Applying Basic Knowledge On Sanitation and Nutrition

TTLM of Apply Basic Knowledge on Sanitation and Nutrition
BISHOFTU COMMUNITY DEVELOPMENT WORKERS

TRAINING College
PROGRAMME TITLE:
COMMUNITY Development Level I
MODULE TITLE: TTLM OF
Applying Basic Knowledge on
Sanitation and Nutrition
COMPILED BY: TSEDAL GENETI LEMU

November 2017
COMPILED BY: TSEDAL GENETI LEMU Page 1

TTLM Table of contents
Table of content Page
TVET Program Community Development Level I _____________________________________________ 5
Nominal Duration: 36 Hrs _________________________________________________________________ 5
Learning Out Comes _______________________________________________________________________ 5

Module Contents ___________________________________________________________________________ 5-6
Learning Strategies: ________________________________________________________________________ 6
Assessment Methods _________________________________________________________________________ 6
Assessment Criteria ___________________________________________________________________________ 7
Resource Requirements _______________________________________________________________________ 8-9
Session Plan Lo1 Level I _______________________________________________________________________ 10
Session Plan Lo2 Level I _______________________________________________________________________ 11-12
Session Plan Lo3 Level I _______________________________________________________________________ 13-14
Session Plan Lo4 Level I _______________________________________________________________________
LO1 Information sheet ___________________________________________________________

Lo1. Identify Gaps in Home Sanitation ______________________________________________
Lo1 Introduction _________________________________________________________________
Lo1 Contents __________________________________________________________________________
1.1. Gaps in Home Sanitation ______________________________________________________
1.2 International Year of Sanitation _________________________________________________
1.3 Purpose Of This Information ____________________________________________________
1.4 How to Achieve Sustainable Sanitation Solutions ___________________________________

1.4.1 Frame Work Conditions ________________________________________________________

1.4.2 Implementation Of An Appropriate Sanitation System In Ethiopia) ____________________
1.4.3. Creation Of Demand Through Social Marketing ___________________________________
1.5 Subsidiary /Supplementary/ – A Household Centered Approach _________________________
1.6 Participatory Planning _________________________________________________________
1.7 Summary of Lo1 ________________________________________________________________
LO1 Self-check ___________________________________________________________________
LO1 Answer Key __________________________________________________________________
LO2 Information sheet _____________________________________________________________
Lo2. Explain the Benefits to Clients of Good Personal Hygiene ____________________________
Lo2 Introduction _________________________________________________________________
Lo2 Contents _____________________________________________________________________
2.1 Concepts of Good Personal Hygiene _______________________________________________
2.2 Better Personal Care ___________________________________________________________
2.3. Ways to Improve Personal Hygiene _______________________________________________
2.4 Summary of Lo2 ________________________________________________________________
LO2 Self-check ____________________________________________________________________
LO2 Answer Key __________________________________________________________________
LO3 Information Sheet ______________________________________________________________

LO3. Practice Good Household Health Eating And Nutrition ________________________________
LO3. Introduction __________________________________________________________________
LO3. Contents _____________________________________________________________________
3.1 What Is Nutrition? Why Is Nutrition Important? ____________________________________
3.2 5 Main Food Groups ___________________________________________________________
3.3 Seven Major Types of Nutrients And Others Micro Nutrients ______________________________
3.4 Malnutrition ____________________________________________________________________
3.5. Causes of Malnutrition _____________________________________________________________
3.6 Summary of Lo3 ___________________________________________________________________
3.6 Food Poisoning ____________________________________________________________________
LO3 Self-check _______________________________________________________________________
LO3 Answer Key _______________________________________________________________________
Lo4. . Adapt Healthy Living ______________________________________________________________
 Inviting Professional Gusts And Reading Assignment
TVET PROGRAM Community Development Level I
MODULTITLE: Apply Basic Knowledge on Sanitation and Nutrition MODULE CODE LSA CDV1 04 1017
NOMINAL DURATION: 65 hrs
This module covers the knowledge, attitudes and skills required to assist designated individuals and families in maintaining basic,
sanitation and Nutrition in the home/ other places.
LEARNING OUT COMES
At the end of this module the trainees will be able to:
LO1. Identify gaps in home sanitation and nutrition
LO2. Explain the benefits to clients of good personal hygiene and nutrition
LO3. Practice good household sanitation and nutrition.
LO4. Adapt healthy living
MODULE CONTENTS:
LO1. Identify gaps in home sanitation
1.1 Gaps in home sanitation

1.2 International Year of Sanitation

1.3 Purpose of sanitation

1.4 How to Achieve Sustainable Sanitation Solutions
1.5 Subsidiary /supplementary/ – a household centered approach
LO2. Explain the benefits to clients of good personal hygiene
2.1 Concepts of good Personal hygiene

2.2 Better personal care
2.3 ways to improve personal hygiene.
LO3. Practice good household nutrition.

 3.1 What Is Nutrition? Why Is Nutrition Important?
 3.2 5 Main Food Groups
 3.3 Seven major types of nutrients and others micro nutrients
3.4 Malnutrition
3.5. Causes of Malnutrition
3.6 Food poisoning
LO4. Adapt healthy living / Reading Assignment /
1.Demonstrates the ways to improve healthy living
2.Explain and clarifies how to apply this knowledge to individuals and
Families.
3. Provide encouragement with proper knowledge, attitudes and skills to
achieve healthy living
4. Refer to appropriate Food & Nutrition providers
LEARNING STRATEGIES:
 Lecture/explanation

