DEPARTMENT OF FOOD AND NUTRITION
Chairperson
Angeline Musvosvi
PhD (Education) MA, BSc (Home Economics), Dip (Teaching)
Lecturers
- Merlina Gabuco Idaosos (Phd Home Economics, MSc Food Technology, BSc Food & Nutrition)
- Namo Gwisai (PhD in Education Food & Nutrition, MSc, B.Ed Family & Consumer Science)
- Primrose Ndlovu (M.Ed, B.Ed, Diploma Home Economics)
- Doreen Sibanda (MSc, BSc Family & Consumer Science, Cert in Educ)
- Judy Mhondiwa (MSc Family & Consumer Science, B.Ed Home Economic, Dip Educ)
MISSION
The Department strives to promote health and nutrition of individuals, families and their spiritual, physical, social, and psychological well being. This is taught through the integration of the principles of the basic sciences, technology, humanities and arts, and relating them within a Christian framework to problems faced by individuals, families and communities.
PHILOSOPHY
Food and Nutrition offers students technical, interpretive and emancipatory knowledge for them to make informed, rational and ethical judgements in light of personal and public welfare.
OBJECTIVES
The Department’s primary objective is to improve the quality of life for individuals, families and communities by offering courses that:
- Produce competent cadres with food preparation skills and knowledge in the principles of normal and therapeutic nutrition for the purpose of designing healthful diets.
- Allow students to integrate the expanding science knowledge to food choices, nutrient intake, and utilization to improve the nutritional status of individuals and communities.
- Prepare students for community work that alleviate nutrition related problems through nutrition education and counselling.
- Provide students with management skills in food preparation and food service operation as a system.
ADMISSION REQUIREMENTS
Students should meet the general admission requirements into Solusi University. In addition, the prospective student must also meet the following requirements:
- Have the 5 O-level passes including Mathematics, and at least one science related subject such as Food Science, Biology/Integrated Science, or Chemistry.
- Have at least 2 points in any 2 relevant A-Level subjects.
- Students who have no Food Science background at both O’ Level and A’ Level are to take the course FDNT 104 Principles of Food Preparation which is offered during Summer.
Anyone with a National Diploma in Food and Nutrition or Hospitality management related areas may also be admitted into the first year of the Bachelor of Science Food and Nutrition Degree Block Release. Students working at technical colleges and high schools accepted into the B.Sc. programmes may apply for credit by examination or a waiver in the courses that are/were their main teaching subjects. Waivered credits will be made up from electives as approved in the department.
International Students
Students coming from countries where ‘A’ Levels are not offered, will be considered for admission if they qualify for entry into university in their home countries. However, they must have relevant science subjects including Mathematics, Biology/Biology components, Physical Science and Food and Nutrition/Home Economics components in the secondary school certificate. If admitted, the students must spend the first year in the Pre-University programme covering the following introductory courses: Introduction to Biology, Basic Chemistry, Food and Nutrition.
GRADUATION REQUIREMENTS
To be eligible for graduation students must have successfully completed the following requirements:
| General Education | 31 |
| Core | 59 |
| Cognates | 24 |
| Electives | 3 |
| Work Experience | 3 |
| Research | 6 |
| Total | 126 |
Degrees Offered:
The Department of Food and Nutrition emphasis offers Bachelor’s Degree Programmes in
1. The Bachelor of Science (BSc) degree in Food and Nutrition which is a regular full time programme
2. Bachelor of Science (BSc) Degree in Food and Nutrition for the Block release.
3. Bachelor of Science Degree in Food and Nutrition with Education for those who intend to teach in the area.
4. Bachelor of Education in Food and Nutrition (Block Release) for either Primary or Secondary school teachers.
5. Bachelor of Science Honours (BSc Hons) in Food and Nutrition.
6. Bachelor of Science Honours (BSc Hons) in Nutrition & Dietetics.
7. Special Honours (Hons) in Food and Nutrition.
The seven programmes will cover natural sciences, applied sciences, as well as research and social sciences as stipulated in the bulletin.
