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課程資訊

課程名稱	全球營養：改善營養不良之策略與方案（II） Global Nutrition：Improving Nutrition through Multisectoral Approaches（II）
開課學期	109-2
授課對象	公共衛生學院全球衛生博士學位學程
授課教師	楊瑞玉
課號	MGH7036
課程識別碼	853EM0360
班次
學分	2.0
全/半年	半年
必/選修	選修
上課時間	星期二A,B(18:25~20:10)
上課地點	公衛210
備註	本課程以英語授課。總人數上限：30人外系人數限制：4人
Ceiba 課程網頁	http://ceiba.ntu.edu.tw/1092MGH7036_2
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課程概述	The course is designed for students to become familiar with global nutrition related topics, behaviors/practices, and attitudes needed in their future career path. The course provides a platform for students to learn, apply and demonstrate their knowledge and skills in developing strategies and projects to reduce malnutrition in lower- and middle-income countries. The course consists of lectures, field visits, case-based learning labs, group-based project, and presentations. The content includes two parts (I and II): (1) Overview of international nutrition, (2) poverty, food and nutrition security, and healthy food systems, (3) nutrition- sensitive and specific interventions, (4) intervention and project design, (5) Monitoring, evaluation and adaptive learning (6) Project implementation, results dissemination and advocacy, (7) International organizations, donors, and grants. Part II focuses on (3), (4) and (6).
課程目標	At the end of the course (I and II) the students are expected to 1. Understand food and nutrition security, global nutrition status, nutrition in human lifecycle, and the complexity and causes of malnutrition problems in resource-limited settings. 2. Identify the roles of the entities influencing global nutrition, particularly for lower income countries 3. Apply ethical and gender sensitive approaches in international nutrition research and practice 4. Apply monitoring and evaluation techniques in project development, implementation, and outcome/ impact assessment 5. Propose sustainable and evidence-based multi-sectoral interventions, considering gender and economic determinants of nutrition in local context 6. Identify and analyze project workforce, resources, stakeholders, partnership, timeline, feasibility, and sustainability Part II focuses on Point 4-6
課程要求	The course will be offered in English. Basic understanding of public health nutrition is preferred but not required.
預期每週課後學習時數
Office Hours
指定閱讀	待補
參考書目	References/reading materials/protocols/ proposal and project examples will be provided base on the weekly topic
評量方式 (僅供參考)

課程進度

週次	日期	單元主題
Week 1	2/22	Refresh previous topics: food security and nutrition 5. Propose sustainable and evidence-based multi-sectoral interventions, considering social and economic determinants of nutrition in local context 5-1. Healthy diets, local food source, and sustainable food systems
Week 2	3/01	Holiday
Week 3	3/08	5-2. Nutrition-specific and sensitive interventions
Week 4	3/15	5-3. Nutrition impact pathways
Week 5	3/22	6. Project development 6-1. Apply logical framework in identifying key problems, development objectives, approaches and
Week 6	3/29	6-2. Project examples: “School Garden Program for Better Diets and Nutrition in Bhutan, Nepal, Indonesia and Burkina Faso”
Week 7	4/05	Holiday
Week 8	4/12	6-2. Project examples: “National School Feeding Program for Children in Nepal” “Horticulture Program for Better Nutrition in Bangladesh” (invited speaker)
Week 9	4/19	Mid-term progress report
Week 10	4/26	6-2. Project examples: “Safe Vegetables for Income and Nutrition in West Africa” (invited speaker) “Food based Bitter Gourd program for Diabetes in India and Tanzania”
Week 11	5/03	6-3. Identify and analyze project stakeholders and develop partnership
Week 12	5/10	6-4. Identify workforce and develop project timeline and budget plan
Week 13	5/17	6-5. incorporate Monitoring and Evaluation Plan in the project
Week 14	5/24	6-5. Identify donors and develop full proposal for funding
Week 15	5/31	Project presentation, peer review and feedback
Week 16	6/07	Project presentation, peer review and feedback
Week 17	6/14	Holiday
Week 18	6/21	Self-reflection