جامعة بوليتكنك فلسطين

عمادة القبول والتسجيل

خطة التخصص

Healthy and Therapeutic Nutrition

  • 2015
  • 2016
  • 2018
  • 2019
  • 2022

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Course No رقم المساق Course Name اسم المساق Credit hours الساعات المعتمدة Course Description وصف المساق
4001 Arabic Language 3 This course covers a various number of linguistic issues in Arabic language. It aims to provide the student with a high level of skills and practices that would contribute to promote his language abilities either spoken or written.
4002 Islamic Culture 3 This course is designed to emphasize a group of principles and thoughts that affect human attitudes to life from an Islamic point of view. It stresses the direct relationship between man and Allah, and aims at improving this life by liberating the human m
4320 Modern History of Palestine 3 This course aims to introduce the student to the history of Palestine and the events it was subjected to since the second half of the nineteenth century until the end of the British Mandate over Palestine, including the late Ottoman era, then the First World War, and what happened to the events, when the British Mandate was imposed on Palestine, and Britain’s continuous attempts to find a homeland An alternative for the Jews in Palestine and the subsequent popular resistance to these attempts.
8200 Effective English Language Use 3 This course is designed to acquaint students with the process of writing, and the mechanisms of proofreading and revision so that the focus is on the mechanics of writing and development, such as cause and effect and comparison and classification and deal
8239 Skills for Life 2 he transition from high school to university can be a challenge for many students. Learning expectations are different. The student must play a more effective role in the learning process and assume greater responsibility, and he must adapt to the new learning culture very quickly. This course is designed to assist the student in the transition process more easily and to increase and develop important life skills related to the student's personal behaviors, so that he is better prepared for his academic and professional career. This course focuses on self-awareness, personal growth, and building positive relationships with others. Through these skills, along with the desire and dedication to learn, and the desire to help others, a student can be successful at the university, able to make significant contributions to his family, employers, societies and the world at large
8991 Computer Skills 3 This course is a broad introduction to the use of computers as tools for creativity, communications and organizing information. The course also provides fundamental basic knowledge in dealing with Microsoft office, internet browsing and visual basic. This course also provides an overview of the biostatistics programs including SPSS.
8992 Computer Skills LAB 1 This course is a broad introduction to the use of computers as tools for creativity, communications and organizing information. The course also provides fundamental basic knowledge in dealing with Microsoft office, internet browsing and visual basic. This course also provides an overview of the biostatistics programs including SPSS.
8996 English A2 0 This course is designed to help minor university students with the beginner A1 and A2 levels improve their English Language proficiency in the four skills (reading, writing, listening and speaking) to reach the pre-intermediate level (B1) as benchmarked by the Common European Framework of Reference (CEFR). It places the students and their needs at the center of the learning process by ensuring that they encounter the most relevant and useful language at the right point in their learning. The English A2 course is rich in practical activities as it provides students with a wide variety of listening, speaking, and writing tasks that motivate them, address their language needs, develop their skills, and help them to become confident users of the English language. It also integrates students with using technology to serve their educational purposes, by means of Google Classroom and Cambridge One Learning Management System to watch purposeful educational videos and carry out online tasks and homework to increase their exposure to the language.
8997 English B1 3 This course is a continuation to course English A2. It is designed to help minor university students with the beginner A2 level improve their English Language proficiency in the four skills (reading, writing, listening and speaking) to reach the pre-intermediate level (B1) as benchmarked by the Common European Framework of Reference (CEFR). It places the students and their needs at the center of the learning process by ensuring that they encounter the most relevant and useful language at the right point in their learning. The English B1 course is rich in practical activities as it provides students with a wide variety of listening, speaking, and writing tasks that motivate them, address their language needs, develop their skills, and help them become confident users of the English language. It also integrates students with using technology to serve their educational purposes, by means of Google classroom and Cambridge One Learning Management System to watch purposeful educational videos and carry out online tasks and homework to increase their exposure to the language.
