Department Welcome
The Nutrition and Health Psychology program at AUM blends nutrition science with psychology to promote mental and physical well-being. Students learn to diagnose nutritional disorders and understand the psychological factors behind eating behaviors and health habits. Graduates will be prepared to address food-related health issues through dietary interventions and recognize psychological conditions that affect nutrition. The program offers diverse career paths in clinical nutrition, mental health care, wellness consultancy, and health promotion, preparing students for roles in hospitals, healthcare centers, schools, wellness centers, and social media health platforms.
Academic Members
List and details of academic members of the department.
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 Health Psychology - List of Competencies
- Knowledge:
- A1: Understanding of basic sciences with an emphasis on their application in clinical and therapeutic nutrition, including psychological principles.
- A2: Comprehension of disease mechanisms from nutritional and psychological perspectives for effective management and prevention.
- A3: Knowledge of various diets, their benefits and drawbacks, and the psychological factors affecting dietary choices.
- A4: Proficiency in assessing nutritional needs while considering psychological influences on eating behaviors.
- Professional Skills:
- B1: Expertise in designing diets that address the nutritional management of diseases and consider psychological factors influencing adherence.
- B2: Ability to integrate scientific and psychological research into practical applications.
- B3: Competence in setting therapeutic goals that address both nutritional and psychological needs.
- Thinking Skills:
- C1: Demonstration of professional behavior that incorporates psychological understanding.
- C2: Development and delivery of interventions for individuals and groups, considering psychological factors.
- C3: Conducting research in dietetics, nutrition, and the psychological aspects affecting nutrition.
- Other Skills:
- D1: Effective communication skills, including psychological-based approaches for patient interaction.
- D2: Proficiency in numerical, quantitative, and computer skills for dietary planning and assessment, incorporating psychological tools and assessments.
Course Description
Detailed descriptions of the courses offered.
| 303111 | 3 CH. | Prerequisite | Co-requisite | |
|---|---|---|---|---|
| 3 | 0 | - | - | |
| This course provides a comprehensive overview of the fundamental principles of nutrition. It covers the digestion and metabolism of energy-yielding nutrients, including carbohydrates, proteins, and lipids. The course also explores the role of major and minor minerals, water-soluble and fat-soluble vitamins, and water in the body, emphasizing their functions, food sources, and the effects of deficiencies and toxicities. | ||||
| 303220 | 3 CH. | Prerequisite | Co-requisite | |
|---|---|---|---|---|
| 3 | 0 | 902101 | - | |
| This course delves into the chemical composition, physical properties, and functional roles of key food components, including carbohydrates, proteins, fats, and oils. An ecological perspective is incorporated to explore the intersection between climate change and food science, examining the impacts on food security, production, and quality. The course also addresses the concept of sustainable practices in food production ("going green") and evaluates various factors contributing to food spoilage. Methods for preventing spoilage using food additives, as well as physical, chemical, and biological means, are thoroughly explored. Additionally, students are introduced to the fundamental principles of quality control and sensory evaluation in the context of food science. | ||||
| 303365 | 3 CH. | Prerequisite | Co-requisite | |
|---|---|---|---|---|
| 3 | 0 | 303363 | - | |
| This course examines the intersection of social psychology and food culture, exploring how social, psychological, and cultural factors influence eating behaviours and food choices. Students will analyze the role of group dynamics, social norms, identity, and cultural traditions in shaping dietary practices. The course will also cover topics such as the impact of media on food preferences, the psychology of eating in social contexts, and the cultural significance of food rituals and traditions. Through a combination of theoretical frameworks and real-world case studies, students will gain a deeper understanding of how social influences shape individual and collective food-related behaviours. | ||||
| 303215 | 3 CH. | Prerequisite | Co-requisite | |
|---|---|---|---|---|
| 3 | 0 | 303111 | - | |
| Human Nutrition and Metabolism is a comprehensive course designed to provide students with a deep understanding of the principles and concepts related to nutrition and its impact on human metabolism. This course combines scientific knowledge with practical applications to equip students with the necessary skills to assess and promote optimal nutrition for individuals and populations. Students will explore the role of nutrients, energy metabolism, and the physiological processes involved in digestion, absorption, and utilization of nutrients. Additionally, the course will cover the relationship between nutrition and various health conditions, as well as the influence of cultural, social, and environmental factors on food choices and dietary patterns | ||||
| 303348 | 3 CH. | Prerequisite | Co-requisite | |
