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 …
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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.
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Topic 10
Energy Balance and Energy Expenditure
This topic explores the principles of energy balance, examining the components of energy intake (hunger, appetite, satiation) and energy expenditure (basal metabolism, physical activity, thermic effect of food). Designed for Zambian college and university students in nutrition, dietetics, or exercise science, the module covers methods to estimate energy requirements, factors influencing basal metabolic rate (age, body composition, hormones), and the assessment of body composition via fatfold measures, bioelectrical impedance, and DEXA. Students will learn to calculate energy needs using standardized equations and understand the physiological adaptations during severe stress, chronic diseases, and wasting syndromes such as cancer cachexia and HIV-related malnutrition. Proficiency in energy balance concepts is essential for excelling in tertiary nutrition examinations and for careers in weight management, clinical dietetics, or sports nutrition within Zambia. The topic integrates theoretical knowledge with practical application, enabling learners to develop personalized energy prescriptions and contribute to national efforts addressing both undernutrition and overnutrition.
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Topic 11
Food Safety and Value Chain Management
Food safety and value chain management is a crucial topic for tertiary students in Zambia studying nutrition, food science, and laboratory management. It encompasses the identification, assessment, and control of hazards (biological, chemical, physical) from primary production through processing, distribution, and consumption. The course covers international standards like Codex Alimentarius and Hazard Analysis Critical Control Point (HACCP) systems, alongside the challenges of implementing these in informal and small-scale sectors prevalent in Zambia. Students will explore the links between food safety, public health burdens (like foodborne diseases), market access, and trade. Special attention is given to contemporary issues such as antimicrobial resistance, mycotoxins in a changing climate, and the implications of pandemics like COVID-19 on food supply chains. Mastery of this subject prepares graduates for roles in quality assurance, public health inspection, food industry management, and policy development, ensuring safer food for Zambian consumers and more resilient food systems.
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Topic 12
Lipids: Types of Fatty Acids
This topic examines the classification of lipids based on their fatty acid composition: saturated, monounsaturated, polyunsaturated (including omega-3 and omega-6), and trans fatty acids. For Zambian tertiary students, understanding the chemical structure of these fats—specifically the presence of single or double bonds—is crucial for comprehending their differing health impacts. Students will learn the primary dietary sources of each type within the Zambian context and their association with blood cholesterol levels and cardiovascular disease risk. This knowledge is directly applicable to providing dietary counseling for heart health, interpreting food labels, and contributing to national policies aimed at reducing the burden of non-communicable diseases. It forms a core component of the nutrition and dietetics syllabus for certificates, diplomas, and degrees in Zambia.
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Topic 13Coming soon
Food Labelling and Legislation
This topic equips Zambian tertiary students in nutrition, food science, and public health with expert knowledge of food labelling standards and the legislative framework governing food safety. Learners analyse the mandatory and voluntary information required on food labels, including nutritional panels, ingredient lists, allergen declarations, and various date codes (Use By, Best Before). The module covers the interpretation of Guideline Daily Amounts (GDAs), nutrient content claims, and specific symbols (e.g., vegetarian, gluten-free, organic). A significant focus is placed on Zambian food legislation, including the Public Health Act, the Food and Drugs Act CAP 303, and the Zambia Bureau of Standards Act. Students examine the enforcement mechanisms and the roles of various governmental bodies in protecting consumers from health hazards and fraud. This knowledge is crucial for ensuring food safety, empowering consumers to make informed choices, and for professionals involved in food production, regulation, policy-making, and public health advocacy within the Zambian context.