 Discussion
 Group work
ASSESSMENT METHODS
 Written exams
 Assignments
 Group work
ASSESSMENT CRITERIA
 Refers Client assessment and Support Plan
 Identify and describes the gaps to family members
 Provide encouragement, with proper knowledge, attitudes and skills
 Refer to appropriate when concerns of illness or impairment arise.
 Refer when concerns arise about client malnutrition
 Demonstrates understanding of relevant Government’s standards for historical, social, political and economic context
 Demonstrates understanding variety of ways to improve personal hygiene
 Explains and clarifies how to apply knowledge to individuals and families
 Provide proper knowledge, attitudes and skills, of good personal hygiene
 Refer to appropriate care providers when concerns of illness or impairment arise
LO3. Practice good household nutrition
 Demonstrate exercise of keeping better household nutrition
 Explains and clarifies how to apply knowledge to individuals and families residence
 Consideration of the interrelationship of issues affecting clients

LO4. Adapt healthy living

 Demonstrates the ways to improve healthy living
 Explain and clarifies how to apply this knowledge to individuals and families
 Provide encouragement with proper knowledge, attitudes and skills to achieve healthy living
 Refer to appropriate Food & Nutrition providers
Resource Requirements
MODULE CODE LSA CDV1 04 1017
MODULTITLE: Apply Basic Knowledge on Sanitation and Nutrition
Recommended
Item No. Category/Item Description/ Specifications Quantity Ratio
(Item: Learner)
A. Learning Materials
1. TTLM Prepared by trainer 10 1:7
2. Handouts Prepared by trainer 15 1:5
 People First
 Community Development
3. Reference Books  Development and poverty 8 1:9
 Rural development putting the last first
 New approaches to Rural Development
4. Journals/Publication/Magazines  Community development journal 7 1:10
B. Learning Facilities & Infrastructure

1. Lecture Room 7x8=56m2 2 1:35

Library That can accommodate 25% of the total trainees at
2. once 1 1:70
3. Seat Arm chair 70 1:1

4. Board Black/White 4 2:35
C. Consumable Materials
1. Marker Temporary 2 -----
2. Chalk ---------- ½ packet -----
A4 Per
3. Papers -----
activities.
4. Pen Blue and red 2 ------
5. Pencil Dot 1 ------
6. CD Writable 1 ------
D. Tools and Equipments
1. Computer with accessories Standardized 5 1:70
2. LCD Standardized 5 1:70
3. Projector Standardized 15 1:70


Session Plan -1- Level I
Unit of Competence: Apply Basic Knowledge on Sanitation and Nutrition ,
Module Title: Applying Basic Knowledge on Sanitation and Nutrition,
LO.1  Identify gaps in home sanitation
Session Objectives At the end of this session the learners shall be able to:
 Demonstrate the exercise of keeping better household and sanitation
 Explains and clarifies how to apply this knowledge to individuals and families, in person and in
their place of residence.
 Provide encouragement Consideration of the interrelationship of issues affecting clients
 Demonstrates understanding of relevant Government’s standards for historical, social, political and
economic context,
Activities Nominal Contents Learning Methods
duration
Introduction 1 hr  Introduction of the module and its contents  Lecture
Body 1 hr 1.6 Gaps in home sanitation Lecture, explanation & discussion
3 hr 1.2 International Year of Sanitation Lecture, explanation & discussion
2hr 1.3 Purpose of sanitation Lecture, explanation & discussion
2hr 1.4 How to Achieve Sustainable Sanitation Solutions Lecture, explanation & discussion
3 hr 1.5 Subsidiary /supplementary/ – a household centered approach Lecture, explanation & discussion
Evaluation 3 hr Group work, Class work, Individual assessment and written
examination
Summary 2 hr Wrap-up and feedback Discussion
Resources  TTLM Markers Handouts Computers Papers LCD, Projector
Prepared by: __________________________________ Checked By: __________________________________
Compiled By Tsedal Geneti Lemu Page 10

Session Plan -2- LEVEL I
Unit of Competence: Apply Basic Knowledge on Sanitation and Nutrition,
LO. 2  Explain the benefits to clients of good personal hygiene
 Demonstrates understanding variety of ways to improve personal hygiene

 Explains and clarifies how to apply this knowledge to individuals and families, in person and in
their place of residence.
 Provide encouragement that, with proper knowledge, attitudes and skills, good personal hygiene
can be improved.
 Refer to appropriate Health Care providers when concerns of illness or impairment arise.
duration
Introduction 1 hr Review of previous lesson and its relation to the new and sub  Lecture
topic
Body 1 hr 2.1 Concepts of good Personal hygiene Lecture, explanation & discussion
2 hr 2.2 Better personal care Lecture, explanation & discussion
2 hr 2.3 ways to improve personal hygiene. Lecture, explanation & discussion

examination
Resources  TTLM Markers

 Handouts Computers
 Papers LCD, Projector
Prepared by: __________________________________ Checked By: ___________________________________

