Course overview

Nutrition is more than just the food we eat.  It is a science that encompasses all the interactions that occur between living organisms and food. These interactions include the physiological processes by which an organism,

  • Ingests
  • Digests
  • Absorbs
  • Transports and utilize food.

Nutrition includes the biological actions and interactions of food with the body and their consequences for health and disease. It also includes the psychological, social, cultural, economic, and technological factors that influence which foods we eat. The biological importance of food is dictated by the nutrients it contains.

Other aspects of food such as taste, color, smell, texture, presentation and packaging help determine its psychological, cultural, social and personal value.

Course Objectives:

By the end of this course, a student assessed as competent against this qualification will be able to:

  • Define the terminology used in nutrition.
  • Classify Nutrients.
  • State nutrient needs of the body.
  • State the consequences of poor nutrition
  • Understand aspects of nutritional needs to different groups

Course outline

MODULE ONE: Introduction to Nutrition

  1. a) Introduction
  2. b) The Science of Nutrition
  3. c) Planning a Healthy Diet
  4. d) Carbohydrates
  5. e) Lipids
  6. f) Protein
  7. g) Vitamins
  8. h) Digestion

MODULE TWO: Nutrition and Counseling

  1. a) Introduction to Nutrition counselling
  2. b) The Nutrition Care Process
  3. c) Models for Understanding and Influencing Dietary Behaviour
  4. d) Techniques of Nutrition Counselling
  5. e) Basic Nutrition and Use of Nutrition Supplements
  6. f) Nutrition counselling in HIV and AIDS
  7. g) Nutrition counselling in Pregnancy and Lactation
  8. h) Pediatric Nutrition Counselling: Infancy through Teens
  9. i) Geriatric Nutrition Counselling
  10. j) Counselling Vegetarians
  11. k) Counselling Sports people on Nutrition
  12. l) Counselling in Various Disease conditions
  13. m) Nutrition counselling in Weight control, Hyperlipidemia and in Sodium Restriction
  14. n) Nutrition counselling in alcoholism


MODULE THREE: Nutrition and Health

  1. a) Nutrition and Infections/Disease
  2. b) The Normal and Modified Therapeutic Diets
  3. c) Fevers
  4. d) Gastro Intestinal Tract (GIT) DISORDERS
  5. e) Liver Diseases
  6. f) Kidney Disorders
  7. g) Cardiovascular Diseases
  8. h) Burns
  9. i) HIV and AIDS

MODULE FOUR: Nutrition and Maternal Health

  1. a) Maternal and Child Nutrition and Health
  2. b) Nutrition to Healthy Growth and Development
  3. c) Complementary Feeding
  4. d) Infant formulas and other milk sources
  5. e) Pre-School Children Disorders
  6. f) Nutrition during Pregnancy
  7. g) Nutrition during Lactation

MODULE FIVE: Nutrition and HIV and AIDS

  1. a) Food Nutrition and HIV/AIDS
  2. b) Nutrient Requirements for People Living With HIV (PLHIV
  3. c) Nutrition for Pregnant and Lactating Mothers Living With HIV
  4. d) Infant and Young Child Feeding In the Context of HIV/AIDS
  5. e) Nutrition Assessment and Diagnosis
  6. f) Care and Support for People Living With HIV
  7. g) Nutrition and Medication in HIV/AIDS
  8. h) Food/Nutrition Based Intervention: Food by Prescription (FBP
  9. i) Food and Nutrition Security and HIV/AIDS
  10. j) Nutrition Counselling In HIV and AIDS, TB and Opportunistic Infections
  11. k) Reporting, Monitoring and Evaluation

MODULE SIX: Food Microbiology

  1. a) Introduction to Food Bacteriology
  2. b) Bacteria
  3. c) Fungi
  4. d) Viruses
  5. e) Protozoa
  6. f) Applications of Microorganisms in the Food Industry
  7. g) Food Biotechnology and Its Applications
  8. h) Laboratory Methods in Food Microbiology and Quality Criteria

MODULE SEVEN: Principle of Food Processing and Storage

  1. a) Composition And Structures of Foods
  2. b) Deterioration and Spoilage of Foods
  3. c) Principles of Food Preservation
  4. d) Food Processing and Preservation by Moisture Reduction
  5. e) Food Processing and Preservation by Irradiation
  6. f) Food Processing and Preservation Operations by Use of Food Additives, Modified Atmospheres and Fermentation
  7. g) Food Processing and Preservation by Biological Methods
  8. h) Food Packaging

MODULE Eight: Food Analysis

  1. a) Introduction to Foods Analysis
  2. b) Sampling and Data Analysis
  3. c) Determination of Moisture and Total Solids
  4. d) Analysis of Ash and Minerals
  5. e) Analysis of Lipids
  6. f) Analysis of Proteins
  7. g) Analysis of Carbohydrates
  8. h) Role of KEBS in Analytical Standards


Minimum entry requirements

Common regulations governing Post-Graduate Diplomas shall be applicable.

The following shall be eligible for admission.

  1. a) Holders of a Bachelor’s degree from a recognizable University
  2. b) Holders of an equivalent qualification from any other recognizable Institution

Training Format:

All materials are made available through our Online Learning Platform

Materials Provided:

Online delivery of curriculum materials, exercises and templates.


In order to demonstrate their understanding of the course content, students will be required to submit assignments at the end of each month


PARTICIPANTS: Development Professionals



ORGANIZERS: Capacity Africa Institute

LANGUAGE: English only

Kindly confirm your participation with:

Online Training Coordinator

Capacity Africa Institute