Nutrition and Food Science Department designated as a WHO Collaborating Center

The event was attended by Dr. Peter Heath, Provost of the American University of Beirut, Dr. Hussein Abu Zaid, WHO Country Representative, Dr. Nahla Hwalla, Dean FAFS, Mr. Farid Karam, representing the Ministry of Public Health, FAFS Faculty Members, Lebanese Association for Nutrition and Food Science (LANFS) members, graduates and students.

Dr. Hwalla indicated that this designation is a testimony of outstanding achievements made by the faculty and staff of the NFS Department in their teaching, research and service, and the superior quality of their graduates. The success, progress and innovation of the department have culminated today with the department's recognition by WHO.

As noted by WHO Representative of Lebanon, this is the first WHO Collaborating Center in the country. This designation is a recognition of the achievements in the Nutrition and Food Science Department by the WHO. The ceremony also recognized Mrs. Sawsan Wazzan Jabri for receiving the Bahraini Prize of Excellence.

Dr. Hwalla further added that the department is well-recognized for its research and publications, which wouldn't have been complete without the collaboration of the Ministry of Public Health. This collaboration marks a prominent step in the growth of the department and promises further success in contributing to the public health of the country.

On this occasion Dr. Hwalla also recognized a graduate of the NFSC Department Mrs. Swasan Wazzan Jabri, co-owner and general manager of the Nutrition and Diet Center, who recently received the "Bahraini Prize of Innovation and Excellence."

Mrs. Sawsan Wazzan Jabri indicated her appreciation for this recognition and shared with the guests her dedication to the field of Nutrition. She was the first to launch a Nutrition and Diet Center in Beirut providing diet therapy and diet food catering to clients. The center has now expanded in the region and has opened in Saudi Arabia, Kuwait and Qatar. Other distinguished graduates of the Department were also recognized.

Dr. Hussein Abu Zaid, WHO Country Representative, addressed the specific criteria for selecting an institution to be designated as a WHO collaborating center and was pleased to announce the collaboration with the Nutrition and Food Science Department at AUB.

The criteria to be applied in the selection of an institution for designation as a WHO collaborating centre are:

1)The scientific and technical standing of the institution at the national and international levels, with particular reference to its recent record of achievement and its ongoing activities.

2)The quality of the institution's scientific and technical leadership.

3)The working relationship that the institution has developed with other institutions in the country as well as at the intercountry, regional and global levels; and

4)The ability and readiness of the institution to provide services over a sufficient period of time and not only for a single, limited task.

Mr. Farid Karam representing the Minister of Public Health in Lebanon discussed the successful collaboration between the NFSC Department chaired by Dr. Nahla Hwalla and the Ministry. He further acknowledged Dr. Hwalla's significant contributions to the field of Nutrition and Food Science through developing new policies and government licensing for dietitians.

Dr. Peter Heath, AUB Provost, confirmed that this designation is a further recognition of the excellence at the Nutrition & Food Science department in the fields of teaching, research and services. His concluding remarks highlighted the success of the two academic programs of the department and the quality of their graduates.

The new WHO Collaborating Center in Food and Nutrition will address issues related to the health and well being of the people of Lebanon by addressing important nutritional problems in the community. The Center through its integrated structure in research, teaching, resources and outreach will serve in achieving the University goals and those of WHO. It will assist in collection and dissemination of information on health, illness and risk factors. This collaboration will enhance and enrich the abilities of the University to better serve the country in the areas of Food and Nutrition.