NTD 103: INTRODUCTION TO HUMAN NUTRITION AND DIETETICS (2 Units)
Roles, responsibilities and professional expections of dietetics professional. Patients – dietetics professionals’ relationship. Contemporary issues in dietetics: functional foods, culture and dietetics, etc. Definition and history of the science of nutrition; carbohydrates, fats, protein, vitamins, minerals, water, cellulose, sources.
NTD 201: FOOD COMMODITIES (2 Units)
Food classification, Market surveys, Food selection and purchasing. Uses of foods. Foods and food tables. Cereals, starches and starchy foods, sugars, pulses, nut and seeds. Vegetables and fruit. Meat, fish, etc. infective agents in food. Natural food toxins.
NTD 202: COMMUNITY NUTRITION I (3 Units)
Food habits and Socio cultural aspects of food to include food behaviour, taboos and food choice. Factors related to nutrition in Nigeria, including income, population, belief systems, labour, custom, seasonal variations, prestige/status. Various parameters used in food consumption survey. Coverage of the Survey, Methodology, data collection, processing and interpretation of data.
NTD 203 : NUTRITION AND MICROBIOLOGY INTERFACE (1 Unit)
Importance of microbiology concept to human nutrition. Function of food micro-organisms and identification of micro-organisms. Importance of micro-organisms in food and nutrition. Food borne diseases and sanitary qualities.
NTD 204: PUBLIC HEALTH NUTRITION (2 Units)
Concept of health and nutrition in coping with diseases of public health importance. Nutritional epidemiology. Prevalence and incidence of nutritional diseases. Intervention and management of nutritional programmes (food fortification, supplimentation) and their policy implications Governments and voluntary agencies efforts in solving health and nutrition problems. Nutritional surveillance. Nutrition and infection interface e.g. HIV/AIDS, MALARIA. Problems of famine, endemic goiter, etc.
NTD 205 : HUMAN PHYSIOLOGY (3 Units)
Water balance, body fluids constituents. Exchange between fluid compartments. Acid-base balance enzymes. Carbohydrates, proteins, fats and their metabolism. Methods of investigating intermediary metabolism muscles and muscles contraction. Blood and other body fluids circulation. Oxygen transport, hemoglobin, respiration. Digestive system. Digestion absorption. Urine formation and kidney function. Hormones. Homeostasis control. Physiology of pregnancy. Human growth and development.
NTD 300: INDUSTRIAL EXPERIENCE (6 Units)
Evaluation of industrial experience to be assessed by Industrial Supervisor.
NTD 301: HUMAN NUTRITION (2 Units)
Study of nutrients, digestion, absorption, and products and roles in body function. Introduction to nutrient requirements and deficiencies.
Primary nutritional diseases: Starvation, Obesity, PEM Rickets and Oesteomalacia. Scurvy, beriberi, Pellagra. Assessment of nutritional disorders. Population problems: famine, endemic goiter. Nutrition and infection. Nutrition situation in Nigeria and government nutrition policy. Food additives and contaminants in nutrition. Sources of toxic components of food, cyamogenic glucosides, microbial toxins (mycotoxins), etc. Hazars from pesticides toxicity of packaging materials.
NTD 302: SIWES SEMINAR (3 Units)
Seminar presentation of industrial experience to be assured by lecturers in the department.
NTD 303 RESEARCH METHODS IN NUTRITION (3 Units)
Planning of research and investigation. Methodology. Data collection, organisation and presentation of the data in acceptable from. Techniques used in Nutrition research involving laboratory animals and man. Use of experimental diets and analytical techniques in foods. Evaluation of protein quality.
NTD 304: SIWES’S STUDENT REPORT (4 Units)
Report to be bound and assessed by Departmental Supervisor.
NTD 305: INSTITUTIONAL AND PERSONNEL MANAGEMENT IN FOOD SERVICE (3 Units)
System approach to food service management. Home, institutional and commercial food services, menu as a managerial tool, procurement, production, quality control, personnel management, distribution and services. Accounting work analysis, physical facilities. Analysis, organization and development of multi functional spaces within living environment.
NTD 306 : SIWES VISITATION REPORT (3 Units)
This is to be submitted on each visit by the Departmental supervisor and assessed by Departmental Supervisor.
NTD 307: NUTRITION IN DISEASE (2 Units)
Nutrition in diseases of the GI tract. Nutrition and arteriosclerosis. Nutrition in kidney disease and hypertension. Effects of drugs and alcohol on nutrition. Diabetes. Nutrition and cancer. Diet and stress. Dietary implication of diarrhea and tuberculosis. Nutrition in disease of the liver and gall bladder.
NTD 309: CLINICAL NUTRITION (3 Units)
Identification of clinical signs of malnutrition. Clinical definition of different types of malnutrition. Patient clerking and general hospital procedures of out patients. Clinical syndromes of malnutrition and micro nutrients deficiencies parental nutrition support in severe conditions. Nutrition management and support at ICU, NRC and follow up at home of vulnerable groups e.g. infants and pregnant mothers. Parateral nutrition. Physical examination and clinical presentation of nutritional problems. Routine clinical care and management of malnutrition e.g. EPM, Ethics of clinical nutrition. Definitions and ethical terms. Medical ethics. Pediatric nutrition. Nutrition support in patient care. Infectious diseases. Water and electrolytes. Illustrative cases.
