Clinical Nutrition Program

Mission:

Qualification of competitive clinical nutrition cadres to provide therapeutic nutritional services that contribute to raising the quality of health care for patients and society.

Goals :

1-The ability to assess the nutritional status and describe the appropriate therapeutic dietary plan for patients.
2- Use communication skills and work within a multidisciplinary team.
3- Contribute to raising nutritional awareness by spreading a healthy nutritional culture and promoting a healthy lifestyle in the community.
4- Contribute to conducting and disseminating research in clinical nutrition specialties.

Clinical Nutrition Program Learning Outcomes

Knowledge and Understanding:

K1-Understand the pathophysiology, laboratory and metabolic pathways under normal conditions and disease

K2-Recognize concepts in nutrition, food composition, food intake, food handling and food safety

K3-Understand the basics of scientific research and statistical analysis

K4-Recognize the importance of nutrition education and behavior change within community and family context

K5-Outline the appropriate medical nutrition therapy for various conditions

Skills:

S1-Differentiate between nutritional needs at different age groups and under normal conditions and disease based on nutritional assessment

S2-Plan an appropriate diet plan and nutrition support for healthy lifestyle and for different diseases

S3-Design nutrition intervention for individuals and community

S4-Write scientific research proposal and reports

S5-Perform comprehensive nutritional evaluation for patient under different health conditions

S6-Apply effective communication skills in different health settings

Values:

V1Behave according Standards of Professional Performance and the Code of Ethics for the Profession of Dietetics

Clinical Nutrition Program Graduate Attributes

Our graduates should pose knowledge, skills and values to enable them to cope with dynamic employment opportunities in clinical nutrition field.

Attribute 1 Aptitude and attitude: Students must have the capacity and desire to develop the high level of professionalism expected in the Clinical Nutrition program and the profession of Dietetics and Clinical Nutrition.

Attribute 2 Information gathering: Students must be able to participate in learning situations that require skill in gathering and remembering information about a patient, a client, a group, an organization, a community or the population in the course of an assessment to provide the best diagnosis, intervention and nutrition and health care.

Attribute 3 Communication: Students must be able to speak to, hear and observe patients, staff, clients, health professionals and others in order to effectively and efficiently elicit information to provide the best diagnosis, intervention and nutrition and health care.

Attribute 4 Critical thinking and cognitive skills: Students must demonstrate the cognitive skills and memory necessary to measure, calculate, and reason in order to analyze, integrate and synthesize information.

Attribute 5 Psychomotor skills: Students must demonstrate sufficient motor function to safely perform some aspects of physical examination on a patient (e.g. anthropometric measurements). The examination must be done independently and in a timely fashion.

Attribute 6 Leadership: Students must consistently demonstrate the leadership required for full use of their intellectual abilities. Students must demonstrate adaptability to changing environments and the ability to function and respond effectively in situations of high stress and potential conflict. They must be comfortable working in close proximity with colleagues and clients.

Attribute 7 Behaving according Standards of Professional Performance and the Code of Ethics for the Profession of Dietetics.

Academic levels :

Course description :