1st Semester

No. Course Code Course Title Cr. H Pre-requisite Contact Hours/Week
L P T Total
1 UGE 01 English language (1) 2 – – 2 2 4
2 HGPC-101 Physical Chemistry 3 – 2 2 4
3 HGPH-101 Physics 3 – 2 2 4
4 HGAN-101 Human Anatomy 3 – 2 2 4
5 HGCS-101 Communication skills  (1) 1 – 1 – 1
6 HGCP-101 Computer Skills and Programming concepts (1) 2 – 1 2 3
Total 14

2nd Semester

No. Course Code Course Title Cr.H Pre-requisite Contact Hours/Week
L P T Total
1 UGE 02 English language (2) 2 UGE 01 – 2 2 4
2 HGBP-102 Biomedical Physics 3 HGPH-101 2 2 4
3 HGCP-102 Computer Skills and Programming concepts (2) 2 HGCP-101 1 2 3
4 HGMT-102 Medical Terminology (1) 1 – 1 – 1
5 HGBM-102 Basic Microbiology 3 – 2 2 4
6 UGA 03 Arabic Language Skills 2 – 2 – 2
7 HGHR-102 Human Rights 1 – 1 – 1
Total 14

3rd Semester

No. Course Code Course Title Cr. H Pre-requisite Contact Hours/Week
L P T Total
1 UGE 03 English language (3) 2 UGE 02 – 2 2 4
2 HNHN-201 Human Nutrition (1) 2 – 2 – – 2
3 HNFC-201 Food Chemistry 3 – 1 4 – 5
4 HNNA-201 Nutritional assessment 3 – 1 4 – 5
5 HNFM-201 Food microbiology 3 – 2 2 – 4
6 HGPS-201 Physiology 3 – 2 2 – 4
Total 16

4th Semester

No. Course Code Course Title Cr. H Pre-requisite Contact Hours/Week
L P T Total
1 HNNL-202 Nutrition in the life span 2 – 2 – – 2
2 HNMN-202 Malnutrition 2 – 2 – – 2
3 HNMD-202 Meal and diet planning 2 – 1 2 – 3
4 HNBC-202 Nutritional Biochemistry 3 – 2 2 – 4
5 HNFH-202 Principles of Food  Safety and Hygiene 2 – 2 – – 2
6 HNSG-202 Nutrition of special groups 2 – 1 2 – 3
7 HNHN-202 Human Nutrition (2) 2 HNHN-201 2 – – 2
Total 15

5th Semester

No. Course Code Course Title Cr. H Pre-requisite Contact Hours/Week
L P T Total
1 HNHD-301 Hospital dietetics (I) 3 – 2 2 – 4
2 HNFA-301 Food analysis 2 – 1 2 – 3
3 HNCN-301 Community nutrition 2 – 1 2 – 3
4 HNCH-301 Community Health 2 – 2 – – 2
5 HNFM-301 Food Service Management 3 – 2 2 – 4
6 HNSN-301 Sport and athletes Nutrition 2 1 2 – 3
7 Elective 2 – 2 – – 2
Total 16

6th Semester

No. Course Code Course Title Cr. H Prerequisite Contact Hours/Week
L P T Total
1 HNHD-302 Hospital dietetics (II) 3 HNHD-301 2 2 – 4
2 HNIE-302 Inborn Errors of Metabolism 2 – 2 – – 2
3 HNFC-302 Food catering 2 – 1 2 – 3
4 HNPN-302 Phytochemicals and Nutraceuticals 2 – 2 – – 2
5 HNNI-302 Nutrition Intervention 2 – 1 2 – 3
6 HNIC-302 Infection control 2 – 1 2 – 3
7 HNAP-302 Food additives and preservatives 2 – 2 – – 2
8 HGCS-302 Communication Skills (2) 1 HGCS-101 1 – – 1
9 Elective 2 – 2 – – 2
Total 18

7th Semester

No. Course Code Course Title Cr. H Prerequisite Contact Hours/Week
L P T Total
1 HNPN-401 Practical hospital nutrition  (1) 5 HNHD-302 2 6 – 8
2 HNNC-401 Nutrition & non-communicable diseases 2 – 2 – – 2
3 HNFS-401 Food standards & legislations 2 – 2 – – 2
4 HNFT-401 Food Contaminants 2 1 2 – 3
5 HNGP-401 Graduation project (1) 2 1 2 – 3
6 HGST-401 Scientific Thinking & Research Methods 1 – 1 – – 1
7 HGBS-401 Biostatistics 1 – 1 – 1
8 Elective 2 2 – 2
Total 17

