Department of Nutrition and Dietetics
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DEPARTMENT OF NUTRITION AND DIETETICS

      Programmes Available

The following postgraduate degree programmes are offered in the Department of Nutrition and Dietetics:

(i)      Postgraduate Diploma in Nutrition and Dietetics

(ii)    Master of Science (M.Sc.) in Nutrition and Dietetics

(iii)   Doctor of Philosophy (Ph.D.) in Nutrition and Dietetics

 

8.3.2      Postgraduate Diploma in Nutrition And Dietetics

Objectives and Justification

The Postgraduate Diploma in Human Nutrition is designed to upgrade the skill and competence of community nutrition workers who execute government policies in the areas of foods and nutrition in public and private organisations. It will also prepare individuals with minimum deficiencies for direct admission into Master’s programme to overcome such deficiencies and subsequently qualify for admission to FFUNAAB’s Master’s degree programme in Nutrition and Dietetics.

 

Admission Requirements

To be eligible for admission to the Postgraduate Diploma Programme, candidates must be first degree holders in relevant disciplines from any recognized University. Such relevant disciplines include Home Economics Education, Nursing, Food Science and Technology and other Science-related programmes. Holders of HND (Upper Credit) and above with minimum of 4 years post-qualification experience are also eligible.

 

Duration

The postgraduate diploma in Nutrition and Dietetics is a two-semester programme (1 academic year).

 


Course Work Requirements

First Semester

Course Code

Course Title

Abbreviation

Unit

Compulsory Courses

NTD 701

Human Physiology

HUMNPHYS

3

NTD 703

Principles of Foods Preparation

PRIFDPRE

2

NTD 705

Introduction to Nutrition

INTRNUTR

2

NTD 707

Nutritional Biochemistry

NUTBIOCH

2

NTD 709

Research Methods in Foods & Nutrition

RMTDFDNT

2

NTD 799

Seminar

SEMINAR

1

Electives

ARD 703

Principles and Practices of Agricultural Extension

PGDIPPAE

3

FTD 705

Food Microbiology I

 

3

Each candidate must pass a total of 30 units made up of 24 unit compulsory courses and 6 unit electives.

                                                                 

                                                                                                                                                                                 

Second Semester

Course Code

Course Title

Abbreviation

Unit

NTD 702

Community Nutrition

COMMNUTR

3

NTD 704

Nutrition Therapy and Education Methods

NTREDMTD

2

NTD 706

Human Nutrition in Health

HUMNUTRHT

2

FTD 710

Sensory Evaluation of Foods

 

2

NTD 798

Seminar II

SEMINAII

1

NTD 799

Project

PROJECT

3

Electives

NTD 712

Food Service and Management

FDSCMAGT

3

NTD 716

Computer Application in Nutrition

COMAPLNT

2

ARD

Gender Matters in Development Policies

 

3

 

SYNOPSIS OF COURSES

NTD 701 – Human Physiology (3 units)

Water balance, body fluids constituents, exchange between fluid compartments. Acid-base balance enzymes (carbohydrates, proteins, fats and their metabolism). methods of investigating intermediary metabolism) muscle and muscles contraction. Blood and other body fluids circulation. oxygen transport, haemoglobin, respiration, digestive system, digestion and absorption, urine formation and kidney functions, hormones, homeostasis control. Physiology of pregnancy, human growth and development.

 

NTD 702 – Community Nutrition (2 units)

Identification of nutritional problems and resources available in the community management of nutrition services, provision of nutrition information/education to the public.

 

NTD 703 – Principles of Food Preparation (2 units)

Application of nutrition knowledge and basic scientific principles of meal management, selection, preparation and safety of food. Study of food groups and use of food composition table in compiling menus.

 

NTD 704 – Nutrition Therapy and Education Methods (2 units)

Concepts of therapeutic nutrition as applied in the treatment of human disease. Educational methods applied to nutrition and food service management, communication skills and evaluation methods.

 

NTD 705 – Introduction to Nutrition (2 units)

Principles of normal nutrition including study of the major nutrients, their interrelationships and their role in health.

 

NTD 707 – Nutritional Biochemistry ( 2 units)

Relationships between dietary intake and intermediary metabolism of nutrients in nutritional diseases. Toxins and detoxification in animal system.

 

NTD 709 – Research Methods in Foods and Nutrition (2 units)

Methods and techniques of research applicable to problems in foods and nutrition. Food consumption surveys, anthropometry.

 

NTD 712 – Food Service and Management (3 units)

The overall procedure involved in food service and institutionalized catering management.

