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Master of Science in Applied Nutrition

College
College of Health Sciences
Department
Clinical Nutrition and Dietetics
Level
Masters
Study System
Thesis and Courses
Total Credit Hours
34 Cr.Hrs
Duration
2-4 Years
Intake
Fall & Spring
Location
Sharjah Main Campus
Language
English
Study Mode
Full Time and Part Time

Master of Science in Applied Nutrition


Introduction
The College of Health Sciences is committed to providing high quality intellectually challenging educational programs that prepare students for a successful career in the health field. The programs provide sufficient breadth and depth of knowledge to satisfy the requirements of the national and international accreditation bodies, thus allowing our graduates the opportunity to practice a wide range of perspectives within the health system, from disease prevention to palliation regionally and internationally.

The master's degree in Applied Nutrition program provides students with the multidisciplinary knowledge and skills to further advance in various career paths including community nutrition, clinical nutrition for chronic disease and  nutrition research.

Applied nutrition consists of the translational arm of the science of nutrition. It focuses on the application of the theory and basic sciences in nutrition into healthy lifestyles and practice that are geared to improve health and prevent diseases. The MSAN program at UoS is built around evidence-based nutrition practices and guidelines, research, and the application of knowledge and skills to both individuals and communities. 

Program Objectives
Upon the successful completion of the program, students should be able to:

  1. Integrate the scientific principles underlying the relationship of food with diet-related diseases and overall health and wellbeing.
  2. Analyze nutrition situations to address gaps and opportunities in improving food intake and diet-related practices.
  3. Use evidence-based knowledge in applied nutrition to propose solutions in new contexts.
  4. Apply scientific appropriate research methodologies to design, analyze, and evaluate issues related to nutrition.
  5. Use oral and written communication skills to effectively present, explain or critique matters related to applied nutrition.
  6. Apply professional competencies and ethical standards in applied nutrition.
 

Admission Requirements
To be admitted to the MSAN Program the following requirements:

  • ­Applicants must have a bachelor's degree or equivalent in nutrition or health-related fields (food sciences, public health, medicine, pharmacy, and health sciences) from a university recognized by the National Register of Licensed HEIs with a CGPA of 3.00 out of 4.00.  
  • Applicants from non-nutrition majors (food sciences, public health, medicine, pharmacy, and health sciences) will be asked to complete two remedial courses: Introduction to Nutrition (0507250) and Nutrition Assessment (0507350).
  • Students with a CGPA between 2.5 and 2.99 may be admitted conditionally.
  • Students must obtain 550 on the TOEFL (PBT) (should be taken inside the university), 79 on the TOEFL (IBT) (outside the university) or 6 on IELTS (Academic).
  • Native speakers of English shall be exempted from the TOEFL Test if the language of instruction in their undergraduate studies was English. Also, Students who graduated from academic institutions that use English as the primary medium of instruction, in bachelor studies, are exempted.

 
Program Structure & Requirements

RequirementsCompulsory ​Elective ​Total ​
CoursesCredit Hours
CoursesCredit HoursCoursesCredit Hours
Courses6
1639925
Thesis
19--19
Total Credit Hours25934
 
 

Study Plan
The total number of credit hours needed for graduation with a Master of Science degree in Applied Nutrition is 34 credits.

Study Plan: Course List
Course CodeCourse Titleاسم المساقCredit HoursPre-requisite
Compulsory Courses ​
0507-501Public Health and Community Nutrition  الصحة العامة وتغذية المجتمع3Grad. Standing
0507-502Advanced Nutrition Metabolism and Metabolic Disorders منهج متقدم في الأيض الغذائي واضطرابات التمثيل الغذائي3Grad. Standing
0507-503Advanced Clinical Nutrition Therapyمنهج متقدم في التغذية العلاجية 3Nutrition Assessment
0507-504Advanced Biostatistics for Nutrition Research منهج متقدم في الإحصاء الحيوي لابحاث التغذية3Undergraduate statistical analysis course
0507-505Research Methods in Nutrition  طرق البحث العلمي في التغذية30507-704 - Advanced Biostatistics for Nutrition Research
0507-599Thesis أطروحة الماجستير 9Grad. Standing
0507-506Seminar ندوة1Grad. Standing
Elective Courses
0507-508Maternal and Child Nutrition  تغذية الأم والطفل3Grad. Standing
0507-509Food Safety Management Systems  نظم إدارة سلامة الأغذية 3Grad. Standing
0507-510Geriatric Nutrition  تغذية كبار السن3Grad. Standing
0507-511Functional Foods  الأغذية الوظيفية3Grad. Standing
0507-512Special Nutrition Support  الدعم التغذوي الخاص30507703-Advanced Clinical Nutrition Therapy
0507-513Selected Topics in Applied Nutritionموضوعات مختارة في التغذية التطبيقية3Grad. Standing
 