8th Semester

No. Course Code Course Title Cr. H Prerequisite Contact l Hours/Week
L P T Total
1 HNPN-402 Practical hospital nutrition  (2) 5 HNPN-401 2 6 – 8
2 HNGP-402 Graduation  project (2) 2 HNGP-401 – 4 – 4
3 HNNI-402 Nutrition and Immunity 2 – 2 – – 2
4 HNNE-402 Nutrition Education 2 – 1 2 – 3
5 HGME-402 Ethics and Legal Issues In Health Fields 1 – 1 – – 1
6 HNFP-402 Food processing 3 – 1 4 – 5
7 Elective 2 2 – 2
Total 17

Total Credit Hours = 127

Elective Courses

Elective Courses (8 Credit Hours required)

No Course Code Course Title Cr. H Pre-requisite Contact Hours/Week
L P T Total
1.          HVEH-01 Environmental Health 2 – 2 – 2
2.          HVEN-01 Entrepreneurs 2 – 1 – 2 3
3.          HVHE-01 Health Education 2 – 2 – 2
4.          HVEP-01 Epidemiology 2 – 2 – 2
5.          HVSP-01 Patient Safety 2 – 2 – 2
6.          HVPM-01 Principles of Marketing 2 – 2 – 2
7.          HVHC-01 Health coaching 2 – 2 – 2
8.          HVRN-01 Recent trends in nutrition 2 – 2 – 2
9.          HVCF-01 Cultural Aspects of Foods 2 – 2 – 2
10.       HVPS-01 Psychology 2 – 2 – 2

English Language (1)

This course aims to consolidate the English language skills the students acquired
during their primary and secondary education. The course focuses on honing the students’ Speaking, Writing, Reading and Listening abilities. These objectives are realized by providing the students with a curriculum that is commensurate with the scientific studies they have chosen to pursue. The curriculum is taught by qualified and experienced lecturers and/or instructors supported by texts, access to computers, and a library, all delivered in state-of-the-art facilities, and a first class learning environment.

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Physical Chemistry

The course includes the periodic table of elements, basic bonding, and atomic structure, stoichiometry of chemical reactions, the gaseous state, solutions, condensed phases and phase transitions, and heat and enthalpy of reactions. As well as equilibrium, acids and bases, spontaneous change and equilibrium, electrochemistry and redox reactions, chemical kinetics, fundamental particles, complex bonding, spectroscopy, and descriptive topics in inorganic chemistry.

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Physics

This course includes metric system and measurement, properties of electricity, magnetism, and their properties. Volume and temperature relationships will be studied. The students will learn properties of light, sound and heat and how they are transmitted in air and matters. Mechanics and functions of laser, ultrasound, atomic, molecular and nuclear physics will be discussed.

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Human Anatomy

The course introduces the student to the structure of body systems, namely integumentary, musculoskeletal, cardiovascular, lymphatic, and respiratory systems, nervous, endocrine, urinary, and reproductive systems. Anatomy of the eye, ear and nose is also included.

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Communication Skills (1)

In his course the student will learn the definition of effective communication and its importance, and to recognize the elements of the communication models and its barriers and filters. Also, the course deals with the effective communication skills listening, speaking, questioning, writing, and reading. The course reviews the persuading theories which are related to the communication and advertising skills and to demonstrate how to prepare effective presentations in front of the target audience and how to deal with him.

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Computer Skills and Programming Concepts (1)

The course tends to provide Year 1 students with a brief introduction to the world of computers including: numbering systems and digital data representation, computer system architecture, storage and input/output systems, Operating systems and Utility Systems, software applications, problem solving techniques and their applications using Flow Charts.

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English language (2)

This course aims to consolidate the English language skills the students acquired during their freshmen tertiary education. The course focuses on perfecting the skills acquired during their English 101 studies. These objectives are realized by providing the students with a curriculum that is commensurate with the scientific studies they have chosen to pursue. And again, the curriculum is taught by qualified and experienced lecturers and/or instructors supported by texts, access to computers, and a library, all delivered in state-of-the-art facilities, and a first-class learning environment.

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Biomedical Physics

This course covers the application of concepts and methods in Physics to the solution of problems in Biology and health. The student will study the physics principles of mechanics, fluids, electricity, thermodynamics, acoustics and optics and their applications in health and life sciences including safety precautions when dealing with these physical phenomena. This course will be valuable to health sciences students to allow for future introduction of new programs.

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Computer Skills and Programming concepts (2)

This course tends to introduce the students to the concepts and terminologies of spreadsheet, database, database management systems, and the concept of hypertext markup language (HTML). It practices some computer applications in the laboratory such as Microsoft Excel, Microsoft Access, and HTML. It gives students a practical experience on developing projects related to their specialty.

