1) In recent years, Macedonia has focused on developing academic programs in food science and nutrition to promote healthy eating and prevent diet-related diseases.
2) New bachelor's, master's and PhD programs in nutrition were established, aligned with European standards and frameworks.
3) The profession of nutrition and dietetics was also developed, with nutritionists working in food technology, public health nutrition, and food service administration.
Development-and-implementation of Academic study of Nutrition in MacedoniaVera Simovska
1) The document discusses the development of nutrition research and professional training in Macedonia, including the creation of academic programs in food science and nutrition at various degree levels.
2) It describes Macedonia's involvement in European networks related to dietetics standards and competencies, and the development of advanced competencies for dietitians.
3) The theoretical structure of postgraduate nutrition studies in Macedonia is outlined, covering areas like basic sciences, food science and technology, public health nutrition, and food service administration.
This 4-year undergraduate course in Human Nutrition focuses on core sciences like chemistry and biology in the early years to build knowledge of biological systems and their application to nutrition. After a 10-month professional work experience in the third year, the final year focuses on specific areas of nutrition like clinical, public health, and molecular nutrition. Coursework is outlined for each year of study along with module codes, titles, credit hours, and semester.
Development-and-implementation of Academic study of Nutrition in MacedoniaVera Simovska
1) The document discusses the development of nutrition research and professional training in Macedonia, including the creation of academic programs in food science and nutrition at various degree levels.
2) It describes Macedonia's involvement in European networks related to dietetics standards and competencies, and the development of advanced competencies for dietitians.
3) The theoretical structure of postgraduate nutrition studies in Macedonia is outlined, covering areas like basic sciences, food science and technology, public health nutrition, and food service administration.
This 4-year undergraduate course in Human Nutrition focuses on core sciences like chemistry and biology in the early years to build knowledge of biological systems and their application to nutrition. After a 10-month professional work experience in the third year, the final year focuses on specific areas of nutrition like clinical, public health, and molecular nutrition. Coursework is outlined for each year of study along with module codes, titles, credit hours, and semester.
Gradba i funkcija na zeludnik, tenko i debelo crevo
1. Градба и функција на желудник
-Карактеристики
2.Градба на желудник
3. Дигестија на храна во желудникот
-Ензими
-Хлороводородна киселина HCI
-Муцин
4. Тенко црево
-Градба на тенко црево
-Дигестија на храна во тенкото црево
5. Дебело црево
-Градба на дебелото црево
-Функција на дебелото црево
-Дигестија на храна во дебелото црево
Општ план на градба на дигестивен систем
Систем за дигестија
Дигестивни жлезди
Кружни мускули
Усна празнина
Јазик
Заби
Плункови жлезди
Муцин, Лизозим, Бикарбонати
Голтник
Хранопровод
1. Што треба да содржи храната на човекот?
2.Улога на храната
-Енергетска
-Структурна
-Регулаторно каталитичка
3. Јаглехидрати
4. Протеини
5. Масти
6. Вода
7. Минерални соли
8.Витамини
9. Исхрана и метаболизам
10. Ензими
11.
The document provides an overview of the Food Engineering and Technology Department at the Institute of Chemical Technology. It discusses the history and evolution of the department since 1943. It offers B.Tech, M.Tech, and PhD programs in food engineering and technology and food biotechnology. The department has received various grants and recognition for its work. It has the vision of improving Indian traditional foods and producing trained professionals in the food sector. The department has well-equipped labs and infrastructure facilities to support research and education.
The document provides an initial assessment report for a new Master's program in Public Health at State University of Medicine and Pharmacy "Nicolae Testemitanu" in Moldova. It summarizes the development of the 2-year curriculum across 3 specializations. It also outlines the program structure, objectives, competencies, resources, management, and evaluation plans. The report indicates the curriculum has been developed and approved at the university and ministry levels in Moldova.
