Health and Nutrition Management Training Course

Participants can prepare an evidence-based nutrition situation analysis for a defined population.

• Problem trees identify immediate, underlying and basic nutrition causes
• Secondary data sources assessed for relevance, quality and timeliness
• Population profiles disaggregated by age, sex, location and vulnerability
• Triangulation compares survey findings, routine data and community evidence
• Seasonal calendars map food access, disease peaks and livelihood pressures
• Priority problems ranked using magnitude, severity, feasibility and equity criteria

Participants can interpret common health and nutrition measures for programme decision-making.

• Incidence, prevalence and mortality rates calculated from service datasets
• Crude and specific rates distinguished for population comparisons
• Risk factors and protective factors interpreted without overstating causation
• Relative risk, odds ratio and attributable risk explained practically
• Denominators checked before comparing coverage, recovery and default rates
• Trend charts used to identify changes requiring management action

Participants can interpret anthropometric findings and apply appropriate nutrition classifications.

• Weight, height, length and mid-upper arm circumference measured correctly
• WHO Child Growth Standards used for z-score interpretation
• Stunting, wasting and underweight classified using standard thresholds
• Oedema assessment incorporated into severe acute malnutrition screening
• Body mass index interpreted for adult nutrition risk assessment
• Measurement error sources identified during anthropometry quality assurance

Participants can select and interpret dietary and food-security assessment methods.

• Twenty-four-hour dietary recall planned using structured probing techniques
• Dietary diversity scores interpreted against household and individual patterns
• Food frequency questionnaires selected for stated assessment purposes
• Household food insecurity experience scale applied with ethical interviewing
• Market prices and food availability analysed for programme implications
• Cultural food practices considered when interpreting dietary findings

Participants can define priority groups and transparent eligibility criteria for nutrition services.

• Target populations segmented by nutritional risk, access and vulnerability
• Geographic targeting informed by burden, service gaps and feasibility
• Eligibility criteria defined for screening, supplementation and referral services
• Inclusion and exclusion risks assessed before programme enrolment decisions
• Community validation strengthens acceptability of targeting criteria and processes
• Caseload estimates derived from prevalence, population and service assumptions

Participants can create a theory of change and logical framework for a nutrition programme.

• Theory of change maps pathways from activities to nutrition outcomes
• Assumptions and external risks documented at each causal pathway
• Logical framework hierarchy distinguishes inputs, activities, outputs and outcomes
• SMART objectives drafted from identified health and nutrition priorities
• Outcome statements specify population, intended change and timeframe
• Indicators matched to programme objectives and causal assumptions

Participants can plan maternal nutrition actions within antenatal and community health services.

• Maternal nutrition risks screened during routine antenatal contact points
• Anaemia prevention combines diet counselling, supplementation and infection control
• Weight gain counselling adapted to maternal nutritional status
• Nutrition referral pathways linked to high-risk pregnancy management
• Postpartum nutrition support planned through facility and community contacts
• Maternal nutrition indicators incorporated into reproductive health reporting

Participants can design and supervise infant and young child feeding support activities.

• Early initiation and exclusive breastfeeding counselling follows WHO recommendations
• Complementary feeding messages address frequency, diversity, texture and responsive feeding
• Breastfeeding difficulties assessed using observation and counselling skills
• Caregiver support groups structured around practical feeding barriers
• Breastmilk substitute risks managed according to International Code principles
• IYCF indicators selected for coverage, practice and service-quality monitoring

Participants can select and manage micronutrient interventions appropriate to identified deficiencies.

• Iron, folate, vitamin A and iodine deficiencies recognised
• Supplementation, fortification and dietary diversification compared for programme selection
• Deworming schedules considered alongside anaemia prevention strategies
• Micronutrient supply chains monitored for stock, expiry and distribution
• Adverse event reporting procedures established for supplementation activities
• Behaviour messages address adherence, side effects and household misconceptions

Participants can develop behaviour-change approaches based on identified dietary barriers and motivators.

• COM-B model identifies capability, opportunity and motivation barriers
• Barrier analysis separates knowledge gaps from practical household constraints
• Audience segmentation informs tailored nutrition communication approaches
• Social and behaviour change objectives linked to measurable practices
• Counselling messages tested for clarity, feasibility and cultural fit
• Community influencers mapped for credible nutrition communication channels

Participants can incorporate food safety and healthy eating measures into health and nutrition programmes.