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Medical Terminology

This course will focus on the many components of a medical terms and how to break down a medical term by simply knowing the meaning of the prefix or suffix. Teach the individual parts of medical words; help the students to memorize complex medical terms and their definitions.

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Basic Microbiology

This course deals with general microbiology: bacteriology, virology and mycology. The course describes the structure, classification and growth of the microorganisms of medical importance and demonstrates the physical and chemical methods used to control growth of microorganisms. Practical sessions, also, include preparation of stains, all culture media and reagents for various microbiological tests.

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Arabic Language Skills

يعنى المقرر بمهارات اللغة العربية الأساسية و الضرورية لاستخدام اللغة وسيلة للتواصل و التوظيف داخل مجالات التخصص المختلفة ، مع التركيز على المهارات التنظيمية و الفكرية و الأسلوبية و اللغوية اللازمة في استعمال اللغة وظيفيًا ، و بخاصة ما تعرض منها لأخطاء شائعة في استخدامها ، و يحتاج إلى تصويب من مستخدم اللغة.

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Human Rights

فى هذا المقرر يدرس الطالب الحقوق المدنية التى يكفلها الدستور و القانون للإنسان و كيفية حمايتها و صيانتها من الدولة بما يضمن الحياة الكريمة للإنسان.

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English language (3)

The curriculum framework for English 3 builds on and extends the academic skills taught and practiced in English 1 and 2. The students are required to apply the target skills using materials relevant to the different disciplines at the university. Language continues to develop through the course as the students are engaged in activities which integrate the four language skills.

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Human Nutrition (1)

 

The course is an introduction to human nutrition discusses energy, carbohydrates, lipids, proteins, fibers, vitamin and minerals. The biological function and daily requirements of each nutrient will be emphasized. The main food sources will be considered.

 

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Food Chemistry

 

The course includes the chemical composition of foods, 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.

 

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Nutritional assessment

 

This course covers various assessment activities including assessment of dietary intake using proper computer programs, anthropometric measurement suitable for different age groups, biochemical assays, physical and clinical examination. The sensitivity, reliability and reproducibility of each technique will be discussed. The students will be subjected to practical training to acquaint them with every technique.

 

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Food microbiology

 

The course includes characteristics of important genera in food microbiology, their identification and implication in the food industry. Factors affecting the survival of microorganisms in foods, and sources of microbial contamination will be discussed. Methods of growth control of microbes in foods and the death curve. The concepts of food contamination, spoilage and poisoning are emphasized. Incidence of microorganisms in various food categories, and an overview of food poisoning are discussed as well. Beneficial microorganisms in foods, microbial enzymes and foods, microbial indicators in quality of food will be emphasized.

 

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Physiology

 

The course includes introduction to physiology, the functions of cell, homeostasis, water and acid-base balance, blood, nervous system, circulation, respiration, kidney, digestive system, and endocrine glands.

 

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Nutrition in the life span

 

The nature, composition and specific needs of individuals throughout their life span are discussed. It covers the requirements during infancy, childhood and adolescence, adulthood and the elderly with special emphasis, on food needs during periods of physiological stress such as pregnancy and lactation.

 

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Malnutrition

 

This course is devoted to study the causes, symptoms and nutritional handling the nutrition deficiency diseases prevailing in the community. The course will concentrate on obesity, anemia, and stunting, wasting, goiter and vitamin A deficiency. The role of non-nutritional factors such as illiteracy, poverty and the limited supply of food in the development of such diseases will be covered.

 

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Meal and diet planning

 

This course 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 covers balanced diets; dietary recommendations and guidelines, origin and calculation of Dietary Reference Intakes, food composition tables, food pyramid and food plate. It also includes meal planning for population groups. The course includes practical training in diet planning.

 

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Nutritional Biochemistry

 

The student will be able to understand the structure, chemical properties, and functions of water, carbohydrates, proteins, amino acids, lipids and enzymes. The student will study carbohydrate, protein and fat metabolism. The course covers metabolic pathways of major nutrients, vitamins and minerals. Review concepts of energy conservation and expenditure through catabolic and anabolic pathways of intermediary metabolism. As well as understanding the role of vitamins and minerals in metabolism processes.

 

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Principles of food Safety and hygiene

 

The course focuses on the preparation of food under the best hygienic condition to guarantee its safety for the consumers. It includes the hygienic of meat, milk, fish, dairy products and other row and cooked foods. It includes the principles of food toxicology with emphasis on the toxins present in natural food and food products. Also focuses on the hygienic standers of workplaces, utensils and personnel according the local and international organizations.

