Course No. and abbrev: CHS 214 Course title: Principles of clinical nutrition
Credit hours: 3 (3+0) Level: 4
Contact hours: 3 Course prerequisites: CLS 221
Course Description:
Definition of clinical nutrition. Study of the basic composition of protein, fat, carbohydrates, vitamins and essential minerals. Highlight the basic digestion process of foods, their absorption and basic metabolism within the body. In addition, study of study these nutrients in relation with human growth and development and keeping it healthy including dental health, and highlight the main diseases related to deficiency of these nutrients. This course covers also the definition of the balance complete diet and the body requirements of nutrients.

Course No. and abbrev: CHS 215 Course title: Human Physiology
Credit hours: 3 (2+1) Level: 4
Contact hours: 5 Course prerequisites: CLS 221
Course Description:
The purpose of this course is to study the basics of physiology that aid in the applying of clinical nutrition. The course covers the functions of various systems and organs in the body and studies the cell, tissues, blood vessels, the digestive system, the endocrine system and the nervous system. This will help students to understand the abnormal changes in tissue and organs in several diseased states.

Course No. and abbrev: CHS 225 Course title: Computer application in health care
Credit hours: 3 (2+1) Level: 4
Contact hours: 5 Course prerequisites: CHS 221
Course Description:
To introduce students to basic applications software. The course will cover many of the basic skills that student will use everyday. By the end of the course a student will be familiar with tools and information needed to use operating systems and application software.

Course No. and abbrev: CLS 212 Course title: Medical Microbiology
Credit hours: 4 (3+1) Level: 4
Contact hours: 6 Course prerequisites:
Course Description:
Introduction to standard techniques and procedures used in isolating, purifying and identifying micro-0rganisms, including the classification of bacteria, physiology, reproduction, the principles of culture techniques, staining of bacteria and identification. The beneficial and harmful aspects of micro-organisms and the ecological role of micro-organisms in relationship to the balance of environment.

Course No. and abbrev: CHS 264 Course title: Nutritional Biochemistry 1
Credit hours: 3 (2+1) Level: 5
Contact hours: 5 Course prerequisites:
Course Description:
At the end of this course, the student will be able to understand the structure, chemical properties, and functions of water, carbohydrates, proteins, amino acids, lipids and enzymes.

Course No. and abbrev: CHS 265 Course title: Nutrition Throughout the life cycle
Credit hours: 4 (3+1) Level: 5
Contact hours: 6 Course prerequisites: CHS 214
Course Description:
Studying nutrition feeding styles during the different stages of human growth and study the daily nutritional requirements for all nutrients, and the physiological changes in each stage from gestation period until elderly.

Course No. and abbrev: CHS 266 Course title: Nutrients Calculation
Credit hours: 2 (1+1) Level: 5
Contact hours: 4 Course prerequisites: CHS 214
Course Description:
The student learns methods of estimating nutrients needed in case of health and disease and this would be applied in various diseases. Also the student would be introduced to the bases behind the difference in nutirient calculation for variuos diseases. The course study different formulas to calculate nutrients. Int the practical part of the course the student learns the modern methods to estimate dietary requirments and food exchange for individuals. Also the student will be exposed to the diet analyses software programs to learn how to use this programs in determining individual consumption of nutrients.

Course No. and abbrev: CHS 212 Course title: Community health
Credit hours: (2+0) Level: 5
Contact hours: 2 Course prerequisites:
Course Description:
Study of the relationship of man to various environmental factors which affect health status. Normal and abnormal phenomena (health and illness) are explored. These examination include social structures, the family, community and social institutions in the context of their effect on family health. Differences and similarities in rural and urban societies will be explored.

Course No. and abbrev: CHS 267 Course title: Nutritional Biochemistry 2
Credit hours: 3 (2+1) Level: 6
Contact hours: 5 Course prerequisites: CHS 264
Course Description:
The course includes the study of carbohydrate, protein and fat metabolism. The course covers metabolic pathways of major nutrients, vitamins and minerals. Review concepts of energy conservation and expenditure through catabolic and anabolic pathways of intermediary metabolism. Understanding the role of vitamins and minerals in metabolism processes.

Course No. and abbrev: CHS 268 Course title: Nutrition Therapy for Physiological Stress & Acute Diseases Credit hours: 3 (2+1)
Level: 6 Contact hours: 5 Course prerequisites: CHS 214, CHS 215
Course Description:
Students in this course study in deep the dietary management of acute diseases, in which the diet plays an important role in the treatment, relieving or in the prevention of those diseases. Also the course covers the role of nutrition in the treatment of metabolic stress cases (e.g. burns, surgery, injuries, cancer) and the metabolic changes that occurs after exposure to a metabolic stress stimulus (e.g. the production and functions of free radicals, cytokines and acute-phase proteins) . The practical part of the course include presenting some class-case studies and hospital visits to teach the student on how to obtain the information from the medical record, analyze it, and how to write a nutrition report, and also to be more familiar with the diet therapy of the diseases that covers in the theoretical part of the course.

Course No. and abbrev: CHS 433 Course title: Maternity and Child Care
Credit hours: 3 (2+1) Level: 6
Contact hours: 5 Course prerequisites:
Course Description:
Biological, social and cultural aspects of reproduction. High risk mothers by age, parity, literacy and social conditions. Outreach and uptake of preventive services in antenatal and postnatal care.

Course No. and abbrev: CHS 334 Course title: Epidemiology -1-
Credit hours: 3 (3+0) Level: 6
Contact hours: 3 Course prerequisites:
Course Description:
Principles and methods in the study of communicable and other diseases in the space, over time , and in populations. Factors related to their occurrence, case studies. Basic concepts of epidemiology, applied mortality and morbidity in Saudi Arabia. Approaches to intervention in disease cycle (Agent, host and environment).

Course No. and abbrev: CHS 269 Course title: Nutrition Epidemiology
Credit hours: 2 (2+0) Level: 7
Contact hours: 2 Course prerequisites: CHS 334
Course Description:
A study of epidemiological nutritional diseases, such as diabetes mellitus; obesity anemia; deficiencies of vitamins and minerals; and protein and energy malnutrition. The causes of those diseases and nutritional interventions from food production; and marketing, the role of international rescues organizations in such situations and in natural disasters and wars.

Course No. and abbrev: CHS 343 Course title: Nutrition Therapy for Chronic Diseases
Credit hours: 3 (2+1) Level: 7
Contact hours: 5 Course prerequisites: CHS 268
Course Description:
At the end of this course the student knows the types of diet used in the treatment of some chronic diseases (e.g. diabetes and the chronic diseases of the renal, liver, bones, and heart and arteries), and knows the factors that might help in getting these diseases (e.g. obesity, genetic, bad dietary habits and smoking). The practical part of the course includes hospital visits to be more familiar with the diet therapy of the diseases that covers in the theoretical part of the course.

Course No. and abbrev: CHS 344 Course title: Metabolic Integration and Disorders
Credit hours: 2 (1+1) Level: 7
Contact hours: 5 Course prerequisites: CHS 268
Course Description:
Study some metabolic disorders of cases carbohydrate (i.e Galctosemia, Glycogen Storage Diseases, fructose intolerance, pyruvate carboxylase Deficiency) , also in lipids (i.e. Fasting Chylomicronemia, Mitochonderial Fatty Acid Oxidation Defects), in proteins and amino acids metabolisms (i.e. Maple Syrup Urine Disease (MUSD), Phenylketonuria (PKU), Tyrosinemia types I, II and III, Urea Cycle Disorders) and Hypercalcemia .

Course No. and abbrev: CHS 345 Course title: Community Nutrition
Credit hours: 3 (2+1) Level: 7
Contact hours: 4 Course prerequisites:
Course Description:
The student in this course will be introduced to the nutrition problem in Kingdom of Saudi Arabia, the reason behind it and the methods to solve it with respect to the society believes and habits. The course also covers the study of implementing, designing, evaluating, management and improvement of nutrition programs. Also the course concentrate in common nutrition problems in the community and how to prevent it by designing and implicating nutrition program so the authorized individuals can plan and make decision to eliminate the nutrition problems.

Course No. and abbrev: CHS 346 Course title: Sports Nutrition
Credit hours: 2 (2+0) Level: 7
Contact hours: 2 Course prerequisites:
Course Description:
This course discusses the interrelationship of nutrition and exercise. It covers the metabolism of nutrients during exercise. It also covers body energy stores and weight control.

Course No. and abbrev: CHS 390 Course title: Research Methodology in Community Health Sciences
Credit hours: 3 (3+0) Level: 7
Contact hours: 3 Course prerequisites:
Course Description:
The course is designed for the student to be familiar with the different type of research in health field, including plannning, conducting the research, also collecting the information and analysing the data. The student will be able to understand test related to knowledge, attitude and health condition. In addition to understanding the different method of getting and gathering information.

Course No. and abbrev: CHS 431 Course title: Enteral and Parenteral Nutrition
Credit hours: 2 (1+1) Level: 8
Contact hours: 4 Course prerequisites: CHS 343
Course Description:
In this course, the student study enteral and parenteral nutrition, taking into consideration the nutritional requirements of patients and the factors that might affect these requirements.

