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Department of Nutrition and Food Sciences
 
B.S. in Nutrition and Dietetics

This is a specialized three-year program offered by FAFS that prepares graduates trained in nutrition and dietetics to satisfy the needs of the country and the region.  The purpose is to enhance the nutritional well-being and health of individuals, families, and populations through the promotion of scholarship in human nutrition and dietetics.  Graduates wishing to qualify as licensed dieticians should complete an Internship for a minimum of 6 months in a recognized medical setting.

Degree Curriculum:
Nutrition and Dietetics I

First Semester

Credits

BIOL

201

General Biology I

4

CHEM

200

Basic Chemistry

3

CHEM

205

Introductory Chemistry Laboratory

2

ENGL

203

Academic English

3

PSYC

201

Introduction to Psychological Science

3

Total 15

Second Semester

Credits

CHEM

208

Survey of Organic Chemistry

3

CHEM

209

Introductory Organic Laboratory

2

PHYL

246

Physiology for Nursing Degree Students and
Undergraduates

4

ENGL

204

Advanced Academic English

3

Humanities Elective

3

Total 15

Nutrition and Dietetics II

First Semester

Credits

AGSC

212

Microeconomics Theory of Food and Farming2

3

ARAB

201A, 201B, or higher

Arabic Communication Skills3

3

NFSC

221

Basic Nutrition4

3

NFSC

261

Introductory Biochemistry5

3

CMPS

209

Computers & Programming for the Sciences

3

Humanities Elective

3

Total 18

2 Course offered in fall and spring
3 The Arabic Placement Test is optional
4 Course offered in fall and spring
5 Course offered in fall and spring

Second Semester

Credits

NFSC

274

Human Nutrition and Metabolism

3

NFSC

240

Nutrition Status Assessment

2

MNGT

215

Management of Organizations

3

NFSC

265

Food Chemistry

3

NFSC

267

Food Analysis6

2

NFSC

290

Food Service Management

3

NFSC

229

Menu Planning

1

Total 17

6 Course offered in fall and spring

Nutrition and Dietetics III

First Semester

Credits

NFSC

210

Statistics in Nutrition and Food Sciences

3

NFSC

285

Nutrition in the Life Cycle7

2

NFSC

281

Nutrition in the Life Cycle Lab for NTDT

1

NFSC

222

Community Nutrition

3

NFSC

277

Food Microbiology

3

NFSC

292

Medical Nutrition Therapy I

3

NFSC

294

Medical Nutrition Therapy Lab I for NTDT

1

Total 16

7 Course offered in fall and spring

Second Semester

Credits

NFSC

287

Food Processing

2

NFSC

289

Food Processing Lab

1

NFSC

293

Medical Nutrition Therapy II

3

NFSC

295

Medical Nutrition Therapy Lab II for NTDT

1

NFSC

296

Current Topics in Food Sciences and Nutrition8

1

NFSC

299

Projects in Nutrition and Food Sciences9

2

Humanities Elective

3

Humanities Elective

3

Total 16

8 Course offered in fall and spring
9 Course offered in fall and spring

Total Credits 97

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