English 1 is a theoretical, 3-credit hour university requisite, and a general English Course which is designed to serve all BA and BSc Students of (PTUK) in all faculties. This course aims at developing students’ repertoire of the English language main skills as well as sub-skills through providing them with broad varieties of language patterns, grammatical and structural rules, and vocabulary items that can enable them to communicate meaningfully within ordinary and real-life contexts and situations. This course is also oriented towards equipping students with the skills they need to comprehend texts, contexts, and situations that are related to ordinary and real-life topics. Throughout this course, students will be exposed to a wide and various aural inputs in order to broaden and deepen their skills in listening, judgment, and critical thinking. Students of this course are expected to acquire and practice the skills they need to maximize their capabilities to express opinions about ordinary and real life topics both orally and in a written format, which will help in widening the students’ academic horizon.

In this course students will conduct independent research or project that integrates knowledge gained throughout the program, typically focused on a specific nutritional issue.

This course aims to introduce students to the concept of corruption, its forms, causes, and repercussions on society and the state, with a focus on the legal and institutional environment for combating corruption in Palestine. The course addresses the legal framework for combating corruption, including the Palestinian Anti-Corruption Law, the role of the Anti-Corruption Commission, the Public Prosecution, the judiciary, and oversight institutions, and discusses relevant international conventions, such as the United Nations Convention against Corruption, and their compatibility with Palestinian legislation, and analyzes the most important crimes related to corruption, such as bribery, abuse of public office, illicit enrichment, and money laundering.

This laboratory course introduces students to practical methods and technologies used in food processing. Students gain hands-on experience with techniques such as preservation, fermentation, drying, and packaging, focusing on improving food safety, quality, and shelf life.

This course will focus on communication skills for nutrition counseling and nutrition education? Strategies and techniques for nutrition education? Development of nutrition care plans? Principles of evaluation and documentation

This laboratory course provides hands-on experience in the application of medical nutrition therapy (MNT) for various health conditions. Students will develop skills in nutritional assessment, meal planning, and dietary modifications based on clinical guidelines. The lab emphasizes case studies and practical simulations to support the dietary management of diseases such as diabetes, cardiovascular disorders, and gastrointestinal conditions. Integration of evidence-based practices and communication skills in patient counseling is also highlighted.

this course will focus on population-based nutritional strategies to improve public health, including policy and community interventions

This course will provide an advanced applications of nutrition therapy for complex medical conditions such as cancer, renal disease, and gastrointestinal disorders.

The course deals with the events of the Palestinian issue through the most important ages from the Canaanites until the year 2021. It focuses on the Islamic conquest of Palestine in the year 15 AH 636 AD, the Crusader torch from 1099 to the liberation of Salah al-Din al-Ayyubi of Palestine in 1187, and it talks about the Ottomans in Palestine from 1516 to 1917. The course is concerned with the Palestinian issue during the British occupation in 1917, until the Nakba in 1948, and the establishment of the occupation state .It deals with the Palestinian resistance and revolutions during 100 years, and Arab-Israeli wars from 1948 to 2021.The course talks about Palestinian Liberation Organization, Palestinian resistance movements and parties, Palestinian Authority and the peace negotiations projects since the 1978 Camp David Accords until 2021.The course talks about attempts to Judaism Jerusalem and Al-Aqsa Mosque since the Palestinian setback in 1967 until 2021, and the issue of Palestinian refugees since 1948. It also anticipates the future of the Palestinian issue.

The course aims to raise awareness of self-employment as a career choice, promote the means of self-development, provide technical and commercial skills to launch, promote and manage commercial projects. The course also included many activities based on interaction with the community and the market in innovation, creativity, communication, networking, leadership, presentation, building and presenting business plans, and adopted innovative and creative evaluation methods for the course.

This course aims to develop communication and professional communication skills by improving interaction with others, influencing them, and enhancing self-confidence through communication. It also aims to improve skills in overcoming barriers to professional communication and enhancing the communication process with the professional community. The concept of communication in professional work includes the components of communication, its elements, types, forms, and patterns, as well as the network of relationships and the foundations of professional work, in addition to tactics and obstacles in professional work, methods and skills of professional communication, types of employees, and how to deal with them.

