Volume3 issuse 2- Nutrition and Dietetics_103450.pdf

This newsletter is meant to describe the terms Nutrition and Dietetics through the articles from various students and interviews, breaking down to our understanding what each course is and how they interrelate.

1. DISHING OUT THE TRUTH!

NUTRITION

DIETETICS
AND
Did you know that the best Nutritionists and
Dietitians are those who stay up to date with the
latest research and trends! They are lifelong
learners, always seeking new knowledge and
insights to share with clients. How will you become
one of the best if you don’t read this issue today?
Update yourself, enjoy your reading.

2. Volume 3, issue 2: 1
st
Sept, 2025
Dear Readers, Welcome to the
latest edition of our Nutrition
Newsletter. As the field of nutrition
evolves rapidly, one truth remains:
staying informed is key to
excellence. In this issue, we
emphasize continuous learning,
showcase insights from respected
professionals, and highlight student
voices. Whether you're an
experienced practitioner or a first-
year student, you’ll find something
here to inspire your growth.
Warm regards,
Ampumuza Timothy
Chief Editor | BSc. Human Nutrition | Makerere University.
WORD FROM THE CHIEF
EDITOR

3. Volume 3, issue 2: 1
st
Sept, 2025
THE NUTRICONNECT TEAM
AMPUMUZA TIMOTHY
Chief Editor
NGOLE SIMON KONYEN
Assistant Chief Editor
YIGA JORAM
Interview Editor
NASASIRA ELINESIOUS
Production editor
SSEGENDO BRIGHTON
Copy editor
KAKUNGULU ANGELLA
External Correspondent

4. Volume 3, issue 2: 1
st
Sept, 2025
INTERVIEWS FROM PROFESSIONALS.
2. We are discussing Nutrition and Dietetics and on
our table, we have some arguments. If a motion,
“Nutrition and Dietetics are distinct” was to be
placed, we would still have proposers and opposers
to this. Still, someone out there does not know what
Nutrition and Dietetics are. Please break these things
down for us.

1. Pleases introduce yourself to our readers.

LECTURER
MAKERERE UNIVERSITY
My name is Ivan Muzira Mukisa, a Professor of Food
Science working at Makerere University as the Head
of Department of Food Technology and Nutrition
where I have been working for the last 20 years. I
have been involved in teaching, research and
mentorship of students.

PROF. IVAN MUZIRA MUKISA
No, that is not true.

3. How does Nutrition intersect with Dietetics, and
what are the key differences between the two fields?

Nutrition and Dietetics are terms that are often
confused, sometimes used to mean the same thing.
At a basic level, one can define nutrition as the study
of food and its components, how they are used by
the body and how they affect health and dietetics is
the practical application of the Nutrition Knowledge.

The other could be that the training that Dietitians
undergo in developed countries is more rigorous
compared to that of a Nutritionist. The dietician can
end up working in a clinical setting either in a hospital
or on private practice while a Nutritionist may end up
in an NGO or a training institution.

The Key intersection between the two is that they
are both looking at food, its components and their
effect one’s health. They have differences I that
Nutrition could generally look at a larger population
and bring out the status of a population, what they
lack while Dietetics will focus more at an individual’s
needs.
4. Does it mean that a student who has done BSc.
Human Nutrition and Dietetics is at a greater
advantage than one doing BSc. Human Nutrition?

5. What inspired the change of the curriculum from
Human Nutrition to the current one?

The program was revised to make it strong in aspects
of Dietetics so we made sure that we added more
courses to male students to gains skills and
competences in dietetics. Also in the previous
curriculum the students had a lot to cover in a
relatively short time which made coverage
inadequate.

6. What are the common misconceptions about
Nutrition and Dietetics, and how can they be
addressed?

There are quite a number of misconceptions and
one of them is the general feeling that
Nutritionists are largely theoretical and cannot be
practical, so other “quarks” that have no
knowledge about nutrition end up doing the work
of a nutritionist. This can be addressed if the
graduates take up the space to practice the
nutrition they have learnt. The other is that
graduates think they can only work in a hospital
yet they can work in very may other places. They
can work in the food industry, in an NGO and one
can get skills of a dietitian and do their work. The
misconception is that some think Nutritionists are
actually doctors! It is important for Nutritionists to
know their boundary, they should know when to
refer a patient to another specialist. The last one
is that some think a Dietician is superior to a

5. 7. How can individuals distinguish between credible
and non-credible sources of information about
Nutrition and Dietetics?

