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Bachelor of Science in Clinical Nutrition and Dietetics

College
College of Health Sciences
Department
Clinical Nutrition and Dietetics
Tracks
Commenced Year
Location
Sharjah Main Campus
Level
Undergraduate
Study System
Courses
Total Credit Hours
134 Cr.Hrs
Fees
Duration
4
Language
English
Intake
Fall & Spring
Study Mode
Full Time

Bachelor of Science in Clinical Nutrition and Dietetics​​​​​​​

Program Learning Outcomes (PLOs):

  1. Demonstrate awareness for the social and cultural sensitivity of the Emirate's needs within its Islamic values and advancement.
  2. Establish broad understanding of the importance of economic, environmental and cultural issues influencing food choice and nutritional status.
  3. Possess strong foundation in health and food science.
  4. Acquire a broad knowledge base and skills in nutritional sciences and nutrition education.
  5. Integrate and acquire training and knowledge from fields relevant to food and nutrition sciences; food technology, food psychology and sociology, and health promotion and nutrition.
  6. Develop a range of skills including knowledge of information technology, food analysis, independent learning, critical thinking and verbal and non-verbal communication.
  7. Design an effective evidence-based nutrition care plan for individual clients or patients.
  8. Demonstrate leadership to provide effective and efficient nutritional care to clients based on latest knowledge and changing needs to the community.
  9. Apply the principles of nutrition and dietetics in the maintenance of health and prevention of disease in groups and individuals.
  10. Act responsibly toward clients, self, colleagues, and the community.
  11. Integrate recent developments through research in the field of clinical nutrition.
  12. Adhere to the ethical and social issues important to nutritional services. 

National Qualifications Framework (NQF)
The following matrix shows the alignment of the Program Learning Outcomes with the Emirates National Qualifications Framework strands.
 

OutcomesPLO
Knowledge
specialized factual and theoretical knowledge and an understanding of the boundaries in a field of work or discipline, encompassing a broad and coherent body of knowledge and concepts, with substantive depth in the underlying principles and theoretical concepts

 

1, 3

an understanding of allied knowledge and theories in related fields of work or disciplines and in the case of professional disciplines including related regulations, standards, codes, and conventions2
understanding of critical approach to the creation and compilation of a systematic and coherent body of knowledge and concepts gained from a range of sources5
a comprehensive understanding of critical analysis, research systems and methods and evaluative problem-solving techniques 
familiarity with sources of current and new research and knowledge with integration of concepts from outside fields7, 11
Skill                
technical, creative and analytical skills appropriate to solving specialized problems using evidentiary and procedural based processes in predictable and new contexts that include devising and sustaining arguments associated with a field of work or discipline

 

4, 6, 7

evaluating, selecting and applying appropriate methods, procedures or techniques in processes of investigation towards identified solutions8, 9
evaluating and implementing appropriate research tools and strategies associated with the field of work or discipline6, 7
highly developed advanced communication and information technology skills to present, explain and/or review complex and unpredictable matters6, 10
Autonomy and responsibility
can take responsibility for developing innovative and advanced approaches to evaluating and    managing complex and unpredictable work procedures and processes, resources or learning8, 9, 11
can manage technical, supervisory or design processes in unpredictable, unfamiliar and varying contexts7, 8, 9
can work creatively and/or effectively as an individual, in team leadership, managing contexts, across technical or professional activities8
can express an internalized, personal view, and accept responsibility to society at large and to socio- cultural norms and relationships1, 10, 12
Role in context 
can function with full autonomy in technical and supervisory contexts and adopt para-professional roles with little guidance7, 10

can take responsibility for the setting and achievement of group or individual outcomes and for the management and

supervision of the work of others or self in the case of a specialization in field of work or discipline

8, 9, 12
can participate in peer relationships with qualified practitioners and lead multiple, complex groups1, 8
can take responsibility for managing the professional development and direct mentoring of individuals and groups9, 7, 12
Self-development 
can self-evaluate and take responsibility for contributing to professional practice, and undertake    regular professional development and/or further learning5, 11, 12
can manage learning tasks independently and professionally, in complex and sometimes unfamiliar learning contexts8, 11
can contribute to and observe ethical standards10, 12

 

Career Opportunities

Graduates from the Clinical Nutrition and Dietetics are absorbed in popular careers that include hospitals, primary health care facilities, medical centers and clinics; food industry, food catering, and nutraceutical companies; educational institutions, research centers, media centers; social welfare organizations; and wellness clinics in public and private sectors.

