POST GRADUATE TRAINING

on Food and Nutrition

2018

Organized by:

SEAMEO RECFON
Southeast Asian Ministers of Education Organization
Regional Centre for Food and Nutrition

Jl. Salemba Raya 6 Jakarta 10430 INDONESIA

Phone: (+6221)31930205
Email: tpc@seameo-recfon.org
Website: www.seameo-recfon.org
Introduction to Nutritional Anthropology
(8 – 19 Jan 2018)
AIMS
1. Understand and describe theory and concepts of
anthropological aspects of community and human
nutrition.
2. Recognize methods used in nutritional anthropology
3. U n d e rsta n d a n d d e s c r i b e t h e t h e o re t i c a l a n d
methodological assumptions underlying research
methodology
4. Formulate research questions that lend themselves to a
qualitative approach
5. Develop and apply basic study instruments for collection of
qualitative data, qualitative data management, preliminary
analysis and presentation as applied to community
nutrition
Health Promotion in Nutrition Program
(5 – 15 Feb 2018)
AIMS
1. Understanding of the principles of health promotion
2. Skills in identification and definition of public health
nutrition issues requiring intervention using health
promotion
3. Skills in identification of appropriate health promotion
responses to address specific public health issues
4. Skills in project development and evaluation for a health
promotion intervention for a local public health nutrition
issue
Food and Nutrient Interventions
26 Feb – 9 Mar 2018
AIMS
1. Be able to apply nutrition tools commonly used for food
and nutrient intervention program
2. Understand the rationale, key issues, strength and
limitation of various kinds of nutrition-specific and
nutrition-sensitive interventions
3. Understand challenges, opportunities and lesson
learned of implementing nutrition-specific and
nutrition-sensitive interventions in the field
4. Understand rationale and implementation of food and
nutrient intervention during emergency
5. Be able to analyze and interprete coverage and its
associated factors of some national nutrient
interventions from national-level secondary data
6. Be able to develop proposal of food and nutrient
intervention relevant to community characteristics and
needs
TOPICS
Part 1: Foundation of nutritional anthropology
1. Nutritional anthropology and adaptation
2. Food and culture
3. Households, gender and food distribution
Part 2: Socio-cultural aspects of nutrition
1. Nutrition in the first 1,000 days of life
2. Nutrition in transition
Part 3: Methods in the field of nutritional anthropological
studies
1. Q u a l i tat i ve re s e a rc h : m et h o d s i n n u t r i t i o n a l
anthropology
2. Data analysis and presentation in nutritional
anthropology
TOPICS
1. Major public health nutrition issues today
2. Introduction to public health and health promotion
3. Understanding the determinants of health
4. The Global Conferences on Health Promotion
5. Strategies and methods in health promotion
6. Health promotion program planning, implementation
and evaluation
7. Developing a nutrition promotion project/program plan
TOPICS
1. Framework of nutritional problems and its possible
solutions
2. Tools for study in nutrition: Food Exchange List, Food
Guide, Dietary Guidelines, Food Composition Tables.
Exercise on creating menu for 4 different cases using FEL
and formulating menu for complementary foods using
LP approach
3. Planning a food and nutrient intervention
4. Nutrition specific intervention
5. Nutrition sensitive intervention
6. Specific topics on intervention addressing overnutrition
and NCDs problem, food and nutrient intervention in
emergencies, food formulation, national data in nutrient
Intervention
7. Developing a Food and Nutrition Intervention Plan
Food Safety
12 – 23 Mar 2018
AIMS TOPICS

1. Able to analize foodborne disease caused by microbial, 1. Basic Food and Water Microbiology
chemical and physical hazard occured in the community. 2. Foodborne pathogens
2. Able to analize factors affecting living organism in food 3. Significance of Foodborne disease
chain in order to control the safety of food 4. Chemical contaminants
3. Able to use the principles of Hazard Analysis Critical 5. Factors affecting survival, growth and control of
Control Points (HACCP) in simple food production microorganisms
4. Understand the principle of chemical risk assessment and 6. Epidemiology and prevention of foodborne disease
assess the level of risk 7. Local problems of significance for foodborne disease
5. Able to develop food safety education program in 8. Food Hygiene
selected community (school, small community) 9. HACCP
10. Risk Assessment
11. Current Food Safety Program in Indonesia

Nutrition in Food Industry

26 Mar – 6 Apr 2018
AIMS TOPICS

1. Understanding the role of nutrition in food industry and the role of 1. Introduction to nutrition in food industry
food industry in improving the nutritional status of the people in 2. Supplementation and fortification
the region
2. Familiarity with the candidate of dietary supplement and 3. Functional foods
functional food 4. Food for medical purposes
3. Familiarity with nutrition and food for medical purposes 5. Market and nutrition research
4. Understanding the application of market and nutrition 6. Nutrition promotion in food industry
research result in food industry. 7. Food regulation and labelling
5. Understanding food regulation especially on functional 8. Health claim
food, dietary supplement, and food fortification
6. Understanding the role of food industry in nutrition
promotion and marketing in enhancing healthy lifestyle
7. Understanding nutrition and health claims in Asia regions
8. Able to design a food label based on food laws and regulation in
the country
Applied Knowledge in Nutrition
9 – 20 Apr 2018
AIMS TOPICS

1. Develop proposal of a nutrition survey 1. Framework of nutritional problems and its

2. Develop survey tools in accordance with the survey
objective
3. Do data collection
4. Analyze data obtained from the field
5. Interprete and discuss the findings
6. Propose recommendation in the form of
activities/program based on the survey findings
7. Present the survey findings in the form of
formal scientific written report
possible solutions
2. Tools for study in nutrition.
3. Formulating menu using FEL and Linear
Programming approach
4. Plan a food and nutrient intervention
5. Nutrition specific intervention
6. Nutrition sensitive intervention
7. Specific topics on nutrition intervention

