First Grade

  • NUT 101 – Introduction to Human Nutrition

This course explores the fundamental principles of human nutrition, including macronutrients, micronutrients, dietary guidelines, and the role of nutrition in maintaining health and preventing diseases. Students will learn about nutrient metabolism, digestion, absorption, and dietary planning for various populations.

  • NUT 103 – Introduction to Human Biology

This course provides an overview of human biological systems, including cellular structure, genetics, anatomy, and physiology. It emphasizes how biological processes contribute to human health and disease, preparing students for more advanced studies in health sciences.

  • NUT 105 – Principles of Food Science

An introductory course that examines the chemical, physical, and microbiological properties of food. Topics include food processing, preservation techniques, food safety, and the impact of food science on nutrition and public health.

  • NUT / DBT 101- Academic Debate & critical Thinking

This course is designed to develop students’ abilities and skills in academic communication and debate. The topics of this course train the students on using sources for academic communication, putting knowledge into good use, and raising academic questions and answering questions in an academic way. The course also aims to teach students how to accept and respect differing opinions, and how to conduct academic arguments. In this course, students are directed to raise questions and analyze academic texts logically and critically, i.e. they are guided to conduct a critical analysis of what they read, and are provided with the opportunity to practice and develop their skills by writing their reflections on the material studied and on their own learning. Moreover, the students will be assisted in this course with considering the problems of their country, and making suggestions to solve problems relying on academic mechanism and methodology.

  • NUT / ELT 103-Advanced English

The course reinforces academic writing skills. In this course students write different types of essays based on the ideas they are exposed to in the reading selections. The emphasis is on the writing process in which students go through many stages from brainstorming and outlining to producing a complete documented piece of writing.

  • NUT / KUR 105- Kurdology I

Kurdish language investigates Kurdish language, Kurdish alphabet, the skills to learn Kurdish speaking and writing. This area of science as part of Anthropology (Kurd) basically is a practical valued work. But unfortunately even those Kurdish researchers who were sent to Kurdistan did not show their honesty in reflecting on the reality of Kurdish community because many of them were sent as spies or agents working for foreigners or central government. That is why it is important that Kurd should study their language in a critical thinking way and rewrite their history. The territorial extent of Kurdistan, the ethnic and geographical extent of Kurdistan, Numerical extent of the Kurds, the geography of Kurdistan, Physical aspect, the living landscape and habitat, the human aspect, an anthropological profile of Kurdistan. Origins and pre-Islamic history, the Islamic period up to 1920, from 1920 to the present day, the fundamental structures of Kurdish society, the Kurdish family, tribal organization, language and folklore.

  • NUT / IT 103 – Information Technology

This course is designed to make the student familiar with Computer literature. Information Technology Concepts are Introduced with an emphasis on software and hardware utilization. Students will be exposed to a board range of computer Technology and IT topics including Understanding Computer, Hardware, software, Computer and communication, Multimedia, web pages & Internet, Networking and the role of IT in public life. This course is divided into two sections: a lecture and lab.

  • Non-Technical Elective – Turkish I / Foundation I

This elective course provides students with foundational language skills in Turkish or another introductory subject. The course focuses on basic grammar, vocabulary, and communication skills, depending on the chosen subject.

  • NUT / GEN 100- Foundation

English The foundation English is a course designed to improve the English of the students whom they did not pass in the proficiency English test, therefore, the course will begin simultaneously with their first-year classes.

  • NUT102 – Introduction to Dietetics

This course provides an overview of the field of dietetics, emphasizing the relationship between nutrition, health, and disease prevention. Topics include dietary assessment methods, food composition, meal planning, and the role of dietitians in healthcare settings. Students will also explore clinical nutrition concepts and the application of dietary guidelines in various populations.

  • NUT104 – Human Anatomy

This course covers the fundamental principles of human anatomy, focusing on the structure and function of major organ systems. It provides in-depth knowledge of the musculoskeletal, cardiovascular, respiratory, digestive, nervous, and endocrine systems. The course also integrates applied anatomical concepts relevant to nutrition and dietetics, helping students understand the physiological basis of human health and disease.

