Upon completion of a B.Sc. degree, students are expected to:
A. Handle food safety and sanitary standards Management of food service operations in health care, including procurement, menu development, delivery, and quality standards.
B. Apply dietary standards for creating a healthy diet, Medical nutrition therapy; treatment and prevention of chronic diseases.
C. Conduct nutritional assessment, intervention, counseling, and education for health management applied in healthcare settings.
|Program Objective||Program Outcomes|
1. Qualify students to be quality-control specialists in different food industry fields.
2. Provide dietitians with enough knowledge in medical nutrition therapy for individuals who need special health care.
3. Adequately prepare undergraduate students for nutritional counseling.