A foundation in the principles of nutrition offers a comprehensive study of the physiological roles of carbohydrates, lipids, proteins, minerals, vitamins and body fluids, their digestion, absorption, transport and metabolism. Their roles in disease prevention and promotion of optimum health. Principles of nutrition with application to the physiologic needs of individuals; food sources and selection of an adequate diet and formulation of recommended dietary allowances will be examined.
The course covers biochemical and physiological aspects of human nutrition with emphasis on major metabolic pathways of macronutrients including metabolism of carbohydrates, proteins and lipids, review digestion and absorption of energy nutrients, the regulation of fuel utilization, control of energy balance and the application of the foundation knowledge to human requirements. The course will also cover medical terminology.
The course covers nutrition screening and the components of the nutrition assessment process, including medical, and socioeconomic histories, clinical, dietary, and anthropometric assessment.
The course description will include biochemical and physiological functions of vitamins and minerals in human nutrition and their interaction with other nutrients. Emphasis is on delivery of nutrients from foods to mammalian cells, function of nutrients, regulation, transport, essentiality, activation, storage, excretion, and toxicity in humans. The course will also cover medical terminology.
The course covers practical work of biochemical assessment and the use of biochemical indices in nutritional assessment in health and disease. In addition to applying nutrition care process for different documentation styles and plan different diet modifications.
This course is designed to provide students with view of the life cycle as a whole with each stage supported by nutrition needs essential for optimal health and development. Nutritional needs of each major phase of the life cycle are presented on the basis of both physiological and psychosocial development. Both normal nutrition topics and nutrition-related conditions and interventions are covered. Students will develop teaching and counseling skills that can be applied to people at various stages of the lifecycle through active learning and participation in class room activities and assignments that include a weekly presentation and a term project report.
This course will focus on developing students? skills in discussion and critical evaluation of nutrition research papers with emphasis on reading, critiquing, and summarizing published research articles. The course enhances students? active learning by developing their knowledge, skills, and application of nutrition research evaluation and presentation to an audience. It enhances students? ability to become dietitians who are critical thinkers and lifelong learners.
This course focuses on nutrient-immune function interactions, the impact of undernutrition on immune function and infection, the influences of fatty acids, amino acids, antioxidant vitamins, various minerals, prebiotics and probiotics on immunity, and food allergies.
The purpose of the course is to introduce the principles of effective resources management, in the design and administration of food service facilities. This may include Strategic and Organizational planning. Design of floor plans, equipment selection, Menu development, planning and quality food production, production sheets, and risk management for various institutional food service operations are included. Consideration is given to operating environmentally safe and efficient facilities with emphasis on sanitation and safety. Administrative and leadership responsibilities of the food service manager are emphasized.
This supervised practice considers the application of managerial processes to the delivery of food to people in a variety of settings. The emphasis is on the food preparation area and the food flow from receiving to the practices of high quality customer service. This may include organizational and strategic planning and managing the integration of financial, human, physical, and material resources and coordination of services. Menu development, standardizing, development and/or modification of recipes/formulas, food procurement; receiving and storage; food production; and quality assurance are other topics to be considered. The supervised practice experience takes place on- and offsite, in food service operations of various organizations, including University residence halls.
This course explores changes in nutrient metabolism related to biochemical and physiological alterations in disease conditions and the development of therapeutic diets. The course covers, nutrient-drug interactions, weight management, gastrointestinal disorders, diabetes mellitus, cardiovascular disease, hypertension, food allergies, and metabolic disorders.
This course explores changes in nutrient metabolism related to biochemical and physiological alterations in disease conditions and the development of therapeutic diets. The course covers gastrointestinal disorders, diabetes mellitus, cardiovascular disease, hypertension, food allergies, and metabolic disorders.
This supervised practice allows students to apply their knowledge in nutrition intervention principles for patients with conditions discussed in the lecture portion of the class (NUTR 377). These include gastrointestinal disorders, diabetes mellitus, cardiovascular disease, hypertension, food allergies, and metabolic disorders.
This course introduces the functional food concepts and the use of bioactive food ingredients to develop functional food products. It discusses examples of bioactive food ingredients including lipid, protein, fibers, phytochemicals and herbs. Relevant local compounds with a potential as functional ingredient will be considered as well. The course examines the relationship of functional foods with human health and the underlying mechanisms. The regulatory aspects of the development of a functional food and associated health claims are also discussed.
The purpose of the course is to introduce the principles of effective resources management, in the design and administration of food service facilities. This may include strategic and organizational planning, as well as financial and human resources management. Design of floor plans, equipment selection, Menu development, planning and quality food production, production sheets, and risk management for various institutional food service operations are included. Consideration is given to operating environmentally safe and efficient facilities with emphasis on sanitation and safety. Administrative and leadership responsibilities of the food service manager are emphasized.