Volume 3, issue 2: 1
st
Sept, 2025
This is a very important question especially in this
error where we have access to information even on
our phones. The key things one should look out for are
the Author of the information, for example if it’s a
website it should be for a University, a Government
institution or an internationally recognized body. It
can be a trained person for example in published
journals and papers since these are backed by
research.

For students, one of the things I would say is that
if they are still in training they should try as much
as possible to learn from whatever opportunity
they are given. When they get into practice they
from the experienced people who are already in
the field. One should try as much as possible to
network such that they are at a greater
advantage of getting job opportunities. This
brings one into circles of getting relevant
information in their field. The other is that one
should not stop learning, continuously educate
yourself, advance and stand out such that people
can trust your work. Put first ethics and
Professionalism in everything you do to make
your work more credible.

8. What advice would you give to the students and
professionals pursuing a career in Nutrition or
Dietetics?

9. Any concluding remarks.
Nutrition and dietetics is a very important and people out there should embrace their work. For those getting out
of University, improve yourself and get up to date with the recent advancements. Up hold ethics and integrity in
your field and make sure that you are a trust worthy professional that people can run to.

6. Dietetics and nutrition are closely related fields that
both focus on food, health, and wellbeing, but they
differ in their scope, practice, and professional
requirements.
Similarities:
1. Both fields emphasize the role of food and nutrients
in promoting health, preventing disease, and
managing medical conditions.
2. They are grounded in the science of nutrition,
including biochemistry, physiology, and the impact of
nutrients on the body.
3. Both professions aim to improve individuals' health
through personalized dietary advice and intervention
4. They address both preventive health (e.g.,
maintaining a healthy diet) and therapeutic
interventions (e.g., managing diabetes or heart
disease through diet).
Differences:
1. Scope of Practice
Nutrition is a broader field that studies the
relationship between food, nutrients, and health. It
includes research, education, and public health
initiatives. Nutritionists may work in various settings,
such as community health, food industry, or research,
and their roles can vary widely depending on their
qualifications and local regulations.
Dietetics is a specialized area within nutrition that
focuses on the practical application of nutrition
science. Dietitians often work in clinical settings (e.g.,
hospitals, clinics) to provide medical nutrition therapy,
manage dietary interventions for patients, and work
as part of healthcare teams.
THOUGHTS FROM STUDENTS.
manage dietary interventions for patients, and work
as part of healthcare teams.
2. Professional Regulation:
Dietitians are typically regulated healthcare
professionals who must meet specific educational
and licensing requirements. In many countries, they
must complete a recognized degree, supervised
practice, and pass a licensing exam to earn
credentials like "Registered Dietitian (RD)" or
"Registered Dietitian Nutritionist (RDN)."
Nutrition: The term "nutritionist" is less
regulated and can vary by region. While some
nutritionists have advanced degrees and
certifications, others may have minimal formal
training. In some places, anyone can call themselves
a nutritionist, whereas dietitians are always
regulated.
3. Clinical Focus:
Dietetics: Dietitians often work in clinical
settings, providing individualized care for patients
with specific medical conditions (e.g., diabetes,
kidney disease, eating disorders). They are trained to
interpret medical data and collaborate with
healthcare providers.
Nutrition: Nutritionists may focus more on
general health, wellness, and public health initiatives.
They often work in community settings, research, or
the food industry, and their work may not always
involve direct patient care.
4. Education and Training:
Dietetics: Requires a specific, accredited
curriculum that includes medical nutrition therapy,
food service management, and clinical training.
Dietitians are trained to work in healthcare settings
and often have a deeper understanding of disease
management.
Nutrition: Education can vary widely, from short
courses to advanced degrees. Nutritionists may focus
on broader topics like public health, food science, or
wellness, depending on their training.

