Community Health Nursing-I ( सामुदायिक स्वास्थ्य नर्सिंग)

Unit

Topics

Hr.

I

Introduction to Community Health

-          Definitions: Community, Community health, community health nursing

-          Concept of Health and disease, dimensions and indicators of health, Health determinants

-          History & development of Community Health in India & its present concept.

-          Primary health care, Millennium Development Goals

-          Promotion and maintenance of Health

lkeqnkf;d LokLF; dk ifjp;

-          ifjHkk"kk,¡& leqnk;] lkeqnkf;d LokLF;] lkeqnkf;d LokLF; uflaZx

-          LokLF; vkSj jksx dh vo/kkj.kk] LokLF; ds vk;ke vkSj ladsrd] LokLF; fu/kkZjd

-          Hkkjr esa lkeqnkf;d LokLF; dk bfrgkl vkSj fodkl vkSj bldh orZeku vo/kkj.kkA

-          çkFkfed LokLF; ns[kHkky] lglzkCnh fodkl y{;

-          LokLF; dk lao/kZu vkSj j[kj[kko

10

II

Community Health Nursing

-          Philosophy, goals, objectives & principles , Concept and importance of Community Health Nursing,

-          Qualities and functions of Community Health Nurse

-          Steps of nursing process; community identification, population composition, health and allied resources, community assessment, planning & conducting community nursing care services.

lkeqnkf;d LokLF; uflaZx

-          n'kZu] y{;] mís'; vkSj fl)kar] lkeqnkf;d LokLF; uflaZx dh vo/kkj.kk vkSj egRo]

-          lkeqnkf;d LokLF; ulZ ds xq.k vkSj dk;Z

-          uflaZx çfØ;k ds pj.k; lkeqnkf;d igpku] tula[;k lajpuk] LokLF; vkSj lac) lalk/ku] lkeqnkf;d ewY;kadu] lkeqnkf;d uflaZx ns[kHkky lsokvksa dh ;kstuk vkSj lapkyuA

14

III

Health Assessment

a)       Characteristics of a healthy individual

b)       Health assessment of infant, preschool, school going, adolescent, adult, antenatal woman, postnatal woman, adult and elderly.

LokLF; ewY;kadu

a)       LoLFk O;fä dh fo'ks"krk,¡

b)       f'k'kq] çhLdwy] Ldwy tkus okys] fd'kksj] o;Ld] çloiwoZ efgyk] çloksÙkj efgyk] o;Ld vkSj cqtqxZ dk LokLF; ewY;kaduA

10

IV

Principles of Epidemiology and Epidemiological methods

-          Definition and aims of epidemiology, communicable and non-communicable diseases.

-          Basic tools of measurement in epidemiology

-          Uses of epidemiology

-          Disease cycle

-          Spectrum of disease

-          Levels of prevention of disease.

-          Disease transmission – direct and indirect.

-          Immunizing agents, immunization and national immunization schedule.

-          Control of infectious diseases

-          Disinfection.

egkekjh foKku ds fl)kar vkSj egkekjh foKku fof/k;k¡

-          egkekjh foKku dh ifjHkk"kk vkSj mís';] laØked vkSj xSj&laØked jksxA

-          egkekjh foKku esa eki ds cqfu;knh midj.k

-          egkekjh foKku ds mi;ksx

-          jksx pØ

-          jksx dk LisDVªe

-          jksx dh jksdFkke ds LrjA

-          jksx lapj.k & çR;{k vkSj vçR;{kA

-          Vhdkdj.k ,tsaV] Vhdkdj.k vkSj jk"Vªh; Vhdkdj.k dk;ZØeA

-          laØked jksxksa dk fu;a=.k

-          dhVk.kq'kks/kuA

10

V

Family Health Nursing Care

-          Family as a unit of health

-          Concept, goals, objectives

-          Family health care services

-          Family health care plan and nursing process.

-          Family health services – Maternal, child care and family welfare services.

-          Roles and function of a community health nurse in family health service.

