KCSE MEAN GRADE : D PLUS

EXAMINATION BODY & CERTIFICATION: TVET CDACC

PROFESSIONAL LICENSING BODY: KENYA NUTRITIONISTS & DIETICIANS INSTITUTE(KNDI)

1. Course Overview

The Certificate in Nutrition and Dietetics is a foundational program designed to equip learners with essential knowledge and skills in human nutrition, diet planning, and food science.
The course focuses on promoting healthy eating habits, preventing malnutrition, and supporting community nutrition programs. Graduates are prepared to work under supervision in hospitals, community health programs, and food establishments.

2. Course Duration

• Duration: 2 years (4 semesters)
• Mode of Study: Full-time, Part time, online  (theory, laboratory, and practical fieldwork)

3. Course Objectives

By the end of the course, the trainee should be able to:

1. 1. Explain the basic principles of human nutrition and metabolism.
   2. Assess individual and community nutritional status.
   3. Demonstrate skills in meal planning and food preparation.
   4. Participate in nutrition education and counseling.
   5. Apply principles of food hygiene and sanitation.
   6. Support implementation of community and clinical nutrition programs.
   7. Uphold professional ethics and safety in nutrition practice.

4. Course Structure

YEAR 1: Foundation Studies

• Communication Skills
• Computer Applications
• Basic Mathematics and Statistics
• Human Anatomy and Physiology
• Biochemistry
• Introduction to Nutrition and Dietetics
• Medical Microbiology
• Food Science and Technology
• First Aid and Life Skills
• Professional Ethics

YEAR 2: Applied Nutrition and Fieldwork

• Human Nutrition and Metabolism
• Diet Therapy and Meal Planning
• Nutrition Assessment
• Food Hygiene and Safety
• Maternal and Child Nutrition
• Community Nutrition
• Nutrition Education and Counseling
• Entrepreneurship and Business Skills
• Clinical/Community Placement
• Research Project and Report Writing

5. Teaching and Learning Methods

• Classroom Lectures and Tutorials
• Practical Laboratory Sessions
• Field Visits and Community Outreach
• Clinical Rotations in Health Facilities
• Group Discussions, Case Studies, and Seminars
• Supervised Attachments

6. Assessment Methods

• Continuous Assessment Tests (CATs)
• Written Examinations
• Practical and Laboratory Evaluations
• Fieldwork and Logbook Assessments
• Final Project Presentation

7. Career Opportunities

Graduates can work as:

• Nutrition Assistants
• Community Nutrition Workers
• Food Service Assistants
• Nutrition Educators
• Health Promotion Support Staff

Employment Sectors:

• Hospitals and Health Centres
• NGOs and Community Nutrition Programs
• Schools and Feeding Programs
• Food Industries and Catering Services
• Public Health Departments