Nutrition and Well-being (NUTR100)

This course introduces the fundamentals of nutrition and its impact on personal health and wellness. Essential nutrients, healthy eating patterns, fad diets, and the relationship between diet and disease prevention will be explored. Students will learn how to make informed dietary choices, develop lifelong wellness habits, and understand the effects of lifestyle factors—such as physical activity, sleep, and stress—on overall health. Emphasis is placed on applying nutrition principles to support physical, mental, and emotional well-being in diverse populations.

Credit Hours : 3

Course Learning Outcomes

1. Identify the major nutrients and their role in the body
2. Explain how nutrition impacts the physical, mental and emotional health
3. Identify the appropriate nutrition recommendations promoting wellbeing throughout the lifecycle

Introduction to Human Anatomy and Physiology (NUTR101)

The course provides essential knowledge about the structure and function of the human body designed for students pursuing a career in nutrition, dietetics, food science and other allied health fields. Developed for students with minimal background in physical and biological sciences, the course explores the physical basis of life and proceeds through increasing level of complexity. It introduces the organ systems, focusing on their structure, function and applications relevant to nutrition and health. This course is designed to stimulate the students’ interest in the subject matter, to help them relate their classroom knowledge to their health and nutrition disciplines.

Credit Hours : 3

Course Learning Outcomes

1. Explain basic concepts in anatomy and physiology
2. Describe the structure and function of major organs and organ systems, emphasizing their roles in maintaining the body's functional integrity.
3. Apply basic knowledge in physiology and anatomy to understand their role in nutrition and health.

Nutrition and Dietetics: Principles and Practices (NUTR220)

This introductory course offers essential knowledge in nutrition and dietetics, focusing on key concepts such as nutrients, nutrient composition, dietary guidelines, influence of nutrition on wellness, and factors influencing dietary needs. Emphasis will be also placed on introducing the dietary assessment concept and developing a basic meal plan. Through engaging discussions and case study activities, this course prepares students for advanced study in nutrition and dietetics, cultivating the fundamental knowledge necessary for future professionals in the field.

Credit Hours : 3

Prerequisites

• PHYL101 with a minimum grade D

Course Learning Outcomes

1. Explain basic nutritional concepts.
2. Identify key food-based guidelines and dietary recommendations in promoting health and preventing disease.
3. Differentiate between nutritional myths and misconceptions, using evidence-based information.

Human Nutrition (NUTR301)

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.

Credit Hours : 2

Course Learning Outcomes

1. Identify The Current Trends In Food Processing And Their Effect On Healthy Diet
2. Identify The Healthier Foods Based On The Information Provided On The Food Label
3. Identify The Role Of Essential Nutrients In Human Nutrition, Requirement And Protective Effect In Disease Prevention.

Macronutrient Nutrition and Metabolism (NUTR320)

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.

Credit Hours : 2

Prerequisites

• NUTR220 with a minimum grade D

Corequisites

• NUTR321 with a minimum grade D
• CHEM283 with a minimum grade D

Course Learning Outcomes

1. Describe the physiological processes of digestion and absorption, the metabolic pathways for the different macronutrients and their interconnections
2. Explain the control of macronutrients body levels and use, energy balance, metabolic and health consequences of various dietary conditions and dietary trends
3. Recognize medical terms and their abbreviations

Nutrition Assessment I (NUTR321)

The course covers nutrition screening and the components of the nutrition assessment process, including medical, and socioeconomic histories, clinical, dietary, and anthropometric assessment.

Credit Hours : 1

Prerequisites

• NUTR220 with a minimum grade D

Corequisites

• NUTR320 with a minimum grade D
• CHEM283 with a minimum grade D

Course Learning Outcomes

1. Identify the two phases of nutritional assessment with their purposes and the four basic areas for data collection.
2. Apply anthropometric, clinical and dietary assessments to evaluate both nutritional status and nutritional adequacy, using living subjects.
3. Apply dietary tools to help determine the nutritional properties and composition of food.

Micronutrient Nutrition and Metabolism (NUTR330)

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.

Credit Hours : 2

Prerequisites

• NUTR320 with a minimum grade D
• NUTR321 with a minimum grade D

Corequisites

• NUTR331 with a minimum grade D

Course Learning Outcomes

1. Explain the micronutrients metabolism, functions, mechanisms of actions, deficiency, toxicity and needs of these micronutrients.
2. Explain the interrelationships/interactions among micronutrients and their role in human health and disease
3. Recognize medical terms and their abbreviations

Nutrition Assessment II (NUTR331)

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.

Credit Hours : 1

Prerequisites

• NUTR320 with a minimum grade D
• NUTR321 with a minimum grade D

Corequisites

• NUTR330 with a minimum grade D

Course Learning Outcomes

1. Discuss the use of biochemical indices in nutritional assessment
2. Perform biochemical analyses of micro- and macronutrients in biological samples
3. Apply nutrition care process for documentations and plan different diet modifications

Human Nutrition in Various Ages Stages (NUTR352)

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.