This document summarizes the challenges of food microbiology education in southern Africa. It notes that graduate programs in food microbiology face constraints including a lack of funding, qualified supervisors, laboratory infrastructure and resources. There is also a shortage of postgraduate training opportunities. Developing collaborative networks and exchange programs could help address some of these challenges by providing access to additional expertise, facilities and opportunities for students.
This document summarizes a 4-year BSc in Human Nutrition program. It outlines the stages and modules covered in each year. Stage 1 focuses on core sciences and an introduction to food and health. Stage 2 builds knowledge of biological systems and their application to human nutrition. Stage 3 includes a 10-month professional work placement. Stage 4 focuses on more specialized areas like molecular, public health, and clinical nutrition to build a professional understanding of the field.
This document outlines the curriculum for a BSc in Human Nutrition. It is a 4-year degree program offered through the School of Agriculture and Food Science at University College Dublin (UCD). The degree covers topics in nutrition science, food science, and related disciplines. It aims to provide students with skills and knowledge to promote health and well-being through diet and lifestyle. Graduates will be accredited as nutritionists and will have career opportunities in the food industry, nutrition research, and public health nutrition.
Prium Tempus Best Practice Stojkovski (Eng)Youth Agora
The document discusses reforms at Ss. Cyril and Methodius University in Skopje, Macedonia to implement the Bologna Process and develop the European Higher Education Area. It outlines the university's commitments to quality assurance, recognition of degrees, mobility programs, and research cooperation. It also notes obstacles like underfunding and restrictive staffing policies that affect the university's ability to fully achieve reform goals.
Esha Sarswat - A global overview of online coursesPOSHAN
This document provides a summary of various online nutrition courses available. It lists the course titles, content covered, duration, and provider. Courses range from a few weeks to 3 years long and cover topics like the basics of nutrition, undernutrition and obesity, food and nutrition security, nutrition counseling, and food systems and policy solutions. They are offered by universities, UN organizations, and dedicated e-learning platforms in collaboration with universities. The document asks the reader to reflect on what is already available, what is relevant, what is missing, and what capacity building approaches are suitable for specific nutrition content areas.
This document summarizes a Tempus project from 2002-2004 that aimed to develop public health services in Kyrgyzstan. The project involved the Kyrgyz State Medical Academy, St. Martin's College in the UK (now University of Cumbria), and Pirkanmaa Polytechnic in Finland. It worked to update undergraduate courses, develop a masters program, improve quality assurance and continuing education for health professionals in Kyrgyzstan. The project faced challenges related to differences between the countries but found opportunities through collaboration and exchange of expertise between the universities.
Gradba i funkcija na zeludnik, tenko i debelo crevo
1. Градба и функција на желудник
-Карактеристики
2.Градба на желудник
3. Дигестија на храна во желудникот
-Ензими
-Хлороводородна киселина HCI
-Муцин
4. Тенко црево
-Градба на тенко црево
-Дигестија на храна во тенкото црево
5. Дебело црево
-Градба на дебелото црево
-Функција на дебелото црево
-Дигестија на храна во дебелото црево
Општ план на градба на дигестивен систем
Систем за дигестија
Дигестивни жлезди
Кружни мускули
Усна празнина
Јазик
Заби
Плункови жлезди
Муцин, Лизозим, Бикарбонати
Голтник
Хранопровод
1. Што треба да содржи храната на човекот?
2.Улога на храната
-Енергетска
-Структурна
-Регулаторно каталитичка
3. Јаглехидрати
4. Протеини
5. Масти
6. Вода
7. Минерални соли
8.Витамини
9. Исхрана и метаболизам
10. Ензими
11.
The document provides an overview of the Food Engineering and Technology Department at the Institute of Chemical Technology. It discusses the history and evolution of the department since 1943. It offers B.Tech, M.Tech, and PhD programs in food engineering and technology and food biotechnology. The department has received various grants and recognition for its work. It has the vision of improving Indian traditional foods and producing trained professionals in the food sector. The department has well-equipped labs and infrastructure facilities to support research and education.