• Hazard Analysis Critical Control Point principles applied to food services
• Five Keys to Safer Food used for community education
• Foodborne disease risks identified across storage, preparation and serving
• Healthy food procurement criteria drafted for institutional meal programmes
• Salt, sugar and trans-fat reduction strategies assessed realistically
• Inspection findings converted into corrective food safety actions

Participants can integrate dietary risk reduction into non-communicable disease prevention services.

• Diet-related risk factors linked to diabetes, hypertension and cardiovascular disease
• Brief dietary assessment incorporated into routine primary care contacts
• Body mass index and waist circumference guide adult risk stratification
• Healthy eating counselling uses goal setting and self-monitoring methods
• Referral criteria established for clinical dietetic and medical support
• Population interventions compared with individual counselling approaches

Participants can establish community participation and feedback arrangements for nutrition services.

• Stakeholder mapping identifies decision-makers, gatekeepers, providers and community representatives
• Participatory rural appraisal methods gather local food and health insights
• Community advisory groups define roles, representation and meeting procedures
• Feedback mechanisms record complaints, suggestions and response actions
• Safeguarding concerns integrated into community outreach and referral activities
• Accountability reporting shares programme commitments and service standards

Participants can design integrated nutrition service pathways from screening through referral and follow-up.

• Service delivery points mapped across community, facility and specialist care
• Client flow charts reduce missed screening and delayed referrals
• Integrated management protocols align nutrition with child illness services
• Referral forms specify findings, urgency, destination and follow-up responsibility
• Defaulter tracing systems support continuity of nutrition treatment
• Supportive supervision checks counselling quality, records and client safety

Participants can prepare practical staffing, activity, budget and supply plans for nutrition programmes.

• Work breakdown structures convert programme outputs into manageable activities
• RACI matrices assign responsibility, accountability, consultation and information roles
• Gantt charts sequence activities, dependencies and decision milestones
• Unit costs used to prepare transparent activity-based programme budgets
• Staffing norms matched to caseload, service package and geography
• Procurement plans schedule nutrition commodities, equipment and educational materials

Participants can manage essential nutrition commodities using basic inventory control and quality procedures.

• Consumption data converted into monthly commodity forecasting assumptions
• Minimum and maximum stock levels set for nutrition supplies
• First-expiry-first-out procedures reduce product loss and safety risks
• Stock cards reconciled with physical counts and issue vouchers
• Cold chain requirements assessed for temperature-sensitive health commodities
• Pipeline risks escalated through timely ordering and contingency planning

Participants can build a monitoring system that produces timely, credible nutrition programme information.

• Indicator reference sheets define calculation, source, frequency and responsibility
• Coverage, quality, outcome and equity indicators balanced within monitoring plans
• Data collection tools aligned with indicator definitions and reporting flows
• Routine data quality assessment checks accuracy, completeness and timeliness
• Disaggregation reveals service gaps by sex, age, disability and location
• Dashboard reviews trigger corrective action, learning and management decisions

Participants can plan proportionate nutrition actions during displacement, food shocks and public health emergencies.

• Emergency nutrition assessments prioritise mortality, wasting, disease and food access
• Sphere Handbook standards guide humanitarian nutrition service design
• Screening and referral strategies adapted for rapid community outreach
• Infant feeding support protects breastfeeding during emergencies and displacement
• Contingency stocks and surge staffing planned for response activation
• Coordination mechanisms clarify roles among health, nutrition and protection actors

Participants can identify, manage and report ethical, operational and safeguarding risks in nutrition programmes.

• Risk registers document probability, impact, ownership and mitigation actions
• Informed consent procedures protect participants during nutrition assessments
• Confidentiality controls applied to health records and digital data
• Conflict of interest risks managed in food and supplement partnerships
• Equity reviews test whether services exclude marginalised population groups
• Incident escalation procedures address safeguarding, food safety and fraud concerns

Participants can build, review and present a complete evidence-based health and nutrition programme proposal.

• Situation analysis synthesises demographic, epidemiological, dietary and service evidence
• Priority population and targeting criteria justified using equity considerations
• Theory of change connects interventions to measurable nutrition outcomes
• Costed workplan assigns activities, owners, timelines and required supplies
• Monitoring matrix defines indicators, data sources, targets and review cycles
• Risk register addresses operational, ethical, safeguarding and supply threats
• Peer review tests feasibility, evidence quality and implementation coherence
• Proposal presentation communicates decisions, trade-offs and expected results clearly