Faculty of Agricultural and Food Sciences

(To become Faculty of Arts and Science starting September 2019)

Bachelor in Human Nutrition and Dietetics - English

96 credits
For students entering the program at the Sophomore level
(holders of a recognized Baccalaureate or Freshman diploma - equivalent to 30 credits)


General Education
BLG222Animal Histology
3 credits    |    Pre-requisite: BIO211 Or BLG211
Animal histology describes animal tissues relating structure to function. The lectures present details of the basic tissues (epithelium, connective tissue, muscle, and nerve) emphasizing human histology.
Arts and Humanities
3 credits
Behavioral and Social Sciences
3 credits
BLG211Cell Biology
3 credits
In this course students will study the structures and functions of prokaryotic and eukaryotic cells. We will focus on eukaryotic cells by examining different areas of cell biology including: the plasma membrane and organelles structures and functions, cellular communication, the cell cycle and its regulation, as well as synthesis and function of macromolecules such as DNA, RNA, and proteins.
Civic Engagement
2 credits
English Communication
3 credits
NUT211Fundamentals of Human Nutrition
3 credits
This three­credit course introduces the basic concepts related to nutrition. It gives an overview of nutrients, including their food sources, digestion, metabolism, functions, and requirements in humans. This course also examines the use of dietary guidelines and recommendations to assess the nutrient intake of healthy individuals. Upon completion of the course, students will be able to make optimal food choices for better health.
History of Lebanon
3 credits
STS220Probability and Applied Statistics
3 credits    |    Pre-requisite: MAT213 Or MAT215 Or MAT216 Or MAT218 Or NUT210 Or NTR210
This course prepares students for the practical use of probability and statistics in the biomedical field (agronomy, chemistry, biochemistry, nutrition, medicine, etc.). Topics: Elements of descriptive statistics, population, statistical unit, frequency distribution characteristic of central tendency and dispersion. Notions of probability and combinatorics, conditional probability and Bayes' formula, applications, discrete and continuous random variables, expectation and moments, weak law of large numbers, empirical frequencies and probabilities customary laws (Binomial, Multinomial, Poisson, Normal ) and asymptotic behavior, law of large numbers, sampling and estimation, introduction to the use of hypothesis tests, Chi­2 contingency table.
Religious Sciences
3 credits
1 credits
Common Core
AGT271Food Microbiology Laboratory
1 credits    |    Pre-requisite: BLG211
These laboratory sessions, which accompany GAA 227, provide students with a technical experience of the preparation of liquid and solid culture media (differential, enriched, specific and selective). They deal with inoculation, incubation and enumeration of microorganisms found in liquid and solid food products. Staining procedures and biochemical tests such as ELISA and AGID are also performed.
CHE210General Chemistry
3 credits
This course presents a general introduction to chemistry. It highlights the structure of the atom (various models and properties of the elements in the periodic table), various chemical bonds (Lewis structure, VSEPR rules), thermochemistry (thermodynamics and chemical equilibrium), kinetic chemistry (reactions rate orders, Arrhenius law), solutions chemistry (acids and bases and various acid­base equilibrium), complexation, liquid solid equilibrium and solubility product, redox titration and electrochemical cells.
BCM215Introduction to Biochemistry
3 credits    |    Pre-requisite: CHM212 Or CHE212 Or CHM210 Or CHE210
This course consists of a study of the structure of carbohydrates, simple and complex lipids, and amino acids and proteins. It also introduces enzyme kinetics and examines the metabolism of carbohydrates, lipids and proteins.
AGT227Microbiological Quality
2 credits    |    Pre-requisite: BLG211
This course is a study of the fundamentals of food microbiology, including its history, classifications, spores and their importance, and the most common and serious pathogenic food microorganisms. Fermentation, spoilage and control methodology are also discussed.
NUT442Clinical Counseling and Nutrition Assessment
2 credits    |    Pre-requisite: NUT471
NUT471Clinical Counseling and Nutrition Assessment Lab
1 credits
NUT331Community Nutrition
3 credits    |    Pre-requisite: NUT211
This course focuses on the nutrition and food patterns of individuals and the cluster of individuals constituting a community. Topics will include specificity of models of food consumption in different communities in the world and will highlight differences in socio­economic, cultural and psychological factors which impact on the food consumption of individuals and the community. It will emphasize the elaboration of evaluation programs and the planning of nutritional interventions that could protect the community’s health. Basic education for community groups will be discussed and applied.
NUT445Current Topics in Food Sciences and Nutrition
NUT328Eating Behaviors and Disorders
2 credits
This course enables students to learn about the psychology of humans in their relationship with food. It also aims to sensitize students to the psychopathological dimension and different eating disorders. The first topic deals with the basic psychological concepts, different psychological approaches, the relationship between psychology/nutrition, and includes an overview of the concept of weight, body image and body schema. The course goes on to explore the therapeutic framework and its specific features, motivational interviewing techniques and steps, and the various eating disorders, their causes and consequences from childhood to old age. There is a detailed look at the question of psychopathology and eating disorders, as well as hints and tips for future dietitians and key techniques essential to their future practice.
AGT340Food Composition and Analysis
3 credits
AGT378Food Composition and Analysis laboratory
1 credits
NUT334Food Service Management
3 credits
