CCMAS Course Search

Scope of philosophy; notions, meanings, branches and problems of philosophy. Logic as an indispensable tool of philosophy. Elements of syllogism, symbolic logic— the first nine rules of inference. Informal fallacies, laws of thought, nature of arguments. Valid and invalid arguments, logic of form and logic of content — deduction, induction and inferences. Creative and critical thinking. Impact of philosophy on human existence. Philosophy and politics, philosophy and human conduct, philosophy and religion, philosophy and human values, philosophy and character molding and many others.

Basic nutrition principles with special emphasis on nutrients (protein, carbohydrate, fat, minerals, vitamins, and water); sources, functions, digestion and absorption and their problems (signs and symptom of deficiency diseases). An in-depth discussion on foods, their characteristics, effects of anti-nutrients, and nutrient – nutrient and nutrient-drug interactions. Recommended dietary and nutrient intakes, safe levels of nutrient intake, balance studies to determine nutrient requirements will be addressed.

Conceptual framework of causes of malnutrition. Nutritional problems of public health importance in Nigeria. Principles of Nutrition Epidemiology. Socio-economic effect of nutritional problems. Effect of malnutrition on physical and mental development. Interventions to improve health and nutritional status of people such as Micronutrient deficiencies control (fortification, supplementation, and dietary diversification), child survival strategies, and Essential Nutrition actions, nutrition sensitive and nutrition specific interventions. Food sanitation and safety. Environment and nutrition. Development of primary health care and nutrition in Nigeria. Nutrition and Infection. Nutrition and HIV/AIDS. Maternal and child nutrition including breastfeeding and child spacing. Management of acute malnutrition (CMAM, SAM).

Application of optimisation principles in food formulation and recipe development. Fundamental principles of food quality evaluation and development of standards (taste, flavour, shape, size, texture, colour and appearance). Emphasis on development and testing of more economical and nutritious foods from familiar and commonly used acceptable ingredients. Novel food development. Guidelines for conducting sensory evaluation. Selection of participants, presentation, testing and analysis of results. Practical classes on recipe development, preparation and testing. Reporting and interpretation of results.

Research methodologies currently in use in nutritional studies. Research Ethics. Research design. Sampling techniques and sample size determination. Quantitative and Qualitative Research Methods: Type and design of questionnaire, Focus Group Discussion, Key Informant Interviews. Data collection, data analysis including use of computer based analytical packages such as SPSS, EPI-INFO, STATA and many others. Data presentation, interpretation and discussion of results. Use of Computer in Research (Internet Access). Techniques used in nutrition studies involving laboratory animal and man PER, NPU, BV, NDPE and many others. Use of experimental diets, balance studies, chemical and biological assays.

The student is expected to study critically and carry out research on a specific problem in the area of nutrition and dietetics under the supervision of an academic staff. The student will present a project report and defend his/her findings before a panel of examiners.

Proposal writing guidelines; goals and objectives; proposal writing and presentation techniques (PowerPoint presentation, and many others); topic selection, justification, objectives, literature search, methodology, results and discussion. Referencing and many others. Each final year student is expected to present an oral report on contemporary nutrition and dietetics issue based on library research.

Introduction to Sport and Exercise Nutrition. Protein needs for exercise and eating for muscle gain. Nutrition for training and for competition preparation. Fluid and fuel intake during competition and training. Vitamins, minerals, antioxidants and the athlete’s health. Dietary supplements and ergogenic aids. Weight restricted and weight sensitive sports. Strength and power sports. Nutrition, physical activity and health, Special Populations and Nutritional needs in special environments

Students will be posted to recognised and relevant placement areas of their choice during the industrial training. Six (6) months of the industrial training will be spent in hotels, food industry and any other food and nutrition related establishment. Continuous assessment of students will be undertaken jointly by their industrial-based supervisors, ITF officials and institutional supervisors. Finally, students on returning to the institution will present a seminar on major duties performed and skills acquired during the training. Grades are allotted according to ITF directives.

Students will be attached to a hospital/health care centre for a period of six months under the supervision of Registered Dietitian-Nutritionists. They will be exposed to hospital dietetics practice which includes the use of therapeutic diets in the treatment of diseases, counselling of patients/clients, preparation of various therapeutic diets such as clear fluid diet, soft diet, bland diet, and nutrient controlled diets. Practical classes in assessing dietary intake, designing diets and preparing therapeutic diets are an essential part of this course. Students will be graded based on seminar presentation, assessment of their logbooks, attendance and general assessment from their industrial based supervisor.