Units conversions ,vector and scalar quantities,static equilibrium/ equilibrium consideration for human body,elastic properties of materials, thermal properties of matter,fluid mechanics,electric current, resistance and Ohm's Law, the capacitor,the RC circuit, nerve conduction , applications ,waves, sound, and optics ,electromagnetic spectrum, geometrical optics, human Eye

Students will learn the different methods of analysis of non- organic compound

This lab course is intended to provide students with basic skills necessary to utilize a light microscopes of both types dissecting and compound microscope and to be be familiar with all the parts of the light microscope. Studying different type of cells (prokaryote and eukaryote) structure and revealing the presence of functional molecules unique to living organisms and activity of enzymes in cells under certain conditions. The students will also conduct experiments to study the physical properties of plasma membrane (diffusion ,osmosis) and be able to identify cell division phases (mitosis and meiosis ) in animal eukaryotic cells . In addition students will perform DNA isolation, and run Gel electrophoresis

The course will provide an introduction to methods for assessing dietary intake, and methods used in experimental, clinical and epidemiological nutrition research.

The performance of experiments related to measurements and data analysis, Force table (vector addition), Friction forces (static and kinetic), Gravity acceleration, Density of solids and liquid materials, viscosity, Young modulus , Boyles and Charles laws (for ideal gas), Specific heat capacity(of solids), Ohms law

This lab part will cover the theory part and the students will learn structure of various systems and functions such as respiration and metabolisms

This course introduces students to the study of psychology, which includes examination of psychological principles, including behavior, cognition, and development. Demonstrate an understanding of the scientific process in Psychology.

This course will give an overview of food ingredients, additives & colors. Provide helpful background information, what they are, why they are used in foods and how they are regulated for safe use.

Introduction to the food processing industry; general characteristics of raw food materials, processing, and preservation of food materials by heating, dehydration, concentration, irradiation, ohmic heating, and microwave heating; processing factors that influence quality. Field trips to processing facilities are included.

Students perform voluntary work such as donating blood, repairing homes, tourist trails, or holding educational workshops at the university, and the student is committed to training or working for 40 hours.

This laboratory course equips students with practical skills in designing, conducting, and analyzing nutrition research. Emphasis is placed on data collection techniques, experimental design, statistical analysis, and scientific reporting to support evidence-based practice in nutrition.

This course will provide an Introduction to the systems approach and application of the functions of management to foodservice systems. Principles of menu development, food production, service, delivery, procurement, sanitation, safety, and equipment selection in food service organizations.

will provide students with an understanding of the structure of the chemical components of living matter. The course will cover the four major classes of biological molecules: water, proteins, carbohydrates, lipids, and nucleic acids. An emphasis will be on the chemical properties and three-dimensional structure of these molecules in relationship to their biological function with focus on nutrition. Principles of bioenergetics, the mechanisms of enzyme action, enzyme kinetics, and the control mechanisms, which regulate enzymatic

This lab course offers practical training in clinical nutrition assessment and intervention. Students learn to evaluate nutritional status using anthropometric, biochemical, clinical, and dietary methods. Emphasis is placed on developing nutrition care plans, interpreting medical records, and applying nutrition therapy in clinical case studies.

This course will offer knowledge of the nutritional requirements for infants, children, and adolescents, with an emphasis on growth and development.

This course provides a comprehensive study of the anatomy and physiology of the human body. Topics include body organization; homeostasis; cytology; histology; and the integumentary, skeletal, muscular, nervous systems and special senses.

This course will explore advanced concepts and emerging trends in nutrition, focusing on the interplay between diet, health, and disease prevention. Through an examination of current research, dietary practices, and policy implications, students will gain a comprehensive understanding of specialized topics such as sports nutrition, nutritional genomics, food security, and the impact of nutrition on chronic diseases. The course combines theoretical knowledge with practical applications, encouraging critical thinking and discussion around contemporary issues in the field of nutrition.

The course includes letters - introductions - numbers - ordinal numbers - demonstrative pronouns - plural forms - nationalities and languages - nominal sentences in affirmation and negation - family description - prepositions - present tense in its cases - self-introduction - adjectives - courtesies - description of the house and its contents - dialogues in the hotel at the seller... words and their antonyms - words and their synonyms - past tense - months - days of the week - the four seasons

This course deals with the nature of the international community and defines its concepts, the emergence of the science of international relations, with a focus on its nature, its concepts, contents, interests and the problematic relationship with other social sciences. Ultimately, determining what the international person is, as an entry to understand the multiplicity of people of this community and their explanation, through a number of significant criteria in order to determine the status and role of each of them on the international arena

The student gets acquainted with the types of vehicles, their classification, and the types of circuit in them. The student also learns about the components, types, and characteristics of the power transmission group, starting from the clutch engine, speed box, shaft, operation group, and even the wheels.

