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and groups. This includes the HND 224 - Nutritional HND 227 Psychology and HND 339 - Nutrition Through theoretical foundations with practical HND 333 - Food Processing
four types of assessment (ABCD): Metabolism Sociology of Eating Behavior the Lifecycle applications in real-world settings.
anthropometrics measurements, Credit Hours: 2
biochemical indicators of deficiencies, Credit Hours: 3 Credit Hours: 3 Prerequisite: HND 207
excesses and storage of nutrients in Prerequisite: BMS 247 Credit Hours: 3 Prerequisite: HND 221 HND 323 - Pediatric Nutrition
the human body, clinical assessment This course will include: Processing
and evaluation methods of dietary This course covers the digestion Prerequisite: HND 221, FWS 211 This course is designed to provide Credit Hours: 3 methods of a variety of foods,
intakes and consumption. Modern and absorption of macronutrients. The course course examines the students with an analysis of nutrition Prerequisite: HND 339 basic principles underlying
techniques for body composition Concepts of balance, flux, turnover through stages of the lifecycle, with selection,preparation and
measurements (BIA, DXA, CT, MRI, and metabolic pools as well as factors that influence attitudes each life cycle stage supported by the This course focuses on the preservation of food in relation
and decisions related to food, as
NAA) will be covered. The sensitivity, energy metabolism at the cellular nutrition that is essential for proper interrelationships of growth and to quality standards, acceptability
reliability and reproducibility of level. well as current issues surrounding development. The biochemical, development of the infant/child and aesthetics. Introduction to
each technique will be discussed. Metabolic pathways of synthesis and body image and food marketing. physiological, and anthropometric with nutritional status in health and composition, nutritive value, chemical
It explores the dietary beliefs and
Interpretation of results will also be degradation of lipids, carbohydrates, aspects of nutrition are presented, disease. The course teaches students and physical properties of foods;
covered as well as Dietary Reference proteins and amino acids. nutritional values of various cultures whereby students will learn how the unique clinical aspects of introduction to experimental study
and investigates how physical and
Intakes (RDA, EAR, AI, and UL). nutritional management changes as nutritional management for pediatric of foods. Methods include: Freezing;
Macronutrient metabolism in major social changes, along with public a function of age. freezing of meat and fish products,
HND 223 - Meal Planning and organs and tissues. Substrate flux perceptions, shape modern food patients, from infants to adolescence. pastries, fruits and vegetables.
Course content includes evidence-
Evaluation in long term and short term fasting. consumption patterns and eating based practice in prevention and Physical- chemical changes during
The role of vitamins and minerals behaviors. physical properties and freezing, drying and dehydration of
Credit Hours: 3 in the metabolic processes and the sensory characteristics of foods. HND 331 - Food Safety and nutritional management of this age food products. Milling of cereals, food
group.
Prerequisite: (Co) HND 222 consequences of deficiencies. The aim of the laboratory sessions Sanitation fermentation and canning methods
is to give students experience
HND 225 - Management of in performing food analysis Credit Hours: 3 and their applications.
Foodservices experiments, analyzing data and Prerequisite: HND225 HND 324 - Geriatric Nutrition
This course aims to introduce reporting their findings. In addition,
students to the principles and Credit Hours: 3 students are expected to work in The course is a survey of HND 333L - Food Processing
techniques of planning menus for Prerequisite: HND 221 teams in the lab to prepare their lab microorganisms and their role in Credit Hours: 3 Laboratory
nutritional care, including dietary reports where they will learn how causing food spoilage and food
modifications, for both healthy The course purpose is to introduce to identify and critically assess the poisoning, and the control of Prerequisite: HND 339 Credit Hour: 1 Prerequisite: (Co) HND
and non-healthy individuals. management theories and principles, most appropriate analytical methods microbial spoilage and pathogenic 333
Topicsinclude nutrients needs for and the effective use of resources for analyzing the properties of a microorganisms in foods. This course address nutritional The course involves students in
optimum health, dietary guidelines, in the design and administration particular food product. Topics relevant to alimentary concerns, requirements, and laboratory exercises in the Pilot Plant
food groups, food portion sizes, and of food service facilities. Principles (gastrointestinal) microbiology will metabolism through the aging in food preservation, preparation
the use of exchange lists for meal of food service management used be discussed including: the “normal” process. Students will also and processing. Food Processing
planning. They will learn approaches in selecting, storing, preparing and intestinal microbiota, probiotic and understand cultural, environmental, Laboratory exercises provide
to applying diet-planning guides serving food in quantity for various HND 337- Dietetics in Disease prebiotic nutritional supplements, psychosocial, physical, and economic practical application of the theoretical
in meal planning and methods of foodservice operations. Emphasis is Prevention and Management and fermented products as functional factors affecting dietary intake and concepts acquired in the associated
meal evaluation for client nutrition on menu planning, quality control, foods. nutrition status for the older adult. lecture course, HND 333 Food
counseling and education in both the purchasing, equipment and layout/ Students will also identify strategies Processing.
English and Arabic languages. They design. Consideration is given to Credit Hours: 3 for maintaining and improving
will master the process of translating operating environmentally safe and HND 320 - Nutrition Education mental and physical function in later
the nutrition needs of individuals efficient facilities with emphasis on Prerequisite: HND221& HND222 and Communication years through proper nutrition. The HND 332 - Medical Nutrition
and groups into food choices and sanitation and safety. Administrative This course explores the role of course aligns with ACEND standards,
selected menus composed of local, and leadership responsibilities dietetics in preventing and managing Credit Hours: 3 focusing on evidence-based practices Therapy I
Middle Eastern and international of the food service manager are diseases. It examines evidence-based and critical thinking to prepare Credit Hours: 3
foods. emphasized, including financial dietary interventions for chronic Prerequisite: HND 336 students for roles in dietetics and
planning and personnel issues. This course provides an overview of nutrition care. Prerequisite: HND 222 & HND 224
and acute conditions, emphasizes
the importance of nutritional principles and methods in nutrition The course teaches students on the
assessments, and highlights education, focusing on designing, role of the nutrition care process
strategies to promote health and implementing, and evaluating in the prevention and treatment
wellness. effective nutrition programs. of different nutrition-related
Students will learn evidence- diseases. The conditions cover
based strategies to communicate obesity, diabetes, dyslipidaemia,
nutrition information and promote hypertension, diseases of the
behavior change across diverse digestive system, renal diseases,
populations. The course integrates

Abu Dhabi University | Undergraduate Catalog 2026 - 2027 Abu Dhabi University | Undergraduate Catalog 2026 - 2027