Clinical Nutrition Program

Mission & Vision

The Clinical Nutrition Program aspires to achieve scientific, research, and service leadership as a specialized and distinguished program in the field of clinical nutrition, in accordance with international quality standards.

The Clinical Nutrition Program is committed to providing an educational service governed by national and      international quality standards in the field of clinical nutrition. The program prepares qualified graduates as nutrition specialists who are capable of innovative thinking, policy formulation, and applying scientific methods to address nutritional problems in a way that serves the community.

Program Objectives

 

The Clinical Nutrition Program aims to:

  • Prepare specialized graduates in the field of clinical nutrition to serve the community.
  • Prepare distinguished graduates capable of competing in the labor market.
  • Apply food and nutrition in the field of human health for the prevention and treatment of diseases, and to promote individual well-being.
  • Plan nutritional policies that support and promote a healthy lifestyle.
  • Apply scientific principles of management, planning, monitoring, and evaluation of nutrition services in accordance with quality standards.
  • Utilize critical thinking skills in times of crisis and employ scientific methods in seeking solutions.
  • Integrate psychological, social, and economic aspects with environmental conditions and understand their individual and combined impact on food and nutrition.
  • Apply knowledge of chemical, microbiological, and physiological effects on food and nutrition.
  • Conduct studies and research in the fields of food science and clinical nutrition to enhance nutritional services in governmental and private hospitals and medical centers, thereby contributing to community development and problem-solving.
  • Plan for the future by participating in the development of nutrition strategies in health and disease.
  • Establish mechanisms for continuous development of educational programs, performance evaluation, and monitoring.
  • Stimulate students’ potential by nurturing their creative talents and guiding them to practice beneficial activities in various scientific, artistic, athletic, literary, cultural, and social fields.
Cognitive Skills of Program Graduates

Acquired Skills

The Clinical Nutrition academic program has been designed to qualify students and equip them with academic and practical skills necessary to work and compete in the field of clinical nutrition at both the national and international levels. This is grounded in the belief in the essential role of nutrition in the prevention and treatment of disease, maintaining individual health, and sustaining active contributions to society.

Academic and Practical Skills

  • Ability to work in the field of clinical nutrition and apply its modern practices, supported by a solid scientific foundation in physiology, biology, social behavior, communication skills, and management sciences.
  • Possession of advanced scientific knowledge in up-to-date nutrition and food sciences, combined with hands-on practical experience acquired through the courses studied.
  • Strong focus on applied scientific training, enabling graduates to successfully gain practical experience through supervised training and evaluation by academic and professional supervisors.
  • Access to the most recent and accurate knowledge in clinical nutrition, ensuring that graduates are well-prepared to compete with experienced nutrition specialists in the labor market.

Program Graduate Attributes

A graduate from the Clinical Nutrition Program is expected to:

  • Be capable of applying food and nutrition knowledge to human health in the prevention and treatment of diseases, and in promoting individual well-being through his/her role in clinical nutrition, with the ability to explain and demonstrate these contributions.
  • Be able to design and implement nutritional policies that promote and support a healthy lifestyle while ensuring that food provided to different population groups remains enjoyable and culturally appropriate, based on comprehensive knowledge of nutrition and food sciences.
  • Be capable of applying scientific principles of management, planning, monitoring, and evaluation of nutrition services, as well as the practical application of quality improvement systems.
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Career Opportunities

Graduates of this specialization have wide career opportunities across the health sector, including: 

  • Governmental and private hospitals
  • Therapeutic and medical centers
  • Medical institutes and maternal and child health care centers
  • Medical rehabilitation centers
  • Institutions and organizations providing nutrition services for groups, such as nursing homes, nurseries, and factories offering nutrition-related services
  • Nutrition assessment organizations and units
  • Nutrition education and counseling centers providing awareness and solutions for nutritional problems
  • Authorities involved in developing nutrition policies

Message from the Program Coordinator

 

Message from the Program Coordinator

,Dear Students

It is my pleasure to extend my warmest congratulations on the beginning of the new academic year 2024/2025, wishing you a university life filled with success and excellence

At the outset, you should know that you are the primary focus of the educational process. All lectures, examinations, seminars, and other academic activities revolve around one central goal: to enhance your .knowledge and skills, preparing you to compete effectively in today’s increasingly competitive labor market

Therefore, your role in improving the quality of the education you receive at your university is fundamental—it is in fact the driving force for all other stakeholders in the academic system.

Our goal is to provide you with an environment that enables you to enjoy learning, expand your knowledge and skills, complete your field training, and broaden your professional networks. This will empower you to become innovative, entrepreneurial leaders of the next generation in your respective fields, capable of competing locally and regionally, while remaining committed to personal integrity and social responsibility.

