Programs

The Faculty of Health Sciences offers a variety of academic programs in the Health Sciences. Curricula are community-oriented and multidisciplinary, to equip graduates with the professional literacy, competencies, teamwork, and skills needed to meet challenges in the dynamic work environment of today's health sector.

Undergraduate degree programs lead to a Bachelor of Science degree within a minimum of a three-year framework. Graduate degree programs lead to a Master of Science degree or a Master of Public Health degree.

BS in Nutritional Sciences

Nutrition is an exciting and ever-changing field. There is a place for everyone interested in food, whether in clinical nutrition, food sciences and systems, community work, research, or in entrepreneurial organisations and industries.

The Nutritional Sciences Department emphasizes the role of nutrition in the health and well-being of people and the need for collaboration between all members of the health team. Since its establishment, the Department has been engaged in a wide range of collaborative academic and research efforts with Faculty members and researchers in various departments within the UOB and other educational institutions in Lebanon and abroad.

The Nutritional Sciences Department at the Faculty of Health Sciences offers a 3-year Undergraduate program that lead to a Bachelor of Science: BS in Nutritional Sciences with tracks in “Nutrition and Dietetics”.

The Nutritional Sciences Department is currently offered at the Main Campus (Al Kurah) and the Dekwaneh Campus (Beirut). The laboratories are progressively being equipped with educational and research material that serve as means for students to acquire skills in practical assessment, counselling, and nutrition education, and become involved in research and community projects under the supervision of their faculty members.

THE DEGREES WE OFFER
DEGREE YEARS TOTAL CREDITS
BS in Nutritional Sciences Bacc + 3
Nutrition and Dietetics (B.S. Track) Bacc + 3 93 Credits
Diploma in Clinical and Dietetics Internship 1 year 36 Credits
Minor in Nutritional Sciences 1 year 18 Credits
MISSION
The mission of the Nutritional Sciences department is to generate leaders in the fields of Nutrition and Food Sciences in Lebanon and the region. It is committed to produce competent healthcare practitioners who are engaged in the improvement of human health and wellbeing. The Nutritional Sciences Department is committed to enable graduates to translate theoretical knowledge gained into practical learning experiences and to master skills and competencies required for conducting medical nutrition therapy and food service management as well as community nutrition.

UNDERGRADUATE PROGRAM LEARNING OBJECTIVES
The objective of the BS in Nutritional Sciences is to:
  1. Train and equip students with evidence based knowledge and skills enabling them to improve the health of the population through nutrition counseling, nutrition education, and dietary advice.
  2. Produce graduates with effective communication, critical thinking, problem solving, and decision making skills to enable them pursue successful careers.
  3. Produce ethically responsible professionals of value to individuals, organizations, and public/private industries.

UNDERGRADUATE PROGRAM LEARNING OUTCOMES
Upon graduation, graduates will be able to:
  1. Understand the basic principles of the analytical procedures commonly used to analyze foods.
  2. Apply the scientific basis of nutritional standards (dietary reference intakes of nutrients) and dietary guidelines provided to the general population, taking into consideration differences in cultures, food preferences and dietary habits.
  3. Identify the nutritional needs and requirements of individuals based on their development levels and stage within the life cycle.
  4. Recognize major health behavioral change theories and demonstrate the practical skills in applying theoretical frameworks in nutrition counseling within clinical and community settings.
  5. Express a clear understanding of the etiology and pathophysiology of selected diseases and identify adequate medical nutrition therapy based on evidence-based guidelines and practice.
  6. Understand the relation of microorganisms to food spoilage, foodborne illness, and intoxication.
  7. Describe the major chemical reactions that occur in foods during processing and storage.
  8. Practice the role of nutritionists in public health promotion and prevention of diseases through successful community nutrition programs and interventions.
  9. Apply theories of management and marketing in food and nutrition services.
  10. Apply the fundamental principles of food engineering, food preservation and processing technologies and recognize their effect on food product quality.
  11. Interpret the advanced metabolism of the different nutrients and an overview of methods of nutritional assessment.
  12. Demonstrate competency in preparing research projects using the appropriate methodologies in the Nutritional and Food Sciences fields.

Diploma in Clinical and Dietetics (Internship)

LEARNING OBJECTIVES
  1. Apply for licensure to practice the profession of Dietetics in Lebanon.
  2. Provide interns with knowledge and skills in clinical dietetics practice through rotations in nutrition therapy, food service management and community nutrition.
  3. Enhance the practical educational experience of interns and allow their integration into the field of practice.

LEARNING OUTCOMES
  1. Implement the Nutrition Care Process for patients of different ages and health status.
  2. Apply evidence-based guidelines, systematic reviews and scientific literature in the Nutrition Care Process Model and other areas of Dietetics Practice.
  3. Select, implement and evaluate enteral and parenteral nutrition regimens and apply transitional feeding plans.
  4. Use effective education and counseling skills to facilitate behavior change.
  5. Conduct clinical quality management activities.
  6. Develop well-planned, nutritionally adequate menus meeting customer approval and satisfaction, as well as within cost and financial constraints.
  7. Use new technologies and softwares for analyzing menus and planning projects.
  8. Conduct screening and assessment of the nutritional status of an identified community in order to assess nutritional status and needs.
  9. Conduct community-based health promotion/disease prevention programs.

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