COURSE OVERVIEW
Climate change, conflict, and global economic volatility are all contributing to an increased frequency of humanitarian emergencies worldwide. Emergencies put affected populations at a much higher risk of becoming malnourished, and this, in turn, leads to an increase in disease and death. Yet, malnutrition is not an inevitable consequence of emergencies; effective strategies exist for preventing and treating malnutrition in these settings. Implementing such strategies requires people on the ground who can anticipate and respond to the nutritional needs of communities, even when working in demanding and constantly changing environments. It also requires coordinated action by those working in a range of sectors, including health, food security, livelihoods, water, sanitation and hygiene, and logistics.
One of the biggest challenges facing Governments, UN agencies and NGOs in their attempts to prevent and treat malnutrition in emergencies is that there are simply not enough people who are trained in nutrition. In response, the Institute for Global Health (part of University College London), the American University of Beirut in Lebanon, the Asian Disaster Preparedness Center in Thailand, and the University of Makerere in Uganda set up the Nutrition in Emergencies (NIE) regional training initiative in 2010. The objective of this initiative is to boost capacity in NIE, particularly in the regions that are most susceptible to humanitarian emergencies.
About the courses
Our intensive courses in Nutrition in Emergencies have been designed to help equip participants with the expertise needed to lead or support nutrition responses. They are intended to build the skills of anyone who has any involvement with emergency nutrition, including health and food security staff, and general program managers. In addition to providing the most up-to-date technical theory of NIE, we employ a range of training techniques to help participants to think more practically about what they would need to do to prevent and treat malnutrition during an emergency.
The course materials are based on the NIE Harmonized Training Package (HTP) which has been developed by international experts on behalf of the Global Nutrition Cluster. HTP is the most up-to-date training resource for emergency nutrition. Courses are tailored to meet the specific needs of the region.
COURSE OBJECTIVES AND OUTCOMES
Our courses have been specifically designed to help develop practical skills that will enable participants to support emergency nutrition responses more effectively. We provide the most up-to-date technical information about a wide range of nutrition interventions. Crucially, our courses enable participants to get to know others working in this sector and to know where to go for guidance and technical updates.
By the end of the course, participants will be able to:
- Identify the various forms of malnutrition and micronutrient deficiencies that occur during emergencies
- Demonstrate how to take anthropometric measurements and to calculate nutritional indices
- Describe the conceptual framework for the causes of malnutrition and explain how different types of emergencies affect nutritional status
- Explain the links between nutrition, health, food security and livelihoods in emergencies
- Design and undertake an appropriate assessment to determine the severity of malnutrition and to identify its causes
- Interpret and summarize nutrition assessment results accurately and concisely
- Describe the types of interventions that are used to treat and prevent malnutrition in an emergency, when they might be used and the main steps for implementation
- Critically review the quality and appropriateness of emergency nutrition responses
- Describe the roles and responsibilities of Government, UN agencies and other organizations during an emergency and the mechanisms for coordination of nutrition-related activities
What do we include in our courses?
Each course includes modules on the causes and types of malnutrition as well as the main areas of focus for nutrition professionals in emergency settings:
- Surveys and surveillance
- Therapeutic and supplementary feeding
- Infant and young child feeding in emergencies
- General food distributions
- Micronutrient assessment and intervention
- Monitoring and evaluation
- Humanitarian standards and coordination
- Emergency preparedness
We also support participants to put together a professional development plan to guide their learning and practice following completion of the training. During the 2-week course, we include additional topics relevant to NIE, such as: working with communities, gender-responsive NIE, non-communicable disease and older people, advocacy and communication in emergencies.
Language and teaching methods
The course is currently offered in English only. Extensive reading and participatory learning methods are used. All participants will receive a pre-reading packet of materials before arriving at the course site. Participants should be fluent in reading and speaking English.
A course certificate jointly issued by UCL and ADPC will be awarded to students who will successfully complete the course.
COURSE TRAINERS
Course sessions are led by experts in the fields of nutrition and emergency nutrition programming. Trainers represent a range of backgrounds from UN agencies, INGO/NGO’s to multi-lateral organizations, international & bilateral agencies, academic and research centers. They all have significant hands-on experience and many have taught in the course and/or were involved in designing the curriculum. We aim to have a combination of regional and international experts involved with each course. In addition, we encourage participants to contribute their own experiences to help support the learning of the whole group.
TARGET PARTICIPANTS
We welcome applications from professionals working in the humanitarian and development sector who would like to improve their knowledge and understanding of emergency nutrition. The courses are suitable for nutritionists, health and food security staff but might also be of interest to general emergency program managers, logisticians and even journalists. We will also accept applications from individuals who have no relevant work experience but who have a relevant graduate-level qualification. A firm understanding of spoken and written English is essential.
How to register:
REGISTRATION
Interested persons can apply as individuals although preference will be given to those sponsored by an organization. The application can be submitted online at www.adpc.net/apply The registration and payment should be made at least one month before the course commences.
PAYMENT
If you are selected to attend the course, the payment should be transferred to ADPC’s account through a bank transfer at least one month before the course commence. Otherwise, your participation will be canceled. Please note that personal checks are not accepted as a form of payment.
CANCELLATION
If you are unable to attend, a substitute applicant is welcome to attend in your place, provided the participation criteria have been met.
Cancellation of attendance should be notified at least three (3) weeks prior to course commencement; in which case, 15%of the course fee will be deducted for banking charges and administrative costs. No refunds are available for cancellation within three (3) weeks prior to course commencement.
It is also important to note that the course has a requirement for a minimum number of participants. If an insufficient number of applications have been received by 04 September 2020, ADPC reserves the right to cancel the course for the current year. Candidates who have already been accepted will be informed as soon as the decision is taken, and offered a place in the following year if desired.
FURTHER QUESTIONS
Please contact:
Health Risk Management Department
Asian Disaster Preparedness Center
Tel: +66 2 298 0682-92 | Fax: +66 2 298 0012-13
Emails: janette@adpc.net / yvonette.d@adpc.net
Website: www.adpc.net
NUTRITION IN EMERGENCIES REGIONAL TRAINING INITIATIVE (NIERTI) NETWORK / www.nietraining.net
Institute for Global Health, University College London (UCL), UK
Department of Nutrition & Food Science, American University of Beirut, Lebanon
Health Risk Management Department, Asian Disaster Preparedness Center, Thailand
Network for Action Against Malnutrition (NAM)
School of Public Health, Makerere University, Uganda