Diploma of Nutrition & Dietetics

The course offers specialized training in Public Health Nutrition and Dietetics with the focus in promoting population nutrition well-being and therapeutic dietary treatment of nutrition-related diseases.

Admission Requirements


The normal entry requirement for the Diploma of Public Health (Nutrition & Dietetics) course is Form 7 High School Education, with good passes in English, Maths and Science subjects, with a GPA of 2.8 and above.
Mature age applicants may be considered if they attained Form 5 or 6 Secondary Education and have any education background and /or work experiences in health, nursing, education, agriculture, or any other relevant fields.

Course Structure


Course Code: DPHND
Course Name:Diploma of Nutrition & Dietetics
Duration: 2 years
Core Units: 20 Units
Total Credit Points: 240
Campus: Kukum

Unit CodeUnit TitleSemester OfferedPrerequisiteCredit Points
ND613Introduction to Human Nutrition112
This unit introduces students to the study of human nutrition. The emphasis is on the nutrient requirements of healthy individuals, food sources and functions. It also covers key areas such as the physiology of food digestion and nutrient absorption, highlighting the main macro-nutrients fat, protein, carbohydrate and alcohol metabolism and the generation of energy balance. Comprehensive consideration of micro-nutrients, including dietary sources and functional effects of inadequate and excessive intake will be examined.
ND614Food Science112
This unit will introduce students to the functional properties of food and the application of scientific principles in food preparation to emphasize quality standards of food preparation and production. Knowledge about the basic principles of food science helps the students to understand the changes that occur during food preparation, as well as the formulation and functional characteristic of new foods that appear in the local market place. An essential component of this unit is laboratory demonstration and practical work on how food components (starch, meats, pulses & legumes, vegetables and soups and sauces) contribute to the functional, sensory, and safety characteristics of foods, and what changes occur in food due to preparation, processing and storage.
ND631Nutrition Throughout Lifespan112
This unit focuses on the basic principles of nutrition and their applications to the nutritional requirements of different age groups, special groups and situations (emergencies). The focus is on pregnant and lactating mothers, infant and young children, adolescents, adults and the elderly, and sports men and women. Infant and Young Child Feeding (IYCF) and Baby Friendly Hospital Initiative (BFHI) trainings are a core part of Child and Maternal nutritional health.
ND611Human Anatomy & Physiology 1112
The unit introduces the study of anatomy and physiology with an examination of the organization, structure and tissues of the human body. Body systems are studied beginning with the; respiratory, cardiovascular, urinary, lymphatic, and digestive systems. Fluid balance and body temperature will be examined.
ND632Nutrition & Lifestyle Diseases2ND63112
There are two parts to this unit. The first part educates students about nutrition and obesity and lifestyle diseases or NCDs that are relevant for Solomon Islands and other Pacific communities. Potential risk factors and physiological impact of obesity and NCDs will also be discussed. The second part of the unit covers community action, planning, nutrition policy development and working in partnership with other nutrition stakeholders. The unit also focuses on the role of sociocultural and socioeconomic influences in relation to obesity and NCDs in Solomon Islands and other Pacific Communities.
ND615Nutrition Biochemistry2ND611, ND613 & ND61412
The unit will explore metabolism and biochemistry of carbohydrates, lipids, and proteins, including chemical structure, digestion, absorption, transport, cellular/molecular functions in human nutrition; integration of metabolic pathways; energy metabolism and balance, including relevance to chronic disease. The pre-requisite units are ND 611 and ND 612.
ND634Community Development & Training Methods for Health Professional2ND63112
The primary focus of this unit is to empower community in defining goals, developing and implementing health related plans as well as to provide related skills, knowledge and understanding in training of primary health resource personnel and community workers. Community development empowers a community to raise its standard of living thus providing a direct influence on the maintenance of health and furthermore promote healthy living. The unit further focuses on “training of trainer” to help facilitate the transfer of knowledge and skills in Health Promotion in any Healthy Island Setting. It provides a basis for health education services and other outreach work that is designed to help facilitate improving knowledge and skills which is an identified action area under health promotion.
ND612Human Anatomy & Physiology 22ND61112
The study of human structure and function continues in this unit, with study in the following body systems; the male and female reproductive, muscular-skeletal, digestive, endocrine and sensory systems. Physiological concepts that relate to metabolism, homeostasis, and development an inheritance are explored. The pre-requisite for this unit is ND 611.
ND633Public Health Nutrition3ND63212
This unit gives an overview of Public Health nutrition. It highlights its definition and discusses the integration of public health concepts in nutrition, and recommendations and guidelines.
ND635Clinical Dietetics 13ND63412
