תזונה ובריאות הציבור (0466.4007)
ימים ושעות הקורס
The course and one week in length (with exam on Friday) will take place in July 2017
Course Description: The one-week, intense course will present the nutritional aspects of public health challenges that occur throughout life in different settings. It will introduce major methods and tools to assess, plan, and implement nutritional interventions at personal, people-centered care, as well as at household, community, national, and global levels. The significant role of food and nutrition in human development, health, and disease prevention will be highlighted. Instructors are from World Health Organization, Tel Aviv University, Ministry of Health, Israel, and Hebrew University of Jerusalem, and other academic and research institutions.
Academic Credit & Course Requirements: 2 Academic Credits*. No pre-requisites. Participants must pass the final exam with a grade of at least 60 (D). *Students enrolled at TAU-SPH are not eligible to receive credits for this course.
Lecture topics include: Nutrition at a glance (essential nutrients, food); Food insecurity; Nutrition and food aid; Nutrition and food aid; Nutritional status and surveillance; Nutrition and human development; Infant and childhood nutrition; Sociotype and coping with food insecurity; Positive Deviance approach to managing non-communicable disease; Overweight, obesity & the nutrition transition; Understanding food labeling and claims; Nutrition and dietary care with a focus on malnutrition; The triple strategy for treating a nutritional problem: Anemia and neural tube defects as examples; Applied nutrition and population research in non-Western contexts: The Arab population in Israel; Challenges of developing appropriate nutritional recommendations and interventions in developing populations entering the degenerative disease stage of the nutrition transition; and Epigenetics at work.