Health and Nutrition

January 01, 2014 - March 01, 2014
healthnutritionsoft skills
Organized by: Open University Of Mauritius
Participant(s): Dr. Vishnee Bissonauth
Entrance is: 3300 Rs
Document you will get: Certificate
Contacts: (230) 4038200
Every day we are faced with an abundance of food choices and nutritional information. Whether to maintain a balanced diet at a restaurant, to browse the aisles of grocery store or to prepare a meal, making the right food choices is an essential part of the lifestyle of all. In this section students will find information for healthy eating everyday.

Course description: This course is designed to provide personal appreciation, understanding and awareness of good nutrition and healthy eating. It explores the key principles involved in food choices and its preparation across all stages of life, both from the vegetarian and non vegetarian perspectives. Learner’s knowledge will be enhanced on issues like quick and nutritious lunches and healthy eating at a cheaper price.  

Course objectives: To empower the students to:  Understand the basic nutrients necessary to stay healthy.  Analyze dietary habits related to health.  

Target Group: The public, people working in hospital, Gym instructor, caterers, People working in hotels, Cooks.  

Duration:  Contact hours: 20  

Entry Requirements:  Candidates should demonstrate literacy and numeracy skills   

Assessment scheme: Examination, not later than 1 week upon completion of all learning units.  

Certification Awarding body: THE OPEN UNIVERSITY OF MAURITIUS 

Criteria for certification: ATTENDANCE: 50%  : PASS MARK: 50% 

Medium of Instruction: French & Creole 

Delivery Mode: Print, video and workshop  

Learning Strategies: 

  • Lectures 
  • Group discussion
  • Demonstration and Return Demonstration 
  • Quizzes 
  • Watching of videos  

Units of learning: 

  1. Nutrition Fundamentals 
  2. Supplements / nutrients 
  3. Hydration 
  4. Healthy Eating 
  5. Home Cooking and Eating out

Application from 18 of November 2013 to 02 of December 2013

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