TABLE OF CONTENTS
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TABLE OF CONTENTS
Welcome and Purpose of this Handbook ........................................................................................1
Program Description ........................................................................................................................2
Program Overview ....................................................................................................................... 2
Accreditation Statement.............................................................................................................. 2
Licensure for Dietitians in Qatar ................................................................................................. 2
Program Mission ......................................................................................................................... 2
Program Goals ............................................................................................................................. 3
Program Student Learning Objectives ......................................................................................... 4
Code of Ethics for the Profession of Dietetics ..................................................................................9
Faculty Directory ............................................................................ 1Error! Bookmark not defined.
Admission Criteria ............................................................................ Error! Bookmark not defined.
Criteria for Human Nutrition Program .......................................... Error! Bookmark not defined.
Criteria for Supervised Practice .................................................... Error! Bookmark not defined.
Assessment of Student Learning ....................................................... Error! Bookmark not defined.
Didactic Courses............................................................................. Error! Bookmark not defined.
Supervised Practice ........................................................................ Error! Bookmark not defined.
Graduation Requirements ................................................................. Error! Bookmark not defined.
Disciplinary Action and Termination Procedures .............................. Error! Bookmark not defined.
Qatar Universty Policy and Procedures ......................................... Error! Bookmark not defined.
Disciplinary Procedures Supervised Practice in Dietetics .............. Error! Bookmark not defined.
Curriculum Structure ..................................................................................................................... 20
Course Description ............................................................................ Error! Bookmark not defined.
Academic Advising ........................................................................................................................ 31
Career Opportunities .................................................................................................................... 32
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WELCOME FROM THE HNP DIRECTOR
Dear Human Nutrition Students,
I am delighted that you have chosen Qatar University, Department of
Health Sciences to study for your Bachelor’s degree in Human Nutrition.
The HNP is a Coordinated Program in Dietetics which means that the
program provides all the coursework and supervised practice experiences
to prepare you to work as an entry-level Dietitian in Clinical Nutrition, Food
Service Management, or Community Nutrition.
The Student Handbook is a compendium of information about the policies
and procedures related to the Bachelor’s degree in Human Nutrition. This
handbook is designed to guide you through the Human Nutrition Program.
It is your responsibility to read this Handbook and be familiar with the
degree requirements and the HNP policies. Students are responsible for the
fulfillment of all requirements in the Handbook. Please read the material,
sign the signature sheet and return it to me.
If you have questions please contact me via e-mail at
Amanda.brown@qu.edu.qa or by phone at 4403 4814. You may wish to
share the information in this handbook with other students who are
interested in the program.
I look forward to meeting you,
Sincerely
Dr. M. Amanda Brown, PhD, RDN
Assistant Professor of Human Nutrition
HNP Directo
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HUMAN NUTRITION PROGRAM DESCRIPTION
PROGRAM OVERVIEW
The Human Nutrition program at Qatar University provides the students with course
work and supervised professional practice to prepare students for entry level practice in
dietetics, nutrition and food industry professions. The knowledge and professional skills
the students acquire in nutritional and food sciences give the student an understanding
of community nutrition, medical nutrition therapy, and foodservice operation and
management. Upon graduation with a B.Sc. in Human Nutrition, the student is qualified
for employment in nutrition, dietetics, food industry and related areas, and to continue
graduate studies.
ACCREDITATION STATEMENT
The Qatar University Dietitian Education Program is seeking accreditation from the
Accreditation Council for Education in Nutrition and Dietetics (ACEND), 120 South
Riverside Plaza, Suite 2000 Chicago, IL 60606-6995, (800) 877-1600, Ext. 5400,
www.eatright.org.
LICENSURE FOR DIETITIANS IN QATAR
After completing the Qatar University Human Nutrition Program, the student is eligible
to apply for licensure as a Dietitian in Qatar with the Qatar Supreme Council of Health.
The registration requirements for Dietitians in Qatar are set by the Qatar Supreme
Council of Health. The Scope of Practice for Dietitians and the Registration requirements
are available on the SCH website: http://www.sch.gov.qa/sch/En/
PROGRAM MISSION
The mission of the Qatar University Human Nutrition program is to develop competent
nutrition professionals with a strong foundation in the applied science of nutrition,
research methodologies, evidence based practice, and professional leadership to
assume entry level careers in dietetics, nutrition, and foodservice management.
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HUMAN NUTRITION PROGRAM GOALS
There are two program goals for the Qatar University Dietitian Education Program
Program Goal 1.
Prepare graduates for careers as dietitians and nutrition professionals who will
enhance the role of healthy nutrition on the health and wellbeing of individuals and
population groups in the Middle East and North Africa Region.
Program Objectives for Goal 1
1.a.
Over a five year period, 100% of students enrolled in the third year HNP professional
courses will complete the Supervised Practice Program in Dietetics within 7.5
semesters (3.5 years) (150% of the allowable time).
1.b.
Within one year of graduation, at least 85% of HNP graduates seeking employment will
be employed in Nutrition/Dietetics.
1.c.
Within one year of graduation, at least 85% of HNP graduates seeking higher
qualifications will be enrolled in an advanced education/certification program.
1.d.
Ninety percent of employed HNP graduates will rate themselves as “satisfactorily
prepared” or higher for their first position.
1.e.
During the first year of employment, HNP graduates will be ranked by at least 90% of
employers, as above average in knowledge and professional skills.
Program Goal 2:
Develop graduates with expertise in pediatric clinical nutrition to address the nutrition
care needs of children/adolescents with overweight, obesity, diabetes, and inherited
errors of metabolism (predominately homocystinuria).
Program Objectives for Goal 2:
2.a.
Ninety percent of HNP graduates employed in pediatric nutrition will rate
themselves as “satisfactorily prepared” or higher for their first position.
2.b.
During their first year of employment, HNP graduates employed in clinical
pediatrics will be ranked by at least 90% of employers as above average in
clinical pediatrics knowledge and professional skills.
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HUMAN NUTRITION PROGRAM STUDENT LEARNING OBJECTIVES
FOUNDATION KNOWLEDGE & CORE COMPETENCIES FOR THE DIETITIAN
The Student Learning Objectives (SLO) specifies the knowledge and competencies that
each student will master during the Human Nutrition Program. The Foundation
Knowledge and Core Competencies for the Dietitian specify what every dietitian needs
to know and do as an entry-level practitioner. The student learning objectives are
introduced and developed in the didactic courses and mastered in the supervised
professional practice courses. In addition to the Core Knowledge and Competencies,
the QU HNP is required to choose a concentration for the supervised practice. The HNP
has selected Clinical Pediatric Nutrition as the concentration area. There are 6
additional learning objectives that meet this concentration area.
The HNP student learning objectives are listed below. Outcomes data from the
continuous measurement of learning outcomes is available from the HNP Director
upon request.
