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List of Courses
* All credit hours are based on the current term, this may vary for previous terms.
| NUTR301 - Human Nutrition |
(2 credit hours) |
A foundation in the principles of nutrition offers a comprehensive study of the physiological roles of carbohydrates, lipids, proteins, minerals, vitamins and body fluids, their digestion, absorption, transport and metabolism. Their roles in disease prevention and promotion of optimum health. Principles of nutrition with application to the physiologic needs of individuals; food sources and selection of an adequate diet and formulation of recommended dietary allowances will be examined.
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| Prerequisite: |
- CHEM283
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| Corequisite: |
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| Semester: |
Fall |
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| NUTR301I - Human Nutrition |
(2 credit hours) |
A foundation in the principles of nutrition offers a comprehensive study of the physiological roles of carbohydrates, lipids, proteins, minerals, vitamins and body fluids, their digestion, absorption, transport and metabolism. Their roles in disease prevention and promotion of optimum health. Principles of nutrition with application to the physiologic needs of individuals; food sources and selection of an adequate diet and formulation of recommended dietary allowances will be examined.
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| Semester: |
Fall Spring |
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| NUTR318 - Internship 1 |
(1 credit hours) |
The course aims at providing students with practical skills relevant to their future career. The student spends a few weeks of practical training in food service institutions and/or dietetics departments in hospitals. Field time will provide each student the opportunity to acquire skills necessary to human nutrition and health. Prerequisite: completing 75 Credit hours
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| Semester: |
Fall Spring |
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| NUTR320 - nutrition 1 |
(3 credit hours) |
The course covers biochemical and physiological aspects of human nutrition with emphasis on major metabolic pathways of macronutrients including metabolism of carbohydrates, proteins and lipids, review digestion and absorption of energy nutrients, the regulation of fuel utilization, control of energy balance and the application of the foundation knowledge to human requirements. The course will also cover dietary assessment, anthropometric assessment, and medical terminology.
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| Prerequisite: |
- CHEM2831
- FDSC250
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| Corequisite: |
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| Semester: |
Fall Spring |
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| NUTR330 - Nutrition II |
(3 credit hours) |
The course description will include biochemical and physiological functions of vitamins and minerals in human nutrition and their interaction with other nutrients. Emphasis is on delivery of nutrients from foods to mammalian cells, function of nutrients, regulation, transport, essentiality, activation, storage, excretion, and toxicity in humans. The course will also cover biochemical assessment, the nutrition care process, and medical terminology.
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| Prerequisite: |
- NUTR320
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| Corequisite: |
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| Semester: |
Fall Spring |
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| NUTR340 - Introductory Physiology |
(3 credit hours) |
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| Corequisite: |
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| Semester: |
All |
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| NUTR355 - Nutrition seminar |
(1 credit hours) |
This course will focus on developing students? skills in discussion and critical evaluation of nutrition research papers with emphasis on reading, critiquing, and summarizing published research articles. The course enhances students? active learning by developing their knowledge, skills, and application of nutrition research evaluation and presentation to an audience. It enhances students? ability to become dietitians who are critical thinkers and lifelong learners.
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| Prerequisite: |
- NUTR330
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| Corequisite: |
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| Semester: |
Fall Spring |
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| NUTR362 - Human nutrition in various age |
(3 credit hours) |
This course is designed to provide students with view of the life cycle as a whole with each stage supported by nutrition needs essential for optimal health and development. Nutritional needs of each major phase of the life cycle are presented on the basis of both physiological and psychosocial development. Both normal nutrition topics and nutrition-related conditions and interventions are covered. Students will develop teaching and counseling skills that can be applied to people at various stages of the lifecycle through active learning and participation in class room activities and assignments that include a weekly presentation and a term project report.
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| Prerequisite: |
- NUTR320
- NUTR3301
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| Corequisite: |
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| Semester: |
Fall Spring |
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| NUTR371 - Food service sys. management I |
(2 credit hours) |
The course purpose is to introduce the principles of effective resources management, in the design and administration of food service facilities. This may include Strategic and Organizational planning. Design of floor plans, equipment selection, Menu development, planning and quality food production, production sheets, and risk management for various institutional food service operations are included. Consideration is given to operating environmentally safe and efficient facilities with emphasis on sanitation and safety. Administrative and leadership responsibilities of the food service manager are emphasized.
