Nutrition in public health:
Ensure that students acquire specific knowledge for the analysis of food and nutrition problems in population groups.
Identify the causal factors of the state of nutrition in communities.
Be able to take part in the planning and programming for prevention and control activities within the field of nutrition in public health.
I. Concept of public health:
Historical evolution. Population and food. Quality of life and socioeconomic development.
II. Nutrition in the context of public health:
Scope. Health team.
III. Health planning and programming:
Program process. Application of nutrition programs in public health.
IV. Risk approach:
Concept nutrition risk factors: absolute risk., Relative risk and attributable.
V. Primary Health Care:
Concept. Application to nutrition. Experiences in the country.
VI. Food Surveillance System - Nutrition:
Concept. Types of systems and its application. Indicators and data source. Experience in Latin America.
VII. Food Policy - Nutritional
Concept. Planning process. Programming. Possible nutritional interventions. Sectors involved. Impact assessment.
VIII. Nutritional programs:
Concept. National nutrition programs. National Food Program. Mother-child program and program of social promotion and nutrition.
Nutrition practices in public health:
Train students to planning and scientific solution about nutrition problems in population groups.
Acquire skill in performing administrative functions and techniques.
Identify and use direct and indirect methods used to assess the nutritional status of the individual and the community.
Understand the effects of individual and malnutrition level of the population.
Acquire skills in identifying factors that influence the nutritional status of the population.
Develop skills in producing the diagnosis of nutritional status of a population, necessary for planning a nutrition program.
Plan, develop and evaluate a nutrition program implemented.
Develop abilities for work as members of a multiprofessional team and generate positive attitudes toward nutrition among colleagues.
Develop skills in-service training of other health team professionals.
Practices of diet therapy and food service administration:
Complete and consolidate the knowledge acquired by students during the race.
Proportional to the student the opportunity to apply all the theoretical knowledge during his tenure as an intern in the real hospital environment.
Institutions of patients:
Acquire skills in performing administrative functions, engineering, education and research.
Gain experience in diagnosis and analysis of the situation of the Service or Department of Food and diet therapy and in planning, implementation and evaluation of activities to improve them.
Acquire skills through interdisciplinary work in the interpretation of the dietary prescription,...