Domain 1: Scientific and Evidence Base of Practice: integration of scientific
information and research into practice
KRD 1.1: The curriculum must reflect the scientific basis of the dietetics profession and
must include research methodology, interpretation of research literature and
integration of research principles into evidence-based practice. (Note: Examples of
evidence-based guidelines and protocols include the Academy’s Evidence Analysis
Library and Evidence-based Nutrition Practice Guidelines, the Cochrane Database of
Systematic Reviews and the U.S. Department of Health and Human Services, Agency for
Healthcare Research and Quality, National Guideline Clearinghouse Web sites.)
CRD 1.1 Select appropriate indicators and measure achievement of clinical,
programmatic, quality, productivity, economic or other outcomes
CRD1.2 Apply evidence-based guidelines, systematic reviews and scientific literature
(such as the ADA Evidence Analysis Library, Cochrane Database of Systematic Reviews
and the U.S. Department of Health and Human Services, Agency for Healthcare Research
and Quality, National Guideline Clearinghouse Web sites) in the nutrition care process
and model and other areas of dietetics practice
CRD 1.3 Justify programs, products, services and care using appropriate evidence or
data
CRD1.4 Evaluate emerging research for application in dietetics practice
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CRD. 1.5 Conduct research projects using appropriate research methods, ethical
procedures and statistical analysis
Domain 2: Professional Practice Expectations: beliefs, values, attitudes and behaviors
for the professional dietitian level of practice
KRD 2.1: The curriculum must include opportunities to develop a variety of
communication skills sufficient for entry into pre-professional practice. (Note: Students
must be able to demonstrate effective and professional oral and written communication
and documentation.)
KRD 2.2: The curriculum must provide principles and techniques of effective counseling
methods. (Note: Students must be able to demonstrate counseling techniques to
facilitate behavior change.)
KRD 2.3: The curriculum must include opportunities to understand governance of
dietetics practice, such as the Scope of Dietetics Practice and the Code of Ethics for the
Profession of Dietetics; and interdisciplinary relationships in various practice settings.
CRD. 2.1 Practice in compliance with current federal regulations and state statutes and
rules, as applicable and in accordance with accreditation standards and the ADA Scope
of Dietetics Practice Framework, Standards of Professional Performance and Code of
Ethics for the Profession of Dietetics
CRD 2.2 Demonstrate professional writing skills in preparing professional
communications (e.g. research manuscripts, project proposals, education materials,
policies and procedures)
CRD 2.3 Design, implement and evaluate presentations considering life experiences,
cultural diversity and educational background of the target audience
CRD. 2.4 Use effective education and counseling skills to facilitate behavior change
CRD. 2.5 Demonstrate active participation, teamwork and contributions in group
settings
CRD 2.6 Assign appropriate patient care activities to DTRs and/or support personnel
considering the needs of the patient/client or situation, the ability of support personnel,
jurisdictional law, practice guidelines and policies within the facility
CRD 2.7 Refer clients and patients to other professionals and services when needs are
beyond individual scope of practice
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CRD 2.8 Apply leadership principles effectively to achieve desired outcomes
CRD 2.9 Serve in professional and community organizations
CRD 2.10 Establish collaborative relationships with internal and external stakeholders,
including patients, clients, care givers, physicians, nurses and other health professionals,
administrative and support personnel to facilitate individual and organizational goals
CRD 2.11 Demonstrate professional attributes in various organizational cultures
CRD 2.12 Perform self-assessment, develop goals and objectives and prepare a draft
portfolio for professional development as defined by the Commission on Dietetics
Registration
CRD 2.13. Demonstrate assertiveness and negotiation skills while respecting life
experiences, cultural diversity and educational background
Domain 3: Clinical and Customer Services: development and delivery of information,
products and services to individuals, groups and populations
KRD 3.1: The curriculum must reflect the principles of Medical Nutrition Therapy and
the practice of the nutrition care process, including principles and methods of
assessment, diagnosis, identification and implementation of interventions and strategies
for monitoring and evaluation. (Note: Students must be able to use the nutrition care
process to make decisions, to identify nutrition-related problems and determine and
evaluate nutrition interventions.)
KRD 3.2: The curriculum must include the role of environment, food, nutrition and
lifestyle choices in health promotion and disease prevention. (Note: Students must be
able to develop interventions to affect change and enhance wellness in diverse
individuals and groups.)
KRD 3.3: The curriculum must include education and behavior change theories and
techniques. (Note: Students must be able to develop an educational session or
program/educational strategy for a target population.)
CRD. 3.1 Perform the Nutrition Care Process (a through d below) and use standardized
nutrition language for individuals, groups and populations of differing ages and health
status, in a variety of settings
CD 3.1.a. Assess the nutritional status of individuals, groups and populations in a variety
of settings where nutrition care is or can be delivered
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CP 3.1.b.Diagnose nutrition problems and create problem, etiology, signs and symptoms
(PES) statements
CP 3.1.c. Plan and implement nutrition interventions to include prioritizing the nutrition
diagnosis, formulating a nutrition prescription, establishing goals and selecting and
managing intervention
CP 3.1.d. Monitor and evaluate problems, etiologies, signs, symptoms and the impact of
interventions on the nutrition diagnosis
CRD 3.1.e: Complete documentation that follows professional guidelines, guidelines
required by health care systems and guidelines required by the practice setting
CRD. 3.2 Develop and demonstrate effective communications skills using oral, print,
visual, and electronic and mass media methods for maximizing client education,
employee training and marketing
CRD 3.3 Develop and deliver products, programs or services that promote consumer
health, wellness and lifestyle management
CRD 3.4 Deliver respectful, science-based answers to consumer questions concerning
emerging trends
CRD 3.5 Coordinate procurement, production, distribution and service of goods and
services
CRD 3.6 Develop and evaluate recipes, formulas and menus for acceptability and
affordability that accommodate the cultural diversity and health needs of various
populations, groups and individuals
Domain 4: Practice Management and Use of Resources: strategic application of
principles of management and systems in the provision of services to individuals and
organizations
KRD 4.1: The curriculum must include management and business theories and
principles required to deliver programs and services.
KRD 4.2: The curriculum must include content related to quality management of food
and nutrition services.
KRD 4.3: The curriculum must include the fundamentals of public policy, including the
legislative and regulatory basis of dietetics practice. (Note: Students must be able to
explain the impact of a public policy position on dietetics practice.)
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KRD 4.4: The curriculum must include content related to health care systems. (Note:
Students must be able to explain the impact of health care policy and different health
care delivery systems on food and nutrition services.)
KRD 4.5: The curriculum must include content related to coding and billing of
dietetics/nutrition services to obtain reimbursement for services from public or private
insurers
CRD 4.1 Use organizational processes and tools to manage human resources
CRD 4.2 Perform management functions related to safety, security and sanitation that
affect employees, customers, patients, facilities and food
CRD. 4.3 Participate in public policy activities, including both legislative and regulatory
initiatives
CRD 4.4 Conduct clinical and customer service quality management activities
CRD 4.5 Use current informatics technology to develop, store, retrieve and disseminate
information and data
CRD 4.6. Analyze quality, financial or productivity data and develops a plan for
intervention
CRD 4.7 Propose and use procedures as appropriate to the practice setting to reduce
waste and protect the environment
CRD 4.8 Conduct feasibility studies for products, programs or services with
consideration of costs and benefits
CRD 4.9 Obtain and analyze financial data to assess budget controls and maximize fiscal
outcomes
CRD 4.10 Develop a business plan for a product, program or service including
development of a budget, staffing needs, facility requirements, equipment and supplies
CRD 4.11 Participate in coding and billing of dietetics/nutrition services to obtain
reimbursement for services from public or private insurers
Domain 5: Support Knowledge: knowledge underlying the requirements specified
above.
