From an early age, I was fascinated by the link between food and health. Growing up in a household where meals were central to family life, I was always curious about what made some foods ‘good’ and others not. I saw how chronic conditions, such as diabetes and hypertension, affected the lives of people close to me, and began to wonder whether better nutrition could make a difference. That question lingered in my mind and eventually guided me toward the decision to study nutrition.

When I first enrolled in my undergraduate degree (Nutrition and Dietetics Coordinated Program at the American University of Beirut), I was excited but unsure of what to expect. The course load was rigorous, with heavy emphasis on the biological and chemical sciences — subjects that are challenging but essential to building a strong foundation. I vividly remember my first biochemistry lecture, where I learnt about macronutrient metabolism and how glucose is transformed into energy. These concepts were complex, yet they provided answers to the very questions that sparked my interest in nutrition in the first place.

As I progressed through my studies, my appreciation for the science behind nutrition grew exponentially. Courses in physiology, pathology, food science and medical nutrition therapy equipped me with the tools to understand how nutrients function at the molecular level and how imbalances can lead to disease. I began to see nutrition not as a set of dietary rules, but as a dynamic science rooted in evidence, research and clinical practice.

One of the most rewarding aspects of my studies was learning how nutrition interacts with different life stages and conditions — from infant growth and maternal health to ageing and disease management. I was particularly drawn to the field of clinical nutrition, where diet plays a direct role in patient recovery and quality of life. The idea that nutrition can be used as both prevention and therapy fascinated me and confirmed that I had chosen the right path.

Theory came to life when I began my clinical placements and internships at the American University of Beirut Medical Centre. These experiences allowed me to apply classroom knowledge in real-life settings. During my hospital rotations, I had the opportunity to assess patients, develop care plans and collaborate with multidisciplinary teams. I encountered patients with a range of conditions — from malnutrition and obesity to gastrointestinal diseases and kidney disorders — and saw first-hand how tailored nutritional interventions could significantly improve outcomes.

One experience that stands out was working with a critically ill patient who had been admitted with severe malnutrition and multiple comorbidities. Developing a nutrition care plan using the ADIME (Assessment, Diagnosis, Intervention, Monitoring, and Evaluation) framework, I learnt how to consider not just the patient’s medical condition, but also their social circumstances, preferences and readiness for change. These moments taught me the importance of empathy, cultural sensitivity and critical thinking in dietetic practice.

Like any worthwhile pursuit, my journey as a nutrition student has not been without its challenges. At times, the academic workload felt overwhelming, especially when juggling lectures, labs, assignments and clinical placements. There were moments of doubt and fatigue, especially during exam periods or when I was faced with difficult patient cases. However, these challenges strengthened my resilience and taught me valuable time management and problem-solving skills.

Another challenge has been navigating the ever-evolving nature of nutrition science. With new research constantly emerging and guidelines being updated, I’ve learnt the importance of staying informed and adopting a critical mindset. Not all information in the media is scientifically sound, and as a future nutrition professional, I take seriously the responsibility of promoting evidence-based advice.

Throughout my studies, I have also discovered new areas of interest, particularly in public health nutrition and digital health. I became increasingly aware of the social determinants of health and how factors like income, education and environment influence food choices. This realisation sparked my interest in policy development, community nutrition programs, and corporate wellness initiatives. I saw the potential for large-scale impact — not just helping one patient at a time, but shaping healthier systems and cultures.

My interest in technology also led me to explore how digital platforms and mobile apps can support behaviour change, monitor dietary intake and personalise nutrition advice. I am particularly enthusiastic about the future of digital nutrition interventions and how they can make support more accessible and engaging, especially for younger and tech-savvy populations.

Currently, I am pursuing my Master’s degree in Clinical and Public Health Nutrition at UCL, where I am expanding my expertise in both the clinical and population-based aspects of nutrition. The multidisciplinary nature of this program has been incredibly enriching, allowing me to work on research projects, analyse current health policies and collaborate with professionals from various fields.

One of my goals is to eventually contribute to the development of innovative wellness programs in corporate and hospitality settings. I believe there is a growing demand for nutrition professionals in these industries, and I hope to bridge the gap between science and lifestyle by designing evidence-based interventions that promote health without sacrificing enjoyment. I am also considering a PhD to further explore research opportunities in personalised nutrition and digital health solutions.