Academic Units

DEPARTMENT OF NUTRITION AND FOOD SCIENCE (NFSC)

Chairperson: Toufeili, I.
Professors: Hwalla, N.; ^PTannous, R.; Toufeili, I.
Associate Professor: Obeid, O.
Assistant Professors: Kassaify, Z.; Olabi, A.; Naja, F.; Nasreddine, L.
Instructors: Chamieh, M.C., ^PHabib-Mrad, C.; Hamadeh, B.

Lecturer: ^PZeidan, M.

Research Associate: Adra, N.

Departmental R.A.: Bilal, L.

Course Descriptions
Core Courses for the BS Degree in Nutrition and Dietetics:

NFSC 221 Basic Nutrition 3.0; 3 cr.
A brief nutritional survey of nutrients, including their food sources, digestion, metabolism, functions, and requirements in humans. Course offered in fall and spring.

NFSC 222 Community Nutrition 3.0; 3 cr.
The role of nutrition in promoting, maintaining, and improving health in the community. The course discusses methods for discovering community problems and practical application of nutrition information for improvement of the nutritional status of the population. Prerequisite: NFSC 221.

NFSC 240 Nutritional Status Assessment 1.3; 2 cr.
Exposes students to the theoretical basis of various aspects of nutritional status assessment (dietary assessment, anthropometric measurement, biochemical assays, clinical assessment, etc.) and familiarizes them with nutritional status assessment tools and techniques through practical experimentation in the lab. Prerequisite: NFSC 221; Pre- or Co-requisite: NFSC 274.

NFSC 261 Introductory Biochemistry 3.0; 3 cr.
Chemistry of biological compounds, their enzymatic degradation and intermediary metabolism.
Prerequisite: CHEM 208. Course offered in fall and spring.

NFSC 265 Food Chemistry 3.0; 3 cr.
Chemical composition, physical and sensory properties of foods. Prerequisite: CHEM 208.

NFSC 267 Food Analysis 1.3; 2 cr.
Laboratory methods for chemical analysis of nutrients and chemicals in food products. Prerequisites: CHEM 205, CHEM 209; Pre- or Co-requisite: NFSC 265. Course offered in fall and spring.

NFSC 274 Human Nutrition and Metabolism 3.0; 3 cr.
Human physiological needs for energy, carbohydrates, fats, proteins, vitamins, and minerals; control of nutrient metabolism. Prerequisites: NFSC 221, NFSC 261, and PHYL 246.

NFSC 277 Food Microbiology I 3.0; 3 cr.
A survey of microorganisms and their role in causing food spoilage and food poisoning, and the control of microbial spoilage and pathogenic microorganisms in foods.

NFSC 285 Nutrition in the Life Cycle 2.3; 3 cr.
Focuses on the basic nutritional needs of individuals throughout their life cycle: infancy, childhood, adolescence, adulthood, and old age, and special nutritional requirements for pregnancy and lactation. Prerequisites: NFSC 221 and NFSC 274.

NFSC 287 Food Processing 2.0; 2 cr.
Technology and processing of foods; includes processing food products in the Pilot Plant. Prerequisites: NFSC 265, ND III or FSM III.

NFSC 289 Food Processing Laboratory 0.3; 1 cr.
Laboratory exercises in the Pilot Plant in food preservation and processing. Co-requisites: NFSC 287, ND III or FSM III.

NFSC 290 Food Service Management 2.3; 3 cr.
Techniques of management of functional operation of food service; training and supervision; field trips, self-study modules, reports, and discussion. Prerequisites: MNGT 215 and NFSC 221.

NFSC 292 Therapeutic Nutrition I 3.0; 3 cr.
Examines selected metabolic diseases, HIV, and cancer by covering their etiology, metabolic pathways, and the importance of medical nutrition therapy. Prerequisite: NFSC 240 and
NFSC 274.

NFSC 293 Therapeutic Nutrition II 3.0; 3 cr.
Process of assessing nutritional status and identifying nutritional needs; nutritional care in various diseases. Prerequisites: NFSC 274 and NFSC 240.

NFSC 294 Therapeutic Nutrition Laboratory I 0.3; 1 cr.
Self-study modules, case studies, reports, and discussions of NFSC 292 topics. Corequisite: NFSC 292. 

NFSC 295 Therapeutic Nutrition Laboratory II 0.3; 1 cr.
Self-study modules, case studies, reports, and discussions of NFSC 293 topics. Corequisite: NFSC 293.

NFSC 296 Seminar Presentation in Food Sciences and Nutrition 1 cr.
Prerequisite: ND III. Course offered in fall and spring.

NFSC 298 Dietetics Internship 01936 0 cr.
Training for eleven months in the dietary department of the AUB Medical Center.

NFSC 299 Special Topics in Nutrition and Food Sciences 2 cr.
Directed study. Prerequisite: ND III.

Elective Courses for the BS Degree in Nutrition and Dietetics

NFSC 211 Fitness: Physical Activity, Diet and Health 2.3; 3 cr.
Provides both theory and practice to achieve fitness with emphasis on using physical activity and following healthier eating habits. Free elective. Not offered to FAFS students.

NFSC 220 Food and Nutrition Awareness 3.0; 3 cr.
Introduces the discipline of nutrition and assists students in making optimal food choices for better health. Science elective. Not offered to FAFS students.

^P Part-time

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