International Nursing and Health Sciences Symposium

Corona virus has infected 24,587,513 people with 833,556 deaths. The number of these incidents continues to increase rapidly in Indonesia and in the world (WHO, 2020). After enforcement new normal habits, several countries still experienced a significant increase in cases and forced back to implement lockdown. This shows that an effective strategy is needed to manage health services amid a potential return of case outbreaks of Covid 19.

The outbreaks of Covid-19 make the public aware and more respectful of basic human needs is food. Food as the core of life and the foundation of culture and society. Maintaining access to safe and nutritious food that became an important part of the response to the pandemic of COVID-19. This will continue to be done, especially to the poor and vulnerable, who are the hardest hit by the pandemic and the resulting economic shocks. At times like this, is more important than ever to recognize the need for support parties involved throughout the food system that ensures that food moves from farm to fork even in the middle of the disorder that has never happened before as the crisis COVID-19 today.

Pandemic COVID-19 has forced the health care system industry faces extraordinary challenges. Health care providers have experienced shortages of medical supplies, protective equipment, and market instability. Several health care institutions that were under pressure to survive were forced to make changes from financial savings, technological upgrades to operational improvements (Sukhla, 2020). This is necessary to achieve effective and efficient health service delivery during and after a pandemic. Some of the strategies implemented include online-based development for primary and tertiary health services as well as strengthening collaboration between health professionals (IPC) to achieve optimal service.

Different health policy makers around the world have repeatedly called for the use of IPC as the primary approach to improving the quality and safety of patient care (Department of Health 1997; Health Canada 2003; Institute of Medicine 2000; Institute of Medicine, 2013; WH O 1976; WHO 2010). Several studies in the last ten years, show that collaboration between health professionals supports the successful handling of complex clinical cases and improves the quality of health services and patient safety (Reeves, Pelone, Harrison, Goldman, & zware ns Tein, 2017).

Scientific conference activities are significant means of developing knowledge related to collaboration between professions in patient care and ensuring food security during the application of the new normal. So that, there are need collaboration between School of Nursing and Nutrition Department Faculty of Medicine Universitas Brawijaya need to hold the International Conference and Symposium to share knowledge, skills and trends issue about inter professional collaboration and food security to improve the level of public health services through synergy of science, research and technology.

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