The School of Arts & Sciences

Department of Natural Sciences

Dietetic Internship Program

Nutrition graduates are eligible to pass the National Colloquium Examination at the 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 Ministry of Health. The LAU Dietetics Internship Program (DIP) 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 institutions across Lebanon. Upon successful completion of training, applicants are issued a certificate.

LAU ensures placement to all nutrition graduates who wish to pursue a dietetic internship.

Internship structure

Dietetic interns complete rotations in three different areas: Clinical Nutrition, Food Service Management and Community Nutrition. They are followed-up and evaluated by LAU preceptors in collaboration with the hospital dietitians. LAU also offers colloquium revision sessions and and guides all interns on the colloquium examination application process  at the MEHE.

Students should register for the NUT 500: Dietetic Internship (12 Credits) (Tuition for 5 Credits).

Entry requirements and selection criteria

Students who wish to do an internship need to fill an application form and submit their official transcripts in their senior year. They are then selected and placed in different hospitals based on their academic performance and an interview.

Admission requirements include:

  1. Completion of all BS in Nutrition requirements
  2. Completion of clinical clearance requirements.
  3. A grade average of at least “C+” in the following major courses as they reflect thestudents’minimum necessary theoretical knowledge and skills required for the internship:

Students who have not scored the minimum grades and overall GPA and wish to join the internship program are given the possibility to register again for the courses above and score an average of C+ in order to become eligible.


The mission of the Dietetic Internship fits within the mission of the LAU Nutrition Program:

The mission of the Nutrition Program 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

Based on the requirements of the Accreditation Council for Education in Nutrition and Dietetics (ACEND), the Dietetics Internship will contribute to the following current Nutrition Program Learning Outcomes:


  1. Comply with the principles supported by the governance of Dietetics practice.
  2. Perform the nutrition care process and use standardized nutrition language. Perform the Nutrition Care Process and use standardized nutrition language for individuals, groups and populations of differing ages and health status, in a variety of settings.
  3. Integrate evidence-based guidelines and research findings in nutrition practice and care.  Apply evidence-based guidelines, systematic reviews and scientific literature in nutrition and dietetics practice.
  4. Demonstrate counseling and communication skills sufficient for entry in pre-professional practice. Use effective education and counseling skills to facilitate behavior change.
  5. Develop nutrition education materials that are culturally and age appropriate and designed for the literacy level of the audience.
  6. Demonstrate professional and inter-professional teamwork skills. Function as a member of Inter-professional teams
  7. Demonstrate active participation, teamwork and contributions in group settings.
  8. Show cultural competence/sensitivity in interactions with clients, colleagues and staff.
  9. Perform self-assessment and develop goals for self-improvement throughout the program.
  10. Coordinate procurement, production, distribution and service of goods and services, demonstrating and promoting responsible use of resources.
  11. Develop and evaluate recipes, formulas and menus for acceptability and affordability that accommodate the cultural diversity and health needs of various populations, groups and individuals.
  12. Develop professional attributes and a portfolio that are adapted to serve in diverse professional and community organizations and different cultural needs. Demonstrate professional attributes in all areas of practice.
  13. Demonstrate successful management of available resources and integrate promotion of nutritional well-being with cultural needs. Perform management functions related to safety, security and sanitation that affect employees, customers, patients, facilities and food.
  14. Apply current nutrition informatics to develop, store, retrieve and disseminate information and data.
  15. Successfully manage food service establishments and apply principles of food safety.
  16. Perform activities related to public policy and health care systems.

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