Unit of Competence: Apply Basic Knowledge on Home Sanitation, and Nutrition,
Module Title: Applying Basic Knowledge on Home Sanitation, and Nutrition,
LO.3  Practice good household nutrition
 Demonstrates understanding variety of ways to improve health eating, food and nutrition.
 Provide encouragement Consideration of the health eating, food and nutrition.
 Provide encouragement that, with proper knowledge, attitudes and skills, the Food and Nutrition
can be improve
 Refer to appropriate Food and Nutrition providers when concerns of illness or impairment arise.
 Refer to appropriate Food & Nutrition providers when concerns arise about (possible) client
malnutrition
 Refer to appropriate Health Care providers for food testing and treatment (i.e. When signs and
symptoms of food poisons seen).
 Refer to local Gardening Expert/ urban (household) agricultural extension worker for additional
information and skills
duration
Introduction 1 hr Review of previous lesson and its relation to the new and sub topic  Lecture
Body 3 hr 3.1 What Is Nutrition? Why Is Nutrition Important? Lecture, explanation & discussion

3 hr 3.2 5 Main Food Groups Lecture, explanation & discussion
3 hr  3.3 Seven major types of nutrients and others micro nutrients Lecture, explanation & discussion
3 hr 3.4 Malnutrition Lecture, explanation & discussion

3 hr 3.5 Causes of Malnutrition Lecture, explanation & discussion
3 hr 3.6 Food poisoning Lecture, explanation & discussion
examination
Resources  TTLM Markers Handouts Computers Papers LCD, Projector
Prepared by: __________________________________ Checked By: __________________________________

Unit of Competence: Applying Basic Knowledge on Sanitation and Nutrition,
LO. 4  Adapt healthy living
 Demonstrates the ways to improve healthy living
 Explain and clarifies how to apply this knowledge to individuals and families
 Provide encouragement with proper knowledge, attitudes and skills to
achieve healthy living
 Refer to appropriate Food & Nutrition providers

duration
Introduction 1 hr Review of previous lesson and its relation to the new and sub topic  Lecture
Body 1hr LO4. Adapt healthy living / Reading Assignment /
4.1. Demonstrates the ways to improve healthy living Lecture, explanation & discussion
1hr 4.2. Explain and clarifies how to apply this knowledge to individuals and Lecture, explanation & discussion
Families.
1hr 4.3. Provide encouragement with proper knowledge, attitudes and Lecture, explanation & discussion
skills to achieve healthy living
1hr 4.4. Refer to appropriate Food & Nutrition provider Lecture, explanation & discussion
Evaluation 2hr Group work, Class work, Individual assessment and written
examination
Summary 1hr Wrap-up and feedback Discussion
Resources  TTLM Markers Handouts Computers Papers LCD,

Projector
Prepared by: __________________________________ Checked By: ___________________________________

TVET Information Unit of Competence: Apply Basic Knowledge on Home health care,
LOGO sheet Sanitation, Personal Hygiene, Nutrition, Maternal
and child health care and HIV Prevention
TVET Informatio Unit of Apply Basic Knowledge on Sanitation and Nutrition

LOGO n sheet Competence:
Module Title: Applying Basic Knowledge on Sanitation and

Nutrition
Introduction
The numbers are well known: about 2.6 billion people are living without adequate sanitation, the vast
majority in India, China and Africa. Progress in provision of sanitation services is struggling to keep up
with population growth, and Africa is lagging /covering/ behind the most.
Within 20 years, it is expected that an additional 2 billion will live in towns and cities demanding
sanitation. The challenge is obvious, already today sanitation-related diseases and poor hygienic
conditions cause 2.2 million deaths annual (mostly children under the age of 5)
Other consequences are the massive pollution of water and soil, the loss of innumerable school-(mainly
girls) and working days, losses in tourism income, prevention of economic growth etc.
There are many arguments for increasing investments in sanitation to meet the Millennium Development
Goals (MDGs). For example: according to the Joint Monitoring Program midterm, assessment Ethiopia
has sanitation coverage of just six percent.
When discussing sanitation improvement, the focus is generally on developing countries. But in certain
Central and Eastern European countries sanitation needs more attention and financial resources as well.
CONTENTES
1.1 Gaps in home sanitation
1.2 International Year of Sanitation 2008
1.3 Purpose of sanitation

1.6 Participatory planning
1.1. Gaps in home sanitation
“Sanitation is firstly about human behavior; and to be successful, systems need to priorities such things as
affordability, comfort, dignity, privacy, dour/ hard face/ control, ease of cleaning and user acceptance by
men, women, elderly and children. To be sustainable, sanitation systems must build in all aspects.
The main challenge is that sanitation systems have to consider all these aspects in order to be absolutely
sustainable. Nevertheless /yet/, the concept of sustainability will be seen more as a journey rather than a
stage to reach”.
There are many arguments for increasing investments in sanitation to meet the Millennium Development
Goals (MDGs). For example: according to the Joint Monitoring Program midterm, assessment Ethiopia
has sanitation coverage of just six percent. This is the big gaps in home sanitation and in general.
When discussing sanitation improvement, the focus is generally on developing countries. But in certain
Central and Eastern European countries sanitation needs more attention and financial resources as well.
1.2 International Year of Sanitation 2008
The urgent need to focus on sanitation triggered the UN General Assembly to declare the year 2008 the
“International Year of Sanitation“(IYS). Its aim is to heighten awareness and to accelerate progress
towards the Millennium Development Goals (MDGs) target to half the proportion of the 2.6 billion people
without access to basic sanitation by 2015
For the International Year of Sanitation five key messages have been formulated aiming to focus
activities.
1. Sanitation is vital for human health.
2. Sanitation contributes to dignity and social development.
3. Sanitation generates economic benefits.
4. Sanitation helps the environment.
5. Improving sanitation is achievable.

