Master of Science in Nutrition and Dietetics


To train graduates, in practical skills in nutrition and dietetics through courses and an internship, with prepared manual, against a checklist of skills in nutrition and dietetics and further issues of diet therapy.


To have skilled graduates handling clinical cases in hospitals, health centers, home individualized care situations, community based institutions or relief agencies and able to conduct research tasks pertaining to nutrition and dietetics.


July of each year.

Admission Requirments

As set by the School of Graduate Studies and approved by the University Academic Council. The applicant should hold an honours Bachelor Degree from AUW or an equivalent degree from another recognized institution in health or nutrition.  The following topics should have been covered at the bachelor level: Physiology, biochemistry, basic nutrition, applied nutrition programs, clinical nutrition, nutrition during lifecycle, malnutrition, diet therapy, food service management, nutrition education, nutritional assessments tools, and principles of dietetics.

Degree requirements

Requirement      Total cr.

Courses             29

Internship         12

Thesis                6


Curriculum Outline

Semester One

Course code      Course Title



NUDT 701      Human Nutritional Biochemistry


NUDT 702      Advanced Human Nutrition


NUDT 703      Malnutrition in Developing Countries


NUDT 704      Food Chain


NUDT 705      Advanced Diet Therapy


NUDT 706      Human Nutrition and Abnormal Metabolism


Semester Two

Course code      Course Title



NUDT 707      Dietetics Experience in the Community


NUDT 708      Food Nutrition and Health Education Methods


NUDT 709      Food Nutrition Policy and Planning


NUDT 710      Research Methods and Statistics


NUDT 711      Food Safety and Hygiene


Semester Three

Course code      Course Title



NUDT 720      Internship in Nutrition and Dietetics


Semester Four

Course code      Course Title



NUDT 799            Thesis



Course Descriptions

NUDT 701              Human Nutritional Biochemistry                                2 cr.

Applies biochemistry to nutrient use from consumption through digestion, absorption, distribution, and cellular metabolism and integrates physiological processes from the cellular level through the multisystem operation of the whole body. This includes understanding of metabolism and the mechanisms by which diet can influence health.


NUDT 702              Advanced Human Nutrition                                          3 cr,

Lays the foundation for medical nutrition therapy courses. It covers study of macronutrients involved in bone metabolism, red blood cell information, antioxidant functions, water and electrolyte balance and evaluation of functional foods emphasizing their role in health.


NUDT 703              Malnutrition  in Developing Countries                       2 cr,

Presents major nutritional problems in developing societies. Covers approaches implemented at the household, community, national, and international levels to improve nutritional status. Explores the degree to which malnutrition can be prevented or reduced prior to achieving full economic development through targeted public and private sector interventions that address the causes of malnutrition.


NUDT 704              Food Chain                                                                       2 cr.

Explores changes in nutrients of food commodities during post – harvest storage and handling, changes in nutrients of food commodities during destructive preparation and processing and changes in nutrients of prepared or processed food commodities during storage. Explains the different components of the Food Composition Tables.


NUDT 705              Advanced Diet Therapy                                               3 cr.

Explains the relation between food, nutrition, lifestyle, and different disease conditions and how diet can affect the course of diseases. The course describes the diseases etiology, clinical manifestations, investigation, and management and prevention.

NUDT 706              Human Nutrition and Abnormal Metabolism         3 cr.

Provides a detailed study of the structure and function of cells, tissues, and organ systems, control systems of the human body, homeostatic mechanisms, and the interrelations between the systems are studied.


NUDT 707              Dietetics Experience in  the Community               3 cr.

Presents an advanced study of the principles and practice of community nutrition and education. Based on an understanding of the impact of public policy and social determinants of health. The course explores the concepts of health promotion, program planning and evaluation, and current public health priorities.


NUDT 708              Food, Nutrition and Health  Education Methods   2 cr.

Explains the process of food, nutrition and health education. Forecasts the needs for food, practice, and nutrition and health education in the Sudan. Determines strategies and constructs preventive measures and evaluate nutrition and health education program. Explores concepts of health promotion, program planning and evaluation, and current public health priorities.


NUDT 709              Food Nutrition Policy  and Planning                        3 cr.

Applies relevant policy-making theory and practice to the area of food and nutrition. Uses qualitative and quantitative information to assess nutrition problems. Selects and designs appropriate nutrition programs from a broad range of options.


NUDT 710              Research  Methods and Statistics                         3 cr.

Provides advanced training in research methods and statistics used in nutrition research. Explores the vital role of research in setting professional practice standards and health policy and in determining the role of nutrition in health and disease prevention.


NUDT 711              Food Safety and Hygiene                                          3 cr.

Explains the micro biome and gut health and gut-brain axis aspects, in relation to food infections. Considers the relationship between food-borne pathogens, spoilage organisms and food structure. Studies the systems used to control food safety hazards and quality assurance with examples within a practical context including legal requirements for sanitation programs.


NUDT 720              Internship in Nutrition  and Dietetics                   12 cr.

Students will rotate in hospitals, public health units, community health centers, long-term care homes, foodservice organizations.


NUDT 799               Thesis                                                                          6 cr.

Under the supervision of a faculty staff, the student will identify a thesis topic, develop the research strategies, design, data collection tool and analysis techniques and present a research proposal following specific guidelines and regulations.