BSc in Nutritional Sciences

The Peres Academic Center undergraduate program in nutritional sciences was developed as an integrative program, combining extensive general knowledge in subjects underlying nutritional sciences with a specific focus on clinical areas that present career opportunities:

  1. Clinical nutritionist | A member of the attending team dealing with feeding patients in special conditions, treating diabetics, people suffering from obesity, eating disorders, pregnant women, athletes, and more.
  2. Healthy and Active Lifestyle Nutritionist | An evolving field where the nutritionist works in the food industry, governmental bodies such as the military and police, at hospitals, educational and health institutions and even with private individuals in need of nutritional advice in this field.
  3. Academic nutritionists | Intended for those seeking to focus on academic research and go on to advanced academic degrees. Academic nutritionists are involved in scientific research on how foods and their components impact the body, goal oriented development of food products and agricultural crops, the study of aging and more.

Why the Peres Academic Center?

Unique curriculum
Modern laboratories
Morning classes

Undergraduate degree in Nutritional Sciences - Curriculum

The curriculum consists of required courses, elective courses and seminars. In addition, the course includes 22 lab hours at the Peres Academic Center’s advanced labs.

The curriculum consists of two levels: A basic academic foundation and elective courses.

The program is characterized by a clinical focus toward becoming a clinical dietitian, a health and active lifestyle nutritionist and academic nutritionists.

Basic Courses:

Combining basic courses in natural, life, nutritional and social sciences, placing an emphasis on human health. The courses focus on the individual’s physiological and emotional aspects as derived of a combination of environmental and genetic factors, placing an emphasis on nutrition as it impacts the body in each of the phases of life.

Broadening Knowledge Scopes:

A wide variety of courses that expand the basic academic infrastructure and enhance the know-how needed throughout the students’ careers. The courses deal with the food industry, medical administration, sports medicine, functional food development, marketing, promoting health in the community and more.

Providing basic knowledge in calculus and examples for its implementation in nutritional sciences. Students will learn basic terms in calculus and acquire proficiencies in basic functions: Identifying functional correlations between various sizes and calculating function domains, variability rates, function values with various parameters and areas blocked by functions.

Providing basic knowledge of general and physical chemistry. Understanding terms, such as: Atoms, molecules, elements, compounds, various chemical reactions, chemical energy and entropy, thermodynamics, electro chemistry, gas laws, acids and bases, buffers and their calculations, laws of chemistry.

Study of basic work methods in a general chemistry lab. Providing basic work methods, such as: Material weighting, volume measurement and solution preparation. Introducing chemical analysis methods: Spectroscopy, colorimetry, titration. Work and safety procedures in a chemistry lab. Detailed documentation of the experimental process, including processing results and deducting conclusions.

Introducing and understanding the chemical components of the prokaryotic and eocaryotic cell: Sugars, proteins, nucleic acid, protein synthesis, lipids. Cell structure and organelles: Cell membrane, intercellular membranes – nuclear envelope, endoplasmic reticulum, Golgi bodies, vacuoles, lysosomes, mitrochondria and the cytoskeleton. Characteristics of the plant cell – cell wall, chloroplast and photosynthesis. The basic structure of the cell and scientific terms in in biology.

Imparting basic knowledge of descriptive statistics and the theory of probability. Terms: Descriptive statistics, probability, general random variables and specific random variables.

Teaching basic terms in organic chemistry, providing a basic understanding of organic synthesis, the correlation between substance structure and activity in test tubes and life systems, providing logical thinking related to response mechanisms, structural analysis, alkaline syntheses and reactions, alkenes and alkynes, mechanistic and stereochemical understanding of E1, E2, SN1 and SN2 reactions, cyclohexane reactions and stereochemistry and spectroscopy.

Introduction to various cell and extracellular matter appearances and attributes under the microscope. Understanding the link and their impact on tissue features, the entire organ and various physical systems.

This course will focus on the following: Embryo germ layer development, epithelial tissues, connective tissues, the nervous system, the circulatory system and blood vessels.

Studying basic techniques applied in the organic chemistry lab: Hyperconjugation, distillation, filtering, extraction, chromatography and more. These techniques are studied at the initial labs, after which they are integrated within the synthesis of various organic materials while understanding the theoretical background for the experiment and the chemical reaction throughout its various stages and mechanisms. Aligned with reactions studied in Organic Chemistry.

Introducing biomolecule structure and functions – proteins, lipids, sugars. The main metabolic paths they undergo and regulating the various metabolic paths. Biological structure and function of proteins (primary, secondary, tertiary and quaternary structure), carbohydrates and fats. Asymmetric structure and attributes of biological membranes. Introducing the various transports along the membrane, helping transport substances to and from the cell.

