A Bridge Towards Knowledge
503209 Introduction in Food Science                                             (3:0-3)
Prerequisite: 503102
It is a comprehensive course providing general overview and principles of food constituents and properties, quality and safety, preservation methods, processing food products, and discussion of current issues related to food and health.
503210 Introduction in Nutrition Science                                       (3:0-3)
Prerequisite: 503209
This course introduces other relevant courses in nutrition. It outlines some terms and definition. Macro- and micronutrients are studied according to their chemistry, classes, digestion, absorption, metabolism, and recommendations. Studying health-related issues of the nutrients, their signs of deficiency and excess intake, and their sources.
503225 Principles of Microbiology                                                   (3:1-2)
Prerequisite: 503102
This course aims at introducing students to the world of microorganisms. Microbial morphology, growth, and physiology. Microbial control including physical and chemical methods will be in dealt which. The genetics of microorganisms and its applications are illustrated.
503310 Food Chemistry and Analysis                                            (3:1-2)
Prerequisite: 503209 + 501241
The course involves the study of fundamental laws and theories of chemistry applied to foods: The chemical, physical and sensory characteristics of food and their relation to the chemical composition. It also involves various effects of environmental and processing factors on food composition. It also covers food additives, enzymes, contaminants, flavors and their composition. Laboratory standard methods for chemical analysis of nutrients and chemicals in foods and food products. The instruments are used in food analysis, sampling of food, data reporting, experimental errors and interpretation of the results. The factors that affect the results of analysis. The laboratory includes sampling techniques, food analysis, and determination of food components such as moisture, protein, fat, vitamins and minerals. Various instruments, such as Kjeldahl, Soxhlet, spectrophotometer, HPLC, atomic absorption spectroscopy and flame photometer to be utilized for various analyses.
503309 Human Nutrition                                                                 (3:0-3)
Prerequisite: 503210
This course details the principles of planning a healthy diets and their tools. It also studies the dietary guidelines, food groups and the food exchange system. Studying the nutrient standards requirements and their uses. Studying malnutrition classification, causes, prevention and treatment. Studying food-drug interaction and nutritional assessment tools.
503313 Food Preparation                                                               (3:2-1)
Prerequisite: 503209
Methods of food preparation and their properties. Study of the physical, chemical and nutritive value of different foods. The influence of different factors to which foods are subjected during the various preparation processes and storage on the nutritive value. Using the best methods of food preparation and planning to fit local markets and local establishments such as hotels, hospitals and food centers in order to preserve the nutritive value and to ensure the safety and quality of food and food products.
503308 Meal Planning                                                                     (3:1-2)
Prerequisite: 503209
Principles of meal planning to promote nutritional balance in meals for all persons of different ages and physiological and health conditions. Principles of menu planning, design and production for every type of food service and facility.
503317 Food Microbiology                                                              (3:1-2)
Prerequisite: 503225
This course introduces the student to microorganisms and their role in food deterioration, food poisoning and their beneficial utilization in food applications. The role of microorganisms in food production, food spoilage and food borne diseases. The factors influence microbial growth in foods, the procedures and techniques used for the isolations and enumeration of microorganisms in foods and techniques used in controlling microbial contamination of food. Studying microorganisms which are important in food industry and dairy products, the procedures used for reducing health hazards to prevent food borne diseases and for extending the shelf-life of food and dairy products. The laboratory introduces students to: procedures and technique used for the isolation, identification and enumeration of microorganisms in food and milk/dairy products, microbial contamination in raw and processed foods. The methods used for isolation and diagnosis of food and dairy borne disease microorganisms, and microbiological techniques for quality control tests.
503319 Food Technology                                                                (3:1-2)
Prerequisite: 503225 + 503310
The course includes the study of procedures that extend the shelf life of food and food products. Food preservation and technology methods for plant and animal products to prevent food spoilage, includes high temperature, cooking, freezing, drying, concentration, fermentation, food additives, smoking, and radiation. Also it includes the study of agents that cause food deterioration.
503320 Therapeutic Nutrition (1)                                                   (4:3-1)
Prerequisite: 503309 (or concurrently)
This course studies the use of nutritional care in health and disease. The concept of food plan management including types and modes of feeding are also covered. The course also studies the energy balance and weight management, healthy weight, obesity and underweight, diabetes, AIDS, and cancer and their diet therapy. The practical cessions cover the use of some tools for planning healthy diets for those diseases and studying some related clinical cases.
503323 Therapeutic Nutrition (2)                                                   (4:1-3)
Prerequisite: 503320 + 503213
This course completes other diseases uncovered in therapeutic nutrition (1). The course studies the diseases of the digestive system, the heart and the blood vessels, the liver and the gallbladder, the lungs and the kidneys; their causes, metabolic changes and diet therapy. The practical sessions cover the subjects of planning healthy diets for diseases covered in theoretical part of the course, and studying some related clinical cases.
