العربية 1. Scientific Activities and Student Clubs
- Discussion of clinical cases and therapeutic dietary plans.
- Organization of awareness lectures and workshops within and beyond the university.
- Training on the preparation of therapeutic meals for patients with diabetes, hypertension, renal diseases, cardiovascular conditions, and other health issues.
- Implementation of health campaigns, awareness days, educational booths, and free screening services.
- Development of professional communication skills and competencies in nutritional education.
- Utilization of social media platforms to promote nutritional awareness and public health literacy.
2. Research Activities
- Reading and critical discussion of scientific literature.
- Training in the fundamentals of scientific research methodologies and the use of SPSS software.
- Design of nutritional surveys and participation in data collection and statistical analysis.
- Assessment of dietary habits and identification of common nutritional challenges.
- Preparation of research reports and executive summaries.
- Presentation of research findings and projects during scientific days and annual academic events.
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Training in hospitals across various departments, including inpatient wards, intensive care units, outpatient clinics, and food service departments.
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Assessment of patients’ nutritional status and measurement of anthropometric indicators.
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Review of medical records and participation in the development of therapeutic dietary plans.
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Monitoring therapeutic meals and providing nutritional counseling to patients and their caregivers.
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Field training in schools, universities, and community settings through lectures and health awareness campaigns.
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Training in food manufacturing facilities to gain knowledge of quality control, food safety standards, and prevention of food contamination.