AVAILABLE DCND UNDERGRADUATE PROGRAMMES
- 4-years Bachelor of Science (BSc.) degree in Dietetics (Regular Mode)
- 4-years Bachelor of Science (BSc.) degree in Nutrition (Regular Mode)
- 2-year Bachelor of Science (BSc.) degree in Nutrition (Sandwich Mode)
APPLYING FOR DCND PROGRAMMES
EASY STEPS TO APPLY
- Purchase an e-voucher from any of the vendors listed here . State emphatically whether you wish to apply for undergraduate or postgraduate.
- Login with the form on the right hand side, using the voucher SERIAL and PIN that was provided to you.
- Select your mode of entry and indicate your entry type (i.e Post WASSCE/SSCE, GEM ... etc). Click submit to start applying.
- Fill application form and attach your passport picture. The applicant’s passport picture should be in .jpg, .jpeg, .png or .gif format and must not exceed 100KB in size. Make sure you upload a picture showing your face clearly before you submit.
- Clicking the SAVE AND CONTINUE LATER button will save your application for editing later.
- Clicking the SUBMIT AND PRINT button will submit the form and generate a reference number which will be sent to the phone number you specified. Make sure you provide correct information before submitting the form. Changes after form submission is not allowed.
- Click logout to leave the page. On subsequent logins you will be sent to a tracking page where you can track and print the application form you filled.
BASIC ENTRY REQUIREMENTS
Entry requirements for admission into programmes of study for local applicants include the following:
- WASSCE/SSSCE: Applicants should have credit passes in six (6) subjects with overall aggregate of 36/24 at the WASSCE/SSSCE respectively. Three of the six subjects should be core subjects: English Language, Mathematics, Integrated Science or Social Studies and three must be in relevant electives.
For purposes of admission, a credit pass in:
- WASSCE means A1 – C6
- SSSCE means A – D
- General Certificate of Education (GCE) Advanced Level: Applicants should, in addition to credit passes in five (5) GCE ‘O’ Level subjects (including English and Mathematics), have three (3) passes in the relevant subjects at the Advanced Level.
- General Business Certificate Examination (GBCE): Applicants should have credit passes (A-D) in six (6) subjects comprising three (3) core subjects (including English Language and Mathematics) and three (3) relevant elective subjects.
- International General Certificate of Secondary Education (IGCSE): Applicants should have credit passes in five (5) GCE ‘O’ Level subjects (including English and Mathematics) and three (3) passes in the relevant subjects at the Advanced Level.
- International Baccalaureate (IB): Applicants should have a minimum of grade 4 at the Higher Level in three (3) subjects relevant to the programme of choice (minimum of grade 5 for Health and Allied Sciences). Applicants should, in addition, have a minimum of grade 4 in English/Literature and Mathematics (SL).
- American High School Grade 12 Examinations. Applicants should have a Final Grade point of 3.0.
FEE-PAYING APPLICANTS
Fee-paying facilities are available for candidates/applicants who are unable to meet the competitive cut-off points determined by the Joint Admissions Committee.
INTERVIEW
As part of the selection process interviews or selection exams may be conducted.
The Department currently runs a BSc. Dietetics 4-years degree programme and BSc. Nutrition 4-years degree programme. The components of both curricula include the following:
- Required/Mandatory (core) course(s) which are usually taught in the first year (Level 100).
- Elective course(s) which are taught from Level 200 to 400,
- Two (2) Community Nutrition and Outreach Practicums in Level 300 and 400, which are both 4 credit hours courses.
The aim of these practicums are to enable students develop expertise in the planning, implementation and evaluation of nutrition programmes at the community level; collect, organize and assess data relating to the health and nutritional status of a community; develop and deliver wellness, lifestyle and health promoting messages and interventions and to function effectively in a multidisciplinary health team. The practicums prepare students to participate in nutrition education, counselling and nutritional assessment at Antenatal Care, child welfare clinic, Basic schools, orphanages and market settings. Students also participate in nutrition screening and surveillance activities in communities.
A research component in Level 400 (Project work). In this course, students are guided to identify a nutrition problem or a health condition related to diet of interest, write a research proposal, and investigate the problem under the supervision of a Lecturer. Project reports are written and submitted at the end of the study. Students defend their projects upon submission at a departmental seminar. Students are also encouraged to disseminate the findings of their project work at local and international workshops, seminars and conferences with guidance and support from their supervisors.
