503101 Biology (1)                                                                                                                         (3:3-0)

Prerequisite: None ​

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)                                                                                                    (1:0-1)

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)

Prerequisite:  503102 

Provides 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 Fitness                                                                                        (3:3-0)

  Prerequisite: 503314 

This 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)

  Prerequisite: 502211 

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. 

503312 Food Analysis                                                                                                                   (3:2-1)

  Prerequisite: 501241 

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, 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)

  Prerequisite :  503211 

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. 

503314 Nutrition (2)                                                                                                                      (3:3-0)

  Prerequisite: 503212 

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. Syudying malnutrition classification, causes, prevention and treatment. Studying food-drug interaction and nutritional assessment tools. 

503315 Virology & Immunology                                                                                                 (3:3-0)

  Prerequisite: 502225 

This 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)

  Prerequisite: 502225 

This 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 tests. 

503318 Food Preservation                                                                                                            (3:2-1)

Prerequisite: 503311 and 502225 

The 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)

Prerequisite: 503314 (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 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)

Prerequisite: 503320 

This 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)

Prerequisite: Third year 

This 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)

Prerequisite: 502225 

This course introduces the concept of food biotechnology and its development . Principles of genetic engineering , fermentation, clonning  and other modern technique of biotechnology.

Using 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)

Prerequisite: 503314 

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. 

503390 Internship                                                                                                                         (6:0-6)

Prerequisite: Third year  

Practical 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 Cycle                                                                           (3:3-0)

Prerequisite: 503212 

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. 

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. 

503425 Seminar                                                                                                                             (1:0-1)

Prerequisite: Fourth year 

Students 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 Systems                                                                                 (3:3-0)

Prerequisite: 503212 

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.   

503429 Community Nutrition                                                                                                      (3:3-0)

Prerequisite: 503314 

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 facign community nutrition practitioners and factors that affect the successful implementaiton of nutrition programs. 

503431 Food Hygiene                                                                                                                    (3:3-0)

Prerequisite :   503316 

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: 503314 

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 evaluaiton of both health and disease states. ​

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