Detailed Course Descriptions for the Human Nutrition Program

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1 1 Detailed Course Descriptions for the Human Nutrition Program Major Required Courses NUTR221 Principles of Food Science and Nutrition Credit (Contact) Hours 2 CH(2 Theory) Prerequisites Course Description An overview of the interactions among basic disciplines of science and technology which are integrated into the development of more wholesome, stable, and nutritious food products. General principles are stressed using examples which demonstrate the progression of raw agricultural commodities through the integrated technologies which result in commercial food products NUTR231 Human Nutrition Credit (Contact) Hours 3CH (3 Theory) Prerequisites CHEM 351 Course Description This course emphasizes the physiological and biochemical aspects of vitamins, minerals, fiber, energy and macronutrients. Students are introduced to topics of current human nutrition interests e.g. antioxidants, eicosanoids. Students are trained in this course to use interactive electronic learning and literature searching strategies

2 2 NUTR 319 Quantity Food Production & Equipment Credit (Contact) Hours 3 CH(2 Theory, 2 lab) Prerequisites NUTR 321 Course Description Principles of quantity food production and presentation, including stocks, sauces, soups, sandwiches, breakfast preparation, short order cooking, deep fat frying, grilling, meat cutting, vegetable and salad preparation, basic principles and techniques of baking; portion control, yield tests, recipe conversion and costing; principles of sanitation in quantity food production; principles underlying safe operation and cleaning of commercial food equipment. NUTR320 Introduction to Dietetic and Nutrition Practice Credit (Contact) Hours 1 CH (1 Theory) Prerequisites NUTR 221 Course Description This course introduces students to the profession of dietetics and provide overview of the many career directions and opportunities open to dieticians both clinically and in the community.

3 3 NUTR 321 Food Chemistry Credit (Contact) Hours 3 CH(2 Theory, 3 lab) Prerequisites CHEM 351 Course Description This course covers the basic chemical structures and properties of moisture, protein, carbohydrate, lipids, minerals and vitamins and their roles in food systems. Also covered will be the principles of chemical and instrumental methods for the qualitative and quantitative analyses of moisture, protein, carbohydrate, lipids, minerals and vitamins. Students will perform experiments to determine major food components using chemical and instrumental methods. Credit (Contact) Hours Course Designation Prerequisites Course Offering Course Description NUTR329 Nutrition Education and Communications 2 CH(2 Theory) LC NUTR 338 Spring Principles of nutrition communication and education theories applied to individual and group patient education will be addressed. This course aimed at improving students interviewing skills and counseling techniques. The course will discuss the different educational programs that are focused on the improvement of nutritional knowledge, status through increasing positive health behavior.

4 4 NUTR 335 Nutritional Metabolism 1 Credit (Contact) Hours 2 CH(2 Theory) Digestion and absorption of macronutrients. Body fluids and electrolytes balance. Concepts of balance, flux, turnover and metabolic pools. Energy metabolism at the cellular level. Metabolic pathways of synthesis and degradation of lipids, carbohydrates, proteins and amino acids. Macronutrients metabolism in major organs and tissues. Substrate flux in long term and short term fasting. Apoptosis, nutritional genomics NUTR336 Nutritional Metabolism 2 Credit (Contact) Hours 2 CH(2 Theory) Course Description Mechanism of action, metabolism and interaction with other nutrients of water and lipid soluble vitamins, macro minerals, trace elements and ultratrace elements

5 5 NUTR338 Nutrition through the Life Span Credit (Contact) Hours 3 CH(3 Theory) Course Description This course is designed to provide students with a view of the life cycle as a whole, with each life cycle stage supported by the nutrition that is essential for a good development. Nutritional needs are presented on the basis of both physical and psychosocial development. NUTR 340 Assessment of Nutritional Status Credit (Contact) Hours 3 CH(2 Theory, 2 lab) Course Description Practical techniques in evaluation of nutritional status for individuals and groups. Anthropometrics measurements and their reference values. Biochemical indicators of deficiencies, excesses and storage of nutrients in the human body, and their reference values. Evaluation methods of dietary intakes and consumption. Modern techniques for body composition measurements (BIA, DXA, CT, MRI, NAA) will be covered.

6 6 NUTR439 Meal Planning and Evaluation Credit (Contact) Hours 2CH(1Theory, 2 lab) Course Description This course aims to introduce the nutritional value and the characteristics of food groups, principles and guidelines for diet planning, diet planning guides with emphasis on food group plans and exchange lists, and approaches of applying diet planning guides in meals planning and methods of meals evaluation. NUTR441 Food Safety and Quality Control Credit (Contact) Hours 3 CH(2 Theory, 3 lab) Prerequisites NUTR 321 Course Description This course will provide comprehensive information on food safety; food contamination i.e. microbial, chemical, plant and animal adulterants and radioactive materials. Routes of contamination of major food groups, analysis and control. Fields and concepts of the quality systems of foods. Risk analysis and management of the food chain. Sensory properties of foods and statistical means of quality control. Food standards and regulations. National and international agencies related to food control

7 7 NUTR442 Management of food services operations 1 Credit (Contact) Hours 2 CH(2 Theory) Prerequisites NUTR 319 Course Description The course purpose is to introduce management theories and principles, and the effective use of resources in the design and administration of food service facilities. Design of floor plans and equipment selection for various institutional food service operations are included. Consideration is given to operating environmentally safe and efficient facilities with emphasis on sanitation and safety. Administrative and leadership responsibilities of the food service manager are emphasized NUTR443 Management of food services operations 2 Credit (Contact) Hours 2 CH(2 Theory) Prerequisites NUTR 442 Course Description The application of principles of management as they relate to the administration of human, physical and financial resources of food and nutrition services. In addition, emphasis is placed on food costing, labor issues, diversity, marketing, accounting, and budgeting for institutional food service.