-          Family health records.

ikfjokfjd LokLF; uflaZx ns[kHkky

-          LokLF; dh ,d bdkbZ ds :i esa ifjokj

-          vo/kkj.kk] y{;] mís';

-          ikfjokfjd LokLF; ns[kHkky lsok,¡

-          ikfjokfjd LokLF; ns[kHkky ;kstuk vkSj uflaZx çfØ;kA

-          ikfjokfjd LokLF; lsok,¡ & ekr`] f'k'kq ns[kHkky vkSj ifjokj dY;k.k lsok,¡A

-          ikfjokfjd LokLF; lsok esa lkeqnkf;d LokLF; ulZ dh Hkwfedk,¡ vkSj dk;ZA

-          ikfjokfjd LokLF; fjd‚MZA

12

VI

Family Health Care Settings

Home Visit:

-          Purposes, Principles

-          Planning and evaluation

-          Bag technique

Clinic:

-          Purposes, type of clinics and their functions

-          Function of Health personnel in clinics

ikfjokfjd LokLF; ns[kHkky lsfVaXl

x`g Hkze.k&

-          mís';] fl)kar

-          ;kstuk vkSj ewY;kadu

-          cSx rduhd

fDyfud&

-          mís';] Dyhfud ds çdkj vkSj muds dk;Z

-          Dyhfud esa LokLF; dfeZ;ksa dk dk;Z

10

VII

Referral System

-          Levels of health care and health care settings.

-          Referral services available - Steps in referral.

-          Role of a nurse in referral

jsQjy flLVe

-          LokLF; ns[kHkky ds Lrj vkSj LokLF; ns[kHkky lsfVaXlA

-          miyC/k jsQjy lsok,¡ & jsQjy esa pj.kA

-          jsQjy esa ulZ dh Hkwfedk

6

VIII

Records and Reports

-          Types and uses

-          Essential requirements of records and reports

-          Preparation & Maintenance

fjd‚MZ vkSj fjiksVZ

-          çdkj vkSj mi;ksx

-          fjd‚MZ vkSj fjiksVZ dh vko';d vko';drk,a

-          rS;kjh vkSj j[kj[kko

3

IX

Minor Ailments

-          Principles of management

-          Management as per standing instructions/orders.

NksVh&eksVh chekfj;k¡

-          çca/ku ds fl)kar

-          LFkk;h funsZ'kksa/vkns'kksa ds vuqlkj çca/ku

5

(2) Environmental Hygiene ¼i;kZoj.k LoPNrk½

I

Introduction

-           Components of environment

-          Importance of healthy environment

ifjp;

-          i;kZoj.k ds ?kVd

-          LoLFk i;kZoj.k dk egRo

2

II

Environmental Factors Contributing to Health

A)     Water :

-          Sources and characteristics of safe and wholesome water

-          Uses of water.

-          Rain water harvesting

-          Water pollution – natural and acquired impurities

-          Water borne diseases

-          Water purification-small and large scale

B)      Air :

-          Composition of air

-          Airborne diseases

-          Air pollution and its effect on health

-          Control of air pollution and use of safety measures.

C)      Waste :

-          Refuse – Garbage, excreta and sewage – Health hazards

-          Waste management: collection, transportation and disposal.

D)      Housing:

-          Location

-          Type

-          Characteristics of good housing

-          Basic amenities

-          Town planning

E)       Ventilation:

-          Types and standards of ventilation

F)       Lighting:

-          Requirements of good lighting

-          Natural and artificial lighting

-          Use of solar energy

G)      Noise:

-          Sources of noise

-          Community noise levels

-          Effects of noise pollution

-          Noise Control measures

H)      Arthropods:

-          Mosquitoes, housefly, sand fly, human louse, rat fleas, rodents, ticks etc.

