AuthorAuthor: Ass. Prof.Vera P. Simovska-: Ass. Prof.Vera P. Simovska-Jarevska,PhD., MD Jarevska,PhD., MD

www.ttfv.uklo.edu.mk

University St. Kliment Ohridski of Bitola,Faculty of Technology and Technical

Sciences-Veles, Republic of Macedonia

New challenges for improving New challenges for improving nutrition research and nutrition research and

professional development in professional development in MacedoniaMacedonia

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.

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:

- 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 for The European Higher Education Standards for Nutrition Research and Practice DevelopmentNutrition Research and Practice Development

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 and utrition 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

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

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 Food Technology Science for Food and Food Technology and Science of Nutrition and Dieteticsand Science of Nutrition and Dietetics

The 2 nd cycle of studies in nutrition and dietetics include the following areas:

Food Science and separate chapters of Food 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:

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 of Administration of Food Food 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

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

Универзитет Св. Климент Охридски - Битола Технолошко технички факултет-Велес, Студии по нутриционизам

Први постдипломски студии по нутриционизам во Република Македонија, 2013-2014година

Conclusion:Conclusion: Doctoral study programs Doctoral 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 Health Health Enhancing through Nutrition EducationEnhancing through Nutrition Education.