17PCBPP26                SOCIAL PHARMACY II

Course Objectives:
Upon completion of the course, the student will be able to

• Understand the social responsibility of the pharmacists in the society
• Provide professional services to the patients.

Syllabus and lecture wise programme

A) Preventive care:

• Vaccines, and immunizations – and Role of Pharmacist 2 hrs
• Role of Pharmacist in Demography & Family Planning 2 hrs
• Mother and child health, importance of breastfeeding, ill effects of formula foods and bottle feeding, and role of Pharmacist 4 hrs
• Geriatrics and role of Pharmacist 1 hr
• Effect of Environment on Health & Role of Pharmacist – Water pollution, safe supply of water. 1 hr
• Occupational diseases/illnesses and Role of Pharmacist 1 hr
• Mental Health and role of Pharmacist 1 hr
• Psychosocial Pharmacy : Drugs of misuse and abuse – psychotropic and narcotics, and other pharmaceuticals and chemicals, tobacco and tobacco products,
• alcohol. Social & psychosocial impact of these, role of pharmacist in reducing, preventing the menace. Tobacco cessation and role of pharmacist 3 hrs
• Palliative/terminal care and role of pharmacist in handling psychosocial issues 3 hrs
• Care for disabled and role of pharmacist in handling psychosocial issues 2 Hrs
• Early intervention in hereditary diaseses, screening tests 1 hr

B) Nutrition and health : 20 Hrs

• Basics of nutrition – Macronutrients and Micronutrients, fibre – importance, sources (Plant and animal origin),
  Calorific and nutritive values of various foods
• Daily/recommended dietary allowance and functions of each. Balanced diets – for various individual groups. Nutrition deficiency diseases
• Food as a medicine. Brief study of various concepts of Naturopathy.
• Nutrition as per Ayurveda – Ayurvedic outlook to diets – as per prakruti, seasons, seasonal availability of foods, etc. Prakruti study in brief.
• Wrong/improper foods and food habits, causes of various disease conditions, ill effects of wrong foods/fast foods, timed foods, etc – Western foods as well as Indian foods – reasons for wrong effects on body.
• Basics of genetically modified foods – advantages, disadvantages
• Effects of environment on foods, artificial ripening, hybridization, use of pesticides, adulteration, etc.
• Nutrition/dietary recommendation for different disease conditions – e.g. diabetes, blood pressure, Hyperlipidemia, arthritis, renal disease, liver disease, allergies, etc.
• Artificial sweeteners, zero calorie concept, glycemic index of foods
• Dietary supplements, neutraceuticals, food supplements – legal standing, indications, rational use, benefits, ADRs, Drug Interactions, pharmacoeconomics.

C)First Aid Services in Community Pharmacy 10 hrs

COURSE OUTCOME:

At the end of the course, the student will be able to
CO1 Understand the social responsibility of the pharmacists in the society

CO2 Understand the first aid services to be provided in community pharmacy

CO3 Provide professional services to the patients

CO4 Provide patients/public education about health and precautions for staying healthy

CO5 Improve their professional image as a Pharmacist

REFERENCES:

Text books (Theory)
Social Pharmacy – Innovation and development edt. Geoff Harding, Sarah Nettleton and Kevin taylor.
The Pharmaceutical Press.
Text Book of Community Pharmacy Practice. RPSGB Publication