Faculty of Arts and Sciences

Master of Science in Nutrition

36 credits


Common Core
NTR552Advanced Medical Therapeutic Nutrition
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.
NTR514Advanced Nutrition: Macronutrients and Micronutrients
3 credits
This is a master course shedding a more in depth look at the metabolism of certain nutrients as well as practical course that allow students to research and present the recent literature on main topics. They will deeply understand the nutritional aspects of diseases and its effect on the body, as well as the role of nutrition in the etiology, prevention and treatment of non-communicable/communicable diseases.
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.
GAA619Quality Assurance and Consumer Health
3 credits
This course highlights the importance of quality assurance on the health of consumers in the face of increasing demands for food quality and fast changing regulations. It emphasizes on the fact that food quality assurance is not an option but rather an imperative. Also, it provides agri-food engineers with knowledge and skills on developing a coherent and comprehensive food management system (SOPs, GMPs, HACCP, ISO22000) that reflects their organization's professional standards, ethics, philosophy and values.
NTR512Advanced Food Service Management
3 credits
This is an advanced course of food management to complement undergraduate training .It encloses all necessary management notions to effectively direct food establishments (hotels, restaurants, diet centers…). This course details managerial and operational concepts essentials to food service management i.e. Marketing, finance, human resources and Leadership.
NTR650Advanced 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.
NTR545Advanced Topics in Food Sciences and Nutrition
This course explores current applications and controversies in nutrition and food sciences. Students will read scientific journal articles and write summaries, as well as give brief oral presentations on topics related to current trends and issues.
NTR516Nutritional Epidemiology
3 credits
NTR696Practical Statistics in Agrifood and Nutrition
Application to the MS course NTR510 (Research Methodology in Nutrition) based on individual topics chosen by students with personal coaching/advising regarding accurate statistic types of the test to be used during their thesis and how to select a correct/representative sample in term of size relative to the general population.
NTR510Research Methodology in Nutrition
3 credits
The course is divided into two parts:
The purpose of the first part is to strengthen the knowledge of student (s) 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 of the main methods and practice available in software, an aid to interpretation of results and examples fully processed using SPSS statistical software mainly.
The second part of the course will develop the skills required to produce research to an advanced level. The course will enable student (s) 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.
NTR688Seminar in Nutrition
3 credits
This is an advanced course of food management to complement undergraduate training .It encloses all necessary management notions to effectively direct food establishments (hotels, restaurants, diet centers…). This course details managerial and operational concepts essentials to food service management i.e. Marketing, finance, human resources and Leadership.
NTR611Clinical Sports Nutrition
3 credits
This course in meant to introduce the students to sports nutrition and its biological basis and basics. It will prepare him to prescribing diets for individual needs of sportspeople. An almost-complete-array of sports nutrition topics and fields are covered and eventual applications to different types, intensities and levels of professional and non-professional exercises are treated.
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.
NTR657Elaboration and Evaluation of Health Programs
3 credits
Health programs are usually implemented to achieve specific outcomes by performing some type of intervention or service. While evaluation may be performed for a variety of reasons, most are conducted to answer two fundamental questions: is the program working as intended? And second, why is this case? Evaluations help decision makers, program managers and other groups to understand the reasons for program performance, and to make informed judgment about improving a program, extending it to other sites, cutting back or abolishing a program so that resources may be allocated elsewhere. In essence, evaluation is a management tool for administrators, planners, policy makers and other health officials.
GAA523Food Innovation and Development
3 credits
This course deals with the essential aspects to any modern agro-food company that wants to remain competitive through the development of new products. The course introduces the student to the successive stages of innovation with an emphasis on the link that must be strengthened between the scientific and technical-commercial sector. The course highlights the legal and social aspects, in addition to the market research and business plan, necessary to found new businesses. In addition, it covers some technical details on the development of new products.
3 credits
This course describes functional foods, their plant, animal or mineral origin and their pharmacological effects in the prevention and treatments of diseases. An important part of this course describes the transformation of nutritional signals into gene expression patterns and epigenetic. In the last part will be discussed the aspects of personalized nutrition and the concept of “food for me”.
NTR658Public Health in Lebanon
3 credits
The course examines policies, legislations, institutional organization, competent authorities, and liability as they relate to public health sector in Lebanon. It also emphasizes on the practical application of community health research to enhance the practice of public health in the Lebanese community.


The mission of the Department of Nutrition and Food Sciences at USEK 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.

Program Educational Objectives

1. Understand the broad area of nutrition sciences as well as the areas of nutritional biochemistry, nutritional assessment, and research techniques.
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. Develop effective oral and written communication skills for the education of other nutrition professionals and others in the general public.

Program Outcomes

a. Apply research based evidence into dietetics practice.
b. Provide optimal nutrition counseling for different types of clients and introduce behavioral change in clinical settings.
c. Evaluate and communicate current and future trends in the areas of dietetics for disease prevention, health promotion and management practices.
d. Develop personal characteristics and perform in interdisciplinary teams
Holy Spirit University of Kaslik
Tel.: (+961) 9 600 000
Fax : (+961) 9 600 100
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