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

Lana Mahrous; Nada  Benajiba; Elizabeth  Dodge; Anoud N.  Bakri; Ghadir Helal  Salsa; Enmanuel A.  Chavarria; Basil H.  Aboul-Enein

doi:10.18502/ijph.v52i10.13846

Lana Mahrous Department of Basic Health Sciences, Deanship of Preparatory Year, Princess Nourah Bint Abdulrahman University, Riyadh, Saudi Arabia
Nada Benajiba Régional Designated Center of Nutrition Associated with AFRA/AIEA, Ibn Tofail University-CNESTEN, Rabat-Kénitra, Morocco
Elizabeth Dodge College of Graduate & Professional Studies, University of New England, Portland, ME 04103, USA
Anoud N. Bakri College of Professional Studies, Northeastern University, Applied Nutrition Graduate Program, Boston, USA
Ghadir Helal Salsa Brownsville Regional Campus, School of Public Health, University of Texas Health Science Center at Houston, Brownsville, USA
Enmanuel A. Chavarria Department of Behavioral, Social, and Health Education Sciences, Rollins School of Public Health, Emory University, Atlanta, USA
Basil H. Aboul-Enein Faculty of Public Health and Policy, London School of Hygiene & Tropical Medicine, London, United Kingdom

DOI: https://doi.org/10.18502/ijph.v52i10.13846

Keywords: Nutrition; Syria; Higher education; 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.