Program Description
To obtain a Bachelor Degree in Human Nutrition and Dietetics, students must successfully complete a total of 101 credits + ICDL. The standard duration of study for attaining a Bachelor Degree in Nutrition and Dietetics is 6 semesters. The six semesters integrate a period of six months of practical training at a hospital under the supervision of the University.
Academic Staff :
Chairperson |
Prof. Dr. Marwan El Ghosh |
Assistant Professors |
Dr. Leila Itani, Dr. Nada El Darra |
Full-time Lecturers |
Mrs. Hana Tannir, Mrs. Dima Kraydeyeh, Miss. Zeina El-Ali |
Mission :
To contribute to the development and upgrading of health services in Lebanon and the region by providing excellent education and scientific research of high quality by innovation in undergraduate education of qualified nutritionists and dietitians, and promoting public health through assessment, policy development, and delivering programs and services.
Objectives :
One of the ways of insuring that the program objectives are being fulfilled is by continuous observation of the following:
Staff performance: Each lecturer (full-time and part-time as well) is evaluated according to a lecturer assessment sheet which contains areas for evaluating his performance. The evaluation depends on several inputs including the students’ feedback. Furthermore, the participation of the full time staff members in the department’s administrative activities, social activities and scientific activities (published papers and attended conferences) are assessed by the university.
Course review sheet for each course: The course review sheet contains areas for comments on course aim and objective, performance, text books and references, tutorial and laboratory, rooms and computer usage….etc. It also contains a field to insert any recommendations for any changes in the course file summaries.
The Attributes of a Nutritionist :
An ability to apply knowledge of nutrition and dietetics concepts to manage nutritional health problems.
An ability to design and conduct nutrition surveys and to analyze and interpret data
An ability to function within multi-disciplinary teams
An ability to identify and solve nutritional problems at the individual and community level
An understanding of professional and ethical responsibilities
An ability to communicate effectively
An ability to identify, correct and prevent the detrimental impact of nutritional and health problems within social or global context.
An ability to use the techniques, skills and modern research findings in nutrition practice.
Learning Outcomes :
Knowledge and Understanding
On successful completion of the program, graduates must be able to:
K1-Recognize the fundamentals of basic and social and behavioral sciences, including chemistry, organic chemistry, biology, anatomy and physiology, biochemistry, microbiology, epidemiology and biostatistics as well as psychology and sociology.
K2-Describe the basic components of foods their chemical and physical characteristics, their nutritive value, functions, metabolism, food sources, their utilization by the body and the consequences of over or under consumption which lead to chronic diseases and deficiency diseases.
K3-Identify the role and responsibilities of a registered dietitian as a member of an interdisciplinary team in the healthcare system.
K4-Recognize the nutrient standards, nutritional needs and dietary guidelines for different stages of the life cycle including pregnancy, lactation, infancy, childhood, adolescence, adulthood and old age in health and disease.
K5-Identify the components of nutritional assessment and community needs assessment, the types of data to be collected, their resources and data collection methods in order to identify nutritional risks and classify nutritional status
K6-Explain diet disease association, pathophysiology of disease and the rationale for nutrition interventions for the prevention and treatment of disease at the individual and community levels and their public health significance.
K7-Recognize the basic principles of the nutrition care process and medical nutrition therapy for different diseases, life stages and in different settings at the individual and community levels.
K8-Recognize the basic principles of dietary planning and nutrition support including specific modifications, substitutions and feeding routes.
K9-Outline the principles of research and evidence based practice in nutrition and dietetics
K10-Recognize the process of planning, conducting, analyzing and reporting a nutrition research.
K11-Recognize the basic codes of ethics for professional dietetic practice and interdisciplinary relationship in various practice settings.
K12-Describe theories of behavior change and the role of environment, culture, influencing nutrition and lifestyle choices and their role in health promotion and disease prevention.
K13-Recognize the fundamentals of food chemistry, food service management, food technology and food safety used for food procurement and food production.
Intellectual Skills
On Successful completion of the program, graduates must be able to:
I1-Analyze, synthesize and summarize information critically to solve problems related to nutrition, dietetics and food service in different settings.