This course aims to introduce students to the different types of food service organizations and to guide them throughout the concept research and development process. It also offers the students the ability to closely look into menu planning, and the design, analysis and understanding of the different service operations including purchasing, receiving, storage, inventory, production, and service. Finally, it provides them with the necessary information in order to manage operational functions in food service: financial management, human resources and marketing.
NUT322Human Nutrition I
3 credits    |    Pre-requisite: BCM215
This course provides a comprehensive overview of human physiological needs and outlines the various parameters of the energy equation. The metabolism and impact on health of certain food substances will be developed (carbohydrates, lipids and alcohol­including essential fatty acids and their derivatives). Body composition and its evaluation methods will be explored. Muscle activity will be addressed in the physiological dimension, nutritional (energy systems, use of substrates), benefits (cardiovascular and others), etc. The Recommended Dietary Allowances will also be discussed.
NUT336Human Nutrition II
2 credits    |    Pre-requisite: NTR211 and BCH215
The purpose of this course is to provide thorough coverage of normal metabolism. It will emphasize metabolic, biochemical and physiological processes related to nutrition. The course will be divided into two parts; the first one will focus on the anatomy of the gastrointestinal tract and its function with respect to digestion and absorption. It will also review primary metabolic pathways related to proteins and micronutrients. The second part will examine the interrelationships among the metabolic pathways that are common to the macronutrients, fluid and electrolyte balance, as well as the macronutrients exchange system. A small section of the second part will also discuss recent findings related to the metabolic syndrome, insulin action and insulin sensitivity.
AGT339Hygiene and Quality Control of Food
3 credits    |    Pre-requisite: AGT227
This course aims to discuss the current issues of food safety and quality in the food chain. The theoretical approach will enable students to acquire a deep understanding of the steps that would lead to the establishment of a quality system in food industries. These steps aim at ensuring that production conforms to a certain set of standards and through this they contribute to the fulfillment of consumers’ safety requirements.
NUT325Inborn Errors of Metabolism
2 credits    |    Pre-requisite: NTR222 and NTR223 and BCH215
Genetic diseases of the metabolism are hereditary diseases resulting from a lack of activity or absence of a specific enzyme. Treatments could be the well renowned nutritional therapy. This course intends to study physiopathology of each of the metabolic diseases as well as their specific nutritional treatment.
NUT452Medical Nutrition Therapy I
2 credits    |    Pre-requisite: NTR336
The course handles the nutritional strategies during metabolic stress and different pathologies that can benefit from a nutritional therapy, specifically pulmonary and neurological diseases, cancer, and HIV. The lab of this course targets the acquisition of the medical terminology, estimation of energy needs of patients and diet composition, as well as an overview of the new international Exchange System.
NUT475Medical Nutrition Therapy I Lab
1 credits
This lab provides case studies in which special diets and recommendations are necessary for the following situations or pathologies: pulmonary diseases, cancer, and AIDS.
NUT453Medical Nutrition Therapy II
2 credits    |    Pre-requisite: NUT447
This course will allow students to understand in detail the nutritional aspects of disease and its effect on the body, as well as the role of nutrition in the etiology, prevention and treatment of the following non­communicable conditions: weight management, diabetes, cardiovascular diseases, and renal diseases.
NUT476Medical Nutrition Therapy II Lab
1 credits
This course will allow students to understand in detail the nutritional aspects of disease and its effect on the body, as well as the role of nutrition in the etiology, prevention and treatment of the following non­communicable conditions: weight management, diabetes, cardiovascular diseases, and renal diseases.
NUT454Medical Nutrition Therapy III
2 credits    |    Pre-requisite: NUT447
This course focuses on the medical nutrition therapy of several pathologies affected by nutrition. Bone diseases (osteoporosis, osteomalacia), allergies and food intolerances (celiac disease), anemia and other hematologic diseases that affect or are affected by nutrition, as well as digestive disorders (intestinal, pancreatic, and hepatic) will be discussed. In addition, a physiological, pathological, semiology and diagnostic overview will be presented.
NUT477Medical Nutrition Therapy III Lab
1 credits
This course focuses on the medical nutrition therapy of several pathologies affected by nutrition. Bone diseases (osteoporosis, osteomalacia), allergies and food intolerances (celiac disease), anemia and other hematologic diseases that affect or are affected by nutrition, as well as digestive disorders (intestinal, pancreatic, and hepatic) will be discussed. In addition, a physiological, pathological, semiology and diagnostic overview will be presented.
NUT222Nutrition and Physiology I
3 credits    |    Pre-requisite: BLG211
Students will study the anatomical structures of the animal body as arranged into systems and they will correlate forms with functions performed, under specific laws and principles in an overall homeostatic setup. The course covers a range of topics where students will gain a general understanding of the organic structures and functions of the body systems and the coherence between organs of the body. They will also learn about homeostasis and steady state of the human body, as well as the overall laws and principles that rule body functions.
NUT223Nutrition and Physiology II
2 credits
