Bachelor of Science in Dietetics

The mission of the Coordinated Program in Dietetics offered by the Nutrition and Health Department (NHD), College of Food and Agriculture, is to prepare graduates who demonstrate a commitment to serving their community and nation. The program goals and objectives support the program mission. The program aims to prepare competent graduates who are highly-qualified dietetic professionals to improve the nutritional well-being and health of the UAE population.

Program Objectives

  • The program will prepare graduates to be competent, entry-level dietitians
  • The program will prepare graduates who demonstrate leadership and a commitment to community service.

Program Learning Outcomes

Upon successful completion of this program, students will be able to:

  • Select indicators of program quality and/or customer service and measure achievement of objectives.
  • Apply evidence-based guidelines, systematic reviews and scientific literature (such as the Academy’s Evidence Analysis Library and Evidence-based Nutrition Practice Guidelines, the Cochrane Database of Systematic Reviews and the U.S. Department of Health and Human Services, Agency for Healthcare Research and Quality, National Guideline Clearinghouse Web sites) in the nutrition care process and model and other areas of dietetics practice.
  • Justify programs, products, services and care using appropriate evidence or data.
  • Evaluate emerging research for application in dietetics practice.
  • Conduct research projects using appropriate research methods, ethical procedures and statistical analysis.
  • Practice in compliance with current federal regulations and state statutes and rules, as applicable and in accordance with accreditation standards and the Scope of Dietetics Practice and Code of Ethics for the Profession of Dietetics.
  • Demonstrate professional writing skills in preparing professional communications CRD 2.3: Design, implement and evaluate presentations to a target audience.
  • Use effective education and counseling skills to facilitate behavior change.
  • Demonstrate active participation, teamwork and contributions in group settings.
  • Assign patient care activities to DTRs and/or support personnel as appropriate.
  • Refer clients and patients to other professionals and services when needs are beyond individual scope of practice.
  • Apply leadership skills to achieve desired outcomes.
  • Participate in professional and community organizations.
  • Establish collaborative relationships with other health professionals and support personnel to deliver effective nutrition services.
  • Demonstrate professional attributes within various organizational cultures.
  • Perform self-assessment, develop goals and objectives and prepare a draft portfolio for professional development as defined by the Commission on Dietetics Registration.
  • Demonstrate negotiation skills.
  • Assess the nutritional status of individuals, groups and populations in a variety of settings where nutrition care is or can be delivered.
  • Diagnose nutrition problems and create problem, etiology, signs and symptoms (PES) statements.
  • Plan and implement nutrition interventions to include prioritizing the nutrition diagnosis, formulating a nutrition prescription, establishing goals and selecting and managing intervention.
  • Monitor and evaluate problems, etiologies, signs, symptoms and the impact of interventions on the nutrition diagnosis.
  • Complete documentation that follows professional guidelines, guidelines required by health care systems and guidelines required by the practice setting.
  • Develop and demonstrate effective communications skills for clinical and customer services in a variety of formats.
  • Develop and deliver products, programs or services that promote consumer health, wellness and lifestyle management.
  • Deliver respectful, science-based answers to consumer questions concerning emerging trends.
  • Coordinate procurement, production, distribution and service of goods and services.
  • Develop and evaluate recipes, formulas and menus for acceptability and affordability that accommodate the cultural diversity and health needs of various populations, groups and individuals.
  • Participate in management of human resources.
  • Perform management functions related to safety, security and sanitation that affect employees, customers, patients, facilities and food.
  • Participate in public policy activities, including both legislative and regulatory initiatives.
  • Conduct clinical and customer service quality management activities.
  • Use current informatics technology to develop, store, retrieve and disseminate information and data.
  • Analyze quality, financial or productivity data and develop a plan for intervention.
  • Propose and use procedures as appropriate to the practice setting to reduce waste and protect the environment.
  • Conduct feasibility studies for products, programs or services with consideration of costs and benefits.
  • Analyze financial data to assess utilization of resources.
  • Develop a plan to provide or develop a product, program or service that includes a budget, staffing needs, equipment and supplies.
  • Code and bill for dietetics/nutrition services to obtain reimbursement for services from public or private insurers.

