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تحميل الدليل التدريبي

أسئلة شائعة


Course Syllabus

Course title and code:

Principles of clinical nutrition (CHS 214)

Program in which the course is offered: 

Clinical Nutrition program

Credit hours

3 hours (3 theory)

total contact hours per semester

45 hours

Level at which this course is offered:

4th level

Course prerequisites:

CLS 221




lecture: 1.00-3:50 pm


Class room A 027 36 0155


College member responsible for the course


Dr. Ali Almajwal

Contact information:


Office Number:


Phone :

Office: 01-4693678


Office hours:

§ Sundays:        12:00 – 4:00 pm

§ Wednesdays: 12:00 – 4:00 pm


Course Description


Definition of clinical nutrition. Study of the basic composition of protein, fat, carbohydrates, vitamins and essential minerals. Highlight the basic digestion process of foods, their absorption and basic metabolism within the body. In addition, study of study these nutrients in relation with human growth and development and keeping it healthy including dental health, and highlight the main diseases related to deficiency of these nutrients. This course covers also the definition of the balance complete diet and the body requirements of nutrients.


Teaching strategies


The course will be conducted in a form of lectures, class discussions, seminars and student presentations.


Topics to be covered

List of topics

Week due

Contact hours

Introduction to principle of clinical nutrition

1st, 2nd


Carbohydrates and health



First mid-term exam + continue carbohydrate



Protein and health

7th, 8th, 9th


Lipids and health

10th, 11th


Second mid-term exam + continue lipids






Minerals, vitamins and health

14th, 15th


Schedule of Assessment Tasks for Students During the Semester

Assessment task

Week due

Proportion of Final Assessment

Mid term I


6th week


Mid term II

12th week


Class participation

From 1st -15th week

5 %

Assignment and Presentation

From 2nd  to 14th week

15 %

Final Exam

16th to 18th week



Lecture (1,2)

Introduction to principle of clinical nutrition

Energy in food, calculating energy requirement and food guide to healthy eating, modification of the diets, and some medical record abbreviations..


Lecture (3,4,5)

Carbohydrates and health



Simple and complex CHO, fiber, digestion and absorption of CHO, Functions of glucose, regulating blood glucose levels, diabetes and hypoglycemia, lactose intolerance and galactosemia


Lecture (6)

First mid-term exam + continue carbohydrate



diabetes and hypoglycemia, lactose intolerance and galactosemia


Lecture (7,8,9)

Protein and health



Essential, non-essential and conditionally essential, functions of body proteins, protein digestion and absorption, protein turnover, nitrogen balance, protein in the diet and protein requirement, protein quality, phenylketonurea, protein-energy malnutrition, and excess dietary protein and health problems. 


Lecture (10,11)

Lipids and health



main classes of lipids, fatty acids, essential and non- essential fatty acids, triglyceride (structure and functions), hydrogenation, cholesterol, digestion and absorption of lipids, lipids in the body.


Lecture (12)

Second mid-term exam + continue lipids

lipoproteins, and lipids and health.


Lecture (13)




Functions of water, water intake recommendations, fluid excretion, water balance, substances that effect fluid balance, dehydration, and sodium.       


Lecture (14,15)

Minerals, vitamins and health



Functions and recommendations.




Text Books:

1)      Nutritional Assessment by Robert D Lee and David C. Nieman. Publisher: McGraw-Hill Science; 4 edition. 2006.

2)      Understanding Normal and Clinical Nutrition by Sharon Rady Rolfes, Kathryn Pinna, and Ellie Whitney. Publisher: Brooks Cole; 8 edition. 2008


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