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Brief Description of and Dietetics Courses 2019-2020

908110- . (Theoretical), (3 Cr. Hrs) This course covers the basic principles of statistical parameters used to analyze and interpret the data collected or generated in clinical nutrition and dietetic labs. results. On the other hand, the course discusses the descriptive statistics, graphical data summary interpretation, statistical comparison, correlation, regression and research methods in nutrition and biostatistics. 908120- Organic Chemistry. (Theoretical), (3 Cr. Hrs), (Prereq. 1501130) This course considers important categories of compounds - including those encountered in nutrition. Focuses on compounds organic structures, interaction mechanisms, synthesis, methods of identification, and its role in nutritional and production technology. 908122- and - I. (Theoretical), (3 Cr. Hrs), (Prereq. 1501141) The course discusses the concepts of physiology that help to understand clinical nutrition. The course includes the study of the functions of the organs of the human body in some detail such as the study of and tissues, circulatory and vascular system, digestive system, urinary system, endocrine, and the respiratory and . 908210- . (Theoretical), (2 Cr. Hrs), (Prereq. 908120) This course involves the study of and their metabolic functions. Also, identify and understand the of the properties of physical and chemical compounds and biological functions of different nutrients (, amino acids, , and ). It also explains the importance of nutrients and their relationship to . 908211- Biochemistry-Practical. (Practical), (1 Cr. Hr), (Concur. 908210) This practical part of biochemistry course (908210) covers the basic techniques of biochemistry and molecular laboratories, the concepts of biochemistry and the equipment used in conducting various biochemical tests. 908212- Anatomy and Physiology-II. (Theoretical), (2 Cr. Hrs), (Prereq. 908122) This course is an introduction to anatomy and an update to the Human Physiology course. It includes the parts and functions of the cell and all functions and systems of the body and the balance between the various

nutrients in the body that will enable clinical nutrition interventions. The course also includes the study of pathophysiology and its impact on different aspects of clinical nutrition in and . 908213- Anatomy and Physiology-Practical. (Practical), (1 Cr. Hr), (Concur. 908212) Case studies of nutritional therapeutic intervention and systems functioning. Study the physiological basis of the transport of materials; maintain the balance of salts, , and acid-base balance. 908124- Fundamentals of Nutrition. (Theoretical), (3 Cr. Hrs), (Prereq. 1501141) This course introduces the concept of nutrition, which is suitable for students enrolled in the nutrition program. The course includes a detailed study of carbohydrates, fats, proteins, , and their importance to the human body. This course also covers the study of energy sources, energy balance and their role in clinical nutrition. 908126- Fundamentals of Food . (Theoretical), (3 Cr. Hrs), (Prereq. 1501141) This course covers the components of food, water relations, proteins, fats, carbohydrates and minerals in food diets. Study of different food groups with respect to their categories, physical, nutritional, bioavailability, and chemical properties. It also includes spoilage and degradation, nutritional food laws, standards and regulations, and various preservatives and food additives. 908214-Food . (Theoretical), (2 Cr. Hrs), (Prereq. 1501141) This course includes the study of important groups of related to , safety, treatment, spoilage and fermentation and the sources of present in food; factors (internal and external) related to microbial growth. 908215- -Practical. (Practical), (1 Cr. Hr), (Concur. 908214) Practical part is combined to provide students with the skills of applying basic procedures for sample preparation and determining microbial quality of various food products, microbial enumeration (CFU), and different types of microorganisms in food using general and selective culture media.

