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CollegesApplied Medical SciencesCollege Academic Program Details

College Academic Program Details

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Brief history of the programme

​Clinical Nutrition

The Bachelor's program in Clinical Nutrition is one of the four programs in the Faculty of Applied Medical Sciences. It was established in 1430 H / 2009 G to prepare graduates trained in nutrition and dietetics to satisfy the needs of the country

About Program
The purpose pf the Bachelor of Science (BSc) program in Clinical Nutrition is to enhance the nutritional well-being and health of individuals, families, and populations through the promotion of scholarship in human nutrition and dietetics. The BSc program in clinical nutrition offers courses in clinical nutritional sciences in order to provide sound academic background needed for study and practice of dietetics in hospitals, primary health care facilities, and institutional food services. The program consists of 5 years; one foundation year,  three years of academic and clinical training courses, and fifth year is a mandatory internship year.
Program Manager’s
Name Position

Dr.​ Husam A. Qanash

Head of the Department
Name Position

Dr. Nagat ELtoum

Quality Coordinator - Female Branch

Dr. Awfa Alazzah

Quality Coordinator for the Undergraduate Program
Name Position
Mission and Goals

Mission

​To prepare distinguished graduate in the field of clinical nutrition that is compatible with the requirement and international standards within a good academic environment and promoting the scientific research to enhance the knowledge renaissance and the development of society

Gools

    1. ​Prepare graduates equipped with the necessary skills to practice efficiently in the field of clinical nutrition  
    2. Provide a supportive and motivating academic environment to develop student capabilities 
    3. Promoting the role of scientific research in the field of clinical nutrition 
    4. ​Contribute effectively to community service in the field of clinical nutrition

Program Guide
Admission Criteria in Program
Students admitted to the BSc program in clinical nutrition must meet all university and department admission requirements
  1.  The applicant must submit a request of enrolment to the Deanship of Admission and Registration (electronic registration). Deadlines are announced in each academic year
  2. . The applicant must be a Saudi citizen
  3.  The applicant must meet the requirements to attend university
  4.  The applicant should have a modern secondary school certificate (scientific section)
Program Learning Outcomes

Knowledge and understanding

  1. Recognize concepts of basic, health and socioeconomic sciences that contribute to understanding food, nutrition, and dietetics practice
  2. Describe the role of food, nutrition, and environment in maintaining individuals and communities' normal health, disease prevention and management
  3. Explain structure and function of food services, nutrition departments and the role of a dietician in a multidisciplinary team in delivering quality food and nutrition services

Skills

  1. Utilize foundational sciences in addition to the basics of normal and abnormal body processes to interpret the role of food and nutrients in health and disease
  2. Evaluate nutritional status of individuals and communities in various lifestyles and stages during health and disease
  3. Apply theories and knowledge to provision of quality food management functions in business, healthcare, community, and institutional arenas
  4. Design community and patient centered evidence-based nutrition care plans based on sound scientific research and clinical reasoning
  5. ​Use dietetic information through acquired technical, interpersonal and communication skills  

Values

  1. Commit to professional ethical standards in nutrition, dietetics, and related practice settings
  2. Exhibit teamwork and inter-professional collaboration


Study Plan
Graduate Attributes
  1. Engaging in educational, research, and lifelong learning activities in order to provide appropriate nutrition and health care to patients, groups, organizations, or communities through information gathering, ​grasping
  2. Demonstrate leadership qualities and skills to maximize intellectual potential, particularly in high tesnion and potentially conflict-prone situations where students must show the ability to work and respond effectively
  3. Display critical thinking, cognitive skills, and professional clinical skills to​ use measurement, arithmetic, and reasoning in clinical and community settings
  4. ​Follwo the code of conduct of nutrition professionals and the standards​ of professional performance, including effective communication skills with clients, staff, and other healthcare professionals as part of providing assessment, interventions, nutrition, and healthcare services to the best of the student's ability
Contact us
Clinical Nutrition
University of Hail Main Campus - College of Applied Medical Sciences - Building 8 -Ground Floor -Office 4
Dr. Husam A. Qanash
00966165369100
h.qanash@uoh.edu.sa
7:30-3:00

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