As part of the curriculum of BSc. Dietetics and BSc. Nutrition programme, students undergo four (4) sessions of Clinical practice under the training of Dieticians at Health facilities during the semester’s work while on campus and during vacation periods. Clinical Practice I, II, III and IV are 4 Credit hour courses in the curriculum. Each credit hour translates into 6 hours of clinical practice. The 4 credits thus translate into 24 hours of clinical practice every week and totalling 312 hours during the semester of 13 weeks of teaching. The total clinical practice hours to be accumulated during the 4 semesters will be 1248 hours. Total Clinical Practice Credits / Hours: 16 Credits / 1248 Hours.
BSc. Dietetics
|
FIRST SEMESTER |
||||
|
Code |
Course Title |
Theory |
Practical |
Credits |
|
BIO 101 |
Diversity of Living Organisms |
2 |
1 |
3 |
|
CHE 107 |
General Chemistry |
3 |
0 |
3 |
|
CHE 109 |
Practical General Chemistry |
0 |
1 |
1 |
|
CMS 107 |
Communicative Skills I |
3 |
0 |
3 |
|
NUD 101 |
Introduction to Probability and Statistics |
2 |
0 |
2 |
|
NUD 103 |
Introduction to Human Nutrition |
3 |
0 |
3 |
|
MED 101 |
Medical Sociology |
2 |
0 |
2 |
|
ILT 101 |
Information Technology Skills |
1 |
0 |
1 |
|
TOTAL |
|
16 |
2 |
18 |
|
SECOND SEMESTER |
||||
|
Code |
Course Title |
Theory |
Practical |
Credits |
|
NUD 106 |
Introduction to psychology |
2 |
0 |
2 |
|
ASP |
African Studies |
3 |
0 |
3 |
|
BIO 102 |
Basic Cytology and Genetics |
2 |
0 |
2 |
|
CHE 108 |
Introduction to Organic Chemistry |
3 |
0 |
3 |
|
CHE 110 |
Practical Introduction to Organic Chemistry |
0 |
1 |
1 |
|
CMS 108 |
Communicative Skills II |
3 |
0 |
3 |
|
NUD 102 |
Nutrition and Dietetics Standards and Guidelines |
2 |
0 |
2 |
|
NUD 104 |
Introduction to Professional Practice |
2 |
0 |
2 |
|
NUT 110 |
Clinical Practices I |
0 |
2 |
2 |
|
TOTAL |
|
19 |
1 |
20 |
|
FIRST SEMESTER |
||||
|
Code |
Course Title |
Theory |
Practical |
Credits |
|
NUD 201 |
Basic Pharmacology |
2 |
0 |
2 |
|
NUD 203 |
Food chemistry |
1 |
1 |
2 |
|
NUD 205 |
Meal Planning |
2 |
0 |
2 |
|
NUD 211 |
Introduction to Biochemistry |
2 |
0 |
2 |
|
NUD 217 |
Biochemistry practical |
0 |
1 |
1 |
|
NUD 207 |
Nutritional Immunology |
2 |
0 |
2 |
|
NUD 213 |
Nutritional Assessment Methods I |
2 |
1 |
3 |
|
NUD 215 |
Basic Physiology |
2 |
0 |
2 |
|
NUD209 |
Basic Anatomy |
2 |
0 |
2 |
|
TOTAL |
15 |
3 |
18 |
|
|
SECOND SEMESTER |
||||
|
Code |
Course Title |
Theory |
Practical |
Credits |
|
NUD 206 |
Clinical Practice II |
0 |
3 |
3 |
|
NUD 208 |
Nutritional Biochemistry |
2 |
1 |
3 |
|
NUD 210 |
Nutritional needs throughout the Life Cycle |
2 |
0 |
2 |
|
NUD 212 |
Nutritional Assessment Methods II |
2 |
1 |
3 |
|
NUD 214 |
Food Microbiology |
2 |
1 |
3 |
|
NUD 216 |
General pathology |
2 |
0 |
2 |
|
NUD 220 |
Food Analysis and product development |
2 |
