Community Nutrition 1.1

8/12/2019 Community Nutrition 1.1

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Community

Nutrition



Nutrition The process of providing or obtaining the food necessary

for health and growth.

Dietetics: The branch of knowledge concerned with the diet and its

effects on health, especially with the practical application

of a scientific understanding of nutrition

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Community Nutrition & Public Health

Discipline striving to improve the health, nutrition, and well-

being of individuals and groups within communities

The science and art of preventing disease, prolonging life

and promoting health through the organized efforts and

informed choices of society, organizations, public and

private, communities and individuals.



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Three areas

People

Policy

Programs



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Community Interventions

Components of health

Health promotion

Changing human behavior through

planned interventions



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Levels of Intervention



Goals

Increase quality and years of a

healthy life

Eliminate health disparities



Community Nutritionists

Build awareness of a health problem

Change lifestyles

Create a supportive environment for

change

Behave ethically



Course Title: COMMUNITY NUTRITION AND DIETETICS

Course Code: FSN-410

Credit Hours: 3(2-1)

THEORY

Community nutrition: foundation, status of Pakistani masses. Community

nutrition programs: key features, benefits, planning, implementation,

evaluation. Factors affecting: social, environmental. Nutritional status

assessment: anthropometric measurements, dietary, biochemical, clinical.Nutritional requirements and recommendations: pre-school children, school

children, adolescence, adults, pregnant and lactating women, geriatrics.

Community nutrition and dietetics: introduction, food composition tables,

nutritional databases. Balanced diet: importance in disease prevention,

immune nutrition, dietary counseling.. Therapeutic diets: routine hospital

diets, pre- and post-operative diets, special feeding methods. Dietdesigning: nutritional requirements, ideal calorie distribution, nutrient

density, exchange diets, eating disorders. Diet for specific ailments:

obesity, overweight, cardiovascular diseases, diabetes, stomach and liver

diseases.

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PRACTICAL

Dietary reference intakes. Interpretation of food guide pyramids. Nutritional

requirements and basal metabolism. Food intake assessment. Major

nutrients estimation in different diets. Diet planning for healthy and

diseased people. Planning of exchange diets. Diet for school children,

geriatric and healthcare centers.

BOOKS RECOMMENDED

Singh J. 2008. Handbook of nutrition and dietetics. Lotus Press, Darya

Ganj, New Delhi, India.Boyle, M.A. 2008. Community nutrition inaction: an entrepreneurial

approach. Thomson Learning Wadsworth, New York, USA.

Whitney, E. and Rolfes, S.R. 2005. Understanding nutrition. Thomson

Learning Inc., Belmont, U.S.A.

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Documents

Community Nutrition 1.1