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Department of Nutrition and Dietetics

 

Chair
Assist. Prof. Dr. CEREN GEZER

Department's Mission

Nutrition and Dietetics program aims to provide training for prospective professionals in the relevant field as well as carrying out research activities and implementing relevant strategies regarding the principles of nutrition, nourishment, health and the treatment of the patients.  

The mission of the department is to establish a unique educational environment formed by the integration of different components such as information at global standards, research activities, contributions to science, sharing information and aesthetic values. Further aims of the department is to graduate expert professionals who would respect the values of the society, protect human health in line with scientific principles based on evidence and work in relevant areas to cure illnesses. In terms of the society, Department of Nutrition and Dietetics aims to provide contributions by educating qualified health professionals, educators and researchers serving the society in accordance with scientific findings and ethical values.

Department Facilities

With its modern and technological structure and up-to-date technological opportunities, Eastern Mediterranean University Nutrition and Dietetics Department has been established to provide student-centered education in a democratic environment.

Students at our department benefit from laboratories equipped with modern facilities at world standards. Each laboratory has been designed to provide opportunities for approximately 50 students to receive instruction at the same time. Our University provides sufficient number of computers with Internet connections for students. Students are also given the privilege of benefitting from the Eastern Mediterranean University Library which is equipped with modern facilities, equipment and databases. Our University also provides an array of recreational opportunities for our students in the form of social, cultural and sports activities.

Programs

Distinguishing Attributes

With its modern and technological structure and up-to-date technological opportunities, Eastern Mediterranean University Nutrition and Dietetics Department has been established to provide student-centered education in a democratic environment. With the aim of graduating well-educated and successful students and maintaining the interdisciplinary dynamism, our University established a collaboration protocol with Marmara and Gazi Universities. Along with the collaborations, our department receives professional support from expert academicians at various institutions in Turkey with the aim of effective course implementation. Our program has been designed in such a way that elements such as analyzing, tackling problems, reaching conclusions, thinking creatively and critically, working in a team and communicating effectively have been integrated with the course content. A number of collaboration protocols have also been made with different institutions to provide our students with internship opportunities.

Major Accomplishments

Within the scope of the Centre of Healthy Life, our instructors and research assistants have started to serve personal and social services. Students, university personnel and other people have chance to visit the Centre of Healthy Life and get professional advices from our department's personnel regarding healthy nutrition and nutrition at medical problems. Moreover, we have agreements with many TV channels and we set up TV programs about health problems to inform the community about healthy living. On the other hand, we organized a research called "Evaluation of Food Habits, Milk Consumption and Anthropometric Measurements of 6-11 years old Children". Our staffs have visited the primary schools of Famagusta and they educated the people about healthy nutrition and milk consumption. At the same time, they measured children's length, weight, waist circumference and evaluate their anthropometric measurements.

Quality of Graduates

Our graduates will be able to work in hospitals, institutions, corporations and polyclinics with their professional knowledge and abilities. They are educated by developing their strategic abilities such as critical thinking, reasoning, etc... So, they will be able to overcome various problems regarding nutrition and dietetics without any hesitation. At the same time, throughout their education, students are asked to present in seminars and make researches. Those opportunities help them to be successful researchers in their fields, thus they will be updated regarding their profession in the future.

Career Opportunities

Following successful completion of their undergraduate education, students of the Nutrition and Dietetics Department receive the title of a "Dietician". Graduates of the program may also pursue postgraduate studies at master's or doctoral degree level and may become senior dieticians or doctors.

Our graduates will be able to plan their clients' healthy nutrition, organize special treatments regarding nutritional problems, control of nutritional treatments. Dieticians will have chance to work in private and state hospitals' different units such as infants, children, adults, gynecology, cardiology and oncology and they could serve special nutritional treatments for their clients. Moreover, they will be able to arrange menus of the kindergartens', elder care centers and hospitals. Ministry of Health, Ministry of Agriculture and Rural Areas, and other health institutions are working with nutrition specialist and our graduates will be able to work in those cooperation's.