These messages will be used to stimulate/motivate/ action from the household to the international
level, in order to tackle the global sanitation crisis.
1.4 Purpose of this Information

Within the framework of the International Year of Sanitation the purpose of this Information is to inform
about the Ethiopian Development Cooperation’s approaches, strategies, priorities and direction in the
area of sustainable sanitation.
Therefore this Information will address policy makers, programmers and implementers alike/the same/.
 Sanitation - appropriate, ecological, sustainable
A. Sanitation
The term “sanitation “comprises all interventions which aim to protect and promote human health by
providing a clean environment and breaking the cycle of disease.
It refers to the principles and practices relating to the collection, treatment, removal or disposal of human
excreta, household wastewater and refuse as they impact upon people and the environment.
B. Appropriate
Technologies and planning can be considered appropriate for a given situation, if they correspond to
demand, the socio-cultural needs, the users’ ability to afford the continued operation, to the available
organizational and technical capacities and if they allow flexible expansion and adaptation possibilities
(“acceptable, affordable, manageable and adaptable“).
C. Ecological
While the criteria for a sanitation system in general are the degrees of minimizing health risks and
environmental pollution, “Ecological Sanitation“ moves a step further by applying an ecosystem view to
the problems of sanitation. It relies on the perception of “wastes“as resources within the system.
In this sense “ideally, ecological sanitation systems enable a complete recovery of nutrients in household
wastewater and their reuse in agriculture.
Eco systems are based on a (local) closed loop approach for the recovery of nutrients from human urine
and faces, grey water and organic waste to the benefit of agriculture, helping to preserve soil fertility and
thus food security.
D. Solutions in Sanitation ... sustainable
In order to be sustainable a sanitation system has to be not only economically viable, socially acceptable,
and technically and institutionally appropriate, it should also protect the environment and the natural
resources.

Thus, sustainability in the sanitation sector refers to five interrelated dimensions /size or scope /:
Technical, financial, institutional, social and environmental dimensions

The Sustainable Sanitation Alliance (SuSanA)
A) Links these sustainability criteria to the following aspects:
■ Health and hygiene: includes the risk of exposure to human pathogens and hazardous substances;
hygiene, nutrition and improvement of livelihood; effects on the health of downstream populations.
■ Environment and natural resources: involves the required energy, water and other natural resources; the potential
emissions to the environment resulting from use; the degree of recycling practiced and their effects.
■ Technology and operation: incorporates the functionality and the ease of construction, operation,
maintenance and monitoring; suitability to achieve an efficient substance flow management; robustness as
well as flexibility and adaptability of the system.
■ Financial and economic issues: relates to the capacity of households and communities to pay for
sanitation; economic benefits from the production of the recyclables, employment creation, increased
productivity through improved health and the reduction of environmental and public health costs.
■ Socio-cultural and institutional aspects: includes the socio-cultural acceptance and appropriateness of
the system; convenience; gender issues and impacts on human dignity; the contribution to subsistence
economies and food security; and legal and institutional aspects.
B) The main challenge is that sanitation systems have to consider all these aspects in order to be
absolutely sustainable. Nevertheless /yet/, the concept of sustainability will be seen more as a journey
rather than a stage to reach.
“Sanitation is firstly about human behavior; and to be successful, systems need to priorities such things
as affordability, comfort, dignity, privacy, dour/ hard face/ control, ease of cleaning and user
acceptance by men, women, elderly and children. To be sustainable, sanitation systems must build in all
these aspects. “

1.4.1 Framework conditions
 Enabling environment

For a successful implementation it is vital to identify, understand and respect the local conditions, which
influence the entire design of activities. They are the foundation on which each project is based.
Therefore it is necessary to get to know the local frame thoroughly before starting any planning processes,
which includes the political, legal, institutional, financial and economic, educational, technical and social
conditions.
However in many countries the framework conditions are not supportive for the implementation of
sustainable sanitation systems. If it so, the aim must be to create an “enabling environment“, which is
especially vital when applying an innovative approach.
This is a challenging task, because the high level changes in policies, financial instruments, and
organizational arrangements etc. may require changes to legal and regulatory instruments.
Clear impact can be made only if interventions aim at all relevant levels of stakeholders, through policy
dialogue /conversation/, capacity building, technical assistance etc.
1.4.3 Implementation of an appropriate sanitation system in Ethiopia)

Following the rehabilitation of the water supply scheme /system/ in Ethiopia,
Based on previous studies, the project comprised the construction of a sewer system and a waste water
treatment plant. Special attention was given to the selection of appropriate technologies, particularly
regarding demanded treatment performance, available investment funds and preferably simple operation.
To ensure sustainability, the focus was on low operation costs to establish moderate waste water fees to
achieve the best acceptance of the intervention, high collection rates and operation cost recovery.
Additionally, through capacity building measures, proper technical, administrative and economical
operating procedures were established.
4.4.1. Creation of demand through social marketing

Even when municipal authorities place emphasis on sanitation improvement, the level of demand among
the population maybe much lower, because sanitation is not always prioritized. Therefore, creating
demand for sanitation services becomes of paramount importance for a successful and sustainable
implementation.
To support awareness raising activities, social marketing has proven to be a successful tool – because
marketing is about creating and satisfying people’s needs and wants.

