School of Health Sciences

Interdisciplinary Approach

From the establishment of the School of Health Sciences in 1966, AUW has perused an interdisciplinary approach to programmes and courses. Moreover, the overall interdisciplinary approach adopted by the School of Health Sciences has always aimed at a continuous improvement of teaching methodology, evaluation and development of curricula. This is to bridge the gap between medical, technological and sociological education. In this respect, graduates of the School of Health Sciences are prepared to interact positively with various scientific fields:

Objectives of the School

The general objective of the School of Health Sciences is to educate and train a motivated, qualified cadre of women to act as change agents in the areas of nutrition, community health management and food science and technology to improve the quality Sudanese community of life.
 
Specific objectives of the program include:

 The Curriculum

  The curriculum is based on a combination of a credit hour system (CHS) and a semester system.  The award of the B.Sc. honours degree is conditioned by successfully completing all the university and school courses within the academic period of 5 years, divided into 10 semesters.  In the fifth year students specialize in one of the three above-mentioned options.

All courses are compulsory and should be taken by all students up to fourth year. In fifth year students are divided into the three options. Admission into any option depends on academic performance, available places and student preference (as far as possible).
Generally practical work constitutes 30% of the final grade while theory constitutes 70%unless otherwise stated. All the offered courses are compulsory. Students are also required to carryout graduation projects
 
Options and specialization (5th year)

A. Food and Nutrition Option: Applied Nutrition, Clinical Nutrition, Nutrition Program Management, Nutrition Problems Seminar, Mother and Child Nutrition, Food and Nutrition Policy and Planning, and Research Project.

B. Community Health Management Option: Communicable and Non-Communicable Diseases, Women and Child Health, Advanced Population Education, Health Education, Health Program Policy and Planning, Health Problems Seminar and Research Project, Health Economics and Health Care Finance.

C. Food Science and Technology Option: Food Engineering, Food Enzymology, Food Processing, Processed Food Seminar, Food Toxicology, Food Acceptability and Sensory Evaluation, Food Quality Control and Quality Assurance and Research Project.  

Though the offered options may seemingly be looked at as independent entities, yet they are very well linked and interrelated with one another.  The characteristic and distinguishing feature of those specializations is their concern with the welfare of the society.  This renders the gained knowledge vivid, practical and realistic, and hence contributing to solving some urgent problems with particular emphasis to Sudanese and other similar societies in the region.

 
Opportunities for Employment

The continual development of curricula to keep pace with the scientific leaps in a diversity of areas, led to the innovation of a number of specialization that paved the way for the Master Degree Program in Human Nutrition.  Accordingly, more chances of employment became available for our graduates in so many institutions, including:

 
The School Infrastructure

The School of Infrastructure makes use of the laboratories of the Center for Science and Technology which are well equipped for different aspects of practical training and are considered among the best of similar units in institutions of higher education in Sudan.  The laboratories include:

 
Courses

FSBI 101: Biology I (3 credit hours)
Characteristics of living organisms. Whittaker Classification of the living world .Cell biology. Cell division & cell motion. Classification and naming of living organisms. Types of body tissues. Mendelian genetics and definition of some jargons. Plant tissues, plant tissues systems, seeds and seed germination. Morphology of flowering plants.
 
FSCH 102: Chemistry I (3 credit hours)
The international system (SI) of units and the significant figures & dimensional analysis. Composition of the nucleus and nomenclature of inorganic compounds. Atomic and molecular weights. Chemical equations. The electronic structure of atoms. Intermolecular (IM) forces. Aqueous solutions chemical equilibrium.
 
FSBI 112: Biology II (3 credit hours)
Photosynthesises (energy — capturing process), Respiration (energy — releasing process), absorption transport and transpiration. Reproduction in plants. Plant organs in relation to food production. Human reproductive, digestive, Cardiovascular, respiratory, excretory and musculo- skeletal systems.
 
FSCH 112: Chemistry II (3 credit hours)
Inorganic and physical chemistry and organic chemistry. Acids and basis Lewis dot structure. Resonance, Molecular shapes, Thermodynamics, Chemical kinetics, saturated hydrocarbons, Alkenes, Alkynes, Aromatic compounds. Hydroxy compounds. Isomerism & molecular geometry, ethers, carbonyl compounds and amines and related compounds.
 
