1110115 Fundamentals of nutrition science (3 credit hours)
This course focuses on the digestion process in the human body and the digestion of energy- producing nutrients. Study carbohydrates, proteins, and lipids. The course also describes the major and minor minerals, water-soluble vitamins, fat-soluble vitamins, and water in the body and their deficiency, toxicity, food sources, and functions in the body.
1110216 Introduction to food science (3 credit hours)
This course focuses on main definitions and principles of food science and technology; the composition of foods and their role in food processing; the influence of processing on food attributes; causes of food spoilage and an introduction to the principles of food preservation methods.
1110220 Food chemistry and analysis theory (2 credit hours)
This course covers the major and many of the minor food components with respect to their chemical classification, structure, occurrence, properties and functions. Chemical changes due to handling, storage, preservation and processing are also emphasized. Colloids and their importance in foods are also covered.
1110221 Food chemistry and analysis practical (1 credit hours)
This course covers the major and many of the minor food components with respect to their chemical classification, structure, occurrence, properties and functions. Chemical changes due to handling, storage, preservation and processing are also emphasized. Colloids and their importance in foods are also covered.
1110236 Food preparation (2 credit hours)
This course focuses on cookery processes and their properties; structure, composition and nutritive value of foods; the changes that occur during preparation and storage especially those in the nutritive value and the quality of the product
1110237 Food preparation practical (1 credit hours)
This course focuses on cookery processes and their properties; structure, composition and nutritive value of foods; the changes that occur during preparation and storage especially those in the nutritive value and the quality of the product
1110210 Human nutrition (3 credit hours)
This course will discuss applications of human nutrition topics including energy and nutrients requirements- and calculations, water, electrolytes, and acid-base balance, assessment of food-
and nutrition-related history, overview of nutrition diagnosis and intervention, planning the diet, nutrition through life cycle, nutrition in weight management, and some nutrition- related
disorders
1110244 Nutritional biochemistry and metabolism (3 credit hours)
This course covers the chemical structures and chemical properties of macro- and micronutrients, pathways for metabolism of nutrients and mechanisms regulating these pathways, essential functions of nutrients in human cells and tissues, studying the basic metabolic processes with a focus on the effects of nutrients and the nutritional status of physiological and metabolic functions at the level of the cell, tissue, organ and the whole body, and its relationship to health and disease in humans. Pathologies associated with nutrient deficiencies, nutrient toxicities, and common metabolic disorders.
1110245 Biochemistry practical (1 credit hours)
This course covers the chemical structures and chemical properties of macro- and micronutrients, pathways for metabolism of nutrients and mechanisms regulating these pathways, essential functions of nutrients in human cells and tissues, studying the basic metabolic processes with a focus on the effects of nutrients and the nutritional status of physiological and metabolic functions at the level of the cell, tissue, organ and the whole body, and its relationship to health and disease in humans. Pathologies associated with nutrient deficiencies, nutrient toxicities, and common metabolic disorders.
1110248 Nutrition through the life cycle (1) (2 credit hours)
This course focuses on key pregnancy and early childhood topics, including preconception, prenatal growth, and physiological changes during pregnancy and lactation. It also addresses nutritional implications, dietary concerns, and the relationship between nutrition and growth during infancy and toddlerhood.
1110249 Nutrition through life cycle (2) (2 credit hours)
This course is a continuity of nutrition through the life cycle (1). It focuses on physiological, psychosocial, and physical growth during preschool, school, and adolescence and their relationship to nutrition. Additionally, the course addresses the physiological and physical changes, nutritional implications, and key dietary and health concerns related to old age.
1110253 Diet therapy (1) (2 credit hours)
This course focuses on the main nutritional disorders related to the upper and lower gastrointestinal tract, liver and pancreatic diseases, and anemia and the application of nutritional and dietetic principles in diseases that respond to diet therapy.
1110254 Diet therapy (1) practical (1 credit hours)
This course focuses on solving cases related to the main nutritional disorders related to the upper and lower gastrointestinal tract, liver and pancreatic diseases, and anemia and by practicing the nutrition care process to provide efficient nutritional interventions and improve outcomes and by the application of nutritional and dietetic principles in diseases that respond to diet therapy.
