Dietetic Internship Program
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 supervised practice for a period of 6 to 12 months in the form of an internship at LAU affiliated healthcare institutions across Lebanon that are approved by the Lebanese Ministry of Public Health (MoPH). Graduates are issued a completion certificate upon successfully completing the dietetic supervised training at the practicing healthcare institution.
Afterwards, BS in Nutrition graduates become eligible to sit for the National Dietetic Colloquium Examination by the Lebanese Ministry of Education and Higher Education (MEHE). Upon passing the exam, graduates are issued a passing colloquium certificate, which they can use to issue their Lebanese Licensure in Dietetics (LD) from MoPH to be able to practice the profession of dietetics in Lebanon.
The School of Arts and Sciences (SoAS) at LAU ensures placement to all BS in Nutrition graduates who wish to pursue the DIP.
You can complete rotations in two to three areas:
- Clinical Nutrition
- Foodservice Management
- Community Nutrition (not in all sites)
As interns, you are followed-up and evaluated by LAU dietetic preceptors in collaboration with the dietitians at the designated healthcare institution.
LAU also offers Dietetic Colloquium revision sessions and coordinates the Dietetic Colloquium examination of all interns at the MEHE.
What Will I Learn?
Our program supports the following Learning Outcomes of the BS in Nutrition:
- Integrate evidence-based guidelines and research findings in nutrition practice and care.
- Conduct research projects using the appropriate indicators, measures, and methodologies.
- 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 behavioral changes theories and techniques.
- Demonstrate successful management of available resources and integrate the 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.
Year Four (12 credits)
NUT500 Dietetic Internship (12 cr.) - fee is equivalent to 5 credits
If you wish to apply for the DIP, you need need to submit an application form and your official transcripts in your senior year. You are, then, selected and placed in different healthcare facilities based on your academic performance and an interview. Admission requirements include:
- Completion of all BS in Nutrition requirements.
- Completion of clinical clearance requirements.
- A grade point average (GPA) of at least 2.33 or C+ in the following core courses as they reflect the students’ minimum necessary theoretical knowledge and skills required for the DIP at LAU:
- 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 their minimum required grades, as mentioned in the third admission requirement, and the your cumulative grade point average (CGPA).
Applicants with a CGPA ranging between 2 and 2.33 along with excellent extracurricular activities during their didactic years will undergo further evaluation. Such applicants may be granted an internship opportunity on a case-by-case basis.