Nutrition Courses

NUT201 Fundamentals of Human Nutrition

[3–0, 3 cr.]

This course is an introduction to human nutrition and its relationship to health. The essentials of an adequate diet, sources of nutrients, and how to meet the nutritional needs of various age groups are included.

Semester(s)/Term Offered: Usually in the Fall, Spring, and Summer.

Prerequisite: Sophomore standing or above.

NUT201H Fundamentals of Human Nutrition

[3–0, 3 cr.]

This course is an introduction to human nutrition and its relationship to health. The essentials of an adequate diet, sources of nutrients, and how to meet the nutritional needs of various age groups are included.

Semester(s)/Term Offered: Usually in the Fall and Spring.

Prerequisites: Sophomore standing or above and registered in the Honors Program.

NUT222 Microbiology in Nutrition

[3–0, 3 cr.]

This course is designed to provide nursing and nutrition students with a foundation in basic microbiology with emphasis on infectious diseases and the interaction of microorganisms with humans. The student will gain an understanding of the various characteristics of microorganisms in general and the specific characteristics of pathogenic bacteria, viruses, and fungi. It will enable the students to learn how to avoid the spread of infectious microorganisms in the hospital environment. Topics include the different aspects of epidemiology, control of pathogens, disease transmission, nosocomial infections, host resistance, immunity, and sample collection.

Semester(s)/Term Offered: Usually in the Fall and Spring.

Prerequisite: BIO200 Basic Biology or BIO201 General Biology I

NUT301 Community Nutrition

[3–0, 3 cr.]

This course deals with methods used to discover nutritional problems in the community and the different strategies and education programs that may be implemented in order to improve nutritional status and health.

Semester(s)/Term Offered: Usually in the Fall.

Prerequisite: NUT201/H Fundamentals of Human Nutrition

NUT312 Food Chemistry

[3–0, 3 cr.]

This course explains how macro-components and micro-components react in foods; chemical ‎and physical reactions and their impact on food quality during postharvest, postmortem, ‎storage, and processing; food additives and texture as related to properties in food.

Semester(s)/Term Offered: Usually in the Fall.

Prerequisite: CHM310 Basic Organic Chemistry or CHM311 Organic Chemistry I.

NUT313 Food Analysis Lab

[0–3, 1 cr.]

This course includes the application of methodologies used in the assessment of chemicals and nutrients in food.

Semester(s)/Term Offered: Usually in the Fall.

Prerequisite: CHM313 Organic Chemistry I Lab.

Pre or Corequisite: NUT312 Food Chemistry.

NUT323 Food Analysis

[1–3, 2 cr.]

This course introduces the various principles and techniques used to determine the chemical composition of foods. It covers the use of titration, extraction, gravimetry, colorimetry, spectrometry, and chromatography, in addition to the application of data analysis methods to report the results.

Semester(s)/Term Offered: Usually in the Fall.

Prerequisite: CHM313 Organic Chemistry I Lab

NUT335 Foodservice and Safety Management

[3–0, 3 cr.]

This course covers the different functions of a food-service manager in terms of menu planning, purchasing, production, distribution and service, and facility layout and design. It also highlights the principles of food safety and the application of quality management systems (HACCP and ISO 22000) in foodservice establishments.

Semester(s)/Term Offered: Usually in the Spring.

Prerequisite: NUT201/H Fundamentals of Human Nutrition

NUT345 Industrial Food Production

[1–3, 2 cr.]

This course is designed to cover the food preparation fundamentals and their applications, in a cooking lab set-up, to quantity production in a foodservice operation, in terms of equipment, menu planning, food safety, and procurement. It also includes visits to different sectors of food production.

Semester(s)/Term Offered: Usually in the Spring.

Pre or Corequisite: NUT335 Foodservice and Safety Management.

NUT346 Quantity Food Production

[0–4, 2 cr.]

This course is designed to cover the food preparation fundamentals and their applications, in a cooking lab set-up, to quantity production in a foodservice operation, in terms of equipment, menu planning, nutritional requirements, food safety and quality, and food procurement.

