Medical Nutritional Therapy 2 (1110355)

This course is designed as a continuous course for Medical Nutritional Therapy 1. the course focuses on the main nutritional disorders related to the diabetes types and their management, cardiovascular diseases, hyperlipidemia, respiratory diseases (COPD), osteoporosis, and others, and the application of nutritional and dietetic principles in diseases which respond to diet therapy.

Medical Nutritional Therapy 2 lab (1110356)

course is designed as a continuous course for Medical Nutritional Therapy 1. the course focuses on the main nutritional disorders related to the diabetes types and their management, cardiovascular diseases, hyperlipidemia, respiratory diseases (COPD), osteoporosis, and others, and the application of nutritional and dietetic principles in diseases which respond to diet therapy.

Introduction to Food Science(1110216)

This course focuses on Chemical composition of food components, their physical properties and their functional roles. It discusses each of the food groups, such as carbohydrates, proteins, fats and oils,..etc. An ecological approach is also targeted so as to link climate change and food science. The effect of climate change on food science issues such as; food security, food production and quality is discussed. The concept of going green in food is studied also. Food spoilage factors and their prevention using different food additives, physical, chemical and biological mean are also discussed. It also introduces principles of quality control and sensory evaluation of food.

Nutrition Through the Life Cycle (1110250)  

The course explains the health habits and lifestyle practices that must be followed in preconception, pregnancy and lactation period. The course focuses on the nutritional rules and habits that must be met in infants, toddlers, preschoolers and adults covering the good nutritional habits and practices in the different age groups.

Functional Foods( 111043000)

This course deals with definition of functional foods; popularity and uses; chemistry and components which include prebiotics, probiotics, and phytochemicals, herbs, and some animal and plant products. Some active chemicals such as sterols, polyphenols, ergogenic aids and antioxidants. Brief description of their products. In addition to legislative aspects claims and health risks related to them.

Nutritional Status Assessment Theory  (1110256)

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.

Nutritional Status Assessment Practical   (1110257) 

Includes different assessment activities such as anthropometric tests (estimating stature and body weight, different skinfold measurements using calipers), and biochemical tests (studying different profiles such as chemistry, complete blood count and coronary risk profile) as indicators of the nutritional status. It also includes exercises in the use of growth charts for ideal status of children and grownups of both sexes, and food composition tables for the assessment of nutritional status and the relation of good health status to balanced nutrition. Different assessment activities such as 24-hour recall and questionnaires (diet history and food frequency questionnaires) are focused on

NUTRITIONAL EDUCATION AND COUNSELING(1110367)

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.

Community Nutrition(1110462)

This course presents the scientific basis for Study of community, emphasizing on community nutrition system, Community Nutrition Programs (CNP), Community Needs Assessment, Program Planning, Nutrition Agenda for the Public’s Health, Addressing the Obesity Epidemic, Health Care Systems and Policy, Food Insecurity and the Food Assistance Programs, different age groups programs and services (Mothers and Infants, Children and Adolescents, Healthy Aging), developing nutrition intervention programs and Managing Community Nutrition Programs.

Nutritional Epidemiology(1110460)

This course presents the scientific basis for Study of nutritional epidemiology, emphasizing on Principles of Epidemiology, Definition, scope, and uses of epidemiology, Epidemiology and public health; Measuring health and disease: Defining health and disease, Measuring disease frequency, Using available information to measure health and disease, Death rates, Morbidity, Comparing disease occurrence; Types of studies: Observational epidemiology, Experimental epidemiology, Potential errors in epidemiological studies, Confounding; Nutritional Epidemiology and Research Methods: Interpretation of Cause and Effect in Nutritional Epidemiology, Quantitative and Qualitative Methods, Types of Sampling, Concepts of Collaborative Research, Reporting Research Results, Epidemiological Approaches to Community Health Assessment

Fundamentals of Nutrition Science(1110115)

This course focuses on the digestion process in the human body, and the digestion of the energy yielding 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.

Human Nutrition (1110210)

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, Nutritional genomics, Inflammation and the pathophysiology of chronic disease    , Overview of nutrition diagnosis and intervention, Planning the diet, Nutrition through life cycle, Nutrition in weight management, and some nutrition- related disorders

Diet Planning theory (1110265)

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.

Diet Planning- practical (1110266)

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.

Clinical Nutrition (1110230)

This theoretical course will acquire students with adequate knowledge about the science of nutrition and its role in health maintenance and disease prevention or management.

The focus of this course is to provide students the main principles of the nutrition therapy needed in any field of practice and how to integrate nutrition therapy into the nursing process. Nurse student will recognize nutrition science as a solid tool that enable him\her to provide a holistic, evidence based and reliable client care through all stages of life