dnhe ignou - index by dr. ankita bali

By- Dr. Ankita Bali

Diploma in Nutrition and Health Education (DNHE) by IGNOU [Index]

DNHE – IGNOU Contents by Dr. Ankita Bali

Diploma in Nutrition and Health Education

DNHE - IGNOU (Contents)

By - Dr. Ankita Bali

DNHE- 1(NUTRITION FOR THE COMMUNITY)

BLOCK 1 : Basic Concepts of Nutrition-1

I. Unit-1 – Food , Nutrition and Health [ Pg. 5]

1. Food and its Function 2. Nutrition

3. Concept of Health

4. Nutritional Status

5. Interrelationship between Nutrition and Health

II. Unit – 2- The Macronutrients-1:Carbohydrates and Water [ Pg. 18]

1. Digestion , Absorption and Utilization of Food

2. Carbohydrates

3. Water

III. Unit – 3 - The Macronutrients- 2: Proteins and Fats [ Pg. 33]

1. Proteins 2. Fats

BLOCK 2 – Basic Concepts of Nutrition – 2

IV. Unit – 4 - The Micronutrients – 1 : Vitamins [ Pg. 5]

1. Fat Soluble Vitamins ( A, D, E, K) 2. Water – Soluble Vitamins ( B, C)


V. Unit – 5 - The Micronutrients – 2 : Minerals [ Pg. 17]

1. Minerals Required in Larger Amounts ( Calcium and Phosphorus , Sodium , Potassium ,

Chloride , Magnesium )

2. Minerals Required in Smaller Amounts ( Iron , Iodine and others)

VI. Unit – 6 - Planning Balanced Diets [ Pg. 29] 1. Concept of Balanced Diet 2. Planning Balanced Diet 3. Guidelines for Planning Balanced Diet

BLOCK 3 : Meal Planning

VII. Unit – 7 - Principles of Meal Planning and Meal Planning for the Adult [Pg. 5]

1. Meal Planning ( Aims and Factors to be considered )

2. Meal Planning for Adults

VIII. Unit – 8 - Meal Planning for Pregnant and Lactating Women [ Pg. 26]

1. Pregnancy ( Recommended Dietary Intake and Meal Planning )

2. Lactation ( Recommended Dietary Intake and Meal Planning )

IX. Unit – 9 - Meal Planning for the Infant and Preschooler [ Pg.42]

1. The Infant ( Recommended Dietary Intake and Meal Planning )

2. The Preschool Child ( Recommended Dietary Intake and Meal Planning )

X. Unit – 10 - Meal Planning for the School Child and Adolescent [ Pg.63]

1. The School Child ( Recommended Dietary Intake and Meal Planning )

2. The Adolescent ( Recommended Dietary Intake and Meal Planning )

BLOCK 4 : Effective Utilization of Food Resources


XI. Unit – 11 - Food Budgeting [ Pg. 5]

1. Budgeting

2. Factors influencing Food Budgeting

3. Economy in Food Budgeting – Factors and Principles

4. Preparation of Food Budgets

XII. Unit – 12 - Food Selection – 1 [ Pg. 22]

1. Selection of Energy – giving Foods ( Cereals , Roots and Tubers , Fats and Oils , Sugar ,

Jaggery and Other Sweetening Agents )

2. Selection of Body-building Foods (Pulses, Milk and Milk Products , Flesh Foods and Nuts)

XIII. Unit – 13 - Food Selection – 2 [ Pg. 44]

1. Selection of Protective/Regulatory Foods (Vegetables and Fruits). 2. Selection of Food Accessories. 3. Selection of Beverages. 4. The Role of Grades, Brands and Labels in Food Selection.

XIV. Unit – 14 - Food Storage [ Pg. 62]

1. Food Spoilage ( Major Causes and Factors Affecting )

2. Classification of Food Based on Perishability.

3. Food Storage (Methods of Food Storage and Organizing Storage Shape).

XV. Unit – 15 - Food Preservation and Maximization of Nutritional Benefits

[ Pg. 75]

1. Principles and Methods of Food Preservation ( Prevention or Delay of Decomposition of

Foods by Microorganisms and Enzymes )

2. Home-scale Food Preservation

3. Maximization of Nutritional Benefits at Low Cost.

1) Measures to Enhance Nutritive Value of Food.

