Description:

Management is essential to any organization that wishes to be efficient and achieve its aims. Without someone in a position of authority (manager), there would be organizational anarchy, with no structure or very little, if any. Community Health Management is a must, to accomplish desired goals through group of actions. It is essential to convert the disorganized resources into a useful and effective enterprise. Thus, community health management is the function of getting things done through people in the community by channeling resources appropriately using major stake holders in the community from planning to implementation and evaluation.

Goal:

The course is designed to provide the students with fundamental knowledge of community health management.

Goal:

This course is designed to equip students with knowledge and skills on how to effectively diagnose and treat common nutritional diseases in the clinic and at community levels.

On completion of the course, the student should be able to:

1.0  Diagnose Common Nutritional Diseases Prevalent in the Community

2.0  Manage Common Nutritional Diseases Using Established Protocols

3.0  Educate the community members on ways of preventing nutritional diseases and conditions in the community.

4.0  Refer Difficult and Complicated Nutritional Diseases to the upper Levels of the Tier as the Case may be

5.0  Design, Implement, Coordinate and Evaluate Nutritional Programmes in the Clinic and Community Levels

6.0  Manage Nutritional Data for use in Making Decisions at the Community and Management Levels

Description:

The course is planned to provide the students with knowledge and skills on nutrition, relevant to growth, development and disease prevention.

Goal:

Demonstrate knowledge of nutrition in relation to growth, development and disease

Objectives:

On completion of the course, the student should be able to:

1.0  Demonstrate the concept of adequate diet/nutrition.

2.0  Discuss the nutritional requirement in individual at a stage of life

3.0  Outline and discuss the factors that affect nutrition

4.0  State the types/stages and processes of growth and development

5.0  Describe factors influencing growth and development

6.0  Describe core elements of anthropometry

7.0  Describe the common diseases and disorder of nutrition.

8.0  Food fortification

Description:

This course is focused on equipping learners with knowledge on nutritional assessment and instructional methods that promotes health behaviors by imparting information that individuals can use to make informed decisions about food, dietary habits, and health.

Goal:

Basically, the Course is designed to provide the students with knowledge on nutritional assessment methodologies including instructional approach to nutrition.

Objectives:

At the end of the Course, the students should able to understand the:

1.0  Concept of nutritional status and assessment.

2.0  Rationales for Nutritional Assessment

3.0  Methods of Nutritional Assessment

4.0  Assessment of Dietary Intake

5.0  Define Nutrition Education

6.0  Nutrition Education Goals

1.0  Nutrition Education Activities

Description:

This course is a science base course that will expose the concept and history of food science and laws in Nigeria, the benefits of food laws, duties of lawyers, acts and regulations concerning food science and laws.

Goal:

This course is designed to equip students with knowledge on legislation which regulates the production, trade and handling of food

Objectives:

At the end of the course, the student should be able to:

1.0  Understand the concept of food Law

2.0  Know the importance of food law in Nigeria

3.0  Determine the duties of a food attorney

1.0  4.0 now the different food sanitation laws in Nigeria

Description:

The course is centered on equipping students with knowledge and skills on epidemiological distribution of nutritional diseases, determinants, deterring factors to nutritional disease spread; nutritional and epidemiological data management for informed decision making.

Goal:

This course is designed to equip students with knowledge on nutritional epidemiology, surveillance and advocacy

Objectives:

On completion of this course, the student should be able to:

1.0  Define nutritional epidemiology, surveillance and advocacy

2.0  Identify the components of nutritional epidemiology, surveillance and advocacy

3.0  Discuss surveillance and advocacy

4.0  Explain nutritional epidemiology and diseases

Description:

The course is intended to equip learners with knowledge and skills on the roles of behavior in food, nutrition and dietetics and how it will be directed to promoting good behaviour toward food promotion.

Goal:

This course is designed to equip students with knowledge on desirable long term changes in eating patterns etc.

