The mission of the MS in Human Nutrition is to advance nutrition research and dietetics
practice in Lebanon through intellectually stimulating training, tailored mentorship, and
advanced course work. The program provides a strong scientific foundation in nutrition,
tied with hands-on experience in relevant areas of nutrition research and practice. The
program aims at advancing critical thinking and problem-solving skills in graduates, which
enable them to respond to rising nutrition and health concerns. It strives to promote in
students a strong commitment to ethical standards, lifelong learning, multidisciplinary
collaboration, effective evidence- and theory-based nutrition care and education to
individuals and communities.
The program will:
- a.Equip graduates with strong research competencies, gained through personalized and enlightened mentorship, required to pursue doctoral studies.
- b.Develop life-long learners graduates who are able to deliver optimal individualized nutritional plans and community intervention programs through maintaining up-to-date knowledge and applying research findings in practice.
- c.Prepare graduates to progress to advanced level of practice in clinical and community and food service setting through diversified coursework and extensive research training.
- d.Develop students critical thinking, leadership, teamwork and communication skills to optimize a graduate's professional development while upholding high ethical standards.
- e.Prepare graduates to be pioneers in responding to emerging nutrition, health and food issues affecting the national and global communities.
Program Learning Outcomes
Upon graduation, students should be able to:
- 1.Integrate scientific literature critically and theoretical knowledge in assessment and improvement of the nutritional status of individuals and communities along the food supply chain. (POb b H, POb e H).
- 2.Conduct appropriate methodology and analytical techniques, in the context of community nutrition, clinical nutrition and food science settings. (POb a H, POb c H).
- 3.Demonstrate culturally oriented communication and counseling competencies, needed in nutrition practice. (POb d H and POb e H).
- 4.Acquire professional competencies such as leadership, teamwork, written, oral and communication as well as life-long learning, while upholding high ethical standards. (POb b H, POb c H, POb d H and POb e W).
- 5.Develop pertinent research methodology to be applied in the context of community nutrition, clinical nutrition and food science settings. (POb a H and POb c H).
- 1.BS in Nutrition or a related field of study: If the applicant has a BS in any health science background other than Nutrition, he/ she will have to complete 9-12 credits of undergraduate nutrition courses and earn a minimum cumulative GPA of 3.0/4.0 in these courses.
- 2.Cumulative GPA: A GPA of 3.0/4.0 is required, but GPA 2.7-2.99 will be conditionally accepted pending completion of 9-12 credits of courses in the areas of identified deficiencies and earning a minimum cumulative GPA of 3.0/4.0 in these courses.
- 3.English Communication Skills: Applicants from institutions where English is not the language of instruction will be required to sit for either the NDU English Entrance Test or TOEFL.
- 4.Interview: Applicants whose undergraduate degree is not from NDU may be asked for an interview by the faculty.
Candidates may pursue either a thesis (MS with research) or a non-thesis (Applied MS
with considerable course work) program of study. Candidates can do research in the
areas of nutrition and psychology, biochemistry, clinical nutrition, sports nutrition, or public
To fulfill the requirements for the MS in Human Nutrition degree, students must complete a total of 35 credits with a minimum overall average of 3.0/4.0. The minimum passing grade for a graduate course is C. Graduate students are expected to maintain a cumulative GPA of at least 3.0 for all courses taken as part of their graduate programs, with a maximum allowance of 2 C grades per program. The credit distribution per option is as follows: