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Department of Nutrition and Dietetics

NUTD121 | NUTRITION FOR LIFE
NUTD131 | GENERAL NUTRITION
NUTD231 | FUNDAMENTALS OF HUMAN NUTRITION

The study of nutrients and their food sources ; nutrient  requirements   and the effects of their deficiency ; nutrient digestion, absorption and metabolism; energy sources and energy requirements for a healthy body weight; the importance of balanced nutrition for good health; and methods in nutritional assessment.

NUTD233 | PRINCIPLES OF FOOD PREPARATION

The study of the principles of food preparation that help conserve nutrients; the effect of cooking methods on the nutrient content; using recipes; learning weighing and measuring skills and the safe use of sharp tools; learning the basics of food purchasing, ingredient exchange and food hygiene; applying the theoretical material in the department cooking lab.

NUTD234 | INSTITUTIONAL FOOD PRODUCTION MANAGEMENT

Learning methods of quantity food production management with a focus on institutions systems management; planning of: menus, purchasing, production, distribution, service, and hygiene; learning human resources and financial management and strategic planning; the course includes applications in learned theoretical material.

NUTD235 | CONTEMPORARY NUTRITION

The course covers contemporary food and nutrition issues such as healthy weights and eating problems; food faddism; vegetarianism; nutrition facts on packaged food items; balanced eating and healthy lifestyles; genetically modified foods and their relation to health and the environment.

NUTD238 | LIFE CYCLE NUTRITION 1

Preconception nutrition, nutrition during pregnancy and lactation; infant nutrition with emphasis on the importance of breast feeding; nutrition of children ages 1-5 years; the course covers the effect of physiological changes during these stages on the nutritional requirements, international protocols and nutritional guidelines focusing on those of the WHO, and nutrition research findings.

NUTD239 | LIFE CYCLE NUTRITION 2

Nutrition of children after the age of five, nutrition during adolescence, adulthood, and old age; the course covers the effect of physiological changes during these stages on the nutritional requirements, the latest in nutrition research for these stages of life, and the inter-relationship between good nutrition, physical activity and health.

NUTD241 | COMMUNITYY NUTRITION

Defining community nutrition; learning basic skills in designing, implementing, evaluating, and marketing of community nutrition programs; learning methods of collecting data and specifying priorities in community nutrition; identifying the types of community nutrition programs such as educational and support programs; identifying ongoing community nutrition programs in Palestine and their supporting institutions; training in community nutrition proposal writing.

NUTD321 | INTRODUCTION TO DIETETICS

This course introduces the profession of dietetics. It covers the development of the profession, the educational and experiential preparation in dietetics, the areas of practice at different sites, the roles and responsibilities of dietitians, the standards of professional practice, and professional code of ethics.

NUTD331 | CLINICAL NUTRITION 1

Definition of clinical nutrition; assessment of the nutritional status of patients; patient nutritional requirements; the importance of dietary modification in health care; drug-nutrient interaction; food service systems in diet therapy; current research in diet therapy.

NUTD332 | CLINICAL NUTRITION 2

The course focuses on: the importance of diet therapy for patients in the acute and chronic phases of disease; nutrition support, nutritional management of patients suffering from diseases such as diabetes, cardiovascular diseases, kidney and liver disease, immune deficiency diseases, gastrointestinal diseases, cancer and other health problems; the course includes current research in clinical nutrition.

NUTD333 | FOOD AND FOOD COMPOSITION

The study of edible food and drink concerning the physical and chemical properties, nutrient content, food fortification, and food preservation; the use of additives such as nutrients, colors, flavors, and preservatives; the effect of all processes on the nutritional value and health status.

NUTD334 | NUTRITION DEFICIENCY DISEASES

The study of nutrient deficiency diseases: causes, complications, therapy, and prevention. The course also discusses the nutrient deficiency diseases in Palestine and the nutrition intervention programs that are available.

NUTD335 | NUTRITION AND CULTURE: MEDITERRANEAN AND OTHER DIETS

The cultural effect on dietary habits; the major characteristics of dietary habits among peoples of the Middle East, north Africa, and south Europe; analysis of the nutrient content of the Mediterranean diets and their health effects; comparison of the Mediterranean diets with the dietary practices of other peoples in the world.