8998 English B2 3 This course aims to help minor university students with their general English by improving their Language proficiency from upper intermediate (B2) to advanced (C1) in the four skills (listening, speaking, reading, and writing). The textbook, Empower B2, is based on a combination of content from "Cambridge University Press" and a validated assessment from "Cambridge Assessment English" to enable students to make consistent and measurable progress with reference to the Common European Framework of Reference (CEFR). The course is fundamentally learner-centered, as it has clear orientation and goals that meet the students' needs. It seeks to sustain students' motivation through interactive visuals by personalizing their language practice experience and engaging them into interesting content with a variety of tasks.
8999 Entrepreneurship 2 Its course is designed to help students consider becoming job innovators rather than just job seekers. It is an introduction to the practice of entrepreneurship and an opportunity for participants to consider their preparation for an entrepreneurial career and more advanced training in entrepreneurship. It covers the nature of entrepreneurship, different types of career opportunities, identifying local entrepreneurs, assessing entrepreneurial trends and identifying potential challenges and risks that entrepreneurs may face.

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Course No رقم المساق Course Name اسم المساق Credit hours الساعات المعتمدة Course Description وصف المساق
4308 Hebrew Language 3 Designed to study the basic Hebrew language skills. Students will learn listening, speaking, reading, and writing skills in Hebrew. The relation between Hebrew and other languages will also be high lighted.
4321 Development in the Arabic World 3 This course covers the following topics: the economy, social status and civil in the Arab world, the analysis of the situation of the Arab at the international level, the principles of development, the characteristics of Arab integration, the fundamental
4322 Contemporary Problems 3 This course discusses the fundamental problems humanity face. These problems affect people as individuals or groups in terms of the social economic, political or health aspects, and which, in turn, affect their happiness.
4323 French Language 3 Designed to study the language and culture of French speakers. Students will develop rudimentary listening, speaking, reading and writing skills in French, and will study cultural, geographical, and historical aspects of French and other French – speaking
4325 Spanish Language 3 Designed to study the language and culture of Spanish speakers. Students will develop rudimentary listening, speaking, reading and writing skills in Spanish, and will study cultural, geographical, and historical aspects of Spanish and other Spanish – spea
4326 German Language 3 Designed to study the language and culture of German speakers, Students will develop rudimentary listening, speaking, reading and writing skills in German, and will study cultural, geographical, and historical aspects of German and other German – speaking
4622 Democracy, Human Rights, & Human International Law 3 The course stresses the notion of democracy, its history with new applied samples in view of studying the Palestinian situation. It also emphasizes the notion of human rights and its history, in addition to the tools and mechanisms adapted to protect thes
4626 The History of Science in Arab & Islam 3 This course examines the origins of the various sciences in history, starting with the achievements of the ancient Egyptians, passing through the achievements of the people of Mesopotamia, the Phoenicians, and the Canaanites, then the Greeks, Romans, and other nations and peoples. It deals with the lives of a number of Arab and Muslim scholars, their writings, discoveries and scientific achievements, and other scholars who appeared before Islam from different peoples. The course ends by talking about the cultural influences of Arabs and Muslims on other peoples, especially European ones.
5385 Advanced English Language 3 This course aims to prepare students for academic study by improving their level in the field of reading speed and accuracy. Pieces containing long and complex sentences are also selected to enable students to enrich their vocabulary by knowing the meaning of the word from the context. Students are also trained to notice the apparent and implied meaning of the context. This also trains students to separate information from the text and points of view in it.
5440 Home Garden 3 This course includes the definition of home garden and its benefits, problems and objectives, design and choice of location in addition to its role in achieving food security for developing communities and building a strong family agricultural economy.
5456 Turkish Language 3 Study the basics and principles of the Turkish language, where the four language skills include reading, writing, speaking, and listening. To the level in which he is able to write correct sentences, express himself in simple words, and understand reading and listening at the level of a paragraph about things related to and surrounding him.
5975 Integrity Transparency and anti-corruption 3 The course deals with defining the concepts of integrity, transparency, and corruption, locally and globally, while showing the forms of corruption practice within the Palestinian society and its negative effects, as well as the causes that lead to it, whether political, social, economic, partisan, historical, or external and other factors. In addition to identifying ways to confront it in order to reach good governance, whether at the level of official governmental or private institutions.
