Bachelor Training Program

Nutrition and Food safety and Hygiene

1.       Code                                              : 5272

Number of credits              : 5  (theory: 4 ; practice: 1)

Number of hour                 : 75 (theory: 60, practice: 15)

2.       Lectures:

N0	Name	N0	Name
1	Nguyen Cong Khan, PhD.MD	8	Pham Van Hoan, PhD.MD
2	Le Thi Hop, PhD.MD	9	Le Danh Tuyen, MSc, MD
3	Phan Thi Kim, Prof, PhD.MD	10	Tran Dinh Toan, PhD.MD
4	Tran Dang, PhD.MD	11	Tran Thi Phuc Nguyet, MSc,MD
5	Cao Thi Hau, PhD.MD	12	Nguyen Thanh Tuan, MSc, MD
6	Nguyen Xuan Ninh, PhD.MD	13	Nguyen Thanh Ha, MPH, MD
7	Tu Ngu, PhD.MD

3.       Responsible: Department of Nutrition - Food safety and hygiene – Hanoi School of Public health.

4.       Overview:

Nutrition and food safety and hygiene is field of science directly related to health status, burden of diseases and mortality at the community level. This subject will provide students basic knowledge of nutrition and food safety and hygiene so as to help them to built up the competence and performance in identifying priority problems of the above – mentioned fields. Upon these basics, intervention programmes can be worked out, activities developed and implemented, and nutrition conditions can thus be improved at the community level.

During the course, the student will be equipped methods of assessing of nutritional status using anthropometric measurements, using food consumption; and methodology of monitoring, supervising and evaluating nutrition programmes as well as intervention subject.

The course is organized and taught by experienced lecturers with an active approach. Special importance is attached to practical skills and group work, for the reason that upon graduation, the student will get directly involved in implementing the activities related to prevention of diseases and improvement of people’s health status.

Apart from theoretical lectures, the students are requested to do fieldwork, and read reference materials provided by senior experts in and out of the country. They are also encouraged and helped to do their thesis on this subject.

As nutrition and food safety is related to basic knowledge of epidemiology, biostatistics, scientific research methodology, infomatics,… this subject will be taught in the first term of the third year, with total time of 112 teaching hours, including 52 are theory and 60 are practical work. During the actual teaching, the programme can be updated and revised.

5. Objective: At the end of this course, students will be able to:

5.1. Knowledge:

-          Present knowledge and basic principles of Human nutrition, its applying, basic knowledge of food safety.

-          Present major nutrition and food safety issues in Vietnam

-          Present the method of identifying problem, intervention; and nutrition and food safety problems at community level.

5.2. Skills:

-          To identify and analyze priority nutrition problem in community like: nutrient deficiency, chronic disease related to nutrient and food safety problems...

-          To design intervention plan and measures to solve and improve nutrition and food safety problem.

-          Can be able to cary out intervention programs of nutrition and food safety.

-          Can be able to monitor, surveillance and evaluate nutrition and food safety programs.

-          Implement nutrient education and consult for difference group at the community.

5.       Contents:

N0	Content	Number of hours
		Theory	Prac.
	Introducing : Lesson 1: Objectives and development of nutrition and food safety. Nutrition, health and diseases.	2	0
1	Basic nutrition: Lesson 2: Energy requirement: the role and requirement of nutrients: protein, amino acid, fat, glucid, vitamins and minerals … Nutrition recommendation Lesson 3: Nutrition for different groups: Child under 12 months of age, pregnant and lactation women, elderly people.	14	0
	Lesson 4: Nutrient value of food and food groups. Functional foods
2	Methods for Evaluating and monitoring nutrition situation Lesson 5: Some methods for the assessment of nutritional status: Anthropometric methods and food consumption methods. Lesson 6: Nutrition supervision and data analysis.	8	4
3	Nutrition and public health: Lesson 7: Nutrition deficiencies and their prevention -          Protein – energy malnutrition -          Vitamin A deficiency -          Iron deficiency anemia -          Iodine deficiency disorder Lesson 8: Prevention of Overweight and obesity.	8	2
4	Nutrition intervention and nutrition policy Lesson 9: Definition of nutrition intervention and updating nutrition programs in Vietnam. Lesson 10: Nutrition and agriculture Lesson 11: Nutrition education  (consult and food based dietary guidelines) Lesson 12: Nutrition therapy and dietary in chronic diseases (malnutrition, hypertension, diabetes, obesity, …) Practice: -          Nutrition consultation and nutrition education -          To design intervention nutrition programs The second process testing ( 15’)	10	4
5	Food contamination and food poisoning Lesson 13: Food contamination Pollution of chemical, biological and physical. Evaluation and control of food pollution risks.	10	2
	Lesson 14: Food poisoning -          Definition, classification, epidemiology and principle of food poisoning survey. -          Diagnose, treatment, prevention and report system of food poisoning.
	Lesson 15: Food preservation  method -          Cause of food spoilage and the principles of food preservation. -          Food preservation  methods
	Lesson 16: Food false: problem and solution
6	Food Administration Lesson 17: Food Administration programme: -          The situation, challenge -          Objectives -          Solutions	8	4
	Lesson 18: Management of food quality -          Principles of food quality management. -          HACCP system, GMP
	Lesson 19: Food additive and standardzation -          Standard for food additive and some food additive can be used. -          The standardzation -          Standard for food package in Vietnam.
	Lesson 20: Food safety in special circumstances: (festival, street food, market, flood) Practice : Street food
	Total	60	15

