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PUBLIC NUTRITION (THEORY)
Paper Code:
HFN 322
Credits:
04
Contact Hours:
60.00
Max. Marks:
100.00
Objective:
This course will enable the students to:
• To understand the multi-faceted nature of malnutrition problem.
• To be able to assess the malnutrition problem at the community level.
• To understand the role and responsibilities of various sectors in improving health and nutritional status of population.
• To be aware of policies and various intervention programmes operating in India to overcome malnutrition.
12.00
Unit I:
Concept and scope of Public Health Nutrition
• Concept and scope of Public Health Nutrition, Health Care DeliverySystem
• Relationship Between Eating Behavior and Chronic Diseases
• Reducing Risk through Preventive Mechanism
• Levels of Prevention and Promotion
• Public and Community Health Objectives
• Knowledge and Skills of Public Health and Community Nutritionist, Places of Employment
12.00
Unit II:
An introduction on Epidemiology
• Methods.
• Epidemiological reasoning.
• Epidemiological studies.
• Nutritional Epidemiology- Measurement.
• Importance of nutritional epidemiology in developing countries.
• Nutritional epidemiology and Public Health Nutrition.
12.00
Unit III:
Dual burden of Malnutrition
• An introduction
• Emergence of Dual Burden of Malnutrition in India.
• Overview of Nutritional Status of Vulnerable group.
• Overview of causes and consequences.
• Nutritional intervention for vulnerable population. ( Pregnancy, Infancy, Childhood and Adolescence, Adulthood: Special health issues)
12.00
Unit IV:
Delivering Successful Nutrition Services
• Principles of Planning Effective Community Nutrition Programs.
Introduction
Identifying Issues
Factors that prompt program planning
Analyzing subjective and objective data
Writing a mission statement
Clarifying goals
Developing a Program Plan
Designing actions
Management system
Resources, budgets and Feasibility
Managing Task and Time
Program Implementation
Program Evaluation
Evaluation types
Why program evaluation and with whom
The program process evaluation
Theories and models for Health Promotion and Changing Nutrition Behavior
• Introduction
• Program planning using theories/Models
Health Belief Model (HBM)
Knowledge, Attitude and Behavior Model (KABM)
Social Learning Theory (SLT)
Theory of Reasoned Action (TRA)
Diffusion of Innovation Theory
Transtheoretica/Stages of Change Model
Social Marketing Theory (SMT)
Healthy Communities: The Process
P- Process
PRECEDE_PROCEED
12.00
Unit V:
Principles of Nutrition education
• Introduction
• Educational Principles
The Theory of Learning
The Nature of Learning
• Applying Educational Principles to Program Design and Intervention
• Education across the life span
• Education and culture
• Developing a nutrition education plan
• Developing a lesson plan.
• Enhancing and achieving program participation- ideas for designing messages
Marketing nutrition program and role of food industry and food choices
• Developing Marketing plan
• Market research and situational analysis
• E- professionalism (advertising the program, food industry, advertising and food choices
Academic Year:
