DOCSLIB.ORG

Nutrition Blended Learning Module for the Health Extension Programme

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Nutrition Blended Learning Module for the Health Extension Programme Federal Democratic Republic of Ethiopia Ministry of Health Nutrition Blended Learning Module for the Health Extension Programme HEAT Health Education and Training HEAT in Africa Federal Democratic Republic of Ethiopia Ministry of Health The Ethiopian Federal Ministry of Health (FMOH) and the Regional Health Bureaus (RHBs) have developed this innovative Blended Learning Programme in partnership with the HEAT Team from The Open University UK and a range of medical experts and health science specialists within Ethiopia. Together, we are producing 13 Modules to upgrade the theoretical knowledge of the country’s 33,000 rural Health Extension Workers to that of Health Extension Practitioners, and to train new entrants to the service. Every student learning from these Modules is supported by a Tutor and a series of Practical Training Mentors who deliver the parallel Practical Skills Training Programme. This blended approach to workplace learning ensures that students achieve all the required theoretical and practical competencies while they continue to provide health services for their communities. These Blended Learning Modules cover the full range of health promotion, disease prevention, basic management and essential treatment protocols to improve and protect the health of rural communities in Ethiopia. A strong focus is on enabling Ethiopia to meet the Millennium Development Goals to reduce maternal mortality by three-quarters and under-5 child mortality by two-thirds by the year 2015. The Modules cover antenatal care, labour and delivery, postnatal care, the integrated management of newborn and childhood illness, communicable diseases (including HIV/AIDS, malaria, TB, leprosy and other common infectious diseases), family planning, adolescent and youth reproductive health, nutrition and food safety, hygiene and environmental health, non-communicable diseases, health education and community mobilisation, and health planning and professional ethics. In time, all the Modules will be accessible from the Ethiopian Federal Ministry of Health website at www.moh.gov.et; online versions will also be available to download from the HEAT (Health Education and Training) website at www.open.ac.uk/africa/heat as open educational resources, free to other countries across Africa and anywhere in the world to download and adapt for their own training programmes. Dr Kesetebirhan Admasu State Minister of Health Ethiopian Federal Ministry of Health i Acknowledgements Nutrition is one of the 13 Blended Learning Modules for the Ethiopian Health Extension Programme. Together with the practical skills training sessions that accompany each of the supported self-study texts, this programme will upgrade the Health Extension Workers who complete the curriculum to Health Extension Practitioners at Level-IV of the Ethiopian Occupational Standards. The upgrading programme is sponsored by the Ethiopian Federal Ministry of Health (FMOH) and the Regional Health Bureaus (RHBs). The FMOH gratefully acknowledges the receipt of funding for this programme from the Ethiopian Office of UNICEF (the United Nations Children’s Emergency Fund), The Open University UK, the Alan and Nesta Ferguson Foundation Trust UK, and AMREF (the African Medical and Research Foundation). We are also thankful for the support of the Ethiopian Office of UNICEF for freely enabling their expert to participate in the development of this Module. Nutrition was produced by a team of Ethiopian experts, who were trained and supported by experts in blended learning pedagogy from the HEAT (Health Education and Training) Team for Africa at The Open University UK. The contributors of original material are: Dr Abdulaziz Ali, FMoH and Food and Nutrition Technical Assistance (FANTA-2) Professor Tefera Belachew, Jimma University Dr Tewoldeberhan Daniel, UNICEF Ethiopia Dr Ferew Lemma Feyissa (Module Academic Coordinator), FMoH and Twinning Centre volunteer, American International Health Alliance The Editors of Nutrition are Dr Tom Heller, Senior Lecturer, and Lesley-Anne Long, HEAT Programme Director, with contributions from Dr Anita Rogers; all three are in the Faculty of Health and Social Care at The Open