The courses below have been created by Tufts University and modified for the Feed the Future Ethiopia Growth through Nutrition Activity. As a key component of the project’s learning agenda, this online training program is composed of short courses designed to provide instruction and capacity building around key themes related to enhancing nutrition knowledge and informing policy and programming for multisectoral nutrition approaches. The intended audience for these courses is those engaged in designing, implementing, funding and evaluating multisectoral programs and policies in Ethiopia at both a national and regional level.
The courses involve watching an online lecture, completing an assessment to test comprehension, and awards a certificate of completion. Course length varies from 1-2 hours. Additional courses will be added as they become available.
Course 1: Nutrition Sensitive Interventions: Agriculture, Food Security, Diet Diversity and Nutrition
Nutrition Sensitive Interventions have been widely implemented to address critical areas in agriculture, food security, diet diversity and nutrition. This short course focuses on their application to the agricultural sector, and explores the history and concepts underlying agriculture-nutrition linkages. The module also covers current nutrition sensitive initiatives with a particular focus on activities in Ethiopia.
Course 2: Strengthening Food Consumption Information Systems To Promote Healthy Diets
Diet is at the nexus of agricultural production, environmental sustainability, and nutrition and health status. And yet, in order to be able to successfully promote food-based policies that enable nutritious and sustainable diets, it is critical to have information on what people are eating and why. This module describes various policy applications of dietary data, as well as the key bottlenecks that have hindered its availability, access, and use in most low and middle-income countries.
Course 3: Nutrition and Food Systems
This course reviews the ability of a food systems approach to improve diet and enhance nutritional status. Entry points for maximizing nutrition and minimizing negative effects are reviewed, as well as conceptual frameworks for food systems. In addition, the typologies of different food systems are presented. Actions along the food value chain are analyzed with an attempt to identify changes that will improve income, alleviate poverty, and enhance diet and nutrition.
Course 4: Environmental Enteropathy (EED), Microbiome, Mycotoxins and Stunting
The course reviews the basic concepts of environmental enteropathy or environmental enteric dysfunction (EED), the microbiome, and how they relate to stunting. It highlights new research that aims to understand the potential role of EED and the microbiome in growth and development. The effect of water quality on development and growth is also examined.
Course 5: Updates on Nutrition: 2018 Global Nutrition, State of Food Security and Nutrition in the World, and EAT-Lancet Reports
The purpose of this new course series called "Updates on Nutrition" is to provide a timely synopsis of recent, important publications in food security and nutrition, which can help inform policy, programming and research. As new publications emerge, new course modules will be added. This first module reviews the 2018 Global Nutrition Report, FAO’s 2018 State of Food Security and Nutrition in the World, and the EAT-Lancet Commission on Healthy Diets from Sustainable Food Systems. This is a non-certificate course.
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