The School of Arts & Sciences

Department of Natural Sciences

Minor in Nutrition

In keeping with the mission and academic plan of the School of Arts and Sciences, the Minor in Nutrition promotes active learning and develops students’ understanding of health and well-being.

The minor in Nutrition will complement the knowledge of students interested in nutrition, food, and health. The courses will provide a foundation in the applied science of nutrition that incorporates elements of basic and nutritional science, food systems, disease prevention and public health policy.

Furthermore, this program will give students the opportunity to use their science and free elective requirements to be granted a Minor in Nutrition, a field that is badly needed in the region and that will be useful in their everyday life as well.

Educational objectives

The objectives of the Minor in Nutrition are to:

  1. Develop graduates who can demonstrate a general knowledge of the elements of nutrition, food systems and disease prevention;
  2. Develop graduates who are able to acquire evidence-based knowledge in order to effectively formulate and communicate possible solutions to emerging nutrition problems; 
  3. Develop graduates with inter-professional competencies engaged in the improvement of human nutrition and well-being; and
  4. Develop graduates with the needed skills and knowledge to be eligible for graduate studies

Learning outcomes

Upon successful completion of the program, students should be able to:

Curriculum

For a Minor in Nutrition, students must complete a minimum of 18 credits as follows:

Core Courses (9 credits)

Number Course (# of cr) Semester
NUT201 Fundamentals of Human Nutrition (3 cr) Fall/spring/summer
NUT301 Community Nutrition (3 cr) Fall
NUT335 Food Service and Safety Management (3 cr) Spring

Elective Courses (9 credits)

Number Course (# of cr) Semester
NUT356 Nutrition Status Assessment (2 cr) Fall
NUT445 Counseling and Communication skills (2 cr) Spring
NUT346 Quantity Food Production (2 cr) Spring
BIO200 or BIO201 Basic Biology (3 cr) or General Biology I (4 cr)

Fall (BIO200), Fall/spring/summer (BIO201)

NUT312 Food Chemistry (3 cr) Fall
NUT367 Food Processing (2 cr) Fall

BIO260 or BIO343

or PHA202

Human anatomy and Physiology (3 cr) or Anatomy and Physiology (3 cr) or Medial Anatomy and Physiology (4 cr) Spring (BIO260), fall and spring (BIO343), spring (PHA202)
BIO261 or BIO344 Human Anatomy and Physiology Lab (1 cr) or Anatomy and Physiology Lab (1 cr) Spring (BIO261), fall and spring (BIO344)
NUT430 Nutrition in the Life Cycle (3 cr) Spring
NUT401 Advanced Human Nutrition (3 cr) Fall
PHA560 Clinical Nutrition & Diet Therapy (2 cr) Fall
BCH301 or PHA208 or BCH300 Introduction to Biochemistry (4 cr) or Medical Biochemistry (4 cr) or Essentials of Biochemistry (3 cr) Fall/spring (BCH301), spring (PHA208), fall (BCH300)

 


Copyright 1997–2019 Lebanese American University, Lebanon.
Contact LAU | Feedback