I am delighted that you have chosen Qatar University, Department of Health Sciences to study for your Bachelor s degree in Human Nutrition.

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3 WELCOME FROM THE HNP DIRECTOR Dear Human Nutrition Students, I am delighted that you have chosen Qatar University, Department of Health Sciences to study for your Bachelor s degree in Human Nutrition. The HNP is a Coordinated Program in Dietetics which means that the program provides all the coursework and supervised practice experiences to prepare you to work as an entry-level Dietitian in Clinical Nutrition, Food Service Management, or Community Nutrition. The Student Handbook is a compendium of information about the policies and procedures related to the Bachelor s degree in Human Nutrition. This handbook is designed to guide you through the Human Nutrition Program. It is your responsibility to read this Handbook and be familiar with the degree requirements and the HNP policies. Students are responsible for the fulfillment of all requirements in the Handbook. Please read the material, sign the signature sheet and return it to me. If you have questions please contact me via at Amanda.brown@qu.edu.qa or by phone at You may wish to share the information in this handbook with other students who are interested in the program. I look forward to meeting you, Sincerely Dr. M. Amanda Brown, PhD, RDN Assistant Professor of Human Nutrition HNP Director

4 PROGRAM OVERVIEW HUMAN NUTRITION PROGRAM DESCRIPTION The Human Nutrition program at Qatar University provides the students with course work and supervised professional practice to prepare students for entry level practice in dietetics, nutrition and food industry professions. The knowledge and professional skills the students acquire in nutritional and food sciences give the student an understanding of community nutrition, medical nutrition therapy, and foodservice operation and management. Upon graduation with a B.Sc. in Human Nutrition, the student is qualified for employment in nutrition, dietetics, food industry and related areas, and to continue graduate studies. ACCREDITATION STATEMENT The Qatar University Dietitian Education Program is seeking accreditation from the Accreditation Council for Education in Nutrition and Dietetics (ACEND), 120 South Riverside Plaza, Suite 2000 Chicago, IL , (800) , Ext. 5400, LICENSURE FOR DIETITIANS IN QATAR After completing the Qatar University Human Nutrition Program, the student is eligible to apply for licensure as a Dietitian in Qatar with the Qatar Supreme Council of Health. The registration requirements for Dietitians in Qatar are set by the Qatar Supreme Council of Health. The Scope of Practice for Dietitians and the requirements are available on the SCH website: PROGRAM MISSION The mission of the Qatar University Human Nutrition program is to develop competent nutrition professionals with a strong foundation in the applied science of nutrition, research methodologies, evidence based practice, and professional leadership to assume entry level careers in dietetics, nutrition, and foodservice management. HUMAN NUTRITION PROGRAM GOALS There are two program goals for the Qatar University Dietitian Education Program Program Goal 1. Prepare graduates for careers as registered dietitians and nutrition professionals who will enhance the role of healthy nutrition on the health and wellbeing of individuals and population groups in the Middle East and North Africa Region.

5 Program Objectives for Goal 1 1. a. Over a five year period, 85% of HNP graduates, who write the Qatar Examination for Dietitians, will pass the exam on the first attempt. * 1.b. 1.c. 1.d. 1.e. Over a five year period, 100% of enrolled students will complete the Supervised Practice Program in Dietetics within 6.75 years (150% of the allowable time). Within one year of graduation, at least 85% of HNP graduates seeking employment or higher qualification will be employed or enrolled in an advanced education program. Ninety percent of employed HNP graduates will rate themselves as satisfactorily prepared or higher for their first position. During the first year of employment HNP graduates will be ranked by at least 90% of employers, as above average in knowledge and professional skills. * The Qatar Examination for Dietitians is not yet developed and it is anticipated to take minimum of two years to develop and implement the Examination for Dietitians in Qatar. In the interim period, beginning in spring 2014, HNP students will be required to complete a comprehensive written and practical examination after completing all didactic courses and prior to entering the supervised professional practice. Students must pass the examination with a minimum score of 70% before advancing to the supervised practice courses (NUTR 494 and NUTR 495). Program Goal 2: Develop graduates with expertise in pediatric clinical nutrition to address the nutrition care needs of children/adolescents with overweight, obesity, diabetes, and inherited errors of metabolism (predominately homocystinuria). Program Objectives for Goal 2: 2.a. 2.b. Ninety percent of HNP graduates employed in pediatric nutrition will rate themselves as satisfactorily prepared or higher for their first position. During their first year of employment, HNP graduates employed in clinical pediatrics will be ranked by at least 90% of employers as above average in clinical pediatrics knowledge and professional skills. HUMAN NUTRITION PROGRAM STUDENT LEARNING OBJECTIVES FOUNDATION KNOWLEDGE & CORE COMPETENCIES FOR THE DIETITIAN The Student Learning Objectives (SLO) specifies the knowledge and competencies that each student will master during the Human Nutrition Program. The Foundation

