Consultation

IFPH Consultation

IFPH works with clients to help identify issues and solve problems using a systematic and creative approach. IFPH’s involvement varies with the nature of the situation and the request of the client. In particular, the task may range from ad-hoc advice on a particular problem or issue, to the design of comprehensive intervention for the client as well as the evaluation and revision of existing systems.

After meeting with the client and agreeing on the scope of the intervention project, a team of specialised consultants starts working with the client’s staff.

Together they collect facts and data, which they then analyse to identify practical solutions. After agreeing on the interventions, they train the client’s staff, assist in the implementation and help the client achieve sustainable benefits.

 

The range of consulting services is wide and includes:

1. Healthy Eating and Lifestyle

·      Balanced Diet for School-Meal programs

·      Applications of the Ten core public health skills outlined in the National Occupational Standards for the practice of public health

·      Dimensions of Physical Activity in Public Health

·      Population approach and personal behaviour change model of health promotion

·      Strategies for intervention to promote health and prevent disease           

·      Guidelines for using Public Health Nutrition Strategies for Intervention at environmental level

·      Guidelines for using Public Health Nutrition Strategies for Intervention at individual Level

·      Models for changing behaviour without giving foods.

·      New and emerging diseases, pandemics health problems experienced by populations (e.g. Avian flu, Swine Flu, etc.,)


2. Public Health and the burden of major non-communicable diseases

·      Public Health Interventions for Cardiovascular disease and high-risk populations

·      Public Health Interventions for Diabetes Mellitus (Prevention and management)

·      Public Health Intervention for Stroke

·      Public Health Interventions for Obesity

·      Public Health Interventions for Cancer (Prevention guidelines for individuals and populations)

·      Public Health Interventions for Osteoporosis          

3. Applied Clinical and Public Health Nutrition

·      Eating Disorders: Clinical Science and Treatment

·      Fad Slimming Diets (advantages versus disadvantages)

·      Food Allergy, Intolerance and Immune System

·      Food and Mood

·      Practical Nutrition Assessment (in clinical setting versus field intervention)


4. International Public Health Nutrition

·      Vitamin A Deficiency Intervention (Dietary diversification, Fortification, and supplementation)

·      Iodine and Iodine-deficiency Disorders (Assessment and Intervention)

·      Iron Deficiency Anemias (Intervention and Management)

5. Public Health and the burden of major Communicable Diseases

·      PH and Control of Infectious diseases (e.g. HIV/AIDS, TB, STDs, Parasites, etc.)

·      PH and food-borne illness

·      PH and the occurrence of a new (novel) communicable disease

·      Outpatient care and support services related to Cancer Cachexia, HIV/AIDS, STDs,

·      Food Safety Modernization (from Farm to Table)

·      Key policy and practice issues involved in promoting public health – from local and community levels, to international settings

·      Addressing concerns of the Impact of globalization on public health in higher and lower income countries

·      Health benefits of Nutraceuticals, Functional Foods and Phytochemicals

·      Genetically Engineered Food on Climate Change menu

Behavioural Disorders: Alcohol, tobacco/Smoking and psychoactive substances Nutrition and the Brain: mental and psychological disorders