The course describes the relationship between nutrients and special demands of physically active people. A study of the metabolism of exercise and the role of diet in athletic performance. Topics covered include components of energy expenditure, role of macro- and micro-nutrients in energy metabolism, fluid balance and replacement, exercise and body composition, diet, and performance and exercise for health.
This course prepares students to work as effective nutrition educators by providing them the knowledge and skills needed for promoting nutrition-related behavior changes in their target groups (individuals, groups, and communities). The course will place special focus on developing students? communication and counseling skills using a variety of teaching methods and resources. Students will develop teaching and counseling skills that can be applied in a variety of work settings and for people at various stages of the life cycle through active learning and participation in class room activities and assignments.
This course prepares students to work as effective nutrition educators by providing them the knowledge and skills needed for promoting nutrition-related behavior changes in their target groups (individuals, groups, and communities). The course will place special focus on developing students? communication and counseling skills using a variety of teaching methods and resources. Students will develop teaching and counseling skills that can be applied in a variety of work settings and for people at various stages of the life cycle through active learning and participation in class room activities and assignments.
Students enrolled in the Nutrition Education and communication course gain practical experience in nutrition education, counseling and communication skills through role plays in class and campus and community-based projects. The supervised practice takes place in schools, community health centers, and in campus. Students develop educational resources including posters, brochures, and computer games, develop lesson plans and deliver presentations to different target groups. Students also conduct nutrition awareness and screening activities in campus, shopping malls and community organizations.
This course aims to introduce the nutritional value and the characteristics of various food groups. It includes food patterns for different communities in general and the Gulf region in particular; approaches for meal planning and foods selection based on daily recommendations of necessary nutrients and approaches for applying food exchanges in meal planning and methods of meal evaluation.
This course explores changes in nutrient metabolism related to biochemical and physiological alterations in disease conditions and the development of therapeutic diets. The course covers pulmonary disease, renal disease, liver and biliary disease, nutritional support (enteral and parenteral nutrition), metabolic stress, neoplastic disease, and HIV infections and AIDS.
The course is a capstone course to be individually designed by the faculty advisor for each senior student to integrate all courses and training of the student, from all activities involved by the student, during his/her entire stay at UAEU. Research methods, analysis of data collected, interpretation, and hypotheses must be developed by the students on a specific topic. A written thesis is to be produced by the student at the end of the course. (prerequisite: 90CrH completed)
The course is a capstone course to be individually designed by the faculty advisor for each senior student to integrate all courses and training of the student, from all activities involved by the student, during his/her entire stay at UAEU. Research methods, analysis of data collected, interpretation, and hypotheses must be developed by the students on a specific topic. A written thesis is to be produced by the student at the end of the course.
This course is aimed at increasing students' understanding in the role of the public and community nutritionists in improving the nutritional health of communities. It discusses methods and application of statistical analytical techniques in nutritional epidemiological studies. Methods of community nutrition needs assessment, program planning and design, as well as marketing and delivery of nutrition programs are also covered.
The course purpose is to introduce the principles of total quality management in the foodservice system model. Students will also learn about the different patterns for the flow of food in a foodservice operation, the procurement, distribution and service subsystems of the transformation process. They will also learn how managers will use accounting and financial management concepts to analyze financial performance. Basic marketing concepts, strategies and techniques for developing strong foodservice marketing programs will be highlighted. At the end of the course, students will be introduced to techniques that can be used to measure the quality of the system outputs.
This supervised practice emphasizes on the principles of human resource management, including labor relations; diversity issues; and materials management; in addition to the emphasis on financial management, including accounting principles; quality improvement; marketing theory and techniques; furthermore, the students apply the aforementioned knowledge areas to determine costs of services/operation, prepare a budget, interpret financial data, apply marketing principles, and sales promotion. 45 contact hours.
This course is aimed at increasing students' understanding in the role of the public and community nutritionists in improving the nutritional health of communities. It discusses methods and application of statistical analytical techniques in nutritional epidemiological studies. Methods of community nutrition needs assessment, program planning and design, as well as marketing and delivery of nutrition programs are also covered.
Provides students supervised fieldwork in community nutrition to integrate academic knowledge and skills acquired in the classroom with community-based experience. Students gain practical skills in community nutrition by conducting nutrition needs assessment of community groups, designing and implementing community-based nutrition projects for various target groups, including school children, pregnant women, elderly, and people with diet-related chronic diseases. The supervised practice experience takes place in schools, community health centers, local public health departments, and university campuses.
This course explores changes in nutrient metabolism related to biochemical and physiological alterations in disease conditions and the development of therapeutic diets. The course covers pulmonary disease, renal disease, liver and biliary disease, nutritional support (enteral and parenteral nutrition), metabolic stress, neoplastic disease, and HIV infections and AIDS.
