العربية Nutrition and Diets Program
The College of Medicine and Health Sciences offers several specialized academic programs, including the Therapeutic Nutrition and Dietetics Program at the Faculty of Medical Sciences, University of Science and Technology (UST). The program aims to prepare qualified professionals who contribute to promoting community health through specialized nutritional care.
The program was established in 2018 with a total of 134 credit hours. In the academic years 2024–2025, the program underwent its first major revision, increasing the total to 140 credit hours in order to keep pace with the growing needs of healthcare services related to nutrition‑associated diseases such as obesity, diabetes, and cardiovascular diseases. This development was carried out in accordance with local and international accreditation standards.
The program was initially launched to address the shortage of qualified therapeutic nutrition and dietetics specialists in the region. Over time, its scope and academic level have expanded progressively in line with international standards for education and professional practice in therapeutic nutrition.
Accordingly, the program has been redesigned to incorporate modern teaching strategies and practice‑based learning. The curriculum integrates foundational knowledge with supervised practical training across three main areas: Medical Nutrition Therapy (MNT), which focuses on nutritional interventions for diseases; Food Services Management, which emphasizes institutional food systems and quality control; and Community Nutrition, which concentrates on public health and nutritional prevention. The program also places strong emphasis on scientific research skills.
Future development plans include updating course content, expanding clinical training sites, strengthening interdisciplinary collaboration, and integrating digital tools into the educational process.
The program is delivered through a variety of teaching methods, including interactive lectures, practical sessions, seminars, small‑group discussions, and clinical case studies.
Graduates of the program are qualified to work in hospitals, public health institutions, food services management, scientific research, and private practice. This multidisciplinary training equips graduates with the leadership skills necessary to excel in nutritional care, disease prevention, and public health policy.
- Establishment: 2018 (134 credit hours).
- Comprehensive Program Development: 2024–2025 in accordance with international standards (140 credit hours).
- Alignment: In line with ACEND standards and benchmarked against leading regional programs (Jordan, United Arab Emirates, Saudi Arabia, and Malaysia).
- Enhancement of Training: Expansion of clinical and community‑based training, with adoption of case‑based learning and project‑based learning approaches.
The program seeks to graduate specialists in therapeutic nutrition who possess advanced scientific competencies and high‑level professional skills, enabling them to provide nutritional counseling, develop nutrition services, and contribute to the promotion of public health. This is achieved through a modern academic curriculum and comprehensive practical training that address the needs of the local and regional community.
- To develop students’ scientific knowledge and professional, applied skills in the fields of clinical nutrition and therapeutic nutrition in a manner that meets community needs.
- To prepare and train highly qualified professionals capable of providing nutritional counseling, delivering nutrition interventions, and offering evidence‑based nutrition services.
- To enhance students’ abilities in critical thinking and problem‑solving through scientific research and effective communication.
- To integrate a modern academic curriculum with applied practical training (field training, laboratories, and community service projects) to ensure realistic professional readiness and innovation in the delivery of nutrition services.
A. Knowledge and Understanding
Upon successful completion of the Bachelor’s Program in Clinical Nutrition and Therapeutic Nutrition, graduates will be able to:
- A1. Identify macronutrients and micronutrients, their functions, associated metabolic processes, principles of food safety and healthy practices, cultural, social, and economic factors, and nutritional requirements across different life stages, and explain their role in human health.
- A2. Recognize the fundamentals of scientific research methodologies and understand the role of nutrition in public health initiatives and policies, including community nutrition programs.
- A3. Describe various methods of nutritional assessment, critically evaluate scientific literature and nutrition‑related claims, and distinguish between evidence‑based information and misleading or non‑scientific information.
B. Cognitive / Intellectual Skills
Upon successful completion of the Bachelor’s Program in Clinical Nutrition and Therapeutic Nutrition, graduates will be able to:
- B1. Analyze complex nutrition‑related problems in terms of validity and applicability, and integrate information from multiple sources to develop evidence‑based solutions in clinical and community settings.
- B2. Formulate decisions regarding nutritional interventions and recommendations based on individual patient assessment and current scientific guidelines, while reviewing personal and professional biases and continuously improving practice in therapeutic nutrition.
- B3. Design nutrition programs based on nutritional assessment outcomes, nutrition monitoring systems, and comprehensive care plans that meet patients’ nutritional needs.