Contact Information

Address:

Eastern Mediterranean University
Faculty of Health Sciences
Department of Nutrition and Dietetics
Famagusta, North Cyprus
Mersin 10 Turkey

Tel: +90 392 630 1084
Fax: +90 392 630 3940
E-mail: sbf@emu.edu.tr

 

Academic Staff

Name SurnameDutyDepartmentOfficeTel
Assist. Prof. Dr. SEMA ERGE Faculty Member Nutrition and Dietetics
Prof. Dr. HALİT TANJU BESLER Vice Rector Nutrition and Dietetics SBF 126 2143
Prof. Dr. HAYDAR DEMİREL * Faculty Member Nutrition and Dietetics
Prof. Dr. PERİHAN ARSLAN Faculty Member Nutrition and Dietetics SBF 116 1107
Prof. Dr. SEYİT MEHMET MERCANLIGİL * Faculty Member Nutrition and Dietetics SBF 116 1107
Assoc. Prof. Dr. EMİNE AKAL YILDIZ Faculty Member Nutrition and Dietetics SBF 118 1084
Assist. Prof. Dr. CEREN GEZER Chair Nutrition and Dietetics SBF 121 3003
Assist. Prof. Dr. SERAY KABARAN Vice Dean,
Assist. Director
Nutrition and Dietetics SBF 124 3008
Assist. Prof. Dr. TEVHİDE ZİVER Faculty Member Nutrition and Dietetics SBF 115 2155
Sr. Instr. ASİYE YETER GÜNGÖR Senior Instructor Nutrition and Dietetics SBF 122 1108
Sr. Instr. BURCU BARBAROS Senior Instructor Nutrition and Dietetics SBF 120 1367
Sr. Instr. ELİZ ARTER Senior Instructor Nutrition and Dietetics SBF 120 1367
Sr. Instr. FATMA HÜLYAM EREN Senior Instructor Nutrition and Dietetics SBF 123 1083
Sr. Instr. GÖZDE OKBURAN Senior Instructor Nutrition and Dietetics SBF 119 3007
Sr. Instr. MERVE YURT Senior Instructor Nutrition and Dietetics SBF 117 3007
Sr. Instr. NEZİRE İNCE Senior Instructor Nutrition and Dietetics SBF 123 1081
Sr. Instr. SILAY DAL Senior Instructor Nutrition and Dietetics SBF 120 1367
* : Indicated academic staff member delivering the course is employed at another university.

Part-time Academic Staff

Name SurnameDutyDepartmentOfficeTel
Dr. MÜJGAN ÖZTÜRK ARIKBUKA Faculty Member Nutrition and Dietetics
Sr. Instr. AYŞE OKAN Senior Instructor Nutrition and Dietetics
Sr. Instr. HİDAYET AĞÖREN Senior Instructor Nutrition and Dietetics
Sr. Instr. SULTAN NAZİF Senior Instructor Nutrition and Dietetics
Degree: B.S.
Duration (Years): 4
Medium of Instruction: English

