Course No. and abbrev: CHS 214   

Course title: Principles of clinical nutrition

Credit hours: 3 (0+3)        

Level: 3

Contact hours:                           

Course prerequisites: None     

Course Description: 

This course introduces the students to definitions in Clinical Nutrition and studies 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:  4                         

Course prerequisites: CLS 422, ZOOL145        

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: CLS 224        

Course title: Basic Anatomy and Physiology 

Credit hours: 3 (2+1)                            

Level: 3

Contact hours:   4                       

Course prerequisites: ZOOL 145  

Course Description: 

Introduction to human anatomy and physiology, cell structures and functions and all bodily functions and systems that will enable students to understand the deviations from the normal in the different specialties that he/she will be directed to later on. 

Course No. and abbrev: CHS 225   

Course title: Computer Application in Health Care

Credit hours: 3 (2+1)                     

Level: 3

Contact hours: 4                          

Course prerequisites: CT 140       

Course Description: 

This course introduces the students to the basic applications software to students. The course will cover many of the basic skills that student will use every day. 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: 3

Contact hours: 5                     

Course prerequisites: None         

Course Description: 

Introduction to standard techniques and procedures used in isolating, purifying and identifying microorganisms, including the classification of bacteria, physiology, reproduction, the principles of culture techniques, staining of bacteria and identification. The course also introduces the students to the beneficial and harmful aspects of microorganisms and the ecological role of microorganisms in relationship to the balance of environment.

Course No. and abbrev: CHS 212   

Course title: Community health

Credit hours: (2+0)                          

Level: 4

Contact hours: 2                           

Course prerequisites: None       

Course Description: 

This course studies of the relationship of man to various environmental factors which affect health status. Normal and abnormal phenomena (health and illness) are explored. These examinations 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 264   

Course title: Nutritional Biochemistry 1

Credit hours: 3 (2+1)                       

Level: 4

Contact hours: 4                       

Course prerequisites: CHM 145

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: 4

Contact hours: 5                           

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: 4

Contact hours: 3                          

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 nutrient calculation for various diseases. The course study different formulas to calculate nutrients. In the practical part of the course the student learns the modern methods to estimate dietary requirements 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: FNS 325    

Course title: Sanitation and Food Safety

Credit hours: 2 (2+0)                        

Level: 4

Contact hours: 2                          

Course prerequisites: None   

Course Description: 

Health hazards ( biological, chemical , physical) associated with foods – Food premises sanitation – Cleaning and sanitation of food premises – water in food premises – Liquid and solid wastes management and treatment in food premises – Insects and rodents management at the food establishments – Food inspection systems ( role of inspection in food quality and safety, food inspection planning, good manufacturing practicing and good hygienic practicing, hazards analysis and critical control points) – Introductory food-borne diseases epidemiology.

Course No. and abbrev: CHS 345   

Course title: Community Nutrition

Credit hours: 3 (2+1)                       

Level: 7

Contact hours: 4                         

Course prerequisites: CHS 212, CHS 215,     CHS 264, CHS 265, CHS 266      

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 267   

Course title: Nutritional Biochemistry 2

Credit hours: 3 (2+1)                       

Level: 5

Contact hours: 4                         

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. During this course, students understand the role of vitamins and minerals in metabolism processes.

Course No. and abbrev: CHS 268   

Course title: Nutrition Therapy for      Physiological Stress &

Credit hours: 3 (2+1)                      

Level: 6

Contact hours:  4                         

Course prerequisites: CLS 212, CHS 214, CHS 215, CLS 224, CHS 343, CHS 435       

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 334   

Course title: Epidemiology-1 

Credit hours: 3 (3+0)                       

Level: 5

Contact hours: 3                         

Course prerequisites: CHS 212       

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. The course introduces the students to the 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 433   

Course title: Maternity and Child Care

Credit hours: 3 (3+0)                       

Level: 6

Contact hours: 3                           

Course prerequisites: CLS 212, CHS 214,      CLS 224      

Course Description: 

This course is concern with the biological, social and cultural aspects of reproduction. High risk mothers by age, parity, literacy and social conditions. It also focuses on outreach and uptake of preventive services in antenatal and postnatal care.