FSBS 113: Behavioural Sciences (2 credit hours)
This course gives an introduction to psychology and Sociology.
 
FSTS 114: Textile & Sewing (3 credit hours)
This course introduces the students to the different types of fabrics, decorating and painting fabrics, and colouring. Visits to sewing and handicrafts making.
 
URES 115: Environmental Studies (3 credit hours)
See University required courses           
 
FSPH 116: Physics (3 credit hours)
Dimensional analysis, energy, heat thermodynamics, and mechanics.
 
FSCD 201: Community Development (2credit hours)
Introduction. Rural community, Tribal system and Development at community level.
 
FSHP 202: Human Physiology 1 (3 credit hours)
Cell membrane physiology and body fluids, Blood. The excitable tissues. Cardiovascular system. The nervous system
 
FSBC 203: Biochemistry I (3 credit hours)
Carbohydrates structure and functions. Lipids structure and functions. Amino acids and proteins structure and functions. Enzymes. Nucleic acids structure and functions. Vitamins source, functions and deficiency diseases.
 
FSPS 204: Parasitology (3 credit hours)
 Introduction to Parasitology. Classification and characteristics of endoparasites. Arthropods as ectoparasites.
 
FSHG 205: Home Gardening (3 credit hours)
Morphological features of vegetables with emphasis on their edible parts. Environmental conditions for vegetable production. Cultural practices. Nutrition value of vegetables. Economic importance of vegetables.
 
URPE 206: Population Studies (3 credit hours)
Concepts, contents, Population change components (fertility, mortality and migration), sources of population data, population and development, population and health, Situation of Sudan population.
 
FSHP 211: Human Physiology II (3 credit hours)
Endocrinology. The digestive system. The respiratory system, the urinary system. Reproduction.
 
FSBC 212: Biochemistry II (3 credit hours)
Energy and energetic compounds. Carbohydrate metabolism. Lipid metabolism. Amino acids and protein metabolism. Integration of metabolic pathways water metabolism. Nucleic acids metabolism.
 
FSHG 213: Home Gardening II (3 credit hours)
Orchard establishment. Orchard management. Selected fruit trees. Review on the common ornamental plants grown in Sudan. Introduction to medicinal and aromatic plants. Introduction to animal production. Animal production systems in Sudan. Quality.
 
FSMB 214: Microbiology  (3 credit hours)
Bacteriology. Mycology. Virology. Immunology.
 
UBM 301: Biostatistics (2 credit hours)
Frequency distributions, Means. Standard deviation and standard errors. Measures of central tendency and dispassion. Correlation & regression. Probability. Sampling distribution. Tests of hypothesis.
 
FSCS 302: Communication Skills (2 credit hours)
To understand communication. Simple communication.  The importance of senses to children. Communications between individuals groups. How to send messages. Improving communication visual literacy. Design literate visual. When to use visual aids. Planning and making your own visual aids. Production skills. Deciding what kind of visual aids to use. Using aids in training or health education session. How to design a poster, leaflets, advertising, signs, calendar, charts. How to use graphic communication to reflect your idea.
 
FSND303: Nutrition during Growth and Development  (3 credit hours)
Introductory nutrition: Carbohydrates properties and functions, lipids, minerals and vitamins properties and functions. Recommended dietary allowances, food composition table. Nutrition during pregnancy. Nutrition during lactation. Nutrition during infancy. Nutrition during childhood. Nutrition during adolescence. Nutrition during old age. Primary nutritional deficiencies, Starvation & Malnutrition.
 
FSMC 304: Mother and Child Health I  (3 credit hours)
Normal and abnormal pregnancy, ante-natal care, normal and abnormal birth, post-natal care, breast feeding, family planning and maternal mortality.
 
FSCH 305: Community Health (2 credit hours)
Introduction to health. Concepts of health. Environmental health. Primary health care. Introduction to epidemiology. Introduction to Health education.  Safe Drinking water. Solid wastes. Excrete disposal. Sewage treatment . Housing.
 
FSFS 306: Food Science  (2 credit hours)
The main components of food, food sciences; cereal chemistry and technology; meat, fish and poultry; milk and dairy products; fruits and vegetables; pre-processing operations; losses and deterioration mechanisms.
 
