Courses

This course deals with the properties and functions of food constituents, including the functions, metabolism, and sources of the main macro- and micro-nutrients, effects of deficiency and toxicity, and the various food commodity groups.

This course introduces the student to methods of measuring and monitoring of nutritional
status of groups and individuals in health and disease. Emphasis is laid on dietary, nutritional, anthropometrical, clinical, biochemical, health and social indicators...

The work of dieticians involves dealing with groups of people or individual clients. Consequently good communication skill is a vital requirement. This course allows students to develop their knowledge and skills in verbal and written communication and also...

This is a 4-week, whole day, inter-semester clinical training period at the end of semester 4 (i.e. during the long vacation). Students will undertake introductory clinical training involving directed observation and clinical experience to allow them to...

This course is designed to introduce students to the skills, attitudes and behaviour required of dieticians in the health sector in relation to patients, public and health professionals.