The heart of the marketing /advertizing/ task is to determine what consumers want and offer it to them in
an attractive and accessible way .Aiming to encourage the commercial selling of products that match
individuals’ preferences.
Social marketing uses marketing techniques such as advertising through mass media, demonstrations,
special offers, word of mouth etc. to serve social objectives.
1.4.4 Why is social marketing of sanitation essential?
■ Marketing can ensure that supply is adapted to people’s preferences and their willingness to pay.
■ Good marketing can enhance long term financial sustainability.
■ Successful marketing at large scale can be cost effective in the long run as demand and investments
increase.
■ Provision of hardware is not enough.
Subsidiary is the principle that issues ought to be handled by the smallest (or, the lowest) competent
authority. This implies that nothing should be done by a larger (centralized) and more complex
organization which can be done as well by a smaller and simpler (decentralized) organization.
In other words, any activity which can be performed by a more decentralized entity should be kept at this
level, but having always an effective goal attainment in mind.
A widely accepted planning approach that integrates the principle of subsidiary successfully is the
Household Centered Environmental Sanitation (HCES) planning approach, developed by the Water Supply
and Sanitation Collaborative Council (WSSCC).
It is designed to respond to household needs and priorities, since the household is the level at which
decisions are made and where behavior change begins. Thus planning is focused on household demands
and includes all stakeholders in the process from planning to implementation.
1.6 Participatory planning
The need for participatory planning approaches is widely recognized. The involvement of stakeholders,
their problems, priorities and points of view in any planning process is widely used to increase the chances
of success of a project.

Through participatory planning, mobilization and awareness raising the local population is enabled to
make a profound decision, according to their needs and taking into account the technical and institutional
preconditions.
In this process it is important to consider the needs of the poor and especially that of marginalized groups
such as women, ethnic minorities and the disabled.
Participatory planning in sanitation is essential especially because hygienic improvement on a household

level can only be achieved by the people who live, act and work in that household.
Various methods of participatory planning have been developed, which are linked to each other
respectively using similar methodological steps, examples are PHAST (Participatory Hygiene and
Sanitation Transformation),\
Chapter summary
 Workers should assess Gaps in home sanitation and if any risks associated with the client /house
hold’s / situation teach and respond to these accordingly
 Sanitation is firstly about human behavior; and to be successful, systems need to priorities such
things as affordability, comfort, dignity, privacy, dour/ hard face/ control, ease of cleaning and
user acceptance by men, women, elderly and children.
 The main challenge is that sanitation systems have to consider all these aspects in order to be
absolutely sustainable.
 five key messages have been formulated aiming to focus activities. These are
1. Sanitation is vital for human health.
2. Sanitation contributes to dignity and social development.
3. Sanitation generates economic benefits.
4. Sanitation helps the environment.
5. Improving sanitation is achievable.
 Establishing clear communication based on respect and trust is the best way to ensure How to
Achieve Sustainable Sanitation Solutions

 For a successful implementation it is vital to identify, understand and respect the local conditions,
which influence the entire design of activities. They are the foundation on which each project is
based.
 Implementation of an appropriate sanitation system in Ethiopia)
 Following the rehabilitation of the water supply scheme /system/ in Ethiopia,
Special attention was given to the selection of appropriate technologies, particularly regarding demanded
treatment performance, available investment funds and preferably simple operation.
 A household centered approach

A widely accepted planning approach that integrates the principle of subsidiary successfully is the
Household Centered Environmental Sanitation (HCES) planning approach, developed by the Water
Supply and Sanitation Collaborative Council (WSSCC).
TVET Self- Unit of Apply Basic Knowledge on Sanitation and Nutrition

LOGO check Competence:
Module Title: Applying Basic Knowledge on Sanitation and Nutrition
Answer the following questions on your own paper.

Questions
 The trainee should answer the following questions
1. What is the aim of “International Year of Sanitation“2008(IYS)?

2. Which one is not the International Year of Sanitation five key messages have been formulated
aiming to focus activities.
A. Sanitation is vital for human health, Sanitation contributes to dignity and social development.
B. Sanitation generates economic benefits, Sanitation helps the environment.
C. Improving sanitation is achievable and These messages will be used to stimulate/motivate/ action
from the household to the international level, in order to tackle the global sanitation crisis.
D. None
3. How to Achieve Sustainable Sanitation Solution
A/ Participatory planning
B/ A household centered approach and Creation of demand through social marketing
C/ Implementation of an appropriate sanitation system and framework condition
D/ All

