Clinical and Public Health Nutrition

Duration

Three-day training Workshop

Language

English (also available in other languages)

CPD

12 credited hours – IFPH

 

Location & Dates

Istanbul (First Monday every month)

IFPH reserves the right to alter dates, content, venue and facilitator with a reasonable notice time

London (Second Monday every month)

Dubai (Third Monday every month)

Brunei (Fourth Monday every month)

Please note

ON-Demand:IFPH and potential participant/partner can agree other duration/date/locations than those stated above

 

Delivery Type

Group - Live

Prerequisites

None

Who should take this training-workshop?

Nutritionists, dietitians, health educators, health professionals, nurses and public health practitioners, who are working in a community, but not limited to the following individuals:

Community Health Workers, Diabetes Educators, Family Physicians, Health Promoters

 

Fees in GBP (£)

- - - (to be decided)

Email

This email address is being protected from spambots. You need JavaScript enabled to view it.

Including coffee breaks and a lunch daily

 

Learning Objectives

By the end of the training-workshop, participants will be able to:

  1. Explain Nutritional support for malnourished individual.
  2. Develop an action plan to tackle Obesity
  3. Appraise nutrition and dietary advice for diabetes.
  4. Assess the role of diet in the management of heart diseases circulation.
  5. Evaluate the Diet and Cancer prevention.
  6. Rank eating disorders and managing protocols
  7. Tackle nutrition-related bone disease; e.g. Osteomalacia, rickets and Osteoporosis.

 

Outline of the Training-Workshop

·         Nutritional support for malnourished individual

o   Definition of malnutrition

o   Classification of malnutrition

o   Management of Malnutrition

 

·         Obesity

o   Obesity as an increasingly important public health problem

o   Definition and health risks of obesity

o   General principles of obesity treatment

o   Treatment by diet alone

o   Adjuncts to nutritional therapy for obesity

o   Maintenance of weight loss

o   Prevention of obesity

 

·         Nutrition and dietary advice for diabetes

o   Diet for weight loss in insulin-treated overweight patients

o   Components of dietary energy for patients with diabetes

o   Health promotion and families of people with diabetes

 

·         Role of diet in the management of heart diseases circulation

o   Correlations between CHD rates and food intake

o   Cardiovascular risk factors and their nutritional determinants

o   Nutritional strategies for high-risk individuals and populations

 

·         Diet and Cancer prevention

o   Epidemiology of cancer

o   Relationship of diet to cancer at different sites

o   Dietary recommendations

 

·         Eating disorders

o   Anorexia nervosa

o   Bulimia nervosa

o   Binge eating disorder

 

·         Nutrition-related bone disease

o   Osteomalacia and rickets

o   Vitamin C and K deficiency

o   Copper, Phosphate and Zinc deficiency

o   Causes of Osteoporosis

o   Osteoporosis and calcium intake

 

FAD DIETS, Energy Balance and Weight Control

Duration

Two-day training Workshop

Language

English (also available in other languages)

CPD

10 credited hours – IFPH

 

Location & Dates

Istanbul (First Monday every month)

IFPH reserves the right to alter dates, content, venue and facilitator with a reasonable notice time

London (Second Monday every month)

Dubai (Third Monday every month)

Brunei (Fourth Monday every month)

Please note

ON-Demand:IFPH and potential participant/partner can agree other duration/date/locations than those stated above

 

Delivery Type

Group - Live

Prerequisites

None

Who should take this training-workshop?

Nutritionists, dietitians, health educators, health professionals, nurses and public health practitioners, who are working in a community, but not limited to the following individuals:

Community Health Workers, Diabetes Educators, Family Physicians, Health Promoters

 

Fees in GBP (£)

- - - (to be decided)

Email

This email address is being protected from spambots. You need JavaScript enabled to view it.

