
Course Description
The food we eat has a significant impact on our health, according to a number of scientific studies. Changes in diet can help prevent or control many health problems, including obesity, diabetes and certain risk factors for cancer and heart disease.
Dietetics is the science of how food and nutrition affects human health.
Dietitian nutritionists use nutrition and food science to help people improve their health. Nutrition and dietetic technicians work with dietitian nutritionists to provide care and consultation to patients. Both dietitian nutritionists and nutrition and dietetic technicians may also provide general nutrition education. Both are nationally credentialed and are an integral part of health care and food service management teams.
Professionals in the field of dietetics often focus their efforts on specific populations, facilities or initiatives, including:
- Designing individual nutritional therapies to address specific health issues, such as unhealthy weight, diabetes or hypertension
- Developing facility-wide nutrition programs for health care, educational, correctional and other institutions
- Increasing public awareness of proper nutritional standards and habits
- Improving the accuracy and comprehension of food labels
- Ensuring the safety of our food supply
- Researching how changes in diet (such as reducing salt intake) affect health (by reducing blood pressure)
- Working with food manufacturers to improve the nutritional quality of prepared foods.
Course Content
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MODULE ONE
5-
Lecture1.1
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Lecture1.2Health Education and promotion
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Lecture1.3Introduction to nutrition
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Lecture1.4Food security
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Lecture1.5Occupational health and safety
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MODULE TWO
5-
Lecture2.1Skill for nutrition & guideline I
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Lecture2.2Sever Acute Malnutrition
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Lecture2.3Moderate Acute Malnutrition
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Lecture2.4Primary health care
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Lecture2.5Environmental health
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MODULE THREE
5-
Lecture3.1Nutritional epidemiology
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Lecture3.2Skill for nutrition & guideline II
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Lecture3.3Anatomy and physiology II
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Lecture3.4Community health
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Lecture3.5Primary health care
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MODULE FOUR
6-
Lecture4.1Food Legislation
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Lecture4.2Demography & population studies
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Lecture4.3Food production
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Lecture4.4Nutritional Deficiencies & Related Diseases
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Lecture4.5Principles of food microbiology
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Lecture4.6Arabic literature
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MODULE FIVE
4-
Lecture5.1Environmental health
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Lecture5.2Food processing
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Lecture5.3Diet therapy
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Lecture5.4Health assessment
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