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

By the end of this module ,the learner should be able to understand the guidelines for ANC, objectives and aims of ANC, the ANC visit schedule and the minor ailments during pregnancy.

This module outlines the birth defects that involve the anus and rectum and the management of such defects.

This manual is compiled to provide detailed information on the essential tools and technologies designed to support the miraculous journey of pregnancy and childbirth. The field of maternal healthcare has seen remarkable advancements over the years, and with these developments come the need for clear guidance on the operation, maintenance, and benefits of the specialized equipment that plays a crucial role in ensuring the safety and comfort of both mother and child.

This is a sample research project for nutrition and dietetics

This is a sample research project for nutrition and dietetics

By the end of the module the learner should: Apply concept in microbiology for diagnosis and management of patient suffering from disease and apply principles on immunology in management of patient/client.

Microbiology is defined as the study of living organisms of microscopic size. The term was introduced by the French chemist Louis Pasteur, whose demonstration that fermentation was caused by the growth of bacteria and yeasts (1857-60) provided a main impetus for the development of the science.