Minor in Nutrition
The Minor in Nutrition promotes active learning and develops your understanding of health and well-being.
This program will complement your knowledge 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 you the opportunity to use your science and free elective requirements to be granted a Minor in Nutrition, a field that is greatly needed in the region and that will be useful in your everyday life as well.
Objectives
This program will:
- 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
What will I learn?
Upon successful completion of the program, you 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
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 |
|
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) |
Duration
This program requires 18 credits.
Location
This minor is offered in Beirut and Byblos.
For current students
Contact
- Dr. Nadine Zeeni, nadine.zeeni@lau.edu.lb, Block A, room 818, ext. 2317, Byblos
- Dr. Lama Mattar, lama.mattar@lau.edu.lb, Nicol Hall, room 525, ext.1087, Beirut
