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C N Course Outline
C N Course Outline
Lecturer’s Details
Name: REEN
MULOLI
MUSIOMI
Module Outcomes
By the end of this module, the learner should;
1. Explain the concepts in food and nutrition
2. Educate the community on food, food groups and proper nutrition for different cohorts
3. Assess nutritional status of members in the community.
Module Units
Unit Name Hours
Theory Practical
1. Overview and Concepts in Food and Nutrition 10 00
2. Food and Food Groups 20 00
3. Nutrition in the Lifecycle 20 00
4. Malnutrition 10 00
Content Delivery
Week 18:
End of Semester Examinations
Week 19
Week 20
Week 21
Week 22
Module Content
Overview and Concepts in Food and Nutrition; introduction to food and nutrition, definition
of terms, food, health nutrition, nutrients, nutritional status, and nutritional care. Importance of
good nutrition, relationship between nutrition and development. Food and Food Groups;
carbohydrates, proteins, fats and oils, Micro-nutrients; vitamins; (Fat soluble vitamins; Vitamin
A D, E, K and Water soluble vitamins, Thiamine, Riboflavin, Niacin, Vitamin B6, Folic acid
Vitamin B12, Pantothenic acid, biotin, Vitamin C), Minerals (Major minerals: Calcium,
Phosphorus, Magnesium, Potassium, Chloride, Sodium, Sulphur. Trace minerals; Zinc, Iron
Iodine Selenium, Copper, Manganese, Fluoride, Chromium, Molybdenum Cabait. Food
supplement; Types of supplement, description, functions, toxicity and examples of supplements.
Guidelines on healthy eating. Food preparation; importance and methods of food processing,
food preparation and storage. Nutrition in the Lifecycle; maternal and young child nutrition,
school going, adolescence, elderly. Malnutrition; causes of malnutrition, links between
nutrition and infection, characteristics and dangers of malnutrition, micronutrient deficiencies,
nutritional assessment methods, management of malnutrition, building partnership with key
players from other sectors.
Teaching Strategies
Interactive lectures, brainstorming/buzzing, practical demonstrations, role play.Observations,
community visits.
Teaching/Learning Resources
White board, white board maker, Flip Charts, marker pens, masking tape, note books and pens,
laptops.
Assessment Strategies;
1. Formative: CATS, RATS, Assignments, Tests
2. Summative: End of Semester Examination
References and Further Readings
1. Mara Feacher, Cainecross,(1996), Environmental Health Engineering in Tropical Countries
2. Ministry of Health (2010). Integrated Management of Acute Malnutrition Guide. Nairobi:
Government of Kenya
3. Ministry of Health (2007). Linking Communities with Health System: The Kenya Essential
Package for Health at Level 1. A Manual for Training Community Health Workers –
Nairobi: Government of Kenya
4. Ngatia, P. Mwita, N. Kangethe, S. Waweru,H.Nyakwana,T.Nzyuko, S. (2010).
Comprehensive Curriculum and Implementation Guide for Training Community Health
Workers in Africa. Nairobi: AMREF
5. Rukunga G. (2001). Environmental Health for East Africa
6. FAO, WHO (2002). Human Nutrition in the Developing World