evidence-based blog of Filippo Dibari

Posts Tagged ‘training’

LSHTM: (free courses on) (1) ‘Agriculture, Nutrition and Health’ and (2) ‘Programming for Nutrition Outcomes Self enrolment’

In Over-nutrition, Under-nutrition on March 3, 2018 at 2:13 pm

Afbeeldingsresultaat voor lshtm logo

weblink source on Agriculture, Nutrition and Health

This open-access course has been designed to explore the multi-sectoral links between agriculture, nutrition and health, highlight current evidence and identify potential programmatic solutions.

A printed and personalised Certificate of Participation can be obtained for a fee of £30. In order to be eligible for a Certificate of Participation, registered participants must complete the assessment for the two core sessions (Sessions 1 and 2). This assessment is a set of multiple choice questions that can be found in the Certification for Core Sessions section. This assessment must be attempted in order to be eligible for a Certification of Participation, but there is no defined pass mark.

Afbeeldingsresultaat voor lshtm logo

weblink source on  Programming for Nutrition Outcomes

This course has been designed to explore the complicated problem of undernutrition, highlight its multi-sectoral causes and identify potential programmatic solutions. Chronic undernutrition affects nearly 200 million children in low- and middle-income countries and there is strong evidence that undernutrition is associated with up to 45% of all child deaths globally.

A printed and personalised Certificate of Participation can be obtained for a fee of £30. In order to be eligible for a Certificate of Participation, registered participants must complete the assessment for the three core sessions (Sessions 1 to 3). This assessment is a set of multiple choice questions that can be found in the Certification for Core Sessions section. This assessment must be attempted in order to be eligible for a Certification of Participation, but there is no defined pass mark.


Free training @Cornell Uni: Food Policy for Developing Countries

In Over-nutrition, Under-nutrition on June 11, 2017 at 11:52 am


Training: 4th Annual Summer Institute for systematic reviews in nutrition for global policy-making

In Over-nutrition, Under-nutrition on March 17, 2017 at 3:14 pm

4th Annual Summer Institute for systematic reviews in nutrition for
global policy-making


World Health Organization (WHO)/Pan American Health Organization (PAHO) Collaborating Centre on implementation research in nutrition and global policy and Cochrane

Date: 24 July to 4 August 2017
Venue: Division of Nutritional Sciences, Cornell University Campus, Ithaca, NY, United States of America

Scope and purpose

The World Health Organization (WHO) follows a guideline development process, described in detail in the
WHO Handbook for Guideline Development (2nd edition), overseen by the Guidelines Review Committee (GRC) established by the Director-General in 2007. The WHO Guidelines Review Committee ensures that WHO guidelines are of a high methodological quality, developed using a transparent and explicit process, and are informed on high quality systematic reviews of the evidence using state-of–the art systematic search strategies, synthesis, quality assessments and methods.

The WHO Department of Nutrition for Health and Development has worked with the Cochrane editorial office and various groups within the Cochrane to produce systematic reviews for WHO nutrition guidelines since 2010. This allows for faster and prioritized completion of systematic reviews on the effects of interventions that contribute towards guideline development.

Cochrane is an international network of more than 28 000 people from over 120 countries working together to help health-care providers, policy-makers, and patients, their advocates and carers, make well-informed decisions about health care. This collaboration hosts the Cochrane Library and CENTRAL, the largest collection of records of randomized controlled trials in the world. On 24 January 2011, WHO awarded Cochrane a seat on the World Health Assembly, allowing the collaboration to provide input on WHO health resolutions.

In order to further increase capacity in systematic review methodology among nutrition scientists and practitioners, the WHO/PAHO Collaborating Centre on implementation research in nutrition and global policy, in collaboration with Cochrane has convened the Summer Institute for systematic reviews in nutrition for global policy-making in Ithaca, NY, United States of America since 2014. The 4th Annual Summer Institute will be held on 24 July to 4 August 2017.

This unique institute will bring together experts from WHO, PAHO, Cochrane, and Cornell University to train participants in the development of systematic reviews of nutrition interventions in public health following the Cochrane methodology. Participants will use the Grading of Recommendations Assessment, Development, and Evaluation (GRADE) tool to assess the overall quality of evidence.

The WHO/Cochrane/Cornell University Summer Institute for systematic reviews in nutrition for global policy-making is intended for nutrition scientists and practitioners from various fields with interest in the application of scientific evidence in policy making. Applications from women and from nationals of low- and middle-income countries are particularly encouraged. Partial financial support is available for limited number of accepted participants.

The objectives of this programme are:

• To update and develop technical skills and knowledge in systematic reviews of nutrition and nutrition-sensitive interventions;
• To build understanding of the process for global policy making in nutrition, and evidence assessment and its challenges;
• To complete hands-on training in the development of Cochrane systematic reviews on a topic of immediate global health relevance in nutrition and public health.

