Reporting on the Status of Nutrition Programs of Higher Education in the Syrian Arab Republic: A Current Snapshot

• Type of Material: Article
• Authors: Lana Mahrous, Princess Nourah Bint Abdulrahman University; Nada Benajiba, Ibn Tofail University; Elizabeth Dodge, University of New England; Anoud N. Bakri, Northeastern University; Ghadir Helal Salsa, University of Texas, Houston; Enmanuel Antonio Chavarria, Emory University; Basil H. Aboul-Enein, London School of Hygiene and Tropical Medicine
• Language: English
• Date: 2023-10
• Publisher: TUMS
• Publication Version: Final Published Version
• Copyright Statement: © 2023 Mahrous et al. Published by Tehran University of Medical Sciences.
• License: Creative Commons Attribution-NonCommercial 4.0 International
• Final Published Version (URL): https://doi.org/10.18502/ijph.v52i10.13846
• Title of Journal or Parent Work: Iranian Journal of Public Health
• Volume: 52
• Issue: 10
• Start Page: 2083
• End Page: 2089
• Grant/Funding Information: This research received no specific grant or funding from any funding agency in the public, commercial, or not-for-profit sectors.
• Keywords: Public health; Nutrition; Syria; Higher education
• Research Categories: Health Sciences, Nutrition; Health Sciences, Public Health

Abstract

Background: The Syrian Arab Republic (SAR) is experiencing high rates of malnutrition. While many adults experience overweight and obesity, as a direct result of the continuing conflict, SAR is also noted as one of the most food-insecure regions in the Arab world. To combat the health impacts and outcomes related to diet and dietary behaviors, trained nutrition professionals are needed. We aimed to examine current nutrition-affiliated programs offered in post-secondary institutions in the SAR. Methods: The search was conducted between Jan and Feb 2021. An electronic review of universities and colleges’ websites, department webpages, and academic programs’ homepages and resources of all the private and public universities in SAR was conducted to find programs related to nutrition, nutrition sciences, and dietetics. Results: Only 13%, or 4 out of 30 SAR colleges and universities had bachelor’s programs in nutrition or nutrition science, and none had nutrition programs at the graduate or terminal degree levels. Conclusion: A pathway for integration of graduates from nutrition sciences into the healthcare and public health workforce should be defined and an understanding of the value of those with a degree in nutrition should be cultivated in clinical and community care settings. Partnering with existing or creating independent organizations charged with defining the scope of practice and ensuring educational quality and competence of graduating students, as well as readiness to practice as part of a healthcare team or in a public health nutrition role will be integral to moving the nutrition profession forward in the SAR.