Clinical nutrition is the study of nutrients and how they effect and influence health and disease.... The clinical nutrition courses cover the medical nutritional management of obesity, metabolic syndrome, diabetes mellitus, cardiovascular, renal disease and infectious disease (HIV/AIDS; tuberculosis) and the metabolically stressed patient with relation to the following: signs and symptoms, clinical and biochemical features, medical management (pharmacological, surgical, other overview), individual nutritional and dietary requirements, factors affecting nutritional requirements and status, with specific reference to the impact of the condition and associated treatment. Exposure to nutritional allergies and paediatric content is also included.
Food service management is the study of different types of food service systems.... The food service management course covers the planning, management and evaluation of the different types of food service and delivery systems, criteria for identification of the most suitable system for a particular situation, the physical facility, equipment and design of a kitchen; menu planning for different types of institutions, as well as therapeutic adaptation of these menus; recipe standardisation; food procurement, storage and production planning; food safety and the introduction of HACCP (Hazard Analysis Critical Control Points) into a food service establishment; leadership styles and management; assessment of quality management; productivity and marketing in the food service industry; human resource management, industrial relations and financial controls within a food service establishment; and practical exposure to large-scale cooking.