C. Practical and Professional Skills
Upon successful completion of the Bachelor’s Program in Clinical Nutrition and Therapeutic Nutrition, graduates will be able to:
- C1. Apply principles of clinical nutrition across various healthcare settings, demonstrating competence in patient care and the management of therapeutic nutrition.
- C2. Use effective counseling techniques to communicate nutritional recommendations and support behavior change among clients and patients, in compliance with the ethical code of the therapeutic nutrition profession.
- C3. Prepare and deliver educational and awareness programs and materials that include menu planning, food safety, and quality control, while ensuring compliance with health regulations that promote healthy eating patterns and lifestyle choices within the community.
D. General and Transferable Skills
Upon successful completion of the Bachelor’s Program in Clinical Nutrition and Therapeutic Nutrition, graduates will be able to:
- D1. Demonstrate strong oral and written communication skills and effectively convey nutrition‑related information to diverse audiences and population groups.
- D2. Adapt to new challenges and changing environments, work effectively within multidisciplinary teams, contribute to achieving team objectives, and foster a collaborative environment within the healthcare sector.
- D3. Demonstrate an understanding of cultural diversity and its impact on dietary practices, promote an inclusive approach to nutrition education, and exhibit leadership qualities through initiative in group projects and accountability in clinical practice settings.
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Clinical Dietitian: Working in hospitals and healthcare clinics to provide medical nutrition therapy for patients with chronic diseases (such as diabetes, kidney disease, and cancer).
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Community Nutritionist: Designing and implementing public health nutrition programs in community health centers, non‑governmental organizations (NGOs), and relevant government agencies.
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Food Service Manager: Managing institutional food services in hospitals, schools, and corporate sectors, ensuring the provision of safe, healthy, and cost‑effective meals.
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Nutrition Researcher: Conducting academic or clinical research on the relationship between nutrition and disease, and evaluating new nutritional interventions and their impact on population health.
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Health and Wellness Consultant: Providing personalized nutrition counseling through private practice, fitness centers, or specialized wellness clinics.
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Public Health Nutrition Leader: Working within ministries of health or with international organizations such as the World Health Organization (WHO) and UNICEF on national nutrition policies, food security, and the prevention of malnutrition.
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Corporate Nutrition Advisor: Collaborating with food and pharmaceutical companies in product development, health‑focused marketing, and nutrition promotion initiatives.
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Academic Instructor / Lecturer: Teaching therapeutic nutrition students and contributing to curriculum development at colleges and universities.
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Nutrition Informatics Analyst: Applying data science and health informatics to improve patient care, food systems tracking, and therapeutic nutrition services.
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NGO / Humanitarian Nutrition Officer: Designing and managing emergency nutrition programs in disaster settings or refugee camps in cooperation with international relief organizations.
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Nutrition Services Planner and Developer: Applying strategic management and systems principles in planning and delivering nutrition services for individuals and institutions.
- Successful completion of 140 credit hours.
- Compliance with the minimum and maximum study duration as stipulated by the academic regulations.
- Transferred students must complete at least 50% of the required credit hours at the University.
The program is structured around five interrelated knowledge domains:
- Basic Medical Sciences: Biochemistry, Physiology, Anatomy, Microbiology, and Medical Physics.
- Food and Nutrition Sciences: Food Chemistry, Food Safety, Food Analysis, and Food Processing.
- Clinical Therapeutic Nutrition (MNT): Disease-Specific Nutrition, Critical Care Nutrition, Enteral and Parenteral Nutrition, and Pediatric Nutrition.
- Community Nutrition and Public Health: Nutritional Epidemiology, Nutrition Education, and Community-Based Programs.
- Research and Health Informatics: Research Methodology, Medical Statistics, and Evidence-Based Practice Evaluation.
- Clinical Dietitian
- Community Nutrition Specialist
- Food Services Manager
- Nutrition Researcher
- Health and Wellness Consultant
- Public Health Nutrition Specialist
- Corporate Nutrition Consultant
- Academic Lecturer
- Nutrition Informatics Specialist
- Nutrition Officer in Humanitarian Organizations
Scientific research
- Nutrition and Chronic Diseases (Diabetes, Cardiovascular Diseases, Obesity).
- Malnutrition and Micronutrient Deficiencies in Yemen.
- Food Security and Nutrition in Emergencies.
- Effectiveness of Clinical Nutrition Interventions.
- Food Quality, Food Safety, and Institutional Dietary Systems.
- Nutrition Education and Healthy Behavior Change.
- Critical Care Nutrition and Enteral Nutrition.
- Nutritional Epidemiology at the Local Level.
