PUBLIC HEALTH NUTRITION

  1. Course Description
    인간의 영양 문제를 개인적 차원이 아닌 인구 집단의 건강수준과 관련하여 파악하고 평가하며 향상시킬 수 있는 방안을 다룬다. 따라서 음식물의 섭취를 단순한 영양소 공급의 문제로서 취급하지 아니하며 보건학적, 생태학적 및 사회·문화적 측면에서 고찰하고 평가한다. 또한 식사의 적정 섭취 및 식생활 관리, 그리고 이와 관련된 식량의 적정 수급에 대한 정책 및 영양교육도 논의한다.
  2. Course Objectives
    COURSE OBJECTIVES • Identify and assess diet-related health problems related to undernutrition and overnutrition; • Understand the social, cultural, economic, environmental, and institutional factors that contribute to the risks of undernutrition and overnutrition; • Develop the linkages between food, nutrition, and public health; • Understand educational, institutional, and other population-based intervention strategies to improve nutrition and reduce obesity; • Develop policies to reduce barriers to food insecurity and to improve the food and activity choices and nutritional status of diverse population groups
  3. Teachnig Method
    Please follow KMU rules and regulations.
  4. Textbook
  5. Assessment
  6. Requiments
    No Prerequisite
  7. Practical application of the course
    The course is designed to promote health and reduce the risk of chronic diseases and obesity through educational and environmental approaches to improve nutrition and physical activity. This course fulfills basic competencies in public health nutrition and prepares students in careers in public health nutrition and health promotions.
  8. Reference