I2-Design the most appropriate nutritional assessment and screening tool in clinical and community settings situations
I3-Interpret anthropometric and biochemical measurements, dietary intake data, nutrition focused physical findings, patient history to identify nutritional risks and malnutrition in different population groups in different settings and disease conditions.
I4-Evaluate dietary intake data with reference to nutrient recommendations, food based dietary guidelines and the dietary diversity for various population groups or diseases conditions.
I5-Predict a nutrition diagnosis and the corresponding intervention, monitoring and evaluation plan for individuals with various disease conditions and age groups based on the assessment data.
I6-Determine a suitable method for estimating the energy and nutrient requirements for different population groups in different settings and disease conditions
I7-Analyze a nutritional problem and design a corresponding interventions to treat or prevent malnutrition at the level of community
I8-Distinguish dietary and life style risk factors and preventive measures for nutrition related non communicable diseases and the corresponding health consequences
I9-Determine the appropriate research methodology to plan a nutritional survey, collect data, report results and formulate a conclusion supported by relevant evidence.
I10-Illustrate food safety, food service systems and food technology practices used in food service establishments, hospitals and food industry.
I11-Distinguish risk factors for chemical reactions, food spoilage and bacterial contamination in food service and processing establishments
I12-Evaluate the role of adequate nutrition and food safety in public health, taking into consideration the major nutritional problems and food borne illnesses on the national and international levels.
Professional and Practical Skills
On Successful completion of the program, graduates must be able to:
P1-Apply laboratory techniques related to basic sciences including biology, chemistry, and biochemistry
P2- Use effectively nutritional assessment and screening techniques to detect malnutrition or nutritional risks in a variety of situations for various individuals or population groups.
P3-Use computerized dietary analysis packages for dietary assessment, nutritional assessment and meal planning to meet the needs of different population groups.
P4-Apply the nutrition care process and model in a variety of settings considering the psychosocial aspects of illness and health behavior as well as ethical issues.
P5-Calculate food energy as well as energy and nutrient needs for individuals and various population groups.
P6-Apply evidence based nutrition guidelines, meal planning principles and dietary planning tools in formulating dietary plans, recipes and menus that accommodate acceptability, affordability, cultural diversity as well as health and nutritional needs of various population groups and in health and disease.
P7-Demonstrate ability to use safely the full scope of therapeutic regimes and nutrition interventions available to the dietitian in the successful management of individuals and groups.
P8-Develop theory based nutrition education and counseling plans and material to disseminate evidence based dietary advice for different population groups for behavior change.
P9-Conduct research projects using appropriate research methods, ethical procedures data analysis and reporting within the context of the research.
P10-Evaluate the good manufacturing practices in various local food industries and food service establishments through onsite observation.
P11-Apply the knowledge and skills acquired to identify and solve food safety and technology related problems in food service establishments.
General Skills
The graduate must have the ability to:
G1-Gather information from a variety of information technology and scientific resources [library, electronic, and online resources] and critically investigate, analyze and formulate solutions to problems, to assess critically new concepts and to promote appropriate change in professional practice.
G2-Work effectively both independently and in a team as leader or member, clarifying tasks and making appropriate use of the capacities of group members
G3-Manage time effectively, prioritizing workloads, to meet demands in a timely fashion.
G4-Effectively use the Microsoft office package, electronic library and IT resources.
G5-Communicate effectively, using appropriate methods, to a range of audiences with different knowledge backgrounds or expertise.
G6-Use self-learning techniques to expand knowledge.
G7-Demonstrate the ability to form collaborative relationships with other health professionals in various settings to deliver effective services
Degree Requirements :
To obtain a Bachelor Degree in Human Nutrition and Dietetics, students must successfully complete a total of 101 credits + ICDL. The standard duration of study for attaining a Bachelor Degree in Nutrition and Dietetics is 6 semesters. The six semesters integrate a period of six months of practical training at a hospital under the supervision of the University.