6 Knowledge and Core Competencies for the Dietitian specify what every dietitian needs to know and do as an entry-level practitioner. The student learning objectives are introduced and developed in the didactic courses and mastered in the supervised professional practice courses. In addition to the Core Knowledge and Competencies, the QU HNP is required to choose a concentration for the supervised practice. The HNP has selected Clinical Pediatric Nutrition as the concentration area. There are 6 additional learning objectives that meet this concentration area. The HNP student learning objectives are listed below. Outcomes data from the continuous measurement of learning outcomes is available from the HNP Director upon request. Domain 1: Scientific and Evidence Base of Practice: integration of scientific information and research into practice KRD 1.1: The curriculum must reflect the scientific basis of the dietetics profession and must include research methodology, interpretation of research literature and integration of research principles into evidence-based practice. (Note: Examples of evidence-based guidelines and protocols include the Academy s Evidence Analysis Library and Evidence-based Nutrition Practice Guidelines, the Cochrane Database of Systematic Reviews and the U.S. Department of Health and Human Services, Agency for Healthcare Research and Quality, National Guideline Clearinghouse Web sites.) CRD 1.1 Select appropriate indicators and measure achievement of clinical, programmatic, quality, productivity, economic or other outcomes CRD1.2 Apply evidence-based guidelines, systematic reviews and scientific literature (such as the ADA Evidence Analysis Library, Cochrane Database of Systematic Reviews and the U.S. Department of Health and Human Services, Agency for Healthcare Research and Quality, National Guideline Clearinghouse Web sites) in the nutrition care process and model and other areas of dietetics practice CRD 1.3 Justify programs, products, services and care using appropriate evidence or data CRD1.4 Evaluate emerging research for application in dietetics practice CRD. 1.5 Conduct research projects using appropriate research methods, ethical procedures and statistical analysis Domain 2: Professional Practice Expectations: beliefs, values, attitudes and behaviors for the professional dietitian level of practice KRD 2.1: The curriculum must include opportunities to develop a variety of communication skills sufficient for entry into pre-professional practice. (Note: Students

7 must be able to demonstrate effective and professional oral and written communication and documentation.) KRD 2.2: The curriculum must provide principles and techniques of effective counseling methods. (Note: Students must be able to demonstrate counseling techniques to facilitate behavior change.) KRD 2.3: The curriculum must include opportunities to understand governance of dietetics practice, such as the Scope of Dietetics Practice and the Code of Ethics for the Profession of Dietetics; and interdisciplinary relationships in various practice settings. CRD. 2.1 Practice in compliance with current federal regulations and state statutes and rules, as applicable and in accordance with accreditation standards and the ADA Scope of Dietetics Practice Framework, Standards of Professional Performance and Code of Ethics for the Profession of Dietetics CRD 2.2 Demonstrate professional writing skills in preparing professional communications (e.g. research manuscripts, project proposals, education materials, policies and procedures) CRD 2.3 Design, implement and evaluate presentations considering life experiences, cultural diversity and educational background of the target audience CRD. 2.4 Use effective education and counseling skills to facilitate behavior change CRD. 2.5 Demonstrate active participation, teamwork and contributions in group settings CRD 2.6 Assign appropriate patient care activities to DTRs and/or support personnel considering the needs of the patient/client or situation, the ability of support personnel, jurisdictional law, practice guidelines and policies within the facility CRD 2.7 Refer clients and patients to other professionals and services when needs are beyond individual scope of practice CRD 2.8 Apply leadership principles effectively to achieve desired outcomes CRD 2.9 Serve in professional and community organizations CRD 2.10 Establish collaborative relationships with internal and external stakeholders, including patients, clients, care givers, physicians, nurses and other health professionals, administrative and support personnel to facilitate individual and organizational goals CRD 2.11 Demonstrate professional attributes in various organizational cultures