2) Minimizing and Preventing Nutrient Losses in Food Preparation.

3) Measures to Avoid Food Wastage.

XVI. Unit – 16 - Food Safety [ Pg. 86]


1. Food Contamination

1) Chemical Contaminants

2) Contamination by Microorganisms

2. Food Adulteration

1) Common Adulterants and their Health Hazards

2) Simple tests to Detect Adulteration

3. Protecting the Consumer

1) Food Laws

2) Food Standards, Certification and Quality Control.

3) Agencies Involved in Consumer Protection.

BLOCK 5 : Nutrition Related Disorders

XVII. Unit – 17 - Major Deficiency Diseases – 1 : Protein Energy Malnutrition

and Xerophthalmia [ Pg. 5]

1. Protein Energy Malnutrition

2. Xerophthalmia

XVIII. Unit – 18 - Major Deficiency Diseases – 2 : Anaemia and Iodine

Deficiency Disorders [ Pg. 20]

1. Nutritional Anaemias 2. Iodine Deficiency Disorders

XIX. Unit – 19 - Other Nutritional Disorders [ Pg. 30]

1. B-Complex Deficiencies ( Ariboflavinosis – Riboflavin deficiency , Pellagra – Niacin

Deficiency , Beriberi – Thiamine Deficiency )

2. Vitamin D Deficiency ( Rickets and Osteomalacia )

3. Vitamin C Deficiency ( Scurvy )

4. Fluorosis

5. Lathyrism

XX. Unit – 20 - Nutrition and Infection [ Pg. 48] 1. Interaction between Infection and Malnutrition

1) Effect of Malnutrition on Infection.


2) Effect of Infection on Nutritional Status

o Measles and Nutritional Status

o Diarrhea and Nutritional Status

2. Dietary Considerations for Management of Infections

1) Dietary Management of Measles.

2) Dietary Management of Diarrhoea.

XXI. Unit – 21 - Dietary Management of Obesity , Heart Disease and

Diabetes Mellitus [ Pg. 57]

1. Obesity

2. Diabetes Mellitus

3. Heart Disease ( Coronary Heart Disease and Hypertension )

XXII. Unit – 22 - Maternal Malnutrition [ Pg. 76]

1. Maternal Malnutrition.

2. Nutritional Status of Indian Women.

3. The Heavy Price of Maternal Malnutrition.

4. Risk Factors in Pregnancy

5. The importance of Health Care.

BLOCK 6 : Nutrition Programmes

XXIII. Unit – 23 - Major Nutrition Programmes – 1 : Nutrient Deficiency

Control Programme [ Pg. 5]

1. National Prophylaxis Programme for Prevention of Nutritional Blindness.

2. National Nutritional Anaemia Control Programme.

3. Iodine Prophylaxis Programme.

XXIV. Unit – 24 - Major Nutrition Programmes – 2 : Supplementary Feeding

Programmes [ Pg. 13]

1. Concept of Supplementation

2. Integrated Child Development Services (ICDS)

3. Mid Day Meal Programme ( MDM)


XXV. Unit – 25 - Assessment of Nutritional Status [ Pg. 29]

1. Methods of Assessing Nutritional Status.

2. Growth Monitoring.

DNHE-2 (PUBLIC HEALTH AND HYGIENE)

BLOCK 1 : Health Indicators

I. Unit – 1 – Population Dynamics and Epidemiology [ Pg. 5]

1. Role of Vital Statistics in Public Health 2. Vital Statistics in Asian Countries 3. Sources of Data on Vital Statistics 4. Fertility Measures and Determinants 5. Epidemiological Methods : Morbidity , Mortality and their Determinants 6. Other Population Parameters