-          Control measures

LokLF; esa ;ksxnku nsus okys i;kZoj.kh; dkjd

A)     ty&

-          lqjf{kr vkSj LokLF;o/kZd ty ds lzksr vkSj fo'ks"krk,¡

-          ty dk mi;ksxA

-          o"kkZ ty lap;u

-          ty çnw"k.k & çk—frd vkSj vftZr v'kqf);k¡

-          ty tfur jksx

-          ty 'kks/ku& NksVs vkSj cM+s iSekus ij

B)      ok;q&

-          ok;q dh lajpuk

-          ok;qtfur jksx

-          ok;q çnw"k.k vkSj LokLF; ij bldk çHkko

-                     ok;q çnw"k.k ij fu;a=.k vkSj lqj{kk mik;ksa dk mi;ksxA

C)      vif'k"V&

-          dwM+k&dpjk] ey vkSj ey&ew= & LokLF; ds fy, [krjk

-          vif'k"V çca/ku& laxzg.k] ifjogu vkSj fuiVkuA

D)      vkokl&

-          LFkku

-          Çdkj

-          vPNs vkokl dh fo'ks"krk,¡

-          cqfu;knh lqfo/kk,¡

-          uxj fu;kstu

E)       osafVys'ku&

-          osafVys'ku ds çdkj vkSj ekud

F)       çdk'k O;oLFkk&

-          vPNh jks'kuh dh vko';drk,¡

-          çk—frd vkSj —f=e çdk'k O;oLFkk

-          lkSj ÅtkZ dk mi;ksx

G)      'kksj&

-          'kksj ds lzksr

-          lkeqnkf;d 'kksj Lrj

-          /ofu çnw"k.k ds çHkko

-          'kksj fu;a=.k mik;

H)      vkFkZzksiksM~l&

-          ePNj] ?kjsyw eD[kh] jsr eD[kh] ekuo tw¡] pwgs fiLlw] —ard] fVd vkfnA

-          fu;a=.k mik;

22

III

Community organizations to promote environmental health

A)     Levels and Types of Agencies:

-          National, state, local

-          Government, voluntary and social agencies.

B)      Legislations and acts regulating the environmental hygiene.

i;kZoj.kh; LokLF; dks c<+kok nsus ds fy, lkeqnkf;d laxBu

A)     ,tsafl;ksa ds Lrj vkSj çdkj:

-          jk"Vªh;] jkT;] LFkkuh;

-          ljdkjh] LoSfPNd vkSj lkekftd ,tsafl;k¡A

B)      i;kZoj.kh; LoPNrk dks fofu;fer djus okys dkuwu vkSj vf/kfu;eA

6

(3) Health Education and Communication skills ¼LokLF; f'k{kk vkSj lapkj dkS'ky½

I

Communication Skills

-          Definition, process, purposes, principles, types and importance of communication

-          Barriers in communication

-          Establishment of successful communication.

-          Observing and listening skills.

lapkj dkS'ky

-         lapkj dh ifjHkk"kk] çfØ;k] mís';] fl)kar] çdkj vkSj egRo

-         lapkj esa ck/kk,¡

-         lQy lapkj dh LFkkiukA

-         voyksdu vkSj lquus dk dkS'kyA

8

II

Health Education

-          Concept, definition, aims and objectives of health education

-          Principles of health education

-          Process of change/modification of health behavior

-          Levels and approaches of health education

-          Methods of health education

-          Scope and opportunities for health education in hospital and community

-          Nurse’s role in health education.

LokLF; f'k{kk

-          okLF; f'k{kk dh vo/kkj.kk] ifjHkk"kk] y{; vkSj mís';

