Paper – 3 Health & Nutrition
Marks 100
Hours 60
Objectives:
Enable students to
Gain knowledge of the health situation of poverty groups in India with respect to the holistic concept
of health.
Develop an understanding of concept, content and importance of community health in India.
Understand the concept of nutrition and nutritive low cost meal in the context of malnutrition in India
and plan nutrition programmes for different target groups.
Appreciate the efforts of government and NGOs in promoting mother/child and community health in
India.
Unit Topic
I
Nutrition‐concept and functions of food.
Nutrients‐ definition, types, sources, functions and deficiencies
Protein, Carbohydrate, Fats, Vitamins A,B, C and D, Calcium..
II Malnutrition‐definition, types of malnutrition, vicious cycle of malnutrition, factors
affecting malnutrition in India.
Nutritional diseases‐symptoms and prevention: Protein and energy malnutrition, Iron
deficiency, Aneamia, Iodine deficiency disorder.
III Balanced Diet‐concept and basic five food group systems.
Meal planning‐importance, factors affecting meal planning.
Cooking Methods for retention of maximum nutrients.
Planning locally available low cost food for improving one’s diet
IV Applied Nutritional Programme
Various nutritional programmes in India with special reference to ICDS.
V Health
Concept of Health: Biomedical, Ecological, Psycho‐social and Holistic.
Dimensions of health ‐Physical, Mental, Social and Spiritual.
VI Factors affecting health: physical, social, political economic, gender inequalities,
cultural superstitions and beliefs, sanitation factors, environment, and health care
services
VII Mother and child health care
Ante‐ natal care, post‐ natal care, Neo natal care, and Immunization
VIII Childhood diseases: Scabies, Diarrhea, Dehydration, Ear and Eye Infection, Neo
Poliomyelitis.
Personal Hygiene,
Family Life Education
Bibliography
1. Swami Nathan, M.(1997), Advanced Text Book on Food and Nutrition, volume I& II, The Banglore
Printing and Publishing Co. Ltd, Banglore.
2. Gopalan,C, Sastri Rama., BalaSubramanian, S.C.(1989), Nutritive Value of Indian Foods.
National Institute of Nutrition, Indian Council of Medical Research, Hyderabad
3. Shukla, P.K. (1992), Nutritional Problem of India, Prentice Hall,New Delhi.
4. Voluntary Health Association of India, (1992), State of India’s Health, Voluntary Association of India,
New Delhi.
5. Park.K. (2005)18th edition Preventive and Social Medicine, Banarsidas Bhanot Publisher Jabalpur
6. Lankester, Ted. (1994) Setting up community health programmes, Macmillan and Company,New York.
7. Chalkley, A. M.(1987), A Text Book for Health Worker (vol 1&2),Wiley Eastern Limited, New Delhi
