The Clinical Nutrition program (CLNP) at the College of Applied Medical Sciences (COAMS) is a clinically focused program that integrates biomedical and nutrition sciences to develop a deep understanding of clinical nutrition therapy. The College adopted (with modifications) the Clinical Nutrition program of The University of Oklahoma in the USA. This program expands the knowledge of the biochemical basis of human nutrition as it relates to health, disease and disease prevention.
It aims to train dietetic professionals in the methods, implementation and interpretation of nutrition science. Also it prepares them for future careers as dietitians in health care, community, and private practice settings. Within the context of this broad aim, the program is designed to prepare graduates with in-depth, evidence-based knowledge and intellectual skills in Clinical Nutrition to encourage the development of autonomous advanced dietetics practitioners and researchers.
The period of study for the Bachelor of Clinical Nutrition program is four years followed by a one year of internship which student will receive a clinical training in one of the units of clinical nutrition in the hospitals. Students in the program receive coursework in nutritional biochemistry, nutritional assessment, medical ethics, nutrition physical examination and advanced medical nutrition therapy. Working under the guidance of a faculty mentor, each student completes a research project, collects and analyzes data, and presents the results in both written and oral formats.
The Clinical Nutrition Program strives to provide high-quality nutrition and dietetic education to advance the profession's practice through innovative teaching methods, research, and community-oriented programs.
To achieve recognition in Clinical Nutrition education with excellence in research, patient care and community service
Goals and objectives:
To provide the optimum educational standard in the field of clinical nutrition.
To provide training to enhance research skills in Clinical Nutrition at under graduate level
To participate in community services for health promotion and disease prevention programs.