908220- . (Theoretical), (3 Cr. Hrs), (Prereq. 908210+ 908212) This introductory course is designed to discuss and introduce human nutrition students to macronutrients and that influence health and disease at both cellular and molecular level. In addition, it will also introduce students to basic principles of and physiological pathways of the dietary components. Students will investigate how basic cellular and molecular processes are regulated by dietary components and how can influence overall human health and disease to improve human health and wellbeing. 908222- and Analysis. (Theoretical), (2 Cr. Hrs), (Prereq. 908126+ 908214) This course covers the chemistry of the main components of foodstuffs, including the main types of aliphatic, carboxylic and heterogeneous compounds: their synthesis and reactions. Water: its nature in ; for storage and other properties. Proteins in food: reactive, changes associated with the processing and storage of milk, meat, eggs and plant proteins; and starches. Bacterial substances and gums in foods. Oxidation of fats and methods of decomposition during treatment. Browning reaction in foods Internal and external contaminants of food. 908223- Food Chemistry and Analysis-Practical. (Practical), (1 Cr. Hr), (Concur. 908222) Discussion and practical use of laboratory techniques for chemical and physical analysis of food and water. Analysis, preparation and routine methods for the analysis of water, carbohydrates, sugars, , , ash, minerals, vitamins and food additives. Application of tools in food analysis: spectrometers, TLC, GLC, GC, HPLC, refractometer, colorimeter, atomic absorption spectrometer. 908224- .(Theoretical), (2 Cr. Hrs), (Prereq. 908214) This course covers processed food technology. It explains basic information about techniques and methods of preparation, including dry methods, wet methods and microwave . 908225- Food Technology-Practical. (Practical), (1 Cr. Hr), (Concur. 908224) Practical application of different methods and their effect on chemical and organoleptic evaluation tests to enables students to understand the cooking methods provided for different food groups and

preservation techniques to prevent food damage, including freezing, dehydration, sugars, acid use, and heat treatment and canning. 908226- and . (Theoretical), (3 Cr. Hrs), (Prereq. 908214) This course includes the study of all types of . Microorganisms that transmitted through multiple food types, methods of infection, methods of diagnosis and clinical symptoms, treatment and prevention and infection control. Health, hygiene, and the extent to which food facilities meet the required standards and their impact on the surrounding environment. This course will also discuss heavy metals, and various toxins and their impact on food safety and how to prevent it. 908310- Dairy Technology. (Theoretical), (3 Cr. Hrs), (Prereq. 908224) This course includes methods of collecting and cleaning liquid milk. Milk composition, properties and uses. Physical, chemical and microbiological methods for determining milk quality. Milking machine and factors affecting milk production and composition. Milk pasteurization and sterilization, separate cream, milk proteins and lactose from milk. Homogenization process of milk. Introduction to manufacturing dairy products including methods for quality assessment along the processing line, chilled milk, chilled milk, yogurt, types of cheese and homemade white brined cheese, butter and ice cream. Management and control of dairy waste products. Drainage plant dairy. 908312- Planning and Dietetics. (Theoretical), (3 Cr. Hrs), (Concur. 908316) The course discusses the principles of designing balanced that provide the body with all the nutrients taking into account the foods available in the market, health status, local regulations, the age of the recipient, and physical activity. Also, using computer programs to design special meals and meals for institutions that provide meals in large quantities. 908313- Meal Planning and Dietetics- Practical. (Practical), (1 Cr. Hr), (Concur. 908312) The course includes practicing methods of nutrient calculation in the case of health and for different clinical conditions. Methods and equations of calculations of nutrient needs for different diseases. Practical training on using electronic methods (ESHA, NutriCal, Food Processors) in calculating the nutritional needs and nutrients content of different meals.