Remedial English: The course is a compulsory service course offered for first year students. It is a prerequisite for E1 and it focuses mainly on the language learning skills: listening, speaking, reading and writing. The course is intended to equip the students with basic skills necessary for successful communication in both oral and written forms of the language. In addition to grammar and how to use vocabulary in a meaningful context.

This course is designed to serve PTUK students in the faculties of Science and Engineering as well as the students of Educational Technology (ET); it offers a broad overview of the English language learning skills in reading, writing, speaking that will enable them to communicate meaningfully in scientific contexts and situations. It also offers a broad variety of scientific language grammatical patterns and vocabulary items that are needed to comprehend scientific contexts and trends. Throughout this course, students will be exposed to a variety of scientific topics, aural input in order to broaden and deepen their critical thinking skills and to help them express opinions about modern scientific topics and problems.

In this course student will study of nutritional requirements for athletic performance, focusing on energy needs, recovery, and supplementation.

This course will equip students with a balanced critical account of the role of nutrition and physical activity in the prevention and management of major chronic diseases such as obesity, diabetes, hypertension, cardiovascular disease, cancer, dementia, and Alzheimer’s disease.

This course provides an overview of nutrients and their role in human health, digestion, metabolism, and energy balance.

The course will introduce students to key concepts and methods in Nutrition Epidemiology in order to equip them with the tools needed to design, analyze, and critically evaluate population-based nutrition research

This course presents basic ideas for the practical application of general chemistry, such as: familiarization with laboratory safety instructions, laboratory tools, experiments in qualitative analysis

This course will explore the role of therapeutic diets in the treatment of chronic illnesses and nutritional disorders, highlighting the principles of the nutrition care process as applicable in a primary care setting.

This course addresses general legal concepts and the development of applicable laws in Palestine, as well as the sources and types of legal rules, in addition to the relationship between law and society. It focuses on the rights and duties of individuals in the Palestinian Basic Law and ordinary laws, presenting practical examples from the local reality, and aims to develop legal awareness among students and empower them to understand the legal issues that affect their personal and professional lives.

This course is an a university elective requisite that is offered to all specializations. This course addresses library studies in a contextual introductory way which will prepare and help the student understand the nature of using libraries through studying the history of libraries, bibliography, indexing ,and classification, especially , Dewey's Decimal classification, the congress system so as – for the student- to be able to get the resources of knowledge heshe wants through acquiring the needed knowledge of using libraries and the skill in retrieving data which is offered to him her .

Recognize the historical development and origins of the concept of democracy and its types, and ways to diagnose the reasons for the decline in the practice of democracy in the political systems of countries and how to solve them. And recognize the characteristics of the components of democracy and establish its correct foundations in the political systems of countries, in order to ensure that its citizens enjoy its outputs and arm themselves with the force of law to defend the privileges stemming from it and build a free society that believes in its full and undiminished rights and the duties assigned to it in order to protect the political system from regression, disintegration and chaos. Identify the most important relationships between democracy, human rights, and civil society organizations, through the influence and impact between them, what are the outcomes and results of these relationships, and how they contribute to building a democratic society in which the political system guarantees public rights and freedoms. To enable individuals to participate effectively in choosing the form of government that achieves the foundations of coexistence, understanding, tolerance and respect among the people of the same people with different ideological, religious, linguistic and ethnic orientations.

This advanced laboratory course builds on concepts from Medical Nutrition Therapy I, focusing on the nutritional management of complex medical conditions such as renal disease, cancer, liver disorders, and critical care. Students apply the nutrition care process through case studies, clinical simulations, and the development of individualized care plans based on current clinical guidelines.

This course will focus on how to make sure you are getting the nutrients you need from your diet. It is grounded in science. It will also offer practical skills in preparing food to ensure nutrient retention, and planning balanced diets for individual needs.

Provides a one-semester introduction to general chemistry for the health sciences. Covers the fundamentals of elements and atoms; ionic and molecular structure; chemical reactions and their stoichiometry, energetics, rates, and equilibriums; and the properties of matter as gases, liquids, solids, and solutions. Other topics include acids and bases

This course will introduce students how to operate a successful food service operations at hospitals and supplements delivery in primary health care. This course covers the organization the nutrition department including environmental issues and waste management, food safety and sanitation in the kitchens. In addition, other aspects of delivery of nutritional care such as product selection and purchasing, receiving, storage food preparation, distribution and service as well as facility design and equipment selection.

This course will provide information about species of commonly used herbs for health promotion, disease prevention and treatment. This course will also provide useful information about the nutritional values of medicinal herbs.

This course will focus on advancements in the understanding of carcinogenesis, individualization of nutrition, and cancer treatment and offers an updated take on the role of nutrition during cancer prevention, treatment, and survivorship.