NAHURIRA DERRICK
Volume 3, issue 2: 1
st
Sept, 2025
BSc. Food Science and
Technology, year 2.
Makerere University

7. In summary,
Dietetics is a regulated, specialized profession focused on the clinical application of nutrition science, often
involving direct patient care.
Nutrition is a broader field that encompasses the study of food and health, with varied applications in research,
education, and public health, but with less regulation in many regions.
Both fields are essential for promoting health and wellbeing, but dietetics tends to have a more clinical and
regulated focus, while nutrition is broader and more diverse in its applications.

Nutrition departments are in most cases found in
Medical (Health) or Social Science or Pharmacy or
Agriculture Faculties at educational institutions. The
multidisciplinary nature of human nutrition requires
one to have a basic understanding of many branches of
science.
According to the American Dietetics Association,
Dietetics is the integration and application of principles
derived from the disciplines of food, nutrition,
management, communication, biological, physiological,
behavioral and social sciences to achieve and maintain
human health. Dietetics greatly involves practical
application of the nutrition principle for instance
nutrition assessment (evaluating an individual’s
nutritional needs, lifestyle and health), nutrition
diagnosis, nutrition intervention (developing and
implementation of personalized nutrition plans) and
nutrition monitoring.
In conclusion, dietetics is the simply the practical
application of knowledge obtained from nutrition.
Nutrition is centered on gaining knowledge and
information about the human obtains and utilizes
nutrients in food.
References
E.Barasi M. (2003). HUMAN NUTRITION A health perspective (2nd
edition ed.). Hodder Arnold, a member of the Hodder
Headline Group.
M.Koleilat, N. H. a. (2004). Dietetic practice: the past, present and
future.
Micheal J Gibney, S. A. L.-N., Aedin Cassidy and Hester H Vorster.
(2009). Introduction to Human Nutrition (S. A. L.-N. Micheal J
Gibney, Aedin Cassidy and Hester H Vorster, Ed. 2nd Edition
ed.). A John Wiley & Sons, Ltd, Publication.


Volume 3, issue 2: 1
st
Sept, 2025
NUTRITION AND DIETETICS; Understanding the basics.
Nutrition and Dietetics are two concepts that are
intertwined to each other. Nutrition is the foundation of
dietetics and dietetics is pivotal to nutrition since it
makes nutrition appreciated. In simple terms, both
nutrition and dietetics are two inseparable concepts with
differences that are explained in the paragraphs below.
Nutrition or specifically Human nutrition is a
complex, multifaceted scientific domain indicating how
substances in food provide essential nourishment for the
maintenance of life. Or human nutrition is a description
of the process how cellular organelles, cells, tissues,
organs, systems and the whole body as a whole obtain
and use necessary substances called nutrients from
foods to maintain structural and functional integrity.
Nutrition is also described as the study of foods and
nutrients vital to health and how the body uses these to
promote and support growth, maintenance and
reproduction of cells. In brief nutrition is the study of the
relationship between people and their food.
For proper understanding of how humans obtain
and utilize nutrients from food from a molecular to
societal level, the study and practice of human nutrition
involves a spectrum of other basic and applied scientific
disciplines such as molecular biology, genetics,
economics, agriculture, communication, biochemistry,
chemistry, food science, microbiology and many more.