Study Plan: Course Distribution
 
First Year ​
Fall Semester Spring Semester 
Course #Course TitleTypeCr.HrCourse #Course TitleTypeCr.Hr
0507501 Public Health and Community Nutrition CC30507503Advanced Biostatistics for Nutrition Research CC3
0507502 Advanced Nutrition Metabolism and Metabolic Disorders CC30507504Advanced Clinical Nutrition TherapyCC3
0507-5xxElective courseEC305075xxElective courseEC3
Total9Total9
Second Year ​
Fall Semester Spring Semester 
Course #Course TitleTypeCr.HrCourse #Course TitleTypeCr.Hr
0507505Research Methods in Nutrition CC30507599Thesis CC6
0507599ThesisCC3    
0507506Seminar CC1
05075xxElective course EC3    
Total10Total6
CC: Compulsory Course, EC: Elective Course

 
Remedial Courses
Applicants joining the program from non-nutrition majors (such as food sciences, public health, medicine, pharmacy, health sciences disciplines) will be equipped with advanced knowledge and skills to advance their career paths in the field of applied nutrition. Upon graduation from the program, these applicants will also be ready to pursue doctoral studies in fields related to applied nutrition.

The remedial courses for non-nutrition major applicants are Introduction to Nutrition (0507250) and Nutrition Assessment (0507350). For these applicants, a study plan that takes into consideration the remedial courses can be found below.
 

Study Plan with Remedial Courses

First Year 

​Fall Semester
Spring Semester
Course #Course Title
TypeCr.HrCourse #Course Title
TypeCr.Hr
0507250Introduction to NutritionRC30507503 Advanced Clinical Nutrition Therapy CC3
0507350 Nutrition Assessment RC40507504Advanced Biostatistics for Nutrition Research CC3
05075xx Elective course EC3
 Total  7 Total  9
 

Second Year 

​Fall Semester
​Spring Semester
Course #
Course Title
TypeCr.HrCourse #Course TitleTypeCr.Hr
0507501 Public Health and Community Nutrition CC30507599 Thesis  CC3
0507502 Advanced Nutrition Metabolism and Metabolic Disorders CC30507506 Seminar   CC1
0507505 Research Methods in Nutrition CC305075xx Elective course EC3
    05075xx Elective course EC3
 Total  9 Total  10
 

Third Year 

​Fall Semester
Course #
Course TitleTypeCr.Hr
0507599 Thesis  CC6
    
 Total  6

*RC for remedial courses,
*CC: Compulsory Course,
*EC: Elective Course

 
Course Descriptions
The following are the course descriptions for the courses in the Program:

Compulsory Courses

0507-501 | Public Health and Community Nutrition

This course aims to provide an overview of the fields of public health and community nutrition, underlining their theoretical and practical scope. The course reviews the skills needed in public health nutrition and discusses the major public health nutrition problems arising from over- and under nutrition. It focuses on improving food choices, dietary intake, and nutritional status at the population, regional, or national level. An emphasis will be placed on examining when and why various interventions are justified, key prevention concepts, and the appraisal of evidence in decision-making and policy formulation for population health. The course will also acquaint students with the role of nutrition in improving the health and wellbeing of communities and equip them with skills required to conduct community-based assessment including planning, implementation, and evaluation of community nutrition programs and policies. Students will discuss, analyze, and experiment with the theories of behavioral change and will apply the principles of nutrition education when tackling specific nutritional problems and dealing with different population groups.

0507-502 | Advanced Nutrition Metabolism and Metabolic Disorders

This course deals with the biochemical and metabolic processes involved in energy regulation and the contributing genetic and acquired factors that may alter these processes and their relations nutrient requirements, markers of nutritional deficiency or excess and chronic diseases. It will focus mainly on the most prevalent metabolic diseases that are associated with a global burden such as diabetes, cardiovascular diseases, and liver diseases.

0507-503 | Advanced Clinical Nutrition Therapy

This course deals with the application of nutrition care process (NCP) model in complex pathophysiological situations such as diabetes, cardiovascular diseases, cancer, organ failure, major surgeries, and protein muscle wasting malnutrition (PEW). The course enables the students to integrate, at an advanced level, nutrition assessment (anthropometric, biochemical and clinical data) with the current evidence-based practice in clinical nutrition therapy for the collaborative management. Hospital visits integrated within the course will provide hands-on experience on the principles of nutrition support indications and administrations.

