The College of Science concluded the activities of the scientific training course entitled “Therapeutic Nutrition for Patients with Hyperthyroidism,” organized by the Department of Biology in cooperation with the Continuing Education Center. The event was attended by a distinguished group of academics, researchers, and students interested in health and nutrition.

The three-day course aimed to highlight the critical role of dietary management in controlling symptoms of "hyperthyroidism" and to raise awareness of how proper nutrition can support medical treatment plans and improve patients’ quality of life.

The course program covered several key topics presented by specialized faculty members, including:

Disease Overview: A physiological review of the causes, symptoms, and health complications associated with hyperthyroidism.
Supportive Foods: Emphasis on foods that help alleviate symptoms, such as those rich in iron, calcium, vitamin D, lean proteins, and antioxidants.
Dietary Restrictions: Guidance on foods that should be avoided or limited, particularly iodine-rich foods (such as certain seafood and iodized salt), as well as caffeine-containing beverages that may worsen symptoms like rapid heart rate.
Drug–Nutrient Interactions: Explanation of how certain foods can affect the absorption and effectiveness of medications used to treat thyroid disorders.

At the conclusion of the course, an open scientific discussion session was held to address participants’ questions, followed by a written assessment.

The college deanship reaffirmed its commitment to organizing such purposeful scientific activities that bridge academic knowledge with practical health applications, contributing to improved public health awareness and preparing graduates with comprehensive nutritional and therapeutic knowledge.