Program intended learning outcomes (ILOs):

Knowledge (KP)

K_P1: Demonstrate a depth understanding of the basis of nutritional science and the nutrient composition of food, and food science aspects (Quality, Safety and preparation) and discover the links between diet and disease and health.

K_P2: Recognize the links between diet, disease, health, and social/ethical factors that influence diet.

Kp3: Explain the principles of cellular metabolic processes, the structure and function of the various physiological systems and the principles of biological chemistry.

Kp4: Providing students with high levels of educational quality based on training on specific pathological conditions in therapeutic nutrition in all innovative ways related to the developments of scientific research globally.

Skills:

S_P1: Evaluate critically scientific research from a variety of sources in relation to nutrition and health through working with others, communication, self-Management and problem solving and reflect on the various components.

S_P2:  Communicate effectively with groups and individuals to promote the benefits of a balanced diet throughout the lifespan and demonstrate the ability to have scientific laboratory skills.

S_P3:  Assess diet, food and nutrient intake and the consumption of food constituents in individuals and groups.

Competences

C_P1:  Demonstrate consistent professional behavior in accordance with the legal and ethical boundaries of the dietetic profession.

C_P2: Critically apply knowledge of diet and health to evaluate and communicate and    comment on dietary or health information both from scientific sources and that which is available to the public. Using digital technology to improve the applied aspects of student learning.

C_P3:  Utilize the methods of data analysis using computer software and apply these methods to analyze data obtained from a wide variety of sources and situations, and apply critical thinking by questioning given information, testing hypotheses, formulating suggestions with awareness of the ethical and social issues that are involved in diet and health.

Areas of anticipated careers for graduates of the Clinical Nutrition and Dietetics program

• Licensed nutrition centers
• Athletic clubs
• Nutrition services in public and private schools
• Associations of nutrition services
• Representatives of pharmaceutical and food companies
• Academic institutions and scientific research centers
• Hospitals and health care centers
• Maternity and children nutrition centers
• International organizations

The aims of clinical nutrition and dietetics program are:

1. To provide students with proper education and training in clinical nutrition and dietetics
2. To provide students with professional knowledge in nutritional intervention in health and disease. Using digital technology to improve the applied aspects of student learning.
3. To encourage creativity and innovation in solving problems and research skills in the field of clinical nutrition and dietetics through providing proper environment
4. To promote community engagement through rising nutritional awareness about nutritional needs and intervention in health and disease
5. To engage in national nutritional programs and policies work.