In the modern world, the food we consume significantly impacts our health, productivity, and well-being. Our 5-day training Course on Food safety and Nutrition is designed to enlighten participants on the essentials of nutrition and food safety, ensuring a proactive lifestyle that minimizes health risks. Through this course, you'll gain a thorough understanding of macronutrients, micronutrients, and food safety protocols, empowering you to make informed dietary choices and promote public health.

Who Can Attend?

• Community Health Workers: Especially in regions prone to droughts and famines.
• NGO Project Officers: Involved in nutrition and health programs.
• Teachers and Caregivers: Responsible for children's nutrition and well-being.
• Food Program Specialists: Focused on food safety and nutritional value.
• Corporate Team Leaders: Interested in promoting a healthy lifestyle within organizations.

Course Objectives:

• Nutrient Proficiency: Describe essential nutrients and utilize scientific research to establish dietary needs.
• Balanced Diet Design: Create nutritious menus using MyPyramid and Dietary Guidelines.
• Nutritional Impact: Outline functions and health impacts of carbohydrates, proteins, lipids, and vitamins.
• Mineral and Water Benefits: Assess the importance of minerals and water on human health.
• Obesity Management: Discuss solutions for obesity-related issues and effective food handling.
• Eating Disorder Insights: Explore causes, effects, and treatments for eating disorders.

Course Modules:

Module 1: Fundamentals of Nutrition

• Nutrient Classes and Sources: Understand the role of nutrients in health.
• Dietary Guidelines: Use MyPyramid for diet planning and nutrition assessment.
• Nutrition and Lifestyle: Address the impact of lifestyle changes on nutrition.

Module 2: Human Physiology and Digestion

• Cell Biology and Systems: Explore how nutrition affects physiological functions.
• Digestive Process: Trace nutrient contribution to cellular functions and address digestive issues.

Module 3: Macronutrients – Carbohydrates, Lipids, and Proteins

• Carbohydrates: Types, digestion, and health concerns.
• Lipids: Functions, digestion, and nutritional role.
• Proteins: Absorption, sources, and dietary importance.

Module 4: Micronutrients – Vitamins and Minerals

• Vitamins: Classification, functions, and supplementation.
• Minerals and Water: Benefits, classification, and health implications.

Module 5: Food Safety and Public Health

• Food Safety Hazards: Identify risks in the food chain and safe preparation methods.
• Risk Assessments: Conduct microbiological and toxicological assessments to ensure food safety.