NUTD336 | FOOD SAFETY

The study of the rules and regulations of food production, food safety, and food hygiene both domestically and in the food industry; the role of these rules and regulations in protecting people from food-borne illness and its complications.

NUTD337 | SPORTS NUTRITION

Athletes nutritional requirements: nutrition during exercise; nutrition before, during, and after athletic competition; the course covers the nutritional requirements in a variety of sports such as endurance sports , the physiology of athletes in the different types of sports is introduced to help understand the differences in nutritional requirements;   sports as a factor in leading a healthy life style.

NUTD338 | NUTRIENT METABOLISM

The utilization of nutrients by the human body is the main focus of this course; nutrient metabolism, the role of nutrients in the metabolic processes, and the consequences of nutrient deficiencies on human metabolism. Inborn metabolic disorders and their impact on metabolism are also covered.

NUTD339 | BIOETHICS

An introduction to ethical issues related to science, humans and the environment. The status of humans in nature and their ethical practices in applying scientific research on humans ,animals and plants such as genetic modification. Ethical behavior on the part of health professionals such as dietetics professionals and others is covered with the aim of raising students’ ethical awareness and promoting professional ethical practices.

NUTD341 | HUMAN ANATOMY AND PHYSIOLOGY

The structural and functional aspects of the human body systems are covered in this course. Electrolyte balance, osmosis, acid-base balance, absorption, diffusion, and many more physiological processes in the human body are discussed in this course. The course also includes practical laboratory work that includes cadaver dissection.

NUTD343 | FOOD MICROBIOLOGY

This course is a study of factors affecting microbial growth in food, microbes used in food manufacturing, microbes causing food borne illnesses and food spoilage. HACCP for management, quality, and safety of food production. The course also includes practical laboratory work.

NUTD411 | SEMINAR

The student will be given the opportunity to research and study a certain pre-assigned/approved topic in nutrition and dietetics and present the results for his/her colleagues for discussion at the end of the seminar period. The course is a graduation requirement and is usually taken by the student in her/his senior year.

NUTD429 | NUTRITION FOR ATHLETES
NUTD431 | COMMUNICATION AND NUTRITIONAL COUNSELING

This course covers basic theories in human communication skills. Motivational counseling and effective communication skills that help beneficiaries in managing their lifestyle and in adopting a healthy lifestyle are the pillars of this course. Students are trained in methods of nutritional counseling.

NUTD432 | ASSESSMENT OF NUTRITIONAL STATUS: RESEARCH METHODS

The principles and methods of nutritional assessment for individuals as well as populations are covered in this course. Clinical signs of the nutritional status using anthropometric measures, biochemical tests, and dietary evaluation are covered. The course also includes nutritional assessment survey techniques used to evaluate the nutritional status of populations.

NUTD433 | EMERGENCY NUTRITION

Nutrition during emergency situations, whether natural or manmade, is covered in this course. Effective delivery of nutrition & food basket preparation methods which are used to efficiently meet the caloric and nutrient needs of the affected population are discussed and presented. Strategies to cope with emergencies to prevent diseases of malnutrition are also covered in this course.

NUTD434 | FOOD REGULATIONS

Local and international food regulations are covered in this course. International Food regulations and standards for safety and quality are covered through presenting important documents such as the Codex Alimentarius and the Food Code issued by the World Health Organization (WHO) and the Food and Drug Administration (FDA).

NUTD435 | NUTRITIONAL TOXICOLOGY

The effect of food additives on human health, food quality, nutritional value of foods, and the metabolism of food toxins are covered in this course. Current and up to date research on this sensitive topic will be covered.

NUTD436 | PRACTICUM

Students will have the opportunity to gain practical hands on experience in clinical nutrition of inpatients and outpatients, as well as management in food and nutrition systems.   Students will present a report describing their experiences and their understanding of the role of the nutrition professional in promoting the quality of life in society. A minimum of 160 hours of training is required.The training is preferably done during the summer that comes directly before the senior year.

NUTD437 | INDEPENDENT STUDY

Student will have the opportunity to undergo an independent research in a certain nutrition and dietetics related topic after approval from the assigned faculty.   Presenting the outcome of the study will be required at the end of the independent study duration. The independent study requires instructor and departmental consent.   Senior level course

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