The Postgraduate Diploma in Nutrition and Dietetics is an advanced, interdisciplinary programme designed to equip learners with in-depth knowledge and practical skills in human nutrition, dietetics, and public health nutrition. The programme integrates physiological, biochemical, and sociocultural aspects of food and nutrition, offering insights into diet therapy, nutritional research, counselling, education, and food technology. In response to the global rise in nutrition-related illnesses such as obesity, diabetes, and cardiovascular disease, the course empowers learners to address nutritional challenges across different life stages and settings, including emergency nutrition, space nutrition, sports nutrition, and nutritional management of chronic diseases like HIV/AIDS.
By the end of the programme, learners should be able to:
- Demonstrate comprehensive knowledge of human nutrition, dietetics, and food science.
- Critically analyse the role of nutrition in health promotion and disease prevention.
- Apply knowledge of nutritional epidemiology to assess and manage community nutritional needs.
- Understand the biochemical and physiological impacts of nutrients and diets on human health.
- Design and implement nutritional interventions in diverse contexts including emergencies and clinical settings.
- Conduct nutritional research and apply findings to improve dietary practices.
- Promote primary healthcare principles through diet and nutrition education.
- Understand the social, cultural, and anthropological factors influencing diet and nutrition behaviour.
This intensive 12-month program, delivered fully online through a distance learning format, is designed to equip students with both foundational and applied knowledge in nutrition and dietetics. The program is structured into two semesters, with a strong emphasis on practical and research-based learning.
Semester 1: Foundations of Nutrition and Dietetics
The first semester introduces students to the core concepts underpinning the fields of nutrition and dietetics. The modules for this semester will include:
Module 1: Introduction to Food, Nutrition and Dietetics, providing an overview of the scope, key principles, and significance of dietetics in individual and public health.
Module 2: Principles of Human Nutrition – This module covers essential areas including macronutrients and micronutrients, metabolism, energy balance, and evidence-based dietary guidelines. This foundational knowledge is complemented by Human Anatomy and Physiology, with a focus on body systems most relevant to nutrition, including the digestive, cardiovascular, and endocrine systems.
Module 3: Food Microbiology – In this module, students will explore the practical aspects of identification and control of foodborne pathogens, spoilage mechanisms, and preservation methods. This will ensure students gain a thorough understanding of food safety.
Module 4: Principles of Primary Health Care – Students will examine community-based health frameworks and the integral role of nutrition within primary health strategies. Recognizing the need for practical readiness, the module will include First Aid, training students in basic emergency care with a focus on nutritional and health-related crises. The semester concludes with
Semester 2: Applied Nutrition and Specialized Areas
The second semester builds on the foundational knowledge by focusing on applied and specialized areas in nutrition science. The modules covered here comprise of:
Module 5: Introduction to Nutrition Epidemiology – Students will learn about epidemiological methods, nutritional assessment techniques, and surveillance systems used in public health nutrition.
Module 6: Nutritional Anthropology – This module will offer students the opportunity to investigate the cultural, social, and behavioural factors influencing food choices and dietary practices in various communities. The course encourages a culturally sensitive approach to nutrition planning and intervention.
Module 7: Nutrition in Emergencies – The module will help students understand how to plan, assess, and manage nutritional needs during crises such as natural disasters, conflicts, and famines. Students will also learn how to design emergency nutrition programs and respond effectively to humanitarian challenges.
Module 8: Nutrition and HIV/AIDS – This module will equip students with knowledge about the nutritional needs of vulnerable populations including dietary interventions, counselling techniques, and support frameworks that improve patient outcomes.
The semester culminates in the completion of a Research Paper, where students explore a contemporary issue in the field of nutrition and dietetics, applying research methodologies learned throughout the program. The final component of the program is the Final Examination, which assesses overall understanding and synthesis of course content.
Assessment is conducted through a combination of two (2) assignments (Continuous Assessment Tests) accounting for 40% of the final grade, Research work contributing 20%, and a fundable project portfolio making up the remaining 40%.
Successful applicants into this programme must hold a Bachelor’s degree from a recognized university (preferably in nutrition, health sciences, biology, food science, or related fields). Proficiency in English is a requirement as the course is delivered in English. See the application for details.
Graduates of this programme will be equipped for roles such as:
- Clinical Nutritionists in hospitals and clinics.
- Dietitians in healthcare and wellness centers.
- Public Health Nutrition Officers in NGOs, UN agencies, and government bodies.
- Nutrition Consultants for community development projects.
- Food and Nutrition Researchers in academic and research institutions.
- Nutrition Educators in schools, colleges, and community organizations.
- Emergency Nutritionists for humanitarian organizations.
- Sports and Fitness Nutritionists supporting athletes and sports teams.
Graduates can also progress to Master’s degree programs in Nutrition, Public Health, Dietetics, or related disciplines.
