Université Saint-Esprit de Kaslik | Bachelor of Science in Nutrition and Dietetics

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Bachelor of Science in Nutrition and Dietetics - Coordinated Program

English

122 crédits

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

Courses

General Education

STS220Applied Probability and statistics

3 credits

Behavioral and Social Sciences

3 credits

BLG211Cell Biology

3 credits

Civic Engagement

3 credits

English Communication

3 credits

NUT211Fundamentals of Human Nutrition

3 credits

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 acid-base equilibrium), complexation, liquid solid equilibrium and solubility product, redox titration and electrochemical cells.

History of Lebanon

3 credits

ELL315Public Speaking

3 credits | Pré-requis: ENG240

This course is designed to help students become more confident and effective speakers and listeners. It will encourage them to communicate more openly in different settings, such as speeches, debates, group discussion, interviews, etc.. This course also teaches students the necessary skills needed to become more articulate in verbal communication, and highlights the importance of both encoding and decoding in the communication process.

Religious Sciences

3 credits

Sports

3 credits

Common Core

GAA227Food Microbiology

2 credits | Pré-requis: BIO211

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.

GAA277Food Microbiology Lab

1 credits | Pré-requis: BIO211

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 performed as well.

NUT425Food Processing Principles and Applications

2 credits | Pré-requis: GAA340 and GAA378

Food processing as a scientific and technological activity covers a broader area than food preparation and cooking. It involves the application of scientific principles to slow down the natural processes of food spoilage, and to provide convenience and a safe marketplace. This course introduces conventional and novel processing and preservation technologies. Sensory and nutritional implications of food processing will also be discussed.

NUT430Food Processing Principles and Applications- Practice

1 credits | Pré-requis: GAA340 and GAA378

BCM215Introduction to Biochemistry

3 credits

CHM317Organic Chemistry

3 credits

Organic chemistry is an introduction to the structure, reactivity, and properties of organic compounds. This course is intended to introduce students to the major concepts in organic chemistry and prepare them for the upper level classes in chemistry and biochemistry and the organic requirements for medical schools. Topics include: introduction and review, electronic structure and bonding in organic molecules; nomenclature of organic compounds; structure and properties of alkanes, cycloalkanes, and alkyl halides; stereoisomerism and chirality of organic compounds; and the structure, properties and reactivity of alkynes and alkenes.

Specialization

NUT212Advanced knowledge in Nutrition

3 credits | Pré-requis: NUT211

This course is a completion of the NUT211 to acquire in-depth knowledge and understanding of the dietary requirements, functions, food sources of vitamins and minerals. Knowledge acquired during this course will be of great asset to master for assessment of nutritional status, and screen deficiencies in micronutrients, which are cornerstone skills required for any dietician. The food exchange system and the food composition list will be treated to provide skills and tools to be ready to hang over easily to the next course of Clinical Nutrition.

NUT324Advanced Nutrition and Human Metabolism

3 credits

This course will discuss primary metabolic pathways for macronutrients carbohydrates, lipids, and proteins, and their interrelationships with emphasizing those reactions particularly relevant to issues of health. Energy metabolism and regulatory nutrients and their health implications of altered body weight will be explored. This course content include pertinent nutrition science-based to provide students with the fundamental information for assimilating new scientific discoveries and develop their writing and critical-thinking competencies in the context of a report assignment.

NUT431Clinical Counseling Skills Workshop

1 credits | Pré-requis: NUT345 and NUT348

This course allows the students to practice their ability to nutritionally assess a patient using Anthropometric and Dietetic measures. Students must provide overall nutritional assessment of random patients. In order to provide appropriate nutritional and dietetic recommendations at the end of each assessment, students prepare their own learning material such as medical/nutritional brochures and samples of detailed healthy diets that can be followed by the patients after taking into consideration the patients’ objectives and nutritional needs.

NUT411Clinical Nutrition I

3 credits

This course focuses on all aspects required to prepare graduates for a comprehensive practice of dietetics through the Scope of Nutrition and Dietetics Practice and The Code of Ethics for the Profession of Nutrition and Dietetics via the implementation of the Nutritional Care Process for the evaluation, diagnosis, treatment and monitoring of various conditions related to nutrition.

NUT412Clinical Nutrition I Lab

1 credits | Pré-requis: NUT221 and NUT212

NUT443Clinical Nutrition II

3 credits | Pré-requis: NUT212 and NUT345

NUT444Clinical Nutrition II Lab

1 credits | Pré-requis: NUT443

NUT510Clinical Nutrition III

3 credits | Pré-requis: NUT443

NUT511Clinical Nutrition III Lab

1 credits

NUT507Dietetics Seminar

2 credits

This course offers opportunities to students to develop their critical-thinking, communication and argumentation skills. Students will apply their scientific reasoning competencies acquired during the course NUT443. Assignments, self-report and oral presentation will be the major activities of this course to apply all necessary communication and reasoning competencies for entry-level dietitian.

