Nutrition and Food Research Conference

April 12, 2016, Beirut, Lebanon

Program

Irwin Auditorium, LAU Beirut Campus
8:30 AM - 9:30 AM	Registration
9:30 AM - 9:35 AM	Welcome AddressDr. Nashat Mansour, Dean of the School of Arts and Sciences, LAU
9:35 AM - 9:45 AM	CNRS Address
9:45 AM - 10:10 AM	Keynote Address I Dr. Lara Nasreddine, Chairperson, Department of Nutrition and Food Sciences, AUB
10:10 AM - 11:40 AM Oral Presentations Session I (Nutrition)
Severity of Depressive Symptoms among University Students and Its Association with Dietary, Lifestyle Factors and Stressful Life Events: A Cross-Sectional Study L. Helou, J. Matar Boumosleh, D. Jaalouk, M. Abou Jaoude Notre Dame University
Adherence to the Mediterranean Diet and Risk of Metabolic Syndrome in Lebanese Urban Adults C.Cordahi, F. Naja, H. Tamim, L. Nasreddine American University of Beirut
Prevalence of Malnutrition in Major Hospitals in Beirut and the Need for an Efficient Screening System K. Ouaijan, L. Mattar Saint George Hospital University Medical Center and Lebanese American University
Effect of Metformin on Serum Vitamin B12 Levels in Type 2 Diabetic Lebanese Patients J. Zalaket, E. Abou Jaoude Holy Spirit University of Kaslik
Nutritional Assessment of Patients with End Stage Renal Disease Undergoing Hemodialysis in Alexandria, Egypt D. Genenaa, E. Elgohary Beirut Arab University
Integrating Inter-professional Education into Dietetics: Findings from a Longitudinal Study N. Zeeni, R. Zeenny, T. Hasbini-Danawi, N. Asmar, M. Bassil, S. Nasser, A. Milane, A. Farra, M. Habre, N. Hoffart Lebanese American University
11:40 AM - 1:00 PM Posters Session / Lunch
1:00 PM - 1:25 PM	Keynote Address II Dr. Bassel Al Khatib, Senior Officer, UNIDO, Vienna
1:25 PM – 3:00 PM Oral Presentations Session II (Food Science)
Fatty Acid Composition Including Trans-fatty Acids in Selected Cereal-based Baked Snacks from Lebanon C. Saadeh, I. Toufeili, M. Habbal, L. Nasreddine American University of Beirut
Effect of Modified Manufacturing Procedure on the Overall Quality Attributes and Safety of Kishk H. Dib, E. Hajj, R. Yaacoub, O. Muhyeddeen, M. Al-Amin, Z. Mcheik Lebanese University
Carcinogenic and Neurotoxic Risks of Acrylamide and Heavy Metals from Potato and Corn Chips Consumed by the Lebanese Population E. Hariri, M. Abboud, S. Demirdjian, S. Korfali, M. Mroueh, R. Taleb Lebanese American University
Food Safety and Young Consumers: Testing the Impact of the Lebanese Food Safety Campaign on Students - an Exploratory Study at the University of Balamand M. Serhan, R. Hallab University of Balamand
Quantitative Determination of Pesticides Residues in Selected Lebanese Foods and Risk Characterization for the Consumer M. Rehaime, L. Nasreddine American University of Beirut
Assessment of Gluten in Labeled Gluten-Free Foods Sold in Lebanon H. Hassan, J. El Aridi , M. Bassil Lebanese American University
3:00 PM - 3:15 PM Coffee Break
3:15 PM – 4:30 PM Oral Presentations Session III (Nutrition and Food Science)
Functional Foods: Knowledge, Attitudes and Acceptance of Lebanese Consumers M. Fatayri, R. Chammas, R. Makdessi, J. El-Hayek, C. Bou-Mitri, Notre Dame University
Why is HACCP Failing? In Lebanon, Germany and Poland K. Haddad Kassel University/Hochschule Fulda, Germany
Comparison of the Food and Nutrition Security Status of Syrian Refugees and their Lebanese Host Communities in Lebanon: The Case of Akkar L. Jomaa, S. Daher, F. Naja, N. Hwalla American University of Beirut
Assessment of Dietary Exposure to Sulfites and Nitrites in Lebanon R. Yaacoub, D. Nasr, S. Mouawad, Z. Mounajjed, J. Hajj Lebanese University
The Influence of Feeding Olive Cake to Baladi Caprine Females on Milk Quality G. Mahfoud, M. El Masri, G. Chamsine, R. El Balaa University of Balamand
4:30 PM – 5:30 PM Discussion Panel (Nutrition and Non-communicable Diseases)

View the Poster Presentations.