Food, Nutrition And Dietetics

The department of Food, Nutrition and Dietetics aims to improve the nutrition and health status of people. This is through quality  training that caters training and research that caters for both preventive/promotive and therapeutic nutrition care. Nutrition being an ever emerging concern is geared to improve the health and wellbeing of individuals and communities. The department in partnership with other stakeholders in the scaling up movement (SUN) focuses on directing efforts to Kenya’s achievement of the Sustainable Development Goals (SDGs). This is through training, research and community service outreach.

The department and generally the school is situated on the first floor of the Arts Complex Block B, next to the Amphitheatre.

The department currently has the following programs:

All the programs in the department are in line with the Commission for University Education (CUE) requirements. In addition, the department is accredited to offer training in Human Nutrition by a regulatory body, Kenya Nutrition and Dietetics Institute (KNDI) after compliance with the set regulations. The department has aligned the Bachelor’s Degree Programs and the curriculum to KNDI requirements and recommendations. 

Both the PhD and Master’s program allows students to major and carry out research either in Clinical Nutrition, Community and Public Health Nutrition or Food Science.  The PhD program is in the process of being reviewed with plans to offering the PhD by Course work and Thesis.

The department of Food, Nutrition and Dietetics has grown rapidly in both student enrolment and staff size and we looks forward to becoming not only a center of excellence in human nutrition training in Kenya but also a school, with at least three departments namely: Department of Clinical Nutrition, Department of Community and Public Health Nutrition and Department of Food Technology and Nutrition. The department currently has 2 Full professors, 2 Associate Professors, 2 Senior Lecturers, 7 Lecturers, PhD holders.

The faculty members in the department are involved Nutrition and related program design, implementation and evaluation in partnership with other stakeholders in government, United Nations and the private sector. Others are involved in development and support of programs outside the University such as supporting curriculum design and revision including supporting the Kenyan Ministry of Education.

Faculty members are also involved in national policy making and review, which include but not limited to; Development of Kenya National Clinical Nutrition and Dietetics Manual, infant and young child feeding (IYCF) guidelines and strategic plan, national food and security policy and conducting food security and nutrition surveys under the micronutrient initiative and participating in KEBS technical committees for developing national standards.

The Department has teaching and learning facilities well equipped to enhance practical teaching and learning, and research work and we will continue to do more. We have several operational Laboratory facilitates. These include but not limited to; a Food laboratory, food microbiology laboratory, a food chemistry with state of the art equipment such as the UV- Visible Spectrometer, HPLC, AAS, FTIR among others.

We also have a clinical nutrition skills laboratory. About to be completed are two more laboratories namely; a second and higher capacity food laboratory and a highly specialized clinical nutrition skills laboratory. The department has existing MoUs with other laboratories in the University to enhance resource sharing.

These include the Human Anatomy and Human Physiology laboratories and other nursing related facilities. The department has at least two food laboratory technicians and an extra assistant, two food microbiology technicians, one food biochemistry technician who is also a nutritionist. We have two clinical instructors.

Career Opportunities
Our Graduates easily get employment in a wide range of areas including:

• Government ministries (including but not limited to the Ministries of Health, Agriculture, Culture and Social Services, Education)
• Food industries (such as Kenya Bureau of Standards, Nestle Foods, Uni-Lever)
• The United Nations and other Non-Governmental organizations (World Vision, UNICEF, OXFAM etc).
• Academic and research institutions as researchers or trainers/instructors
• Hotel and Tourism industries
• Self-employment as nutrition consultants, in food industry and other related opportunities.

 

Our Bachelor’s students are attached on a 2 sessions each of 3-months Practicum so as to expose them to hands-on skills in clinical nutrition and community nutrition and food industry. They also have field trips and laboratory visits to health facilities, food industries and for community nutrition and emergency areas to practice and apply the knowledge learnt in class.

The students also have a vibrant Nutrition Club whose activities also enhance practical learning. The club has been involved in several community outreach programmes. The employers of our graduates have continually expressed satisfaction with their performance.

We wish to thank all partners who have continued to work with us and support us to produce competitive graduates. Many thanks to our members of staff who have remained committed and work tirelessly to ensure quality teaching and learning in the department. Congratulations to faculty members who have continued to rank high in research and related projects.

BOOKS 2021