YIGA PAUL TENDO
BSc. Food Science and
Technology, year 2.
Makerere University

8. Volume 3, issue 2: 1
st
Sept, 2025
NAMYENYA RACHEAL GRACE
BSc. Human Nutrition and
Clinical Dietetics, year 1.
Uganda Christian University
Myths about dietitians, nutritionists, and their work
Embarking on my journey in the field of nutrition, I
often found myself thinking about where my career path
would lead me. The difference between nutritionists and
dietitians at many times added to my confusion. Below
are some of the misconceptions about who nutritionists
and dietitians are, their roles and where they work.
A dietitian is the same as a nutritionist
Dietetics is defined as a branch of medicine comprising
the rules to be followed for preventing, relieving or
curing diseases by diet. Dietitians are thus referred to as
qualified health professionals that assess, diagnose
counsel and manage dietary and nutritional problems at
an individual and wider public health level. A vital
difference between nutritionists and dietetics lies in the
credentialing process. To become a dietitian, one must
complete an accredited dietetics program and go
through supervised practice. This certification is not
required for nutritionists, who may work in less
regulated environments yet Dietitians licensure by the
Allied Health Professional Council is prerequisite for
practice to ensure that they always work to the highest
standard.
While nutrition focuses broadly on the relationship
between food and health, Nutritionists provide general
information on food and healthy eating habits but it’s
not a professional title in Uganda. While there are many
degrees and certifications one can get in nutrition
education, legally one does not have to have any formal
education, training, licensure or certification in order to
call themselves a nutritionist. Anyone with relevant
knowledge and or experience can call themselves a
nutritionist. This then confirms that nutritionists are not
dietitians but all dietitians are nutritionists.
Dietitians can only work in hospitals
Uniquely, dietitians use the most up-to-date public
health and scientific research on food, health and
disease which they translate into practical guidance to
enable people to make appropriate lifestyle and food
choices.
make appropriate lifestyle and food choices. Dietitians
are legally able to supply and administer some
prescriptions that is to say only medicines for example
insulin, phosphate binders and pancreatic enzymes
through Trusts/Health Boards. They can also adjust this
medication in the hospital and can grow career in private
practice, industry, academia, research, sports, media,
public relations, publishing, government and Non-
Government Organizations (NGOs). Dietitians advise
and influence food and health policy across the
spectrum from government, to local communities and
individuals.
Nutritionists are qualified to provide information about
food and healthy eating. They also work in all non-
clinical settings such as in herbs processing, health
coaching, and private practice, sports, exercise and
fitness coaches, media and communications and
research. They assess patients’ nutritional needs, create
customized meal plans and monitor the effectiveness of
these plans in managing chronic diseases, such as
diabetes, heart disease and obesity.
In a nut shell nutritionists and dietitians share a common
aim which is improving health outcomes through
dietary management. They differ in terms of
qualifications, roles, and work settings.
References
Bda. (n.d.). Dietitian or nutritionist? British Dietetic
Association. https://www.bda.uk.com/about-
dietetics/what-is-dietitian/dietitian-or-
nutritionist.html
1. Dietitian, Dietician, or Nutritionist?
Marcason, Wendy, Journal of the Academy of
Nutrition and Dietetics, Volume 115, Issue 3, 484,
Marcason W. Dietitian, dietician, or nutritionist? J
Acad Nutr Diet. 2015 Mar;115(3):484. doi:
10.1016/j.jand.2014.12.024. PMID: 25721391.
Cpate (2025, February 3). Nutrition, Dietetics and Food
Science: Differences and similarities grads learn in an
online Nutrition and Dietetics program. Arkansas State
University Online.

9. Volume 3, issue 2: 1
st
Sept, 2025

SPECIAL PROJECTS OFFERING SOLUTIONS.
The Use of the Ketogenic Diet in Diabetes Management Among Adults Aged 20 to 79: A Case Study at Ndejje
Health Center IV, Makindye Ssabagabo.
Main Objective: To evaluate the use and acceptability of the ketogenic diet among diabetic patients aged 20 to 79
years at Ndeije Health Center IV.
Specific Objectives:
1. To assess the knowledge and attitudes of the diabetic patients aged 20 to 79 years on the keto diet.
2. To assess the acceptability of use of the keto diet among diabetic patients aged 20 to 79 years.
3. To determine the relationship between the knowledge of the diabetic patients aged 20 to 79 years and the
acceptability of the ketogenic diet.
Research Questions:
1. What knowledge and attitudes do diabetic patients aged 20 to 79 years possess on the keto diet?
2. What is the acceptability of use of the ketogenic diet among diabetic patients aged 20 to 79 years?
3. What is the relationship between the knowledge of the diabetic patients aged 20 to 79 years and the
acceptability of the ketogenic diet?
Summary of the Problem
Diabetes mellitus is a growing global health crisis, with over 537 million adults affected worldwide and Uganda
experiencing a rising prevalence currently at 1.4% of the population. While the ketogenic diet - a low-carbohydrate,
high-fat approach - has shown significant benefits in managing diabetes by improving blood sugar control and
reducing medication needs, its adoption remains critically low in Uganda. This study at Ndeije Health Center IV
revealed a striking knowledge gap: while 98% of diabetic patients had received general nutrition advice, only 4%
were aware of the ketogenic diet as a potential management strategy, highlighting a major missed opportunity in
diabetes care.
Several key barriers contribute to this low adoption rate in Uganda. Cultural and economic factors play a significant
role, as the diet's reliance on relatively expensive foods like meats and nuts makes it unaffordable for many, while
traditional Ugandan diets are heavily based on carbohydrate-rich staples like maize, bananas and cassava.
Additionally, misconceptions about the diet being overly restrictive or potentially harmful, combined with limited
healthcare provider knowledge about its benefits, further hinder its acceptance. The healthcare system's current
focus on medication over dietary interventions, along with minimal involvement of dietitians in diabetes
management, exacerbates these challenges.
This research emphasizes the urgent need to integrate nutrition education as part of the holistic healthcare package
given to diabetic patients as standard diabetes care in Uganda. By addressing knowledge gaps among both patients
and healthcare providers, developing affordable and culturally adapted meal plans, and providing proper guidance,
the ketogenic diet could become a viable, cost-effective tool for diabetes management. Such dietary interventions
could help reduce Uganda's growing diabetes burden while decreasing reliance on expensive medications, ultimately
leading to better health outcomes for diabetic patients across the country.

