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DEPARTMENTS
FINANCE, PERSONNEL AND ADMINISTRATION (FPA)

NUTRITION POLICY AND PLANNING (NPP)
The policy is aimed to ensure that the nutritional implication of the policies developed by various sectors are given appropriate consideration, to provide guidelines on how to deal with food and nutrition problems, to examine the interaction between the various sectors policies which are designed to improve the health and nutrition of the people and to come up with indicators of nutritional status which could be used as criteria for the evaluation of the social impact of development plans.

COMMUNITY HEALTH AND NUTRITION (CHN)
Nutrition Epidemiology
Sitution Anaysis-Analyse country situation
-Identity and describe distribution and magnitude of major nutrition problems -Identify causes, groups mostly affected and propose interventions -Suggest nutritional Indicators -Design, plan and undertake nutritional studies/research -Compile nutritional information, make it available for planning, advocacy and mass consumption -Map up the magnitude of diet related – disorders/diseases -Provide recommendations for interventions -Provide technical /consultancy services on matters pertaining nutritional epidemiology
Community Nutrition Interventions
-Provide guidance, advice and strategies on how to address community nutrition problems -Provide technical support on community nutrition to partners, collaborators and other stake holders -Facilitate coordination of nutrition actions undertaken by public, private sectors and civil society -Develop and implement /supervise relevant interventions to major nutritional problems -Promote and advocate on the use of appropriate technologies for increasing food and nutrient availability to target beneficiaries -Advocacy for improved community based child care support system and practices.
Dietetics Interventions-Dietary Management
-Identify intervention strategies to diet related diseases including promotion of heath eating and changed lifestyles -Provide guidance, advance and strategies on prevention and dietary management of non-communicable diseases -Build human resource capacity on dietary management of diseases -Provide technical support to institutions on how to improve institutional diets -Provide technical support consultancy services in the field of Dietetics
NUTRITION AND EDUCATION TRAINING (NET)
Disseminates food and nutrition information to the public through publications and the mass media; identifies nutrition education and training needs for different sectors; initiates and supports nutrition training programmes.

FOOD SCIENCE AND NUTRITION (FSN)
Its deals with issues of household food security; research on traditional food processing and preservation methods; and weaning foods (germination and fermentation). The activities are capacity building in nature.

TFNC PRINTING UNIT
It is responsible for printing and producing most of reports. For several years, with its own well developed facilities for word processing, typesetting and art; TFNC has been able to produce most of the available reports and publications. These are the workshop proceedings, pamphlets, posters, brochures and research reports and others. It has also been possible to offer the printing services to other institutions, in particular, the Ministry of Health, with the objective of becoming self-sustaining.

LABORATORY UNIT
Food and Nutrition Laboratory was established to cater for those TFNC programmes that involve a laboratory components.
The laboratory has developed methodologies to carry out analyse of food for nutritients and contaminants, analyses of body fluids for biochemical parameters of importance for the assessment of nutritional status, and reseach on nutrient interaction and utilization. In co-operation with the Government Chemical Laboratory, facilities were for enforcing of the Food(Control of Qality) Act of 1978. These facilities include a microbiological laboratory, equipment and chemical supplies as well as provision of training for staff.
Since then there has been considerable progress in the development of human resource and analytical procedures. In addition, the new premises since April 1992 and acquisition of necessary facilities, as a result, have ensured regular analytical work and research on various nutrients. The laboratory also extends its services to other institutions in the country and offers practical training to students from institutions both within and outside the country.
Laboratory can offer the following services:
Food Chemistry
Analysis of foods for proximate composition(ash,moisture,fat,fiber,protein) additives (preservatives, colours, sweeteners. ect) aflatoxin, minerals, vitamins.
Biochemistry
Food Microbiology
Identification of micro-organisms important to food industry and allied disciplines.

Copyright@2017 Tanzania Food and Nutrition Centre,22 Barack Obama Av.,P.O Box 977,Dar Es Salaam-Tanzania.