Degree Requirements

Required Credit Hours : minimum 120 hours

General Education (Req. CH:39)


Cluster 1: Values to Live By - Islam (3.00 hours)

Credit Hours
ISLM100Islamic Culture3.000

Cluster 1: Values to Live By - Ethics (3.00 hours)

Credit Hours
PHI121Fundamentals of Environmental Ethics3.000
PHI122International Ethics3.000
PHI226Human Rights Theory3.000
PHIL120Principles of Professional Ethics3.000

Cluster 2: Skills for Life - English Communication Skills (3.00 hours)

Credit Hours
ESPU106Introduction to Academic English For Food & Agriculture3.000

Cluster 2: Skills for Life - Information Literacy (3.00 hours)

Credit Hours
GEIL101Information Literacy3.000

Cluster 2: Skill for Life - Thinking Skills (3.00 hours)

Credit Hours
HSS110Scientific Research Skills3.000
CSBP119Algorithms and Problem Solving3.000
PHI180Critical Thinking  13.000
PSY105Creative & Innovative Thinking Skills3.000
1 : IBLC - Inquiry based learning courses must be taken within first 30 credit hours

Cluster 3: The Human Community - Emirates Society (3.00 hours)

Credit Hours
HSS105Emirates Studies3.000

Cluster 3: The Human Community - Humanities/Fine Arts (3.00 hours)

Credit Hours
ARCH340History and Theory of Architecture3.000
HIS133Introduction to Art History3.000
HSR120Introduction to Heritage & Culture3.000
HSR130Introduction to Language & Communication3.000
LIT150Introduction to Literature3.000
LNG100Introduction to Linguistics3.000
LNG110Language, Society & Culture3.000
MSC200Introduction to Mass Media3.000
MSC240World and Arab Media3.000
PHI101Introduction to Philosophy3.000
PHI270Philosophy of Education3.000
PHI271History and Philosophy of Science3.000
TRS200Introduction to Translation3.000

Cluster 3: The Human Community - Social and Behavioral Sciences (3.00 hours)

Credit Hours
AGRB210Introduction to Agribusiness3.000
ECON110Principles of Economics3.000
HSR140Introduction to Society & Behavior3.000
HSR150Introduction to Government Policy & Urban Structures3.000
PSY100Introduction to Psychology3.000
SOC260Folklore3.000
SWK200Introduction to Social Welfare3.000

Cluster 3: The Human Community - The Global Experience (3.00 hours)

Credit Hours
AGRB360Global Agri-food Trade3.000
ARCH346Contemporary World Architecture3.000
BIOE240Principles of Environmental Science3.000
GEO200World Regional Geography3.000
HIS120Arab & Islamic Civilization3.000
HIS121World History: Origins to 15003.000
HIS125Contemporary Civilization3.000
PSG250Principles of International Relations 3.000

Cluster 4: The Natural World - Mathematics (3.00 hours)

Credit Hours
MATH105Calculus I  23.000
2 : Also counts towards the Major

Cluster 4: The Natural World - Natural Sciences (6.00 hours)

Credit Hours
BIOC100Basic Biology I3.000
PHYS105General Physics I  33.000
3 : Also counts towards the Major

Cluster 5: Capstone Experience (3.00 hours)

Credit Hours
NUTR481Senior Project (CPD Program)  43.000
4 : Also counts towards the Major

 

Coordinated Program in Dietetics


Required Courses (69.00 hours)

Credit Hours
BIOL270General Genetics2.000
BIOC275Genetics Laboratory1.000
BIOC230General Microbiology3.000
CHEM111General Chemistry I3.000
CHEM112General Chemistry II2.000
CHEM115General Chemistry Lab1.000
CHEM282Organic Chemistry for Non-Majors3.000
CHEM283Biochemistry for Non-Majors3.000
FDSC250Contemporary Food Science & Nutrition3.000
FDSC331Fundamentals of Food Preparation4.000
MGMT200Fundamentals of Management3.000
NUTR320Nutrition I3.000
NUTR330Nutrition II3.000
NUTR355Nutrition Seminar1.000
NUTR352Human Nutrition in Various Ages Stages3.000
NUTR371Food Service Systems Management I2.000
NUTR372Food Service Systems Management I SP2.000
NUTR377Medical Nutrition Therapy I (CPD Program)2.000
NUTR378Medical Nutrition Therapy I SP1.000
NUTR403Nutrition Education and Communication (CPD Program)2.000
NUTR404Nutrition Education and Communication (SP)1.000
NUTR484Food Service Systems Management II2.000
NUTR485Food Service Systems Management II (SP)1.000
NUTR486Community Nutrition2.000
NUTR487Community Nutrition (SP)1.000
NUTR488Medical Nutrition Therapy II2.000
NUTR489Medical Nutrition Therapy II (SP)1.000
NUTR490Internship6.000
PHYL101Introductory Physiology3.000
STAT235Statistics for Biology3.000

Elective Courses (6.00 hours)

Credit Hours
FDSC309Sensory evaluation3.000
FDSC352Food Safety3.000
FDSC355Food Processing3.000
NUTR396Sports Nutrition3.000
NUTR443Meal Planning3.000

Free Electives (6.00 hours)

Credit Hours

 

 
 
20-Aug-2017