Curriculum

Course Code Course Title Semester Credit Lecture Hour (hrs/week) Lab (hrs/week) Tutorial (hrs/week) ECTS
Semester 1
NUTD111 Principles of Nutrition - I
The aim of this module is to give information about the classification, features, chemical structures, functions, sources, daily allowance and importance of carbohydrates, proteins and lipids. Also the aim is to provide a sound understanding of nutritional principles in relation to the macronutrient and micronutrient components of the diet. Beside, this course aim is to each basic and healthy cooking procedures in lab and discuss the nutrient contents of foods.
1 3 2 3 -
CHEM103 General Chemistry
Measurements, Atoms, molecules and ions; Mass relations in chemistry, stoichiometry; Reactions in Aqueous Solutions; Thermo-chemistry, calorimetry, enthalpy, the first law of thermodynamics; Electronic structure and the periodic table; Acids and Bases; Organic Chemistry.
1 3 3 1 -
TUSL181 Turkish as a Second Language 1 2 2 - -
HIST280 Atatürk's Principles and History of Turkish Reforms 1 2 2 - -
ENGL191 Communication in English - I
ENGL191 is a first-semester freshman academic English course. It is designed to help students improve the level of their English to B1+ level, as specified in the Common European Framework of Reference for Languages. The course connects critical thinking with language skills and incorporates learning technologies such as IQ Online. The purpose of the course is to consolidate students’ knowledge and awareness of academic discourse, language structures, and lexis. The main focus will be on the development of productive (writing and speaking) and receptive (reading) skills in academic settings.
1 3 3 1 -
ENGL181 Academic English - I
ENGL 181 is a first-semester freshman academic English course. It is designed to help students improve the level of their English to B1+ level, as specified in the Common European Framework of Reference for Languages. The course connects critical thinking with language skills and incorporates learning technologies such as IQ Online. The purpose of the course is to consolidate students’ knowledge and awareness of academic discourse, language structures, and lexis. The main focus will be on the development of productive (writing and speaking) and receptive (reading) skills in academic settings.
1 3 5 1 -
HLTS121 Human Anatomy
The aim of this module is to enable students of the Health Sciences to learn human anatomy with respect to the systems and functions in the body. Within the scope of the module, bones, joints, muscles, systems and neurology will be covered.
1 3 2 2 -
MATH111 Basic Mathematics - I
Numbers, Number systems, exponents, sets, set operations, intervals, absolute value. Equations and inequalities; solving first degree equations in one variable, solving second degree equations in one variable, quadratic formula, inequalities and their solutions, absolute value relationship. Trigonometry; trigonometric functions, trigonometric identities. Function, domain and range, types of functions; linear, quadratic, polynomial functions, graphs of linear and quadratic functions. Analytic geometry in 2-space and 3-space: operations on points in 2-space and 3-space. Mid-point formula, distance formula, lines and their properties; parallel and perpendicular lines, slope, angle between two lines. Matrix algebra: Operations on matrices; addition, subtraction, transpose of matrices, scalar multiplication, determinants, cofactors, cofactor matricex, adjoint matrix, inverse matrix, elimination method, Cramer's rule.
1 3 3 1 1
PSYC108 Science of Physcology
This course is designed for non-psychology majors interested in psychology. It provides a general introduction to the main sub fields within psychology and its practical applications. Topics discussed are drawn from cognitive, developmental,clinical and social psychology.
1 2 2 - -
Semester 2
NUTD112 Principles of Nutrition - II
The aim of this module is to give information about chemical structures, classifications, functions, sources and recommended daily intakes of nutrients. Also aims to teach different types of food and their nutrient contents, basic and healthy recipes and cooking methods.Other aim of this course is to develop the concepts of energy and nitrogen balance, metabolic demand, efficiency of utilisation and practically useful values for nutrient content of food.
2 3 2 3 -
CHEM104 Organic Chemistry
Hydrocarbons, organic reactions and functional groups, alcohols, ethers, aldehydes, ketones, carboxylic acids, esters, amines, amides, carbohydrates, lipids, enzymes and vitamins.
2 3 3 - 1
BIOL115 Medical Biology and Genetics - I 2 2 2 - -
ENGL192 Communication in English - II