-          LokLF; f'k{kk ds fl)kar

-          LokLF; O;ogkj esa ifjorZu/la'kks/ku dh çfØ;k

-          LokLF; f'k{kk ds Lrj vkSj –f"Vdks.k

-          LokLF; f'k{kk ds rjhds

-          vLirky vkSj leqnk; esa LokLF; f'k{kk ds fy, nk;jk vkSj volj

-          LokLF; f'k{kk esa ulZ dh HkwfedkA

6

III

Counseling

-          Definition, purpose, principles, scope and types

-          Counseling process: steps and techniques

-          Qualities of a good counselor

-          Difference between health education and counseling

-          Role of nurse in counseling

ijke'kZ

-          ifjHkk"kk] mís';] fl)kar] nk;jk vkSj çdkj

-          ijke'kZ çfØ;k: pj.k vkSj rduhd

-          ,d vPNs ijke'kZnkrk ds xq.k

-          LokLF; f'k{kk vkSj ijke'kZ ds chp varj

-          ijke'kZ esa ulZ dh Hkwfedk

8

IV

Methods and Media of Health Education

-          Definition, purpose and types of audio-visual aids and media

-          Selection, preparation and use of audio-visual aids : graphic aids, printed aids, three dimensional aids and projected aids

-          Advantages and limitations of different media

-          Preparation of health education plan

LokLF; f'k{kk ds rjhds vkSj ek/;e

-          –';&JO; lgk;rk vkSj ek/;e dh ifjHkk"kk] mís'; vkSj çdkj

-          –';&JO; lgk;rk dk p;u] rS;kjh vkSj mi;ksx: xzkfQd lgk;rk] eqfær lgk;rk] f=&vk;keh lgk;rk vkSj ç{ksfir lgk;rk

-          fofHkUu ek/;eksa ds ykHk vkSj lhek,¡

-          LokLF; f'k{kk ;kstuk dh rS;kjh

18

V

Health Education Agencies and Sources

-          International

-          National

-          State

-          District

-          Local

-          Internet sources

LokLF; f'k{kk ,tsafl;k¡ vkSj lzksr

-          varjkZ"Vªh;

-          jk"Vªh;

-          jkT;

-          ftyk

-          LFkkuh;

-          baVjusV lzksr

5

(4) Nutrition ¼iks"k.k½

I

Introduction

a)       Meaning of food, nutrition, nutrients etc.

b)       Food Habits and customs

c)       Factors affecting nutrition

d)       Changing concepts in food and nutrition.

e)       Relation of Nutrition to Health

ifjp;

a)       Hkkstu] iks"k.k] iks"kd rRoksa vkfn dk vFkZ

b)       Hkkstu dh vknrsa vkSj jhfr&fjokt

c)       iks"k.k dks çHkkfor djus okys dkjd

d)       Hkkstu vkSj iks"k.k esa cnyrh vo/kkj.kk,¡

e)       iks"k.k dk LokLF; ls laca/k

2

II

Classification of Food

a)       Classification by origin:

-          Food and animal origin

-          Food of plant origin

b)       Classification by chemical composition and sources

-          Carbohydrates

-          Proteins

-          Fats

-          Minerals

-          Vitamins

-          Water

c)       Classification by predominant functions

-          Body building food

-          Energy giving food

-          Protective food

d)       Classification by nutritive value

-          Cereals and millets

-          Pulses and legumes

-          Vegetables

-          Nuts and oil seeds

-          Fruits

-          Animal food

-          Fats and oils

-          Sugar and jiggery

-          Condiments and spices

-          Miscellaneous food.

Hkkstu dk oxhZdj.k

a)       mRifÙk ds vk/kkj ij oxhZdj.k:

-          Hkkstu vkSj i'kq mRifÙk

-          ikS/kksa dh mRifÙk dk Hkkstu

b)       jklk;fud lajpuk vkSj lzksrksa ds vk/kkj ij oxhZdj.k

-          dkcksZgkbMªsV

-          çksVhu

-          olk

-          [kfut

-          foVkfeu

-          ikuh

c)       çeq[k dk;ksaZ ds vk/kkj ij oxhZdj.k

-          'kjhj fuekZ.k djus okyk Hkkstu

-          ÅtkZ nsus okyk Hkkstu

-          lqj{kkRed Hkkstu

d)       iks"kd ewY; ds vk/kkj ij oxhZdj.k

-          vukt vkSj cktjk

-          nkysa vkSj Qfy;ka

-          lfCt;k¡

-          esos vkSj frygu

-          Qy

-          i'kq Hkkstu

-          olk vkSj rsy

-          phuh vkSj xqM+

-          elkys vkSj elkys

-          fofo/k HkkstuA

2

III

Normal Dietary Requirements

a)       Energy: Calorie, Measurement, Body Mass Index, BasalMetabolic Rate – determination and factors affecting

b)       Balanced Diet: Nutritive value of foods, calculation for different categories of people, normal food requirement calculation. Menu plan. Combination of food affecting and enhancing the nutritive value of the diet.