II. Unit – 2 – Family Planning Programme [Pg. 20]

1. Population Policy

2. Development of Family Planning Programme

3. Family Planning Methods

4. Beyond Family Planning Measures

5. Determinants of Family Planning Programme

6. Effect of Family Planning on Health and Nutrition

III. Unit – 3 - Asian Perspectives on Health and Quality of Life [Pg. 33]

1. Health Policy and Perspectives in Asia

2. Health Infrastructure and Inputs

3. Sanitation and Water Supply

4. Strategies and Water Supply

5. Strategies and Education

6. Quality of Life in Asia


BLOCK 2 : Environmental Sanitation and Safety

IV. Unit – 4 – Agents of Contamination [ Pg. 5]

1. Agents of Contamination

2. Sources and Reservoir of Infection

3. Modes and Transmission of Infection

4. Mode of Entry into a Susceptible Host

5. Prevention and Control of Infection and Disease

V. Unit – 5 – Water Supply and Waste Disposal [ Pg. 26]

1. Sources of Water

2. Urban Drinking Water Supply Systems

1) Large – Scale Purification of Water

2) Water Quality Standards

3. Urban Water Disposal Methods

4. Water Supply and Sanitation Programmes in Rural Areas

VI. Unit – 6 – Personal Hygiene[ Pg. 47]

1. Personal Cleanliness

2. Rest and Sleep

3. Exercise , Fatigue and Posture

4. Habits

5. Substance Abuse

1) Alcohol

2) Drug Abuse

6. Clothes and Footwear

1) Clothing

2) Footwear

7. Safe and Responsible Sex

VII. Unit – 7 – Public and Home Safety [ Pg. 70]

1. Safety at Home

1) Areas at Home that have a Potential for Accidents

2) Activities that have a Potential for Accidents


3) Things that One Uses at Home which have a Potential for Accidents

2. Public Safety

1) Road Accidents

2) Railway and Aeroplane Accidents

3. Prevention

1) Individual Measures

2) Measures that Reduce the Incidence of Accidents

3) Measures Imposed by Law

BLOCK 3 : Dietary Management of Disease

VIII. Unit – 8 – Diet in Disease : Basic Principles [ Pg. 5]

1. Can Food Cure Disease?

2. Diet Planning in Disease

1) How Disease Affects Nutritional Requirements

2) Influence of Disease on Food Intake and Dietary Pattern

3) Types of Dietary Modifications

3. The Concept of Nutritional Care

4. Your Role in Nutritional and Preventive Health Care

IX. Unit – 9 – Dietary Management of Nutrition – related Disorders and

Associated Problems [ Pg. 16]

1. Dietary Management of Disease: Concept and Applications in Community Work.

2. Diet Therapy in Nutritional Deficiency Disorders

3. Diarrhea and Fever : Dietary Management

4. Principles of Dietary Management in Coronary Heart Disease and Diabetes

X. Unit – 10 – Dietary Management of Disorders of Non-Nutritional Origin

[Pg. 36]

1. Diseases of the Gastrointestinal Tract

2. Liver, Gallbladder and Pancreatic Disorders

3. Diseases of Genito-Urinary System

4. Diseases of the Musculoskeletal System

BLOCK 4 : Food –borne Diseases , Food Infections and Intoxications


XI. Unit – 11 – Common Food Borne Diseases – 1 [Pg. 7]

1. Diarrhea

2. Dysentery

3. Cholera

XII. Unit – 12 – Common Food Borne Diseases – 2 [Pg. 23]

1. Typhoid

2. Infectious Hepatitis

XIII. Unit – 13 – Parasitic Infestations[Pg. 31]

1. Common Parasitic Infestations

1) Taeniasis (Tapeworm Disease)

2) Hydatidosis

3) Ascariasis (Roundworm Disease)

4) Ancyclostomiasis (Hookworm Disease

5) Amoebiasis

6) Giardiasis

7) Trichuriasis (Whipworm Disease)

8) Oxyuriasis (Pinworm Disease)