Career Opportunities:
Graduates of this program can pursue careers in the following areas:
- Nutritionist at the Ministry of Public Health
- Dietetic management in hospital setting
- Nutrition services in private clinics
- Food service management
- Personal trainers and health coach for sports and wellbeing
- Research assistant in academic settings
- Nutrition counselors in various institutions, government agencies and pharmaceutical companies
- Community nutrition educators
- Nutrition services through humanitarian assistance agencies/NGO’s
Study Plan:
Course Code |
Course Title |
Credits |
Hours Distribution |
Course Type |
First Semester |
BIOL223 |
BIOLOGY |
3 |
2Lec,2Lab,0Tut |
MCC |
An introductory level course that covers the fundamental principles of cell biology, membrane transportations, genetics, human biology, evolution and ecology, morphology and physiology of body systems, with emphasis on the different types of cells and cellular structures. Moreover, the course will cover the organization of life, energy transfer through living systems, and diversity of life. This course includes: i) The molecular basis of life; ii) The biology of the cell; iii) Genetic and molecular biology; iv) Evolution; v) The diversity of life; vi) Plant form and function; vii) Animal form and function; and viii) Ecology and behavior.
CHEM213 |
GENERAL CHEMISTRY |
3 |
2Lec,2Lab,0Tut |
MCC |
This course is an introduction to basic concepts of chemistry, chemical reactions and calculations, the three physical states of matter (gases, liquids and solids), solutions, chemical equilibrium, ionic equilibrium. The periodic table and properties of the elements, nomenclature are discussed. Theories of atomic structure, atomic spectra, and chemical bonding are also included.
CHEM215 |
ORGANIC CHEMISTRY |
3 |
2Lec,2Lab,0Tut |
MCC |
This course introduces basic concepts in organic chemistry, macromolecules, stereoisomerism, and their basic structure and interactions. Organic chemistry applications and biosynthesis of biological compounds are also studied. The course includes the study of alkanes, alkenes, alkynes, and ethers and alcohols. In addition, it covers carboxylic acid derivative reaction mechanisms, with emphasis on biological macromolecules, including carbohydrates, proteins, lipids, and nucleic acids.
COMM201 |
Epidemiology and Biostatistics |
3 |
3Lec,0Lab,0Tut |
MCC |
General introduction to the science of epidemiology, biostatistics and distribution of diseases in a given population emphasizing on infectious disease epidemiology. In addition, the course will cover the statistical methods in assessing epidemiological distributions. Topics include research methods and design, descriptive statistics, performance characteristics of diagnostic tests, graphical methods, probability, estimation, hypothesis testing, p-values, regression and correlation, and clinical trials.
HESC201 |
HUMAN ANATOMY AND PHYSIOLOGY |
3 |
2Lec,2Lab,0Tut |
MCC |
This course studies the structure (brief anatomy) and function (detailed physiology) of the following body systems: muscular, nervous, endocrine, blood, lymphatic, cardiovascular, respiratory, digestive, urinary, and reproductive. The student is also introduced to topics in metabolism, nutrition, and general heredity within a physiological and homeostatic environment.
------- |
University Requirement |
3 |
3 |
CUR |
Second Semester |
BCHM215 |
Biochemistry |
3 |
2Lec, 2Lab, 0Tut |
MCC |
This course analytically introduces the structure and function of biological macromolecules, especially proteins, lipids and carbohydrates. Important medical concepts include bioenergetics and metabolism, proteins as biological catalysts, and essential metabolic pathways. In addition, this course covers nucleic acids structure and function, enzyme classification and function, water and electrolytes balance in biological systems, and the role of vitamins and minerals in metabolism.
BIOL226 |
Microbiology |
3 |
2Lec;2Cln;0Tut |
MCC |
This course studies the characteristics and classification of microorganisms and bacteria, emphasizing mechanisms by which they replicate and reproduce, their means of growth and growth requirements, and the general properties of bacterial cultures and their properties. The course includes: i) Fundamentals of microbiology (The microbial world; Observing microorganisms through a microscope; Microbial metabolism; Microbial growth; Microbial genetics; and Microbial biotechnology); ii) A Survey of the microbial world (Classification of microorganisms; The prokaryotes: Domains bacteria and archaea; The Eukaryotes: Fungi, Algae, Protozoa, and Helminths; and Viruses, Viroids, and Prions); iii) Interaction between microbe and host (Microbial mechanisms of pathogenicity; and Antimicrobial drugs); iv) Microorganisms and human disease; and v) Environmental, applied and industrial microbiology.