Objectives:

On completion of this course, the student should be able to:

1.0  Discuss various services and programmes to accelerate nutrition social and behavior change

2.0  The roles of culture and biology in determining what foods people eat.

3.0  Identify factors that affect food choices

4.0  Identify Global and National food policies

Description:

This course is designed to equip learners with knowledge and skills on food microbiology, processing, preservation, effects of pathogens on foods and ways of controlling as well as preventing food related diseases.

Goal:

This course is designed to equip students with knowledge on food and associated microorganisms.

Objectives:

On completion of this course, the student should be able to:

1.0 Discuss the classes of micro organisms

2.0 Discuss the importance of bacteria and other microorganisms in food industry

3.0 Discuss the intrinsic and extrinsic factors of food that affects deterioration

4.0 Discuss food poisoning and food borne infections

Description:

This course is aimed at equipping learners with knowledge and skills on food and its chemical compositions as it relates to  human body in terms of utilization in health and disease.

Goal:

This course is designed to equip students with knowledge on food and its chemical compositions

Objectives: 

On completion of the course, the student should be able to:

1.0 Describe the concept of food Biochemistry, food and food nutrients.

2.0 Describe the functions of nutrients in the body as it relates to biochemistry.

3.0 Apply the knowledge of food biochemistry to improve human nutrition

4.0 Describe the various laboratory methods of food analysis.

Description:

This course is aimed at equipping learners with knowledge on applied physiology in the areas of the human body functions and systems as it relates to health and diseases.

Goal:

This course is designed to equip students with knowledge on the functions of the various parts of the human body.

Objectives:

On completion of the course, the student should be able to:

1.0 Describe the normal functions of the human body systems.

2.0 Demonstrate sufficient nutritional knowledge of applied physiology.

3.0 Apply the knowledge gained from physiology and pathophysiology in the management of diseases.

4.0 Describe how to manage the various diseases affecting the body function associated with nutrition.

Description:

This course is intended to provide learners with practical competencies required to work efficiently at HCF and community levels

Goal:

This course is designed to expose learners to practical aspects of theoretical courses learned in the classroom

Objectives:

On completion of the course, students should be able to:

1.0  Describe practical steps in Community Immunology

2.0  Identify and asses the level of herd immunity in the community

3.0  Describe the logistic in cold chain management

4.0  Identify and perform different routes of immunization.

Description:

Research Methods refer to the techniques, procedures, or tools that researchers use to collect, analyze, and interpret data. Research methods can be quantitative, involving numerical data, or qualitative, involving non-numerical data. The central aim of health research is to generate new knowledge and create better understanding of health and clinical phenomena. Therefore, the selection of an appropriate research method is critical as it will significantly impact on the outcome. The course “Research Methods and Seminar” is designed to provide students with the opportunity to acquire knowledge of the techniques in the collection and analysis of data, and effective communication of the generated information.

Goal:

The course is designed to provide the students with fundamentals of research methodology and seminar.

Objectives: 

Concept of Research Methods

    11.0 Seminar and Major Ethical Issues in Conducting Research

Description:

Goal:

This course is designed to equip students with knowledge on importance of normal structures and to also recognize malfunctions of the human body systems.

Objectives:

At the end of the course, the students should be able to:

1.0 Describe the structure of the human body systems.

2.0  Demonstrate sufficient nutritional knowledge of applied anatomy.

3.0 Apply the knowledge gained from anatomy and pathophysiology in the management of diseases.

4.0 Describe how to manage the various diseases affecting the body systems.

Description:

The word Ethics is derived from the Greek ‘ethos’, which means “Custom or Culture”, a manner of acting or constant mode of behaviour. The super sub-field within philosophy known as axiology includes both ethics and aesthetics. Bioethics includes Medical Ethics, which focuses on issues in Healthcare, it is a branch of applied Ethics that studies the Philosophical, Social, and Legal issues arising in Medicine and the Life Sciences. It is chiefly concerned with human life and well-being, though it sometimes also treats Ethical questions relating to the Nonhuman Biological Environment.

Goal:

The course is designed to provide the students with knowledge in bioethics. 

