1 Year GNM Community Health Nursing – I

“Explore the 1 Year GNM Community Health Nursing course in-depth, covering all essential aspects for aspiring nurses. Discover detailed curriculum, practical skills, and community health strategies for 2024.”

“Explore the comprehensive 1 Year GNM Community Health Nursing-I syllabus covering 80 hours of essential training, including 30 hours in Environmental Hygiene, 40 hours in Health Education and Communication Skills, and 30 hours in Nutrition. Gain critical knowledge and skills for a successful nursing career.”

TOTAL = 180 HOURS

CHN-I 80 HOURS

ENVIRONMENTAL HYGIENE 30 HOURS

HEALTH EDUCATION AND COMMUNICATION SKILL 40 HOURS

NUTRITION 30 HOURS

1 YEAR GNM COMMUNITY HEALTH NURSING – I SYLLABUS

Unit No.	Content	Methods of Assessment
I	INTRODUCTION TO COMMUNITY HEALTH a) Definitions: Community, Community health, community health nursing b) Concept of Health and disease, dimensions and indicators of health, Health determinants c) History & development of Community Health in India & its present concept. d) Primary health care, Millennium Development Goals e) Promotion and maintenance of Health	Short Answers
II	COMMUNITY HEALTH NURSING a) Philosophy, goals, objectives & principles, concept, and importance of Community Health Nursing b) Qualities and functions of Community Health Nurse c) Steps of nursing process; community identification, population composition, health and allied resources, community assessment, planning & conducting community nursing care services.	Short answers, Essay type
III	HEALTH ASSESSMENT a) Characteristics of a healthy individual b) Health assessment of infant, preschool, school-going, adolescent, adult, antenatal woman, postnatal woman, and elderly.	Short answers, Objective type, Essay type Return Demonstration
IV	PRINCIPLES OF EPIDEMIOLOGY & EPIDEMIOLOGICAL METHODS a) Definition and aims of epidemiology, communicable and non-communicable diseases. b) Basic tools of measurement in epidemiology c) Uses of epidemiology d) Disease cycle e) Spectrum of disease f) Levels of prevention of disease. g) Disease transmission – direct and indirect. h) Immunizing agents, immunization and national immunization schedule. i) Control of infectious diseases. j) Disinfection.	Short answers, Objective type Essay type Return Demonstration
V	FAMILY HEALTH NURSING CARE a) Family as a unit of health b) Concept, goals, objectives c) Family health care services d) Family health care plan and nursing process. e) Family health services – Maternal, child care and family welfare services. f) Roles and function of a community health nurse in family health service. g) Family health records.	Short answers, Essay type
VI	FAMILY HEALTH CARE SETTINGS HOME VISIT Purposes, Principles e) Planning and evaluation f) Bag technique g) Clinic: Purposes, type of clinics and their functions h) Function of Health personnel in clinics	Short answer, Return demonstration
VII	REFERRAL SYSTEM a) Levels of health care and health care settings. b) Referral services available c) Steps in referral. d) Role of a nurse in referral	Short answer, Objective type
VIII	RECORDS AND REPORTS a) Types and uses b) Essential requirements of records and reports	Short answer, Objective type
IX	MINOR AILMENTS a) Principles of management b) Management as per standing instructions/orders.	Short answer, Objective type

1 YEAR GNM ENVIRONMENTAL HYGIENE – SYLLABUS

Unit No.	Content Unit Wise	Methods of Assessment
I	INTRODUCTION a) Components of environment b) Importance of healthy environment	Short answer
II	ENVIRONMENTAL FACTORS CONTRIBUTING TO HEALTH a) Water: Sources and characteristics of safe and wholesome water, Uses of water, Rainwater harvesting, Water pollution (natural and acquired impurities), Waterborne 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	Short answers Objective type Essay type
III	COMMUNITY ORGANIZATION TO PROMOTE ENVIRONMENTAL HEALTH a) Levels and types of agencies: National, state, local, Government, voluntary and social agencies b) Legislations and acts regulating environmental hygiene	Short answer Objective type

1 YEAR GNM HEALTH EDUCATION AND COMMUNICATION SKILLS – SYLLABUS

Unit No.	Content	Method of Assessment
I	COMMUNICATION SKILLS a) Definition, process, purposes, principles, types, and importance of communication b) Barriers in communication c) Establishment of successful communication d) Observing and listening skills.	Short answers Objective type Return demonstration
II	HEALTH EDUCATION a) Concept, definition, aims, and objectives of health education b) Principles of health education c) Process of change/modification of health behavior d) Levels and approaches of health education e) Methods of health education f) Scope and opportunities for health education in hospital and community g) Nurse’s role in health education.	Short answers Objective type
III	COUNSELING a) Definition, purpose, principles, scope, and types b) Counseling process: steps and techniques c) Qualities of a good counselor d) Difference between health education and counseling e) Role of nurse in counseling	Short answer Essay type Role play
IV	METHODS & MEDIA OF HEALTH EDUCATION a) Definition, purpose, and types of audio-visual aids and media b) Selection, preparation, and use of audio-visual aids: graphic aids, printed aids, three-dimensional aids, and projected aids c) Advantages and limitations of different media d) Preparation of health education plan	Evaluation of prepared audio-visual aids Written test

1 YEAR GNM NUTRITION – SYLLABUS

Unit No.	Content	Methods of Assessment
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	Short answer types Objective type
II	CLASSIFICATION OF FOOD a) Classification by origin: Food of 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, Pulses, Vegetables, Fruits, Animal food, fats and oils, sugar and jaggery, condiments and spices, miscellaneous food.	Short answers Objective type Essay type
III	NORMAL DIETARY REQUIREMENTS a) Energy: Calorie, Measurement, Body Mass Index (BMI), Basal Metabolic Rate (BMR) determination and factors affecting b) Balanced Diet – nutritive value of foods, calculation for different categories of people, normal food requirement calculation, Menu plan c) Budgeting for food, low-cost meals, food substitutes d) Diseases and disorders caused by nutrient imbalance e) Food allergy, f) Food intolerance	Short answer Objective type
IV	FOOD PREPARATION, PRESERVATION AND STORAGE a) Principles of cooking, methods of cooking, and their effects on nutrients b) Methods of food preservation: household and commercial c) Food storage – cooked and raw, household and commercial d) Food adulteration and related acts	Short answer type Objective type
V	THERAPEUTIC DIET a) Diet modification for medical and surgical conditions (e.g., PEM, Diabetes, Cardiovascular disease) b) Special diets (e.g., low sodium, fat-free, diabetic) c) Factors affecting diet acceptance, feeding helpless patients d) Health education on nutrition and diet modification	Short answers Objective type Essay type
VI	COMMUNITY NUTRITION a) Nutritional problems and programs in India b) Community food supply, food hygiene, and locally available food c) National and international food agencies (e.g., FAO, NIN, FSSAI, CARE, NIPCCD)	Short answer Objective type
VII	PREPARATION OF DIET/PRACTICAL a) Beverages: hot and cold, juice, shakes, soups, lassi, barley water b) Egg preparation: egg flip, scramble, omelet, poached egg c) Light diet: porridges, gruel, khichari, dahlia, kanji, boiled vegetables, salads, custards d) Low-cost high nutrition diets: chikki, multigrain roti	Practical evaluation