Overview
B.S. in Nutrition graduates are eligible to pass the National Dietetic Colloquium Examination at the Lebanese Ministry of Higher Education (MEHE) and get licensure for dietetic practice only after completing an internship at the dietetic department of a Lebanese hospital that is approved by the Lebanese Ministry of Public Health (MoPH). The Dietetic Internship Program (DIP) at LAU is open to holders of a BS in Nutrition who wish to obtain the license to practice the profession of dietetics in Lebanon. It consists of a supervised training for a period of 6 to 12 months at LAU-affiliated healthcare institutions across Lebanon. Upon successful completion of the DIP, applicants are issued a certificate by the healthcare institution.
The School of Arts and Sciences at LAU ensures placement to all BS in Nutrition graduates who wish to pursue a dietetic internship.
Mission
The mission of the Dietetic Internship Program (DIP) fits within the mission of the LAU B.S. in Nutrition Program, which is to prepare graduates for food and nutrition careers by providing them with the ability to integrate didactic and practical education in order to improve the health and well-being of individuals and groups while upholding tradition of the liberal arts education.
Learning Outcomes
The Dietetic Internship Program supports the following Learning Outcomes of the LAU B.S. in Nutrition program:
- Integrate evidence-based guidelines and research findings in nutrition practice and care.
- Conduct research projects using the appropriate indicators, measures and methodology.
- Demonstrate counseling and communication skills sufficient for entry in pre professional practice.
- Demonstrate professional and inter-professional teamwork skills.
- Comply with the principles supported by the governance of Dietetics practice.
- Develop professional attributes and a portfolio that are adapted to serve in diverse professional and community organizations.
- Perform the nutrition care process and use standardized nutrition language.
- Apply health education and behavior changes theories and techniques.
- Demonstrate successful management of available resources and integrate promotion of nutritional well-being with cultural needs.
- Implement quality management and business theories in the provision of services.
- Successfully manage food service establishments and apply principles of food safety.
- Perform activities related to public policy and health care systems
- Recognize the support knowledge underlying nutritional sciences
Admission Requirements
Students who wish to apply for a Dietetic Internship need to submit an application form and their official transcripts in their senior year. They are then selected and placed in different healthcare facilities based on their academic performance and an interview. Admission requirements include:
- completion of all B.S. in Nutrition requirements
- completion of clinical clearance requirements
- a grade average of at least a C+ in the following major courses as they reflect the students’ minimum necessary theoretical knowledge and skills required for the dietetic internship:
- NUT356 Nutrition Status Assessment
- NUT422 Medical Nutrition Therapy I
- NUT423 Medical Nutrition Therapy I Lab
- NUT424 Medical Nutrition Therapy II
- NUT425 Medical Nutrition Therapy II Lab
- NUT430 Nutrition in Life Cycle
The above courses are open for a Repeat to secure the minimum required grades and overall GPA.
Dietetic Internship Structure
Dietetic interns complete rotations in three different areas:
- Clinical Nutrition
- Foodservice Management
- Community Nutrition (not on all sites)
Interns are followed-up and evaluated by LAU dietetic preceptors in collaboration with hospital dietitians.
LAU also offers Dietetic Colloquium revision sessions and coordinates the Dietetic Colloquium examination of all interns at the MEHE.
Study Plan
Year Four (12 credits)
NUT500 Dietetic Internship (12 cr.) - fee is equivalent to 5 credits