For additional information, please see the Summer Institute website (here). To apply, please submit your application materials to DNSDirector@cornell.edu at your earliest convenience. The Institute will process applications as they are received, therefore on a rolling basis, and will close the class when the limit of participants is reached. Once accepted, participants will receive a link with additional information for registration.

For further information and specific application instructions, visit this link: http://who-cochrane-cornell-summer-institute.nutrition.cornell.edu/


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Free online course: Food as Medicine Explore the role of food in health

In Over-nutrition, Under-nutrition on August 27, 2016 at 8:15 am

Apply nutrition science to guide you on using food as medicine for you and your family.

Go to course – starts 24 Oct

About the course

How can we use food as medicine?

This free online course introduces the concept of food as medicine. You will explore how food can be important both in preventative health and as an aid in the management of certain chronic diseases today, in the past and in the future. You will also learn about what’s in food that gives it the potential to improve our health.

Nutrition science: how do you know what to eat and how much?

The science behind nutrition is a complex and ever-evolving field, and making sense of it all can be hard. In this course you will discuss the latest evidence-based nutrition guidelines and unpick some of the current controversies so that you can decide what’s right for you.

A body systems approach to food and diet

You will explore key body systems, including the brain and the gut, and explore foods that may play a role in the optimal functioning of these systems. We will discuss genetics and the advances in our knowledge of how this interacts with food and nutrition, plus how we can manage our weight in context of the environment that we live in.

We will also examine the relationships between food, fertility and pregnancy and how using food as medicine can influence the health of future generations.

A practical course on food as medicine

This course will help you to recognise which types of foods are essential for health and wellbeing, and how food can play an important role in treating/preventing disease. You will learn how to apply the latest nutrition guidelines to improve your personal food choices, nutritional intake and take a modern look at how we can use food as medicine.

Learn from a diverse team of nutrition experts

This course is designed by a team of experts in food, nutrition science and dietetics from Monash University. As researchers and clinical health practitioners, they apply the latest research to practical patient care.

A valuable course for anyone interested in health and nutrition

This course will have broad general interest appeal to everyone interested in food, nutrition and health. But it will be of particular interest to healthcare professionals who are looking to have more evidenced-based information, to assist them in providing food-based recommendations to their patients.



This course is designed for anyone with an interest in food, nutrition and health and does not require previous knowledge or experience in science, health studies or using food as medicine.

(free 3 h) Training: Nutrition-Sensitive Agriculture Programming

In Under-nutrition on September 3, 2015 at 2:41 pm

from Agrilinks/USAID web site.


Welcome to USAID’s online training course on nutrition-sensitive agricultural programming! This comprehensive three-hour course is explicitly designed to support the Feed the Future nutrition-sensitive agricultural programming guidance. Developed by the Bureaus for Food Security and Global Health, the course introduces the fundamentals of nutrition-sensitive agriculture and provides guidelines for practitioners to use when designing programs that promote access to nutrient-rich foods and dietary diversity.

Modules (3 hours in total; may be completed over multiple sessions)

WHO Collaborating Centre: new Bachelor’s Degree in Global Nutrition and Health

In Over-nutrition, Under-nutrition on November 6, 2014 at 11:53 am

from the web page of the WHO Collaborating Centre at the Metropolitan University College

Being an official WHO Collaboration Centre makes the Bachelor’s Degree in Global Nutrition and Health part of a strong international network.

A WHO Collaboration Centre

The Bachelor’s Degree in Global Nutrition and Health under the Faculty of Health and Technology, Metropolitan University College, is designated as a WHO Collaboration Centre (WHO CC) for a four year period (2010-2013). The Metropolitan University College is hereby part of a global network comprising 80 other WHO Collaboration Centres, five of which are in Europe.

What is a WHO Collaboration Centre?

The Who Collaboration Centres (WHOOC’S) are a highly valued mechanism of cooperation in which relevant institutions are designated by WHO to support the implementation and achievement of the Organisation’s planned strategic objectives at the regional and global levels; enchanting the scientific validity of its global health work; as well as developing and strengthening institutional capacity in countries and regions.

“Prior to the establishment of the Centre, we regularly passed on our research results to WHO and EU projects dealing with nutrition and health in Europe, especially projects looking at the relationship between obesity and inequality, such as EURO-PREVOB and PolMark. In addition, staff at Global Nutrition and Health were involved in organizing the Move for Health days in 2008 and 2009”

Metropolitan research and development consultant Aileen Robertson, one of the key figures in the work with WHO


A WHO Collaborating Centre is an institution designated by the Director-General to form part of an international collaborative network carrying out activities in support of the Organisation’s programmes at all levels.
WHO gains access to top centres worldwide and the institutional capacity to support its work and ensure the scientific validity of global health work.