 

NTD 716 – Computer Application in Nutrition (2 units)

Use of various Computer Software Programmes for nutritional assessment, inventory control; recipe database, menus, production forecasting and spreadsheet methods.

 

ARD 703 – Principles and Practice of Agricultural Extension (3 units)

Objectives: Teaching- Learning Process. Extension Methods for Innovation Dissemination, Training and Visit Extension Technique. Unified Agriculture Extension System (UAES). Meaning of Rural Sociology. Concept of Culture, Elements of culture. Agents of Socialization. Patterns of Relationship in Rural Setting. Principles of Community Development. Rural Development Strategies. Rural Development in Nigeria.

 

ARD  – Gender Matters in Development Policy (3 units)

Gender Inequality Issues. Gender and Poverty Levels. Measurement of  Gender Empowerment Index. Measurement of Gender Development Index. Gender Empowerment and Development Indices in Nigeria. Gender Relation Policy Options in Human Development and Agrarian Programmes. Strategies for Implementing Gender – Biased Programmes.

 

FTD 705 – Food Microbiology (3 units)

Sources and significance of micro-organisms in foods. Microbial spoilage of foods; general spoilage principles and the determining factors. Food preservation principles and techniques. Microbiology of food and beverage fermentation and related processes. Microbial food-borne infections and intoxication (including mycotoxines).  Food sanitation, microbiological quality control methods and standards.

 

FTD 710 – Sensory Evaluation of Foods – (2 units)

Quality attributes of foods, such as taste, texture, colour, smell and their characteristics. Mechanism of taste and smell perception. Selection, size and use of taste panel in sensory evaluation of food. Training of tasters. The statistical methods used in taste panel and in quality control. Analysis of data from taste panel results. Flavour profile technique in sensory evaluation.

 

8.3.3      M. Sc. Nutrition and Dietetics

Graduation Requirements

A total of 36 units comprising of 6 units of Research Project and 30 units of course work.

 


Structure of the Programme

First Semester

Course Code

Course Title

Abbreviation

Unit

Compulsory Courses

CSC 801

Use of Computer in Research

USEOCOMP

3

NTD 801

Assessment of Nutritional status

ASSNUSTA

3

NTD 803

Recommended Dietary Allowance

RECODIET

3

NTD 811

Nutritional Biochemistry

NUTBIOCH

3

NTD 897

Seminar I

SEMINARI

1

NTD 899

Dissertation

DISSERTN

6

Electives

NTD 805

Special Nutritional Diseases

SPNUTDIS

3

NTD 807

Laboratory Techniques in Food and Nutrition

LATHFDNT

2

NTD 813

Comparative Nutrition

COMPNUTR

3

 

Second Semester

Course Code

Course Title

Abbreviation

Unit

Compulsory Courses

HSM 802

Experimental Techiques and Research Methodology

RES.METHY

3

NTD 804

Nutrition Advocacy

NUTADVOC

3

NTD 806

Food & Nutrition Policy

FDNUTPOL

3

NTD 810

Nutritional Therapy

NUTTHERP

3

NTD 898

Seminar II

SEMINAII

1

Electives

NTD 800

Food Commodities

FOODCOMM

3

NTD 802

Nutrition Through Life-Cycle

NULCYCLE

3

NTD 812

Nutrition Seminar

NUTRSMNA

2

FST 816

Food Laws and Legislations

FOLAWLEG

3

 

 

NTD 800 – Food Commodities (3 units)

Survey of major food items with emphasis on staples of the tropics (cereals, pulses, roots and tubers, vegetables and fruits and animal products).  Their importance and general properties.

 

NTD 801 – Assessment of Nutritional Status (3 units)

Evaluation of assessment methodologies.  Sample size determinations. Physical, Clinical, Biochemical methods of nutritional assessment.

 

NTD 802 – Nutrition through Life Cycle (3 units)

Desirable nutritional status of the infant, child, pre-schooler, adolescent, adult male and female.  Nutrition of special groups, vulnerable groups (infant, pregnant and lactating mother, elderly and the infirm).

 

HSM 802 – Experimental Techniques and Research Methodology  (3 units)

Problem identification and research selection.  Formulation of objectives and methodology.  Data Collection.  Statistical Analyses: t’test, Chi square: ANOVA, Budgeting.  Ethics in research; Report writing.   

 

NTD 803 – Recommended Dietary Allowance (RDA) ( 3 units)

Determinants of RDA: methods for determining  RDA for energy, protein, major minerals and vitamins.  Comparison of different national and UN RDAs.  

