Certificate in Food and Nutrition (CFN) Minimum Duration: 6 Months Maximum Duration: 2 Years Course Fee: Rs.

1,000 Minimum Age: 18 Years Maximum Age: No bar Eligibility: No Formal Qalification. Programme overview |

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Eating is so much a part of life that we tend to assume that we know everything about food. It is generally believed that provision of proper nourishment is mainly a question of income. Since food sustains life and accounts for a major portion of our living expenses, it will be useful for everyone to know about:

The nutrients contained in different items of food; The needs of the human body in terms of various nutrients at different stages of life; Consequences of taking more/wrong types of food; and Ways of selecting food articles, and the techniques for processing, cooking and preserving them. The focus of the programme is to enable you to make the best possible choice for meeting the nutritional needs of your family. At the same time it aims at helping you choose an adequate variety of foods to suit the taste of each individual in your family. In addition, you will learn about the nature of food-borne diseases and the importance of good food habits in preventing them. You will also be acquainted with schemes of quality control, consumer rights, etc.

You and Your Food Block-1: Food Groups, Nutrients and their Functions Unit 1 Food and Food Acceptance Unit 2 Functions of Food Unit 3 Macronutrients and their Functions Unit 4 Micronutrients and their Functions Unit 5 Basic Food Group

Block-2: Food Choice and Preparation Unit 6 Let Us Choose the Right Food Unit 7 How Healthy are Our Meal Patterns ? Unit 8 Let Us Ensure Taste and Nutrient Retention Unit 9 Let Us Make Our Food Safe to Eat

Unit 10 Let us Preserve Food

Block-3: Process of food Selection and Preparation-I Unit 11 Preparation and Nutritive Value of Cereals and Millets Unit 12 Selection of Fats and Oils and Nutritive Value Unit 13 Selection and Preparation of Sugar and Jaggery and their Nutritive Value Unit 14 Selection, Preparation and Nutritive Value of Pulses, Nuts and Oil Seeds Unit 15 Selection, Preparation and Nutritive Value of Milk and Milk Products Unit 16 Selection, Preparation and Nutritive Value of Eggs and Flesh Foods

Block-4: Process of Food Selection and Preparation-II Unit 17 Selection, Preparation and Nutritive Value of Vegetables Unit 18 Selection of Fruits and their Nutritive Value Unit 19 Spices, Condiments and Salt Unit 20 Selection, Preparation and Nutritive Value of Beverages Unit 21 Convenience Foods

Your Food and Its Utilization Block-1: How to Meet the Nutritional Needs of the Body ? Unit 1 Food, Nutrition and Nutritional Status Unit 2 Recommended Dietary Intakes for Indians Unit 3 Daily Food Guide and Balanced Diet

Block-2: Assimilation of Food and Effects on Growth and Activity Unit 4 Assimilation of Food into the Body

Unit 5 Growth Pattern and Nutritional Requirements Unit 6 Malnutrition and Health Unit 7 Food Energy. Activity Pattern and Body Weight

Block-3: Nutrition of the Mother and the Child Unit 8 Nutrition Through the life Cycle Pregnancy and Foetal Growth Unit 9 Nutrition through the Life Cycle - Infancy Unit 10 Nutrition through the Life Cycle Pre-School Age

Block-4: Nutrition from School Age to Old Age Unit 11 Nutrition through the Life Cycle The School Age Unit 12 Nutrition through the Life Cycle Puberty and Adolescence Unit 13 Nutrition through the Life Cycle Adulthood Unit 14 Nutrition through the Life Cycle Old Age Requirements and Special Needs

Block-5: Nutritional Status, Food Habits and Food Misconceptions Unit 15 Assessment of Nutritional Status Unit 16 Our Food Habits Unit 17 Food Misinformation

Economics of Food Block-1: Food Budgeting, Agricultural Production and Distribution Unit 1 How do we Spend our Food Money ? Unit 2 How Do We Plan for Growing Our Food ? Unit 3 Public Distribution System Block-2: Governmental Policies and Programmes Unit 4 Government's Agriculture Policies Unit 5 Government's Poultry and Pisciculture Programmes Unit 6 Operation Food Programmes Unit 7 Supplementary Feeding Programmes Block-3: Protection, Safety and Consumer Education Unit 8 Protection of Food Supplies Unit 9 Food Adulteration and Precautions Unit 10 Consumer Education

Diploma in Nutrition and Health Education (DNHE) Minimum Duration: 1 Year Maximum Duration: 4 Years Course Fee: Rs. 1,800 Minimum Age: No bar Maximum Age: No bar Eligibility: 10+2 or its equivalent Programme overview |

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The Diploma Programme is a holistic package, which provides opportunities to the learner to gain knowledge about nutrition and public health. It also enables the learners to develop skills in communicating nutrition and health-related information to the community.

