Description:

Learners will be introduced to the fundamental principles of human nutrition and will develop an understanding of the relationship between nutrition, health, and disease prevention.

Learning Outcomes:

1. Define nutrients and their classification (macro and micronutrients).
2. Explain the role of carbohydrates, proteins, fats, vitamins, minerals, fibers and water.
3. Understand the concept of balanced diet and dietary guidelines.
4. Relate nutrition to overall health and well-being.
   
   

Sub-Topics:

• Definition of Nutrition, Nutrients, and Food Groups
• Macronutrients and Micronutrients
• Balanced Diet and Food Pyramid
• Dietary Guidelines (local and WHO recommendations)

Description:
Learners will examine nutritional requirements across the life cycle, with emphasis on body mass index (BMI) interpretation and energy and nutrient needs at different stages of life and physiological conditions.

Learning Outcomes:

1. Describe nutritional requirements across different life stages (infancy to old age).
2. Recognise gender-specific nutritional needs (e.g., pregnancy, lactation).
3. Calculate and interpret Body Mass Index (BMI) for various age groups.
4. Estimate energy and nutrient requirements at different life stages.

Sub-Topics:

• BMI and Nutritional Needs: Calculation and interpretation of BMI, with energy and nutrient requirements across age and gender.
• Life Stage Nutrition: Key dietary needs in infancy, childhood, adolescence, adulthood, and old age.
• Special Conditions: Nutritional considerations during pregnancy and lactation.

Description:

Learners will develop an understanding of nutrition-related community health problems and the role of nutrition in their prevention and basic management.

Learning Outcomes:

1. Identify the role of nutrition in the prevention of NCDs and communicable diseases.
2. Describe forms of malnutrition, including undernutrition and overnutrition, and their effects on health.
3. Apply basic nutritional strategies for disease prevention at community level.

Sub-Topics:

• Forms of malnutrition: undernutrition, overweight, and obesity
• Role of nutrition in the prevention and management of hypertension, diabetes, and cardiovascular diseases
• Micronutrient deficiencies, including iron, iodine, vitamin A, and their health implications
• Nutritional considerations in infectious diseases such as HIV and tuberculosis
• Advantages and disadvantages of the use of food additives
• Impact of processed and ultra-processed foods on community health

Description:

Learners will acquire knowledge and practical skills related to safe food handling, storage, preparation, and hygiene practices in household and community settings.

Learning Outcomes:

1. Apply hygiene practices in food preparation and storage.
2. Recognise common foodborne diseases and their prevention.
3. Promote food safety awareness within the community.
   
   

Sub-Topics:

• Principles of Food Hygiene and Sanitation
• Safe handling of food at household and community level
• Food storage and food disposal practices
• Correct cooking temperatures and prevention of cross-contamination
• Safe food preparation for vulnerable groups

Description:

Learners will develop skills to plan and deliver effective nutrition education and health promotion activities within community settings.

Learning Outcomes:

1. Apply principles of health promotion in nutrition education.
2. Use simple teaching aids for community awareness.
3. Conduct basic group education sessions and demonstrations.
   
   

Sub-Topics:

• Principles of health promotion in nutrition
• Behaviour change and effective communication in nutrition education
• Cultural and social influences on food choices
• Preparation of food in accordance with cultural and religious dietary requirements
• Use of community nutrition education tools (posters, charts, food models)
• Planning and implementation of a basic, short-term, non-clinical weight management programme

Description:

Learners will be introduced to government-supported nutrition programmes, policies, and community-based initiatives that promote food security and nutritional well-being in Mauritius.

Learning Outcomes:

1. Understand government-supported nutrition programmes in Mauritius.
2. Identify community-based nutrition and food security projects.
3. Promote linkages between households and support schemes.
   
   

Sub-Topics:

• Overview of Mauritius’ Nutrition and Health Policies
• Government Schemes for Vulnerable Groups (school feeding, elderly support)
• NGO and Community-Based Nutrition Programmes
• Food Security and Sustainable Nutrition

Description:

Learners will understand common food allergies, recognise their signs and symptoms, and apply basic strategies for safe management and referral in community settings.

Learning Outcomes:

1. Define food allergies and distinguish them from intolerances.
2. Identify common food allergens.
3. Recognise signs of allergic reactions.
4. Apply basic management and referral procedures.
   
   

Sub-Topics:

• Difference between food allergies and intolerances.
• Common allergens and associated symptoms.
• Immediate response to allergic reactions.
• Avoidance, strategies, safe substitutions, and referral to healthcare professionals.