KRD 5.1: The food and food systems foundation of the dietetics profession must be
evident in the curriculum. Course content must include the principles of food science
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and food systems, techniques of food preparation and application to the development,
modification and evaluation of recipes, menus and food products acceptable to diverse
groups.
KRD 5.2: The physical and biological science foundation of the dietetics profession must
be evident in the curriculum. Course content must include organic chemistry,
biochemistry, physiology, genetics, microbiology, pharmacology, statistics, nutrient
metabolism and nutrition across the lifespan.
KRD 5.3: The behavioral and social science foundation of the dietetics profession must
be evident in the curriculum. Course content must include concepts of human behavior
and diversity, such as psychology, sociology or anthropology
Clinical Pediatrics Competences for QU Supervised Practice in Dietetics
PCN 1 Develop nutrition care plan (using the nutrition care process) for pediatric
patients/clients with complex medical conditions e.g. critical illness and trauma,
inherited errors of metabolism and GI and endocrine disorders
PCN 2 Conduct counseling and education for pediatric patients/clients with complex
needs, e.g. critical illness and trauma, inherited errors of metabolism and GI and
endocrine disorders
PCN 3 Implement the nutrition care process for enteral and parenteral nutrition
support for pediatric patients across a spectrum of settings from intensive care to
outpatient care.
PCN 4 Participate in interdisciplinary team rounds to coordinate patient care.
PCN 5 Select, analyze, and evaluate current research and related to a pediatric clinical
case encountered in practice
PCN 6 Develop and present a pediatric clinical case to a professional audience
Code of Ethics for the Profession of Dietetics
PREAMBLE
The Academy of Nutrition and Dietetics (A.N.D.)and its credentialing agency, the
Commission on Dietetic Registration (CDR), believe it is in the best interest of the
profession and the public it serves to have a Code of Ethics in place that provides
9
guidance to dietetics practitioners in their professional practice and conduct. Dietetics
practitioners have voluntarily adopted this Code of Ethics to reflect the values and
ethical principles guiding the dietetics profession and to set forth commitments and
obligations of the dietetics practitioner to the public, clients, the profession, colleagues,
and other professionals. The current Code of Ethics was approved on June 2, 2009, by
the A.N.D. Board of Directors, House of Delegates, and the Commission on Dietetic
Registration.
APPLICATION
The Code of Ethics applies to the following practitioners:
(a) In its entirety to members of ADA who are Registered Dietitians (RDs) or Dietetic
Technicians, Registered (DTRs);
(b) Except for sections dealing solely with the credential, to all members of ADA who are
not RDs or DTRs; and
(c) Except for aspects dealing solely with membership, to all RDs and DTRs who are not
members of ADA. All individuals to whom the Code applies are referred to as “dietetics
practitioners,” and all such individuals who are RDs and DTRs shall be known as
“credentialed practitioners.” By accepting membership in ADA and/or accepting and
maintaining CDR credentials, all members of ADA and credentialed dietetics
practitioners agree to abide by the Code.
Fundamental Principles
1. The dietetics practitioner conducts himself/herself with honesty, integrity, and
fairness.
2. The dietetics practitioner supports and promotes high standards of professional
practice. The dietetics practitioner accepts the obligation to protect clients, the public,
and the profession by upholding the Code of Ethics for the Profession of Dietetics and
by reporting perceived violations of the Code through the processes established by
AND and its credentialing agency, CDR.
Responsibilities to the Public
3. The dietetics practitioner considers the health, safety, and welfare of the public at
all times.
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The dietetics practitioner will report inappropriate behavior or treatment of a client by
another dietetics practitioner or other professionals.
4. The dietetics practitioner complies with all laws and regulations applicable or
related to the profession or to the practitioner’s ethical obligations as described in this
Code.
a. The dietetics practitioner must not be convicted of a crime under the laws of the
United States, whether a felony or a misdemeanor, an essential element of which is
dishonesty.
b. The dietetics practitioner must not be disciplined by a state for conduct that would
violate one or more of these principles.
c. The dietetics practitioner must not commit an act of misfeasance or malfeasance that
is directly related to the practice of the profession as determined by a court of
competent jurisdiction, a licensing board, or an agency of a governmental body.
5. The dietetics practitioner provides professional services with objectivity and with
respect for the unique needs and values of individuals.
a. The dietetics practitioner does not, in professional practice, discriminate against
others on the basis of race, ethnicity, creed, religion, disability, gender, age, gender
identity, sexual orientation, national origin, economic status, or any other legally
protected category.
b. The dietetics practitioner provides services in a manner that is sensitive to cultural
differences.
c. The dietetics practitioner does not engage in sexual harassment in connection with
professional practice.
6. The dietetics practitioner does not engage in false or misleading practices or
communications.
a. The dietetics practitioner does not engage in false or deceptive advertising of his or
her services.
b. The dietetics practitioner promotes or endorses specific goods or products only in a
manner that is not false and misleading.
c. The dietetics practitioner provides accurate and truthful information in
communicating
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7. The dietetics practitioner withdraws from professional practice when unable to
fulfill his or her professional duties and responsibilities to clients and others.
a. The dietetics practitioner withdraws from practice when he/ she has engaged in
abuse of a substance such that it could affect his or her practice.
b. The dietetics practitioner ceases practice when he or she has been adjudged by a
court to be mentally incompetent.
c. The dietetics practitioner will not engage in practice when he or she has a condition
that substantially impairs his or her ability to provide effective service to others.
Responsibilities to Clients
8. The dietetics practitioner recognizes and exercises professional judgment within the
limits of his or her qualifications and collaborates with others, seeks counsel, or makes
referrals as appropriate.
9. The dietetics practitioner treats clients and patients with respect and consideration.
a. The dietetics practitioner provides sufficient information to enable clients and others
to make their own informed decisions.
b. The dietetics practitioner respects the client’s right to make decisions regarding the
recommended plan of care, including consent, modification, or refusal.
10. The dietetics practitioner protects confidential information and makes full
disclosure about any limitations on his or her ability to guarantee full confidentiality.
11. The dietetics practitioner, in dealing with and providing services to clients and
others, complies with the same principles set forth above in “Responsibilities to the
Public” (Principles #3-7).
Responsibilities to the Profession
12. The dietetics practitioner practices dietetics based on evidence-based principles
and current information.
13. The dietetics practitioner presents reliable and substantiated information and
interprets controversial information without personal bias, recognizing that legitimate
differences of opinion exist.