Program Overview

The Bachelor of Science degree program in Clinical Nutrition and Dietetics (CN&D) is a full-time four-year comprehensive degree program comprising of 134 credit hours from courses offered at the university, college and department levels. The allocation of the credit hours is shown in the following table:

BSc. in Clinical Nutrition and Dietetics (BS-CN&D) ​ ​ ​ ​
 URCRPRTotal
Mandatory Credits152480119
Elective Credits9-615
Total242486134

 

I.  University Requirements
Every student is required to take 24 credit hours of general education courses distributed over seven domains. Fifteen (15) mandatory credit hours are selected from domains 1, 2, 3 and 4 and (9) elective credit hours selected from domains 5, 6 and 7 as indicated in the University section (General Education). 

II.  College Requirements
The 24 credit hours of the College required courses and their descriptions are presented in the introductory pages of the College of Health Sciences section in this bulletin. 

III.  Program Requirements
This category consists of 86 credit hours of which are the 80 credit hours of mandatory courses and 6 credits of elective courses.

A. Core Courses
The 80 credit hours of required CN&D core courses are listed in the table below.
 

Course #TitleCr Hrs.Prerequisite
0501257General Microbiology30500150
0501260Biochemistry31426155
0503263Health Education and Health Promotion3 
0503462Ethical and Legal Issues in Health Professions3 
0504362Epidemiology and Population Health30504252
0507250Introduction to Nutrition30500160
0507260Macro and Micro Nutrients30507250
0507261Principles of Food Science3Co: 0501260
0507262Food Psychology and Sociology30507250
0507263Food Microbiology30501257
0507350Nutrition Assessment40507260
0507351Food Processing and Preparation40507261
0507352Nutrition in the Life Cycle30507260; 0507250
0507353Pediatric Nutrition30507260; Co: 0507352
0507360Medical Nutrition Therapy (1)30507350; 0507352
0507361Diet Planning and Disease (1)3Co: 0507260
0507362Clinical Nutrition Practicum 1A30507350; Co: 0507361
0507450Medical Nutrition Therapy (2)30507360; Co: 0507451
0507451Diet Planning and Disease (2)30507361; Co:0507450
0507452Clinical Nutrition Practicum 2A (Community)30503263
0507453Practical Food Analysis20507351
0507460Food Service Management30507263
0507461Nutrition Project30500450
0507462Clinical Nutrition Practicum 3A60507451
1426217Organic Chemistry for Health Sciences41426155

 

B. Department Elective Courses

Students may choose two courses encompassing six credit hours as required electives. The list of possible courses to choose from are given in the table below. The list includes courses offered by the CN&D program and other departments. Students should be aware that not all of the courses in the list will be available every semester. 

Course #TitleCr Hrs.Prerequisite
0503261Psychosocial Aspects in Health Professions3 
0506362Food Safety and Quality30501257
0507400Advanced Human Nutrition and Metabolism30507352
0507402Nutrition Counseling and Communication30503263
0507437Sports Nutrition30507350

 

Study Plan

The Bachelor of Science in Clinical Nutrition and Dietetics program encompasses 134 credits hours that are spread over eight semesters and could be completed in four years. The following distribution of courses by semester facilitates students' normal progression through the study plan. 

Year I, Level 1 (Freshman), Semester 1, Fall (16 Credit Hours) ​ ​ ​
Course #Course TitleCr Hrs.Prerequisites
0201102Arabic Languages3 
0202121English for Medical Sciences3 
0500150Biology4 
0500161Introduction to Health Sciences2 
1426155General Chemistry for Health Sciences4 

 

Year 1, Level 1 (Freshman), Semester 2, Spring (17 Credit Hours) ​ ​ ​
Course #Course TitleCr Hrs.Prerequisites
0104100Islamic Culture3 
0500160Human Anatomy and Physiology4 
1411100Introduction to Information Technology3 
1430107General Physics for Health Sciences4 
 University Elective (1)3 

 