ENGL192 is a second-semester freshman academic English course. It is designed to help students improve the level of their English to B2 level, as specified in the Common European Framework of Reference for Languages. The course connects critical thinking with language skills and incorporates learning technologies such as IQ Online. The purpose of the course is to consolidate students’ knowledge and awareness of academic discourse, language structures, and lexis. The main focus will be on the development of productive (writing and speaking) and receptive (reading) skills in academic settings.
2 3 3 - 1
ENGL182 Academic English - II
ENGL182 is a second-semester freshman academic English course. It is designed to help students improve the level of their English to B2 level, as specified in the Common European Framework of Reference for Languages (CEFR). The course connects critical thinking with language skills and incorporates learning technologies such as IQ Online. The purpose of the course is to consolidate students’ knowledge and awareness of academic discourse, language structures, and lexis. The main focus will be on the development of productive (writing and speaking) and receptive (reading) skills in academic settings.
2 3 5 1 -
HLTS131 Principles of Human Physiology
The aim of this module is to give information about functions and compartment of organism (cell-tissue-organ-system) and also investigate the relation between these compartments. Topics of this lecture are physiology of the cell, muscle, nerve, blood, central nervous system, respiratory system and circulatory system.
2 2 2 - -
NUTD114 Public Health and Nutrition
The aim of this lecture is to understand the term of "health", factors affecting health, modern understanding of health, health policy, health services, health management, environmental health, employee health, mental health, health problems during special periods (adolescence, senility, etc.).
2 2 2 - -
ITEC105 Computer - I
This course is an introduction to the world of Computing and Information Technology (IT). Today, we are all part of an exploding Information Society and in this dynamic new society people at homes, schools, institutions and businesses are engaged in an ever- growing partnership with computers. Computers and Information Technology are part of just about everything we do at work and at home. And the fact is that, computers will play an even greater role in our lives in the years to come. The course presents the basic description of information technology concepts, basic computer system hardware and software components, common terminology in information technology, application areas, and integration of computer system components.
2 3 2 2 -
Semester 3
NUTD221 Nutrition Biochemistry and Metabolism - I
This course aims to provide the fundamentals for understanding biochemical processes in living organisms. Students will be introduced to the basic structure, properties and functions of the four key biological macromolecules: nucleic acids, proteins, carbohydrates and lipids. Also this course aims to help understand the function of enzymes and hormones, purine and pyrimidine metabolism.
3 3 3 - -
NUTD227 Food Chemistry in Nutrition - I
The aim of this course is to understand solutions and colloid system; the structure, classification, properties, qualitative and quantitative tests of carbohydrate, protein and fat; the structure of the enzyme, classification, factors affecting enzyme activity, uses the presence in foods and food industry. It also aims to examine the flavor and fragrance components, features and functions found in foods and also three key browning reactions which might occur during commercial processing and storage and/or institutional and domestic food preparation.
3 3 2 3 -
BIOL116 Genetics and Epigenetic 3 2 2 - -
NUTD205 Digestion and Nutrition Physiology
The aim of this module is to provide knowledge about the structure and physiology of the gastrointestinal system (GI) and its organs including the liver, gall bladder and pancreas; digestion and absorption of nutrients; enzymes involved in the digestive system and changes observed in the GI system with age.
3 2 2 - 1
HLTS241 Introduction to Microbiology and Immunology
Introduction to Microbiology, the fine structure of the bacterial cell, bacterial physiology, pathogenesis and genetics of bacteria, antibiotic action and resistance mechanisms, investigation of viruses, parasites and fungi important for human health, introduction to immunology, basic immune response mechanisms, hypersensitivity reactions, The module also deals with the different cells and organs of the immune system and how these function and interact to protect the body from infection. An introduction to molecular processes and signalling events that are important in communication between cells of the human immune system, rules to be followed in the microbiology laboratory, tools, sterilization and disinfection, diagnostic methods for microorganisms are studied.
