College of Applied Medical Sciences

Components: Theory
Credit Hours: 1
Course Schedule: Block System
The Orientation to Dietetics course is a one-credit hour web-enhanced course designed to introduce students to the history and current dietetics practice as well as
trends and career options that apply to the Profession of Dietetics.

Components: Theory, Practical
Credit Hours: 3
Course Schedule: Block System
Science of Foods is the study of foods as chemical compounds and the chemical reactions and physical changes that occur from production to consumption. Sensory and physical evaluation techniques and statistical analysis of data will also be used. Laboratory experiences will emphasize classroom discussion.

Components: Theory
Credit Hours: 1
Course Schedule: Block System
During the course, the students learn about various recipes and steps to develop new ones.Various physical and chemical reactions carried out in the food while processing and preserving are also dealt within the scope of the course.Utilization of universally approved databases and mannuals of nutrient composition for assessing the nutritive value of a particular food will also be practiced.Students will manipulate protein, carbohydrate, fat,fiber and sodium in recipes to formulate therapeutic ones.

Components:Theory, Practical
Credit Hours: 4
Course Schedule: Block System
This course is an in-depth study of the nutrients (digestion, absorption and metabolism, rationale for requirements, effects of imbalances, interrelationships, current controversies, and research trends), metabolic pathways, fluid and electrolyte balance, temperature regulation, body composition, nutrition assessment, and physiology of hunger. Clinical correlations are presented within each topic.

Components:Theory
Credit Hours: 3
Course Schedule: Block System
This course is a three-credit hour course designed to provide an overview of the normal nutrient requirements for healthy individuals at all ages throughout the human life cycle. The overall goal is to develop a foundation for Clinical Dietetics, which completes the coverage of disease states encountered by dietitians. Students will learn about the rationale for establishing nutritional requirements through life cycle and realistic means of meeting these requirements.

Components: Theory
Credit Hours:2
Course Schedule: Block System
Current Saudi food consumption pattern and their historical development are explored.Consideration of major concepts such as body image, cultural role of the food, hospitality, religious praclices related to food, beliefs and taboos related to food and health status will be discussed.

Components: Theory
Credit Hours: 1
Course Schedule: Block System
This course is a two-credit hour course designed to introduce students to the anthropometric, biochemical, and dietary nutrition assessment techniques of individuals and populations. The overall goal is to develop a foundation for Clinical Dietetics, which completes the coverage of disease states encountered by dietitians. Students will learn how to integrate the use of these measurements in the design of an appropriate nutritional protocol for the patient. The student will also learn effective patient management and follow-up.

Components:Theory
Credit Hours: 1
Course Schedule: Block System
This course covers the function of water in the body and the variation in the fluid content in healthy individuals depending on age, sex and amount of body fat. Fluid balance of solvents and solutes will be highlighted. Common electrolytes and lactic acid and their function will be discussed. Osmosis, diffusion, active transport filtration, source of fluids for the body, fluid imbalance, fluid volume excess and electrolyte imbalance and risk factors for imbalance will be covered. The role of kidneys, cardiovascular system, lungs, adrenal glands, thyroid gland, parathyroid gland, gastrointestinal tract and nervous system in maintaining a stable state under variable conditions (Homeostatic) will be explained.

Components: Theory, Practical
Credit Hours: 5
Course Schedule: Block System
Food and Nutrition service management course deals with topics associated with the management of food and nutrition services.The course content covers the principles of food service systems management. Topics to be covered include menu planning, purchasing, production, distribution, service, safety, sanitation, financial management, human resources management, and functions of management. Case studies to enhance learning and develop critical thinking skills will be used. .

Components: Field Experience
Credit Hours: 5
Course Schedule: Semester System
This course is the Clinical Nutrition Science student’s first exposure to clinic work as developing Dietary Managers and Clinical Nutritionists. This 16 week fieldwork experience allows students to participate in all areas of food service (Purchasing,production,distribution and service) and management(Human,financial,material,physical and operational) so as to assimilate and exercise knowledge, skills, and attitudes to demonstrate competency and proficiency in a practice setting under the supervision of a field work educator.

Components: Theory, Practical
Credit Hours: 6
Course Schedule: Block System
This 6-credit hour course introduces the students to the concept of total nutritional care of individuals with specific disease states and emphasizes the appropriate therapeutic nutritional regimen and rationale. The course consists of six credit hours. Didactic will count as four credit hours and clinical lab will count as two credit hours. Clinical lab consists of twelve clock hours of clinical experience per week. .