📋 Graduation Research Projects | Bachelor of Therapeutic Nutrition and Dietetics – Level 4
🥗 Therapeutic Nutrition and Dietetics Dept. - Faculty of Medicine and Health Sciences – University of Science and Technology, Sana'a, Yemen
Showing all 7 projects
| 🔢 No | 🔬 Research Title | 📄 Abstract | 👥 Authors |
|---|---|---|---|
| 1 | Effect of Mediterranean Diet on Polycystic Ovary Syndrome Patients in Sana'a, Yemen, 2025 | This study aimed to determine the effect of the Mediterranean diet on polycystic ovary syndrome patients in Sana'a, Yemen, 2025. A cross-sectional descriptive study with a dietary intervention component was conducted among 100 women diagnosed with PCOS in Sana'a, Yemen, during September 2025. Data were collected using a structured questionnaire covering sociodemographic characteristics, medical and menstrual history, dietary intake, eating patterns, and perceived barriers. Anthropometric measurements, including weight, height, and body mass index (BMI), were assessed before and after the dietary intervention. Data were analyzed using SPSS, and descriptive statistics were applied. | Shahd Abdullah Al-Aizari |
| 2 | Knowledge, Attitude and Practices Study of Functional Food Among Medical Students in the Faculties of Medicine and Health Sciences, Sana'a, Yemen, 2026 | This study aimed to assess the level of awareness, knowledge, attitude, and practice toward functional foods among female university students at the University of Science and Technology (UST), as well as to explore factors associated with these domains. A descriptive cross-sectional study was conducted among 210 female students at UST. Data were collected using a structured self-administered questionnaire covering demographic characteristics, awareness, knowledge, attitude, and practices related to functional foods. Data were analyzed using appropriate statistical methods to determine frequencies, percentages, and associations. | Nora Mohammed Almamari Batool Mohammed Al-Harazi Maha Ghith Al Ghamry Asma Hamid Al-Mesbahi Abrar Mohammed Bazdan Safa'a Mansour Hameem Aya Yahya Al-Mesbahi Hanan Mohammed Mofleh Noor Khaled Jamea Malak Ali Maneea Aya Adnan Al-Edrisi Amani Mohammed Al Wisi |
| 3 | Developing an Intelligent System as Reference for Food-Drug Interactions and Chronic Disease Management in the Arab Community | This research aims to address this issue by designing and developing an intelligent and integrated technological system called "Nutridrug Interact." This system serves as a supportive and educational tool for patients with chronic diseases, combining accurate medical information with the power of modern technology. The study adopted an applied approach, building a reliable medical database containing 50 chronic diseases and their commonly used medications, based on standardized global sources (such as the World Health Organization (WHO) and the UK's National Health Service (NHS)). Technically, the application was developed using the Flutter framework and a clean architecture, adopting an innovative hybrid model. The application's core references and nutritional alert system rely on a high-speed local database (Isar Database) to ensure instant access to information without requiring an internet connection. In a pioneering move, generative AI technologies were integrated via the Google Gemini 3 Pro model to create an intelligent health assistant ("guide") with multimodality capabilities. This allows it to analyze and recognize images of medications taken by the patient and accurately detect potential interactions, all within strict safety protocols that prevent medical diagnosis and focus on education and guidance. | Huda Ali Al-Shami Mayada Mohamed Mohamed Rana Mohammed Eskande Rasha Ahmed Al-Waziri Batool Mohammed Al-Arhabi Manal Yahya Alhababi Reem Abdulkarem Al-Shaykh Rania Ali Jarallah Walaa Fahd Al-Thawr Wjdan Waleed Al Mghrby Amal Abdulkafi Al-Radi |
| 4 | Innovation of Ready-to-Use Food Product to Treat Moderate Acute Malnutrition in Children of Yemen | This study presents a comparative evaluation of four initial ready-to-use therapeutic food (RUTF) formulations designed to treat moderate acute malnutrition in Yemeni children. The evaluation is based on nutritional composition, safety, and compliance with WHO/UNICEF standards. Our adherence to WHO/UNICEF guidelines regarding formulation specifications resulted in the selection of acceptable RUTF formulations. Sample 3 was identified as the most suitable baseline formulation. It meets the baseline energy target of 500 kcal/100 g and has the highest fat content, but requires fortification with micronutrients, particularly iron and zinc, to meet international