
• Understand aspects of nutritional needs to different groups

Course Content

• Introduction to Nutrition
• Introduction
• The Science of Nutrition
• Planning a Healthy Diet
• Carbohydrates
• Lipids
• Protein
• Vitamins
• Digestion
• Nutrition and Counseling
  • Introduction to Nutrition counseling
  • The Nutrition Care Process
  • Models for Understanding and Influencing Dietary Behavior
  • Techniques of Nutrition Counseling
  • Basic Nutrition and Use of Nutrition Supplements
  • Nutrition counseling in HIV and AIDS
  • Nutrition counseling in Pregnancy and Lactation
  • Pediatric Nutrition Counseling: Infancy through Teens
  • Geriatric Nutrition Counseling
  • Counseling Vegetarians
  • Counseling Sports people on Nutrition
  • Counseling in Various Disease conditions
  • Nutrition counseling in Weight control, Hyperlipidemia and in Sodium Restriction
  • Nutrition counseling in alcoholism

• Nutrition and Health
• Nutrition and Infections/Disease
• The Normal and Modified Therapeutic Diets
• Fevers
• Gastro Intestinal Tract (GIT) DISORDERS
• Liver Diseases
• Kidney Disorders
• Cardiovascular Diseases
• Burns
• HIV and AIDS
• Nutrition and Maternal Health
• Maternal and Child Nutrition and Health
• Nutrition to Healthy Growth and Development
• Complementary Feeding
• Infant formulas and other milk sources
• Pre-School Children Disorders
• Nutrition during Pregnancy
• Nutrition during Lactation
• Nutrition and HIV and AIDS
• Food Nutrition and HIV/AIDS
• Nutrient Requirements for People Living With HIV (PLHIV
• Nutrition for Pregnant and Lactating Mothers Living With HIV
• Infant and Young Child Feeding In the Context of HIV/AIDS
• Nutrition Assessment and Diagnosis
• Care and Support for People Living With HIV
• Nutrition and Medication in HIV/AIDS
• Food/Nutrition Based Intervention: Food by Prescription (FBP
• Food and Nutrition Security and HIV/AIDS
• Nutrition Counseling In HIV and AIDS, TB and Opportunistic Infections
• Reporting, Monitoring and Evaluation
• Food Microbiology
• Introduction to Food Bacteriology
• Bacteria
• Fungi
• Viruses
• Protozoa
• Applications of Microorganisms in the Food Industry
• Food Biotechnology and Its Applications
• Laboratory Methods in Food Microbiology and Quality Criteria
• Principle of Food Processing and Storage
• Composition and Structures of Foods
• Deterioration and Spoilage of Foods
• Principles of Food Preservation
• Food Processing and Preservation by Moisture Reduction
• Food Processing and Preservation by Irradiation
• Food Processing and Preservation Operations by Use of Food Additives, Modified Atmospheres and Fermentation
• Food Processing and Preservation by Biological Methods
• Food Packaging
• Food Analysis
• Introduction to Foods Analysis
• Sampling and Data Analysis
• Determination of Moisture and Total Solids
• Analysis of Ash and Minerals
• Analysis of Lipids
• Analysis of Proteins
• Analysis of Carbohydrates
• Role of KEBS in Analytical Standards

Minimum entry requirements

Common regulations governing Post-Graduate Diplomas shall be applicable.

The following shall be eligible for admission.

1. a) Holders of a Bachelor’s degree from a recognized University
2. b) Holders of an equivalent qualification from any other recognized Institution.

Assignments: candidates shall be expected to submit 10 assignments (Continuous Assessment test) that Account to 70 % of their Work and a Project Paper at the Tail end of the course, which accounts to 30 % of the course Work.

Regions Targeted: Global

Courses Fees €1500