Page 520 - Undergraduate Catalog 2024-25

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physical properties and sensory preparation and preservation of HND 332L - Medical Nutrition
characteristics of foods. The aim of food in relation to quality standards, Therapy I Laboratory
the laboratory sessions is to give acceptability and aesthetics. Credit Hour: 1
students experience in performing Introduction to composition,
food analysis experiments, analyzing nutritive value, chemical and physical Prerequisite: (Co) HND 332
data and reporting their findings. In properties of foods; introduction The course is a third year level
addition, students are expected to to experimental study of foods. laboratory course designed to
work in teams in the lab to prepare Methods include: Freezing; freezing help students learn and practice
their lab reports where they will learn of meat and fish products, pastries, the application of evidence-based
how to identify and critically assess fruits and vegetables. Physical- medical nutrition therapy utilizing the
the most appropriate analytical chemical changes during freezing, nutrition care process for diseases
methods for analyzing the properties drying and dehydration of food and disorders reviewed in HND
of a particular food product. products. Milling of cereals, food 332. It serves as an introduction
fermentation and canning methods to medical terminology, medical
HND 339 - Nutrition Through and their applications. ethics, medical documentation, and
the Lifecycle nutritional intervention. The teaching
Credit Hours: 3 HND 333L - Food Processing methodologies are through the use
Prerequisite: HND 224 Laboratory of self-study modules, case studies,
Credit Hour: 1 simulation, reports and discussions.
This course is designed to provide Prerequisite: (Co) HND 333
students with an analysis of nutrition HND 334 - Medical Nutrition
through stages of the lifecycle, with The course involves students in Therapy II
each life cycle stage supported by the laboratory exercises in the Pilot Plant Credit Hours: 3
nutrition that is essential for proper in food preservation, preparation Prerequisite: HND 332
development. The biochemical, and processing. Food Processing
physiological, and anthropometric Laboratory exercises provide The course teaches students
aspects of nutrition are presented, practical application of the theoretical on the role of the nutrition care
whereby students will learn how concepts acquired in the associated process in the prevention and
nutritional management changes as lecture course, HND 333 Food treatment of different nutrition-
a function of age. Processing. related diseases. The conditions
HND 331 - Food Microbiology HND 332 - Medical Nutrition cover metabolic diseases like inborn
errors of metabolism, cancer, HIV,
and Sanitation Therapy I surgery, enteral and parenteral
Credit Hours: 3 Credit Hours: 3 nutrition support. Course content
Prerequisite: HND 226 Prerequisite: HND 222, HND 224 includes evidence-based practice
The course is a survey of Co-requisite: HND 339 in prevention and nutritional
management of diseases.
microorganisms and their role in The course teaches students on the
causing food spoilage and food role of the nutrition care process HND 334L - Medical Nutrition
poisoning, and the control of in the prevention and treatment Therapy II Laboratory
microbial spoilage and pathogenic of different nutrition-related Credit Hour: 1
microorganisms in foods. diseases. The conditions cover
Topics relevant to alimentary obesity, diabetes, dyslipidaemia, Prerequisite: (Co) HND 334
(gastrointestinal) microbiology will hypertension, diseases of the The course is a third year level
be discussed including: the “normal” digestive system, renal diseases, laboratory course designed to
intestinal microbiota, probiotic and osteoporosis, and food allergies help students learn and practice
prebiotic nutritional supplements, and intolerances. Course content the application of evidence-based
and fermented products as functional includes evidence-based practice medical nutrition therapy utilizing
foods. in prevention and nutritional the nutrition care process for
HND 333 - Food Processing management of diseases. diseases and disorders reviewed
in HND 334. Mock patient case
Credit Hours: 3 studies are examined, including
Prerequisite: HND 226 taking diet histories from peers
acting as patients with common
This course will include: Processing chronic diseases; practicing behavior
methods of a variety of foods, basic change skills through role play;
principles underlying selection,

Abu Dhabi University | Undergraduate Catalog 2024 - 2025