Mission

The mission of the NTR program is to prepare competent dietetics practitioners who will contribute to the enhancement of the health of the general population through provision of proper nutritional education and counseling, while demonstrating ethical standards. The program provides students with high quality education and supervised practical experience. In addition students are provided with opportunities for research, community service, and lifelong learning.

Total Credits
95
Apply Before
January 2018
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Program Educational Objectives

The objectives of the BS program are to:

  1. 1.Prepare students to pass the licensure exam enabling them with qualifications to work in different professional settings;
  2. 2.Equip students with adequate theoretical and research background to follow graduate studies in the fields of nutrition and food science;
  3. 3.Provide students with skills to integrate technology and learned professional techniques into practice;
  4. 4.Acquire leadership and efficient management qualities in graduates;
  5. 5.Integrate ethical principles and lifelong learning in future professional practice.

 

Program Learning Outcomes

Upon graduation from the Nutrition and Dietetics Program, students shall be able to:

  1. 1.Explain the interaction of the different chemical, biological, and microbiological sciences with nutritional science. (POb a H, POb b W);
  2. 2.Appraise major and minor nutrients in relation to function, food source, deficiencies and toxicity in light of International nutrition guidelines and recommendations (POb a H, POb b W);
  3. 3.Assess health status and plan diets of groups and individuals in health and disease using nutrition computer software and nutritional assessment techniques (POb a H, POb c H);
  4. 4.Interpret evidence-based nutritional resources (POb b H);
  5. 5.Accomplish effective dietetic counseling and thorough follow up of patients in different settings. (POb a H, POb c H, POb e H);
  6. 6.Translate basic concepts of medical nutrition therapy for the different diseases into practical menu planning application and lifestyle changes (POb a H, POb c H);
  7. 7.Demonstrate professionalism, ethics, effective communication and lifelong learning skills (POb e H, POb d W);
  8. 8.Apply the different systems theory of food service management including HACCP and ISO22000 respecting standard regulations (POb a H, POb c H, POb d H);
  9. 9.Conduct a complete nutritional care process for exercising individuals in various conditions (POb a H, POb c H, POb d W);
  10. 10.Accomplish effective community nutrition skills ranging from program planning to evaluation in order to enhance wellness in diverse population groups (POb a H, POb b H, POb d H);
  11. 11.Demonstrate skills in data collection, analysis, statistical evaluation, interpretation and dissemination of results. (POb b H);
  12. 12.Review food processing and preservation technologies and their impact on nutrient retention and food quality. (POb a H, POb b H, POb c H).

Graduation Requirements

To graduate, a student must fulfill all requirements of the undergraduate degree program, with an overall GPA of at least 2.0/4.0, and a minimum GPA of 2.3/4.0 in both the core and major requirements, and clear all accounts with the University. Candidates for degrees are reminded that grades of “I” assigned during the last semester to courses required for graduation will result in delaying of graduation.

Courses

Liberal Arts Curriculum (27cr.)

Free Electives (3cr.)

Students are encouraged to take:

Dietetics Internship Certificate Program (6cr.)

The Dietetics Internship Program (DIP) - NTR 580 - is open to holders of BS in Nutrition and Dietetics interested in pursuing post-graduate hospital training primarily for the purpose of fulfilling eligibility criteria to sit for the National Colloquium Examination. The latter is a must for graduates in Nutrition and Dietetics to obtain the license to practice the profession of dietetics in Lebanon. The DIP gives the opportunity to accepted candidates to follow a supervised training for a period of 6 months at an affiliated hospital. Upon successful completion of training, applicants would be issued a certificate.

Suggested Program

Fall Semester Year I (17cr.)
BIO 211 General Biology I 4 cr.
CHM 205 Basic Chemistry 3 cr.
CHM 270 Basic Chemistry Lab 1 cr.
ENL 213 Sophomore English Rhetoric (LAC) 3 cr.
NTR 210 Human Nutrition 3 cr.
LAC 3 cr.
Spring Semester Year I (16cr.)
NHS 205 Physiology for Nursing & Allied Health Professions 3 cr.
CHM 213 Basic Organic Chemistry 3 cr.
CHM 273 Organic Chemistry Lab. 1 cr.
ENL 223/
230
English in the Work Place (LAC) 3 cr.
NTR 330 Community Nutrition 3 cr.
PSL 201 Introduction to Psychology (LAC) 3 cr.
Fall Semester Year I (16cr.)
NHS 203 Principles of Epidemiology 3 cr.
NTR 227 Nutritional Biochemistry 3 cr.
NTR 320 Food Chemistry 2 cr.
NTR 325 Food Analysis 2 cr.
LAC 3 cr.
LAC 3 cr.
spring Semester Year II (16cr.)
NTR 321 Food Microbiology 4 cr.
NTR 430 Advanced Human Nutrition 3 cr.
NTR 425 Food Processing 3 cr.
NTR 313 Foodservice Management 3 cr.
LAC 3 cr.
Fall Semester Year III (16cr.)
NTR 335 Sports Nutrition 3 cr.
NTR 452 Dietetics Counseling and Communication 3 cr.
NTR 470 Dietetics Counseling and Communication Lab 1 cr.
NTR 435 Nutrition in the Life Cycle 3 cr.
NTR 495 Project in Nutrition 3 cr.
LAC 3 cr.
Spring Semester Year III (14cr.)
NTR 440 Therapeutic Nutrition 4 cr.
NTR 441 Special Topics in Therapeutic Nutrition 2 cr.
NTR 460 Therapeutic Nutrition Practicum 2 cr.
LAC 3 cr.
Free elective 3 cr.

GRADUATION REQUIREMENTS

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