Development of CD-Rom to Appraise Nutritional Knowledge of the Information Technology Professionals
Journal of Food and Nutrition Sciences
Volume 4, Issue 1, January 2016, Pages: 7-10
Received: Sep. 23, 2015;
Accepted: Nov. 30, 2015;
Published: Feb. 19, 2016
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Priya Sharma, Department of Foods and Nutrition, Post Graduate and Research Centre, ANGRAU, Hyderabad, Andhra Pradesh, India
M. Usha Rani, Department of Foods and Nutrition, Post Graduate and Research Centre, ANGRAU, Hyderabad, Andhra Pradesh, India
K. Uma Maheswari, Department of Foods and Nutrition, Post Graduate and Research Centre, ANGRAU, Hyderabad, Andhra Pradesh, India
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Computer technology provides the opportunity to explore new and creative methods of delivering nutrition education to the professionals in information technology sector. It has the potential to make learning about nutrition more interesting, informative, enjoyable, exciting and effective. This can also helps to reach large population with accurate and consistent nutrition education with greater efficiency and in less time. The purpose of this study was to develop and evaluate the appropriate digital nutrition education material, CD-Rom to appraise the IT professionals on balanced diet, good eating habits & correct food choices. As part of a community nutrition education program, nutrition education material in the form of CD-Rom was developed keeping in view the updated scientific information. The identified areas for development of CD-Rom included balanced diet, classification of foods based on their functions, nutritional significance of nutrients, therapeutic information, importance of physical exercises and dietary guidelines for Indians. The study demonstrated that nutrition and health related messages incorporated in the digital nutrition education material successfully transmitted to the target group of adults.
Information Technology Professionals, Nutrition Education, CD-Rom
To cite this article
M. Usha Rani,
K. Uma Maheswari,
Development of CD-Rom to Appraise Nutritional Knowledge of the Information Technology Professionals, Journal of Food and Nutrition Sciences.
Vol. 4, No. 1,
2016, pp. 7-10.
Copyright © 2016 Authors retain the copyright of this article.
This article is an open access article distributed under the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/
) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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