Bachelor’s Degree in Public Health Nutrition

The general objective of the Bachelor’s Program in Public Health Nutrition is to provide the community and institutions with graduates who are able to use scientific methodology in the science of nutrition and its application in solving public health issues related to nutrition, including the health of mothers and children, the elderly, the problems of overweight and obesity, and the health of the workforce, through:

1. Preparation of human cadres capable of promoting the principles of public health and nutrition.
2. Preparation of human cadres have the ability to make a difference in the areas of public health and nutrition.
3. Preparation of qualified human resources to contribute to the strategic planning community health.
4. Preparation of human cadres focused on promoting healthy eating behavior and physical activity community and individual.
5. Training human cadres capable of social networking and strengthening the ties of cooperation with partners from the community, including the Ministry of Health, NGOs and international health and nutrition organizations.

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The student must satisfy the following requirement:

1. olds a high school diploma Palestinian General or equivalent.
2. Not be less than the student rate of 70% in the science section.

Graduated students from the program is expected to take up employment in the health sector in the public, private and not-for-profit sectors, including community health and healthcare organizations. Graduates will be able to work in promotion of healthy nutrition, or as community or public health nutritionists in the private and public health sector, the health and fitness industry, community and public health nutrition services.

B. Sc. Program Requirements:

The B.Sc. degree in Public Health Nutrition (PHN) will be awarded upon the successful completion of the following requirements:

Requirements	Required	Electives	Total credits
University requirements	18	6	24
Faculty requirements	18		18
Department requirements DR*			81
Obligatory DR*	66
Elective DR*	15
Total credits			123

*Department Requirements

Curriculum for B.Sc. Public Health Nutrition.

University Requirements (24 Credit Hours)

University Required (UR) Courses (18 Credit Hours)

A- Compulsory University Requirements (18 Credit hours)
Notes		Credit hours		Course   no.		Course Name	Index
Earning the proficiency in comprehension, speaking and writing		2		0400101		Arabic Language Skills	1
Deficiency Requirement		2		0400108		English Langue Skills 1	2
		2		0400109		English Language Skills 2	3
		2		0400120		Jerusalem Through History	4
		2		0400121		Geography and Climate of Palestine	5
		2		0400122		Islamic Studies	6
		3		0400123		World Civilizations	7
		3		0400124		Logical Thinking	8
B- Elective University Courses / 6 Credit Hours( same language) from the following:
Notes		Credit hours		Course   no.		Course Name	Index
		3		0400111		starters) Hebrew 1	1
		3		0400112		Hebrew 2 (intermediate)	2
OR		3		0400113		French  1) starters(	3
		3		0400114		French  2  (intermediate)	4
OR		3		0400115		German 1) starters(	5
		3		0400116		German 2 (intermediate)	6
OR		3		0400117		Spanish 1) starters(	7
		3		0400118		Spanish 2 (intermediate)	8
OR		3		0400119		Turkish 1 )starters(	9
		3		0400129		Turkish 2 (intermediate)	10
OR		3		0400146		Italian   1) starters(	11
		3		0400147		Italian  2 (intermediate)	12
		6				Any lang. program approved by academic council	13
OR   B- Elective University Courses / 6 Credit Hours (Cultural Studies)
Notes	Credit hours		Course   no.		Course Name		Index
	3		0300142		Science and Life		1
	3		0400130		Fine Arts		2
	3		0400131		Introduction to Music		3
	3		0400132		Literary sensing		4
	3		0400133		Man and Woman in Human Societies		5
	3		0400141		Modern and Contemporary issues in the Arabic Thinking		6
	3		0303100		Internet for Special Uses		7
	3		0500140		Democracy, Human Rights and International Human Law		8
	3		0500143		Peaceful Resolution of Conflicts		9
None Science Students	3		0305100		Introduction to Health and Environment		10
	3		0403131		Communication Skills		11
None law students	3		0500145		Introduction to Law		12
	3		0409135		Philosophy and History of Science		13
	3		0400148		Special Topics		14

