Page 519 - Undergraduate Catalog 2024-25

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Practicum. Professional issues related HND 223 - Menu Planning and in the design and administration
to dietetic practice include Code Evaluation of food service facilities. Principles
of Ethics, legal credentialing and Credit Hours: 2 of food service management used
standards of professional practice, in selecting, storing, preparing and
leadership and future trends in the Prerequisite: (Co) HND 224 serving food in quantity for various
profession will be addressed. This course aims to introduce foodservice operations. Emphasis is
HND 221 - Principles of Human students to the principles and on menu planning, quality control,
purchasing, equipment and layout/
techniques of planning menus for
Nutrition nutritional care, including dietary design. Consideration is given to
Credit Hours: 3 modifications, for both healthy operating environmentally safe and
Prerequisite: None and non-healthy individuals. Topics efficient facilities with emphasis on
include nutrients needs for optimum sanitation and safety. Administrative
This course is an introduction health, dietary guidelines, food and leadership responsibilities
to human nutrition and its groups, food portion sizes, and of the food service manager are
relationship to health. The basics the use of exchange lists for meal emphasized, including financial
of human nutrition are covered planning. They will learn approaches planning and personnel issues.
including: proteins and amino acids, to applying diet-planning guides
carbohydrates, simple and complex in meal planning and methods of HND 226 - Food Chemistry
sugars, dietary fat and fatty acids, meal evaluation for client nutrition Credit Hours: 3
starches and fiber, vitamins, minerals counseling and education in both the Prerequisite: CHE 207
and trace elements, and fluid intake English and Arabic languages. They
including water and caffeine. It will master the process of translating This course covers the basic
provides an overview of the dietary the nutrition needs of individuals chemical structures and properties
sources of the nutrients, process and groups into food choices and of moisture, protein, carbohydrate,
of digestion and metabolism of selected menus composed of local, lipids, minerals and vitamins and
nutrients, essentials of an adequate Middle Eastern and international their roles in food systems. Also
diet and how to meet the nutritional foods. covered will be the principles of
needs of various age groups. chemical and instrumental methods
Additional topics such as analysis of HND 224 - Nutritional for the qualitative and quantitative
food labelling, nutrition and health Metabolism analyses of moisture, protein,
claims and special diets are included. Credit Hours: 3 carbohydrate, lipids, minerals
HND 222 - Assessment of Prerequisite: BMS 247 and vitamins. Chemistry of food
minor components (e.g. minerals,
Nutritional Status This course covers the digestion vitamins, nutraceuticals, colors,
Credit Hours: 3 and absorption of macronutrients. flavors), direct food additives (e.g.
Prerequisite: HND 221 Concepts of balance, flux, turnover preservatives, texture modifiers and
and metabolic pools as well as energy stabilizers, colors, flavors), incidental
Students will be subject to practical metabolism at the cellular level. food additives (e.g. processing
techniques in evaluation of Metabolic pathways of synthesis and aids, chemical toxins), intentional
nutritional status for individuals degradation of lipids, carbohydrates, adulterants, allergens, etc.
and groups. This includes the proteins and amino acids.
four types of assessment (ABCD): Macronutrient metabolism in major HND 226L - Food Chemistry and
anthropometrics measurements, organs and tissues. Substrate flux Analysis Laboratory
biochemical indicators of deficiencies, in long term and short term fasting. Credit Hours: 2
excesses and storage of nutrients in The role of vitamins and minerals Prerequisite: (Co) HND 226
the human body, clinical assessment in the metabolic processes and the
and evaluation methods of dietary consequences of deficiencies. This course is focused on the
intakes and consumption. Modern application of qualitative and
techniques for body composition HND 225 - Management of quantitative techniques used in
measurements (BIA, DXA, CT, MRI, Foodservices the physical, chemical, sensory
NAA) will be covered. The sensitivity, Credit Hours: 3 and instrumental examination
reliability and reproducibility of of food products. The lectures
each technique will be discussed. Prerequisite: HND 221 will cover the basic principles
Interpretation of results will also be The course purpose is to introduce of analytical procedures and
covered as well as Dietary Reference management theories and principles, techniques commonly used to
Intakes (RDA, EAR, AI, and UL). and the effective use of resources determine the chemical composition,

Abu Dhabi University | Undergraduate Catalog 2024 - 2025