By the end of this program, the graduate will be able to:
Identify the nutrients of the main food groups and the effect of cooking and processing on nutrient content.
Link diet, disease, health and social/ethical factors affecting diet and health.
Plan healthy diets, and measure nutritional status.
Calculate the energy and nitrogen balance of different nutrients.
Calculate food intake using food meal analysis programs and Middle East tables for the chemical composition of food.
Apply knowledge and understanding of food, nutrition and related areas to solve problems in food and nutrition.
