ANC-01 Study Material (Nutrition for the Community) In PDF

Download ANC-01 Study Material (Books) In PDF. ANC-01 Nutrition for the Community is a subject of BDP (Bachelor Degree Programs) at IGNOU (Indira Gandhi National Open University).
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ANC-1 Nutrition for the Community (Syllabus)

CONTENTS COVERED

Block- 1 Basic Concepts in Nutrition-I

• Unit-1 Food, Nutrition and Health
• Unit-2 The Macronutrients-I : Carbohydrates and Water
• Unit-3 The Macronutrients-II : Proteins and Fats

Block- 2 Basic Concepts in Nutrition-II

• Unit-4 The Micronutrients – I : Vitamins
• Unit-5 The micronutrients – II : Minerals
• Unit-6 Planning Balanced Diets

Block- 3 Meal Planning

• Unit-7 Principles of Meal Planning and Meal Planning, for the Adult
• Unit-8 Meal Planning for Pregnant and Lactating Women
• Unit-9 Meal Planning for the Infant and Preschooler
• Unit-10 Meal Planning for the School Child and Adolescent

Block- 4 Effective Utilisation of Food Resources

• Unit-11 Food Budgeting
• Unit-12 Food Selection – I
• Unit-13 Food Selection – II
• Unit-14 Food Storage
• Unit-15 Food Preservation and Maximization of Nutritional Benefits
• Unit-16 Food Safety

Block- 5 Nutrition-Related Disorders

• Unit-17 Major Deficiency Diseases-I : Protein Energy Malnutrition and Xerophthalmia
• Unit-18 Major Deficiency Diseases-II : Anaemia and iodine Deficiency Disorders
• Unit-19 Other Nutritional Disorders
• Unit-20 Nutrition and Infection
• Unit-21 Dietary Management of Obesity, Heart Disease and Diabetes Mellitus
• Unit-22 Maternal Malnutrition

Block- 6 Nutrition Programmes

• Unit-23 Major Nutrition Programmes – I : Nutrient Deficiency Control Programme
• Unit-24 Major Nutrition programmes – II : Supplementary Feeding Programmes
• Unit-25 Assessment of Nutritional Status

Block- 7 Quantity Cooking

• Unit-26 Planning the Food Service Establishment
• Unit-27 Setting up the Food Service Establishment
• Unit-28 Review of Food Service Establishment
• Unit-29 Planning the Food Service Establishment
• Unit-30 Setting up the Food Service Establishment
• Unit-31 Review of Food Service Establishment