This document outlines key concepts in diet therapy like maintaining normal nutrition, correcting nutritional deficiency, how to treat and manage disease and restore health, prevent or delay complications of a disorder and alleviate symptoms of a disease.

Concepts in management of malnutrition; Overview malnutrition in Kenya, national nutrition goals, global nutrition goals.

Enable the learner to carry out nutrition assessment and apply the knowledge, skills and attitudes gained in nutrition surveillance

This document gives a clear review on membrane transport absorption and distribution of drugs.

By the end of this unit, the learner should be able to; Define the various terms related terms as related to physical science and outline the structure of atoms for various elements.

This document outlines the pathophysiology, etiology ,the effects of anemia , diagnosis, types of anemia and prevention of anemia during pregnancy.

This document outlines the anatomy of the stomach, the development and clinical anatomy of gastric ulcers plus the diagnosis and treatment of peptic ulcers.

This course is aimed at equipping the trainees with relevant knowledge; skills and attitudes that shall enable them understand basic elements of human behavior and appreciate differences in human behavior

This document outlines he skin anatomy and functions, classifications of burns, complications of burns and the treatment and management of burns.

By the end of this module, the learner should be able to: 1. Explain the effect of processing on the nutrient composition of cereals 2. Demonstrate how to cook tubers, roots and starchy fruits safely 3. Explain the utilisation of milk products in various nutritional conditions 4. Identify wholesome eggs and their role in health 5. Explain the relationship between various meat products and health 6. Promote the use of fruits and vegetables in attaining and maintaining good health 7. Assist consumers to identify fats and oils that promote good health 8. Demonstrate how to prepare and cook legumes and oilseeds safely 9. Identify anti-nutrients present in various food and their effect on health 10. Demonstrate how to prevent microbial food spoilage 11. Educate consumers on the dangers of natural, microbial and chemical food toxins