SSEKUBULWA JOSEPH
Makerere University
ALUMNI

10. 

Summary of Research Methodology
The study employed a cross-sectional design involving 53 diabetic patients aged 20–79 years. Data were collected
through face-to-face interviews using pretested semi-structured questionnaires. Participants were randomly
selected from the diabetic clinic, and their responses were analyzed using SPSS and Microsoft Excel. The study
assessed sociodemographic characteristics, knowledge, attitudes, and acceptability of the ketogenic diet, with
statistical tests (Chi-square) used to examine relationships between variables.
Key Findings
1. Knowledge Gap:
 While 98% of respondents had received general nutrition education, only 4% were aware of the ketogenic
diet.
 Most learned about the diet through internet research, associating it with weight loss rather than diabetes
management.
2. Attitudes and Concerns:
 Primary concerns included the diet’s restrictiveness (34%), high cost of keto-friendly foods (26%), and lack of
variety (18%).
 Perceived benefits included better blood sugar control (52%) and reduced medication needs (22%).
3. Acceptability:
 76% of respondents believed the ketogenic diet could effectively manage diabetes, but acceptability varied:
 56% found it "somewhat acceptable," while 20% deemed it "somewhat unacceptable."
 Plate preferences revealed higher acceptability for protein/fat-rich meals over vegetable-centric options.
4. No Significant Association:
 Statistical analysis showed no significant link between patients’ knowledge and diet acceptability (p-values >
0.05), suggesting other factors (e.g., cultural preferences, cost) influence adoption.
Conclusion and Implications
 The study emphasizes a critical lack of awareness about the ketogenic diet among diabetic patients in
Uganda, despite its potential benefits. To enhance adoption, healthcare providers should:
 Integrate targeted education programs on ketogenic diets in diabetes care.
 Address practical barriers like cost and food accessibility.
 Tailor dietary recommendations to local food preferences and cultural practices.
 This research aligns with global efforts to promote holistic diabetes management through evidence-based
dietary interventions.
 Highlights a practical, underutilized tool for diabetes care in low-resource settings.
 Emphasizes the role of nutrition education in chronic disease management.
 Offers actionable insights for healthcare professionals and policymakers.

Volume 3, issue 2: 1
st
Sept, 2025

11. Volume 3, issue 2: 1
st
Sept, 2025



First described by Sir Philip Randle in the 1960s, the Randall Cycle (also called the glucose-fatty
acid cycle) explains how the metabolism of fatty acids can interfere with glucose oxidation—and
vice versa.
Here’s the key idea:
When both fats and carbohydrates are available for energy, the body tends to prioritize one and
inhibit the other. Specifically, if fatty acid oxidation is dominant (e.g., in a high-fat diet), it
suppresses glucose uptake and utilization in muscle cells by blocking key enzymes like pyruvate
dehydrogenase. Conversely, when carbohydrates are abundant (e.g., after a high-carb meal), they
inhibit fat breakdown by increasing insulin, which suppresses lipolysis.

