The University of Jordan
Faculty of Agriculture Department of Nutrition and Food technology Program: Nutrition and Dietetics Academic Year/Semester:2013/2014 1rst semester
Course Name (Course Number): Community Nutrition (0603435) Credit hours 3hours Level 4th year Pre- 0603332 (2 lectures + 1 lab) requisite Coordinator/ DR Khader ElMasri Office 169 Office 22411 Lecturer number phone
Course website UJ E-Learning Portal E-mail [email protected] Place Room 103
Office hours Day Sunday Monday Tuesday Wednesday Thursday
Time 9-10 10-11 14-15 11-12 14-15
Course Description Study of community, community nutrition system, community nutritionist, community nutrition programs; community characterization, organization, and management. Program planning, nutrition intervention programs, nutrition education and food advertisement, group feeding programs, food and nutrition policy, and environment.
Learning Objectives After finishing this course, the student is expected to:: 1. Acquire the knowledge and skills and know the tools that constitute the background of the community nutrition and facilitate the role of community nutritionist. 2. Understand the structure of a community in relation to nutrition and health. 3. Know the different kinds of agencies and organizations that conduct nutrition programs and provide related services. 4. Acquire the philosophy and principles of techniques used in:community organization, management, planning, nutritional assessment, public and professional education. 5. Know the sources for instructional materials suitable for use in community nutrition programs and how to develop new materials. 6. Develop a professional philosophy and a value system that will determine the personal approach to community nutrition problems and help improving eating practices.
1 /5 The practical part is designed to help the student actively participate and enable him to learn by doing through various exercises, case studies and various field trips: Characterize and organize a group/community. Identify the potential nutrition problems and the groups at risk in the community. Plan and manage a nutritional program for a community. Identify an appropriate action for prevention, correction and treatment of nutritional problems in a community. Intended Learning Outcomes (ILOs): Successful completion of the course should lead to the following outcomes: A. Knowledge and Understanding: Student is expected to A1- Learn and understand the theoretical basics of community nutrition. A2- Understand the fundamentals of community nutrition programs (CNP). A3- Have information about the services and organizations with related activities to CNP. B. Intellectual Analytical and Cognitive Skills: Student is expected to B1- Realize the role of community nutritionist. B2- Acquire the philosophy and principles of techniques used in CNP. B3- Master and dominate the sources of instructional materials suitable for CNP. C. Subject- Specific Skills: Students is expected to C1- Know how to develop, implement and maintain CNPs. C2- Learn by doing how to manage nutrition interventions in the community. C3- Develop a personal-philosophy and value system to the community nutritionists’ job. D. Transferable Key Skills: Students is expected to D1- Be enabled to determine the personal approach of the community nutritionist. D2- Participate and carry out the national strategies in food and nutrition security. D3- Identify the appropriate action for prevention and treatment of nutritional problems.
ILOs: Learning and Evaluation Methods ILO/s Learning Methods Evaluation Methods
A. Knowledge and Lectures and Lab discussion Exams, quizzes and Lab Understanding (A1-A3) Assignments B. Intellectual Analytical and Lectures and Lab discussion Exams, quizzes and Lab Cognitive Skills(B1-B3) Assignments C. Subject Specific Skills Lectures and Lab discussion Exams, quizzes and Lab (C1-C3) Assignments D.Transferable Key Skills Presentation a Presentation and exam of CCNP (D1-D3) Comprehensive Community Nutrition Program(CCNP)
Course Contents No. of Subject Sources ILOs Week 1 Introduction: Textbook 2 A1-A3
