Introduction to Global Nutrition and Health

In this course we will discuss nutrition in a global nutrition context focusing on assessment of malnutrition, understanding the different levels of causality and the interactions between the various determinants. The socio-economic and cultural dimensions of food habits and consumption will receive ample attention with an emphasis on malnutrition in low- and middle- income countries. Emerging issues within these countries in an intermediate stage of development are discussed as well, such as nutrition transition, overweight & obesity, rapid urbanization and the double burden. Moreover, the course will touch on some of the solutions that are at hand and the challenges that it takes to implement these.

• Describe the major causes and consequences of malnutrition in low- and middle-income countries during vulnerable phases in the life cycle

• Explain the components of the concept “food and nutrition security”

• Interpret the major nutrition (and health) indicators and explain methods to assess these

• Calculate and interpret z-scores for stunting, wasting and underweight as well as overweight and obesity

• Explain the interrelationship between nutrition, agriculture and health in a food system perspective

• Distinguish between nutrition specific and nutrition sensitive interventions

• Describe the nutritional consequences of the nutrition transition and rapid urbanization

• Explain the role of various agencies, companies and organizations that work towards the implementation of nutrition programmes to combat malnutrition in low- and middle income countries

• Apply the knowledge gained during the course to design nutritional strategies

• Written test with closed questions (60%)
• Assignment other (40%) Report written with 5 to 6 students about the design of a nutrition program for a specific country and nutritional problem. Report is presented on the last day of the course (attendance mandatory) and has to be handed in before the final exam can be taken and is valid for 2 years.

• All course material will be available in the learning environment and includes amongst others: * Pee & Bloem (2017). Nutrition and Health in a Developing World. ISBN: 9783319437392 * Den Hartog, Van Staveren, Brouwer. (2006). Food Habits and Consumption in Developing Countries. Manual for Social Surveys, Wageningen Academic Publishers 2006. ISBN 13: 9789076998947.