- Overview
- Programme Structure
Overview
BACHELOR OF SCIENCE HONOURS DEGREE IN NUTRITION SCIENCE (HNS)
PROGRAMME OVERVIEW
The outcome of the programme is to equip the graduate with knowledge and skills to;
- Understand the relationship of diet to health and to apply this knowledge to the provision of nutritional advice to the public, as well as providing safe, wholesome and nutritious food to consumers.
- Apply knowledge and understanding of the role of diet and nutrition in the cause and prevention of diseases such as obesity, cardiovascular disease, certain cancers and others.
- Work independently on individual projects and, ultimately, to manage group projects,
- Develop time management and organisational skills.
ENTRY REQUIREMENTS
For all entry pathways candidates must have at least five Ordinary Level subjects/ National Foundation Certificates including English Language, Mathematics and a Science subject at grade C or better.
Normal Entry: At least 2 Advanced Level passes including Chemistry, Biology or Food Science and one subject from, Physics, Mathematics or Agriculture
Special Entry: National Diploma or Higher National Diploma in relevant field
Mature Entry: Refer to General Academic Regulations
CAREER OPPORTUNITIES AND FURTHER EDUCATION
Programme Structure
PROGRAMME STRUCTURE
PROGRAMME STRUCTURE N.B * Denotes core modules and modules in bold are MBKs
CODE MODULE DESCRIPTION CREDITS
Level 1 Semester 1
HNS 111 *Organic Chemistry 12
HNS 112 *Human Anatomy 12
HNS 113 *Principles of Human Physiology 12
HNS 114 *Principles of Nutrition 12
HCSCI 131 Introduction to Computers and Computer
Applications 12
CS 131 Basics of Communication skills 12
Level 1 Semester 2
HNS 121 *Nutrition and Metabolism 12
HNS 122 *Community Nutrition I 12
(Prerequisite for Community Nutrition II)
HNS 123 *Nutrition through the life cycle I 12
(Prerequisite for Nutrition through the life cycle II)
HNS 124 Food Chemistry 12
HNS 125 Cell biology and Genetics 12
Choose one elective
HNS 126 Experimental Foods and Food Preparation 12
HNS 127 Introduction to Food, Nutrition and Health 12
HNS 128 Food and Nutrient Analysis 12
Level 2 Semester 1
HNS 211 *Nutrition Education and Counseling I 12
(Prerequisite for Nutrition Education and Counseling II)
HNS 212 *Food Service Management I 12
(Prerequisite for Food Service Management II)
HNS 213 *Medical Nutrition Therapy I 12
(Prerequisite for Medical Nutrition Therapy II)
HNS 214 *Community Nutrition II 12
GS 211 Introduction to Gender Studies 12
TCNP 201 Technopreneurship 12
Level 2 Semester 2
HNS 221 *Nutrition Assessment and Surveillance 12
HNS 222 *Nutrition through the life cycle II 12
HNS 223 *Nutrition Education and Counseling II 12
HNS 224 Research Methods and Statistics 12
HNS 225 Food Service Management II 12
Choose one elective
HNS 226 Food safety and sanitation 12
HNS 227 Drug nutrient interaction 12
HNS 228 Food Toxicology 12
Level 3 Semester 1
HNS 331 Work-Related Learning I 40
Level 3 Semester 2
HNS 332 Work-Related Learning II 80
Level 4 Semester 1
HNS 411 *Professional Practice in Nutrition 12
HNS 412 Food Microbiology 12
HNS 413 *Nutrition Programming, Implementation and Evaluation 12
HNS 414 Food Biochemistry 12
HNS 415 Public Health Nutrition 12
HNS 416 *Medical Nutrition Therapy II
Level 4 Semesters 2
HNS 421 *Nutritional Epidemiology 12
HNS 422 *Nutrition and Agricultural Systems 12
HNS 425 *Dissertation
Choose one elective
HNS 423 Advanced Topics in Nutrition 12
HNS 424 Sports Nutrition 12
SYNOPSES
HCSCI 131 Introduction to Computers and Computer Applications
Basic Computer Concepts, Data Processing Cycle, Number System. Computer Arithmetic, Types of Computer, Evolution of Computers, Concepts of computer languages, Programming construct, Programming data structure, Programming algorithms. Data Communications (Wired, Hybrid and Wireless networks). Variations in Computer Architectures.
CS 131 Basics of Communication skills
This module imparts writing, reading, speaking, and listening skills that make learning more effective. Students are taught skills that they can use even beyond the academic context such as report writing, curriculum vitae writing (CV), use of visual aids. The module equips students with the necessary communication skills essential for their degree studies as well as post university experience. In this module, students are taught and encouraged to incorporate source materials (academic referencing) into their writing, according to the standard academic conventions recommended in their field.
