University Requirements Student must complete 19 credit hours

Course Code	Course Name	Credit Hours	Prerequests
10032100	Remedial English	0
Remedial English (E10032100) is a three-hour non-credited English course offered to students who score poorly (i.e. below 50%) on the placement test. Since the major concern of this course is to improve the students? proficiency before starting their ordinary university English basic courses and major courses taught in English, special emphasis has been placed on enhancing the students? ability to effectively acquire the four language skills: reading, writing, listening, and speaking. Specifically, the course attempts to ensure an academically acceptable performance on the part of the students at the level of the English basic courses. Moreover, the course aims at expanding students? vocabulary needed for various tasks.
11000101	Islamic Culture	3
This course aims to establish the concept of Islamic culture and its position among the other international cultures, its position in the Muslim life, its sources, its bases and its characteristics. It also aims to introduce the Islamic culture in faith, worship, relations, morals, and knowledge, to discuss the clash between cultures in addition to Globalization, Human Rights, Woman Rights, Democracy and other contemporary issues.
11000102	Arabic Language	3
This course aims to improve the level of students in language skills and various literary, read and absorb and express written, and oral and tasted literary, through texts flags authors and poets in different eras, lessons in grammar and spelling, and brief definition months dictionaries and Arab old ones the modern and how to use them. This course aims to implement the Arabic language in the areas of reading and expression of both types oral and written communication.
11000103	English Language I	3
University English I (E11000103) is a three credit-hour university-required English language course designed for students who need to work on the four skills of the language: reading, writing, listening, and speaking. The development of vocabulary and skills of comprehension are integral parts of the course. In addition, various reading strategies (making predictions, identifying main ideas, reading for details, relating information in the text to life experience) are introduced and developed through a wide range of topics for reading and writing. The course encourages a more analytical and independent approach to study and helps prepare the students for any subsequent exam preparation.
11000105	Palestinian Studies	3
The course is mandatory for university students from various disciplines, so it provides students with knowledge and `information about the Palestinian reality and in particular the political developments of the Palestinian cause since its inception until the present day in line social and economic developments and political which constitute the main pillars for the study of the Palestinian political reality. This course aims to study the Palestinian issue from its beginning until present in social, economic and political issues.
11000108	Community Service	1
This course aims to connect university students with charitable, community, and public institutions, while also enhancing students? role towards society and familiarizing them with humanitarian needs by providing assistance to targeted groups. It seeks to improve the living conditions of marginalized and impoverished populations. The course prioritizes achieving the greatest possible number of Sustainable Development Goals (SDGs) within the Palestinian context. This is not only through raising awareness and introducing these goals, but also by offering students opportunities to engage practically in implementing various SDGs locally. Students will participate in programs, projects, and activities aimed at reducing poverty and hunger, providing medical services, treatment, and medication to marginalized and poor groups, supporting gender equality and education, including persons with disabilities and special needs, preserving water resources and natural resources, raising awareness on alternative and clean energy, caring for the environment and agriculture, recycling solid materials, rejecting discrimination, promoting green spaces, and encouraging productive and forestry farming. Students enrolled in the course can join different stages designed with alternatives for each phase, allowing them to complete the requirements under flexible conditions. This approach benefits the community while developing students? skills and experiences.
11000117	Leadership and Communication Skills	1
The course aims to assist students in acquiring modern concepts in the field of communication and understanding the essential skills for effective communication with oneself and others. This is achieved through the use of effective teaching methods that rely on student engagement and motivation to learn through training and self-directed learning. The course emphasizes skill development through teamwork and interactive methods, helping students improve their verbal and non-verbal communication skills by learning public speaking and the fundamentals of oration. Additionally, it helps students develop active listening skills, and contributes to enhancing their abilities in dialogue and persuasion, overcoming public speaking anxiety, self-promotion, negotiation, job interviews, presentation and delivery, and writing. The course also provides students with knowledge about innovative and creative ideas that can be implemented, as well as how to write a resume. Furthermore, the course aims to refine students' personalities through participation in group presentations.