3 2 2 1 -
NUTD225 Ethics and Food legislation
This couse provides an in depth understanding of the legal framework relating to food additives, Enzymes and Flavourings, clarifying the changes that the Food Information to Consumers Regulation has brought about for additives labeling.
3 2 2 - -
UE01 University Elective - I 3 3 3 - -
Semester 4
NUTD222 Nutritional Biochemistry and Metabolism - II
The aim of this course is to understand the water and fat soluble vitamins, vitamin-like substances, minerals, electrolytes and water. Also, metabolic pathways occurring in cells, such as respiration and the biosynthetic pathways for the key macromolecules.
4 3 3 - -
NUTD228 Food Science in Nutrition - II
The aim of this module is to understand food quality and factors affecting the food quality, the methods used in subjective assessment of food quality. Also it aims to examine the elements, features and functions in the fruits and vegetables, eggs, milk and dairy products, meat and meat products, cereals, functional foods; pre- and probiotics, tea, coffee, cocoa and chocolate soy.
4 3 2 3 -
NUTD206 Food Microbiology
The aim of this module is to introduce the food microbiology and also understand the factors affecting the growth of microorganisms in food, bacteria, spores and indicator microorganisms, the fermentation of food, spoilage of fruits and vegetables, water, degradation of milk and milk products and microbiological analysis methods. Also to understand the food spoilage and food borne transmission of microbiology and infectious diseases of humans during the food production, spoilage of meat, meat and seafood products and parasites which are transmitted by foods or water, mycotoxigenic molds other fungi varieties that cause food spoilage and viruses that is transmitted via foods, food poisoning and food storage methods in more detail. Also this course focuses on the general principles of disease and then further explores information dealing with specific disorders of body systems or individual organs. The aim of this lecture is to recognize, define, and classify diseases based on pathogenic or morphological characteristics, analyze the processes that lead to cell injury and describe responses for healing, including inflammation and fever and analyze the immune response and evaluate some diseases that affect immunity. Also will encourage students to differentiate the pathology of various diseases.
4 3 3 1 -
NUTD208 Research Methods for Nutritional Sciences
The aim of this course is to understand the research planning, the creation of the study and control groups in planning, access to information and data sources, research design, usage of computer, measurement of variables. This module covers the theoretical and practical aspects of commonly used research methods. It includes hands-on experience of statistical packages and laboratory skills, provides information on systematic reviews, practical and audit based projects, and an understanding of the ethical nature of research. This is preparatory study for your dietetics research project.
4 2 2 - 1
NUTD226 Physiopathology in Nutrition Related Disorders
This course focuses on the issues about energy imbalance (obesity, anorexia nervosa, bulimia), gastrointestinal system, liver, gall bladder, pancreas diseases, cardiovascular atherosclerotic diseases, type 2 diabetes and comorbid diseases, kidney, infection, bone and joint diseases physiopathology. A number of underlying mechanisms in the development of different diseases are rooted in this course.
4 2 2 - 1
UE02 University Elective - II 4 3 3 - -
MATH212 Biostatistics
Introduction to statistics and biostatistics, usage of statistics in health sciences and related investigations, data collection, descriptive statistics, tables and graphs, probability and probability distributions, sampling, hypothesis testing, regression and correlation analysis, basic concepts of statistics and descriptive statistics, statistical comparison methods, statistical analyses, research design, data collection tools, inspection of sufficiency and reliabilities, scaling and preparation of scientific reports
4 3 3 - 1
Semester 5
NUTD315 Mother and Child Nutrition - I
The aim of this course is to discuss the nature and scope of developing nutrition for children according to their backgrounds and needs. To explain the various nutritional needs of the mother and child during pregnancy. To explain various nutritional needs of infants from birth to age two.Also tp explain various nutritional aspects of growing children addressing various issues and concerns.Beside student will be able to identify concerns in the diets of children and adolescents and overcoming them.
5 4 3 - 3
NUTD313 Determination of Nutritional Status