1110265 Diet planning theory (2 credit hours)
This course will discuss basic definitions and food guides and recommendations, the concepts of dietary guides, criteria of the healthful diet and energy needs calculation for healthy individuals. It also will use the basic human nutrition principles in planning regular and therapeutic diets, and discuss role of the dietitian and common hospital modified diets.
1110266 Diet planning practical (1 credit hours)
This course will practice application of basic dietary definitions, guidelines, and recommendations. These includes planning diets based on dietary guidelines, criteria of the healthful diet, and calculating energy needs for healthy individuals. It also will use the basic human nutrition principles in planning regular and therapeutic diets.
1110320 Food microbiology theory (2 credit hours)
This course includes studying the basic principles of microbiology and its various types. It also discusses factors affect microbial growth in foods and surrounding environment and explore the role and significance of microorganisms in quality and safety of foods additionally, some examples of food associated microorganisms.
1110321 Food microbiology practical (1 credit hours)
This course includes studying the basic principles of microbiology and its various types. It also discusses factors affect microbial growth in foods and surrounding environment and explore the role and significance of microorganisms in quality and safety of foods additionally, some examples of food associated microorganisms.
1110357 Diet therapy (2) (2 credit hours)
This course is designed as a continuous course for diet therapy 1. It focuses on the main nutritional disorders related to diabetes types and their management, cardiovascular diseases, hyperlipidemia, respiratory disease (copd), osteoporosis, and others, and the application of nutritional and dietetic principles in diseases that respond to diet therapy.
1110358 Diet therapy (2) practical (1 credit hours)
This course focuses on solving cases related to the main nutritional disorders related to the diabetes types and their management, cardiovascular diseases, hyperlipidemia, respiratory disease (copd), and osteoporosis, by practicing the nutrition care process to provide efficient nutritional interventions and improving outcomes and by the application of nutritional and dietetic principles in diseases that respond to diet therapy.
1110360 Nutritional assessment (2 credit hours)
Studying the nutritional status and how to accurately assess it, knowing the relationship between diet and health, focus on the nutritional assessments methods for health and patients, the importance of the nutritional assessment, studying the systems of computerized dietary analysis, the dietary analysis on the internet, and the nutritional assessment in disease prevention.
Studying also the different techniques used in measuring diet and methods for assessment the hospitalized patients.
1110361 Nutritional assessment practical (1 credit hours)
This course study the nutritional status and how to accurately assess it, by collecting different data, analyzing and interpreting it, to identiufy nutrtional problem. Focus on applying the standard tecniques for anthropometric measurments to assess pediatric, adults, and elderly, identifying nutrtional risk related to different biochemical measurments and physical findings, assess diet by collecting diet history using different methods and analyzing it using computarized systems.
1110367 Nutritional education and counseling (2 credit hours)
This course presents frameworks for understanding and attaining behavior change, communication essentials, the counseling interview, developing a nutrition care plan, promoting change to facilitate self-management, group facilitation and counseling, keys to successful nutrition education interventions, educational strategies, technology, and evaluation and professionalism issues.
1110370 Food hygiene and safety (1 credit hours)
Introduction to the principles of food hygiene and its importance. Hygiene requirements during different stages of food production, as well as food storage and delivery. Personal hygiene and health requirements, cleaning and disinfection, and pest control. The application of hazard analysis and critical control point (haccp) systems in food establishments and principles of risk assessment are explained.
1110422 Diet therapy (3) (2 credit hours)
This course is designed as a continuous course for diet therapy 1 and 2. It focuses on the main nutritional disorders related to genetic metabolic disorders, critical care illnesses, cancer, aids, rheumatic and musculoskeletal diseases, and thyroid and endocrine diseases.