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14. The dietetics practitioner assumes a life-long responsibility and accountability for
personal competence in practice, consistent with accepted professional standards,
continually striving to increase professional knowledge and skills and to apply them in
practice.
15. The dietetics practitioner is alert to the occurrence of a real or potential conflict of
interest and takes appropriate action whenever a conflict arises.
a. The dietetics practitioner makes full disclosure of any real or perceived conflict of
interest.
b. When a conflict of interest cannot be resolved by disclosure, the dietetics practitioner
takes such other action as may be necessary to eliminate the conflict, including recusal
from an office, position, or practice situation.
16. The dietetics practitioner permits the use of his or her name for the purpose of
certifying that dietetics services have been rendered only if he or she has provided or
supervised the provision of those services.
17. The dietetics practitioner accurately presents professional qualifications and
credentials.
a. The dietetics practitioner, in seeking, maintaining, and using credentials provided by
CDR, provides accurate information and complies with all requirements imposed by
CDR. The dietetics practitioner uses CDR-awarded credentials (“RD” or “Registered
Dietitian”; “DTR” or “Dietetic Technician, Registered”; “CS” or “Certified Specialist”; and
“FADA” or “Fellow of the American Dietetic Association”) only when the credential is
current and authorized by CDR.
b. The dietetics practitioner does not aid any other person in violating any CDR
requirements, or in representing himself or herself as CDR-credentialed when he or she
is not.
18. The dietetics practitioner does not invite, accept, or offer gifts, monetary
incentives, or other considerations that affect or reasonably give an appearance of
affecting his/her professional judgment.
Clarification of Principle:
a. Whether a gift, incentive, or other item of consideration shall be viewed to affect, or
give the appearance of affecting, a dietetics practitioner’s professional judgment is
dependent on all factors relating to the transaction, including the amount or value of
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the consideration, the likelihood that the practitioner’s judgment will or is intended to
be affected, the position held by the practitioner, and whether the consideration is
offered or generally available to persons other than the practitioner.
b. It shall not be a violation of this principle for a dietetics practitioner to accept
compensation as a consultant or employee or as part of a research grant or corporate
sponsorship program, provided the relationship is openly disclosed and the practitioner
acts with integrity in performing the services or responsibilities.
c. This principle shall not preclude a dietetics practitioner from accepting gifts of
nominal value, attendance at educational programs, meals in connection with
educational exchanges of information, free samples of products, or similar items, as long
as such items are not offered in exchange for or with the expectation of, and do not
result in, conduct or services that are contrary to the practitioner’s professional
judgment.
d. The test for appearance of impropriety is whether the conduct would create in
reasonable minds a perception that the dietetics practitioner’s ability to carry out
professional responsibilities with integrity, impartiality, and competence is impaired.
Responsibilities to Colleagues and Other Professionals
19. The dietetics practitioner demonstrates respect for the values, rights, knowledge,
and skills of colleagues and other professionals.
a. The dietetics practitioner does not engage in dishonest, misleading, or inappropriate
business practices that demonstrate a disregard for the rights or interests of others.
b. The dietetics practitioner provides objective evaluations of performance for
employees and coworkers, candidates for employment, students, professional
association memberships, awards, or scholarships, making all reasonable efforts to
avoid bias in the professional evaluation of others.
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HNP FACULTY DIRECTORY
Name
Location
E-mail
Phone
SE 223
4403-4814
Dr Abdelhamid
Kerkadi
Dr Abdelmoneim
S Hassan
Assistant Prof./
Program
Director
Associate
Professor
Associate
Professor
amanda.brown@qu.edu.qa
SE 226
Abdel.hamid@qu.edu.qa
4403-4806
SE 227
ahassan@qu.edu.qa
4403 4805
Dr Tahra AlObeid
Assistant
Professor
SE 232
Tahra.E@qu.edu.qa
4403 4811
Mrs. Tamara Al
Abdi
Mrs. Zeina Jamal
Lecturer
SE 204
Tamara.alabdi@qu.edu.qa
4403 4810
Teaching
Assistant
Teaching
Assistant
Teaching
Assistant –
Clinical
SE 204
zeinaj@qu.edu.qa
4403 4808
SE 204
e.palis@qu.edu.qa
4403-4813
HMC
Samira.bouraad@qu.edu.qa
Dr. Marian
Amanda Brown
Ms. Eunice Palis
M. Samira Bou
Raad
Title
HNP Contact Information
Human Nutrition Program
Qatar University Women’s Campus
Science Building
Room SE 126
PO Box 27 13
Doha, Qatar
Tel: (974) 4403 4800
Fax: (974) 4403 4801
Email: health@qu.edu.qa
URL: http://www.qu.edu.qa/artssciences/health/human_nutrition/
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Admission Criteria for Human Nutrition Program and Supervised Practice
in Dietetics
1. Completion of the Qatar University Foundation Program requirements. (The
foundation program consists of English language courses)
2. Minimum Secondary School Grade for the Final Year: 75%;
3. Minimum overall GPA of 2.0 out of 4.0.
4. Completion of 12 credit hours that includes: Biology 101, with a minimum grade of C.
Students are accepted into the HNP program once per year with fall enrollment.
Additional policies for continuance and completion of the program will be
implemented in Fall 2014.
The criteria are:
1.
Enrolled students must maintain a minimum overall GPA of 2.0 and complete all
didactic coursework before registering in the supervised professional practice.
2.
HNP students are expected to pass (score 70% or higher) a qualifying exam
before enrolling in supervised professional practice courses. Enrolled students
will have the chance to repeat the qualifying exam.
Admission to the Supervised Practice Program in Dietetics
Students are accepted into supervised practice program (SPP) in either the fall or spring
semester after successfully completing all didactic coursework. The supervised practice
program comprises 2 semesters (32 weeks of rotations). Students must follow all
policies and procedures of the SPP and demonstrate satisfactory performance during
the supervised practice courses to complete the SPP.
Progression in the HNP
Students are must complete all didactic coursework and maintain an overall grade point
average of 2.0 (out of 4.0) before progressing to the supervised practice rotations.
Beginning in Fall semester 2014, students must pass (score 70% or better) a qualifying
examination administered by the HNP before progressing to the SPP. Students may
retake the exam if they do not pass the first time.
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Assessment of Student Learning - Grades and Evaluations
Didactic Courses
Students are accessed in the didactic courses using the several methods, including
examinations (midterm and final exam), projects, laboratories, and assignments.
Student Learning Objectives and assessment methods for each course are described in
detail in the course syllabus. The course syllabus also describes the grading scales used
to determine the course grade.
Supervised Practice
The student must successfully complete all learning activities for each supervised
practice experience. Students are required to receive an overall score of 75%
(satisfactory) in each rotation to successfully complete the SPP. In addition, student
must complete all assignments and projects assigned during the SPP with a minimum
score of 75%.