University UK. The other members of the HEAT Team are: Dr Basiro Davey, HEAT Deputy Director (Ethiopia) Alison Robinson, HEAT Programme Coordinator Dawn Partner, HEAT Senior Production Assistant Jessica Aumann, HEAT Programme Assistant Ali Wyllie, HEAT Lead eLearning Adviser We acknowledge the vital contributions of the Programme Coordinators within Ethiopia: Ato Mohammed Hussein Abeseko, UNICEF Ethiopia and the Federal Ministry of Health Ato Tedla Mulatu, AMREF Ethiopia The cover design for Nutrition is by Chris Hough, Learning and Teaching Solutions, The Open University UK. The cover photographs are reproduced with the permission of JICA Ethiopia (food sources in Ethiopia) and UNICEF Ethiopia/Indrias Getachew (Health Extension Worker with mother and child). Some of the illustrations in this Module were produced by Terefe Wondimagegnehu from the Federal Ministry of Health. We particularly wish to acknowledge our use in this Module of adapted extracts and illustrations from Nutrition for Developing Countries (second edition) by Felicity Savage King and Ann Burgess (1993) and Ethiopian Federal Ministry of Health National Guidelines including: Management of SAM; Prevention and Control of Micronutrient Deficiencies; Nutritional Care/Support for Children and Adults Living With HIV; Infant and Young Child Feeding; and Enhanced Outreach Strategy (EOS) for Child Survival Interventions (2006). The opinions expressed in this Module are those of the authors and do not necessarily reflect the views of any of the donor organisations whose generous support made the production of Nutrition possible. ii iii Contents Study Session 1 Food, Diet and Nutrition: an Overview 2 Nutrients and their Sources 3 Nutritional Requirements throughout the Lifecycle 4 Infant and Young Child Feeding 5 Nutritional Assessment 6 Common Nutritional Problems in Ethiopia 7 Preventing Micronutrient Problems in Ethiopia 8 Household Food Security 9 Managing Acute Malnutrition 10 Managing Severe Acute Malnutrition 11 Nutrition Education and Counselling 12 Nutrition and HIV 13 Nutrition Information System Notes on the Self-Assessment Questions (SAQs) iv Introduction to the Nutrition Module The national health strategy of Ethiopia emphasises the provision of effective health promotion and disease prevention services at the community level. The first Millennium Development Goal (MDG1) calls for the eradication of extreme poverty and hunger by 2015. Achievement of MDG1 is crucial for national socioeconomic progress and development. For this purpose, Ethiopia has developed a National Nutrition Strategy (NNS) and launched a National Nutrition Programme (NNP) in 2008. The vision of the NNS/NNP is ‘to ensure that all Ethiopians secure adequate nutritional status in a sustainable manner which is an essential requirement for a healthy and productive life’. The NNP, working hand in hand with the successful Health Extension Programme (HEP), has the potential to bring about major change to the status of health and nutrition in Ethiopia. The Nutrition Module is studied in parallel with a Practical Skills Training Programme at health facilities in your locality. This blended approach to learning will ensure that you achieve all the theoretical and practical competencies required to give effective nutritional care and support in your community. The Nutrition Module has 13 study sessions, starting with the basics of nutrition and finishing with a session on the Nutrition Information System in Ethiopia. The first three Study Sessions cover food, diet and nutrition; nutrients and their food sources (in Ethiopia); and nutritional requirements throughout the human lifecycle. Study Session 4 deals with infant and young child feeding in the context of our country. Following this, you will learn different methods of nutritional assessment (Study Session 5) both at individual and community level. In Study Sessions 6 and 7, the nutritional problems that are of public health importance in Ethiopia are elaborated; followed by household food security (Study Session 8). Study Sessions 9 and 10 cover the treatment and control of the main nutritional problems of Ethiopia, including severe micronutrient malnutrition. In Study Session 11 you will learn about education and how to counsel people in your community to prevent or address nutrition problems. Nutrition and HIV is considered in Study Session 