Purpose of the course
The purpose of the course is to provide students with a comprehensive overview of the Nutrition and management of selected communicable.
Expected learning outcomes
By the end of the course, students should
- Describe the aetiology, pathophysiology, and management of each of the selected communicable diseases
- Practically nutritionally manage patients who present signs and symptoms of the selected communicable disease
- Provide counseling to patients who present with these diseases
Course Objectives
- To introduce the learner to the aetiology and pathophysiology of selected communicable diseases
- To teach learners the nutrition management of diseases that include chronic febrile disorders, GIT diseases among others
- Provide the opportunity for students to attend a health clinic for hands on management of the diseases
Course Content
Introduction to immunology; synergy of nutrition and infections. Nutrition management of selected communicable diseases. Acute and chronic febrile disorders; malaria, typhoid, tuberculosis, HIV and AIDS, GIT diseases; diarrhoea, constipation and peptic ulcers. Hepatic diseases, Food allergies. Field trips of 6 hour weekly visits to a health facility for hands on management of diseases listed above.
Type Weighting (%)
Continuous assessment tests 30
Final examination 70
Total 100
Pass mark 40
CORE REFERENCES
Bennet James Henry (2018) Nutrition in health and disease. HardPress Publishers
Chakrabarty Kaveri & Chakrabarty A. S. (2020) Textbook of Nutrition in Health and Disease. Springer Int.
Collins James E (2020) Nutrition in Health and Diseases: A complete guide to healthy living
Saker H.N (2021). Food, Nutrition and Dietary Management of Disease CBS Publishers And Distributors Pvt Ltd
- Teacher: Florence Wamunga