Including coffee breaks and a lunch daily

 

Learning Objectives

By the end of the training-workshop, participants will be able to:

  1. Define Fad diets, Energy balance and healthy diet
  2. Assess the influence of new lifestyle-diets on the mode of eating
  3. Understand energy density of weight change and body weight variability
  4. Evaluate the health consequences of Fad Diets
  5. Appraise weight Management approaches with an emphasis on diet
  6. Sustain long-term control of appetite.
  7. Comprehend key components required for successful weight management

 

Outline of the Training-Workshop

  • Fad diets definition and categories
    • High-protein, low-carbohydrate diets: e.g. Atkins diet, Dukan diet, South Beach diet, Zone diet.
    • Moderate-fat, high-carbohydrate diets: e.g. Jenny Craig, Nutri-System, Weight Watchers.
    • Low-fat, very high-carbohydrate diets: e.g. Ornish diet, The New Pritikin Program, LEARN.
    • Very low-calorie diets: e.g. Bernstein diet, Lighter Life, Slim Fast.

 

  • Long-term health consequences of ‘fad diets’
    • High Protein & High CHO in Glycaemic control
    • High Protein intake and Lean Mass
    • High Protein & High CHO diets and renal function
    • High Protein & High CHO diets and Bone loss
    • Effect of ‘Fad diets’ on Cardio Vascular health
    • Low Carbohydrate diet and Cancer

 

  • Government interventions on healthy eating
  • Lower versus Higher energy density foods
  • Benefit of weight loss and diet composition with respect to health and wellbeing.

Drawing the Public Health Message to lose weight slowly and steadily in order to maintain weight loss.

Application of different analytical methods for the detection of irradiated foods

Duration

Ten-day training Workshop

Language

English (also available in other languages)

CPD

10 credited hours – IFPH

 

Location & Dates

Istanbul (First Monday every month)

IFPH reserves the right to alter dates, content, venue and facilitator with a reasonable notice time

London (Second Monday every month)

Dubai (Third Monday every month)

Brunei (Fourth Monday every month)

Please note

ON-Demand:IFPH and potential participant/partner can agree other duration/date/locations than those stated above

 

Delivery Type

Group - Live

Prerequisites

None

Who should take this training-workshop?

This course is especially aimed towards Food Scientists and Manufacturers around the world. The participant in this training course will have the opportunity to work with members of our food control, safety and hygiene team on various regulatory issues in food safety and especially risk assessment, risk management and risk communication.

 

Fees in GBP (£)

- - - (to be decided)

Email

This email address is being protected from spambots. You need JavaScript enabled to view it.

Including coffee breaks and a lunch daily

 

 

Course Rationale

Food irradiation as a robust method of food preservation has significant public health potential by the reduction of pathogenic microorganisms in solid food. Its introduction into practice has been slow because countries have required comprehensive data to support the wholesomeness of irradiated food and adopted lengthy regulatory procedures.

 

There is little doubt that one of the principal concerns regarding the acceptance of irradiated food by governments, industry and consumer is the lack of simple and rapid methods for the identification, surveillance and control of such food. The Codex Alimentarius Commission (CAC) has its primary objectives in protecting consumer health and ensuring fair practices in food trade especially the irradiated food. Consequently CAC provided an important incentive for national authorities to introduce regulation on food irradiation through establishing simple and reliable analytical methods to measure chemical changes in irradiated food.

 

To address the emerging needs for identification of irradiated food, IFPH, London, will conduct a ten-day training course with a focus on safety of food irradiation, legal status, and the rapid analytical techniques employed for its detection.

 

This program will provide hands-on training and experience in various issues of food irradiation in both public and private sector settings. Information packages on each of the course components will be provided to participants.

 

Learning Objectives

By the end of the training-workshop, participants will be trained on:

 

Day

Theoretical

Hands-on Practical

1 &2

i. International Food System and Trade.

ii. Food Irradiation, sources, uses and benefits.

Development of new Post Irradiation detection methods.

3

i. Safety and Legal Status of Food Irradiation

ii. Toxicological studies of Irradiated food.

Extraction of Radiolytic Markers.

4

i. Effect of Radiation on Food Constituents.

ii. Microbial and Chemical Hazards.

Clean up procedures of radiolytic extracts.

5 & 6

i. Regulatory, policy issues in food irradiation.

ii. Radiation Chemistry of Foods.

Identification using

GC-MS.

7 & 8

Effect of Storage and Cooking on radiolytic markers.

Blind trial & self-assessment.

9 & 10

i. Nutritional Quality of Irradiated Food.

ii. Consumer acceptance of irradiated food. 