12. Finally, in Study Session 13 you look at the Nutrition Information System in Ethiopia and your role in collecting data that helps to inform decision- making in relation to nutrition programmes and other interventions in Ethiopia. v vi Black plate (5,1) Study Session 1 Food, Diet and Nutrition: an Overview Study Session 1 Food, Diet and Nutrition: an Overview Introduction In this study session, you will learn about some of the basics of nutrition. You will learn what is meant by food and diet as well as the meaning of nutrition and nutrients in general. What food does to our body and how the body uses nutrients is also explained. Estimates of the eligible population for nutritional care and support are provided, using calculations from the Ethiopian census data. Finally, the relationship between health, nutrition and development is described, linking them with the Millennium Development Goals. The overall purpose of this session is to teach you some of the basics about nutrition
Load more

Recommended publications
  • Insects for Human Consumption
    Chapter 18 Insects for Human Consumption Marianne Shockley1 and Aaron T. Dossey2 1Department of Entomology, University of Georgia, Athens, GA, USA, 2All Things Bugs, Gainesville, FL, USA 18.1. INTRODUCTION The utilization of insects as a sustainable and secure source of animal-based food for the human diet has continued to increase in popularity in recent years (Ash et al., 2010; Crabbe, 2012; Dossey, 2013; Dzamba, 2010; FAO, 2008; Gahukar, 2011; Katayama et al., 2008; Nonaka, 2009; Premalatha et al., 2011; Ramos- Elorduy, 2009; Smith, 2012; Srivastava et al., 2009; van Huis, 2013; van Huis et al., 2013; Vantomme et al., 2012; Vogel, 2010; Yen, 2009a, b). Throughout the world, a large portion of the human population consumes insects as a regular part of their diet (Fig. 18.1). Thousands of edible species have been identified (Bukkens, 1997; Bukkens and Paoletti, 2005; DeFoliart, 1999; Ramos-Elorduy, 2009). However, in regions of the world where Western cultures dominate, such as North America and Europe, and in developing countries heavily influenced by Western culture, mass media have negatively influenced the public’s percep- tion of insects by creating or reinforcing fears and phobias (Kellert, 1993; Looy and Wood, 2006). Nonetheless, the potentially substantial benefits of farming and utilizing insects as a primary dietary component, particularly to supplement or replace foods and food ingredients made from vertebrate livestock, are gain- ing increased attention even in Europe and the United States. Thus, we present this chapter to
    [Show full text]
  • Development of Multi-Millet Therapeutic Food Product for Type II
    The Pharma Innovation Journal 2021; 10(5): 1334-1337 ISSN (E): 2277- 7695 ISSN (P): 2349-8242 NAAS Rating: 5.23 Development of multi-millet therapeutic food product TPI 2021; 10(5): 1334-1337 © 2021 TPI for Type II diabetes www.thepharmajournal.com Received: 12-03-2021 Accepted: 21-04-2021 Shruti Nayak and Renuka Meti Shruti Nayak Department of Food Processing Abstract and Nutrition, Karnataka State The present study was carried out to develop a multi-millet mix for type II diabetic patients. Foxtail Akkamahadevi Women’s millet, barnyard millet, soyabean, flaxseeds, groundnut, bengal gram dhal, green chillies, mustard seeds University, Vijayapura, and cumin seeds were used to prepare the multi-millet mix. Proximate analysis was done and the Karnataka, India glycemic index of this multi-millet mix was estimated. The glycemic index of the multi-millet mix was 64.5% which falls in the medium glycemic index category. Then the therapeutic product was developed Renuka Meti from the multi-millet mix. Department of Food Processing and Nutrition, Karnataka State Keywords: Milltets, Multi-millet mix, glycemic index and therapeutic food product Akkamahadevi Women’s University, Vijayapura, Karnataka, India Introduction In some parts of India, Africa, China millet is the staple food. Millets are cultivated in some regions of North Africa and Central Asia since prehistoric period. India is the world’s leading producer of millet followed by Nigeria for the year 2000 and 2009. Millets like Sorghum (jola), Peral millet (sajje), Finger millet (ragi), Foxtail millet (navane), Kodo millet, Proso millet, Barnyard millet (oodalu) and little millet (saave) are commonly grown in India.