0 |
2 |
|
NUD 222 |
Food Analysis and product development Practicals |
0 |
1 |
1 |
|
PHL 205 |
Critical Thinking and Practical Reasoning |
2 |
0 |
2 |
|
TOTAL |
14 |
7 |
21 |
|
|
FIRST SEMESTER |
||||
|
Code |
Course Title |
Theory |
Practical |
Credits |
|
NUD 301 |
Food Service in Clinical Care |
1 |
1 |
2 |
|
NUD 303 |
Diet Therapy I |
2 |
0 |
2 |
|
NUD 305 |
Diet and disease I |
3 |
0 |
3 |
|
NUD 307 |
Nutrition and Dietetic Education and Communication |
3 |
0 |
3 |
|
NUD 309 |
Food Processing and Preservation Techniques |
2 |
1 |
3 |
|
NUD 399 |
Research Methods |
3 |
0 |
3 |
|
NUD 313 |
Clinical Practice III |
0 |
4 |
4 |
|
TOTAL |
14 |
6 |
20 |
|
|
SECOND SEMESTER |
||||
|
Code |
Course Title |
Theory |
Practical |
Credits |
|
ENT 302 |
Introduction to Entrepreneurship |
1 |
0 |
1 |
|
NUD 302 |
Biostatistics |
3 |
0 |
3 |
|
NUD 304 |
Public Health Nutrition |
3 |
0 |
3 |
|
NUD 306 |
Ethics and Law in Dietetics Practice |
2 |
0 |
2 |
|
NUD 308 |
Diet Therapy II |
2 |
0 |
2 |
|
NUD 310 |
Diet and disease II |
3 |
0 |
3 |
|
NUD 312 |
Nutritional Pharmacology |
2 |
0 |
2 |
|
NUD 314 |
Clinical Practice IV |
0 |
4 |
4 |
|
TOTAL |
16 |
4 |
20 |
|
|
FIRST SEMESTER |
||||
|
Code |
Course Title |
Theory |
Practical |
Credits |
|
NUD 401 |
Nutritional Epidemiology |
2 |
0 |
2 |
|
NUD 403 |
Nutrition and Genetics |
2 |
1 |
3 |
|
NUD 405 |
Diet Therapy III |
2 |
0 |
2 |
|
NUD 407 |
Contemporary Issues in Nutrition and Dietetics |
2 |
0 |
2 |
|
NUD 409 |
Sport and Exercise Nutrition |
2 |
0 |
2 |
|
NUD 411 |
Community Nutrition Practicum |
1 |
2 |
3 |
|
NUD 413 |
Clinical Practice V |
0 |
4 |
4 |
|
NUD 415 |
Diet and disease III |
3 |
0 |
3 |
|
TOTAL |
14 |
7 |
21 |
|
|
SECOND SEMESTER |
||||||||
|
Course Title |
Theory |
Practical |
Credits |
|
||||
|
NUD 404 |
Anthropology and Food resources |
2 |
0 |
2 |
||||
|
NUD 406 |
Nutraceuticals and Functional Foods |
1 |
1 |
2 |
||||
|
NUD 408 |
Nutrition and Endocrinology |
2 |
1 |
3 |
||||
|
NUD 410 |
Gut Microbiota, Nutrition and Health |
3 |
0 |
3 |
||||
|
NUD 402 |
Diet and disease IV |
3 |
0 |
3 |
||||
|
NUD 412 |
Diet Therapy IV |
2 |
0 |
2 |
||||
|
NUD 499 |
Project |
3 |
0 |
3 |
||||
|
TOTAL |
16 |
2 |
18 |
|||||
BSc. Nutrition
|
FIRST SEMESTER |
||
|
Course Code |
Course Title |
Credits |
|
BIO 101 |
Diversity of Living Organisms |
3 |
|
CHE 107 |
General Chemistry |
3 |
|
CHE 109 |
Practical General Chemistry |
1 |
|
CMS 107 |
Communicative Skills I |
3 |
|
NUD 101 |
Introduction to Probability and Statistics |
2 |
|
NUD 103 |
Introduction to Human Nutrition |
3 |
|
MED 101 |
Medical Sociology |
2 |
|
ILT 101 |
Information Technology Skills |
1 |
|
TOTAL |
18 |
|
|
SECOND SEMESTER |
||
|
Course Code |
Course Title |
Credits |
|
ASP |
African Studies |
3 |
|
BIO 102 |
Basic Cytology and Genetics |
2 |
|
CHE 108 |
Introduction to Organic Chemistry |