The document provides an initial assessment report for a new Master's program in Public Health at State University of Medicine and Pharmacy "Nicolae Testemitanu" in Moldova. It summarizes the development of the 2-year curriculum across 3 specializations. It also outlines the program structure, objectives, competencies, resources, management, and evaluation plans. The report indicates the curriculum has been developed and approved at the university and ministry levels in Moldova.
This document summarizes the challenges of food microbiology education in southern Africa. It notes that graduate programs in food microbiology face constraints including a lack of funding, qualified supervisors, laboratory infrastructure and resources. There is also a shortage of postgraduate training opportunities. Developing collaborative networks and exchange programs could help address some of these challenges by providing access to additional expertise, facilities and opportunities for students.
This document summarizes a 4-year BSc in Human Nutrition program. It outlines the stages and modules covered in each year. Stage 1 focuses on core sciences and an introduction to food and health. Stage 2 builds knowledge of biological systems and their application to human nutrition. Stage 3 includes a 10-month professional work placement. Stage 4 focuses on more specialized areas like molecular, public health, and clinical nutrition to build a professional understanding of the field.
This document outlines the curriculum for a BSc in Human Nutrition. It is a 4-year degree program offered through the School of Agriculture and Food Science at University College Dublin (UCD). The degree covers topics in nutrition science, food science, and related disciplines. It aims to provide students with skills and knowledge to promote health and well-being through diet and lifestyle. Graduates will be accredited as nutritionists and will have career opportunities in the food industry, nutrition research, and public health nutrition.
Prium Tempus Best Practice Stojkovski (Eng)Youth Agora
The document discusses reforms at Ss. Cyril and Methodius University in Skopje, Macedonia to implement the Bologna Process and develop the European Higher Education Area. It outlines the university's commitments to quality assurance, recognition of degrees, mobility programs, and research cooperation. It also notes obstacles like underfunding and restrictive staffing policies that affect the university's ability to fully achieve reform goals.
Esha Sarswat - A global overview of online coursesPOSHAN
This document provides a summary of various online nutrition courses available. It lists the course titles, content covered, duration, and provider. Courses range from a few weeks to 3 years long and cover topics like the basics of nutrition, undernutrition and obesity, food and nutrition security, nutrition counseling, and food systems and policy solutions. They are offered by universities, UN organizations, and dedicated e-learning platforms in collaboration with universities. The document asks the reader to reflect on what is already available, what is relevant, what is missing, and what capacity building approaches are suitable for specific nutrition content areas.
This document summarizes a Tempus project from 2002-2004 that aimed to develop public health services in Kyrgyzstan. The project involved the Kyrgyz State Medical Academy, St. Martin's College in the UK (now University of Cumbria), and Pirkanmaa Polytechnic in Finland. It worked to update undergraduate courses, develop a masters program, improve quality assurance and continuing education for health professionals in Kyrgyzstan. The project faced challenges related to differences between the countries but found opportunities through collaboration and exchange of expertise between the universities.
The document outlines a proposed Institutional University Cooperation (IUC) programme between Flemish universities and Hue University in Vietnam. The programme aims to [1] strengthen research capacity and research-based education at Hue University, [2] transfer research results on key issues like aquaculture, health and the environment to benefit the region, and [3] improve institutional capabilities in areas like governance, quality assurance and curriculum development. It consists of 5 projects addressing areas like aquaculture, ecosystems management and rural health, as well as a project support unit. The programme is aligned with priorities in Vietnam and seeks to maximize synergies with related initiatives.
This course on the 'Fundamentals of Histology' equips students with comprehensive knowledge of diseases associated with various body systems, including digestive, circulatory, respiratory, urinary, reproductive, nervous, endocrine systems, and sense organs. It fosters understanding of disease etiology, clinical manifestations, and histological changes, alongside offering practical exposure through slide preparations and microscopic study.