HESC202 |
HEALTHCARE PROFESSION AND BIOETHICS |
1 |
1Lec,0Lab,0Tut |
MCC |
The course centers around the understanding the significance of healthcare law and bioethics. The main focus of this course includes: Introduction to medical law, ethics, and bioethics; The legal system and its environment; Importance of the legal system for the physician and the healthcare professional; Professional liability and medical/biomedical malpractice; Public duties of the healthcare professional; Workplace law and ethics; The medical record; Ethical and bioethical issues in healthcare; Ethical issues relating to life.
NUTR212 |
Basic Nutrition |
3 |
3Lec,0Lab,0Tut |
MCC |
This course overview the physiological needs for energy, carbohydrates, lipids, proteins, vitamin and minerals. The the mechanisms of action of macronutrients and micronutrients, food sources, and the recommended intakes of carbohydrates, protein, fat, individual vitamins and individual minerals will be covered. The relationships between diet and specific lifestyle diseases as well as the deficiency or over intake of each nutrient will be stressed on.
------- |
University Elective |
4 |
4 |
UEC |
------- |
University Requirement |
2 |
2 |
CUR |
Third Semester |
HESC301 |
Psychosocial Aspects of Health and Illness |
2 |
2Lec, 0Lab |
MCC |
This course will overview psychological, social, and behavioral theories and principles as they relate to the experiences of illness and disability. The course will help in understanding the various health behaviors, health care utilization, and decision making in the context of health. It emphasizes on the patient motivation and life satisfaction, restructuring social support systems, and changes in psychological/developmental needs. Attention will be given to the changing role of the health professional as direct care provider, manager, consultant, and advocate.
NUTR313 |
FOOD CHEMISTRY |
3 |
2Lec,2Lab,0Tut |
MCC |
The course includes the chemical composition of foods, food composition tables and how the composition can affect the physical and sensory properties of food and consequently their acceptability or rejection by the consumer. The course discusses the chemical changes in the composition of food under various circumstances such as storage or processing. Pre-req: CHEM 215
NUTR315 |
HUMAN NUTRITION & METABOLISM |
3 |
3Lec,0Lab,0Tut |
MCC |
The course discusses in depth the nutritional, biochemical, and physiological aspects of carbohydrates, lipids, proteins, vitamins and minerals. It focuses on the absorption mechanisms and transportation storage, mobilization and metabolism of the different nutrients. Pre-req: NUTR 212, BCHM 215.
NUTR319 |
MEAL AND DIET PLANNING |
3 |
2Lec,2Lab,0Tut |
MCC |
Focuses on the planning of a nutritional sound meal in such a way to fulfill all the nutritional needs of the individual in view of his physiological and nutritional status. It also includes meal planning for population groups. The course includes practical training in diet planning. Pre-req: NUTR 212.
NUTR322 |
ASSESSMENT OF NUTRITIONAL STATUS |
3 |
2Lec,2Lab,0Tut |
MCC |
The course introduces the foundations of nutritional assessment on both the community and individual levels. The various nutritional assessment tools including dietary methods, anthropometric measurements, biochemical tests and clinical examination will be discussed. The sensitivity, reliability and reproducibility of each technique will be emphasized. The students will be provided with practical training to be familiar to each technique. Pre-req: NUTR 212.
------- |
University Requirement |
2 |
2 |
CUR |
Fourth Semester |
HESC302 |
Research and Evidence Based Practice |
2 |
2Lec,0Cln,0Tut |
MCC |
This course is related to research and covers topics related to research designs and methodologies as well as various components of research proposal and work. In addition, it will cover Sackett's model of evidence-based practice, in which students formulate a clinical question, acquire, and appraise literature for quality and applicability. In addition, this course allows students to integrate research evidence, clinical expertise, and patient values in order to make the best clinical decisions.
NUTR309 |
FOOD TECHNOLOGY |
3 |
2Lec,2Lab,0Tut |
MCC |
The course focuses on the technical aspects of food processing with emphasis on food industries common in the region. The course includes field visits to food processing establishments.
