Planning of Nutrition Program

Catalog description

This course presents the evolution of concepts and levels of planning with emphasis on their application to nutritional programs principles and criteria involved in identifying field situations. Priorities of nutritional problems considering political, ope rative and technical problems will be addressed. The process of establishing objectives that respond to specific needs will be discussed. Administrative and functional aspects of identified projects and program will be addressed in order to reach the establish goals. It will identify the components of the nutritional strategies, to consider the different food and nutrition situations, and the most appropriate criteria to make the choice. The course is offered to students of the Nutrition Program, Graduate School of Public Health. This course is given by means of lectures and group discussions, supported with visual aids. At the end of the course the student will have the planning knowledge to use the principles and criteria needed to define nutritional situations and problems, to establish food and nutrition policies, plans and projects.