11000126	Introduction to Computer Science and Skills	2
This course aims to enrich students with the basic computer skills alongside with the theoretical and practical backgrounds behind those skills. First of all, software and hardware components of a computer are discussed. This forms the substrate from which a student can realize the practical applications of a computer, especially in Artificial Intelligence (AI). Thereafter, the student awareness for the security vulnerabilities of a computer system is improved through discussing the threats associated with the absolute dependability on the Internet in storing critical data. This is conducted with presenting the basic secure Internet frameworks for students with emphasis on scientific research platforms (ResearchGate, Google Scholar, LinkedIn,?etc). Finally, word processing, statistical analysis and presentation software are discussed with practical applications in the lab.
11000324	English Language -II	3
University English II (E11000324) is a three-credit hour university-required English language course which is offered to students majoring in Human Medicine, Pharmacy, Nursing and Optometrics. This course aims to enable students to read and comprehend English texts relevant to their fields in addition to helping them enter work market or pursue higher education. It places emphasis on developing skills of reading comprehension and increasing students' vocabulary as well as on developing skills of critical thinking, problem solving and decision making through exercises and study cases and relatively, short texts relevant to healthcare, development of medical doctors, pharmacists, nurses and optometrists. The course, also, stresses the skills of speaking and writing.

Speciality Requirements Student must complete 102 credit hours

Course Code	Course Name	Credit Hours	Prerequests
7106201	Public Health and Epidemiology	3
This course aims at studying individual, family and community relationships, the cause of pathological phenomena in the society and their symptoms, sources of water and its pollution, air-transmitted diseases, flora and fauna. In addition, the course highlights diseases resulting from technological and urban development. Noise pollution is a case in point. It deals with the dimensions of personal and environmental health and their relationship to social, economic, psychological and political factors, measurements and indices of community health status. Theoretical framework for viewing organizational issues in the delivery of health services is also discussed
7227301	Clinical Psychology	3
This course provides an in-depth exploration of clinical psychology, focusing on the principles, theories, and practices essential to the field. Students will gain a comprehensive understanding of psychological assessment, diagnosis, and therapeutic techniques used in clinical settings. The course emphasizes the development of critical thinking and practical skills necessary for working with diverse populations experiencing various psychological disorders.
10201101	General Biology I	3
A discussion of biological activity at the level of the cell, including cell structure, chemical constituents, architecture, material exchange with the environment, the role of the cell membrane, major energy generating biochemical pathways, cellular respiration, photosynthesis, control of cellular activities and basic concepts in genetics.
10201107	General Biology I Lab	1	10201101
This course covers scientific background and practical procedures for the various experiments on biological principles discussed in General Biology I 10201101
10216235	Biostatistics for Medical and Health Sciences	3
A theoretical compulsory course of three lectures per week aims to provide students with basic knowledge in statistics needed in the field of pharmaceuticals. These skills include reading, analysis, interpretation, and application of research findings. It includes descriptive statistics, sampling methods, statistical inference, analysis of clinical and drug trials including bioequivalence, validation of results, examination of the dissolution of drug forms, standardization of weight and components of drug forms, etc. This course also deals with issues related to some statistical tests to compare the results of two or more groups, such as the T-test, Wilcoxon test, ANOVA and Tukey test. The focus is also on the methods used in the study of epidemiology and discussing the design of the experiment during Development of pharmaceuticals
10231114	General Chemistry for Health Sciences	3
This course is designed to provide students of health sciences the basics of chemistry. The course covers topics in chemical structure, bonding, naming of inorganic compounds, balancing chemical equations, reactions in aqueous solutions, thermochemistry, atomic structure, various types of solutions, chemical thermodynamics, chemical equilibrium, acids and bases.