CORE COURSES
FDNT 114-Human Nutrition (3 Credits)
This course is a study of basic nutrition information, the role of nutrition in maintaining health, and guidelines for evaluation of diet by the consumer.
FDNT 124-Psychosocial Influences on Food Choices (3 Credits)
This course introduces students to the psychology involved in consumers’ food choice . The course will explore theoretical models of food choices and also study the major determinants of food choices, eating habits and preferences. Topics to be covered will include supply and food availability ; food choice and the demand for food; sensory properties relevant to consumer food choice; the role of ating environment in determining food choice; eating, personality and motivational states; media marketing and labelling; etc.
FDNT 204-Nutrition in the Life Cycle (3 Credits)
This is a study of the nutritional needs during pregnancy, infancy, early childhood, adolescence, adulthood and late years.
FDNT 214-Food Science & Technology (4 Credits)
This is a study of chemical and physical properties of food that affect food handling, preparation, and preservation. Emphasis is on sanitation in relation to food science.
FDNT 230-Nutrition Assessment (3 Credits)
This course emphasis methods of determining the nutritional status of the individual’s: dietary assessment techniques, anthropometrics, biochemical and clinical methods of assessment. The course provides students with Knowledge and skills of setting up nutrition surveillance systems in communities. Students will perform nutritional screenings and assessments, analyse and present nutritional data, document patients’ medical records.
FDNT 234-Community Nutrition (3 Credits)
This course is an introduction to the field of community nutrition and its role in health and health care. Prior knowledge of the theories and principles of normal nutrition is assumed. The processes and theoretical foundations of nutrition education and the theories, methods and research perspectives applicable to community nutrition will be examined. Special attention will be given to the social determinants of health and the Population Health Promotion Model. Special attention will be given to planning, delivering and evaluating community nutrition services.
FDNT 304-Clinical Nutrition (3 Credits)
This course is an introduction to therapeutic nutritional care/service, modifications of normal diet to meet special nutritional needs, menu planning; documentation of nutritional care.
FDNT 314-Therapeutic Nutrition (4 Credits)
The course covers the role of diet and nutrition in the treatment of undernourishment, obesity, diabetes mellitus, obesity, hypoglycemia, hypertension, hyper-lipoprotein, anemia and coronary arteries. Appropriate practical assignments and case studies are assigned in order to practice the nutritional care process.
FDNT 354-Nutrition and Human Metabolism (3 Credits)
The course builds on the basic nutrition information acquired in FDNT 114 (Human Nutrition). It is designed to an in-depth analysis of the pathways that integrates the metabolism of carbohydrates, protein and fat. It also investigates the role of nutrition in the development and exacerbation of chronic diseases, and under different exercise states. The course investigates the metabolic, biochemical and physiological processes related to nutrition from the cellular to the whole body.
FDNT 374-Public Health Nutrition (3 Credits)
TPublic Health Nutrition is a course that emphasizes the application of food and nutrition knowledge, policy, and research to the improvement of the health of populations. This course studies the ways in which health and nutrition problems can be solved through group action. In this course students learn to design, implement and evaluate programmes that can improve the nutritional status of the population or subgroups of the population. An in-depth study of public health nutrition programs currently in practice will also be conducted.
FDNT 395-International Foods (2 Credits)
This course is a study of classical cooking skills associated with the preparation and service of international and ethnic cuisines, associating the cuisines with acquired nutrition knowledge.
FDNT 414-Critical Issues in Nutrition (3 Credits)
The course covers discussions on contemporary issues in nutrition and physical fitness, weight management, sports and nutrition. Issues in the food industry that include cost and demands of food innovations, nutritional content of food product, waste disposal, fast foods industry, genetically modified foods, food donations will also be discussed so as to establish guidelines when addressing such issues.