  • NUT106 – General Chemistry

This course introduces essential chemistry concepts relevant to the study of nutrition and dietetics. It covers atomic and molecular structures, chemical bonding, reaction mechanisms, acids and bases, and thermodynamics. Special attention is given to biochemical applications, such as macronutrient metabolism, food chemistry, and the chemical properties of nutrients. Laboratory sessions provide hands-on experience in chemical analysis and safe handling of substances.

  • NUT / ELT 104- Technical English

This course is continuation of ELT 103, which is build the oral, reading and writing English skills of non-native speakers of English of Computer and Information Technology department students, in order to prepare for specific academic work in English. It teaches advance level of students the language and skills they need to understand and work in the world of computers.

  • NUT / KUR 106- Kurdology II

This course is a continuation of Kurdology I. A further study of history of Kurdistan and Kurds as well as major events and figures in after-Islam period.

  • NUT/ GEN122 – Interpersonal Dynamics and Character Building

This course explores the principles of personal development, emotional intelligence, and effective communication. Students will engage in self-reflection exercises and practical applications to enhance leadership skills and interpersonal relationships.

 

Second Grade 

  • NUT201 – Nutrition Value of Processed Food

This course examines the impact of food processing on nutritional value, food safety, and quality. Students will explore various processing techniques such as freezing, canning, dehydration, and fortification, assessing their effects on macronutrients and micronutrients. The course also discusses food labeling, additives, and regulatory standards for processed foods.

  • NUT203 – Human Physiology

This course focuses on the physiological mechanisms of the human body, with an emphasis on how different organ systems function and interact. Topics include the nervous, endocrine, digestive, cardiovascular, and immune systems, with a focus on their relevance to nutrition and health.

  • NUT205 – Nutrition in Health and Disease

A study of the role of nutrition in preventing and managing diseases, this course covers dietrelated disorders such as obesity, diabetes, cardiovascular diseases, and gastrointestinal disorders. Students will explore therapeutic nutrition strategies and dietary modifications for various health conditions.

  • NUT207 – Nutritional Biochemistry I

This course provides an in-depth look at the biochemical processes involved in nutrient metabolism, including carbohydrates, proteins, and lipids. Topics include enzyme function, metabolic pathways, and energy production, emphasizing their role in human health and disease.

  • NUT209 – Psychology and Sociology of Nutrition

This course explores the psychological and sociological factors that influence food choices, eating behaviors, and dietary habits. Topics include food-related behaviors, cultural influences, emotional eating, and the impact of social structures on nutrition.

  • NUT211 – Maternal and Child Nutrition

Focusing on the nutritional needs of pregnant women, infants, and children, this course covers prenatal and postnatal nutrition, breastfeeding, complementary feeding, and childhood malnutrition. It emphasizes dietary strategies to ensure optimal growth and development.

  • NUT202 – Fundamentals of Food Processing

This course introduces food processing technologies and their impact on food preservation, safety, and nutritional quality. Students will learn about heat treatments, pasteurization, fermentation, and emerging food processing methods.

  • NUT204 – Nutritional Biochemistry II

A continuation of Nutritional Biochemistry I, this course delves deeper into micronutrient metabolism, enzymatic reactions, and biochemical interactions within the body. It covers metabolic disorders, detoxification processes, and the biochemical basis of disease.

  • NUT206 – Nutrition Assessment

This course focuses on techniques for evaluating an individual’s nutritional status, including dietary intake methods, anthropometric measurements, biochemical tests, and clinical assessments. Students will gain hands-on experience in conducting nutrition assessments.

  • NUT208 – Sport and Exercise Nutrition

This course examines the relationship between nutrition, physical performance, and exercise. Topics include macronutrient requirements for athletes, hydration strategies, dietary supplements, and the role of nutrition in muscle recovery and endurance.

  • NUT210 – Nutrition for Adolescents and the Elderly

This course explores the unique nutritional needs of adolescents and older adults. Topics include growth-related dietary requirements, age-related physiological changes, and dietary strategies to promote long-term health and disease prevention.

  • NUT212 – Food Microbiology

This course examines the role of microorganisms in food safety, spoilage, and fermentation. Students will learn about food borne pathogens, microbial contamination, and methods for controlling microbial growth in food production and storage.

