COMMUNITY NUTRITION (PRACTICAL)

Paper Code: 
CND 603
Credits: 
2
Contact Hours: 
60.00
Max. Marks: 
100.00
Objective: 

This course will enable the students to –

  1. Develop low cost recipes-weaning foods for infants and supplementary foods for all ages.
  2. Identification of the problem, planning and implementation of several community based projects

 

Course Outcomes (CLOs):

Course

Learning outcomes

(at course level)

Learning and teaching strategies

Assessment

Strategies

Paper Code

Paper Title

 

 

 

 

 

CND 603

Community Nutrition (Practical)

 

 

 

 

 

 

The students will be able to –

 

CO63: Develop skills required to develop low cost recipes to ensure proper to combat various deficiencies.

CO64: Gain knowledge required for planning and implementation of public health nutrition programmes.

CO65: Gain information related to evaluation of public health nutrition programmes

 

Approach in teaching:

Interactive Lectures, Discussion, Analysis of Behavior change communications campaigns, Team teaching and learning activities

 

Learning activities for the students:

Self-learning assignments, Effective discussion , Simulation, Report analysis and presentation, Giving tasks, Field practical related to implementation of designed  nutrition education programmes

 

CA test, Semester end examinations, Viva, Group discussion and power point presentation

 

  • Development and sensory evaluation of various low cost recipes to combat dual burden of malnutrition
  • Protein energy malnutrition
  • Iron deficiency
  • Vitamin A deficiency
  • Use and interpretation of growth charts.
  • Planning and Implementation of a Nutrition and Health Education programme

 

References: 
  • Vir Chander Sheila. 2011. Public Health Nutrition in Developing Countries Part I & II. Woodhead Publishing India.
  • Hughes R and Margetts M.B. 2011. Practical Public Health Nutrition. Wiley- Blackwell.
  • Nnakwe E.N. 2013. CommUnity Nutrition Planning Health Promotion and Disease Prevention. Second Edition. Jones & Bartlett Learning.
  • Rao, B.S.N. Deosthale, Y.G. and Pant, K.C. 1998 (Revised and updated).Nutrition value of Indian Foods by Gopalan. C. Ramashastri, B.V. and Balasubraman S.C., NIN, ICMR,Hyderabad.  Gopaldas, T. and Seshadari, S.1987. Nutrition Monitoring and Assessment.Oxford University Press, New Delhi.
  • McLaren, D.S. 1977. Nutrition in the Community John Wiley and Sons, Chichest.
  • Jelliffe. D.B. 1966. The Assessment of the Nutritional Status of the Community. WHO, Geneva.
  • Jeliffee, N. 1962. Clinical Nutrition. Hoeber Medical Division, New York.
  • Nutritious Recipes. For Complementary Feeding of Infants & Young Children. Food &       Nutrition Board .MWCD Govt. of India (2008)

 

Academic Year: 
2020-2021
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