The Assistant Lecturer in HNDt is a nutrition scientist-educator in formation, trained to integrate clinical nutrition, public health nutrition, food systems, sustainability and evidence-based counselling, while developing rigorous academic and research competence tailored to Africa’s nutrition realities. The purpose of the job is to support undergraduate teaching, laboratories/skills sessions, fieldwork and community engagement in Human Nutrition & Dietetics; participate in research and quality-assurance activities; and pursue advanced academic development towards independent lecturing responsibilities.

1. Teaching & Practical Support: - Assist in delivering foundational HNDt courses (theory, practicals, case studies, skills labs). - Support diet assessment methods, food composition analysis, nutrition education and counselling simulations. - Assist in continuous assessment, examinations and results processing. 2. Fieldwork, Community & Clinical Support: - Support community nutrition surveys, growth monitoring, nutrition education and supervised clinical postings (where applicable). - Assist with documentation, ethics and referral protocols. 3. Research & Capacity Development: - Participate in departmental research (nutritional epidemiology, food composition, diet-disease relationships, intervention studies). - Enrol in and make satisfactory progress toward a PhD in Nutrition/Dietetics or a Senate-approved cognate. 4. Academic Service & Ethics: - Assist in departmental administration, accreditation readiness and QA. - Uphold ethics, evidence-based practice and professional conduct.

3 years relevant experience (academic, clinical/community nutrition, NGO, research). Evidence of research exposure is desirable. Student/Associate membership of recognised nutrition/dietetics bodies encouraged (e.g., DRBN-recognised associations).

Foundational nutrition science; dietary assessment; communication; data literacy; teamwork; digital tools for teaching.

Commitment to evidence-based, ethical nutrition practice. Sensitivity to cultural food practices and community contexts. Willingness to learn and serve in resource-constrained settings. Collaborative mindset across health and food systems. Alignment with UAST values of Excellence, Relevance and Legacy.