Course Objectives:
By the end of the course, participants will be able to:

Introduction to operations, management, and core responsibilities of nutrition departments in hospitals and nutrition centers.

Considerations for establishing nutrition departments and centers (with applications on administrative issues and their appropriate solutions).

Applications of the Five Levels of Management and Leadership within nutrition departments.

Quality tools and their applications within nutrition departments.

Scientific approach to quality and its application in nutrition departments (with applications on quality success factors).

Steps for quality implementation and applying standards within the nutrition department.

Implementation of the HACCP system within nutrition departments.

Target Audience:

All employees in hospital nutrition departments.

Nutritionists and dietetic technicians.

All students of Medical Nutrition, Food Services, and Clinical Nutrition.

Nursing staff and health educators.

Laboratory department staff.

Anyone who finds this course necessary and wishes to develop their skills and expertise.