908314- Nutrition through Cycle. (Theoretical), (3 Cr. Hrs), (Prereq. 908220) The study of human nutrition at different stages of life includes the daily nutritional needs of food; physiological changes are for each stage of growth from conception to aging. 908316- Therapeutic Nutrition- I. (Theoretical), (3 Cr. Hrs), (Prereq. 908220) The course discusses definition of clinical nutrition, types of nutritional assessment of patients, patients' nutritional requirements, the importance of nutrition in treatment, food and drug interactions, and therapeutic diets in various age groups in , deficiency of vitamins, minerals, and toxicity. Nutritional therapy for gastrointestinal, blood diseases, nutrition disorders, food allergies, and . 908317- Therapeutic Nutrition I- Practical. (Practical), (1 Cr. Hr.), (Concur. 908316) Practical application of therapeutic diet and documentation of food care process in the patient's files. Case studies of obesity, deficiency of vitamins, minerals, and toxicity. Nutritional therapy for GI, burns, blood diseases, nutrition disorders, food allergies, and diabetes dietary management. 908318- Food Preparation. (Theoretical), (2 Cr. Hrs), (Prereq. 908226) Study the principles of food preparation to preserve the nutrient content, different preparation methods and their impact on the level of these elements. Also, discusses the uses of various meal recipes, skills of weight and measurement of foods and the safe use of cookware tools, discuss the basics of buying food, and exchange the contents of recipes and hygiene. 908319- Food Preparation- Practical. (Practical), (1 Cr. Hr), (Concur. 908318) This practical part will include applying and practicing of different food recipes preparation, fill in and submission of evaluation form at the end of each practical session. This includes also, role of acids, salts, additives and food ingredients on organoleptic evaluation. 908320- Therapeutic Nutrition II. (Theoretical), (3 Cr. Hrs), (Prereq. 908316) This course will emphasize on the role and importance of food for patients in acute and chronic conditions, and on nutritional therapy for people with

diseases such heart, liver, kidney, immunodeficiency, cancer, autism, and geriatric nutrition. 908321- Therapeutic Nutrition II- Practical. (Practical), (1 Cr. Hr), (Concur. 908320) Practical part involves case studies of heart, liver, kidney, immunodeficiency, cancer, autism, and geriatric nutrition. 908322- Technology of Nutritional Assessment. (Theoretical), (2 Cr. Hrs), (Prereq. 908224) This course discusses nutritional status assessment and the latest technological methods used to support nutritional and biochemical status and anthropometric measures to assess the nutritional status of the target groups. Focusing on the application of the of the individual and society. 908323- Technology of Nutritional Assessment- Practical. (Practical), (1 Cr. Hr), (Concur. 908322) The practical part of the nutritional assessment course will include methods, evaluation, role model of the results obtained from the nutritional status assessments. 908324- Clinical Nutrition and Metabolic Disorders. (Theoretical), (2 Cr. Hrs), (Prereq. 908316) This course describes disorders that lead to metabolic disorders and illustrate a number of disorders, particularly genetic. As well, identify the neurological metabolic disorder. It also, discuss the classification of these disorders and how can help in a rational approach to the investigation. 908326- Maternity and Childhood Nutrition. (Theoretical), (2 Cr. Hrs), (Prereq. 908314) This course introduces the nutritional requirements of pregnant, infant, childhood and adolescents. The main topics include metabolism and lactation, physiological methods, basic nutrition for mothers during pregnancy and lactation, milk composition. 908327- Maternity and Childhood Nutrition-Practical. (Practical), (1 Cr. Hr), (Concur. 908326) The application of the best nutritional practices for infants and young children, nutritional requirements for infants and children and includes key issues in the requirements necessary for mother and child nutrition.

908330- Field Training in Therapeutic Nutrition. (Practical), (3 Cr. Hrs), (Prereq. 908320) Field training in institutions such as hospitals, selected schools, care institutions and family medicine centers, and includes attention to regular and special dietary recipes and how to plan success intervention. At the end of the training, the student will submit a comprehensive report on his activities during this period. The training preferably scheduled in the summer semester after the third year and before the fourth year. 908332- Field Training in Clinical Nutrition and Dietetics. (Practical), (3 Cr. Hrs), (Prereq. 908324) Field training in institutions such as hospitals, selected schools, care institutions, national or international institutions, clinics or private nutrition clinics. Training defined and agreed upon in advance, and a practical program will be designed in coordination with these institutions on all issues related to clinical nutrition and dietetics, planning and preparation of special dietary programs in cases of illness and cases requiring interventions from the . At the end of the training period, the student will report on their activities during the training period. The training is either in Jordan (locally) or abroad. The training, preferably scheduled during the summer semester after the third year and before the fourth year. 908334- Field Training in Food Services. (Practical), (3 Cr. Hrs), (Prereq. 908322) Field training in institutions such as hospitals, universities, care institutions or food charities. All matters related to the food services provided within the food establishments and the student provide a brief report on the food services he practiced during the training period. The training course preferably scheduled in the summer semester after the third year or in the second semester of the fourth year. 908410- and Obesity Management. (Theoretical), (2 Cr. Hrs), (Prereq. 908324+ 908330) This course describes the proper methods of and health-promoting nutrition program. Also, includes active participating of students in developing and understanding various sport activities health, weight reduction, and weight management. The course designed to help students achieve the physical and healthful weight.

