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The Domains of Human Nutrition: The Importance of Nutrition Education in Academia and Medical Schools

机译:人类营养领域:在学术界和医学院中营养教育的重要性

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Human nutrition is a broad, interdisciplinary cultural and scientific field, involving a wide range of chemical, molecular, genetic, biochemical, physiological, psychological, cognitive-behavioral, statistical-epidemiological, clinical, technological, educational, economic, political and social aspects. The high levels of over- and under-nutrition represent an important risk factor for mortality and burden of disease worldwide. It is the opinion of Federation of the Italian Nutrition Societies (FeSIN) that these two sides of the same coin, with their socio-cultural background, are related to a low ‘nutritional culture’ secondary, at least in part, to an insufficient academic training for healthcare professionals. Therefore FeSIN created a study group, composed of delegates of all the federated societies and representing the different healthcare professionals involved in human nutrition, with the aim of identifying and defining the domains of human nutrition in the attempt to more clearly define the cultural identity of human nutrition in an academically- and professionally-oriented perspective and to report the conclusions in position paper. Three main domains of human nutrition, namely Basic Nutrition, Applied Nutrition and Clinical Nutrition, were identified. FeSIN has examined the areas of knowledge pertinent to human nutrition. Thirty-two items were identified, attributed to one or more of the three domains and ranked considering their diverse importance for academic training in the different domains of human nutrition. Finally, the study group proposed the attribution of the different areas of knowledge to the degree courses where training in human nutrition is deemed necessary (e.g. schools of medicine, biology, nursing, etc). It is conceivable that, based on the implementation of knowledge-competences-skills trajectories in the different areas and domains of human nutrition, a better, pro-active, cost-effective integration of the professionals involved in this field will eventually occur.
机译:人类营养是一个广泛的,跨学科的文化和科学领域,涉及广泛的化学,分子,遗传,生物化学,生理,心理,认知行为,统计流行病学,临床,技术,教育,经济,政治和社会方面。高水平的营养过度和营养不足是全世界死亡率和疾病负担的重要危险因素。意大利营养学会联合会(FeSIN)认为,同一硬币的这两个方面,以其社会文化背景,与低“营养文化”中学程度有关,至少部分原因与学术水平不足有关。培训医疗保健专业人员。因此,FeSIN创建了一个研究小组,由所有联邦协会的代表组成,代表参与人类营养的不同医疗保健专业人员,旨在识别和定义人类营养的领域,以试图更清晰地定义人类的文化特征。营养以学术和专业为导向,并在立场文件中报告结论。确定了人类营养的三个主要领域,即基本营养,应用营养和临床营养。 FeSIN检查了与人类营养有关的知识领域。确定了32个项目,归因于这三个领域中的一个或多个,并考虑了它们对人类营养不同领域中的学术培训的重要性,对其进行了排名。最后,研究小组提议将不同知识领域归因于需要进行人类营养培训的学位课程(例如医学院,生物学,护理学院等)。可以想象,根据人类营养不同领域和领域中知识,能力,技能的轨迹,最终将使参与这一领域的专业人员更好,更主动,更具成本效益地融合在一起。

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