This study evaluated the impact of a 6-month school nutrition intervention on changes in dietary knowledge, attitude, behavior (KAB) and nutritional status of Syrian refugee children. A quasi-experimental design was followed; Syrian refuge children in grades 4 to 6 were recruited from three informal primary schools (two intervention and one control) located in the rural Bekaa region of Lebanon. The intervention consisted of two main components: classroom-based education sessions and provision of locally-prepared healthy snacks. Data on household socio-demographic characteristics, KAB, anthropometric measures and dietary intake of children were collected by trained field workers at baseline and post-intervention. Of the 296 school children enrolled, 203 (68.6%) completed post-intervention measures. Significant increases in dietary knowledge (β = 1.22, 95% CI: 0.54, 1.89), attitude (β = 0.69, 95% CI: 0.08, 1.30), and body mass index-for-age-z-scores (β = 0.25, 95% CI = 0.10, 0.41) were observed among intervention vs. control groups, adjusting for covariates (p < 0.05). Compared to the control, the intervention group had, on average, significantly larger increases in daily intakes of total energy, dietary fiber, protein, saturated fat, and several key micronutrients, p < 0.05. Findings suggest a positive impact of this school-based nutrition intervention on dietary knowledge, attitude, and nutritional status of Syrian refugee children. Further studies are needed to test the feasibility and long-term impact of scaling-up such interventions.

The experiment was conducted to assess the effects of an intermittent watering regime on physiological indicators of lactating Shami goats. Twelve does in late lactation were equally distributed to two treatments: control and watered once every four days. Several serum and milk variables were assessed at the beginning of the experiment and on four subsequent days. The does' body weight was assessed at the beginning and at the end of the experiment while milk production was recorded daily. The intermittently watered animals showed increased serum osmolarity, urea, protein and albumin concentrations, denoting dehydration. Milk production and body weight were not affected by the treatment. In addition, milk composition was similar between the control and the intermittently watered animals. It was concluded that the Shami goats could tolerate the intermittent watering regime during late lactation with minimal physiological disturbances. However, the long-term consequences of the treatment on production and health warrant further research.

This study is aimed at evaluating the quality and safety of two traditional fermented dairy products commonly found in Lebanon (Ambarees and Kishk in its dry and wet forms) by detecting foodborne pathogens and indicator microorganisms. Additionally, it seeks to identify the strengths, weaknesses, opportunities, and threats to quality and the production level. A total of 58 random samples (duplicated) including goat milk ( n = 16), dry Kishk ( n = 8), wet Kishk ( n = 8), and Ambarees ( n = 26) were collected from individuals who both farm and process these products. They represent the two production levels within the identified value chains in the Shouf and West Bekaa regions. Microbiological analyses revealed that all samples were free of Escherichia coli , while Staphylococcus aureus was found in all of them with significantly higher levels of contamination in wet Kishk , indicating poor hygienic practices at the different production levels. Coliforms were found in only 3.8% of the Ambarees samples, made from raw milk, showing that the decreasing pH and water activity throughout the long milk fermentation process contributes to the low prevalence of these microorganisms and that cross‐contamination might have occurred during the packaging phase. A regional pattern was observed where microbial counts (total aerobic counts, total coliforms, and S. aureus ) were found significantly higher ( p < 0.05) in milk samples of the West Bekaa, suggesting better hygienic conditions in the Shouf as compared to the West Bekaa. This analysis would be an important tool for developing the goat dairy sector and enhancing the production and promotion of traditional goat milk products. Valorization at the different levels of the value chain, starting with the adoption of good production practices on the farm, training on hygienic standards, innovation in packaging and marketing, and developing adequate policies, may ensure high‐quality end‐products that will eventually contribute to the livelihoods of the main stakeholders in this value chain and help preserve these national culinary gems.