4. Describe The term “sanitation “
Answer Key
1. The aim of “International Year of Sanitation“2008(IYS)? is to heighten awareness and to
accelerate progress towards the Millennium Development Goals (MDGs) target to half the
proportion of the 2.6 billion people without access to basic sanitation by 2015
2. D
3. D
4. The term “sanitation “comprises all interventions which aim to protect and promote human
health by providing a clean environment and breaking the cycle of disease.
TVET Information Unit of Competence: Apply Basic Knowledge on Sanitation and Nutrition
LOGO sheet
Introduction
Good personal hygiene is the first step to good health. It not only protects you from poor health,
but also shields those around you from suffering illnesses that arise from poor personal habits.
CONTENTS

2.3 Ways to improve personal hygiene.
Good personal hygiene is the first step to good health. It not only protects you from poor health,
but also shields those around you from suffering illnesses that arise from poor personal habits.
Habits such as washing your hands, bathing, and brushing, flossing, may all look monotonous
and boring, but they all come under important personal hygiene. They make you feel good about
yourself and keep you free of bacteria, viruses, and illnesses
2.3.ways to improve personal hygiene

 Here 20 instructions / guidelines/ for personal hygiene that you must follow routinely.
2.1.1 20 instructions / guidelines/ for better personal care
 Personal Hygiene Habit# 1
Foot Care
 Wash your feet properly while having a bath, specially between the fingers
 Wear the right socks
 Make sure your shoes aren't too tight.
 Switch shoes
 Wash shoes or insoles of your shoes
 Stay in bare feet at home
 Personal Hygiene Habit # 2
For Food storage
Store and prepare raw meat, poultry, and seafood away from other foods
 Store food in the fridge at 5°C/41°F, do not overfill and allow cold air to circulate
 Prevent raw food juices from dripping onto other foods.
 Personal Hygiene Habit # 3
While preparing your food
Cut meat and vegetables with separate knives and chopping/cutting boards
 Soak, scrape, brush, scald, peel or wash all fruit, salad and vegetables
 Do not wash raw meat in the sink prior to cooking as this spreads germs around the sink

area.
 This is also not necessary as proper cooking of the meat will destroy any harmful bacteria
Peeing etiquettes
Don't hold it in
 Stay hydrated
 Relax when you pee
 Wipe from front to back
Personal Hygiene Habit # 5
Fighting bad breath
 Drink plenty of water.
 Brush and floss regularly.
 Treat any existing oral diseases.
 Eat crunchy fruits and vegetables.
 Cut out coffee.
 Chew sugarless gum.
 Eat yogurt
 Get your vitamins. a, but can also help prevent two other causes of bad breath—gum
disease and gingivitis.
 Avoid tobacco products.

Cleaning and disinfection of office work spaces.
Viruses are breeding round the clock, especially when it comes to hard surfaces, like office
desks, office floors and so on.
 Make sure your office administration staff routinely cleans door handles, countertops,
keyboards and doorknobs with anti-bacterial solution to remove the germs.
Personal Hygiene Habit# 7
Go for an alcohol-based sanitizer.
 Clean your hands every now and then by using hand sanitizers. This is because alcohol is
a drying agent and kills all the viruses and bacteria immediately.
 However, please note alcohol is liable to make your skin dry, thus always go for a

branded alcohol-based fragrance-free hand sanitizer, which has a good amount of
moisturizer in it.
Office pantry etiquette
 The office pantry is a very tricky place - you can't avoid it, but nor can you be friends with it.
 The best practice is to carry your own coffee and tea mugs and wash them at least twice a
day.
 If you are not so sure about your office hygiene, get your own tissue roll from home and store
your office snacks in a clean and safe drawer.
Makeup hygiene
 Eyebrow pencil hygiene is a must. Always ensure that you clean your eyebrow pencil with
a wet tissue before usage in order to get rid of bacterial residue.
 Wash your makeup brush and powder puffs on a weekly basis with a mild baby shampoo
for best and safe usage. Dry the washed makeup product by using a clean towel.
Never use your fingers to apply makeup, unless and until a professional artist does that for you.
But, if you must use your fingers, then make sure they're clean and that you use just the ring
finger as it has the lightest stroke.
Brushing hygiene
Brush your teeth twice a day for at least 3-5 minutes. Make sure you do not put too much
pressure as this can hurt your gums.
 Place the bristles along the gum line at a 45-degree angle. Gently brush the outer tooth
surfaces of 2-3 teeth using a vibrating back and forth motion. Clean outer, inner and
biting surfaces of teeth with scrubbing motion.
 Studies show an essential oil based mouthwash reduces plaque by 70% and gum problems
by 36% over brushing alone.
 Use an anti-microbial mouthwash to get complete protection from germs.
 Floss your teeth. Ease the floss gently between your teeth; pull the floss smoothly back
and front. Additionally, using a dental floss will help remove food debris that's stuck in
your teeth.
 Clean and brush the surface of your tongue daily because there is bacteria present
particularly on the rougher top surface of the tongue. These can contribute to bad breath

(halitosis) and negatively affect your dental health.