GRADUATION REQUIREMENTS
Students must complete all didactic courses (112 credit hours) included in the Human
Nutrition study plan before enrolling in the Supervised Practice courses (NUTR 494 and
NUTR 495). The student must successfully complete all learning activities for each
supervised practice experience. Students are required to receive an overall score of
75% (satisfactory) in each rotation to successfully complete the SPP. Students not
receiving an overall score of 75% in a specific rotation will meet with the QU Clinical
Coordinator, Preceptor and QU faculty as appropriate to develop a specific plan for
improvement. The student will be required to repeat the rotation experience and the
time line for improvement may not exceed one month. Failure to achieve a satisfactory
evaluation for the repeat rotation will result in the student being dismissed from the
SPP.
All students are required to complete the HNP within 6.75 years of enrolling in the
program (13 semesters).
Disciplinary Action and Termination Procedures
Qatar University policies and procedures for academic probation, academic dismissal, appeals ,
repeating courses, and reinstatement are covered in the QU Student Catalog, Chapter 7Academic Policies and Regulations. The QU Student Catalog is available at:
http://www.qu.edu.qa/students/catalog.php
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Additional Disciplinary Policies are Procedures are enforced for the Supervised Practice
program. These are:
Disciplinary Action Procedures for the Supervised Practice in Dietetics
Regulations and procedures are necessary for the orderly progression of the SPP. Depending on
the gravity of the situation, whenever possible; a progressive discipline process will be used as
follows:
Oral Warning – Oral warning is given for substandard performance, poor attendance, and other
types of offenses that occur for the first time. The time frame for immediate correction will be
determined by the QU Clinical Coordinator and QU Faculty and will not exceed one month. The
oral warning will be documented by the QU Clinical Coordinator and placed in the students file.
Written Warning with Imposed Probation – the Written Warning is given for substandard
performance, poor attendance, and other types of offenses that occur for the second time. The
time frame for immediate correction will be determined by the Clinical Coordinator and QU
Faculty. The time frame may not exceed one month.
Program Dismissal – if any of the above is not addressed and corrected in the appropriate time
frame, dismissal from the program will occur. If a student has received a written warning for an
offense and the student receives another oral warning for any offense, the student will be
dismissed from the program.
Verification Statement
Upon successful completion of all supervised practice components, and fulfillment of all QU
graduation requirements, the student will receive a Verification Statement from the QU HNP.
The Verification Statement summarizes the student’ supervised practice experiences and
verifies that the student has completed all requirements of the HNP.
Protection of Student Information - Access to Student Files
Students may request to review their academic file by contacting the HNP Director or their HNP
Advisor. Student files are kept in a secure location in either the HNP Directors office or in the
HNP Advisors Office.
QU Student Support Services
Qatar University provides numerous services to students to enhance their campus experience.
Student services includes: Academic Advising, Student Counseling Services, Student Medical
Clinic, Financial Aid and other services. The full listing of services and inks to more information
are provided on the QU Student Services Home Page: http://www.qu.edu.qa/students/services/
18
Academic Support Unit (ASU)
In addition to campus services QU provides academic support services to students. The QU
Academic Support Unit/ Student Learning Support Center (SLSC) is an academic support service
that is available for all students at Qatar University.
Students can meet with an ASU Specialist to evaluate their learning goals and to develop an
individualized plan for action. Goals could include developing better study strategies, improving
performance, or discussing ideas to optimize their educational experience.
The ASU offers many free services to students including a large study area equipped with
computers installed with specialized learning software, general tutoring with trained & National
Tutoring Association (NTA) - USA certified peer tutors to help with difficulties in different
subjects, academic coaching services for students facing difficulties in their learning process and
academic life, a wide range of workshops conducted throughout the semester to improve study
skills and English communication skills.
Student can read more about the services provided by the Qatar University Student learning
Support Center by visiting the following web address:
http://www.qu.edu.qa/students/services/academicsupport and
http://www.qu.edu.qa/students/services/slsc
My QU Campus Portal
The QU Campus Portal is the entry point for students to access information about all student
services available at Qatar University. Available at : http://www.qu.edu.qa/students/
QU Student Catalog
The 2013-2014 QU student catalog is available at: http://www.qu.edu.qa/students/catalog.php
Information about the Human Nutrition Program is shown on pages 155-159.
Estimated Expenses Financial Aid, Tuition and Fees and Refund of Tuition
Information about QU Financial Aid, Tuition, Fees, and Student Withdrawal and Refund of
Tuition is located in the QU Undergraduate Student Catalog Chapter 5, page 25. Link to the QU
Student Catalog here: http://www.qu.edu.qa/students/catalog.php
19
Curriculum Structure for the Human Nutrition Program
Curriculum Component
Total Number of
Courses
Credit Hours
33
Core Curriculum Requirements*
Major Requirements
Basic & pre-clinical sciences
Basics of nutrition & food science
10
5
29
12
16
4
48
10
Concentration Requirements
Nutrition & Dietetics
Food Science & Technology
132
Total:
Students will be required to take one course each in statistics (STAT153), psychology, Sociology and
creative arts.
Major Core Requirements Package (29 CH)
Course #
Description
T
P
C.H
Pre-Req
CHEM101
CHEM103
BIOL101
CHEM211
BIOM211
BIOM215
BIOL241
BIOM217
CHEM351
CHEM352
MATH101
General Chemistry
Exp. General Chemistry
Biology 1
Organic Chemistry
Human Anatomy*
Human Physiology*
Microbiology
Human Genetics
Biochemistry
Exp. Basic Biochemistry
Calculus 1
3
2
2
2
2
2
2
3
3
3
3
3
3
3
2
3
3
Total credit hours
3
1
3
3
3
3
3
3
3
1
3
CHEM101
BIOL101
BIOL101
BIOL101
BIOL101
CHEM211
CHEM211
-
29
* Students may take equivalent to these courses from other QU colleges or other universities in Qatar
Pre-requisite courses for Human Nutrition Program:
Core Curriculum Requirements
STAT153
Int. to Applied Statistics
3
3
Psychology
One course in introductory psychology
3
3
(Introduction to Psychology PSYC 201 or Social
Psychology PSYC 205 are recommended)
Sociology
One course in introduction to sociology
3
3
(Introduction to Sociology, SOCI 120,
recommended)
Humanities
One course in Creative Arts
3
3
*Courses should be taken before taking any of the program specialized courses.
Note: University core curriculum courses are subject to change from time to time. It is up to the
candidate to ensure he or she has completed the most recent requirements.
20
-
Major Supporting Requirements Package (12 CH)
Basics Nutrition & Food Sciences*
Course #
Description
T
P
C.H
Pre-Req
NUTR221
NUTR231
NUTR321
NUTR335
Prin. Food Sc. & Nutrition
Human Nutrition
Food Chemistry
Nutritional Metabolism 1
2
3
2
2
2
NUTR336
Nutritional Metabolism 2
2
2
3
2
3
3
CHEM351
CHEM351
CHEM 351 &
CHEM 352
NUTR231
12
Total credit hours
*Courses should be taken before taking any of the program advanced courses.