The course describes the structure and function of the digestive, endocrine and reproductive systems. It also gives a clear idea of fluid and acid balance taking place in the human body, as well as energy balance and temperature regulation.
NUT335Nutrition in the Life Cycle
3 credits
Nutritional needs vary depending on lifestyle stage. In this course, we will focus on the needs of micro and macronutrients throughout the lifecycle. The course will place an emphasis on nutritional needs of pregnant and lactating women, as well as those needs of infants, children, adolescents, adults and seniors. This course will also highlight different types of vegetarianism, as well as the risks and benefits of such a lifestyle.
NUT447Pathophysiology of Nutrition Related Diseases
4 credits    |    Pre-requisite: NUT222 and NTR223 and BCH215
Starting from the definition of the pathophysiology, and dealing with the concept of "nutritional diseases" and discussing the most common nutritional diseases, this course enables students to understand the basic mechanisms of the genesis of these diseases and their clinical manifestations
NUT446Pharmacology and Human Health
3 credits    |    Pre-requisite: NUT222 and NTR223
This course is divided into two parts: general pharmacology and specific pharmacology. General pharmacology is based on fundamental concepts, while specific pharmacology is related to the use of various drugs in the treatment of different diseases. This latter part deals with the different therapeutic classes, the drugs that are frequently prescribed by physicians, and those that have been introduced recently into the drugs market. It also involves preventive measures and practical and useful notices, such as impact of special foods on some effects of drugs. The course also includes a research project that students prepare about a topic which they choose from a list of proposed subjects. They prepare a written report and deliver an oral presentation summarizing the content. This course is especially aimed at students majoring in nutrition, and contains basic concepts, plus practical recommendations that are useful in the professional field.
NUT435Preventive Nutrition and Public Health
2 credits    |    Pre-requisite: NUT331
This course gives students the opportunity to understand nutritional public health, in addition to the tasks of nutrition professionals and the programs used to promote nutritional public health in the community. The course deals with public health problems with emphasis on alimentation and primary prevention of these problems by nutrition. It also shows the different types of foods linked to public health, together with the global strategies of preventive nutrition at an international level, adopted by the Organization of the United Nations.
GAG242Agricultural Zoology
3 credits
GAG448Agriculture and Sustainable Development
2 credits
This course examines the economical, ecological, and social dimensions of sustainable agriculture. It covers the influence of specific agricultural technologies, organic farming and land use practices on the productivity of agricultural ecosystems, environmental quality, and human health. The course also develops problem­solving skills for seeking eco­friendly alternatives in environmental and production issues.
NUT326Drug - Nutrient Interactions
2 credits    |    Pre-requisite: NUT446
This course examines the interactions between nutrients and drugs. It includes the basic concepts essential for understanding the interactions, and the specific interaction between nutrients and drugs most frequently prescribed in different pathologies. It also presents the influences of nutrients on the pharmacokinetics of drugs and their effects, and those drugs on weight, metabolism, and minerals. The course also treats equally the particular interactions between nutrients and drugs, especially in children, pregnant women or nursing mothers and the elderly. The course also includes a research project with a report on a theme that is consistent with the concept of the course, and a brief oral presentation of the topic. This course is based on fundamental concepts and provides the students with useful recommendations that will apply in practice.
NUT218Food Economy
2 credits
This courses analyzes different activities related to food consumption in a certain society. It allows the students to evaluate certain food consumption situations in order to examine the consumer’s reaction and behavior according to the economic theory.
GAA342Food Packaging and Handling
2 credits
NUT320Food Processing
2 credits    |    Pre-requisite: NUT211 or NTR211
This food processing course is considered as a scientific and technological activity covering the major food processes in the industry. It involves the application of scientific principles in industries in order to produce convenient products for the market while preventing spoilage. This course gives the students the opportunity to discover conventional and new techniques used for processing and preservation of food materials. In addition, a nutritional and sensory evaluation of food will be discussed.
GAA338Food Quality Management
3 credits
NUT433Nutrition for Athletes
2 credits    |    Pre-requisite: NUT322
This is a course of two credits, where undergraduates study the type of nutrition related to sports activities, with a particular focus on the practical application to each person. It will cover the nutritional status of the athlete, their anthropometric measurements, and energy needs in macro and micro nutrients. In addition, a part of the course will be assigned for the nutritional preparation before and after the exercise for recovery. The rest of the course will cover the athlete’s weight changes, their food implications and the different ergogenic supplements.
NUT338AFood Service Management and Community Internship
1 credits    |    Pre-requisite: NTR334
This 8 weeks rotation is coordinated through the university where internship placement for 2nd year students takes place. In the Food Service Management rotation, the intern will rotate through purchasing, inventory, food production, food service administration and management. During the Community rotation, the intern will have the opportunity to experience the role of a dietitian within a local community setting.


