News from Mexican College for Dietitians

    aSchool of Nutrition and Gastronomy, Universidad Autónoma de Sinaloa. Mexican Association for Nutrition and Health Research (AMINS in Spanish). RedCieN, Colegio Mexicano de Nutriólogos (Mexican College for Dietitians).

    bSchool of Public Health and Nutrition. Universidad Autónoma de Nuevo León. RedCieN, Colegio Mexicano de Nutriólogos (Mexican College for Dietitians).

    Health diseases related to over or under nutrition are leading causes of deaths worldwide1. It is same panorama in Mexico2,3. Nutrition intervention is an important process that contributes to improvement of people’s health and availability of trained health care professional specializing in nutrition is essential. Deciding the best intervention for a patient or community is crucial to achieving the United Nation’s Sustainable development Goals4. It is not possible to implement successful sustainable strategies without evidence‐based practice5.
    According to the national code of ethics and the code of good practice promoted in Mexico by the Mexican College for Dietitians (CMN, in Spanish) CMN, a dietitian has a moral commitment to the generation and application of knowledge as well as disseminating the advances in nutrition among professionals and society. Recognizing and promoting research in nutrition is an opportunity for enhancing health and human development in Mexico.
    RedCieN (Science and Nutrition Network) is a strategy for promoting evidence-based practice of as well as food and nutrition research among Mexican dietitians. RedCieN has been developed through the Mexican College for Dietitians by Nancy Valenzuela-Rubio and Edna Nava-Gonzalez in 2017 during Edna Nava-Gonzalez’s  position as President of CMN.
    Main objectives:
    1. To consolidate national and international professional networks between scientists and practitioners in nutrition.
    2. To promote food and nutrition research among Mexican dietitians.
    3. To train Mexican dietitians on evidence-based practice and research.
    RedCieN has been working in the following activities to promote evidence-based in nutrition since 2017 to date. 
    1. Implementation of a science poster presentation during the first and second International Congress by the Mexican College for Dietitians, a total of 23 posters were presented by different institutions around the country, 2017-2018.
    2. An International symposium on evidence-based nutrition practice, 2017.
    3. A Journal for Science and Nutrition (RedCieN) was registered in the National Institute of Copyright (INDAUTOR), 2018 and production of the ISSN is in process.
    4. Three articles on mechanisms for losing weight; evidence-based practice in nutrition and antioxidants for preventing type 2 diabetes mellitus respectively, published on home webpage for associated dietitians (
    5. A direct contact with the PEN system (Practice-based Evidence in Nutrition) was established. Free meeting for dietitians in collaboration with the Autonomous University of Nuevo Leon, in 2018.
    6. A workshop on evidence-based practice for dietitians, in 2018.
    7. 39 articles have been published in the first and second edition of the Journal of RedCieN, January-June 2019 and July-December, 2019.
    8. Online publications (home webpage and social networks) about decision making in nutrition strategies for Covid-19 pandemic, 2020.
    Health diseases related to over or under nutrition are leading deaths worldwide. Trained health care professional specializing in nutrition is essential to contribute to improve statistics. RedCieN is a network for training Mexican dietitians in evidence-based practice as well as in food and nutrition research. RedCieN has been implementing some strategies, it is necessary to continue to enhance the network.
    1. World Health Organization. Noncommunicable diseases. 2018.
    2. World Health Organization. Mexico: country profiles. 2014.
    3. Ávila MH, Dommarco JR, Levy TS. Encuesta Nacional de Salud y Nutrición-Medio Camino. Secretaria de Salud Instituto Nacional de Salud Pública, 2016.
    4. Barredo L, Agyepong I, Liu G, Reddy S. Objetivo 3- Los objetivos del Desarrollo Sostenible y un 2030 más saludable. Organización de las Naciones Unidas, 2015.
    5. Johnson, K., Collins, D., & Wandersman, A. (2013). Sustaining Innovations in Community Prevention Systems: a Data-informed Sustainability Strategy. Journal of Community Psychology, 41(3), 322–340.
    Edna Nava and Nancy Valenzuela
    Mexican College for Dietitians (CMN)