8 CRD 2.12 Perform self-assessment, develop goals and objectives and prepare a draft portfolio for professional development as defined by the Commission on Dietetics CRD Demonstrate assertiveness and negotiation skills while respecting life experiences, cultural diversity and educational background Domain 3: Clinical and Customer Services: development and delivery of information, products and services to individuals, groups and populations KRD 3.1: The curriculum must reflect the principles of Medical Nutrition Therapy and the practice of the nutrition care process, including principles and methods of assessment, diagnosis, identification and implementation of interventions and strategies for monitoring and evaluation. (Note: Students must be able to use the nutrition care process to make decisions, to identify nutrition-related problems and determine and evaluate nutrition interventions.) KRD 3.2: The curriculum must include the role of environment, food, nutrition and lifestyle choices in health promotion and disease prevention. (Note: Students must be able to develop interventions to affect change and enhance wellness in diverse individuals and groups.) KRD 3.3: The curriculum must include education and behavior change theories and techniques. (Note: Students must be able to develop an educational session or program/educational strategy for a target population.) CRD. 3.1 Perform the Nutrition Care Process (a through d below) and use standardized nutrition language for individuals, groups and populations of differing ages and health status, in a variety of settings CD 3.1.a. Assess the nutritional status of individuals, groups and populations in a variety of settings where nutrition care is or can be delivered CP 3.1.b.Diagnose nutrition problems and create problem, etiology, signs and symptoms (PES) statements CP 3.1.c. Plan and implement nutrition interventions to include prioritizing the nutrition diagnosis, formulating a nutrition prescription, establishing goals and selecting and managing intervention CP 3.1.d. Monitor and evaluate problems, etiologies, signs, symptoms and the impact of interventions on the nutrition diagnosis CRD 3.1.e: Complete documentation that follows professional guidelines, guidelines required by health care systems and guidelines required by the practice setting

9 CRD. 3.2 Develop and demonstrate effective communications skills using oral, print, visual, and electronic and mass media methods for maximizing client education, employee training and marketing CRD 3.3 Develop and deliver products, programs or services that promote consumer health, wellness and lifestyle management CRD 3.4 Deliver respectful, science-based answers to consumer questions concerning emerging trends CRD 3.5 Coordinate procurement, production, distribution and service of goods and services CRD 3.6 Develop and evaluate recipes, formulas and menus for acceptability and affordability that accommodate the cultural diversity and health needs of various populations, groups and individuals Domain 4: Practice Management and Use of Resources: strategic application of principles of management and systems in the provision of services to individuals and organizations KRD 4.1: The curriculum must include management and business theories and principles required to deliver programs and services. KRD 4.2: The curriculum must include content related to quality management of food and nutrition services. KRD 4.3: The curriculum must include the fundamentals of public policy, including the legislative and regulatory basis of dietetics practice. (Note: Students must be able to explain the impact of a public policy position on dietetics practice.) KRD 4.4: The curriculum must include content related to health care systems. (Note: Students must be able to explain the impact of health care policy and different health care delivery systems on food and nutrition services.) KRD 4.5: The curriculum must include content related to coding and billing of dietetics/nutrition services to obtain reimbursement for services from public or private insurers CRD 4.1 Use organizational processes and tools to manage human resources CRD 4.2 Perform management functions related to safety, security and sanitation that affect employees, customers, patients, facilities and food CRD. 4.3 Participate in public policy activities, including both legislative and regulatory initiatives

10 CRD 4.4 Conduct clinical and customer service quality management activities CRD 4.5 Use current informatics technology to develop, store, retrieve and disseminate information and data CRD 4.6. Analyze quality, financial or productivity data and develops a plan for intervention CRD 4.7 Propose and use procedures as appropriate to the practice setting to reduce waste and protect the environment CRD 4.8 Conduct feasibility studies for products, programs or services with consideration of costs and benefits CRD 4.9 Obtain and analyze financial data to assess budget controls and maximize fiscal outcomes CRD 4.10 Develop a business plan for a product, program or service including development of a budget, staffing needs, facility requirements, equipment and supplies CRD 4.11 Participate in coding and billing of dietetics/nutrition services to obtain reimbursement for services from public or private insurers Domain 5: Support Knowledge: knowledge underlying the requirements specified above. KRD 5.1: The food and food systems foundation of the dietetics profession must be evident in the curriculum. Course content must include the principles of food science and food systems, techniques of food preparation and application to the development, modification and evaluation of recipes, menus and food products acceptable to diverse groups. KRD 5.2: The physical and biological science foundation of the dietetics profession must be evident in the curriculum. Course content must include organic chemistry, biochemistry, physiology, genetics, microbiology, pharmacology, statistics, nutrient metabolism and nutrition across the lifespan. KRD 5.3: The behavioral and social science foundation of the dietetics profession must be evident in the curriculum. Course content must include concepts of human behavior and diversity, such as psychology, sociology or anthropology