This supervised practice allows students to apply their knowledge in nutrition intervention principles for patients with conditions discussed in the lecture portion of the class (NUTR 488). These include pulmonary disease, renal disease, liver and biliary disease, nutritional support (enteral and parenteral nutrition), metabolic stress, neoplastic disease, and HIV infections and AIDS.
The internship aims at providing students with practical skills relevant to their future career. The student spends 1 semester of practical training in food service and clinical dietetics departments in hospitals as well as fieldwork in community nutrition. Field training will give each student the opportunity to apply the various skills necessary to human nutrition and health. Pre-requisites: completing all course work
The internship aims at providing students with practical skills relevant to their future career. The student spends 320 hours of practical training in pharmaceutical companies, food companies, food control authorities, clinical dietetics departments in hospitals, or as fieldwork in community nutrition. Field training will give each student the opportunity to apply the various skills necessary to human nutrition and health. (This course is conducted over a complete semester during the last study year. No courses are allowed to be registered during the internship and student should complete 90 credit hour before taking this course and student should complete 90 credit hours before taking this course).
This course is designed to assist students in developing advanced nutrition counseling skills. The course places great emphasis in practical skills in nutrition counseling using a variety of teaching methods and resources. Students are expected to engage in practical activities related to each topic covered both in-class and in the field. Peer evaluations of the practical activitis will be applied throughout the semester. The course applies evidence-based theoretical models of behavior change and other techniques for effective nutrition counseling.
This course aims to provide students skills needed for the development and evaluation of community nutrition interventions for health promotion and disease prevention. Students will learn about utilizing behavioral theory, conducting needs assessments, writing program objectives, developing intervention strategies, evaluating program implementation and effectiveness. The course also covers skills in grant writing and budget development for community nutrition interventions.
This course will focus on nutritional needs related to sport and exercise. Energy systems use will be considered according to the type of activity. The macronutrients, micronutrients and fluid needs will be examined. These sports nutrition concepts will be applied to recreational individuals and athletes. Ergogenic aids will be discussed. Special conditions affecting athletic performance and techniques for counseling athletes will be described.
The course aims to provide a comprehensive understanding of the role of diet of infants and children and their requirements in health and disease. This includes the treatment of disease with nutritional and dietetic therapy including obesity, diabetes, coeliac disease, allergy, cystic fibrosis, faltering growth, and nutritional support
This course aims to provide the basic skills for writing research papers, searching and evaluating the scientific literature, summarizing information, identifying gaps, and finally writing research proposals in nutrition related subjects
This course covers issues in modern nutrition and chronic disease. The course will focus on the major non-infectious diseases present in Westernized countries that are caused by modifiable lifestyle choices and the role that diet plays in the maintenance of health or the risk of chronic diseases, including cardiovascular, hypertension, obesity, diabetes, cancer and respiratory diseases.
This course is aiming at discussing selective current nutrition issues about topics of interest for public, government and industry. Students will be prepared to analyze and criticize scientific data to provide evidence-based conclusions
This course will focus on key skills students have to acquire to be able to conduct a research project in the right manner. This will include research design, research ethics, data collection and analysis as well as scientific data collection, reporting and presentation. This course will be taken in the last semester of the program.
Advanced analysis of the effect of nutritional status on metabolism and the development of disease. Topics may include the metabolic response to starvation, injury and sepsis, how disease modifies macronutrient and micronutrient requirements and antioxidant defenses, obesity - aetiology, pathogenesis in the short-term and long-term, nutrition and disorders of the intestine, liver, kidney and immune system, nutrition and intensive care.
This course aims to familiarize students with the molecular basis of human metabolism and physiology in the context of clinical and Public Health Nutrition. This course will be covered in UCL (course code: GASNG002)
This course will introduce students to the main techniques used to measure body composition and energy expenditure in clinical and community settings. One of the objectives will be to use simple experimental techniques to explore the relationship between lifestyle and body composition and between activity and energy expenditure.
The course will provide an introduction to the theory and skills required for the successful completion of a research project. This course will be covered in UCL (course code:GASNG007)
Seminars conducted by students, and faculty both internal and external to the University in areas of nutritional sciences.
The course will involve discussions of relevant publications representing cutting edge topics in nutritional sciences.
This course utilizes a theoretical framework in the application of community needs assessment, strategic planning, implementation and evaluation of nutrition/health promotion programs through the lifecycle. It analyzes the policy-making process and reviews the nutrition and related policies in the health system for reducing the double burden of malnutrition and assuring food and nutrition security. The course also analyzes theoretical principles in the application of epidemiologic research related to nutrition in addressing nutritional problems in the community at the national, regional and global levels.
