Nutrition Course Description
BCH 200 Biochemistry 1 (2,3;3 cr.)
This lecture and laboratory course explores the structural, classification, properties and reactivity’s of macromolecules: carbohydrates, lipids, proteins, nucleic acids and enzymes. Also, this course includes illustrative experiments regarding macromolecules. (Corequisite CHM 200). This course is designed for public health students.
BCH 205 Biochemistry 2 (3,0;3 cr.)
This lecture course explores the generation of metabolic energy in higher organisms with emphasis on its regulation. Included, the chemistry of alimentary digestion, absorption, transport, intermediary metabolism and excretion of carbohydrates, lipids and proteins (Prerequisite BCH 200). This course is designed for public health students only.
MTH 200 Statistical Methods (3,0;3 cr.)
The course introduces students to the measures of central tendency and dispersion; binomial and Poisson distributions; normal, chi-square, student’s t and Fisher-Snedecor F distributions; estimation and hypothesis, elementary probability, confidence intervals, base contingency table analysis. Analysis of variance and regression are examined in depth. Include a computer lab sessions exploring the use of SPSS in depth. This course is designed for public health students only.
BMD 201 Macroscopic Anatomy and Physiology (4,0;4 cr.)
Introduction to the gross anatomy of various human organ systems. Students will be prepared to the study of the organization, functions and regulation of various organ systems in human. The nervous, endocrine, muscular, cardiovascular, respiratory, urinary, digestive and reproductive systems are discussed. This course is designed for nutrition students only
NUT 200 Human Nutrition (3,0;3 cr.)
Study the nutritional and metabolic aspects of nutrients with the focus on their requirement under different physiological conditions, malnutrition in individuals and community, disease prevention and promotion of optimal health. Food groups and exchanges lists are also discussed
NUT 205 Nutrition Through Life (3,0;3 cr.)
Emphasis on applied quantitative aspects of human nutrition. Nutrient utilization, evaluation and requirements as related to dietary standards (Prerequisite NUT 200)
NUT 210 Microbial World (2,3;3 cr.)
This lecture and laboratory course shows the occurrence and importance of microorganisms especially bacteria in the biosphere. It covers also the morphology and characteristics of bacteria, virus, algues, fungi, prions and protozoa. The principles governing growth, death and metabolic activities of microorganisms of importance to food and food spoilage are also covered (Prerequisite BIO 101 or equivalent). This course is designed for public health students
NUT 215 Food Chemistry (3,0;3 cr.)
This course deals with the basic food components such as water, proteins, carbohydrates, lipids, minerals, enzymes and vitamins. The relationship of these components to food stability will be studied in terms of degradation reactions and processing (Prerequisites BCH 200, CHM 200)
NUT 220 Food Fundamentals (3,0;3 cr.)
This course studies the components of foods and beverage that yield texture, flavor, color sound and taste. To understand the scientific principles underlying chemical and physical phenomena that occurs during the preparation, storage and transport of food. Students will also be introduced to functional foods, food additives, organic food and GMO. Emphasis on acquiring new knowledge and application to basic food preparation and cooking principles and food quality requirements (Prerequisite NUT 215)
NUT 225 Food Analysis (0,3;3 cr.)
The theory and methodology for the analysis of moisture, fat, protein, carbohydrate, vitamins, ash and fiber in food products are covered. The principal analytical techniques associated with the extraction and analysis of carbohydrates, proteins, lipids and vitamins constituents in food systems will also be covered. It will enable students to relate between structure reactivity, physical and chemical properties of sample in order to choose the most reliable method for analysis (Prerequisite NUT 215)
NUT 230 Metabolic Endocrinology (3,0;3 cr.)
A detailed study of the endocrine system and its role in the maintenance of homeostasis in higher vertebrates, including the endocrine regulation of energy balance (Prerequisite BMD 201).
MGT 201 Principles of Management (3,0;3 cr.)
This course is meant to provide an overview of the field of management. The topics to be covered in the course are designed around the key functions of management, planning, organizing, leading and controlling. This course also focuses on the development of management thought, the managerial decision-making process, business ethics and social responsibility.
NUT 235 Food Service Systems Management (3,0;3 cr.)
An introductory course applying the principles of organizational management within the healthcare foodservice industry. Emphasis on understanding standards of quality control, customer relations and sanitation. Budget preparation, scheduling and cost control as well as menu preparation, recipe standardization and costing (Prerequisite MGT 201)
NUT 240 Quantity Food Production (2,1;2 cr.)