This unit introduces the nutritional care of the ill individuals. It enhances students’ knowledge about how to modify hospital normal diets and nutrient contents to meet patients’ clinical conditions. The unit highlights the different modes of menu planning, documentation of nutritional care. It also covers feeding which are administered to patients who are unable to gain nutrition orally, how to calculate individuals’ daily energy and macronutrients intake for in-patients, and nutritional assessment, counselling and therapeutic diets. The focus will be on under nutrition, anemia, and NCDs relevant to Solomon Islands and other Pacific Islands. This unit will also introduce the concept of the health care team initiative where dieticians need to work with other health professionals effectively. This unit is a pre-requisite for ND 638.
ND636Food Services Management 13ND631, ND632 & ND63412
This unit introduces students to the role of managing food services systems in hospital and other institutions in Solomon Islands and other Pacific Island Countries. It highlights the managing role of dieticians in planning a new food service facility or renovating an existing facility, purchasing, receiving and proper storage of food items, food production, assembly and services. It also covers important areas in food service such as budgeting, selection, purchasing and maintenance of large scale catering equipment, food safety and Hazard Analysis Critical Control Point (HACCP). This unit is a pre-requisite for ND 637.
ND681Basic Applied Physiology312
This unit introduces the essence of epidemiology in all aspect of health. Epidemiology is considered a basic science of public health. It is the study of the distribution and determinants of disease and other health-related events in a population during a specific time period. The information gathered from the study should drive activities that promote health and reduce or prevent disease, injury and death. Epidemiology is not only a course for doctors. It is also for you in the health promotion, environmental health, nutrition and many others who deal with people and contribute to their health and well-being. On the completion of this unit, student will appreciate the contribution of epidemiology towards the overall health and well-being of population groups and communities.
ND641Nutrition Practicum 13ND632, ND615 & ND63412
There will be practical work after the completion of the major units of the course. In the second year, there will be 2 weeks practical attachment in each of the 3 sections covered in this course (Public Health Nutrition, Clinical Dietetics and Food Services Management). While delivering quality and up to date information through lectures is the paramount role of the SINU lecturers throughout semesters 1-4, lecturers and students are expected to undertake a wide search of the available and updated literature to acquire the most recent knowledge and practical skills in the field of Nutrition and Dietetics.
ND637Food Services Management 24ND63612
This unit introduces students to advance food service management which covers human resources and quality management in the institutional food service system. It introduces the functions of management, leadership roles, staffing including performance appraisal and orientation, effective communication and total quality management (TQM). Occupational Health and Safety (OHS) and terms and conditions of employment for kitchen staff are highlighted. Practicum is a key part of this unit where students will be exposed to operating a hospital foodservice, quality management concepts and public relations activities with users of food services, administrators and food suppliers. The Pre-requisite for this unit is ND 636.
ND638Clinical Dietetics 24ND63512
This unit covers in-depth principles and practice of nutritional support in clinical conditions. Metabolic and physiological alterations in selected diseases as a basis for the implementation of dietary modifications. The practical work is a key area in this unit. Students will work on case studies in which they will apply nutritional principles to treat or manage clinical conditions. The pre-requisite for this unit is ND 635.
ND639Developing Community Nutrition Programmes4ND633 & ND63512
This unit Introduces student to the field of community nutrition and its role in health and health care. It covers the processes of developing nutrition education and programs and policy applicable to community nutrition. Special attention will be given to the role of the community nutritionist in determining the nutrition needs of specific target populations and factors that influence eating behaviour and the processes available for planning, delivering and evaluating community nutrition services. The tools, skills and techniques necessary for development of effective change strategies will be introduced.
ND682Applied Nutrition Research4ND68112
The unit introduce students to the application of basic research design and methodology in nutrition research project. This unit allows student to choose research project and, independently or in groups of two or three, design research method, analyse data and report findings.
ND642Nutrition Practicum 24ND633, ND635, ND636, ND681 & ND64112
There will be practical work after the completion of the major units of the course. In the second year, there will be 2 weeks practical attachment in each of the 3 sections covered in this course (Public Health Nutrition, Clinical Dietetics and Food Services Management). While delivering quality and up to date information through lectures is the paramount role of the SINU lecturers throughout semesters 1-4, lecturers and students are expected to undertake a wide search of the available and updated literature to acquire the most recent knowledge and practical skills in the field of Nutrition and Dietetics.