0507-504 | Advanced Biostatistics for Nutrition Research

This course aims to provide students with needed knowledge to apply advanced biostatistical methods to the various aspects of applied nutrition and to gain the required statistical skills to write a journal article or a scientific report. In particular, this course enables students to select the context-specific and appropriate statistical analytical method to address specific research questions in the field of applied nutrition, conduct the analysis using statistical software, present and interpret the results appropriately and draw valid and insightful conclusions. The broad topics that will be covered in this course include one-way analysis of variance, simple and multiple linear regression analysis, logistic regression analysis for binary outcome data as well as statistical modeling approaches in regression analysis to control for confounding. The learning method encompasses formal lectures on the topics, hands-on problem-solving tutorials, in addition to computer laboratory sessions to demonstrate the use of statistical software (SPSS).

0507-505 | Research Methods in Nutrition

An introduction to quantitative and qualitative research methods and to the types of skills necessary for the planning, data gathering and dissemination stages of health-related research. Topics covered include research design, methods of data collection, approaches to analyzing data and writing a research proposal. The course provides a foundation for further learning in specific research methods. There is an emphasis on research techniques used in nutrition, public health and health services research.

0507-599 | Thesis

This course is designed for students completing the MSc thesis in Applied Nutrition program. Over the program semesters, students will develop a research question, research hypothesis, and research design to identify the appropriate research topic in applied nutrition with faculty supervisors of their choosing. The students write a research proposal and apply for the University Committee to get the necessary approval and work on their research. At the end of the practical work, the students write their theses under the supervision of their advisors. At the end of the term, students will present their findings to a special committee arranged by supervisors.

0507-506 | Seminar

This course aims to develop the critical thinking skills needed for the evaluation of scientific literature and for the presentation of scientific research. In addition, a major objective of this course is to provide students with practice in leading and actively participating in discussions focused on recent advances in the field of Applied Nutrition. 

 

Elective Courses

0507-508 | Maternal and Child Nutrition

This course provides an advanced overview of nutrition issues affecting pregnant and postpartum women, females of reproductive age, infants, and young children integrating public health issues with evidence-based clinical practice guidelines to provide a comprehensive view of maternal and child health (MCH). The course addresses behavioral, physiological, environmental and public health issues affecting dietary and nutritional factors that support normal growth and development with focus on current health problems and diseases affecting both pregnant women and children worldwide. International programs and resources available to combat health and nutritional problems will be discussed.


0507-509 | Food Safety Management Systems

This course covers advanced topics related to food safety including current issues regarding biological, chemical and physical hazards from food, and the mitigation of these hazards through implementing HACCP and ISO 22000. Allergen control, modern plant sanitation techniques, and GMP will also be covered. Students will apply theoretical knowledge as they engage with published real case studies as they practice developing and auditing food safety plans. Food safety law and regulations in the UAE will be introduced.


0507-510 | Geriatric Nutrition

The course will provide a basic understanding of physiological changes that occur with age that affect the nutritional status of older adults.  It will emphasize the nutritional needs specific to older persons and the dietary practices to develop interventions in selected diseases in older adults.


0507-511 | Functional Foods

This course deals with the clinical aspects of functional foods and nutraceuticals (Foods as Remedies), which includes the regulation, production, and processing of those components. Functional foods are considered as those foods which are intended to be consumed as part of the normal diet but contain physiologically bioactive substances that have health-promoting and disease-preventing potentials. These substances, bioactive phytochemicals, zoo chemicals, prebiotics, probiotics, symbiotics, and their health implications in variable disease conditions are discussed in the course. Nutraceuticals are concentrated forms of the food bioactive intended to be consumed as supplements in pharmaceutical preparations such as capsules, tablets, dried or liquid concentrates. Longevity and consumer awareness and interest in the relationship between diet and health contributed to driving the industrial production and marking of functional foods and nutraceuticals. This course will prepare students to improve public awareness toward functional foods, clinical application, and assist the industry with exploiting this growing opportunity.

 
0507-512 | Special Nutrition Support

This course covers special nutrition support strategies and discusses principles to be undertaken in designing, assessing, and monitoring enteral and parenteral feeding regimens in the prevention and treatment of malnutrition for critically ill patients. Current methods for the initiation and management of enteral and parenteral nutrition therapy including access, metabolic, and mechanical complications are addressed. Evaluation of nutrition support methodology in selected disease states and the chemical composition and medical uses for variable types of special nutrition support formulas are discussed. International standards applied in special nutrition support are addressed as well.


0507-513 | Selected Topics in Applied Nutrition

This course aims to examine current and rapidly evolving topics of immediate relevance to Applied Nutrition. The topics selected will be examined using various perspectives within applied nutrition including basic, clinical, and translational science. The course provides cutting-edge scientific evidence addressing both the prevention and treatment of diet-related conditions and diseases.


Remedial Courses

0507-250 | Introduction to Nutrition

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.


0507-350 | Nutrition Assessment

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.