COURSE CURRICULUM

The curriculum spans two years and includes core units such as Nutritional and Food Science, Dietetics Professional Studies, Clinical Nutrition, Public Health Nutrition, and Food Service Management. Year one focuses on foundational knowledge in biochemistry, physiology, and nutrition assessment. Students engage in case studies and simulations. Year two emphasizes advanced clinical practice, research methods, and professional placements in clinical, community, and food service settings. Elective units may include topics like sports nutrition or pediatric dietetics. The program culminates in a research project or thesis, allowing students to explore specific interests in nutrition and dietetics. Practical components ensure competency in counseling, menu planning, and therapeutic diet design.