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.
bachelor of health science in clinical nutrition and dietetics | البكالوريوس التطبيقي للعلوم الصحية في التغذية السريرية وعلم التغذية
bachelor of health science in clinical nutrition and dietetics | البكالوريوس التطبيقي للعلوم الصحية في التغذية السريرية وعلم التغذية

Program learning outcomes

Graduates of a Bachelor of Health Science in Clinical Nutrition and Dietetics program are equipped with a comprehensive understanding of the role of nutrition in health and disease. They possess the knowledge and skills necessary to:

  • Assess and manage nutritional needs: Evaluate nutritional status, identify nutritional risks, and develop individualized nutrition plans to meet specific health requirements.
  • Provide evidence-based nutrition counseling: Deliver personalized nutrition guidance based on scientific evidence, addressing a wide range of health conditions and dietary needs.
  • Promote healthy eating habits: Educate individuals and communities on principles of healthy nutrition, including food selection, portion control, and meal planning.
  • Collaborate with healthcare professionals: Work effectively as part of interdisciplinary healthcare teams, providing nutrition expertise to support patient care and treatment plans.
  • Conduct nutrition research: Apply research principles to investigate nutrition-related issues, evaluate evidence, and contribute to the advancement of knowledge in the field.
  • Manage nutrition programs: Plan, implement, and evaluate nutrition programs in a variety of settings, including healthcare facilities, schools, and community organizations.
  • Communicate effectively: Communicate complex nutrition information clearly and effectively to diverse audiences, including patients, healthcare professionals, and the general public.
  • Maintain professional ethics: Adhere to ethical guidelines and standards of practice in the field of nutrition and dietetics.
  • Engage in lifelong learning: Continuously update knowledge and skills through professional development opportunities, ensuring ongoing competence in the field.

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.

المقررات الدراسية

A. Core Courses

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

Course #TitleCr Hrs.
0501257General Microbiology3
0501260Biochemistry3
0503263Health Education and Health Promotion3
0503462Ethical and Legal Issues in Health Professions3
0504362Epidemiology and Population Health3
0507250Introduction to Nutrition3
0507260Macro and Micro Nutrients3
0507261Principles of Food Science3
0507262Food Psychology and Sociology3
0507263Food Microbiology3
0507350Nutrition Assessment4
0507351Food Processing and Preparation4
0507352Nutrition in the Life Cycle3
0507353Pediatric Nutrition3
0507360Medical Nutrition Therapy (1)3
0507361Diet Planning and Disease (1)3
0507362Clinical Nutrition Practicum 1A3
0507450Medical Nutrition Therapy (2)3
0507451Diet Planning and Disease (2)3
0507452Clinical Nutrition Practicum 2A (Community)3
0507453Practical Food Analysis2
0507460Food Service Management3
0507461Nutrition Project3
0507462Clinical Nutrition Practicum 3A6
1426217Organic Chemistry for Health Sciences4
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.
0503261Psychosocial Aspects in Health Professions3
0506362Food Safety and Quality3
0507400Advanced Human Nutrition and Metabolism3
0507402Nutrition Counseling and Communication3
0507437Sports Nutrition3
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.

 Level 1.1 (16 Credit Hours)
Course #Course TitleCr Hrs.
0201102Arabic Languages3
0202121English for Medical Sciences3
0500150Biology4
0500161Introduction to Health Sciences2
1426155General Chemistry for Health Sciences4
Level 1.2 (17 Credit Hours)
Course #Course TitleCr Hrs.
0104100Islamic Culture3
0500160Human Anatomy and Physiology4
1411100Introduction to Information Technology3
1430107General Physics for Health Sciences4
University Elective (1)3
Level 2.1 (16 Credit Hours)
Course #Course TitleCr Hrs.
0504252Biostatistics3
0507250Introduction to Nutrition30500160
0501257General Microbiology30500150
1426217Organic Chemistry for Health Sciences41426155
University Elective (2)3
Level 2.2 (18 Credit Hours)
Course #Course TitleCr Hrs.
0501260Biochemistry3
0507260Macro and Micro Nutrients3
0507261Principles of Food Science3
0507262Food Psychology and Sociology3
0507263Food Microbiology3
University Elective (3)3
Level 3.1 (17 Credit Hours)
Course #Course TitleCr Hrs.
0507350Nutrition Assessment4
0507351Food Processing and Preparation4
0507352Nutrition in the Life Cycle3
0507353Pediatric Nutrition3
University Elective (4)3
Level 3.2 (18 Credit Hours)
Course #Course TitleCr Hrs.
0503263Health Education and Health Promotion3
0504362Epidemiology and Population Health3
0507360Medical Nutrition Therapy (1)3
0507361Diet Planning and Disease (1)3
0507362Clinical Nutrition Practicum 1A3
Department Elective (1)3
Level 4.1 (17 Credit Hours)
Course #Course TitleCr Hrs.
0500450Introduction to Research3
0507450Medical Nutrition Therapy (2)3
0507451Diet Planning and Disease (2)3
0507452Clinical Nutrition Practicum 2A (Community)3
0507453Practical Food Analysis2
Department Elective (2)3
Level 4.2 (15 Credit Hours)
Course #Course TitleCr Hrs.
0503462Ethical and Legal Issues in Health Professions3
0507460Food Service Management3
0507461Nutrition Project3
0507462Clinical Nutrition Practicum 3A6
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