The aim of the programme is to develop a knowledge base in areas of nutrition and public health, promote awareness about concepts and principles in communication and their application in nutrition and health education, and develop skills for playing the role of nutrition/health educators in the community.

People desirous of working in either Government or non-governmental sectors in the role of nutrition/health educators would benefit from this programme.

Objectives:

To impart basic knowledge related to nutrition and health, as well as to train learners in imparting this knowledge to the community at large

Nutrition for the Community Block I : Basic Concepts in Nutrition-I Unit 1 : Food Nutrition and Health Unit 2 : Macronutrients-I : Carbohydrates and Water Unit 3 : Macronutrients-II : Proteins and Lipids Block II : Basic Concepts in Nutrition-II Unit 4 : Macronutrients I : Vitamins Unit 5 : Macronutrients II : Minerals Unit 6 : Planning Balanced Diets Block III : 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 Infants anfPreschoolers Unit 10 : Meal Planning for the School Child and Adolescent Block IV : Effective Utilization 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 Other Methods of Maximization of Nutritional Benefit Unit 16 : Food Safety Block V : Nutrition Related Disorders Unit 17 : Major Deficiency Diseases-I : PEM and Xerophthalmia Unit 18 : Major Deficiency Diseases-II : Anemia and Iodine Deficiency Disorders Unit 19 : Other Nutritional Problems Unit 20 : Nutrition and Infection Unit 21 : Dietary Management of Obesity, Coronary Heart Disease and Diabetes Mellitus Unit 22 : Maternal Malnutrition Block VI : Nutrition Programmes Unit 23 : Nutrient Deficiency Control Programmes. Unit 24 : Supplementary Feeding Programmes Unit 25 : Assessment of Nutritional Status PRACTICAL MANUAL-PART I (2 credits) (This manual consists of 6 sections) Section 1 Weights and Measures

Section 2 Finding Nutritive Value of Foodstuffs Section 3 Methods of Cooking Section 4 Regional Meal Patterns Section 5 Planning Diets-I Section 6 Planning Diets-II

Public Health and Hygiene Block I : Health Indicators Unit 1 : Population Dynamics and Epidemiology Unit 2 : Family Planning Programme Unit 3 : Asian Perspectives on Health and Quality of Life Block II : Environmental Sanitation and safety Unit 4 : Agents of Contamination Unit 5 : Water Supply and Waste Disposal Unit 6 : Personal Hygiene Unit 7 : Public and Home safety Block III : Dietary Management of Disease Unit 8 : Diet in Disease : Basic Principles Unit 9 : Dietary Management of Nutrition-related Disorders and Associated Problems Unit 10 : Dietary Management of Disorders of Non-nutritional Origin Block IV : Food-borne Diseases, Food Infections and Intoxications Unit 11 : Common Food-borne Diseases-I Unit 12 : Common Food-borne Diseases-II Unit 13 : Parasitic Infestations Unit 14 : Food Infections and Intoxications Block V : Common Infections and Infectious Diseases

Unit 15 : Measles, Tuberculosis and Poliomyelitis Unit 16 : Diphtheria, Tetanus and Polimyelitis Unit 17 : Malaria Unit 18 : Skin, Eye and Ear Infections Block VI : Public Health Unit 19 : Primary Health Care-I : Concept and Organization Unit 20 : Primary Health Care-II : Current Status in India Unit 21 : Primary Health Care-III : Delivery of Services Unit 22 : Health Programmes Unit 23 : Income Generation Programmes Unit 24 : Environmental Progection PRACTICAL MANUAL-PART ii (2 credits) (This manual consists of 8 activities)

Nutrition and Health Education Block I : Nutrition and Health Status of the Community Unit 1 : Learning and Working with the Community Unit 2 : Community Nutrition and Health Unit 3 : Factors Influencing Community Health and Nutrition Bock II : Themes and Messages in Nutrition and Health Education Unit 4 : Themes in Nutrition Education Unit 5 : Themes in Health Education Unit 6 : Messages in Nutrition and Health Education Block III : Methods of Communication in Nutrition and Health Education Unit 7 : Group Communication Methods

Unit 8 : Mass Communication Media Unit 9 : Presentation of Selected Communication Media Unit 10 : Non-Machine Media Planning and Preparation Unit 11 : Machine Operated Devices Planning and Preparation Block IV : Approaches in Nutrition and Health Education Unit 12 : Traditional Approaches Unit 13 : Presentation of Traditional Approaches Unit 14 : Modern Approaches Unit 15 : Presentation of Modern Approaches Block V : Community Strategies in Nutrition and Health Education Unit 16 : Individual Strategies Unit 17 : Community Strategies Unit 18 : Presentation of the Operation of Selected Strrategies Bock VI : Nutrition Programmes Unit 19 : Past and Present Nutrition Programmes Unit 20 : Nutrition Education Programmes-Planning, Implementation and Evaluation Unit 21 : Organizing Successful Nutrition and Health Programmes: Selected Process Models