Course No. and abbrev: FNS 317    

Course title: Food Analysis

Credit hours: 3 (1+2)                        

Level: 5

Contact hours: 5                           

Course prerequisites: CHS 264, FNS 325 

Course Description: 

Methods of sampling and handling of samples for analysis – preparation of standard solutions – Preparation of buffer solutions – Method of titration - Determination of moisture, ash, fat, fibers, protein and sugars – Spectrophotometry and chromatography and their applications in foods analysis

Course No. and abbrev: CHS 269   

Course title: Nutrition Epidemiology

Credit hours: 2 (2+0)                       

Level: 6

Contact hours: 2                           

Course prerequisites: CLS 212, CHS 214,      CLS 224, CHS 334       

Course Description: 

This course studies 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 (3+1)                         

Level: 5

Contact hours: 5                         

Course prerequisites: CHS 214, CHS 215       

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: 6 

Contact hours: 3                         

Course prerequisites: CLS 212, CHS 214,      CLS 224, CHS 343         

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: CHS 212, CHS 215,     CHS 264, CHS 265, CHS 266      

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: CHS 212, CHS 215,     CHS 264, CHS 265, CHS 266                                                                                

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: 6

Contact hours: 3                         

Course prerequisites: CLS 212, CHS 214,        CLS 224

Course Description: 

The course is designed for the student to be familiar with the different type of research in health field, including planning, conducting the research, also collecting the information and analyzing 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 369   

Course title: Practicum in Clinical Nutrition 1

Credit hours: 3 (0+3)        

Level: 7

Contact hours: 6                          

Course prerequisites: CHS 212, CHS 215, CHS 264, CHS 265, CHS 266, 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 431   

Course title: Enteral and Parenteral Nutrition

Credit hours: 2 (1+1)                        

Level: 7

Contact hours: 3                          

Course prerequisites: : CHS 212, CHS 215, CHS 264, CHS 265, CHS 266, 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: CHS 435

Course title: Nutritional Assessment

Credit hours: 3 (2+1)   

 Level: 5

Contact hours: 4

Course prerequisites: CHS 214, CHS 266 

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: 7

Contact hours: 3                          

Course prerequisites: CHS 212, CHS 215, CHS 264, CHS 265, CHS 266, 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 446   

Course title: Communication Skills

Credit hours: 3 (3+0)                        

Level: 7

Contact hours: 3                          

Course prerequisites: CHS 212, CHS 215,      CHS 264, CHS 265, CHS 266            

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:  CHS303

Course title: Human Behavior

Credit hours: 1 (1+0)                          

Level: 7

Contact hours: 1                         

Course prerequisites: CHS 212, CHS 215

Course Description: 

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 perspectives. The course will cover among other things persuading methods and treatment methods for causative factors for these disorders, such as anorexia nervosa and bulimia.

Course No. and abbrev: CHS 453   

Course title: Practicum In Clinical Nutrition 2

Credit hours: 3 (0+3)                       

Level: 8

Contact hours: 6                          

Course prerequisites: CHS 267, CHS 343,     CHS 369, CHS 435                                                                                     

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: 8

Contact hours: 2                       

Course prerequisites: CHS 267, CHS 343,      CHS 435      

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 equipment. 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: 8

Contact hours: 2                          

Course prerequisites: CHS 267, CHS 343,      CHS 435        

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: 8

Contact hours: 4                          

Course prerequisites: CHS 267, CHS 343,     CHS 435, 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: 8

Contact hours: 4                           

Course prerequisites: CHS 267, CHS 343,     CHS 435

Course Description: 

The course includes the study of foods and herbs 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.       

Course No. and abbrev: FNS 467    

Course title: Food Habits and Believes

Credit hours: 2 (2+0)                        

Level: 6

Contact hours: 2                         

Course prerequisites: FNS 317, FNS 325 

Course Description: 

The course includes Identifying the food consumption pattern in Saudi society, study and follow-up of its historical development and the factors affecting the change in this pattern, and what it stands for food cultural and social beliefs, and prohibitions related to nutrition in cases of health, different growth stages and diseases