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KENYA METHODIST UNIVERSITY
DEPARTMENT OF HUMAN NUTRITION AND DIETETICS
COURSE CODE: BHND 126 CREDIT HOURS: 3
COURSE TITLE: INTRODUCTION TO NUTRITION AND DIETETICS

Course Purpose
The purpose of this course is to impart learners with knowledge and skills pertaining to the basic principles of nutrition and it importance to human life.

Expected Learning Outcomes
At the end of the course the learners will be able to:
1. Explain dietetics as a profession.
2. Describe the relationship between dieticians and other health professionals.
3. Discuss the standards and ethics of professional conduct among dieticians.
4. Describe the skills and competencies required in modern dietetics.

Course Delivery
1. Lectures
2. Self-directed learning
3. Group discussions and presentations
4. Individual and Group Assignments
5. Brainstorming and buzz groups
6. Field site visits
7. Case studies

Instructional Materials and Equipment
1. Textbooks
2. Handouts
3. Computers
4. Multimedia technology and equipment

Course Content
WEEK
TOPIC
SUB-TOPIC
1
Introduction
Introduction/Overview
Definitions and Concepts of nutrition and dietetics
2
Nutrition and Dietetics
Educational requirements and career opportunities
Orientation to the field of nutrition and dietetics
3
Nutrition and Dietetics continuation
Role, responsibilities and relationships within the professions;
4
Nutrition and Dietetics continuation
Interrelations with other health professionals
5
Standards and ethics
Standards and ethics of professional conduct among dieticians
6
CAT
7
History
The history of dietetics;
Modern dietetic practice
8
Skill and competencies
Skill and competencies in modern dietetics
An overview of appropriate means of delivery of professional services for a variety of needs;
9
Nutrition
Introduction to the basic nutrients
Carbohydrates
Proteins

Vitamins
Minerals
Water
10
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