|---|---|---|---|---|
| 3 | 0 | 303215 | 303367 | |
| This course applies fundamental human nutrition principles to the selection and planning of both normal and therapeutic diets. Emphasis is placed on the elements of the nutritional care process, dietary guidelines, and the criteria for a healthful diet. The course covers interviewing and counselling techniques, the role of the dietitian, and an overview of common hospital therapeutic diets for major diseases requiring dietary intervention. Students will review essential definitions, food guides, and nutritional recommendations, explore food habits and cultural dietary patterns, and examine regular hospital diets. Additionally, the course includes the study of balanced and healthy nutrition during both health and disease, with a focus on medical nutrition therapy for selected diseases | ||||
| 303367 | 1 CH. | Prerequisite | Co-requisite | |
|---|---|---|---|---|
| 0 | 3 | - | 303348 | |
| This laboratory course focuses on the practical aspects of diet planning and formulation for both general and special dietary needs. Students will receive hands-on training in the use of nutrition software, exchange lists, the food pyramid, and food composition tables. The course emphasizes the calculation of energy-producing nutrients in various food items using these tools and methodologies | ||||
| 303406 | 3 CH. | Prerequisite | Co-requisite | |
|---|---|---|---|---|
| 3 | 0 | 303365 | - | |
| This course provides an in-depth exploration of research methodologies used in the fields of psychology and nutrition. Students will learn to design, conduct, and analyze research studies that investigate the complex interactions between psychological factors and nutritional behaviours. The course covers both qualitative and quantitative research methods, including experimental design, surveys, observational studies, and data analysis techniques. Emphasis will be placed on ethical considerations, the interpretation of research findings, and the application of research to real-world health and nutritional issues. By the end of the course, students will be equipped with the skills to critically evaluate existing research and to develop their own studies that contribute to the growing body of knowledge at the intersection of psychology and nutrition. | ||||
| 303328 | 2 CH. | Prerequisite | Co-requisite | |
|---|---|---|---|---|
| 2 | 0 | 303220 | - | |
| This course offers an in-depth exploration of current and emerging topics within the field of applied food science. Students will engage with specialized areas of study, including food safety, food processing technologies, food quality control, and the development of innovative food products. The course content is designed to reflect the latest advancements and research trends in the industry, providing students with practical knowledge that can be applied in real-world food science settings. Through a combination of lectures, case studies, and hands-on projects, students will gain a comprehensive understanding of the challenges and opportunities in the food science sector, preparing them for careers in food production, quality assurance, and research and development. The specific topics covered may vary each semester to address contemporary issues and advancements in the field | ||||
| 303251 | 3 CH. | Prerequisite | Co-requisite | |
|---|---|---|---|---|
| 3 | 0 | 303111 | - | |
| Nutrition counselling and communication skills course is designed to provide students with the knowledge and skills needed to communicate effective nutrition counselling to clients. The course covers topics such as nutrition assessment, goal setting, and behaviour change techniques. Students will also learn how to communicate nutrition information to clients in a clear and effective manner, as well as how to develop counselling strategies that are tailored to the individual needs of each client. | ||||
| 303313 | 2 CH. | Prerequisite | Co-requisite | |
|---|---|---|---|---|
| 2 | 0 | 303348 | 303318 | |
| This course provides an in-depth study of nutritional status and its accurate assessment, exploring the critical relationship between diet and health. Emphasis is placed on various nutritional assessment methods for both healthy individuals and patients, highlighting their importance in disease prevention and management. The course covers computerized dietary analysis systems, online dietary assessment tools, and the application of these methods in clinical settings. Additionally, students will learn different techniques for measuring diet and assessing the nutritional status of hospitalized patients. | ||||
| 303318 | 1 CH. | Prerequisite | Co-requisite | |
|---|---|---|---|---|
| 0 | 3 | - | 303313 | |
| This laboratory course involves hands-on training in various nutritional assessment activities. Students will engage in anthropometric tests, including stature and body weight estimation, as well as skinfold measurements using callipers. The course also covers biochemical tests, such as chemistry panels, complete blood count, and coronary risk profiles, to evaluate nutritional status. Additionally, exercises in the use of growth charts for children and adults, as well as the application of food composition tables, will be included to assess the relationship between balanced nutrition and good health. The course also emphasizes practical skills in dietary assessment methods, including 24-hour recalls, diet history, and food frequency questionnaires. | ||||
