for preschool and school age children, adolescents, adults and elderly, food sources available in the community and various approaches to improved nutrition at different income levels in urban and rural settings. ND 628 DIET COUNSELING (3 units) Procedures of nutritional counseling in clinical practice; preparing nutritional and dietary care plans for individuals and groups; development of resources and dietary guidelines for counseling; records for follow up study; group discussion and motivation as tools to bring attitudinal changes in food selection and preparation; exercises on writing scientific facts in simple manner for people; use of exhibitions, demonstrations and workshops; setting up counseling units and counseling in outpatient clinics in local hospitals; simulation techniques for counseling in selected settings. ND 630: FOOD AND NUTRITION POLICY AND PLANNING (2 Units) Appropriate policy in the diagnosis of nutrition situation, prioritizing national target group’s mnutrition policy programmes. Political and economic influences. Challenges of women in agriculture; process of presenting bills to government and other agencies, food laws and legislation, policy analysis and decision making, early warning systems for nutrition surveillance, nutrition situation analysis and strategy identification and development, evaluation and monitoring of nutrition programmes at all levels, role of nutrition related agencies in programme implementation at national level; functions of ethical committee in nutrition research; food and nutrition policy experiences in developing and developed countries for national decision making. ND 638: FOOD AND NUTRITION IN EMERGENCIES (3 Units) Nature and types of emergencies, nutrition targeting in food emergencies, the roles of governmental and organizations involved in emergencies, food and nutrition procedures, famine relief operations, organization of nutrition services in emergencies, nutritional information, education and communication, programme monitoring, evaluation and intervention actions, methods in situation reports, key policy issues and role of nutritionist in emergencies. ND 641: NUTRITIONAL PHYSIOLOGY (3 Units) The cell and its functions; Human Body Composition; Digestive problems (e.g. Dry-mouth ulcers) and Composition, structure and function of gastrointestinal tract, liver, gall bladder; The endocrine glands, body fluid and kidneys; Regulations of Fluid; Balance, Blood structure and functions of nerve, muscles and bones; Allergy and immunity. Physiology of growth, pregnancy, lactation, aging and adaption to environmental changes; (1) Principle of homeostasis (2) Feedback mechanisms.
for preschool and school age children, adolescents, adults and elderly, food sources available in the community and various approaches to improved nutrition at different income levels in urban and rural settings. ND 628 DIET COUNSELING (3 units) Procedures of nutritional counseling in clinical practice; preparing nutritional and dietary care plans for individuals and groups; development of resources and dietary guidelines for counseling; records for follow up study; group discussion and motivation as tools to bring attitudinal changes in food selection and preparation; exercises on writing scientific facts in simple manner for people; use of exhibitions, demonstrations and workshops; setting up counseling units and counseling in outpatient clinics in local hospitals; simulation techniques for counseling in selected settings. ND 630: FOOD AND NUTRITION POLICY AND PLANNING (2 Units) Appropriate policy in the diagnosis of target group’s nutrition situation, prioritizing national mnutrition policy programmes. Political and economic influences. Challenges of women in agriculture; process of presenting bills to government and other agencies, food laws and legislation, policy analysis and decision making, early warning systems for nutrition surveillance, nutrition situation analysis and strategy identification and development, evaluation and monitoring of nutrition programmes at all levels, role of nutrition related agencies in programme implementation at national level; functions of ethical committee in nutrition research; food and nutrition policy experiences in developing and developed countries for national decision making. ND 638: FOOD AND NUTRITION IN EMERGENCIES (3 Units) Nature and types of emergencies, nutrition targeting in food emergencies, the roles of and governmental organizations involved in emergencies, food and nutrition procedures, famine relief operations, organization of nutrition services in emergencies, nutritional information, education and communication, programme monitoring, evaluation and intervention actions, methods in situation reports, key policy issues and role of nutritionist in emergencies. ND 641: NUTRITIONAL PHYSIOLOGY (3 Units) The cell and its functions; Human Body Composition; Digestive problems (e.g. Dry-mouth ulcers) and Composition, structure and function of gastrointestinal tract, liver, gall bladder; The endocrine glands, body fluid and kidneys; Regulations of Fluid; Balance, Blood structure and functions of nerve, muscles and bones; Allergy and immunity. Physiology of growth, pregnancy, lactation, aging and adaption to environmental changes; (1) Principle of homeostasis (2) Feedback mechanisms.
PG-Curriculum-1.docx