NUTR310 |
NUTRITION IN THE LIFE SPAN |
3 |
3Lec,0Lab,0Tut |
MCC |
The course focuses on the nature, composition and specific needs of individuals throughout their life span. It covers the physiological changes and requirements during infancy, childhood and adolescence, adulthood and the elderly with special emphasis, on the needs during periods of physiological stress such as pregnancy and lactation. Pre-req: NUTR 212.
NUTR318 |
NUTRITION EDUCATION |
2 |
2Lec,0Lab,0Tut |
MCC |
The course discusses the various methods used in the nutrition education of the individual and the community. It focuses on the selection of the appropriate method of communication according to the target group of the education program. The student will be trained on the development of educational material that suits the conditions prevailing in the Middle East area. Pre-req: NUTR 212.
NUTR320 |
THERAPEUTIC NUTRITION |
3 |
2Lec,2Lab,0Tut |
MCC |
This course focuses on the role of diet in the management of diseases. The course introduces the principles of the nutritional care process as the basis for the dietary management of diseases. The etiology, pathophysiology, clinical picture of some nutrition related diseases will be discussed. The students will be trained on the development of individualized modified nutrition care plans for patients suffering from gastrointestinal disorders, liver, gall bladder, pancreatic and rheumatic diseases as well as cancer. Pre-req: NUTR 315, NUTR 319.
------- |
University Elective |
4 |
4 |
UEC |
Fifth Semester |
NUTR317 |
MALNUTRITION & NUTRITION INTERVENTION |
3 |
3Lec,0Lab,0Tut |
MCC |
The course will study the causes, symptoms and diagnosis of the nutrition deficiency diseases prevailing in the community. The course will concentrate on macronutrient deficiencies and micronutrient deficiencies. It focuses on the nutrition intervention programs at the community level according to the nutritional problems prevailing in the community in view of the social, cultural, educational factors and the available economic resources. Pre-req: NUTR 310, NUTR 315.
NUTR409 |
THERAPEUTIC NUTRITION (II) |
3 |
2Lec,2Lab,0Tut |
MCC |
The course focuses on implementation of nutritional care plans provided for patients with diet related disorders based on the principles of the nutritional care process. The medical nutritional therapy of specific disorders including diabetes mellitus, obesity, cardiovascular and renal diseases, will be discussed in details.. The etiology, patho-physiology, clinical manifestations and specific nutritional needs of these diseases will be explored. The students will be trained on formulation of modified meal plans for patients suffering from the specified disorders. Pre-req: NUTR 320.
NUTR411 |
SPORTS NUTRITION |
3 |
3Lec,0Lab,0Tut |
MCC |
The course focuses on the nutrition requirements of athletes practicing different types of sports, the nature, composition and timing of the meals appeal before and after competition, supplementation and its impact on physical performance. Pre-req: NUTR 315.
NUTR413 |
FOOD SAFETY AND HYGIENE |
3 |
2Lec,2Cln,0Tut |
MCC |
Focuses on the preparation of food under the best hygienic condition to guarantee its safety for the consumers. It covers the hygienic practices for the preparation of meals, milk, fish and dairy products. The course includes the principles of food toxicology with emphasis on the toxins present in natural food and food products.
NUTR415 |
NUTRITION AND NON-COMMUNICABLE DISEASES |
2 |
2Lec,0Lab,0Tut |
MCC |
The course focuses on the role of nutrition in the development of non communicable diseases such as diabetes mellitus, cardiovascular diseases, cancer, osteoporosis and obesity. The course emphasizes the increasing prevalence of non communicable diseases in developing and developed countries, the factors enhancing the prevalence and the role of nutrition in the prevention and treatment. Pre-req: NUTR 310, NUTR 315.
NUTR417 |
FOOD SERVICE MANAGEMENT |
3 |
2Lec,2Cln,0Tut |
MCC |
The course covers the technical and managerial aspects of food establishments including supervision, evaluation and intervention in various activities. The course includes field trips to food establishment followed by reporting and group discussion.
