BACHELOR OF SCIENCE HONOURS NUTRITION AND DIETETICS (HAND)
| Module Code | Module Name | Description |
|---|---|---|
| HFST111 | Introduction to Food Science and Technology | The module introduces students to the field of nutrition and food science, and to begin developing communication skills required for this field. |
| HFST112 | Biology for Food and Nutrition Science |
Membrane structure and function.The Cell Nucleus, Cytoplasmic Components, The Cell Surface and Intercellular Communication, Cell Growth and Division Mendel’s Experiments, The Genetic Material, The Chromosome Theory of Heredity, Mutations, Genes and Their Products, Cytoplasmic Inheritance |
| HAND103 | Nutrition in the Life Cycle | The module examines key nutritional concerns, requirements, and metabolism from conception through the aging process. Analysis of cultural, environmental, psychosocial, physical, and economic factors affecting nutritional status through the life span. |
| HFST116 | Applied Statistics | The module aims to introduce students to the Scientific Approach to the analysis of data and focuses on Descriptive Statistics and an introduction to non-parametric statistics. |
| HAND104 | Principles of Nutrition: Micro and Macronutrients | This module looks at the composition of the macronutrients: (carbohydrates, fat and protein), water and micronutrients (vitamins and minerals, their major sources, role in the body (how they are absorbed, stored and metabolized) and their impact on health-deficiency and toxicity states |
| HAND105 | Experimental Foods |
This course is designed to demonstrate and illustrate the chemical and physical properties of foods. The course shows the effects of processing, ingredients, and storage on food quality and nutrient retention. Students will prepare and evaluate different food products (breads, cakes, pretzels, jelly, meats, fruits, vegetables, etc.) using various chemical, instrumental and sensory analysis techniques. The focus is on applied food development for dietetic students |
| HFST114 | Food Microbiology | Food Microbiology examines the complex interactions between microorganisms and food, encompassing their roles as both creators and contaminants. The discipline explores the beneficial application of microbes in the fermentation, production, and preservation of foods and ingredients, while simultaneously addressing the risks of spoilage and food poisoning. Ultimately, studying these microbial effects is critical for preventing health and economic losses and ensuring rigorous food safety and storage standards. |
| HFST117 | Organic Chemistry | Organic Chemistry is a sub discipline within Chemistry involving the study of carbon compounds, their structure, properties, composition, reactions, and preparations. Due to catenation these compounds are far more numerous than those of other elements. The course consists of 3 sections: Introduction to Stereochemistry which will cover various types of isomerism, projection formulae to R/S configuration; Systematic Aliphatic Chemistry; and basic Benzene Chemistry. |
| HAND208 | Physiology | This module involves the functioning, integration and interrelationships of the following organ systems of the human body using lecture and lab exercises: Neurologic (Including Autonomic and Special Senses), Muscular, Endocrine, Cardiac, Circulatory, Renal, Reproductive (including Pregnancy, Development, Growth and Senescence), Immune, Hematologic, Respiratory. |
| HFST220 | Food Toxicology | The module explores the science of toxic substances in food. Students will gain a fundamental understanding of the nature, properties, effects, and detection of toxicants in food and the human food chain. The course covers principles of toxicology, major classes of natural and man-made food toxicants, risk assessment, and regulatory frameworks. The approach blends daily lectures, hands-on practical laboratory sessions, and interactive case studies to apply theoretical knowledge to real-world food safety problems. This module builds on foundational knowledge in chemistry and biology |
| HAND202 | Medical Nutrition Therapy l |
The module involves the application of nutrition principles in the dietary treatment of certain organic, functional, and metabolic diseases. Medical Nutrition Therapy 1 explores the role played by therapeutic diets in the treatment of chronic disease and other nutritional disorders. Students are introduced to the principles of the nutrition care process, and will gain knowledge and experience in nutrition assessment techniques and intervention strategies as applied to chronic disease and other nutritional disorders |
| HAND203 | Nutrition Education, Counselling and Ethics in Dietetics | The module focuses on the importance of Nutrition Education as a communication system to make the target group make better use of available food resources. |
| HAND207 | Nutrition Assessment and Surveillance | This course provides a comprehensive overview of nutritional and food security assessment tools, spanning laboratory, field, and clinical methodologies. Students will examine techniques for measuring dietary diversity, hunger, and population-wide deficiencies, alongside clinical indicators such as body composition and biochemical markers. Through practical training, the module equips students to select and apply these methods in research and program settings, while critically analyzing the validity, reliability, and limitations of each approach for both individual and population-level assessments. |
| HAND210 | This course introduces different Food Service establishments. Food preparation and management techniques used in commercial and institutional food operations. The areas of study will cover safety and salutation, food preparation techniques, use and care of equipment, food costing and standardized recipes. | |
| HBTBC213 | Metabolism of Biomolecules, Carbohydrates, Lipids, Amino Acids and Proteins | This course provides an in-depth examination of the biochemical pathways responsible for the metabolism of carbohydrates, lipids, and proteins. It focuses on the catabolic breakdown of these molecules to extract energy, while also covering the synthesis of glucose and other essential biomolecules. A significant portion is dedicated to amino acid metabolism, detailing nitrogen incorporation, the Urea cycle, and the distinction between ketogenic and glucogenic pathways. Additionally, the module explores porphyrin biosynthesis, protein sequencing, and the clinical consequences of metabolic disorders and enzyme deficiencies. |