Course No. and abbrev: MEDI 303 Course title: Human Behavior
Credit hours: 1 (1+0) Level: 8
Contact hours: 1 Course prerequisites:
Course Description:
The course will be taught in coopearation with the deaprtment of Phsycology in college of education. The course will cover a brief introductory to psychology and the roles it plays in treating disorders related to nutrition. Also it will cover the methods of dealing with the patients from the psychological prespectives. The course will covres among other things persuading methods and treatment methods for causative factors for these disorders, such as anorexia nervosa and bulemia.

Course No. and abbrev: CHS 435 Course title: Nutritional Assessment
Credit hours: 3 (2+1) Level: 8
Contact hours: 5 Course prerequisites: CHS 343
Course Description:
In this course the student learns the different methods for assessing the nutritional status, which covers dietary, anthropometric, biochemical and clinical assessment of the nutrition status. Also the course trains the student on the usage of new technology including dietary analyses soft wares.

Course No. and abbrev: CHS 439 Course title: Seminar in Clinical Nutrition
Credit hours: 3 (3+0) Level: 8
Contact hours: 4 Course prerequisites: CHS 390, CHS 343
Course Description:
Evaluate and study of selected topics in dietetics in health and diseases, and present it by using the scientific updated styles in preparation and presentation. Also a scientific thesis should be prepared following the scientific standard styles.

Course No. and abbrev: CHS 369 Course title: Practicum In Clinical Nutrition 1
Credit hours: 3 (0+3) Level: 8
Contact hours: 6 Course prerequisites: CHS 343, CHS 344
Course Description:
In this practical course, the student learns the skills required to work in a hospital as a dietician. The course focuses on nutritional assessment (for inpatients, pregnant, lactating, infants, children, adults and elderly). The course also focuses on planning treatment and follow-up patients for the following cases: diabetes, obesity, renal, liver, pancreases, gallbladder diseases and other gastrointestinal diseases

Course No. and abbrev: CHS 446 Course title: Communication Skills
Credit hours: 3 (3+0) Level: 8
Contact hours: 3 Course prerequisites:
Course Description:
Communication systems and methods. Instruction in writing reports, and verbal presentation reading and understanding official documents, preparing cases for presentation to appropriate agencies, issuing instructions and letters to members of the public , patients and health care personnel.

Course No. and abbrev: CHS 453 Course title: Practicum In Clinical Nutrition 2
Credit hours: 3 (0+3) Level: 9
Contact hours: 6 Course prerequisites: CHS 369
Course Description:
In this practical course, the student gains the skills necessary to work in a hospital as a dietician. The course gives the opportunity to the students for planning, treatment and follow-up patients for the following cases: coronary heart diseases, cancers, surgeries and burns.

Course No. and abbrev: CHS 454 Course title: Food Services Management in Hospitals
Credit hours: 2 (2+0) Level: 9
Contact hours: 2 Course prerequisites:
Course Description:
The course covers the principles of administration, human resources management, budgeting and contracts. Also an introductory to food services management and kitchen operation, which include receiving raw materials, storing, monitoring equipments. The course provides a general knowledge of the health specification which needs to be provided to guarantee quality control.

Course No. and abbrev: CHS 455 Course title: Independent Study
Credit hours: 2 (2+0) Level: 9
Contact hours: 2 Course prerequisites:
Course Description:
The student in this course will prepare a comprehensive study on a subject related to individual and community nutritional issues, utilizing his previous knowledge which he acquired through his studies. The student will be using modern technology in getting the information and presenting it. The study will be presented and discussed with the faculty members and other students.

Course No. and abbrev: CHS 456 Course title: Nutritional Education and Patients counseling
Credit hours: 3 (2+1) Level: 9
Contact hours: 5 Course prerequisites: CHS 446
Course Description:
The course includes applying communication skills in the planning and implementing of nutrition education programs. The course includes the important of nutrition education in improving the dietary habits of individuals to protect them from diseases, and also to the methods of dietary counselling for patients, healthy individuals, small groups and communities.

Course No. and abbrev: CHS 457 Course title: Functional Foods
Credit hours: 3 (2+1) Level: 9
Contact hours: 4 Course prerequisites:
Course Description:
The course will be taught in coopearation with the college of pharmacology, and includes the study of foods and herps that used in the dieta to treat certain diseases, such as mint, fenugreek and black seeds. The student will study the affect of these foods on the health of individuals. The student will be familiar with the preparation methods and the different usage of these foods.

Course No. and abbrev: FNS 467 Course title: Food Habits and Believes
Credit hours: 2 (2+0) Level: 9
Contact hours: 2 Course prerequisites:
Course Description:
The course will be taught in cooperation with the college of pharmacology, and includes the study of foods and herps that used in the diet to treat certain diseases, such as mint, fenugreek and black seeds. The student will study the effect of these foods on the health of individuals. The student will be familiar with the preparation methods and the different usage of these foods.