Entry Requirements
i. Mean grade of C+ (Plus) at KCSE or equivalent with at least C+ (Plus) in each of the
following categories of subjects. Category A: Mathematis, Biology, Chemistry and
English. Category B: Biological Sciences, Physical Sciences, and Kiswahili. OR
ii. Diploma holders in Nutrition or related fields with Credit Pass and with a Minimum
grade of C Plain in KCSE. OR
iii. Mean grade of C (Plain) at KCSE or equivalent with a Diploma in Nutrition and Dietetics or Nutrition and Food Sciences with a credit pass and a minimum grade of C- (Minus) at KCSE.

Unit Codes and Titles
Level 100
UCU 100: Communication Skills
UCU 101: Development studies
UCU 103: Introduction to Critical and Creative Thinking
HFN 100: Introduction to Chemistry
HFN 101: General Biology
HFN 102: Introduction to Foods, Nutrition and Dietetics
HEH 100: Introduction to Environmental Health
PHM 103: Principles of Public Health 1
HFN 105: Nutrition in the Life Span
HFN 106: Foundations of Food Preparation
HFN 107: Organic Chemistry

Level 200
HFN 200: Human Anatomy and Physiology
HFN 213: Human Nutrition
HFN 214: Nutrition Assessment and Surveillance
HFN 203: Food Microbiology I HFN 204: Nutritional Disorders
HFN 215: Environmental Issues in Nutrition
HFN 206: Communicable Diseases HFN 207: Nutritional Epidemiology HFN 208: Nutritional Anthropology HFN 209: Nutrition Counselling

HFN 210: Analytical Chemistry
HFN 211: Meal Management and Service
HFN 212: Nutrition Biochemistry

Level 300
HFN 330: Food Biochemistry
HFN 331: Maternal and Child Nutrition
HFN 332: Nutrition and Sports
HFN 333: Nutrition and HIV and AIDS HCU301: Introduction Statistics
HFN 334: Therapeutic Nutrition 1
HFN 335: Therapeutic Nutrition II HFN 336: Nutrition Education HFN 337: Nutrition Interventions
HCU 300: Introduction to Research Methods
HFN 310: Food Microbiology II
HFN 339: Entrepreneurship in Nutrition
HFN 340: Practicum I

Level 400
HFN 430: Food Safety, Hygiene and Legislation HFN 431: Foods and Nutrition Policy and Planning HFN 402: Food and Nutrition Security
HFN 432: Clinical Dietetics I
HFN 434: Nutrition in Emergencies
HFN 435: Project in Foods, Nutrition and Dietetics
HFN 436: Clinical Dietetics II HFN 407: Food Analysis
HFN 409: Principles of Food Processing, Preservation and Storage
HCU 400: Project Design, Monitoring and Evaluation
HFN 411: Practicum II

Electives (Choose 1)
HFN 412: Geriatric Nutrition
HFN 413: Experimental Foods
ESS 402: Ergogenic Aids in Exercise and Sports

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