BACHELOR OF SCIENCE IN FOOD, NUTRITION AND DIETETICS (BSc FND)
The programme is to be offered in three progressive levels, each level covering approximately 12 units whereby 10 are core units. A student will be eligible for graduation on covering 30 core units and a total number of 38 units including special project, industrial training and science practical.
Graduates of this program have multiple career prospects / options. They can work in nutrition, education and promotion, government departments concerned with health and food, hospitals, schools, collages, factories, cafeterias, research career, food product manufacturing companies and hospitals, teaching in colleges and universities, work as private consultant or private practitioner.
Possession of two principal passes at advanced level in appropriate subjects such as Chemistry and Biology or Home Economics or Agriculture or Food and Nutrition, or Physics or its equivalent.
Holders of a Diploma with credits in Human Nutrition or Home Economics or Food Science or Nursing or community development or Clinical Medicine and other related fields from a recognised institution may be considered
Also candidates who gain admission into the Foundation course (science stream) upon award of the Foundation course certificates qualifies for admission into the BSc Food, nutrition and dietetics degree programme. This category of applicants should have 5 passes or 3 credits in relevant science subjects at “O” level.
B.Sc. Food, Nutrition and Dietetics Modules
|OFC 017||Communication skills||Core||10|
|OCP 100||Introduction to microcomputer studies and Information Technology||Core||10|
|OFD 100||Human Nutrition & Dietetics||Core||10|
|OFD 101||Principles of Nutritional Biochemistry||Core||10|
|OFD 102||Foundation Chemistry||Core||20|
|OFD 103||Human Anatomy & Physiology||Core||10|
|OFD 104||Food Microbiology & Safety||Core||20|
|OFD 106||Introduction to Molecular Biology||Elective||10|
|OFD 208||Essentials of Food Science||Core||10|
|OFD 206||Food Processing and preservation||Elective||10|
|OFD 307||Food, Nutrition and Dietetics Practicals||Core|
|OFD 200||Community health and health promotion||Core||10|
|OFD 201||Nutritional Diseases and Applied Dietetics||Core||20|
|OFD 202||Nutritional epidemiology, assessment and surveillance||Core||20|
|OFD 203||Food Chemistry & Analysis||Core||20|
|OFD 204||Statistics & Research methods||Core||20|
|OFD 211||Nutrition through life cycle||Core||10|
|OFD 212||Nutritional anthropology||Core||10|
|OFD 207||Consumer Behaviour and Education||Elective||10|
|OFD 210||Sensory evaluation of foods||Elective||10|
|OFD 304||Field placements||Core|
|OFD 307||Food, Nutrition and Dietetics Practicals||Core|
|OFD 309||Food and nutrition Security||Core||20|
|OFD 310||Food safety, hygiene & legislation||Core||20|
|OFD 302||Planning and Management of Nutritional Interventions||Core||10|
|OFD 304||Field placements||Core||10|
|OFD 305||Individual Research Project||Core||10|
|OFD 307||Food, Nutrition and Dietetics Practicals||Core||20|
|OFD 306||Meal planning and Institutional catering||Core||20|
|OFD 308||Fundamentals of guidance and counseling||Elective||20|
|OME 312||Entrepreneurship & Business Development||Elective||20|
|OPD 202||Gender and Development||Elective||20|
|OSS 124||Introduction to social psychology||Elective||20|
Conducting Science Practical, Industrial Training and Special Project
i. Science practical
In every year students are supposed to attend practical sessions that are organized in various universities (currently SUA). Future plans are to have our own laboratory so that students will be attending practical sessions at OUT. Before attending the session, a student must register and pay tuition fee for the course. Both registration and payment of tuition fee are carried once. So once registered and paid fee in first year, you will qualify to attend practical sessions in the coming years without both registering and paying tuition fee.
ii. Field placements or field practise or field attachment
The B.Sc. Food, Nutrition & Dietetics involves a one month placement to an area practicing Food, Nutrition & Dietetics or related profession so as to expose them to professional experience. These are done at levels 2 & 3. Before attending the session, a student must both register and pay tuition fee for the course. Both registration and payment of tuition fee are carried once. At the end of field attachment two reports are submitted to the department, (i) confidential report from the field supervisor and (ii) well written report prepared by a student explaining experiences they have had in their attachment. Reports are submitted two weeks after completion of the attachment.
iii. Individual research project/ special projects
Students with minimum of two thirds (26/38) units do qualify to attend the course Individual research project (OFD 305). The student will work independently under the supervision of OUT staff. For student intending to graduate the coming year, the process of proposal development should start just after completing June/July exams so as to give enough time for the proposal review process before embarking on data collection.
