The Bachelor of Clinical Nutrition program is one of the programs that was created in the College of Medicine and Health Sciences for the academic year 2024/25 to be one of the most distinguished programs. The program offers a comprehensive study plan that provides the student with complete scientific and cognitive evidence to enable him to deal nutritionally with various medical conditions, and to specifically use the science of nutrition to prevent diseases, specifically chronic diseases that are considered the most widespread. The program also focuses on the student’s practical experiences through the courses offered in addition to the practical training that the student undergoes during the final academic year. 

The program seeks to provide the labor market with highly experienced and skilled nutritionists, which is consistent with the comprehensive vision of the College of Medicine.

Program goal: 

The goal of the program is to provide graduates with the knowledge, skills and experience required to provide individuals and communities with scientific evidence-based medical nutrition services.

This goal falls within the strategic plan of the College of Medicine, which is based on providing the community with health care providers who have the highest degrees of medical and health education and training.

This program aims to obtain excellence in nutritional care, nutritional care in clinical settings, community nutrition and nutrition-related scientific research.  Graduates of the Department of Nutrition will have the following skills:

1. Applying the principles of nutritional care in clinical work

2. Obtaining high skills in controlling chronic diseases

3. Community nutrition

4. Communication and communication skills with the medical team

5. Ability to understand clinical cases

6. Apply ethical and legal principles in health situations.

Specific objectives of the program:

1. Understand the role of nutrition in disease prevention and control.

2. Evaluating and diagnosing nutritional health problems in patients.

3. Develop and implement customized nutritional plans for healthy and sick people.

4. Using therapeutic nutritional plans to treat nutrition-related diseases.

5. Evaluating nutritional research and its application in clinical work.

6. Understanding the physiological and biological basis of nutrients.

7. Understand the ethical foundations of nutritional care for patients.

8. Cooperating with the medical staff to provide integrated medical service.

9. Communicate with patients and their families to implement nutritional care plans.