Credit Hours : 3

Corequisites

• NUTR330 with a minimum grade D
• NUTR331 with a minimum grade D

Course Learning Outcomes

1. Discuss nutrition recommendations, physiological changes and psychosocial development of healthy people at each major phase of the life cycle
2. Discuss nutrition intervention methods applicable to various stages of the life cycle
3. Apply the nutritional assessment process in healthy individuals and those with medical conditions throughout the life cycle
4. Perform accurate calculations of energy and nutrient requirements for individuals throughout the life cycle.

Nutrition Seminar (NUTR355)

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.

Credit Hours : 1

Prerequisites

• NUTR330 with a minimum grade D
• NUTR352 with a minimum grade D

Course Learning Outcomes

1. Conduct critical evaluation of an emerging research topic with potential application in nutrition practice using the existing scientific literature
2. Demonstrate oral communication & written communication skills

Immunology and Nutrition (NUTR360)

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.

Credit Hours : 2

Prerequisites

• NUTR330 with a minimum grade D
• NUTR352 with a minimum grade D

Course Learning Outcomes

1. Describe the basic elements of the immune system and immune response in humans.
2. Explain the interplay between nutrients and the immune system and the impact of malnutrition on host immunity.
3. Recognize the health effects and the importance of various functional foods, nutraceuticals, and dietary supplements for the immune system.

Food Service Systems Management I (NUTR371)

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.

Credit Hours : 2

Prerequisites

• FDSC331 with a minimum grade D

Corequisites

• NUTR372 with a minimum grade D

Course Learning Outcomes

1. Describe the differences in food production flow in conventional and ready prepared food service operations, using the foodservice systems model and its functional subsystems.
2. Define the management skills required by managers for performing a variety of roles and functions.
3. Describe the use of different decision-making techniques and communication components in developing programs and services.
4. Identify the components of a marketing plans in a foodservice operation system.
5. Analyze available data for improving productivity and accountability.
6. Identify strategies to improve the use of preservation techniques to achieve sustainability.

Food Service Systems Management I SP (NUTR372)

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.

Credit Hours : 2

Prerequisites

• FDSC331 with a minimum grade D
• MGMT201 with a minimum grade D

Corequisites

• NUTR371 with a minimum grade D

Course Learning Outcomes

1. Apply system theory approach and effective use of resources in food service operations with professionalism, team work and employee performance evaluation skills.
2. Apply the fundamentals of menu planning and standardized recipe.
3. Identify current trends in the food service industry and their relationship to food service operations
4. Identify the components of sanitation and safety in food service operations.

Medical Nutrition Therapy I (NS Program) (NUTR375)

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.

Credit Hours : 3

Prerequisites

• NUTR330 with a minimum grade D
• NUTR352 with a minimum grade D

Corequisites

• NUTR355 with a minimum grade D

Course Learning Outcomes

1. Explain the risk factors, etiology, and pathophysiology of all disease states studied
2. Identify the appropriate medical nutrition therapy for all disease states studied
3. Interpret current scientific research in terms of application in clinical dietetics, nutritional properties of food, and health impact
4. Apply principles of nutrition assessment, planning, intervention, and evaluation in order to develop nutrition care plans based on dietary intake, biochemical data, anthropometric measurements, and understanding of etiology.
5. Complete documentation that follows professional guidelines and ethics required by health care systems practice settings
6. Estimate energy expenditure, total energy requirements, fluid requirements, protein requirements, and energy distribution for Clients

Medical Nutrition Therapy I (CPD Program) (NUTR376)

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.

Credit Hours : 3

Prerequisites

• NUTR330
• NUTR378

Course Learning Outcomes

1. Critically evaluate research papers, using evidence-based nutrition/dietetics literature
2. Present orally scientific literature related to dietetics in a professional manner
3. Recognize the etiology and pathophysiology of disease, their risk factors and management strategies
4. Describe the appropriate medical nutrition therapy for nutrition-related diseases including diabetes, gastro-intestinal diseases, cardiovascular disease, hypertension, genetic metabolic disorders, food allergy

Medical Nutrition Therapy I (Supervised Practice) (NUTR378)

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.

Credit Hours : 1

Prerequisites

• NUTR330
• NUTR331

Corequisites

• NUTR377

Course Learning Outcomes

1. Perform nutrition screening and assessments using physical, clinical, biochemical and nutritional parameters.
2. Implement Nutrition Care Process using standardized nutrition language and practice for individuals with different ages and health status, in a variety of settings.
3. Apply critical thinking to prioritize dietary management according to Nutrition Care Process and dietetics practice based on latest research in the field.

Functional Food and Health (NUTR379)

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, peptides, fibers, pre and probiotics, phytochemicals and herbs. The course examines the relationship between functional foods and human health and the involved mechanisms. Functional foods and health claims regulatory framework are discussed too.

