Section outline
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Course Description
This course provides in depth knowledge and understanding into the study of factors affecting food habits and behaviour. it identifies common nutritional diseases, causes and prevention. these include gastrointenstinal diseases, cancer, obesity, cardio vascular diseases, diabetes, malnutrion, anaemia, food allergy, foodborne diseases, and HIV/AIDS. It explores the relationship between foods, nutrition and disease promotion/prevention.
Course aim
The overall aim of this course is to increase the knowledge and skills of learners in nutrition and its application to developing and maintaining health through life cycle. Other aims include providing for the learners understanding of basic nutrition and application of this basic knowledge in nutrition to solving diet related health problems.
Course objectives
To achieve the aim set out, the course has set of objectives. each chapter has specified objectives which are stated at the beginning of the chapter. you are advised to read the objectives before you study the chapter because you may need to make reference to them during your study to check on your progress.
At the end of the course students should be able to:
- Define nutrition and other common terminologies in nutrition
- Carry out clinical assessment to identify different nutrient deficiency disorders
- Recognize the link between diet and various disease condition
- Describe the interaction between nutrition and different infections
- Describe the link between nutrition and immunity
- Understand the dietary management of various nutritional diseases and disorders
- List the methods of assessing the nutritional status of an individual or that of a community
- Describe nutritional policies and intervention strategies in disease control in Tanzania