English

1.       Barrie M. Margetts, Michall Nelson (2000), Design concept in nutritional epidemiological, Oxford University Press

2.       David E sahn, Richard Lockwood nevin S. Scrimshaw( 2000), Methods for the evaluation of the impact of food and nutrition programmes , The United Nation Unive

3.       Ivan Beghin, Miriam Cap, Bruno Dujardin (1988), A guide to nutrition assessment, WHO

4.       Insitute of medicine (1990), Nutrition during pregnancy, National academy press.

5.       Jean E. Andersen and Aree Valysevi () Effective Communications for Nutrition in primary health care.

6.       Jill Trickett, Stanley Thornes (1992) The prevention of Food Poisoning

7.       Jill Trickett, Stanley Thornes (1992) Nutrition during pregnancy and lactation: An implementation guide

8.       Judith E. Brown, Richard C. Brown (1979) Finding the causes of child malnutrition: acommunity handbook for developing countries. Task Force on World hunger, Atlanta

9.       Insitute of medicine (1991) Nutrition in lactation. National academy press

10.   Pudoc Wageningen (1983), Manual for social surveys on food habits and consumption in developing countries.

11.   Walter Willett, ( 2000) Nutritional epidemiology, Oxford University Press

8. Teaching and learning equipment:

-          Text book, references and hand out

-          Scale, meter

-          Black board, overhead, and projector.

9. Assessment method:

-          Process testing: 3 times ( 15’)

-          Final testing:

+ The theory: writing testing (120 -150’)

+ The practice: practical report group

-          Weight:

+ Average of process testing       : 5%

+ Final testing of the theory        : 60%

+ The practical report                 : 30%

+ Process implementation          : 5%

10. Plan of consultation and helping student in studying and researching

 

Master Training Program

Nutrition and Food safety

For Master of Public Health Students

Code : YCDD.518

Number of certificate : 01

Number of credits : 02

Objectives:

After finishing the course, students will be able to:

1. Identify and analyse current community health problems related to nutrition and food safety in Viet Nam.

2. Apply research methodology in nutrition and food safety

3. Develop and implement appropriate interventions in order to improve the nutrition and food safety status of the community.

Contents

N0	Contents	Number of hours	Person in charge
1	Community health problems related to nutrition and food safety in Vietnam (cause, consequence, epidemiology, prevention)	10
1.1	Malnutrition and deficiency diseases (Protein – energy deficiency, iron deficiency anemia, Vitamin A deficiency, Iodine deficiency disorders): - Public health significance - Epidemiology - Evaluation methodology - Prevention and intervention	4	PGS.TS. Nguyen Cong Khan ThS. Nguyen Thanh Ha
1.2	Diseases related to nutrient imbalance (over weight, obesity, and some chronic non - communicable diseases: diabetes, cardiovascular diseases, hypertention, osteomalacia…) - Public health significance - Epidemiology - Evaluation methodology - Prevention and intervention	2	PGS.TS. Nguyen Thị Lam

1.3	Food safety and hygiene problems in Viet Nam (food contamination and poisoning, counterfeit food, street food):       - Situation - Epidemiology - Evaluation methodology - Prevention and intervention	4	PGS.TS. Tran Đang
2	Apply the epidemiological and social methodology in Nutrition and food safety research:	12
2.1	The methodology of nutrition status assessment:       - Anthropometric method - Ration evaluation methods(food frequency, 24hours recall method)	8	PGS.TS. Le Thị Hop
2.2	Apply the quantitative method (descriptive, analysis and intervention method)       - How to apply - Variable, data collection...	2	PGS.TS. Nguyen Cong Khan ThS. Nguyen Thanh Ha
2.3	Apply the qualitative method (focus group discussion, in-depth interview, household observation,):       - How to apply - Variable, data collection...	2	TS. Phạm Van Hoan
3	Develop and implement the community-based intervention projects/programs	8
3.1	- Intervention design principles       - Monitoring, evaluation of intervention program (indicators, surveillance system,) - Types of food and nutrition intervention project/program.	4	TS. Le Danh Tuyen
3.2	Identification, monitoring and prevention of food contamination and food poisoning:       - Detection methods - Surveillance system building - Reporting food poisoning cases - Prevention	4	PGS.TS. Tran Dang

Teaching material:

      - Text books
- Hand outs

Evaluation:

      - Progress evaluation: one 15 minute – exam : weight 1
- Whole course evaluation: 1 time of seminar : weight 3