FDNT 464-Nutrition Education and Counselling (4 Credits)
An in depth examination of learning theories, teaching methods, lesson plans and development of education materials will be covered. This course will accustom students with a variety of factors influencing eating habits of clients. Students will learn different methods and techniques of nutrition counselling and how to assist clients towards dietary behaviour change based on theories and models of behaviour change. The course will prepare students to deal with challenges that arise in dietary interventions with
regards to client motivation and non-adherence to dietary guidelines and goals
regards to client motivation and non-adherence to dietary guidelines and goals
FDNT 482-Food Project Development (4 Credits)
TThis is a study of research and development on new food products. The course will also include an application of food technology, engineering, safety and packaging to develop a new food product from concept to pilot scale up. Students will be exposed to food processing plants. This course includes two credit hours of theory and one credit hour of lab each week.
FMNT 224-Meal Management (4 Credits)
This course is the principles and methods of food preparation and service, including the use of equipment and utensils in various food service styles. Emphasis is on menu planning, timing, kitchen layout, table appointments, and food purchasing principles.
FMNT 334-Quantity Food Management (4 Credits)
This course introduces students to the principles of quantity food production illustrated by demonstration, observation, studies, and laboratories; use and care of production equipment; menu development; recipe adjustment and standardization; cycle menus; purchasing specifications; food and equipment; storage, production, quality control, delivery and service.; inventory management; resource management; distribution and service.. Discussions on hazard analysis and critical point (HACCP) and certification guidelines from Standard Association of Zimbabwe will be included.
FMNT 475-Food Systems & Management (3 Credits)
The course covers the management of foodservice systems. Principles of management as applied to food service systems. Human resource and financial management in the food service systems will be covered.
NUPM 240-Project Management (3 Credits)
This course will provide students with fundamental for planning, developing, and managing nutrition intervention programs. Topics to be covered include problem and situation analysis, project formulation, project implementation, models of scheduling, monitoring and evaluation. The project life cycle approach will be adopted in this course.
COGNATE COURSES
BIOL 128-Anatomy & Physiology I (4 Credits)
The course is a detailed integrated study of Human Anatomy and Physiology. Focus is on structural and functional relationships for correlation and coordination. The course covers organization of the human body, cells, tissues, skeletal system, muscular system, nervous and endocrine systems. This course requires three credit hours of theory and one credit hour of lab.
BIOL 130-Anatomy & Physiology II (4 Credits)
This is the second part of the introductory course in Human Anatomy and Physiology. Focus is on the structural and functional relationships. Areas to be covered include the circulatory system, respiratory system, digestive system, urinary system, reproductive, the immune system and genetics. This course requires three credit hours of theory and one credit hour of lab.
BIOL 260-Microbiology (4 Credits)
A study of the characteristics of microorganisms that pertain to their function, and their relationship to other living systems. Topics include historical development of microbiology, and the structure, classification, metabolism, growth, physiology, genetics and pathogenicity and control of selected microorganisms such as bacteria, viruses, rickettsia, fungi.
CHEM 121-General Chemistry (4 Credits)
This course includes Scientific methods, atomic and molecular structure, chemical bonding, states of matter, properties of gases, types of chemical reactions, energy changes in chemical reactions, stoichiometric relationships, redox reaction and equilibrium reactions, chemical kinetics, solution, acid-base, calculations associated with volumetric and gravimetric analysis; Introduction to spectroscopic methods of analysis, electrochemistry, nuclear chemistry; and an introduction to the chemistry of carbon compounds.
CHEM 165-Biochemistry (4 Credits)
This is a study of the chemical composition and reactions of biomolecules, which includes the position of biochemistry in the sciences, the organisation of cells; molecular nature of cellular components: the molecules of life, amino acids and peptides, carbohydrates, lipids, and nutrition; the dynamic aspects of biochemistry: thermodynamics, the three-dimensional structure of life, enzymes, hormones and neurotransmitters; metabolism: glycolysis, the citric acid cycle, photosynthesis, the metabolism and anabolism of nitrogen containing compounds; biosynthesis and structure of nucleic acids.
