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Faculty of Health Sciences

Nutrition and Dietetics (Ceased Enrollment)

136 Credit Hours 60% Minimum Grade

Department Welcome

Dr. Rula Amr

“ Welcome to the Nutrition and Dietetics (Ceased Enrollment) department! ”
Rula Amr

Nutritionists and dietetics are responsible for supporting patients in food-related medical and health issues. Through AUM Nutrition and dietetics program. Students will obtain life science skills that will allow them to diagnose nutritional disorders, exhibit deep understanding and ability to recognize clinical, pathological dietary diseases, assess nutritional status by using scientific techniques. Our graduates are prepared to pursue career opportunities in medicine, nutritional consultancy, renowned restaurants, five-stars hotels, schools, marketing and social media, hospitals and health care centers

Introduction Video for Nutrition and Dietetics (Ceased Enrollment)

See what we have to offer in this exclusive welcome video.

Study Plan

Details about the study plan and curriculum.

Course Curriculum: 136 Credit Hours

Guidance Plan

Guidelines and plan for student guidance.

Course Curriculum: 136 Credit Hours

List of Competencies

Nutrition and Dietetics (Ceased Enrollment) - List of Competencies

  1. Knowledge: 
    1. Students will gain knowledge of the fundamentals of basic sciences including chemistry, biology, biochemistry, microbiology, anatomy, human physiology, pathophysiology and statistics. Students will use these basic sciences in the subsequent clinical and therapeutic nutrition courses.
    2. Students will be able to identify diseases related to the different organs in the human body and will be capable of predicting the appropriate medical nutrition management and/or prevention plans.
    3. Student will be familiar with the types, advantages, disadvantages and uses of diets. They will be able to make diets for different cases for weight loss, weight gain and for various diseases.
    4. Student will be able to calculate and manage human body needs for macro- and micronutrients, and manage their deficiencies. They will be familiar with different methods to provide a sufficient amount of these nutrients either orally, or by enteral and parenteral ways.
    5. Student will be able to assess the nutritional status for healthy people and patients and make the right nutritional decisions to improve  nutritional status.
  2. Professional Skills:
    1. Underline different diets for the nutritional management of diseases.
    2. Integrate scientific information and research related to methods of nutrient intake into practice.
    3. Determine underlying therapeutic goals for diets in diseases.
    4. Examine the different changes in dietetics and related fields.
  3. Thinking skills 
    1. Demonstrate beliefs, values, attitudes and behaviors for the professional dietitian level of practice.
    2. Develop and deliver information, products and services to individuals, groups and populations. 
    3. Conduct research into dietetics and clinical nutrition issues during projects.
  4. Other skills
    1. Effective communication skills, oral and writing, concentrating on scientific research writing and presentations for projects and seminars.
    2. Numerical and quantitative skills including diet and nutrient calculations..
    3. Effective performance, within a team environment, including scientific research or community service performance.
    4. Computer skills and communication information networks, such as the internet and food processor software such as ESHA.
    5. The ability to negotiate and propose nutrition therapy strategies for diseases.
    6. The ability to perform a role in the community and nutrition clinics, with concentration on ethics and professional practice.

Program Learning Outcomes

Nutrition and Dietetics (Ceased Enrollment) Program Learning Outcomes

Student learning outcomes describe what students are expected to know and be able to do by the time of graduation. By the time of graduation, the Nutrition and Dietetics (Ceased Enrollment) Department's program must enable students to attain an ability to:

PLO1: Obtain life science skills which they will utilize in diagnosing disorders associated with nutritional status and hence, plan for the proper procedure based on these biological, bio-chemical skills.

PLO2: Investigate chemical methods used in food preparation and production.  Consequently, they will practice these skills in relevant food hygiene and safety procedures adopted internationally.

PLO3: Identify basic mechanisms of diseases with emphasis on clinical, pathological and dietary considerations.

PLO4: Assess the nutritional status using anthropometric, biochemical, clinical and dietary techniques, and plan and implement nutrition intervention programs on a national level. This will be related to cultural diversity and the physiological, psychological and health status of patients.

PLO5: Evaluate, assess, and plan cases individually based on scientific and critical methods they mastered through psychological-based communication skills.