Bachelor of Science in Nutrition & Dietetics 

The objectives of the BS program are to:

1. a.Prepare students to pass the licensure exam enabling them with qualifications to work in different professional settings;
2. b.Equip students with adequate theoretical and research background to follow graduate studies in the fields of nutrition and food science;
3. c.Provide students with skills to integrate technology and learned professional techniques into practice;
4. d.Acquire leadership and efficient management qualities in graduates;
5. e.Integrate ethical principles and lifelong learning in future professional practice.

Upon graduation from the Nutrition and Dietetics Program, students shall be able to:

1. 1.Explain the interaction of the different chemical, biological, and microbiological sciences with nutritional science. (POb a H, POb b W);
2. 2.Appraise major and minor nutrients in relation to function, food source, deficiencies and toxicity in light of International nutrition guidelines and recommendations (POb a H, POb b W);
3. 3.Assess health status and plan diets of groups and individuals in health and disease using nutrition computer software and nutritional assessment techniques (POb a H, POb c H);
4. 4.Interpret evidence-based nutritional resources (POb b H);
5. 5.Accomplish effective dietetic counseling and thorough follow up of patients in different settings. (POb a H, POb c H, POb e H);
6. 6.Translate basic concepts of medical nutrition therapy for the different diseases into practical menu planning application and lifestyle changes (POb a H, POb c H);
7. 7.Demonstrate professionalism, ethics, effective communication and lifelong learning skills (POb e H, POb d W);
8. 8.Apply the different systems theory of food service management including HACCP and ISO22000, while respecting standard regulations (POb a H, POb c H, POb d H);
9. 9.Conduct a complete nutritional care process for exercising individuals in various conditions (POb a H, POb c H, POb d W);
10. 10.Accomplish effective community nutrition skills ranging from program planning to evaluation in order to enhance wellness in diverse population groups (POb a H, POb b H, POb d H);
11. 11.Demonstrate skills in data collection, analysis, statistical evaluation, interpretation and dissemination of results. (POb b H);
12. 12.Review food processing and preservation technologies and their impact on nutrient retention and food quality. (POb a H, POb b H, POb c H).