This lecture and lab course covers quantity food planning, costing and evaluation. Laboratory experience with quantity food production following principles of food sanitation and safety, food quality and cost evaluation (Prerequisite: NUT 235)
NUT 245 Accounting and Cost Control (2,0;2 cr.)
An introduction to the basic principles and concepts of responsibility accounting and cost control, analysis and utilization of financial statements and control system data for decision making (Prerequisite NUT 240)
NUT 299 Practicum in Dietetics 1 (0,5;4 cr.)
Directed supervised experiences in nutrition service and food service operations management, integration into the professional team. This stage offers students to consolidate their knowledge and assessment skills in nutrition (prerequisite: chair permission).
CHM 200 Basic Organic Chemistry (3,3;4 cr.)
This lecture and laboratory course introduce organic chemistry and develop structures and functional groups of hydrocarbons (alkanes, alkenes, alkynes, aliphatic and aromatics), oxygen-containing compounds (alcohols, ketones, aldehydes, carboxylic acids and their derivatives) and nitrogen-containing compounds (amines and amides), isomers, Lewis structure, bounding. Chemical properties, reactivity, preparation, and reactions of theses organic compounds are also discussed. This course is designed for public health students.
NUT 300 Clinical Nutrition 1 (3,0;3 cr.)
This lecture course is concerned with epidemiology, clinical nutrition assessment and dietary modification of pathological conditions including hypertension, lipid disorders and cardiovascular disease, obesity, diverticulosis, cancer, anorexia nervosa and bulimia; clinical intervention for gastrointestinal and liver disease, hypermetabolic states, diabetes mellitus, renal disease and inborn errors of metabolism, enteral/parenteral nutrition management (Prerequisites BMD 201, NUT 205)
NUT 305 Clinical Nutrition 2 (3,0;3 cr.)
Continuation of NUT 300.
NUT 310 Sports Nutrition (3,0;3 cr.)
This course studies nutrition as it relates to optimal training and performance of sports activities. Emphases on the assessment of current personal nutritional habits and develop a plan for improved nutrition. Also, try to identify signs and symptoms of disordered eating and describe prevention, intervention, and treatment techniques (Prerequisites NUT 300)
NUT 315 Food Quality Management (2,0;2 cr.)
The principles and practices required for the development, maintenance and monitoring of systems for food quality and food safety. The concepts and practices of Hazard Analysis Critical Control Point, ISO 9000 and above, Total Quality Management, Statistical Sampling Plans, Statistical Process Control, Tools of Quality, Government Regulations (Prerequisite NUT 200)
NUT 320 Interviewing and Counseling (2,0;2 cr.)
Theories of behavior change. Techniques and skills as applicable to the dietitian’s role as communicator, interviewer, counselor, educator motivator and nutrition behavior change specialist (Prerequisite NUT 205)
NUT 325 Nutritional Assessment (2,0;2 cr.)
This course deals with the concepts and methods of nutritional assessment for individuals and groups including physical anthropometrics, biochemical and clinical measurement of the body as well as the assessment of nutritional and medical status. Case studies will be used to provide the students with hands-on training of diet and anthropometrics methods. (Prerequisite NUT 205)
NUT 330 Community Nutrition (3,0;3 cr.)
This course elaborates the characteristics of the community nutritional status and its assessment. Students will also be exposed to epidemiology and its relation to public health and nutrition particularly. Food and nutrition policy plans, nutrition agencies at national, regional and international level. Nutrition status in Lebanon will be discussed. (Prerequisite NUT 205)
NUT 335 Nutrition Research (0,3;3 cr.)
This individual laboratory or theoretical work is undertaken under supervision of a faculty member. Permission of the director required. Students may be asked to present a seminar
NUT 399 Practicum in Dietetics 2 (0,6;5 cr.)
Directed experience in clinical nutrition, nutrition education and community nutrition, in health care setting and the private sector. This stage offers students to consolidate their knowledge and assessment skills in nutrition (prerequisite: chair permission).
GHN 201 Society and Environment (3,0;3 cr.)
This introductory course addresses human societies and their relations with the biophysical environment, focusing on how technology, social, economy and institutions interact to give rise to environmental and health problems. Students will be exposed to the concept of sustainable development with concrete examples.