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:
1. Market survey for foods availability and their cost
2. Development of low cost nutritious recipes suitable for various vulnerable groups
3. Visit to the ongoing public health nutrition programme and report writing.
4. Project work:
a. Studying existing diet and nutrition practices
b. Planning
c. Conducting survey
d. Analyzing data
e. Writing report
    Based on the project results
a. Development of community nutrition and health programme
b. Implementation of the programme
c. Evaluation of the programme
 
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.
4. 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: 
2014-2015
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