Faculty of Agricultural and Food Sciences

Master of Science in Clinical Nutrition

Hybrid

Mission

The Master degree in Clinical Nutrition provides graduates with a comprehensive professional and research-based theoretical and practical education with a focuson the medical nutrition therapy aspect of dietetics practice, and its application in prevention and disease management. It focuses on advanced clinical dietetics skills and cutting-edge nutritional research.

Program Educational Objectives

1. Prepare graduates to take leadership roles in the field of clinical nutrition.
2. Grow their ability to analyze and apply current research into practice...
and use these nutrition principles in the treatment and prevention of diseases.
3. Strongly encourage graduates to effectively position their services and offerings to clients, clinics and other practitioners in order to earn their livelihood as nutrition professionals.

Program Outcomes

a. Students will apply research based evidence into dietetics practice.
b. Provide optimal nutrition counseling for different types of clients.
c. Effectively introduce behavioral change in clinical settings.
d. Develop personal characteristics and perform in interdisciplinary teams.
36 credits
Common Core
NTR512Advanced Food Service Management
3 credits
This is an advanced course in food management to complement undergraduate training. It includes all necessary management concepts to effectively direct food establishments (hotels, restaurants, diet centers). This course details managerial and operational principles essential to food service management, such as marketing, finance, human resources and leadership.
NTR520Advanced Nutrition: Macronutrients & Micronutrients
3 credits
This course covers the clinical, physiological and biological study of imbalances and deficiencies in micronutrients (vitamins, minerals and trace elements) and macronutrients (proteins, lipids and carbohydrates), focusing on their action synergies and antagonisms.
NTR516Nutritional Epidemiology
3 credits
This is an introductory course to epidemiology in general, with specific application to nutrition. The goals of epidemiology are evaluating the incidence of disease in the population, observing the variation of these frequencies in time and space, known as descriptive epidemiology, and the search for factors associated with the onset of these diseases, which is analytical epidemiology. Epidemiology introduces the students to the problems of screening, bias, public health, ethics and prevention. Nutritional epidemiology focuses primarily on nutritional status and dietary surveys on groups or populations. It has three methods: a descriptive method, an analytical method and intervention trials.
NTR510Research Methodology in Nutrition
3 credits
The purpose of the first part of the course is to strengthen the knowledge of students in the field of applied statistics, by minimizing the mathematical approach and enhancing the practical and methodological aspects. It presents the main techniques of statistical tests used (descriptive and inferential statistics, explanatory methods and data analysis). An overview is given of the primary methods and practices available in software, including an aid to interpretation of results and fully processed examples, using mainly SPSS statistical software. The second part of the course will develop the skills required to produce research to an advanced level. The course will enable students to enhance their analytical skills, writing and applying research methodology to a problem in the field of nutrition. The course will be organized around lectures and applied work.
Common Core Electives
NTR635Economics for food and Nutrition policy
3 credits
This courses covers the different economic analysis methods applied in nutrition and food policy. It allows the students to select the proper and effective food consumption and production methods. In addition this course tackles the different methods of intervention used by the government in the different stages of the food system and its effect on the economy.
GAA523Food Innovation and Development
3 credits
This course deals with the aspects needed by any modern agri­ food business to remain competitive by developing new products. It introduces the students to the successive stages of innovation with a focus on the link that should be strengthened between science, technology and business sectors. The course also highlights the legal and social aspects, in addition to the market study and business plan, needed to establish new firms. Also, it covers some technical details for development of new products.
NTR656Food Service Strategic Development
3 credits
This course covers the different service operations including menu preparation, purchasing, production and service. It provides the necessary information in order to manage operational functions in food service, namely menu philosophy and utility, human resources and the marketing role in food service management.
NTR617Functional Food and Genomics
3 credits
This course deals with the food/gene frontier. In a nutshell, it answers the following fundamental question: What are the effects of diet on our genome? First of all, this course describes functional foods, their plant, animal or mineral origins and their pharmacological effects in the prevention and treatment of diseases. This course also shows the mechanisms of action by which the cell responds to food carcinogens and pro­oxidant attacks, in contrast to the impact of antioxidants, like many phytochemicals and micronutrients, on DNA and their role in the onset of disease. An important part of this course describes the transformation of nutritional signals into gene expression patterns and epigenetics. The last part includes a discussion on the aspects of personalized nutrition and the concept of food for me.
TAG632Quality Systems in Agri-food
3 credits
Food control includes all business activities to ensure the quality, safety and authenticity of food at all stages from primary production, processing, storage, to marketing and consumption. The course details the quality systems with aspects of food labeling and certification of products, the ISO 22000 which will be compared with other quality systems, and HACCP for integrated management of the sanitary quality.
Specialization
NTR650Adv. Lifecycle in Nutrition
3 credits
This course focuses on the nutrition and food patterns of individuals and cluster of individuals constituting a community. It will tackle the health promotion initiatives, food policies implemented in different communities in addition to different community program planning throughout the lifecycle ta5geting different populations (women, children, elderly…). This course will include practical research topics and discussion related to the latest updates in community nutrition and educational programs.
NTR550Advanced Medical Nutrition Therapy
3 credits
This master course gives a more in depth look at how nutrition is a perpetually evolving science where some advice is yet to be proven and deemed conventional medicine such as the intake of diet supplements.
Students will further grasp how to screen the nutritional status and advise the patient on the best course of action to take through oral / enteral / parenteral feeding.
Students will also be asked to research and present the recent literature on main topics.
NTR551Advanced Strategies in Consultation
3 credits
This course will dissect the different stages of clinical nutrition consultation. It allows students to develop their own clinical approach towards the patient. It includes all the details of an ideal model of clinical nutrition consultation with examples of practical management of difficult patients and very frequent diseases.
NTR652Diabetes, Dyslipidemia and Obesity
3 credits
This course, which is already taught in cycle one of Human Nutrition and Dietetics, will be presented in the form of theoretical sessions with a clinical aspect, followed by practical training in the form of medical practice in central obesity and endocrinology.
Capstone
NTR699AMaster's Thesis in Clinical Nutrition
6 credits    |    Pre-requisite: NTR551 And NTR552 And NTR651 And NTR510 And NTR514 And NTR652 And NTR516 And NTR688
The thesis study is a research project on a topic chosen in agreement with the tutor and approved by the department. The proposal must include the subject's background, purpose, research questions, and methods, preparation of the study, time, statistical analysis, and a bibliography. The paper includes a literature review and research practice. It measures the level of students' knowledge, their capacity for analysis and presentation. The students must submit a final written report with a theoretical part, a practical study, followed by an analytical part, conclusion and recommendations. Students defend their thesis before a jury. They must then also write an article based on the thesis, and present a poster. The time allowed for this study is two semesters, renewable.
NTR688Seminar in Nutrition
3 credits    |    Pre-requisite: NTR510 and NTR516
This course will help students to: develop the skills required to read, evaluate and criticize scientific evidence; formulate structured research questions, write a critical analysis of the literature, and use appropriate research design and methods in nutritional sciences; implement skills learned throughout the course to formulate a research proposal; and assume an active and responsible role in learning.
Holy Spirit University of Kaslik
Tel.: (+961) 9 600 000
Fax : (+961) 9 600 100
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