Nutrition and Dietetics

The mission of the Nutrition and Dietetics program is to prepare students to professionally address the changing needs of society and industry in food, nutrition, and dietetic fields. The program is designed to develop nutrition and dietetics professionals with knowledge and understanding of the importance of nutrition in health and disease.

The objectives’ of this Bachelor degree program is to graduate high caliber nutrition and dietetics professionals with the knowledge base, practical skills, and ethical values that will enable them to improve health services provided at the individual and population levels.

  • Recognize nutrition-related concerns during the life span and demonstrate abilities to manage these issues.
  • Understand the importance of nutrition in disease prevention and disease management at different stages.
  • Demonstrate knowledge of food composition including macro and micronutrients, their nutritional value, and contribution to the overall quality of diet.
  • Exhibit ability to assess and diagnose nutritional status through the Nutrition Care Process and plan dietary programs for individuals and as part of large- scale community interventions.
  • Display ability to write coherent and organized reports and show ability to present information in a concise and engaging manner.
  • Demonstrate skills to communicate nutrition knowledge through education and counseling.
  • Exhibit confidence in abilities in terms of knowledge, concepts, and practice.
  • Demonstrate ability to work individually and within a team.
  • Ability to network with individuals from different backgrounds and create new relationships within the professional setting.
  • Demonstrate ability to critically appraise research findings.
  • Problem- solving and decision making skills related to nutrition cases.
  • Display ability to gather and analyze data needed to solve the nutrition problem.
  • Understand ethical dilemmas in nutrition practice.
  • Understand ethical issues in conducting nutrition and health research.
  • Apply ethical standards and values during practice within the professional setting.
  • Nutritionists in hospitals, health facilities, and recreation centers.
  • Community Nutrition educators.
  • rivate practice.
  • Media.
  • School Nutrition.
  • Nutrition counseling.
  • Research.
  • Post-graduate education.
  • Non-governmental, UN, and Private sector posts in the field.
  • Governmental posts in the filed.
  • Medical representatives.
  • Athlete nutrition counseling.

The students have to complete 129 credit hours distributed as the following general components:

Component

Credit Hours

University Requirements

21

Faculty Requirements

33

Program Requirements

69

Professional elective

6

Total    

126

Faculty requirements for Nutrition and Dietetics Program: 33 credit hours

Course Number

Prerequisite

CHEM113

CHEM130 or concurrent

CHEM133

 

CHEM221 | ORGANIC CHEMISTRY LAB

(CHEM230 or  CHEM242 or concurrent) and (CHEM112 or CHEM113)

CHEM230 | FUNDAMENTAL ORGANIC CHEMISTRY

CHEM132 or CHEM133

BIOL111 | GENERAL BIOLOGY LAB

BIOL131

BIOL131 | GENERAL BIOLOGY

 

BIOL243 | GENERAL MICROBIOLOGY

BIOL131, BIOL111

BIOC233

CHEM230

PSYC236

 

COMP132 | INTRODUCTION TO COMPUTER AND PROGRAMMING

 

NURS232 | NURSING BIOSTATISTICS AND EPIDEMIOLOGY

 

MATH1431 | CALCULUS FOR HEALTH SCIENCES

 

Department of Nutrition and Dietetics required courses: 57 credit hours

Course number

Prerequisite

NUTD231 | FUNDAMENTALS OF HUMAN NUTRITION

CHEM 230 or concurrent

NUTD233 | PRINCIPLES OF FOOD PREPARATION

NUTD231

NUTD234 | INSTITUTIONAL FOOD PRODUCTION MANAGEMENT

NUTD233

NUTD238 | LIFE CYCLE NUTRITION 1

NUTD231

NUTD239 | LIFE CYCLE NUTRITION 2

NUTD231

NUTD241 | COMMUNITYY NUTRITION

NUTD232, NURS231

NUTD321 | INTRODUCTION TO DIETETICS

NUTD231

NUTD331 | CLINICAL NUTRITION 1

NUTD239, NUTD238

NUTD332 | CLINICAL NUTRITION 2

NUTD239, NUTD238

NUTD333 | FOOD AND FOOD COMPOSITION

BIOC233, NUTD 231

NUTD336 | FOOD SAFETY

BIOL243

NUTD338 | NUTRIENT METABOLISM

NUTD231, BIOC233

NUTD339 | BIOETHICS

 

NUTD341 | HUMAN ANATOMY AND PHYSIOLOGY

BIOL111

NUTD343 | FOOD MICROBIOLOGY

BIOL243

NUTD411 | SEMINAR

Level 4 and department approval

NUTD431 | COMMUNICATION AND NUTRITIONAL COUNSELING

NUTD231, PSYC236

NUTD436 | PRACTICUM

 

NUTD439 | DIETARY PLANNING

NUTD238, NUTD239

Elective Courses: 12 credit hours

Course number

Prerequisite

NUTD235 | CONTEMPORARY NUTRITION

NUTD231

NUTD334 | NUTRITION DEFICIENCY DISEASES

NUTD231

NUTD335 | NUTRITION AND CULTURE: MEDITERRANEAN AND OTHER DIETS

NUTD231

NUTD337 | SPORTS NUTRITION

NUTD231

NUTD432 | ASSESSMENT OF NUTRITIONAL STATUS: RESEARCH METHODS

NUTD231, NURS232

NUTD433 | EMERGENCY NUTRITION

NUTD231

NUTD434 | FOOD REGULATIONS

 

NUTD435 | NUTRITIONAL TOXICOLOGY

BIOC233, NUTD 231

NUTD437 | INDEPENDENT STUDY

Level 4 and department approval

NUTD438 | Special Topic

Level 4 and department approval