CHEM 201-Organic Chemistry I (4 Credits)
This course includes the fundamentals of organic chemistry: structure and properties, energy of activation and transition state, saturated hydrocarbons, free-radical substitution, alcohols and ethers, reactions of unsaturated hydrocarbons, electrophilic and free-radical addition, conjugation and resonance in dienes, cyclic aliphatic compounds, aromaticity, reaction of benzene and its derivatives, aldehydes, ketones, carboxylic acids, amines and phenols, aryl halides – nucleophilic aromatic substitution.
ELECTIVE COURSES(Select any ONE from the following)
NUEL 200-Entrepreneurship (3 Credits)
This course exposes students to possibilities of developing and implementing an effective food related business plan. Students are guided in evaluating entrepreneurial opportunities, structuring and legal issues associated with new business ventures, knowledge in start-up financing, organizing, marketing and managing of entrepreneurship.
NUEL 201-HIV & AIDS Education (3 Credits)
This course empowers students with knowledge on HIV & AIDS basic facts. Students will learn how HIV affects the immune system along with optional treatments for HIV. It is hoped that students will gain information regarding benefits of healthy lifestyle which includes appropriate diet that boosts the immune system and promote strength and quality of lifestyle for individuals diagnosed with the virus. Steps for preventing HIV related illnesses and optimistic infections are also covered
NUEL 234-Food Marketing and Logistics (3 Credits)
The course is a study of marketing concepts in terms of planning and producing food products to market; it also includes the chain of activities such as promotion, public relations, distribution of food products to the consumers
PROFESSIONAL EXPERIENCE
FDNT 400-Professional Experience (Attachment: 6-8 months) (3 Credits)
This is an industrial attachment experience intended to introduce students to the role of a professional in
the workplace. It runs for a minimum of six months. Students are responsible for securing places for attachment and should obtain approval from the advisor and the necessary documentation before going for attachment. (Must be taken during the seventh semester of the BSc. programme)
the workplace. It runs for a minimum of six months. Students are responsible for securing places for attachment and should obtain approval from the advisor and the necessary documentation before going for attachment. (Must be taken during the seventh semester of the BSc. programme)
RESEARCH COURSES
FDNT 380-Research Methods (3 Credits)
This course requires a pilot study of the instrument developed in STAT 270, perfection of the instrument and final data collection. (Must be taken during the fifth semester of the BSc programme).
FDNT 390-Research Project (3 Credits)
Completion of the research project started in FDNT 380. (Project must be completed during the seventh Semester of the BSc programme).
GENERAL EDUCATION COURSES
Behaviour Development
CONV 111-412: CONVOCATION (0 Credits)
ORIE 100: ORIENTATION (0 Credits)
WOED 121-122: WORK EDUCATION (0 Credits)
ORIE 100: ORIENTATION (0 Credits)
WOED 121-122: WORK EDUCATION (0 Credits)
Health and Physical Education
PHED 116: Physical Education (2 Credits)
Mathematics
MATH 159: General Algebra (3 Credits)
STAT 211: Biostatistics (3 Credits)
STAT 211: Biostatistics (3 Credits)
Languages Communication
COMM 102: Communication Skills and Academic Writing (3 Credits)
Natural Sciences
BIOL 389: Philosophical Biology (2 Credits)
Computers
INSY 100: Computers and Data Processing (3 Credits)
Ethics and Philosophy
RELT 105: Christian Beliefs (3 Credits)
RELB 180: Studies in the Gospels (3 Credits)
RELH 360: Seventh-day Adventist Heritage (2 Credits)
RELT 355: Religion and Ethics in Modern Society (3 Credits)
RELT 215: Philosophy of Christian Education (2 Credits)
RELB 180: Studies in the Gospels (3 Credits)
RELH 360: Seventh-day Adventist Heritage (2 Credits)
RELT 355: Religion and Ethics in Modern Society (3 Credits)
RELT 215: Philosophy of Christian Education (2 Credits)
