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and evaluation methods of dietary in the metabolic processes and the This course is focused on the prebiotic nutritional supplements, osteoporosis, and food allergies in HND 334. Mock patient case
intakes and consumption. Modern consequences of deficiencies. application of qualitative and and fermented products as functional and intolerances. Course content studies are examined, including
techniques for body composition quantitative techniques used in foods. includes evidence-based practice taking diet histories from peers
measurements (BIA, DXA, CT, MRI, HND 225 - Management of the physical, chemical, sensory in prevention and nutritional acting as patients with common
NAA) will be covered. The sensitivity, Foodservices and instrumental examination HND 333 - Food Processing management of diseases. chronic diseases; practicing behavior
reliability and reproducibility of Credit Hours: 3 of food products. The lectures Credit Hours: 3 change skills through role play;
each technique will be discussed. Prerequisite: HND 221 will cover the basic principles Prerequisite: HND 226 HND 332L - Medical Nutrition and formulating and documenting
Interpretation of results will also be of analytical procedures and Therapy I Laboratory evidence-based nutrition care
covered as well as Dietary Reference The course purpose is to introduce techniques commonly used to This course will include: Processing Credit Hour: 1 plans. In addition, ethical, legal and
Intakes (RDA, EAR, AI, and UL). management theories and principles, determine the chemical composition, methods of a variety of foods, basic Prerequisite: (Co) HND 332 consent considerations related to
and the effective use of resources physical properties and sensory principles underlying selection, dietetic practice and patient care are
HND 223 - Menu Planning and in the design and administration characteristics of foods. The aim of preparation and preservation of The course is a third year level emphasized.
Evaluation of food service facilities. Principles the laboratory sessions is to give food in relation to quality standards, laboratory course designed to
Credit Hours: 2 of food service management used students experience in performing acceptability and aesthetics. help students learn and practice HND 335 - Quantity Foods
Prerequisite: (Co) HND 224 in selecting, storing, preparing and food analysis experiments, analyzing Introduction to composition, the application of evidence-based Credit Hours: 3
serving food in quantity for various data and reporting their findings. In nutritive value, chemical and physical medical nutrition therapy utilizing the Prerequisite: HND 225
This course aims to introduce foodservice operations. Emphasis is addition, students are expected to properties of foods; introduction nutrition care process for diseases
students to the principles and on menu planning, quality control, work in teams in the lab to prepare to experimental study of foods. and disorders reviewed in HND Students will learn the basic culinary
techniques of planning menus for purchasing, equipment and layout/ their lab reports where they will learn Methods include: Freezing; freezing 332. It serves as an introduction techniques as they apply to: stocks,
nutritional care, including dietary design. Consideration is given to how to identify and critically assess of meat and fish products, pastries, to medical terminology, medical sauces, soups, sandwiches, short
modifications, for both healthy operating environmentally safe and the most appropriate analytical fruits and vegetables. Physical- ethics, medical documentation, and order cooking, deep fat frying,
and non-healthy individuals. Topics efficient facilities with emphasis on methods for analyzing the properties chemical changes during freezing, nutritional intervention. The teaching grilling, meat cutting, vegetable
include nutrients needs for optimum sanitation and safety. Administrative of a particular food product. drying and dehydration of food methodologies are through the use and salad preparation, and basic
health, dietary guidelines, food and leadership responsibilities products. Milling of cereals, food of self-study modules, case studies, principles and techniques of baking.