2 /5 1st wk Definitions, community nutrition as a field, 3lectures Roles of community nutritionist. Factors influencing the nutrition status in the community. Agencies, institutions and organizations with nutritional related activities: national, regional and international. 2 Characterization of the community Textbook 1 B1-B3 (2nd wk) Identification and classification of the community according Textbook 2 C1-C3 2Lectures to age, sex, occupation, social, economical, vital and health, & Lab nutritional and demographic characters. 3 Organization of the community Textbook 1 B1-B3 (3rd wk) Techniques of organization and mobilization of the Textbook 2 C1-C3 2Lectures community, forces and resources necessary for community D3 & Lab nutrition programs. 4 Management and planning of nutrition programs Textbook 1 B1-B3 (4th wk) Decision – making, program planning Textbook 2 C1-C3 2Lectures Management process, organizing, coordinating, controlling D3 & Lab and putting the plan into action. 5-6 Nutritional status in the community Textbook 1 A1-A3 (5th wk) Nutritional assessment and surveillance. Textbook 2 B1-B3 4Lectures Dietary, anthropometrical, clinical, laboratory, C1-C3 &2 Labs social, economical vital and health and ecological assessments. 7 Nutrition education and extension programs Textbook 1 D1-D3 (7th wk) Education & extension programs. Eating behavior and food Textbook 2 C1-C3 2Lectures advertisement. B1-B3 & Lab 8 Food money management and planning Textbook 1 B1-B3 (8th wk) Management and planning of menus at the Textbook 2 C1-C3 2Lectures levels of household groups and institutions. D3 & Lab 9 Food and nutrition policy Textbook 1 D1-D3 (9th wk) Local, regional & international food & nutrition policies& Textbook 2 C1-C3 2Lectures programs; food security. B1-B3 & Lab 10 Environmental programs Textbook 1 A1-A3 10th wk) Food contamination and sound community development. Textbook 2 B1-B3 2Lectures & Lab 11 Food improvement programs Textbooks 1 D1-D3 11th wk) Enrichment and fortification of foods, advising of food &2 C1-C3 2Lectures related hazards. Combating misinformation, fads and B1-B3 & Lab quackeries in the community. 12-13 Nutrition intervention programs Textbook 1 A1-A3 12th wk) Prevention and control of nutritional problems Types, Textbook 2 B1-B3 4Lectures techniques and solutions of nutrition intervention programs. C1-C3 &2 Labs 14 Group feeding programs Types and Textbook 1 A1-A3 14th wk) management of group feeding programs: individual group Textbook 2 B1-B3 2Lectures basis, supplementary, institutional emergencies, therapeutic, C1-C3 & Lab school, and worker programs. D1-D3 11 Comprehensive community nutrition programs for solving Textbook 2 A1-A3 15th wk nutritional problems and community development. B1-B3 C1-C3 D1-D3 16 Final exams
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Learning Methodology
Lectures, working groups discussion, practical exercises and excursions, homework, assignments. Teaching/learning tools: audio-visual aids, reference book, handouts, .oral discussion, lab reports and final project work evaluation
Projects and Assignments Working groups are given a weekly assignment which is discussed in the lab sessions.
Evaluation Evaluation Point % Date
Midterm Exam 30% 14/11/2013
Project 10% At the end of course
Groups Assignments 10% Labs assignments
Final Exam 50% University calendar
Main References/Textbooks: Owen AY and RT Frankle (2004) Nutrition in the Community. 3rd Edition. Miror/Mosby. El Masri, K. (2013) Community Nutrition: Planning of community nutrition programs. Dar Hunin. (Arabic/English).
References: Obert, K.C., (1978) Community Nutrition. J. Wiley. Wright, H.S. and L.S. Sims (1981) Community Nutrition. Wadsworth. McLaren, D.S. (1983) Nutrition in the Community, 2nd Edtion. J Wiley. Jellife D.B. and E.F.B. Jellife (1989) Commounity Nutritional Assessment. Oxford University Press.
Intended Grading Scale (Optional)
From % To % Scale Mark Result 0 35 0 H Fail 36 39 0.75 D- Fail 40 47 1.0 D Accepted 48 51 1.5 D+ Accepted 52 55 1.75 C- Good
4 /5 56 63 2.0 C Good 64 67 2.5 C+ Good 68 71 2.75 B- Very Good 72 79 3.0 B Very Good 80 83 3.5 B+ Very Good 84 87 3.75 A- Excellent 88 100 4.0 A Excellent
Notes :
Concerns or complaints should be expressed in the first instance to the module lecturer; if no resolution is forthcoming, then the issue should be brought to the attention of the module coordinator (for multiple sections) who will take the concerns to the module representative meeting. Thereafter, problems are dealt with by the Department Chair and if still unresolved the Dean and then ultimately the Vice President. For final complaints, there will be a committee to review grading the final exam. For more details on University regulations please visit: http://www.ju.edu.jo/rules/index.htm
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