• Degree: Bachelor
  • Campus: Beirut, Tripoli
  • Faculty: Health Sciences
  • Department: Nutrition and Dietetics

Program Description

To obtain a Bachelor Degree in Human Nutrition and Dietetics, students must successfully complete a total of 101 credits + ICDL. The standard duration of study for attaining a Bachelor Degree in Nutrition and Dietetics is 6 semesters. The six semesters integrate a period of six months of practical training at a hospital under the supervision of the University.


Chairperson Prof. Dr. Rajaa Fakhoury
Assistant Professors Dr. Germine El-Kassas, Dr. Nada El Darra
Full-time Lecturers Mrs. Leila Itani, Mrs. Dima Kraydeyeh, Miss. Zeina El-Ali

To contribute to the development and upgrading of health services in Lebanon and the region by providing excellent education and scientific research of high quality by innovation in undergraduate education of qualified nutritionists and dietitians, and promoting public health through assessment, policy development, and delivering programs and services.

One of the ways of insuring that the program objectives are being fulfilled is by continuous observation of the following:

Staff performance: Each lecturer (full-time and part-time as well) is evaluated according to a lecturer assessment sheet which contains areas for evaluating his performance. The evaluation depends on several inputs including the students’ feedback. Furthermore, the participation of the full time staff members in the department’s administrative activities, social activities and scientific activities (published papers and attended conferences) are assessed by the university.

Course review sheet for each course: The course review sheet contains areas for comments on course aim and objective, performance, text books and references, tutorial and laboratory, rooms and computer usage….etc. It also contains a field to insert any recommendations for any changes in the course file summaries.

An ability to apply knowledge of nutrition and dietetics concepts to manage nutritional health problems.

An ability to design and conduct nutrition surveys and to analyze and interpret data

An ability to function within multi-disciplinary teams

An ability to identify and solve nutritional problems at the individual and community level

An understanding of professional and ethical responsibilities

An ability to communicate effectively

An ability to identify, correct and prevent the detrimental impact of nutritional and health problems within social or global context.

An ability to use the techniques, skills and modern research findings in nutrition practice.

Knowledge and Understanding

On successful completion of the program, graduates must be able to:

K1-Recognize the fundamentals of basic and social and behavioral sciences, including chemistry, organic chemistry, biology, anatomy and physiology, biochemistry, microbiology, epidemiology and biostatistics as well as psychology and sociology.

K2-Describe the basic components of foods their chemical and physical characteristics, their nutritive value, functions, metabolism, food sources, their utilization by the body and the consequences of over or under consumption which lead to chronic diseases and deficiency diseases.

K3-Identify the role and responsibilities of a registered dietitian as a member of an interdisciplinary team in the healthcare system.

K4-Recognize the nutrient standards, nutritional needs and dietary guidelines for different stages of the life cycle including pregnancy, lactation, infancy, childhood, adolescence, adulthood and old age in health and disease.

K5-Identify the components of nutritional assessment and community needs assessment, the types of data to be collected, their resources and data collection methods in order to identify nutritional risks and classify nutritional status

K6-Explain diet disease association, pathophysiology of disease and the rationale for nutrition interventions for the prevention and treatment of disease at the individual and community levels and their public health significance.

K7-Recognize the basic principles of the nutrition care process and medical nutrition therapy for different diseases, life stages and in different settings at the individual and community levels.

K8-Recognize the basic principles of dietary planning and nutrition support including specific modifications, substitutions and feeding routes.

K9-Outline the principles of research and evidence based practice in nutrition and dietetics

K10-Recognize the process of planning, conducting, analyzing and reporting a nutrition research.

K11-Recognize the basic codes of ethics for professional dietetic practice and interdisciplinary relationship in various practice settings.

K12-Describe theories of behavior change and the role of environment, culture, influencing nutrition and lifestyle choices and their role in health promotion and disease prevention.

K13-Recognize the fundamentals of food chemistry, food service management, food technology and food safety used for food procurement and food production.

Intellectual Skills

On Successful completion of the program, graduates must be able to:

I1-Analyze, synthesize and summarize information critically to solve problems related to nutrition, dietetics and food service in different settings.

I2-Design the most appropriate nutritional assessment and screening tool in clinical and community settings situations

I3-Interpret anthropometric and biochemical measurements, dietary intake data, nutrition focused physical findings, patient history to identify nutritional risks and malnutrition in different population groups in different settings and disease conditions.

I4-Evaluate dietary intake data with reference to nutrient recommendations, food based dietary guidelines and the dietary diversity for various population groups or diseases conditions.

