The Degree of Bachelor of Science in Nutrition & Dietetics


Mission
The mission of the Nutrition 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 high 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.

Program Objective
The objectives of the BS program are to:

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

Students’ Learning Outcomes
Upon graduation from the Nutrition and Dietetics Program, students shall be able to:

  1. Explain the interaction of the different chemical, biological, and microbiological sciences with nutritional science. (POb a H, POb bW)
  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 bW)
  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 cH)
  4. Interpret evidence-based nutritional resources (POb b H)
  5. Accomplish effective dietetic counseling and thorough follow up of patients in different settings. (POb a H, POb cH, POb eH)
  6. Translate basic concepts of medical nutrition therapy for the different diseases into practical menu planning application and lifestyle changes (POb a H, POb cH)
  7. Demonstrate professionalism, ethics, effective communication and lifelong learning skills (POb e H, POb dW)
  8. Apply the different systems theory of food service management including HACCP and ISO22000 respecting standard regulations (POb a H, POb cH, POb dH)
  9. Conduct a complete nutritional care process for exercising individuals in various conditions (POb a H, POb cH, POb dW)
  10. Accomplish effective community nutrition skills ranging from program planning to evaluation in order to enhance wellness in diverse population groups (POb aH, POb bH, POb dH)  
  11. Demonstrate skills in data collection, analysis, statistical evaluation, interpretation and dissemination of results. (POb b H)
  12. Review food processing and preservation technologies and their impact on nutrient retention and food quality. (POb a H, POb bH, POb cH)

Admission Requirements
For admission requirements to the degree of BS in Nutrition or BS in Nutrition and Dietetics, refer to the section entitled “Undergraduate Admission” of the NDU catalog.

Graduation Requirements
To receive the degree of BS in Nutrition and Dietetics a student must fulfill all requirements of the degree program, complete all required courses, accumulate a total of 95 credits with an overall grade point average (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.

Degree Requirements (95 credits)

General Education Requirements (27 cr.)

a) Communications Skills in English and Arabic (9 cr.)
- Two courses from the subcategory English (6 cr.)

Communications Skills ENL 213 and
ENL 223 or ENL 230

- One course from the subcategory Arabic (3 cr.)

ARB 211, ARB 212, ARB 224, ARB 231, ARB 317

b) Philosophy and Religion (6 cr.)
- One course from the subcategory Religion (3 cr.)

REG 212, REG 213, REG 313, REG 314, REG 215

- One course from the subcategory Philosophy (3 cr.)

ENS 205, PHL 211, PHL 311, POS 345

c) Cultural Studies and Social Sciences (6 cr.)

Two courses from the category Cultural Studies and Social Sciences

HUT 305, HUT 306, MUS 210, FAP 215, COA 359, COA 315, NTR 215, ARP 215, PSL 201, SOL 201, SOL 301, SOL 313, BAD 201, ECN 200, ECN 211, ECN 212

d) Citizenship (3 cr.)

One course from the category Citizenship

HIT 211, POS 201, POS 210, POS 240, IAF 301, POS 319, POS 337

e) Science and Technology (3 cr.)

- One course from the subcategory Mathematics/Statistics/Computer Science (3 cr.)

CSC 201, MAT 201, MAT 202, MAT 204, MAT 211, STA 202, STA 210

OR
- One course from the subcategory Natural Sciences (3 cr.)

AST 201, ENS 201, ENS 202, ENS 206, PHS 207

Core Requirements (18 cr.)

BIO 211, NHS 205, CHM 205, CHM 213, CHM 270, CHM 273, NHS 203

Major Requirements (47 cr.)

NTR 210, NTR 227, NTR 313, NTR 320, NTR 321, NTR 325, NTR 330, NTR 335, NTR 425, NTR 430, NTR 435, NTR 440, NTR 441, NTR 452, NTR 460, NTR 470, NTR 495

Free Electives (3 cr.)

Students are encouraged to take NUR 307

Suggested Program

Fall Semester I (17 Credits)  
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 (GER) 3 cr.
NTR 210 Human Nutrition 3 cr.
___ ___ GER 3 cr.
       
   
Spring Semester I (16Credits)  
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 (GER) 3 cr.
NTR 330 Community Nutrition 3 cr.
PSL 201 Introduction to Psychology (GER) 3 cr.
   
Fall Semester II (16 Credits)  
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.
___ ___ GER 3 cr.
___ ___ GER 3 cr.
 
Spring Semester II (16 Credits)  
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.
___ ___ GER 3 cr.
   
Fall Semester III (16 Credits)  
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.
___ ___ GER 3 cr.
   
Spring Semester III (14 Credits)  
NTR 440 Therapeutic Nutrition 4 cr.
NTR 441 Special Topics in Therapeutic Nutrition 2 cr.
NTR 460 Therapeutic Nutrition Practicum 2 cr.
___ ___ GER 3 cr.
___ ___ Free elective 3 cr.

Dietetics Internship Program Certificate
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.