XIV. Unit – 14 – Food Infections and Intoxications [Pg. 53]

1. Food Infections and Intoxications

2. Food Poisoning of Bacterial Origin

1) Salmonella Food Poisoning

2) Staphylococcal Food Poisoning

3) Botulism

4) Clostridium perfringens food poisoning

5) Bacillus cereus food poisoning

3. How to Prevent/Control Food Infections and Intoxications?

4. Food Poisoning of Non-Bacterial Origin

1) Ergotism

2) Aflatoxicosis

3) Lathyrism

4) Argemone toxicity


BLOCK 5 : Common Infectious Diseases

XV. Unit – 15 – Measles , Tuberculosis and Whooping Cough [Pg. 7]

1. Measles

2. Tuberculosis

3. Whooping Cough

XVI. Unit – 16 – Diphtheria , Tetanus and Poliomyelitis [Pg. 18]

1. Diphtheria

2. Tetanus

3. Poliomyelitis

XVII. Unit – 17 – Malaria [Pg. 29]

XVIII. Unit – 18 – Skin , Eye and Ear Infections [Pg. 36]

1. Skin Infections

1) Bacterial Infections

2) Fungal Infections

3) Insect Infestation-Scabies

4) Leprosy

2. Eye Infections

1) Trachoma

2) Other Conjuctival Infections

3. Ear Infections

1) Acute Supportive Otitis Media

2) Chronic Discharging of Ear

3) Otitis Externa

BLOCK 6 : Public Health and Related Issues

XIX. Unit – 19 – Primary Health Care-1:Concept and Organization [Pg. 5] 1. Health and Responsibility for Health

1) Different Levels of Health Care

2) Alma Ata Declaration

3) National Health Policy


2. Primary Health Care

1) Characteristics of Primary Health Care

2) Primary Health Care and Development

XX. Unit – 20 – Primary Health Care 2: Current Status in India [Pg. 14]

1. Historical Perspective of Development of Health Care Delivery Services

2. Current Status of Development of Primary Health Care Services

1) Multipurpose Worker (MPW Scheme)

2) Village Health Guide Scheme

3) Training of Village Dais

3. Health Care Services at Different Levels

1) Village Level

2) Sub-Centre Level

3) PHC Level

4) Community Health Centres

5) Taluka Hospital

6) District Level

4. Target of Health for All by 2000 A.D.

Status of Health for All by 2000 A.D.

XXI. Unit – 21 – Primary Health Care – 3: Delivery of Services [Pg. 34]

1. Essential Components of Primary Health Care

1) Education of the People about Prevailing Health Problems and Method of

Preventing and controlling them.