8011 Palestinian prisoners movement 3 This course deals with the captive movement from multiple aspects, the most important of which is the cultural aspect. The development of the captive movement was divided into four stages, the first being the stage of cultural repression (1967-1972), the stage of struggle and rebellion (1972-1980), the stage of prosperity (1980-1991), and the stage of fluctuation 1992. The process of struggle development, the state of ups and downs in the struggle of the captive movement, and there is a stage of the criterion of resistance activity for the Palestinian people, the degree of revolutionary violence against the occupier and its reflection on prisons, and there is a stage of detention periods according to the cases of central prisons and the events and cases of progress and decline
8237 Psychology 3 The course deals with the principles of psychology, general psychological laws of human behavior, and the goals of psychology in terms of knowing the factors and variables that govern behavior, understanding it, predicting it and judging it by addressing the general topics of psychology

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Course No رقم المساق Course Name اسم المساق Credit hours الساعات المعتمدة Course Description وصف المساق
4004 Calculus 1 3 Functions, Limits and Continuity, Definition of Derivative, Differentiation Rules, Applications of the Derivative, Definite and Indefinite Integrals, Fundamental Theorem of Calculus, Applications of Definite Integral.
5931 General Biology for HS 3 This course is an overview of microorganisms important in the food industry and biotechnology of foods. Students are introduced to the general concepts concerning the morphology, genetics, and reproduction of these microbial agents. Lectures focus on individual organisms with emphasis on their uses in food industries, industrial food biotechnology applications and molecular and serological identification methods. Examples of food applications in Palestine using microorganisms will be discussed in this course. Course Objectives: • To give students broad theoretical and practical skills in food microbiology. • To teach students classical as well as novel advanced molecular methods for the characterization of food microorganisms and for the study of interactions between microorganisms. • To teach students some of the clinical, industrial and biotechnology applications of microorganisms. Intended Learning Outcomes: After completing the course, the student should be able to: • Classify important food microorganisms phylogenetically. • List the elements of microbial nutrition, ecology and growth. • Describe qualitative and quantitative methods for the detection of the presence of microorganisms in food and environment. • Demonstrate knowledge of viral and bacterial structure, metabolism, and reproduction. • Demonstrate general knowledge of the medical importance of the major bacterial divisions and viral families associated with human health. • Describe the influence of microorganisms on the quality of food and drinking water.
5932 General Biology lab for HS 1 Laboratory exercises designed to familiarize students with basic skills required for working with bacteria in the lab. Topics will include aseptic technique, microscopy, differential media, and identification of unknown bacteria by both phenotype and genotype. Students will isolate their own bacterial strains from food and then test them for antibiotic resistance. They will also isolate, identify, and characterize a bacterial species isolated from their choice of natural environments. Microbiological laboratory procedures will include sterile technique, microscopy, enrichment and isolation, and preservation. Course Objectives: • To familiarize students with basic skills required for working with bacteria in the lab, such as culturing methods, sterile procedures, cell counting, microscopy and microbe detection. • To give students hands-on experience with a number of classical and new, cutting edge microbiological techniques, for example: Plate screening, PCR typing, flow cytometry, immunodetection e.g. fluorescent in situ hybridization, reporter genes. Intended Learning Outcomes: After completing the course, the student should be able to: • Identify and use lab equipment used in microbial culture and detection. • Culture microbes under sterile environment. • Demonstrate the ability to distinguish between gram positive and gram negative bacteria using appropriate biochemical and molecular tests. • Demonstrate the ability to qualities and quantitate the presence of microorganisms in food and the environment. • Work safely in the lab and be able to use microbiology lab equipment.
8042 General Chemistry I for HS 3 This course is designed for all B.Sc. students at Palestine Polytechnic University as a continuation to English I. This course trains students in using effective reading and writing strategies which successful readers and writers employ in manipulating sc
8043 General Chemistry lab I for HS 1 Three hours of laboratory per week. Basic laboratory techniques will be emphasized through experiments dealing with: the density of solids and liquids, atomic ratios and mass combining ratios, atomic structure and the periodic table, calorimetry, chemical reactivity, geometric structure of molecules
8044 General Chemistry II for HS 3 Is a continuation of AC 111 with emphasis on thermochemistry, properties of liquids and solids, properties of aqueous solutions, acid-base concepts, principles of kinetics and solution chemistry applied to chemical equilibria of weak electrolytes, saturated aqueous solutions of slightly soluble salts and complex ions, and basic concepts of thermodynamics and electrochemistry.
