Formal and proper nutritional services depend on multiple factors. As a result, the availability and accessibility of nutritional services to diverse groups of people vary. Nowadays we are primarily concerned about professionally trained manpower to provide adequate nutritional services. Do we have enough qualified manpower? Do you have enough human development facilities? Are we ready to provide services with minimum cost? Does everyone have enough money to get proper nutritional services? So, to improve this sector we may focus on informal, indirect, and nonprofessional nutritional services considering community-based approaches. In addition, we may divide services or services providers into various levels or grades such as primary, secondary, and tertiary or grade 1, 2, 3, etc. based on the type of trained and educated human resources needed or available. These would improve the availability and accessibility of nutritional services to general people as well as the management opportunities more effectively and efficiently.

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By Md. Khurshidul Zahid, Ph.D.

Md. Khurshidul Zahid Ph.D. is an Associate Professor at the Institute of Nutrition and Food Science (INFS) of The University of Dhaka (DU) of Bangladesh. He has completed his Ph.D. in Nutritional Sciences from the Department of Nutritional Sciences at Texas Tech University (TTU), USA. He was a finalist in the Emerging Leaders in Nutrition Science Competition organized by the American Society of Nutrition (ASN), Experimental Biology (EB) meeting held in Boston in 2015. He was also awarded a gold medal by “Professor Dr. Quazi Salamatullah trust foundation” of INFS, DU in 2005.

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