Troubleshooting and evaluation

 

The topics below are to be covered while the hands-on training programme is progressing

 

Day One and Two:

Historical Background on Food irradiation

Sources of Ionising Radiation

o    Electron Radiation

o    Gamma Radiation

Uses of Food Irradiation

Radiation Dose

Radioactivity versus Irradiation

Food Irradiation Benefits

o    Preservation

o    Sterilization

o    Control Sprouting, Ripening and Insect Damage

o    Control Foodborn Illness

International Food System and Trade

Development of Potential Post Irradiation detection methods

 

Day Three:

Safety of Food Irradiation

Legal Status of Food Irradiation in the United Kingdom

Legal Status of Food Irradiation in the United States

UK Food Irradiation Licences

Labelling of Irradiated Foods

Toxicological Studies of Irradiated Foods

o    Subchronic Studies

o    Chronic Studies

 

Day Four:

Effect of Radiation on Food Constituents

o    Radiolysis of Amino Acids

o    Radiolysis of Carbohydrates

o    Radiolysis of Oils and Fats

Effect of ionising radiation on vitamins

Microbial and Chemical Hazards

Identifications methods Based on microbiological effect

 

Day Five and Six:

Radiation Chemistry of Foods

Radiolytic Products

Free Radicals and their Reactions

The Production and Properties of Free Radicals

Typical Reactions of Free Radicals

Irradiation Parameters

 

Day Seven and Eight:

Effect of Storage on Cyclobutanone Levels

Effect of Cooking on Cyclobutanone Levels

o    Roasting

o    Boiling

o    Microwave

 

Day Nine and Ten:

Nutritional Quality of Irradiated Food

Consumer Acceptance of irradiated Foods

Troubleshooting and Evaluation.

 

Enhancement of Food Inspection Practices

Duration

Three-day training Workshop

Language

English (also available in other languages)

CPD

10 credited hours – IFPH

 

Location & Dates

Istanbul (First Monday every month)

IFPH reserves the right to alter dates, content, venue and facilitator with a reasonable notice time

London (Second Monday every month)

Dubai (Third Monday every month)

Brunei (Fourth Monday every month)

Please note

ON-Demand:IFPH and potential participant/partner can agree other duration/date/locations than those stated above

 

Delivery Type

Group - Live

Prerequisites

None

Who should take this training-workshop?

This course is especially aimed towards Food Inspectors and Food Manufacturers around the world. The participant in this training course will have the opportunity to work with members of our food control, safety and hygiene team on various regulatory issues in food safety and especially risk assessment, risk management and risk communication.

 

Fees in GBP (£)

- - - (to be decided)

Email

This email address is being protected from spambots. You need JavaScript enabled to view it.

Including coffee breaks and a lunch daily

 

Workshop Rationale

Consumers all over the world are becoming increasingly concerned about the safety of food. Recent cases and stories, including tainted strawberries, infected chickens, E.coli and Salmonella infections, and mad cow disease have added to these concerns. Globally, people are not only demanding more food but also a safe supply of food. Globalisation of the food supply has increased the risk of spreading food-borne diseases internationally. Food safety issues are thus increasingly tied to global trade agreements and are the most important cause of non-tariff trade barriers. Public concern towards the residues of pesticides used in agriculture and food production has led to changes in the pesticide use and environmental policies worldwide. These policy changes are also driven by safety issues. For example, the passage of the Food Quality Protection Act in the United Kingdom demands new standards for pesticide residue tolerances in raw and processed foods.

 

Food safety issues are controversial for the products developed through genetic engineering and biotechnology. In addition, new safety standards are being considered for the food produced through organic agriculture. To address the emerging needs of food safety, IFPH designed this two-week workshop with a focus on food safety policy development, risk analysis, and program implementation.

 

Learning Objectives

By the end of the training-workshop, participants will be able to:

1.      Understand food safety and food inspection policy

2.      Appraise food Inspection & Good Manufacturing Practices

3.      Evaluate food Hygiene in fast food outlets.

4.      Describe regulatory and policy issues in food inspection

5.      Assess microbial, chemical and other food hazards

6.      Design Hazard detection system

 

Outline of the Training-Workshop

A. Main topics to be covered

Food Safety, Food Inspection & Good Manufacturing Practices

·         Food Inspectors’ observations

·         Quality assurance and Quality Control

·         Organisation and personnel

·         Premises, Equipment, Materials

·         Sanitation and Hygiene

·         Validation and Documentation

·         Self-inspection and quality audits

 

Regulatory issues/policy issues in food inspection and safety

·         Food Inspectors and Inspection details

·         Food Inspection and grading: What are the Differences?

