Departments › Nutrition and Dietetics › Module III › Nutrition In Communicable And Non-Communicable Diseases

Nutrition In Communicable And Non-Communicable Diseases

Nutrition and Dietetics · Level 5  ·  4 Chapters

Compiled by: Winnie Apiyo

Can I download Nutrition In Communicable And Non-Communicable Diseases notes as a PDF?

Yes. The notes download as a PDF too: every chapter has a Download PDF button above its notes. Sign in and click it. Each download comes from your plan's monthly allowance or from credits. To read before you sign in, the first topic of every chapter opens to anyone, and a Profplanet plan opens the remaining topics.

▣

What Nutrition In Communicable And Non-Communicable Diseases covers

In this unit, you will be able to confidently support clients with both communicable and non-communicable diseases by assessing their nutritional needs and developing personalized care plans that promote their health and recovery. You will learn to work safely and collaboratively with healthcare teams, provide effective dietary counseling, and handle food with the highest standards of safety. By mastering these skills, you will play a vital role in improving the well-being of your clients through expert nutrition care and accurate documentation.

■

Careers after Nutrition In Communicable And Non-Communicable Diseases

Understanding nutrition in communicable and non-communicable diseases is a vital skill that opens doors to meaningful careers in Kenya’s growing health and wellness sectors. Whether you work in hospitals, community health programs, or private clinics, your expertise will directly impact the health outcomes of individuals and communities across the country.

  • In county health facilities and national hospitals, such as Kenyatta National Hospital and Moi Teaching and Referral Hospital, nutrition experts play a key role in managing patients with diseases like HIV/AIDS, diabetes, and hypertension by designing tailored feeding plans and providing dietary counselling.
  • The Kenya Medical Supplies Authority (KEMSA) and NGOs like AMREF and Médecins Sans Frontières employ nutritionists and dietetic technicians to support community health initiatives, especially in managing malnutrition and chronic illnesses.
  • In the vibrant jua kali sector and agribusiness, your knowledge helps in developing workplace wellness programs that improve employee health and productivity, reducing absenteeism due to diet-related diseases.
  • Self-employment opportunities abound as you can start nutrition consultancy services, partner with clinics, or open wellness centers focusing on preventive care and nutrition education, tapping into the growing middle-class demand for healthy living.
  • Mastering safe food handling and nutrition care plans is crucial in the hospitality industry, including hotels and lodges in Nairobi, Mombasa, and Kisumu, where dietary needs of guests with specific health conditions must be met professionally.
  • Working with organizations like KTDA or in the matatu industry, you can contribute to health promotion programs that reduce the burden of non-communicable diseases among workers and their families through targeted nutrition interventions.

By mastering these skills, you become a vital part of Kenya’s fight against the double burden of disease, enhancing lives and building a rewarding career that combines science, compassion, and community impact. Your expertise will make you a trusted professional, opening doors to diverse opportunities in both public and private sectors. Keep learning, stay passionate, and envision the healthier Kenya you will help create!

Chapters

1
Carry out client's dietary assessment
105 topics
Open chapter →
2
Formulate individualized feeding care plan
19 topics
Open chapter →
3
Carry out feeding care plan interventions
19 topics
Open chapter →
4
Conduct continuous dietary monitoring
4 topics
Open chapter →
What Nutrition In Communicable And Non-Communicable Diseases covers: 15 main topics in 4 chapters

1. Carry out client's dietary assessment

  1. 1.1 PPEs client's dietary
  2. 1.2 Communicable disease
  3. 1.3 Non-communicable Diseases
  4. 1.4 Nutrition diagnostic statement for the client

2. Formulate individualized feeding care plan

  1. 2.1 Nutritional need
  2. 2.2 Development of specific feeding care plan
  3. 2.3 Collaborative care between nutritionist and other healthcare experts
  4. 2.4 Documentation of Individualized care plan

3. Carry out feeding care plan interventions

  1. 3.1 Dietary counselling
  2. 3.2 Safe food handling procedures
  3. 3.3 Documentation of Client feeding plan intervention

4. Conduct continuous dietary monitoring

  1. 4.1 Reassessment of the client medical and nutritional status dietary monitoring
  2. 4.2 Reintervention
  3. 4.3 Report dissemination
  4. 4.4 Nutritional management, discharge and referrals MATERIALS Type of material Quantity Ratio

Revise this unit

Exam-style questions 56 Written to CDACC standard, with answers Test yourself 160 Multiple-choice, one at a time Practise questions 124 Quick recall — check you know the facts
3 more for this unit
Oral exam preparation 38 What the assessor asks, and how to answer out loud Worked calculations 29 Step-by-step maths with the common mistakes Quick cards 791 Myth busters, skill tips and scenarios

Beyond the syllabus

Decision simulator 4 On site, what would you do? Workplace scenarios 81 Real site situations — what would you do? Turn this into income 48 Where this skill earns — what to charge, how to find clients

Other units in Module III