The mission of the Department of Human Nutrition and Dietetics is to improve the health and wellbeing of individuals and diverse communities locally and globally through leadership and excellence in nutrition and dietetics education, research, practice and service. In addition, the program is dedicated to preparing graduates to become global citizens, ethical leaders and decision makers.

Program Educational Objectives

1. Prepare graduates to be competent entry level dietitians.
2. Grow their ability to translate research into practice through effective programs and valuable information dissemination.
3. Strongly engage in current nutrition and health issues affecting the national and global communities.

Program Outcomes

a. Students will learn how to maintain up­to­date knowledge and synthesize approaches related to contemporary and emerging nutrition issues.
b. Develop personal characteristics such as leadership and an ability to work in multidisciplinary teams.
c. Act ethically with accountability for life­long learning and commitment to excellence.
d. Apply the knowledge of food and nutrition in the disease management process.
e. Apply the knowledge of basic sciences and statistics.
f. Develop effective counseling techniques needed in clinical dietetic practice and assessing their outcomes.
g. Interpret and apply nutrition concepts to evaluate and improve the health of communities.
h. Conduct research using appropriate measures and methods.
i. Communicate effectively.
Holy Spirit University of Kaslik
Tel.: (+961) 9 600 000
Fax : (+961) 9 600 100
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