c)       Budgeting for food, low cost meals, food substitutes.

d)       Diseases and disorders caused by the imbalance of nutrients.

e)       Food Allergy– Causes, types, diet modifications in glutein, lactose and protein intolerance etc.

f)        Food intolerance – inborn errors of metabolism

lkekU; vkgkj laca/kh vko';drk,¡

a)       ÅtkZ& dSyksjh] eki] c‚Mh ekl baMsDl] csly esVkcksfyd nj & fu/kkZj.k vkSj çHkkfor djus okys dkjd

b)               larqfyr vkgkj& [kk| inkFkksaZ dk iks"kd ewY;] yksxksa dh fofHkUu Jsf.k;ksa ds fy, x.kuk] lkekU; Hkkstu vko';drk dh x.kukA esuw ;kstukA vkgkj ds iks"kd ewY; dks çHkkfor djus vkSj c<+kus okys [kk| inkFkksaZ dk la;kstuA

c)       Hkkstu ds fy, ctV cukuk] de ykxr okys Hkkstu] [kk| fodYiA

d)       iks"kd rRoksa ds vlarqyu ds dkj.k gksus okyh chekfj;k¡ vkSj fodkjA

e)       [kk| ,ythZ& dkj.k] çdkj] XywfVu] ySDVkst vkSj çksVhu vlfg".kqrk vkfn esa vkgkj la'kks/kuA

f)        [kk| vlfg".kqrk& p;kip; dh tUetkr =qfV;k¡

4

IV

Food Preparation, Preservation & Storage

a)       Principles of cooking, methods of cooking and the effect of cooking on food and various nutrients. Safe food handling, health of food handlers.

b)       Methods of food preservation– household and commercial, precautions.

c)       Food storage – cooked and raw, household and commercial, ill effects of poorly stored food.

d)       Food adulteration and acts related to it.

[kk| rS;kjh] laj{k.k vkSj HkaMkj.k

a)       [kkuk idkus ds fl)kar] [kkuk idkus dh fof/k;k¡ vkSj [kkuk idkus dk Hkkstu vkSj fofHkUu iks"kd rRoksa ij çHkkoA lqjf{kr [kk| çca/ku] [kk| lapkydksa dk LokLF;A

b)       [kk| laj{k.k dh fof/k;k¡ & ?kjsyw vkSj okf.kfT;d] lko/kkfu;k¡A

c)       [kk| HkaMkj.k & idk gqvk vkSj dPpk] ?kjsyw vkSj okf.kfT;d] [kjkc rjhds ls laxzghr Hkkstu ds nq"çHkkoA

d)       [kk| feykoV vkSj blls lacaf/kr dk;ZA

2

V

Therapeutic Diet

a)       Diet modification in relation to medical and surgical condition of the individual such as Protein Energy Malnutrition (PEM), Diabetes, Cardio Vascular disease, Hepatitis, Renal, Gouts, Irritable Bowel Syndrome (IBS), Obesity, cholecystectomy, partial gastrectomy, gastrostomy, bariatric surgery and colostomy etc.

b)       Special diet – low sodium diet, fat free diet, diabetic diet, bland diet, high protein diet, low protein diet, low calorie diet, geriatric diet,iron rich diet, liquid diet, semi-solid diet, soft diet and high fiber dietetic

c)       Factors affecting diet acceptance, feeding the helpless patient.

d)       Health education on nutrition needs and methods in diet modification.