The fees for the degree programmes will follow the standard fees structure for OUT.
(a) Any student having a ‘Repeat’ subject must pay in full the subject’s fees according to the rates approved by Council (please look at the recent University prospectus).
(b) The amount to be paid as examination fee for every paper registered for University examination or main test is indicated in the current prospectus. Students who were admitted before 2012/13 academic year, should evaluate the cumulative amount of fees that they have paid since beginning studies at
OUT, then subtract this from the programme fee, to know how much they still need to pay at the level that they have reached. For most programmes, those wishing to advance to Level 2 (200 series) must have paid at least TSh.720,000; those moving to level 3 (300 series), must have paid at least TSh.1,440,000. Before graduation, one must have paid at least TSh. 2,160,000. This does not include fees for REPEAT subjects. Students who still lag behind in fees are advised to complete the gap in fees paid before being allowed to continue with the next level. Evidence of previous payments made must be presented and copies must be attached to the registration form.
(c) Students are allowed to pay 50% of the fees due by the end of the registration period announced by DES. A penalty of at least 20,000 ($20 for international students) will be levied to those who fail to pay by the deadline, as approved by Council and announced by the Directorate of Examinations Syndicate.
(d) Fees once paid, cannot be refunded until after the expiry of the registration period. The refund will be made after deduction of applicable administration costs, on the excess amount to be refunded.
All New students:
All new students will pay all their fees according to the new rates approved by Council (please look at the current University prospectus). The students must note that having registered for some courses; you are expected to pay at least 50% of the total fees required by the deadlines as announced by DES. Paying after that deadline means you will also pay in addition, the penalty for late payment of at least T.sh. 20,000.
Dr Elina Maseta
- Knowledge and understanding
Successful students should be able to:
A1: Apply a broad based scientific knowledge and understanding of food, nutrition and dietetics.
A2: Describe the importance of a variety of foods and nutrients at various stages of the life cycle and the consequences of their deficiencies and excesses on health.
A3: Recite the science underpinning food and nutrition as applied to diet, health and food production.
A4: Use an extensive knowledge of theories and concepts that underline the understanding of human diseases and their management by diet
A5: Acquire theoretical background of designing and carrying out research in the relevant fields.
- Transferable / Key Skills
Successful students should be able to:
B1: Demonstrate effective communication both orally and in writing information concerning food and nutrition at a level appropriate to the needs of both specialist and non-specialist target audiences
B2: Work effectively in teams.
B3: Work independently.
B4: Use the knowledge in solving problems related to the food, nutrition and health.
B5: Design and carryout research related areas.
B6: Apply skills necessary for self-managed and lifelong learning.
B7: Prepare and publish scientific materials in related disciplines.
- Professional / Practical Skills
Successful students should have ability to:
C1: Demonstrate the necessary understanding of the causes of diseases and health problems and be able to suggest dietary remedies and interventions possibilities at both individual and population levels
C2: Practically conduct research in food, nutrition and dietetics.
C3: Evaluate, apply and interpret a range of methods for nutritional assessment.
C4: Demonstrate appropriate attitude in the delivery of health care to the range of clients likely to be encountered
C5: Work safely and effectively in laboratory environments
C6: Make rational decisions as far as food and healthy living is concerned
C7: Establish enterpreneural activities in the areas of Foods, Nutrition and Dietetics.
- Intellectual skills
D1: Demonstrate skills in communication and information acquisition as well as logical thinking and problem-solving abilities
D2: Develop appropriate intervention in food and nutrition and health related problems
D3: To demonstrate ability in applying empirical procedures to design, implement and evaluate research information
Candidates shall be assessed in the modules for which they have enrolled for each year of study. Within each module candidates shall be assessed by a combination of Main timed test (30%) and annual examination (70%). The pass mark shall be 40 for each assessment element and for the module overall.
The course assessment also includes written reports of practical work with an equivalent weight of 2 units. These are marked out 100% for each module, in which case the scores will be awarded by the teacher responsible for the course and / or practical session. However the overall grade will be determined by the average of the sub grades at each level of study. Therefore the final overall grade will be computed at level three after completing all the practical sessions of all the modules studied.
The coursework also includes written report of project which is done at level three when a student has completed at least two-thirds of the total number of units required for graduation.