NUT345Ethics and Nutritional Care Process

2 credits

The course cover the Nutrition Care Process and surveys all standardized nutrition terms for individuals depending of their health status ,and meets the requirements for completion of the dietetic internship according to the Accreditation Council for Education in Nutrition & Dietetics (ACEND) criteria.

GAA340Food Composition and Analysis

3 credits | Pré-requis: BCH215 and CHM212 and CHM210

This course describes the food as a complex system defined by an aqueous phase, a three-dimensional matrix of proteinaceous, oily and / or carbohydric nature and dispersed elements. It also deals with the different modern principles and techniques used in the determination of the chemical composition of foods. It will cover the use of titration, extraction, gravimetry, colorimetry, spectrometry, and chromatography in food analysis, as well as methods for data analysis and presentation of results. Laboratory sessions are directly related to theory.

GAA378Food Composition and Analysis laboratory

1 credits

The main purpose of this course is the study of the main chemical constituents of foods. This course introduces the different principles and modern techniques used in the determination of the chemical composition of foods. It will cover the use of titration, extraction, gravimetry, colorimetry, spectrometry, and chromatography in food analysis, as well as methods for data analysis and presentation of results. Laboratory sessions are directly related to the theory.

NUT348Food Festival Workshop

1 credits | Pré-requis: NUT211 and NUT212 and NUT342

This 1-credit course intends to raise students’ interest on international food culture throughout the organization of an open Food Festival to be held on the University Campus. This course will fulfill organizational, managerial, evidence-research based information and communications skills necessary for student to hangover with dietetics practice among communities.

NUT221Fundamentals of Anatomy, Human Physiology

4 credits | Pré-requis: BLG211 or NUT211

This course focuses on the study of the functions of living things with an emphasis on the relationship between the anatomy and functions of tissue and systems essential to sustain body homeostasis. This relationship is the central theme of this course. We will describe how cells are organized according to specialization into body systems and unveil how homeostasis is essential for cell survival and how body systems maintain this internal constancy. All organs and systems involved in nutrition-related diseases will be discussed like the Digestive's, Cardiovascular's, Urinary's, Renal's, Immune's, Skeletal's, Circulatory's, Endocrine's and Nervous's. This course serves as a foundation and capstone to facilitate understanding in the context of normal body conditions to be ready to hang over easily to the next courses of Clinical Nutrition and Clinical Nutrition Practice.

GAA339Hygiene and Quality Control of Food

3 credits | Pré-requis: GAA227

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.

NUT440Managerial skills in dietetic practice

2 credits | Pré-requis: NUT345

This course will cover leadership and management skills for dietetic practitioners taking into account the competency standards. It will cover innovative practices covering business and entrepreneurship. This course will allow the students to develop their leadership skills and help them to be more confident in managing conflicts.

Nutrition Assessment

3 credits

NUT347Nutrition in Communities

3 credits | Pré-requis: NUT211 and NUT212 and NUT342

This course provides students in nutrition and Dietetics the necessary knowledge, tools and skills they require to evaluate and achieve community-based nutrition interventions that promote public health and prevent diseases among communities.

NUT342Nutrition in the lifecycle

3 credits | Pré-requis: NUT211 and NUT212

This course covers nutrition issues from preconception throughout life, with a particular emphasis on nutrition correlates of pregnancy, normal growth and development, infant and child nutrition, adolescent and elderly nutrition. It considers the role of nutrition in the context of the normal physiologic changes that occur with aging. This course will also focus on vegetarianism and its positive and negative aspects on health.

NUT340Nutrition in the Lifecycle - Practice

1 credits | Pré-requis: NUT211 and NUT212

This laboratory covers case studies and a practical exposure of nutrition conditions from preconception throughout life until the elderly age, with a particular emphasis on nutrition correlates of pregnancy, normal growth and development, infant and child nutrition, adolescent and elderly nutrition. It considers the role of nutrition in the context of the normal physiologic changes that occur with aging in addition to the main health conditions that may occur during these stages of life.

NUT332Pharmacology and Food-nutrient Interaction

3 credits

This course provides the basic principles of pharmacology with special consideration for students studying nutrition and dietetics. It introduces the students to the fundamental concepts and the usage of various drugs in the treatment of different nutritional diseases and the influence drug-nutrient interaction on nutritional status.