11 Clinical Pediatrics Competences for QU Supervised Practice in Dietetics PCN 1 Develop nutrition care plan (using the nutrition care process) for pediatric patients/clients with complex medical conditions e.g. critical illness and trauma, inherited errors of metabolism and GI and endocrine disorders PCN 2 Conduct counseling and education for pediatric patients/clients with complex needs, e.g. critical illness and trauma, inherited errors of metabolism and GI and endocrine disorders PCN 3 Implement the nutrition care process for enteral and parenteral nutrition support for pediatric patients across a spectrum of settings from intensive care to outpatient care. PCN 4 Participate in interdisciplinary team rounds to coordinate patient care. PCN 5 Select, analyze, and evaluate current research and related to a pediatric clinical case encountered in practice PCN 6 Develop and present a pediatric clinical case to a professional audience Code of Ethics for the Profession of Dietetics PREAMBLE The Academy of Nutrition and Dietetics (A.N.D.)and its credentialing agency, the Commission on Dietetic (CDR), believe it is in the best interest of the profession and the public it serves to have a Code of Ethics in place that provides guidance to dietetics practitioners in their professional practice and conduct. Dietetics practitioners have voluntarily adopted this Code of Ethics to reflect the values and ethical principles guiding the dietetics profession and to set forth commitments and obligations of the dietetics practitioner to the public, clients, the profession, colleagues, and other professionals. The current Code of Ethics was approved on June 2, 2009, by the A.N.D. Board of Directors, House of Delegates, and the Commission on Dietetic. APPLICATION The Code of Ethics applies to the following practitioners: (a) In its entirety to members of ADA who are Registered Dietitians (RDs) or Dietetic Technicians, Registered (DTRs); (b) Except for sections dealing solely with the credential, to all members of ADA who are not RDs or DTRs; and

12 (c) Except for aspects dealing solely with membership, to all RDs and DTRs who are not members of ADA. All individuals to whom the Code applies are referred to as dietetics practitioners, and all such individuals who are RDs and DTRs shall be known as credentialed practitioners. By accepting membership in ADA and/or accepting and maintaining CDR credentials, all members of ADA and credentialed dietetics practitioners agree to abide by the Code. Fundamental Principles 1. The dietetics practitioner conducts himself/herself with honesty, integrity, and fairness. 2. The dietetics practitioner supports and promotes high standards of professional practice. The dietetics practitioner accepts the obligation to protect clients, the public, and the profession by upholding the Code of Ethics for the Profession of Dietetics and by reporting perceived violations of the Code through the processes established by AND and its credentialing agency, CDR. Responsibilities to the Public 3. The dietetics practitioner considers the health, safety, and welfare of the public at all times. The dietetics practitioner will report inappropriate behavior or treatment of a client by another dietetics practitioner or other professionals. 4. The dietetics practitioner complies with all laws and regulations applicable or related to the profession or to the practitioner s ethical obligations as described in this Code. a. The dietetics practitioner must not be convicted of a crime under the laws of the United States, whether a felony or a misdemeanor, an essential element of which is dishonesty. b. The dietetics practitioner must not be disciplined by a state for conduct that would violate one or more of these principles. c. The dietetics practitioner must not commit an act of misfeasance or malfeasance that is directly related to the practice of the profession as determined by a court of competent jurisdiction, a licensing board, or an agency of a governmental body. 5. The dietetics practitioner provides professional services with objectivity and with respect for the unique needs and values of individuals.

13 a. The dietetics practitioner does not, in professional practice, discriminate against others on the basis of race, ethnicity, creed, religion, disability, gender, age, gender identity, sexual orientation, national origin, economic status, or any other legally protected category. b. The dietetics practitioner provides services in a manner that is sensitive to cultural differences. c. The dietetics practitioner does not engage in sexual harassment in connection with professional practice. 6. The dietetics practitioner does not engage in false or misleading practices or communications. a. The dietetics practitioner does not engage in false or deceptive advertising of his or her services. b. The dietetics practitioner promotes or endorses specific goods or products only in a manner that is not false and misleading. c. The dietetics practitioner provides accurate and truthful information in communicating 7. The dietetics practitioner withdraws from professional practice when unable to fulfill his or her professional duties and responsibilities to clients and others. a. The dietetics practitioner withdraws from practice when he/ she has engaged in abuse of a substance such that it could affect his or her practice. b. The dietetics practitioner ceases practice when he or she has been adjudged by a court to be mentally incompetent. c. The dietetics practitioner will not engage in practice when he or she has a condition that substantially impairs his or her ability to provide effective service to others. Responsibilities to Clients 8. The dietetics practitioner recognizes and exercises professional judgment within the limits of his or her qualifications and collaborates with others, seeks counsel, or makes referrals as appropriate. 9. The dietetics practitioner treats clients and patients with respect and consideration. a. The dietetics practitioner provides sufficient information to enable clients and others to make their own informed decisions.