 Components: Theory
Credit Hours: 3
Course Schedule: Block System
This course is a three-credit hour course designed to introduce students to the anthropometric, biochemical, and dietary nutrition assessment techniques of individuals and populations. The overall goal is to develop a foundation for Clinical Dietetics, which completes the coverage of disease states encountered by dietitians. It is designed to develop appropriate attitudes, knowledge, and skills necessary for effectiveness as a nutrition counselor and allied professional.

Components: Theory
Credit Hours:3
Course Schedule: Block System
The Community Nutrition course focuses on the promotion of good health through nutrition and the primary prevention of nutrition-related illness in the population. This course explores past and present community and public health nutrition problems, programs, and policies. Topics include assessing communities, developing public health programs and interventions, principles of epidemiology, public policy making, cultural competency, nutrition education, nutrition marketing and promotion, and current public health programs and policies.

Components: Theory
Credit Hours:2
Course Schedule: Block System
This course is a two-credit hour course designed to introduce students to conceptual frameworks and skills needed in order to understand how to evaluate relationships of nutritional states to health and chronic disease in large samples of people. There is a focus on interpreting findings of epidemiological studies and clinical trials in the scientific literature, and integrating them with other knowledge in nutritional research and epidemiological research.

Components: Theory, Practical
Credit Hours: 6
Course Schedule: Block System
CLNS 414 is a six-credit hour course which emphasizes Medical Nutrition Therapy for individuals with specific disease states. Comprehensive understanding of disease processes that can occur in biological systems will allow students to understand the rationale for MNT prescribed as treatment and/or prevention. Writing appropriate PES statements, recommending interventions and educations, and learning how to document in a patient record will all be part of this course.

Components: Theory
Credit Hours: 1
Course Schedule: Block System
Welcome to the Evidence-Based Practice (CLNS 415). This block is a 4th year, Semester 1 decisions. The block focuses on skills needed to find and understand scientific literature and integrate it with patient/client preferences and clinical expertise make clinical recommendations and decisions to optimize nutritional outcomes.

Components: Field Experience
Credit Hours: 2
Course Schedule: Block System
This course is a two-credit hour course comprised of community nutrition supervised practice experiences. Students will participate in a variety of community-based nutrition programs under the supervision of a preceptor.

Components: Theory
Credit Hours: 3
Course Schedule: Block System
This 3 credit-hour course emphasizes on the academic and the research skills that are important for a professional in the Clinical Nutrition field. It also provides students with the chance to explore in greater depth, key issues in Nutrition researches. This seminar course is an opportunity to discuss in depth much of the theory and academic literature of the recent trend topics.

Components: Theory
Credit Hours: 2
Course Schedule: Block System
This course is a two-credit hour course designed to identify and apply of best practice, evidence-methods for nutritional assessment and treatment of underweight, overweight, and obesity using the nutrition care process and models. The overall goal is to develop a foundation for Clinical Dietetics, which will provide them with the help in creating a multifaceted, evidence-based nutrition care plan for a patient who is underweight, overweight, or obese.

Components: Theory
Credit Hours: 2
Course Schedule: Block System
This course is a two-credit hour course designed to focuses on the unique aspects of aging that affect health and nutrition. Physiological, psychological, social, and financial changes place the elderly at risk for poor nutritional status. Complications, nutritional screening, assessment, and complexity of caring will be discussed along with appropriate interventions.

Components: Field Experience
Credit Hours: 6
Course Schedule: Semester System
This 6 credit-hour field experience course emphasizes on the nutritional assessment and total nutrition care for topics that were not covered during MNT I and MNT II. Other topics relevant to MNT II will also be addressed.

Components: Theory
Credit Hours: 2
Course Schedule: Semester System
The nature of scientific methods design and basic techniques in Research are discussed as applied to developing statement of research question, developing of statement of research hypothesis, defining the instrument, gathering and analyzing data, interpreting the result and drawing conclusion regarding the hypothesis. Student in each program will be assigned to one teaching staff member to guide them about how to critically review scientific published papers. With the guidance of staff member/Principal Investigator the students have to write a research proposal which should be submitted to Research Centre for Institutional Review Board (IRB) in approval.

Components: Theory
Credit Hours: 2
Course Schedule: Semester System
The CAMS 411 course will continue as CAMS 412 Research Methodology II which involves the conduct of IRB approved research proposal and research reporting and publication.