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 19
Iron: Heme vs. Non-Heme and Oxygen Transport
This topic focuses on iron, an essential mineral for oxygen transport and cellular function, and critically distinguishes between its two dietary forms: heme and non-heme iron. Zambian university and college students in nutrition must understand that heme iron from animal sources (meat, poultry, fish) is more readily absorbed than non-heme iron from plant sources (spinach, beans, lentils). The curriculum covers iron's role in hemoglobin and myoglobin, the consequences of deficiency (anaemia), and factors that enhance or inhibit non-heme iron absorption (e.g., vitamin C vs. phytates). This knowledge is paramount for combating iron-deficiency anaemia, a significant public health challenge in Zambia, especially among women and children. It equips future health professionals to design effective dietary interventions, advise on supplementation, and contribute to national fortification programs.
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Topic 20
Renal Osteodystrophy and Nutritional Management
This specialised topic addresses the complex bone and mineral metabolism disorder known as renal osteodystrophy, a common complication of chronic kidney disease (CKD). Designed for advanced students in nutrition, dietetics, and clinical biochemistry at Zambian tertiary institutions, it covers the pathophysiology driven by alterations in calcium, phosphate, parathyroid hormone (PTH), and vitamin D metabolism. Students learn to differentiate between high-turnover and low-turnover bone disease, interpret associated biochemical and radiographic findings, and understand the orthopaedic manifestations. The core of the module focuses on evidence-based nutritional and dietary management strategies, including phosphate and protein restriction, and the application of diets such as the DASH (Dietary Approaches to Stop Hypertension) diet, which is also relevant for co-morbid hypertension common in CKD patients. This knowledge is vital for future renal dietitians and healthcare professionals working in nephrology to manage complications, improve patient quality of life, and support overall treatment plans in clinical settings throughout Zambia.
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Topic 21
Policy Interventions for Behavioral and Dietary Change
This topic focuses on the evidence base for designing and implementing effective policy and programmatic interventions to catalyze a shift towards healthier and more sustainable consumption patterns. For Zambian university students in public health, nutrition, and policy studies, it examines a toolkit of strategies beyond mere education. These include fiscal measures (taxes on unhealthy foods, subsidies for fruits and vegetables), regulatory changes (front-of-pack labeling, marketing restrictions), environmental nudges (improving food retail access, strategic placement), and public procurement standards. The course critically evaluates the effectiveness, equity implications, and political feasibility of these interventions in diverse socio-economic settings, including low- and middle-income countries like Zambia. Students learn to design multi-pronged approaches that address the key drivers of food choice within specific food environments. This knowledge is essential for future public health practitioners and policymakers aiming to combat the rising burden of non-communicable diseases and promote sustainable diets within Zambian communities.
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Topic 22Coming soon
Zinc, Selenium, and Chromium: Trace Element Functions
This topic explores the essential roles of the trace minerals zinc, selenium, and chromium. Zambian tertiary students in nutrition will learn about zinc's function in immune support, wound healing, and taste perception; selenium's critical role as an antioxidant via selenoproteins; and chromium's involvement in glucose and insulin metabolism. The curriculum emphasizes that while required in minute amounts, deficiencies in these trace elements can have significant health consequences. Students will study dietary sources, with attention to how soil selenium content affects food levels—a relevant consideration for Zambian agriculture. Understanding these trace elements is crucial for comprehensive nutritional assessment, explaining their role in chronic disease prevention (e.g., diabetes with chromium), and supporting overall immune function, making it a key component of advanced nutrition studies for diplomas and degrees.
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Topic 23Coming soon
Mediterranean Diet Principles
This topic covers the foundational principles of the Mediterranean Diet, focusing on its food components, health benefits, and practical meal planning for disease prevention. Students learn about high fruit, vegetable, whole grain, and olive oil intake, moderate fish and poultry, and low red meat consumption. Relevant for Zambian nutrition students addressing non-communicable diseases like heart disease and diabetes through dietary counseling.
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Topic 24
Circular Food Systems and Waste Management
Circular food systems and waste management is a critical topic for Zambian tertiary students in environmental science, nutrition, and food technology, addressing the imperative to reduce food loss and waste (FLW) and valorize by-products. The curriculum covers the scale, causes, and hotspots of FLW across different stages of the value chain, from production and storage in rural Zambia to distribution and consumption in urban centers. It explores innovative circular economy solutions such as bio-conversion (e.g., insect farming, anaerobic digestion), upcycling food processing sidestreams, sustainable packaging, and consumer-facing strategies to reduce waste. Students will evaluate the nutritional, environmental, and economic potential of these strategies, including their role in decoupling livestock production from land use. Understanding circular principles is essential for future professionals tasked with improving the efficiency and sustainability of Zambia's food system, contributing to both food security and environmental conservation goals outlined in national and international agendas.
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Topic 25Coming soon
Energy Balance, Obesity, and Weight Maintenance
This topic addresses the fundamental principle of energy balance: the relationship between energy intake (from macronutrients) and energy expenditure. For Zambian students in nutrition and dietetics, applying this concept is key to understanding the aetiology of overweight and obesity, defined by a Body Mass Index (BMI) over 30. The curriculum covers the health risks associated with obesity, including increased susceptibility to type 2 diabetes and cardiovascular disease. Students will learn strategies for weight maintenance and loss based on manipulating energy balance through diet and physical activity. This knowledge is increasingly important in Zambia, which faces a growing double burden of malnutrition. It equips future professionals to provide evidence-based counselling, design weight management programs, and contribute to national strategies aimed at curbing the rise of obesity and related non-communicable diseases.
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Topic 26
Zambian Food Policy & Security
This topic examines Zambia's food and agricultural policies, focusing on historical subsidies, market liberalization, and impacts on food security. Students analyze maize production data, crop diversification, and household vs. national food security. Essential for careers in public health nutrition and policy development in Zambia.
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Topic 27Coming soon
Nutrition-Infection Cycle
This topic explores the bidirectional relationship between malnutrition and infection. Students learn how nutrient deficiencies impair immunity and how infections worsen nutritional status. Key for Zambian health students addressing diarrhea, pneumonia, and immune support in clinical and community settings.