| 303337 | 3 CH. | Prerequisite | Co-requisite | |
|---|---|---|---|---|
| 3 | 0 | 303348 | 303339 | |
| This course provides an in-depth exploration of key nutritional disorders associated with deficiencies in major macronutrients and micronutrients. Topics include weight management, obesity, and overweight, along with their health consequences, such as diabetes mellitus and metabolic syndrome. The course also examines the nutritional implications of severe micronutrient deficiencies and their links to various diseases, including osteoporosis and hypothyroidism | ||||
| 303350 | 3 CH. | Prerequisite | Co-requisite | |
|---|---|---|---|---|
| 3 | 0 | *Completi on of 65 Cr. Hrs. | - | |
| This course provides a scientific foundation for sports nutrition, focusing on essential nutritional concepts and energy expenditure during resistance and endurance exercises. Topics include dietary strategies during training, the timing and composition of pre- and post-competition meals, and the use of nutritional supplements and ergogenic/ergolytic aids. The course also addresses the unique nutritional needs of various athletic groups. Practical information is provided to support competitive athletes and individuals of all ages in incorporating nutrition into an active, healthy lifestyle. | ||||
| 303469 | 3 CH. | Prerequisite | Co-requisite | |
|---|---|---|---|---|
| 3 | 0 | *Completi on of 65 Cr. Hrs. | - | |
| This course delves into the complex relationship between nutrition and brain health through the lens of nutritional psychiatry. Students will explore how dietary factors contribute to neurological and psychiatric disorders, using case studies to illustrate the impact of nutrition on conditions such as depression, anxiety, cognitive decline, and neurodegenerative diseases. The course emphasizes the role of specific nutrients, dietary patterns, and nutritional interventions in the prevention and management of brain-related conditions. By analyzing real-world cases, students will gain insights into the practical applications of nutritional psychiatry and develop a deeper understanding of how diet influences brain function and mental health. This course is ideal for students interested in the intersection of nutrition, neuroscience, and mental health care. | ||||
| 303339 | 1 CH. | Prerequisite | Co-requisite | |
|---|---|---|---|---|
| 0 | 3 | - | 303337 | |
| This laboratory course equips students with the skills to develop and provide therapeutic diets addressing macronutrient and micronutrient deficiencies. Students will learn to apply scientific, systematic methods for nutritional prevention and diagnosis in various clinical cases. The course emphasizes practical application and case-based learning to prepare students for real-world nutritional challenges. | ||||
| 303446 | 1 CH. | Prerequisite | Co-requisite | |
|---|---|---|---|---|
| 1 | 0 | Completion of 95 Cr. Hrs. | - | |
| In this course, students select a current topic in nutrition and dietetics, conduct research using recent references, and prepare an article for discussion. Each student will present their findings during a one-hour seminar, utilizing audio-visual aids to enhance their presentation. The course emphasizes new developments in the field and an evidencebased approach. Students will also receive training in the effective use of library resources and references. | ||||
| 303368 | 3 CH. | Prerequisite | Co-requisite | |
|---|---|---|---|---|
| 3 | 0 | *Completi on of 65 Cr. Hrs. | - | |
| This course provides a comprehensive exploration of the psychobiological mechanisms underlying substance addiction. Students will examine the interplay between psychological factors and biological processes that contribute to the development, maintenance, and treatment of addiction. Topics include the neurobiological pathways involved in addiction, the role of neurotransmitters, genetic predispositions, and the impact of environmental influences. The course also covers the effects of various substances on the brain and behaviour, along with current approaches to prevention and treatment. Through a combination of theoretical frameworks, research studies, and case analyses, students will gain a deep understanding of the complexities of substance addiction and the challenges involved in addressing this pervasive issue. This course is ideal for those interested in the fields of psychology, neuroscience, and addiction studies. | ||||
| 303440 | 3 CH. | Prerequisite | Co-requisite | |
|---|---|---|---|---|
| 3 | 0 | 303337 | 303448 | |
| This course advances the application of dietetics in the treatment of various diseases, including cardiovascular, respiratory, hepatobiliary, pancreatic, and renal conditions. It also covers the nutritional management of patients undergoing surgeries, as well as those with severe illnesses such as cancer and AIDS. The course explores the benefits and implementation of tube feeding and total parenteral nutrition. As a continuation of Medical Nutrition 1, this course builds on foundational knowledge, preparing students to develop comprehensive dietary interventions for complex medical conditions. | ||||
| 303448 | 1 CH. | Prerequisite | Co-requisite | |
|---|---|---|---|---|
| 0 | 3 | - | 303440 | |