fpfdRlh; vkgkj

a)       O;fä dh fpfdRlk vkSj 'kY; fpfdRlk fLFkfr ds laca/k esa vkgkj la'kks/ku tSls çksVhu ÅtkZ dqiks"k.k ¼ihbZ,e½] e/kqesg] dkfMZ;ks oSLdqyj jksx] gsisVkbfVl] xqnsZ] xkmV] fpM+fpM+k vka= flaMªkse ¼vkbZch,l½] eksVkik] fiÙkk'k;&mPNsnu] vkaf'kd xSLVªsDVkseh] xSLVªksLVkseh] csfj,fVªd ltZjh vkSj dksyksLVkseh vkfnA

b)       fo'ks"k vkgkj & de lksfM;e vkgkj] olk jfgr vkgkj] e/kqesg vkgkj] lknk vkgkj] mPp çksVhu vkgkj] de çksVhu vkgkj] de dSyksjh vkgkj] o`)koLFkk vkgkj] ykSg ;qä vkgkj] rjy vkgkj] v/kZ&Bksl vkgkj] uje vkgkj vkSj mPp Qkbcj vkgkj

c)       vkgkj Loh—fr dks çHkkfor djus okys dkjd] vlgk; jksxh dks Hkkstu djkukA

d)       ​​iks"k.k laca/kh vko';drkvksa vkSj vkgkj la'kks/ku esa fof/k;ksa ij LokLF; f'k{kkA

8

VI

Community Nutrition

a)       Nutritional problems and programs in India

b)       Community food supply, food hygiene and commercially prepared and grown food available locally.

c)       National and international food agencies – Central food training research institute (CFTRI), Food and agriculture organization (FAO), National Institute of Nutrition (NIN), Food Safety and Standards Authority of India (FSSAI), CARE (Cooperative for Assistance and Relief Everywhere), National Institute of Public Cooperation and Child Development (NIPCCD) etc.

lkeqnkf;d iks"k.k

a)       Hkkjr esa iks"k.k laca/kh leL;k,a vkSj dk;ZØe

b)       lkeqnkf;d [kk| vkiwfrZ] [kk| LoPNrk vkSj LFkkuh; Lrj ij miyC/k O;kolkf;d :i ls rS;kj vkSj mxk, x, [kk| inkFkZA

c)       jk"Vªh; vkSj varjkZ"Vªh; [kk| ,tsafl;ka ​​& dsaæh; [kk| çf'k{k.k vuqla/kku laLFkku ¼lh,QVhvkjvkbZ½] [kk| vkSj —f"k laxBu ¼,Q,vks½] jk"Vªh; iks"k.k laLFkku ¼,uvkbZ,u½] Hkkjrh; [kk| lqj{kk vkSj ekud çkf/kdj.k ¼,Q,l,l,vkbZ½] ds;j ¼lgdkfjrk gj txg lgk;rk vkSj jkgr ds fy,½] jk"Vªh; tu lg;ksx vkSj cky fodkl laLFkku ¼,uvkbZihlhlhMh½ vkfnA

4

VI

356-

Preparation of Diet /Practical

a)       Beverages: Hot and cold, juice, shakes, soups, lassi, barley water

b)       Egg Preparation: Egg flip, scramble, omlet, poached egg

c)       Light Diet: Porridges, gruel, khichari, dahlia, kanji, boiled vegetables, salads, custards.

d)       Low Cost High Nutrition Diets: Chikki, multigrain roti

vkgkj dh rS;kjh/çSfDVdy

a)       is; inkFkZ& xeZ vkSj BaMk] twl] 'ksd] lwi] yLlh] tkS dk ikuh

b)       vaMs dh rS;kjh& vaMk iyVuk] Hkquuk] v‚eysV] mcyk gqvk vaMk

c)       gYdk vkgkj: nfy;k] nfy;k] f[kpM+h] Mgfy;k] dkath] mcyh gqbZ lfCt;k¡] lykn] dLVMZ

d)       de ykxr okys mPp iks"k.k vkgkj& fpDdh] eYVhxzsu jksVh

8