KCSE MEAN GRADE : C MINUS(-)

EXAMINATION BODY & CERTIFICATION: TVET CDACC

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

1. Course Overview

The Diploma in Nutrition and Dietetics is a comprehensive program designed to train students in the science of food, nutrition, and diet planning for health promotion, disease prevention, and clinical management.
Graduates are prepared to work in hospitals, community health settings, schools, food industries, and public health organizations to promote optimal nutritional well-being.

2. Course Duration

• Duration: 3 years (6 semesters)
• Mode of study: Full-time, Part time and online  (theory, laboratory sessions, and practical field attachments)

3. Course Objectives

By the end of the program, the learner should be able to:

1. 1. Demonstrate knowledge of human nutrition and metabolism.
   2. Assess nutritional needs of individuals and communities.
   3. Plan and implement nutrition and dietetic interventions.
   4. Manage food service operations and ensure food safety.
   5. Conduct nutrition education and counseling.
   6. Participate in public health and community nutrition programs.
   7. Demonstrate professional ethics and communication skills in practice.

4. Course Structure

YEAR 1: Foundation and Basic Sciences

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

YEAR 2: Applied Nutrition and Dietetics

• Human Nutrition and Metabolism
• Nutrition Assessment Techniques
• Diet Therapy I
• Nutrition Education and Counseling
• Food Service Management I
• Food Hygiene and Sanitation
• Maternal, Infant, and Child Nutrition
• Community Nutrition
• Clinical Placement I (Hospital/Community Attachment)

YEAR 3: Advanced and Specialized Studies

• Diet Therapy II (Management of Clinical Conditions)
• Nutrition in Emergencies and Disasters
• Public Health Nutrition
• Research Methods and Biostatistics
• Food Service Management II
• Entrepreneurship and Project Management
• Nutrition Program Planning and Evaluation
• Clinical Placement II (Comprehensive Attachment)
• Research Project and Report Writing

5. Teaching and Learning Methods

• Classroom Lectures and Tutorials
• Laboratory Practical Sessions
• Field Work and Community Outreach
• Clinical Rotations in Hospitals and Nutrition Units
• Case Studies, Seminars, and Presentations
• Research Project and Report Defense

6. Assessment Methods

• Continuous Assessment Tests (CATs)
• Practical and Laboratory Evaluations
• Field Work and Logbook Assessment
• Final Written Examinations
• Research Project Evaluation

7. Career Opportunities

Graduates can work as:

• Nutritionists and Diet Technicians
• Community Nutrition Officers
• Food Service Managers
• Public Health Nutrition Officers
• Nutrition Educators and Counselors
• Food Safety and Quality Control Officers

Employment Opportunities:

• Hospitals and Health Centres
• NGOs and Community Health Programs
• Schools and Training Institutions
• Food and Beverage Industries
• Public Health and Government Agencies