The aim of this course is to asses the individual and societial nutritional status by learning variety of methods and techniques (clinical, anthropometric, biochemical, biophysical, food consumption surveys and ecological factors, mortality and morbidity statistics). Collection of data from individuals and interview techniques, dietary assessment methods (individual and group), qualitative and quantitative analysis and evaluation of dietary intake, use of dietary analysis software, biochemical assessment relevant to nutritional status, assessment of physical activity level and energy expenditure, clinical signs and symptoms of nutritional deficiency will be taught in this course.
5 3 2 - 2
NUTD305 Organization and Administration of Food Service - I
Together people from various groups outside the home, healthy, adequate and balanced diet should be implemented in organizations with the public nutrition policies and nutrition principles. The Nutrition and Foodservice Systems option will prepare you for a professional career directing foodservice operations that focus on serving healthy menu options and using local ingredients.
5 3 3 - -
NUTD317 Nutrition Therapy in Disease - I
The aim of this course is to understand the definition, causes and complications of obesity, eating disorders, diabetes mellitus, coronary heart disease, gastrointestinal disease. Also to understand the role of food and nutrition in the aetiology of chronic disease in adulthood, including evidence-based intervention in obesity, coronary heart disease, hypertension, insulin resistance, type 2 diabetes mellitus, metabolic syndrome and cancer prevention.
5 4 3 - 3
UE03 University Elecitive - III 5 3 3 - -
NUTD319 Weight regulation and Obesity
Evaluation & application of theories of weight control & eating behavior to weight reduction & maintenance programs, with emphasis on development of scientifically based methods to promote appropriate body weight. Students in this course learn the scientific basis of energy balance, energy metabolism, and the regulation of body weights in humans. Students also receive and introduction to the fundamentals of the biology of appetite regulation and genetics of obesity. The critical independent and inter-related roles physical activity, healthy nutrition, and health behavior change have to prevent and reduce obesity in children and adults are emphasized throughout the course. Students also study psychosocial factors related to obesity and emerging strategies for obesity treatment such as pharmacological and surgical approaches.
5 2 2 - -
NUTD309 Literature Review in Nutrition and Health
The aim of this course is to learn the research and investigate on various current issues related with food, nutrition. Also students will present on a topic chosen by advisor which is related to food and nutiriton.
5 2 2 - -
Semester 6
NUTD316 Pediatric Nutrition
This course aims to provide a comprehensive understanding of the role of diet of children and young children and their requirements in health and disease. This includes the treatment of disease with nutritional and dietetic therapy including obesity, diabetes, celiac disease, allergy cystic fibrosis, faltering growth, cancer and nutritional support.
6 3 2 - 3
NUTD314 Nutritional Problems and Epidemiology
The aim of this module is to understand the identification of nutrition problems in the community. Besides, to examine the relationship of diet and nutrition in the etiology and the prevention of diseases, the creation of food and nutrition plans and policies for the promotion and protection of the health of specific population groups. (Eg. Preparation of dietary guidelines for school children, adults). The Nutritional Problems and Epidemiology course provides rigorous training in epidemiology and biostatistics as well as the biological aspects of nutrition. The overall objective is to enable students to investigate relationships between diet and disease.
6 3 2 - 2
NUTD306 Organization and Administration of Food Service - II
Principles and management of cooking and service procedures that can be implemented for healthy, adequate and balanced food service system. This course provides the theoretical underpinnings for professional practice and assesses elements of the entry level competencies for dietetics. Food service opportunities exist in both non-commercial operations including schools, universities and healthcare as well as others in the retail environment; all are striving to meet the consumer demand for healthier food options.
6 3 3 - -
NUTD318 Nutrition Therapy in Disease - II
The aim of this module is to understand the causes, complications and nutritional recommendation about the diseases of liver, gallbladder, kidney; infections, burns, cancer, gout, Cushing's syndrome, Addison's disease, rheumatic diseases, nervous system disorders, the definition of arthritis and food allergies.
6 4 3 - 3
NUTD340 Nutrition Education