2) Promotion of Food Supply and Adequate Nutrition

3) Adequate Supply of Safe Water and Basic Sanitation Measures

4) Maternal and Child Health Care and Family Planning

5) Immunization Against Infectious Diseases

6) Prevention and Control of Endemic Diseases

7) Appropriate Treatment of Common Diseases and Injuries

8) Provision of Essential Drugs

2. Supportive Activities Required for the Success of Primary Health Care

XXII. Unit – 22 – Health Programmes [Pg. 51]

1. Health Programmes

1) National Immunization Programme


2) National Family Welfare Programme

3) National Programme for Prevention of Nutritional Blindness due to Vitamin A

Deficiency

4) National Nutritional Anaemia Prophylaxis Programme

5) National Iodine Deficiency Control Programme

6) National Filaria Control Programme

7) National Leprosy Eradication Programme

8) National Programme for Control of Blindness

9) National AIDS Control Programme

10) National Mental Health Programme

11) National Diabetes Control Programme

12) National Tuberculosis Control Programme

13) National Malaria Eradication Programme

14) National Survival and Safe Motherhood Programme

2. Other Programmes for the Promotion of Mothers and Child Health and Nutritional

Status

1) Integrated Child Development Services Scheme

2) Mid day Meal Programme

3) Special Nutrition Programme

4) Applied Nutrition Programme

5) Wheat-based Supplementary Nutrition Programme

6) Balwadi Nutrition Programme

XXIII. Unit – 23 - Income Generation Programmes [Pg. 72]

1. Evolution of Special Programmes

1) Types of Programmes

2) The Pre-income Generation Programme Period

3) Change in Thinking and Genesis of the Income Generation Programmes

2. The Minimum Needs Programme

3. Area Development Programmes

1) Command Area Development Programme

2) Drought Prone Areas Programme

3) Desert Development Programme

4) Hill Area Development Programme

4. Employment Generation Programmes

1) Employment Generation Schemes Prior to the Sixth Plan

2) National Rural Employment Programme


3) Rural Landless Employment Guarantee Programme

4) Jawahar Rozgar Yojana

5. Anti-Poverty Programmes for the Rural Poor

1) Anti-poverty Programmes before Sixth Plan

2) Integrated Rural Development Programme

3) Development of Women and Children in Rural Areas (DWCRA ) Programme

4) Training of Rural Youth for Self Employment (TRYSEM)Programmes

XXIV. Unit – 24 – Environmental Protection [Pg. 99] 1. Concept of Environment

2. Impact of Human Activities on the Environment

3. Health and Environment

4. Environment Economics

5. Approaches in Solving Environmental Protection

6. Your Role in Environmental Protection

DNHE- 3 (NUTRITION AND HEALTH EDUCATION)

