Simovska, Vera and Antoska-Knights, Vesna (2015) IMPROVING PUBLIC HEALTH THROUGH NUTRITION EDUCATION AND RESEARCH: SUPPORT TO PROACTIVE PARTNERSHIP TO PRODUCE QUALITY EDUCATION STANDARDS FOR NUTRITIONISTS. Journal of Hygienic Engineering and Design (JHED).
Full text not available from this repository.Abstract
Education and nutrition are important fundamental
conditions and resources for improving public health.
Unhealthy nutrition is one of the key risk factors for
developing main non-communicable diseases. Studies
have confirmed that the country’s population has unhealthy
eating habits. Dietetics is not included in the
curricula of Macedonian Medical Faculties. In order to
improve population health, by improving the quality
of nutrition education and research, we determined
the following objectives: - Supporting proactive partnership
in defining national standards for the formulation
of Doctoral study program for the innovative
technology for food and nutrition”; - Forming a set of
competencies upon completion of studies; - Application
of information and communication technology
(ICT) and e-learning.
Analyzing the results of numerous scientific findings
that confirm the important role of food and nutrition in
health promotion and prevention of nutrition-related
diseases, we developed the Doctoral study programs
for the innovative technology for food and nutrition”.
The model of designing, planning and implementation
of curriculum is in accordance with Bologna Declaration
(1999), Dublin description (2004), EC “Tuning”
project (2009), European standards for improvement of
academic and practical curricula (2010) and DIETS2 advanced
competencies (2013). Proactive work with the
industry and private companies is related to practice
placement. Innovative application of ICT, e-learning
and creating a website are intended for collaboration
with other national and European nutrition networks.
This doctoral study program will allow: education of
our own nutritionists who will be able to meet the domestic
and global issues relating to food and nutrition,
inclusion of the researchers and experts in the projects
and in the: healthcare teams, HEIs, food industry and
they will be qualified to be responsible for production
of healthy, quality, safe, environmentally friendly and
affordable food for domestic and export needs. Also,
these nutritional experts will contribute to changes
in public health policy and health education strategy
(2014-2020) in the area of “Health Enhancing through
Nutrition Education”.
Key words: Nutrition education, Research, Descriptors,
Competencies, Doctoral degree.
| Item Type: | Article |
|---|---|
| Subjects: | Scientific Fields (Frascati) > Natural sciences > Mathematics |
| Divisions: | Faculty of Technology and Technical Sciences |
| Depositing User: | Mr Jordan Martinovski |
| Date Deposited: | 23 Nov 2019 13:04 |
| Last Modified: | 23 Nov 2019 13:04 |
| URI: | https://eprints.uklo.edu.mk/id/eprint/2073 |
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