Bachelor of Science in Nutrition

1) Knowledge and Understanding (K):

– K (1): Define fundamental concepts in nutrition science, and the nutrition care process in addition to basic concepts in general medical fields as they relate to nutrition.
– K (2): Recognize the importance of setting-up and managing food establishments, and the compliance of food safety, hygiene, and quality control standards within food industries, and the ability to identify sources of food contamination through the food production chain from farm to table.
– K (3): Identify the basic principles of scientific research.
– K (4): Describe the roles, responsibilities, ethical considerations, and principles of working as a nutritionist.
– K (5): Recognize the fundamental concepts of food science including food preparation, processing, preservation and identify how food processing affects the chemical and nutritional properties of foods.
– K (6): Recognize the importance of a balanced diet and how that contributes to a healthy lifestyle.

2) Intellectual Skills (I):

– I (1): Explain the roles and applications of agriculture, biological sciences, food science and technology relevant to human nutrition.
– I (2): Evaluate the accuracy of nutrition related information on the internet, health and nutrition claims and distinguish the strengths and limitations of using social media as a tool for nutrition communication.
– I (3): Design a balanced diet in health and disease that is acceptable from a sensory perspective to the client.
– I (4): Assess nutritional status on an individual and population level.
– I (5): Deduce the best preparation, processing, preservation, hazard prevention method and quality management systems for different food products.

3) Professional and Practical Skills (P):

– P (1): Conduct chemical, nutritional, microbiological, and sensory laboratory tests.
– P (2): Calculate energy and macronutrient requirements for individuals in health and disease.
– P (3): Apply dietary and anthropometric assessment on individuals.

4) General and Transferable Skills (T):

– T (1): Develop effective verbal and non-verbal communication skills that can be applied in different settings with individuals of different specializations and levels.
– T (2): Develop written communication skills that can be applied in different settings using scientifically appropriate resources.
– T (3): Write reports on observations and results of laboratory experiments and procedures.
– T (4): Improve the graduate’s ability to work in teams.

Jordanian General Secondary Certificate with min 60% average.

503209 – Introduction to Food Science (3:0-3)
Prerequisite: 503102
This comprehensive course provides a general overview and principles of food science. Topics include food constituents and their properties, food quality and safety, preservation methods, food processing, and discussions of current issues related to food and health. This course serves as an introduction to subsequent courses in food science.

503210 – Introduction to Nutrition Science (3:0-3)
Prerequisite: 503209
This course introduces students to core concepts in nutrition science. It covers relevant terminology, macronutrients and micronutrients, their chemistry, classification, digestion, absorption, metabolism, and recommended intake. Students also study health-related effects, deficiency and excess signs, and nutrient sources. It serves as a foundation for advanced nutrition courses.

503225 – Principles of Microbiology (3:1-2)
Prerequisite: 503102
This course introduces students to the microbial world, including morphology, growth, and physiology. Methods of microbial control, both physical and chemical, are discussed. The course also includes microbial genetics and its applications in biotechnology and pharmaceutical products.

503310 – Food Chemistry and Analysis (3:1-2)
Prerequisite: 503209 + 501241
The course explores the chemical, physical, and sensory characteristics of foods, their composition, and the impact of environmental and processing factors. Topics include food additives, enzymes, contaminants, flavors, and colors. Laboratory training involves sampling, standard chemical analyses of nutrients, and use of instruments such as Kjeldahl, Soxhlet, HPLC, atomic absorption spectroscopy, and flame photometry.

503309 – Human Nutrition (3:0-3)
Prerequisite: 503210
This course focuses on planning healthy diets, dietary guidelines, food groups, and the food exchange system. Students study nutrient requirements, malnutrition, prevention and treatment, food-drug interactions, and nutritional assessment methods.

503313 – Food Preparation (3:2-1)
Prerequisite: 503209
Covers methods of food preparation, their chemical, physical, and nutritive properties, and the effect of preparation and storage on nutrient value. Emphasizes techniques to preserve nutrients, ensure safety, and meet local market and institutional needs.

503308 – Meal Planning (3:1-2)
Prerequisite: 503209
Focuses on principles of meal planning to achieve nutritional balance for people of different ages and health conditions. Includes menu planning, design, and production for various food service facilities.

503317 – Food Microbiology (3:1-2)
Prerequisite: 503225
Introduces the role of microorganisms in food spoilage, foodborne illnesses, and beneficial applications. Covers isolation, enumeration, and control techniques, with lab training in microbial quality control of foods and dairy products.