    [Show full text]
  • Guidelines on Standard and Therapeutic Diets for Adults
    nutrients Systematic Review Guidelines on Standard and Therapeutic Diets for Adults in Hospitals by the French Association of Nutritionist Dieticians (AFDN) and the French Speaking Society of Clinical Nutrition and Metabolism (SFNCM) Marie-France Vaillant 1,2 , Maud Alligier 3, Nadine Baclet 4, Julie Capelle 5, Marie-Paule Dousseaux 4, Evelyne Eyraud 6, Philippe Fayemendy 7,8, Nicolas Flori 9, Esther Guex 10,Véronique Hennequin 11, Florence Lavandier 12, Caroline Martineau 13, Marie-Christine Morin 14, Fady Mokaddem 15, Isabelle Parmentier 16, Florence Rossi-Pacini 17, Gaëlle Soriano 18, Elisabeth Verdier 19, Gilbert Zeanandin 20 and Didier Quilliot 21,* 1 Service Diététique, CHU Grenoble Alpes, CS 10217, CEDEX 9, 38043 Grenoble, France; [email protected] 2 Laboratoire de Bioénergétique Fondamentale et Appliquée, Université Grenoble Alpes, U1055, CS 40700, CEDEX 9, 38058 Grenoble, France 3 FORCE (French Obesity Research Center of Excellence), FCRIN (French Clinical Research Infrastructure Network), CRNH Rhône-Alpes, Centre Hospitalier Lyon Sud, 165 Chemin du Grand Revoyet, 69310 Pierre-Bénite, France; [email protected] 4 Service Diététique, Pitié Salpêtrière, Assistance Publique-Hôpitaux de Paris, 47-83, Bd de l’Hôpital, Citation: Vaillant, M.-F.; Alligier, M.; CEDEX 13, 75651 Paris, France; [email protected] (N.B.); [email protected] (M.-P.D.) Baclet, N.; Capelle, J.; Dousseaux, 5 Service Diététique, Centre Hospitalier Simone Veil de Blois, Mail Pierre Charlot, 41000 Blois, France; M.-P.; Eyraud, E.; Fayemendy, P.; [email protected] Flori, N.; Guex, E.; Hennequin, V.; 6 Service Diététique, CHU de Nice Hôpital de l’Archet, 151 Route Saint Antoine de Ginestière, et al.
    [Show full text]
  • Ebook Download Healthy Eating for Diabetes
    HEALTHY EATING FOR DIABETES: IN ASSOCIATION WITH DIABETES UK PDF, EPUB, EBOOK Antony Worrall Thompson,Azmina Govindji | 144 pages | 29 Jan 2009 | Kyle Books | 9781856268660 | English | London, United Kingdom Healthy Eating for Diabetes: In Association with Diabetes UK PDF Book On this page, we will explore both type 1 and type 2 diabetes in more detail. Processed foods often have added salt and sugar, so keep an eye on labels. Consume less saturated fat and fewer calories. If you take insulin and know your meal will be delayed, eat a roll or piece of fruit to tide you over. Download as PDF Printable version. Think about it: What kinds of foods wreak havoc with blood sugar? Diabetes is a medical condition that occurs when the level of glucose sugar in the blood is too high. The New England Journal of Medicine. Order an extra side of veggies. Location Search by location For the most accurate results, please enter a full postcode. Type 1 commonly develops in people under the age of 40 and will typically require regular insulin injections to regulate sugar levels and manage the condition. Non-starchy vegetables, such as green beans, broccoli, asparagus, or summer squash, will help you fill up with low-calorie choices. Try simply adding chopped parsley to your meals one week; experiment with sage and thyme the next. Check out www. More common in women with a body mass index BMI above 30, however, signs of gestational diabetes tend to disappear after giving birth. The introduction of insulin by Frederick Banting in allowed patients more flexibility in their eating.
    [Show full text]
  • Master's Thesis in Human Nutrition
    UNIVERSITY OF COPEN HAGEN Master’s thesis in Human Nutrition Acceptability of cricket-based biscuits and assessment of gut microbiota composition in schoolchildren. A study in Bondo, Kenya Anja Maria Homann (dvs100) Supervisor: Nanna Roos, Department of Nutrition, Exercise and Sports. Submitted: 30.09.2015 Credit: 45 ECTS Preface This report represents my master thesis, with which I complete my degree as M.Sc. in Human Nutrition at the Department of Nutrition, Exercise and Sports at the University of Copenhagen. The thesis accounts for 45 ECTS and is carried out in the period from 01.01.2015 to 30.09.2015. All primary data collection and analysis was performed by myself. Exceptions are DNA sequencing, performed by Department of Environmental Science, Aarhus University, Roskilde, and primary trimming and analysis of the sequenced data, performed by postdoc Lukasz Krych from Department of Food Science, University of Copenhagen. GREEiNSECT is an international project that includes different private and public partners and organizations around the world (“GREEiNSECT,” 2014). This particular study involves the department of Nutrition, Exercise and Sports (NEXS) at University of Copenhagen and Jaramogi Oginga Odinga University of Science and Technology (JOOUST) in Bondo, Kenya. Nutritional guidance was also provided by GREEiNSECT partners in Nairobi: Dr. Victor Owino from Technical University of Nairobi and Dr. John Kinyuru from Jomo Kenyatta University of Agriculture & Technology. GREEiNSECT is sponsored by Danida, the development cooperation under the Danish Ministry of Foreign Affairs. Sponsorships for the present study were awarded by Danida Fellowship Center travel grant, PLAN Danmark, the Danish Nutrition Society, and the Augustinus foundation.
