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Bachelor of Technology in Nutrition and Dietetics

The degree in Nutrition and Dietetics prepares the students to function as nutrition and dietetic technologists, due to the emphasis placed on giving the students considerable practical knowledge in Nutrition and Dietetic practice. This study involves the promotion of health, as well as the prevention and treatment of diet-related disease/s.

The units of study in the first, second and third years of study are all compulsory while in the fourth year of study, a student takes thirteen compulsory units with options. The compulsory courses constitute two units of project. The options are grouped into four subject areas, namely, Clinical Nutrition, Community Nutrition and Sports and Wellness Nutrition. A student is required to select a particular subject area of specialization and then take all the respective OPTIONS within the cluster.

Candidates shall be expected to cover four compulsory University Common courses within the first year.

Entry Requirements

KCSE Applicants

  • The basic admission requirement shall be the minimum entry requirements set for entry into the public universities, which is at least an average grade of C+ in the Kenya Certificate of Secondary Education (KCSE).

In addition, applicants are expected to have obtained at least a grade C+ in each of the cluster subjects

  • Cluster Subjects
  • Biology
  • Chemistry
  • Mathematics , Mathematics Alt.A or Alt.B /Physics/Geography
  • English/Kiswahili/Any Group II Subject /Any Group III Subject/Any Group IV subject./Any Group V Subject

KCSE Subject Grouping

  • Group I: English, Kiswahili, Mathematics, Mathematics Alt.A or Alt.B
  • Group II: Biology, Physics, Chemistry, Biology for blind, General Science
  • Group III: History and Government, Geography, Christian, Islamic or Hindu Religious Education
  • Group IV: Home Science, Art and Design, Agriculture, Woodwork, Metalwork, Building Construction, Power Mechanics, Electricity, Drawing and Design, Aviation Technology, Computer Studies
  • Group V: French, German, Arabic, Kenyan Sign Language, Music, Business Studies

A-Levels or Equivalent

  • Applicants should have a minimum of two (2) principal passes in Chemistry and Biology and a subsidiary level pass in Mathematics/Physics with credit pass in English at O-Level.
  • Diploma (TEP) or Equivalent
  • Applicants with Diploma (Technical Education Programmes) in Nutrition and Dietetics ,Diploma in Food and Beverage Production and Service, Diploma in Laboratory Technology, Diploma in Food Technology or an equivalent qualification.

Diploma in Technology (Dip.Tech.) or Equivalent

  • Applicants with a (Dip.Tech.) in Nutrition and Dietetics of Kenya Polytechnical University or an equivalent qualification shall be exempted from year 1 and 2 of the study program. The applicant shall be allowed to join the course in the third year of study, except that they shall be required to take any courses of study in the first year of study on the program that they might have not covered in their earlier course of study to the satisfaction of Senate. Any extra courses to be taken to fulfill this requirement may be taken during a preliminary or a regular semester as the Senate may approve.

Higher Diploma (H.Dip.) or Equivalent

  • Applicants with a (H.Dip.) in Food and Beverage Production and Service, Higher Diploma in Laboratory Technology, Higher Diploma in Food Technology of Kenya Polytechnical University or an equivalent qualification

Bachelor of Science (B.Sc.) or Equivalent

  • Applicant with a Bachelor of Science (B.Sc.) degree Biological Sciences or an equivalent qualification

CODE

COURSE

SHNI 1111

General Chemistry

UCCC 1101

Communication Skills

SHNI 1112

Mathematics

SHNI 1113

Microbiology

SHNI 1114

General Biology

SHNI 1115

Physics

SHNI 1121

Introduction to Nutrition and Dietetics

SHNI 1116

Introduction to Information and Communication Technology

SHNI 1117

Behavioral Psychology

UCCC 1102

Critical and Creative Thinking

 

 

YEAR 1 Semester II

UCCC 1201

Health Education

UCCC 1103

Society and Culture

SHNI 1221

Community Nutrition and Education

SHNI 1211

Introduction to Accounting

SHNI 1212

Data Base Management Systems

SHNI 1213

Human Biology-(Anatomy)

SHNI 1222

Food and Beverage and Service Medical Technical Skills

SHNI 1223

Biochemistry

SHNI 1224

Food Safety Hygiene and Environmental Health

 

