Course

THEORY

UNIT1 : Approaches and Strategies for Improving Nutritional and Health Status      

• Health based interventions including immunization, provision of safe drinking water/sanitation, prevention and management of diarrhea diseases
• Food based interventions including fortification, use of biotechnology, supplementary feeding
• Education based interventions including growth monitoring and promotion, communication for health and nutrition Behaviour change

UNIT 2: National Policies for Promotion of Nutrition and Health Status of the  Population

• National Nutrition Policy and National Nutrition Mission
• National Food Security Act
• National Health policy
• Population policy
• National water policy
• National Urban Sanitation Policy

UNIT  3: National Nutrition and Health Programme 

• Components, administration and evaluation of programs for prevention and control of micronutrient deficiencies and improving food and nutrition security

UNIT 4: Nutritional Surveillance  

• Objectives, initial assessment indicators for use in nutrition surveillance
• Nutritional surveillance for programme planning: Triple A approach

UNIT 5: Programme Planning 

• Diagnosis of situation, setting of objectives, suitability and relative costs of various strategies, implementation, monitoring and evaluation

PRACTICAL

UNIT 1: 

• Planning and preparation of cyclic menu for a school feeding programme

UNIT 2:   

• Field visit to ongoing National Nutrition Programme

UNIT 3: 

• Development of a plan for nutrition education programme in
• Preparation of communication aids for different groups. Implementation of programme in community

UNIT 4:    

• Development of low cost recipes for elementary school children, adolescents, pregnant and lactating mothers

• Become familiar with the various approaches and strategies for improving nutritional and health
• Get exposure to various Government policies and programs aimed at improving the nutritional and health status of the population
• Acquire knowledge about the process of planning public health nutrition programs

2. POLICIES AND PROGRAMMES IN PUBLIC HEALTH NUTRITION PRACTICAL

• Plan and prepare cyclic menu/ low cost nutritious dishes for vulnerable groups
• Familiarize with ongoing national nutrition programs
• Plan and implement interventions for nutritional improvement of the community

1. Basic food preparation (2010) Fourth edition, Lady Irwin
2. Chadha R, Mathur, P(2015) Nutrition A life cycle Approach. Orient BlackSwan Ltd., Lady Irwin College.
3. Indian Council of Medical Research: Dietary Guidelines for Indians (2011)Dietary Guidelines for Indians: A manual. Second edition, National Institute of Nutrition.
4. Longvah T, Ananthan R, Bhaskarachary K, Venkaiah K (2017) Indian food composition tables. National Institute of Nutrition.
5. Khanna, K, Gupta, S, Sethi, R, Mahna, R, Rekhi, (2004) The Art and science of cooking-A Practical Manual. Elite Publishing House Pvt. Ltd.

2. POLICIES AND PROGRAMMES IN PUBLIC HEALTH NUTRITION PRACTICAL

1. Basic food preparation (2010) Fourth edition, Lady Irwin
2. Chadha R, Mathur, P(2015) Nutrition A life cycle Approach. Orient BlackSwan Ltd., Lady Irwin College.
3. Indian Council of Medical Research: Dietary Guidelines for Indians (2011)Dietary Guidelines for Indians: A manual. Second edition, National Institute of Nutrition.
4. Longvah T, Ananthan R, Bhaskarachary K, Venkaiah K (2017) Indian food composition tables. National Institute of Nutrition.
5. Khanna, K, Gupta, S, Sethi, R, Mahna, R, Rekhi, (2004) The Art and science of cooking-A Practical Manual. Elite Publishing House Pvt. Ltd.