Course Module – Human Nutrition and Dietetics

Course Module - Human Nutrition and Dietetics

(Undergraduate)

100 LEVEL

FIRST SEMESTER

 

 

 

 

CODE

TITLE

CREDIT

L

T

P

GSS111

Use of English I

1

1

–

–

GSS112

Nigerian History

2

2

–

–

GSS113

Physical and Health Education

1

1

–

–

GSS114

Elementary French

1

1

–

–

GSS115

Basic German

1

1

–

–

GSS116

Use of Library

1

1

 

 

BIO111

General Biology I (Theory and Practical)

4

2

–

2

MTH111

Mathematics I

2

2

–

–

AEC111

Basic Principles of Economics

2

2

–

–

CHM111

Physical Chemistry

1

1

–

–

CHM112

Organic Chemistry

2

2

–

–

PHY111

General Physics

2

2

–

–

UGC111

Farm Practice

1

–

–

1

HMT112

Principles of Sociology

1

1

–

–

 

TOTAL

22

 

 

 

 

 

 

 

 

 

100 LEVEL

SECOND SEMESTER

 

 

 

 

CODE

TITLE

CREDIT

L

T

P

GSS121

Use of English II

2

2

–

–

GSS124

Elementary French II

1

1

–

–

GSS125

Basic German II

1

1

–

–

GSS126

Social Science

2

2

–

–

CHM122

Organic Chemistry II

2

2

–

–

CHM123

Inorganic Chemistry II

2

2

–

–

CHM124

Practical Chemistry

1

–

–

1

BIO121

General Biology II (Theory and Practical)

4

2

–

2

MTH121

Mathematics II

2

2

–

–

PHY121

General Physics II

2

2

–

–

UGC121

Farm Practice

1

1

–

–

NUD121

Introduction to Nutrition and Dietetics

1

1

–

–

 

TOTAL

21

 

 

 

 

200 LEVEL

FIRST SEMESTER

 

 

 

 

CODE

TITLE

CREDIT

L

T

P

GSS212

Peace and Conflict Resolution

2

2

 

 

GSS217

Philosophy and Logic

2

2

 

 

CAE211

General Agriculture

2

2

 

 

MCB211

General Microbiology

3

2

 

1

CCS311

Introduction to Biotechnology

1

1

 

 

FST314

Food Analysis and Sensory Evaluation

3

2

 

1

HMT215

Psychology

2

2

 

 

NUD211

Human Biochemistry and Nutrition I

2

2

 

 

NUD212

 

 

Basic Human Anatomy, Physiology

and Pathology I

 

2

 

 

2

 

 

 

 

 

 

 

 

NUD213

Clinical Nutrition

3

2

 

1

 

TOTAL

22

 

 

 

 

 

 

 

 

 

200 LEVEL

SECOND SEMESTER

 

 

 

 

CODE

TITLE

CREDIT

L

T

P

GSS221

Introduction to Entrepreneurial Studies

2

2

–

 

MTH227

 

 

Introduction to Computers and

Programming

 

3

 

 

2

 

 

–

 

 

1

 

 

FST225

Introduction to Food Science

2

2

–

 

FST324

Food Microbiology

4

2

–

2

HEC221

Introduction to Home Economics

2

2

–

 

HEC222

 

 

Personal, Family and Community

Health

 

2

 

 

2

 

 

–

 

 

 

 

 

NUD221

Human Biochemistry and Nutrition II

3

3

–

 

NUD222

 

 

Basic Human Anatomy, Physiology

and Pathology II

 

2

 

 

2

 

 

–

 

 

 

 

 

NUD223

General Nutrition

3

3

–

 

 

TOTAL

23

 

–

 

 

300 LEVEL

FIRST SEMESTER

 

 

 

 

CODE

TITLE

CREDIT

L

T

P

GNT 311

Business Development and Management

2

2

 

 

STA316

Statistics and Data Analysis

3

3

 

 

FST312

Food Chemistry and Toxicology

4

3

 

 

 HMT 411

 

 

Quality Food Production and

Service

 

2

 

 

1

 

 

 

 

 

 

 

 

NUD311

Diet Therapy and Hospital Practice I

2

1

 

 

NUD312

 

 

Research Methods in Nutrition and

Dietetics

 

2

 

 

2

 

 

 

 

 

 

 

 

NUD313

Practice of Nutrition

3

2

 

 

NUD314

 

 

Nutritional Evaluation and Analysis of Foods and Diets

 

2

 

 

1

 

 

 

 

 

 

 

 

NUD315

Food Production and Management

 

2

1

 

 

NUD316

 

 

Personnel, Institutional Management

and Equipment

 

 

2

 

 

2

 

 

 

 

 

 

 

 

 

 

TOTAL

        24

 

 

 

 

 

 

 

 

 

 

300 LEVEL

SECOND SEMESTER

 

 

 

 

 

SIWES 300

Students Industrial Work Experience

 

15

 

 

1

 

 

Scheme

 

 

 

 

 

 

 

 

5

 

 

 

TOTAL

        15

 

 

 

 