Year 2, Level 2 (Sophomore), Semester 3, Fall (16 Credit Hours) ​ ​ ​
Course #Course TitleCr Hrs.Prerequisites
0504252Biostatistics3 
0507250Introduction to Nutrition30500160
0501257General Microbiology30500150
1426217Organic Chemistry for Health Sciences41426155
 University Elective (2)3 

 

Year 2, Level 2 (Sophomore), Semester 4, Spring (18 Credit Hours) ​ ​ ​
Course #Course TitleCr Hrs.Prerequisites
0501260Biochemistry31426155
0507260Macro and Micro Nutrients30507250
0507261Principles of Food Science3Co: 0501260
0507262Food Psychology and Sociology30507250
0507263Food Microbiology30501257
 University Elective (3)3 

 

Year 3, Level 3 (Junior), Semester 5, Fall (17 Credit Hours) ​ ​ ​
Course #Course TitleCr Hrs.Prerequisites
0507350Nutrition Assessment40507260
0507351Food Processing and Preparation40507261
0507352Nutrition in the Life Cycle30507250; 0507260
0507353Pediatric Nutrition30507260; Co: 0507352
 University Elective (4)3 

 

Year 3, Level 3 (Junior), Semester 6, Spring (18 Credit Hours) ​ ​ ​
Course #Course TitleCr Hrs.Prerequisites
0503263Health Education and Health Promotion3 
0504362Epidemiology and Population Health30504252
0507360Medical Nutrition Therapy (1)30507350; 0507352
0507361Diet Planning and Disease (1)3Co: 0507360
0507362Clinical Nutrition Practicum 1A30507350; co: 0507361
 Department Elective (1)3 

 

Year 4, Level 4 (Senior), Semester 7, Fall (17 Credit Hours) ​ ​ ​
Course #Course TitleCr Hrs.Prerequisites
0500450Introduction to Research30504252
0507450Medical Nutrition Therapy (2)30507360; Co: 0507451
0507451Diet Planning and Disease (2)30507361; Co: 0507450
0507452Clinical Nutrition Practicum 2A (Community)30503263
0507453Practical Food Analysis20507351
 Department Elective (2)3 

 

Year 4, S Level 4 (Senior), Semester 8, Spring (15 Credit Hours) ​ ​ ​
Course #Course TitleCr Hrs.Prerequisites
0503462Ethical and Legal Issues in Health Professions3 
0507460Food Service Management30507263
0507461Nutrition Project30500450
0507462Clinical Nutrition Practicum 3A60507451

 

Course Descriptions
The courses that are offered by the department of Clinical Nutrition and Dietetics are designated by the code (0507ABC), where ABC represents the year, term and sequence as described in the College Section. 

Core Courses
Descriptions of the core courses are given below. 

0507250  
Introduction to Nutrition 
 3-0-0:3

Prerequisite: 0500160 - Human Anatomy and Physiology.

This course is a preface to food and nutrition and the role of dietitians in promoting a healthy lifestyle. The students are oriented towards the basic principles of essential nutrients including their sources, digestion, absorption, functions, and their requirements. Issues of food safety as part of nutritional concern will also be exposed. 

0507260
Macro and Micro Nutrients 
3-0-0:3

 Prerequisite: 0507250 - Introduction to Nutrition.

A study of energy needs components, metabolism, general chemical characteristics and function of proteins, carbohydrates, lipids, vitamins and minerals as well as other emerging nutritional factors related to human health and diseases.  

0507261  
Principles of Food Science 
3-0-0:3

Co-requisite: 0501260 - Biochemistry.

This course deals with current issues associated with food constituents, structure-function relationships of water, proteins, lipids, carbohydrates, minerals in food systems. The study of the various food groups with respect to their classification, quality, physical and chemical characteristics. It emphasizes on the food deterioration and spoilage, food law and regulations, methods used to preserve foods and food additives. 

0507262   
Food Psychology and Sociology
3-0-0:3

Prerequisite: 0507250 - Introduction to Nutrition

This course explores the factors that affect attitudes and decisions about food; examines current issues of body image and food marketing. It focuses on the beliefs of different cultures in terms of food and nutritional values. The ways in which physical and social changes as well as public attitudes affect today's patterns of food consumption and food behavior are addressed. 

0507263
Food Microbiology
2-3-0:3

Prerequisite: 0501257 - General Microbiology.

