| 5830 |
Nutrition Across Human Life Span |
3 |
LIFE CYCLE NUTRITION (3 CREDIT HOURS)
Course description
A study of nutritional requirements from conception to senescence. Description of food habits and nutritional needs at specific stages of the human life cycle: pregnancy, lactation, infancy, childhood, adolescence, and adulthood including old age. The most common nutritional concerns, their relationship to food choices and health status and strategies to enhance well-being at each stage of the lifecycle are emphasized.
Objectives:
• To explain how nutrition influences humans and contributes to their health throughout each stage of life.
• To identify, for every stage of the life span, the characteristics of normal growth and development and the energy and nutrient requirements to support health.
• To understand the relationship of biological utilization of foods to nutritional status.
• To understand the factors that determine nutritional needs and the utilization of foods throughout the lifecycle.
• To describe resources that provide a nutrition safety net for eligible individuals at different stages of the life cycle.
• To recommend practical food choices appropriate for different age groups, taking in consideration the influence of the psychological, political, social, cultural and economic factors on food consumption.
Intended Learning Outcomes: after completing the course, the student should be able to:
• Understand the requirements of maternal and fetal nutrition during pregnancy.
• Select the proper diet for mothers during breastfeeding
• Develop nutritionally balanced diet during the stages of childhood.
• Explain the causes of obesity and evaluate popular weight loss diets within the context of an adequate and balanced diet.
• Determine the nutritional needs that may significantly contribute to the development of human health and growth throughout the life cycle.
• Distinguish between eating disorders, predict outcomes, and identify the possible health-risk factors.
• Recommend enhancements for effective school based dietary education and interventions for childhood obesity prevention. |
| 5831 |
Food Microbiology |
3 |
|
| 5832 |
Food Microbiology Lab |
1 |
|
| 5833 |
Vitamins and Minerals |
3 |
VITAMINS AND MINERALS (3 CREDIT HOURS)
Course description
Studying the full scope of vitamins and minerals requirements, including their role in human physiology, function, metabolism, and diseases related to deficiency and toxicity. Focusing on assessed requirements and sources of vitamins and minerals, in accordance with the international associations that set the requirements (DRI, WHO, FAO).
Course Objectives:
• To familiarize students with the vitamin and mineral requirements and their effect on human health and fitness.
• To familiarize students with the International Associations (DRI, WHO, FAO).
• To expose students to the cutting-edge techniques used in identifying vitamins and minerals.
Intended Learning Outcomes: After completing the course, the student should be able to:
• Recognize the importance of quality in the food industry.
• Better understanding of the role of vitamins and minerals in human’s health and fitness.
• Formulate Quality Assurance Program.
• Identify food specifications and fortifications.
• Understand Raw Material/Ingredient Supplier Certification. |
| 5933 |
Anatomy and Physiology for HS |
3 |
HUMAN ANATOMY AND PHYSIOLOGY (3 CREDIT HOURS)
Course description:
Studying the anatomy of the human body generally, and the digestive system specifically. Explaining the mechanical, physical, and biochemical functions of the internal organs, and the roles of specific cells in it. Focusing on the human physiology that has a relationship with nutrition and diet (GIT and related organs).
Course objectives:
• To provide students with an introduction to the discipline of human physiology through studies on systems physiology in humans. Emphasis will be given to examples of homeostatic mechanisms and fundamental principles of physiology will be illustrated with appropriate clinical examples.
• To describe the general anatomy of the heart, arteries, veins and capillaries and explain the roles of the blood as a transport tissue
Intended Learning Outcomes: After completing the course, the student should be able to:
• Describe the distribution of fluids in the body and their composition
• Describe the functional anatomy of the kidneys and to explain their role in the control of the volume, composition and pH of body fluids
• Describe the structure and function of the ventilator system, CO2/O2 gas exchange and the measurement of metabolic rates
• Describe the gross anatomy and functions of the digestive system
• Demonstrate a knowledge of human nutritional requirements |
| 5937 |
Public Health and Epidemiology |
3 |
PUBLIC HEALTH AND EPIDEMIOLOGY (3 CREDIT HOURS)
Course description:
Introduction to public health, public health history, milestones, and accomplishments, Overview of public health disciplines and fields.
