C N Course Outline

Kenya Medical Training College
Faculty of public health
Department of Health Promotion and Community Health

Course Outlines for non-communicable disease
Lecturer’s Details
Name: REEN
MULOLI
MUSIOMI
Phone Number: 07137555534

Email address: [email protected]
Signature:
Date: 13TH
march 2023
MODULE 13: COMMUNITY NUTRITION
Code: CON 206

Hours: 60
Credit: 6
Module Competence
This module is designed to enable the learner provide appropriate nutritional interventions to
promote good health at community level.
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 Dates Unit

From To
Week 1: 13\3\2023 17\3\2023 1. Overview and Concepts in Food and
Nutrition. introduction to food and
nutrition,
Week 2: 20\3\2023 24/3/2023 definition of terms, food, health nutrition,
nutrients, nutritional status, and
nutritional care. Importance of good
nutrition,
Week 3 27\3\ 2023 31/3/2023 relationship between nutrition and development.
2. Introduction to Food and Food Groups,
types of foods and food groups.
Week 4 3\4\2023 7\4\2023 Carbohydrates, -
types ,characteristics ,classification, chemical
structures function of carbohydrates, digestion
and absorption of carbohydrates. Dietary
requirements
Week 5: 10\4\2023 14\4\2023 Starch, fibers, classification of fibers
Proteins, description, sources, protein
requirements, functions of protein, essential and
non-essential amino acids, chemical structures.
Week 6: 17\4\2023 21\4\2023 Fats and oils essential fatty acids, types of fats,
saturated and unsaturated fats, effects of heat on
fats, functions of fats, micronutrient, special
requirement, sources, roles and functions,
deficiencies and toxicity.
Week 7: 24\4\2023 28\4\2023 Food supplements, types of supplements,
importance of food supplementation, reasons for
food supplementation, supplementation
principles, supplement toxicity. Guidelines for
healthy eating. Food preparation , importance of
methods of food processing. Food preparation
and storage, importance of food processing
Week 8: 1\5\2023 5\5\2023 3. Nutrition in the Lifecycle
Maternity and young child nutrition,
adolescence mothers, immediate breast feeding
after birth,
Week 9: 8\5\2023 12\5\2023 exclusive breastfeeding, breastfeeding on
demand.
School going, meal time hints, five essential
nutrients needed by children for proper nutrition,
Week 10: 15\5\2023 19\5\2023 nutritional needs for adolescents

Nutritional related problems, nutritional needs
for elderly,
Week 11 22\5\2023 26\5\2023 macronutrients and micronutrients, essential
nutritional drinks and food for elderly people.
Week 12: 29\5\2023 2\6\2023 Nutritional requirements for the elderly,
calories, appetite other medical conditions,
medication
CAT
Week 13: 5\6\2023 9\6\2023 1. Malnutrition
Undernutrition, overnutrition, micronutrient
deficiencies, signs of malnutrition
Marasmus, causes and risk factors, signs and
symptoms. Kwashiorkor, causes and risk factors,
signs and symptoms.
Week 14: 12\6\2023 16\6\2023 Factors contributing to nutritional disorders
Links between nutrition and infection.
Characteristics and dangers of malnutrition
Mineral deficiency.
Nutritional assessments methods, Mid Upper
Arm Circumference. BMI
Week 15: 19\06\2023 23\6\2023 Management of malnutrition, prevention of
malnutrition,
Building partnership with other key players from
other sectors.
Role and responsibility of community health
officers
Week 16: 26\6\2023 30\6\2023 REVISION
Week 17: 3\7\2023 7\7\2023 REVISION
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
Prepared By: Name: REEN MULOLI MUSIOMI

Signature: ___________________
Date: 13/03/2023
Approved By: Name: __________________________________
Signature: _______________________________
Date: ___________________________________

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Kenya Medical Training College

Faculty of public health

Department of Health Promotion and Community Health

Phone Number: 07137555534

MODULE 13: COMMUNITY NUTRITION

Code: CON 206

Week Dates Unit

Week 10: 15\5\2023 19\5\2023 nutritional needs for adolescents

Week 17: 3\7\2023 7\7\2023 REVISION

Prepared By: Name: REEN MULOLI MUSIOMI

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