Knowledge and Understanding
On successful completion of the program, graduates must be able to:
K1-Recognize the fundamentals of basic and social and behavioral sciences, including chemistry, organic chemistry, biology, anatomy and physiology, biochemistry, microbiology, epidemiology and biostatistics as well as psychology and sociology.
K2-Describe the basic components of foods their chemical and physical characteristics, their nutritive value, functions, metabolism, food sources, their utilization by the body and the consequences of over or under consumption which lead to chronic diseases and deficiency diseases.
K3-Identify the role and responsibilities of a registered dietitian as a member of an interdisciplinary team in the healthcare system.
K4-Recognize the nutrient standards, nutritional needs and dietary guidelines for different stages of the life cycle including pregnancy, lactation, infancy, childhood, adolescence, adulthood and old age in health and disease.
K5-Identify the components of nutritional assessment and community needs assessment, the types of data to be collected, their resources and data collection methods in order to identify nutritional risks and classify nutritional status
K6-Explain diet disease association, pathophysiology of disease and the rationale for nutrition interventions for the prevention and treatment of disease at the individual and community levels and their public health significance.
K7-Recognize the basic principles of the nutrition care process and medical nutrition therapy for different diseases, life stages and in different settings at the individual and community levels.
K8-Recognize the basic principles of dietary planning and nutrition support including specific modifications, substitutions and feeding routes.
K9-Outline the principles of research and evidence based practice in nutrition and dietetics
K10-Recognize the process of planning, conducting, analyzing and reporting a nutrition research.
K11-Recognize the basic codes of ethics for professional dietetic practice and interdisciplinary relationship in various practice settings.
K12-Describe theories of behavior change and the role of environment, culture, influencing nutrition and lifestyle choices and their role in health promotion and disease prevention.
K13-Recognize the fundamentals of food chemistry, food service management, food technology and food safety used for food procurement and food production.
On Successful completion of the program, graduates must be able to:
I1-Analyze, synthesize and summarize information critically to solve problems related to nutrition, dietetics and food service in different settings.
I2-Design the most appropriate nutritional assessment and screening tool in clinical and community settings situations
I3-Interpret anthropometric and biochemical measurements, dietary intake data, nutrition focused physical findings, patient history to identify nutritional risks and malnutrition in different population groups in different settings and disease conditions.
I4-Evaluate dietary intake data with reference to nutrient recommendations, food based dietary guidelines and the dietary diversity for various population groups or diseases conditions.
I5-Predict a nutrition diagnosis and the corresponding intervention, monitoring and evaluation plan for individuals with various disease conditions and age groups based on the assessment data.
I6-Determine a suitable method for estimating the energy and nutrient requirements for different population groups in different settings and disease conditions
I7-Analyze a nutritional problem and design a corresponding interventions to treat or prevent malnutrition at the level of community
I8-Distinguish dietary and life style risk factors and preventive measures for nutrition related non communicable diseases and the corresponding health consequences
I9-Determine the appropriate research methodology to plan a nutritional survey, collect data, report results and formulate a conclusion supported by relevant evidence.
I10-Illustrate food safety, food service systems and food technology practices used in food service establishments, hospitals and food industry.
I11-Distinguish risk factors for chemical reactions, food spoilage and bacterial contamination in food service and processing establishments
I12-Evaluate the role of adequate nutrition and food safety in public health, taking into consideration the major nutritional problems and food borne illnesses on the national and international levels.
Professional and Practical Skills
On Successful completion of the program, graduates must be able to:
P1-Apply laboratory techniques related to basic sciences including biology, chemistry, and biochemistry
P2- Use effectively nutritional assessment and screening techniques to detect malnutrition or nutritional risks in a variety of situations for various individuals or population groups.
P3-Use computerized dietary analysis packages for dietary assessment, nutritional assessment and meal planning to meet the needs of different population groups.
P4-Apply the nutrition care process and model in a variety of settings considering the psychosocial aspects of illness and health behavior as well as ethical issues.
P5-Calculate food energy as well as energy and nutrient needs for individuals and various population groups.
P6-Apply evidence based nutrition guidelines, meal planning principles and dietary planning tools in formulating dietary plans, recipes and menus that accommodate acceptability, affordability, cultural diversity as well as health and nutritional needs of various population groups and in health and disease.
P7-Demonstrate ability to use safely the full scope of therapeutic regimes and nutrition interventions available to the dietitian in the successful management of individuals and groups.
P8-Develop theory based nutrition education and counseling plans and material to disseminate evidence based dietary advice for different population groups for behavior change.
P9-Conduct research projects using appropriate research methods, ethical procedures data analysis and reporting within the context of the research.
P10-Evaluate the good manufacturing practices in various local food industries and food service establishments through onsite observation.
P11-Apply the knowledge and skills acquired to identify and solve food safety and technology related problems in food service establishments.
The graduate must have the ability to:
G1-Gather information from a variety of information technology and scientific resources [library, electronic, and online resources] and critically investigate, analyze and formulate solutions to problems, to assess critically new concepts and to promote appropriate change in professional practice.
G2-Work effectively both independently and in a team as leader or member, clarifying tasks and making appropriate use of the capacities of group members
G3-Manage time effectively, prioritizing workloads, to meet demands in a timely fashion.
G4-Effectively use the Microsoft office package, electronic library and IT resources.
G5-Communicate effectively, using appropriate methods, to a range of audiences with different knowledge backgrounds or expertise.
G6-Use self-learning techniques to expand knowledge.
G7-Demonstrate the ability to form collaborative relationships with other health professionals in various settings to deliver effective services