Course Objectives:
• Identify different public health disciplines, professions, and organizations.
• Describe key features of the historical development of public health, including the most important achievements of public health.
• Understand the difference between personal health and public health.
• Describe the basic principles of epidemiology, including rates, risk factors, disease determinants, and causation.
• Understand the determinants of health from a global perspective, including environmental, social, cultural, behavioral, and biological factors.
• Outline the concepts of prevention, detection, and control of infectious and chronic diseases.
• Explain the most important public health problems and issues facing society, including health disparities, aging, injuries, obesity, control of emerging diseases, and emergency preparedness.
Intended Learning Outcomes: On successful completion of the module, students will have gained appreciation of:
• Better understanding of issues and concerns relative to Palestinian public health.
• Students will be aware of concepts of prevention, detection and control of infectious and chronic diseases used worldwide and in Palestine |
| 5938 |
Principles of Nutrition |
3 |
PRINCIPLES OF NUTRITION (3 CREDIT HOURS)
Course description:
This is an introductory course, which will provide general information about nutrition and food science fields. An introduction to the nutrients with respect to classification, dietary sources, functions and body requirements; the concept of balanced diet; the etiology and management of malnutrition will be covered. The course will also offer an introduction to types and causes of food spoilage, food preservation and food-borne diseases, emphasizing the status of nutrition and food industries in Palestine.
Objectives:
• To acquire a basic knowledge of nutrition and food science and their relationship to human health.
• To acquire a basic understanding of nutrients regarding chemical structure, food sources, functions, allowances, deficiency symptoms and their role in energy metabolism.
Intended Learning Outcomes: After completing the course, the student should be able to:
• Familiar with the concept of balanced diet, food groups and their nutritional significance and current dietary guidelines for healthy eating.
• To be able to develop an essential understanding of the scope of food science and technology, and identify and define the causes of food spoilage and why foods are processed.
• Acquire a fundamental background in the methods of food preservation, emphasizing heat applications, low temperature methods, water activity control, and use of chemicals.
• Familiar with food-borne diseases regarding causes, symptoms and prevention. |
| 5939 |
Fundamentals of Food Sciences |
3 |
FUNDAMENTALS OF FOOD SCIENCE (3 CREDIT HOURS)
Course description:
Fundamentals of Food science. Studying the principal groups of food and explaining their main nutritive structure. Illustrating the methods of food handling and conservation in the kitchen. Studying the general methods of diet preparation and processing. Studying the influence of cooking on the nutritive value of food.
Course Objectives:
• To study food components and evaluation of food quality factor in food and water.
• To give a view of government regulation of the food supply and labeling
• To explain some aspects of food production – safety, processing preservation,
• Packaging and the use of additives in food include application to retail and commercial manufacturing preparation.
• To understand carbohydrates, including starch, pectin, gums and all cereals.
• To study proteins including meat, poultry, fish, milk, egg and beans
• To discuss fats and oils, sugars and sweeteners, and baked products.
Intended Learning Outcomes: After completing the course, the student should be able to:
• Understanding the aspects of food evaluation of quality factors including appearance, texture, flavor, elasticity and sensory evaluation.
• Competent and creative in the production and presentation of food and beverages.
• Develop basic entrepreneurial and problem solving skills in relation to food operations.
• Understanding the water importance to all foods and food processing techniques.
• Understanding the importance of carbohydrate foods, their classifications and some aspects of their processing.
