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 |