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Applied nutrition

Course Description: This course aims to introduce students to all aspects of food and its relationship to health. It is scientifically proven that improved nutrition has led to an increase in average height in developed countries. The course covers different food substances, their benefits to the body, and how the body processes them from absorption to waste elimination. Through this course, students will also learn about energy requirements derived from food for the body at different life stages. Emphasis will be placed on the nutritional services provided to patients in hospitals or other healthcare institutions. The fundamentals of sound nutrition and its relationship to the health of individuals and families are important concepts that must be learned and applied as part of the nurse's role in patient care.
Credit hours: 3
Objectives of the course :

Discuss the relationship between food and nutrition and their role in disease prevention and health.
2. Identification of sources and physiological functions of nutrients, and their interrelationships.
3. Understand the importance of nutrition for better health and growth: and understand the consequences of malnutrition.
4. Discussion of special nutritional needs and recommendations for food intake during growth and development, and aging.
5. Recognize nutrition throughout the life cycle (pregnancy, lactation).
6. Identifying therapeutic diets for certain diseases.

Course outputs :

Upon successful completion of this course, students will be able to demonstrate the ability to:
Explains the principles of human nutrition and its impact on health and disease.
2. Describes nutrient metabolism, reference nutritional standards, and factors affecting nutritional requirements.
3. Assesses nutritional status using appropriate tools for individuals and the community.
4. Applies principles of nutrition and dietetics in clinical and community health settings.
Demonstrates ethical communication skills and patient-centered health education regarding nutrition and dietary modification.

Additional information:
  • Last updated: 2026-07-01

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