• Deep understanding of starches in food and knowing the roles of modified starch in food products. |
| 5940 |
Diet Therapy 1 |
3 |
DIET THERAPY I (3 CREDIT HOURS)
Course Description:
The course includes an explanation of eating habits, symptoms of malnutrition, and diseases of affluence such as obesity, cancer, diabetes mellitus, cardiovascular diseases, and hypertension, healthy food symptoms, epidemiology and prevention of these diseases.
Course objectives:
• Study the influence of both environment and genetic factors on the incidence of non-communicable diseases.
• Explore the relationships between dietary factors and non-communicable diseases.
• Be able to review and critically evaluate the diet and non-communicable diseases literature with regards to dietary assessment
• Emphasis on conceptual knowledge of antioxidants, nutritional epidemiology, and prevention of non-communicable diseases
Intended Learning Outcomes: After completing the course, the student should be able to:
• Understand the molecular bases of non-communicable diseases
• Correlate the relationship between nutrients and non-communicable diseases
• Determine the nutritional needs that may significantly contribute in the development of human health and support immune function
• Suggest appropriate methodology for assessment of risk to human health and improve quality of life
• Present scientific evidence for the role of key nutrients in the prevention of non-communicable diseases.
• Identify further research needs and provide scientifically based advice to the society.
• Lead a scientific discussion with an evidence based approach to answer a question related to molecular nutrition in scientific manner. |
| 5941 |
Diet Therapy 2 |
3 |
DIET THERAPY II (3 CREDIT HOURS)
Course description:
This course will define the clinical nutrition, assessment of nutritional status of patients, the application of nutrition care process for hospitalized patients, patient nutritional requirements, nutrition support (enteral and parenteral nutrition) for hospitalized patients. Food services, hospital diets, and the importance of diet modification in health care and drug nutrient interaction.
Course Objectives:
• Understanding the interrelationships between nutrition status and illness, the nutritional care process, and the components of nutrition assessment.
• Understanding the role of the dietitian and other health care members in the nutritional care process at the professional setting.
• Understanding the nutrition intervention process the use of enteral and parenteral nutrition support for hospitalized patients.
• Studying the use of medications and dietary supplements and understanding the potential interactions among diet, drugs, and nutritional status.
Intended Learning Outcomes: After completing the course, the student should be able to:
• Better understanding of the interrelationships between nutrition status and illness,
• Familiar with the nutritional care process, and the components of nutrition assessment.
• Appreciate the role of the dietitian and other health care members in the nutritional care process at the professional setting.
• Understanding the concept of nutrition intervention process the use of enteral and parenteral nutrition support for hospitalized patients.
• Familiar of the use of medications and dietary supplements and understanding the potential interactions among diet, drugs, and nutritional status. |
| 5943 |
Nutrient Metabolism |
3 |
NUTRIENT METABOLISM (3 CREDIT HOURS)
Course description
Review of the historical development of nutritional energetic. Principles and mechanisms of energetic at the molecular level, energy transformations for the whole body. Direct and indirect calorimeter for humans and cooperative slaughter studies for animals. Emphasis on components of organ and tissue energy expenditure (Na+, K+ ATPase), protein turnover and substrate cycling.
Course Objectives:
• To equip students with the knowledge of biochemical usage of minerals and vitamins and the overall metabolism in vital body organs.
• To familiarize students with the energy expenditure and protein turnover and substrate cycling.
• To expose students to medical biochemistry.
Intended Learning Outcomes: after completing the course, the student should be able to:
• Recognize the importance of energy expenditure and protein turnover and substrate and cycling.
• Better understanding of medical biochemistry.
• Understand the concept of energy transformations in the whole body. |
| 5944 |
Meal Planning and Management |
2 |
MEAL PLANNING AND MANAGEMENT (3 CREDIT HOURS)
Course description
The course will apply the principles of foods and nutrition to meal planning, preparation and services, economics, authentication, and nutritional and managerial aspects related to meals. Traditional and modern meal preparation methods are considered along with day to day family meals and those designed for special groups and occasions. Additional topics include quantity food purchasing, budgeting, preparation and service; food cost analysis, kitchen and dining equipment selection and care.