8 8 NUTR450 Medical Nutrition Therapy 1 Credit (Contact) Hours 3 CH(3 Theory) Course Description The course provides detailed information on the role of nutrition in prevention and treatment of disease. This course covers conditions most seen in dietetic clinics; obesity, diabetes, dyslipidemia, iron deficiency anemia, osteoporosis and the more common disease of inborn error of metabolism. The disease process, related biochemical issues, nutritional assessment, medical nutrition therapy and food and fluid issues are discussed in details for each disease. NUTR451 Medical Nutrition Therapy 2 Credit (Contact) Hours 3 CH(3 Theory) Prerequisites NUTR 450 Course Description This is the second course in medical nutrition therapy following Medical Nutrition Therapy I. The course introduces students to the etiology of nutrition related diseases of the digestive system. Liver and pancreas, renal system, oncology and metabolic stress and eating disorders. The disease process, related biochemical issues, nutritional assessment, medical nutrition therapy and food and fluid issues are discussed in details for each disease. Enteral and parenteral nutrition support are also covered in this course..

9 9 NUTR454 Medical Nutrition Laboratory 1 Credit (Contact) Hours 1 CH(2 lab) Course Designation LB Course Description This course deals with diseases covered by the course medical nutrition therapy 1 (NUTR351) and should be taken concurrently. Sessions include selfstudy modules, tutorials, case studies and simulated clinical set ups. NUTR453 Medical Nutrition Laboratory 2 Credit (Contact) Hours 1 CH(2 lab) Course Designation LB Prerequisites NUTR 450 Course Description This course deals with diseases covered by the course medical nutrition therapy 2 (NUTR451) and should be taken concurrently. Sessions include selfstudy modules, tutorials, case studies and simulated clinical set ups.

10 10 NUTR456 Professional issues in Dietetics and Nutrition Credit (Contact) Hours 1 CH(1 theory) Prerequisites NUTR 340 Course Description This course covers professional issues and trends affecting dietetics and nutrition practice, planning for professional advancement and conduct Code of Ethics for Dietetic Practice. NUTR457 Public Health Nutrition Credit (Contact) Hours 3 CH(3 theory) Prerequisites NUTR 340 Course Description The study of social, economical and environmental impact on the nutritional status off the community. Nutrition epidemiology. Methods of nutritional surveys. Nutrition surveillance systems. Preventive and control measures for community nutritional problems. Combating chronic problems related to diet. Nutritional and chronic disease in Arab countries with emphasis on GCC. Development of science based and food based dietary guidance. The role of food industry in community nutrition. Food distribution systems.

11 11 NUTR490 Capstone Course Credit (Contact) Hours 3 CH Course Designation SP Prerequisites NUTR 340 AND NUTR 451 and Spring Course Description The student is directed to undertake a clinical or community project in a specific subject under supervision of a staff member. The course is intended to reflect different skills and competencies acquired by the student in different courses. NUTR491 Nutrition Seminar Credit (Contact) Hours 1 CH Course Designation SM Prerequisites NUTR 340 AND NUTR 451 Course Description Students will be required to present a seminar in selected topics in human nutrition and dietetics. Topics will be selected in areas that are currently under active research. Presented by students, faculty and invited speakers.

12 12 NUTR492 Research Methodologies in Human Nutrition Credit (Contact) Hours 1 CH(1 theory) Prerequisites NUTR 340 Course Description Students learn research methods used in nutrition and dietetics research. The course cover study designs e.g. cross sectional, prospective, controlled studies and clinical trials. The course builds up on students knowledge basic knowledge of statistics to introduce students to statistical methods used in these studies. NUTR494 Supervised Dietetic Practice I Credit (Contact) Hours 10 CH Course Designation IN Prerequisites NUTR 490 and Spring Student must have completed 112 CH Course Description Students spend 15 weeks of a total of 30 weeks of supervised dietetic practice (dietetic internship). The program provides interdisciplinary practicum that will prepare dietetic interns to attain entry level competencies in nutrition therapy, food service systems management, and public health nutrition. Students will conduct training during two semesters, rotating through various clinical, public health and foodservice departments. Interns will be required to demonstrate proficiency in a defined set of competencies.

13 13 NUTR495 Supervised Dietetic Practice II Credit (Contact) Hours 10 CH Course Designation IN Prerequisites NUTR 494 and Spring Course Description Students spend 15 weeks of a total of 30 weeks of supervised dietetic practice (dietetic internship). The program provides interdisciplinary practicum that will prepare dietetic interns to attain entry level competencies in nutrition therapy, food service systems management, and public health nutrition. Students will conduct training during two semesters, rotating through various clinical, public health and foodservice departments. Interns will be required to demonstrate proficiency in a defined set of competencies.

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