Created by: Mr. Attuluri Vamsi Kumar, Assistant Professor, Department of MLT, UIAHS, Chandigarh University, Mohali, Punjab. For more details website: https://www.mltmaster.com
Impact of Orpheus on PhD Training : Experience of a Turkish Medical SchoolORPHEUS
This document summarizes the experience of Dokuz Eylul University's Graduate School of Health Sciences in reforming its PhD training program with the help of ORPHEUS. It describes a 3 phase change process: 1) an internal reform phase from 2005-2010 to improve areas like course structure and supervision, 2) an internationalization phase from 2010-2016 involving ORPHEUS membership and hosting conferences, and 3) ongoing efforts to safeguard quality such as supervisor training. Key reforms included reducing coursework, requiring research publications, and ensuring independence in thesis assessment. The labeling process proved extremely beneficial and had short term impacts like activating stakeholders and long term potential impacts on Turkish PhD training standards nationally.
2015_01 - Trends in Health and ICT - Incredible Opportunities for Technologis...Kathleen Ludewig Omollo
These are slides from a workshop on January 26 - February 2, 2015 with representatives from the Information and Communication Technologies Department and Library Department at St. Paul Hospital Millennium Medical College in Addis Ababa, Ethiopia. The workshop was facilitated by Kathleen Ludewig Omollo and Bob Riddle.
The workshop documents are shared at http://slideshare.net/tag/sphmmc-ict-2015.
Curriculum Vitae Fernando Jose Cebola Lidon - 9 janeiro 2015Fernando Jose
This curriculum vitae outlines Fernando José Cebola Lidon's research and teaching experience. His research has focused on phytotechnology related to food production, examining topics like nutrient accumulation, oxidative stress, and plant responses to stresses. He has led over 20 research projects and supervised many graduate students. Lidon strives to integrate research and education through collaborative, interdisciplinary work. He created a professional society to promote sustainable science and technology.
best colleges for nutrition and dietetics in indiammdumullana03
M.Sc. (Dietetics & Nutrition) https://www.mmumullana.org/course/msc-dietetics-nutrition/ is a two-year program designed to enhance knowledge and skills of students in nutrition and to develop critical evaluation skills in them through an integration of knowledge of public Health, Community Nutrition, Patient Counseling and research in the field of dietetics.
This document provides information about the European University Cyprus School of Medicine, including its establishment, accreditations, programs, innovations, and future plans. Some key points include:
- The school was established in 2010 and offers a 6-year MD program accredited by ECPU.
- It has over 250 students and provides clinical training in 8 hospitals in Cyprus.
- Innovations include early clinical exposure for students and Greek language training.
- Future plans include collaborations with Harvard Medical School and initiatives to improve student attendance and participation.
The document provides an introduction to the Malaysian Dietary Guidelines (MDG) 2020. It discusses the nutrition scenario and trends in Malaysia over recent decades, highlighting increasing rates of obesity, diabetes, and other diet-related diseases. It outlines the development process of MDG 2020, including the formation of a technical working group to review and update the guidelines. Key differences between MDG 2010 and MDG 2020 include a new key message on home cooking and healthier eating out options. Challenges in implementing nutritional guidelines include the food culture and environment supporting unhealthy choices.
Food safety risk assessment capacity building: educational cooperation progra...EFSA EU
This document discusses food safety and risk assessment capacity building programs in Europe. It notes several challenges facing the food system like population growth, climate change, and foodborne illnesses. It asks what expertise is needed in food safety, what programs currently exist, and what types of training would be useful. It provides examples of existing master's programs that incorporate interdisciplinary food safety training. It emphasizes the importance of hands-on, case-based learning that simulates real crises and incidents. Finally, it recommends setting prerequisites for future programs, including inter-university comparability, modular training in areas of expertise, and international perspectives.
