CONTINUOUS QUALITY IMPROVEMENT (CQI) DALAM UPAYA PENINGKATAN PENDIDIKAN, PELAYANAN, DAN PROFESI GIZI

Abstract

The nutritional status of the community is one of the important elements in increasing healthy, intelligent, and productive human resources. Efforts to improve nutrition at the global and national levels have shown some improvement. However, there are still many challenges that must be faced, among others, marked by the high prevalence of stunting in children under five, high anemia in pregnant women, high prevalence of wasting children, high low birth weight (LBW), high obesity in children. In addition, non-communicable diseases caused by unhealthy eating patterns, namely hypertension, obesity in adulthood and diabetes mellitus are also still high in prevalence. The purpose of this paper is to discuss the importance of Continues Quality Improvement (CQI) or continuous quality improvement in the higher education system for nutritionists, and the nutrition service system in an effort to improve the nutritional situation of the community, as well as the importance of the role of Professional Nutrition Organizations and Associations of Nutrition Education Institutions. The results of the discussion can be concluded: first, the nutritional condition of the community at the global and national level is a challenge that must be improved continuously; secondly, the quality of higher education for nutritionists still needs to be improved; third, the quality of nutrition services for individuals, groups and communities still needs to be improved; fourth, the role of OP and AIP nutrition needs to be continuously improved to improve the quality of the nutrition education system and nutrition service system by implementing CQI.