Credit Hours : 3

Prerequisites

• NUTR220 with a minimum grade D

Course Learning Outcomes

1. Describe the fundamental concept of functional food and the use of bioactive ingredients for formulation of functional foods
2. Explain the role of selected bioactive food ingredients in disease prevention/treatment
3. Discuss the international and regional regulations of functional food and associated health claims

Food Service Systems Management (NS Program) (NUTR380)

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.

Credit Hours : 3

Prerequisites

• FDSC330

Course Learning Outcomes

1. Explain how managers can effectively and efficiently transform the human, material, facility, and operational inputs of the system into outputs of meals, customer satisfaction, employee satisfaction, and financial accountability
2. Identify the components of the functional subsystems, including safety, sanitation, and maintenance, as well as distribution and services
3. Describe differences in food production flow in various food service operation types and how the menu and standardized recipes can be used as a primary control of the food service systems
4. Apply System theory approach and effective use of resources in food service operations with professionalism, teamwork and skills used in the evaluation of employee performance
5. Identify the components of sanitation and safety in food service operations, production, distribution and services
6. Apply the fundamentals of menu planning, standardized recipe, quantity and quality meals, satisfaction, and accountability

Sports Nutrition (NUTR396)

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.

Credit Hours : 3

Prerequisites

• NUTR330

Course Learning Outcomes

1. Describe The Role Of Exercise In Weight Loss And Weight Gain
2. Describe The Role Of Pre-Exercise And Recovery Meals For Athletes
3. Discuss The Effect Of Body Composition, Hydration Status And Sport Drinks On Physical Performance
4. Explain The Role Of Ergogenic Aids, To Sports Performance
5. Explain The Role Of Macro- And Micro-Nutrients, Dietary Supplements And Ergogenic Aids In Exercise And Sport Performance
6. Identify The Three Major Energy Systems And Their Contribution To Energy Production During Exercise

Nutrition Education and Communication (NUTR401)

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

Credit Hours : 3

Prerequisites

• NUTR320 with a minimum grade D
• NUTR330 with a minimum grade D

Course Learning Outcomes

1. Discuss various effective communication strategies to promote nutrition-related behavior changes
2. Apply effective communication, counseling and teaching skills
3. Discuss appropriate counseling and teaching strategies based on theories and principles of education
4. Practice professional performance according to the Code of Ethics for the profession of Nutritionist
5. Develop nutrition education materials considering literacy levels and cultural appropriateness.
6. Conduct nutrition education presentation to various target groups considering literacy levels and cultural appropriateness and team work spirit

Nutrition Education and Communication (CPD Program) (NUTR403)

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.

Credit Hours : 2

Prerequisites

• NUTR330 with a minimum grade D

Corequisites

• NUTR404 with a minimum grade D

Course Learning Outcomes

1. Apply effective communication, counseling and teaching skills
2. Discuss appropriate counseling and teaching strategies based on theories and principles of education
3. Discuss various effective communication strategies to promote nutrition related behavior changes

Nutrition Education and Communication (Supervised Practice) (NUTR404)

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.

Credit Hours : 1

Prerequisites

• NUTR330

Corequisites

• NUTR403

Course Learning Outcomes

1. Practice professional performance according to the Code of Ethics for the profession of dietetics.
2. Develop nutrition education materials considering literacy levels and cultural appropriateness.
3. Conduct nutrition education presentation to various target groups considering literacy levels and cultural appropriateness and team work spirit.

Nutritional Product Development (NUTR410)

This course provides an in-depth exploration of nutritional product development, from concept to commercialization. Students will analyze bioactive compounds, consumer behavior and market trends to design health-promoting foods. Hands-on sessions train students in sensory evaluation, product formulation and food labeling, ensuring alignment with regulatory standards and sustainable practices. Emphasis is placed on teamwork, critical thinking, and real-world application. The course culminates in a comprehensive presentation of product concepts and prototypes, showcasing the integration of nutritional science, market research, and sustainability. Final presentations may take the form of a pitch, portfolio, or prototype report, ensuring flexibility in resources and supervision.

Credit Hours : 3

Prerequisites

• NUTR320 with a minimum grade D
• NUTR330 with a minimum grade D

Course Learning Outcomes

1. Design health-oriented food products by evaluating bioactive compounds, consumer health needs, and market demands to support product innovation and commercialization.
2. Apply sensory analysis, advanced formulation techniques, and regulatory standards to develop nutritionally optimized and compliant food prototypes.
3. Demonstrate collaborative, analytical, and problem-solving skills by developing and presenting innovative food solutions that integrate sustainability and scientific evidence.

Meal Planning (NUTR443)

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.

