Along with the families and preceptors of the 11 graduates of the Nutrition and Dietetics Program and the BS in Nutrition and Dietetics Coordinated Program (CP), the LAU School of Arts and Sciences celebrated their momentous rite of passage at the 10th Annual Nutrition and Dietetics White Coat Ceremony, held on the Beirut campus on February 5, 2025.

“At LAU, students’ achievements are at the heart of our mission,” said Dean Haidar Harmanani in his welcome address. “We take great pride in fostering an environment where they thrive, innovate and make an impact.”

As they “transition from LAU classrooms to the classrooms of life,” Dr. Harmanani reminded the professional dietitians to carry with them “a deep commitment to ethical practice and the wellbeing of others and to serve with integrity, compassion and excellence.”

Reflecting on public health challenges in Lebanon, the region, and globally, LAU President Chaouki T. Abdallah praised the graduates for being entrusted not only with addressing these challenges but also with contributing to the UN Sustainable Development Goals (SDGs), specifically SDG 2: Zero Hunger and SDG 3: Good Health and Well-being.

Dr. Abdallah encouraged them to stay abreast of advancements in their field. “The healthcare landscape is ever-changing, so lifelong learning can help you ensure that you will be providing the most effective and up-to-date guidance to your patients.”

Team Lead at the World Health Organization’s Lebanon Country Office Alissar Rady represented Acting WHO Representative for Lebanon Abdinasir Abubakar as the ceremony’s keynote speaker.

Driving home the responsibility that the graduates now carry, Dr. Rady noted that the rates of malnutrition—whether undernutrition, overnutrition or “junk nutrition”—are at an all-time high in Lebanon and the region, having been exacerbated by conflict and instability, among other factors.

 “You are not only health professionals,” she told the students. “You are agents of change who will empower people to make informed dietary choices to lead healthier lives.”

To that end, she urged them to see in the Lebanese crisis “the windows of opportunity to act, as their input and research will be essential in designing strategies, policies and targeted interventions that will aim at improving nutrition outcomes across our communities.”

The Nutrition program has made great strides throughout its relatively short history, forging collaborations with local and international partners, expanding academic offerings to include minors and engaging faculty and students in world-class research, said Chair of the Department of Nutrition and Food Science and Assistant Professor Rana Rizk.

In one crowning achievement, the Coordinated Program earned full accreditation by the Accreditation Council for Education in Nutrition and Dietetics last year.

More recently, reported Dr. Rizk, “100 percent of the program’s graduates had applied to and secured the Registered Dietitian credential, marking a full success rate at one-year post-graduation.”

In a parting message to the students, she reiterated the university’s commitment to their future success. “We are here to support you every step of the way. Always carry the knowledge, skills and values that you have gained here,” she said.

One by one, the graduates donned their white coats and stood together to take the oath, marking the beginning of their clinical journey.