    [Show full text]
  • Building Effective Nutrition Policy Demands a Strong Scientific Base
    Building Effective Nutrition Policy Demands a Strong Scientific Base Chunming Chen B.S., Pat Crawford, Dr.PH, R.D., Omar Dary, Ph.D., Adam Drewnowski , Ph.D., Hanifa Namusoke, M.S., Barbara Schneeman, Ph.D, Marilyn Towsend, Ph.D., R.D. The designations employed and the presentation of material in this publication do not imply the expression of any opinion whatsoever on the part of the Food and Agriculture Organization of the United Nations (FAO) or of the World Health Organization (WHO) concerning the legal status of any country, territory, city or area or of its authorities, or concerning the delimitation of its frontiers or boundaries. Dotted lines on maps represent approximate border lines for which there may not yet be full agreement. The mention of specific companies or products of manufacturers, whether or not these have been patented, does not imply that these are or have been endorsed or recommended by FAO or WHO in preference to others of a similar nature that are not mentioned. Errors and omissions excepted, the names of proprietary products are distinguished by initial capital letters. All reasonable precautions have been taken by FAO and WHO to verify the information contained in this publication. However, the published material is being distributed without warranty of any kind, either expressed or implied. The responsibility for the interpretation and use of the material lies with the reader. In no event shall FAO and WHO be liable for damages arising from its use. The views expressed herein are those of the authors and do not necessarily represent those of FAO or WHO.
    [Show full text]
  • Putting Nutrition Products in Their Proper Place in the Treatment and Prevention of Global Acute Malnutrition Briefing and Position Paper
    Products are not enough: Putting nutrition products in their proper place in the treatment and prevention of global acute malnutrition Briefing and Position Paper Action Contre la Faim International December 2011 Acknowledgements This paper has been written and edited by Philip James, emergency nutrition coordinator for Action Against Hunger. ACF International would like to thank all those who have given their help in putting this document together: To Sandra Mutuma for the original vision for the paper, coordinating the collaborative effort and for the continuous guidance and support. To Rebecca Brown for her considerable guidance on the structure and content of the guide. To the Senior Nutrition Advisors for their comments and editing: Anne-Dominique Israël, Elisa Domínguez, Marie-Sophie Whitney, Asmaa Ibnouzahir and Yara Sfeir. To all who reviewed sections of the documents and provided additional information: Sophie Llobell, Cécile Salpeteur, Julien Morel, Paul Murphy, Mike Mellace, Tandi Matoti-Mvalo, Martin Histand, Rolf Campbell, Jan Komrska, Pamella Zayas, Mamane Zeilani and Ojaswi Acharya. 2 Contents Acknowledgements .................................................................................................................... 2 Introduction .............................................................................................................................. 5 1.1 Structure and remit of paper ................................................................................................. 5 1.2 Intended audience ...............................................................................................................
    [Show full text]
  • Nourish the Future
    NOURISH THE FUTURE A PROPOSAL FOR THE BIDEN ADMINISTRATION JUNE 2021 ENDORSEMENTS HENRIETTA FORE EXECUTIVE DIRECTOR, UNICEF “Over the past two decades, the world has reduced the proportion of children suffering from undernutrition by one third, and the number of undernourished children by an astonishing 55 million. This proves that progress is possible. However, a toxic combination of rising poverty, conflict, climate change and COVID-19 are risking a backwards slide. Solutions to prevent, detect and treat child malnutrition are proven and well known. Nourish the Future provides a visionary and actionable roadmap to take these solutions to scale, get back on track, and end malnutrition for good.” MICHELE NUNN CEO, CARE “For decades, the U.S. has been an indispensable leader in the fight against global hunger and malnutrition. When America sets bold goals for global development, progress happens. With increasing climate change, growing humanitarian crises, and entrenched gender inequities, we have no time to waste in combating malnutrition in all corners of the world. Nourish the Future offers a smart, multisectoral approach that puts nutrition at the center of modern development efforts.” ZIPPY DUVALL PRESIDENT, AMERICAN FARM BUREAU FEDERATION “American farmers and ranchers have a long and proud history of helping to feed the world. We believe that everyone should have access to affordable, wholesome farm products, and that meat, dairy, produce and grains are all essential in fighting food insecurity and malnutrition both at home and abroad. Now is the time for increased U.S. leadership in the fight against hunger, and Nourish the Future provides a practical and comprehensive approach to getting us back on track.” DAN GLICKMAN FORMER US SECRETARY OF AGRICULTURE “Nourish the Future reflects a modern approach to harnessing the power of the American government, NGOs, farmers, and producers to fight global hunger and malnutrition.
