This document provides an outline of the contents covered in the Diploma in Nutrition and Health Education (DNHE) program offered by IGNOU. It is divided into two parts (DNHE-1 and DNHE-2) that cover various topics related to nutrition, health, disease management, and community health programs. The outline lists 23 units in DNHE-1 on nutrition concepts, meal planning, food utilization and safety, nutrition-related disorders and programs. DNHE-2 contains 21 units covering population health indicators, environmental sanitation, communicable diseases, primary healthcare and other national health programs.
DNHE, IGNOU Solved Project Report by Dr. Ankita BaliDr Ankita Bali
This is my project report of DNHE, IGNOU. This has to be submitted after the project proposal has been approved by your project guide.
You can find my project proposal in the other section.
Also, I made a typed report, but usually they prefer a handwritten report.
Also make sure, that your practical part should be much more than the theory. (This is the key rule for any thesis or project)
IGNOU DNHE Project Proposal by Dr. Ankita BaliDr Ankita Bali
This is the project proposal of DNHE IGNOU which has to be submitted prior to the project. After this has been approved by your project guide, you have to make a project based on this proposal.
Also, for my project kindly check the link https://www.slideshare.net/ankitabali1/dnhe-ignou-solved-project-report-by-dr-ankita-bali
Child Healthcare addresses all the common and important clinical problems in children, including:immunisation history and examination growth and nutrition acute and chronic infections parasites skin conditions difficulties in the home and society.
DNHE, IGNOU Solved Project Report by Dr. Ankita BaliDr Ankita Bali
This is my project report of DNHE, IGNOU. This has to be submitted after the project proposal has been approved by your project guide.
You can find my project proposal in the other section.
Also, I made a typed report, but usually they prefer a handwritten report.
Also make sure, that your practical part should be much more than the theory. (This is the key rule for any thesis or project)
IGNOU DNHE Project Proposal by Dr. Ankita BaliDr Ankita Bali
This is the project proposal of DNHE IGNOU which has to be submitted prior to the project. After this has been approved by your project guide, you have to make a project based on this proposal.
Also, for my project kindly check the link https://www.slideshare.net/ankitabali1/dnhe-ignou-solved-project-report-by-dr-ankita-bali
Child Healthcare addresses all the common and important clinical problems in children, including:immunisation history and examination growth and nutrition acute and chronic infections parasites skin conditions difficulties in the home and society.
AROUND THE WORLD, more than 2 billion people are thought to be affected by an often invisible form of malnutrition: micronutrient malnutrition, commonly known as hidden hunger.1 Vitamin and mineral deficiencies—at least in mild to moderate forms—may not be as observable as wasting or obesity, but their effects are far-reaching. Globally, vitamin A deficiency (VAD) is the leading cause of blindness in children.2 Iodine deficiency causes 18 million babies to be born mentally impaired each year.3 And severe anemia caused by lack of iron is associated with the deaths of 115,000 women annually during childbirth.4 Vitamin A, iodine, and iron are classified as “the big three,” but deficiencies of other micronutrients, such as folate, zinc, vitamin B12, and vitamin D, are also important.
Nutritional anemia refers to types of anemia that can be directly attributed to nutritional disorders. Examples include Iron deficiency anemia and pernicious (Vitamin B12 deficiency) anemia.
AROUND THE WORLD, more than 2 billion people are thought to be affected by an often invisible form of malnutrition: micronutrient malnutrition, commonly known as hidden hunger.1 Vitamin and mineral deficiencies—at least in mild to moderate forms—may not be as observable as wasting or obesity, but their effects are far-reaching. Globally, vitamin A deficiency (VAD) is the leading cause of blindness in children.2 Iodine deficiency causes 18 million babies to be born mentally impaired each year.3 And severe anemia caused by lack of iron is associated with the deaths of 115,000 women annually during childbirth.4 Vitamin A, iodine, and iron are classified as “the big three,” but deficiencies of other micronutrients, such as folate, zinc, vitamin B12, and vitamin D, are also important.
Nutritional anemia refers to types of anemia that can be directly attributed to nutritional disorders. Examples include Iron deficiency anemia and pernicious (Vitamin B12 deficiency) anemia.
1. What is the purpose of strategy? Explain. What are the different levels of strategy in an organization? Explain these levels with the help of an illustration.
2. Discuss the concept of strategic alliances. Why do organizations pursue strategic alliances? Explain with the help of an example.
3. What is the balanced scorecard (BSC)? As a strategist what challenges will you face while developing and implementing a BSC? Discuss.
4. What do you understand by an organizational culture? Is there a relationship between service and culture of an organization? Justify with the help of a case of an organization.
5. Discuss as to why evaluation of a strategy is important for an organization. Support your answer with the help of an example from the corporate world.