Emphasis on the important groups of microorganisms associated with food quality, safety, processing, spoilage and fermentations; primary sources of microorganisms found in foods; factors (intrinsic and extrinsic) related to microbial growth; and control of food transmitted pathogens and minimizing public health risks. Practical training is combined to equip the students with the skills of applying the basic procedures for sample preparation and to determine the microbial quality of different food products; Enumeration of different types of microorganisms in food using general and selective culture media. 

0507350  
Nutrition Assessment 
3-3-0:4

Prerequisite: 0507260 - Macro and Micronutrients.

This course provides an introduction for the nutritional assessment as part of nutrition care process. It orients the students to the basic aspects of nutritional assessment systems. It emphasizes on the theoretical knowledge and practical skills regarding different aspects of nutritional assessment: anthropometric, laboratory, clinical, dietary assessments and includes an evaluation of their strengths and limitations. The laboratory sessions utilize active application of tools and techniques used for assessment of nutritional status. 

0507351  
Food Processing and Preparation   
3-3-0:4
Prerequisite: 0507261- Principles of Food Science.

This course covers food technology and processing. It provides information about cooking techniques, including dry methods (roasting, baking, grilling, and frying); wet methods (boiling, poaching, steaming, and stewing) and microwave cooking. It enables students to understand the presented cooking methods of different food groups and the preservation techniques to prevent spoilage of food, including freezing, dehydration, use of sugars, use of acids, heat processing and canning. Practical training is combined to equip the students with the skills and scientific application of food preparation. 

0507352
Nutrition in the Life Cycle 
3-0-0:3

Prerequisites: 0507250 - Introduction to Nutrition; 0507260 - Macro and Micronutrients.

This course covers basic nutritional issues from preconception throughout life; pregnancy and lactation, infancy, adolescence, adulthood and elderly. It deals with identifying nutrient needs, and discusses human nutrition from both physiological and psychosocial perspectives. It considers factors that affect growth and development, and the aging process. 

0507353
Pediatric Nutrition
3-0-0:3

Prerequisite: 0507260 - Macro and Micronutrients; Co-requisite: 0507352 - Nutrition in the Life Cycle.

The course focuses on the interrelationships of growth and development of the infant/child with nutritional status in health and disease. Nutrition for health promotion; effects of malnutrition, nutrient needs, feeding strategies, disease and demographics on nutritional status and pathophysiology of growth and development along with their effect on organ systems are included. 

0507360  
Medical Nutrition Therapy (1)  
3-0-0:3

Prerequisites: 0507350 - Nutrition Assessment -0507352 - Nutrition in Life Cycle.

This course orients the students to the Nutrition Care process in the clinical setting. It focuses on the study of the advanced medical nutrition therapy for specific disease conditions such as digestive disorders, liver diseases, diabetes mellitus, obesity, oral health and metabolic disorders. 

0507361  
Diet Planning and Disease (1) 
3-0-0:3

Co-requisite: 0507360 - Medical Nutrition Therapy (1).

This course provides advanced study of evidence-based nutrition principles and clinical recommendations for the prevention and treatment of digestive disorders, diabetes mellitus, obesity, oral health and metabolic disorders. It develops the skills of the students of diet planning in health and disease to practice in clinical settings. 

0507362
Clinical Nutrition Practicum 1A  
 0-0-9:3

Prerequisites: 0507350 - Nutrition Assessment; Co-requisite: 0507361 - Diet Planning and Disease (1).

This course is designed to emphasize the importance of nutrition in maintaining health and wellness. The students are acquainted with the nutrition care process, and the application of nutrition assessment tools on individuals in clinical training. The effectiveness of the therapeutic diet as related to specific diseases such as gastroenterological disorders, diabetes, cardiovascular disease, obesity is examined. Students are familiarized with application of          dietary modification by diet writing/menu marking in the clinical setting. 

0507450
Medical Nutrition Therapy (2)     
3-0-0:3

Prerequisite: 0507360, Medical Nutrition Therapy (1); Co-requisite: 0507451, Diet Planning and Disease (2).

This course covers the pathophysiology as well as the advanced principles of medical nutrition therapy of certain disease states as cardiovascular diseases, metabolic stress, renal disease and more complicated medical conditions including cancer, HIV infection, AIDS, specific disease conditions such as stress and trauma. 

