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Course Description:
This course provides students with a sound knowledge of common issues in community nutrition as it relates to the situation in the Pacific, and the skills to identify problems and address them. The practical component of the course provides hands-on experience in the analysis of existing data sets to identify trends in nutritional health in a particular community and to examine the surveillance system that is in place, the planning and implementation of an intervention strategy to promote and sustain health and prevent diseases amongst nutritionally vulnerable groups, and the evaluation of the likely impact of the intervention, its practicality, and sustainability.
A. PROGRAM LEARNING OUTCOMES (PLOS):
The student will be able to:
B. STUDENT LEARNING OUTCOMES (SLOS) - GENERAL
The student will be able to:
SLO |
PLO 1 |
PLO 2 |
PLO 3 |
PLO 4 |
PLO 5 |
PLO 6 |
PLO 7 |
PLO 8 |
PLO 9 |
PLO 10 |
PLO 11 |
1 |
D |
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M |
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D |
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D |
D |
1 |
D |
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M |
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D |
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D |
D |
1 |
D |
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M |
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D |
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D |
D |
1 |
D |
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M |
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D |
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M |
M |
I = Introduced
D = Demonstrated
M = Mastered
C. STUDENT LEARNING OUTCOMES (SLOS) – SPECIFIC
The student will be able to:
General SLO 1: Define "community nutrition", describe the scope of activities therein and explain the role of nutrition in primary health care.
Student Learning Outcomes |
Assessment strategies |
1.1 Describe and discuss activities supporting community nutrition within primary health care (PHC).. |
Multiple choice questions/essay quizzes and examination |
1.2 Identify the nutrition-related health status of the population. |
Multiple choice questions/essay quizzes and examination |
1.3 Describe and discuss the nutritional status of a community and its influence in primary health care. |
Multiple choice questions/essay quizzes and examination |
General SLO 2: Discuss the benefits of integrating nutrition activities into the broader framework of primary health care, and of coordinating activities within community health team.
Student Learning Outcomes |
Assessment strategies |
2.1 Compare the advantages of integrated community nutrition actions carried out by the PHC team. |
Oral reports and group discussions to be graded according to a specified rubric. Direct questions on course quizzes and examinations |
General SLO 3: Conduct a "pilot" nutritional assessment, classify the nutritional status of the community, identify possible nutrition promotion approaches, and determine which interventions would most likely be successful in the selected community.
Student Learning Outcomes |
Assessment strategies |
3.1 Perform a small, pilot nutrition assessment in a community, completing it with nutritional classification, identification of possible interventions ranked by likelihood of success
|
Assessment result of project and intervention description.
Group discussions to be graded according to a specified rubric. |
General SLO 4: Design at least one activity, for implementation at community level, that would address at least one specific nutrition issue and prepare relevant Information, Education, and Communication (IEC) materials, such as posters, brochures, flyers, etc., especially focused and targeted to clearly identified nutritionally vulnerable groups, and set up simple nutrition surveillance patterns to monitor compliance and outcome
Student Learning Outcomes |
Assessment strategies |
4.1 Design at least one activity, complete with information, education and communication (IEC) materials, surveillance details and an evaluation mechanism, for at least one nutrition issue affecting vulnerable groups
|
Assessment of result and evaluation of project Oral reports and group discussions to be graded according to a specified rubric.
|
D. COURSE CONTENT
F. REQUIRED TEXT AND COURSE MATERIALS
Poland PD., Green LW., Rootman I. (2000). Settings for health promotion: Linking theory and practice (1st ed.). London, England: Sage Publications Inc. (or most recent edition)
G. REFERENCE MATERIALS
Badcock J., et al. (1990). Developing community nutrition programmes, (1st ed.). Geneva, Switzerland: World Health Organization. (or most recent edition)
United Nations International Children’s Emergency Fund. (2006). Community Nutrition: Nutrition materials for healthcare workers in resource-poor areas, (1st ed.). St Albans, Hertfordshire: Teaching Aids at Low Cost (TALC). (or most recent edition)
H. INSTRUCTIONAL COST
none
I. EVALUATION
None
J. CREDIT BY EXAMINATION
None
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