GS 211 Introduction to Gender Studies
This module will empower the student with knowledge and skills that enable them to be gender sensitive in the university, workplace and in all their social interaction. Topics covered include: understanding gender, gender analysis, gender issue in Zimbabwe, redressing gender imbalances, empowerment and strategies for creating gender responsive environment. Every student has to pass this module in order to graduate.
TCNP 201 Technopreneurship
Nature and importance of technopreneurship, Differences between technopreneurship and entrepreneurship; Relationship between technopreneurship and the national economy. Developing a business model and basics of small business management, Risks and stages of funding, Sources of funding, Financial funding for growth, product valuation. Opportunity recognition and creation, Sources of opportunity, Screening technology opportunities. The New Product Development process. Concept of intellectual property and its significance, Basics of patenting, legislation governing IP in Zimbabwe.
HNS 111 *Organic Chemistry
This module comprises of the nomenclature, structural bonding, isomerism, introductory stereochemistry, introduction to chemical reactions and chemical properties of organic compounds and biological compounds, i.e. carbohydrates, amino acids and proteins. Moreover, the module focuses on the practical molecular bonding and structure of organic compounds, aromatic chemistry and organic chemistry aspects
HNS 112 *Human Anatomy
This module focuses on different parts of any organized body to discover anatomical structure. Of emphasis are the, skeletal system, joints, muscular system, central and peripheral nervous system.The module also emphasizes on the special senses, blood, the cardiovascular and lymphatic system, the reproductive system, embryology and the urinary system. It gives the students an understanding of the anatomical structures.
HNS 113 *Principles of Human Physiology
The structure of the human body at macro and cellular level is emphasized in this module. It integrates, synthesizes and describes the role and function of every part of human anatomy and physiology, to enable students to achieve a working knowledge of human physiology in relation to nutritional sciences. The modules also focuses on the structure of organic bodies, organization zootomy, phytonym and anthroponomy will be focused on.
HNS 114 *Principles of Nutrition
This module focuses on the nutritive value of foods and metabolism of essential nutrients. It also evaluates nutritional adequacy of a diet as well as the application of ethical principles of nutrition to the requirements of normal individuals throughout the lifecycle
HNS 121 *Nutrition and Metabolism
The module looks at the physio-biochemical properties of nutrients and their bio-nutrition interrelationships at the cellular and sub cellular levels, carbohydrates, protein, and lipid metabolism and the role of vitamins and minerals in these processes. The module also covers the ppathways of metabolism of carbohydrates, proteins and lipids. Enzyme biosynthesis and regulation is dwelt on in this module. The module also explains enzymes as biocatalysts.
HNS 122 *Community Nutrition I
This module examines the assessment of cross-cultural dietary patterns and food habits, knowledge of national nutrition policies and programmes including integrated nutrition programmes. This module also encompasses components such as: knowledge and understanding of food and nutrition security, nutrition promotion, determining economical lifestyle interrelationships that impact on nutritional problems and educational needs throughout the life cycle of a human being.
HNS 123 *Nutrition throughout the Life Cycle I
The module provides an overview of the nutrient needs of individuals for each of the major stages through the life cycle. It examines the recommended dietary intakes (RDAs) for each stage and explores common nutritional problems associated with each life stage. The module also covers pre-conception nutrition and associated conditions and recommended interventions. It concludes with infant nutrition and associated conditions and interventions. At each stage, the module emphasizes on nutrition requirements for normal growth and development, and on the consequences of under and over nutrition.
HNS 124 Food Chemistry
The module focuses on the chemistry of major food components: Carbohydrates, Proteins, Lipids and Water. Chemical and nutritional aspects of food processing: implications of different processing techniques on the major food components are also aspects of this module. Functional properties of the major food components as well as modification of functional properties of the major food components in relation to nutrition is covered.
HNS 125 Cell Biology and Genetics
This module looks at genetics, mitosis and meiosis, Mendelian genetics and the chromosome theory of heredity, mutation and variation genetics, introduction to population genetics, the nature of species and specific mate recognition systems. The focus is on the structure of eukaryotic cells, function of different organelles, membrane structures including modification e.g. gap and tight junction as well as transport across membranes.
HNS 126 Experimental Foods and Food Preparation
The focus of this module is on the application of preparation principles and techniques in the preparation of standard food products, principles of management and their application in the planning and preparation of meals. This module focuses on chemical reactions of food constituents, intermolecular interaction, aqueous solutions, chemical equilibrium, acids and bases and formation of precipitates and electron transfer reactions.