    [Show full text]
  • Choice of Foods and Ingredients for Moderately Malnourished Children 6 Months to 5 Years of Age
    Choice of foods and ingredients for moderately malnourished children 6 months to 5 years of age Kim F. Michaelsen, Camilla Hoppe, Nanna Roos, Pernille Kaestel, Maria Stougaard, Lotte Lauritzen, Christian Mølgaard, Tsinuel Girma, and Henrik Friis Abstract quality, especially PUFA content and ratios, in children with moderate malnutrition. There is consensus on how to treat severe malnutrition, but there is no agreement on the most cost-effective way to treat infants and young children with moderate mal- Introduction nutrition who consume cereal-dominated diets. The aim of this review is to give an overview of the nutritional Child malnutrition is a major global health problem, qualities of relevant foods and ingredients in relation leading to morbidity and mortality, impaired intellec- to the nutritional needs of children with moderate mal- tual development and working capacity, and increased nutrition and to identify research needs. The following risk of adult disease. This review will deal with the general aspects are covered: energy density, macronutri- needs of children between the ages of 6 months and ent content and quality, minerals and vitamins, bioactive 5 years with moderate malnutrition. Infants below 6 substances, antinutritional factors, and food processing. months of age should (ideally) be exclusively breastfed, The nutritional values of the main food groups—cereals, and if malnourished, will have special needs, which will legumes, pulses, roots, vegetables, fruits, and animal not be covered here. Moderate malnutrition includes all foods—are discussed. The special beneficial qualities children with moderate wasting, defined as a weight- of animal-source foods, which contain high levels of for-height between –3 and –2 z-scores of the median minerals important for growth, high-quality protein, of the new World Health Organization (WHO) child and no antinutrients or fibers, are emphasized.
    [Show full text]
  • The IFM Cardiometabolic Food Plan; Using a Food First Approach to Supporting Metabolic Syndrome, Hypertension, and Dyslipidemia Within the Functional Medicine Model
    The IFM Cardiometabolic Food Plan; Using a Food First Approach to Supporting Metabolic Syndrome, Hypertension, and Dyslipidemia within the Functional Medicine Model Kristi Hughes, ND February 2016 Learning Objectives • .-$/#$(+/****)-$*4.3'- $..)(/*'$.7)-*( • ++'7/#-+30**$)/-4)0*)./* (/*'$.7)-*()-.+04'$)$' *)$0*)..3#.#7+-/).$*)) 7.'$+$($ • (+'()/+-.*)'$8**+')*- -$*(/*'$*)$0*)./*/#+0)/ Does food matter when it comes to heart health? ©2012 The Institute for Functional Medicine Functional Nutrition ©2012 The Institute for Functional Medicine )) 5.,#0)( #-.),9 6&50)(6&50)( A A ..5-..5- 5.,#0)( ----'(. ©2012 The Institute for Functional Medicine -$*4.3'-3)0*)'3/-$0*)4'30*)-$*4.3'-3)0*)'3/-$0*)4'30*) B-),!(#:9A CB-),!(#:9A C #& #-.),9 #& #-.),9 5-0)((#,-5-0)((#,- (.",)*)'.,#-(.",)*)'.,#- #)',%,-#)',%,- &#(#& (#.),-&#(#& (#.),- • $('$)$('$) • *3-)' *3-)' • ;L ;L • • *3/#6(*3/#6( • 4$5*7./(.4$5*7./(. • • C*7/ C*7/ • $+$ $+$ • 6(6( • $./7'4$5 $./7'4$5 • #7-*$#7-*$ • L3'.;Q;L3'.;Q; • -0'.$8-0'.$8 • &$)6(&$)6( • ($'$'2-)($'$'2-) • '+'+ • ; ; • .D .D • -$+#-')-46(-$+#-')-46( • )0.)0.. • • 4/-$.4 /-$.. • L$).3'$) L $).3'$) .3'- ((3) )!((0*) 6$04/-.. )*/#'$' /*'$ 7.3)0*) 7.3)0*) 7.3)0*). 3)0*)'$$)E7./(.$*'*"7-$(-73.. ). )-"7 *((3)$0*) /-3/3- -).+*-/ ..$($'0*) /*6 )07)-'7$)"*)/-$30*)./*-$(-73.. '+ *4()/ 3/-$0*) /-.. '0*).#$+. 4$5*$)$)".; )$0/$0*)'4'30*).L "$) )/-4)0*) ©2012 The Institute for Functional Medicine )) 5.,#0)( #-.),9 6&50)(6&50)( A A ..5-..5- 5.,#0)( ",*50 ----'(. (.,6(0)( ©2012 The Institute for Functional Medicine Food Is… ©2012 The Institute for Functional Medicine Food is information, Food is medicine. “…we are witnessing food being redefined as “information” that alters cellular function in the post- prandial state…” '); >#/-*'#.)3/-$0*))+'7$)"$)*3-#'/#:# 6)*#*-(.$.*))0*)> UGRH< 3)C 3'QOOV> ©2012 The Institute for Functional Medicine Poly-pills vs.