PRACTICAL MANUAL-PART III (2 Credits) (This manual consists of 8 activities)

Project Work: Nutrition and Health Education The project guide gives detailed instructions on conducting project work and writing the project report. AUDIO/VIDEO PROGAMMESAudio Tapes :

Natrition for the Community SamudaiAurPoshan-EkParicharcha Food Fads and Misconceptions Bhojan Se SambandhitGalatDharnayen Reaching Out to the Community Conducting Project Work Video Tapes : Planning Balanced Diets SantulitAharNiyojan Garbhavastha Mein AharNiyojan DNHE-An Overview Effective Management of Family Resources Incidence and Management of Nutritional Deficiency Disorders Voluntary Health Association of India An Introduction Nutrition and Health Education An Introductions

Programmes Certificate in Organic Farming (COF) Minimum Duration: 6 Months Maximum Duration: 2 Years Course Fee: Rs. 3,600 Minimum Age: No bar Maximum Age: No bar Eligibility: 10+2 pass-outs / Bachelor in Preparatory Programme (BPP) from IGNOU Programme overview

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Forms | Apply Now Over the years, it has become common to understand and define organic agriculture as farming without synthetic pesticides and conventional fertilisers. This should not be considered a definition but a characteristic of a socially and environmentally conscious approach to agriculture that is currently experiencing rapid growth in the sector.

India is fast becoming a major base for production and supply of organically produced agricultural products to the world market. During the year 2009-10, India exported organically raised commodities worth US$116 billion.

In a first-of-its-kind initiative, the Indira Gandhi National Open University (IGNOU), in collaboration with the Agricultural and Processed Food Products Export Development Authority (APEDA) of the Ministry of Commerce, Govt. of India, has developed a 6-month Certificate in Organic Farming programme. As it would be imparted in IGNOU s Open and Distance Learning (ODL) mode, persons with Secondary School qualification (10+2 pass) in any part of the country could enroll in it.

Objectives The main objective of the programme is to: Impart knowledge and proficiency in Organic production practices, Certification process and marketing of organically raised agricultural produces Promote self employment and income generation.

Introduction to Organic Farming Block 1: Organic Farming An Overview Unit 1: Principles of Organic Farming Unit 2: Benefits and Scope of Organic Farming Unit 3: Present Status and Development Unit 4: Chemical Farming VS Organic Farming Block 2: Organic Norms Unit 1: National Norms Unit 2: International Norms

Organic Production System Block 1: Farm Designing : Land Preparation, Buffer Zone Unit 1: Farm Designing : Land Preparation, Buffer Zone Unit 2: Seeds and Planting Unit 3: Water Management Unit 4: Contamination Control

Unit 5: Livestock Management In Organic Farming Unit 6: Farm Implements Block 2: Soil Fertility and Nutrient Management Unit 1: Crop Rotation Unit 2: Composting and Manuring Unit 3: Bio-fertilizers Block 3: Plant Protection Unit 1: Botanical Pesticides Unit 2: Bio-pesticides Unit 3: Bio-control Agents Unit 4: Cultural and Mechanical Methods

PRACTICAL MANUAL EXERCISE 1: Visit to Organic Farm EXERCISE 2: Seed and Seed Treatment EXERCISE 3: Methods of Composting EXERCISE 4: Application of Compost EXERCISE 5: Preparation of Plant Protection Inputs EXERCISE 6: Application of Plant Protection Inputs

Inspection and Certification of Organic Produce Block 1: Documentation and Documentation Control Unit 1: Development of Internal Control System (ICS) Unit 2: Quality Management Unit 3: Third Party Management Unit 4: Document Formats Block 2: Farm Inspection and Certification Procedure Unit 1: Procedures of Inspection Critical Control Points Unit 2: Chain of Custody Unit 3: Certification Trademark Unit 4: Check List PRACTICAL MANUAL EXERCISE 1: Visit and Study of Grower Group EXERCISE 2: ICS Training EXERCISE 3: Visit to Certified Organic Farm

Economics and Marketing of Organic Products Block 1: Economic of Production Unit 1: Cost of Production System-including Benefit/Cost Ratio Unit 2: Government Schemes and Other Financial Resources Block 2: Markets and Marketing Unit 1: Basics of Marketing Unit 2: Marketing Channels and Agencies Unit 3: Basic Marketing Function Unit 4: Marketing Informatics

PRACTICAL MANUAL EXERCISE 1:roject Formulation EXERCISE 2: Visit to Certified Organic Outlets