This course provides an in-depth study of the pathophysiology of nutritional disease as well as the nutritional management of persons with conditions requiring medical nutrition therapy.
The course provides students with advanced inquiry in complexity of the immune system in issues related to nutrition, interactions of nutrients and immunity and their mechanisms in various pathological conditions. Immune processes and inflammatory biomarkers in clinical conditions such as obesity, malnutrition, atherosclerosis, autoimmunity, ageing, cancer and the role of selected immunomodulatory therapies are discussed. The interplay of nutrition, gut microbiota and probiotics for optimal health outcomes, and the role of nutrigenomics in prevention of common lifestyle diseases are evaluated.
This course covers the application of the principles of the physiology of physical activity/inactivity to improve wellness and fitness. Assessment methods of physical activity/inactivity and fitness, in individuals and populations, will be critically analyzed. The scientific evidence of the link between physical activity/inactivity, health, diseases and aging will be discussed. The current guidelines for physical activity and the dose-response effect will be critically appraised and will be considered from the public health perspective. Determinants of physical activity/inactivity and at-risk groups or inactivity will be identified. Ecological models used to design interventions, policies and existing national physical activity promoting structures will be evaluated.
This course aims to provide advanced discussion of selected and emerging current issues in nutritional sciences on topics of interest for the public, government, and industry. Course units/modules will be reviewed and developed each time the course is offered based on the existing gaps and interest of students.
Every PhD student must pass a Comprehensive Examination (CE) designed to evaluate the breadth and depth of the student’s knowledge of his or her discipline, as well as the student’s scholarly potential. The CE consists of a written and an oral part and will be prepared, administered, and evaluated by an examination committee from the student’s concerned department. It must be taken before the start of the student’s fifth semester in the program. Students taking the CE must be in good academic standing after completion of the required coursework. The CE may be repeated only once, no later than the end of the student’s fifth semester. A second unsuccessful attempt leads to immediate termination of the student’s enrollment in the PhD program. The CE course is non-credit rated, while a Pass or Fail result for each attempt will be recorded on the student’s academic transcript.
This course covers metabolic control and regulation of macronutrients including carbohydrates, lipids and proteins in health and wellbeing and its association to various chronic disease states. The course will integrate cell biochemistry and physiology including enzyme and hormonal control of metabolism to examine the complex nature of various nutritional integrative processes. Furthermore, the relationship of macronutrients metabolic pathways in the pathogenesis of various conditions will be covered, focusing on protein malnutrition and ketoacidosis, hypercholesteremia and its effect on cardiovascular disease, carbohydrate metabolic disorders and inflammatory disorders of the gastrointestinal system.
This is the mandatory research course that prepares the PhD students to develop and present their research proposal, on an original area in nutritional sciences including, but not limited to, experimental nutrition, community nutrition, human metabolism and clinical nutrition. In this course, students identify their research question, design the study to investigate the research question, in consultation with their PhD supervisor/s and advisory committee. A research proposal report will be developed by the students according to the Proposal Preparation Guidelines available at the College of Graduate Studies and will be orally presented to the students’ supervisor/s and advisory committee. The successful completion of this course will provide the admission to candidacy.
This course is an advanced study of the interrelationships of micronutrients biochemistry, physiology (enzymes, and hormonal regulation), genetics, and nutrition. A consolidative approach to structure and function of the cell corelated to the metabolic needs and its response to the environment is taken. The course will provide a detailed analysis of evaluating the micronutrient requirements of humans in both normal and disease states. Conditions related to low intakes of Vitamins B, D and minerals Calcium and Iron will be covered.
In this course, methods of assessment of diverse nutritional factors (dietary, anthropometric, biochemical, clinical, and ecological) commonly used measurements to evaluate the nutrition status of individuals and populations throughout the lifecycle will be analyzed and critiqued. Selection of appropriate methods in research and nutrition assessment systems and the critical interpretation of the assessment data will be discussed.
This is the mandatory research course that prepares the PhD students through the dissertation and its defense on an original and independent research in areas including, but not limited to, experimental nutrition, community nutrition, human metabolism and clinical nutrition. In this course, students design and conduct their research project then, critically evaluate their results, in consultation with their PhD supervisor/s and advisory committee.
This the final course in the PhD curriculum in which students will prepare, submit and present their research work in an original area in nutritional sciences including, but not limited to, experimental nutrition, community nutrition, human metabolism and clinical nutrition. Students will demonstrate their Understanding of the literature in the field of study, the proper selection and execution of research methodology and a genuine contribution to knowledge in the chosen field by developing a thesis dissertation and by presenting orally their research work. The PhD dissertation must conform to the Guidelines for Thesis and Dissertation Preparation issued by the College of Graduate Studies. Students are expected to have at least two research papers considered for publication in peer-reviewed publications/journals before the final defense of the dissertation.
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