503332 Nutrition Counseling and Education                                   (3:3-0)
Prerequisite: Passing 103 C.H
Provides understanding of the theory and practice of nutrition counseling. The basis of effective nutrition communication skills. In addition to theories in nutrition education, the course provides practical experiences in oral and written nutrition communications, interviewing skills, educational program development and health promotion.
503391 Internship in Therapeutic and Clinical Nutrition                (6:6-0)
Prerequisite: 503323
Practical preparation in the field of clinical nutrition and dietetics. Clinical experience provided with the cooperation of medical centers, hospitals and other health facilities.
503392 Internship in Food Services                                               (3:3-0)
Prerequisite: 503391 + 503430
This course depends on-site field training in local facilities that prepare and serve food. The student will observe and practice many fields of food services: Menu planning, food purchase, preparation and handling, food service equipment, sanitation, preventative maintenance, and inventories.
503423 Nutrition during Human’s Life Cycle                                  (3:3-0)
Prerequisite: 503320
This course is a study of nutritional strategies during stages of human development, starting from the zygote to old age. Emphasis on normal growth and development without any nutritional problems. The stages include pregnancy, lactation infancy, adolescence, adulthood, middle age and elderly. The treatment of various nutrition related diseases of such stages. Study of certain problems and / or health concerns of each stage. Emphasizing the study of nutrition for exercise and sports performance.
503426 Seminar and Research                                                       (2:0-2)
Prerequisite: 4th Year
Student presentation of literature reviews and research. Students choose to write about a subject from different topics related to nutrition or food problems in the local society or other societies.
503427   Management of Food Institutions                                   (3:3-0)
Prerequisite: 503210
This course introduces basic principles of the administration of nutritional services system, methods of food selection, preservation, preparation, servicing and the factors affecting them. Also, servicing the foods in hotels and restaurants. Principle of choosing food menu, financial planning and supervision of food staff.
503305 Nutrition and Physical Fitness                                           (3:3-0)
Prerequisite: 503320
This course studies the role of nutrition in health, fitness and sport performance. It also concerns with macro- and micronutrients, - as fuels for physical activity, their requirements and some exercise metabolic aspects. The course also studies the role of some ergogenic aspects in physical performance. The effects of optimal nutrition, food, drugs and related supplements on exercise are also covered.
503429 Community Nutrition                                                         (3:3-0)
Prerequisite: Passing 103 C.H
Introducing community nutrition programs executed by both public and private organizations. Provide understanding of the role of community nutritionist in assessing, designing, implementing and evaluation food and nutrition programs for target groups. Exploring issues facing community nutrition practitioners and factors that affect the successful implementation of nutrition programs.
503430 Food Quality Control                                                          (3:0-3)
Prerequisite: 503319
Fundamentals of quality control and assurance in the food industry; quality factors and measurement; quality assurance system; sampling, and reporting results.
503431 Food Hygiene                                                                     (3:3-0)
Prerequisite: 503317
This course introduces the concepts of food hygiene and its importance, food borne infections and intoxication. The problem of residues in foods, hygienic requirements in food production and harvesting areas and in food establishments with emphasis on hygienic food handling, processing and storage. Personal hygiene and health requirements, cleaning and disinfecting, pest control and the application of hazard analysis critical control point (HACCP) system in food establishments.
503432 Nutritional Assessment                                                     (3:2-1)
Prerequisite: 503309
This course introduces methods for assessing nutritional status, including: Dietary intake assessment methods, biochemical indices and hematological techniques, anthropometric measurements and clinical examination. The laboratory includes the practical application of various nutritional assessment tools and its use in the evaluation of both health and disease states.
503440 Clinical Nutrition and Metabolic Disorders                         (3:1-2)
Prerequisite: 503323
The course covers some of the nutritionally metabolic disorders not included in therapeutic nutrition (1) and (2): Their etiology, prevention and treatments. The course details the inherited metabolic diseases: amino acids, organic acids, and galactose; in addition to insulin resistance, metabolic syndrome, and others.
503214 Food and Nutrition Biochemistry                                       (3:0-3)
Prerequisite: 101115
A one-semester course in biochemistry, designed to be, particularly, applicable to students majoring in nutrition. The subject matter includes studying biochemical principles of proteins, carbohydrates, lipids, and nucleic acids inside the human body. An effort will be made to make the examples and problems health-related and from nutritional point of view.
Major Requirement (Elective)
503325   Selected Topics in Nutrition and Dietetics                        (3:3-0)
Prerequisite: 503320
This course includes selected topics in nutrition science such as nutrition in exercise and energy metabolism, vitamin metabolism and bioavailability, gastroenterology and nutrition, nutritional epidemiology.
503424 Nutrition Information Systems                                          (3:2-1)
Prerequisite: 9600101
This course deals with designing and managing food service systems in hospitals, specialized centers, community nutrition programs, utilizing computer skills. Emphasis on procurement, delivery systems, layout and design quality control, financial management and marketing food service.
Department Chair's Message, Dr. Omar Alhaj
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