8045 General Chemistry lab II for HS 1 Three hours of laboratory per week. The course includes experiments dealing with: the heats of reactions,preparing solutions, acid-base equilibria, solubility, rate of reactions and paper chromatography.
8162 Medical Terminology 1 The study of medical terminology introduces students to the language of medicine. Students will gain an understanding of basic elements, rules of building and analyzing medical words, and medical terms associated with the body as a whole. Utilizing a systems-approach, the student will define, interpret, and pronounce medical terms relating to structure and function, pathology, diagnosis, clinical procedures, oncology, and pharmacology. In addition to medical terms, common abbreviations applicable to each system will be interpreted.
8163 Ethics of Medical Professions 1 This course examines ethical theory and its application to professionals in the workplace. It is an introductory course in the "practical" application of law and ethics as related to medical issues that healthcare employees face on a daily basis. Specific topics include: codes of ethics, confidentiality and release of information, fiduciary responsibilities, paternalistic deception, informed consent, privacy, whistle-blowing, standard-of-care, and an exploration of the legal issues related to ethical considerations of conception, quality-of-life, and social justice. The course will emphasize professions in health care, business and education.
8183 Biostatistics 3 This course will cover the sampling and analysis of various types of data from statistical perspective. It is intended to give students in science and vetrinary medicine, who have no basic preparation in statistics, a deeper and richer understanding of how statistical methods are related to the science and how facility with statistics can help to answer many research questions.
8830 First Aid 2 The purpose of this course is to help students to identify and eliminate potentially hazardous conditions in the environment, recognize emergencies and make appropriate decisions for first aid care. It teaches skills that students need to know in order to provide immediate care of a suddenly ill or injured person and help sustain life and minimize the consequences of injuries by ABC protocol, CPR, burn care and wound care until more advanced medical care arrives. This course is designed to introduce students to patients and the hospital environment including the different departments and facilities.
8831 Methods of Scientific Research in Health Sciences 2 Students learn the basic research knowledge and skills necessary to conduct evidence-based quantitative and qualitative scientific research within health care fields. Topics that will be covered include an introduction to the importance of scientific research, its requirements and ethics in the health field, developing research questions, sampling methods, research designs, data collection, literature review and documentation methods, the typical format of research and research proposals, methods for criticizing and analyzing scientific research, and designing presentations. Using MS PowerPoint

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Course No رقم المساق Course Name اسم المساق Credit hours الساعات المعتمدة Course Description وصف المساق
4145 Biochemistry 3 This course includes the following: Structures, properties and functions of amino acids, proteins, enzymes, lipids, carbohydrates and nucleic acids.
4210 Biochemistry Lab 1 A laboratory program designed to introduce the student to the study of biological molecules. Experiments will include procedures for the quantification , isolation, and characterization of various cellular components.
5831 Food Microbiology 3 This course is an overview of microorganisms important in the food industry and biotechnology of foods. Students are introduced to the general concepts concerning the morphology, genetics, and reproduction of these microbial agents. Lectures focus on individual organisms with emphasis on their uses in food industries, industrial food biotechnology applications and molecular and serological identification methods. Examples of food applications in Palestine using microorganisms will be discussed in this course.
5832 Food Microbiology Lab 1 Laboratory exercises designed to familiarize students with basic skills required for working with bacteria in the lab. Topics will include aseptic technique, microscopy, differential media, and identification of unknown bacteria by both phenotype and genotype. Students will isolate their own bacterial strains from food and then test them for antibiotic resistance. They will also isolate, identify, and characterize a bacterial species isolated from their choice of natural environments. Microbiological laboratory procedures will include sterile technique, microscopy, enrichment and isolation, and preservation.
5833 Vitamins and Minerals 3 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 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
5938 Principles of Nutrition 3 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. 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.
