Community Nutrition (Practical)

Paper Code: 
CND 603
Credits: 
02
Contact Hours: 
60.00
Max. Marks: 
100.00
Objective: 

This course will enable students to:

  • To develop low cost recipes-weaning foods for infants and supplementary foods

                        for all ages.

  • Identification of the problem, planning and implementation of several community

                        based projects

 

CONTENTS

  1. Development of low cost nutritional recipes suitable for various vulnerable

sections.

  1. Identifying, Planning and conducting nutrition education programmes for

community using different extension methods and audio visual aids

 

 

Essential Readings: 

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.

2. Gopaldas, T. and Seshadari, S. 1987. Nutrition Monitoring and Assessment.Oxford University Press, New Delhi.

3. McLaren, D.S. 1977. Nutrition in the Community John Wiley and Sons, Chichest.

4. Jelliffe. D.B. 1966. The Assessment of the Nutritional Status of the Community.WHO, Geneva.

5. Jeliffee, N. 1962. Clinical Nutrition. Hoeber Medical Division, New York.

6. Nutritious Recipes. For Complementary Feeding of Infants & Young Children. Food &       Nutrition Board .MWCD Govt. of India (2008)

Academic Year: 
2018-2019
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