Semester(s)/Term Offered: Usually in the Spring.‎

Pre or Co-requisite: NUT335 Foodservice and Safety Management

NUT356 Nutrition Status Assessment

[1–3, 2 cr.]

This course covers all theoretical aspects of nutritional status assessments such as anthropometric measurement, dietary assessment and screening, medical record reviews, care plan development, and biochemical tests. Also, students are exposed to practical experiments that make them familiar with the studied tools and techniques.

Semester(s)/Term Offered: Usually in the Fall.

Prerequisite: NUT201/H Fundamentals of Human Nutrition

NUT357 Meal Planning

[0–3, 1 cr.]

In this course, students will learn to apply the principles of meal planning in the development of balanced and appropriate menus keeping in mind nutritional requirements, portion sizes, exchange lists, budget, individual preferences as well as cultural suitability.

Semester(s)/Term Offered: Usually in the Spring.

Prerequisite: NUT356 Nutrition Status Assessment

NUT367 Food Processing

[2–0, 2 cr.]

This course integrates aspects of the biology, microbiology, chemistry, and engineering disciplines as they relate to food processing technology. It explains different conventional and novel methods of food processing and preservation and highlights the effects of these methods on the nutritional and organoleptic quality of foods.

Semester(s)/Term Offered: Usually in the Fall.‎

Pre or Co-requisite: NUT312 Food Chemistry.

NUT368 Food Processing Lab

[0–3, 1 cr.]

This course is designed to cover the practical aspects of food processing. It includes visits to, and lectures about, different sectors of nutrition, health, and food production.

Semester(s)/Term Offered: Usually in the Fall.‎

Pre or Corequisite: NUT367 Food Processing.

NUT379 Food Microbiology Lab

[0–3, 1 cr.]

This course explains the fundamental aspects of microbiological contamination and control during harvesting, storage, and processing of foods. It covers the detection techniques of microbial contamination and the industrial applications of microorganisms in the food industry.

Semester(s)/Term Offered: Usually in the Spring.

Pre or Corequisite: NUT222 Microbiology in Nutrition, BIO222 Microbiology, a Human Perspective, or BIO311 Microbiology.

NUT401 Advanced Human Nutrition

[3–0, 3 cr.]

This course includes the latest advances in carbohydrate, protein, lipid, vitamin and mineral nutrition and metabolism in the human body.

Semester(s)/Term Offered: Usually in the Fall.

Prerequisites: NUT201/H Fundamentals of Human Nutrition and (BIO260 Human Anatomy & Physiology, BIO343 Anatomy and Physiology, or PHA202 Medical Anatomy and Physiology).

Pre or Corequisite: BCH300 Essentials of Biochemistry, BCH301 Introduction to Biochemistry, or PHA208 Medical Biochemistry.

NUT422 Medical Nutrition Therapy I

[3–0, 3 cr.]

This course deals with the pathology, treatment, and nutritional therapy of acute and chronic diseases. It includes the nutrition care process of the following pathological conditions: obesity, lipid disorders & cardiovascular disease, hypertension, HIV & AIDS, cancer, and anemias.‎ Food and nutrient delivery via Nutrition Support is also introduced.

Semester(s)/Term Offered: Usually in the Fall.

Pre or Corequisites: NUT401 Advanced Human Nutrition and NUT356 Nutrition Status Assessment.

NUT423 Medical Nutrition Therapy I Lab

[0–3, 1 cr.]

This course deals with the application of the nutrition care process of acute and chronic diseases covered in NUT422. It is also designed to consider and discuss clinical case studies and reports of patients with different pathologic conditions.

Semester(s)/Term Offered: Usually in the Fall.

Pre or Co-requisite: NUT422 Medical Nutrition Therapy I.

NUT424 Medical Nutrition Therapy II

[3–0, 3 cr.]

This course deals with the pathology, treatment, and nutritional therapy of acute and chronic diseases. It includes the nutrition care process of the following pathological conditions: gastrointestinal and liver diseases, hypermetabolic states, pulmonary diseases, eating disorders, renal diseases, food allergies & intolerances, inborn errors of metabolism, and drug-nutrient interactions. Nutrition support is also covered in different conditions

Semester(s)/Term Offered: Usually in the Spring.