Kepher Onyango Otieno is a medical laboratory scientist from Kenya seeking a PhD in cellular and molecular immunology. He has over 20 years of experience working in medical laboratories for the Kenyan Ministry of Health. He holds a degree in medical laboratory science from Jomo Kenyatta University of Agriculture and Technology and is currently pursuing a master's degree in molecular medicine from the same institution.
This document outlines the curriculum for the first semester of the Allied Health Sciences program at Khyber Medical University. It includes 6 courses over 16 weeks: Medical Biochemistry-I, Human Physiology-I, Human Anatomy-I, English-I, Pakistan Studies, and Computer Skills. For each course, the document describes the introduction, learning outcomes, and weekly topics of study (TOS) that outline the key concepts and skills to be learned each week through lectures, small group discussions, demonstrations and other activities. The goal is to equip students with the foundational knowledge and skills required for careers in allied health fields.
Agricultural Sciences In Poland, Be In AstanaSulushash
The document summarizes agricultural sciences and research in Poland. It provides facts about Polish agriculture, the organizational structure of agricultural sciences, and key research priorities and organizations. The largest research organizations include the Institute of Genetics and Animal Breeding of the Polish Academy of Sciences and the Plant Breeding and Acclimatization Institute. The document also outlines opportunities for future international cooperation on topics like agriculture and energy through the EU's 7th Framework Programme.
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Development and implementation of academic study for nutrition
1. AuthorAuthor: Ass. Prof.Vera P. Simovska-: Ass. Prof.Vera P. Simovska-
Jarevska,PhD., MDJarevska,PhD., MD
www.ttfv.uklo.edu.mk
University St. Kliment Ohridski of Bitola,
Faculty of Technology and Technical Sciences-
Veles, Republic of Macedonia
University St. Kliment Ohridski of Bitola,
Faculty of Technology and Technical Sciences-
Veles, Republic of Macedonia
2. New challenges for improvingNew challenges for improving
nutrition research and professionalnutrition research and professional
development in Macedoniadevelopment in Macedonia
Универзитет Св. Климент Охридски - Битола Технолошко технички факултет-Велес, Студии по нутриционизам
In recent years, the importance of healthy
nutrition for the population health as well as
the economic aspect of producing healthy and
nutrient rich food accessible to all has been in
focus worldwide.
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 academic study programs for
food science and nutrition at Bachelor, Master
and PhD levels.
3. Универзитет Св. Климент Охридски - Битола Технолошко технички факултет-Велес, Студии по нутриционизам
The beginning of a history for the nutrition profession in
Macedonia took place in a “Steering Committee for the
Advancement of Healthcare system” at the Ministry of
Health, in 2009. In the chapter Good governance of the
“Green Book” is presented national needs assessment focused
on development of Preventive and Clinical Nutrition
(Simovska, et all., 2010).
The idea of the government and the University
St.“Kliment Ohridski” of Bitola has been started as
governmental project with development of the academic
curric-ular and structures of the practice placements including
EKTS calibration:
4. - Bologna Working Group on Qualifications Frameworks, 2005;
- Towards European Higher Education Area-Bologna Process, 1999;
- The Bologna Declaration, 1999 ;
- The statemenets of the European Federation of the Associations of
Dietitians (EFAD):
- European Dietetic Benchmark Statement (EDBS, 2005),
- European Dietetic Competencies (EDC 2009) and their Performance
Indicators (PIs, 2009)
- European Commission/EACEA: Thematic Network for Dietetics –
DIETS2 (2010-2013).
Универзитет Св. Климент Охридски - Битола Технолошко технички факултет-Велес, Студии по нутриционизам
The European Higher Education Standards forThe European Higher Education Standards for
Nutrition Research and Practice DevelopmentNutrition Research and Practice Development
5. The profession of Nutrition and Dietetics in Macedonian
context covers two main areas of work:
- Food Technology and Biotechnology
- Nutrition and Dietetics
In 2011, Macedonia becomes an associative member of the
European Thematic Network for Dietetics (DIETS2) and a team
member of the Working Package 2 „Second and third cycle
competences for dietitian (HEPA Macedonia National organization
for the promotion of health) which will contribute to future
development of the profession of NNutrition andutrition and DDieteticsietetics.
