W1-2-60-1-6
JOMO KENYATTA UNIVERSITY OF AGRICULTURE AND TECHNOLOGY
UNIVERSITY EXAMINATION 2017/2018
THIRD YEAR FIRST SEMESTER EXAMINATION FOR THE DEGREE OF BACHELOR SCIENCE FOOD SERVICE AND HOSPITALITY MANAGEMENT
AFM 2307: NUTRITION AND HEALTH EDUCATION
DATE: AUGUST 2018 TIME: 2 HOURS
INSTRUCTIONS: ANSWER QUESTION ONE (COMPULSORY) AND ANY
OTHER TWO QUESTIONS
QUESTION ONE: 30 MARKS
a. Differentiate between pedagogy and andragogy as approaches of nutrition education. (2 marks)
b. What are the advantages of engaging the community in planning and implementation of nutrition education programs? (3 marks)
c. Differentiate between old and new methods of Nutrition Education.
(5 marks)
d. State five roles of a nutrition educators. (5 marks)
e. State the guidelines for development of monitoring and evaluation indicators for a nutrition education program. (5 marks)
f. Describe the criteria used when selecting a teaching and learning methods for a nutrition education program. (5 marks)
g. State the advantages of using multi-stakeholder other than single stakeholder in implementing a nutition education program. (5 marks)
QUESTION TWO: 20 MARKS
Describe the behavior change communication theory in context of Nutrition Education.
QUESTION THREE: 20 MARKS
a. Interactive methods of learning have proven efficient when carrying out an education program. Describe any 5 interactive methods of learning.
(5 marks)
b. Nutrition Education can be carried out at three different levels including Group Education, individual education and use of environmental strategies. Describe the three approaches highlighting the different channels used advantages and disadvantages. (15 marks)
QUESTION FOUR: 20 MARKS
You have been hired as the lead nutritionist by UNICEF to develop an education program for young adolescent refugee girls who are currently suffering from iron deficiency anemia in Da daab Refugee Camp. The high levels of iron anemia are due to lack of intake of food rich in iron and vitamin C because most of these girls depend on relief food mainly maize and beans.
a. List the stakeholders that you will engage during development of the program and roles of each of the stakeholders. (4 marks)
b. Describe the steps that will be followed in planning for the nutrition program. (10 marks)
c. Monitoring and evaluation is key for one to determine programmatic performance of the program, modify program activities and assess the impact of the program. List down the nutrition education indicators that you will be assessing during the process outcome and impact evaluation. (6 marks)