Bathe daily
 A daily shower is a must whether you feel grungy or not. A regular bath (every morning
and after all athletic activities) helps in keeping you clean, fresh and odor free.
 Cleaning your body is also important to ensure your skin rejuvenates itself, as the
scrubbing of your arms, legs, and torso will slough off dead, dry skin and help your skin
stay healthy and refreshed, and will prevent acne, blemishes and other skin eruptions.
 Also, do not share your towel and wash them on a regular basis.
Trim your nails
Keeping your finger and toenails trimmed and in good shape will prevent problems such as
hang nails (when a loose strip of dead skin hangs from the edge of a fingernail) and infected
nail beds.
 If possible, trim them weekly and brush them daily with soap so that no dirt or residue
remains beneath the nail.
 Fingernails should be trimmed straight across and slightly rounded at the top whereas
toenails should be trimmed straight across.
 The best time to cut your nails is after bathing when they are soft and easy to trim.
It's also a good idea to moisturize nails and cuticles regularly.
Take care of your hair
Washing your hair at least every other day is important to keeping your hair and scalp
healthy and in good shape.
 If you suffer from lice or dandruff, then take necessary action at the earliest. Also, it is
critical that you get a haircut frequently for healthy hair.
 The longer you wait to get your hair cut, the more frail and brittle your hair can become,
especially if it is longer
Wear Clean Clothes
 Wear a fresh set of clothes as often as possible.
 Dirty clothes are a source of contamination and can cause very serious skin disorders if

worn over and over without washing them.
 Also, try wearing a clean pair of socks every day (especially after athletic activities) as
this keeps your feet dry and not smelly.
 Wash clothing and linens on a regular basis as the longer it takes you to clean them the
smellier they become.
Hair Removal
 Shave you’re under arms and legs if you desire, but do so with care. Use a new blade if
you are going to shave with a manual razor to lessen your risk of cutting yourself.
 Also use shaving cream, or a shaving gel.
 Take your time when shaving to avoid nicks and cuts.
 Pubic hair does not have to be shaved.
 If it is shaved, it may grow inward, and the skin in this area of the body may be sensitive
after shaving.
 Try using a moisturizer that contains no oil if you want to make facial hair less
noticeable, or use a bleaching product.
 Talk to your parents about removing facial hair permanently, if you are thinking about it.
Body Odor
Keep your underarms and groin area clean and dry to discourage bacteria.
 Change out of sweaty clothes as soon as possible after exercising or perspiring.
 Trim or shave your underarm and pubic hair so there is less surface area allowing for the
accumulation of sweat and bacteria.
 Cut back on alcohol and foods that may contribute to body odor, including curry, spicy
food, onion, and garlic.

Sleep tight
Get plenty of rest — 8 to 10 hours a night — so that you are refreshed and are ready to take
on the day every morning.
Clean your ears
Clean your ears with your fingers while having a bath

 The daily cleaning of all hearing devices is essential to remove germs that can be
introduced into the ear
 Earrings should be kept clean, and should be removed daily so the piercing can be attended
to.
 The use of hair products can build-up on the ear and should be washed off when possible to
avoid irritation to the skin of the ear.

vaginal itch is curable and does not need intensive treatment.
The doctor will prescribe antibiotics and antifungal creams that will take care of the skin
problem.
 How do you prevent vaginal itch?
 Stay dry and clean
 Shower daily
 Rinse out all the soap
 Make sure your intimates are not tight; cotton is a preferred material.
 It is recommended that after motions, you must wash up or wipe from front to back. This
will help avoid germs entering the vagina.
 Grandma's tip: Back in the day, women were suggested to sleep without their underwear,
so that the vagina area remains dry.

Genital care
 For men
 Wash your genital
 Shower on the outside normally.
 If you can retract foreskin just rinse in water and wipe with clean finger.
 If you can't pull it back yet then it is clean under there and no maintenance is required.
 For women
 Clean your vaginal area twice a day
 Use a panty liner s with a finger.
Chapter summary
 Workers must ensure when dealing with clients and families.

 After encouraging clients to discuss about Concepts of good Personal hygiene.

 AS Good personal hygiene is the first step to good health. It not only protects you from
poor health, but also shields those around you from suffering illnesses that arise from
poor personal habits.
 Workers should help them to identify what they need immediate assistance with for their
Better personal care and habits such as washing your hands, bathing, and brushing,
flossing, may all look monotonous and boring, but they all come under important
personal hygiene. They make you feel good about yourself and keep you free of bacteria,
viruses, and illnesses
 Workers can help clients explore their concerns and express their feelings by using a
range of listening and facilitative communicative skills ways to improve personal
hygiene by using guidelines for better personal care

LOGO check Competence:
Questions

1. What is good personal hygiene is?
2. Which one are not Habits of all come under important personal hygiene?
A / washing your hands,
B / bathing and flossing
C / brushing
D/ None
3. Good personal hygiene makes you feel good about yourself and keep you free of bacteria,
viruses, and illnesses. A/ True B/ False
4. Practice all 20 tips for better personal care that I gave you for personal hygiene that you must
follow routinely.
Answer Key
1. Good personal hygiene is the first step to good health. It not only protects you from poor
also shields those around you from suffering illnesses that arise from poor personal habits.
2. D
3. True

TVET Informatio Unit of Apply Basic Knowledge on Sanitation and

LOGO n sheet Competence: Nutrition
Nutrition
LO3. Practice good household health eating and nutrition

Introduction
Safe food and good nutrition are important. Maintaining the safety of food supply is a shared
responsibility among government, industry and consumers. Eating a nutritious and balanced diet
is one of the best ways to protect and promote good health.
Healthy eating is not about strict nutrition philosophies, staying unrealistically thin, or depriving
yourself of the foods you love.
Rather, it’s about feeling great, having more energy, stabilizing your mood, and keeping yourself
as healthy as possible—all of which can be achieved by learning some nutrition basics and using
them in a way that works for you.
You can expand your range of healthy food choices and learn how to plan ahead to create and
maintain a tasty, healthy diet.
CONTENTS
3.1 What Is Nutrition? Why Is Nutrition Important?

