COURSE OUTLINE I. COURSE CODE : PH 209 II. COURSE TITLE : PUBLIC HEALTH NUTRITION III.

COURSE UNITS : 3 UNITS IV. COURSE DESCRIPTION This course analyzes major nutritional deficiencies and other emerging nutrition related disorders, their prevention and control. It also deals on the national and international nutrition policies and regulatory guidelines. Furthermore, intervention strategies for nutrition problems or issues and current food nutrition issues and their implications to public health are studied. V. GENERAL OBJECTIVES At the end of this course, the students are expected to: 1. Explain the vitamin and mineral requirements in human nutrition; 2. Appreciate the importance of vitamin and mineral requirements in human nutrition 3. Apply the concepts, definitions and approaches used to define nutritional needs and recommendations; 4. Describe current public health programs in nutrition and related laws. VI. COURSE OUTLINE Part 1 Introduction to Public Health Nutrition 1. Introduction to Public Health and Nutrition 2. Food and Nutrition Assessment in the Community 3. Introduction to Nutrition 4. Community Health and Nutrition Programs Part 2 Vitamin and Mineral Requirement in Nutrition 1. Concepts, definitions and approaches used to define nutritional needs and recommendations 2. Vitamin A 3. Vitamin D 4. Calcium 5. Vitamin K 6. Vitamin C 7. Dietary Antioxidants 8. Thiamine, riboflavin, niacin, vitamin B6, panthothenic acid and biotin 9. Selenium 10. Magnesium 11. Zinc 12. Iron 13. Vitamin B12 14. Folate and Folic Acid 15. Iodine 16. Food as Source of Nutrients Part 4 Public Health Nutrition in the Philippines 1. Accelerated Hunger-Mitigation Program 2. Baranggay Nutrition Scholar (BNS) Program 3. Promote Good Nutrition

4. 5.

Millennium Development Goal Achievement Fund 2030 Monitoring and evaluating implementation of local nutrition programs

Part 5 Case Studies 1. Hunger Incidence in the Philippines 2. Challenges for Local Government Units in Relation to Nutrition 3. Microdeficiency and its alleviation Part 6 Other Special Topics and Laws 1. Developing Logic Models for High Impact Program 2. Nutrition and Food Safety 3. Healthy Lifestyle An Investment in Proper Nutrition and Wellness 4. Ensuring Food Security and Nutrition for Children 0 to 24 Months in the Philippines 5. Food Sanitation and Environment 6. Fortified Snacks for Kids 7. Healthy Canteen or Cafeteria- Fact or Fad 8. NNC Strategies for Infant and Young Child Nutrition 9. The Role Nutrition in Child Development VI. COURSE REQUIREMENTS A. Midterm Requirements (3) Reflection Papers= ONLY ONE topic in the Parts 4, 5 and 6 of this course syllabus. Guide Questions: 1. 2. 3. 4. How relevant are the issues discussed in the article? What are the valuable inputs in the article in your organization? How valuable? Expound. What are the ideas you like about in this article? Are there related concepts/ theories/ principles which you can associate with these articles?

B. Final Requirements Another (3) Reflection Papers= ONLY ONE topic in the Parts 4, 5 and 6 of this course syllabus. Guide Questions: 5. 6. 7. 8. How relevant are the issues discussed in the article? What are the valuable inputs in the article in your organization? How valuable? Expound. What are the ideas you like about in this article? Are there related concepts/ theories/ principles which you can associate with these articles?

VII. INSTRUCTIONAL REFERENCES Spark, Arlene J. (2007). Nutrition in Public Health: Principles, Policies, and Practice. Florida: CRC Press. World Health Organization (1999). Nutrition Essentials: A Guide for Health Managers. World Health Organization World Health Organization and Food and Agriculture Organization of the United (2004). Vitamin and Mineral Requirements in Human Nutrition (2nd ed). Nations.Geneva, Switzeland: World Health Organization. Prepared by: Edsel P. Inocian, RMT, MPH Graduate School Professor