Providing basic and practical knowledge of biochemical work methods – conducting experiments, describing and analyzing the results. The biochemistry lab is taught concurrently to the biochemistry course, complementing it in terms of a practical lab experience, aligned with the content studied in class. Study topics: Buffers, protein isolation and specification: Dairy proteins. Defining dairy components: Sugars, fats and whey proteins. Trypsin enzyme kinetics. The impact of inhibitors on enzymatic activities and setting trypsin enzyme kinetics. Intracellular compartmentalization.

Expanding on basic organic chemistry terminology, organic synthesis logic, imparting logical thinking in structural analysis reactions, understanding the chemical aspects of compounds appearing in biological systems.

Psychology contributes to understanding many processes and areas of management. We will study various different psychological aspects: Learning, attention, research methods, personality theories and diagnosis, the basic premise is that there are are shared psychological mechanisms underlying human behavior which impact conduct at work and in organizations. The aim is to expose the students to these mechanisms and provide them an understanding of psychological and behavioral factors that impact managerial processes. In addition, to develop insights on management and the effective methods for understanding the individual at work.

Imparting knowledge on how developmental and cognitive psychological factors and processes impact the behavior of the human organism. Various psychological aspects of developmental and cognitive psychology: Human development throughout life from embryo to old age, cognitive processes, social cognition and social relations, emotion, stress, health, memory and perception.

Presenting basic terms of physical laws. We will address mechanics, waves, energy, fields, flow, radioactivity and medical physics.

The course will provide know-how and tools for compiling, processing and analyzing statistical figures. Students will learn how to analyze and process statistical data using Excel and SPSS.

The course will provide tools for analyzing statistical data derived of epidemiological studies, as well as tools for examining the statistical analyses appearing in existing studies. Students will learn the principles of data presentation, calculating statistical significance, introducing statistical tests and understanding the meaning of shifting from descriptive statistics to statistic inference.

Presenting the dietitian profession as part of the aid professions. The link between nutrition and promoting health. Introducing the work of dietitians in hospital and community clinics (health funds), in the food industry and marketing medical food. The dietitian’s information and power sources.

For students with no background

The course will introduce basic terminology as well as theoretical and research background on behavioral processes, ranging from infancy to adolescence. The course will introduce the main theories in various developmental fields: Cognition (thinking), language, emotional and social development. In addition, in the field of developmental psychopathology, students will discuss childhood and adult pyschopathological disorders, including eating disorders among infants and in early childhood, neuro-developmental disorders.

The course will provide knowledge on the anatomical and physiological structure of various physical systems, placing an emphasis on the interrelations between the various systems to maintain homeostasis. Topics: The nervous system, muscular system (striated and smooth), cardiovascular system, digestive system.

The course will provide a general knowledge of basic terms in microbiology. History of microbiology, microorganism nutrition and metabolism, bacterial proliferation, prokaryotic and eocaryotic microorganisms, microscopy, membrane and wall structure, spore creation, motility, antibiotic substances, actions and resistance to them, viruses, human pathogenic bacteria and disease mechanism, mutation and mutogenic substances, methods for transporting hereditary matter through bacteria and taxonomy, introduction o the structure and function of prokaryotic cells.

The course will teach basic work methods in microbiology: Isolation planting and distribution, bacterial count, preparing a cultivation substrate, the importance of sterilization, Koch test, light microscopy, gram staining, creating a proliferation curve, bacteriophage count and MIC experiment.

Basic terms of carbohydrates, fats, proteins and energy. Study of the metabolic and molecular basis of carbohydrates and fats, including a review of various metabolic diseases. The physiological bases for eating behavior, the role of proteins and their importance in nutrition.

The course will provide knowledge on matters relating to human nutrition, while illustrating and implementing the principles studied in Human Nutrition.

The course will provide knowledge on the anatomical and physiological structure of various physical systems, placing an emphasis on the interrelations between the various systems to maintain homeostasis. A review of the respiratory system, rental system and urinary tracts, reproductive system and select chapters of embryonic development.

The course will provide basic terms in epidemiology, a basic understanding of epidemiological research methods while presenting them in nutritional research, providing tools for reading and understanding epidemiological articles and studies. A historical review of the sources and development of nutritional epidemiology, the objectives of epidemiology, the epidemiological approach to morbidity and intervention, public health and health promotion. Understanding and developing a critical view of scientific literature on epidemiology in general and specifically on nutritional epidemiology. The course will provide tools to examine the nature and strength of the correlation between nutrition and other exposures to health indices within the population.