Credit Hours : 3

Prerequisites

• NUTR352 with a minimum grade D

Corequisites

• NUTR375 with a minimum grade D or NUTR378

Course Learning Outcomes

1. Use of DRI’s as basic nutrition indicators for intake estimations.
2. Elaborate different approaches adopted in planning meals with nutrient adequacy for health and diseases conditions giving emphasis to the UAE traditional foods.
3. Conduct dietary and physical activity assessments of individuals and devise an action plan for improvement.
4. Determine nutrient requirements across the lifespan with different physical activity levels and translate nutrition needs into food choices and menus for people of diverse cultures, incomes and religions.
5. Apply nutritional and dietetic tools in healthy and therapeutic meal planning.

Specialized Practice in Dietetics (NUTR446)

This course in dietetics in-depth knowledge and practical experience in working with specialized patient populations, including pediatric, surgical, geriatric, long-term care, and mental health patients. Students will adapt the principle of nutrition care process considering the specific nutrient needs, goals of nutrition support, the importance of a multi-disciplinary team approach, and the unique challenges encountered in patient care settings. Pre-internship exposure to patient populations will prepare students for clinical practice, with a focus on evidence-based care and collaborative teamwork.

Credit Hours : 1

Corequisites

• NUTR489

Course Learning Outcomes

1. Apply nutrition screening and assessment in specialized patient populations.
2. Apply evidence-based guidelines in the nutritional management of specialized patient populations.
3. Perform Nutrition Care Process using standardized nutrition language and practice for pediatrics, geriatrics and long-term care individuals.

Precision Nutrition (NUTR460)

This course provides a holistic approach to nutrition needs by considering genetics, metabolomic, transcriptomic, lipidomic, diet, circadian rhythms, health, socioeconomic factors, food environments, physical activity, and the microbiome. The above array of features is the framework of Precision Nutrition, which will be discussed for the development of personalized dietary strategies that account for individual genetic, metabolic, and lifestyle factors. Case studies will enable students to apply their learning to real-world scenarios, preparing them to implement effective precision nutrition interventions in their future careers.

Credit Hours : 3

Prerequisites

• NUTR352 with a minimum grade D

Course Learning Outcomes

1. Define the foundational concepts of precision nutrition and its role in promoting health and preventing disease.
2. Analyse the genetic, metabolomic and epigenetic factors influencing individual responses to nutrients, enabling tailored dietary recommendations.
3. Apply precision nutrition principles to develop personalized nutrition plans that effectively support client engagement.

Medical Nutrition Therapy II (NS Program) (NUTR478)

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.

Credit Hours : 3

Course Learning Outcomes

1. Discuss the applications of different nutrition support methods.
2. Explain the risk factors, etiology, and pathophysiology, and medical nutrition therapy and medical management of the various diseases covered in the course.
3. Interpret current scientific research application in clinical dietetics practice.
4. Apply principles of nutrition assessment, planning, intervention, and evaluation in order to develop nutrition care plans based on dietary intake, biochemical data, anthropometric measurements, and understanding of complex etiology.
5. Complete documentation that follows professional guidelines and ethics required by health care systems practice settings.
6. Estimate energy expenditure, total energy requirements, fluid requirements, protein requirements and energy distribution for complex case studies.

Senior Research Project (NS Program) (NUTR480)

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)

Credit Hours : 3

Prerequisites

• NUTR375 with a minimum grade D

Course Learning Outcomes

1. Conduct A Nutrition Research Project Using Appropriate Research Methods
2. Demonstrate Professional Oral And Written Communication Skills
3. Develop A Research Proposal Containing A Review Of Related Literature, Problem Statements, Research Questions/Hypotheses, And Proposed Nutrition Questionnaire (S)
4. Use Appropriate Ethical Procedures

Senior Project (Dietetics Program) (NUTR481)

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.

Credit Hours : 3

Prerequisites

• NUTR371
• NUTR372
• NUTR377
• NUTR378
• NUTR403
• NUTR404

Course Learning Outcomes

1. Under supervision, develop a research proposal including a critical review of related literature, research question/hypothesis, ethical considerations and appropriate methodology
2. Under supervision, conduct analysis of the collected data, interpretation and critical discussion of the results of the research study
3. Work efficiently in group
4. Demonstrate professional oral and written communication skills

Community Nutrition (NS Program) (NUTR482)

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.

Credit Hours : 3

Prerequisites

• NUTR375
• NUTR401

Course Learning Outcomes

1. Analyze The Cultural Competence Needed For Providing Culturally Competent Nutrition Education Services
2. Apply Epidemiological Research Methods (Qualitative And Quantitative) To Research Food And Nutrition Community Needs
3. Apply Techniques In Community Needs Assessment
4. Apply The Appropriate Skills To Design, Implement, Manage And Evaluate Community Nutrition Programs
5. Assess The Target Population’S Nutritional Status And Food Choices And Related Factors
6. Demonstrate Skills In Written And Oral Communication And Presentation
7. Describe Delivery Programs And Policy Making Process That Address Nutritional Factors That Increase Health Risks Among Vulnerable Population During The Life Cycle
8. Describe Various Types Of Epidemiological Studies
9. Discuss Tools Used By Community Nutritionists To Plan, Design, Market, And Manage Community Nutrition/Health Promotion Programs
10. Explain The Health Care Delivery System In Uae

Food Service Systems Management II (NUTR484)

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.