400 LEVEL

FIRST SEMESTER

 

 

 

 

CODE

TITLE

CREDIT

L

T

P

GNT 411

Entrepreneurial Studies

2

2

 

 

HEC413

Advanced Food Production/Preparation

2

1

 

1

NUD401

Seminar

1

1

 

 

NUD411

Diet Therapy and Hospital Practice II

3

2

 

1

NUD412

Nutrition Planning and Policy

2

2

 

 

NUD413

Public Health Nutrition

2

1

 

1

NUD414

Advances in Human Nutrition

2

2

 

 

NUD415

 

 

Nutrition Education and

Communication

 

2

 

 

2

 

 

 

 

 

 

 

 

NUD416

 

 

Food Consumption and Nutrition

Survey

 

3

 

 

2

 

 

 

 

 

1

 

 

 

TOTAL

19

 

 

 

 

 

 

 

 

 

400 LEVEL

SECOND SEMESTER

 

 

 

 

CODE

TITLE

CREDIT

L

T

P

FST321

Fundamentals of Food Processing

4

2

 

2

FST325

 

 

Post-Harvest Physiology and Storage

Technology

 

2

 

 

2

 

 

 

 

 

 

 

 

HEC422

Recipe Development and Testing

2

1

 

1

HEC423

 

 

Food Services System and

Administration

 

2

 

 

2

 

 

 

 

 

 

 

 

NUD400

Project in Nutrition and Dietetics

4

 

 

2

NUD421

Clinical Practice

2

 

 

2

NUD422

Community Nutrition

3

2

 

1

NUD427

International Nutrition

2

2

 

1

 

TOTAL

19

 

 

 

DESCRIPTION

NUD 121: INTRODUCTION TO NUTRITION (1 UNIT)

Nutrition and Dietetics as a field of study and as a profession; Historical background of development of nutrition and dietetics as a science; Academic requirements and career opportunities in nutrition and dietetics; Major concepts in Nutrition and Dietetics – nutrients, functions, sources, malnutrition; Relationship between nutrition and health; Challenges of Nutrition and Dietetics in National development and Jurisprudence.

NUD 211: HUMAN BIOCHEMISTRY AND NUTRITION 1  (2 UNITS)

Biochemistry: An overview; Biosynthesis and functions of nucleic acid; DNA, RNA and proteins and their relationship. Structure and functions of enzymes. Carbohydrate metabolism; Glycolysis, pentose phosphate shunt, glycogenesis, glycogenolysis, gluconeogenesis, fatty acid oxidation, protein oxidation; chemistry of cell constituents and functions.

 

NUD 212: BASIC HUMAN ANATOMY, PHYSIOLOGY AND PATHOLOGY I (2 UNITS)

Introduction to basic human anatomy, physiology and pathology; Cells and their functions; cell anatomy, physiology and pathology – dehydration, plasmolysis; Nerves and muscles as agents of communication in the body; Major organs of the nervous system – brain and spinal cord; Digestive system with reference to digestion and absorption of nutrients – carbohydrates, lipids, proteins, water and micronutrients; Circulatory system – blood movement with reference to nutrient transport etc. blood and immunity – protective mechanisms of the body, immune responses, inflammation and repair.

 

NUD 213: CLINICAL NUTRITION (3 UNITS)

Definition, goals and objectives of clinical nutrition; malnutrition and classification of nutrition-related diseases (over-nutrition, under-nutrition, metabolic disorders including inborn errors of metabolism, diseases due to biological and chemical toxicants in foods, allergies); Study of aetiology, epidemiology, pathology, clinical manifestation, treatment and prevention of nutrition-related diseases; Enteral, parenteral and total parenteral nutrition and their clinical applications; nutrition, HIV/AIDS and Immunity.

 

NUD 221: HUMAN BIOCHEMISTRY AND NUTRITION II (3 UNITS)

Citric acid cycle, oxidative phosphorylation; Metabolism of vitamins and minerals; Role of vitamins and minerals in metabolism of energy nutrients; vitamins as coenzymes; Interrelationship of nutrients; Effects of diet on biochemical processes; Inborn errors of metabolism; Biochemistry of malnutrition and starvation;

 

NUD 222: BASIC HUMAN ANATOMY, PHYSIOLOGY AND PATHOLOGY II (2 UNITS)

Excretory system: kidney as osmoregulator of the body – defects and pathological symptoms, nephritis, kidney stones etc. Endocrine system: chemical, physical and feedback mechanisms; underlying functions of the major organ systems in man; Reproduction – major organs – hormonal functions and sex determination, diseases and public health; Special senses – eyes, ears, smell and taste; The body fluid – composition and nutrient composition; Respiratory system – lungs as the organ of respiration, O2 and CO2 exchange and cellular metabolism; Physiology of growth, pregnancy and lactation.

