- Merlina Gabuco Idaosos (Phd Home Economics, MSc Food Technology, BSc Food & Nutrition)
- Namo Gwisai (PhD in Education Food & Nutrition, MSc, B.Ed Family & Consumer Science)
- Primrose Ndlovu (M.Ed, B.Ed, Diploma Home Economics)
- Doreen Sibanda (MSc, BSc Family & Consumer Science, Cert in Educ)
- Judy Mhondiwa (MSc Family & Consumer Science, B.Ed Home Economic, Dip Educ)
DEPARTMENT OF FOOD AND NUTRITION
PhD (Education) MA, BSc (Home Economics), Dip (Teaching)
The Department’s primary objective is to improve the quality of life for individuals, families and communities by offering courses that:
- Produce competent cadres with food preparation skills and knowledge in the principles of normal and therapeutic nutrition for the purpose of designing healthful diets.
- Allow students to integrate the expanding science knowledge to food choices, nutrient intake, and utilization to improve the nutritional status of individuals and communities.
- Prepare students for community work that alleviate nutrition related problems through nutrition education and counselling.
- Provide students with management skills in food preparation and food service operation as a system.
Students should meet the general admission requirements into Solusi University. In addition, the prospective student must also meet the following requirements:
- Have the 5 O-level passes including Mathematics, and at least one science related subject such as Food Science, Biology/Integrated Science, or Chemistry.
- Have at least 2 points in any 2 relevant A-Level subjects.
- Students who have no Food Science background at both O’ Level and A’ Level are to take the course FDNT 104 Principles of Food Preparation which is offered during Summer.
Anyone with a National Diploma in Food and Nutrition or Hospitality management related areas may also be admitted into the first year of the Bachelor of Science Food and Nutrition Degree Block Release. Students working at technical colleges and high schools accepted into the B.Sc. programmes may apply for credit by examination or a waiver in the courses that are/were their main teaching subjects. Waivered credits will be made up from electives as approved in the department.
Students coming from countries where ‘A’ Levels are not offered, will be considered for admission if they qualify for entry into university in their home countries. However, they must have relevant science subjects including Mathematics, Biology/Biology components, Physical Science and Food and Nutrition/Home Economics components in the secondary school certificate. If admitted, the students must spend the first year in the Pre-University programme covering the following introductory courses: Introduction to Biology, Basic Chemistry, Food and Nutrition.
To be eligible for graduation students must have successfully completed the following requirements:
The Department of Food and Nutrition emphasis offers Bachelor’s Degree Programmes in
1. The Bachelor of Science degree in Food and Nutrition which is a regular four-year full time programme
2. Bachelor of Science Degree in Food and Nutrition for the Block release.
3. Bachelor of Science Degree in Food and Nutrition with Education for those who intend to teach in the area.
4. Bachelor of Education in Food and Nutrition (Block Release) for either Primary or Secondary school teachers.
The four programmes will cover natural sciences, applied sciences, as well as research and social sciences as stipulated in the bulletin.
regards to client motivation and non-adherence to dietary guidelines and goals
ELECTIVE COURSES(Select any ONE from the following)
the workplace. It runs for a minimum of six months. Students are responsible for securing places for attachment and should obtain approval from the advisor and the necessary documentation before going for attachment. (Must be taken during the seventh semester of the BSc. programme)
GENERAL EDUCATION COURSES
ORIE 100: ORIENTATION (0 Credits)
WOED 121-122: WORK EDUCATION (0 Credits)
STAT 211: Biostatistics (3 Credits)
RELB 180: Studies in the Gospels (3 Credits)
RELH 360: Seventh-day Adventist Heritage (2 Credits)
RELT 355: Religion and Ethics in Modern Society (3 Credits)
RELT 215: Philosophy of Christian Education (2 Credits)