0507451
Diet Planning and Disease (2) 
 3-0-0:3

Prerequisite: 0507361 - Diet Planning and Disease (1); Co-requisite: 0507450 - Medical Nutrition Therapy (2).

This course focuses on application of evidenced-based nutrition care process in management of coronary heart diseases, renal diseases, cancer, HIV and other critical conditions with special emphasis of individualized nutrition support. The advanced course is designed to equip students with professional skills in diet planning for clinical settings. 

0507452
Clinical Nutrition Practicum 2A (Community)
0-0-9:3

Year 4, S Level 4 (Senior), Semester 8, Spring (15 Credit Hours)

Prerequisite: 0503263 - Health Education and Health Promotion.

This course comprises of application of the principles of nutrition assessment and development of the nutrition education plan as a component of health care for individuals and groups in a community health care setting. It is an introduction to nutrition related diseases in terms of cause and treatment, prevention and rehabilitation. The emphasis is on the application of knowledge and skills in the areas of wellness and healthy eating lifestyles promotion, nutrition education, program planning and evaluation and client care and support. The aim of this course is to enable students to utilize the knowledge and skills gained through other courses in working with clients, individuals, families and communities as they assess and intervene to practice health-enhancing activities. 

0507453
Practical Food Analysis 
1-3-0:2

Prerequisite: 0507351 - Food Processing and Preparation.

This course introduces the students to the methods of food analysis, their use and limitations. Procedures and instruments for the analysis of specific chemicals and food components are described. Practical training focuses on the analysis of various food groups for their major and minor food components.

0507460 
Food Service Management  
3-0-0:3

Prerequisite: 0507263 - Food Microbiology.

The course illustrates the functions of food service operations such as menu planning, purchasing, storage, production and service. It reviews the principles of cleaning, sanitation, personal hygiene and safety practices in food service facilities like implementation of HACCP program. It provides students with an insight into the design, operation, management and evaluation of institutional and commercial food service facilities. Applications for menu management and recipe writing are discussed. The course also covers the application of dietary advice by focusing on menu management, design and recipes in order to ensure that advice about diet are practical. It allows students to reflect on their nutritional knowledge and eating pattern to manage, plan, and analyze a range of meals suitable for maintenance of good health. 

0507462 
Clinical Nutrition Practicum 3A
0-0-18:6

Prerequisite: 0507451 - Diet Planning and Disease (2).

This course provides students with insights into the principles and practice of clinical nutrition. The students appreciate the role of nutrients in the pathogenesis of chronic disease, and nutrition in the management of certain      disease states as cardiovascular disease, metabolic stress, renal disease including parenteral nutrition support, in stress and trauma as well as specific disease conditions such as, cancer, HIV infection, and AIDS. The selective clinical setting provides the opportunity for students to pursue personal learning objectives and concepts relevant to their role as practitioners, educators. 

0507461
Nutrition Project      
3-0-0:3

Prerequisite: 0500450 - Introduction to Research.

This course comprises the application of the knowledge of research methods in a nutrition situation. Each student develops a specific study design on a selected nutrition related topic under the supervision of a faculty and implements, analyzes, interprets the findings and submits a project report.


Elective Courses

Descriptions of the elective courses are given below.

0507400 
Advanced Human Nutrition and Metabolism
3-0-0:3

Prerequisite: 0507352 - Nutrition in the Life Cycle.

This course focuses on the historical perspectives of nutrition, critical evaluation of the methodology of nutrient estimation and derivation of requirements of specific nutrients. It encompasses the advanced study of macronutrient metabolism in health and disease. It also includes the topics on nutritional management in special conditions like high altitudes, astronauts, stress, extreme temperatures; nutrition and immunity and updates in current nutrition issues. 

0507405
Nutrition Counseling and Communication 
3-0-0:3

Prerequisite: None.

This course focuses on the understanding and acquisition of communication skills in interpersonal and counseling contexts. The identification and development of specific communication skills that are essential in clinical practice and professional environment will be emphasized in order to establish a theoretical framework for the application of communication skills in an effective counseling process. 

0507437
Sports Nutrition
 3-0-0:3

Prerequisite: 0507350 - Nutrition Assessment.

This course gives the knowledge related to food, nutrition, healthy eating and how to maximize sports performance.