Concentration Requirements Nutrition & Dietetics (48 CH):
Course #
Description
T
P
C.H
Pre-Req
NUTR320
Introduction to Dietetic and Nutrition Practice
1
1
NUTR 221
NUTR329
NUTR338
NUTR340
NUTR439
NUTR450
Nutrition Education and Communications
Nutrition through the Lifespan
Assessment of Nutritional Status
Meal Planning & Evaluation
Medical Nutrition Therapy 1
2
3
2
1
2
3
3
2
3
3
NUTR451
NUTR454
Medical Nutrition Therapy 2
Medical Nutrition Laboratory 1
3
3
NUTR453
NUTR457
NUTR456
NUTR490
Medical Nutrition Laboratory 2
Public Health Nutrition
Professional Issues in Dietetics and Nutrition
Capstone Course
NUTR491
Nutrition Seminar
NUTR492
NUTR494
NUTR495
Research Methodologies in Human Nutrition
Supervised Dietetic Practice I (15 weeks)
Supervised Dietetic Practice II (15 weeks)
NUTR 338
NUTR 231
NUTR 231
NUTR 231
NUTR 340 &
NUTR 439
NUTR 450
NUTR 340 &
NUTR 439
NUTR 450
NUTR 340
NUTR 340
NUTR 450 &
NUTR 492
NUTR 450 &
NUTR 492
NUTR 340
NUTR 490
NUTR 494
2
2
2
1
2
1
3
1
3
1
3
1
1
1
10
10
48
Total credit hours
Concentration Requirements: Food Science & Technology ( 10 CH)
Course #
Description
NUTR319
Quantity Food Production & Equipment
NUTR441
NUTR442
Food Safety and Quality Control
Management of Food Services Operations 1
T
P
C.H
Pre-Req
2
2
2
2
3
3
3
NUTR 321
NUTR 321
2
NUTR 319
21
NUTR443
Management of Food Services Operations 2
2
2
NUTR 442
10
Total credit hours
Detailed Course Descriptions for the Human Nutrition Program
Major Required Courses
Course ID
Course Title
Credit (Contact) Hours
Course Designation
Course Level
Prerequisites
Co-requisites
Course Offering
Registration Restrictions
Course Description
Course ID
Course Title
Credit (Contact) Hours
Course Designation
Course Level
Prerequisites
Co-requisites
Course Offering
Registration Restrictions
Course Description
NUTR221
Principles of Food Science and Nutrition
2 CH(2 Theory)
LC
UG
Fall
...
An overview of the interactions among basic disciplines of science and technology which
are integrated into the development of more wholesome, stable, and nutritious food
products. General principles are stressed using examples which demonstrate the
progression of raw agricultural commodities through the integrated technologies which
result in commercial food products
NUTR231
Human Nutrition
3CH (3 Theory)
LC
UG
CHEM 351
Spring
...
This course emphasizes the physiological and biochemical aspects of vitamins, minerals,
fiber, energy and macronutrients. Students are introduced to topics of current human
nutrition interests e.g. antioxidants, eicosanoids. Students are trained in this course to
use interactive electronic learning and literature searching strategies
22
Course ID
Course Title
Credit (Contact) Hours
Course Designation
Course Level
Prerequisites
Co-requisites
Course Offering
Registration
Restrictions
Course Description
Course ID
Course Title
Credit (Contact) Hours
Course Designation
Course Level
Prerequisites
Co-requisites
Course Offering
Registration Restrictions
Course Description
Course ID
Course Title
Credit (Contact) Hours
Course Designation
Course Level
Prerequisites
Co-requisites
Course Offering
Registration Restrictions
Course Description
NUTR 319
Quantity Food Production & Equipment
3 CH(2 Theory, 2 lab)
LC
UG
NUTR 321
Fall
...
Principles of quantity food production and presentation, including stocks, sauces, soups,
sandwiches, breakfast preparation, short order cooking, deep fat frying, grilling, meat
cutting, vegetable and salad preparation, basic principles and techniques of baking; portion
control, yield tests, recipe conversion and costing; principles of sanitation in quantity food
production; principles underlying safe operation and cleaning of commercial food
equipment.
NUTR320
Introduction to Dietetic and Nutrition Practice
1 CH (1 Theory)
LC
UG
NUTR 221
Spring
...
This course introduces students to the profession of dietetics and provide overview of the
many career directions and opportunities open to dieticians both clinically and in the
community.
NUTR 321
Food Chemistry
3 CH(2 Theory, 3 lab)
LC
UG
CHEM 351
Spring
...
This course covers the basic chemical structures and properties of moisture, protein,
carbohydrate, lipids, minerals and vitamins and their roles in food systems. Also covered
will be the principles of chemical and instrumental methods for the qualitative and
quantitative analyses of moisture, protein, carbohydrate, lipids, minerals and vitamins.
Students will perform experiments to determine major food components using chemical
and instrumental methods.
23
Course ID
NUTR329
Course Title
Nutrition Education and Communications
Credit (Contact) Hours
2 CH(2 Theory)
Course Designation
LC
Course Level
UG
Prerequisites
NUTR 338
Co-requisites
Course Offering
Spring
...
Registration Restrictions
Course Description
Course ID
Course Title
Credit (Contact) Hours
Course Designation
Course Level
Prerequisites
Co-requisites
Course Offering
Registration Restrictions
Course ID
Course Title
Credit (Contact) Hours
Course Designation
Course Level
Prerequisites
Co-requisites
Course Offering
Registration Restrictions
Course Description
Principles of nutrition communication and education theories applied to individual and
group patient education will be addressed. This course aimed at improving students’
interviewing skills and counseling techniques. The course will discuss the different
educational programs that are focused on the improvement of nutritional knowledge,
status through increasing positive health behavior.
NUTR 335
Nutritional Metabolism 1
2 CH(2 Theory)
LC
UG
CHEM 351 & CHEM 352
Spring
...
Digestion and absorption of macronutrients. Body fluids and electrolytes balance. Concepts
of balance, flux, turnover and metabolic pools. Energy metabolism at the cellular level.
Metabolic pathways of synthesis and degradation of lipids, carbohydrates, proteins and
amino acids. Macronutrients’ metabolism in major organs and tissues. Substrate flux in long
term and short term fasting. Apoptosis, nutritional genomics
NUTR336
Nutritional Metabolism 2
2 CH(2 Theory)
LC
UG
NUTR 231
Fall
...
Mechanism of action, metabolism and interaction with other nutrients of water and lipid
24
soluble vitamins, macro-minerals, trace elements and ultra-trace elements
Course ID
Course Title
Credit (Contact) Hours
Course Designation
Course Level
Prerequisites
Co-requisites
Course Offering
Registration
Restrictions
Course Description
Course ID
Course Title
Credit (Contact) Hours
Course Designation
Course Level
Prerequisites
Co-requisites
Course Offering
Registration
Restrictions
Course Description
Course ID
Course Title
Credit (Contact) Hours
Course Designation
Course Level
Prerequisites
Co-requisites
Course Offering
Registration
Restrictions
Course Description
NUTR338
Nutrition through the Life Span
3 CH(3 Theory)
LC
UG
NUTR 231
Fall
...