 

NUD 223: GENERAL NUTRITION (3 UNITS)

Chemistry, Sources and Functions of Energy yielding Nutrients, Energy Value of Nutrients in Food, Physiological Fuel Value, Factors that determine Total Value of Energy and Nutrient; Nutritional Requirements, Application of Nutrition Principles to the needs of Children and other Vulnerable Groups such as the Aged and Adolescents. Basic Nutrition Principles with special emphasis on Nutrients; Digestion and Absorption and their problems. Factors Influencing Food Intake. Control of appetite. Nutritive value of tropical Foods and Nigerian Diets, Effect of season and cultural habits. Selection and Formulation of Adequate Diet. Foetus as a parasite. Non – conventional foods. Food enrichment and supplementation, complementation and fortification. Techniques in Human Nutrition Research e.g. measurement of energy expenditure and human body compartments, use of stable isotopes for assessment of nutritional status.

 

NUD 311: DIET THERAPY AND HOSPITAL PRACTICE 1  (2 UNITS)

Basic concepts of diet therapy and hospital practice; Introduction to dietary management in disease states, consideration for factors in patients care plan, co-ordinated nutritional services for patients, therapeutic adaptation of the normal diet; Formulation of standard fluid diets and consideration for osmolality and osmolarity of fluid diets used for therapeutic purposes; Problems of planning therapeutic diets using local foods; Translating recommended nutrient values into serving portions; Principles of nutritional modification for the underweight, overweight, protein energy malnutrition, fevers and infections including HIV/AIDS and cancers; Pre- and post-operative nutritional care plan and dietary treatment of various organs including nutrients needs in surgery; Study of the diet for the vulnerable group; Diarrhoea in infants; Oral rehydration therapy.

 

NUD 312: RESEARCH METHODS IN NUTRITION AND DIETETICS (2 UNITS)

Introduction to research and research designs; Components of a research project; Nutrition survey: steps, planning, sampling technique and sample size determination; Data collection techniques (quantitative and qualitative, constructing questionnaire and interviewing; Techniques used in nutrition research involving laboratory animals and man: balance studies, turnover, flux , stable isotope technology etc. use of experimental diets, ethical consideration; Data processing: sorting data, performing quality-control checks computer computation.

 

NUD 313: PRACTICE OF NUTRITION (3 UNITS)

Methods used in nutrition surveys – anthropometry, food balance sheets, morbidity and mortality, vital statistics, clinical signs etc. Use of growth chart and growth monitoring; use of food composition tables; food consumption methods and calculating nutrient intakes; planning diets for individuals and groups; development and use of food exchange; Diet formulation for metabolic studies; measurement of energy expenditure; preparation of visual aids and pretesting of nutrition education materials; use of computer (graphics) in developing nutrition education tools; measurement of body fluids, blood glucose, blood pressure etc.

 

NUD 314: NUTRITIONAL EVALUATION OF FOODS AND DIETS (2 UNITS)

Theory and practice of modern systems of evaluating nutritive values of foods and diets – proximate analysis, mineral, vitamin composition; protein quality determination, antinutritional factors, phytochemicals, bioassay; Sample preparation and sampling techniques.

 

NUD 315: FOOD PRODUCTION AND MANAGEMENT  (2 UNITS)

The problems and constraints of food production in Nigeria, Factors of food production, Postharvest handling and distribution of foods, Strategies for increasing food availability, Common management system for livestock, Nutritive value of livestock and crop products and their importance to man, Planning institutional catering establishment for all age groups, Planning menu, Budgeting, Bulk purchasing, Book-keeping and Kitchen hygiene, Care of kitchen equipment, Staffing and Staff Management, Nutritional Consideration of Institutional Meals. Practical will involve attachment to catering establishment.

 

NUD 316: PERSONNEL, INSTITUTIONAL MANAGEMENT AND EQUIPMENT (2 UNITS)

Organisational structures in food service in institutions and hospitals; Effective staffing, staff recruitment, discipline and management; Staff welfare, work output motivation/incentives; Sanitation and safety; Menu planning and budgeting; Book keeping; Nutritional consideration of institutional meals; Modern and traditional equipment and procedures in relation to time, energy, monetary expenditure and health; Selection and care of equipment for maximum benefit.

 

SIWES 300: STUDENTS INDUSTRIAL WORK EXPERIENCE (15 UNITS)

Students will be posted to recognized and relevant placement areas of their choice during the 6-month industrial training; the first 3 months will be spent in standard food service institutions while the remaining 3 months will be spent in hospitals or nutrition rehabilitation centres; Continuous assessment of the student will be undertaken jointly by their Industrial based Supervisor, ITF official, Institution’s supervisor; finally, students on returning to the institution will present a seminar on major duties performed and skills acquired during the training. Grades will be allotted according to ITF directives.

 

NUD 401: SEMINAR IN NUTRITION (1 UNIT)

Each final year student is expected to present an oral report based on library research or interviews of research problems and developments of current interest in the field of Nutrition and Dietetics.

 

NUD 411: DIET THERAPY AND HOSPITAL PRACTICE II (3 UNITS)

Application of basic nutritional principles and diet therapy in the treatment of diseases of specific organs, endocrine, pancreas; Various metabolic diseases, liver disease, gall bladder disease, kidney disease, cardiovascular diseases, acute and chronic heart diseases, atherosclerosis, hyperlipidaemia, diseases of the nervous system; Dietary management of allergic conditions; Study of inborn errors of metabolism and their nutritional care; Interaction between drugs, nutrients and nutritional status; Dietary counselling.

