UNIVERSITY OF EDUCATION, WINNEBA.
Department of Environmental Health and Sanitation Education.
2024/2025 Academic Year.
BSc. Environmental Health and Sanitation Education
COURSE OUTLINE: EHS 122: NUTRITION, FOOD HYGIENE AND SAFETY
Course Instructor : Dr. Bombason Kweku Tuoho.
Email :
[email protected]Mobile contact : +233(0)50928101
Office Room : Next door to Security Post- Business Block
Office Hours : 8am-5pm
Credit Hours :3
COURSE DESCRIPTION
This course is course designed to provides a comprehensive exploration of the fundamental principles
of nutrition, food hygiene, and safety. Students will examine the role of nutrition in maintaining health,
gain insights into safe food handling practices, and develop an understanding of the regulations and
guidelines that ensure food safety. Through theoretical knowledge, practical applications, and case
studies, students will be equipped with the skills necessary to promote healthy eating habits and maintain
food safety in various contexts.
COURSE OBJECTIVES
At the end of the course, the students will be able to:
1. Understand basic nutritional concepts of nutrition and food hygiene
2. Explore the essential nutrients and their roles in maintaining health.
3. Analyze the principles of a balanced diet and dietary guidelines.
4. Examine Food Hygiene and Safety Practices
5. Analyze the relationship between nutrition and various health conditions.
6. Explore strategies for promoting healthy eating habits.
7. Understand Food Safety Regulations
8. Assess and Mitigate Food Safety Risks:
1
COURSE CONTENT
LECTURES TOPIC MODE OF
DELIVERY
1. Essential food components and their functions Virtual/Face-Face
2. Digestion in man Virtual/Face-Face
3. Good eating habits
4. Introduction to food hygiene
5. The shared responsibility in the food chain
6. Food mycotoxicology and food poisoning
7. Common food-borne diseases
8. Principles of sanitary food handling in homes
9. businesses and food factories
10. Food handler examination and responsibilities
11. Food inspection
12. Food preservation
13. Introduction to Meat Science
14. Management and regulation of slaughter houses, restaurants, and poultry
dressing plants
ASSIGNMENT AND EVALUATION:
Students’ final grade will be computed at follows.
Method of Evaluation Grading
Class Attendance 5 % of the grade
Group work Projects/Presentations/Time 15% of the grade
with Industry
Mid-semester 20% of the grade
End of Course Examination 60% of the grade
READING LIST
Akbari, M., Foroudi, P., Shahmoradi, M., Padash, H., Parizi, Z. S., Khosravani, A., ... & Cuomo, M. T.
(2022). The evolution of food security: where are we now, where should we go next?
Sustainability, 14(6), 3634.
Chakrabarty, K & Chakrabarty, A. S. (2019). Textbook of Nutrition in Health and Disease.
Springer.
Herforth, A., Bai, Y., Venkat, A., Mahrt, K., Ebel, A., & Masters, W. A. (2020). Cost and affordability
of healthy diets across and within countries: Background paper for The State of Food Security
and Nutrition in the World 2020. FAO Agricultural Development Economics Technical Study
No. 9 (Vol. 9). Food & Agriculture Org..
2
Nordhagen, S., Lambertini, E., DeWaal, C. S., McClafferty, B., & Neufeld, L. M. (2022). Integrating
nutrition and food safety in food systems policy and programming. Global Food Security, 32,
100593.
WHO. (2022). Food Safety. World Health Organization.
World Health Organization. (2020). The state of food security and nutrition in the world 2020:
transforming food systems for affordable healthy diets (Vol. 2020). Food & Agriculture Org.
