503101 Biology (1)
An introductory course to the science of life. It
covers the basic concepts and principles of general biology, in particular, the
general characteristics of life, the cell structure and function, cell
membranes, cellular respiration, cell division,
molecular biology of the gene, regulation of gene
activity, biotechnology, and genomics.
503105 Biology Laboratory (1)
Prerequisite: 503101 or Concurrently
This course complements 503101, and it involves a set of 12 experiments and practices
on the basic concepts of introductory biology; such as the microscope, the
cell, the plasma membrane, solutions and tonicity, enzymes, cellular
respiration, fermentation, tissues, cell division, and genetics.
503213 Physiology (3:2-1)
students with an understanding of the structure and function of the human body,
with emphasis on the underlying physiological and biochemical concepts. It
includes an overview of the basic cells and tissues, their components and
functions and their role in regulation of body homeostasis. Endocrine system,
details of the digestive system and process of digestion, sexual reproduction,
fertilization, pregnancy and parturition are also covered .The laboratory
includes examining human body models, physiology exercises and experiments, and
examination of microscopic slides of relevance, such as the blood and certain
other tissues. It also includes computer simulation for all experiments, beside
the wet lab traditional exercises.
503305 Nutrition and Physical
course studies the role of nutrition in health, fitness and sport perfomance.
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.
503311 Food Chemistry (3:3-0)
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.
503312 Food Analysis (3:2-1)
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, 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.
503313 Food Preparation (3:2-1)
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.
503314 Nutrition (2)
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. Syudying
malnutrition classification, causes, prevention and treatment. Studying
food-drug interaction and nutritional assessment tools.
503315 Virology & Immunology (3:3-0)
course includes the study of the fundamentals of virology, and the nature of
viruses, their replications, classifications, and genetics. It also provides an
overview of human viral diseases, vaccination, and the role of viruses in
cancer development. The course, also, covers the basics of immunity, autoimmune
diseases and allergic reactions. The course also emphasizes the effect of
nutrition on prevention of some viral diseases, and on the immune system.
503316 Food Microbiology (3:2-1)
course introduces the student to a survey of 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 / diary 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
503318 Food Preservation (3:2-1)
503311 and 502225
course includes the study of procedures that extend the shelf life of food and
food products. Food preservation methods for plant and animals 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)
503314 (or Concurrently).
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 mangement, 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.
503322 Therapeutic Nutrition (2) (3:2-1)
course completes other diseases uncovered in therapertic nutition (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 cessions cover the
subjects of planning healthy diets for diseases covered in theortical part of
the course, and studying some related clinical cases.
503325 Selected Topics in
Nutrition and Dietetics (3:3-0)
course includes selected topics in nutrition science such as nutrition in
exercise and energy metabolism, vitamin metabolism and bioavailability,
gastroenterology and nutrition, nutritional epidemeology.
503329 Food Biotechnology (3:3-0)
introduces the concept of food biotechnology and its development . Principles
of genetic engineering , fermentation, clonning
and other modern technique of biotechnology.
of biotechnology techniques in processing of different products such as enzymes , proteins, vitamins . flavor
compounds and others. Treatment of food plant wastes .
503331 Nutrition Counseling (3:3-0)
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.
503390 Internship (6:0-6)
preparation in the field of clinical dietetics. Clinical experience provided with the cooperation of medical
centers, hospitals, and other facilities.
503423 Nutrition During Human’s Life
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.
503424 Nutrition Information Systems (3:2-1)
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.
503425 Seminar (1:0-1)
choose to write about a subject from different topics related to nutrition
problems in the local society in
comparison with other societies. Also, from nutrition problems in the world
such as malnutrition, and some other food related problems and diseases.
503427 Management of Nutrition
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.
503429 Community Nutrition (3:3-0)
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 facign community nutrition practitioners and factors
that affect the successful implementaiton of nutrition programs.
503431 Food Hygiene (3:3-0)
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)
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
evaluaiton of both health and disease states.