 

NUD 412: NUTRITION PLANNING AND POLICY (2 UNITS)

Concept of food and nutrition planning and policy; Applied nutrition programme, planning and implementation; Roles of Agriculture, health and education sectors in nutrition programme implementation; Monitoring and evaluation of nutrition programmes of households, villages and at national levels; Food standard regulations and labelling; Applications of Codex Alimentarius Commission; Nutrition advocacy; Role of public policy as it affects national income and economy.

 

NUD 413: PUBLIC HEALTH NUTRITION (2 UNITS)

Concepts of public health; Nutritional problems of Nigeria that are of public health importance; Socio-economic effects of nutritional problems within low income people; Effects of malnutrition on physical and mental development; Steps to improve health and nutritional status of people; Food sanitation, safety and pre- and probity’s; Environment and nutrition; Development of primary health care and nutrition in Nigeria; Improving social and economic services at all levels with special interest on the vulnerable groups; Nutrition surveillance, intervention and management of nutrition programmes and policy implications; Nutrition and infection inter-phase e.g. HIV/AIDS, malaria.

 

NUD 414: ADVANCES IN HUMAN NUTRITION (2UNITS)

Priority areas of research and challenges in human nutrition in developed and developing areas of the world; Introduction to new concepts in human and international nutrition e.g. nutrigenomics, eco-nutrition, evidence-based nutrition, functional foods, bio-fortification etc. Computer-aided methods in dietary intake measurement; Nutrition, learning and mental development; Use of animal models in nutrition experiments; Climate change and nutrition; Nutrition and HIV/AIDS; Dietary reference standards – interpretation and use, methods used to determine requirements and set dietary recommendations.

 

NUD 415: NUTRITION EDUCATION & COMMUNICATION (2 UNITS)

Definitions, goals and objectives of nutrition education; Factors influencing teaching and learning; Nutrition problems and causes; The place of nutrition education in solving nutrition problems; Activity-oriented programmes adopted in fostering nutrition education and nutritional status of people; Communicating nutrition education – the source, the message (content) and the recipient; Nutrition education approaches; Learning methods in nutrition education; Instructional technologies used in nutrition education; Programme planning and evaluation in nutrition education; Principles of nutrition advocacy; Behavioural change communication for healthy living; Information, education and communication (IEC) strategies; Communication skills and technical information.

 

NUD 416: FOOD CONSUMPTION AND NUTRITION SURVEYS (3 UNITS)

Various parameters used in Food Consumption Survey; Execution of nutrition survey of individuals and groups; Coverage of the Survey, sampling techniques, Methodology, Data Collection, Processing and Interpretation of Data collected and write-up of survey result; Socio-cultural aspect of food to include food habits, food taboos and food choice.

 

PROJECT IN NUTRITION

 NUD 400: PROJECT IN HUMAN NUTRITION AND DIETETICS (4 UNITS)

The student is expected to study fairly critically under controlled supervision by an academic staff, a special problem in the area of nutrition and dietetics, present a project and finally defend his/her findings before a panel comprising internal and external examiners.

 

NUD 421: CLINICAL PRACTICE (2 UNITS)

Orientation in the hospital visited (including hospital organogram); Members of the medical team (doctors, nurses, dieticians, etc.); Visits to related Departments; Participation in ward rounds; Observation of food services in the hospital visited including translation of patients’ nutrient requirements into food portions for therapeutic diets; Observation and practice of dietary counselling; Presentation of a group talk on a nutrition-related topic in any of the outpatient clinics; and case study of a diet-related disease by each student using the guides provided. 

(Students are supervised and assessed on the spot during counselling and talk presentation); Submission of written report for final (overall) assessment.

 

NUD 422: COMMUNITY NUTRITION (3 UNITS)

Assessment of nutritional status of individuals and groups in a community using established methods namely: anthropometry, clinical signs, vital statistics, food consumption and laboratory method; Use of growth and development charts ; Economic aspects of nutrition; Food and nutrition security; Food budgets and food habits; Surveys in rural and urban communities; Assessment of ecological factors; Applied nutrition programmes; Supplementary and group feeding; lunch programmes; Nutrition procedure in times of disaster including famine, relief operations; Nutrition rehabilitation centres; Population and food supply.

 

NUD 427: INTERNATIONAL NUTRITION (2 UNITS)

International food and nutrition security concepts and implementation; World food and nutrition policy formulation; Global harmony through nutrition; Global environmental protection and nutrition; Nutrition programmes during national and international wars, famines, droughts etc. Political dimensions of malnutrition and international economy of foods; Conceptual approach to the global solutions of nutrition; Role of international relief agencies in averting world hunger; Food biotechnology and nutrition; Double/multiple micronutrient fortification.

