Overview
The goal of the programme is to train professionals with well-developed competences in community nutrition and interventions, dietetics practice, food service, public health-related food and nutrition policy formulations.
Expected Learning Outcomes
At the end of the BSc. Food Nutrition and Dietetics programme, the learner should be able to:
- Applytheconcepts and principles required topromote optimal food nutrition and dietetics practices for public health and disease management;
- Implementfood nutrition and dietetics-related programmes and research in multiple settings;
- Demonstrate leadership and entrepreneurial skills in food nutrition and dietetics
- Prepare food and nutrition policies that positively impact food and nutrition sectors.
- Apply acquired skills in food nutrition assessment and diagnosis, and institute appropriate interventions in field of practice.
Structure
- The programme shall take FOUR (4) academic years of eight (8) semesters.
- An academic year shall constitute 2 semesters.
- A course unit shall be defined as 45 instructional hours comprising of lectures, tutorials, assignments and practical.
- The student shall carry out supervised research culminating in a Research Project Report in the 4th year.
SCHEDULE OF INTAKE
Students are admitted once every year usually in September with exception of variation that may be caused by unforeseen circumstances. Applications are, however, received all year round and are processed for yearly admission.
Admission Requirements
Minimum Admission Requirements
The following shall be eligible for admission:
- Holders of KCSE with a mean grade C+ and a minimum of C in Biology or Biological Sciences, Chemistry or Physical Sciences, Mathematics or Physics and English or Kiswahili.
- Holders of Diploma in Nutrition and Dietetics or Nutrition and Food Sciences or equivalent, with KCSE, mean grade C or above.
- Holders of Certificate in Nutrition and Dietetics or Nutrition and Food Sciences or equivalent from a recognized institution with KCSE mean grade of C- or above.
- Holders of ‘O’ level Division I or II or equivalent with the subjects indicated in a) above; plus a Diploma in Nutrition and Dietetics or Nutrition and Food Sciences from an institution recognized by the Senate.
- Holders of ‘A’ level with two Principal Passes or equivalent in Biology and any one of the following subjects: Chemistry, Physics, or Mathematics.
- Holders of a Bachelor of Science degree in Biological Sciences or related sciences from an institution recognized by the Senate.
- Applicants who do not demonstrate proficiency in English will be required to undertake an English language course.
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Credit Transfers and Exemptions
Transfer of academic credits is accepted, on an individual basis, for course units undertaken and completed by students from accredited universities/institutions who request to transfer the same to the University of Nairobi, for incorporation into the degree course and final classification of the degree.
- The relevant academic body as approved by the University Senate shall make an official evaluation and transfer of credits to the University of Nairobi.
- The number of hours, content and grading of courses for which credit transfer is sought should be similar to the courses offered at the University of Nairobi.
- Only grades of C and above will be transferred.
- Only a maximum of one third (1/3) or equivalent of the study programme at the University of Nairobi can be transferred.
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Exemptions
Students may be exempted from some courses by Senate on the recommendation of the Faculty Academic Committee provided that: -
- Such candidates had taken those courses in a recognized University or equivalent institution and had achieved a pass standard.
- Candidates seeking such exemption must submit a duly completed senate approved form specifying the courses for which exemption is desired and attach evidence showing contents of what was studied.
- Courses specified are to satisfy the requirements of the first year of study only. Candidates requiring exemption from 2nd, 3rd, and 4th year courses shall in the absence of credit transfer be required to sit university examination and attain at least pass grade, which will then be used in the degree classification.
- Course units recommended for exemption should not exceed 1/3 of the total units in the degree programme.
- Students admitted into the 2nd year of study shall be deemed to have already been exempted from 25% of the total units in the degree programme.
- A non-refundable course exemption fee as determined by the University is paid with each application for exemption.
