Programs

MS in Nutrition Mission, Educational Objectives and Student Outcomes

Mission Statement

The mission of the MS in Nutrition program is to allow students to gain an advanced understanding of nutritional epidemiology, pathophysiology, therapy and policy, as well as food security, safety and quality in Lebanon and the world. The program provides opportunities for interdisciplinary research in the context of existing collaborative projects within the School of Arts and Sciences as well as the Gilbert and Rose-Marie Chagoury School of Medicine, Alice Ramez Chagoury School of Nursing, and School of Pharmacy, in addition to governmental and non-governmental organizations. The MS in Nutrition can be integrated with the Coordinated Program that prepares students to acquire the Registered Dietitian certification from the United States. To graduate, students are required to complete 30 credits (12 for required program courses, 12 for elective courses and 6 for the thesis). The MS in Nutrition aims to prepare competent graduates who can contribute to the understanding, prevention and management of nutrition-related problems and concepts in order to improve the health and well-being of individuals and societies.

Program Educational Objectives

The MS in Nutrition aims to:

  1. Prepare professionals who integrate evidence-based nutrition knowledge and interdisciplinary skills to change dietary behavior needed for health promotion.
  2. Produce leaders who are able to design and implement programs to provide nutrition care in acute care settings, communities and 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 programs in acute care settings, communities, food and/or educational institutions (PEO2 and PEO3). 
  2. Apply professional and inter-professional teamwork skills and ethical standards in the application of nutrition care (PEO1 and PEO2).
  3. Demonstrate continuous active learning and awareness of current trends in nutrition and food science through relevant information sources (PEO1).
  4. Design and implement research protocols and use validated and reliable methodology in the fields of nutrition and food science (PEO2 and PEO3).
  5. Interpret statistical analysis results in areas related to health and food science (PEO3).