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The training of dieticians in the Universidad Nacional de Colombia within a context of curriculum reform in 2008: background, projections and curriculum challenges
Abstract
Los procesos de la alimentación y la nutrición humana son indispensables para el desarrollo de todos los procesos vitales y por ende para la garantía de un óptimo estado de salud. Dada la importancia del conocimiento sobre estos aspectos en el siglo XX se estructuraron programas académicos orientados a la formación de Nutricionistas Dietistas. En este contexto la Universidad Nacional de Colombia ha venido formando profesionales Nutricionistas Dietistas desde 1965. Desde entonces se ha contado con tres planes de estudio diseñados con atención a los avances de la disciplina, los contextos históricos y las necesidades de formación en el país. El plan de estudios actual producto de la reforma curricular de 2008, ofrece al estudiante la posibilidad de formarse en la profesión construyendo sus propias trayectorias de formación e incentiva el tránsito directo entre los niveles de formación de pregrado y posgrado. Los cambios propuestos intentan responder a las demandas que el contexto exige a la nutrición como ciencia y a los requerimientos de profesionales integrales con una visión holística capaces de aportar alternativas de solución a los problemas inherentes a la alimentación y la nutrición. El presente artículo propone un análisis del proceso de formación de nutricionistas dietistas a la luz de la modificación curricular y los retos que esto genera para los actores del programa y para el área curricular al cual se encuentra adscrito.
... The impact that nutritional status, malnutrition and micronutrient deficiencies have on health prompted the development of the nutritionist career. The professionals primarily have a therapeutic approach, focused on supporting the formulation, preparation and provision of diet and enteral nutrition for the treatment of different diseases, having a wide occupational field and being a crucial member of the healthcare team [8]. In addition, the International Confederation of Dietetic Associations (ICDA) [9] has set international standards that establish the minimum competencies required for the professional practice. ...
I have been asked by the Editor comment on the article ‘‘The New Nutrition Science project’’ by Cannon and Leitzmann in the previous issue of the Scandinavian Journal of Food and Nutrition (SJFN) The project was first published in a special issue of Public Health Nutrition (PHN) and later presented and discussed during the IUNS Congress in Durban, 2005. I asked the question of whether this really is a new nutrition science, as it claims to be. I stated and still think that the project as described gives much ammunition to critics.
(This is the main paper). To show that nutrition science, with its application to food and nutrition policy, now needs a new conceptual framework. This will incorporate nutrition in its current definition as principally a biological science, now including nutritional aspects of genomics. It will also create new governing and guiding principles; specify a new definition; and add social and environmental dimensions and domains.
A narrative review of nutrition science, its successes and achievements, and its dilemmas, paradoxes, shortcomings, dissonances and challenges. Reference is made to 16 associated papers. Equal use is made of continuous text and of boxed texts that extend the review and give salient examples.
Recent and current interrelated electronic and genomic discoveries and linked sequential demographic, nutritional and epidemiological shifts, in the context of associated and interlinked global social, cultural, environmental, economic, political and other developments, altogether amount to a world in revolution, requiring all disciplines including that of nutrition science to make comparably radical responses.
Nutrition in principle and practice should be a biological and also an environmental and social science. This new broad integrated structure brings much recent and current progressive work into the centre of nutrition science, and in some ways is a renewal of the period when nutrition science had its greatest impact. It amounts to a map charting well-known and also new worlds. The new nutrition science is concerned with personal and population health, and also with planetary health--the welfare and future of the whole physical and living world of which humans are a part. In this way the discipline will make a greater contribution to the preservation, maintenance, development and sustenance of life on Earth, appropriate for the twenty-first century.
Malnutrition is a complex topic that requires collaboration between the biological and human sciences. If we accept the yardsticks provided by modern nutritional science, biologists have at their disposal techniques that rapidly provide objective measurements to assess the state of nutrition among the various categories of individuals in a given population. While it is possible to determine who is suffering from malnutrition, identifying the factors responsible for it is another matter.
The human being is an omnivorous consumer, whose feeding behavior is largely conditioned by his culture. Both material and non-material aspects of culture should be taken into account in order to understand the causes of malnutrition, but which ones? Obviously, those directly related to the diet, such as food production, are important, but other factors, like religious beliefs, can also have an impact. The weight of the factors involved may vary according to the society considered. This is why the holistic approach of the anthropologist, sifting through the various domains of culture, may most readily reveal the hierarchy of causes.
Which aspects should be analyzed? In the field of material culture, the following factors should be considered: food production and preservation; storage; commercialization; food technology; cooking; consumption of foods and liquids; and family budgets, with special reference to food. In non-material culture, consideration should be given to the following aspects: knowledge about local animals and plants; social and religious organization in relation to food production and consumption; social and religious rituals involving food; prestige in relation to food (food as a link between individuals, between social groups/communities, and to the afterlife; food as a marker; food and body shape); knowledge in relation to nutrition and health; and opinions and attitudes (preferences and rejections) in relation to food. The psychosocial aspects related to food may also be examined, e.g., the …
Atwater charted a new course for nutrition education 100 years ago by using the scientific process to develop dietary guidance to improve public health and well being. Each of the areas of research to which Atwater gave leadership--nutrient requirements, food composition, food consumption, and consumer economics--are essential components in the development of dietary guidance. The emerging science of nutrition was translated into recommendations for a healthful diet by Caroline Hunt in 1916 in the first USDA food guide. Other familiar food guides were the "Basic-7" developed in the 1940's and the "Basic-4" from the 1950's. These early guides focused primarily on getting enough nutrients. By 1970, research was providing evidence of the role of excessive intakes of certain food components in the etiology of chronic disease. With the release of the "Dietary Guidelines for Americans" in 1980, work began on a new food guide to address both concerns about nutritional adequacy and overconsumption. Research involved development of a new food guide and a graphic to illustrate it. Although the time since the release of the new Food Guide Pyramid has been short, its wide acceptance by the professional community, industry, and the media promises to make it an effective nutrition education tool.
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