FSFM 311: Food Microbiology (3 credit hours)
A review of microbial growth requirements. Undesirable growth: Food spoilage and its limitation. Food preservation methods. Microbial production of food: Food fermentation. Microbial food- borne diseases relevant legislation and strategies for control.
FSFM 312: Family Resource Management  (2 credit hours)
Family and  housing. Family financial management. Family & management pattern.
 
FSMC 313: Mother and Child Health II  (3 credit hours)
Neonatal care, EPI, Growth monitoring, infant mortality, Diohrreal diseases, Acute respiratory infections, malaria and allergies. Adolescents health needs, STDs, HIV/ AIDS and infertility.
 
FSFC 314: Food Chemistry (2 credit hours)
Chemistry of carbohydrates, proteins & fats.
 
FSHM 315: Community Health Management  (3 credit hours)
Management and leadership, Health service organization, Health planning and priority setting, Health management information system (HMS), Health system research (MSR). Evaluation of health programs.
 
FSDT 401: Diet Therapy I (3 credit hours)
Introduction to dietetics. Diabetes Mellitus- Weight management. Cardiovascular diseases. Anaemia.
 
URM 402: Research Methodology  (2 credit hours)
Social Science inquiring Planning research. Creating data. Analysing data & interpreting result.
 
FSFP 403: Food Preparation  (3 credit hours)
Food  habits. meal management. Local diets. Feeding of vulnerable groups. Weaning foods, feeding during illness. Meals to meet special needs.
 
FSAN 404: Applied Nutrition I (2 credit hours)
Etiology, features, prevalence, control of PEM, IDA, IDD, VAD, Causative factors of morbidity and mortality rates. The viscous circle between infection & nutrition, Methods of assessing nutrition status population, land, water, food and nutrition.
 
FSFP 405: Food Preservation  (2 credit hours)
General introduction to food preservation. Chemical preservation packaging.
 
FSIF 406: Integrated Food and Nutritional Sciences (2 credit hours)
Unity and diversity of the Biochemical plan of living, Interfaces between Agriculture, food sciences and human nutrition, Post- harvest technology, Food policy and human nutrition, Food quality and safety, Food Security and nutrition, Food and nutrition management in emergency situations, the multi- factorial nature of malnutritional problems, Nutrition and socio-economic development, Food, nutrition and health education and communication.
 
FSDT 411: Diet Therapy II (3 credit hours)
Nutritional management during: Gastrointestinal diseases, Liver diseases, Kidney diseases. Nutrition and Cancer patients, Fractures, burns and operations. Intral and parentral feeding.
 
FSFA 412: Food Analysis (3 credit hours)
Samples & sampling procedures. Theory of spectroscopy. Flame photometry. Atomic absorption. Chromatographic techniques.
 
FSAN 413: Applied Nutrition II (2 credit hours)
Nutrition programs and NGOs. Malnutrition, Theories of changing food behaviour.
 
FSSC 414: Socio Cultural Aspects of Food and Nutrition (2 credit hours)
View of the social and cultural concepts, Stage of development & its impact on food & nutrition, Role of women in food production, processing and distribution. The effect of food habits and tradition on nutrition, Food and health, Seminars on different issues concerning socio cultural aspects of food & nutrition.
 
FSEP 415: Epidemiology:  (2 credit hours)
Introduction to epidemiology. Types of epidemiologic studies. Introduction to study designs. Choosing appropriate study design. Misclassification in epidemologic studies.
 
FSCH 501:  Health Economics and Health Care Financing  (3 credit hours)
An introduction to factors affecting health care prices Health care financing in Sudan.  Study of health care delivery & cost containment. The role of health economics in assessment of health. Procedures for controlling costs.
 
FSCH 502: Communicable and Non-Communicable Diseases  (3 credit hours)
Introduction to the concept of health & diseases communicable diseases. Non –Communicable diseases.
 
FSCH 503: Social and Behavioural Health Debate (3 credit hours)
Risky behaviours related to health in the community. Health seeking behaviour & utilization of health services. Social and cultural determinants of health. Health workers behaviour. Existing health programs for abolishment of risky behaviour and practice.
 
FSCH 504: Women and Child Health (3 credit hours)
Life cycle of the female, Issues in child health, Issues in women health.
 