| This lab course complements Medical Nutrition 2 by providing hands-on experience through selected case studies and dietetic applications. Students will explore the aetiologies, diagnostic tools, signs, symptoms, and pathophysiological correlations of diseases requiring nutritional rehabilitation, including those related to selected surgeries, burns, and accidents. The course emphasizes diet planning for cardiovascular, hepatobiliary, pancreatic, renal, and obstructive pulmonary diseases, as well as hypercatabolic conditions like cancer and AIDS. Students will also learn to prepare tube feeding formulas and understand their appropriate use. Each practical session involves planning and assessing diets tailored to the specific diseases covered. | ||||
| 303468 | 3 CH. | Prerequisite | Co-requisite | |
|---|---|---|---|---|
| 3 | 0 | 303440 | - | |
| This course explores the relationship between nutrition and the development of chronic diseases linked to modern dietary intake patterns, including obesity, diabetes mellitus, cancer, cardiovascular, and renal diseases. Students will gain a strong foundation in the nutritional epidemiology of these conditions, enabling them to analyze contemporary nutritional problems and strategies for prevention. The course also addresses severe conditions that require nutritional rehabilitation, such as those resulting from surgeries, burns, accidents, cancer, and AIDS, with a focus on the use of tube feeding and total parenteral nutrition. | ||||
| 303453 | 3 CH. | Prerequisite | Co-requisite | |
|---|---|---|---|---|
| 3 | 0 | 303313 | - | |
| This course covers the theoretical principles and practical applications of community nutrition, with a focus on local and national nutrition policies and intervention programs. Students will explore the role of community nutrition in promoting public health, developing and implementing nutrition programs, and addressing nutritional challenges within diverse populations. | ||||
| 303414 | 3 CH. | Prerequisite | Co-requisite | |
|---|---|---|---|---|
| 3 | 0 | 303337 | - | |
| This course explores the nutritional needs and lifestyle practices essential for health across various stages of life, from preconception and pregnancy to lactation. It focuses on the specific dietary requirements for infants, toddlers, pre-schoolers, and adults, emphasizing the importance of establishing and maintaining healthy nutritional habits throughout different age groups. | ||||
| 303356 | 3 CH. | Prerequisite | Co-requisite | |
|---|---|---|---|---|
| 3 | 0 | *Completi on of 65 Cr. Hrs. | - | |
| This course equips students with the scientific knowledge and practical skills necessary to positively impact community health through nutrition education. It emphasizes the role of proper nutrition in disease prevention and the importance of promoting healthy food choices and behaviours. Nutrition education is presented as a combination of educational strategies and environmental supports aimed at facilitating the voluntary adoption of healthful eating habits. The course covers the delivery of nutrition education across multiple venues and addresses activities at individual, institutional, community, and policy levels | ||||
| 303471 | 3 CH. | Prerequisite | Co-requisite | |
|---|---|---|---|---|
| 3 | 0 | Completion of 95 Cr. Hrs. | - | |
| This course provides students with hands-on experience in applying techniques and methods in food service management within medical settings, such as hospitals and medical centers. Over a 16-week period, students will work an average of 40 hours per week, gaining practical skills and knowledge essential for managing food services in healthcare environments. | ||||
| 303472 | 2 CH. | Prerequisite | Co-requisite | |
|---|---|---|---|---|
| 2 | 0 | Completion of 95 Cr. Hrs. | - | |
| This course provides students with practical experience in assessing patients' dietary needs based on medical information and planning the preparation of specialized meals. Students will also practice and enhance the skills necessary for effective teamwork in clinical nutrition and dietetics, focusing on real-world applications within a healthcare setting. | ||||
| 303473 | 2 CH. | Prerequisite | Co-requisite | |
|---|---|---|---|---|
| 2 | 0 | Completion of 95 Cr. Hrs. | - | |
| This internship course provides students with practical experience in applying techniques and methods in therapeutic nutrition within medical settings, such as hospitals and medical centers. The course spans 16 weeks, with students working an average of 40 hours per week, allowing them to gain hands-on experience in managing and implementing therapeutic nutrition plans for patients | ||||
| 303422 | 3 CH. | Prerequisite | Co-requisite | |
|---|---|---|---|---|
| 3 | 0 | 303328 | 303427 | |
| This course equips students with the essential knowledge and skills needed for success in culinary arts and food service management. It integrates theoretical foundations with practical applications, emphasizing the principles of food preparation, culinary techniques, and the efficient management of food service operations. Students will learn how to apply culinary concepts while managing food production and service in a variety of settings. | ||||
| 303427 | 1 CH. | Prerequisite | Co-requisite | |
|---|---|---|---|---|
| 0 | 3 | - | 303422 | |
| This lab course provides students with practical, hands-on experience in food preparation and management. Students will learn the fundamental principles of food preparation, including ingredient selection, cooking techniques, and food presentation. Additionally, the course covers key management aspects, such as inventory management, cost control, and menu planning, equipping students with the skills necessary to efficiently manage food service operations. | ||||
