The Clinical Nutrition module prepares students to apply advanced nutrition care in diverse clinical settings.
Building on prior training in nutrition assessment, the module focuses on using the Nutrition Care Process (NCP) to manage disease-related nutrition problems, with special emphasis on enteral and parenteral nutrition, Pediatric nutrition, interpretation of clinical and biochemical data, and evidence-based interventions across major medical conditions.
The Fundamentals of Food Science and Technology module provides an introductory understanding of the scientific principles and technological processes that govern the production, processing, preservation, safety, and quality of foods. The course integrates concepts from chemistry, microbiology, biochemistry, and engineering to explain the physical, chemical, and biological changes that occur in foods from farm to consumer.
Students are introduced to the composition and functional properties of major food components—water, carbohydrates, proteins, lipids, vitamins, and minerals—and how these influence food quality, nutrition, and processing behavior. The module covers basic food processing and preservation methods, including thermal processing, refrigeration and freezing, drying, fermentation, and the use of food additives, with emphasis on their effects on shelf life, safety, and nutritional value.
The course also addresses briefly fundamental aspects of food microbiology and food safety, including hygienic practices, and quality control principles. Emerging issues such as regulatory frameworks, and the role of food science and technology in addressing food security, nutrition, and public health challenges are highlighted.
By the end of the module, students will have a foundational understanding of how food science and technology contribute to the development of safe, nutritious, and high-quality foods, and will be prepared for more advanced studies in food science, nutrition, public health, or related disciplines.
1. Introduce students to the various types of food service and their management, and show them how to set up a diet kitchen.
2. Describe the kitchen layout and workflow consistent with a standard commercial operation.
3. Identify and describe the functions of commonly used equipment in a large-scale kitchen.
4. Discuss various cooking methods and how they can be used in therapeutic food preparation
5. Equip students with the skill of taking measurements in cooking.
6. Write and convert recipes by reducing, substituting, or replacing ingredients.
7. Demonstrate skills in menu and menu planning, menu costing, and budgeting
8. Expose students to therapeutic diets for managing selected health conditions.
In this module students will learn concepts of epidemiology and biostatistics as applied to public health problems. The module content will include the principles and methods of epidemiologic investigation, appropriate summaries and displays of data, as well as the use of classical statistical approaches to describe the health of populations.