5943 Nutrient Metabolism 3 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.
5948 Human Nutrition 3 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 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 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 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 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
8046 Introduction to Final Year Project 1 This course is designed to expose students to real applications in scientific research in the nutrition 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. The course emphasizes 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 personal experiences. By the end of the project, students will be asked to write their thesis using standard scientific skills learned in the program.
8047 Nutrition in Special Cases 2 This course is designed to provide students with a view of nutrition in special cases through the human life cycle, with each life cycle stage supported by the nutrition that is essential for a good development. Nutritional needs are presented on the basis of both physical and psychosocial development.
8048 Training (1) 3 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 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 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 Research Project in Health and Therapeutic Nutrition 1 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.
8298 Nutritional Assessment LAB 1 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
8299 Epidemiology and Community Nutrition 3 This course is designed to introduce nutritional students to the basic knowledge and skills needed to understand how to evaluate relationships of diet, nutrition, and chronic diseases in large samples of people. The course will cover how to interpreting findings of epidemiological studies and clinical trials in the scientific data, and integrating them with other knowledge in nutritional and epidemiological research. Also students will be able to identify the nutritional problems and resources available in the community, and how to work to deliver the nutrition services, information and education to the public and the legislative process.
8610 Organic Chemistry 3 Study of the important classes of carbon compounds-including those encountered in the health sciences. The course emphasizes their three-dimensional structures, mechanisms of their characteristic reactions, their synthesis, methods of identifying them, and their role in modern science and technology. Students will acquire a solid base to study biochemistry, pharmacology and other biology and chemistry related fields in medicine faculty. In this class we learn how to recognize and name the principal functional groups in organic compounds, and we make a thorough study of the reactions of these functional groups with emphasis on theory, practice, and mechanism. We will gain an understanding of chirality and its influence on the reactivity of organic compounds in biological systems.
8776 Communication Skilles and Nutrition Counseling 2 This course covers methods and approaches in nutrition education with particular emphasis on community programs in nutrition for different age groups; dietary counselling; nutrition education in the preschool, in prenatal and other specialized programs.
8777 Meal Planning and Management 3 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.
8778 Meal Planning and Management / LAB 1 This course will teach the student how to prepare and plan meals for different health diseases through determination of energy and nutrients needs of body. The course aims to learn students how to apply the theoretical nutritional knowledge about different types of diets by case studies and to modify the consistencies and components of these diets to meet an individual's health needs.
8779 Nutrition Across Human Life Span ( 1 ) 2 This course provides a comprehensive introduction to the nutritional requirements of pregnancy, lactation and infancy. Main topics include: physiologic and metabolic adaptations of pregnancy and lactation, maternal nutrition during pregnancy and lactation, composition of human milk and formula, feeding practices of infants, and their nutrient requirements. At the conclusion of this course, students will have gained a sufficient foundation in maternal and infant feeding to better understand the relevant scientific literature.
8780 Nutrition Across Human Life Span ( 2 ) 2 A study of nutritional requirements for children, adolescents, adults, and elder people. Description of food habits and nutritional needs at specific stages of the human life cycle: 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.
8781 Medical Nutritioin Therapy (1) 3 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, focusing on prevention and medical nutritional management of these diseases.
8782 Medical Nutritioin Therapy (1)/LAB 1 This course introduces the relationship between nutrition and disease, and includes practical applications of that knowledge. Special emphasis is given to apply the theoretical nutritional principles by case studies of different health conditions and to define the steps of medical nutrition therapy and nutrition care process of diseases.
8783 Medical Nutritioin Therapy (2) 3 This course will define clinical nutrition, assessment of the nutritional status of patients, the application of the nutrition care process for hospitalized patients, patient nutritional requirements, and 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.
8784 Medical Nutritioin Therapy (2)/LAB 1 This course introduces the relationship between nutrition and disease, and includes practical applications of that knowledge. Special emphasis is given to apply the theoretical nutritional principles by case studies of different health conditions and to define the steps of medical nutrition therapy and nutrition care process of diseases.
8787 Drug-Nutrient Interactions 2 This course aims to study the different types of drug – nutrient interactions with effects of those interactions to the absorption, distribution, metabolism and excretion of either drugs or nutrients. Students will be able to understand the main interactions, mechanisms and consequences of mixing drugs and food in the same meal, in addition to nutritional management of the interactions.

