Courses
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DIET 305 : FOOD SERVICE AND CATERING MANAGEMENT (PRACTICAL)
This course aims at equipping students with basic food preparation methods which is integrated with work on portion size and modification of diet to meet special dietary needs in some clinical conditions. The understanding of food ingredients and techniques... |
DIET 304 : FOOD QUALITY, PROCESSING AND PRESERVATION (PRACTICAL)
The course provides students some analytical skills for the evaluation of food quality using laboratory exercises to determine some physical, chemical and microbiological characteristics of foods. It covers analysis of foods and food products for chemical... |
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DIET 303 : FOOD SERVICE AND CATERING MANAGEMENT (THEORY)
This course aims at equipping students with basic food preparation methods, which is integrated with work on portion size and modification of diet to meet special dietary needs in some clinical conditions. It explores basic food science principles through... |
DIET 302 : FOOD QUALITY, PROCESSING AND PRESERVATION (THEORY)
The course provides an overview of food processing and preservation techniques. Principles of food preservation and processing by different techniques such as heating, chilling, freezing, dehydration, canning, salting, etc. for meat, vegetables and dairy... |
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DIET 300:CLINICAL ATTECHMENT II
This is a 6-week, whole day, inter-semester clinical training period at the end of semester 6 (i.e. during the long vacation) during which students work independently but under supervision of faculty and/or experienced dieticians to obtain practical hands-on... |
DIET 212 : FOOD ANALYSIS (PRACTICAL)
The aim of this course is to introduce students to analytical techniques for the determination of macronutrient constituents of foods and formulated diets. The course involves laboratory introduction to principles and analytical techniques of nutritional... |
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DIET 210 : MICROBIOLOGY PRACTICAL
This course involves laboratory exercises, presenting techniques and fundamental principles of modern microbiology. It is designed to complement the information presented in DIET 313. The practicals cover a variety of microbial techniques, with experiments... |
DIET 208 : MICROBIOLOGY
This course has been designed to promote food-borne infectious disease control through protective measures primarily within the responsibility of the individual that promote health and limit the spread of food-borne infectious diseases in families and... |
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DIET 206 :GENERAL ANATOMY FOR DIETITIANS
This course is designed to give students the grounding in the structural and functional basis of certain systems in the human body. It will build on the knowledge previously acquired in General Anatomy and General Physiology. The course will therefore focus... |
DIET 204 : NUTRITIONAL BIOCHEMISTRY
The biochemical basis for mammalian nutritional requirements will be surveyed. Diets will be analyzed for nutritional adequacy and the consequences of nutritional deficiencies will be elaborated. The relationship between energy expenditure, energy uptake, and... |