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Module Title: The Context of Emergencies Program Level: BSc Degree Name: The Context of Emergencies Course Level: Introductory Compiled: November 2014 Authors: Addisalem Mesfin, Makokha Anselimo and Peter Kinyanjui Credit Points: 3 Description: This module will address the different facets of emergency, the guiding principles in humanitarian assistance and the type and responsibilities of different actors involved in humanitarian activities. Objectives At the end of this module students will be able to: • Define nutrition emergency • Recall the importance of nutrition in emergencies • Discuss the social, health, economic and political situation of nutrition emergency • Recall the Humanitarian principles • Identify the different actors involved in humanitarian response • Discuss the responsibilities of the actors involved in humanitarian response • Identify the tools, processes and mechanisms followed in coordinating humanitarian response Course Outline Topic1: Introduction to Nutrition in Emergency 1.1 Definition of emergency and nutrition emergency 1.2 Types of emergencies 1.3 Importance of nutrition in emergency 1.4 Vulnerability to nutrition emergency 1.5 Triggers for nutrition emergency 1.6 Consequences of nutrition emergency Topic2: The humanitarian system 2.1. Humanitarian principles 2.2. The importance of Coordination and Collaboration 2.3. he tools used in Coordination and Collaboration 2.4. The processes used in Coordination and Collaboration 2.5. The mechanisms used in Coordination and Collaboration Topic 3: Actors in emergency response 2.1. Types of actors involved in Humanitarian response 2.2. Responsibilities of actors involved in Humanitarian response 2.3. Principles of partnership in Humanitarian response 2.4. Funding mechanisms for Humanitarian response 2.5. Spheres standards Modes of Instruction/delivery: Interactive lecture, Reflection, Brainstorming Group Discussions and Case Studies Mode of Assessment No Mode of Assessment Mark (%) 1 Reading assignment 20 2 Mid-semester test 30 3 Final Examinations 50 TOTAL 100 Reading materials 1. Paris Declaration, 2005 2. The-Sphere-Project-Handbook-2011 3. Accra Agenda for Action, 2008 Course Outline Topic1: Introduction Operational definitions in nutrition Overview of global nutritional situation Nutrition and Health Common Nutritional problems Food choices and their related factors Functions of food Topic2: Dietary guidelines Food composition table Food groups/food pyramid Food exchange lists Dietary diversity Topic 3: Carbohydrates Sources and functions Types and Structure Digestion, absorption and metabolism Dietary requirements Nutritional related disorders Topic 4: Dietary fiber Sources and Functions Classification Health effects Topic 5: Lipids/Fats Chemical composition Sources and functions Types and Structure Digestion, absorption and metabolism Dietary requirements Nutritional related disorders Topic 6: Lipids/Fats Chemical composition Sources and functions Types and Structure Digestion, absorption and metabolism Dietary requirements Nutritional related disorders Topic 7: Proteins Sources and Functions Types and Structure Digestion, Absorption and Metabolism Dietary requirements Nutritional related disorders Modes of Instruction/delivery: Lectures; Group Discussions; Power point, Case Studies and Team Work Mode of Assessment No Mode of Assessment Mark (%) 1 Coursework 20 2 Mid-semester test 30 3 Final Examinations 50 TOTAL 100 Reading materials 4. Gibney J., Lanham Susan A., Cassidy A., & Vorster H., 2009. Introduction to Human Nutrition. John Wiley & Sons Co. 5. Gibney J., & Kritchevsk D.,1983. Animal and Vegetable Proteins in Lipid metabolism and Antheroslerosis 6. Garrow J. S., James W., P., T., Human Nutrition and Dietetics, 10th Ed. Churchill Livingstone.