Family and Community Nutrition

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

Weekly Schedule
Weekly Lecture Topics Assignment (No. & Type)*
Week -01 1. Concept of Nutrition and Functions of Food 2. Classification of nutrients, Recommended Dietary Allowances 3. Energy requirements for humans 4. Importance of meal planning
Week -02
1. Nutrition in Adulthood 2. Nutrition in Pregnancy and Lactation 3. Nutrition in Infancy 4. Nutrition in Adolescence
Week -03
1. Nutrition in Old age 2. Concept and scope of Community Nutrition 3. Determinants of Health 4. Role of agricultural production in food availability and consumption
Week -04
1. National nutritional programme 2. Mid Day Meal programme in India 3. Assessment of nutritional status 4. Post harvest handling, Marketing and Distribution of Foods
Week -05
1. Common nutritional problems in India 2. Vitamin A, iron and iodine deficiencies 3. Fluorosis-incidence, signs and symptoms and treatment 4. Food supplementation, substitution, fortification and enrichment
Week -06
1. Sensory evaluation of food samples and container evolution 2. Food Analysis 3. Food Adulteration 4. Food Standards
Week -07
1. Convenience foods 2. Importance of sanitation and hygiene in food 3. Food borne infections 4. Transmission of food borne
Week -08
1. Water pollution and its effects on food quality 2. Waste control and sanitation Government regulations for quality standards