NUT314Principles and Practices in Food Service Management

3 credits

This course offers comprehensive, current, and practical overview of foodservice operations and business principles. It introduces students to the basic principles of foodservice management, which can be applied to all types of foodservice organizations. Menu planning process, design, budgeting and analysis of the different service operations will be covered. After completion of this course, students will have all necessary information to manage operation functions in food service such as financial management, human resources and marketing.

NUT448Scientific Reasoning in Nutrition and Dietetics

2 credits

This course focuses on the scientific reasoning to give students a deep understanding of research from domain-general and domain-specific knowledge. This course aims at mastering student to convert scientific information into practice using argumentation, critical-thinking and communication skills. After completion of the course, students will be ready to exploit their competencies for academic writing, workshop presentation from evidence-based research in the field of Nutrition and Dietetics.

NUT543Writing Skills in Current Topics in Food Sciences and Nutrition

1 credits | Pré-requis: NUT448

This 1-credit course is designed to provide students with key concepts, current issues, researches and new trends that are pertinent to professionals working in nutrition, dietetics and food sciences field. This seminar course is given by invited national or international key-speakers.

Electives

NUT482Basic Concepts in Nutritional Genomics

2 credits

Diet is a key environmental factor that affects the incidence of many chronic diseases. Nutrigenomics is an emerging discipline that studies how diet influences the expression of genetic information, or how each individual interacts with, and responds to environmental factors. This course presents nutritional genomics concepts, as well as functional genomics techniques and strategies applied to nutritional disease prevention. Upon completion of the course, students will acquire fundamental concepts of technologies and strategies to understand nutritional genomics research approaches and the complex gene-nutrient or gene-gene interactions and their link with human diseases.

NUT328Eating Behaviors and Disorders

2 credits

This course enables students to learn about the psychology of human beings in their relationship with food. It also sensitizes the psychopathological dimension and different eating disorders. It deals with basic psychological concepts, different psychological approaches, relationship between psychology / nutrition and it also includes an overview concerning the concept of weight, body image and body schema. This course offers to the future dietitians some tips keys and techniques essential to their future practice. It is intended to provide accurate and useful information with regard to the subject matter covered.

NUT481Food and Social Media

2 credits

This course will introduce the students to current knowledge related to the influences of mass media on young population. In addition, it will enhance evidence-based understanding of the impacts of social media on young people’s health and wellbeing. Students will be able to analyze the diverse uses of social media in the current health and nutrition field.

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.

NUT325Inborn Errors of Metabolism

2 credits | Pré-requis: NUT222 and NUT223 and BCM215

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.

NUT433Nutrition for Athletes

2 credits | Pré-requis: NTR322

This course tackles the type of nutrition related to sports activities with a practical side concerning each person. It covers the nutritional status of the athlete, his anthropometric measurements, energy needs in macro and micro nutrients. Furthermore, this courses includes the nutritional preparation before the exercise and after the exercise for recovery.

NUT435Preventive Nutrition and Public Health

2 credits | Pré-requis: NTR331

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.

Capstone

Dietetic Internship

16 credits

NUT339Food Community Management Practice

2 credits

These 3-4 week rotation of a minimum of 120 hours is coordinated through the university where internship placement for 3rd year students takes place. During the Community rotation, the intern will have the opportunity to experience the role of a dietitian within a local community setting.

NUT439Food Service Management Practice

2 credits | Pré-requis: NUT314

These 3-4 weeks rotation of a minimum of 120 hours is coordinated through the university where internship placement for 2nd year students takes place. In Food Service Management rotation, the intern will rotate through purchasing, inventory, food production, food service administration and management.

Mission

The mission of the Department of Human Nutrition and Dietetics at USEK is to educate students in a didactic, comprehensive and interactive learning environment, through critical-thinking, and supervised practices. Using effective and engaging educational materials, this program is set to prepare graduates becoming successful contributors in the profession of dietetics through counseling, education or research, and to address the ever-changing needs of the communities.

Program Educational Objectives

1. Prepare graduates for practice as a dietitian.
2. Adhere to the code of ethics and the scope of nutrition and dietetics practice.
3. Integrate research principles into evidence-based practice, apply critical thinking, and demonstrate communication and leadership competencies.

Program Outcomes

a. Demonstrate effective verbal and written communication, ethical conduct, and values for the practice of dietetics.
b. Integrate peer-reviewed scientific data and translate research data into practice.
c. Implement the nutritional care process to deliver clinical services and dietetic information to communities and individuals.
d. Apply management theories using proficient and efficient communication to deliver services to individuals and communities.

Faculté des Arts, Humanités et Sciences

Bachelor of Science in Nutrition and Dietetics - Coordinated Program

Courses

Mission

Program Educational Objectives

Program Outcomes

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