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 Faculty Nutrition Club aims at increasing the awareness of students within the University and larger society to the importance of nutrition and healthy eating for healthier lifestyles and communities. Nutrition activities and events aim at providing nutrition students at the FHS with a friendly and supportive environment.

Undergraduate Degrees

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” and “Food Science and Quality Assurance”.

The Nutritional Sciences Department is currently offered at the Main Campus (Al Kurah) and the Achrafieh Campus (Beirut). The laboratories are progressively being equipped with educational and research materials 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.



​BS Mission
The degree aims to train its students to become leading practitioners in the fields of Nutrition and Food Sciences in Lebanon and the region. It is committed to preparing professionals who are capable of improving the health of the general population through diet and nutrition education. Their significant contributions will be reflected in clinical, community, academic and public/private industry settings.



​BS Department Learning Objectives
The primary objective of the Nutritional Sciences Department is to train and equip its graduates with pertinent and practical knowledge and skills to help them contribute to the improvement of food and the promotion of nutrition, health, and wellness of individuals and communities. In addition to the discipline-specific knowledge and skills, the Departmentaims at the following objectives:

• - Provide students with evidence-based learning opportunities through classroom teaching and on-site training (clinical internships in hospitals, community centers, and food industries).
  
  
• - Equip students to demonstrate effective communication, critical thinking, problem solving, and decision making skills to enable them to pursue successful careers.
  
  
• - Prepare ethically responsible graduates to provide scientific and appropriate quality care in various public and private fields of Nutrition and Dietetics: clinical, community and food service.
  
  
• - Prepare professionals of value to individuals, communities, and industries.
  
  

Upon graduation, graduates will be able to:

• - Identify 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.
  
  
• - Express a clear understanding of the basic biochemical, physiological, and metabolic aspects of nutrients in relation to human nutrition and health.
  
  
• - Identify the role of nutrition in public health promotion and prevention of diseases through successful community nutrition programs and interventions.
  
  
• - Learn major health behavioral change theories and demonstrate the practical skills in applying theoretical frameworks in nutrition counseling within clinical and community settings.
  
  
• - Recognize the main principles of nutrition education and learn how to develop and evaluate nutrition lesson plans and various educational materials.
  
  
• - Identify the nutritional needs and requirements of individuals based on their development levels and stage within the life cycle.
  
  
• - Identify and evaluate pertinent diagnostic information to assess the nutritional status and needs of patients with diseases.
  
  
• - Identify adequate interventions and recommended dietary and lifestyle behaviors to prevent or manage nutritional complications and diseases.
  
  
• - 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.
  
  
• - Recognize and apply the nutrition care process and the use of standardized nutrition language in writing nutrition plans for nutrition related diseases.
  
  
• - Use nutrition softwares to plan diets and menus compatible with the patient’s disease state, dietary habits and food preferences.
  
  
• - Apply theories of management and marketing in food and nutrition services.
  
  
• - Conduct research projects using the appropriate methodologies.
  
  
• - Understand the basic principles of the analytical procedures commonly used to analyze foods.
  
  
• - Apply the fundamental principles of food engineering, food preservation and processing technologies and recognize their effect on food product quality.
  
  
• - Apply food chemistry knowledge to understand major food physico-chemical reactions and its mechanisms.
  
  
• - Develop an advanced understanding of the microbiology of food and food-borne diseases through the application of modern microbial analytical techniques.
  
  
• - Gain a better appreciation of the Nutritional Sciences academic and research field.
  
  
• - Perform a thorough nutritional assessment to evaluate the nutritional status of individuals.
  
  
• - Demonstrate communication and counseling skills in delivering dietary information.
  
  
• - Identify the main principles of nutrition education and learn how to develop and evaluate nutrition lesson plans and educational materials

Diploma in Clinical and Dietetics (Internship)

The Nutritional Sciences Department is committed to enable its graduates to translate theoretical knowledge gained during their BS years into practical learning experiences. The internship would enable them to master skills and competencies required for conducting medical nutrition therapy and food service management.

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

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

Our students become well-developed professionals who can be leading reference points in the fields of Nutrition, health, and food sciences in Lebanon and the region. Professional career opportunities are available in hospitals, private nutrition clinics, community health centers, food and diet centers and catering companies, nursing homes, governmental and non-governmental organizations, food service/or food processing industries, teaching institutions, and research laboratories. Graduates can pursue many higher education degrees (MS or PhD) programs, such as MS and PhD programs in the areas of nutrition, health and food sciences, public health, hospital administration, to name few.



Dr. Mireille Serhan Mouawad
Department Chair Email: mireille.serhan@balamand.edu.lb
Faculty Email: fhsinfo@balamand.edu.lb
Tel: + 961 1 562108/9 ext.5131; + 961 6 931952 ext. 5206