Practice of Medicine 10 Year Questions Compilation ( BHMS ) by Dr. Ankita baliDr Ankita Bali
This was a compilation that I did to get a clear picture of what the Final year medicine papers offered over previous years . And the compilation helped a lot by highlighting the important topics of the vast course of Practice of Medicine.
This compilation is specifically for BHMS students of Agra University as it offers topic-wise coverage of previous year papers.
MS- 05 assignment Management of Machines & MaterialsPallavi Dhotra
1. Explain Product design. How does it influence the Process Design?
2. Define Job Design. Identify the important factors and their influences in designing the Job.
3. What do you mean by Production Planning & Control (PPC)? Explain the role of aggregate planning in PPC.
4. What is value Engineering and Analysis. Explain how to organize value engineering function in shoe manufacturing organization.
5. Explain with the help of block diagram the purchasing decision making process in an engineering organization. Briefly discuss the process of vendor rating.
6. Write short notes on:
a) Capacity Planning
b) Work Sampling
c) Line Balancing
d) Acceptance Sampling
e) Waste Management
Gullybaba Solved IGNOU Assignments are very popular for its relevancy so not only IGNOU students but students of other university and colleges are also use these assignments because they found it relevant and better from any other.
HI 75a - Knowledge, Attitudes and Practices for Risk Education:Bernard hardy
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This guidelines breaks down the practical orientations for implementing a mine action KAP.
Auteur: GOUTILLE Fabienne
Date: 2009
Public: Spécialisé
Type: Ouvrage, Rapport
Handicap International, 2009.- 83 p.
Ce guide présente, en six étapes, des orientations pratiques pour la conduite d'une étude CAP (Connaissances Attitudes Pratiques) dans l'action contre les mines et les Engins Non Explosés (ENE).
This study is to assess and segment the Lebanese market and its demand in relation to E-commerce trends.
Snapdeal can catch the opportunity to open a new market in Lebanon- Middle East. Many foreign entrepreneurs say that Lebanon is a “land of promise” for companies wishing to do business .in the next step we will study the opportunity to open or to extend in the entire Middle East region especial in Egypt and Dubai.
Snapdeal Lebanon is a new sister company for Snapdeal in India owned by Mr. Kunal Bahl. Snapdeal Lebanon will be reporting directly to the top management of Snapdeal in India.
Snapdeal Lebanon is an E-commerce startup company will help customers buy anything, anytime, anywhere at the lowest cost and it will introduce a wide variety of products, at a very low price with great promotion.
The main market target for this new company is the Millennials (age 21-34) and the overhaul market is very promising.
In this below study you will see that this business in this geographic area is very profitable with a yearly growth around 100% on the net profit.
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Knee pain is a special problem for athletes -- over half of all athletes endure it every year. Some of the most common reasons for knee pain are swollen or torn ligaments, meniscus (cartilage) tears, and runner's knee. But the knee is a complex joint, and there's plenty more that can go wrong.
for more information, click here http://healthheal.in
The importance of food is increasingly included on the urban agenda in many nations. Food systems consists of the various processes and infrastructures involved in feeding the society, including growing and harvesting, production, processing, transportation, distribution, and consumption. Food policy is designed to influence the operation of the food systems. Food insecurity access to adequate food for all is a global problem. So is the food policy. Global interdependence in the worlds food market makes analysis of food policies more difficult. For example, China, Indonesia, and Sri Lanka are committed to solving the pressing problems of hunger and poverty in their nations. This paper provides a brief introduction on food policy at the global level. Matthew N. O. Sadiku | Tolulope J. Ashaolu | Sarhan M. Musa ""Global Food Policy: A Primer"" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-4 | Issue-2 , February 2020,
URL: https://www.ijtsrd.com/papers/ijtsrd30134.pdf
Paper Url : https://www.ijtsrd.com/engineering/food-engineering/30134/global-food-policy-a-primer/matthew-n-o-sadiku
UN System Standing Committee on Nutrition country study for the Second International Conference on Nutrition Country Policy Analysis
Nutrition Impact of Agriculture and Food Systems
Thailand
Nutrition is the science that deals with the study of nutrients and their role in maintaining human health and well-being. It encompasses the various processes involved in the intake, absorption, and utilization of essential nutrients, such as carbohydrates, proteins, fats, vitamins, minerals, and water, by the human body.
Public health is directly or indirectly affected by the food supply. Food safety is a public health
issue which has become a global problem. Since food is necessary for human survival, a food safety crisis can
cause widespread social panic and heavy casualties. Food safety has been a major concern for governments,
the food service industry, and academia. This paper provides an introduction to food safety.