10231115	General Chemistry Lab for Health Sciences	1	10231114
This course is designed to let students understanding of the laboratory ethics and policies, and to provide students with a tangible practical skills linked to their theoretical knowledge in chemistry fundamentals . The aims to this course are to familiarize students with laboratory techniques and tools (i.e. Bunsen Burner, electric balance, calorimeter, volumetric glassware), simple chemical synthesis, and other chemical principles and techniques (e.g. filtration, titration) that will serve them in more advanced experimental works at the undergraduate and graduate level.
10756101	Principles of Nutrition	3
An introductory course to the general understanding of the key nutrients in food (Carbohydrates, protein, fat, vitamins, minerals and water) with their role in health promotion, disease prevention, and energy balance. Students will be familiar with the nutritional recommendations by referring to the major guidelines and tools; including MyPlate and Nutrition guidelines
10756102	Principles of Food Science	3
This course is designed to provide students with a basic understanding of the principles and concepts underlying food science. Students will learn about the chemical, physical, and biological properties of food components, and how these properties affect the quality, safety, and nutritional value of food. The course will also cover various basic food processing technologies and preservation methods used to extend the shelf-life of food products
10756103	Human Nutrition 1	3	10756101
This course provides the basic principles of macronutrients {Carbohydrates, protein, and lipids} in terms of classification, digestion, sources, and dietary recommendations. In addition to its impact on human health in general.
10756104	Nutritional Biochemistry	3	10231114 10231115
provide the basic metabolic pathways to assimilate macronutrients including: carbohydrates, proteins and fat.
10756105	Nutritional Biochemistry Lab.	1	10231114 10231115
this course introduces students to basic techniques used in biochemical and biotechnology research. Students will learn experimental and quantitative skills used in analyzing proteins, fat, carbohydrate and DNA
10756106	Medical terminology	1
10756107	Anatomy and Physiology 1	3	10201101 10201107
10756201	Human Nutrition 2	3	10756101 10756103
This course provides the basic principles of micronutrients {Vitamins and minerals} in terms of classification, sources, and dietary recommendations. In addition to their impact on human health in cases of deficiency and toxicity.
10756202	Anatomy and Physiology 2	3	10756107
10756203	Food Microbiology Lab.	1	10201101 10756207
10756204	Food Chemistry Analysis	3	10231114
The course explores the food chemistry analysis: the standard methods analytical determination of Macronutrients and micronutrients content. It also covers in detail the food components, classification, structure, processing, functions and chemical changes associated with storage, processing, flavors, pigments, and food additives.
10756205	Food Chemistry Analysis Lab.	1	10231114
The course explores the food chemistry analysis: the standard methods analytical determination of Macronutrients and micronutrients content. It also covers in detail the food components, classification, structure, processing, functions and chemical changes associated with storage, processing, flavors, pigments, and food additives
10756207	Food Microbiology	2	10201101
10756208	Food Metabolism	3	10756201 10756104
This course brings in the understanding of food digestion, absorption and transport in the form of macronutrients and micronutrients and the relationship to health and disease risk. The course discusses the metabolic pathways in the human body responsible for macronutrient degradation and their regulatory mechanisms at cellular and organ levels under various physiological states.
10756209	Functional Food	3	10756101
To understand the role of plant, animal, herb derived nutraceutical in the modification of human diseases and the patterns of their consumption globally. To know bioactive substances in food that can be used commercially for health advancement.
10756210	Medical Nutrition Therapy 1	3	10756201 7102102
This course covers both fundamental and advanced knowledge of the relationship between nutrition and disease; nutrition role in disease etiology and nutrition intervention in disease management. the course thoroughly covers: the Nutrition care process, modifications to normal diet, medical nutrition therapy in: Cardiovascular diseases, Diabetes, Obesity and weight management, gout, Cancer and autoimmune diseases
10756211	Nutritional Assessment 1	3	10756201
This course of nutritional assessment is designed to provide students with an understanding of the key concepts, principles, and methods used in evaluating the nutritional status of individuals and populations. The course will cover topics such as dietary assessment, anthropometry, biochemical analysis, and clinical evaluation. Students will learn how to interpret nutritional data and use this information to develop dietary interventions to improve the health and well-being of individuals.
