103 FSN Basic Principles in Food and Nutrition                            2(2+0)

Importance of food- Macro- and micronutrient components of food- criteria used for food control- Safety and wholesomeness of food- Agencies regulating food and nutrition in the Kingdom- some of malnutrition diseases – importance of breast feeding- food guidelines.

202   FSN  Principles of Food Sciences                                      2(2+0)

Overview of food –Nutritional status in the Kingdom and worldwide – Food Groups (milk- meat, legumes and eggs – vegetables – fruits – cereals and bread products) – Physical, chemical and microbial spoilage of foods – introduction to food preservation – Food commodities (milk and dairy products, vegetables and fruits, cereals, meats, lipids and sugars).

206  FSN  Principles of Humans Nutrition                              2(2+0)

Introduction to the science of nutrition – Nutrients ( carbohydrate, proteins, lipids, vitamins, minerals and water) – Functions, sources and body needs of nutrients – balanced diet – Digestion, absorption and metabolism of macronutrients – food energy and its determination and estimation of body energy needs – Malnutrition diseases.

315  FSN  Nutritional Biochemistry                                        3(3+0)

Metabolisms of carbohydrates, lipids and protein – Integration and regulation of metabolism – Roles of vitamins in metabolism ( B1, B2, niacin,B6 and pantothenic acid ) – Metabolism of vitamins and minerals.

316  FSN  Food Chemistry                                                     3(3+0)

Physical, chemical and functional properties of water, carbohydrates, proteins and lipids in foods – The roles of enzymes and food additives in foods – chemical changes and integrations among principle components of foods during handling and production processes – Physical, chemical and stability of vitamins and pigments – Chemical reactions in food such as browning reactions and lipid oxidation.

317  FSN  Food Analysis                                                        3(1+2)

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.

322  FSN  Food Microbiology                                                 3(2+1)

Microbial groups (bacteria, molds and yeasts) important in foods – Factors affecting microbial growth in foods (intrinsic and extrinsic parameters) – Microbial spoilage characteristics of foods – Methods of controlling microorganisms in foods (physical, chemical and biological methods) – Microbiology of different food commodities and food infection and poisoning –  Dairy microbiology (contamination – starter cultures) – Pathogenic microorganisms.

325  FSN  Sanitation and Food Safety                                     2(2+0)

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 foodborne diseases epidemiology.

352  FSN  Food Processing and Preservation                           3(2+1)

Technologies of preservation and processing and the relationship between them – Preparation of animal and plant raw materials for the methods of preservations (refrigeration, freezing, thermal processing) and processing preservation (canning, pickling, salting, smoking, concentration) and methods of processing (modified processing, extraction, drying) and nontraditional methods of processing (food irradiation) – Development of new products –  traditional and innovative packing systems (smart packing).

361  FSN  Nutrition during the Life Cycle                              2(2+0)

Nutrition during pregnancy – Nutrition during lactation – Nutrition of infants – Nutrition of preschool children – Nutrition of school children – Nutrition of adolescents – Nutrition of adults –  Nutrition of  the elderly.

372  FSN  Assessment of Nutritional Status                            2(1+1)

Introduction to nutritional assessment – Anthropometric methods – Biochemical methods – Clinical methods - dietary intake methods –assessment of body composition – assessment of vitamins status – assessment of minerals status – assessment of macronutrients status.

375  FSN  Diets Planning                                                        3(2+1)

Dietary standards –Food composition tables and their use –Adequate diet – Use of food exchange system and food groups for planning  adequate diet – Estimation of human energy requirements – methods of evaluating diet and nutritional status – Diet planning  applications .

381  FSN  Nutritional Consultations                                            1(0+1)

The course introduces applied components of nutrition counseling practice and related counseling theories. Basic communication skills development.

410  FSN  Computer Applications in Nutrition                         1(0+1)

Applications of computer programs on human nutrition – Use of  nutritional programs on diet planning, nutritional calculations and food tables – Applications of computer on nutrition researches.

422  FSN  Food Service                                                           2(2+0)

Types and management of food service systems – Designing the food service systems and preparation of food menus and the factors affecting that – Economical and nutritional basis of food selection –Scientific and technical considerations of meal preparation and serving.

464  FSN  Community Nutrition                                             3(3+0)

General principles in community nutrition – Designing, executing and evaluating community nutrition programs – Nutritional intervention – food information – Programs of group nutrition – Roles of local and international  organizations in community nutrition.
 
465  FSN  Applied Nutrition                                                   3(3+0)

Study and evaluation of food habits – Nutritional education – Malnutrition diseases – In field nutritional studies – Nutrition of athletes and vegetarians.

470  CHS  Nutrition and Diseases                                                    3(3+0)

Nutrition in the states of obesity, diabetes, diseases of digestive and renal systems, disorder of fat metabolism, cardiovascular diseases and hypertension.

472 FSN    Nutrition in Developing Countries                          2(2+0)                                 

Identification and quantitative assessment of malnutrition in developing countries – Social, political, economic, and geographic ecology of malnutrition and its impact on health – Protein – Energy malnutrition – Vitamin and mineral deficiencies – Intervention organizations, programs, and efforts.

477  FSN  Micronutrients                                                        2(2+0)

Vitamins and minerals: Food sources – Bioavailability – physiological functions – Diseases associated with deficiency of vitamins and minerals – toxicity.

481  FSN  Selected Topics in Food and Nutrition                      2(2+0)

Selected topics in the current knowledge of the different aspects of food and human nutrition  from scientific periodicals in English language.

495  FSN  Special Studies                                                       2(0+2)

Student select with the agreement of one of the staff member study  subject in one area of  food  and nutrition – Student will be evaluated on the basis of his effort in executing , writing and discussion of the report.