School of Agriculture:: The University of Jordan ::

Program Specifications

Bachelor in Human Nutrition and Dietetics / Program Intended Learning Outcomes

At the successful completion of the Bachelor Program of Human Nutrition and Dietetics the student should be able to:

1.     Demonstrate a deep understanding of the basis of nutritional science and the nutrient composition of food, discover the links between diets, diseases, health, and the social/ethical factors which impinge on diet and health.

2.     Interpret the principles of cellular metabolic processes, the structure and function of the various physiological systems, and the principles of biological chemistry.

3.     Assess, analyse, and evaluate how to use and apply scientific research information from a variety of sources in nutrition, food, lifestyle, and health aspects through working with others, communication, self-management, problem-solving, and reflecting on the various components of research.

4.     Discuss how to locate, interpret, evaluate, and communicate with individuals and groups, and use literature to make ethical, evidence-based practice decisions using both oral and written means for continuous quality improvement.

5.     Utilize and apply the basic research methods and data processing, apply computer software, and employ these methods to analyse data obtained from a wide variety of sources and situations in order to generate new knowledge and skills in the nutritional field.

6.     Adopt skills needed for enhancing employability, responsibility, and decision-making in complex and unpredictable contexts, the ability to learn, and the skills needed to undertake further appropriate training of a professional or equivalent nature.

7.     Communicate effectively with groups and individuals to promote the benefits of a balanced diet throughout the lifespan and demonstrate the ability to use scientific laboratory skills.

8.     Assess, analyse, and critically evaluate diet, food, nutrient intake, and the consumption of food constituents in individuals and groups.

9.     Demonstrate consistent professional behaviour in accordance with the legal and ethical boundaries of the dietetic profession by applying social justice with respect for individuals’ cultures and beliefs.

10.  Evaluate knowledge of diet and health, communicate, comment on dietary or health information from both scientific sources which are available to the public, and formulate suggestions with being aware of the ethical and social issues.