Prerequisite: NUT422 Medical Nutrition Therapy I.

NUT425 Medical Nutrition Therapy II Lab

[0–4, 2 cr.]

This course deals with the application of the nutrition care process of acute and chronic diseases covered in NUT424. It is also designed to consider and discuss clinical case studies and reports of patients with different pathologic conditions.

Semester(s)/Term Offered: Usually in the Spring.

Pre or Corequisite: NUT424 - Medical Nutrition Therapy II.

NUT430 Nutrition in Life Cycle

[3–0, 3 cr.]

This course is designed to cover all aspects of basic nutritional needs throughout the human life cycle: infancy, childhood, adolescence, adulthood, elderly people and the special requirements during pregnancy and lactation.

Semester(s)/Term Offered: Usually in the Spring.

Prerequisite: NUT401 Advanced Human Nutrition.

NUT445 Counseling Communication Skills

[2–0, 2 cr.]

This course focuses on the necessary techniques used in the collection and interpretation of dietary intake in addition to patient care and counseling in order to promote the required dietary changes.

Semester(s)/Term Offered: Usually in the Spring.

Prerequisites: NUT356 Nutrition Status Assessment and COM203 Art of Public Communication.

NUT468 Management Systems in Dietetics

[2–0, 2 cr.]

The main purpose of this course is to prepare students to carry out a wide range of managerial tasks within the dietetics field. The final goal is to achieve strong theoretical and technical comprehension of the major nutrition and dietetics-related areas of operation and management in the health sector.

Semester(s)/Term Offered: Usually in the Spring.

Pre or Co-requisite: NUT335 Foodservice and Safety Management.

NUT499 Senior Study in Nutrition

[1–6, 3 cr.]

This goal of this course is the completion of a well-designed research project in current nutritional topics during which the student will be familiarized with the latest research techniques and tools.

Semester(s)/Term Offered: Usually in the Fall and Spring.

Prerequisite: Senior Standing or above.

Pre or Co-requisite: ENG202 Advanced Academic English.

NUT500 Dietetic Internship

[12 cr.]

The course provides students with a minimum of 6 months of supervised practice at a health care facility.

Semester(s)/Term Offered: Usually in the Fall, Spring, and Summer.

Prerequisites: Completing all requirements of the BS in Nutrition program.

NUT570 Ethics for Dietetic Practice

[1–0, 1 cr.]

This course covers the identification of standards and discussion of current issues in ethics and credentialing for dietetics practice in the changing health care environment. The course also includes reimbursement for professional services and legislation related to the field of dietetics.

Semester(s)/Term Offered: Spring.

Pre or Corequisite: NUT598 Dietetic Practicum II.

NUT580 Dietetic Practice Seminar I

[1–0, 1 cr.]

This course explores the professional roles and responsibilities of dietitians as well as career opportunities within the field. Current issues in the practice of dietetics as well as other emerging issues will be discussed. 

Semester(s)/Term Offered: Fall.

Pre or Co-requisite: NUT597 Dietetic Practicum I.

NUT585 Dietetic Practice Seminar II

[1–0, 1 cr.]

This course covers the changes that are occurring in the field of dietetics. Students will explore revisions of nutritional standards and guidelines.

Semester(s)/Term Offered: Spring.

Prerequisite: NUT580 Dietetic Practice Seminar I.

Pre or Corequisite: NUT598 Dietetic Practicum II.

NUT597 Dietetic Practicum I

[12 cr.]

This course provides students with supervised planning, implementation, and evaluation of professional practice goals in a selected area of dietetic practice. It incorporates rotations in Medical Nutrition Therapy, Community Nutrition as well as Foodservice Management. Both practical and theoretical instructions will be provided.

Semester(s)/Term Offered: Fall.

Prerequisite: CP Status (being registered in the BS in Nutrition and Dietetics Coordinated Program).

NUT598 Dietetic Practicum II

[12 cr.]

Continuation of NUT597.

Semester(s)/Term Offered: Spring.

