Bachelor of Science in Dietetics & Nutrition

Programme Name: Bachelor of Science in Dietetics & Nutrition
Programme Code: UBSDINUFXU1A

PROGRAMME DESCRIPTION

The B.Sc. (D/N) course of study is designed to produce Dietetics/Nutrition professionals who will be competent, integral members of the health care team, and can actively participate in the changing information driven health care services industry.
 
In addition to nurturing mastery in the requisite professional competencies, the curriculum will equip graduates to exhibit professionalism and perform supervisory and quality assurance roles in an environment, which stimulates creativity, maximizes student potential, and provides a foundation for more advanced studies.

ENTRY REQUIREMENTS

Eligibility of students for admission to the programme will require:

  • A minimum of five (5) GCE O’Level A, B, & C or CXC General Proficiency Levels 1, 2 or 3 (as of June 1998) in English Language, Mathematics, Biology/ Human and Social; Chemistry; Food and Nutrition or  other subject.
    • Students without Chemistry at CXC General Proficiency Levels 1, 2 or 3 or GCE O’ Level A, B or C may also apply if they meet the other subject requirements.
  • Attendance at a panel interview may be required.
  • Candidates with other types of academic qualification will be evaluated in accordance with the University’s regulation on academic equivalency.
Detailed Programme Structure
YEAR 1 (Semester 1)    
Module Code Module Name
Credits
  
COM102* Academic Writing 1
3
  
MAT1044* College Mathematics 1A
4
  
CHY2021* General Chemistry I
3
  
CHY2022* General Chemistry Practical I
1
  
ANP1001* Anatomy and Physiology I
4
  
CUL1001 Introd. To Culinary Arts & Prod I
3
  
CSP1001 Community Service
1
  

Students without Chemistry at CXC Grade 1, 2 or 3 GCE O’Level Grade A, B or C will need to register for the module Fundamentals of Chemistry (CHY1011) in semester I of year 1 instead of  General Chemistry I (CHY2021)and General Chemistry Practical 1 (CHY2022). These will have to be deferred to Semester 2.

 
  (Semester 2)
 
INT1001 Information Technology*
3
  
NUT1004 Principles of Nutrition
3
  
CHY2023* General Chemistry II
3
  
CHY2024* General Chemistry Practical II
1
  
ANP2001 Anatomy and Physiology II*
4
  
ACC1002 Fundamentals of Accounting*
3
  
CUL1002 Introd. Culinary Arts & Prod II
3
  
  TOTAL (Yr 1)
39
  

Students are able to do subjects indicated with an asterix (*) during any of the three semesters which may include the summer session.

  
   
 
YEAR 2 (Semester 1)
 
Module Code Module Name
Credits
  
COM2013 Academic Writing II
3
  
DIN2001 Nutrition throughout the life cycle
3
  
DIN2002 Quantity Food Production I
3
  
MIB2001 General Microbiology
3
  
DIN2008 Fundamentals of Nutritional Biochemistry
3
  
MAN1001 Principles of Management
3
  
   
 
  (Semester 2)
 
DIN2007 Food Science
4
  
DIN2003 Quantity Food Production II
3
  
DIN2006 Nutritional Biochemistry
3
  
DIN2004 Food Costing
3
  
MIB2003 Food Microbiology
4
  
DIN2005 Seminars in Nutrition
1
  
PSY1001 Introduction to Psychology
3
  
  TOTAL (Yr 2)
39
  
   
 
Year 3 (Semester 1)
 
Module Code Module Name
Credits
  
  Advanced Human Nutrition
3
  
  Food Services Facilities Design Equip. & Layout
3
  
  Introduction to Counselling
3
  
  Medical Terminology
2
  
  Community Nutrition
3
  
  Research Methodology
3
  
   
 
  (Semester 2)
 
HEA3003 Health Promotion
3
  
DIN4004 Nutrition Education
2
  
STA3001 Biostatistics
2
  
DIN3004 Clinical Nutrition
3
  
  Sports Nutrition
3
  
  Elective
3
  
HRM4001 Human Resource Management
3
  
  TOTAL (Yr 3)
36
  
   
 
Year 4 (Semester 1)
 
Module Code Module Name
Credits
  
  World Nutrition
3
  
  Food Service Systems Management
3
  
  Problems in Clinical Nutrition         
4
  
  Nutrition Counseling Techniques
3
  
  Entrepreneurship
3
  
  Project
3
  
   
 
  (Semester 2)
 
  Work Experiencein D/N for 15 weeks at an approved clinical site
8
  
  TOTAL (Yr 4)
27