CCMAS Course Search

The course deals with nutrition issues, which affect the nutritional states of the community. Classification of food. Nutritional value of food and its health effect. Obesity and its health implications. The topics presented are developed within the framework of specific age groups. Areas covered include identification of community nutritional problems, needs, and resources available. Also, emphasis will be directed on planning and administration of programs and services. Evaluation of program effects and developments of skills in the areas of nutrition, education, and communication. Attention will also be focused on national nutrition goals. Skills will be directed at community nutrition surveys in children 0 – 5 years and school children up to the age of 18 years. National nutrition policy. Government work plans will be reviewed to assess the dietary patterns in the community. Special diets in health and during illness are discussed. Students are expected to participate actively in community and institutional nutritional surveys using the structured questionnaire prepared by staff and students. 400 Level

Conceptual framework of causes of malnutrition. Nutritional problems of public health importance in Nigeria. Principles of Nutrition Epidemiology. Socio-economic effect of nutritional problems. Effect of malnutrition on physical and mental development. Interventions to improve health and nutritional status of people such as Micronutrient deficiencies control (fortification, supplementation, and dietary diversification), child survival strategies, and Essential Nutrition actions, nutrition sensitive and nutrition specific interventions. Food sanitation and safety. Environment and nutrition. Development of primary health care and nutrition in Nigeria. Nutrition and Infection. Nutrition and HIV/AIDS. Maternal and child nutrition including breastfeeding and child spacing. Management of acute malnutrition (CMAM, SAM).

Public health nutrition definition. Relationship between diet and nutrition. Nutritional values of common Nigeria foodstuff. Food supply and distribution. Food chain and food security. Nutritional education. Problems associated with unbalanced diet. Nutrition and health. Infection and nutrition. Epidemiology and control of common nutritional disorders in Nigeria 94 (common eating habits, family feeding pattern and others). Food policy, hygiene and toxicology. Assessment of nutritional status (of a child and others). Exclusive breastfeeding, complimentary feeding in children. Rehabilitation, introduction to rehabilitative medicine. The underprivileged members of the society, classifications and causes of handicaps, critical appraisal for the case of the handicapped, provision of the underprivileged members of the community. Disaster relief. Comparison of social welfare services in Nigeria and other countries.

Public projects: definitions, policies and practices of public procurement. Needs and objectives of public procurement. Public procurement Act (2007) of Nigeria. Institution, procurement committee and their functions. Organisation, planning and implementation of procurement processes. The consultant procurement reporting. Bureau of public procurement; national council of public procurement, bureau of public procurement, ministerial parastatals tenders board, ministry or parastatals procurement planning committee (NPPC/PPPC). Tender action; prequalification, verification and analysis, invitation for bids, bid opening, evaluation, reports.

Definition of public relations, the history of public relations public relations process, public relations research, communication media in public relations, functions of public relations officer, objectives of employee communications, communication methods, publicity, crisis management and resolution, evaluation techniques of public relations, public relations financing.

Dominant paradigms and theories that have informed the study of public relations and continue to shape analysis and practice in the field. Concept of public relations. Roles of public relation unit in the hospital. Inter and intra departmental relationship in the hospital. Public relation strategies. Roles of hospital managers in public relations and corporate social responsibility.

Respiratory tract infections. Bacterial-pneumonias. Tuberculosis (pulmonary and extrapulmonary). Viral respiratory tract infections. Chronic obstructive lung diseases. Bronchial Asthma. Respiratory failure. Carcinoma of the lungs. Cryptogenic fibrosing alveolitis. The pneumoconiosis.

Considerations during treatment of primary teeth. Treatment options for primary and young permanent teeth. Indications for extraction and types of space maintainers and space retainers. Caries as an environmental disease and its impact on prevention of caries. Role of oral hygiene, diet, fluoride and new restorative materials in the prevention of caries. Risk assessment in the management and prevention of dental caries. Prevention of other conditions in paediatric dentistry (trauma to teeth, medical emergencies.). Dental therapeutics, exodontia in primary and young permanent teeth, pulp therapy including in direct and direct pulp capping. Pulpotomy, pulpectomy, apexification and apexogenesis. Trauma management. Management 247 of space problems. Prevention of dental caries in the child, oral hygiene, diet. Prevention of caries, fluoride and restorative materials. Risk assessment in dentistry. Medical emergencies.

Analysis and control of variations in a production process; OC of a control chart; Control charts for attributes and variables; Cumulative sum control charts; Other control charts; Methods of controlling several related characteristics; Process capability analysis; Design of control charts; Specification and Tolerance

Definition. Scope and significance of food quality and quality control. Quality parameters, quality assurance and specifications. Total quality management. Food laws. Food legislation and the Codex Alimentarius. Food regulation. Food standards (International food standard and Nigerian Industrial Standards (NIS)). Good manufacturing practice (GMP). Enforcement of food standards. Principles and methods of food quality control. Quality control charts. Hazard Analysis, Critical Control, Points (HACCP) system. Plant sanitation as a quality control tool. Sensory and instrumental methods of evaluating quality parameters. Food fortification and enrichment. Nutritional labeling. Risk/benefit analysis.