NTD 313: DIET THERAPY I (3 Units)
Diet as therapeutic tool. Drugs and physical therapy. Abnormalities of the GI tract. Therapeutic diets. Diseases of the liver, etc. classification of diets, ulcer diet, diabetic diet, or according to consistency or according to nutrients, high protein, high calories, low protein etc. general principles of diet preparation, personal hygiene, kitchen hygiene etc. Use of food composition to prepare diet, to understand human senses, gestation, taste a small receptors, organoleptic assessment. Statistical interpretation of data.
NTD 401: RECIPE DEVELOPMENT AND EVALUATION (2 Units)
Definition and types of recipes. Needs for new recipes. Factors contributing to acceptability of recipe. Assignment in recipe development. Developing sensory test. Programme Sensory evaluation of foods. Assignments in sensory evaluation.
NTD 403: FOOD PREPARATION AND MANAGEMENT (1 Unit)
Selection and planning of meals for special occasions. Special techniques in food preparation. Planning adequate diets for the family, pregnant and lactating mothers, infants, adolescents and old members of the family.
NTD 405: INTERNATIONAL NUTRITION (2 Units)
Role of International Relief Organisations. Food Security Concepts and Implementations. Programmes for coping with wars, famine, etc by Nations and Households. Formulation of food and nutrition policy. The political and economic implication of food. Conceptual approach to the global solutions of nutrition policy.
NTD 406: COMMUNITY NUTRITION II (2 Units)
Introduction and scope of community nutrition. A study of existing applied nutrition programmes in Nigeria. Psychology of human behaviors. Diet planning for family and individual levels. Formulating national and area community nutrition programmes. Role of kitchen, gardens, poultry, fisheries in improving the community nutrition and evaluation of applied nutrition programmes.
NTD 407: ASSESSMENT OF NUTRITIONAL STATUS (3 Units)
Methods of evaluation of Nutritional Status. Dietary Surveys: field experience. Food composition tables. Nutrition Status and Food Consumption in Nigeria. Anthropometric methods. Body composition determination. Anthropometric standards, NCHS, Harvard, etc. Longitudinal versus cross sectional studies. Biochemical indices. Clinical examination.
NTD 408: DIET THERAPY II (3 Units)
The role of the nutritionist in general patient care and Counselling. Diet therapy of various pathological and metabolic disorders with emphasis on diseases of the locomotors, respiratory, nervous systems. In-born errors of metabolism, allergies, and diseases of kidneys, lower pancreas and thyroid.
NTD 409: NUTRITIONAL BIOCHEMISTRY (3 Units)
Bioenergetics. Metabolism and biochemical inter-relationships of various nutrients in the body. Metabolism of nuleic acids. Metabolism in nutritional diseases: Diabetics, PEM, Gout, Hyperlipidaemias. Inborn errors of metabolism. Toxins and detoxification in animal systems.
NTD 410: NUTRITION PLANNING AND FOOD ECONOMIC (2 Units)
Applied Nutrition programme planning Role of Agriculture and Health Sector in Nutrition Programme implementation. Monitoring and evaluation of nutrition programme at households level. Bases of economic decision making related to food supply and demand. Concept of opportunity costs and production costs. Types of markets. Role of public policy as it affects national income and the economy.
NTD 412: NUTRITION EDUCATION (2 Units)
The component of Nutrition education. Factors that influence teaching and learning: Visual aids for different groups, behaviour and attitude. Dissemination of Nutrition Education for different institutions. Activity oriented programmes in fostering Nutrition Education. Principles of Nutrition Advocacy. Communication skills and technical information. Behavioural Change Communication for healthy living. Use of audio visual aids and other equipments in Nutrition Education.
Information Technology involvement in Public Nutrition. Assignments on Nutrition and the Media.
NTD 413: INSTITUTIONAL FOOD PRODUCTION AND MANAGEMENT
Meal planning and principles of cooking as applied to quality food production. Purposes of cooking food. Standardization of menus. Cooking procedures with reference to quality and cost operation and care of equipment. Organization of storage and work layouts. Use of heat; effects of various methods of heat application on physical, nutritional and aesthetic aspects of food. Enzymatic and microbiological aspects of food. Enzymatic and microbiological aspects of food preparation. Measuring techniques. Leavening agents; flour mixes. Modern and traditional equipment and procedures in relation to time, energy, monetary expenditures and health.
NTD 415: ENTERPRENEURAL STUDIES (3 Units)
Definition of Enterpreneural. Principle of management. The essence of business and entrepreneurial for socio-economic development. Creativity factors in micro-enterprise Inititatives. Steps and legal framework for establishing an enterprise. Financial record keeping and accounting statements. Fraud prevention and control. Problem of indigenous enterprises in a developing country. Consultancy work in human nutritional and dietetics assignment on core courses in dietetics and nutrition consultancy.
NTD 497: SEMINAR I (1 Unit)
NTD 498: SEMINAR II (1 Unit)
NTD 499: PROJECT (4 Units)
Each student will submit report of his/her project based on original research work carried out under staff supervision. Where applicable, original design of work done such as recipe development or models, etc. will be presented in addition.