A rights-based approach is a different way to address food and nutrition insecurity. It emphasises the rights of human beings to food and it obligates governments to create adequate preconditions to feed oneself as well as the priority for politicians to directly protect the poor and hungry.
Incorporating food security in your programmes
World-wide almost 1 billion people are undernourished and 35% of the mortality rate of under-fives is related to malnutrition. Improving the nutritional status of beneficiaries requires adequate understanding of the basic principles of food and nutrition security.
Organised by Wageningen UR Centre for Development Innovation, this course is meant for participants who do not have a background in this field. For those who do, the course can serve as a refresher. The course consists of five modules:
- introduction on the world food situation; key concepts in food and nutrition;
- nutritional physiology and how the body utilises food; recommended intake and dietary calculations;
- statistics and epidemiology; better understanding the results of quantitative data on food and nutrition;
- assessments that provide the essential indicators to describe the status and trends in food and nutrition;
- food safety: how food-borne diseases spread and how this can be prevented.
The course is designed for self-paced learning, with no personal instruction. Instead, we use the latest instructional methods in e-learning. We will also provide you with links to online resources, recommended reading, self-study tutorials, checklists, practical guidelines and manuals. Estimated time needed to complete the course is 40 hours.
The course is aimed at staff of governmental organisations and NGOs that want to incorporate nutrition issues in projects and programmes. Participants may have a function in policy and planning, be working at management and coordination level, or be involved in action oriented research, advisory and teaching positions, directly relevant to food and nutrition security.
Applicants should have a BSc or equivalent in the field of food and nutrition, food science, home economics, agriculture, medicine or a related field. Proficiency in English is required, as well as basic computer skills and access to the Internet.