Courses

Problems with human experimentation; advantages of animal experimentation; concerned societies and standards for animal experimentation; species of experimental animals; the experimental rat and disease; physical facilities for rat experimentation in...

Survey of physical, biochemical and physiological methods used in nutritional investigation, e.g. fluorometry, amino acid analysis, automated haematology. Questionnaire design, Qualitative and quantitative methods of data collection. Ethics in research as it...

An overview of the sustainable livelihoods framework with emphasis on the interrelations between food security and nutrition and how nutrition influences..-5pecific components of the framework. The UNICEF malnutrition framework within the context of the...

Sampling and sample preparation, glassware for laboratory analysis. Precision and accuracy, data reporting, report write-up. Principles behind food analysis methods. Comparative moisture analysis, ash, crude fat, crude protein and crude fiber analysis....

The study of body systems associated with the delivery of food to the body. The structure of the digestive system in relation to its functions in digestion and absorption. Blood physiology: blood and other fluid compartments of the body in relation to the...

Functions and distribution of minerals in the human body. Dietary sources, deficiency symptoms, human requirements for minerals. Role of trace elements in human nutrition and requirements. Landmarks in the discovery of vitamins, functions, metabolism,...

Classification, metabolism and physiological functions, effects of deficiencies and trends in the consumption of carbohydrate, protein, and fat. Food as a source of energy, energy expenditure, measurement and factors influencing energy expenditure....

A 6-week practical attachment to an organization or projects that works on nutrition related issues. The chosen organization must be approved by the department. The student is visited at least once to aid in the evaluation. Report must be submitted for...

Pre-scientific ideas about foods; investigation of carbohydrates, fats and albuminous substances; food utilization, experiments with gelatin; pioneers in nutrition; animal nutrition; respiration and calorimetry; chemical analysis of foods; The discovery of...

Major nutrients in foods and their food values: Carbohydrate, Proteins, Lipids, Vitamins and minerals; Breastfeeding; Food sources of nutrients, Food habits; Nutrition and disease; Population growth, Food production and nutritional status.