Faculty Required (FR) Courses (18 Credit Hours)

Course	Course Number	Theory C.H.	Lab C.H.	Total C.H.	Prerequisite(s)
Introduction to Public Health & Epidemiology	1002100	4	0	4
Biostatistics and Data Analysis	1002101	3	1	4	1002100
Principles of Psychology	1002201	3	0	3	1002101
Demography and sociology	1002202	4	0	4	1002100
Research Methodology	1002203	3	0	3	1002101
Total				18

 

Department Courses (DC) (  81  Credit Hours)

Department Required Courses ( 66 Credit Hours)

Course	Course Number	Theory	Lab C.H.	Total C.H.	Prerequisite(s)
General Biology	1002110	3	1	4
General Chemistry	1002111	3	1	4
Anatomy and Physiology	1002112	3	0	3	1002110
Pathophysiology	1002213	3	0	3	1002112
Principles of Nutrition	1002220	3	0	3	1002110
Nutritional Biochemistry	1002221	3	1	4	1002110
Organic Chemistry for PHN	1002222	2	1	3	1002111
Food Microbiology and Food Borne Diseases	1002223	3	1	4	1002110
Meal Planning and Managements	1002224	2	0	2	1002220
Nutrition and Health Through Life Cycle	1002325	3	0	3	1002220
Nutrition Care Process and Assessment	1002326	3	1	4	1002220
Food Preservation	1002327	3	1	4	1002223
Community Health and  Nutrition	1002330	4	0	4	1002220
Nutrition Disorders	1002428	3	0	3	1002220
Clinical Nutrition I	1002442	3	1	4	1002326
Clinical Nutrition II	1002443	3	1	4	1002442
Field Training I	1002440			3	1002220+1002326
Field Training II	1002441			6	1002440
Graduation project	1022444			1	1002101
Total				66

 

Department Elective (DE) Courses (15 Credit Hours)

Subject	Course Number	Theory C.H.	Lab C.H.	Total C.H.	Pre-requisite
Sport Nutrition	1002433	3	0	3	1002220
Institutions Nutrition Management	1002334	3	0	3	1002220
Diet and Chronic Diseases	1002332	3	0	3	1002325
Nutrition Education and Counseling	1002331	3	0	3	1002330
Drugs Nutrients Interactions	1002429	3	0	3	1002222
Food Security and Nutrition	1002437	3	0	3	1002330
Food   Additives	1002335	3	0	3	1002327
Functional Food	1002336	3	0	3	1002220
Advanced Topics in Food and Nutrition	1002439	3	0	3	Department Approval

Graduation Requirements for B.Sc. in PHN

Successful completion of all courses (123 Credit Hours) according to the rules and regulations of the university.

Voluntary work (A total of 120 hours; 80 hours inside the university and 40 hours outside).

Meet all the University requirements for graduation.

Introduction to Public Health & Epidemiology 1002100 (4 credit hours)

The course includes the general concepts of health and disease and the level of the various    health services with a focus on the key components of primary care. The course also discusses the roles of health care providers in delivery of health care for the population. It provides an introduction to the basic principles and methods of epidemiology. This unique branch of science is necessary to give the student an understanding of disease present in the community in the past and present. It will allow the students to conceptualize, analyze, and evaluate an epidemiological study relevant to the community.

General Biology 1002110 (3 Credit Hours)

The course provides students with the abilities to describe and integrate basic biological principles and define the major biological terms. Themes that will be covered in this course include scientific skills, the characteristics and classification of living things and how they differ from inanimate objects, chemical basis of life, cell structure and biology, the genetic basis of life, evolution, classification of organisms, and how cells form tissues, organs, systems and how these systems interact with each other as well as major human body systems. In addition, laboratory exercises reinforce lecture topics and include microscope techniques.

