The Department of Clinical Nutrition was established on the campus at the College of Applied Medical Sciences in the city of Arar - Northern Border University, based on Resolution No. 10093 / M dated 11/21/1428 AH and the Ministry of Higher Education Resolution No. 46/20/1428: Meeting 46 on 2/6 1428 

Mission:

To graduate qualified clinical dietitians with knowledge, skills, and competencies to enable them to perform clinical nutritional services at various levels of nutrition and health care as well as conduct high-level scientific research; to serve the need of society and improve the health care system.

Goals:

1- To graduate competent clinical nutritionists who meet the national and international standards of the field and contribute to national health services.

2 - To provide skilful graduates who contribute to scientific research in clinical nutrition.

3- To serve the community by providing high-quality clinical service, community-related health research and partnership with national institutions.

Program Learning Outcomes, Clinical Nutrition

Knowledge and understanding

• Describe the structural organization of the human body, physiological functions, concepts of pathology, microbiology and immunology, and the basis of biochemical reactions in health and disease.
• Recognize the techniques and experimental procedures in analytical chemistry and utilized them in food analysis.
• Discuss the principles of human nutrition requirements, nutrients' biological and functional role during the life cycle, and assessment tools for nutritional status and food safety.
• Describe the clinical presentation of nutritional-related diseases and metabolic disorders in various age groups, the associated complications, and the principles of the drug and diet-based treatment
• Relate the Psycho-Socio-Cultural determinants that influence individuals' and populations' nutritional status.
• Apply principles of epidemiology, statistics, and research methods, and use computer-based applications to examine current problems in nutrition and dietetics.
• Examine topics of health ethics, professional practice, career progression, management principles in commercial settings, communication, and patient counselling.

Skills

• Interpret the anatomical, physiological, pathological, and immunological interrelationships to common health-related conditions
• Perform the standard biochemical, microbiological, analytical and laboratory techniques applied in food chemistry.
• Apply the nutritional assessment tools to evaluate the nutritional status of individuals of all ages with different cultural and religious backgrounds and calculate energy expenditure and needs in health and disease.
• Assemble the case history and clinical presentation to diagnose and plan a dietary treatment for different conditions and age groups with different cultural and religious backgrounds.
• Apply advanced skills and knowledge to critically interpret and evaluate research data and epidemiological studies and examine ethical dilemma and current problems in nutrition and dietetics.
• Demonstrate practical communication skills in academic and clinical settings of medical, laboratory and health-related information both in oral and written format.

Values

• Demonstrate self-learning, ability to work independently and within a team and bear responsibility.
• Show ethical and professional values and behavior in academic, clinical, and research settings.

Teaching & Professional Staff:

Clinical Nutrition Department Administrative Staff:

Employees and Technical staff:

Organizational chart

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