Prerequisite: NUT597 Dietetic Practicum I

NUT601 Advanced Biostatistics

[3–0, 3 cr.]

This course covers study design development and advanced statistical techniques in clinical nutrition, applied food science and public health research with the application using statistical software and real data analysis.

Prerequisite: STA205 Biostatistics or PHA205 Statistics for Health Profession Majors.

NUT602 Research Methods for Nutrition and Food Science

[2–0, 2 cr.]

This course introduces the various laboratory techniques and instrumentation used in Nutrition and Food science research.

Prerequisite: STA205 Biostatistics or PHA205 Statistics for Health Profession Majors.

NUT612 Advanced Quality Systems

[3–0, 3 cr.]

This course explains the link between food properties and quality attributes and describes the principles of technological methods and techniques in quality control. It also highlights the operational quality systems in food establishments with emphasis on quality assurance and traceability systems.

Prerequisite: NUT335 Foodservice and Safety Management

NUT613 Food Product Development

[3–0, 3 cr.]

This course incorporates knowledge acquired in different courses to conceptualize and develop food products taking into consideration consumer acceptability, emerging trends, regulatory compliance, and good sensory and nutritional qualities, in addition to marketability.

NUT614 Food Packaging

[3–0, 3 cr.]

This course highlights functions, materials, manufacture, technology, design, engineering, applications, and trends of food packaging, in agreement with the environmental and legal international standards. 

NUT620 Advanced Nutrition Assessment

[3–0, 3 cr.]

This course discusses the different subjective and objective nutrition assessment methods used in acute and chronic care as well as in community and population settings

Prerequisite: NUT356 Nutrition Status Assessment

NUT622 Drug and Nutrient Interactions

[3–0, 0 cr.]

This course encompasses the effect of various substances and medications on appetite as well as nutrient digestion, absorption, transport, storage, metabolism, and excretion.

Prerequisite: NUT424 Medical Nutrition Therapy II.

NUT623 Advanced Therapeutic Nutrition

[3–0, 3 cr.]

This course discusses the most recent evidence-based diet, nutrient and lifestyle recommendations for the prevention and management of acute and chronic diseases

Prerequisite: NUT424 Medical Nutrition Therapy II.

NUT631 International Nutrition/Nutrition in Emergencies

[3–0, 3 cr.]

This course covers the major nutritional problems in developing countries with special emphasis on vulnerable age groups, issues of food security and nutrition transition and measures taken in cases of emergencies.

Prerequisite: NUT301 Community Nutrition.

NUT641 Sports Nutrition

[3–0, 3 cr.]

This course is an in-depth discussion of nutrient metabolism and recommendations in endurance and resistance exercise as well as the use of ergogenic aids.

NUT651 Advanced Nutrient Metabolism I

[3–0, 3 cr.]

This course covers the latest advances in macronutrient and alcohol metabolism with an in-depth discussion of the pertaining scientific literature.

Prerequisite: NUT401 Advanced Human Nutrition.

NUT652 Advanced Nutrient Metabolism II

[3–0, 3 cr.]

This course covers the latest advances in micronutrient metabolism with an in-depth discussion of the pertaining scientific literature.

Prerequisite: NUT651 Advanced Nutrient Metabolism I.

NUT661 Nutritional Epidemiology

[3–0, 3 cr.]

This course examines the relationship between nutrition and diseases among populations while identifying the relevant nutrition assessment and intervention techniques.

Prerequisite: NUT301 Community Nutrition. 

Pre or Corequisite: NUT602 Research Methods for Nutrition and Food Science.

NUT681 Special Topics in Nutrition and Food Science

[3–0, 3 cr.]

This course tackles emerging trends in the field of human nutrition and food science. 

NUT691 Graduate Seminar

[1–0, 1 cr.]

Oral presentations reviewing the recent studies on topics in the field of nutrition and food science

NUT699 M.S. in Nutrition Thesis

[6 cr.]

Independent research under the supervision of a Nutrition faculty. Depending on the nature of the project, the applied thesis work may be conducted at LAU Medical Center – Rizk Hospital, in the Byblos and Beirut campus laboratories, or within the community.