Assist. Prof. Dr. Rundk Ahmad Hwaiz
Head of Department
Vision
The Department of Nutrition and Dietetics intends to be a leading and a center of excellence to provide education, research, and consulting services in the field of clinical nutrition and food sciences regionally.
Mission
The Department of Nutrition and Dietetics works to supply the public and private sectors in the local and regional areas with graduates specialized in nutrition and food sciences by providing an educational and research environment committed to quality standards, creativity, and innovation in acquiring knowledge and skills. The department also works to provide research and consultations, and professional practice to contribute to the development of food therapy and healthy nutrition in the community.
Strategic goals
- Strengthen Academic Excellence
- Develop evidence-based, up-to-date curriculum aligned with global standards.
- Integrate practical training, clinical exposure, and research opportunities.
- Encourage continuous professional development for faculty and students by 2030
- Promote Research and Innovation
- Increase in conducting research addressing local and national nutrition challenges.
- Increase publishing in peer-reviewed journals and present at conferences by 30% within 5 years.
- Health Services and Community Engagement
- Organize nutrition awareness campaigns and workshops.
- Partner with schools, NGOs, and public health organizations.
- Support vulnerable populations through targeted nutrition programs.
- Strengthen Food Industry & Institutional Partnerships
- Collaborate with food industries, hospitals, and research institutions.
- Facilitate internships and career placement opportunities.
- Promote consultancy and professional services by 2030.
- Digital Transformation & Technology Integration
- Incorporate digital nutrition tools and software in training and courses.
- Develop online learning and tele-nutrition services.
Program Learning Outcomes:
Demonstrate comprehensive knowledge of human nutrition, metabolism, and the role of
nutrients in health promotion and disease prevention.
Assess nutritional status of individuals and communities using dietary assessment methods,
anthropometric measurements, biochemical indicators, and clinical evaluation.
Apply principles of medical nutrition therapy to develop appropriate dietary interventions for
the prevention and management of nutrition-related diseases.
Apply principles of food safety, food hygiene, and food quality management in clinical,
community, and institutional settings.
Design and deliver effective nutrition education and counseling programs to promote healthy
dietary behaviors among individuals and communities.
Demonstrate ethical responsibility, cultural sensitivity, and professional conduct in nutrition
and dietetic practice.
Apply evidence-based practice, collaborate with multidisciplinary healthcare teams, and
contribute to improving nutritional health outcomes in clinical and community settings.