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CEC

Family & Community Nutrition

CEC via Swayam

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Overview

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Community Nutrition is striving to improve the health, nutrition and well being of individuals and groups within communities. It encompasses a broad set of activities designed to provide access to safe,adequate, healthful diet to a population living in a particular geographic area.These activities includes nutrition education, nutrition or health promotion, food programs, preventive programs, local policy analysis and development and the organizational infrastructurethat supports it.Nutrition: is the study of the influence of food intake on health and wellbeing maintenance and physiologic needs of the body. This is done by reviewing and assessing many different parametric to assess a person’s nutritional status by use of medical tests and other tools that provides dietary information.Deficiency diseases are diseases in humans that are directly or indirectly caused by a lack of essential nutrients in the diet

Syllabus

Weekly Schedule

Weeks

Weekly Lecture Topics

Assignment

(No. & Type)*

1

:

1. Concept of Nutrition and Functions of Food

2. Classification of nutrients, Recommended Dietary Allowances

3. Body composition –Body composition in different physiological conditions and factors affecting it

4. Methods of assessing body composition

Objective

2

:

1. Energy requirements for humans

2. Importance of meal planning

3. Nutrition in Adulthood

4. Nutrition in Pregnancy and Lactation

Objective

3

:

1. Nutrition in Infancy

2. Nutrition in Adolescence

3. Nutrition in Old age

4. Concept and scope of Community Nutrition

Objective

4

:

1. Determinants of Health

2. Body size

3. Assessment of nutritional status

4. Anthropometry

Objective

5

:

1. Clinical assessment

2. Dietary assessment

3. Dietary guidelines and quality

4. Biomarkers in nutrition and biochemical assessment

Objective

6

:

1. Role of agricultural production in food availability and consumption

2. Evaluation of intakes and diets

3. Food consumption patterns in India

4. National nutritional programmes

Objective

7

:

1. Mid Day Meal programme in India

2. Post harvest handling, Marketing and Distribution of Foods

3. Common nutritional problems in India

4. Vitamin A, iron and iodine deficiencies

Objective

8

:

1. Fluorosis-incidence, signs and symptoms and treatment

2. Food supplementation, substitution, fortification and enrichment

3. Sensory evaluation of food samples and container evolution

4. Food Analysis

Objective

9

1. Food Adulteration

2. Food Standards

3. Convenience foods

4. Importance of sanitation and hygiene in food

10

1. Food borne infections

2. Transmission of food borne infections

3. Water pollution and its effects on food quality

4. Waste control and sanitation Government regulations for quality standards

Taught by

Dr. V. Vijaya Lakshmi

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