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 Cr
NUT201 Fundamentals of Human Nutrition 3
NUT301 Community Nutrition 3
NUT335 Food Service and Safety Management 3

Elective Courses (9 credits)

Number Course Cr
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
NUT312 Food Chemistry 3
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
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

 


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