PUBLIC NUTRITION (PRACTICAL)

Paper Code: 
HFN 324
Credits: 
06
Contact Hours: 
90.00
Max. Marks: 
100.00
Objective: 
This course will enable the students  to understand:
• Basic Principles for planning and preparing low cost nutritious dishes for vulnerable groups.
• Simple techniques of assessment of nutritional status.
• Critical evaluation of a nutrition and health programme.
• Common food adulterants and techniques to detect them.
• Organization of a nutrition education activity.
• Computer application in imparting nutrition and health education.
 
Contents: 
Development, Organoleptic evaluation and calculation of  nutritive value of low cost recipes for vulnerable sections of society considering the dual burden of malnutrition.
• Pregnancy and Lactation
• Infancy
• Childhood
• Adolescence
• Elderly
An overview of Ongoing Public Health and Nutrition program and report writing
Formulation of Intervention plan Template
• Preparation of Intervention summary
• Community analysis
• Problem analysis
• Stakeholder analysis
• Determinant analysis
• Mandates for action
• Capacity analysis
Establishment of intervention governance structure
• Formulation of goals and objective
• Intervention research 
• Development and implementation of strategies 
• Evaluation of plan
 
Essential Readings: 
1. Park J E and park K. 2009,Textbook of Preventive and Social Medicine; Edition: 20th, Jabalpur. Banarsidas Bhanot..
2. Jelliffe and jelliffe 1989, Assessment of Nutritional Status in the Community.
3. Gopalan C, Combating Undernutrition, Nutrition Foundation of India; Special Publication Series 3. Vir Chander Sheila. 2011. Public Health Nutrition in Developing Countries Part I & II. Woodhead Publishing India.
4. Hughes R and Margetts M.B. 2011. Practical Public Health Nutrition. Wiley- Blackwell.
5. Nnakwe E.N. 2013. Community Nutrition Planning Health Promotion and Disease Prevention. Second Edition. Jones & Bartlett Learning. 
6. Measuring Change in Nutritional Status1983: World Health Organization. Geneva.
 
References: 
1. Jean A.S. Ritchie, 1967, Learning Better Nutrition; Food and Agriculture Organization of the UN, Rome.
2. Gopalan C. and Kaur H., Towards Better Nutrition “Problems and Policies”. NFI; Special Publication Series No. 9.
3. Swaminathan M., Principles of Nutrition and Dietetics. Ed. 2.Bangalore. BAPPCO. 1986.
4. Swaminathan M., 1974,Essentials of Foods and Nutrition, vol. 1&2; Second Edition. Madras. Ganesh, 
5. Francis E.Johmstom, Nutritional Anthropology, Publisher; Alan R.Liss Inc., New York.
6. Vital Statistics of India: Office of the Registrar General, India, Ministry of Home-Affairs : GOI, New Delhi.
7. Economic Survey, GOI, Ministry of Finance; Economic Division.
8. Bamji Rao and Reddy, Textbook of Human Nutrition, Publisher: Oxford & IBH Publishing Co. Pvt. Ltd.
9. Beaton and Bengoa; 1976, Nutrition in Preventive Medicine. World Health Organization, Geneva
10. Berg A., 1973, The Nutrition Factor – Its Role in national Development; Publisher – The Brookings Institution 105.
11. National Plan of Action 1995–FNB, DWCD, MHRD.
12. 1995, National Plan of Action –FNB, DWCD, MHRD.
13. 1993, National Nutrition Policy – GOI, DWCD, MHRD.
14. Jacob T. Food Adulteration. 1976. Delhi, Macmillan, Adulteration.
15. Gibson R. Principles of Nutritional Assessment. 1990. Oxford University.
16. Shukla P.K. Nutritional Problems of India. 1982.
 
Academic Year: 
2015-2016
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