| 303261 | 2 CH. | Prerequisite | Co-requisite | |
|---|---|---|---|---|
| 2 | 0 | 303111 | - | |
| The Introduction to Health Psychology course provides students with a comprehensive understanding of the fundamental principles and theories related to the intersection of psychology and health. This course explores the psychological factors that influence health and well-being, including the mind-body connection, health behaviour, and the impact of stress and coping mechanisms on physical health. Students will examine the role of psychology in health promotion, disease prevention, and the management of chronic illnesses. | ||||
| 303262 | 3 CH. | Prerequisite | Co-requisite | |
|---|---|---|---|---|
| 3 | 0 | 303261 | - | |
| This course offers a comprehensive exploration of the captivating field of mental health. Gain insight into the classification, causes, symptoms, and treatments of various psychological disorders. Delve into the biological, psychological, and sociocultural factors that contribute to their development. Examine the impact of these disorders on individuals' lives and relationships. Analyze therapeutic approaches used in their treatment. Engage in thought-provoking discussions and case studies to develop critical thinking skills. This course provides a solid foundation for understanding the complexities of psychological disorders and their significance in the realm of mental health. | ||||
| 303363 | 3 CH. | Prerequisite | Co-requisite | |
|---|---|---|---|---|
| 3 | 0 | 303262 | - | |
| The Nutritional Psychology and Psychiatry course is designed to explore the relationships between nutrition, mental health, and well-being. This course examines the impact of nutrients on brain function, cognition, and behaviour. Students will learn about the role of nutrition in the prevention and treatment of mental health disorders such as depression, anxiety, and eating disorders. The course also covers the social, cultural, and environmental factors that influence food choices and eating behaviours. Students will engage in critical analysis of research studies and will learn to apply evidence-based principles to develop nutrition interventions for individuals with mental health disorders. | ||||
| 303364 | 3 CH. | Prerequisite | Co-requisite | |
|---|---|---|---|---|
| 3 | 0 | 303363 | 303369 | |
| Techniques for Behavioural Change is a course designed to teach students the basic principles and procedures of behaviour modification. Throughout the course, students will develop skills to apply these concepts to real-life situations, assess behaviours and their influencing factors, and evaluate the effectiveness of behaviour modification procedures Additionally, students will learn how to use behaviour modification to change their own behaviour. | ||||
| 303369 | 1 CH. | Prerequisite | Co-requisite | |
|---|---|---|---|---|
| 0 | 3 | - | 303364 | |
| The Techniques for Behavioural Change Lab course is designed to provide students with handson experience in the principles and procedures of behaviour modification. This course builds on the concepts covered in the Techniques for Behavioural Change course, with a focus on applying those principles to real-life situations. Students will engage in various laboratory exercises and experiments to develop their skills in behaviour modification techniques. | ||||
| 303360 | 3 CH. | Prerequisite | Co-requisite | |
|---|---|---|---|---|
| 3 | 0 | *Completion of 65 Cr. Hrs. | - | |
| The Food Safety and Hygiene course provides an in-depth understanding of the principles and practices essential to ensuring food safety across various stages of food production and distribution. It covers critical topics such as foodborne illnesses, contamination prevention, sanitation standards, and hazard analysis. Students will explore the roles of regulatory bodies, food safety laws, and quality control measures to maintain hygiene in food handling environments. The course emphasizes best practices in personal hygiene, facility sanitation, and the application of HACCP (Hazard Analysis and Critical Control Points) in preventing food safety hazards | ||||
Program Learning Outcomes
Nutrition and Health Psychology 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 Health Psychology Department's program must enable students to attain an ability to:
PLO1: Acquire and integrate skills in life sciences and psychology to diagnose disorders related to nutritional status, and design appropriate interventions based on biological, biochemical, and psychological assessments.
PLO2: Explore chemical methods in food preparation and production, integrating knowledge of psychological factors influencing food choices and eating behaviors, and apply these insights to food hygiene and safety practices.
PLO3: Understand the basic mechanisms of diseases, emphasizing clinical, pathological, dietary, and psychological considerations, to predict and develop nutrition management and prevention strategies.
PLO4: Assess nutritional status using anthropometric, biochemical, clinical, dietary, and psychological techniques, and plan and implement nutrition intervention programs that account for cultural diversity and psychological aspects of health.
PLO5: Evaluate and develop individualized nutrition plans using an integrated approach that includes scientific, critical, and psychologically informed communication skills, with a focus on promoting behavioral changes in nutritional practices.