The four year degree programme in the Department of Food Nutrition and Family Sciences in the Faculty of Science  is offered to applicants with a pass in “A” Level Chemistry and any two of the following: Biology, Physics and Mathematics. After completion of the programme the graduates will have a strong foundation in basic science, a sound understanding of nutrient functions, sources, and requirements, nutrition in disease processes and across the life cycle as well as knowledge in related areas such as food science, behavioral science and public health. These graduates may advance to MPhil and MSc studies. The graduates are expected to provide scientific services in the areas health, clinical nutrition, and public health nutrition. The graduates can find employment in such organizations as the Ministries of Health and Agriculture, the food industry, Non-Governmental Organisations (NGOs), private consultancy and Research institutions.

What is Nutrition Science about?

Nutrition Science is the study of the effects of food components on the metabolism, health, performance and disease resistance of human and animals. It also includes the study of human behaviors related to food choices. Nutritionists study the relationships between diet and health for many purposes that include planning of individual/community programmes and interventions that improve the health of individuals.

Courses in the 4 year BSc Hons Nutrition

Level 1: Applied Statistics 1, Statistical computing, Inorganic Chemistry, General Chemistry, Analytical Chemistry, Biology (cell biology and immunology, genetics and molecular biology),

Institutional Food Service Management, Applied Statistics 2, Mathematics for Food Science and Nutrition, Organic Chemistry, Entrepreneurship, Communication Skills and Introduction to Food Science and Nutrition.

Level 2: Biochemistry (metabolism of carbohydrates and lipids), Biochemistry (metabolism of amino acids and proteins), Physiology, , Principles of nutrition Micronutrients, Principles of nutrition Macronutrients, Business Management for Scientists, Food Microbiology, Food Toxicology, Techniques in Nutritional Biochemistry and Metabolism, Food Analysis, Research Methods, Nutrition in Life Cycle Deficiency and Disease, Professional Skills for Science

Level 3: Industrial attachment

Level 4: Sanitation and Legislation, Nutritional Epidemiology, Nutrition Planning and Programme Management, Nutrition Assessment and Surveillance, Clinical Nutrition and Dietetics, Public Health Nutrition, Advanced Topics in Nutrition, Food Nutrition and Agricultural Systems, Nutrition Education and Communication, Food Chemistry, Dissertation/project.

Job opportunities in the field of Nutrition:

A BSc Hons in nutrition is an excellent preparation for several different career interests:

Health- Community Nutrition planning and programming, dietetics including nutrition counseling, and clinical nutrition.

Food Industry- management of food and nutrition services.

Fitness and Wellness- individual/corporate wellness, sports nutrition, exercise science, and athletic training

Nutrition education and communication-outreach programs for businesses, governments, and community organizations

Nutrition in emergency- programs concerned with hunger, health, and food supply issues in non-industrialized countries (food aid)

Research-careers that use biochemical, physiological, genomic, clinical, and social science methods to understand how food, diet, and health are related. Public Health, public health nutrition, epidemiology etc.