The course presents three main topics of human anatomy and physiology. It builds upon the theoretic courses in anatomy and physics. Enhances the knowledge and illustrates the functions of the studied systems. The selected topics are those most important for nutritionists. Working with a computer and interactively studying the various systems of the body using the ADAM computer software.

The course will introduce basic terms and know-how on food microbiology and sanitation. We will discuss factors that impact microorganism and food development on food, properly handling food and cross contamination, cleaning and sanitation, food poisoning, bacteria causing food toxicity and their operation, food spoilage, preservatives, food refrigeration, freezing, controlled atmosphere, food heat and radiation treatment, methods for evaluating and identifying microorganisms in food, HACCP principles and traceability.

The course will provide information on physical and chemical attributes and the functionality of various elements of food and how they appear or change in reaction to various processing and preparation methods.

Introducing various methods for inheriting human features (Mendelian and non-Mendelian inheritance) combined with various clinical examples and an understanding of the clinical aspects. Introducing hereditary diseases derived of gene mutations, the genetic basis for cancerous tumors. Structure of the genetic matter, chromosome structure, cell division – mitosis and myosis. Introducing cytogenetic and molecular methods used to diagnose genetic diseases, population genetics. Genetics and congenital disorders. Predictability and prevention. Introducing various scans, including pre-pregnancy, pregnancy and post pregnancy carriers scans. Biotechnological methods in genetics.

The course will provide information on matters relating to the roles and functions of vitamins in the human body, while addressing issues of biochemistry and molecular aspects of their physiology.

The course will provide basic terms on the aspects unique to nutrition for every age group throughout life. Understanding the nutritional needs and the factors that impact them in every age. Upon competing the course, students will know the nutritional specifics for each age group, the changing nutritional needs and the factors that must be emphasized in treatment.

Introducing and providing a deep understanding of the structure and function of DNA and RNA, control over processes related to them (DNA duplication process and control, genetic expression control and translation) with prokaryotes and eocaryotes; molecular genetics; methods of genetic engineering.

We will review situations in which there is a high probability of malnutrition and address nutritional treatment on the individual, national and global level. We will introduce major nutritional problems impact the health status, survival and developmental capacity of populations in developed and developing countries. We will discuss the popular approaches to preventing and treating malnutrition on the family, community, national and international level. Upon completing the course, students will know how to prevent malnutrition, the implications of malnutrition, the people and populations at risk of malnutrition and how to conduct a nutritional evaluation and devise the proper treatment.

Active experience with various aspects of researching literature on nutritional sciences. The course includes: Hands-on practice with formulating a research question on nutritional sciences, understanding the components of a scientific article, methodically searching for scientific information in the databases, learning and practicing reading of a scientific text, learning principles of scientific writing, experiencing scientific reading, writing a review and presenting relevant material to professionals.

The course provides an important and useful tool for nutritionists in their capacity as diagnostician and in devising a nutritional lifestyle for patients. Review of the various systems and relevant tests in each field. Presenting examples for various cases. The course will teach basic terms on all matters related to lab tests, lipid profile, liver functions, renal functions, coagulation, blood count and more. It will enable students to understand the various values derived of the findings and to reach treatment decisions.

Two electives: Interpersonal Communication Skills for the Dietitian, Intro to Nutrition and Health Survey Methods, Physiological and Hormonal Reactions to Physical Effort in Children, New and Innovative Horizons in Nutrition and Food, Stress and Burnout at Work, Digital Marketing and Advertising, Motivation and Encouragement, Use of Herbs in Modern Medicine, Sports Nutrition, Israeli Identity, Principles of Nutrition During Effort, Intro to Nutrition and Food Survey Methods, Functional Food – Food Supplements and Nutrition, Processed Food and Industrial Food.

The course will cover processes in the food industry, trends and innovations, production line planning, quality control, standards and regulation, food development processes, packaging and preservation.

We will focus on the physiological systems involved in physical effort and review the acute and immediate reactions to short-term effort and the long-term changes within the system in response to continuous training. We will mainly address the following systems: Cardiovascular, energy supply systems: Sources of energy and their use at rest and during other forms of pressure, muscular system. We will review the advantages and risks relating to physical effort at varying intensities and hostile environments. Understanding how physical activity impacts human health at various stages of life.

Intro to Disease Theory Basic definitions and terms in physical pathology and clinic. Graduates will be able to understand and provide patients with an explanation of the various diseases related to them, know the symptoms, side effects and prognosis. Students will understand the link between the food and disease and, based on information received, prepare the right diet for the patients, considering the physiological, emotional and environmental condition. This part of the course will deal with pulmonary diseases, pediatric diseases and digestive system diseases.