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| Semester: |
Fall |
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| NUTR372 - Food service systems manag.1SP |
(2 credit hours) |
This supervised practice considers the application of managerial processes to the delivery of food to people in a variety of settings. The emphasis is on the food preparation area and the food flow from receiving to the practices of high quality customer service. This may include organizational and strategic planning and managing the integration of financial, human, physical, and material resources and coordination of services. Menu development, standardizing, development and/or modification of recipes/formulas, food procurement; receiving and storage; food production; and quality assurance are other topics to be considered. The supervised practice experience takes place on- and offsite, in food service operations of various organizations, including University residence halls.
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| Prerequisite: |
- FDSC331
- MGMT105
- NUTR3711
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| Corequisite: |
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| Semester: |
Fall |
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| NUTR375 - Medical nutrition therapy I |
(3 credit hours) |
This course explores changes in nutrient metabolism related to biochemical and physiological alterations in disease conditions and the development of therapeutic diets. The course covers, nutrient-drug interactions, weight management, gastrointestinal disorders, diabetes mellitus, cardiovascular disease, hypertension, food allergies, and metabolic disorders.
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| Prerequisite: |
- NUTR330
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| Corequisite: |
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| Semester: |
Fall Spring |
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| NUTR377 - Medical nutrition therapy I |
(2 credit hours) |
This course explores changes in nutrient metabolism related to biochemical and physiological alterations in disease conditions and the development of therapeutic diets. The course covers gastrointestinal disorders, diabetes mellitus, cardiovascular disease, hypertension, food allergies, and metabolic disorders.
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| Prerequisite: |
- NUTR330
- NUTR3781
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| Corequisite: |
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| Semester: |
Fall |
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| NUTR378 - Medical nutr.therapy1SP |
(1 credit hours) |
This supervised practice allows students to apply their knowledge in nutrition intervention principles for patients with conditions discussed in the lecture portion of the class (NUTR 377). These include gastrointestinal disorders, diabetes mellitus, cardiovascular disease, hypertension, food allergies, and metabolic disorders.
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| Prerequisite: |
- NUTR330
- NUTR3771
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| Corequisite: |
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| Semester: |
Fall |
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| NUTR396 - Sports nutrition |
(3 credit hours) |
The course describes the relationship between nutrients and special demands of physically active people. A study of the metabolism of exercise and the role of diet in athletic performance. Topics covered include components of energy expenditure, role of macro- and micro-nutrients in energy metabolism, fluid balance and replacement, exercise and body composition, diet, and performance and exercise for health.
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| Prerequisite: |
- NUTR330
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| Corequisite: |
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| Semester: |
Spring |
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| NUTR401 - Nutrition education &communica |
(3 credit hours) |
This course prepares students to work as effective nutrition educators by providing them the knowledge and skills needed for promoting nutrition-related behavior changes in their target groups (individuals, groups, and communities). The course will place special focus on developing students? communication and counseling skills using a variety of teaching methods and resources. Students will develop teaching and counseling skills that can be applied in a variety of work settings and for people at various stages of the life cycle through active learning and participation in class room activities and assignments.
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| Prerequisite: |
- NUTR320
- NUTR330
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| Corequisite: |
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| Semester: |
Fall |
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| NUTR403 - Nutrition education &communica |
(2 credit hours) |
This course prepares students to work as effective nutrition educators by providing them the knowledge and skills needed for promoting nutrition-related behavior changes in their target groups (individuals, groups, and communities). The course will place special focus on developing students? communication and counseling skills using a variety of teaching methods and resources. Students will develop teaching and counseling skills that can be applied in a variety of work settings and for people at various stages of the life cycle through active learning and participation in class room activities and assignments.
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| Prerequisite: |
- NUTR330
- NUTR4041
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| Corequisite: |
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| Semester: |
Fall |
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| NUTR404 - Nutrition educ. & Commun.SP |
(1 credit hours) |
Students enrolled in the Nutrition Education and communication course gain practical experience in nutrition education, counseling and communication skills through role plays in class and campus and community-based projects. The supervised practice takes place in schools, community health centers, and in campus. Students develop educational resources including posters, brochures, and computer games, develop lesson plans and deliver presentations to different target groups. Students also conduct nutrition awareness and screening activities in campus, shopping malls and community organizations.
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| Prerequisite: |
- NUTR330
- NUTR4031
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| Corequisite: |
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| Semester: |
Fall |
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| NUTR418 - Internship II |
(1 credit hours) |
The course aims at providing students with practical skills relevant to their future career. The student spends a few weeks of practical training in food service institutions and/or dietetics departments in hospitals. Field training will give each student the opportunity to apply the various skills necessary to human nutrition and health. Prerequisite: completing 90 Credit hours
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| Prerequisite: |
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| Corequisite: |
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| Semester: |
Fall Spring |
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| NUTR443 - Meal planning |
(3 credit hours) |
This course aims to introduce the nutritional value and the characteristics of various food groups. It includes food patterns for different communities in general and the Gulf region in particular; approaches for meal planning and foods selection based on daily recommendations of necessary nutrients and approaches for applying food exchanges in meal planning and methods of meal evaluation.