------- |
University Elective |
3 |
3 |
CUR |
Sixth Semester |
IPEH512 |
Interprofessional Education for Health Care |
1 |
0Lec; 2 free interactive learning activities; 0Tut |
MCC |
The course aims to foster the skills, knowledge, attitudes and behaviours that facilitate effective interprofessional (IP) collaborative practice among health care providers. Through interactive learning students will explore ways in which their professions can work together in order to optimize patient’s care respecting each other’s roles and responsibilities. The course employs a variety of interactive methods and technologies
NUTR402 |
COMMUNITY NUTRITION |
3 |
2Lec,2Cln,0Tut |
MCC |
The course covers the role of the nutritionist in the community. It deals with the identification of the nutritional problems prevailing in the community and how to recommend and apply the necessary corrective programs. The role of various community program in the promotion of the nutritional status of the community will be discussed. Pre-req: NUTR 310, NUTR 322.
NUTR406 |
RESEARCH PROJECT |
2 |
1Lec,3Cln,0Tut |
MCC |
Under the supervision of a staff member, students will carry out a research project in the field of nutrition and dietetics, or each student will be assigned to make a literature review in specific topic in nutrition or dietetics. A scientific report will be presented and evaluated. Pre-req: NUTR 310, NUTR 322.
NUTR408 |
SPECIAL TOPICS IN NUTRITION |
2 |
2Lec,0Lab,0Tut |
MCC |
This course is directed to study the recent trends and development in the field of nutrition and dietetics. The main focus of the course will be management of metabolic disorders and nutrition support. Pre-req: NUTR 320.
NUTR410 |
THERAPEUTIC NUTRITION PRACTICUM |
2 |
0Lec,6Cln,0Tut |
MCC |
The course will provide practical training through case studies presentation for various disease condition and further discussion of the corresponding medical nutrition therapy. The students will have experience in assessment, diagnosis and management of hypothetical cases. It includes group discussions as well reporting the potential management of the case presented. Pre-req: NUTR 409.
------- |
Major Elective Course |
6 |
6 |
MEC |
Major Elective Courses(MEC)
Course Code |
Course Title |
Credits |
Hours Distribution |
Course Type |
NURS212 |
HEALTH CONCEPTS |
2 |
2Lec,0Lab,0Tut |
MEC |
This course examines selected clinical concepts from their scientific and theoretical bases. Theoretical issues related to the application of concepts across different settings will be addressed. Students will be introduced to the process of concept analysis. Emphasis is placed on selected medical surgical functional alterations and its related nursing assessment and intervention. Examples will include: homeostais, immobility, pain, inflammation, ischemia, hypoxia, dyspnea, oedema, fatigue, impaired wound healing, allergic reactions, impaired immune competence and altered clotting.
NURS212 |
HEALTH CONCEPTS |
2 |
2Lec,0Lab,0Tut |
MEC |
This course examines selected clinical concepts from their scientific and theoretical bases. Theoretical issues related to the application of concepts across different settings will be addressed. Students will be introduced to the process of concept analysis. Emphasis is placed on selected medical surgical functional alterations and its related nursing assessment and intervention. Examples will include: homeostais, immobility, pain, inflammation, ischemia, hypoxia, dyspnea, oedema, fatigue, impaired wound healing, allergic reactions, impaired immune competence and altered clotting
NURS213 |
COMMUNITY HEALTH |
2 |
2Lec,0Lab,0Tut |
MEC |
The course is designed to introduce students to the concepts of health and diseases. It enables students to apply the concept of primary health care in various community health settings. Culture and environmental aspects affecting community health will be emphasized. Special consideration will be directed toward family, adolescents, women and men health in the community.
NURS315 |
CHILD DEVELOPMENT |
2 |
2Lec,0Lab,0Tut |
MEC |
This course examines the development potential of the child from the prenatal period through adolescence and the factors that enhance or constrain this development. Integration of developmental theories and current basic and applied research findings and their clinical application will be stressed. Strategies to promote optimal child health and developmental outcomes will be explored.
NURS414 |
HEALTH INFORMATICS |
2 |
2Lec,0Lab,0Tut |
MEC |
This course focuses on the history of health care informatics, basic informatics concepts, and health information management applications. The student progresses along a continuum: from developing knowledge and understanding of basic concepts and methods of health care informatics; to learning about specific information management applications in health care administration, practice, education, and research; and finally to a hands-on experience with a specific application of his/her own choosing.