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Course No رقم المساق Course Name اسم المساق Credit hours الساعات المعتمدة Course Description وصف المساق
5952 Immunology 3 Introduces the principles of immunology including: development of the immune system, innate immunity, immunoglobulin structure and genetics, antigen-antibody reactions, the major histocompatibility complex reactions and antigen presentation, T cell receptors (genetics, structure, selection), T cell activation and effectors functions, cytokines, phagocytic cell function, immune responses to infectious organisms and tumors, autoimmune diseases, autoimmunity, allergies, and immune deficiencies. Intended learning Outcomes: Students will: • Communicate effectively in oral and written formats using appropriate vocabulary regarding the immunological response, mechanisms of this response, its regulation and the genetic basis. • Apply scientific principles in the interpretation of immunological responses and data. • Apply an understanding of the roles of immunology in protection against disease and autoimmune disorders to choices in their daily lives.
5953 Food Security 3 This course introduces concepts and principles of food security, namely availability, accessibility, utilization, and stability of food supply.
5954 Food Additives and Regulations 3 This course deals with the study of the types of food additives, their legislation, sources, uses, risks, and methods used to evaluate the safety of these materials. It also discusses the classifications of these substances in terms of their chemical nature, method of effect, permissible proportions, and their uses in foods, while giving some practical applications for the use of these additives.
5956 Special Topics in Nutrition 3 This course will cover emerging topics in nutrition, and allow for response to changing local needs and conditions, to graduate students that have the most relevant and up to date knowledge and skills in their field. Course objectives: • Expand a deep overview and background about nutrition for health and therapy • Select topics and areas in nutrition that are of particular interest to you for more in-depth learning, investigation and research. Intended Learning Outcomes: after completing the course, the student should be able to: • Acquired a fundamental understanding of the multidisciplinary components that define the field of nutrition for health and therapy. • Develop skills to research and critique scientific literature, and to objectively evaluate the validity or credibility of information heard or seen in the media related to therapeutic nutrition • Gain confidence in integrating and applying this information to identify and control the factors that affect nutrition and health and generate new knowledge through basic or applied research.
5957 Food Biotechnology 3 Food biotechnology The course will deal with biotechnology and traditional fermented foods, contribution of modern biotechnology to the improvement of traditional fermented foods. Enzymes in food processing and new products development, impact of biotechnology on food flavour and colour industry. Plant biotechnology and genetically modified foods; meat quality improvement through biotechnology applications, biotechnology and food safety. Public perception of genetically modified foods.
5959 Functional Foods 3 This course focuses on the development cycle for medicinal plants and functional foods. From identifying the plants in the field, to recognizing the bioactive components and developing new medicines and nutritional foods
5960 Quality Management In Food Industry 3 This course will discuss the systems of quality control for foods and food industries and official scales, the understanding of food laws and standards and a discussion of the institutions in charge of controlling production lines of various foods. Students in corporate settings will find this course a useful guide to understanding and implementing total quality in existing food organizations. The course focuses primarily on the theories, principles, and various elements within the total quality approach to quality management. It will cover: existing international and Palestinian food Laws, food plant sanitation, Hazard Analysis Critical Control Point (HACCP), food safety enhancement procedure, quality management, food recalls, food security, and food traceability.
8788 Emergency Nutrition 3 This course is designed to introduce nutritional students to the basic knowledge and skills needed to understand how to evaluate relationships of diet, nutrition, and chronic diseases in large samples of people. The course will cover how to interpreting findings of epidemiological studies and clinical trials in the scientific data, and integrating them with other knowledge in nutritional and epidemiological research. Also students will be able to identify the nutritional problems and resources available in the community, and how to work to deliver the nutrition services, information and education to the public and the legislative process.
8789 Nutrigenetics and Nutregenomics 3 This course is designed to study the interaction between nutrients, genes, and Nutrigenomics, which means studying the effect of Nutrients and compounds on gene expression will also be studied in Nutrigenetics, which It studies the response of genetic makeup to certain nutrients