Objectives:

By the end of the course, the student should be able to understand the: 

1.2 Concept of Bioethics

2.0 Importance of Bioethics

3.0 Classification of Ethics

4.0 Difference between Ethics and Bioethics

5.0 Principles in Bioethics

6.0 General Work Ethics of Community Health Practitioners (CHPs)

7.0 Code of Conduct for CHPs

8.0 Rules and Regulations of CHPs and the clients

9.0 Etiquettes to be Observed by CHPs

10.0 CHP and his/her Profession, Colleague’s and Employer Relationship 

11.0 Relationship between the CHPs and the members of the Community

12.0 Duties of the CHPs

 13.0 Health Laws

Post Graduate Diploma in Community Nutrition and Dietetics

Programme Overview for Prospective Students

Address Nigeria's dual burden of malnutrition through this specialized postgraduate programme designed to equip community health professionals with comprehensive skills in nutrition science, dietary management, and community-based interventions. This diploma combines scientific knowledge with practical application to prevent, detect, and manage nutritional disorders while promoting optimal health through evidence-based dietary practices at the community level.

Programme Structure

First Semester (23 Credit Units)

Establish foundational knowledge in nutrition science, food systems, and community health principles.

Second Semester (22 Credit Units)

Develop clinical nutrition skills and apply knowledge in practical community settings.

Total Programme: 45 Credit Units | 1,035 Contact Hours

What You Will Learn to Do

Who Should Enroll?

• Community Health Practitioners seeking specialization in nutrition and dietetics
• Primary Healthcare Workers responsible for nutrition education and counseling
• Public Health Nutrition Officers at local government and state levels
• NGO Staff implementing nutrition and food security programmes
• Hospital and Clinic Staff managing therapeutic nutrition services
• Healthcare Professionals expanding their nutrition service capabilities

Career Pathways

• Community Nutrition Specialists in primary health centers and clinics
• Nutrition Programme Coordinators for government and non-governmental organizations
• Therapeutic Diet Counselors for chronic disease management
• Food Demonstration and Education Officers
• Nutrition Surveillance and Monitoring Officers
• Public Health Advocates for food and nutrition policies
• Research Officers in nutrition and dietary studies

Programme Highlights

• Practical Focus: 630 hours of hands-on training and practical application
• Comprehensive Curriculum: From food biochemistry to community nutrition management
• Behavioral Science Integration: Understanding dietary change and adherence
• Research Component: Complete a community-based nutrition research project
• Food Demonstration Skills: Practical training in food preparation and presentation
• MCPD Accreditation: Counts toward Mandatory Continuous Professional Development
• National Relevance: Addresses Nigeria's specific nutrition challenges and opportunities

Key Areas of Competence

• Nutritional assessment techniques and interpretation
• Management of protein-energy malnutrition and micronutrient deficiencies
• Dietary management of non-communicable diseases (diabetes, hypertension, obesity)
• Infant and young child feeding counseling and support
• Food safety, hygiene, and preservation methods
• Community mobilization for nutrition programmes
• Nutrition advocacy and policy engagement

Why This Programme Is Essential

• Addresses Nigeria's dual burden of undernutrition and overnutrition
• Builds capacity to achieve national nutrition targets and Sustainable Development Goals
• Provides practical skills for immediate application in diverse community settings
• Supports national efforts to reduce diet-related non-communicable diseases
• Enhances career opportunities in the growing field of public health nutrition
• Empowers communities to make informed dietary choices and improve nutritional status

Become a specialist in community nutrition and contribute to improving dietary practices and nutritional status across Nigerian communities. Equip yourself with evidence-based skills to prevent, detect, and manage nutritional disorders while promoting optimal health through appropriate dietary interventions.

Description:

Research is a basic component of any professional work. Research project is a planned and systematic investigation into a specific area of interest or problem, with the goal of generating new knowledge, insights, or solutions. it typically involves identifying a research question or hypothesis, designing a study to test it, collecting and analyzing data, and drawing conclusions based on the findings. The research project will aid the student to apply basic knowledge gained in research methodologies and other relevant courses to improve healthcare delivery.

Goal:

This Course is intended to enable Students apply the knowledge and Skills in Research Methods towards solving prevailing Health Problems in the Community.

Objectives:

3.0 Reference Materials