Biomedical Science(Degree) · Third Year · BIO305
Nutrition and Dietetics
Nutrition and Dietetics examines the relationship between food, health, and disease, making it highly relevant for biomedical science students in Zambia. The course supports exam preparation by covering nutritional principles, metabolism, and diet-related diseases commonly assessed in biomedical and health science programs. Learners develop an …
Read more
Nutrition and Dietetics examines the relationship between food, health, and disease, making it highly relevant for biomedical science students in Zambia. The course supports exam preparation by covering nutritional principles, metabolism, and diet-related diseases commonly assessed in biomedical and health science programs. Learners develop an understanding of how nutrition influences immunity, growth, and disease prevention. This knowledge is valuable for career paths in public health, research, healthcare institutions, and community health programs. By integrating scientific concepts with real-life health challenges, the course prepares students to apply biomedical knowledge in improving health outcomes and supporting evidence-based nutritional practices in Zambia.
-
Topic 1
Introduction to Nutrition and Dietetics
This foundational topic introduces the science of nutrition and dietetics, exploring the relationships between food, health, and disease at individual and population levels. Designed for Zambian university and college students pursuing diplomas or degrees in nutrition, biomedical sciences, or public health, the module covers core principles of human nutritional requirements, food composition, and the role of dietetics in preventive and therapeutic healthcare. Students will learn about macronutrients and micronutrients, food processing effects, and the social-legal frameworks influencing food policy implementation in Zambia. Mastery of these concepts is essential for academic success in tertiary nutrition programs and for careers as dietitians, nutritionists, or public health officers within Zambia's healthcare system. The topic aligns with national health objectives to combat malnutrition and promote food security, preparing learners to contribute meaningfully to community health initiatives and clinical nutrition practice.
-
Topic 2
Sustainable Food Systems Transformation
Sustainable food systems transformation explores the comprehensive shift required to produce, distribute, and consume food in ways that meet current nutritional needs without compromising environmental health or the ability of future generations to meet their own needs. This topic is critical for Zambian university and college students studying nutrition, agriculture, and environmental science, as it integrates concepts from the United Nations Food Systems Summit action tracks. It covers the transition from current industrial models to systems that prioritize biodiversity, soil health, water conservation, and reduced greenhouse gas emissions. Understanding this transformation is essential for developing effective public health policies, agricultural practices, and dietary guidelines in Zambia. Mastery of this subject prepares students for careers in sustainable development, food security analysis, and nutrition program management, equipping them to address the dual challenges of malnutrition and environmental degradation faced by the country and the continent.
-
Topic 3
Carbohydrates: Classification and Functions
This topic covers the fundamental classification of carbohydrates into simple sugars (monosaccharides and disaccharides) and complex carbohydrates (polysaccharides, starches, and fiber). For Zambian tertiary students in nutrition, dietetics, and food science, understanding carbohydrate structure is essential for analyzing their role in human metabolism and health. Students will learn the specific examples like glucose, fructose, sucrose, lactose, and maltose, and distinguish between digestible carbohydrates that provide energy (4 kcal/g) and indigestible dietary fiber that supports gut health. The topic connects directly to practical applications in meal planning, diabetes management, and addressing energy needs in Zambian populations. Mastery of carbohydrate classification is a foundational requirement for national diploma and degree examinations in health sciences, enabling graduates to provide accurate dietary advice and contribute to public health nutrition programs focused on energy adequacy and disease prevention.
-
Coming soon
Topic 4Coming soon
Factors Influencing Food Choices
This topic examines the diverse and interconnected factors that influence individual and population food choices, a core component of nutrition and dietetics education in Zambian tertiary institutions. Students explore physical determinants such as age, health status, and physiological needs, alongside psychological aspects including emotional eating, food rewards, and personal associations. Social influences like family traditions, peer pressure, special occasions, and advertising are analysed for their impact on dietary behaviour. The module also delves into deep-rooted cultural and religious determinants, including national origin, staple foods, and religious dietary laws, which are particularly relevant in Zambia's diverse cultural context. Understanding these factors is essential for future nutritionists, dietitians, and public health professionals to design effective, culturally sensitive dietary interventions, promote healthy eating habits, and address nutrition-related diseases within communities and clinical settings across Zambia.