FSCH 511: Population Studies (3 credit hours)
Introduction, brief account on population theories, Estimation of population measurements, Population census and projection, Population policies, The influence of structural adjustments programs, Population conference Methods of contraception used in the Sudan. Reproductive health.
 
FSCH 512: Health Services, Planning and Evaluation (3 credit hours)
An introduction. History of health services in the Sudan (1900 – 1956). Health services after independence. Current health care delivery under the umbrella of primary health care. Problems of health care in the Sudan. Planning and Evaluation of health programs. Setting health policies.
 
FSCH 513: Health Education (3 credit hours)
 
FSNU 501: Mother and Child Nutrition  (3 credit hours)
Complications during pregnancy. Nutrition deficiency and excess and observation of human pregnancy out come.  Premature and low birth weight babies. Drugs excreted in human milk and its effect on infant’s health. Changes in mothers milk composition during lactation and factors influencing the occurred changes. Types and composition of milk and formulas that can be used as substitutes of mother’s milk, Home made baby food and commercial baby food. Malnutrition and infection and malnutrition in the Sudan Nutrition and problems during child hood.
 
FSNU 502: Clinical Nutrition (3 credit hours)
Introduction to clinical nutrition, Nutrition management of all equalenic diseases. Nutrition of Special groups e.g. Diabetes and jaundice. Nutritional management of all systemic diseases. Special topics e.g. Drugs and Nutrition, Nutrition assessment, Athletes requirements, Under nutrition  and over nutrition.
 
FSNU 503: Management of Community Nutrition Programmes (3 credit hours)
Development and development programmes, Staff selection and training, Community participation, Management Information System, Sustainability and reliability, Impact and cost.
 
FSNU 511: Nutrition Education Programs (3 credit hours)
Introduction to nutrition education. Education of special groups, Different educational programs. Educational media. Evaluation of educational materials.
 
FSNU 512: Food and Nutrition Policy and Planning (3 credit hours)
Food security, Review of polices and programs for improving house hold food security. Policies and strategies to prevent micro nutrient deficiencies. Protecting consumers through improved food quality and safety. towards policy action principles and practices. Incorporating nutrition objectives into development polices and programs.
 
FSFS 501: Food Enzymology (3 credit hours)
Definitions and nomenclature, factors affecting enzymes activity, carbohydrates (enzymes)
 
FSFS 502: Food Quality Control and Quality Assurance I (4 credit hours)
Introduction to monitoring total quality awareness. Farm supervision. Control of raw materials Trial batch process control. Product Examinations. Storage stability. Distribution system.   
 
FSFS 503: Food Engineering (3 credit hours)
Fluid flow. Heat transfer. Thermodynamics. Material and energy balance. Preliminary operations. Size reduction. Mining and emulsification. Solid. Liquid filtration. Centrifugation. Expression and solvent extraction crystallization. Freezing. Evaporation. Dehydration. Thermal processing Irradiation.
 
FSFS 511: Food Acceptability and Sensory Evaluation (4 credit hours)
Introduction. test controls. Difference test. Descriptive tests. Affective tests. Scaling. Analysis of sensory data.
 
FSFS  512: Food Processing  (3 credit hours)
Introduction to food processing. Hygienic design in food processing operation. Care sugar processing. cereal processing. Poultry processing.. Meat processing. Fruit processing. Vegetable processing. Dairy processing. Vegetable oil processing.
 
FSFS 513: Processed Food Seminars (2 credit hours)
Manufacture food emulsions and foams. Vegetarian food factors influencing the choice of a suitable package. Are natural foods better for us than processed foods, why is sugar used in foods and ingredient functions of nobled food?
 
FSFS 514: Food Quality Control and Quality Assurance II (4 credit hours)
Introduction to monitoring total quality awareness. Farm supervision. Control of raw materials, trial batches, process control. Product Examinations. Storage stability. Distribution system.   