 

NTD 804 – Nutrition Advocacy,   (3 units)

Principles of advocacy, identification of policy issues and advocacy objectives.  Policy audiences and development of appropriate policy messages. understanding policy – making process.  Building alliances. nutrition information system management (NISM).  Effective message presentation (use of PROFILES). Budgeting and fund raising for advocacy.  Planning and implementation of advocacy issues.  

NTD 805 – Special Nutritional Diseases ( 3 units)

Nutritional and national related conditions of public health concern. Anaemias, IDD, Vitamin A deficiencies, Obesity, Hypertension and Heart Diseases. PEM. Historical perspectives and etiology of Protein-Energy Malnutrition. Energy deficiency, Protein deficiency. Biological and social consequences of PEM management

 

NTD 806 – Food and Nutrition Policy (3 units)

Food, Nutrition and economic development. Conceptual framework for policy development, Food and Nutrition situation appraisal, Policy formulation.   Implementation of food and nutrition policy, organization and coordination, monitoring and evaluation of food and nutrition policy. Review of Agricultural Policy in Nigeria.

 

NTD 807 – Laboratory Techniques in Food and Nutrition ( 2 units)

Series of experiments designed to enhance understanding of the role of nutrients in metabolism and their inter-relationship.  Techniques used in the determination of proteins, fats, carbohydrates, fibre, vitamins and minerals.

 

NTD 810 – Nutritional Therapy (3 units)

Metabolic and physiology aberrations in certain disease conditions and principles underlying nutritional therapy.  Application of nutrition to clinical problems. 

 

NTD 811 – Nutritional Biochemistry (3 units)

Metabolism and biochemical inter-relationship of various nutrients in the body.  Metabolism of nutrients in nutritional diseases.  Toxins and detoxification in animal systems.

 

NTD 812 – Nutrition Seminar (2 units)

 Reading and discussion on selected areas in human and/or animal nutrition and its application; formal class reports and term papers.  (Must not be directly related to the student’s research project).

 

NTD 813 – Comparative Nutrition (3 units)

Adaptation of the digestive system to feed habits in man and other animal enzymes involved in digestion and absorption.  Energy needs and utilization.  Most important metabolic differences among animals.  Feeding patterns: vegetarians, herbivorous, carnivores, and omnivores.

 

NTD 899 – Research Project (6 units)

 

8.3.4      Doctor of Philosophy Degree in Nutrition and Dietetics

Objectives

The Doctor of philosophy (Ph.D.) degree in Nutrition and Dietetics is aimed at providing advanced knowledge and expertise in nutrition and dietetics through teaching and research, which will also develop professional nutritionists and dietician for improved quality of life.

 

Entry Requirements

An applicant for admission to the Ph.D. programme in Nutrition and Dietetics should possess at least

i               M.Sc. degree in Nutrition and Dietetics of the Federal University of Agriculture, Abeokuta or any other approved University recognized by the Senate.

A M.Sc. in Human Nutrition from any other approved by the University Senate. 

Holders of M.Sc. in Nutrition and Dietetics or Human Nutrition must have obtained a      minimum cumulative average score of 60% to qualify for admission into the Ph.D. programme.

 

Duration

The duration for the programme of Doctor of Philosophy (Ph.D.) shall be for six semesters after registration for full-time students and eight semesters for part time students.

 

Structure of Programme

The programme for the degree of Ph.D. in Nutrition and Dietetics shall consist of approved courses (in case the candidate needed to audit some M.Sc. courses) and research thesis.

 

8.3.5      Staff List

 

Name

Degrees/Universities Where Obtained

Specialization

Prof. (Mrs.) C..R.B. Oguntona

 

B.Sc. (Rosario, Argentina), M.Sc. (Loughborough),

Ph.D (Ibadan)

Community Nutrition

Prof. E.B. Oguntona

B.Sc.(Ibadan), M.Sc. (London), Ph.D (Nottingham)

Nutrition & Biochemistry

Prof. D.A. Adelekan

 

Public Health Nutrition

Dr. (Mrs.) I. O. Olayiwola

B.Sc., PGD Edu., M.Sc., Ph.D (Ibadan)

Human Nutrition

Dr.(Mrs.) S.A. Sanni

    B.Sc, M.Sc, Ph.D (FFUNAAB)

Food and Nutrition Science

Dr.W.A.O. Afolabi

B.Sc., M.Sc. Ph.D .(Ibadan)

Community Nutrition

 

Dr. O.O. Onabanjo

B.Sc, M.Sc, Ph.D (FFUNAAB)

Community Nutrition

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