This course is designed to provide students with a view of the life cycle as a whole, with each
life cycle stage supported by the nutrition that is essential for a good development.
Nutritional needs are presented on the basis of both physical and psychosocial development.
NUTR 340
Assessment of Nutritional Status
3 CH(2 Theory, 2 lab)
LC
UG
NUTR 231
Fall
...
Practical techniques in evaluation of nutritional status for individuals and groups.
Anthropometrics measurements and their reference values. Biochemical indicators of
deficiencies, excesses and storage of nutrients in the human body, and their reference values.
Evaluation methods of dietary intakes and consumption. Modern techniques for body
composition measurements (BIA, DXA, CT, MRI, NAA) will be covered.
NUTR439
Meal Planning and Evaluation
2CH(1Theory, 2 lab)
LC
UG
NUTR 231
Fall
...
This course aims to introduce the nutritional value and the characteristics of food groups,
25
principles and guidelines for diet-planning, diet-planning guides with emphasis on food group
plans and exchange lists, and approaches of applying diet-planning guides in meals planning
and methods of meals evaluation.
Course ID
Course Title
Credit (Contact) Hours
Course Designation
Course Level
Prerequisites
Co-requisites
Course Offering
Registration
Restrictions
Course Description
Course ID
Course Title
Credit (Contact) Hours
Course Designation
Course Level
Prerequisites
Co-requisites
Course Offering
Registration
Restrictions
Course Description
Course ID
Course Title
Credit (Contact) Hours
Course Designation
Course Level
Prerequisites
Co-requisites
NUTR441
Food Safety and Quality Control
3 CH(2 Theory, 3 lab)
LC
UG
NUTR 321
Fall
...
This course will provide comprehensive information on food safety; food contamination i.e.
microbial, chemical, plant and animal adulterants and radioactive materials. Routes of
contamination of major food groups, analysis and control. Fields and concepts of the quality
systems of foods. Risk analysis and management of the food chain. Sensory properties of foods
and statistical means of quality control. Food standards and regulations. National and
international agencies related to food control
NUTR442
Management of food services operations 1
2 CH(2 Theory)
LC
UG
NUTR 319
Spring
...
The course purpose is to introduce management theories and principles, and the effective use
of resources in the design and administration of food service facilities. Design of floor plans
and equipment selection for various institutional food service operations are included.
Consideration is given to operating environmentally safe and efficient facilities with emphasis
on sanitation and safety. Administrative and leadership responsibilities of the food service
manager are emphasized
NUTR443
Management of food services operations 2
2 CH(2 Theory)
LC
UG
NUTR 442
26
Course Offering
Registration
Restrictions
Course Description
Course ID
Course Title
Credit (Contact) Hours
Course Designation
Course Level
Prerequisites
Co-requisites
Course Offering
Registration
Restrictions
Course Description
Course ID
Course Title
Credit (Contact) Hours
Course Designation
Course Level
Prerequisites
Co-requisites
Course Offering
Registration
Restrictions
Course Description
Course ID
Fall
...
The application of principles of management as they relate to the administration of human ,
physical and financial resources of food and nutrition services. In addition, emphasis is placed
on food costing, labor issues, diversity, marketing, accounting, and budgeting for institutional
food service.
NUTR450
Medical Nutrition Therapy 1
3 CH(3 Theory)
LC
UG
NUTR 340 & NUTR 439
Spring
...
The course provides detailed information on the role of nutrition in prevention and treatment
of disease. This course covers conditions most seen in dietetic clinics; obesity, diabetes,
dyslipidemia, iron deficiency anemia, osteoporosis and the more common disease of inborn
error of metabolism. The disease process, related biochemical issues, nutritional assessment,
medical nutrition therapy and food and fluid issues are discussed in details for each disease.
NUTR451
Medical Nutrition Therapy 2
3 CH(3 Theory)
LC
UG
NUTR 450
Fall
...
This is the second course in medical nutrition therapy following Medical Nutrition Therapy I.
The course introduces students to the etiology of nutrition related diseases of the digestive
system. Liver and pancreas, renal system, oncology and metabolic stress and eating disorders.
The disease process, related biochemical issues, nutritional assessment, medical nutrition
therapy and food and fluid issues are discussed in details for each disease. Enteral and
parenteral nutrition support are also covered in this course..
NUTR454
Course Title
Medical Nutrition Laboratory 1
Credit (Contact) Hours 1 CH(2 lab)
Course Designation
LB
27
Course Level
Prerequisites
Co-requisites
Course Offering
Registration
Restrictions
Course Description
Course ID
Course Title
Credit (Contact) Hours
Course Designation
Course Level
Prerequisites
Co-requisites
Course Offering
Registration
Restrictions
Course Description
Course ID
Course Title
Credit (Contact) Hours
Course Designation
Course Level
Prerequisites
Co-requisites
Course Offering
Registration
Restrictions
Course Description
Course ID
Course Title
Credit (Contact) Hours
Course Designation
Course Level
Prerequisites
Co-requisites
Course Offering
UG
NUTR 340 & NUTR 439
Spring
...
This course deals with diseases covered by the course medical nutrition therapy 1 (NUTR351)
and should be taken concurrently. Sessions include self-study modules, tutorials, case studies
and simulated clinical set ups.
NUTR453
Medical Nutrition Laboratory 2
1 CH(2 lab)
LB
UG
NUTR 450
Fall
...
This course deals with diseases covered by the course medical nutrition therapy 2 (NUTR451)
and should be taken concurrently. Sessions include self-study modules, tutorials, case studies
and simulated clinical set ups.
NUTR456
Professional issues in Dietetics and Nutrition
1 CH(1 theory)
LC
UG
NUTR 340
Fall and Spring
...
This course covers professional issues and trends affecting dietetics and nutrition practice,
planning for professional advancement and conduct ‘Code of Ethics for Dietetic Practice’ .
NUTR457
Public Health Nutrition
3 CH(3 theory)
LC
UG
NUTR 340
Fall
28
Registration
Restrictions
Course Description
Course ID
Course Title
Credit (Contact) Hours
Course Designation
Course Level
Prerequisites
Co-requisites
Course Offering
Registration
Restrictions
Course Description
Course ID
Course Title
Credit (Contact) Hours
Course Designation
Course Level
Prerequisites
Co-requisites
Course Offering
Registration
Restrictions
Course Description
Course ID
Course Title
Credit (Contact) Hours
Course Designation
Course Level
Prerequisites
...
The study of social, economic and environmental impact on the nutritional status off the
community. Nutrition epidemiology. Methods of nutritional surveys. Nutrition surveillance
systems. Preventive and control measures for community nutritional problems. Combating
chronic problems related to diet. Nutritional and chronic disease in Arab countries with
emphasis on GCC. Development of science-based and food-based dietary guidance. The role
of food industry in community nutrition. Food distribution systems.
NUTR490
Capstone Course
3 CH
SP
UG
NUTR 450 & NUTR 492
Fall and Spring
...