NURS415 |
HEALTH EDUCATION |
2 |
2Lec,0Lab,0Tut |
MEC |
The course provides students with the educational principles necessary for provision of health education to patients and public to increase their awareness of appropriate health practices and symptoms of illness to make them more inclined to seek medical help.
NUTR314 |
FOOD LAWS AND REGULATIONS |
2 |
2Lec,0Lab,0Tut |
MEC |
The course explores the history, importance, development and enforcement of local, national and international food laws and regulations that affect the food processing industry and food consumers and how they contribute to a safe, nutritious, and wholesome food supply. In addition, the course will give students a comprehensive awareness of the different types of food standard, especially those in connection with food quality, safety, labeling, marketing, grading, food additives as well as toxic and harmful substances in foods and international trade. Pre-req: NUTR 002 or NUTR 413.
NUTR332 |
Food Additives |
2 |
2Lec, 0Lab, 0Tut |
MEC |
The course describes food additives, which are any substance not normally consumed as a food by itself and not normally used as a typical ingredient of the food, whether or not it has nutritive value, the intentional addition of which to food for a technological purpose in the manufacturing, processing, preparation, treatment and packing.
NUTR420 |
DRUG & NUTRIENT INTERACTION |
2 |
2Lec,0Lab,0Tut |
MEC |
The course aims at giving an overview of the different types of drug – nutrient interactions with special reference to those interactions that are clinically significant and relevant to practice. Students will be equipped with knowledge and skills to understand the main interactions, mechanisms and consequences of mixing food and drugs in addition to nutritional management of the interactions. Pre-req: NUTR 315.
NUTR422 |
DIETARY ANALYSIS SIMUALTIONS |
2 |
0Lec,4Lab,0Tut |
MEC |
The course focuses on the analysis of dietary intake using nutrient analysis software. The students will be trained on collecting data about dietary intake, data entry, nutrient analysis, and reporting. Pre-req: NUTR 319, NUTR 322.
University Requirements (UR)(CUR)
Course Code |
Course Title |
Credits |
Hours Distribution |
Course Type |
MCOM003 |
Communication Skills |
2 |
2Lec, 0Lab |
CUR |
Building a foundation, setting clear goals for your communication, determining outcomes and results, initializing communications, avoiding communication breakdowns, creating value in your conversations, translating across communication styles, listening for improved understanding, achieving genuine communication, cross-cultural communication, working constructively with emotions, dealing with anger, managing emotionally charged situations.
University Requirement Courses
Course Code |
Course Title |
Credits |
Hours Distribution |
Type |
ARAB001 |
Arabic Language |
2 |
(2Cr.:2Lec) |
Mandatory |
تقديم إطار عام للغة العربية لغير المتخصصين، وتتناول الموضوعات التالية: العربية بين لغات العالم، النظام الصوتي، النظام الصرفي، النظام النحوي والنظام الكتابي، كما تتناول العربية والتعريب، والعربية والحاسوب، ثم كيف تكتب مقالاً علمياً.
BLAW001 |
Human Rights |
1 |
1 Lec. |
Mandatory |
This course aims at introducing students to the principles of human rights and its foundations. The importance of human rights in our societies not only from a theoretical point of view, rather more from a practical one will be highlighted throughout the course. Special attention shall be given to certain global themes on human rights, which touch on critical topics related to our society.
ENGL001 |
GENERAL ENGLISH |
2 |
(2Cr.:2Lec) |
Mandatory |
A general course that enhances language skills and provides coverage of basic grammar, vocabulary, reading, and writing for foundation students. It deals with basic competence in reading, through exercises on getting main ideas, guessing meaning from context, understanding details, predicting and inferencing. Writing development from paragraph to composition, proceeding through writing and developing of topics sentences, supporting sentences and paragraph writing is the focus of the course. Writing and reading build vocabulary through exercises and dictionary use and cloze exercises. The latter develop grammar where the use of nouns, verbs, adjectives and adverbs, transition signals, the reconstructing of sentences and main and subordinating clauses is practiced.