Public Health Ii [nutrition]
Nutrition is linked to many health outcomes ranging from food intolerance to coronary heart disease. This module provides a basic knowledge of human nutrition, how it relates to health, and how it is affected by nutrition policies. This course will provide an overview of the three macronutrients (carbohydrates; lipids; proteins) and selected micronutrients and explain their digestion, function in the body, and examples of effects on health. Concepts of energy metabolism, energy balance and obesity will be presented. Course Justification
Most diseases are either directly or indirectly related to what one eats. In addition disease of lifestyle including diabetes mellitus and hypertension are becoming common in even in developing countries. This course is therefore meant to enable the clinician prepare to adequately handle clients with nutritional disorders and to advise them on proper feeding.Course Aim
The aim of teaching Nutrition is to equip the clinical officer with knowledge , kills and attitudes to enable him/her to advise the community on proper nutrition and how manage Nutritional disorders.Learning Outcomes
At the end of the course, the student should be able to:
a) Explain the principles of nutrition and dietetics.
b) Discuss requirements for energy and other essential nutrients in relation to different phases of life, physiological conditions and disease.
c) Describe aetiology, prevalence, manifestation and consequences of disease states resulting from malnutrition.
d) Describe principal methods used in assessment and the indicators of the nutritional status of an individual, a family and the community.
e) Discuss the major means of tackling malnutrition at individual and community level, including nutrition interventions.
f) Discuss the relevance and applicability of international growth standards in growth monitoring.
g) Discuss the role of nutrition in the management of HIV / AIDS, chronic diseases and critically ill patients