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

Start Date: 15th October 2021

Course End Date: 15th June  2022

Registration Deadline: 14th October 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
  • Objectives
    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 are expected to submit assignments via email

•          You will receive feedback from our committed instructors.

•          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 format.

Learning materials

Course materials and Assignments 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 8 assignments for the period of 8 months to demonstrate their understanding of the course content. At the end of the course training students will write a Research Paper.

Course Duration       :       32 Weeks (8Months)

Target Region             :       Global

Course Fee                  :       USD 400

Language                     :      English

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



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