The student is directed to undertake a clinical or community project in a specific subject
under supervision of a staff member. The course is intended to reflect different skills and
competencies acquired by the student in different courses.
NUTR491
Nutrition Seminar
1 CH
SM
UG
NUTR 450 & NUTR 492
Fall and Spring
...
Students will be required to present a seminar in selected topics in human nutrition and
dietetics. Topics will be selected in areas that are currently under active research. Presented
by students, faculty and invited speakers.
NUTR492
Research Methodologies in Human Nutrition
1 CH(1 theory)
LC
UG
NUTR 340
29
Co-requisites
Course Offering
Registration
Restrictions
Course Description
Course ID
Course Title
Credit (Contact) Hours
Course Designation
Course Level
Prerequisites
Co-requisites
Course Offering
Registration
Restrictions
Course Description
Course ID
Course Title
Credit (Contact) Hours
Course Designation
Course Level
Prerequisites
Co-requisites
Course Offering
Registration
Restrictions
Course Description
Fall and Spring
...
Students learn research methods used in nutrition and dietetics research. The course cover
study designs e.g. cross-sectional, prospective, controlled studies and clinical trials. The
course builds up on students’ knowledge basic knowledge of statistics to introduce students
to statistical methods used in these studies.
NUTR494
Supervised Dietetic Practice I
10 CH
IN
UG
NUTR 490
Fall and Spring
Student must have completed 112 CH
Students spend 15 weeks of a total of 30 weeks of supervised dietetic practice (dietetic
internship). The program provides interdisciplinary practicum that will prepare dietetic
interns to attain entry-level competencies in nutrition therapy, food service systems
management, and public health nutrition. Students will conduct training during two
semesters, rotating through various clinical, public health and foodservice departments.
Interns will be required to demonstrate proficiency in a defined set of competencies.
NUTR495
Supervised Dietetic Practice II
10 CH
IN
UG
NUTR 494
Fall and Spring
...
Students spend 15 weeks of a total of 30 weeks of supervised dietetic practice (dietetic
internship). The program provides interdisciplinary practicum that will prepare dietetic
interns to attain entry-level competencies in nutrition therapy, food service systems
management, and public health nutrition. Students will conduct training during two
semesters, rotating through various clinical, public health and foodservice departments.
Interns will be required to demonstrate proficiency in a defined set of competencies.
30
Current Academic Calendar and Program Curriculum Plan
The Qatar University Academic Calendar is located on the QU Website at:
http://www.qu.edu.qa/students/calendar.php
The current Human Nutrition Program Curriculum Plan is located on the QU Website at:
http://www.qu.edu.qa/artssciences/health/human_nutrition/studyplan_curriculum.php
NOTICE OF OPPORTUNITY TO FILE COMPLAINTS WITH THE
ACCREDITATION COUNCIL FOR EDUCATION IN NUTRITION AND DIETETICS
The Accreditation Council for Education in Nutrition and Dietetics has established a process for
reviewing complaints against accredited programs in order to fulfill its public responsibility for
assuring the quality and integrity of the educational programs that it accredits. Any individual,
for example, student, faculty, dietetics practitioner, and/or member of the public may submit a
complaint against any accredited or approved program to ACEND. However, ACEND will not
intervene on behalf of individuals, or act as a court of appeal for individuals in matters of
admissions, appointment, promotion, or dismissal of faculty or students. It will act only upon a
signed allegation that the program may not be in compliance with the accreditation standards
or policies. The complaint must be signed by the complainant. Anonymous complaints will not
be considered.
A copy of the accreditation standards and/or the ACEND policy and procedure for submission of
complaints may be obtained by contacting the education staff at : Accreditation Council for
Education in Nutrition and Dietetics (ACEND), 120 South Riverside Plaza, Suite 2000 Chicago, IL
60606-6995, (800) 877-1600, Ext. 5400, www.eatright.org.
ACADEMIC ADVISING
HNP Course requirements are described in the Undergraduate Catalog. Students should follow
the study plan as this will ensure that you graduate within the allowable time. You should meet
with your HNP Advisor to assist you in planning your courses for each semester. Please check
with the HNP Director to find out which faculty member is your Advisor. Plan to meet with your
Advisory around the middle of the Fall semester to plan courses for Spring semester. Meet with
the Advisor around the middle of Spring semester to plan courses for Fall semester. Discuss all
questions about course selection with your faculty advisor.
The courses during your first two years cover fundamental areas of knowledge that contribute
to nutrition, such as chemistry, biochemistry, biology, anatomy , physiology, psychology, and
sociology. You will begin taking more applied nutrition courses during your second year of
study such as nutritional metabolism and food chemistry. During the third and fourth years you
will take more advanced nutrition courses, and complete the research project for the Capstone
course. During the final year, you will complete the supervised practice in dietetics.
31
Prior Learning Policy
Individuals who have completed a four year degree in Nutrition/Dietetics or equivalent degree
may wish to be considered for prior experience before enrolling in the HNP. If you believe that
you have completed dietetics practice experiences equivalent to the HNP supervised practice
experience, contact the HNP Director to discuss your eligibility to receive credit for your prior
experience. You would be allowed to document your experiences following the competency
statements from the broad areas of dietetics practice i.e., community/public health, food
service management, or medical nutrition therapy. You would need to document how your
experience met all competencies for each supervised practice rotation requested to waive. This
documentation will be reviewed by the Director of the HNP, the HNP Clinical Coordinator, and at
least one preceptor from the supervised practice experience under consideration. The
consensus agreement among these three individuals will constitute a decision The student may
be waived from all or parts of the supervised practice experience. To be waived, there must be
clear indication of independent performance and the hours must be equivalent to HNP
supervised practice hours for the particular rotation.
Qatar University students who graduated from the HNP prior to Fall semester 2010 will be
required to complete all courses that were added to the Nutrition curriculum in 2010 and
completed supervised practice experiences as described above.
Career Opportunities for Dietitians in Qatar
As a Human Nutrition graduate you have many career options. A list of potential
employers is shown below. Please talk to your Program Director and/or Clinical
Coordinator about possible career options during the first semester of your supervised
practice.
Potential Employers:
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
13.
Supreme Council of Health
Hamad Medical Corporation Hospitals
Primary Healthcare Centers
Qatar Foundation Hospitals & Research Centres (SIDRA)
Qatar Diabetes Association
Private Hospitals
ASPIRE & ASPETAR
Supreme Council of Education & Schools
Sports Clubs and Nutrition Clinics
Private Nutrition Clinics
Food Service Industry
Hotels Food Service
Health and Wellness Facilities/Spas
32
Qatar University
College of Arts and Sciences
Department of Health Sciences
Human Nutrition Program
Date:
_________________________
Name: (print clearly):
_______________________________________
Student ID Number:
_________________________
I have received and read in its entirety a copy of the Human
Nutrition Program Handbook . I understand and agree to abide by the
rules and procedures set forth in the document and accept all
responsibilities associated with being a HNP student.
Signature: ___________________________________
E-mail:______________________________________
33