Clinical Nutrition and Diets
Amman, Jordan
Bachelor's degree
DURATION
136 months
LANGUAGES
English
PACE
Full time
APPLICATION DEADLINE
EARLIEST START DATE
STUDY FORMAT
Key Summary
About: The Bachelor in Clinical Nutrition and Dietetics at University of Petra in western Amman trains students in the nutritional care process, dietary assessment, diet design and preparation, and chemical, physical and microbial testing of food items. The university hosts about 7,000 undergraduate and master's students across multiple faculties. Keywords: clinical nutrition, dietetics, nutritional assessment, food science.
Career Outcomes: Graduates may work as nutritionists and in roles that implement the nutritional care process, design and prepare diets for individuals and groups, conduct chemical, physical and microbial tests on food items, and serve in the food industry, community and public‑health settings. They may also pursue postgraduate study in nutrition; potential roles include clinical nutritionist, community dietitian and quality analyst.
Clinical Nutrition and Dietetics (Bachelor) is a four‑year program awarding a Bachelor's degree in clinical nutrition and dietetics that comprises 136 credit hours. You study nutrition science, the nutrition care process and core topics in food science, food safety, hygiene and quality control, together with practical laboratory and dietary assessment skills. The department, established in 2000 within the Faculty of Pharmacy and Medical Sciences, combines theoretical study and practical training to prepare you for professional roles in nutrition, food services and related sectors. The program emphasises research principles, applied laboratory techniques and the design of balanced diets for health and disease. The department reports a growing student body and a reputation at local and regional levels, and prepares graduates for employment or further postgraduate study.
The bachelor's program in clinical nutrition and dietetics requires a total of 136 credit hours and is delivered over four years.
- Program resources referenced: Department Handbook
- Study Plan
- Course Description
- Advisory Plan
Program outcomes
- Knowledge and Understanding (K): Define fundamental concepts in nutrition science and the nutrition care process; recognise food safety, hygiene and quality control standards; identify principles of scientific research; describe roles, responsibilities and ethics of working as a nutritionist; understand food science, processing and preservation; recognise the importance of a balanced diet.
- Intellectual Skills (I): Explain relevant roles of agriculture, biological sciences and food technology; evaluate accuracy of nutrition information and social media use; design balanced diets acceptable to clients; assess nutritional status at individual and population levels; deduce appropriate preparation, preservation and quality management methods for food products.
- Professional and Practical Skills (P): Conduct chemical, nutritional, microbiological and sensory laboratory tests; calculate energy and macronutrient requirements in health and disease; apply dietary and anthropometric assessment on individuals.
- General and Transferable Skills (T): Develop effective verbal and written communication skills; write laboratory reports; and improve teamwork abilities.
Graduates may work as nutritionists and in roles that implement the nutritional care process, design and prepare diets for individuals and groups, conduct basic chemical, physical and microbial tests for food items, and serve in food industry, community and public‑health settings. Graduates may also pursue postgraduate study in nutrition.
This program is for you if you wish to study clinical nutrition and dietetics and to develop skills in nutrition care, food science, laboratory testing and diet design for health and disease. It is suitable if you aim to work as a nutritionist, in food services or food industries, or pursue research or postgraduate study in nutrition at local and regional levels.