 

Thirds Grade

  • NUT301 – Nutrigenetics and Nutrigenomics

This course explores the interaction between genes and nutrients, focusing on how genetic variations affect individual responses to diet and how diet influences gene expression. Topics include personalized nutrition and the role of epigenetics in health and disease.

  • NUT303 – Food Chemistry and Analysis

An in-depth study of the chemical composition of food, including carbohydrates, proteins, fats, vitamins, and minerals. The course covers food testing, quality control, and analytical techniques used to evaluate food safety and composition.

  • NUT305 – Food Safety and Hygiene

This course emphasizes the importance of food safety practices, including hazard analysis, contamination prevention, and regulatory guidelines. Students will explore HACCP principles and methods to ensure food quality and public health.

  • NUT307 – Public Health and Community Nutrition

Focusing on nutrition at the population level, this course examines dietary interventions, nutritional epidemiology, and policies to combat malnutrition and food insecurity. It includes case studies on community-based nutrition programs.

  • NUT309 – Sensory Evaluation of Food

This course introduces techniques for assessing food quality through sensory characteristics such as taste, texture, aroma, and appearance. Students will learn about consumer preference testing and sensory panel evaluations.

  • NUT311 – Biostatistics

Students will learn statistical methods used in nutrition and health research, including data collection, probability, hypothesis testing, and regression analysis. The course emphasizes practical applications in dietetics studies.

  • NUT302 – Nutritional Epidemiology

This course examines the relationship between diet, health, and disease at the population level. Students will learn research methods for analyzing dietary patterns, nutritional surveillance, and the role of nutrition in public health policies.

  • NUT304 – Food Standards and Quality Control

A study of international and national food quality standards, regulations, and labeling requirements. Topics include food authentication, risk assessment, and quality assurance strategies in the food industry.

  • NUT306 – Food and Nutritional Toxicology

This course explores the impact of toxic substances in food, including naturally occurring toxins, food additives, and contaminants. Students will study toxicological risk assessments and their implications for food safety.

  • NUT308 – Nutrition Counseling and Education

Students will learn counseling techniques and educational strategies for promoting healthy eating behaviors. The course covers communication skills, motivational interviewing, and designing nutrition intervention programs.

  • NUT310 – Research Methods and Ethics

An introduction to research design, methodologies, and ethical considerations in nutrition and dietetics. Students will explore qualitative and quantitative approaches, literature review techniques, and data interpretation.

  • NUT312 – Pathophysiology of Human Diseases

This course focuses on the physiological and biochemical changes associated with major diseases such as diabetes, cardiovascular disorders, and gastrointestinal conditions. Students will learn how nutrition plays a role in disease prevention and management.

  • NUT314 – Clinical Internship

A supervised practical experience in clinical settings where students apply their nutrition knowledge in real-world scenarios. Interns work with dietitians and healthcare professionals in hospitals or health clinics.

 

Fourth Grade

  • NUT401 – Clinical Practice in Nutrition and Dietetics I

This course provides hands-on experience in clinical nutrition, focusing on patient assessments, diet planning, and therapeutic nutrition. Students will gain practical skills in hospital and healthcare settings.

  • NUT403 – Medical Nutrition Therapy

An advanced course covering dietetic interventions for medical conditions such as kidney disease, gastrointestinal disorders, and metabolic disorders. Students will learn about enteral and parenteral nutrition therapies.

  • NUT405 – Meal and Diet Planning

Students will learn how to design balanced meal plans for individuals and groups based on dietary guidelines, cultural considerations, and medical needs. The course includes case studies and practical applications.

  • NUT407 – Nutrition Services and Catering Management*

This course introduces principles of food service management, including menu planning, food production, cost control, and catering operations. It prepares students for roles in institutional food service.

  • NUT409 – Graduation Project

A capstone research project where students apply their knowledge of nutrition and dietetics to conduct an independent study. The project includes data collection, analysis, and presentation of findings.

  • NUT402 – Clinical Practice in Nutrition and Dietetics II

A continuation of Clinical Practice I, this course involves more in-depth case management, patient counseling, and collaboration with healthcare teams in clinical settings.