    [Show full text]
  • Melanie Ramasawmy Thesis
    DOCTORAL THESIS Do ‘chickens dream only of grain’? Uncovering the social role of poultry in Ethiopia Ramasawmy, Melanie Award date: 2017 General rights Copyright and moral rights for the publications made accessible in the public portal are retained by the authors and/or other copyright owners and it is a condition of accessing publications that users recognise and abide by the legal requirements associated with these rights. • Users may download and print one copy of any publication from the public portal for the purpose of private study or research. • You may not further distribute the material or use it for any profit-making activity or commercial gain • You may freely distribute the URL identifying the publication in the public portal ? Take down policy If you believe that this document breaches copyright please contact us providing details, and we will remove access to the work immediately and investigate your claim. Download date: 05. Oct. 2021 Do ‘chickens dream only of grain’? Uncovering the social role of poultry in Ethiopia. By Melanie R Ramasawmy BA, BSc, MSc A thesis submitted in partial fulfilment of the requirements for the degree of PhD Department of Life Sciences University of Roehampton 2017 i Abstract The Amharic proverb ‘Chickens dream only of grain’ could easily describe our own lack of imagination when thinking about poultry. In the sectors of agriculture and development, there is growing recognition of how chickens could be used in poverty alleviation, as a source of income and protein, and a means of gender empowerment. However, interventions do not always achieve their goals, due to a lack of understanding of the local context in which chickens will be consumed.
    [Show full text]
  • University of California, San Diego
    UNIVERSITY OF CALIFORNIA, SAN DIEGO Intelligible Tolerance, Ambiguous Tensions, Antagonistic Revelations: Patterns of Muslim-Christian Coexistence in Orthodox Christian Majority Ethiopia A dissertation submitted in partial satisfaction of the requirements for the degree Doctor of Philosophy in Anthropology by John Christopher Dulin Committee in charge: Professor Suzanne Brenner, Chair Professor Joel Robbins, Co-Chair Professor Donald Donham Professor John Evans Professor Rupert Stasch 2016 Copyright John Christopher Dulin, 2016 All rights reserved The Dissertation of John Christopher Dulin is approved, and it is acceptable in quality and form for publication in microfilm and electronically: Co-chair Chair University of California, San Diego 2016 iii TABLE OF CONTENTS Signature Page……….....……………………..………………………………….………iii Table of Contents…………………………………………………………………………iv List of Figures……...…………………………………………………………...………...vi Acknowledgements……………………………………………………………………....vii Vita…………...…….……………………………………………………………...….…...x Abstract…………………………………………………………………………...………xi Introduction Muslim-Christian Relations in Northwest Ethiopia and Anthropological Theory…………..…………………………………………………………………..……..1 Chapter 1 Muslims and Christians in Gondaré Time and Space: Divergent Historical Imaginaries and SpatioTemporal Valences………..............................................................……….....35 Chapter 2 Redemptive Ritual Centers, Orthodox Branches and Religious Others…………………80 Chapter 3 The Blessings and Discontents of the Sufi Tree……………………...………………...120
    [Show full text]