We propose the new profile of Nutritionist as 5th
category
under the European classification:
“thethe engineer technologist-nutritionistsengineer technologist-nutritionists””
Универзитет Св. Климент Охридски - Битола Технолошко технички факултет-Велес, Студии по
нутриционизам
6. Creating the European Dietetic Advanced Competences (EDAC, 2012) we
provided the baseline of knowledge, skills, understanding and competence of a
dietitian working as a dietetic practitioner and researcher at advanced level in
Macedonia.
Универзитет Св. Климент Охридски - Битола Технолошко технички факултет-Велес, Студии по нутриционизамУниверзитет Св. Климент Охридски - Битола Технолошко технички факултет-Велес, Студии по нутриционизам
7. I. Basic SciencesBasic Sciences:
biology, physics,
chemistry, nutritional
biochemistry (cell and
molecular basis of disease
and metabolic
complications), anatomy,
nutritional anthropometry,
physiology, histology,
genetics, immunology,
biostatistics and
mathematics, computers
and methods of scientific
research.
II. Science for Food and FoodScience for Food and Food
Technology and Science of NutritionTechnology and Science of Nutrition
and Dieteticsand Dietetics
The 2 nd
cycle of studies in nutrition
and dietetics include the following
areas:
Food Science and separate chapters ofFood Science and separate chapters of
Food TechnologyFood Technology:: nutrition
composition of food modification in
food product development, food
technology and biotechnology.
Science of Nutrition and Dietetics:Science of Nutrition and Dietetics:
nutrition care process,
techniques of food preparation,
methodology of nutritional
assessments, examination of dietary
intake, nutritional testing,
modification of diet in people with
different dietary habits, cultural and
socioeconomic conditions.
Универзитет Св. Климент Охридски - Битола Технолошко технички факултет-Велес, Студии по нутриционизам
The theoretical part of the study
program for advanced level
training of specialised staff in
nutrition (2nd
cycle) is divided
into following
subgroups:
8. III. Public Health Nutrition:Public Health Nutrition:
Nutrition and physical
activity, health promotion,
nutritional epidemiology,
planning, coordination and
evaluation of public health
strategies and policies,
sociology, ethics,
communications and cultural
aspects of nutrition.
IVIV - Administration ofAdministration of
FoodFood Services:Services:
Management, health care
organizations, planning and
production of food legislation
(NASSP), economics, equipment,
packaging, distribution and
system services (marketing).
Универзитет Св. Климент Охридски - Битола Технолошко технички факултет-Велес, Студии по
нутриционизам
9. Further, to improve population
health, by improving the quality
of nutrition education and
research at advanced level, in
2014, we determined the
following objectives:
- Supporting proactive
partnership in defining national
standards for the formulation of
Doctoral study program for
food science and nutrition;
- Forming a set of competencies
upon completion of studies;
- Application of information and
communication technology
(ICT) and e-learning.
Универзитет Св. Климент Охридски - Битола Технолошко технички факултет-Велес, Студии по нутриционизам
Nutritional Care ProcessNutritional Care Process
10. Универзитет Св. Климент Охридски - Битола Технолошко технички факултет-Велес, Студии по нутриционизам
Први постдипломски студии по нутриционизам во
Република Македонија, 2013-2014 година
Conclusion:Conclusion:
Doctoral study programsDoctoral study programs 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,
- in the healthcare teams, university and
research institutions,
- in the food industry as qualified experts,
they will 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 health education
strategy (2014-2020) in the area of HealthHealth
Enhancing through Nutrition EducationEnhancing through Nutrition Education.