Syllabus For The Subject Food Constituents & Nutrition

Food Constituents & Nutrition

Contents

1 . BASIC NUTRITION CONCEPT

Macronutrients

Macronutrients

2. FOOD GROUPS AND FOOD AID COMMODITIES .

Key Food Groups

Emergency Rations / Ready-to-Eat Meals

3. FORTIFICATION OF FOOD AND BLENDED FOODS....

What is Food Fortification?

Why fortify foods?

Are fortified foods needed in the ration? ..

Which foods are fortified?

Fortification of blended food

Micronutrient Stability, Packaging and Shelf-Life

4. MALNUTRITION ......

What is Malnutrition?

Who is Most Vulnerable to Malnutrition? .

Causes of Malnutrition ...

Three Underlying Preconditions to Adequate Nutrition

Resources and Malnutrition

Effects of Malnutrition

5. MEASURING MALNUTRITION AND NUTRITION SURVEYS ...

Anthropometry

Measuring Malnutrition ..

Arm circumference

Measuring Malnutrition in Adults and Others

6. FOOD AND NUTRITION ASSESSMENTS ....

Meeting Information Needs of Decision-Makers ...

WFP and Vulnerability Assessment and Mapping

Assessment Methodologies and Methods

Initial Needs Assessments of Major New Emergency Situations

Joint FAO/WFP Crop and Food Supply Assessment Missions

WFP and UNHCR Joint Food Assessment Missions (JFAM) .

In-Depth Food and Nutrition Assessments in Stabilised Emergencies

Assessment of Malnutrition .......

Assessment of Micronutrient Deficiency Disorders ....

 

 

7. TYPES OF NUTRITION INTERVENTIONS .....

Nutrition Related Interventions in Emergencies .

Feeding Programme Strategy

Nutrition Related Interventions with a Developmental Focus ......

Monitoring and Evaluation of Food Aid Interventions ...

 

 

8. PLANNING FOOD RATIONS......

Stages of Planning Rations

Storage, Quality Control and Specifications

Food Processing and Preparation .

Availability and Substitution of Food Items

The Cost of the Ration and its Resale Value

 

 

9. SELECTIVE FEEDING PROGRAMMES ....

 

Types and Objectives of Selective Feeding Programmes ..

Criteria for Establishing Selective Feeding Programmes .....

Important Principles of Selective Feeding Programmes

Feeding Regimes and Rations for Different Types of Selective Feeding Programmes ...

 

Admission and Discharge Criteria for Selective Feeding Programmes .

Assessment of effectiveness

Closing selective feeding programmes

 

 

10. GENERAL FOOD DISTRIBUTIO

Principles of General Food Distribution ....

Methods of distribution to whom and by whom?

Registration vs. estimation of beneficiary numbers

Beneficiary distribution committees

Ration cards or beneficiary lists / beneficiary documents

Scooping

Distribution cycle

Monitoring and Reporting on Distribution

Co-ordination and Management

 

 

 

11. NUTRITION INFORMATION, EDUCATION AND COMMUNICATION..

 

Successful Approaches to Nutrition IEC

Important themes in nutrition IEC

Identifying the appropriate IEC approach

 

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