In order for students to acquire knowledge and skills regarding food and nutrition, they will be exposed to components of a balanced meal and planning a meal for different groups of people, e.g., the sick, pregnant mothers, lactating mothers, those recovering, and others.
Objectives
- Understand the basic principles of food science and nutrition
- Identify different nutrients and their functions in the body
- Explain the process of digestion and metabolism
- Apply food safety and hygiene practices
- Promote healthy eating habits and balanced diets
Learning Outcomes
- Describe the composition and nutritional value of different foods
- Analyze the role of nutrients in maintaining health
- Apply safe food handling and preparation techniques
- Make informed dietary choices based on nutritional knowledge
- Evaluate the relationship between diet and health
Class Activities:
- Forum
- Image Checkin
- Class Chat
- Given Individual Assignment
Assessment Methods:
- Continuous Assement Test
- Mid Term Exam
- Final Exam
Academic Year 2025-2026
Course Code: BLTH 2401
Credits: 15
Period: 4 Months
Pre-requisite: None
Level: 7
Lecturer: Dr. Joseph RUTAGANIRA
- Teacher: Dr. Joseph RUTAGANIRA