CCMAS Course Search

The application of principles of nutrition and management to planning and preparation of meals for special groups (institutions: boarding schools, remand homes, orphanages, armed forces, prisons, hospitals, and many others.) and special occasions. Control in food experimentation, developing food demonstration techniques; quality characteristics of some important traditional Nigerian food ingredients; strategies for improving nutrient value and utilization of the traditional and non-traditional meals.

Priority areas of research in human nutrition in developing and developed areas of the world. Energy balance in man. Measurement of human body composition. Nutrition, learning and mental development. Emerging issues in Human Nutrition and Dietetics: Nutrigenomics, Foetal origin of degenerative diseases, Diet related non-communicable diseases: risk factors, prevention and management; Human right approach to adequate food and nutrition, IYCF and individualized nutrition. Nutrition in Sport and Human Kinetics, Nutraceuticals. Phytochemicals in Human Nutrition, Functional foods, bio-fortification and many others. Computer-aided methods in dietary intake measurement; Issues on Genetically Modified Foods. Food System and Sustainable Diet. Nutrition and Climate change.

Variability in biological data: Continuous and discontinuous variables; statistical sampling procedures – observations and problems of estimation; Representation and summarisation of biological data; Frequency distribution; Measures of central tendency and dispersion; Probability theory; Normal, binomial and Poisson distribution; t-test, F-test and chi-square test, Analysis of variance (ANOVA) and covariance; Principles of experimental design; Correlation, linear and curvilinear regression; Transformation.

Introduction to Sound Patterns in English (Vowels and Consonants, Phonetics and Phonology). English Word Classes (Lexical and Grammatical Words; Definitions, forms, functions, Usages; Collocations). Sentence in English (Types: Structural and Functional, Simple and Complex). Grammar and Usage (Tense, mood, modality and concord, aspects of language use in everyday life). Logical and Critical Thinking and Reasoning Methods (Logic and Syllogism, Inductive and Deductive Argument and Reasoning Methods, Analogy, Generalisation and ExplanationsEthical considerations, Copyright Rules and Infringements.Writing Activities: (Pre-writing, Writing, Post writing, Editing and Proofreading; Brainstorming, outlining, Paragraphing, Types of writing, Summary, Essays, Letter, Curricular Vitae, Report writing, Note making and many others. Mechanics of writing) Comprehension Strategies: (Reading and types of Reading, Comprehension Skills, 3RsQ). Proverbs, Idioms and other figures of Speech. The art of Public Speaking and listening. Information and Communication Technology in modern Language Learning.

Concept of community nutrition. Planning, organisation and evaluation of Community Nutrition programmes (concept of community participation, social mobilisation, participatory monitoring and evaluation). Assessment of ecological factors affecting community nutrition. Methods of Assessment of nutritional status of individuals and groups in a community. Use of growth and development chart. Economic aspects of nutrition. Food budgets. Food habits. Surveys in rural and urban communities. Applied nutrition programmes and interventions (Nutrition specific and sensitive interventions). School feeding programmes. Nutrition rehabilitation centres. Nutrition and National harmony. Nutrition information and surveillance system. Field visits to communities for nutrition assessment and interventions.

Definition and principles of Consumer Education. Analysis of economic forces affecting nutritional status of individuals and families as consumers of goods and services; creating awareness of the rights to food and responsibilities of consumers in the market place; such as nutrition labelling, food safety, street food vending, personal and environmental hygiene, food quackery and understanding of food based dietary guidelines.

Fundamental principles of Diet therapy. History, aims, scope and roles of dietitians. Introduction to different diets (fluid diet, soft diet low residual diet and many others.) Dietary management in disease states (gastro intestinal disorders, various DR-NCDs including Diabetes hypertension and many others.) consideration of factors in patients care plan, coordinated nutritional services for patients, therapeutic adaptation of the normal diet and problems of planning therapeutic diets using local foods. Principles or nutritional modification for the underweight, acute malnutrition (moderate or severe SAM/MAM), nutrient need in surgery – postoperative nutritional care following gastrointestinal tract surgery; study of the diet for the vulnerable groups, diarrhoea in infants; oral rehydration. Use of food exchange list. Nutritional care process. Critical care.

The course deals with the planning, preparation and presentation of various therapeutic diets such as standard/normal, fluid, soft, low/high residue, gastric, low calorie, diabetic, high protein, low protein, low salt, low fat, low purine, acid ash/alkaline diets. The practical is based on management of the various non-communicable nutrition-related diseases. Case studies using Nutrition Care Process Approach to Manage Patients.

Elementary set theory, subsets, union, intersection, complements, venn diagrams. Real numbers, integers, rational and irrational numbers. Mathematical induction, real sequences and series. Theory of quadratic equations. Binomial theorem. Complex numbers. Algebra of complex numbers. The Argand diagram. De-Moivre’s theorem, nth roots of unity. Circular measure, trigonometric functions of angles of any magnitude, addition and factor formulae.

Concept of Entrepreneurship (Entrepreneurship, Intrapreneurship/Corporate Entrepreneurship,). Theories, Rationale and relevance of Entrepreneurship (Schumpeterian and other perspectives, Risk-Taking, Necessity and opportunity-based entrepreneurship and Creative destruction). Characteristics of Entrepreneurs (Opportunity seeker, Risk taker, Natural and Nurtured, Problem solver and change agent, Innovator and creative thinker). Entrepreneurial thinking (Critical thinking, Reflective thinking, and Creative thinking). Innovation (Concept of innovation, Dimensions of innovation, Change and innovation, Knowledge and innovation). Enterprise formation, partnership and networking (Basics of Business Plan, Forms of business ownership, Business registration and Forming alliances and join ventures). Contemporary Entrepreneurship Issues (Knowledge, Skills and Technology, Intellectual property, Virtual office, Networking). Entrepreneurship in Nigeria (Biography of inspirational Entrepreneurs, Youth and women entrepreneurship, Entrepreneurship support institutions, Youth enterprise networks and Environmental and cultural barriers to entrepreneurship). Basic principles of e-commerce.