Systematic Review and Evidence-Informed Decision Making in Nutrition

23 – 27 Apr 2018
AIMS TOPICS

1. Introducing systematic review and meta-analysis 1. Introduction on systematic review and meta-analysis
2. Defining the question and searching for evidence 2. The steps of systematic review
(an overview) 3. Evidence assessment and synthesis
3. Assessing the quality of quantitative and qualitative 4. Introduction to Evidence-informed decision making
studies 5. Formulate sound recommendation for policies
4. Synthesizing the results of quantitative and
qualitative studies
5. Combining the results of qualitative synthesis and
quantitative synthesis
6. Introduction to Evidence-informed decision making

Best Practices in Dietary Assessment

21 – 25 May 2018

AIMS TOPICS

Able to assess dietary assessment-based nutritional status 1. Principles of Nutritional Status Assessment
using gold standard for academe, stakeholders, and other 2. Dietary assessment: methods and use at individual and
professional that using dietary intake data for educational, population levels
research, and program planning-monitoring-evaluation 3. Dietary assessment at household and country levels
purposes. 4. Validation of SQ-FFQ
5. Nutrisurvey software: assessment of energy under-
reporting (Goldberg method)
Public Health and Community Nutrition System Analisis
5 – 16 Nov 2018

AIMS TOPICS

1. the diverse disciplines that make up the subject 1. Introduction of public health and community nutrition
area PUBLIC HEALTH, their relationships to clinical 2. Health system cycle
medicine, and their specific application to the 3. Health system research
field of public nutrition, and community nutrition; 4. Health system assessment
2. the process of thinking in systems, developing 5. Introduction to demography and health statistic
system models, performing system analyses and 6. Public health inequality
research for the use of problem diagnosis, project
and program planning, elaboration,
implementation, monitoring and evaluation;
3. means and methods to determine causes and
circumstances of child deaths for the purpose of
being able to relate given socio-environmental
factors as well as specific service inputs to child
morbidity and mortality.
4. areas of study for doing research, i.e. active field
work (exercise on health system research). An
exercise on specific health/nutrition services in
existing government health/nutrition facilities are
evaluated through use of System Analysis, and the
findings formally presented; and for a subgroup
of participants this year will be on prenatal iron
supplementation

Health and Nutrition Project/Program Planning & Management (HNPPM)

20 Nov – 11 Dec 2018

AIMS TOPICS

1. Review the concepts, definitions, principles and 1. Project planning using Objective Oriented Project
functions of management of health and nutrition Planning (OOPP) method
project/program 2. Management, including leadership, communication,
2. Assess and select proper management principles organizing, implementation, monitoring, and
for the management of health and nutrition evaluation.
project/program in a given situation 3. Hands on experience in managing a project based on a
3. Review the concepts and methods in planning given case study
health and nutrition project/program
4. Develop a health and nutrition project planning
based on a given case study
5. Experience hands-on activities on managing real
situation
Food Economics and Food Security
10 – 21 Dec 2018
AIMS
1. Able to identify the relationship between
agriculture, economics and nutrition
2. Able to identify the basic principles, identify and
analyze the problems of food and nutrition
security
3. Able to identify the basic principles of supply,
demand, price and elasticity that can influence
the nutritional sectors
4. Able to identify the relationship between
economic growth, income distribution, poverty
and nutritional sectors
5. Able to identify the basic principles, identify and
analyze food policies which affects food security
6. Able to identify economic implication of
malnutrition
7. Able to identify economic and financial analysis
of food and nutrition intervention
8. Able to measure food security status and its
causes in the community
TOPICS
1. Linkage between nutrition, agriculture, and
economics
2. Food production system and food distribution
3. Food security (including nutrition and livelihood
security)
4. Economics and food economics
5. Micro-economics: Supply, demand, price, elasticity
and its implication
6. Macro-economics: Measuring a nation's income and
the cost of living
7. Understanding poverty and its multidimensionality
8. Food policy: Definition, scope, instruments, and its
trends
9. Economic implication of malnutrition
10. Food security vulnerability atlas (FSVA)
11. World Health Chart (correlating economic indicators
with health indicators)
12. Field work: Assessment of household food security in
urban community
Certificate
At the end of the training, the Certificate of Participation with accreditation from Indonesian Nutritionist
Association/PERSAGI (tbc) will be awarded to the participants from SEAMEO RECFON.
General Requirement
1. At least Bachelor /Master Degree holder
2. Good English Proficiency
3. Commit to join training in full-time (Monday to Friday at 8.00 am – 4 pm)
4. Fill the online registration in provided link https://goo.gl/forms/FfBnGkpn41Frli4p1

Registration Deadline:

Training Fee
Period of Indonesian participant Indonesian participant Non-Indonesian
Course (Academia/Government) (Industry) Participant
1 Week Rp 2.000.000,- Rp 3.000.000,- $ 350
2 Weeks Rp 3.500.000,- Rp 5.000.000,- $ 600
Training fee includes handout, computer facilities, internet access and certificate.

Payable to:
For Indonesian Participants:
Bank: BNI 46 UI Depok/Salemba Branch
IDR account: UI RGANG & PH SEAMEO
Acc. No : 000 669 8214

For Non-Indonesian Participants:

Bank: BNI 46 UI Depok/Salemba
Indonesia Branch
US$ Account: SEAMEO RECFON
No: 000 669 7979
Swift Code : BNINIDJAUID

Further information:
+62 21 319 02950 or education@seameo-recfon.org / tpc@seameo-recfon.org