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 outcomes

(at course level)

Learning and teaching strategies

Assessment

Strategies

  
 

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

 

 

 

  
 
• 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
• Overview of concept of participatory Research (PR) as distinct from Qualitative
Research
a. Principles of PR
b. Features of good PR
c. Introduction of few PR methods (eg. Community mapping, preference ranking,
Venn Diagrams, seasonality diagram)
• 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.
 
e RESOURCE
 
Academic Year: 
2022-2023
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