 

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Nutrition of special groups

 

The course focuses on assessment and nutritional requirements of mental handicapped as well as adults with physical disabilities and mental and neurological conditions which are the leading cause of disability.

 

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Human Nutrition (2)

 

The course is a continuation to Human Nutrition (1). This course discusses in depth the physiological needs for energy and interaction between nutrients. The metabolic pathways and causes of nutritional deficiency diseases will be emphasized.

 

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Hospital dietetics (I)

 

The course is an introduction to medical nutrition therapy and the role of dieticians and other health professionals in therapeutic care process. Nutrition care algorithms, steps in the nutrition care process. Therapeutic diets; normal diet and modified diets and nutrition support. The course includes practical training on preparation of modified diets, prescribed by the physician, used in hospitals for patients with various illnesses.

 

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Hospital dietetics (I)

 

The course is an introduction to medical nutrition therapy and the role of dieticians and other health professionals in therapeutic care process. Nutrition care algorithms, steps in the nutrition care process. Therapeutic diets; normal diet and modified diets and nutrition support. The course includes practical training on preparation of modified diets, prescribed by the physician, used in hospitals for patients with various illnesses.

 

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Community Nutrition

 

The course aims to study the nutritional situation in society in order to solve the main nutritional problems by designing nutritional programs aimed at raising the health and nutritional level of society. With knowledge of the role of dietitian in solving nutritional problems in society, the role of organizations and bodies working in the field of community nutrition, community nutritional assessment and group feeding programs

 

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Community Health

 

The course focuses on community health programs based on community participation, appropriate technology, multi-sectorial approach, equity in distribution through team work. Communications; elements, types, how to improve communication skills, health education, primary health care concept, expanded program on immunization (EPI), reproductive health care, under five health services, school health program, health care for elderly, principles of medical management.

 

 

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Food Service Management

 

The course covers the technical and managerial aspects of food establishments including supervision, evaluation and intervention to prepare students for employment in the foodservice industry, school foodservice, healthcare and various food and nutrition activities. The basis behind food quality control/assurance is discussed along with its application to various food systems to control/improve the quality and safety of our food supply.

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Sports and athletes Nutrition

 

The course is designed to promote a logical, analytical and practical approach to understand and provide nutritional support for participants in a broad range of sports athletes and exercise. The role of nutrition in improving performance in different sports is well documented in this course. Specific examples are provided for what types of foods students should and should not eat to replenish their energy. Ergogenic aids and banned substances will be highlighted. Emphasis will be on the practical application of athlete’s nutrition guidelines.

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Hospital dietetics (II)

 

The course is a continuation to medical nutrition therapy and patient response to the therapeutic diet, variation in the nutritional care of patients suffering from one or more diseases. Interaction between drugs and nutrition will be discussed. The students continue the practical training on preparation of modified diets, prescribed by the physician, used in hospitals for patients with various illnesses.

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Inborn Errors of Metabolism 

 

This course focuses on the metabolic disorder associated with nutritional errors in the inborn. The course will also include the knowledge about the food items to be included or excluded in each metabolic disorder. By the end of this course the students will be able to help parents to read food labels given to the baby by the doctor.

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Food catering

 

This course will introduce the student to a comprehensive look at planning, starting and operating a successful catering business. Whether on premise, off-premise, mobile, inside a hotel, part of a restaurant or run from a home kitchen, the student will learn the necessary skills from competence in processing to managerial skills.

 

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Phytochemicals and Nutraceuticals

 

The course includes the study of functional foods with plant and animal sources as well as herbs that have a positive impact on the treatment and prevention of some diseases. Students also learn about the active ingredients in some nutrients such as garlic, onions, mint, fenugreek and black bean and their effect on the health of individuals. Food-based solutions for maintaining and improving health, chronic disease prevention and management will be discussed.

 

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Nutrition Intervention

 

The course is directed to nutrition intervention programs at the community level. It focuses on the criteria for the development of an intervention program, and how to select a program according to the nutritional problems prevailing in the community in view of the social, cultural, educational factor and the available economic resources. The importance of periodic and final evaluation will be discussed.

 

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Infection control

 

The course is designed to help the student to acquire knowledge related to chain of infection, control measures, methods of disinfection, sterilization, and isolation techniques, policy of infection prevention and control, and infection committee.

 

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Food additives and preservatives

 

This course provides a student with knowledge of varies types of food additives and preservatives that are currently available in the industries. The functionality as well as the properties of each of these food additives and   preservatives as the types of food that are available and the diversity of the end purpose of the consumption of the food by consumers. Also provides students with health hazards of random use of these materials.