Smart technology is an important part of the solution to food challenges. Smart technologies are already being used by urban food projects but the two concepts are not well connected. Smart Food has been introduced as approach to provide a personalized, mobile, on site counseling service for food allergic people. Smart food focuses especially on foods that can be eaten as staples. This paper provides a brief introduction to smart food. Matthew N. O. Sadiku | Tolulope J. Ashaolu | Sarhan M. Musa ""Smart Food: An Introduction"" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-4 | Issue-2 , February 2020, URL: https://www.ijtsrd.com/papers/ijtsrd29943.pdf
Paper Url : https://www.ijtsrd.com/chemistry/food-science/29943/smart-food-an-introduction/matthew-n-o-sadiku
IFPRI-FAO Panel Discussion "Accelerating Progress to Overcome Malnutrition" on Janury 30, 2015. Presentation by Jomo Kwame Sundaram, FAO Assistant Director-General for Economic and Social Development.
Food is an integral part of human existence. Industrialization, climate change, and rising
population have made evident the precarious balance between sustainable food production practices, a healthy
environment, and a healthy population. Producing green food meets the growing need to save our environment
from destruction. Green food refers to food that is high-quality, safe, and healthy to be consumed. This paper
provides a brief introduction to green food.
Methods of Determining Nutritional Status in IndiaAkash Dass
India is a developing country where the percentage of malnutrition and undernutrition is higher than that of developed countries. Nutritional status is such a state of health of a person, which is affected by the usefulness of food elements.
Preliminar results of the 2nd Global Nutrition Policy review, World Health Or...ExternalEvents
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Chizuru Nshida, World Health Organization
Special Event - Meeting the challenge of a new era for achieving healthy diet and nutrition: outcomes of the 2nd Global Nutrition Policy Review, organized by WHO
Food hygiene is fundamentally important. It plays a major role in ensuring food safety. Poor food hygiene practice can lead to food poisoning. Food premises posting poor hygiene scores as practiced in UK will su er negative economic e ects as consumers choose to eat somewhere else. Food hygiene plays a key factor in at the production, preparation, handling, storage, and distribution of food. Hygiene practices are important, particularly in lower socio economic households. This paper provides a primer on food hygiene. Matthew N. O. Sadiku | Tolulope J. Ashaolu | Sarhan M. Musa "Food Hygiene: A Primer" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-3 | Issue-6 , October 2019, URL: https://www.ijtsrd.com/papers/ijtsrd28076.pdf Paper URL: https://www.ijtsrd.com/humanities-and-the-arts/other/28076/food-hygiene-a-primer/matthew-n-o-sadiku
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In this article, I have briefly explained National Immunization Scheduled by Government of India. Also there are reference links to help you study in depth.
In addition you can refer the immunisation schedule of US, from the reference link.
Materia Medica Final Year 10 year Papers by Dr. Ankita BaliDr Ankita Bali
This a compilation of Materia Medica Papers of 10 years which showcases the question asked from each medicine along with the marking scheme in final year.
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A review of the growth of the Israel Genealogy Research Association Database Collection for the last 12 months. Our collection is now passed the 3 million mark and still growing. See which archives have contributed the most. See the different types of records we have, and which years have had records added. You can also see what we have for the future.
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DNHE IGNOU - Index by Dr. Ankita Bali
1. By- Dr. Ankita Bali
Diploma in
Nutrition and
Health Education
(DNHE) by IGNOU
[Index]
2. DNHE – IGNOU Contents by Dr. Ankita Bali Page 2
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)
3. DNHE – IGNOU Contents by Dr. Ankita Bali Page 3
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
4. DNHE – IGNOU Contents by Dr. Ankita Bali Page 4
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]
5. DNHE – IGNOU Contents by Dr. Ankita Bali Page 5
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.
6. DNHE – IGNOU Contents by Dr. Ankita Bali Page 6
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)
7. DNHE – IGNOU Contents by Dr. Ankita Bali Page 7
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
8. DNHE – IGNOU Contents by Dr. Ankita Bali Page 8
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
9. DNHE – IGNOU Contents by Dr. Ankita Bali Page 9
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
10. DNHE – IGNOU Contents by Dr. Ankita Bali Page 10
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
11. DNHE – IGNOU Contents by Dr. Ankita Bali Page 11
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
12. DNHE – IGNOU Contents by Dr. Ankita Bali Page 12
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
13. DNHE – IGNOU Contents by Dr. Ankita Bali Page 13
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
14. DNHE – IGNOU Contents by Dr. Ankita Bali Page 14
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
15. DNHE – IGNOU Contents by Dr. Ankita Bali Page 15
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
16. DNHE – IGNOU Contents by Dr. Ankita Bali Page 16
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
17. DNHE – IGNOU Contents by Dr. Ankita Bali Page 17
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
18. DNHE – IGNOU Contents by Dr. Ankita Bali Page 18
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)
19. DNHE – IGNOU Contents by Dr. Ankita Bali Page 19
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”