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| Prerequisite: |
- NUTR362
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| Corequisite: |
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| Semester: |
Fall Spring |
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| NUTR476 - Public health nutrition |
(3 credit hours) |
This course is aimed at increasing students' understanding in the role of the public and community nutritionists in improving the nutritional health of communities. It discusses methods and application of statistical analytical techniques in nutritional epidemiological studies. Methods of community nutrition needs assessment, program planning and design, as well as marketing and delivery of nutrition programs are also covered.
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| Prerequisite: |
- NUTR375
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| Corequisite: |
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| Semester: |
Spring |
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| NUTR478 - Medical nutrition therapy II |
(3 credit hours) |
This course explores changes in nutrient metabolism related to biochemical and physiological alterations in disease conditions and the development of therapeutic diets. The course covers pulmonary disease, renal disease, liver and biliary disease, nutritional support (enteral and parenteral nutrition), metabolic stress, neoplastic disease, and HIV infections and AIDS.
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| Prerequisite: |
- NUTR375
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| Corequisite: |
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| Semester: |
Fall Spring |
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| NUTR480 - Senior project |
(4 credit hours) |
The course is a capstone course to be individually designed by the faculty advisor for each senior student to integrate all courses and training of the student, from all activities involved by the student, during his/her entire stay at UAEU. Research methods, analysis of data collected, interpretation, and hypotheses must be developed by the students on a specific topic. A written thesis is to be produced by the student at the end of the course.
Pre-requisites: completing 90 Credit hour
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| Prerequisite: |
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| Semester: |
Fall Spring |
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| NUTR481 - Senior Project |
(3 credit hours) |
The course is a capstone course to be individually designed by the faculty advisor for each senior student to integrate all courses and training of the student, from all activities involved by the student, during his/her entire stay at UAEU. Research methods, analysis of data collected, interpretation, and hypotheses must be developed by the students on a specific topic. A written thesis is to be produced by the student at the end of the course.
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| Prerequisite: |
- NUTR371
- NUTR372
- NUTR377
- NUTR378
- NUTR403
- NUTR404
- NUTR4861
- NUTR4871
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| Corequisite: |
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| Semester: |
Fall Spring |
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| NUTR482 - Community Nutrition |
(3 credit hours) |
This course is aimed at increasing students' understanding in the role of the public and community nutritionists in improving the nutritional health of communities. It discusses methods and application of statistical analytical techniques in nutritional epidemiological studies. Methods of community nutrition needs assessment, program planning and design, as well as marketing and delivery of nutrition programs are also covered.
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| Prerequisite: |
- NUTR375
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| Corequisite: |
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| Semester: |
Spring |
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| NUTR484 - Food service sys management II |
(2 credit hours) |
The purpose of this course is to prepare students for administrative roles in Human Resources and Financial Management departments. In addition, emphasis is placed on food costing, labor issues, diversity, marketing, accounting, and budgeting for institutional food service. Cultural, financial, and other management concepts are considered in developing an institutional food service operation.
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| Prerequisite: |
- NUTR371
- NUTR372
- NUTR4851
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| Corequisite: |
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| Semester: |
Spring |
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| NUTR485 - Food service sys manag II (SP) |
(1 credit hours) |
This supervised practice emphasizes on the principles of human resource management, including labor relations; diversity issues; and materials management; in addition to the emphasis on financial management, including accounting principles; quality improvement; marketing theory and techniques; furthermore, the students apply the aforementioned knowledge areas to determine costs of services/operation, prepare a budget, interpret financial data, apply marketing principles, and sales promotion. 45 contact hours.
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| Prerequisite: |
- NUTR371
- NUTR372
- NUTR4841
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| Corequisite: |
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| Semester: |
Spring |
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| NUTR486 - Community Nutrition |
(2 credit hours) |
This course is aimed at increasing students' understanding in the role of the public and community nutritionists in improving the nutritional health of communities. It discusses methods and application of statistical analytical techniques in nutritional epidemiological studies. Methods of community nutrition needs assessment, program planning and design, as well as marketing and delivery of nutrition programs are also covered.
