Department of Nutrition and Dietetics

Department of Nutrition & Dietetics

History

The Department of Nutrition and Dietetics was established to study the relationship between food, nutrients, and human health. The discipline emerged from the growing need to understand how proper nutrition contributes to growth, disease prevention, healthy living, and improved quality of life.

Over time, nutrition and dietetics evolved into an important field that combines food science, health sciences, and public health to address challenges such as malnutrition, food insecurity, obesity, micronutrient deficiencies, and diet-related diseases. The department was created to train professionals who can assess nutritional needs, develop appropriate dietary plans, and promote healthy lifestyles within communities.

The department serves as a bridge between agriculture, food production, and human health. It supports the development of nutritious foods, sustainable food systems, and evidence-based strategies that improve food security and public health.

Overview

The Department of Nutrition and Dietetics is an academic unit dedicated to the study of food, nutrients, human health, and their relationship to growth, development, disease prevention, and overall well-being. The department focuses on teaching, research, and community service aimed at improving nutritional status and promoting healthy lifestyles among individuals and communities.

The department provides students with knowledge and practical skills in human nutrition, diet therapy, food science, public health nutrition, community nutrition, clinical nutrition, food safety, nutritional biochemistry, maternal and child nutrition, and nutritional assessment. Students are trained to assess nutritional needs, develop dietary plans, and promote healthy eating habits that support disease prevention and quality of life.

The Department of Nutrition and Dietetics plays a vital role in linking agriculture, food production, and human health. The department supports food security, sustainable food systems, and the development of nutritious food products while addressing malnutrition and other public health challenges.

Mission

To provide quality education, research, and community service in nutrition and dietetics by producing competent professionals equipped with the knowledge, skills, and ethical values needed to improve human health, promote food security, and address nutritional challenges for sustainable development.

Vision

To become a centre of excellence in nutrition and dietetics education, research, and innovation that promotes optimal health, sustainable food systems, and improved quality of life at national and global levels.

Admission Requirement

A minimum of five (5) credit passes in SSCE, NECO, GCE, or NABTEB (in not more than two sittings). The required subjects must include: English Language, Mathematics, Physics, Chemistry and Biology.
Obtain a minimum JAMB (UTME) score of 150 or above.
Participate in and satisfy the University’s post-UTME/Screening Exercise.

Direct Entry Requirements

Meet the minimum O’Level requirements.
A National Diploma (ND), Higher National Diploma (HND), or NCE in Nutrition and Dietetics or a related discipline.