Credit Hours : 2

Prerequisites

• NUTR371
• NUTR372

Corequisites

• NUTR485

Course Learning Outcomes

1. Apply the components of organizing and controlling human resources, including diversity in the workplace, the employment process, motivation and training, as well as the disciplinary process.
2. Explain how managers can effectively and efficiently transform the human resources inputs into quality outputs.
3. Identify safety principles of food, customers, and employees.
4. Explain how the workflow, facility design, and process design influence productivity and can be used as production tools
5. Identify the components of financial management, including budgeting, revenues, costs, and profits.

Food Service Systems Management II (SP) (NUTR485)

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.

Credit Hours : 1

Prerequisites

• NUTR371
• NUTR372

Corequisites

• NUTR484

Course Learning Outcomes

1. Demonstrate a working knowledge of basic food production techniques and understanding of terminology used in food service systems management
2. Demonstrate professionalism and ethical behavior
3. Operate large and small food production equipment efficiently and safely
4. Perform high standards of safety and sanitation in all areas of food preparation and equipment
5. Plan a catering event
6. Plan food service menus based on available resources (including production systems, equipment, space, and employee skill level).

Community Nutrition (CPD) (NUTR486)

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.

Credit Hours : 2

Corequisites

• NUTR487

Course Learning Outcomes

1. Analyze issues related to health care delivery systems in the UAE including the billing and reimbursement processes
2. Analyze the cultural competence needed for providing culturally competent nutrition services
3. Apply tools used by community nutritionists including assessing needs, planning, designing, marketing, and delivering, community nutrition/health promotion programs.
4. Discuss the impact of different public health care strategies and policies on food nutrition dietetics service

Community Nutrition (Supervised Practice) (NUTR487)

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.

Credit Hours : 1

Corequisites

• NUTR486 with a minimum grade D

Course Learning Outcomes

1. Apply research methods (qualitative and quantitative) to research food and nutrition community needs.
2. Apply the appropriate skills in designing, implementing, managing and evaluate community nutrition programs
3. Justify the action to promote healthy dietary habits to improve and meet nutrition needs of the community.

Medical Nutrition Therapy II (Supervised Practice) (NUTR489)

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.

Credit Hours : 1

Prerequisites

• NUTR377
• NUTR378

Corequisites

• NUTR488

Course Learning Outcomes

1. Apply evidence-based guidelines in the management of a variety of clinical scenarios
2. Apply nutrition screening/assessment to a variety of clinical scenarios
3. Apply current research information and methods to nutrition and dietetic practice.
4. Demonstrate effective communication and documentation skills for clinical and client services in a variety of formats and settings.

Internship (CPD) (NUTR490)

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

Credit Hours : 6

Course Learning Outcomes

1. Use evidence based guidelines and current scientific literature in relation to patient care
2. Develop a proposal to justify a nutrition program for a specific target group in the community
3. Demonstrate leadership skills, time management, flexibility, initiative, and work ethics throughout the rotation
4. Prepare weekly reflection reports
5. Conduct an in-service to kitchen personnel/staff
6. Perform nutrition assessment of critical care patients

Internship (NS) (NUTR491)

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).

Credit Hours : 3

Course Learning Outcomes

1. Integrate a variety of nutritional resources and data (articles, labels, websites, official guidelines?) in the purpose of proposing solutions to improve health of individuals and the community
2. Develop effective solutions to improve health of individuals and the community through education, counseling, marketing, food and recipes elaboration
3. Demonstrate a proactive behavior, ethics at work, teamwork skills and interactivity with colleagues and other professionals
4. Demonstrate professional communication skills in preparing documents (report, article, newsletter, educational material?) and interacting with diverse audience

Medical Nutrition Therapy II (CPD) (NUTR492)

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.

Credit Hours : 3

Prerequisites

• NUTR376
• NUTR378

Corequisites

• NUTR489

Course Learning Outcomes

1. Critically evaluate research papers, using evidence-based nutrition/dietetics literature
2. Present orally scientific literature related to dietetics in a professional manner
3. Recognize the etiology and pathophysiology of disease, their risk factors and management strategies
4. Describe the appropriate medical nutrition therapy and nutrition support for nutrition-related critical diseases including pulmonary diseases, renal diseases, liver diseases, cancer, metabolic stress and HIV/AIDS

Advanced Nutrition Counseling Techniques (NUTR605)

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.