Faculty

Sidiga Abdel Rahim Washi, B.Sc., Faculty of Science, Qatar University (1984), MSc (1988), PhD, Home Economics education, College of Family and Consumer Sciences, Iowa State University, USA. (1992), Associate Professor, Dean. Joined AUW in 1985
  
Abdel Gadir Hassen Khattab, B.Sc., Agriculture, University of Khartoum (1958), MSc  Nutrition Wye Collage University of London (1960), PhD  University College of North Wales, UK (1963), Postgraduate diploma  in food science and applied Nutrition, London School of Hygiene and Tropical Medicine (1966), Postgraduate diploma in food Science and Nutrition, Agriculture University of Wageningen, Netherlands (1973), Professor. Joined AUW in 2001
 
Ahmed ELnasri Hamza, B.Sc., University of Khartoum (1966), MSc University of Khartoum (1969), PhD Physiology, University of Aberdeen, UK. (1973), Professor. Joined AUW in 1993
 
Moawia Dirdiri M, PhD, Food Science, Assistant Professor
 
A/Rahman Bushara Dosa, Associate Professor. PhD, Microbiology. Joined AUW in 1998
 
Osama Awad Salih Ahmed, B.Sc.,  Faculty of Sciences, King A/Alaziz University Saudi Arabia (1983), PhD, Faculty of Agriculture University of Khartoum (1992). Associate Professor. Joined AUW in 1993
 
Abdel Momeim Osman Khalifa, B.Sc., University of Khartoum (1989), MSc, Agriculture, University of Khartoum (1993), PhD University of Khartoum (1998). Joined AUW in 1995
 
Nafisa Mohamed A/Karim Bedri, B.Sc., AUW (1990), MSc, University of London UK (1992). PhD, Faculty of Science, Engineering & Medicine, University of Manchester, UK (2001). Joined AUW in1990
 
Manal Abdeen Mohammed, B.Sc., AUW (1985) MSc, University of Marie Eurie (6) France (1989), Lecturer. Joined AUW in 1985.
 
Mahasin Hamed Hag ElSaddig, B.Sc., AUW (1987), MSc, Population Studies Centre, University of Gezira (1998), Lecturer. Joined AUW in 1987
 
Amal A/ Gadir Yousif, B.Sc., AUW (1981), M.Sc, University of Khartoum (1997). Lecturer. Joined AUW in 1985
 
Hamza Mudathir Al Haggaz, B.Sc., University of Khartoum (1956), Higher Diploma of Educational planning, International institute of education, France (1975).
 
Noor Abdullah El Hassen, B.Sc., AUW (1990), MSc, Boston University (1993), Lecturer. Joined AUW in 1995
 
Arwa Ali Mustafa, B.Sc., (Honours) AUW (1998), M.Sc, Procter Department of Food Science, University of Leeds, UK (2000), Lecturer. Joined AUW in 1998
 
Wifag Salah A/aal, B.Sc., (honours) AUW (1998), M.Sc, London School of Hygiene and Tropical Medicine / London School of economics and Political Science, University of London, UK (2001). Lecturer. Joined AUW in 1998
 
Ahlam Eltaher A/Rahman, B.Sc., AUW (1988), M.Sc, Faculty of Education, University of Khartoum (2001). Lecturer. Joined AUW in 2001
 
Nuha Taha Osman Ballal, B.Sc., AUW (1994), M.Sc, AUW (2001). Lecturer. Joined AUW in 2001
 
Saffaa Osman ElMusharf, B.Sc., AUW (1998). Joined AUW in 1998
 
Tyseer Surag, B.Sc., AUW (1990), M.Sc, Community Health. Lecturer
 
Omiema Salih Mohamed, PhD, Molecular Biology, Malaysia, (1998), Assistant Professor.
 
Huda Ahmed Ridda, B.Sc., AUW, M.Sc, Reading University, UK. PhD, Austria. Joined AUW in 1987
 
Amaim Adam Fdl Elmola, Dip. Ed. Teacher College (1946) Post graduate diploma, Cairo (1961) Nutrition Course Certificate, Lebanon (1975), Senior technician. Joined AUW in 1998
 
Fatima Muhayad Banaga, Dip. Ed. Teacher College (1948) Course in Nutrition University of Khartoum (1984) Nutrition Course Certificate, Cairo (1985). Senior technician. Joined AUW 2000
 
Huda Sharfi, B.Sc., AUW (1993). Joined AUW in 1993
 
Amani Abbas Elias, B.Sc., AUW (1995), Administrative Assistant. Joined AUW in 1997
 
Hamida Elamin Naem, Administrative Assistant. Joined AUW in 1999