1110423 Diet therapy (3) practical (1 credit hours)
This course focuses on solving cases related to the main nutritional disorders related to genetic metabolic disorders, critical care illnesses, cancer, aids, rheumatic and musculoskeletal diseases, and thyroid and endocrine diseases, by practicing the nutrition care process to provide efficient nutritional interventions and improve outcomes and by the application of nutritional and dietetic principles in diseases that respond to diet therapy.
1110427 Food biotechnology (3 credit hours)
This course explore the definition of biotechnology and developments in food biotechnology. Principles of fermentation, genetic engineering, cloning and other modern techniques of biotechnology. Introducing the use of biotechnology in the production of fermented foods, production of enzymes, vitamins and proteins, and food safety issues of new biotechnologies.
1110433 Food quality control (2 credit hours)
The course highlights the importance of quality control as applied to food industry. Structure, management, and functions of food quality control, systems on industrial and official scales food regulations, standardization, statistical quality control, and related organizations to ensure quality and safety of food.
1110436 Nutrition genomics and immunity (2 credit hours)
This course is designed to provide fundamental knowledge of the interaction's role between
nutrition and genetics in health and some metabolic diseases, as well as the role of nutrition in immunity, infections, and inflammations by clarifying the immune-modulatory effects of
nutrients in the human body.
1110450 Nutritional epidemiology (2 credit hours)
This course presents the scientific basis for the study of nutritional epidemiology, emphasizing on principles of epidemiology, epidemiology and public health, measuring health and disease, types of studies, nutritional epidemiology and research methods (quantitative and qualitative methods, types of sampling and epidemiological approaches to community health assessment)
1110462 Community nutrition (2 credit hours)
This course presents the scientific basis for the study of community, emphasizing community nutrition system, community nutrition programs (cnp), community needs assessment, program planning, addressing the obesity epidemic, health care systems and policy, food insecurity and food assistance programs, different age groups programs and services, developing nutrition intervention programs and managing community nutrition programs.
1110470 Drug- nutrients’ interactions (2 credit hours)
This course focuses on the interactions between drugs, supplements, and nutrients. It addresses common interactions, their mechanisms, and strategies to prevent or minimize their effects.
Topics include antibiotics and medications for chronic conditions, particularly cardiovascular diseases, diabetes, and chemotherapy, etc
1110471 Seminar and research (2 credit hours)
The course allows students to acquire, develop, and demonstrate research project skills in the field of nutrition. The students devise a research plan based on the research proposals written during their study of research methods course. The students must statistically analyze their findings, write a final report, and present it using microsoft powerpoint. This is in addition to the skills of searching, reading, summarizing, writing, and presenting the findings to his/her colleagues.
1110472 Training in counseling , healthy, and community nutrition practical (3 credit hours)
Training the students to use the knowledge and skills they learned in a fieldwork to develop practical skills necessary for applying the nutritional care process and nutritional education for healthy individuals and communities, and providing health counselling and education.
1110473 Training in diet therapy and clinical nutrition practical (3 credit hours)
Training the students to use the knowledge and skills they learned in clinical practice, enable them to develop practical skills necessary for applying nutritional care process of patients for different disease conditions
1110474 Training in food services (3 credit hours)
Training the student in a foodservice institution on menu planning and management of operations from purchasing until service as well as quality control.
Elective courses:
1110327 Functional foods (2 credit hours)
This course introduces the concept of functional foods. It focuses on the definition, comparisons, and different categories of functional foods: drugs, nutraceuticals (including micronutrients),
microbiological preparations and phytosterols (probiotics and prebiotics) claimed to be beneficial to health. Uses, claims and fads associated with functional foods. Applications of such foods and preparations in complicated chronic diseases such as cancer, cns disabling disease, obesity,
immune deficiencies, and disease of the elderly.
1110464 Nutrition for athletes (2 credit hours)
This course presents the scientific basis for sports nutrition, emphasizing basic nutritional Concepts, energy expenditure during resistance and endurance exercise, the diet during training, The timing and composition of the pre- and post-competition meals, the use of nutrients Supplements and ergogenic/ergolytic, and the special needs of various athletic groups. The Course provides practical information for the competitive athlete and people of all ages wishing To incorporate nutrition into an active, healthy, lifestyle.