14 b. The dietetics practitioner respects the client s right to make decisions regarding the recommended plan of care, including consent, modification, or refusal. 10. The dietetics practitioner protects confidential information and makes full disclosure about any limitations on his or her ability to guarantee full confidentiality. 11. The dietetics practitioner, in dealing with and providing services to clients and others, complies with the same principles set forth above in Responsibilities to the Public (Principles #3-7). Responsibilities to the Profession 12. The dietetics practitioner practices dietetics based on evidence-based principles and current information. 13. The dietetics practitioner presents reliable and substantiated information and interprets controversial information without personal bias, recognizing that legitimate differences of opinion exist. 14. The dietetics practitioner assumes a life-long responsibility and accountability for personal competence in practice, consistent with accepted professional standards, continually striving to increase professional knowledge and skills and to apply them in practice. 15. The dietetics practitioner is alert to the occurrence of a real or potential conflict of interest and takes appropriate action whenever a conflict arises. a. The dietetics practitioner makes full disclosure of any real or perceived conflict of interest. b. When a conflict of interest cannot be resolved by disclosure, the dietetics practitioner takes such other action as may be necessary to eliminate the conflict, including recusal from an office, position, or practice situation. 16. The dietetics practitioner permits the use of his or her name for the purpose of certifying that dietetics services have been rendered only if he or she has provided or supervised the provision of those services. 17. The dietetics practitioner accurately presents professional qualifications and credentials. a. The dietetics practitioner, in seeking, maintaining, and using credentials provided by CDR, provides accurate information and complies with all requirements imposed by CDR. The dietetics practitioner uses CDR-awarded credentials ( RD or Registered Dietitian ; DTR or Dietetic Technician, Registered ; CS or Certified Specialist ; and

15 FADA or Fellow of the American Dietetic Association ) only when the credential is current and authorized by CDR. b. The dietetics practitioner does not aid any other person in violating any CDR requirements, or in representing himself or herself as CDR-credentialed when he or she is not. 18. The dietetics practitioner does not invite, accept, or offer gifts, monetary incentives, or other considerations that affect or reasonably give an appearance of affecting his/her professional judgment. Clarification of Principle: a. Whether a gift, incentive, or other item of consideration shall be viewed to affect, or give the appearance of affecting, a dietetics practitioner s professional judgment is dependent on all factors relating to the transaction, including the amount or value of the consideration, the likelihood that the practitioner s judgment will or is intended to be affected, the position held by the practitioner, and whether the consideration is offered or generally available to persons other than the practitioner. b. It shall not be a violation of this principle for a dietetics practitioner to accept compensation as a consultant or employee or as part of a research grant or corporate sponsorship program, provided the relationship is openly disclosed and the practitioner acts with integrity in performing the services or responsibilities. c. This principle shall not preclude a dietetics practitioner from accepting gifts of nominal value, attendance at educational programs, meals in connection with educational exchanges of information, free samples of products, or similar items, as long as such items are not offered in exchange for or with the expectation of, and do not result in, conduct or services that are contrary to the practitioner s professional judgment. d. The test for appearance of impropriety is whether the conduct would create in reasonable minds a perception that the dietetics practitioner s ability to carry out professional responsibilities with integrity, impartiality, and competence is impaired. Responsibilities to Colleagues and Other Professionals 19. The dietetics practitioner demonstrates respect for the values, rights, knowledge, and skills of colleagues and other professionals. a. The dietetics practitioner does not engage in dishonest, misleading, or inappropriate business practices that demonstrate a disregard for the rights or interests of others.

16 b. The dietetics practitioner provides objective evaluations of performance for employees and coworkers, candidates for employment, students, professional association memberships, awards, or scholarships, making all reasonable efforts to avoid bias in the professional evaluation of others.

17 HNP FACULTY DIRECTORY Name Title Location Phone Dr. Marian Amanda Brown Dr Abdelhamid Kerkadi Dr Abdelmoneim S Hassan Assistant Prof./ Program Director Associate Professor Associate Professor SE 223 amanda.brown@qu.edu.qa SE 226 SE 227 Abdel.hamid@qu.edu.qa ahassan@qu.edu.qa Dr Tahra Al-Obeid Mrs. Tamara Al Abdi Mrs. Zeina Jamal Ms. Eunice Palis Ms. Samira Bou Raad Assistant Professor SE 232 Tahra.E@qu.edu.qa Lecturer SE 204 Tamara.alabdi@qu.edu.qa Teaching Assistant Teaching Assistant Teaching Assistant Clinical SE 204 zeinaj@qu.edu.qa SE 204 e.palis@qu.edu.qa HMC Samira.bouraad@qu.edu.qa HNP Contact Information Human Nutrition Program Qatar University Women s Campus Science Building Room SE 126 PO Box Doha, Qatar Tel: (974) Fax: (974) health@qu.edu.qa URL:

18 Admission Criteria for Human Nutrition Program and Supervised Practice in Dietetics 1. Completion of the Qatar University Foundation Program requirements. (The foundation program consists of English language courses) 2. Minimum Secondary School Grade for the Final Year: 75%; 3. Minimum overall GPA of 2.0 out of Completion of 12 credit hours that includes: Biology 101, with a minimum grade of C. Students are accepted into the HNP program once per year with fall enrollment. Additional policies for continuance and completion of the program will be implemented in Fall The criteria are: 1. Enrolled students must maintain a minimum overall GPA of 2.0 and complete all didactic coursework before registering in the supervised professional practice. 2. HNP students are expected to pass (score 70% or higher) a qualifying exam before enrolling in supervised professional practice courses. Enrolled students will have the chance to repeat the qualifying exam. Admission to the Supervised Practice Program in Dietetics Students are accepted into supervised practice program (SPP) in either the fall or spring semester after successfully completing all didactic coursework. The supervised practice program comprises 2 semesters (32 weeks of rotations). Students must follow all policies and procedures of the SPP and demonstrate satisfactory performance during the supervised practice courses to complete the SPP. Progression in the HNP Students are must complete all didactic coursework and maintain an overall grade point average of 2.0 (out of 4.0) before progressing to the supervised practice rotations. Beginning in Fall semester 2014, students must pass (score 70% or better) a qualifying examination administered by the HNP before progressing to the SPP. Students may retake the exam if they do not pass the first time.

19 Assessment of Student Learning - Grades and Evaluations Didactic Courses Students are accessed in the didactic courses using the several methods, including examinations (midterm and final exam), projects, laboratories, and assignments. Student Learning Objectives and assessment methods for each course are described in detail in the course syllabus. The course syllabus also describes the grading scales used to determine the course grade. Supervised Practice The student must successfully complete all learning activities for each supervised practice experience. Students are required to receive an overall score of 75% (satisfactory) in each rotation to successfully complete the SPP. In addition, student must complete all assignments and projects assigned during the SPP with a minimum score of 75%. GRADUATION REQUIREMENTS Students must complete all didactic courses (112 credit hours) included in the Human Nutrition study plan before enrolling in the Supervised Practice courses (NUTR 494 and NUTR 495). The student must successfully complete all learning activities for each supervised practice experience. Students are required to receive an overall score of 75% (satisfactory) in each rotation to successfully complete the SPP. Students not receiving an overall score of 75% in a specific rotation will meet with the QU Clinical Coordinator, Preceptor and QU faculty as appropriate to develop a specific plan for improvement. The student will be required to repeat the rotation experience and the time line for improvement may not exceed one month. Failure to achieve a satisfactory evaluation for the repeat rotation will result in the student being dismissed from the SPP. All students are required to complete the HNP within 6.75 years of enrolling in the program (13 semesters). Disciplinary Action and Termination Procedures Qatar University policies and procedures for academic probation, academic dismissal, appeals, repeating courses, and reinstatement are covered in the QU Student Catalog, Chapter 7- Academic Policies and Regulations. The QU Student Catalog is available at: Additional Disciplinary Policies are Procedures are enforced for the Supervised Practice program. These are:

20 Disciplinary Action Procedures for the Supervised Practice in Dietetics Regulations and procedures are necessary for the orderly progression of the SPP. Depending on the gravity of the situation, whenever possible; a progressive discipline process will be used as follows: Oral Warning Oral warning is given for substandard performance, poor attendance, and other types of offenses that occur for the first time. The time frame for immediate correction will be determined by the QU Clinical Coordinator and QU Faculty and will not exceed one month. The oral warning will be documented by the QU Clinical Coordinator and placed in the students file. Written Warning with Imposed Probation the Written Warning is given for substandard performance, poor attendance, and other types of offenses that occur for the second time. The time frame for immediate correction will be determined by the Clinical Coordinator and QU Faculty. The time frame may not exceed one month. Program Dismissal if any of the above is not addressed and corrected in the appropriate time frame, dismissal from the program will occur. If a student has received a written warning for an offense and the student receives another oral warning for any offense, the student will be dismissed from the program. Verification Statement Upon successful completion of all supervised practice components, and fulfillment of all QU graduation requirements, the student will receive a Verification Statement from the QU HNP. The Verification Statement summarizes the student supervised practice experiences and verifies that the student has completed all requirements of the HNP. Protection of Student Information - Access to Student Files Students may request to review their academic file by contacting the HNP Director or their HNP Advisor. Student files are kept in a secure location in either the HNP Directors office or in the HNP Advisors Office. QU Student Support Services Qatar University provides numerous services to students to enhance their campus experience. Student services includes: Academic Advising, Student Counseling Services, Student Medical Clinic, Financial Aid and other services. The full listing of services and inks to more information are provided on the QU Student Services Home Page:

21 Academic Support Unit (ASU) In addition to campus services QU provides academic support services to students. The QU Academic Support Unit/ Student Learning Support Center (SLSC) is an academic support service that is available for all students at Qatar University. Students can meet with an ASU Specialist to evaluate their learning goals and to develop an individualized plan for action. Goals could include developing better study strategies, improving performance, or discussing ideas to optimize their educational experience. The ASU offers many free services to students including a large study area equipped with computers installed with specialized learning software, general tutoring with trained & National Tutoring Association (NTA) - USA certified peer tutors to help with difficulties in different subjects, academic coaching services for students facing difficulties in their learning process and academic life, a wide range of workshops conducted throughout the semester to improve study skills and English communication skills. Student can read more about the services provided by the Qatar University Student learning Support Center by visiting the following web address: and My QU Campus Portal The QU Campus Portal is the entry point for students to access information about all student services available at Qatar University. Available at : QU Student Catalog The QU student catalog is available at: Information about the Human Nutrition Program is shown on pages Estimated Expenses Financial Aid, Tuition and Fees and Refund of Tuition Information about QU Financial Aid, Tuition, Fees, and Student Withdrawal and Refund of Tuition is located in the QU Undergraduate Student Catalog Chapter 5, page 25. Link to the QU Student Catalog here:

22 Curriculum Structure for the Human Nutrition Program Curriculum Component Total Number of Courses Credit Hours Core Curriculum Requirements* 33 Major Requirements Basic & pre-clinical sciences Basics of nutrition & food science Concentration Requirements Nutrition & Dietetics Food Science & Technology Total: 132 Students will be required to take one course each in statistics (STAT153), psychology, Sociology and creative arts. Major Core Requirements Package (29 CH) Course # Description T P C.H CHEM101 General Chemistry CHEM103 Exp. General Chemistry BIOL101 Biology Pre-Req CHEM211 Organic Chemistry CHEM101 BIOM211 Human Anatomy* BIOL101 BIOM215 Human Physiology* BIOL101 BIOL241 Microbiology BIOL101 BIOM217 Human Genetics BIOL101 CHEM351 Biochemistry 3 3 CHEM211 CHEM352 Exp. Basic Biochemistry 3 1 CHEM211 MATH101 Calculus Total credit hours 29 * Students may take equivalent to these courses from other QU colleges or other universities in Qatar Pre-requisite courses for Human Nutrition Program: Core Curriculum Requirements STAT153 Int. to Applied Statistics Psychology One course in introductory psychology 3 3 (Introduction to Psychology PSYC 201 or Social Psychology PSYC 205 are recommended) Sociology One course in introduction to sociology 3 3 (Introduction to Sociology, SOCI 120, recommended) Humanities One course in Creative Arts 3 3 *Courses should be taken before taking any of the program specialized courses. Note: University core curriculum courses are subject to change from time to time. It is up to the candidate to ensure he or she has completed the most recent requirements. Major Supporting Requirements Package (12 CH) Basics Nutrition & Food Sciences* Course # Description T P C.H Pre-Req

23 NUTR221 Prin. Food Sc. & Nutrition 2 2 NUTR231 Human Nutrition 3 3 CHEM351 NUTR321 Food Chemistry CHEM351 NUTR335 Nutritional Metabolism 1 CHEM 351 & 2 2 CHEM 352 NUTR336 Nutritional Metabolism NUTR231 Total credit hours 12 *Courses should be taken before taking any of the program advanced courses. Concentration Requirements Nutrition & Dietetics (48 CH): Course # Description T P C.H Pre-Req NUTR320 Introduction to Dietetic and Nutrition Practice 1 1 NUTR 221 NUTR329 Nutrition Education and Communications 2 2 NUTR 338 NUTR338 Nutrition through the Lifespan 3 3 NUTR 231 NUTR340 Assessment of Nutritional Status NUTR 231 NUTR439 Meal Planning & Evaluation NUTR 231 NUTR450 Medical Nutrition Therapy 1 NUTR 340 & 3 3 NUTR 439 NUTR451 Medical Nutrition Therapy NUTR 450 NUTR454 Medical Nutrition Laboratory 1 NUTR 340 & 2 1 NUTR 439 NUTR453 Medical Nutrition Laboratory NUTR 450 NUTR457 Public Health Nutrition 3 3 NUTR 340 NUTR456 Professional Issues in Dietetics and Nutrition 1 1 NUTR 340 NUTR490 Capstone Course NUTR 450 & 3 NUTR 492 NUTR491 Nutrition Seminar 1 NUTR 450 & NUTR 492 NUTR492 Research Methodologies in Human Nutrition 1 1 NUTR 340 NUTR494 Supervised Dietetic Practice I (15 weeks) 10 NUTR 490 NUTR495 Supervised Dietetic Practice II (15 weeks) 10 NUTR 494 Total credit hours 48 Concentration Requirements: Food Science & Technology ( 10 CH) Course # Description T P C.H Pre-Req NUTR319 Quantity Food Production & Equipment NUTR 321 NUTR441 Food Safety and Quality Control NUTR 321 NUTR442 Management of Food Services Operations NUTR 319 NUTR443 Management of Food Services Operations NUTR 442 Total credit hours 10

