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Nutrition Courses

NUT201 Fundamentals of Human Nutrition

[3–0, 3 cr.]

This course provides an overview of human nutrition, focusing on the role of macronutrients and other nutrients in promoting health and preventing disease. Topics include energy balance, eating disorders, dietary guidelines, and nutrition across life stages, with an emphasis on practical applications such as food labeling, physical activity, and managing nutrition-related health conditions.

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

Prerequisite: Sophomore standing or above.

NUT201H Fundamentals of Human Nutrition

[3–0, 3 cr.]

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 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. In addition, undesirables in food products, along with sensory analysis are covered.

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.

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 on the Beirut campus and in the Spring every other year on the Byblos campus.

Pre or Corequisite: NUT201/NUT201H Fundamentals of Human Nutrition

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: NUT201/NUT201H Fundamentals of Human Nutrition

Pre or Co-requisite: 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 covers the latest advances in energy and nutrient 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 or BIO343 Anatomy and Physiology, or PHA202 Medical Anatomy and Physiology).

Pre or Corequisite: BCH300 Essentials of Biochemistry or 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 examines the essential nutritional needs throughout the human life cycle, from infancy to older adulthood. It also highlights the unique dietary requirements during pregnancy and lactation, offering a comprehensive understanding of nutrition at every stage of life.

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

Prerequisite: NUT201/NUT201H Fundamentals of Human Nutrition and NUT401 Advanced Human Nutrition.

NUT445 Counseling Communication Skills

[2–0, 2 cr.]

This course equips students with the advanced knowledge and skills required to effectively manage individuals receiving nutrition and dietetics counseling. Through a comprehensive exploration of health-related behavior change, counseling strategies, and communication techniques, the course emphasizes safe and culturally responsive practices.

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

Prerequisites: NUT201/H Fundamentals of Human Nutrition

Pre or Corequisite: ENG203 Fundamentals of Oral Communication or 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 Spring on the Beirut campus and in Spring every other year on the Byblos campus.

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

NUT499P Capstone Project

[3–0, 3 cr.]

This course equips students with essential research skills by engaging them in the process of designing and conducting research on current nutritional and food science topics.

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

Prerequisite: Senior Standing or above.

Pre or Co-requisite: ENG202 Advanced Academic English.

NUT499R Undergraduate Research

[3–0, 3 cr.]

This course equips students with essential research skills by engaging them in the process of designing and conducting research on current nutritional and food science topics.

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

Prerequisite: NUT597(A, B and C)

Pre or Corequisite: NUT598A

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: Spring

Pre or Co-requisite: NUT597A and NUT598B.

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 and NUT597(A, B and C)

Pre or Corequisite: NUT598A and NUT598B

NUT597 Dietetic Practicum I

[12 cr.]

NUT597A- Module 1 [3 credits]:

This course provides students with supervised planning, implementation, and evaluation of professional practice goals in a selected area of dietetic practice. It incorporates the first sequence of introductory 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

NUT597B- Module 2 [5 credits]:

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

Semester(s)/Term Offered: Spring

NUT597C- Module 3 [4 credits]:

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

Semester(s)/Term Offered: Summer

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

NUT598 Dietetic Practicum II

[12 cr.]

NUT598A- Module 1 [2 credits]:

This course builds upon the knowledge and skills acquired in the Dietetic Practicum I course. It incorporates the second sequence of intermediate 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

NUT598B- Module 2 [4 credits]:

This course builds upon the knowledge and skills acquired in the Dietetic Practicum I course. It incorporates the first sequence of advanced rotations in Medical Nutrition Therapy, Community Nutrition as well as Foodservice Management. Both practical and theoretical instructions will be provided.

Semester(s)/Term Offered: Spring

NUT598C- Module 3 [6 credits]:

This course builds upon the knowledge and skills acquired in the Dietetic Practicum I course. It incorporates the second sequence of advanced rotations in Medical Nutrition Therapy, Community Nutrition as well as Foodservice Management. Both practical and theoretical instructions will be provided

Semester(s)/Term Offered: Summer.

Prerequisite: NUT597 Dietetic Practicum I (A, B and C)

NUT601 Advanced Biostatistics

[3–0, 3 cr.]

This course explores the foundational principles of statistical analysis and covers advanced statistical techniques used in clinical nutrition, applied food science, and public health research. Emphasis is placed on using statistical software to analyze real-world data and interpret the results of statistical analyses.

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

NUT602 Research Methods for Nutrition and Food Science

[3–0, 3 cr.]

This course provides a comprehensive exploration of research methodologies and techniques in nutrition and food science. Students will develop the skills required to formulate research questions and design and conduct rigorous studies. Ethical considerations in research will also be discussed.

