Program Overview

The Clinical Nutrition program was developed to meet the rising needs of the community, which requires specialists in the nutrition and dietetics field to provide accurate information about nutrition, particularly, therapeutic feeding requirements and medical nutrition therapies. Our goal is to provide scientific nutrition education and information based on current and reliable scientific studies to all members of the community, both healthy and the sick. We target all members of the community, whether in hospitals, health centers, schools, or places of family gatherings.

The program aims to teach students about the human body, physiology and the impact of nutrients on health, as well as the impact of nutrition on the prognosis of diseases. Students learn how to prevent certain diseases, improve the quality of people's lives through food, and treat diseases through diet. In addition, students learn about common myths and beliefs and are taught proper methods for responding to such claims using evidence-based science.

• To learn more about the program, view the BSc program brochure here

 Program Learning Outcomes

Knowledge and Understanding

K1. Recall knowledge of dietetics, human nutrition, biomedical sciences, food sciences, and behavioral & social sciences in the context of improving and sustaining health as well as treating disease, at individual, community and population levels.

K2. Describe the recent Dietetic Practice such as the Scope of Nutrition and Dietetics Practice and the Code of Ethics for the Profession of Nutrition and Dietetics.

K3. Describe the work of interprofessional teams and the roles of others with whom the registered dietitian nutritionist collaborates in the delivery of food and nutrition services.

K4. Describe safety and quality principles related to nutrition services including food, personnel and consumers as well as healthy food preparations.

K5. Recognize the impact of public and health care policies on dietetic practice, food, and nutrition services. 

Skills

S1. Demonstrate identification with the nutrition and dietetics profession through activities such as participation in professional organizations and defending a position on issues impacting the nutrition and dietetics profession. 

S2. Use the Nutrition Care Process to make decisions, identify nutrition-related problems and determine and evaluate nutrition interventions for individuals and groups.

S3. Develop an educational session or program/educational strategy for a target population. (including educational materials for healthy and diseases that are culturally and age appropriate and designed for the literacy level of the audience.

S4. Plan recipes/meals, formulas and menus that are acceptable and affordable and accommodate with the cultural diversity and health needs of various populations, groups and individuals.

S5. Conduct projects using appropriate research methods, ethical procedures and data analysis.

S6. Use current information technologies to locate and apply evidence-based guidelines and protocols.

S7. Demonstrate effective and professional oral and written communication and documentation.

S8. Demonstrate counseling and educational skills to facilitate behavior change and enhance wellness for diverse individuals and groups.

S9. Analyze data for assessment and evaluation to be used in decision making for continuous quality improvement.

S10. Calculate nutrient requirements in health and disease for different age groups.

S11. Perform accurate anthropometric measurements. 

Values, Autonomy, and Responsibility

V1. Demonstrate how to locate, interpret, evaluate and use professional literature to make ethical, evidence-based practice decisions.

V2. Demonstrate critical-thinking, leadership, professionalism, and understanding of cultural competence/sensitivity in overall practice to achieve desired outcomes.

V3. Apply management theories to the development of program or services (feasibility studies to provide or develop a product, program or service).

V4. Perform self-assessment and develop goals for self-improvement throughout the program.

Employment Opportunities

According to the Saudi Dietetic Association, areas of work as a clinical dietitian are not limited to a hospital-based job, and there are many other job opportunities including the following:

• Hospitals and other health care facilities: educating patients about nutrition and administering medical nutrition therapy as a member of the health care team.
• Management of food service operations in hospitals, as well as in day-care centers and rehabilitation facilities.
• Sports nutrition and corporate wellness programs: educating clients about the relationship between food, fitness, and health.
• Food and nutrition-related businesses and industries: working in communications, consumer affairs, public relations, marketing, or product development.
• Private practice, working under contracts with health care or food companies, or in their own business. Dietitians may provide services to food service or food vendors, and distributors, or athletes, nursing home residents.
• Community and public health settings: teaching, monitoring, and advising the public, and helping to improve their quality of life through healthy eating habits.
• Universities and medical centers: teaching physicians, nurses, dietetics students, and others the sophisticated science of foods and nutrition.
• Research areas in food and pharmaceutical companies, universities, and hospitals: directing or conducting experiments to answer critical nutrition questions and find alternative foods or nutrition recommendations for the public. 

 National Employment Opportunities

1. Clinical Practice Areas
 
• Hospitals and Polyclinics
• Primary Health Care Centers and Outpatient Care Centers
• Rehabilitation Centers
• Elderly Houses
• Medical Nutrition Divisions of Pharmaceuticals Companies
• Private Sector or Private Clinics
• Health-related businesses
• Wellness programs
• Clinical-based Research Centers

2. Community Practice Areas

• Schools
• Orphanages
• Prisons (Jails)
• Restaurants Chain Companies
• Airlines
• Elderly community care facilities
• Fitness Centers & Sport Clubs
• Community-based Research Centers
• Food and beverage industries (food manufacturing)
• Media and food advertising and marketing
• Public health clinics

International Employment Opportunities

In addition to national employment opportunities, some international employment opportunities include:

• The World Health Organization (WHO)
• Food and Agriculture Organization (FAO)
• The United Nations Children's Fund (UNICEF)
• International Airlines
• Food and beverage industries outside Saudi Arabia
• International Media (e.g. Satellite TV Channels)

• For full program descriptions, download Student Handbook here