HNS 127 Introduction to Food, Nutrition and Health
The module introduces food choice as affected by social factors, religious influences, ethnicity, health, safety, economics, food sensory properties and the introduction to the food supply chain with special emphasis on the nutritional, environmental, ethical and safety issues that are of importance to consumers. Aspects such as hunger – food needs, including food and nutrition security, nature of nutritional problems, approaches to combat over- and under nutrition are emphasized.
HNS 128 Food and Nutrient Analysis
The principles and methods used in nutrient analyses and nutritional assessment are covered in this module. Laboratory introduction to principles and analytical techniques of nutritional research are also covered. The module emphasizes on analytical concepts and skills required to determine nutrient function and nutritional status of individuals. The module covers topics such as methods of nutrient, metabolite, and enzyme analysis in body fluids; methods for assessing individual food intake and nutritional status; and methods for assessing the composition of foods.
HNS 211* Nutrition Education and Counseling I
The aim is to provide knowledge about application and integration of the principles of nutrition and their transmission to groups and individuals. Students learn individual counseling techniques as well as how to present nutrition information to groups.
HNS 212 *Food Service Management I
This module focuses on the introduction to the management of commercial and noncommercial food service systems through the operation of Bevier Café. Students experience managing the procurement production and service of food, as well as the sanitation and maintenance of equipment and facilities. This module also examines, national, regional, and international food laws, adoption, interpretation and enforcement of laws and regulations governing food preparation and food service systems, impact of regulation on food production availability, marketing and safety.
HNS 213 *Medical Nutrition Therapy I
This module examines pre-requisites of nutrition and metabolism, the application of principles of biochemistry and physiology in the study of nutrient metabolism as altered by disease. The physio- biochemical basis of the diet in the treatment of diseases, may include field experiences.
HNS 214 *Community Nutrition II
The module builds on concepts learned in introductory community nutrition that relate to health promotion, food security, policy, program planning and community nutrition throughout the lifecycle. Students develop the skills in community grants application. This module is offered in a seminar format with instructor, guest and student presentations and discussions on specific topics relevant to community nutrition. Field trips to places and events that relate to community nutrition are also part of this module.
HNS 221 *Nutrition Assessment and Surveillance
This module focuses on food and nutrient intake of individuals and populations and environmental and individual factors affecting food intake. Nutritional status of individuals such as anthropometric data collection and interpretation, biochemical parameter interpretation, clinical data collection and interpretation are emphasized. Aspects of program management such as surveillance and monitoring data collection and interpretation and design of nutritional assessment systems are dealt with. Computer programs such as the WHO Anthro, Anthroplus and Stata packages, are utilized.
HNS 222*Nutrition throughout the life cycle II
The module provides an overview of the nutrient needs of individuals for each of the major stages through the life cycle. It examines the recommended dietary intakes (RDAs) for each stage and explores common nutritional problems associated with each life stage. The module covers pre-conception nutrition and associated conditions and recommended interventions. It concludes with infant nutrition and associated conditions and interventions. At each stage, the module emphasizes on nutrition requirements for normal growth and development, and the consequences of under and over nutrition.
HNS 223* Nutrition Education and Counseling II
The aim of this module is to equip students with the necessary knowledge and skills to deal with various problems within the health system. The students acquire knowledge on counseling on HIV/AIDS and post –traumatic counseling, typical counseling techniques and therapeutic process and theories about the nature of emotions, strategies and techniques.
HNS 224* Research Methods and Statistics
This module encompasses research methods, statistical methods involving relationships between populations and sample, collection, organization, and analysis of data and techniques in testing hypothesis with an introduction to regression, correlation and analysis of variance limited to the completely randomized design and the randomized complete-block design. Practical utilization of statistical packages such as the SPSS and Epi- Info is demonstrated to students.
HNS 225 Food Service Management II
This module allows students to gain experience in facility design; equipment selection, use, and care; job analysis and evaluation; human resources planning; management of financial resources; recipe development and volume food production; computer-assisted management; employee training; and applied safety and sanitation standards. Through planning and executing a themed event, students develop other skills required to operate/manage a food service program. Application of quality management in food service operations and facility management is stressed.
HNS 226 Food Safety and Sanitation
The management of food safety includes the role of sampling, monitoring, audits and inspections. Practical application of the principles and practice of HACCP. There is emphasis on microbiological criteria, hygiene control measures and Codex Alimentarius.
HNS 227 Drug Nutrient Interaction
This module focuses on drug classifications relevant to nutrition and their modes of action. Common medication side effects and contraindications relevant to nutrition are encompassed. Drug nutrient interactions are explained.
