Community Nutrition
Objectives
a) To understand the importance of community nutrition in comparison to interventions at individual level;
b) to understand and develop skill in basic epidemiology and nutritional epidemiology essential for community nutrition;
c) To acquire knowledge and develop skills on the identification of nutritional problems in different population groups;
d) To acquire skills to design, implement and evaluate programs of community nutrition;
e) To acquire skills to plan and conduct nutrition education sessions;
f) To understand the methodology to develop food-based dietary guidelines and understand their importance for nutrition education;
g) To know different community nutrition programs.
General characterization
Code
41037
Credits
Available soon
Responsible teacher
Catarina Maria Roquette de Gouveia Durão Celeiro,ANA CATARINA DOMINGUES PEREIRA SANTOS,SUSANA ISABEL MATEUS SANTOS
Hours
Weekly - Available soon
Total - 0
Teaching language
PT
Prerequisites
Not applicable
Bibliography
Not applicable
Teaching method
The course is organized in lectures and theoretical-practical (TP) classes: 1 weekly lecture for all students with a duration of 50 min each; 1 TP class per week with the duration of 1,5 hrs with a maximum of 20 students. During the TP classes, work in small groups will be developed with the aim of designing a community nutrition program, including the development of educational materials presented in simulated nutrition education sessions.
Evaluation method
The evaluation has a practical component and a final exam (0-20). The assessment of TP teaching is continuous, corresponding to 40% of the final grade and taking into account the following criteria: performance and attendance of students; quality of the practical reports; attitude and knowledge demonstrated by the students. The final exam accounts for 60% of the final grade and covers all the theoretical and practical topics taught. The presence in the examination is conditional to attendance to at least 2/3 of the TP classes and to a TP grade of at least 9.5. To be approved, the final exam grade has to be at least 9.5.
Subject matter
I. Community nutrition vs. Public Health Nutrition: general concepts and its importance for health promotion
II. Principles of epidemiology and nutritional epidemiology
III. Community nutrition programs (objectives, intervention strategies and team-work)
IV. Plannning and managing community nutrition programs (needs assessment, diagnosis, planning, steps and indicators)
V. Evaluation of community nutrition programs
VI. Nutrition education (nutrition education models and theories, barriers and success strategies in nutrition education, nutrition education campaigns)
VII. The nutritionist role in different population groups (adults, elderly and children) and in different contexts (municipalities, schools, primary health care centres and workplaces)
VIII. Food guides: methodologies of development and their importance for nutrition education
IX. Examples of community nutrition programs