  • NUT404 – Leadership and Management in the Food Industry

This course covers management principles in the food and nutrition sector, including leadership strategies, business planning, and organizational behavior in food service establishments.

  • NUT406 – Herbs and Alternative Medicine

An exploration of the role of herbal medicine and alternative therapies in nutrition and health. Students will learn about the benefits and risks of herbal supplements and traditional dietary practices.

  • NUT408 – Development of Food Products

This course focuses on food innovation, product formulation, and testing. Students will develop and evaluate new food products based on nutritional guidelines, consumer preferences, and market trends.

  • NUT410 – Graduation Project

A continuation of the capstone project, where students finalize their research, write a thesis, and present their findings to faculty and peers.

 

Technical Electives

  • NUT / Food Technology

This course explores modern food processing and preservation technologies, including thermal processing, fermentation, freezing, and packaging. Students will analyze how technological advancements impact food quality, safety, and nutritional value.

  • NUT/ Biosafety and Ergonomics

This course covers biosafety principles in the food and health industries, addressing occupational hazards, safety regulations, and risk management strategies. Ergonomics principles are also discussed to enhance workplace efficiency and employee well-being.

  • NUT/ Nutritional Supplement

An in-depth study of dietary supplements, including vitamins, minerals, and herbal products. The course examines their benefits, risks, and regulatory aspects, focusing on their role in sports, medical, and clinical nutrition.

  • NUT/ Food Policy

This course examines global and national food policies, addressing food security, agricultural policies, trade regulations, and sustainability. Students will analyze the role of government and private sectors in shaping food systems.

  • NUT/ Basic Immunology and Clinical Immunology

This course introduces the immune system’s role in health and disease, emphasizing how nutrition influences immune responses. Topics include autoimmune diseases, allergies, and immune nutrition strategies.

  • NUT/ Health Care System

An overview of healthcare systems worldwide, focusing on policies, structures, and the role of nutrition in public health. Students will examine challenges in healthcare delivery and nutrition interventions.

  • NUT/ Health Economics

This course explores economic principles related to healthcare and nutrition services. Topics include healthcare financing, cost-benefit analysis, and economic strategies for improving public health outcomes.

  • NUT/ Pharmacology of Dietitians

An introduction to pharmacology for dietetics students, covering drug-nutrient interactions, medication effects on metabolism, and the role of dietitians in managing nutrition-related medication plans.

  • NUT/ Health Informatics

This course covers the role of information technology in healthcare and nutrition. Students will learn about electronic health records, data analysis, and digital tools for improving healthcare decision-making.

 

Non-Technical Electives

  • NUT/ TUR 121 – Turkish I

An introductory course in Turkish language and culture, focusing on basic grammar, vocabulary, and communication skills for everyday interactions.

  • NUT/ TUR 122 – Turkish II

A continuation of Turkish I, this course advances students’ language skills in reading, writing, and speaking Turkish, with an emphasis on real-world applications.

  • NUT/ GEN 201 – Ecology

An introduction to ecological principles, environmental sustainability, and the relationship between human activities and natural ecosystems. The course includes discussions on climate change and conservation efforts.

  • NUT/ ELT – Communications Skills

This course enhances verbal and written communication skills, focusing on professional and academic settings. Topics include public speaking, active listening, and interpersonal communication strategies.

  • NUT/ BUS – Business Finance

An introductory course on financial management principles, covering budgeting, investment, risk management, and financial decision-making in business settings.

  • NUT/ IRD – Human Rights

An exploration of fundamental human rights principles, focusing on international human rights laws, policies, and their impact on global and local communities.

  • NUT/ BUS – Leadership and Management

This course introduces leadership theories, management strategies, and organizational behavior. Students will develop skills in decision-making, teamwork, and conflict resolution.

  • NUT/ SDG – Sustainable Development Goals (SDGs)

This course examines the United Nations’ SDGs, addressing global challenges such as poverty, inequality, and environmental sustainability. Students will explore case studies and policy solutions.

  • NUT/ Gen 100 – Foundation

A general education course covering foundational skills in critical thinking, academic writing, and research methodologies, preparing students for higher education studies.