This course will be concerned with the chemical characterization of matter both quantitatively and qualitatively. It includes the introduction to analytical chemistry, stoichiometric calculations with the general concepts and applications of chemical equilibria. This course will also give students an understanding of the principles and practice of sampling and preparation, analytical measurements and data analysis.

This course covers the principles and practices of designing balanced and nutritious meal plans tailored to individual needs. Students learn to apply dietary guidelines, consider cultural and lifestyle factors, and create menus that promote health and manage specific dietary requirements.

This course addresses the concept of political sciences in relation with social sciences, political analysis, state and it pillars, its job, the phenomenon of sovereignty and the borders of control, the most important political systems, elite and public opinion, and the most important political parties.

This course is about human rights in Islam. Women in Islam: Islam's general view of women Islam and Democracy. Democracy: Its concept, origins and development. Shura in Islam: Its Concept, Manifestations. Holding public meetings, forming parties and associations. Guarantees of Democracy and Shura. Islam and globalization. Islam and the environment. Islam's position on terrorism and legitimate defense. Islam's fight against drugs. Islam and the crisis of education and scientific research: The importance of water and food: The Islamic approach to their realization, Islam and the media: Defining the media issue, the importance of the media, counter-media and ways to counter it.

This course will include medical nutritional therapy for various disease states obesity, cardiovascular disease, hypertension, heart failure, diabetes, upper and lower GI tract, hepatic and biliary disease, pancreatic disorders and overview of enteral and parenteral nutrition support therapy.

The course is considered to be an optional university requirement, as studying this course enables an understanding of human creation through learning about the concepts of social upbringing, its goals, conditions, characteristics, and function, and the life cycle of a person from birth to his death, and the most important theories that explained that. The course also allows students to get acquainted with the Social upbringing institutions and its roles, and the family and how it is formed and built through marriage and ways of marital selection for its success and avoiding marital failure.

Medical Biology course is designed specifically for students of health sciences . The course covers the basic principles and facts in biology like chemical concepts that needed to understand the biological process occurring in the human body ., ultra-structure of the cell and cell organelles, the cell cycle and division, membranes transport, and basic cell metabolism . The course also introduces basic principles of Mendelian inheritance, modern genetics, human chromosomes, inheritable diseases and gene expression and human evolution . In addition, the course also focuses on organization and systems of the human body, protective covering of the body, support and movement, food processing and nutrition, transport within the body, gas exchange, endocrine systems, regulation of body activities, homeostasis, reproduction and biology of infectious diseases and human body defense against pathogens, specific and non specific mechanisms.

This course will offer an overview of worldwide nutritional challenges, including malnutrition and food insecurity

This course will provide a comprehensive study of the nutrient requirements of healthy individuals, nutrient categories and their characteristics, physiological functions, metabolism, and food sources. The role of nutrition in health promotion and disease prevention will also be covered in this course

This laboratory course focuses on the biochemical processes related to human nutrition. Students perform experiments to understand nutrient metabolism, enzyme activity, and the role of vitamins and minerals in the body. Emphasis is placed on linking biochemical principles to nutritional status and health.

This course will focus on the unique nutritional needs of older adults, including the management of age-related conditions.

This course deals with the importance of the emergence and development of the captive national movement, the most important prisons, detention and torture stations, the educational and cultural process, organizational structures, struggle methods and prison literature

This course deals with the historical and current sequence of Jerusalem and the possibility of analyzing the future path and identifying the political developments and dimensions of the Jerusalem issue in a comprehensive and objective manner since the ancient history related to the first presence of the human race in Palestine, ending with the latest political developments. The course includes 6 chapters distributed as follows: The geography of Jerusalem, Jerusalem in ancient times, Jerusalem in the Iron Age, Jerusalem in the Islamic era, Jerusalem under Ottoman rule, and Jerusalem in the 21st century.

This course aims to familiarize students with the concept of the Islamic economic system, its objectives and functions, the economic goals of society, economic activity and its regulations in peace: Consumption, production, distribution, exchange, property and its nature in the Islamic economy, monetary system, financial and banking system, market and balance, price and pricing under Shari'ah rules.

This course will provide a study of nutritional requirements based on the assessment of the nutritional status of individuals at any age from birth until old age. It addresses humans’ nutritional requirements in various physiological states during their lifecycle: preconception, pregnancy and lactation, infant feeding, Preschool, school age, adolescents, adults and the elderly.

The course aims to develop the students’ cognitive abilities and communication skills in Arabic language by introducing Arabic dictionaries, spelling and grammatical errors, and familiarizing them with ancient and modern Arabic literary models including models from the Holy Qur’an.