3 |
|
CHE 110 |
Practical Introduction to Organic Chemistry |
1 |
|
CMS 108 |
Communicative Skills II |
3 |
|
NUD 102 |
Nutrition and Dietetics Standards and Guidelines |
2 |
|
NUD 104 |
Introduction to Professional Practice |
2 |
|
NUT 102 |
Introduction to Food Science |
2 |
|
TOTAL |
18 |
|
|
FIRST SEMESTER |
||
|
Course Code |
Course Title |
Credits |
|
NUD 109 |
Introduction to Biochemistry |
2 |
|
NUD 201 |
Basic Pharmacology |
2 |
|
NUD 203 |
Food Chemistry |
3 |
|
NUD 207 |
Nutritional Immunology |
2 |
|
NUD 209 |
Basic Anatomy |
3 |
|
NUD 213 |
Nutritional Assessment Methods 1 |
3 |
|
NUD 215 |
Basic Physiology |
3 |
|
NUT 201 |
Nutrition Education, Communication and counselling |
2 |
|
TOTAL |
20 |
|
|
SECOND SEMESTER |
||
|
Course Code |
Course Title |
Credits |
|
NUD 205 |
Nutritional Biochemistry |
3 |
|
NUD 210 |
Nutritional Needs Throughout the Life Cycle |
3 |
|
NUD 212 |
Nutritional Assessment Methods II |
3 |
|
NUD 214 |
Food Microbiology |
3 |
|
NUT 202 |
Nutrition Surveillance |
2 |
|
NUD 220 |
Food Analysis and product development |
3 |
|
PHL 205 |
Critical Thinking and Practical Reasoning |
2 |
|
TOTAL |
19 |
|
|
FIRST SEMESTER |
||
|
Course Code |
Course Title |
Credits |
|
NUD 305 |
Nutrition and Metabolism |
3 |
|
NUT 301 |
Diet and Diseases I |
3 |
|
NUT 303 |
Food and Nutrition Security |
2 |
|
NUT 305 |
Spoken French for Nutritionist |
3 |
|
NUT 307 |
Community Nutrition Practicum I |
3 |
|
NUT 399 |
Research Methods in Nutrition |
3 |
|
NUT 309 |
International Nutrition |
3 |
|
TOTAL |
20 |
|
|
SECOND SEMESTER |
||
|
Course Code |
Course Title |
Credits |
|
ENT 302 |
Introduction to Entrepreneurship |
1 |
|
NUD 302 |
Biostatistics |
3 |
|
NUD 304 |
Public Health Nutrition |
3 |
|
NUD 310 |
Community Nutrition & Data Processing |
3 |
|
NUD 312 |
Nutritional Pharmacology |
2 |
|
NUT 302 |
Health Promotion |
2 |
|
NUT 304 |
Diet and Diseases II |
3 |
|
NUT 306 |
Community Nutrition Practicum II |
4 |
|
TOTAL |
21 |
|
|
FIRST SEMESTER |
||
|
Course Code |
Course Title |
Credits |
|
NUD 401 |
Nutritional Epidemiology |
3 |
|
NUD 403 |
Nutrition and Genetics |
3 |
|
NUD 409 |
Sport and Exercise Nutrition |
3 |
|
NUT 401 |
Emerging Issues in Nutrition |
2 |
|
NUT 403 |
Community Nutrition Practicum III |
3 |
|
NUT 405 |
Paediatric and Geriatric Nutrition |
2 |
|
NUT 407 |
Food and Nutrition Policies and Programmes |
2 |
|
TOTAL |
18 |
|
|
SECOND SEMESTER |
||
|
Course Code |
Course Title |
Credits |
|
NUD 404 |
Nutritional Anthropology |
2 |
|
NUD 406 |
Nutraceuticals and Functional Foods |
2 |
|
NUD 408 |
Nutrition and Endocrinology |
3 |
|
NUD 410 |
Gut Microbiota, Nutrition and Health |
3 |
|
NUT 402 |
Nutrition in Emergencies and Disaster Situations |
2 |
|
NUT 404 |
Food and Nutrition Economics |
2 |
|
NUT 499 |
Project Work |
3 |
|
TOTAL |
17 |
|
First Semester
|
Course |