 

5.8       UNIVERSITY GENERAL COURSES AND INTRA/INTER COLLEGE COURSES

GSS 111: USE OF ENGLISH I (1 UNIT)

Listening comprehension: note taking during lectures, note taking from audio-visual equipment, concentration signals and cues as aids to listening comprehension. Phonetics. The use of the Library and Basic Research Methods: Types of Libraries, forms of Library services, cataloguing and book classification schemes, process of data collection/analysis, research writing, process and technique, documentation, references, notes and bibliography, abbreviations in research writing, the finished research report. Reading comprehension: the outline note, summary writing, genre and techniques of reading comprehension: scanning, skimming, intensive/extensive reading, word/text attack skills, SQ3R techniques, varieties of English and Levels of Usage, vocabulary development: word choice and usage denotation and connotation. Term paper writing and submission.

 

GSS 112: NIGERIAN HISTORY (2 UNITS)

The concept of culture, pre-colonial cultures and languages of Nigeria. Principles of kinship. Descent and marriage in Nigerian cultures. Nigerian economic institutions. Nigerian political institutions. Education and development in Nigeria. Religion in Nigerian culture. Culture, environment and health practices in Nigeria.

 

GSS 113: HEALTH AND PHYSICAL EDUCATION (1 UNIT)

The concept of physical education and appreciation of the critical relationship of movement and living. Brief historical, philosophical and sociological basis of physical education, physical fitness and body conditioning. The effects of exercise on various body systems. Posture. Recreation, exercise and health. Theory and practice of various games especially games with carry-over values. The concept of health. Personal hygiene, community, occupational, environmental and school health. Consumer and drug education, emotional problems and social health. Accidents, wounds and handling emergencies.

 

GSS 114: ELEMENTARY FRENCH I (1 UNIT)

Introduction au pays La FRANCE et a 1a language français. Développement de la langué a travers le monde. La Francophonie et les habitants des pays. Pourquoi le français au Nigeria. La contribution de la France dans le développement de l’Agriculture, de la Science et de la Technologie. Les salutations quotidiennes et usuelles. Présentation de soi et d’autrui: nom, profession, adresse, et nationalité etc. Les professions dans le secteur agricole. Le personnel de I’ université. Identification des gens et des objets communs. Les nombres car dinaux et ordinaux. S’orienter: trouver son chemin dans le campus. Interrogation et négation a base des verbes les plus usages chaque jour.

 

GSS 115:          BASIC GERMAN I (1 UNIT)

Prononciation of alphabet (A, B, C, D, E, etc) vowels (A, E, I, 0, U), Diphthongs (ai, ei, ou, eu, oi, ui) and consonants (b, c, d,). Différentiation of verbs int: Starke, schwache, and Hilfsverb. Conjugation of verbs into presens, Imperfekt, Plusquam perfekt, Futur I, Futur II. Declination of nouns (substantiv); Pronouns (Wir, Ich, du, sie, er, es, 1hr, Sie). The use of définîtes and indéfinité articles – der, die, das, ein, eine, and their déclinations. The use of betimmte and umbestimte Numerale, as well as Adjective and its comparison. Use of capital letters and its importance. Alltag usages-days of the week, season of the year, timing, the months. The use of Negation -nicht. Interrogation-weiche, was, warum, wer; Hilfsverbs- sein, haben.

 

GSS 116:          USE OF LIBRARY (1 UNIT)

BIO 111: GENERAL BIOLOGY (THEORY & PRACTICAL)                  (4 UNITS)

Cell concepts, chemical components of a cell; metabolism; cellular structure of cell and functions; classification of plants. Bacteria and virus: morphological characteristics and function; Algae; fungi; Bryophytes. Pteridophytes; Angiosperm and Gymnosperm.

 

MTH 111:  MATHEMATICS I (2 UNITS)

Indices, logarithms and surds. Quadratic functions, equations, inequalities. Permutations and combinations. Matrices and determinants. Application to the s6lution of systems of equations in almost three unknowns. Trigonometry; circular measure, trigonometry functions of angles. Trigonometric identities, addition and factor formula. General solution of trigonometric equations such as a cos Ø +b sin Ø = C.

Coordinate geometry: the distance between two points, the mid-point formula, gradient of a line joining two points, equation of a straight line. Parallel and perpendicular lines. Division of a line in a given ratio. Equation of a circle in Cartesian coordinates, tangents to a circle.

 

AEC 111: BASIC PRINCIPLES OF ECONOMICS (2 UNITS)

Definition and scope of economics, basic economic concepts: scarcity, choice, scale of preference and opportunity cost. Historical development of economics, economic systems and functions. Tools of economic analysis. The theory of demand and supply and price determination. Methodology of economics. Meaning of macro-economics, goals of macroeconomics, and limitations of macroeconomics. Circular flow of incomes. National income accounting: meaning, importance, basic concepts, methods of measurement and limitations. Components of Aggregate demand and their determinants: Consumption, savings and investment. Models of Aggregate demand. Multiplier Analysis: Expenditure, Tax, Import and export multiplier.