The aim of this module is to inform the students how education will be provided to a community in a variety of nutrition topics. Also this lecture will enable students to understand which educational materials will be used during an education program.
6 2 2 - 1
NUTD350 Meal Planning and Recipe Development in Special Conditions
Within the scope of the module meal types, principles of meal planning, principles of meal planning for different ages and groups, meal supervision and management will be covered.
6 2 1 - 2
AE01 Area Elective - I
The elective courses offered this semester are listed below. For a complete list of elective courses, please check the department website.
  • NUTD366 - Healthy Food Choices
6 3 3 - -
Semester 7
NUTD411 Public Health Nutrition Practice
The module aims to enable students to apply their theoretical knowledge into practice. Students will prepare educational materials in topics including prevention of chronic diseases such as Diabetes and Cardiovascular diseases and principles of nutrition in such conditions. Practical approaches will be used for the determination of nutritional status.
7 4 2 - 12
NUTD413 Dietetic Practice - Child
The aim of this module is to enable students to apply their theoretical knowledge gained in Year 3, shadow different cases and practice with a clinical dietitian. Internships will be held as pre-programmed rotations in child nutrition clinics. Students are expected to present a specific case study.
7 4 2 - 16
NUTD415 Dietetic Practice - Food Service Systems
This module enables the students to gain practical experience in both institutional and hospital kitchens. They will be able to observe meal planning, personal and food hygiene, sanitation, auditing and different stages of the food chain.
7 4 2 - 16
NUTD405 Reseach Project - I
The aim of this module is to understand how to plan and conduct individual research with the current issues associated with food, nutrition and dietetics. The student will conduct a project in a subject chosen by the advisor. The process will include the planning of the thesis, literature review, results, discussion, and summary section. At the end of the semester, student will provide a report specifying the references.
7 2 2 - -
NUTD417 Sports and Exercise Nutrition
The aim of this module is to understand the importance of nutrition and exercise in a healthy life. Also, to learn the nutritional needs in a variety of sports, and resources, nutritional needs of athletes pre-training, during and post- training, fluid and electrolyte requirements and weight control, ergogenic aids and special cases in sports nutrition (eating disorders with athletes and nutritional requirments according to the sport branch).
7 2 2 - -
AE02 Area Elective - II
The elective courses offered this semester are listed below. For a complete list of elective courses, please check the department website.
  • NUTD366 - Healthy Food Choices
7 3 3 - -
Semester 8
NUTD414 Dietetic Practice - Adult
The aim of this module is to enable students to apply their theoretical knowledge gained in year 3, shadow different cases and practice with a clinical dietitian in medical diet treatment. Internships will be held as pre-programmed rotations in adult nutrition clinics. Students are expected to present a specific case study.
8 4 2 - 16
NUTD416 Dietetic Practice - Elective
The aim of this module is to enable students to apply their theoretical knowledge gained in year 3, shadow different cases and practice with a clinical dietitian in medical diet treatment. Internships will be held as pre-programmed rotations in adult nutrition clinics. Students are expected to present a specific case study. Or they gain practical experience in both institutional and hospital kitchens. They will be able to observe meal planning, personal and food hygiene, sanitation, auditing and different stages of the food chain.
8 4 2 - 16
NUTD406 Reseach Project - II
The aim of this module is to understand how to plan and conduct of individual research with the current issues associated with food, nutrition and dietetics. The student will conduct a project with a subject chosen by an advisor. The process will include the planning of the thesis, literature review, results, discussion, and summary section, at the end of the lecture student will provide a report specifying the references.
8 2 2 - -
NUTD410 Seminar
The aim of this module is to learn the research and investigate on various current issues related with food, nutrition. Also students will present on a topic chosen by advisor which is related to food and nutiriton.
8 2 2 - -
PHAR444 Pharmacology 8 2 2 1 -
AE03 Area Elective - III
The elective courses offered this semester are listed below. For a complete list of elective courses, please check the department website.
  • NUTD366 - Healthy Food Choices
8 3 3 - -