 

TOAL YEAR ONE

YEAR 2 Semester I

SHNI 2121

Basic Food and Beverage Production and Service Theory A

SHNI 2122

Basic Food and Beverage Production and Service Practical A

SHNI 2111

First Aid

SHNI 2123

Food Costing and Control

SHNI 2112

Computer Information Systems

SHNI 2124

Nutrition and Dietetics IA

SHNI 2113

Human Biology-(Physiology)

SHNI 2125

Nutrition in Emergencies

 

 

YEAR 2 Semester II

SHNI 2221

Nutrition in the Life Cycle

SHNI 2222

Food Anthropology and Sociology

SHNI 2211

Food Science and Technology

SHNI 2223

Basic Food and Beverage Production and Service Theory B

SHNI 2224

Basic Food and Beverage Production and Service Practical B

SHNI 2225

Infant and Young Child Nutrition

SHNI 2226

Nutrition and Dietetics IB

SHNI 2212

Food Biochemistry: Macro and Micro Nutrients

 

 

YEAR 2 Semester III

SHNI 2321

IBL-I – Community Based Nutrition Programmes

 

 

 

TOTAL YEAR TWO

YEAR 3 Semester I

SHNI 3111

Animal and Plant Production Systems

SHNI 3121

Global and Contemporary Issues

SHNI 3122

Nutritional and Dietetic Counseling

SHNI 3123

Nutrition and Dietetics IIA

SHNI 3124

Nutrition and Dietetics Practical A

SHNI 3125

Nutritional Epidemiology

SHNI 3126

Nutrition, Wellness and Fitness

SHNI 3127

Sports Nutrition and Dietetics

 

 

YEAR 3 Semesters II

SHNI 3211

Food, Supplements and Drug Interactions

SHNI 3221

Research Methods

SHNI 3212

Introduction to Biostatistics

SHNI 3222

Maternal and Child Care Nutrition

SHNI 3223

Food & Nutrition Programs Management and Surveillance

SHNI 3224

Nutrition and Dietetics IIB

SHNI 3225

Geographic Information Systems

SHNI 3226

Nutritional Assessment

 

 

YEAR 3 Semesters III

SHNI 3321

IBL-II : Clinical Nutrition in Hospitals

 

 

 

TOTAL YEAR THREE

YEAR 4 Semester I CORE UNITS

SHNI 4111

Entrepreneurship Development

SHNI 4112

Principles of Management

SHNI 4121

Nutrition For Special Needs

SHNI 4122

Public Relations and Etiquette

SHNI 4122

Experimental Foods and Food Analysis Practical

SHNI 4114

Project I

 

 

OPTIONS

Clinical Nutrition

SHNI 41C1

Basic Clinical Psychology

SHNI 41C2

Basic Principles of Pharmacology

SHNI 41C3

Clinical Nutrition and Dietetic Management Practical

 

 

Community Nutrition

SHNI 41N1

Nutrition Advocacy

SHNI 41N2

Micronutrient Deficiencies

SHNI 41N3

Nutrition Communication and Intervention

 

 

Sports and Wellness Nutrition

SHNI 41S1

Kinesiology and Exercise Physiology

SHNI 41S2

Sports facility Health

SHNI 41S3

Fitness Training and Exercise

 

 

YEAR 4 Semester II CORE UNITS

SHNI 4211

Marketing Management

SHNI 4212

Law and Ethics in Nutrition and Dietetics

SHNI 4213

Financial Management

SHNI 4214

Supply Chain Management

SHNI 4221

Nutrition and Dietetics Clinic

SHNI 4215

Business Planning

 

 

OPTIONS

Clinical Nutrition

SHNI 42C1

Nutrition In Critical Care Practical

SHNI 42C2

Nutritional Assessment, Support and Health Promotion

Community Nutrition

SHNI 42N1

Nutrition Services

SHNI 42N2

Integrated Management of Acute Malnutrition

Sports and Wellness Nutrition

SHNI 42S1

Endurance Training

SHNI 42S2

Exercise In Injury States

 

 

YEAR 4 Semester III

 SHNI 4321

IBL-III -Internship In Area of Specialization

SHNI 4322

Project II

TOAL

TOTAL YEAR FOUR

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