 

CHM 111: PHYSICAL CHEMISTRY (1 UNIT)

Atoms, sub-atomic particles, isotopes, Avogadro’s number, the molecule concept, chemical formulae, the laws of chemical combinations, equations and calculations, states of matter, gasses, liquids and solids, chemical thermodynamics, energetic and thermo-chemistry, buffers, chemical equilibrium constants. Solubility products, chemical kinetics, electrochemistry, nuclear binding, energy, fission and fusion.

 

CHM 112: ORGANIC CHEMISTRY (2 UNITS)

Definition, nomenclature, functional groups, homologous series, families of organic compounds-composition, structure, formulae, synthesis, isolation and purification, isomerism, electronic theory, inorganic chemistry, alkanes, alkenes and alkynes, benzene ring and aromatic compounds.

 

PHY 111: GENERAL PHYSICS I (2 UNITS)

Relevance of Physics to Agriculture. Fundamental and derived Units. Use of measuring instruments. Vectors; addition and subtraction of vectors. Resolution of vectors. Scalar and vector products. Graphs, error analysis and precautions in experimental physics. Equilibrium. The principles of moments. Centre of gravity and its application in Agriculture. The cantilever, Kinematics, displacement, velocity and acceleration. Projection motion, circular motion, simple harmonic motion. The pendulum. Dynamics: Newton’s laws of mechanics. Elastic and inelastic collision. Modulus of elasticity. The spiral spring: Static and kinetic friction, inertia, torque. The density of a solid. Properties of matter. Archimedes’ principle. Fluid pressure, blood pressure. The density of a liquid.

 

UGC 111: FARM PRACTICE (1 UNIT)

Farm layout, Forestation, farming systems – extensive and intensive. Techniques in planting (Practical)

 

HMT 112: PRINCIPLES OF SOCIOLOGY (1 UNIT)

Principles of sociology; contribution of some founding fathers to the development of sociology example Plato, Auguste Comte, Max Weber etc., the nature and scope of sociology; relationship between sociology and other social Science Disciplines, methods of sociological research; some basic terms and concepts in sociology; culture, socialization, socio/groups and social institutions; social change.

 

GSS 121: USE OF ENGLISH II (2 UNITS)

Basic grammar and varieties of writing. Each student is required to study a recommended novel. Basic Grammar: Sentence elements, sentence types and varieties, punctuation and capitalization, abbreviation in sentence construction, homonyms, synonyms, antonyms and acronyms, error identification and correction. Writing Skills and varieties of writing: the paragraph – devices of coherence/logical connectors, types of writing – narration, description, exposition, and argumentation.

 

GSS 124: ELEMENTARY FRENCH II (1 UNIT)

Les jours de la semaine, les mois de l’annee, la date. Description physiques et psychologiques de soi et des autres personnes Queue heure est-il? Description de la vie et des activités quotitienness; interrogation et négation. L’alphabet francisais et I’ orthographe, introduction a la dictée.

Les adjectives possessifs, Le corps humain. A I ‘hôpital. En ville: a la poste, au marche, a lagare, a la bibliontheque etc. Les autres moyens de transport. La famille, les vêtements et les couleurs.

 

GSS 125: BASIC GERMAN II (1 UNIT)

Saiziehre (Sentence Construction): definition of sentences, art and form of German sentences, Das Saizghid. Use of Surfix and Prefix; Use of big and small letters in sentences; Conjugation of verbs.

 

GSS 126: SOCIAL SCIENCE (2 UNITS)

A global perspective of economics, institutions and developments. The law of scarcity and the technological choices open to any society. Trade development with special reference to trade in primary products, imports substitution and export possibilities in Nigeria and Third World countries; Nigeria’s balance of payments and commercial policies.

Economic integration or unions. State and structure of economics of ECOWAS countries. Nigerian and ECOWAS; prospects for industrialization, trade; fiscal and monetary policies for accelerated industrialization. Nigeria and the Economic Co-operation in Africa (ECA).

 

CHM 122:         ORGANIC CHEMISTRY II (2 UNITS)

The chemistry of alcohols, phenols, aldehydes, ketones, carboxylic acids and amines. The basic chemistry and importance of lipids, proteins and carbohydrates and other natural products.

 

CHM 123: INORGANIC CHEMISTRY (2 UNITS)

Water, acids, bases and salts, chemical equilibrium, precipitation and complex metric reactions, oxidation-reductions, gravimetric analysis, the periodic table and periodic of the elements, ion, covalent and metallic bonds, oxidation bumpers; chemistry of selected groups lA, IB, 1lA and VILA. Qualitative in organic- analysis, theory and practice of volumetric analysis.

 

CHM 124: PRACTICAL CHEMISTRY II (I UNIT)

Introduction, stoichiometry; chemical arithmetic, identification of organic functional groups; re-crystallization, melting point determination, simple and functional distillation. The preparation and reactions of alkene; the preparation of prop anon and formation of hudrazone, identification tests on alcoholics, aldehydes and ketones, amines, phenols and esters, preparation of Asprin, saponification, osazone formation. Thin layer chromatography.

