Course overview
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 outline
MODULE ONE: Introduction to Nutrition
a) Introduction
b) The Science of Nutrition
c) Planning a Healthy Diet
d) Carbohydrates
e) Lipids
f) Protein
g) Vitamins
h) Digestion
MODULE TWO: Nutrition and Counseling
a) Introduction to Nutrition counselling
b) The Nutrition Care Process
c) Models for Understanding and Influencing Dietary Behaviour
d) Techniques of Nutrition Counselling
e) Basic Nutrition and Use of Nutrition Supplements
f) Nutrition counselling in HIV and AIDS
g) Nutrition counselling in Pregnancy and Lactation
h) Pediatric Nutrition Counselling: Infancy through Teens
i) Geriatric Nutrition Counselling
j) Counselling Vegetarians
k) Counselling Sports people on Nutrition
l) Counselling in Various Disease conditions
m) Nutrition counselling in Weight control, Hyperlipidemia and in Sodium Restriction
n) Nutrition counselling in alcoholism
MODULE THREE: Nutrition and Health
a) Nutrition and Infections/Disease
b) The Normal and Modified Therapeutic Diets
c) Fevers
d) Gastro Intestinal Tract (GIT) DISORDERS
e) Liver Diseases
f) Kidney Disorders
g) Cardiovascular Diseases
h) Burns
i) HIV and AIDS
MODULE FOUR: Nutrition and Maternal Health
a) Maternal and Child Nutrition and Health
b) Nutrition to Healthy Growth and Development
c) Complementary Feeding
d) Infant formulas and other milk sources
e) Pre-School Children Disorders
f) Nutrition during Pregnancy
g) Nutrition during Lactation
MODULE FIVE: Nutrition and HIV and AIDS
a) Food Nutrition and HIV/AIDS
b) Nutrient Requirements for People Living With HIV (PLHIV
c) Nutrition for Pregnant and Lactating Mothers Living With HIV
d) Infant and Young Child Feeding In the Context of HIV/AIDS
e) Nutrition Assessment and Diagnosis
f) Care and Support for People Living With HIV
g) Nutrition and Medication in HIV/AIDS
h) Food/Nutrition Based Intervention: Food by Prescription (FBP
i) Food and Nutrition Security and HIV/AIDS
j) Nutrition Counselling In HIV and AIDS, TB and Opportunistic Infections
k) Reporting, Monitoring and Evaluation
MODULE SIX: Food Microbiology
a) Introduction to Food Bacteriology
b) Bacteria
c) Fungi
d) Viruses
e) Protozoa
f) Applications of Microorganisms in the Food Industry
g) Food Biotechnology and Its Applications
h) Laboratory Methods in Food Microbiology and Quality Criteria
MODULE SEVEN: Principle of Food Processing and Storage
a) Composition And Structures of Foods
b) Deterioration and Spoilage of Foods
c) Principles of Food Preservation
d) Food Processing and Preservation by Moisture Reduction
e) Food Processing and Preservation by Irradiation
f) Food Processing and Preservation Operations by Use of Food Additives, Modified Atmospheres and Fermentation
g) Food Processing and Preservation by Biological Methods
h) Food Packaging
MODULE Eight: Food Analysis
a) Introduction to Foods Analysis
b) Sampling and Data Analysis
c) Determination of Moisture and Total Solids
d) Analysis of Ash and Minerals
e) Analysis of Lipids
f) Analysis of Proteins
g) Analysis of Carbohydrates
h) 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.
a) Holders of a Bachelor’s degree from a recognizable University
b) Holders of an equivalent qualification from any other recognizable Institution
Training Format:
All materials are made available through our Online Learning Platform
Materials Provided:
Online delivery of curriculum materials, exercises and templates.
Assignments:
In order to demonstrate their understanding of the course content, students will be required to submit assignments at the end of each month
DURATION AND COURSE: 1 year
PARTICIPANTS: Development Professionals
REGIONS TARGETED: Global
COURSE FEE: EUROS 1500
ORGANIZERS: Global Relief Institute
LANGUAGE: English only
Kindly confirm your participation with:
Online Training Coordinator
Global Relief Institute