| HFST322 | Food Chemistry | This course is designed to give students an understanding of the chemical aspects of food composition. Emphasis is given to the functional properties and chemical reactions of the major components of foods: carbohydrates, lipids, proteins and water. |
| HAND303 | Medical Nutrition Therapy ll |
This module covers the application of medical nutrition therapy that you covered in MNT I to medical conditions that require dietary modification. It equips students with theoretical knowledge to manage medical conditions with nutrition therapy, including incorporating the knowledge obtain throughout your nutrition assessment. It also provides students with competencies to aid in addressing the challenges presented by childhood nutrition related disorders, considering the specific physiological, developmental, and psychosocial factors that influence dietary interventions in young patients. |
| HFST324 | Sanitation and Legislation | This course provides a comprehensive study of food safety, quality assurance, and regulatory frameworks. It explores the microbiology of food poisoning and spoilage, employing Hurdle Technology and shelf-life analysis to manage microbial growth and survival. Key safety systems such as HACCP implementation, allergen management, and cook-chill processes are central to the curriculum. Additionally, the module examines national and international food legislation, covering labelling requirements, health claims, mandatory fortification, and regulations regarding organic, transgenic, and novel foods, alongside protocols for product recalls |
| HAND305 | Institutional Food Service Management II | This course introduces different Food Service establishments. Food preparation and management techniques used in commercial and institutional food operations. The areas of study will cover safety and salutation, food preparation techniques, use and care of equipment, food costing and standardized recipes. |
| HAND302 | Nutritional Epidemiology | The course focuses on the application of statistical techniques and study designs in nutrition research. Current research studies will be discussed to enhance the understanding and contribution to nutrition education. The application of nutrition surveillance, and how nutrition research is translated into policy and practice. Additional topics include translating epidemiology findings and looking at the future of nutrition epidemiology research |
| HAND306 | Medical Nutrition Therapy III |
Medical Nutrition Therapy 3 is an advanced clinical module that builds upon the foundational principles of the Nutrition Care Process (NCP) and pediatric management established in MNT 1 and 2. This course focuses on the intensive nutritional management of patients with life-threatening conditions, multi-organ failure, and complex metabolic demands. Students will move beyond single-disease states to manage "critically ill" patients where physiological instability requires sophisticated nutritional interventions |
| HAND307 | Pharmacology Principles | The course is an introduction to contemporary pharmacy. It covers a brief review of Pharmacy history, Drug sources, informational sources, Ethics and Law, Health Care Systems and Medical terminology. The course will relate pharmacy to nutrition and dietetics. Drug classification relevant to nutrition and their modes of action; drug-nutrient interactions; common medication side effects and contraindications relevant to nutrition. |
| HAND304 | Public Health Nutrition | Public Health Nutrition is a course that emphasizes the application of food and nutrition knowledge, policy, and research to the improvement of the health of populations. This course studies the ways in which health and nutrition problems can be solved through group action. Primary Health Care is discussed as an important preventive measure especially in developing countries and a way of promoting good health practices |
| HAND480 | Community Nutrition Internship | The Community Nutrition Internship is a mandatory supervised rotation designed to provide dynamic, hands-on fieldwork experience outside of the clinical setting. As a fundamental component of professional preparation, it requires interns to apply their academic knowledge to real-world community environments. Performance is rigorously evaluated by qualified Dietitians and Academic Supervisors throughout the rotation. Successful completion of these specific practice hours is a prerequisite for the final degree and program graduation. |
| HAND481 | Food Service Management Internship | This course equips students with the essential skills to efficiently operate food service establishments while integrating the principles of Medical Nutrition Therapy. It focuses on the theoretical and practical planning required to set up and manage facilities within both institutional healthcare and the commercial food and beverage industry. Emphasis is placed on maintaining rigorous food safety standards and service quality. Ultimately, the module prepares students for strategic leadership roles, specifically as Dietary Managers, Foodservice Dietitians, and Food Protection professionals. |
| HAND482 | Clinical Nutrition Internship | The Clinical Nutrition Internship is a critical supervised rotation focused on immersive, hands-on experience within a healthcare setting, such as a hospital or specialized clinic. During this period, interns work directly under the guidance of licensed Dietitians and Academic Supervisors to manage patient care, applying Medical Nutrition Therapy principles to diagnose and treat various medical conditions. Interns are evaluated on their ability to perform nutritional assessments, design intervention plans, and monitor patient progress. Successful completion of these clinical practice hours, alongside the community rotation and didactic coursework, is essential for graduating from the program. |
| HAND470 | Dissertation | This course facilitates an individual research project, allowing students to investigate an approved topic within the field of nutrition and dietetics under academic supervision. It emphasizes the scholarly application of the scientific method to address specific problems through systematic data collection, analysis, and interpretation. |