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Topic 14
Nutritional Assessment and Body Composition
This topic focuses on the methodologies used to assess nutritional status and body composition, essential skills for dietitians and nutrition professionals. Tailored for Zambian tertiary students in nutrition, dietetics, or clinical biomedical sciences, the module covers anthropometric techniques (skinfold measurements, waist circumference), laboratory methods (bioelectrical impedance, hydrodensitometry, DEXA), and the interpretation of data within clinical and population contexts. Learners will examine how factors like hydration, exercise, and disease states influence body composition readings and explore the relationship between body fat distribution and health risks such as cardiovascular disease and diabetes. Mastery of nutritional assessment is crucial for passing practical examinations and for effective practice in hospitals, community health programs, or research institutions in Zambia. The topic emphasizes evidence-based practice, ethical considerations, and cultural sensitivity, preparing students to contribute to Zambia’s national nutrition surveillance and individual patient care with accuracy and professionalism.
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Topic 15
Glycemic Index (GI) Categories and Food Selection
This topic provides a practical application of the Glycemic Index by focusing on its three categories—Low (≤55), Medium (56-69), and High (≥70)—and how to use this system for food selection. Zambian students in nutrition and dietetics will learn to classify common staples like different types of bread, rice, cereals, and fruits according to their GI values. The curriculum emphasizes the 'Go, Caution, Stop and Think' framework for making healthier carbohydrate choices to manage blood glucose. This skill is essential for counseling individuals with diabetes or prediabetes, a growing public health issue in Zambia. Students will practice swapping high-GI foods for lower-GI alternatives using locally available foods, making this knowledge highly relevant for clinical practice and community nutrition education within the Zambian tertiary education framework.
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Topic 16Coming soon
Clinical Nutrition
This topic addresses the biochemical and clinical aspects of nutritional disorders, a subject of great importance for students in Zambia pursuing diplomas or degrees in Nutrition, Dietetics, or Biomedical Sciences. It covers the spectrum from undernutrition, including Protein-Energy Malnutrition (marasmus and kwashiorkor), to overnutrition and obesity. The curriculum explores the metabolic syndrome, the roles of macronutrients and micronutrients, and the hormonal regulation of appetite, including leptin. For Zambian college and university learners, this knowledge is crucial for understanding major public health challenges and for excelling in examinations that test the application of biochemistry to human nutrition. This topic prepares graduates for careers in clinical dietetics, public health nutrition, and healthcare research within Zambia.
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Topic 17Coming soon
Nutrition in Disease and Stress Conditions
This advanced topic examines the impact of acute and chronic disease states on nutritional requirements, metabolism, and body composition, with a focus on wasting syndromes and hypermetabolic conditions. Designed for Zambian university students in clinical nutrition, dietetics, or medical sciences, the module covers the physiological responses to severe stress (trauma, burns, surgery), chronic conditions (CHF, COPD, cancer, HIV/AIDS), and the resulting nutritional consequences such as cachexia, anorexia, and increased energy expenditure. Students will learn to calculate adjusted energy and protein needs during stress, manage drug-nutrient interactions, and design therapeutic diets to support recovery and quality of life. Understanding nutrition in disease is vital for success in tertiary clinical nutrition examinations and for careers in hospital dietetics, palliative care, or chronic disease management within Zambia’s healthcare system. The topic integrates pathophysiology with nutritional therapy, preparing learners to address complex cases and contribute to multidisciplinary teams improving patient outcomes in Zambian hospitals and clinics.
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Topic 18Coming soon
Calcium and Magnesium: Bone Health and Metabolism
This topic delves into the critical roles of calcium and magnesium in human physiology, with a focus on bone health, nerve function, and enzymatic reactions. For Zambian tertiary students in nutrition, it is essential to understand that calcium is the primary mineral in bones and teeth, requiring constant dietary intake to prevent bone loss, especially in vulnerable groups. Students will learn about dietary sources beyond dairy, such as dark green leafy vegetables, crucial for lactose-intolerant populations. Magnesium's role as a cofactor in hundreds of enzymatic processes and its distribution in the body will also be covered. This knowledge is vital for addressing osteoporosis risk, managing electrolyte balance, and providing accurate dietary advice in clinical and public health settings in Zambia, forming a core part of the mineral nutrition syllabus for diplomas and degrees.