Programs

MS in Nutrition Mission, Educational Objectives and Student Outcomes

Mission Statement

The mission of the MS in Nutrition program is to advance knowledge, innovation, and leadership in nutrition by preparing highly competent graduates with advanced scientific, professional, and research skills to address contemporary nutrition challenges at the individual, community, and systems levels. The program provides students with advanced knowledge and skills across specialized tracks allowing them to tailor their training to diverse career pathways. The MS in Nutrition can be integrated with the Combined Program preparing students to acquire the Registered Dietitian certification from the United States. The program emphasizes evidence-based and contextually relevant solutions and enable students to engage in interdisciplinary learning and research through collaborations with various schools, institutes, and research centers at the Lebanese American University, as well as with governmental, non-governmental, and industry partners. To graduate, students are required to complete 30 credits.

Program Educational Objectives

The MS in Nutrition aims to:

  1. Prepare professionals who integrate evidence-based knowledge and interdisciplinary skills to promote health and sustainable food systems.
  2. Produce leaders who are able to design and implement programs in health care settings, communities, food and/or educational institutions.
  3. Produce investigators with the required competencies to interpret, design and conduct research in the fields of nutrition and food science.

Student Outcomes

Upon completion of the MS in Nutrition program, graduates will be able to:

  1. Design, implement, evaluate and monitor nutrition strategies to promote individual, community, or population health, and enhance food system sustainability (PEO1, PEO2, and PEO3).
  2. Apply professional and inter-professional teamwork skills and ethical standards in the practice, leadership, and management of nutrition initiatives (PEO1 and PEO2).
  3. Demonstrate lifelong learning in nutrition and food science through relevant information sources (PEO1).
  4. Critically evaluate current trends, policies, and innovations in nutrition, public health, and food systems to inform practice and policy (PEO1 and PEO3).
  5. Design and conduct original or applied research using validated methodologies in the fields of nutrition and food science (PEO3).