Condition What’s burned What’s Inhibited
High Fat Intake Fatty acids Glucose oxidation
High carb Intake Glucose Fat oxidation

Why Should We Care? Implications in Metabolic Health
The Randall Cycle isn't just academic theory—it has real-world consequences, especially in the
context of obesity, insulin resistance, and type 2 diabetes.

Metabolic Disorders:
 In individuals with insulin resistance, elevated free fatty acids from excess fat intake block
glucose entry into cells—leading to hyperglycemia.
 This contributes to a vicious cycle: high blood sugar → more insulin → more fat storage →
more fatty acids → more glucose blocking.

Diet and Lifestyle: Modern diets often combine high fats and high carbs (think doughnuts, fries,
burgers), which disrupts this natural switch and overloads the system. The result? Mixed signals,
metabolic stress, and increased risk for diabetes and cardiovascular disease.
AMPUMUZA TIMOTHY
BSc. Human Nutrition &Dietetics, Year 2.
Makerere University
THE RANDALL CYCLE

12. Volume 3, issue 2: 1
st
Sept, 2025

How Can We Use This Knowledge? Practical Applications
Understanding the Randall Cycle allows us to design better nutrition strategies:
 Avoid excessive mixing of high-fat and high-carb meals.
 Practice time-restricted feeding or intermittent fasting to allow natural fat-burning
phases.
 Encourage balanced macronutrient intake, especially for individuals at risk of metabolic
syndrome.
 Use low glycemic index carbohydrates and healthy fats (like omega-3s) to promote a
more controlled fuel switch.

Final Thoughts
The Randall Cycle gives us a window into the complex decisions our cells make every second
to keep us alive and energetic. It reminds us that what we eat—and when we eat—matters
deeply to our metabolic harmony. By respecting this natural rhythm, we can improve our
chances of preventing or managing metabolic disorders and living longer, healthier lives.

Conclusion
As we conclude this edition, we are reminded that nutrition is not just a science, it’s a
foundation for vibrant Living and community well-being. Whether you are a practitioner, a
student, or simply passionate about food and health, your role in promoting informed dietary
choices is more important than ever. Let us continue to nourish minds, advocate for
sustainable practices, and empower healthier futures. One meal, one insight, and one action
at a time.

Until next time, stay well, stay informed, and stay inspired.

13. Volume 3, issue 2: 1
st
Sept, 2025
PREVIOUS ACTIVITIES .



MUHUNSA handover
ceremony in March, 2025
graced by many notable
guests; Dr. Robert Fungo PhD
our Patron, Prof. Ivan Muzira
Mukisa our senior advisor, Dr.
Julia Kigozi (PhD) the Dean
School of Food Technology,
Nutrition and Bioengineering
(SFTNB)

14. Volume 3, issue 2: 1
st
Sept, 2025



A team of MUHUNSA and
MUFOSTA representing the
School of Food Technology
Nutrition and Bioengineering
(SFTNB) at the Nabisunsa Girls
School career day following our
invitation on Thursday 12th
June 2025.

15. Volume 3, issue 2: 1
st
Sept, 2025



Department of Food Technology Nutrition and Bioengineering partnership
with NutriQuest Consultancy Services Ltd and MUHUNSA . , proudly
conducted a community outreach program at Zainab Junior School
(Makerere Kavule), a meaningful step toward raising nutrition awareness
among school children and staff.

16. Volume 3, issue 2: 1
st
Sept, 2025



Our collaborative nutrition education campaign with NutriQuest
Consultancy Services Ltd and the Department of Food Technology and
Nutrition (DFTN) at Makerere University continued with a successful
outreach to Hormisdallen Primary School on the 25th July, 2025.

17. Volume 3, issue 2: 1
st
Sept, 2025


Successfully oriented the first year students offering
Human Nutrition and Dietetics at Makerere University.
The students were guided through different aspects of
life at campus and the course.

We also had a mentorship session with the President of
The Nutrition Society of Uganda (NSU), Ms. Nelly Birungi
being our guest speaker. We were privileged to have her
share her experience and guide the students.
Courtesy of Makerere University
Human Nutrition Students
Association (MUHUNSA)




Follow us today on our socials



MUHUNSA

@muhunsa_mak0

@Muhunsa_MAK

@muhunsa_mak

@MUHUNSA.