Credit Hours : 3

Course Learning Outcomes

1. Identify appropriate counseling strategies based on theories of behavior change
2. Apply behavior change theories to case examples
3. Criticize a role play involving counseling and interviewing skills of peers
4. Develop skill by leading a small group discussion in class

Community Nutrition and Health Promotion (NUTR615)

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 types of epidemiologic studies and their applications in community nutrition and health. They will be taught on utilizing behavioral theory, conducting needs assessments, writing program objectives, developing intervention strategies, evaluating program implementation and effectiveness as well as grant writing and budget development for community nutrition interventions.

Credit Hours : 3

Course Learning Outcomes

1. Analyze the relationship between diet, health, public health and community nutrition and appraise current nutrition- and diet-related public health problems
2. Apply tools used by community nutritionists required to assess needs, plan, design, manage and evaluate community nutrition/health promotion programs.
3. Criticize the applications of behavior change theories and health promotion theoretical frameworks to community nutrition interventions
4. Evaluate a target intervention for a community nutrition problem including the relevant behavioral theory and budget justification using methodologies that will achieve the aims.

Sport and Exercise Nutrition (NUTR625)

The course describes the specialized nutritional needs of recreational and competitive athletes. Exercise metabolism and exercise bioenergetics, and the role of diet in physical performance will be examined. Topics covered include components of energy expenditure, role of macronutrients and selected micronutrients in exercise metabolism and bioenergetics, importance of fluid balance and hydration, proper body composition, efficacy and safety of nutritional ergogenic aids, and optimum nutrition for intense training and competitive events. Nutrition requirements will also be considered for the physically active special populations (youth, elderly, chronic health conditions), and in injuries’ prevention and recovery. Discuss and utilize up to date research findings to make informed decisions about nutrition and physical performance.

Credit Hours : 3

Course Learning Outcomes

1. Describe exercise bioenergetics, macronutrients and micronutrients metabolism for diverse types and modalities of exercise
2. Discuss the influence of the dietary intake of nutrients, hydration and the use of ergogenic aids on metabolism and performance in various populations (youth and elderly, recreational and competitive athletes, individuals with chronic health conditions)
3. Develop dietary plan and counseling strategy for physically active people and athletes

Pediatric Diet Therapy (NUTR630)

The course aims to provide comprehensive constructs of the role of diet in infants, children and adolescents and their requirements in health and disease. Diet therapy and nutritional support in various pediatric health conditions such as diabetes, celiac disease, food allergy, cystic fibrosis, will be appraised.

Credit Hours : 3

Course Learning Outcomes

1. Analyze the estimated nutrient requirements of healthy infants, children and adolescents.
2. Evaluate how nutrient needs are altered by disease for each of the pediatric age groups.
3. Develop the most appropriate medical nutrition therapy regimen for each of the medical conditions.

Papers and Research Proposal Writing in Nutrition Related Subjects (NUTR635)

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

Credit Hours : 1

Course Learning Outcomes

1. Define the concept of evidence-based in medicine.
2. Successfully conduct a literature search by using proper keywords and databases
3. Develop a scientific research proposal including a relevant scientific hypothesis, appropriate study design, methodology and budget
4. Describe the process of submitting research papers for publication
5. Outline strategies for writing good-quality research papers

Advanced Nutrition and Chronic Diseases (NUTR645)

This course aims to advance students’ interpretations of trends in modern nutrition and chronic diseases. The course will focus on the etiology and pathophysiology of the major non-communicable diseases associated with modifiable lifestyle choices, and the role that diet in the prevention and management of chronic diseases, including cardiovascular disease with emphasis on dyslipidemia, hypertension, obesity, diabetes, cancer and respiratory diseases

Credit Hours : 3

Course Learning Outcomes

1. Evaluate the etiology and pathophysiology of major nutrition related chronic health conditions.
2. Formulate appropriate recommendations for the medical management of major nutrition related chronic health conditions using evidence-based guidelines
3. Develop nutritional care plan for providing appropriate medical nutrition therapy in the management of major nutrition related chronic health conditions

Current Topics in Nutrition (NUTR650)

This course aims to explore and enrich content on selected, current topics in human nutrition for research, public and industry sectors. The students are taught through interactive lectures, discussions, guided independent study, and/or other appropriate methods such as case-studies and problem-solving. Students analyze and critique the literature on the selected topics in human nutrition to provide evidence-based conclusions, demonstrating professional communication skills. Peer persuasion strategies through debates, are utilized to deliberate on the content of the course.

Credit Hours : 3

Course Learning Outcomes

1. Develop comprehensive perspective on the selected, current topics in human nutrition
2. Analyze reliable information to inform evidence-based practice on the selected topics in human nutrition
3. Demonstrate effective communication skills in selected topics related to human nutrition

Thesis Research (NUTR655)

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.

Credit Hours : 9

Course Learning Outcomes

1. Develop an experiment properly, including the formulation of the relevant hypothesis, the determination of the study design, the selection of the relevant parameters to be assessed and the appropriate method of assessment to be used, the calculation of the sample size
2. Effectively carry out experiments in an ethical manner
3. Discuss results in a scientific manner
4. Demonstrate effective writing and oral communication skills.