Careers
Careers Prospects/ Opportunities
- Academic institutions
- Research institutions
- Consultancy firms-self or established
- Hospitals
- Non-Governmental Organizations
- Food industries
- World Health Organization
- Food and Agriculture Organization
- Government parastatals
- Personal therapeutic food firm
Attachment Opportunities
Students can be attached but not limited to the following:
- Hospitals e.g.Kenyatta National Hospital,MoiTeaching and Referal Hospital, Mama Lucy Kibaki Hospital,Kijabe Hospital and many other level 4 hospitals
- Non-Governmental Organizations
- Food industries
- World Health Organization
- Government parastatals
Notable Alumni
Fees and Funding
| BACHELOR OF SCIENCE IN FOOD NUTRITION DIETETICS - A90 | |||
| YEAR 1 -17UNITS | Semester 1 | Semester 2 | Yearly total |
| TUITION | 162,000.00 | 162,000.00 | 324,000.00 |
| ICT SERVICES - (PER YEAR) | 7,000.00 | 7,000.00 | |
| EXAMINATION (PER UNIT @1000) | 8,000.00 | 9,000.00 | 17,000.00 |
| CAUTION - (ONCE) | 5,000.00 | - | 5,000.00 |
| LIBRARY (PER YEAR) | 4,000.00 | - | 4,000.00 |
| STUDENT ORGANISATION(PER YEAR) | 1,000.00 | - | 1,000.00 |
| REGISTRATION (PER SEMESTER@2250) | 2,250.00 | 2,250.00 | 4,500.00 |
| ID CARD ( PER YEAR) | 1,000.00 | - | 1,000.00 |
| MEDICAL FEE (PER YEAR) | 6,500.00 | - | 6,500.00 |
| ACTIVITY-( PER YEAR) | 2,000.00 | - | 2,000.00 |
| Total-Bsc-Food Science and Dietetics-Year1 | 198,750.00 | 173,250.00 | 372,000.00 |
| YEAR 2 - 17UNITS | Semester 1 | Semester 2 | Yearly total |
| TUITION | 162,000.00 | 162,000.00 | 324,000.00 |
| ICT SERVICES - (PER YEAR) | 7,000.00 | - | 7,000.00 |
| EXAMINATION (PER UNIT @1000) | 8,000.00 | 9,000.00 | 17,000.00 |
| REGISTRATION (PER SEMESTER@2250) | 2,250.00 | 2,250.00 | 4,500.00 |
| STUDENT ORGANISATION(PER YEAR) | 1,000.00 | - | 1,000.00 |
| LIBRARY (PER YEAR) | 4,000.00 | - | 4,000.00 |
| ID CARD ( PER YEAR) | 1,000.00 | - | 1,000.00 |
| MEDICAL FEE (PER YEAR) | 6,500.00 | - | 6,500.00 |
| ACTIVITY-( PER YEAR) | 2,000.00 | - | 2,000.00 |
| Total-Bsc-Food Science and Dietetics-Year2 | 193,750.00 | 173,250.00 | 367,000.00 |
| YEAR 3 - 17UNITS | Semester 1 | Semester 2 | Yearly total |
| TUITION | 162,000.00 | 162,000.00 | 324,000.00 |
| ICT SERVICES - (PER YEAR) | 7,000.00 | - | 7,000.00 |
| EXAMINATION (PER UNIT @1000) | 8,000.00 | 9,000.00 | 17,000.00 |
| REGISTRATION (PER SEMESTER@2250) | 2,250.00 | 2,250.00 | 4,500.00 |
| LIBRARY (PER YEAR) | 4,000.00 | - | 4,000.00 |
| STUDENT ORGANISATION(PER YEAR) | 1,000.00 | - | 1,000.00 |
| ID CARD ( PER YEAR) | 1,000.00 | - | 1,000.00 |
| MEDICAL FEE (PER YEAR) | 6,500.00 | - | 6,500.00 |
| ACTIVITY-( PER YEAR) | 2,000.00 | - | 2,000.00 |
| Total-Bsc-Food Science and Dietetics-Year3 | 193,750.00 | 173,250.00 | 367,000.00 |
| YEAR 4 - 13UNITS | Semester 1 | Semester 2 | Yearly total |
| TUITION | 162,000.00 | 162,000.00 | 324,000.00 |
| ICT SERVICES - (PER YEAR) | 7,000.00 | - | 7,000.00 |
| EXAMINATION (PER UNIT @1000) | 6,000.00 | 7,000.00 | 13,000.00 |
| REGISTRATION (PER SEMESTER@2250) | 2,250.00 | 2,250.00 | 4,500.00 |
| LIBRARY (PER YEAR) | 4,000.00 | - | 4,000.00 |
| STUDENT ORGANISATION(PER YEAR) | 1,000.00 | - | 1,000.00 |
| ID CARD ( PER YEAR) | 1,000.00 | - | 1,000.00 |
| MEDICAL FEE (PER YEAR) | 6,500.00 | - | 6,500.00 |