I5-Predict a nutrition diagnosis and the corresponding intervention, monitoring and evaluation plan for individuals with various disease conditions and age groups based on the assessment data.

I6-Determine a suitable method for estimating the energy and nutrient requirements for different population groups in different settings and disease conditions

I7-Analyze a nutritional problem and design a corresponding interventions to treat or prevent malnutrition at the level of community

I8-Distinguish dietary and life style risk factors and preventive measures for nutrition related non communicable diseases and the corresponding health consequences

I9-Determine the appropriate research methodology to plan a nutritional survey, collect data, report results and formulate a conclusion supported by relevant evidence.

I10-Illustrate food safety, food service systems and food technology practices used in food service establishments, hospitals and food industry.

I11-Distinguish risk factors for chemical reactions, food spoilage and bacterial contamination in food service and processing establishments

I12-Evaluate the role of adequate nutrition and food safety in public health, taking into consideration the major nutritional problems and food borne illnesses on the national and international levels.

Professional and Practical Skills

On Successful completion of the program, graduates must be able to:

P1-Apply laboratory techniques related to basic sciences including biology, chemistry, and biochemistry

P2- Use effectively nutritional assessment and screening techniques to detect malnutrition or nutritional risks in a variety of situations for various individuals or population groups.

P3-Use computerized dietary analysis packages for dietary assessment, nutritional assessment and meal planning to meet the needs of different population groups.

P4-Apply the nutrition care process and model in a variety of settings considering the psychosocial aspects of illness and health behavior as well as ethical issues.

P5-Calculate food energy as well as energy and nutrient needs for individuals and various population groups.

P6-Apply evidence based nutrition guidelines, meal planning principles and dietary planning tools in formulating dietary plans, recipes and menus that accommodate acceptability, affordability, cultural diversity as well as health and nutritional needs of various population groups and in health and disease.

P7-Demonstrate ability to use safely the full scope of therapeutic regimes and nutrition interventions available to the dietitian in the successful management of individuals and groups.

P8-Develop theory based nutrition education and counseling plans and material to disseminate evidence based dietary advice for different population groups for behavior change.

P9-Conduct research projects using appropriate research methods, ethical procedures data analysis and reporting within the context of the research.

P10-Evaluate the good manufacturing practices in various local food industries and food service establishments through onsite observation.

P11-Apply the knowledge and skills acquired to identify and solve food safety and technology related problems in food service establishments.

General Skills

The graduate must have the ability to:

G1-Gather information from a variety of information technology and scientific resources [library, electronic, and online resources] and critically investigate, analyze and formulate solutions to problems, to assess critically new concepts and to promote appropriate change in professional practice.

G2-Work effectively both independently and in a team as leader or member, clarifying tasks and making appropriate use of the capacities of group members

G3-Manage time effectively, prioritizing workloads, to meet demands in a timely fashion.

G4-Effectively use the Microsoft office package, electronic library and IT resources.

G5-Communicate effectively, using appropriate methods, to a range of audiences with different knowledge backgrounds or expertise.

G6-Use self-learning techniques to expand knowledge.

G7-Demonstrate the ability to form collaborative relationships with other health professionals in various settings to deliver effective services

To obtain a Bachelor Degree in Human Nutrition and Dietetics, students must successfully complete a total of 101 credits + ICDL. The standard duration of study for attaining a Bachelor Degree in Nutrition and Dietetics is 6 semesters. The six semesters integrate a period of six months of practical training at a hospital under the supervision of the University.

Graduates can work at the Ministry of Health, private hospitals, private clinics, food industry, food service institutions, research labs, biotechnology firms, and schools; also they work as nutrition counselors in various institutions, government agencies and pharmaceutical companies.

Study Plan:

Course Code Course Title Credits Hours Distribution Course Type
First Semester
BIOL223 BIOLOGY 3 2Lec,2Lab,0Tut MCC
CHEM213 GENERAL CHEMISTRY 3 2Lec,2Lab,0Tut MCC
CHEM215 ORGANIC CHEMISTRY 3 2Lec,2Lab,0Tut MCC
COMM201 Epidemiology and Biostatistics 3 3Lec,0Lab,0Tut MCC
HESC201 HUMAN ANATOMY AND PHYSIOLOGY 3 2Lec,2Lab,0Tut MCC
------- University Requirement 3 3 CUR
Second Semester
BCHM215 Biochemistry 3 2Lec, 2Lab, 0Tut MCC
BIOL226 Microbiology 3 2Lec;2Cln;0Tut MCC
HESC202 HEALTHCARE PROFESSION AND BIOETHICS 1 1Lec,0Lab,0Tut MCC
NUTR212 Basic Nutrition 3 3Lec,0Lab,0Tut MCC
------- University Elective 4 4 UEC
------- University Requirement 2 2 CUR
Third Semester
HESC301 Psychosocial Aspects of Health and Illness 2 2Lec, 0Lab MCC
NUTR313 FOOD CHEMISTRY 3 2Lec,2Lab,0Tut MCC
NUTR315 HUMAN NUTRITION & METABOLISM 3 3Lec,0Lab,0Tut MCC
NUTR319 MEAL AND DIET PLANNING 3 2Lec,2Lab,0Tut MCC
NUTR322 ASSESSMENT OF NUTRITIONAL STATUS 3 2Lec,2Lab,0Tut MCC
------- University Requirement 2 2 CUR
Fourth Semester
HESC302 Research and Evidence Based Practice 2 2Lec,0Cln,0Tut MCC
NUTR309 FOOD TECHNOLOGY 3 2Lec,2Lab,0Tut MCC
NUTR310 NUTRITION IN THE LIFE SPAN 3 3Lec,0Lab,0Tut MCC
NUTR318 NUTRITION EDUCATION 2 2Lec,0Lab,0Tut MCC
NUTR320 THERAPEUTIC NUTRITION 3 2Lec,2Lab,0Tut MCC
------- University Elective 4 4 UEC
Fifth Semester
NUTR317 MALNUTRITION & NUTRITION INTERVENTION 3 3Lec,0Lab,0Tut MCC
NUTR409 THERAPEUTIC NUTRITION (II) 3 2Lec,2Lab,0Tut MCC
NUTR411 SPORTS NUTRITION 3 3Lec,0Lab,0Tut MCC
NUTR413 FOOD SAFETY AND HYGIENE 3 2Lec,2Cln,0Tut MCC
NUTR415 NUTRITION AND NON-COMMUNICABLE DISEASES 2 2Lec,0Lab,0Tut MCC
NUTR417 FOOD SERVICE MANAGEMENT 3 2Lec,2Cln,0Tut MCC
------- University Elective 3 3 CUR
Sixth Semester
IPEH512 Interprofessional Education for Health Care 1 0Lec; 2 free interactive learning activities; 0Tut MCC
NUTR402 COMMUNITY NUTRITION 3 2Lec,2Cln,0Tut MCC
NUTR406 RESEARCH PROJECT 2 1Lec,3Cln,0Tut MCC
NUTR408 SPECIAL TOPICS IN NUTRITION 2 2Lec,0Lab,0Tut MCC
NUTR410 THERAPEUTIC NUTRITION PRACTICUM 2 0Lec,6Cln,0Tut MCC
------- Major Elective Course 6 6 MEC

Major Elective Courses (MEC)

Course Code Course Title Credits Hours Distribution Course Type
NURS212 HEALTH CONCEPTS 2 2Lec,0Lab,0Tut MEC
NURS212 HEALTH CONCEPTS 2 2Lec,0Lab,0Tut MEC
NURS213 COMMUNITY HEALTH 2 2Lec,0Lab,0Tut MEC
NURS315 CHILD DEVELOPMENT 2 2Lec,0Lab,0Tut MEC
NURS414 HEALTH INFORMATICS 2 2Lec,0Lab,0Tut MEC
NURS415 HEALTH EDUCATION 2 2Lec,0Lab,0Tut MEC
NUTR314 FOOD LAWS AND REGULATIONS 2 2Lec,0Lab,0Tut MEC
NUTR332 Food Additives 2 2Lec, 0Lab, 0Tut MEC
NUTR420 DRUG & NUTRIENT INTERACTION 2 2Lec,0Lab,0Tut MEC
NUTR422 DIETARY ANALYSIS SIMUALTIONS 2 0Lec,4Lab,0Tut MEC

University Requirements (UR) (CUR)

Course Code Course Title Credits Hours Distribution Course Type
MCOM003 Communication Skills 2 2Lec, 0Lab CUR

University Requirement Courses

Course Code Course Title Credits Hours Distribution Type
ARAB001 Arabic Language 2 (2Cr.:2Lec) Mandatory
BLAW001 Human Rights 1 1 Lec. Mandatory
ENGL001 GENERAL ENGLISH 2 (2Cr.:2Lec) Mandatory