Go Back

MPH-PHN Blended Learning Module

COURSE OVERVIEW

The overall aim of this module is to integrate the knowledge of effects of diet and nutrition on health and their application to the solution of public health problems by planning nutrition interventions and programs and evaluating them.
The module aims to introduce students to the basic content of food and nutrition followed by understanding the core concepts in Public Health Nutrition (PHN). This module will enable the students to apply some basic knowledge of food, nutrition, nutrition epidemiology and nutrition education to the improvement of health and nutritional status of populations. The students will develop insight about malnutrition (which includes both over and undernutrition; macro and micronutrient deficiencies or excesses), food security, food safety and community nutrition. They will develop an understanding of nutrition related policies and program, their implementation and evaluation and how can these improve the nutritional status of the overall population or its vulnerable sections like women, children and elderly people. After completing the module, the students will be able to understand the multidimensional and multi sectoral nature of PHN and identify food and nutrition-related factors that may affect health.

TEACHING METHODOLOGY

This module is part of MPH-2nd year course and will utilize blended learning techniques i.e. the classroom session will be combined with digital learning tools - online interactive videos, engaging activities, quizzes, recommended/ suggested reading material etc.

COURSE MODULE TOPICS

This module will cover the following topics on Public Health Nutrition for MPH students

This module will cover the following topics on Public Health Nutrition for MPH students
S.No. Topics
1 Introduction and overview of Public health Nutrition
2 Key concepts and evaluation tools in nutritional epidemiology- nutrition transition,undernutrition, obesity and ABCD methods of nutritional assessment
3 Nutrition during Life course - Nutrition during pregnancy, lactation, infancy , childhood and adolescence.
4 Nutrition during Life course - Nutrition during adulthood and old age , nutrition of adult conditions - CVD, Diabetes, cancer etc.
5 Food systems , food environment, climate and nutrition nexus
6 Food security: Global hunger index, standards tools to measure/ analyse, current status
7 Concepts related to public health program, Introduction to global and national policies- fortification, dietary diversity, bio fortification
8 Nutrition specific and sensitive programs: National and state-specific programs and its role in improving nutritional status
9 Health promotion and nutrition literacy
10 Food safety, food laws,food loss, international standards, labels and UPFs

LEARNING OUTCOMES

After successfully completing this module, students will be able to
  1. Appreciate the basic concepts and principles of foods and nutrition relevant to human health.
  2. Summarize population based dietary and nutritional recommendations.
  3. Define the concept, purpose and scope of Public Health Nutrition.
  4. Understand the definition, utility and applications of epidemiology in nutritional sciences.
  5. Recognize the role of community nutrition in improving human health.
  6. Utilize suitable data and assessment methodologies to conduct community needs assessment.
  7. Recognize the pillars of a healthy community.
  8. Identify the most relevant nutrition concerns in the community at present and enlist strategies for their prevention and management (Maternal and child undernutrition, nutrition transition, over-nutrition and chronic diseases)
  9. Demonstrate an understanding of principles of nutrition education and enlist the steps of developing nutrition education programs
  10. Demonstrate an understanding of project planning and management in nutrition programmes
  11. Appreciate the inter-sectoral nature of nutrition and food policy
  12. National and global policy and programs related to mitigation, adaptation and resilience
  13. Enlist the features of various ongoing nutrition programs

EVALUATION

Students will be involved in various interactive activities throughout the course work and will be evaluated through a combination of module assessments in the form of MCQ, written assignment and group presentation.

MODULE ASSESSMENT

Total grade= 60% Continuous evaluation + 40 % Semester Examination

Pass GPA= 6

Total credits earned= 3

CONTINUOUS EVALUATION

  1. Attendance – 10%
  2. Class assignments/ participation in activities– 20 %
  3. Module end examination and group assignment- 30%

STUDY COMMITMENTS

Students are required to devote 1-2 hours every day during the module to go through pre-reading material and prepare assignments

Course Coordinator:
Program Officer:
  • Duration: 3 Months
  • Program Fee: Indian: 0 INR