10756212	Pharmacology for Clinical Nutrition	3	7102102
The course Introduces the fundamental concepts of pharmacology, including definitions, dosage forms, and administration routes. In addition, the course covers the fundamentals of pharmacokinetics (drug absorption, metabolism, and excretion) and the pharmacodynamics of the major drug classes: mechanisms of action, applications, and adverse effects. The course focuses primarily on medications for cardiovascular disease, diabetes, including insulin types, and weight management. In addition, the course emphasizes food-drug interactions, including the mechanisms of interaction and common examples.
10756301	Nutrition in the Life Cycle 1	3	10756201 10756211
The course emphasizes the importance of nutrition during the early and major stages of life from preconception, pregnancy, infancy, toddler years, and early childhood. The physiological changes at each stage, proper nutrition and exercise to target optimal growth, overall health and development, and disease prevention.
10756302	Pathology	3	10756202
10756303	Meal Planning Lab.	2	10756201 10756211
This course on meal planning lab is designed to provide students with practical skills in meal planning and recipe analysis. The course will cover topics such as menu planning, recipe modification, and different diet approaches. Students will learn how to plan healthy meals for individuals, taking into consideration factors such as taste preferences, dietary restrictions, and nutritional needs.
10756304	Nutritional assessment 2	3	10756211
This course on nutritional assessment of special cases is designed to provide students with an understanding of the unique nutritional needs of individuals with specific health conditions or life stages. The course will cover topics such as nutritional assessment of pregnant women, infants and children, elderly individuals, athletes, and individuals with chronic diseases. Students will learn how to assess and evaluate the nutritional status of these special populations.
10756305	Medical Nutrition Therapy 3	3	10756309
The course covers comprehensively Nutrition in clinical setting including: Malnutrition among hospitalized patients, Nutrition support, enteral and parenteral. Nutrition support in hypercatabolic status (sepsis, major burns, head trauma and major surgery), medical nutrition therapy in ICU patients, In addition to the medical nutrition therapy among patients with neurological and psychiatric diseases. Also, the course covers the nutrition management for Food allergies and tolerance
10756306	Food Preparation	3	10756201
An introduction to the theoretical basics of food preparation practices that turns raw ingredients into ready to consume items. Students will explore the effects of several cooking practices (boiling, baking, heating) on the nutritional value of food. The course also introduces students to the food preparation skills including weighing ingredients, scaling, and food hygiene practices which are then applied in the food preparation lab.
10756307	Nutrition in the Life Cycle 2	3	10756301
This course Explores the nutritional needs related to the physiological changes among children over 5 years, adolescents, adults, and the elderly. Students will develop an understanding of how nutritional needs might differ by several factors including preferences, behaviors, metabolic changes, and barriers to healthy eating. The course refers to the recently published guidelines and research.
10756308	Research Methods and Ethics in Human Nutrition	3	10756201
This course covers an overview of study designs used in human nutrition research, and ethical considerations within these research types, in addition to methods of writing and presenting research findings.
10756309	Medical Nutrition Therapy 2	3	10756210
The course thoroughly covers: the medical nutrition therapy in: renal diseases, liver diseases, upper GI, lower GI and pulmonary disease and inborn error of metabolism
10756401	Nutrition Counseling and communication	3	10756201 10756305 10756301
This course is designed to provide students with an in-depth understanding of the principles and practice of nutrition counseling and communication. The course will cover various aspects of effective communication with clients, including active listening, motivational interviewing, and behavior change theories. Students will also learn how to assess clients' nutritional needs, develop appropriate nutrition care plans, and provide practical and effective nutrition counseling.
10756403	Graduation Project	2	10756201 10756305 10756307
This will provide the students with an opportunity to apply his/her research knowledge in order to design a practical research proposal. Students are required to present their research proposal for approval by the department before starting the fieldwork. Students should then implement the approved research work plan. Each student will have a supervisor/s. The supervisor can be one of the department members or another person from inside the university who is specialized in the relevant field and who has the qualification required by faculty. At the end, students have to successfully defend their project in front of a committee.
