This course will introduce students to key health science concepts and how the core areas of public health can be integrated to promote health at a population level. This course will cover principal areas of public health, including nutrition, epidemiology, social and behavioral factors, environmental issues, and medical care.

The course aims at:

1. Cultivating the desirable health practices and health habits.
2. Developing the health attitudes among learners.
3. To appreciate the health programmes undertaken by the school and to improve the necessary materials for the execution of that programme; and
4. Developing health consciousness in the school and in the community.

After successful completion of this course, students should be capable to:

• Define food and nutrition
• Classify foods
• State the functions of the different classes of food
• State the importance of water and fiber in the diet
• Describe a balanced diet
• State the causes, signs, symptoms, and prevention measures of nutritional deficiency diseases
• Describe the nutrition for different special groups
• Explain how to handle food in a hygienic manner

At the conclusion of the course the student will be able to:

1. Define nutrition
2. Name classes of foods
3. Describe the importance of water and fiber in the diet
4. Describing a balanced diet for human beings
5. Describing nutritional deficiency diseases in humans
6. Describing nutrition for special groups with various sicknesses
7. Describe methods of proper food handling

Food Hygiene. (2020). World Health Organization. Retrieved March 25, 2020, from:
https://www.who.int/foodsafety/areas_work/food-hygiene/en/

HIV and AID (2018). National Health Service, UK. Retrieved on March 25, 2020 from:
https://www.nhs.uk/conditions/hiv-and-aids/

World Health Organization (2000). Nutrition for Health and Development: A Global Agenda for Combating Malnutrition [PDF document]. Retrieved from:
https://apps.who.int/iris/bitstream/handle/10665/66509/WHO_NHD_00.6.pdf;sequence=1

World Health Organization (2006). Five Keys to Safer Food Manual [pdf document]. Retrieved from:

https://www.who.int/foodsafety/publications/5keysmanual/en/