Course Objectives:
• To look at the proper approaches to plan and prepare a healthy meal for the family and the benefits of nutritional education programs.
Intended Learning Outcomes: After completing the course, the student should be able to:
• Identify the principles of good meal planning
• Identify the human and material resources necessary for the planning of meals for individuals and for families
• Apply their knowledge of meal planning, food groups and current dietary guidelines to create a variety of menus suitable for different age groups, meals and occasions
• Identify the solution that is considered to be the most appropriate and outline reasons for choice |
| 5945 |
Meal Planning lab |
1 |
|
| 5948 |
Human Nutrition |
3 |
HUMAN NUTRITION (3 CREDIT HOURS)
Course description
The course deals with studying the principles of human nutrition. What are nutrients and their functions? Digestion, absorption, and metabolism of Nutrients. The relationship between nutrients and the metabolic pathways of energy metabolism, the study of applied human nutrition and nutritional care, the role of the dietitian, concepts of dietary guides, health diet system, nutrition standards and nutrients requirements under various physiological conditions.
Course objectives:
• To provide students with an increased understanding and holistic view of human nutrition and metabolism with a focus on how the properties of various types of food and the components of various primary products affect the functions of the body.
• To assimilate principles for the development of functional foods, i. e. types of food that are more conducive to health than ordinary foodstuffs or food that improves physical performance.
Intended Learning Outcomes: after completing the course, the student should be able to:
• Describe how different components of food are digested, distributed and transformed in the body
• Characterize and assess the nutritional content of various types of food
• Describe how different components of food affect the functions of the body
• Give a general account of the regulations pertaining to functional foods, assertions on health and food safety. |
| 5949 |
Food Chemistry and Analysis |
3 |
FOOD CHEMISTRY AND ANALYSIS (3 CREDIT HOURS)
Course description
This course explains how water, carbohydrates, lipids, proteins, vitamins, and minerals react in foods; enzymes, food additives (emulsifiers, pigments, colors, flavors, preservatives, and sweeteners) and texture as related to properties in food systems and during processing. The chemical composition of foods is also covered in lectures especially as related to food properties and function. Reaction mechanisms of chemical processes affecting food quality are discussed. Emphasis is placed on the impact of processing on the quality of foods. Application of physical and chemical analytical methods to the quantitative determination of various food constituents and additives. Emphasis on the evaluation of methods and interpretation of results.
Course Objectives:
• To integrate the principles of chemistry and biochemistry into real-world food science and nutritional issues.
• To identify the chemical structure of food components including fats, proteins, amino acids, carbohydrates and vitamins to understand how structure determines functional behavior of these food components with respect to food quality, nutrition and safety.
• To reproduce chemical interactions and reactions with food components; differentiate their effects on the sensory, nutritional and functional properties of foods.
• To explain how temperature, pH, ionic strength, and type of bonds affect chemical changes in food systems and how to adjust these conditions to improve or minimize chemical and biochemical deterioration of food systems.
• To compare and contrast food-processing operations on the chemical changes of food components as they relate to food quality, nutrient composition and safety.
Intended Learning Outcomes: after completing the course, the student should be able to:
• Identify the principles behind analytical techniques associated with food to be able to select the appropriate analytical technique when presented with a practical problem.
• Students will have proficiency with a variety of classical and instrumental analytical techniques.
• Integrate fundamental and applied research across dairy, seafood, fruit, and vegetable categories to provide value-added solutions to current and future problems encountered by Palestine’s food and beverage processing industry.
• Be responsive in providing outreach activities that convey integrated knowledge of food science and technology to food professionals, the public, and food manufacturers for the long-term sustainability of Palestine’s food processing industry.