HNS 228 Food Toxicology
The module covers toxicology concepts such as dose-response relationships, absorption of toxicants, distribution and storage of toxicants, biotransformation and elimination of toxicants, target organ toxicity, teratogenesis, mutagenesis, carcinogenesis, food allergy, and risk assessment. Examines chemicals of food interest such as food additives, heavy metals, mycotoxins, and pesticides, and how they are tested and regulated.
HNS 411* Professional Practice in Nutrition
This is an essential part of the preparation for clinical placement. Nutrition professional issues and regulatory structures, the food service system in health care institutions and clinics, management and communication principles, reflective practice and keeping a professional portfolio are discussed in this module.
HNS 412 Food Microbiology
The module introduces students to the microbial world and made aware of existing tools to explore it. Starting from a historical perspective, the central role that microbes play in health is investigated. Aspects of taxonomic relationships, safe laboratory practice and general techniques in culturing, staining and quantification are covered. The role of microorganisms in the spoilage of food, food poisoning and food borne diseases are also covered.
HNS 413*Nutrition Programming, Implementation and Evaluation
This module focuses on project management, needs assessment, goal setting and outcome assessment. Students should develop team management, conflict resolution, human resource management, quality improvements, appraisals and financial methods, management process, project proposal writing and monitoring and evaluation skills. The module encompasses monitoring and evaluation plans, benchmarking for innovative monitoring and evaluation systems, the stages in results based monitoring and evaluation systems.
HNS 414 Food Biochemistry
The module encompasses the structural and ionic properties of amino acids, peptides, the peptide bond, primary, secondary, tertiary and quaternary structure of proteins. Biochemistry of carbohydrates, thermodynamics and bioenergetics is also covered. Glycolysis, citric acid cycle and electron transport, glycogen metabolism, pentose-phosphate pathway, gluconeogenesis are also important aspects of the module. Understanding of biochemistry of lipids, membrane structure, anabolism and catabolism of lipids, nitrogen metabolism, amino acid biosynthesis and catabolism is essential in the module.
HNS 415 Public Health Nutrition
The module provides an integrated approach covering dietary needs, epidemiological, public health, social and biological aspects of nutritional science. Patterns of food consumption based on biological, psychological, and social needs; and anthropological findings are assessed. Laboratory component illustrates physiological and biochemical principles of nutrition. Critical evaluation of the impact of the promotion of good health through primary prevention of nutrition-related illness in the population.
HNS 416*Medical Nutrition Therapy II
This module involves the application of the principles of normal and therapeutic nutrition, nutrition assessment, nutrition intervention and evaluation as related to the management and treatment of disease states, including causes and treatments of anorexia nervosa, bulimia nervosa lounge eating and overeating from biological, psychological and social perspectives.
HNS 421* Nutrition Epidemiology
This module focuses on the application and integration of nutrition in the etiology of disease. The module also looks at the monitoring of nutritional status of individuals and populations, developing criteria of evaluating interventions to maintain healthy eating in relation to synergy between nutrition and physical activity as far as health and diseases are concerned. The module also looks at determining outbreaks of diseases in relation to geographical location, seasons of the year, living conditions and cultural beliefs.
HNS 422*Nutrition and Agricultural Systems
This module looks at food production, preparation, processing (primary processing of agricultural products), distribution and waste management, global and local food systems and factors affecting the supply of food and sustainable food practices. Marketing of foods, factors affecting accessing food, food consumption patterns and trends and disaster planning is also emphasized.
HNS 423 Advanced Topics in Nutrition
The principles and methods used in nutrient analyses and nutritional assessment are covered in this module. Laboratory introduction to principles and analytical techniques of nutritional research are also aspects of the module. The module also emphasizes analytical concepts and skills required to determine nutrient function and nutritional status of individuals. Topics to be covered by the module also include methods of nutrient, metabolite, and enzyme analysis in body fluids; methods for assessing individual food intake and nutritional status; and methods for assessing the composition of foods as well as Nutrigenetics.
HNS 424 Sports Nutrition
This module focuses on how nutrients affect physical performance, how physical performance can be improved by adopting optimal dietary practice and how exercise and optimal nutrition can prevent disease. Assessment of body composition and physical activity is also be dealt with. Students will acquire practical knowledge on the assessment of body composition and physical activity.
HNS 425 *Dissertation
Students carry out a research project in this module, writing a complete and coherent dissertation. Understanding and interpreting results, drawing valid conclusions based on objectives and existing and generated information. The module provides students the opportunity to design, undertake or conduct an independent piece of research study related to the programme under the guidance of a supervisor.