May God guide your steps towards all that is good for you and for our beloved country, Egypt.

Program Coordinator
Prof. Dr. Manal Kamal Abdelrahman
Professor of Nutrition, Department of Nutrition and Food Sciences

Admission Requirements

  1- The Faculty of Home Economics accepts students holding the General Secondary Education Certificate (Scientific – Science/Math) or its equivalent, through the University Admission Coordination Office. Students with equivalent certificates and international students are admitted according to the regulations set by the competent authorities.

Students transferring from other universities may be admitted to the Clinical Nutrition Program upon the approval of the Faculty Council.

Students holding equivalent certificates (General Secondary Education Certificate – Scientific Science/Math) as well as graduates of colleges and institutes (Bachelor’s or Licentiate degrees) may also be admitted.

Duration of Study in the Program – Degree Requirements

Duration of Study

The program is based on the credit hour system. The academic year is divided into two semesters, and credit hours serve as a unit of measurement to determine the weight of each course.

To obtain the Bachelor's degree, a student must successfully complete 137 credit hours over a minimum of eight semesters, divided into four academic levels. Practical field training is considered an integral part of the graduation requirements.

Upon the approval of the Faculty Council, summer courses may be offered in

Tuition Fees

The tuition fees are determined annually by the university, based on a proposal from the Faculty Council, and are calculated per credit hour

Study Requirements

To obtain the Bachelor’s degree in Home Economics – Clinical Nutrition specialization, students must successfully complete 137 credit hours, distributed as follows:

  • University Requirements (18 credit hours): 12 compulsory credit hours and 6 elective credit hours selected by the student.
  • Faculty Requirements (51 credit hours): 39 compulsory credit hours and 12 elective credit hours selected by the student.
  • Specialization Requirements (68 credit hours): 54 compulsory credit hours and 14 elective credit hours selected by the student.
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Credit Hour Regulations of the Program

 Click here to view the Clinical Nutrition Program Guide (Credit Hour System).

Program Advantages

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  • The first Clinical Nutrition Program in Egypt since 2013.
  • The Faculty is strategically located behind the World Trade Center, Conrad Hotel, Qatari Hotel, and Bulaq El-Gedida Hospital, making the program easily accessible within Greater Cairo.
  • Joint teaching collaborations with other faculties of Helwan University, including Medicine, Arts, Commerce, and Science.
  • Alignment of the program with the needs of governmental and private labor markets, as well as Arab countries.
  • Program uniqueness: no other undergraduate program in Egypt offers a specialized Clinical Nutrition program in English outside private universities.
  • Increasing student enrollment in the program, reflecting its importance and relevance to labor market needs, as evidenced by the steady growth in admissions since its establishment.
  • Wide career opportunities for graduates in governmental and private hospitals, as well as positions as nutrition specialists in obesity and weight management centers, and dietary consultation clinics.
  • A distinguished teaching staff, many of whom have internationally, regionally, and nationally published research. Some faculty members also serve as nutrition consultants for international organizations or participate in nutrition-related television programs.
  • Active participation of faculty members, teaching assistants, and students in community service activities that contribute to development and societal advancement.
  • The program adopts a scientific research-based approach and ensures continuous updates to meet the requirements needed for graduates to apply for international health and nutrition authorities’ professional licensing, as:
  • Academy of Nutrition and Dietetics (American Dietetic Association)
  • British Dietetic Association
  • Health and Care Professional Council
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Study Schedules

Study Schedule for the Summer Semester – Academic Year 2024/2025 – Program

Study Schedule for the Second Semester – Academic Year 2024/2025 – Level Two (Program)

Study Schedule for the Second Semester – Academic Year 2024/2025 – Level Three – Program

Study Schedule for the Second Semester – Academic Year 2024/2025 – Level Four – Program

Study Schedule for the First Semester – Academic Year 2024/2025 – Levels Two, Three, and Four (Program)

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Academic Advisors

List of Academic Advisors
for Program Levels – Academic Year 2024/2025

LevelsAcademic Advisor(s)
Level 2 Prof. Dr. Reham Abu El-Mohasen
Level 3 Prof. Dr. Hala Khattab
Prof. Dr. Reham Abu El-Mohasen
Prof. Dr. Amr Abdel-Mordy
Level 4 Prof. Dr. Ahmed Ali Amin
Prof. Dr. Wafaa Shokry
Prof. Dr. Lamiaa Ali
Prof. Dr. Aly Rashad
Prof. Dr. Amal El-Gazzar
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