·         Food Safety Survey: Summary of Major Trends in Food Handling

·         Practices and Consumption of Potentially Risky Foods

 

Microbial, chemical and other food hazards

·         Cleanliness Helps Prevent Foodborne Illness

·         Basics for Handling Food Safely

·         Parasites and Foodborne Illness

·         Refrigeration and Food Safety

 

Hazard detection system

·         Safe Handling of Complete Meals to Go

·         Food Borne Illnesses

·         Keeping Food Safe during an Emergency

·         Foodborne Illness Peaks in Summer -- Why?

 

 

B. VIDEO SESSIONS

1.      The contamination of Food

2.      Food Hygiene and Law

3.      Bacteria as microbiological hazard in food

4.      How bacteria spread?

5.      How do bacteria multiply?

6.      Preventing Bacteria multiplying

7.      Personal hygiene

8.      Premises and equipment

9.      Pests and Waste

10.Killing Bacteria - cooking food

11.Killing Bacteria - Cleaning and Disinfecting

 

Food Safety and Standards for Public Health

Duration

Three-day training Workshop

Language

English (also available in other languages)

CPD

10 credited hours – IFPH

 

Location & Dates

Istanbul (First Monday every month)

IFPH reserves the right to alter dates, content, venue and facilitator with a reasonable notice time

London (Second Monday every month)

Dubai (Third Monday every month)

Brunei (Fourth Monday every month)

Please note

ON-Demand:IFPH and potential participant/partner can agree other duration/date/locations than those stated above

 

Delivery Type

Group - Live

Prerequisites

None

Who should take this training-workshop?

This course is intended as a specialist course course and aimed towards Food Inspectors and Food Manufacturers around the world. The participant in this training course will have the opportunity to work with members of our food control, safety and hygiene team on various regulatory issues in food safety and especially risk assessment, risk management and risk communication.

 

Fees in GBP (£)

- - - (to be decided)

Email

This email address is being protected from spambots. You need JavaScript enabled to view it.

Including coffee breaks and a lunch daily

 

Workshop Rationale

 

The course investigates food safety issues globally and compares the food safety problems in countries at different levels of economic development. A critical and in-depth knowledge of chemical, physical and microbiological health hazards in food is provided. It covers the methods and practice of techniques available for food analysis and its application to food safety assessment. Issues in designing, planning and implementing food safety protocols are discussed. Risk analysis is and HACCP is covered. The role of food inspection, standards and food legislation in public health is explored.

 

Learning Objectives

By the end of the training-workshop, participants will be able:

  • To provide specialist knowledge and practical skills in food safety and standards that will enable participants to critically analyse local, national and global food safety issues of public health significance. 
  • To enable participants to interpret statutory requirements regarding food composition with reference to quality and safety and develop appropriate procedures for their application in food production and manufacture. 
  • To enhance participants' skills in research, communication, presentation and reflective practice. 

 

 

Outline of the Training-Workshop

  • Characterisation of food safety and risks
    • Characterisation of food hazards
    • Risk analysis frameworks for chemical and microbial hazards
    • Major trends in food handling practices and consumption of potentially risky foods
  • Food Hazards: Biological
    • Prevalence of foodborne pathogens
    • Physiology and survival of foodborne pathogens in various food systems
    • Food safety: Bacteria and spoilage
    • Molds on food: When to use, when to discard
    • Characteristics of biological hazards in foods
  • Food Hazards: Chemical and Physical
    • Chemical and physical hazards produced during food processing, storage and preparation
    • Hazards associated with nutrient fortification
    • Hazards resulting from Environmental, industrial and agriculture contaminants
  • Systems for food safety surveillance and risk prevention
    • Hazard Analysis critical control point (HACCP)
    • Food Safety operations in food processing, Handling and distribution
    • Food Plant sanitation
    • Food safety control systems in food processing
    • Food safety and innovative food packaging
    • Good manufacturing practices (GMP): Prerequisites for food safety.

 

Book Now

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