Academic Catalog 2022–2023

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Bachelor of Science in Nutrition

Students who enrolled in the program prior to Fall 2018 must refer to the curriculum here.

Overview

There is increasing evidence that what we eat affects our health and quality of life. Nowadays, dietary factors are implicated in several major causes of death. Nutrition is the science that examines the relationship between diet and health. Dietetics involves helping people meet their nutritional needs in health and disease through diet counseling and nutrition support.

Mission

The mission of the B.S. in Nutrition is to prepare graduates for food and nutrition careers by providing them with the ability to integrate didactic and practical education in order to improve the health and well-being of individuals and groups while upholding the tradition of the liberal arts education.

Objectives

The purpose of the B.S. in Nutrition is to:

  1. prepare qualified entry-level professionals by providing high quality didactic education and supervised practice;
  2. produce competent graduates with inter-professional competencies engaged in the health profession and the improvement of human wellbeing;
  3. produce life-long learner graduates who are able to incorporate new evidence-based technology and knowledge into practice.

Learning Outcomes

Upon completion of the B.S. in Nutrition program, students should be able to:

  1. integrate evidence-based guidelines and research findings in nutrition practice and care;
  2. conduct research projects using the appropriate indicators, measures and methodology;
  3. demonstrate counseling and communication skills sufficient for entry into pre-professional practice;
  4. demonstrate professional and inter-professional teamwork skills;
  5. comply with the principles supported by the governance of the dietetics practice;
  6. develop professional attributes and a portfolio that are adapted to serve in diverse professional and community organizations;
  7. perform the nutrition care process and use standardized nutrition language;
  8. apply health education and behavior changes theories and techniques;
  9. demonstrate successful management of available resources and integrate the promotion of nutritional well-being with cultural needs;
  10. implement quality management and business theories in the provision of services;
  11. successfully manage food service establishments and apply principles of food safety;
  12. perform activities related to public policy and health care systems; and
  13. recognize the support knowledge underlying nutritional sciences.

Admission Requirements

  • Candidates for admission may apply to any of the two campuses (Beirut or Byblos) by sending an application to the campus they choose to join.
  • Applicants may apply as regular (sophomore), or transfer, for the fall semester, the spring semester, or the summer term. For more information, please contact the Admissions Office.
  • Current LAU students wishing to join the program are requested to submit a “Change of Major” petition to the Registrar’s Office.

Curriculum

Students must complete a total of 96 credits, distributed as follows:

  • Major Courses (44 credits)
  • SAS Requirements (24 credits) - including 19 credits that are also counted as Liberal Arts and Sciences (LAS) Curriculum A Electives from the Natural Sciences and Mathematics category
  • Liberal Arts and Sciences (LAS) A Curriculum Core (6 credits)
  • LAS Curriculum A Electives (21 credits) (Arts & Humanities: 12 credits; Social Sciences: 6 credits, including PSY 201 OR PSY 202; Any LAS course from Arts & Humanities OR Social Sciences category: 3 credits)
  • Computer Skills (1 credit)

Major Courses (44 credits)

  • NUT201 Fundamentals of Human Nutrition (3 cr.)
  • NUT301 Community Nutrition (3 cr.)
  • NUT312 Food Chemistry (3 cr.)
  • NUT313 Food Analysis Lab (1 cr.)
  • NUT335 Foodservice & Safety Management (3 cr.)
  • NUT346 Quantity Food Production (2 cr.)
  • NUT356 Nutrition Status Assessment (2 cr.)
  • NUT357 Meal Planning (1cr.)
  • NUT367 Food Processing (2 cr.)
  • NUT368 Food Processing Lab (1 cr.)
  • NUT379 Food Microbiology Lab (1 cr.)
  • NUT401 Advanced Human Nutrition (3 cr.)
  • NUT422 Medical Nutrition Therapy I (3 cr.)
  • NUT423 Medical Nutrition Therapy I Lab (1 cr.)
  • NUT424 Medical Nutrition Therapy II (3 cr.)
  • NUT425 Medical Nutrition Therapy II Lab (2 cr.)
  • NUT430 Nutrition in Life Cycle (3 cr.)
  • NUT445 Counseling Communication Skills (2 cr.)
  • NUT468 Management Systems in Dietetics (2 cr.)
  • NUT499P or NUT499R Senior Study in Nutrition (3 cr.)