General Chemistry 1002111 (3 Credit Hours)

The course provides students with the competences to describe and integrate the basic concepts in the chemical field, and develop basic chemical skills and understanding of chemical processes. Themes that will be covered in this course include the fundamental principles of chemistry, with emphasis on atomic structure, mole concepts, stereochemistry, chemical reactions in aqueous solution, acid-base equilibrium, thermodynamics, and chemical kinetics. In addition, students will do laboratory experiments that deals with the topics covered by the theoretical part of the course.

Anatomy and Physiology 1002112(3 Credit Hours)

The course covers medical terminology, basic chemistry, cell and tissue structure, and the 11 systems of the human body including integumentary, skeletal, muscular, nervous, endocrine, circulatory, lymphatic, digestive, respiratory, urinary and reproductive.

Biostatistics and Data Analysis 1002101 (4 Credit Hours)

The course concentrates on ways to use statistical measures such as mean, median, and average deviation, and statistical tests such as the chi square test and test (T) in the analysis of vital data. It also presents the methods of statistical sampling and to make inferences from statistical tables. The course will be applied (definition, entry and data processing) using statistical analysis software SPSS.

Organic Chemistry for Public Health Nutrition 1002222 (3 Credit Hours)

The course covers the fundamentals of organic chemistry ,focuses on compounds organic structures, interaction mechanisms, synthesis, methods of identification, and its role in nutritional sciences, including structures and typical reactions of the important functional groups with which the student must be familiar: alkanes and cycloalkanes; alkenes and alkynes; alcohols, ethers and thiols; aromatic hydrocarbons, phenols, the concept of aromaticity; amines; aldehydes and ketones; carboxylic acids; and functional derivatives of carboxylic acids.

Principles of Nutrition 1002220 (3 Credit Hours)

The course reviews the basic components of food and gives an overview of the integrated physiological needs and functions of protein, energy, vitamins and the major minerals that are determinants of health and disease in humans.

Meal Planning and Managements 1002224 (2 Credit Hours)

The course includes the principal groups of food and explaining their main nutritive structure. In addition, it discusses what the food exchange system are and how to plan a diet for different cases. It illustrates the methods of food handling and conservation in the kitchen, the general methods of diet preparation and processing, and the influence of cooking on the nutritive value of food.

Nutritional Biochemistry 1002221 (4 Credit Hours)

The course introduces students to the structural and functional characteristics of carbohydrates, lipids, proteins and vitamins. It also, introduces students to mechanisms associated with the digestion and assimilation of macronutrients, and analytical techniques in food biochemistry.

Demography and Sociology 1002202 (4 Credit Hours)

The course discusses theories of demographic transition and their application on population changes in developing countries, with specific application to Palestine. The course includes the effect of population growth and demographic changes including fertility, mortality and migration on the social, economic, environmental and health conditions of people utilizing different development theories and arguments. It focuses on basic concepts, research, and theories involved in increasing the understanding of human behavior and human societies. It analyzes the interrelations among human societies, individuals, organizations, and groups utilizing a sociological perspective.

Research Methodology 1002203 (4 Credit Hours)

The course focuses on practical issues in the conduction of epidemiological, and health services research studies with an emphasis on survey research methods.  Both quantitative and qualitative methods of research will be covered. Topics will cover conceptual phase of the research process including research ethics, formulating studies, aims, objectives, quantitative and qualitative research designs, validity and reliability, quantitative and qualitative sampling strategies, hypothesis formulation and testing, measurement types, the implementation phase of the research process, data collection methods and criteria, the analysis and interpretation phase of the research process and dissemination, proposal development  phases, and research critique.

Principles of Psychology 1002201 (3 Credit Hours)

The course is a review of theory and research about the basic topics in psychology: research methods, biological aspects of psychology, sensation, perception, learning, memory, cognition, motivation, personality, development, abnormal, clinical, social, emotion, and the like, as well as their relationship to the psychological functioning of the individual as a social being

Pathophysiology 1002213 (3 Credit Hours)

The course introduces the concept of human disease and the pathophysiological mechanisms underlying the causes. Students will be provided with an introduction to pathophysiology of the immune, nervous, endocrine, skeletal, gastrointestinal, renal, and vascular and respiratory systems. 

