PUBLIC NUTRITION-PRACTICAL

Paper Code: 
24HFN325
Credits: 
06
Contact Hours: 
90.00
Max. Marks: 
100.00
Objective: 

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.

Computer application in imparting nutrition and health education

Course Outcomes: 

Course

Learning outcome

(at course level)

Learning and teaching strategies

Assessment Strategies

Course Code

Course

title

24HFN 325

Public Nutrition-Practical (Practical)

COFN109: Emphasize advanced cognitive skills, including analysis, synthesis, and evaluation, required for designing, evaluating, and implementing nutrition interventions targeting vulnerable populations across various life stages.

COFN110: Develop low cost recipes for specific vulnerable section of the society.

COFN 111: Compile comprehensive practical records having detailed programme planning and implementation and low cost recipes cultivate verbal communication skills to converse effectively with examiners.

Top of Form

 

COFN112: Contribute effectively in course-specific interaction

 

Approach in teaching:

Interactive Lectures, Discussion,

Learning activities for the students:

Self-learning assignments, Case studies on preparation of diet plans for a given situation

 

 

 

Class test, Semester end examinations, Individual and group projects

 

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
  • 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: 

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

4.     Vir Chander Sheila. 2011. Public Health Nutrition in Developing Countries Part I & II. Woodhead Publishing India.

5.     Hughes R and Margetts M.B. 2011. Practical Public Health Nutrition. Wiley- Blackwell.

6.     Nnakwe E.N. 2013. Community Nutrition Planning Health Promotion and Disease Prevention. Second Edition. Jones & Bartlett Learning.

7.     Measuring Change in Nutritional Status1983: World Health Organization. Geneva.

 

Academic Year: 
2024-2025
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