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Intex Management Institute offers Online and Distance Learning Diploma Course in Food and Nutrition

Start Date: 12th March 2021

Course End Date: 12th Nov 2021

Registration Deadline: 11th March 2021


Food and Nutrition

Course Overview
Nutrition is more than just the food we eat. It is a science that encompasses all the interactions that occur between living organisms and food. These interactions include the physiological processes by which an organism:-
• Ingests
• Digests
• Absorbs
• Transports and utilize food.
Nutrition includes the biological actions and interactions of food with the body and their consequences for health and disease. It also includes the psychological, social, cultural, economic, and technological factors that influence which foods we eat.
In this diploma manual we will explore all the aspects of human nutrition as well as dwelling on effects of nutrition to different groups like people living with HIV and AIDS, as well as maternal and child health nutrition
By the end of this diploma course you should be able to:
 Define the terminology used in nutrition.
 State nutrient needs of the body.
 State the consequences of poor nutrition
 State the role and qualities of a nutrition counselor
 List the sources of information for the nutrition counselor
 Explain the nutritional implications at the different stages of human development and growth
 Describe the importance of good nutrition in the management of HIV and AIDS
Module One Introduction
i. Introduction
ii. The Science of Nutrition
iii. Planning a Healthy Diet
iv. Carbohydrates
v. Lipids
vi. Protein
vii. Vitamins
viii. Digestion
ix. Introduction to Nutrition counselling
x. The Nutrition Care Process
xi. Models for Understanding and Influencing Dietary Behaviour
xii. Techniques of Nutrition Counselling
xiii. Basic Nutrition and Use of Nutrition Supplements
xiv. Nutrition counselling in HIV and AIDS
xv. Nutrition counselling in Pregnancy and Lactation
xvi. Pediatric Nutrition Counselling: Infancy through Teens
xvii. Geriatric Nutrition Counselling
xviii. Counselling Vegetarians
xix. Counselling Sports people on Nutrition
xx. Counselling in Various Disease conditions
xxi. Nutrition counselling in Weight control, Hyperlipidemia and in Sodium Restriction
xxii. Nutrition counselling in alcoholism
Module two
I. Introduction to Module
II. Nutrition and Infections/Disease
III. The Normal and Modified Therapeutic Diets
IV. Fevers
V. Gastro Intestinal Tract (GIT) DISORDERS
VI. Liver Diseases
VII. Kidney Disorders
VIII. Diabetes Mellitus
IX. Cardiovascular Diseases
X. Burns
XI. Weight Management
XII. Nutrition and HIV and AIDS
XIII. Maternal and Child Nutrition and Health
XIV. Nutrition to Healthy Growth and Development
XV. Complementary Feeding
XVI. Infant formulas and other milk sources
XVII. Pre-School Children Disorders
XVIII. Nutrition during Pregnancy
XIX. Nutrition during Lactation
Module three
I. Food Nutrition and HIV/AIDS
II. Nutrient Requirements for People Living With HIV (PLHIV)
III. Nutrition for Pregnant and Lactating Mothers Living With HIV
IV. Infant and Young Child Feeding In the Context of HIV/AIDS
V. Nutrition Assessment and Diagnosis
VI. Care and Support for People Living With HIV
VII. Nutrition and Medication in HIV/AIDS
VIII. Food/Nutrition Based Intervention: Food by Prescription (FBP
IX. Food and Nutrition Security and HIV/AIDS
X. Nutrition Counselling In HIV and AIDS, TB and Opportunistic Infections
XI. Reporting, Monitoring and Evaluation
XII. Introduction to Food Bacteriology
XIII. Bacteria
XIV. Fungi
XV. Viruses
XVI. Protozoa
XVII. Applications of Microorganisms in the Food Industry
XVIII. Food Biotechnology and Its Applications
XIX. Laboratory Methods in Food Microbiology and Quality Criteria
Module Four
I. Composition and Structures of Foods
II. Deterioration and Spoilage of Foods
III. Principles of Food Preservation
IV. Food Processing and Preservation by Moisture Reduction
V. Food Processing and Preservation by Irradiation
VI. Food Processing and Preservation Operations by Use of Food Additives, Modified Atmospheres and Fermentation
VII. Food Processing and Preservation by Biological Methods
VIII. Food Packaging
IX. Introduction to Foods Analysis
X. Sampling and Data Analysis
XI. Determination of Moisture and Total Solids
XII. Analysis of Ash and Minerals
XIII. Analysis of Lipids
XIV. Analysis of Proteins
XV. Analysis of Carbohydrates
XVI. Role of KEBS in Analytical Standards
Managers and individuals with management responsibilities whose success depends on managing people and anyone else who want to update their leadership skills.
Course Organizers
Intex Management Institute was registered in 1983. We have been offering a wide range of Human Resource Management training programs both online and open workshops, building capacity to enhance effective service delivery for NGOs, CBOs, Public and Private sector.
We have trained and currently training participants from various organizations across Africa such as UNDP - Burundi, World Food Programme - Zimbabwe, SOS Children – Somalia, and specifically organization from South Sudan are State Ministry of Education, MEDAIR, Norwegian Refugee - Liberia, Zenab for Women Development, Action AID, Caritas, International Organization for Migration, International Committee of the Red Cross, UNHCR, Save the Children, Medical Corps, Peace Relief Development, World Vision, Action Against Hunger, UNICEF, Plan International, Norwegian Refugee Council, Johanniter International, Islamic Relief Worldwide, Peace Relief Development , AMREF, World Health Organization, USAID, International Committee of the Red Cross, Action Africa Help (AAH) International, Catholic Relief Services (CRS) just to mention but a few.

Training Methodology

  • All training materials will be availed through online or distance learning
  • You will receive weekly feedback from our committed instructors
  • You are expected to submit bi-weekly assignments electronically
  • Your commitment time: 5 – 6 hours per week
  • Learn at your own time schedule
  • At the end of the course you will be issued with a certificate.


 Other Requirements 

  • You will be required to use email, upload and download documents in ms-word, or PDF format
  • Send assignments by email
  • An offline DVD or hand copies of the training materials may be sent to those who do not have access to the internet.


Learning materials

Course materials, exercises and templates will be provided at the beginning of the course

Course Exercises

Students are required to test their own learning by completing exercises and tasks for each unit of the course.

Course Assignments

Students will be required to submit four assignments to demonstrate their understanding of the course content.

Course Duration       :      32 Weeks (8Months)

Target Region             :       Global
Course                       :       USD 400

Language                   :       English

Contact :       Email: This email address is being protected from spambots. You need JavaScript enabled to view it.,This email address is being protected from spambots. You need JavaScript enabled to view it.


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