groups, food portion sizes, and of the food service manager are HND 339 - Nutrition Through fermentation and canning methods simulation, reports and discussions. Students will have an understanding
the use of exchange lists for meal emphasized, including financial the Lifecycle and their applications. of food and kitchen safety and
planning. They will learn approaches planning and personnel issues. Credit Hours: 3 HND 334 - Medical Nutrition sanitation practices, nutrition and
to applying diet-planning guides Prerequisite: HND 224 HND 333L - Food Processing Therapy II healthy menus and recipes, portion
in meal planning and methods of HND 226 - Food Chemistry Laboratory Credit Hours: 3 control, yield tests, recipe conversion
meal evaluation for client nutrition Credit Hours: 3 This course is designed to provide Credit Hour: 1 Prerequisite: HND 332 and costing, principles underlying
counseling and education in both the Prerequisite: CHE 207 students with an analysis of nutrition Prerequisite: (Co) HND 333 safe operation and cleaning of
English and Arabic languages. They through stages of the lifecycle, with The course teaches students commercial food equipment,
will master the process of translating This course covers the basic each life cycle stage supported by the The course involves students in on the role of the nutrition care elements of food preservation and
the nutrition needs of individuals chemical structures and properties nutrition that is essential for proper laboratory exercises in the Pilot Plant process in the prevention and food quality. Principles of quantity
and groups into food choices and of moisture, protein, carbohydrate, development. The biochemical, in food preservation, preparation treatment of different nutrition- food production and presentation
selected menus composed of local, lipids, minerals and vitamins and physiological, and anthropometric and processing. Food Processing related diseases. The conditions for various quantity facilities will be
Middle Eastern and international their roles in food systems. Also aspects of nutrition are presented, Laboratory exercises provide cover metabolic diseases like inborn examined.
foods. covered will be the principles of whereby students will learn how practical application of the theoretical errors of metabolism, cancer, HIV,
chemical and instrumental methods nutritional management changes as concepts acquired in the associated surgery, enteral and parenteral HND 436 - Sports Nutrition
HND 224 - Nutritional for the qualitative and quantitative a function of age. lecture course, HND 333 Food nutrition support. Course content Credit Hours: 3
Metabolism analyses of moisture, protein, Processing. includes evidence-based practice Prerequisite: HND 224
Credit Hours: 3 carbohydrate, lipids, minerals HND 331 - Food Microbiology HND 332 - Medical Nutrition in prevention and nutritional
Prerequisite: BMS 247 and vitamins. Chemistry of food and Sanitation Therapy I management of diseases. The course describes exercise
minor components (e.g. minerals, Credit Hours: 3 physiology and nutrient requirements
This course covers the digestion vitamins, nutraceuticals, colors, Prerequisite: HND 226 Credit Hours: 3 HND 334L - Medical Nutrition in sports and exercise. This includes
and absorption of macronutrients. flavors), direct food additives (e.g. Prerequisite: HND 222, HND 224 Therapy II Laboratory macronutrient, micronutrient and
Concepts of balance, flux, turnover preservatives, texture modifiers and The course is a survey of Co-requisite: HND 339 Credit Hour: 1 fluid needs of athletes engaged in
and metabolic pools as well as energy stabilizers, colors, flavors), incidental microorganisms and their role in Prerequisite: (Co) HND 334 specific sports, pre/post exercise
metabolism at the cellular level. food additives (e.g. processing causing food spoilage and food The course teaches students on the meals, gender specific requirements,
Metabolic pathways of synthesis and aids, chemical toxins), intentional poisoning, and the control of role of the nutrition care process The course is a third year level role of ergogenic aids, eating
degradation of lipids, carbohydrates, adulterants, allergens, etc. microbial spoilage and pathogenic in the prevention and treatment laboratory course designed to disorders, and role of exercise in
proteins and amino acids. microorganisms in foods. of different nutrition-related help students learn and practice weight management and chronic
Macronutrient metabolism in major HND 226L - Food Chemistry and Topics relevant to alimentary diseases. The conditions cover the application of evidence-based disease. Emphasis on the role of diet
organs and tissues. Substrate flux Analysis Laboratory (gastrointestinal) microbiology will obesity, diabetes, dyslipidaemia, medical nutrition therapy utilizing on exercise and performance will be
in long term and short term fasting. Credit Hours: 2 be discussed including: the “normal” hypertension, diseases of the the nutrition care process for provided.
The role of vitamins and minerals Prerequisite: (Co) HND 226 intestinal microbiota, probiotic and digestive system, renal diseases, diseases and disorders reviewed

Abu Dhabi University | Undergraduate Catalog 2023 - 2024 Abu Dhabi University | Undergraduate Catalog 2023 - 2024