Nutrition and Health through Life Cycle 1002325 (3 Credit Hours)

The course presents the foundations of proper nutrition from conception to old age, including the needs of the body to nutrients, dietary composition, sources, and biological processes that are in the body and the satisfactory results from the imbalance diet different age stages. Also clarifies the role of environmental factors, occupational, psychological and social, physical and economic impact on nutrition and food selection methods needed to meet the health needs of the body at different ages.

Community Health and Nutrition 1002330 (4 Credit Hours)

The course examines the interrelationships between nutrition and health in the community setting, and examine the impact of socio-economic, environmental, occupational, cultural and political factors on health and nutritional status of the population groups. The course also teaches food and nutrition policies, and programs that aim to enhance the well-being of populations.

Nutrition Care Process and Assessment 1002326(3 Credit Hours)

The course emphasizes the ways to detect various pathological conditions resulting from malnutrition to prevent and treat the disorders. The course includes the different dietary assessment methods using indicators such as human growth height and weight, and biochemical tests, and clinical examination and physicist. In addition, it explains how to determine the special quality nutritional needs of human beings, design, implement and evaluate dietary plans.

Food Microbiology and Food Borne Diseases 1002223 (4 Credit Hours)

The course is designed to give students un understanding of the role of microorganisms in food processing and preservation; the relation of microorganisms to food spoilage, foodborne illness, and intoxication; general food processing and quality control; the role of microorganisms in health promotion; and food-processing regulations. Moreover, the course covers importance of food safety, contamination, food poisoning, HACCP, types of food hazards.

Food Preservation 1002327 (4 Credit Hours)

The course covers characterization of raw food materials, principles of food preservation, principles of food processing techniques (freeze, drying, high pressure, aseptic processing, extrusion etc.), packaging materials and methods, cleaning and sanitation and water and waste management. In addition, the course discusses the different classes of food additives with respect to chemical and physical nature as well as mode of action. Moreover, it covers the advantages and disadvantages of food additives, their uses in food industries, and safety evaluation and regulatory aspects.

Nutrition Disorders 1002428 (3 Credit Hours)

The course reviews the emerging diseases from food problems, whether related to an increase or decrease intake and processing methods. The course also focuses on the role of the health worker in raising awareness of citizens regarding food related problems. It also, concentrates on solving the food problems of special groups such as children, the elderly and pregnant women.

Clinical Nutrition I 1002442 (4 Credit Hours)

The course focuses on the application of nutritional and dietetic principles for medical nutrition therapy in diseases, which respond to diet therapy. The diseases that will be covered in this course are diseases of inborn errors of metabolism, diseases of gastrointestinal tract, liver and pancreas, obesity and diabetes mellitus, hypertension, and metabolic syndrome. The course includes selected case studies about these diseases with related dietetic applications.

Clinical Nutrition II 1002443 (4 Credit Hours)

The course includes application of dietetics in the treatment of some diseases, including cardiovascular diseases, respiratory and kidney diseases; severe disease conditions requiring nutritional rehabilitation such as situations of some surgeries and severe illnesses including burns, accidents, cancer and AIDS. The course also covers the use of the feeding tube and total paternal nutrition, and the preparation of the food composition, and the relationship between the laboratory analysis and nutritional evaluations of the patient. The course includes selected case studies and dietetic applications

Field Training I 1002440 (3 Credit Hours)

The course allows students to apply knowledge and skills gained throughout their study and practice in relevant centers, hospitals and other institutions to acquire practical skills in nutrition and dietetics. Practical application of therapeutic diet and documentation of food care process in the patient’s files. Case studies of obesity, deficiency of vitamins, minerals, and toxicity. Nutritional therapy for GI, burns, blood diseases, nutrition disorders, food allergies, and diabetes dietary management

Field Training II 1002441 (6 Credit Hours)

The course allows student to practice in relevant centers or institutions in the field of specialization, and training permitted by the college in order to acquire practical skills. Practical part involves case studies of heart, liver, kidney, immunodeficiency, cancer, autism, and geriatric nutrition.