BLOCK 1 : Nutrition and Health Status of the Community

I. Unit – 1 - Learning and Working with the Community [Pg. 5]

1. Learning about the Community

2. Working with the Community ( Individuals , Community Groups and Other Agencies )

3. Identifying and Solving Problems

4. Evaluation of the Action

II. Unit – 2 – Community Nutrition and Health [Pg. 15]

1. Concept of Health ( Physical , Mental , Social and Spiritual )

2. Concept of Nutrition and its Relation to Health

3. Community Nutrition and Health

III. Unit – 3 – Factors Influencing Community Health and Nutrition [Pg. 25]

1. Major Determinants of Community Health

1) Genetics


2) Health Services

3) Environment

4) Personal Health Behaviour

2. Specific Determinants of Food Behaviour

1) Availability

2) Social and Cultural

3) Economic

4) Psychological

5) Personal

BLOCK 2: Themes and Messages in Nutrition and Health Education

IV. Unit – 4 – Themes in Nutrition Education [Pg. 5]

1. Theme 1: Nutrition During Pregnancy and Lactation

2. Theme 2:Nutrition during Infancy and Preschool Age

3. Theme 3:Nutrition during School Age , Adolescence, Adulthood and Old Age

4. Theme 4:Diet as Therapy

V. Unit – 5 – Themes in Health Education [Pg. 38]

1. Theme 1:Infectious and Non-Infectious Diseases

2. Theme 2:Preventing and Treating Common Sicknesses and Problems

3. Theme 3:Using Medicines

VI. Unit – 6 – Messages in Nutrition and Health Education [Pg. 51]

1. Messages in Nutrition Education

2. Messages in Health Education

3. How to Improve Relevance and Effectiveness of a Message

BLOCK 3 : Methods of Communication in Nutrition and Health Education

VII. Unit – 7 – Group Communication Methods [Pg. 5]

1. Communication and Classification of Group Communication Methods

2. Information-centered Methods

1) Lecture


2) Discussion

3. Behaviour-centered Methods

1) Discussion-Decision

2) Problem-Solving

3) Role-Playing

4) Enquiry-Discovery

5) Demonstration

4. Advantages of Group Communication

VIII. Unit – 8 – Mass Communication Media [Pg. 16]

1. Concept of Mass Communication

2. Purpose of Mass Communication Media

3. Classification of Mass Communication Media

1) Written Media

2) Spoken Media

3) Audio Visuals

IX. Unit – 9 – Presentation of Selected Communication Media [Pg. 30]

1. Methods of Presentation of Selected Communication Media

1) Lecture

2) Group Discussion

3) Demonstration

4) Role-play

5) Discussion-Decision

6) Inquiry-Discovery

2. Planning and Preparation of Scripts for Software

1) Radio

2) Television

X. Unit – 10 – Non-Machine Media – Planning and Preparation [Pg. 43]

1. Teaching Aids

1) Classification of Teaching Aids

2) Role of Teaching Aids

3) Planning for Non-machine Operated Devices

4) Principles of Preparation of the Media

5) Cues for Making Effective Teaching Aids


6) Cues for Effective Presentation

7) Evaluation of the Media

2. Non-machine Media

1) Poster

2) Charts

3) Flash Cards

4) Flannel Graph

5) Pictures

6) Models

XI. Unit – 11 – Machine Operated Devices –Planning and Preparation [Pg. 73]

1. Machine Operated Devices

1) Film Strip and Slide

2) Epidiascope

3) Overhead Projector

4) Audio Tape Recorder

5) Video Cassette Recorder

6) Public Address Equipment

2. Suggestions for Effective use of Machine Operated Devices

BLOCK 4 : Approaches in Nutrition and Health Education

XII. Unit – 12 – Traditional Approaches [Pg. 5]

1. Instructional Approach

2. Folk Approaches

3. Efficacy of Traditional Approaches

XIII. Unit – 13 – Presentation of Traditional Approaches [Pg. 16]

1. Operation of Instructional Approach

2. Operation of Folk Approaches

XIV. Unit – 14 – Mordern Approaches [Pg. 25]

1. Meaning and Principles of Participatory Learning

2. Analytical Approach

3. Dialogue Approach


4. Persuasive Approach

5. Educational Games

XV. Unit – 15 – Presentation of Mordern Approaches [Pg. 39]

1. Role of Nutrition and Health Educators

2. Mode of Operation of Analytical Approach

3. Mode of Operation of Educational Games

4. Mode of Operation of Dialogue Approach

5. Mode of Operation of Persuasive Approach

BLOCK 5 : Community Strategies in Nutrition and Health Education

XVI. Unit – 16 – Individual Strategies [Pg. 5]

1. Woman-to-Woman Strategy

2. Child-to-Child Strategy

XVII. Unit – 17 – Community Strategies [Pg. 17]

1. Community Contract

2. Rural School System

XVIII. Unit – 18 – Presentation of the Operation of Selected Strategies [Pg. 29]

1. Woman-to-Woman Strategy

2. Child-to-Child Strategy

3. Community Contract

4. Rural School System

5. Preparation of Nutrition and Health Messages Suited to the Community

BLOCK 6 : Nutrition Programmes

XIX. Unit – 19 – Past and Present Nutrition Programmes [Pg. 5]

1. Genesis of Nutrition Programmes

2. Concept of Nutrition Programmes

3. Applied Nutrition Programme(ANP)


4. Supplementary Feeding Programmes

1) Special Nutrition Programme

2) Composite Nutrition Programme

3) Balwadi Feeding Programme

5. Mid-day Meal Programme: Linking Supplementation and School Attendance

6. Integrated Child Development Services(ICDS)

7. Evaluation of the Existing Nutrition Programmes

XX. Unit – 20 – Nutrition Education Programmes-Planning , Implementation

and Evaluation [Pg. 17]

1. Need for Nutrition and Health Education Programmes

2. Essentials of Nutrition Education Planning

3. Planning and Implementation of Nutrition Education Programmes

4. Evaluating Nutrition Education Programmes

5. Case Study on Planning, Implementation and Evaluation of a Nutrition Education

Programme

XXI. Unit – 21 – Organizing Successful Nutrition and Health Programmes:

Selected Process Models [Pg. 31]

1. What’s Success?

2. Levels in Organizing Nutrition and Health Programmes

3. Level 1: Conveying Suitable Messages to Selected Target Groups

4. Level 2:Multiplying Message Reach and Population Coverage

5. Level 3:Promoting and Sustaining Community Action/Practice

6. Level 4:Helping the Community to “Take Over”