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| Prerequisite: |
- NUTR4871
- NUTR377
- NUTR378
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| Corequisite: |
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| Semester: |
Spring |
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| NUTR487 - Community Nutrition(sp) |
(1 credit hours) |
Provides students supervised fieldwork in community nutrition to integrate academic knowledge and skills acquired in the classroom with community-based experience. Students gain practical skills in community nutrition by conducting nutrition needs assessment of community groups, designing and implementing community-based nutrition projects for various target groups, including school children, pregnant women, elderly, and people with diet-related chronic diseases. The supervised practice experience takes place in schools, community health centers, local public health departments, and university campuses.
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| Prerequisite: |
- NUTR4861
- NUTR377
- NUTR378
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| Corequisite: |
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| Semester: |
Spring |
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| NUTR488 - Medical nutrition therapy II |
(2 credit hours) |
This course explores changes in nutrient metabolism related to biochemical and physiological alterations in disease conditions and the development of therapeutic diets. The course covers pulmonary disease, renal disease, liver and biliary disease, nutritional support (enteral and parenteral nutrition), metabolic stress, neoplastic disease, and HIV infections and AIDS.
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| Prerequisite: |
- NUTR377
- NUTR378
- NUTR4891
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| Corequisite: |
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| Semester: |
Spring |
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| NUTR489 - Medical nutr. therapy II(SP) |
(1 credit hours) |
This supervised practice allows students to apply their knowledge in nutrition intervention principles for patients with conditions discussed in the lecture portion of the class (NUTR 488). These include pulmonary disease, renal disease, liver and biliary disease, nutritional support (enteral and parenteral nutrition), metabolic stress, neoplastic disease, and HIV infections and AIDS.
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| Prerequisite: |
- NUTR377
- NUTR378
- NUTR4881
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| Corequisite: |
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| Semester: |
Spring |
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| NUTR490 - Internship |
(6 credit hours) |
The internship aims at providing students with practical skills relevant to their future career. The student spends 1 semester of practical training in food service and clinical dietetics departments in hospitals as well as fieldwork in community nutrition. Field training will give each student the opportunity to apply the various skills necessary to human nutrition and health. Pre-requisites: completing all course work
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| Prerequisite: |
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| Semester: |
Fall Spring |
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| NUTR491 - Internship |
(3 credit hours) |
The internship aims at providing students with practical skills relevant to their future career. The student spends 320 hours of practical training in pharmaceutical companies, food companies, food control authorities, clinical dietetics departments in hospitals, or as fieldwork in community nutrition. Field training will give each student the opportunity to apply the various skills necessary to human nutrition and health. Pre-requisite: completing 110 cr. hrs
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| Semester: |
Fall Spring |
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| NUTR662 - Human nutrition in various age |
(3 credit hours) |
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| Semester: |
All |
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| NUTR701 - Graduate Seminar in Nutritiona |
(1 credit hours) |
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| Semester: |
All |
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| NUTR702 - Current Topics in Nutr. Sci. |
(1 credit hours) |
The course will involve discussions of relevant publications representing cutting edge topics in nutritional sciences.
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| Semester: |
All |
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| NUTR703 - Adv. Macronutrient Metabolism |
(4 credit hours) |
The material covered in this course consists of three major emphasis areas: (1) review of
carbohydrate, lipid, and protein structure, synthesis, absorption, and metabolism, (2) the
impact of nutritional influences on macronutrient metabolism to health and disease, (3) the
influence of macronutrient metabolism on the regulation of energy balance.
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| Semester: |
All |
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| NUTR704 - Adv. Micronutrient Metabolism |
(4 credit hours) |
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| Semester: |
All |
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| NUTR705 - Adva. Community Nutrition |
(3 credit hours) |
This course applies nutrition concepts; disease prevention and health promotion in public health setting. The course also analyzes related programs and legislation with nutrition components; utilizes a theoretical framework to guide and facilitate the strategic planning, implementation and evaluation of nutrition/health promotion programs through the lifecycle. Specific assessment and evaluation techniques will be used and issues related to global food insecurity and hunger will be addressed.
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| Semester: |
All |
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| NUTR706 - Human Nutrition Assessment |
(3 credit hours) |
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| Semester: |
All |
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| NUTR707 - Adv. Medical Nutrition Therapy |
(3 credit hours) |
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| Semester: |
All |
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| NUTR720 - Dissertation Research |
(6 credit hours) |
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| Semester: |
All |
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| NUTR721 - Comprehensive Exam |
(0 credit hours) |
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| Semester: |
All |
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| PHYL101 - Introductory Physiology |
(3 credit hours) |
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| Semester: |
All |
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