Category: Health and Allied Sciences

This short course provides an overview of the whole continuum of management, with emphasis on project management. It is intended to provide middle-level health care professionals basic as well as practical knowledge on how to formulate a project and how to manage a project. Their competencies will be enhanced through the different practical workshops, particularly those pertaining to case analysis, problem identification, decision-making and prioritization, project planning and implementation, and monitoring and evaluation. The course is designed to serve as basic reference for health care professionals interested in project management and/or general management fundamentals.

Sensory attributes of food are very essential parameters to measure and ensure the quality of food, especially among food industries. At the end of the activity, participants are expected to conduct discriminatory, acceptability, and preference tests, as well as be able to analyze data and make conclusions based on the result of the sensory evaluation test.

Every quarter, the Department of Obstetrics and Gynecology facilitates service to its charity patients by sponsoring Blood Drives. Availability of blood components is a key life-saving component, especially in the fulfillment of the Millennium Development Goals of decreasing maternal mortality.

This activity aims to add to the existing regular activities of UP Mindanao constituents of sharing what they have. This aims to show not just academic excellence, but also the spirit of volunteerism by committing oneself to service through blood donation.

With the guidance of the faculty-in-charge (FIC), this course guides students in assessing the dietary needs of a patient/client in need of dietary intervention. They formulate diet plans (with the guidance of the FIC who is a registered nutritionist-dietitian) and implement the diet plans with the patients and/or clients. They also monitor and evaluate the diet therapy.

With the guidance of the faculty-in-charge (FIC), the students are guided to assess the training and education needs of a specific target group (e.g., pregnant/lactating women, children, adolescents, adults, and elderly, and community health workers) in a low-income community. They are also guided in formulating an instructional design for a nutrition education session. They implement the instructional design to the chosen target group, and document and evaluate the seminar or training session.

With the guidance of the faculty-in-charge (FIC), the students are guided in formulating a data collection tool for community diagnosis with a focus on nutrition. They are also guided to assess the nutrition situation of a partner community, and to formulate a nutrition program proposal for the partner community.

With the guidance of the faculty-in-charge (FIC), the students are guided in analyzing the nutritional situation of the community. They are taught to facilitate the planning, implementation, monitoring, and evaluation of a nutrition program that will address the identified nutritional problem together with the Local Nutrition Committees and other stakeholders in the community. They endorse nutrition interventions to the Local Nutrition Committees and other stakeholders in the community, and they identify, analyze the nutritional needs, and formulate a nutrition care plan for an at-risk family. They assist community health and nutrition workers with their nutrition-related tasks and responsibilities, and they conduct a capability-building seminar for the community health and nutrition workers.

This seminar aims to provide food handlers with basic knowledge on how hazardous elements can be prevented from getting into the food and thus, offer safe food for families and the public.

This training course provides skills for anaerobic bacteriology, which includes media preparation, anaerobiosis, isolation, and identification of anaerobes.