Introduction

The Diploma in Clinical Nutrition and Dietetics provides students with a strong foundation in the science of nutrition and its application in healthcare settings. The course is designed to develop both theoretical knowledge and practical skills required to assess, plan, and implement nutritional care.

Basic Nutrition and Science

The course begins with a thorough study of human nutrition, covering essential nutrients including carbohydrates, proteins, fats, vitamins, and minerals. It also explains the role of water and electrolytes in maintaining health. Supporting this, students study basic human physiology and biochemistry, focusing on how the body processes nutrients and maintains homeostasis through various organ systems.

Clinical Nutrition and Diet Therapy

A significant part of the program is dedicated to clinical nutrition, where students learn to manage nutrition-related aspects of various medical conditions. This includes planning therapeutic diets for diseases such as diabetes, heart disease, kidney disorders, liver conditions, gastrointestinal problems, and cancer. Nutritional interventions for HIV/AIDS are also covered, along with diet planning across different life stages such as pregnancy, childhood, and old age.

Food Service and Community Nutrition

The program includes training in food service management, covering hospital kitchen operations, menu planning, food hygiene, and safety standards. Community nutrition topics introduce students to public health nutrition, government nutrition programs, and strategies to address malnutrition and promote wellness in diverse populations.

Practical Training and Research

Students gain practical experience through internships or clinical placements in hospitals or healthcare settings. They learn to conduct nutritional assessments, plan personalized diets, and communicate dietary advice to patients. The course also includes a basic introduction to research methods, enabling students to complete a small project or case study.

Career Pathways

Graduates of this diploma program are prepared for roles such as clinical dietitians, hospital nutritionists, wellness counselors, and food service supervisors. They may also contribute to public health initiatives and community nutrition programs.