MUSCAT: The Department of Food Science and Nutrition, College of Agricultural and Marine Sciences at SQU, in association with Oman Medical Specialty Board and Petroleum Development Oman (PDO) organised a workshop on ‘Nutrition and dietetics in practice” on Thursday. The workshop opened under the auspices of Dr Ali al Maktumi, Assistant Dean for Postgraduate Studies and Research, College of Agricultural and Marine Sciences.
More than 100 nutritionists and dieticians from the Ministry of Health and Nutrition students from Sultan Qaboos University (SQU) attended the workshop to improve their job performance, gain insight into specialised areas of food and nutrition and network with colleagues.
The workshop sessions were led by Dr Lyutha al Subhi, faculty in the Department of Food Science and Nutrition at SQU; Yousra al Kindi, Clinical Dietitian at PDO Medical Centre; and Farhat al Naabi, Diet Technician at SQU. Dr Ahmed al Alawi, Head of the Department of Food Science and Nutrition at SQU, said the workshop provided opportunity for students and graduates to learn how to apply their knowledge in the subject for the benefit of the community.
Dr Lyutha said the event was aimed at enhancing the knowledge of the Nutrition major students. “It also targeted the students who have already graduated and are seeking employment.
In this approach the workshop empowered active students with critical skills in the field. In addition, it refreshed and enhanced their skills to keep them linked with most recent approached in nutrition and dietetics care.
The objectives of the workshop were to equip the students critical skills by providing a real perspective of the nature of nutrition and dietetics in the Omani context of practice and developing critical thinking and mindfulness in the field,” she said.
The workshop extended from 8am to 4pm and it included a number of topics presented along with hands on activities. Al Kindi led sessions on counselling and communication, cultural and social aspects of diet counselling, nutrition assessment and diet history, diet management in non-communicable diseases, meal planning, and community activities.