SAS School Requirements (24 credits)

  • BIO201 General Biology I (4 cr.)1
  • BIO260 Human Anatomy & Physiology (3 cr.)1
  • BIO261 Human Anatomy & Physiology Lab (1 cr.)
  • BCH300 Essentials of Biochemistry (3 cr.)
  • CHM200 Essentials of Chemistry (3 cr.)1
  • CHM310 Basic Organic Chemistry (3 cr.)1
  • CHM313 Organic Chemistry I Lab (1 cr.)
  • NUT222 Microbiology in Nutrition (3 cr.)1
  • STA205 Biostatistics (3 cr.)1

1 Credits also go toward Liberal Arts and Sciences (LAS) Curriculum A requirements.

 

Computer Skills (1 credit)

  • CSC201 Computer Applications (1 cr.)

Recommended Study Plan

First Year

Fall (16 credits)

  • BIO201 General Biology I (4 cr.)
  • CHM200 Essentials of Chemistry (3 cr.)
  • ENG202 Advanced Academic English (3 cr.)
  • LAS  Elective (3 cr.)
  • LAS Elective (3 cr.)

Spring (15 credits)

  • BIO260 Human Anatomy & Physiology (3 cr.)
  • BIO261 Human Anatomy & Physiology Lab (1 cr.)
  • CHM310 Basic Organic Chemistry (3 cr.)
  • CHM313 Organic Chemistry I Lab (1 cr.)
  • NUT201 Fundamentals of Human Nutrition (3 cr.)
  • CSC201 Computer Application (1 cr.)
  • COM203 Art of Public Communication (3 cr.)

Summer (3 credits) – Optional

  • LAS Elective (3 cr.)

Second Year

Fall (15 credits)

  • BCH300 Essentials of Biochemistry (3 cr.)
  • NUT301 Community Nutrition (3 cr.)
  • NUT312 Food Chemistry (3 cr.)
  • NUT313 Food Analysis Lab (1 cr.)
  • NUT356 Nutrition Status Assessment (2 cr.)
  • LAS Elective (3 cr.)

Spring (16 credits)

  • NUT222 Microbiology in Nutrition (3 cr.)
  • NUT335 Foodservice & Safety Management (3 cr.)
  • NUT357 Meal Planning (1 cr.)
  • NUT379 Food Microbiology Lab (1 cr.)
  • NUT468 Management Systems in Dietetics (2 cr.)
  • STA205 Biostatistics (3 cr.)
  • LAS Elective (3 cr.)

Third Year

Fall (16 credits)

  • NUT367 Food Processing (2 cr.)
  • NUT368 Food Processing lab (1 cr.)
  • NUT401 Advanced Human Nutrition (3 cr.)
  • NUT422 Medical Nutrition Therapy I (3 cr.)
  • NUT423 Medical Nutrition Therapy I lab (1 cr.)
  • NUT499P or NUT499R Senior Study in Nutrition (3 cr.)
  • LAS (3 cr.)

Spring (15 credits)

  • NUT346 Quantity Food Production (2 cr.)
  • NUT424 Medical Nutrition Therapy II (3 cr.)
  • NUT425 Medical Nutrition Therapy II Lab (2 cr.)
  • NUT430 Nutrition in Life Cycle (3 cr.)
  • NUT445 Counseling Communication Skills (2 cr.)
  • LAS Elective (3 cr.)

Fourth Year (12 credits) (Optional Diploma needed for the Dietetics Profession)

  • NUT500 Dietetic Internship (12 cr.) – fee equivalent to 5 credits