| Technical health training manual - Volume II |
|Module 5: Nutrition|
By the end of this module, participants will be able to:
1. Describe the nutritional content of local foods in terms of "energy foods", "body building foods", and "protective foods" and demonstrate how to combine examples from each group to complement proteins and provide a balanced diet acceptable to the local culture.
2. Prepare one nutritionally sound meal using only locally available foods, utencils, cocking equipment and fuel. The meal will be based on local traditional recipes.
3. Identify nutritionally at-risk infants and children and detect signs and symptoms of mal nourishment and specific nutritional deficiencies when shown pictures, slides, or actual children in a clinic.
4. Given a health history of at least one child, demonstrate the ability to use and Interpret the Road to Health Growth Chart and anthropometric measurements according to procedures outlined by the trainer.
5. State breast feeding and food requirements of a 4 month, 6 month, 9 month, and 1 year-old baby according to weaning guidelines presented in Session 30.
6. Prepare at least one multimix weaning food which contains a staple, a legume, and a protein and is made from foods available in the local market.
7. Define causal chain and causal web and list three factors for each in relation to malnutrition.
8. Describe the purpose of the nutrition rehabilitation centers in the host country and give examples of four kinds of health education activities that are carried out in these centers.