2. Presentation and report objective is similar to the course objective as the following
Upon completion of this course, the student should be able to:
1) Discuss public health problems related to food and nutrition at national and international level,
2) Apply appropriate methods for assessing nutritional status of individuals and populations,
3) Discuss concepts of dietary goals and dietary guidelines,----------- no need
4) Review and discuss the important current issues and theoretical to solve these nutritional and health problems.
5) Apply concepts and theories for promoting good nutrition and health at individual and community level.
Briefly explanation:
1. Introduction each the topic: situation/problem etc.
2. Assessment methodology
3. Strategies/Implementation etc.
4. Monitoring and evaluation(If it is included in the book)
3. Topics
1. Nutrition programs for iron deficiency.
2. Nutrition programs for iodine deficiency.
3. Food safety
4. Feeding in emergency
5. Food security
6. Reducing salt intake
7. Strategy for infant and young child feeding
8. Social marketing
9. School nutrition programs
4. Contents of assignment
a) Each student select one topic above
b) Search at least one literature(s) according to the topic selected
5. Presentation 20%
a) with PowerPoint
b) handout should be provided to classmate
c) The content of presentation includes the above 4 a) and 4 b)
d) 45 minutes for presentation and 15 minutes for question and discussion