Capacity development in food composition database management and nutritional research and education in Central and Eastern European, Middle Eastern and North African countries

Gurinović, Mirjana; Witthöft, Cornelia M.; Tepšić, Jasna; Ranić, Marija; Hulshof, P.J.M.; Hollman, P.C.H.; Porubská, Janka; Gohar, A.; Debeljak-Martačić, Jasmina; Petrović-Oggiano, Gordana; Novaković, R; Glibetić, Maria; Oshaug, Arne

doi:10.1038/ejcn.2010.224

Cited by 17 publications

(10 citation statements)

References 6 publications

(4 reference statements)

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“…The participants were persons who took part in the Task Force for CD in CEE established at the NCDN CEE kick-off meeting in 2005, or the candidates for the NCDN CEE follow-up meetings proposed either by NCDN CEE representatives or those who were identified by the WHO, FAO and other authorities (6)(7)(8) . Overall, they made a good spread over academia, public health and research institutions in CEE.…”

Section: Methodsmentioning

confidence: 99%

“…Their activities can be done through capacity development (CD), which basically refers to the ability of societies to carry out a stated objective (4) . Specifically, CD in food and nutrition includes formal training, human resource development, and organizational, institutional and legal framework development with the aim of enhancing nutritional knowledge and skills (5)(6)(7)(8) . CD has been recognized by authorities such as the United Nations University System Standing Committee on Nutrition (UNU/ SCN) and by the European Commission as an important complementary activity for improving the nutrition situation throughout the world (6,9) .…”

Section: Academic Nutrition Education Capacity Development Central Anmentioning

confidence: 99%

“…The UNU/SCN established a special working group on CD aiming to coordinate and promote activities in partnership with country representatives in nutrition worldwide. Among the most recently founded UNU/SCN regional networks for CD in nutrition is the one in Central and Eastern Europe (CEE), namely the Network for Capacity Development in Nutrition in Central and Eastern Europe (NCDN CEE) (8) . It was set up to: (i) initiate and support CD activities in developing research and training in public nutrition based on country-specific needs in the CEE region; and (ii) involve individuals, groups and institutions in the field of nutrition with the aim *Corresponding author: Email mirjana.gurinovic@gmail.com r The Authors 2014 of sharing and enhancing experiences relevant for nutritional knowledge and skills in the region.…”

Section: Academic Nutrition Education Capacity Development Central Anmentioning

confidence: 99%

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Professional training in nutrition in Central and Eastern Europe: current status and opportunities for capacity development

Gurinović

Novaković²,

Šatalić³

et al. 2014

Public Health Nutr.

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Objective: To examine the availability of academic programmes in nutrition and identify nutrition training needs in Central and Eastern Europe (CEE). Design: A questionnaire with close-ended and open-ended questions was distributed to the members of the United Nations University Standing Committee on Nutrition, Regional Network for Capacity Development in Nutrition in CEE (NCDN CEE). Setting: Participants' responses to the questionnaire including the comments of their colleagues from home institutions were obtained in group discussions during NCDN CEE meetings in 2010. Subjects: Sixteen CEE countries' experts and their colleagues from home institutions involved in NCDN CEE activities 2007. Results: The responses were obtained from fourteen out of sixteen participating countries; five countries have established Bachelor, Master and PhD studies in nutrition (Croatia, Czech Republic, Poland, Slovak Republic and Slovenia), whereas in Latvia and Republic of Macedonia only Bachelor and Master studies are set up. Seven countries have no Bachelor, Master or PhD studies: Bosnia and Herzegovina, Bulgaria, Estonia, Lithuania, Montenegro, Romania and Serbia. Introduction to data analysis and Nutritional epidemiology are the most needed nutrition trainings that would increase working competence of nutritionists and nutrition-related professionals in CEE. Conclusions: Availability of academic programmes in nutrition in CEE countries is limited. Opportunities for improving the competence of existing and future nutrition-related professionals should be addressed at national and regional level; distance learning courses and creation of a regional centre for nutrition training were seen as opportunities for sustainable capacity development in nutrition in CEE. Keywords Academic nutrition education Capacity development Central and Eastern EuropeThe competence and skills of nutritionists and public health nutritionists are needed to: (i) assess the nutritional situation of populations; (ii) analyse the relationships between nutrition, society and health; and (iii) develop, plan, implement and evaluate approaches for improving the well-being of individuals, communities and the population as a whole, through optimal food and nutrition (1)(2)(3) . Their activities can be done through capacity development (CD), which basically refers to the ability of societies to carry out a stated objective (4) . Specifically, CD in food and nutrition includes formal training, human resource development, and organizational, institutional and legal framework development with the aim of enhancing nutritional knowledge and skills (5)(6)(7)(8) . CD has been recognized by authorities such as the United Nations University System Standing Committee on Nutrition (UNU/ SCN) and by the European Commission as an important complementary activity for improving the nutrition situation throughout the world (6,9) . The UNU/SCN established a special working group on CD aiming to coordinate and promote activities in partnership with country representatives in ...

