Nutrition and Dietetics
Studying Nutrition and Dietetics
The field of Nutrition & Dietetics goes beyond simply understanding what’s on our plate. Defined as the science that links food to health and well-being, nutrition explores the human body’s interaction with food substances and nutrients, including digestion, absorption and utilization, and the way it affects an individual’s health across the entire lifespan
Program Learning Outcomes
As graduates of the Nutrition & Dietetics program, students will be equipped with the knowledge, skills and values to make a real difference within their communities. They will develop ethical approaches to nutrition care, and they’ll critically evaluate scientific research in the field of nutrition. Students will develop adequate skills in conducting nutrition screening and assessments, analyzing individual nutritional needs, developing personalized nutrition plans depending on an individual’s condition and communicating ethically and effectively with their patients/clients. .
Career Opportunities
Upon completion of Nutrition & Dietetics program, graduates can pursue opportunities in various areas, including:
- Health care facilities (Clinical & Food service settings)
- Food & Beverage industries
- Private clinics
- Kitchens (Diet centers/Catering companies)
- Nongovernmental organizations
- Ministries (i.e. Education/Health)
- Research/Public health initiatives
Unlock the Secrets of Health and Well-being
Credits
To Graduate
General Education Requirements 26 Credits
HLT210 = 3crs
HUM 318 = 3crs
POL 202 = 3crs
BUS 210 = 3crs
BUS 215Â = 1cr
Faculty Health Course Requirements 21 Credits
This course is tailored for health care professions with a stress on cell structure and functions, basic life processes, classification of living
organisms and their life cycles and the interaction among them.
This course covers the basic anatomical features of the human body and of the different organs in addition to the physiological and functional processes of those organs.
A study of biomolecules, bioenergetics, biosynthesis and genetic information.
This course deals with atomic theory and the determination of atomic weights and molecular formulas in addition to the concept of
moles and normality, also, the students will be introduced to the acid-base and oxidation reduction reactions, properties of gases and liquids, the types of solutions, chemical equilibrium and solubility. It covers also quantum theory of the atom, chemical bonds and hybridization.
This course outlines the basic principles and concepts of organic chemistry including structure, shape, IUPAC nomenclature, stereoisomerisms, properties, basic reactions and synthesis of the different organic groups.
Covers the fundamental principles of statistics as they apply to biological problems, including statistical inference, analysis of variance, and Correlation regression. A software package will be used.
Specialization Core Requirements 43 Credits
An introduction to the study of carbohydrates, fats, proteins, vitamins and minerals and their effects on health. An overview of the processes of digestion, absorption and their metabolism.
An introduction to the basic principles of food science and the chemical and physical properties of food components. Emphasis is placed
on the chemistry of carbohydrates, lipids, proteins, water, vitamins, and minerals as they relate to food preparation, processing, and preservation.
Exposes students to the theoretical basis of various aspects of nutritional assessment (counseling dietary assessment, anthropometric
measurement, biochemical assays, and clinical assessment). The course also familiarizes students with nutritional status assessment tools and techniques through practical experimentation in the lab.
The aim of this course is to teach students the pathogenesis of various symptoms & diseases affecting the human body. Altered physiological functions of human organs are explained and, then described on a molecular, cellular, organ & systemic level.
Principles of food spoilage, food preservation, and the different methods of food processing.
Examines the importance of microorganisms in food processing, spoilage and preservation; the role of microorganisms in fermentation and production of protein, enzymes and other products; food as a vehicle of infection and intoxication.
The history of foodservice, types of operation, the systems approach, menu planning, development and implementation and related topics.
Nutrient utilization and requirements of humans throughout the life cycle.
This course covers common pharmacokinetic mechanisms underlying clinically important interactions between drugs, and patient and drug related factors that predispose a patient to adverse drug effects. It includes case-based discussion of approaches to identification, clinical evaluation, and clinical management of drug-food interaction risk.
This course introduces the student to principles that provide the foundation for the study of pharmacology and therapeutics. Students will
be given a thorough introduction to pharmacologic terms, definitions and principles which are essential to understanding drug properties and actions.
NTR411 Dietetics I (3 credits) Reviews basic skills needed by the dietician including nutritional care, ethics, roles and responsibilities in various employment settings. With the application of the principles of dietetics in a hospital setting, it focuses on the 200 techniques of collection and interpretation of dietary intake. Emphasis is placed on the team concept of patient care and strategies for promoting change in nutritional education.
Introduces the laboratory methods for chemical analysis of nutrients and chemicals in food products.
Introduction to the nutritional management of disease, medical terms, assessment, interviewing and counseling skills.
Covers the basic nutritional needs of people throughout their life cycle (infancy, childhood, adolescence, adulthood and old age) and the special nutritional requirements during pregnancy and lactation.