| ACTIVITY-( PER YEAR) | 2,000.00 | - | 2,000.00 |
| Total-Bsc-Food Science and Dietetics-Year4 | 191,750.00 | 171,250.00 | 363,000.00 |
| Grand totals | 1,469,000.00 |
PHILOSOPHY
The training of Food Science, Nutrition and Dietetics professionals is informed by the sustained evidence in support of the important and multidimensional role that nutrition and dietetics play in human growth and development; productivity, and wellbeing. Globally, the field has gained greater eminence with the surge in lifestyle-related (non-communicable) diseases as well as increased demand and rationale for preventive approaches in public health. Training professionals in Food, Nutrition and Dietetics make a vital human resource development contribution in clinical and public health sectors, as well as in multiple economic and development sectors.
RATIONALE
The food and nutrition sectors are dynamic, with several changes taking place over the last 5 years, most notably the government’s attempt to harmonise and regulate the Food, Nutrition and Dietetics undergraduate courses being offered at the university level in Kenya, through the Kenya Nutritionists and Dieticians Institute (KNDI). The units/courses offered to take into account emerging trends in the food, nutrition and dietetics landscape, by addressing not only malnutrition but also the double and now triple burden of malnutrition.
The increasing prevalence rates of non-communicable diseases such as diabetes and cancer alongside infectious diseases like HIV/AIDS have led to a higher demand for appropriately trained nutritionists and dieticians to lead in ensuring the implementation and success of nutrition-sensitive and nutrition-specific interventions. The degree programme prepares students with knowledge and skills to work as nutritionists in the relevant sectors such as health, community programmes, food service, food processing and agriculture among others.
LEARNING OUTCOMES
At the end of the BSc. Food Nutrition and Dietetics programme, the learner should be able to:
- Apply the concepts and principles required to promote optimal food nutrition and dietetics practices for public health and disease management;
- Implement food nutrition and dietetics-related programmes and research in multiple settings;
- Demonstrate leadership and entrepreneurial skills in food nutrition and dietetics
- Prepare food and nutrition policies that positively impact food and nutrition sectors.
- Apply acquired skills in food nutrition assessment and diagnosis, and institute appropriate interventions in the field of practice.
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Face-to-Face Mode
Lectures, seminars, discussions, tutorials, guided practical experiments and demonstrations.
Open, Distance and E-Learning Mode
Home and/or office-based media using a variety of self-instructional electronic and online self-study materials, such as; written self-instructional study modules, online interactive devices and self-tests, cloud-based content, videos of lectures mediated technical learning materials e.g. audiovisual and e-learning materials
Blended Learning Mode
A combination of face-to-face and online learning approaches.
Chairman Dr. G.O Abong, - ooko.george@uonbi.ac.ke
Evelyne Ishuga – ishuga@uonbi.ac.ke
Joan Waluvengo – joant@uonbi.ac.ke