This course consists of lecture and discussion classes that build on the basic concepts of nutrition with respect to the food supply, giving advanced treatment of the following topics. Food and nutrition policy: structure of the population; food supplies, food consumption, nutritional epidemiology; population dietary references; food programs such as food fortification, supplementary feeding schemes, nutritional rehabilitation, nutritionally modified foods, nutritional regulations and standards, nutrition education, dietary and nutrition interventions (ORT, family planning, infection control, growth monitoring); principles, practice and evaluation of applied nutrition programs; advanced assessment methods in nutrition: nutrient bioavailability studies, nitrogen balance tests, vitamin load tests, sodium and potassium excretion, creatinine excretion, fitness assessment, biochemical assessment, design and evaluation of nutritional epidemiology studies, food intake studies.
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