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.
The objectives of the Minor in Nutrition are to:
- Develop graduates who can demonstrate a general knowledge of the elements of nutrition, food systems and disease prevention;
- Develop graduates who are able to acquire evidence-based knowledge in order to effectively formulate and communicate possible solutions to emerging nutrition problems;
- Develop graduates with inter-professional competencies engaged in the improvement of human nutrition and well-being; and
- Develop graduates with the needed skills and knowledge to be eligible for graduate studies
Upon successful completion of the program, students should be able to:
- Discuss the support knowledge underlying nutritional sciences
- Discuss the interrelationships between food, nutrition and disease prevention
- Apply nutritional principles when evaluating dietary information and practices
- Distinguish reliable food and nutrition information
- Integrate nutrition principles in the understanding of human health
- Evaluate nutrition information in order to make informed and effective decisions
For a Minor in Nutrition, students must complete a minimum of 18 credits as follows:
Core Courses (9 credits)
|NUT201||Fundamentals of Human Nutrition||3|
|NUT335||Food Service and Safety Management||3|
Elective Courses (9 credits)
|NUT356||Nutrition Status Assessment||2|
|NUT445||Counseling and Communication skills||2|
|NUT345||Industrial Food production||2|
|BIO200 or BIO201||Basic Biology (3 cr) or General Biology I (4 cr)||3/4|
|NUT 367||Food Processing||2|
|BIO260 or BIO343 or PHA202||Human anatomy and Physiology (3 cr) or Anatomy and Physiology (3 cr) or Medial Anatomy and Physiology (4 cr)||3/4|
|BIO261 or BIO344||Human Anatomy and Physiology Lab or Anatomy and Physiology Lab||1|
|NUT425||Nutrition in the Life Cycle||3|
|NUT401||Advanced Human Nutrition||3|
|PHA560||Clinical Nutrition & Diet Therapy||2|
|BCH301 or PHA208 or BCH300||Introduction to Biochemistry (4 cr) or Medical Biochemistry (4 cr) or Essentials of Biochemistry (3cr)||4/3|
This program requires 18 credits.
This minor is offered in Beirut and Byblos.