Introducing the human endocrinological system and the hormones involved therein. Introducing the characteristics of the endocrine system, balance axes (hypothalamus – hypophysis – gland), types of cellular receptors, various secretion mechanisms, metabolic process homeostasis, sugar metabolism, stress conditions, digestive system hormones, calcium and phosphate balance, growth and development, hunger and fullness and diseases related to various secretion glans.

The course will provide a basic understanding of the immune system and the diseases related thereto. It will include a review of the immune system, the congenital and acquired immune system, immune mechanisms, immune system cells and organs, various pathologies related to the immune system.

Continuation of disease theory. Basic definitions and terms in human pathology and clinic. Graduates will be able to understand and provide patients with an explanation of the various diseases related to them, know the symptoms, side effects and prognosis. Students will understand the link between the food and disease and, based on information received, prepare the right diet for the patients, considering the physiological, emotional and environmental condition. This part of the course will deal with renal diseases, cardiovascular diseases, gerontology, diabetes and the metabolic syndrome.

The course will provide basic knowledge on the principles of drug treatment. Introducing popular clinical drug families and examining common drug interactions (including with food). The course deals with basic terms of pharmacology and introducing the main drug families for treating popular illnesses.

Providing terms and know-how on dietary treatment of sickness and health, introducing food components and food groups, nutritional evaluation, devising a balanced diet based on a nutritional evaluation and according to stages of life, conditions and special populations, malnutrition and obesity and illnesses requiring dedicated medical diets. Course topics include: Types of nutritional consulting, body composition and body composition measurement, locating patients in hospitals and the community, introducing the nutritional treatment array, nutrition in childhood and adolescence, pregnancy and nursing, malnutrition and various clinical illnesses: endocrinological, immune system, metabolic, the complex patient and epidemiological studies.

We will focus on the process for constructing the helping interview, diagnosing the difficulties and resistance to treatment. Models relating to motives for change and what increases motivation for change. In addition, we will focus on the therapeutic relationship and experience it. Learning will be conducted through films, simulations and discussions. Students will present a theoretical assignment.

The course will introduce topics relating to the role and function of minerals in the human body, covering issues such as electrolytes, macrominerals, microminerals and ultra minerals.

Introducing various treatment methods, relevant tot he work of the nutritionist. The various therapeutic approaches supporting nutritional treatment: psychodynamic approaches, behaviorist humanist approach, CBT. The psychosocial approaches that impacted body perception and the pursuit of thinness and how they are reflected in the treatment room. Family treatment approaches that consider coping with inappropriate eating habits a comprehensive problem for the entire family.

The course provides knowledge on dietary treatment in sickness and health, feeding methods and dietary adjustment for various physical functions and special populations in states of malnutrition and obesity, and in sickness situations requiring suitable medical diets. The course will provide information on treating various sicknesses in different populations, caused by physiological or metabolic changes developing in various ages of life, ranging from premature and infant nutrition to nutrition for seniors. The course focuses on nutrition for illnesses of the digestive system, kidneys, dialysis, trauma, special feeding methods, various feeding methods, cancer, endocrine diseases, metabolic conditions requiring nutritional intervention.

Introducing the nutritional needs of various populations within the community by understanding the physiological, cognitive, emotional and development changes occurring throughout life, presenting nutritional needs in common clinical situations. Describing the changing nutritional needs in physiological conditions throughout life, including: pregnancy, growth and development, adulthood and old age. Understanding the nutritional guidelines relevant to common conditions, such as nutrition for physical stress, nutrition for promoting health and for disease prevention.

The course provides basic terms of food preparation, introducing the variety of basic foods, the ability to apply various menus and their nutritional contribution. Creating various menus of nutritional value based on health and nutritional recommendations. The course presents principles of food preparation while maintaining its nutritional value, texture, color and flavor. Teaching skills relating to kitchen work and innovative preparation methods.

Course objective: Introducing basic terms of public health, enhancing the understanding of various factors impacting health (personal, environmental), understanding social justice as related to public health, introducing various models of health research, providing basic terms of health promotion, intervention and evaluation methods. Introducing the complexity of allocating resources to various issues of public health, understanding the weaknesses and strengths of the Israeli health system, understanding nutritional security, health, gender and more. Exposure to the work of the dietitian in the community toward promoting wise nutrition and a healthy lifestyle.

The course provides theoretical and practical know-how on enteral and parenteral feeding methods. We will focus patients hospitalized for enteral and/or parenteral feeding. We will learn how the nutritional needs are defined, which feeding method is suitable for them, considerations for selecting dedicated food and commonly used solutions, how to determine a nutritional plan and what measures must be monitored to ensure that patients received the correct treatment.