Disease Related Malnutrition (UCL-MEDC0033) (NUTR660)

DRM is a specific type of malnutrition caused by a concomitant disease. This module will explore DRM triggered by a disease-specific inflammatory response, and DRM linked mainly to non-inflammatory aetiologic mechanisms. Topics may include the metabolic response to starvation, injury, infection and sepsis, how disease modifies macronutrient and micronutrient requirements and antioxidant defences, acquired and inherited metabolic disorders, 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 and nutrition and in patients with cancers.

Credit Hours : 2

Course Learning Outcomes

1. Describe the catabolic response to injury or infection and the way it alters macronutrient and micronutrient metabolism
2. Explain and assess the causes of malnutrition within different patient populations and in the community.
3. Evaluate disease-specific nutrient deficiencies and prescribe nutrients to different diagnostic groups
4. Describe the strategies which could be adopted to optimise artificial nutrition support in specific patient groups
5. Explain the relevance of malnutrition and disease to impaired immune defence; how nutritional therapy can improve immune function

Fundamentals of Nutrition and Metabolism (UCL-MEDC0034) (NUTR665)

As part of this module you will acquire a detailed knowledge of the foundation of human nutrition, metabolism, and physiology. You will develop a systematic understanding and knowledge and you will learn to critically evaluate current research about: • Important biological molecules, enzymes, co-factors and vitamins and their roles in human metabolism. • Control of synthesis of macromolecules such as protein, RNA and DNA. • Metabolism of amino acids, lipids and carbohydrates and the integration of their metabolism. • Homeostasis and the control of metabolism. • Micronutrient metabolism. • Functional foods • How nutrients modulate can modulate gene expression. • 100,000 genome project • Nutrition and the life cycle [from conception to old age].

Credit Hours : 2

Course Learning Outcomes

1. Demonstrate a systematic understanding of the biochemical foundation for the study of nutrition and dietetics at MSc level
2. Understand the major pathways of human metabolism and their points of interaction and to evaluate critically current research
3. Understand the processes by which human metabolism is controlled, and homeostasis is maintained and to evaluate critically current research
4. Appreciate and critically interpret the importance of dietary intake in relation to the maintenance of physiological function at cellular and molecular level

Practical Nutrition Assessment (UCL-MEDC0037) (NUTR670)

It is essential to have an understanding of the assessment of diet, body composition and energy expenditure. Following this module you should be able demonstrate detailed knowledge of anthropometric methodology, reference standards and their applications and limitations with individuals and populations; methods of monitoring and evaluation of dietary interventions; physical assessments; methods of assessing dietary intake of groups, communities, populations; the strengths and limitations of the assessment of dietary intake and portion size estimation. In this module you will develop a comprehensive understanding of the core measurement techniques relating to diet, body composition and energy expenditure. You will use experimental techniques to explore the relationship between lifestyle and body composition, and between activity and energy expenditure. The assessment will be based around producing reports of the practical activities.

Credit Hours : 2

Course Learning Outcomes

1. Have an extensive knowledge and understanding of the research process in terms of the different stages starting with hypothesis formulation and ending with a complete report on the study
2. Have acquired skills in designing, carrying out, analysing and presenting a piece of research
3. Have an extensive knowledge and develop specific skills in anthropometry, diet diaries and questionnaire design, in particular when applied to data collection in a clinic setting
4. Have an extensive knowledge and develop skills in analysis of data using appropriate software
5. Have acquired skills in working in research teams
6. Understand and critically evaluate the strengths and limitations of anthropometric measurements and how to apply self-criticism to a piece of research
7. Understand and have acquired critical, integrated and applied knowledge of some basic relationships between diet, exercise and body composition

Experimental Design and Research Methods (UCL-MEDC0039) (NUTR675)

For a career in nutrition or dietetic research, or to show that you are keeping up with the scientific literature you will need to demonstrate detailed understanding of research in practice. This includes knowledge of the principles of quantitative and qualitative research design, data management, statistical analysis and interpretation; the use of quantitative research including RCT, PCT, surveys, questionnaires; the principles of epidemiology and the methods of applying descriptive and analytical epidemiology to dietetic practice; The principles of scientific enquiry, evidence informed practice, critical appraisal of the literature, audit and evaluation of practice; sources and grading of evidence, guidelines and systematic review and meta analysis so that the application of research can change practice within health care. Additionally, you should demonstrate a systematic understanding of the importance of compliance with research ethics and research governance processes and policies, the regulations surrounding person identifiable information as well as the importance of consent, confidentiality and appropriate disclosure. In this module you will be introduced to the theory and skills required for the successful completion of a research project. You will undertake good clinical practice training (GCP) and be aware of research in modern clinical practice. There will be sessions on ethical considerations, and a formative task to create a proposal for your own clinical trial. There will be also practical sessions on data handling and analysis, covering both quantitative and qualitative information.

