Nutrition And Dietetics (NUD)
Overview
Nutrition and Dietetics is a field of study that focuses on the relationship between food and health. The goal of this course is to educate students on the principles of nutrition and how they can be applied to promote health and prevent disease.
The curriculum is designed to equip students with the knowledge and skills needed to become registered dietitians or nutritionists. This typically involves a combination of classroom instruction and practical experience through internships and research projects.
Objectives
The objective of a Nutrition and Dietetics course is to provide students with a comprehensive understanding of the role of food and nutrition in promoting health and preventing disease. This includes learning about the scientific principles of human nutrition, the impact of diet on health and disease, the assessment of individual nutrient needs, and the development and implementation of dietary plans.
Students in a Nutrition and Dietetics course will also learn about the social, cultural, and economic factors that influence food choices and dietary patterns, as well as the ethical and legal considerations involved in the provision of nutrition care. Additionally, they will gain practical skills in areas such as menu planning, food preparation, and nutrition education.
The ultimate goal of a Nutrition and Dietetics course is to equip students with the knowledge and skills necessary to work as professional dietitians, helping individuals and communities make informed food choices and achieve optimal health and wellness through proper nutrition.
Enrty Requirement
A minimum of 5 credits passes in English Language, Mathematics, Biology and Chemistry and any subject, at not more than two sitting (2) at the SSCE, WAEC or its equivalent.
Programme Duration
The duration for the Programme is 3 years. Each Year having First and Second Semester
Job Opportunities
Graduates of Nutrition and Dietetics programs can find careers in a variety of settings, including hospitals, public health organizations, food service companies, and research institutions. They can also work in private practice, providing individualized nutrition counseling and education to clients.
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