• Provide service to the profession and society by interpreting science-based knowledge to assist policymakers and regulators in formulating informed policies, regulations, and decisions. |
| 5950 |
Food Chemistry and Analysis lab |
1 |
FOOD CHEMISTRY AND ANALYSIS LAB (1 CREDIT HOURS)
Course description
This practical part will introduce students to carbohydrates, lipids, proteins, vitamins, and minerals react in foods; enzymes, food additives (emulsifiers, pigments, colors, flavors, preservatives, and sweeteners) and texture as related to properties in food systems and during processing and methods of their detection. Application of physical and chemical analytical methods to the quantitative determination of various food constituents and additives. Emphasis on the evaluation of methods and interpretation of results.
Course Objectives:
• To familiarize students with the methods used in determining food composition and structure.
• To reproduce chemical interactions and reactions with food components; differentiate their effects on the sensory, nutritional and functional properties of foods.
• To explain how temperature, pH, ionic strength, and type of bonds affect chemical changes in food systems and how to adjust these conditions to improve or minimize chemical and biochemical deterioration of food systems.
• To compare and contrast food-processing operations on the chemical changes of food components as they relate to food quality, nutrient composition and safety.
Intended Learning Outcomes: after completing the course, the student should be able to:
• Identify the analytical techniques associated with food to be able to select the appropriate analytical technique when presented with a practical problem.
• Students will have proficiency with a variety of classical and instrumental analytical techniques.
• Integrate fundamental and applied research across dairy, seafood, fruit, and vegetable categories to provide value-added solutions to current and future problems encountered by Palestine’s food and beverage processing industry. |
| 5951 |
Food Sanitation and Safety |
3 |
FOOD SANITATION AND HYGIENE (3 CREDIT HOURS)
Course description
The course deals with concepts of food safety and hygiene including food-borne diseases and diseases transmitted through food residues, hygienic standards for food production and harvesting, handling, processing, preparation and storage. The course looks at hygiene and health requirements for food firms, cleaning and disinfection and pest control and application of hazard analysis critical control point (HACCP) systems.
Course objectives:
• To identify the essential principles of food hygiene applicable throughout the food chain (including primary production through to the final consumer), to achieve the goal of ensuring that food is safe and suitable for human consumption
Intended Learning Outcomes: after completing the course, the student should be able to:
• Describe the importance of food hygiene
• Outline the nature of food hazards
• Describe good hygiene controls
• Appreciate why they should maintain a high standard of personal hygiene and safe handling practices
• Recognize how food can be put at risk by biological, chemical and physical
• hazards
• Develop good work practices to ensure the safety and wholesomeness of food from delivery to serving or offering for sale or supply to the consumer |
| 5958 |
Nutrition for Sports |
3 |
NUTRITION FOR EXERCISE AND SPORTS (3 CREDIT HOURS)
Course description
The focus of this course is the role of nutrition in fitness and sports. Methods are focused on where nutrition can help maximize muscle strength, endurance, and flexibility through building muscle and reducing fat. Techniques for guiding athletes in proper nutrition in training, and effective methods to prevent dehydration and sports related injuries due to insufficient nutrient levels. Real case studies are examined, exploring leading methods & techniques in optimizing sports performance with proper nutrition
Course objectives:
• To provide students with introductory knowledge regarding improvement of health and physical fitness for the enhancement of a healthy lifestyle and total well being.
Intended Learning Outcomes: after completing the course, the student should be able to:
• Indicate how regular physical activity and good nutrition are vital for optimum health.
• Recognize risk factors affecting an individual’s ability to participate in an exercise program.
• Compare and select appropriate cardiovascular, muscular conditioning and flexibility exercises for a range of levels and needs within the general population.
• Recognize appropriate nutritional plans for optimum health.
• Contrast the postural, and motivation requirements of a variety of individuals.