10756405	Clinical Training	6	10756305 10756307
Introduces students with clinical skills required to address clinical nutritional cases in various aspects of human diseases. Practical intervention and assessment skills are learned.
10756406	Sport Nutrition	3	10756103
This course focuses primarily on the nutritional implications of fitness and sports. This course covers the fundamentals of athletic nutrition, beginning with an understanding of the physiological and metabolic sequences in sports and exercise. With a strong emphasis on the nutritional and hydration needs of athletes before, during, and after exercise. In addition, the course covered ergogenic supplements and their abuse by athletes and bodybuilders.

Speciality Optional Requirements Student must complete 12 credit hours

Course Code	Course Name	Credit Hours	Prerequests
7105306	Immunology	3	7105403
This course concentrates on the basic and clinical science of the immune system and its relationship to other sciences and biological systems of mammals. The first part will concentrate on function-structure relationship of the immune system and its components such as the lymphoid tissue and cells, as well as the development and function of the immune system. The second part concentrates on the clinical science of the immune system and its role in the prevention, causation and diagnosis of human diseases such as cancer, autoimmune disease and other topics.
10756213	Food regulations	2	10756101
This course introduces the development, history and application of food regulations in Palestine and in other advanced countries as model especially USA, using federal regulations as example including Food and drug administration FDA and United States Department of Agriculture USDA
10756214	Food Hygiene	3	10756104
This course examines the basic components of food hygiene in terms of contaminants, personal hygiene, and food-borne illness and types of regulatory requirements to control such hazards.
10756407	Nutrition Evidence-Based Practice	3	10756305
This course is designed to provide and provide students with an introduction to the key concepts of evidence-based practice in this subject, including health informatics, research and digital literacy, and critical thinking. Additionally, it is set to empower them with skills and knowledge necessary to evaluate and use evidence to inform nutrition practice. Students should apply this knowledge to develop evidence-based recommendations for nutrition interventions.
10756408	Nutrition and Genetics	2	7104101 10756103
This course focuses on nutrigenomics, the effect of diet on gene expression, how genetic differences affect nutrient uptake and metabolism which in turn affect molecular phenotypes and ultimately susceptibility to disease. The course covers the concept of nutrigenomics and nutrigenetics. Importance of nutrition and its effects on gene expression, nutrient and gene interactions as they relate to disease prevention and intervention.
10756409	Food Service Management	3	10756102 10756101
understanding food systems used in quality control, food procurement, production, evaluation of food services facilities, and management of financial resources.
10756410	Contemporary Issues in Nutrition	2	10756101
With the plethora of nutritional information, this course aims to introduce students to current controversial and popular topics in the field of human and clinical nutrition. The course improves necessary skills required to develop an evidence-based practice and the critical evaluation of new findings published on food and clinical in relation to nutrition health.
10756411	Food Security and Emergencies	2	10756201
The course examines the profiles of international relief organizations involved in nutrition and food aid, as well as common nutrition and food aid interventions in emergency situations with special focus on SDGs and their relation to food security issues.
10756412	Food and Culture	2	10756101
This course explores the relationship between food and culture within the context of the science of nutrition. Students will examine how cultural beliefs and practices influence food choices, dietary patterns, and health outcomes, and how this knowledge can be applied to promote culturally-sensitive and effective nutrition interventions.
10756413	Health Service Management	2	7106201
An introduction into the basics of strategic planning, health care marketing, quality performance improvement in several clinical settings from hospitals to clinics. It also introduces students to health information systems and technologies used.
10756414	Environmental Toxicology	2
10756415	Physical Fitness	2
The course examines levels of physical fitness, such as cardiorespiratory endurance, muscular strength and endurance, flexibility, and body composition. Demonstrate competency in motor skills and movement patterns required to perform a variety of physical activities through a variety of instructional strategies and practice; explain the movement concepts, principles, and strategies that enhance performance and maintain a health-enhancing level of physical fitness.