908412- Community Nutrition. (Theoretical), (2 Cr. Hrs), (Prereq. 908326) The course describes the community nutrition, learn basic skills in the design, implementation, evaluation and marketing of community food programs, learn methods of collecting food statistics and identify priorities of community nutrition, and identify types and forms of community nutrition, Global and programs. 908413- Community Nutrition- Practical. (Practical), (1 Cr. Hr), (Concur. 908412) The practical part of the community nutrition course includes training in writing project proposals in community nutrition and formulating funds application for comprehensive community in needs for nutritional support. Practicing case study scenarios in community nutrition issues. 908414- Food Institutions Management. (Theoretical), (3 Cr. Hrs), (Prereq. 908322) The course describes Methods of managing food production operations in large quantities with a focus on the systems approach in the management of enterprise services including meal planning and procurement, production, distribution and delivery, hygiene, evaluation of for development and improvement, learning human resources management, finance and strategic planning relationship. 908416- Seminar in Clinical Nutrition and Dietetics. (Theoretical), (1 Cr. Hr), (Prereq. 908332) The seminar course includes an analytical study of research in clinical nutrition, with developing written and oral communication and presentation and discussion of the principles of scientific ethics of research, reading, analysis and discussion of a number of research published in refereed journals. Before the course instructor and students of the course and reformulation based on the discussion and observations. 908420- Nutritional Education and Counselling. (Theoretical), (2 Cr. Hrs), (Prereq. 908322) This course describes the effective communication skills and the relationships with individuals and groups with a focus on experiential understanding of selected nutritional theories in food counselling methods.

908421- Nutritional Education and Counselling- Practical. (Practical), (1 Cr. Hr), (Concur. 908420) The practical part of the course 908420 will discuss playing models of selected nutritional theories in food counselling in group and individual bases simulated computerized counseling as well as training in food extension methods. 908422- Food- Drug Interaction. (Theoretical), (2 Cr. Hrs), (Prereq. 908324) This course describes the interactions between food nutrients and drugs, and the proper practical means to avoid, prevent, and diagnose such interaction. 908424- Food Quality Control. (Theoretical), (2 Cr. Hrs), (Prereq. 908226) This course discusses the main aspects of food sampling, the importance of sampling, sampling tools and containers, sampling techniques, sampling for chemical, microbiological and chemical analysis of food produce, dispatch of samples, documentation and sampling procedures Specific samples of goods, quality control (QC), quality assurance (QA) and HACCP. 908425- Food Quality Control- Practical. (Practical), (1 Cr. Hr), (Concur. 908424) Practical application of QA, QC, and HACCP and food lab accreditations procedure. 908426- Psychiatry of Eating Disorders. (Theoretical), (2 Cr. Hrs), (Prereq. 908410) This course discusses the , pathogenesis, clinical features, assessment, and diagnosis, course of illness, and medical complications and pharmacotherapy of eating disorders. Elective courses: 908501- Food . (Theoretical), (3 Cr. Hrs), (Prereq. 908322) The course discuss the concepts, methods and techniques of using microorganisms and enzymes in food production. Using of , plants, genetic engineering in . Techniques of identifying GMO’s from none GMO’s foods industry.