 

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Communication skills (2)

 

In his course, the student learns how to utilize the communication elements and skills he learned in

HGCS-101 in his carrier after graduation.

 

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Practical hospital nutrition (1)

 

The course will be implemented through practical training in hospitals and health care facilities and aims at the practical application of nutritional care in the hospitals. In addition, monitoring the kitchen for standards of safety and hygiene, review meals offered to the patient that has been prescribed by the physician, assist the physician in monitoring and follow up of patient, collecting information about their dietary habits and food preferences will also be studied. They will be trained on hospital menu planning and preparation.  (Students undertake a ten-week experiential learning period in a clinical setting of a hospital during which they take nutritional care of patients. One day each week students attend and participate in seminars, literature reviews and case studies.)

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Nutrition & non-communicable diseases

 

The course focuses on the role of nutrition in the etiology of non communicable diseases such as diabetes mellitus, CV diseases, cancer 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.

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Food standards & legislations

 

The course emphasizes concepts and trends in food legislation. International and national standards: Codex Alimentarius, ISO series, Legislation in Europe, directives of the official journal of the EU, council regulations, food legislation in UK.

 

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Food Contaminants

 

Food contaminants are any harmful substances unintentionally added to food, which may be chemicals from natural sources, environmental pollution, or formed during food processing. Student should be able to identify the different types of food contamination: physical, biological and chemical contamination and the best way to prevent food contamination from happening.

 

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Graduation project (1)

 

The course will focuses on the importance of research projects, the components of the research project and how to report and present a research project. Under the supervision of a staff member each student will carry out a research project in the field of nutrition, food safety and dietetics.

 

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Scientific Thinking & Research Methods

The course emphasizes the unifying aspects of the scientific approach to the study of nature and human behavior. About one-third of the course is devoted to a discussion of the nature of scientific inquiry and investigation. The course focuses on the process of fact identification and concept formation and testing. In the remaining part, the students are exposed to applications of the approach in various disciplines.

 

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Biostatistics

The course introduces statistics and biostatistical analyses. The use of biostatistics, methods of sampling, data collection, and presentation are the core subjects in the course. Measures of central tendency, dispersion, and tests of significance are also introduced.

 

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Practical hospital nutrition (2)

The course is a continuation of Clinical nutrition practical course (1) and will be implemented through practical training in hospitals and health care facilities and aims at the practical application of nutritional care under the supervision of medical doctors In addition, monitoring the kitchen for standards of safety and hygiene, review meals offered to the patient that has been prescribed by the physician, assist the physician in monitoring and follow up of patients, collecting information about their dietary habits and food preferences will also be studied. They will be trained on hospital menu planning and preparation. (Students undertake a ten-week experiential learning period in a clinical setting of a hospital during which they take nutritional care of patients. One day each week students attend and participate in seminars, literature reviews and case studies.)

 

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Graduation project (2)

The course is a continuation of Research project (1). A scientific proposal and report will be presented and evaluated. Projects will be evaluated by graduation project committee that assigned by department council, according to oral presentation and discussion of the dissertation.

 

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Nutrition and Immunity

The course focuses on the description and role of immune system components, organs and types of immune cells, and the role of malnutrition and dietary deficiency in the impairment of natural immunity. The association between malnutrition and increasing susceptibility to infectious diseases and the role of infection in the impairment of dietary intake will be discussed. Food allergies and intolerances are emphasized. As well, examples for the role of nutrition in the management of some autoimmune diseases are attempted in a flipped classroom manner.

 

 

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Nutrition Education

The course includes applying communication skills according to the target group in the planning and implementing of nutrition education programs. The course includes the importance of nutrition education in improving the dietary habits of individuals to protect them from diseases, and also to the methods of dietary counseling for patients, healthy individuals, small groups and communities.

 

 

 

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Ethics and Legal Issues in Health Fields

The course is geared towards interpretation of professional code of ethics. The role of professional organization and characteristics of the professional health care provider are considered. Emphasis is placed on developing the ability of the health care provider to recognize and apply relevant legal concepts to insure his/her legal safety while providing optimal patient care based on human need and right in relation to food, health services, and education. It emphasizes aspects which protect dignity and privacy of the human being.

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  Food processing

The course includes the importance of food preservation, factors affecting food spoilage and their control. Preservation methods cooling, methods and calculations, Freezing; freezing of meat and fish products, pastries, fruits and vegetables will be discussed. Drying and dehydration of food products, and milling, types of food fermentation and canning methods and applications, physical-chemical changes during food processing and the precautions to keep nutritive value of food before, during, and after processing will be emphasized.

 

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