24 Detailed Course Descriptions for the Human Nutrition Program Major Required Courses NUTR221 Course Title Principles of Food Science and Nutrition Credit (Contact) Hours 2 CH(2 Theory) Course Designation LC Prerequisites Course Offering Fall 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 Course Title Human Nutrition Credit (Contact) Hours 3CH (3 Theory) Course Designation LC Prerequisites CHEM 351 Course Offering Spring 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 NUTR 319 Course Title Quantity Food Production & Equipment Credit (Contact) Hours 3 CH(2 Theory, 2 lab) Course Designation LC Prerequisites NUTR 321 Course Offering Fall Course Description Principles of quantity food production and presentation, including stocks, sauces, soups,

25 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 Course Title Introduction to Dietetic and Nutrition Practice Credit (Contact) Hours 1 CH (1 Theory) Course Designation LC Prerequisites NUTR 221 Course Offering Spring 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. NUTR 321 Course Title Food Chemistry Credit (Contact) Hours 3 CH(2 Theory, 3 lab) Course Designation LC Prerequisites CHEM 351 Course Offering Spring 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. Course Title Credit (Contact) Hours Course Designation Prerequisites Course Offering NUTR329 Nutrition Education and Communications 2 CH(2 Theory) LC NUTR 338 Spring

26 Course Description 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. NUTR 335 Course Title Nutritional Metabolism 1 Credit (Contact) Hours 2 CH(2 Theory) Course Designation LC Prerequisites CHEM 351 & CHEM 352 Course Offering Spring 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 Course Title Nutritional Metabolism 2 Credit (Contact) Hours 2 CH(2 Theory) Course Designation LC Prerequisites NUTR 231 Course Offering Fall Course Description Mechanism of action, metabolism and interaction with other nutrients of water and lipid soluble vitamins, macro-minerals, trace elements and ultra-trace elements NUTR338 Course Title Nutrition through the Life Span Credit (Contact) Hours 3 CH(3 Theory) Course Designation LC Prerequisites NUTR 231 Course Offering Fall 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.

27 NUTR 340 Course Title Assessment of Nutritional Status Credit (Contact) Hours 3 CH(2 Theory, 2 lab) Course Designation LC Prerequisites NUTR 231 Course Offering Fall 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. NUTR439 Course Title Meal Planning and Evaluation Credit (Contact) Hours 2CH(1Theory, 2 lab) Course Designation LC Prerequisites NUTR 231 Course Offering Fall 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 Course Title Food Safety and Quality Control Credit (Contact) Hours 3 CH(2 Theory, 3 lab) Course Designation LC Prerequisites NUTR 321 Course Offering Fall 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

28 NUTR442 Course Title Management of food services operations 1 Credit (Contact) Hours 2 CH(2 Theory) Course Designation LC Prerequisites NUTR 319 Course Offering Spring 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 Course Title Management of food services operations 2 Credit (Contact) Hours 2 CH(2 Theory) Course Designation LC Prerequisites NUTR 442 Course Offering Fall 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. NUTR450 Course Title Medical Nutrition Therapy 1 Credit (Contact) Hours 3 CH(3 Theory) Course Designation LC Prerequisites NUTR 340 & NUTR 439 Course Offering Spring 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

29 Course Title Medical Nutrition Therapy 2 Credit (Contact) Hours 3 CH(3 Theory) Course Designation LC Prerequisites NUTR 450 Course Offering Fall 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.. NUTR454 Course Title Medical Nutrition Laboratory 1 Credit (Contact) Hours 1 CH(2 lab) Course Designation LB Prerequisites NUTR 340 & NUTR 439 Course Offering Spring Course Description This course deals with diseases covered by the course medical nutrition therapy 1 (NUTR351) and should be taken concurrently. Sessions include self-study modules, tutorials, case studies and simulated clinical set ups. NUTR453 Course Title Medical Nutrition Laboratory 2 Credit (Contact) Hours 1 CH(2 lab) Course Designation LB Prerequisites NUTR 450 Course Offering Fall Course Description This course deals with diseases covered by the course medical nutrition therapy 2 (NUTR451) and should be taken concurrently. Sessions include self-study modules, tutorials, case studies and simulated clinical set ups. Course Title Credit (Contact) Hours Course Designation NUTR456 Professional issues in Dietetics and Nutrition 1 CH(1 theory) LC