Graduation Project 1022444 (1 Credit Hour)

The course enables the students to choose projects in the field of specialization, plan, develop and conduct their projects under the supervision of faculty members who will support the students to finalize the projects successfully. The students have to use the project format approved by the college including background, rational, objectives, methods (data collection, analysis and/or evaluation techniques) discussion and conclusions. Finally, students prepare for the final report of the projects and conduct presentations.

Department Elective Courses

Nutrition Education and Counseling 1002331 (4 Credit Hours)

The course introduces students to the theories and skills necessary to design and implement nutrition education programs. It shows how nutrition education can facilitate dietary changes in a group of people. It introduces students to nutrition education basics, definition, rationale, and impact, role of health educator and nutrition services, and nutritional population problems. In addition, it discusses nutrition education methods, approaches in nutrition counseling and nutrition education challenges. Moreover, it emphasizes the precise educational needs of patients’ population with specific health conditions.

Institutional Nutrition Management 1002334(3 Credit Hours)

The course introduces types of food services in health care settings and other institutions; their organization, kitchen layout and specifications of equipment; food purchasing, receiving, storage and issuing; menu planning, cost and quality control besides food safety measures and sanitation in institutions.

Drugs Nutrients Interaction 1002429 (3 Credit Hours)

The course includes an introduction to the principles of drug actions, methods of administering medication, activity mechanisms of essential drugs and classification of drugs, and drugs that affect the vital organs in the body such as the nervous and vascular systems. The course also covers absorption and metabolic transformation, and the interactions between drugs and food, including drugs that cause poor digestion and malabsorption, and the effect of taking certain medications on the absorption of vitamins and minerals.

Diet and Chronic Diseases 1002332(3 Credit Hours)

The course is designed to acquaint students with nutrition and its relationship to chronic diseases, and will focus on population studies and clinical data relating to the prevention and treatment of chronic diseases. The course explores current local and international research relating diet and lifestyle choices to the prevention of various health conditions.

Functional Food 1002336 (3 Credit Hours)

The course explores definition of functional foods; popularity and uses; chemistry and components which include prebiotics, probiotics, phytochemicals, herbs, some animal and plant products, some active chemicals such as sterols, polyphenols, ergogenic aids and antioxidants; brief description of their production; legislative aspects claims, and health risks related to them. The course includes student participation through data collection on selected functional and health foods, analysis of results obtained and presenting them in a seminar. The student will learn practical methods for herbal products as part of the exercise and nutritional consulting available on philosophical views and chemical on the physiological activity of medicinal plants.

Sport Nutrition 1002433 (3 Credit Hours)

The course enables students to integrate and apply knowledge of nutrition and physiology, biochemistry and metabolism to the study of food and nutrition needs of the athletes in a variety of sports. This course includes experience in the development of nutrition strategies for athletes, in training and competition.

Food Security and Nutrition 1002437 (3 Credit Hours)

This course provides an overview of Food Security as a public health issue. The course includes scaling up nutrition and health activities, emerging foodborne disease in the 21 century, and surveillance of foodborne diseases. The course provides tools for understanding and assessment of food safety challenges in a globalized world, chemical risks to food safety, antimicrobial resistance from a food safety perspective, and food safety risk communication.

Advance Topics in Food and Nutrition 1002439 (3 Credit Hours)

This course includes selected advanced topics in nutrition, which have a direct impact on public health. Topics will be identified in the beginning of the course and students will be supported and supervised by the course instructor.