Credits |
|
BIO 101 Diversity of Living Organisms |
3 |
|
CHE 107 General Chemistry |
3 |
|
CHE 109 Practical General Chemistry |
1 |
|
CMS 107 Communicative Skills I |
3 |
|
NUD 101 Introduction to Probability and Statistics |
2 |
|
NUD 103 Introduction to Human Nutrition |
3 |
|
MED 101 Medical Sociology |
2 |
|
ILT 101 Information Technology Skills |
1 |
|
Total |
18 |
|
Course |
Credits |
|
NUD 109 Introduction to Biochemistry |
2 |
|
NUD 203 Food Chemistry |
3 |
|
NUD 207 Nutritional Immunology |
2 |
|
NUD 209 Basic Anatomy Nutritional |
3 |
|
NUD 213 Assessment Methods 1 |
3 |
|
NUD 215
Basic Physiology |
3 |
|
NUT 201 Nutrition Education, Communication and counselling |
2 |
|
Total |
18 |
|
Course |
Credits |
|
NUD 305 Nutrition and Metabolism |
3 |
|
NUT 301 Diet and Diseases I |
3 |
|
NUT 303 Food and Nutrition Security |
2 |
|
NUT 305 Spoken French for Nutritionist I |
3 |
|
NUT 307 Community Nutrition Practicum I |
2 |
|
NUT 399 Research Methods in Nutrition |
3 |
|
|
|
|
Total |
16 |
|
Course |
Credits |
|
NUD 401 Nutritional Epidemiology |
3 |
|
NUD 403 Nutrition and Genetics |
3 |
|
NUD 409 Sport and Exercise Nutrition |
3 |
|
NUT 401 Emerging Issues in Nutrition |
2 |
|
NUT 403 Community Nutrition Practicum II |
3 |
|
NUT 405 Paediatric and Geriatric Nutrition |
2 |
|
NUT 407 Food and Nutrition Policies and Programmes |
2 |
|
Total |
18 |
Second Semester
|
Course |
Credits |
|
ASP African Studies |
3 |
|
BIO 102 Basic Cytology and Genetics |
2 |
|
CHE 108 Introduction to Organic Chemistry |
3 |
|
CHE 110 Practical Introduction to Organic Chemistry |
1 |
|
CMS 108 Communicative Skills II |
3 |
|
NUD 102 Nutrition and Dietetics Standards and Guidelines |
2 |
|
NUD 104 Introduction to Professional Practice
|
2 |
|
NUT 102 Introduction to Food Science |
2 |
|
Total |
18 |
|
Course |
Credits |
|
NUD 205 Nutritional Biochemistry |
3 |
|
NUD 210 Nutrition Throughout the Life Cycle |
3 |
|
NUD 212 Nutritional Assessment Methods II |
3 |
|
NUD 214 Food Microbiology |
3 |
|
NUT 202 Nutrition Surveillance |
2 |
|
GHL 224 Basic Proficiency in Akan |
2 |
|
PHL 205 Critical Thinking and Practical Reasoning |
2 |
|
Total |
18 |
|
Course |
Credits |
|
ENT 302 Introduction to Entrepreneurship |
1 |
|
NUD 302 Biostatistics |
3 |
|
NUD 304 Public Health Nutrition |
3 |
|
NUD 310 Food Product Development |
3 |
|
NUT 302 Health Promotion |
2 |
|
NUT 304 Diet and Diseases II |
3 |
|
NUT 306 Spoken French for Nutritionist II |
2 |
|
Total |
17 |
|
Course |
Credits |
|
NUD 404 Nutritional Anthropology |
2 |
|
NUD 406 Nutraceuticals and Functional Foods |
2 |
|
NUD 408 Nutrition and Endocrinology |
3 |
|
NUD 410 Gut Microbiota, Nutrition and Health |
3 |
|
NUT 402 Nutrition in Emergency and Disaster Situations |
2 |
|
NUT 404 Food and Nutrition Economics |
2 |
|
NUT 499 Project Work |
3 |
|
Total |
17 |