• Discuss the diversity of health and fitness needs within the general population |
| 5961 |
Diet Therapy lab |
1 |
|
| 8046 |
Introduction to Final Year Project |
1 |
|
| 8047 |
Nutrition in Special Cases |
2 |
|
| 8048 |
Training (1) |
3 |
TRAINING I (3 CREDIT HOURS)
Course description:
Students rotate through each of the three main settings of work practice: hospital, community/public health and food service management. At the conclusion of each rotation, the student should present a diary of their activities and a self-assessment of the value gained from the training experience to their academic tutor for discussion and appraisal.
Course Objectives:
• To equipped students with hands on experience in providing community food services and managements
Intended Learning Outcomes: After completing the course, the student should be able to:
• Develop skills of communication and discussion
• Interaction with people and actively involved in nutrition-health problems.
• You will participate actively and effectively in team work
• Transfer knowledge gained from University to practical field |
| 8049 |
Training (2) |
3 |
TRAINING II (3 CREDIT HOURS)
Course description:
Students choose to focus on one or more of the main settings of work practice: hospital, community/public health or food service management to complete a detailed training placement. Students must complete a written report of their activities and present a seminar at the conclusion of their training placement.
Course Objectives:
• To equipped students with advance hands on experience in providing community food services and managements
Intended Learning Outcomes: after completing the course, the student should be able to:
• You will be able to convey information and personal views through oral and written communication, both in informal settings and in formal presentations and reports.
• You will participate actively and effectively in team work
• You will be familiar with the network of professional associations or societies involved in nutrition and health |
| 8050 |
Nutritional Assessment |
3 |
NUTRITIONAL ASSESSMENT (3 CREDIT HOURS)
Course description:
This course will cover the knowledge needed for the evaluation of nutritional status for individuals and groups. Anthropometrics measurements and their reference values. The course will also cover the biochemical indicators of deficiencies, excesses and storage of nutrients in the human body, and their reference values
Course Objectives:
• Evaluate the status of individuals and groups
• Determine the deficiencies, and excesses of nutrients in the human body
• Evaluate methods for dietary intakes and consumption
• Aware of modern techniques used for body composition measurements
Intended Learning Outcomes: After completing the course, the student should be able to:
• Familiar with the concept of evaluation of the status of individual and groups
• Able to determine the deficiencies and the excess of nutrient in human body
• Familiar with the methods of dietary intakes and consumption |
| 8252 |
Graduation Project in Healthy and Therapeutic Nutrition |
1 |
INTRODUCTION TO RESEARCH PROJECT (1 CREDIT HOURS)
RESEARCH PROJECT IN NUTRITION AND DIET THERAPY (3 CREDIT HOURS)
Course description:
These courses are designed to expose students to real application in this field in Palestine. Students will choose, in consultation with a faculty supervisor, an applied nutrition-related problem and write a mini proposal of how the student will be solving this in a research project style. Students will have the chance to do these projects in local industries or in the research laboratories of the Biotechnology Research Center at Palestine Polytechnic University. The courses emphasize problem solving, decision making, critical thinking, and applied learning. Students explore the concepts and principles of nutrition science and apply these concepts and principles to issues in the workplace, in society, and in personal experiences. By the end of the project, students will be asked to write their thesis using standard scientific skills learned in the program.
Courses Objectives:
• To equip students with scientific writing skills.
• To stimulate appreciation of the nutrition science and its importance to human health.
• To provide students with a broad, sound and balanced knowledge in a range of areas of basic food science and biotechnology, in a stimulating and supportive environment that is enriched by research.
• To familiarize students with the food industries in Palestine and the research & development strategies/problems they face.
• To expose students to research projects to solve applied food problems relevant to the Palestinian Society needs.
Intended Learning Outcomes: after completing those two courses, the student should be able to:
• Recognize the importance of scientific writing and independent thinking.
• Identify problems critical to research and development strategies within Palestinian food industries.
• Appreciate real industry and research work environments.
• Display the knowledge and skills needed for self-employment. |