503319 – Food Technology (1-2 3:)
Prerequisite: 503225 + 503310
Covers methods to extend shelf life of food and food products, including preservation techniques such as heating, freezing, drying, concentration, fermentation, smoking, irradiation, and use of additives. Studies agents responsible for food deterioration.

503320 – Therapeutic Nutrition 1 (4:3-1)
Prerequisite: 503309 (or Concurrently)
Focuses on the use of nutrition in health and disease, including meal management, feeding types, energy balance, weight management, obesity, underweight, diabetes, AIDS, cancer, and diet therapy. Practical sessions cover clinical case studies and diet planning.

503323 – Therapeutic Nutrition 2 (1-3 4:)
Prerequisite: 503320 + 503213
Extends therapeutic nutrition to diseases of the digestive system, cardiovascular system, liver, gallbladder, lungs, and kidneys. Covers causes, metabolic changes, diet therapy, and practical case-based diet planning.

503332 – Nutrition Counseling and Education (3:3-0)
Prerequisite: Passing 103 C.H.
Introduces theory and practice of nutrition counseling, effective communication skills, oral and written communication, interviewing, program development, and health promotion.

503391 – Internship in Therapeutic and Clinical Nutrition (6-0 6:)
Prerequisite: 503323
Practical experience in clinical nutrition and dietetics, provided through hospitals and health centers.

503392 – Food Services Internship (3:0-3)
Prerequisite: 503391 + 503430
On-site training in food service facilities covering menu planning, procurement, preparation, handling, equipment, sanitation, maintenance, and inventory management.

503423 – Nutrition During the Human Life Cycle (3:3-0)
Prerequisite: 503320
Studies nutritional needs across human development stages: pregnancy, lactation, infancy, adolescence, adulthood, middle age, and old age. Includes prevention and treatment of nutrition-related diseases and exercise nutrition.

503426 – Seminar and Research (2:0-2)
Prerequisite: Fourth Year
Students present literature reviews and research projects on nutrition or food-related issues in local or other societies. Research may be theoretical or laboratory-based.

503427 – Management of Food Institutions (3:3-0)
Prerequisite: 503210
Covers administration of nutrition services, food selection, preservation, preparation, service, menu planning, financial management, and supervision of food staff in hotels and restaurants.

503305 – Nutrition and Physical Fitness (3:3-0)
Prerequisite: 503320
Focuses on the role of nutrition in health, fitness, and sport performance. Includes macronutrient and micronutrient roles in energy production, exercise metabolism, and performance-enhancing substances. Covers food, drugs, and supplements affecting physical performance.

503429 – Community Nutrition (3:3-0)
Prerequisite: Passing 103 C.H.
Introduces community nutrition programs, the role of nutritionists in assessment, program design, implementation, and evaluation, and challenges in program success.

503430 – Food Quality Control (0-3 3:)
Prerequisite: 503319
Covers fundamentals of quality control and assurance in the food industry, including factors affecting quality, sampling, and reporting.

503431 – Food Hygiene (3:3-0)
Prerequisite: 503317
Covers food hygiene concepts, foodborne infections, residues, hygienic requirements, safe handling, processing, storage, personal hygiene, cleaning, pest control, and HACCP application.

503432 – Nutritional Assessment (3:2-1)
Prerequisite: 503309
Introduces methods for assessing nutritional status, including dietary assessment, biochemical and hematological indices, anthropometry, and clinical examination. Laboratory practice includes application of assessment tools.

503440 – Clinical Nutrition and Metabolic Disorders (2:1-3)
Prerequisite: 503323
Covers metabolic disorders not included in previous therapeutic nutrition courses, including inherited metabolic diseases, insulin resistance, and metabolic syndrome. Discusses etiology, prevention, and treatment.

503214 – Biochemistry for Nutrition and Food (0-3 3:)
Prerequisite: 101115
One-semester course focusing on biochemical principles of proteins, carbohydrates, lipids, and nucleic acids in the human body, with examples and problems from a nutritional and health perspective.

503325 – Selected Topics in Nutrition and Dietetics (3:3-0)
Prerequisite: 503320
Covers specialized topics such as nutrition in exercise, energy metabolism, vitamin bioavailability, gastroenterology, and nutritional epidemiology.

503424 – Nutrition Information Systems (3:2-1)
Prerequisite: 9600101
Focuses on design and management of food service systems in hospitals, maternal centers, and community nutrition programs using computer skills, including procurement, layout, quality control, financial management, and marketing.