A result of years of collaboration

Global Nutrition and Health’s cooperation with the World Health Organisation  began in 2006, and in recent years, the programme has worked with the WHO on a number of projects.

A seal of approval for the Bachelor Programme

Being a WHO Collaboration Centre brings many advantages for the bachelor programme:

  • It enhances our visibility, vital for our marketing programme
  • It is essential for the programme’s global objectives, that we receive many applications from potential student from different parts of the world
  • It opens the possibility for international collaboration with other WHO CCs
  • It opens the possibility of establishing international internship placements and agreements under WHO auspices increasing the possibilities for teachers and student to participate in research projects
  • It will help students to find internship places and work
  • It will increase job satisfaction

“I am convinced that Global Nutrition and Health’s designation as a WHO Collaboration Centre will have a positive impact on the future development and growth of the programme. It is a seal of approval that will be important for recruiting staff and students. “

Hanne Gillett, Head of the Bachelor Programme in Global Nutrition and Health

Future focus on inequality and nutrition

Future collaboration with the WHO will include research into nutrition, obesity and social inequality, courses and training in specific nutrition issues, and summer schools with nutrition training, e.g. for doctors and nurses. Study trips and internships will also be on the agenda.

LSHTM: free online training on “Agriculture, Nutrition and Health”

In Uncategorized on September 3, 2014 at 7:21 pm

from the the web site of the London School Hygiene and Tropical Medicine:

Nutrition e-Education – Univ. of Southampton / Fac. of Medicine

In Over-nutrition, Under-nutrition on October 23, 2012 at 7:43 am

From the University of Southampton, Faculty of Medicine


Nutrition Portal is the first eLearning site dedicated to nutrition and public health nutrition learning in the UK. It is hosted by the Faculty of Medicine at the University of Southampton.

“The Portal has enabled comprehensive training needs analyses to be undertaken with front line public health practitioners for whom nutrition is a component of their work, and discussion between the Department of Health and academics to ensure the courses meet workforce needs.

“The Portal evolved out of the recognition that nutrition is central to health promotion, disease prevention and effective care and is a key element of government policy. Policy, however, can only be effective if the workforce is able to meet the needs and deliver effective nutrition in public health. Current and future health care professionals, be they doctors, nurses, community pharmacists or other health care professionals, must be equipped to deliver consistent and standardised information.

“The eLearning is delivered through interactive, multimedia courses that are validated by key professional bodies. They been developed to train health care professionals in the underlying principles of nutrition and to develop their competency in applying their knowledge to their workplace setting.”

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Coursera: take the World’s Best Courses on Nutrition, Online, For Free.

In Over-nutrition, Uncategorized, Under-nutrition on October 13, 2012 at 8:45 am

Thirty-three top universities (see the list here) put their most intriguing courses online for free.

At Coursera, this is not just as a service, but as a way to research how people learn. If interested at this respect, see this TED talk.


Some of the courses are dealing with nutrition.

Check if some are interesting for you: click here and type key words (i.e. “nutrition”). Worth giving it a go.


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Do you wish to get a training in nutrition in emergencies?

In Under-nutrition on May 4, 2012 at 12:45 pm

“Malnutrition is not an inevitable consequence of humanitarian disasters. We know how it can be prevented and how to treat it. What we urgently need are enough people with the expertise to make sure that malnutrition is effectively controlled in every emergency.

“Are you interested in learning how to protect the nutrition of populations affected by humanitarian disasters? Do you want to develop the skills to deliver the wide range of interventions needed to prevent and treat malnutrition in emergencies? Are you a food security specialist who would like to be better equipped to support nutrition responses, a health manager who simply wants to understand more about emergency nutrition, or a newly qualified nutritionist who wants to develop skills in emergency nutrition programming?

Did you answer yes? This is your chance. Download the Emergency in Nutrition leaflet here and visit the web site of the three organizing institutions.

“The course is designed for both nutritionists and non-nutritionists working in relevant sectors (e.g. food security, health, logistics). The course will be held in Bangkok, Thailand, from 8 to 19 October 2012 and will cost US$2,575 (which includes course fee, daily meeting package with lunch and refreshments, non-refundable registration fee of US$250, training kit and all course materials as well as training materials and a very intensive 11-day course).  Accommodation is not included in the fee. The taught elements include:

  • Assessments, surveys and surveillance
  • Food security and food assistance
  • Micronutrient interventions
  • Management of acute malnutrition
  • Infant and young child feeding in emergencies”
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