 

BIO 121: GENERAL BIOLOGY II (4 UNITS)

Morphology of gymnosperms and angiosperms. Structure of flower, seed and fruit. Structure and germination of seeds and plant development. Forms and structure of vertebrates. Procochocrdates (amphioxus) – Fish, amphibians, reptiles, birds and mammals.

 

MTH 121: MATHEMATICS II (2 UNITS)

Preferential calculus: Functions, limits, Gradient of curve, Differentiation of Algebraic, trigonometric, exponential and logarithm functions. Rules for differentiation: Products, Quotients and chain rules. Applications of differentiations: Relative, maximal and minimal of functions and physical quantities and rated rates. Integral calculus: Definite and indefinite integrals. Techniques of integrations. Applications of Areas and Volumes.

PHY 121: GENERAL PHYSICS II (2 UNITS)

Waves; Dynamics of waves. The wave equation, characteristics of waves, stationary waves, Light waves and its characteristics. Imaging, sound wave. Doppler effects. The converging lens. Refraction at plane surfaces. Electricity: Electrostatic force. Coulombs law, electric field and electric potential. Ohm’s Law, Alternating current. Magnetism: magnetic effects of currents. Permanent magnetism. Para-, Dia-, and Ferromagnetism. Faraday’s laws of induction. The potentiometer and the Wheatstone bridge. Concept of Heat: Temperature and thermometers.

 

UGC 121: FARM PRACTICE (1 UNITS)

GSS 212: PEACE AND CONFLICT RESOLUTION (2 UNITS)

Definition of conflict and violence. Types and causes of conflict. Theories of conflict. Difference between conflict and violence. Power types and sources. Issues analysis. Multitrack diplomacy. Scenario building.

 

GSS 217: PHILOSOPHY AND LOGIC (2 UNITS)

An overview of philosophy. Definition and uses of philosophy. Philosophy and common sense; philosophy and myth; philosophy and religion; philosophy and science – empiricism. Metaphysics, ethics, epistemology, logic, existentialism.

 

CAE 211: GENERAL AGRICULTURE (2 UNITS)

CCSS SECTION: Farming system (Mixed farming, mono-cropping, mixed cropping, intercropping, crop rotation, shifting cultivation, relay cropping, Erosion, soil conservation, irrigation).

CASAP SECTION: Animal husbandry. Animal production: Effects of heat, climate, cold on animals.

CAERSE SECTION: Agricultural development, Problems, solution and characteristics of Agriculture in Nigeria.

CAREM SECTION: Forestry and fishes.

 

MCB 211: GENERAL MICROBIOLOGY (3 UNITS)

Historical perspective of microbiology, microbial ubiquity, scope of microbiology, cellular organization. Bacterial cell organization, cell morphology, gram reaction. Cell structure and function. Fungi, mould and yeast, their structures including their cell wall. Classes of fungi, economic importance of fungi. Bacteria reproduction, viruses, structures of viruses, viral replication, microbiology in diseases. Sterilization techniques, microorganisms in the decomposition of matter, anaerobic decomposition, methane formation, fixation of nitrogen.

 

CCS 311: INTRODUCTION TO BIOTECHNOLOGY (1 UNIT)

The scope and potential of biotechnology. Techniques of Agricultural biotechnology. Cell and tissue culture. Germ plasm preservation. Induction and expression of genetic viability. Tools of biotechnology (genetic transformation and genetic engineering). Animal biotechnology and Food biotechnology.

FST 314: FOOD ANALYSIS AND SENSORY EVALUATION (3 UNITS)

Sampling techniques. Proximate analysis (moisture, protein, ether extract, ash, carbohydrate) of foods. Analysis of micro-constituents in food (minerals, vitamins, colours, additives and contaminates). 

The principles and application of analytical methods such as photometry, colourimetry, gravimetry, refractometry. General principles of chromatographic techniques: column, paper, thin layer, gel, gas–liquid, gas–solid, high performance liquid chromatography.

 

HMT 215: PSYCHOLOGY (2 UNITS)

This course exposes the students to: the meaning and branches of psychology; their relationship with and implications for education, the scope and development of psychology; the biological and social bases of behaviour. Concepts of growth, development, learning, motivation and personality and their relationships. Theories and principles of development, learning, motivation and transfer, and their practical applications and implications and organisation/conditions of learning.

 

GSS 221: INTRODUCTION TO ENTREPRENEURIAL

STUDIES (2 UNITS)

Meaning of entrepreneurship. Economic importance of entrepreneurship. Compensation and rewards of the entrepreneur. Financing the entrepreneurial venture. Creativity and innovation of the entrepreneur. Setting up entrepreneurship venture. Legal issues, insurance and environmental consideration. International entrepreneur. Management of conflict. Interpreneurship. Time management. Product innovation.

 

MTH 227: INTRODUCTION TO COMPUTERS AND PROGRAMMING (3 UNITS)

Introduction to computer systems. Classification of computers. Number systems. Components of computer. Computer network and computer programming.