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.

NUT615 Advanced Food Processing and Packaging

[3–0, 3 cr.]

This course explores advanced food processing and packaging technologies with a focus on innovation, safety, and sustainability. Topics include novel processing methods (e.g., HPP, cold plasma), shelf-life extension, active and intelligent packaging, and biodegradable materials. Students will assess how processing and packaging impact food quality, safety, and consumer acceptance. Emphasis is placed on regulatory, environmental, and industry-relevant challenges.

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.

NUT624 Nutrition Counseling for Behavior Change

[3–0, 3 cr.]

This course provides an in-depth understanding of behavioral science theories, principles of behavioral nutrition, and evidence-based counseling techniques. Students will develop practical skills in motivational interviewing, behavior change communication, and culturally competent counseling for individuals and groups. Through role-play, analysis of real-life cases, and reflective learning, students will be equipped to support clients across the lifespan to achieve sustainable dietary and lifestyle changes.

NUT625 Artificial Intelligence in Nutrition and Food Science

[3–0, 3 cr.]

This graduate-level course explores the application of Artificial Intelligence (AI) in the fields of nutrition and food science. Students will critically examine AI techniques—such as machine learning, deep learning, natural language processing, and expert systems—and their applications in dietary assessment, nutritional epidemiology, personalized nutrition, food quality control, food safety, and supply chain optimization. Through hands-on activities, discussions, and project-based learning, students will develop competencies in leveraging AI for research, innovation, and evidence-based decision-making in nutrition and food systems.

NUT626 Consumer Behavior and Food Trends

[3–0, 3 cr.]

This course examines the psychological, sociocultural, economic, and environmental factors that influence consumer food choices and the emergence of food trends. Emphasis is placed on understanding how consumers perceive, evaluate, and adopt food innovations, how trends are shaped and disseminated, and how stakeholders (e.g., governments, industry, and media) influence consumption patterns. The course integrates behavioral theories with contemporary issues such as sustainability, health consciousness, digital marketing, and technology adoption in the food system. Students will critically evaluate and apply current research and methods to analyze consumer behavior in diverse global contexts.

NUT627 Maternal and Child Nutrition

[3–0, 3 cr.]

The course analyzes how clinical interventions and medical nutrition therapy influence population-level health, and conversely, how public health policies and programs shape clinical practice and patient outcomes. Students will evaluate research and propose solutions that bridge the gap between individual-level care and community-wide health.

NUT628 Nutrition Health Promotion

[3–0, 3 cr.]

This course explores evidence-based approaches to promoting nutrition and health across individuals and communities. Emphasis is placed on the theory and practice of behavior change strategies, health communication, program design, implementation and evaluation, policy and systems approaches, and wellness coaching in diverse populations. Students will analyze current research and design interventions aligned with public health and organizational goals in nutrition-related health promotion.

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.

NUT632 Nutrition Project Design and Evaluation

[3–0, 3 cr.]

This course offers a comprehensive overview of the principles and practices of nutrition project design, implementation, monitoring, and evaluation. Students will gain practical skills to translate public health nutrition theory into effective, real-world interventions. Key topics include setting relevant Key Performance Indicators (KPIs), creating effective monitoring strategies, and developing evaluation frameworks to measure program success.

NUT633 Nutrition Policy and Governance

[3–0, 3 cr.]

This course examines the development, implementation, and evaluation of nutrition policies and governance structures at local, national, and global levels. It explores the dynamic interplay of evidence, stakeholders, regulatory mechanisms, and intersectoral coordination in shaping policy. Current and emerging issues in global and public health nutrition are debated and students are engaged in discussions to address populations of diverse cultures and global nutrition health and nutrition policy.

NUT634 Nutrition and Food Economics

[3–0, 3 cr.]

This course equips students with the economic tools necessary to analyze and evaluate food and nutrition-related decisions at the individual, community, and policy levels. It explores the interaction of agriculture, health, and economic systems, focusing on how economic theory and applied methods can improve food security, health equity, and population well-being. The course emphasizes real-world data analysis, current policy debates, and interdisciplinary approaches to understanding consumer behavior, market structures, food system sustainability, and global nutrition challenges. Students will critically assess nutrition interventions, examine the cost-effectiveness of policy options, and evaluate economic outcomes related to poverty, inequality, and malnutrition in diverse settings.

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

[0–0, 0 cr.]

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

NUT698 Project

[3–0, 3 cr.]

This course entails the application of research methods to a current topic relevant to nutrition or food science. The project must incorporate a hypothesis, methods, results, and conclusions.

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, on the Byblos and Beirut campus laboratories, or within the community.