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Thursday, 17 May 2018 15:20

Improving Nutrition Through Diversified Foods Production and Utilization

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This course is designed to provide agriculture TVET students the knowledge skil and attitude to enable them apply basic principles of human nutrion, promote and assist diversified agricultural foods production and consumption, and work in collaboration to address maternal and child malnutrition. The course is based on the nutrition core competencies identified for mid-level agriculture students and the principles of nutrition sensitive agricultural interventions and multisectoral collaboration for nutrition. 

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Ingrid Oliveira

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