 

FST 225: INTRODUCTION TO FOOD SCIENCE AND TECHNOLOGY (2 UNITS)

Scope and role of Food Science and Technology. Global food situation and the war against hunger and malnutrition with emphasis on Nigeria. Food composition and nutrition. Food spoilage factors. Physical, chemical and biological principles and food processing and preservation. Role of microorganisms in food storage, processing and preservation. Food industries in Nigeria. Indigenous food processing methods. Elementary treatment of food additives.

FST 324: FOOD MICROBIOLOGY (2 UNITS)

Study of microorganisms associated with spoilage of fruits, vegetables, seafood, meat and meat products, nuts, spices, frozen foods, canned and fermented foods. Microbiology including food processing. Public health aspects of food microbiology including food poisoning (from bacteria and fungi) and infection (bacteria, protozoan, virus and helminths). Control and investigation of food borne diseases. Microbial indicators.

 

HEC 221: INTRODUCTION TO HOME ECONOMICS (2 UNITS)

Philosophy, scope, objectives and historical development of Home Economics. Examination of basic human needs with respect to food, clothing, shelter and health. Programme approaches in Home Economics which will help meet these needs. Preparation for career in a variety of occupations.

 

HEC 222: PERSONAL, FAMILY AND COMMUNITY HEALTH

(2 UNITS)

Concept of health, recognizing and coping with problems. Level of prevention, environmental sanitation. Diseases spread by water, food and air. Common health problems in Nigerian communities, diseases that can be prevented by immunization. Governmental and voluntary agencies efforts in solving health problems. Accidents in and outside the home, family adjustments to health crisis and community organization in health.

 

GNT 311: BUSINESS DEVELOPMENT AND MANAGEMENT

STA 316: STATISTICS AND DATA ANALYSIS (3 UNITS)

Tabulations and Representation of data. Frequency bar diagram. Histogram. Frequency O give. Mean mode, median, quartz, and percentile. Variance, standard deviation, calculation from grouped data. Discrete and Continuous probability. Conventional probability of events. Normal curve, binomial distribution, Correlation regression, Statistical Inference. Test of significance, F-test, T-test, Chi-Square test. Analysis of variance, analysis of co-variance, experimental design.

 

FST 312: FOOD CHEMISTRY (4 UNITS)

Food constituents and composition. Nature and properties of water, carbohydrates, proteins, lipids, vitamins, minerals, pigments, flavour compounds, etc. Chemical, physical and biological changes of food constituents during harvesting, storage, processing and preservation. Oxidation and interaction of food constituents including enzymic and nonenzymic browning. Solutions and intermolecular forces. Food emulsions. Anti –nutritional factors in food.

 

HMT 411: QUANTITY FOOD PRODUCTION AND SERVICES (2 UNITS)

Development of food service institution, meal planning food standards and service, food selection and storage, food products and their preparations.

 

GNT 411: ENTERPRENEURIAL STUDIES (2 UNITS) HEC 413: ADVANCED FOOD PREPARATION AND PRESERVATION (2 UNITS)

The application of principles of nutrition and management to planning and preparation of meals for special groups, and occasions, developmental research and controlled experiments with foods, developing food demonstration techniques, quality characteristics of some important traditional Nigerian food ingredients, strategies for improving nutrient value and utilization of traditional and non-traditional meals.

 

FST 321: FUNDAMENTALS OF FOOD PROCESSING                                         (4 UNITS)

Basic methods of food processing and preservation. Principles and practice in thermal and low temperature preservation, dehydration/drying, concentration, irradiation and fermentation. Discussion should include equipment and systems. Preliminary and preparatory operations of raw materials: selection, sorting, cleaning, grading and storage including discussion for the industrial equipment.

 

FST 325: POST-HARVEST PHYSIOLOGY AND STORAGE TECHNOLOGY (2 UNITS)

Post–harvest physiology of horticultural commodities including ripening and senescence. Regulation of ripening and senescence (respiration and ethylene phenomena). Handling and physiological disorder and diseases of horticultural commodities. Response of plant food commodities to stress conditions and injury. Control of post–harvest losses. Handling and storage of cereal grains and legumes: Measurement of temperature, relative humidity, and moisture of stored foods. Study of food structures. Principle and practice of food storage.

 

HEC 422: RECIPE DEVELOPMENT AND TASTING (2 UNITS)

Fundamental principles of food quality and standards taste, flavour, shape, size, texture, colour and appearance, principles of formulation and presentation. Acceptability trials, selection of participants, analysis of results, emphasis on development and testing of more economical and nutritious foods from familiar and commonly used and acceptable ingredients or new breeds (variety) of foodstuffs.

 

HEC 423: FOOD SERVICE SYSTEM AND ADMINISTRATION                          (2 UNITS)

Technical operations and management of food services; primary functions, menu planning and evaluation, forecasting food and labour cost control, schools, catering establishments (small and large) and hospitals, food distribution systems. Quantity food production principles, budgeting, purchasing, convenience and sanitation. Supervision and management of personnel.

FST 526:          FOOD PACKAGING                                                                         (2 UNITS)

History of food packaging. Principles of food packaging. Characteristics of food packages (metal, glass, paper and plastics) Structural quality and performance. Packaging requirements of specific fresh and processed foods for local and international markets.  Traditional food