Credit Hours : 2

Course Learning Outcomes

1. Use advanced statistics and research design in clinical research
2. Demonstrate critical and applied knowledge and understanding of standard clinical and research procedures
3. Critically evaluate and interpret research studies
4. Discuss and critically analyse ethical considerations
5. Critically review the literature and search databases
6. Present information in a coherent manner

Advanced Community Nutrition (NUTR705)

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.

Credit Hours : 3

Course Learning Outcomes

1. Develop nutritional needs assessment and program plan for effective intervention and evaluation through application of principles of community based participatory research.
2. Apply analytical concepts of nutritional epidemiology to describe potential strategies, and public health policies in addressing obesity and other micronutrient deficiencies at national, regional and global levels.
3. Evaluate the agenda for action to address the national, regional and global challenges and opportunities in reducing the double burden of malnutrition and assuring food and nutrition security.
4. Formulate community nutrition profile integrating the scientific literature, and population analysis to develop short and long-range nutritional priorities for positive impact on public health.

Nutritional Immunology (NUTR720)

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.

Credit Hours : 3

Course Learning Outcomes

1. Apply the principles of specific cellular immune responses induced by nutritional intervention in health and disease.
2. Analyze cellular and molecular immunological pathways involved in the pathogenesis of conditions (obesity, malnutrition, atherosclerosis, cancer, autoimmune diseases, ageing) related to changes in immune responses and how the implications of nutrition and nutritional intervention impact on their prevention.
3. Critically apprise the effect of common immunomodulatory therapies used in various clinical conditions.

Physical Activity and Fitness (NUTR740)

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.

Credit Hours : 3

Course Learning Outcomes

1. Evaluate assessment methods of physical activity and fitness.
2. Analyze the relationships between physical activity/inactivity, health, diseases and aging, including body adaptations and the concept of dose-response.
3. Critique current guidelines and interventions/plans on physical activity.
4. Design experiments/interventions using the principles of physiology, assessment and ecological models of physical activity to improve wellness and fitness.

Selected Topics in Nutritional Sciences (NUTR750)

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.

Credit Hours : 3

Course Learning Outcomes

1. Evaluate the complex information about the selected emerging topics in nutritional sciences.
2. Formulate recommendations using evidence-based literature.
3. Demonstrate effective communication skills of advanced scientific information of selected topics in nutritional sciences.

Comprehensive Exam (NUTR800)

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.

Credit Hours : 0

Advanced Macronutrient Metabolism (NUTR805)

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.

Credit Hours : 3

Course Learning Outcomes

1. Apply the principles of energy and macronutrient metabolism in maintaining physiological health and well-being.
2. Analyze cellular and metabolic pathways involved in the pathogenesis of conditions related to energy and macronutrients.
3. Critically appraise the effect of altered macronutrient status on cellular and metabolic functions.

Research Proposal (NUTR810)

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.

Credit Hours : 0

Prerequisites

• NUTR800

Course Learning Outcomes

1. Develop a research question which is addressing a gap based on an extensive critical review of the literature.
2. Plan an appropriate and feasible research design to investigate the research question according to the ethical standards.
3. Explain clearly the proposed research study by providing clear and relevant scientific justification.

Advanced Micronutrient Metabolism (NUTR820)

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.

Credit Hours : 3

Course Learning Outcomes

1. Apply the principles of integrated metabolic activities of micronutrients in maintaining physiological health and well-being.
2. Analyze cellular and metabolic pathways involved in the pathogenesis of conditions related to micronutrients.
3. Critically appraise the effect of altered micronutrient status on cellular and metabolic functions.

Human Nutrition Assessment (NUTR830)

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.

Credit Hours : 3

Course Learning Outcomes

1. Critique the appropriateness of nutritional assessment methodology in research and nutrition assessment systems.
2. Apply the principles and methods of nutritional assessment to monitor nutritional status and trends, identify at-risk individuals, investigate diet/disease relationships and monitor progress and effectiveness of programs.

Dissertation Research (NUTR900)

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.

Credit Hours : 30

Course Learning Outcomes

1. Explain the critical concepts in nutritional sciences.
2. Design an original research project to solve an emerging issue in nutritional sciences using appropriate methodology within the environmental and budget constraints.
3. Implement a research project according to ethical standards within the stipulated time period.
4. Evaluate critically scientific data in preparation of the dissertation.

Dissertation Defense (NUTR910)

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.

Credit Hours : 0

Course Learning Outcomes

1. Demonstrate an advanced level of knowledge in the field of nutritional sciences.
2. Demonstrate the ability to plan, implement a research study according to the ethical standards, within the time and budget constraints.
3. Demonstrate the significant contribution of the research findings to the advancement of the knowledge in the field of nutritional sciences with a critical evaluation of the major findings.
4. Communicate orally and in writing the research findings effectively.