PUBLIC NUTRITION (PRACTICAL)

Paper Code: 
HFN 325
Credits: 
6
Contact Hours: 
90.00
Max. Marks: 
100.00
Objective: 

Course Objectives:

This course will enable the students to –

  1. Basic Principles for planning and preparing low cost nutritious dishes for vulnerable groups.
  2. Simple techniques of assessment of nutritional status.
  3. Critical evaluation of a nutrition and health programme.
  4. Organization of a nutrition education activity.
  5. Computer application in imparting nutrition and health education

Course Outcomes (COs):

 

Course

Learning outcomes

(at course level)

Learning and teaching strategies

Assessment

Strategies

Paper Code

Paper Title

 

 

 

 

HFN  325

Public Nutrition

(Practical)

 

 

 

 

The students will be able to –

 

COFN 84:Develop low cost standardized recipes for different age groups and physiological states.

 COFN 85:Design and implement an action plan for addressing a public health nutrition problem in the community.

COFN86:Develop food choices consonant with good health based on sound knowledge of principles of nutrition.

Approach in teaching:

Interactive Lectures, Discussion, Power Point Presentations, Informative videos, group discussion

 

Learning activities for the students:

Self learning assignments, Effective questions, presentations, Field trips

 

 

Quiz, Poster Presentations,

Power Point Presentations, Individual and group projects,

Open Book Test, Semester End Examination, discussion, demonstration

 

 

 

 

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 Interventions in Nutrition and Health Education
  • 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: 
  • Park J E and park K. 2009,Textbook of Preventive and Social Medicine; Edition: 20th, Jabalpur. Banarsidas Bhanot..
  • Jelliffe and jelliffe 1989, Assessment of Nutritional Status in the Community.
  • Gopalan C, Combating Undernutrition, Nutrition Foundation of India; Special Publication Series
  • 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.
  • Measuring Change in Nutritional Status1983: World Health Organization. Geneva.

 

References: 
  • Francis E.Johmstom, Nutritional Anthropology, Publisher; Alan R.Liss Inc., New York.
  • Vital Statistics of India: Office of the Registrar General, India, Ministry of Home-Affairs : GOI, New Delhi.
  • Economic Survey, GOI, Ministry of Finance; Economic Division.
  • Bamji Rao and Reddy, Textbook of Human Nutrition, Publisher: Oxford & IBH Publishing Co. Pvt. Ltd.
  • Beaton and Bengoa; 1976, Nutrition in Preventive Medicine. World Health Organization, Geneva.
  • National Plan of Action 1995–FNB, DWCD, MHRD.
  • 1995, National Plan of Action –FNB, DWCD, MHRD.
  • 1993, National Nutrition Policy – GOI, DWCD, MHRD.
  • Jacob T. Food Adulteration. 1976. Delhi, Macmillan, Adulteration.
  • Gibson R. Principles of Nutritional Assessment. 1990. Oxford University.
  • Shukla P.K. Nutritional Problems of India. 1982.

 

 

Academic Year: 
2021-2022
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