-
Topic 5
Protein Energy Malnutrition (PEM)
Protein Energy Malnutrition (PEM), encompassing conditions like kwashiorkor and marasmus, is a critical public health issue addressed in Zambian tertiary health programs. This topic delves into the etiology, clinical features, and systematic management of severe malnutrition using WHO protocols. For diploma and degree students in nursing, nutrition, and public health, understanding PEM is vital for managing affected children in hospitals and communities. The curriculum covers diagnostic criteria, phased nutritional rehabilitation, fluid and electrolyte management, and family education. Proficiency in PEM prepares Zambian tertiary learners for exams, clinical placements, and community health roles, contributing to national efforts to reduce childhood malnutrition and its complications.
-
Topic 6
Macronutrients: Carbohydrates, Proteins, and Fats
This comprehensive topic examines the three primary macronutrients—carbohydrates, proteins, and lipids—focusing on their chemical structures, dietary sources, physiological functions, and recommended intakes. Tailored for Zambian tertiary students in nutrition, dietetics, or food science, the module delves into carbohydrate classification (mono-, di-, and polysaccharides), protein quality and complementation, and fatty acid profiles (saturated, unsaturated, trans fats). Learners will explore digestion, absorption, and energy contributions (4 kcal/g for carbs and protein, 9 kcal/g for fat), alongside health implications of macronutrient imbalance, including obesity, cardiovascular disease, and diabetes. Understanding macronutrients is critical for passing university-level nutrition assessments and for designing evidence-based dietary interventions in clinical, community, or sports nutrition settings across Zambia. The content supports competency in nutritional assessment, menu planning, and public health nutrition strategies aligned with Zambia's dietary guidelines and non-communicable disease prevention efforts.
-
Topic 7
Healthy Diets from Sustainable Sources
This topic delves into the evidence-based definition and components of a healthy diet that is sourced from environmentally sustainable food systems, as outlined by global initiatives like the EAT-Lancet Commission. For Zambian tertiary students in nutrition, dietetics, and food science, it involves studying dietary patterns—such as flexitarian, pescatarian, and plant-based diets—that optimize human health while respecting planetary boundaries. The curriculum covers national food-based dietary guidelines, nutrient bioavailability, and the trade-offs between nutritional adequacy, environmental impact (land use, water, emissions), and economic accessibility. Students will critically analyze the affordability and feasibility of recommended diets in low and middle-income contexts like Zambia. This knowledge is vital for future nutritionists and public health professionals aiming to design culturally appropriate, sustainable, and effective dietary interventions to combat both undernutrition and diet-related non-communicable diseases in Zambian communities.
-
Topic 8
Proteins: Amino Acids and Biological Value
This topic focuses on the building blocks of proteins—amino acids—and the concept of protein quality or biological value. Zambian college and university students in nutrition will learn to identify the eight essential amino acids that must be obtained from the diet and distinguish between complete (high biological value) proteins from animal sources and incomplete (lower biological value) proteins from most plant sources. The curriculum covers the principle of protein complementation, where different plant proteins are combined to provide all essential amino acids, a crucial strategy for vegetarians and in resource-limited settings. This knowledge is vital for assessing dietary adequacy, planning meals for growth and repair, and addressing protein-energy malnutrition in Zambia. Understanding protein quality is a key competency for dietitians and public health officers tasked with improving nutritional status across diverse Zambian communities.
-
Coming soon
Topic 9Coming soon
Diabetes and Nutritional Management
This critical topic provides Zambian university and college students with an in-depth understanding of the nutritional principles and practical strategies for managing diabetes mellitus. It covers foundational concepts such as how food, exercise, and medication interact to affect blood glucose levels. Students learn to apply various meal planning methodologies essential for clinical practice, including the Diabetes Pyramid/MyPlate model, the Exchange List system, the Plate Method for portion control, and advanced Carbohydrate Counting techniques. The module emphasises the interpretation of food labels for carbohydrate and nutrient monitoring, general nutrition recommendations for glycemic control, and the management of macronutrients, fibre, and fats. Special considerations for alcohol consumption and preventing hypoglycemia are also addressed. This knowledge is vital for students pursuing careers as dietitians, clinical nutritionists, or diabetes educators in Zambia's healthcare system, enabling them to support individuals in achieving optimal blood glucose control and preventing complications.