We will address the etiology, pathology, treatment and prevention methods for eating disorders and weight gain. The course will introduce basic terms and theoretical knowledge on eating disorders and weight gain. Introducing updated treatment methods for weight gain and eating disorders.

One elective: Interpersonal Communication Skills for the Dietitian, Intro to Nutrition and Health Survey Methods, Physiological and Hormonal Reactions to Physical Effort in Children, New and Innovative Horizons in Nutrition and Food, Stress and Burnout at Work, Digital Marketing and Advertising, Motivation and Encouragement, Use of Herbs in Modern Medicine, Sports Nutrition, Israeli Identity, Food Supplements, Nutritional Education Programs.

The course will provide students the language skills necessary in the field of health to enable them to confidently communicate, work, study and collaborate in an English-speaking environment.

The seminar paper is a scientific assignment on a research topic requiring competencies of material compilation, critical reading, abstract formulation and presenting materials to the students and academic faculty.

The course aims to introduce the advantages of a systemic observation of the family and the nutritionist’s use of family therapy tools. Students will be exposed to basic approaches of family therapy and to several of their therapeutic tools. The exercises will enable students to practically experience such tools with the aim of encouraging their implementation in the nutritionist’s work.

*EOE. The details of the program are subject to change.
**The list of courses may be updated in accordance with the curriculum at the start of the year.
***This is a structured system; optional courses are liable to be dispersed automatically and subject to change
based on available offerings only. The number of available courses is subject to the structure of the program.
****Courses will be opened subject to a minimum number of registered participants.

Registration and Admission

Applicants eligible for a full matriculation certificate with a grade average of at least 90 will be considered.

At least one science grade – chemistry, biology, physics – as specified below:

A minimal Psychometric Entrance Exam score of 600.

The threshold of admission to the programme is determined annually, based on the demand and the student quota prescribed for the programme, as per accepted practice in institutions of higher education.

Admission of students who have partially completed their bachelor’s degree in other institutions of higher education is subject to the Teaching Committee’s decision and to the presentation of proof of academic studies equivalent or similar to those in the programme, and proof of academic achievements.

In certain cases, applicants who do not meet the admission criteria will be referred to the Academic Committee that will discuss their application.

Conditions for passing and progressing to the next year:

Conditions for passing year I: a grade of at least 70 in Biochemistry and in Human Anatomy and Physiology I, and a passing grade in the rest of the first year courses.

Conditions for passing year II: a grade of at least 70 in Human Nutrition, and a passing grade for the rest of the first and second year courses.

 

 

Read more about Registration and Admission

Academic staff

לחץ למידע נוסף אודות Prof. zecharia madar
Prof. zecharia madar
Head of School of Nutrition
לחץ למידע נוסף אודות Dr. Michal Hahn
Dr. Michal Hahn
School Deputy
לחץ למידע נוסף אודות Mira Carmeli Weissberg, Ph.D.
Mira Carmeli Weissberg, Ph.D.
לחץ למידע נוסף אודות Elad Landau
Elad Landau
לחץ למידע נוסף אודות Oren Levinger
Oren Levinger
לחץ למידע נוסף אודות Yael Tal
Yael Tal
לחץ למידע נוסף אודות Sivan Feigelson
Sivan Feigelson
לחץ למידע נוסף אודות Dr. Revital Simantov
Dr. Revital Simantov
לחץ למידע נוסף אודות Natalie Ben Abu
Natalie Ben Abu
לחץ למידע נוסף אודות Dr. Rutie Pilz-Burstein
Dr. Rutie Pilz-Burstein
לחץ למידע נוסף אודות Yonit Mastich-Menachem
Yonit Mastich-Menachem
לחץ למידע נוסף אודות Sharon Teberg-Yakov
Sharon Teberg-Yakov
לחץ למידע נוסף אודות tal glazer
tal glazer
לחץ למידע נוסף אודות Dr. Limor Ben-Yacov
Dr. Limor Ben-Yacov
לחץ למידע נוסף אודות Galit Alderoty
Galit Alderoty
לחץ למידע נוסף אודות Eyal Klipper
Eyal Klipper
לחץ למידע נוסף אודות Lior Peri
Lior Peri
לחץ למידע נוסף אודות Dr. Shay Admoni
Dr. Shay Admoni
לחץ למידע נוסף אודות Shmuel Cohen
Shmuel Cohen
לחץ למידע נוסף אודות Dr. Sharon Iron-Segev
Dr. Sharon Iron-Segev
לחץ למידע נוסף אודות Sarit Anavi Cohen
Sarit Anavi Cohen

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