therapeutic food standards. None of the vitamins in this study showed a significant decrease in mixing rate. To prevent or delay degradation, the samples were packaged in hermetically sealed containers. All samples were found to be safe for use with respect to heavy metals, pesticides, and microbiological contaminants. Accordingly, the designed formulations, particularly Sample No. 3 in this study, have the potential for effective treatment of moderate malnutrition in children in various disaster situations. Also, Samples 3 and 4 in this study showed high Appearance, Taste, Flavor, Texture, Aroma and Overall Acceptance more than the standard RUSF sample. | Reem Ali Al-Dowha Amal Abdulkareem Al-Fayeq Shaimaa Ameen Al-Baher Enas Mohammed Al-Dumaini Hadeel Mohammed Al-Hattami Yageen Jalal Al-Thari Hamas Naif Abdullah Al-Badani |
| 5 | Preparation and Evaluation of a Nutritional Formulation for Weight Gain in Underweight Adults | The widespread problem of underweight among adults in developing countries, particularly Yemen, prompted researchers at the Department of Clinical Nutrition and Dietetics, Faculty of Medicine and Health Sciences, University of Science and Technology, Sana'a, Yemen, to undertake research and development efforts. Consequently, it became essential to innovate and develop locally produced, nutrient-rich foods to promote healthy weight gain using readily available and affordable local raw materials. Therefore, these readily available local raw materials were used to prepare and develop a new, nutritious, and healthy food formula for adults. The materials used for this study include peanut butter, pumpkin seeds, sesame, walnuts, cashews, healthy chocolate, milk, and animal butter. The materials were dried and blended to powder. The powders were weighed and then mixed properly. Analysis of nutritive value was performed on the formulae and compared with a commercial sample (control). Results revealed that the lab-prepared formulation had superior numbers of calories, lipids, carbohydrates, protein, fiber, and mineral elements when compared to the commercial formulation. | Ruba Adel Ahmed Al-Ghaberi Aya Ahmed Mohammed Salah Hanan Mohammed Helmi Al-Demashqi Roqi Ebrahim Hmoud Nahshel Huriah Abdulkareem Salah Mahram Maryam Ali Manea Al-Khwlani Afnan Noman Argalah |
| 6 | Effect of Chromium Picolinate Supplementation on Blood Glucose and Lipid Levels in Patients with Type 2 Diabetes Mellitus | This study was conducted to evaluate the effects of chromium picolinate (CrPic) supplementation with green tea on blood glucose and lipid levels in patients with Type 2 Diabetes Mellitus. Patients with T2DM (n = 40) were randomly allocated into 2 groups. One group received 200 μg chromium picolinate (CrPic) with 20g green tea per day, and the other group took green tea without chromium picolinate (CrPic). The intervention continued for 2 weeks. Anthropometric indices were measured at the beginning and at the end of the study. Patients were recommended not to change their normal diet, lifestyle, or medication. | Bushra Ali Mohammed Shahd Kamel Alqoadmi Maha Mohammed Al-Hamzi Reem Ibrahim Al-Mujahed Hanan Abdullah Zainb Shawqi Al-Ghouri Buthinah Saleh Oshayh Maram Ali Al-Khazzan Worud Ali Shalf Sydah Ammer Al-Ghader Sallha Anwar Al-Awlaki |
| 7 | Nutritional and Metabolic Assessment of Female University Students: A Cross-Sectional Study on Functional Foods Awareness and Dietary Patterns | This complementary research consolidates data from female students at the University of Science and Technology, focusing on functional food literacy and dietary patterns. The extended author group participated in a comprehensive evaluation of health behaviors and nutritional awareness. The study emphasizes the importance of integrating functional food knowledge into clinical nutrition curricula and community health interventions in Sana'a. Key findings highlight a significant gap between awareness and practical application of functional foods, suggesting the need for targeted educational programs for future healthcare professionals. | Norah Anwar Abdoh Al-Warafy Nada Ayman Al-Rahabi Mimonah Mohamood Al-Ariqi Fatma Hamoud Ahmed Al-Odini Somia Esam Alraadi Roqayya Saeed Alomaeri Manar Waleed Mohammed Ali Sara Najeeb Taher Al-Mekhlafi Malak Anwar Alkahli Ola Abdulla Al-Husam Doaa Mohammed Ahmed Al-Ariqi |
📊 Academic Summary — All research completed at the Department of Therapeutic Nutrition and Dietetics, Faculty of Medicine and Health Sciences, University of Science and Technology – Sana'a, Yemen.
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Therapeutic Nutrition & Dietetics
Faculty Research Publications