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Section: Methodsmentioning

confidence: 99%

Section: Academic Nutrition Education Capacity Development Central Anmentioning

confidence: 99%

Section: Academic Nutrition Education Capacity Development Central Anmentioning

confidence: 99%

See 1 more Smart Citation

Professional training in nutrition in Central and Eastern Europe: current status and opportunities for capacity development

Gurinović

Novaković²,

Šatalić³

et al. 2014

Public Health Nutr.

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show abstract

“…Although increased knowledge for individuals through training remains an essential part of capacity building, capacity development in food and nutrition involves more than formal training, but includes human resource development, as well as organizational and institutional development (Gurinovic et al, 2010). Towards assessing this, the quality and quantity of research publications are often used as benchmarks to monitor the performance of innovation (Jeenah & Pouris, 2008).…”

Section: Capacity Building During the Past Two Decadesmentioning

confidence: 99%

Capacity building in food composition for Africa

Schönfeldt

Hall

2013

Food Chemistry

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Capacity building in food and nutrition involves more than formal training and individual development. Such a process is long term and continues, requiring lasting mentorship, coaching and leadership development, including individual commitment to continued self-development. It expands to include the development of knowledge and skills of an individual within his/her organizational or institutional arrangements, and requires buy-in and support from his/her institution or organization, as well as other funding bodies involved in agriculture and health. It needs to be supported by government and be part of the regional and international agenda for agriculture and health.Towards this aim, the International Network of Food Data Systems (INFOODS), as a joint FAO/UNU project, was formed and represents an international technical cooperation of networks on food composition with an objective to coordinate, encourage and facilitate activities in order to generate national and regional food composition data which would be of high quality, adequate quantity and accessible to users. Under the auspices of INFOODS, an African Network of Food Data Systems (AFROFOODS) was established in September 1994, and a number of training courses, educational and scientific publications, posters, presentations and visits were hosted, organized and delivered with the aim to build enthusiasm, long term commitment and capacity in food composition within the AFROFOODS region.Formal training and human resource development were the major focus to take food composition forward in Africa. Significant progress has been made in food composition activities, but constraints including lack of organizational and institutional commitment and financial support are straining the pace of progress.The focus on nutrition is currently high on the international agenda in order to be able to report on the Millennium Development Goals (MDGs) in 2014. This offers a unique opportunity to educate governments on the link between agriculture and nutrition and in particular the contribution of the nutrient composition of foods with a specific focus on biodiversity of local foods and sustainable diets on health. · Future priorities should include increased investment by governments and institutions in supporting both infrastructure (i.e. analytical instruments) and the development of human resources, including training.

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“…The Czech Republic also developed a new comprehensive food composition database designed to be compatible with the guidelines set out by EuroFIR 44 . Capacity building is thought to be a useful approach in development of food composition databases for Central and Eastern Europe, the Middle East and North Africa, therefore EuroFIR, along with several other networks, incorporated capacity building into the creation of food composition databases for these regions 45 …”

Section: International Studies and Food Compositionmentioning

confidence: 99%

From food databases to dietary assessment: A beginning to an end approach for quality nutrition data

Champagne

Wroten

2012

Nutrition & Dietetics

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Aim: This paper reviews the historical basis of modern assessment of nutrient composition—from food composition tables and the transition to nutrient databases. Method: A narrative review was formed beginning with the first, very crude printed food composition tables, to electronic food databases and continuing to how dietary assessment is currently impacted by state‐of‐the‐art techniques and what that means for food composition. Results: A plethora of studies, especially international studies, have utilised information from food composition via nutrient databases and software designed to extract food composition data into relevant files for dietary assessment. The United States Department of Agriculture's nutrient data bank is widely used, even internationally, and concerns about its appropriateness in other locales needs to be addressed. A number of countries have developed food composition databases unique to the foods of their population. International studies realised a number of problems related to inconsistencies between countries. Essentially, high‐quality food composition data requires up‐to‐date information on food supply, supplement use and potential food contaminants. Food composition tables form the basis for data published on nutrient intakes of individuals via food diaries, food recalls and surveys and, in addition, nutrient claims for some food products; thus, accuracy and reliability are paramount. New tools in dietary assessment, such as food photography, make nutrient assessment more widely available, requiring even more attention paid to the accuracy of food composition databases. Conclusions: The globalisation of food sources and the need for continuity regarding dietary data present challenges needing reconciliation. International concepts for food composition tables have evolved to address these problems.

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Capacity development in food composition database management and nutritional research and education in Central and Eastern European, Middle Eastern and North African countries

Cited by 17 publications

References 6 publications

Professional training in nutrition in Central and Eastern Europe: current status and opportunities for capacity development

Professional training in nutrition in Central and Eastern Europe: current status and opportunities for capacity development

Capacity building in food composition for Africa

From food databases to dietary assessment: A beginning to an end approach for quality nutrition data

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