Family and Community Nutrition

By Dr. V. Vijaya Lakshmi   |   The English and Foreign Languages University (Host University)
Learners enrolled: 1686
Community Nutrition is  striving to improve the health, nutrition and well being of individuals and groups within communities. It encompasses a broad set of activities designed to provide access to safe,adequate, healthful diet to a population living in a particular geographic area. 

These activities includes nutrition education, nutrition or health promotion, food programs, preventive programs, local policy analysis and development and the organizational infrastructure
that supports it. 

Nutrition: is the study of the influence of food intake on health and wellbeing maintenance and physiologic needs of the body. This is done by reviewing and assessing many different parametric to assess a person’s nutritional status by use of medical tests and other tools that provides dietary information.

Deficiency diseases are diseases in humans that are directly or indirectly caused by a lack of essential nutrients in the diet
Course Status : Ongoing
Course Type : Core
Duration : 8 weeks
Category :
  • Agricultural and Food Engineering
Credit Points : 3
Level : Undergraduate
Start Date : 24 Feb 2023
End Date : 30 Apr 2023
Enrollment Ends : 15 Mar 2023
Exam Date :

Page Visits

Course layout

                                                                       Weekly Schedule

                          Weekly Lecture Topics                    Assignment (No. & Type)*

Week -01             
                1.     Concept of Nutrition and Functions of Food                                                     
                2. Classification of nutrients, Recommended Dietary Allowances 
                3. Energy requirements for humans
                4. Importance of meal planning

Week -02

               1. Nutrition in Adulthood
               2. Nutrition in Pregnancy and Lactation
               3. Nutrition in Infancy
               4. Nutrition in Adolescence

Week -03

             1. Nutrition in Old age
             2. Concept and scope of Community Nutrition
             3. Determinants of Health
             4. Role of agricultural production in food availability and consumption

Week -04

             1. National nutritional programme
             2. Mid Day Meal programme in India
             3. Assessment of nutritional status 
             4. Post harvest handling, Marketing and Distribution of Foods

Week -05

             1. Common nutritional problems in India
             2. Vitamin A, iron and iodine deficiencies
             3. Fluorosis-incidence, signs and symptoms and treatment
             4. Food supplementation, substitution, fortification and enrichment

Week -06

             1. Sensory evaluation of food samples and container evolution
             2. Food Analysis
             3. Food Adulteration
             4. Food Standards

Week -07

             1. Convenience foods
             2. Importance of sanitation and hygiene in food
             3. Food borne infections
             4. Transmission of food borne

Week -08

             1. Water pollution and its effects on food quality
             2. Waste control and sanitation Government regulations for quality standards

Books and references

  1. Bamji,M.S Rao, NP and ReddyV. 1996.Text book of Human Nutrition
  2. Bagchi,K. 1990. Guidelines for the management of nutrition programmes- a manual fornutrition officers.WHO EMRO Technical Publication no. 15, WHO,Geneva
  3. Bendich, A and Deckelbaum,RJ, 1997. Preventive Nutrition.The Comprehensive guide for
  4. health professional.

Instructor bio

Dr. V. Vijaya Lakshmi

The English and Foreign Languages University (Host University)
Dr. V.Vijaya Lakshmi was a recipient of ICAR JRF for her M.Sc and ICSSR fellowship for her Ph.D. She has retired as the Dean for the Faculty of Community Science, in PJTS Agricultural University, Hyderabad.
  1. She has 36 years of experience in teaching, research and extension.
  2. She has 50  national and international research papers to her credit. Presented papers in National and International conferences
  3. Presented an 8 weeks MOOC programme on Nutrition, Health and Therapeutics with IIT Kanpur, NPTEL and COL, Vancouver, Canada, and a 12 weeks course on Food Science & Processing, Diet Management in Health and Disease and Food safety and quality control, Human Nutrition and Biochemistry and Institutional food Service Management from EFLU. She was the course coordinator for the Dietetics programme in B.Sc. Home Science from EFLU with 160 lessons and presented 10 lessons. Was involved in teaching all the UG, PG and PhD courses 
  4. She is a reviewer for research articles for many journals Operated 12 research projects.

Course certificate

30 per cent for in course Assessment And 70 Percent for end term proctored exam

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