This course will cover the basic concepts of food quality control with respect to its importance as well as the related terms and definitions. The course also discusses food quality control development, food quality parameters and how they are evaluated. Statistical tools needed in the application of quality management i.e. sampling and charting. The course also deals with the structure, management and functions of quality control systems on industrial and regulatory scales. The audit process, registration and certification will be also covered.

This course, cover several biostatistics subjects as analysis and interpret data, apply various statistical concepts including descriptive statistics and probability distributions, find relationships between variables, fit regression models, make statistical inferences; parameter estimation / confidence intervals and make tests for one or multiple groups such as z and t-tests, chi-square tests, and ANOVA with applications in the biomedical and clinical laboratory data

This course will cover the characteristic of microbial growth, intrinsic and extrinsic factors and their relationship to microbial growth; the principles of food fermentation and the role of beneficial microbes; the role of microorganisms and food spoilage; pathogenic microorganisms, infection and intoxication, mycotoxin, viruses and parasites; the principles to control microbial growth; as well as qualitative and quantitative microbiological analysis.

This course offers a comprehensive overview of essential mathematical concepts tailored for health science disciplines. Starting with basic operations involving integers, fractions, percents, and decimals, it lays a strong foundation by emphasizing proficiency in these areas. The course progresses to include conversions, focusing on metric and non-metric systems, and temperature changes, to ensure accuracy in diverse measurement contexts. Dilution and concentration principles are explored, crucial for understanding solution preparation in medical settings. The course also delves into the accurate interpretation of drug orders and labels, essential for safe medication administration. Graphing techniques are introduced to visually represent relationships between variables, aiding in data analysis and interpretation. Advanced topics such as functions, inequalities, exponential functions, and logarithms are covered, highlighting their applications in modeling biological processes. Finally, the course addresses geometric principles relevant to the health sciences, such as calculating area and volume. Mastery of these topics will equip students with the mathematical skills necessary for success in their health science careers.

This course provides a systematic study of the theories, principles, and techniques of organic chemistry. Topics include nomenclature, structure, properties, reactions, and mechanisms of hydrocarbons, alkyl halides, alcohols, and ethers; further topics include isomerization, stereochemistry, and spectroscopy.

This course aims to solidify the concept of Islamic culture, and to introduce students to sound cultural and intellectual concepts about the sources of Islam, the Islamic faith and its’ pillars, and the Islamic Shariah, which regulates all aspects of life: social, economic and political. It also clarifies the position of Islam on a number of contemporary intellectual issues, and introduces the most important challenges facing Islam and its’ culture.

This course includes the most important issues facing humanity that affect people individually and collectively in the social, economic, political and health aspects and affect their happiness and some of these issues affect the continuation and survival of the human race and can be generalized under the following headings: Globalization and the capitalist system

This laboratory course provides practical experience in techniques for assessing and controlling food quality and safety. Students will conduct tests to evaluate physical, chemical, and microbiological properties of food products, implement quality control procedures, and apply industry standards to ensure compliance with food safety regulations.

This course gives an introduction to human energy metabolism, thermodynamic principles, energy deposition and hormonal control of metabolism. Interaction between food nutrition, exercise and environmental influences and energy balance and enzyme adaptation; nutrition and exercise in the control of body composition

Hebrew 1 is an introductory course that introduces students to the basics of the four language skills: listening, speaking, reading, and writing: Listening, speaking, reading, and writing. The course focuses on enabling students to master the Hebrew alphabet, understand basic pronunciation rules, and use simple grammatical structures in real-life communicative contexts. The course also seeks to develop students' lexical repertoire and enhance their ability to express their thoughts in clear language in everyday situations. In addition to the linguistic aspect, the course introduces students to selected cultural aspects that contribute to understanding the social and historical context of the language. This course is a cornerstone in building language proficiency and a precursor to the advanced stages of learning Hebrew.

This course will explore the fundamentals of food safety and environmental sanitation. The types of food contamination, the importance of personal hygiene, workplace cleanliness, and the issues of cross-contamination will be identified.

This course covers many topics related to the development of students' personal skills in effective communication to understand and influence others and enhance their leadership abilities, in line with the university's goals of preparing a scientifically and professionally qualified workforce ready for the future and facing its challenges, and being able to meet the needs of the community. It includes understanding the concept, goals, characteristics, nature, elements, types, methods, and skills of communication, in addition to verbal and non-verbal communication, writing resumes, and personal interviews.

In this course students will get training by spending 320 hours in a specialized nutrition facility