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CHANCELLOR Sir George Alleyne OCC, MD, FRCP, FACP (Hon), Hon. DSC (UWI) - page 105 / 136

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The

FA C U L T Y Faculty

BOOKLET 2004 – 2005 of Science & Agriculture

HUEC 504 (AH53C) ADVANCED COMMUNITY NUTRITION

Prerequisite: HUEC 3001 (AH32 A) or equivalent Syllabus: Providing nutrition services in primary care; promoting and protecting the health of women, infants and children; promot- ing the health of adults, older adults; safeguarding the food supply; maintaining nutrition and food service standards in group care; planning and evaluating community nutrition services.Computer-aided Food and Nutrition applications; hands-on learning experience with computer software in food and nutrition surveillance, health analysis, diet/exercise analy- sis, growth and development in childhood and pregnancy, menu-planning, and food and nutrition planning. Practical experience in preparing nutrition information for delivery through the various media (radio, print, graphics). Project de- velopment: the process of developing a project (proposal) is outlined with clearly defined objectives, implementation strat- egy, costing, time analysis, and evaluation. Individual prac- tice is gained in developing a nutrition-related project, using one of the models presented, for a seminar presentation at the

end of the programme. Assessment: Final Examination

100%

HUEC 1001 (AH10C) FOOD SCIENCE (5 credits)

Syllabus: Structure and functional properties are examined with respect to the molecular behaviour of the basic components common to food products. Also discussed is the chemistry of changes occurring during processes, distribution and utilisation. Other topics include principles of Food Preservation by chilling, freez- ing, irradiation, dehydration, fermentation and thermal pro- cessing; food regulations and inspection systems and the rela- tionships between packaging materials, food processing op-

erations and product quality.

Assessment:Coursework

40%

Final Examination

60%

HUEC 1003 (AH12B) INTRODUCTION TO NUTRITION (3 CREDITS)

Syllabus: Concepts of nutrition in relation to health. Food as a source of nutrients. Nutrient composition of foods. Properties, func- tions, requirements, inter-relationships and metabolism of

HUEC 505 (AH53P) COMMUNITY NUTRITION PRACTICUM

nutrients in humans. Assessment: Coursework Final Examination

25% 75%

Co-requisite: HUEC 504 (AH53C) Syllabus: This course will focus on the following areas as applied to com- munity nutrition and nutrition services available within the community: community organisation and need; nutritional components of the health care system; poverty and nutritional problems of economically disadvantaged groups; health pro- motion-nutrition guidelines; national food and nutrition programmes and policies; agencies (local, regional, interna- tional) dealing with nutrition related issues; delivery of quality nutrition services; and legislative and regulatory processes.Clinical practice in (Ministry of Health) one or more health regions in Trinidad and Tobago is coordinated with the theory presented in HUEC 504. A dietitian/public health nu-

HUEC 1004 (AH13B) INTRODUCTION TO FOODS [3 credits]

Syllabus: Principles involved in preparation of food of standard quality. Influence of composition and techniques on properties of food products. Standard methods of food preparation with empha- sis on quality, nutrient retention and safety. One field trip is

scheduled for this course. Assessment: Coursework – Practical & Theory Final Examination

60% 40%

tritionist will coordinate the rotation. Assessment: Assignments

100%

105

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