About Our Courses

The study of nutrition is universal and important to everyone. While nutrition professionals are specifically trained in the practice of nutrition science, their interventions are extended by other persons who interface more closely with the general population. These affiliated persons should have a sound understanding in nutrition concepts and principles to avoid misinterpretations and conflicting information.

The JINN offers two main courses with certification if all the topics are completed. They are for persons who influence the eating of others whether in homes, schools, at workplaces or elsewhere, and who wish to develop positive eating habits through wholistic approach to diet planning and healthy lifestyle.

1 – Basic Nutrition Planning for food providers e.g. School Feeding personnel and
volunteers
2 – Community Development in wellness and nutrition – for PTAs School boards
and community members, or wellness committees at workplaces, churches and
so on.

These levels may be requested by email or telephone and are tailored according to the requesting agency whether schools, workplaces or any other type of institution. School Principals can apply directly, or through their Parent Teachers Associations for Development of their breakfast programmes or for community development courses. The Ministry of Education or any other ministry could also apply for training of their teachers and relevant staff.

The credential titles offered at these levels are as follows:
1: Nutrition Provider as opposed to Food Provider
2: Nutrition Advocate.

For training at the higher levels, these must be accessed from the Institute of Nutrition and Wellness Studies (INWES). For these levels, visit the INWES website or click on the portal to this institution to access these courses which are offered online as self-study programmes.

JINN Courses Outlines

A. TITLE OF COURSE: Basic Nutrition and Introductory Nutrition Planning – (6-10 weeks
depending on request and hours per week)

For persons involved in feeding programmes (schools, workplaces, hospitals, institutions), the provision of food/meals (cooks, chefs, supervisors), or for others who require skills in nutrition standards and planning. Educational level – minimum Grade 9 achievement and above.

UNIT 1 Overview of wellness principles in Nutrition Planning with emphasis on schools and other institutions

UNIT 2 Basics of Meal Planning – food groups and multimix principle
UNIT 3 Meeting nutrition standards for balanced diets – meal standards and portioning
UNIT 4 Measurements in menus to meet nutrition standards – includes reading food labels
UNIT 5 Adapting food preparation methods for modified dietary needs – salt, fat, sugar, calories, lactose, vegetarian (also offered separately as a cooking course)

UNIT 6 Hygiene and Safety Standards in Food Operations
UNIT 7 Keeping records e.g. plate waste and meal acceptability for planning
UNIT 8 Production sub-systems and Introduction to HACCP
UNIT 9 Nutritional Balance and Macronutrients – energy nutrients and water sources
UNIT 10 Micronutrients (vitamins and minerals) and food sources

B. TITLE OF COURSE: COMMUNITY CAPACITY BUILDING TRAINING – (6-10
weeks depending on request and hours per week)

The objective of the total training is:  To empower the community to implement an upliftment programme for the community through school nutrition programme or otherwise. Persons trained to be Nutrition Advocates lobby for change in quality of foods/meals offered to the public in all settings or for changes in their personal environment towards healthier living.

WELLNESS AND NUTRITION SESSIONS

1. DIMENSIONS OF HEALTH AND WELLNESS
   • What being healthy means – physical, mental, social, emotional, environmental/community,
     intellectual/financial and spiritual health
2. ENSURING GOOD HEALTH
   • Physical Health with emphasis on nutrition and exercise
   • Benefits of good nutrition – importance of breakfast
   • Links between nutrition and educational achievement
   • Links between nutrition, disposition and good behaviour
3. CHILD CARE AND PARENTING – emphasis on nutrition and education
   
   • What is active parenting – role of family in education and school
   • Good nutrition from birth to school aged children
   • Encouraging healthy eating at schools – how parents can be involved
   • Taking care of adult nutrition and in pregnancy
   • What is healthy weight
   • What causes unhealthy weight – underweight, overweight
4. UNDERSTANDING NUTRITION – Nutritional Planning for improved health
   
   • Basics of a balanced diet – calories, nutrients, food groups
   • Making healthy food choices
   • Reading food labels
   • Menu Planning
5. ENVIRONMENTAL HEALTH
   
   • Food Safety and Food Poisoning
   • Cleaning and cooking skills
   • Home Sanitation and Personal Hygiene
   • Conservation – Food waste (climate change)
   • First Aid
6. INTELLECTUAL AND FINANCIAL HEALTH
   
   • Budgeting for food and other needs
   • Priority planning and Goal setting – career and retirement planning
   • Time management
7. SELF AWARENESS AND HEALTH
   
   • Parts of the body and sexuality
   • Stress management and critical thinking – coping, self concept
   • Relationships – violence and abuse
   • Spiritual health – having the will to do – motivation

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