908502- . (Theoretical), (3 Cr. Hrs), (Prereq. 908318) The course discusses the knowledge, important skills in protecting and handling food produce. Value of food packaging and environmental impact of food packaging. 908503- Nutritional Herbs and . (Theoretical), (3 Cr. Hrs), (Prereq. 908312) The course covers the types of herbs with medicinal health benefits and dietary supplements used in human nutrition. Types, sources, chemical structure, and categories of dietary herbs supplements. 908504- Food Additives. (Theoretical), (3 Cr. Hrs), (Prereq. 908318) The course covers food additives, types, chemical structure, importance, method of addition and legislation on food additives. Including safety, categories, colors, preservatives, flavors, anticaking agent, emulsifiers, antioxidants and sweeteners. 908505- Sensory Evaluation of Food. (Theoretical), (3 Cr. Hrs), (Prereq. 908318) This course covers the basic components of sensory science and the human senses used in sensory evaluation techniques in food and beverages. Also, discusses the discriminative and descriptive, methods of of the collected data. 908506- Energy in Nutrition. (Theoretical), (3 Cr. Hrs), (Prereq. 908324) This course covers an introduction to the importance of energy and energy metabolism, nutrient cycle as an energy source, the concepts of energy and it is important in weight management, and the effect of food preparations on the major sources of energy and energy levels of food. Chemistry of Energy and energy health problem. 908507- Project in Clinical Nutrition and Dietetics. (Theoretical), (3 Cr. Hrs), (Prereq. 908324) The project course will cover topics in formulation of research questions in clinical nutrition, methods of developing hypothesis and creation of research proposal. Writing an intermediate clinical dietetic research as a groundbreaking of case studies and scientific writing. 908508- Nutrition Contenporanous Diseases. (Theoretical), (3 Cr. Hrs), (Prereq. 908320) This course covers global nutritional and dietary problems of concerns, pathophysiology, causes, interventions ranging from undernutrition,

overnutrition, and overweight in chronic and newly emerged diseases. Cultural, behavioral conditions and interventions programs. 908509- Nutrition and Growth. (Theoretical), (3 Cr. Hrs), (Prereq. 908324) This course will include fetal and childhood growth abnormalities, the influence and the significant of genetic and environmental conditions on growth. Infant growth, disorders, and common nutritional problems effect on weight gains (i.e. Immunological, clinical, nutritional problems). 908510- Nutrition and Fitness. (Theoretical), (3 Cr. Hrs), (Prereq. 908324) This course will cover the integration between nutrition and physical activities (types and duration). Methods of optimizing physiological, psychological, nutritional lifelong. Technological advances in controlling body compositions. 908511- Endocrinology. (Theoretical), (3 Cr. Hrs), (Prereq. 908324) This course covers system of glands, its associated hormones and the issues and remedies within it. Hormones definition, chemical structure, tasks, and roles in various body organs. Thyroid hormone, growth hormone and insulin are examples of hormones. 908512- Organic Food. (Theoretical), (3 Cr. Hrs), (Prereq. 908324) This course covers the principles and multifunctionality of organic food, perspective, health benefits, and organic food production. Values and challenge of organic foods in clinical nutrition and dietetics. 908513- Public Health Nutrition in Developing World.(Theoretical), (3 Cr. Hrs), (Prereq. 908324) This course covers current awareness of food health effect in developing and countries with low income. The effect of undernutrition on morbidity, emotional well-being, , nutrient inadequacies at different stages of the life cycle. 908514- Cancer Therapeutic Nutrition.(Theoretical), (3 Cr. Hrs), (Prereq. 908320) Scientific principles and carcinogenesis of cancer, Nutritional role in cancer etiology development. Diet and cancer, investigations of food specific components over progression of cancers. Clinical nutrition and the colon, breast, and prostate cancers. Genetic and high-risk cancer populations.

908515- Nutrition for School Children.(Theoretical), (3 Cr. Hrs), (Prereq. 908314) This course will cover programs of child nutrition i.e. (SLP, SBP, CACFP), balanced and nutritious meals, and well-eating diet sheets. Nutritional education and food selections.