3.2 5 Main Food Groups
3.3 Seven major types of nutrients and others micro nutrients
3.4 Malnutrition
3.5 Cause of Malnutrition
3.6 Food poisoning
31 What Is Nutrition? Why Is Nutrition Important?
Nutrition, nourishment, or aliment, is the supply of materials - food - required by organisms and cells to
stay alive. In science and human medicine, nutrition is the science or practice of consuming and utilizing
foods.
Nutrition also focuses on how diseases, conditions and problems can be prevented or lessened with a
healthy diet.

Nutrition also involves identifying how certain diseases, conditions or problems may be caused by dietary
factors, such as poor diet (malnutrition), food allergies, metabolic diseases, etc.
Five fruit and veggies a day helps you live longer - researchers from the Karolinska Institute, Sweden
found that people who ate their "five-a-day" portions of fruit-and-veggies tended to live longer than those
who did not. Their findings were published in the American Journal of Clinical Nutrition (July 2013 issue).
The researchers said that for those who went a step further and had more than five portions per day, there
appeared to be no additional benefits in terms of longer lifespan.
3.2 5 Main Food Groups
Vegetables are one of the five main food groups.
The five main food groups are a central component of the dietary recommendations set forth by the U.S.
Department of Agriculture. Food group guidelines were introduced in 1916, more than a decade before the
establishment of recommended dietary allowances, or RDA, for the daily intake of calories and essential
nutrients.
While the food groups have evolved as knowledge in the nutrition field has increased, their function
remains the same -- to help Americans make healthy food choices.
A. Fruits
The fruit food group encompasses a wide range of fresh fruits and fruit products, including dried, frozen
and canned fruit, and 100 percent fruit juice. Berries and melons, which tend to be particularly nutrient-
dense, are highlighted as important subgroups of the fruit group.
While the USDA generally recommends filling half of each mealtime plate with fruits and vegetables, the
amount of fruit you should consume each day depends on your age, gender and activity level.
Moderately-active men of any age and moderately-active women through the age of 30 should get 2 cups of
fruit per day, while moderately-active women past the age of 30 require 1/2 cup less.

B. Vegetables
The vegetable food group includes an array of fresh vegetables and vegetable products, including frozen,
canned and dried vegetables, as well as 100 percent vegetable juice.
The main group is divided into subgroups comprised of nutritionally similar foods, including dark green
vegetables, red and orange vegetables, starchy vegetables, other vegetables and beans and peas.
The purpose of these subgroups is to promote eating a wide variety of vegetables.
C. Grains
The grain food group is comprised of two subgroups: whole grains and refined grains. Whole grains and
their products, including brown rice, quinoa, oats, muesli and whole-wheat pasta, tend to be significantly
higher in fiber and protein than refined grain products, such as crackers, corn flakes, grits and traditional
pasta.
Most refined grains have been enriched, however, and are high in B vitamins and iron. The USDA
recommends that at least half of the grains you consume should come from whole-grain sources.
Women aged 50 or younger should consume 6 ounce /small amount/ equivalents of grains each day, while
those over 50 should reduce their daily intake to 5 ounce equivalents.
Similarly, men through the age of 30 need 8 ounce equivalents of grains per day, but men over 30 and
under 50 require 7 ounce equivalents, and men over 50 only just 6 ounce equivalents of grains each day.
D. Protein Foods
Meat, poultry, fish, seafood, eggs, nuts, seeds, soy products and beans and peas make up the protein food
group. Although they’re included in the vegetable group for their fiber content and nutrient profile, beans
and peas are also excellent sources of vegetarian protein.
The USDA emphasizes choosing lean poultry and meat and consuming a variety of protein foods to
enhance the overall nutritional quality of your diet. The USDA also recommends that, for non-vegetarians,
at least 8 ounces of protein per week should come from seafood.

Through the age of 30, most women need 5 1/2 ounce equivalents of protein per day, while women over 30
should reduce their daily intake by 1/2 ounce.
Men aged 19 to 30 need 6 1/2 ounce equivalents of protein each day. Through the age of 50, men require 6
ounce equivalents, while men over 50 should reduce daily intake by another 1/2 ounce.
E. Dairy
The dairy food group is mostly comprised of dairy products that are high in calcium. All types of yogurt,
most cheeses and all liquid milk products are part of the dairy group, as are calcium-rich milk-based
desserts such as ice cream and pudding.
Although the USDA counts calcium-fortified soymilk as part of the dairy group, it does not include cream
cheese, cream and butter, because they’re not significant sources of calcium.
The USDA advocates consuming low-fat or fat-free dairy foods to limit your intake of saturated fat.
Moderately-active men and women of all ages should suffer from malnutrition.
3.3 The human body requires seven major types of nutrients
A nutrient is a source of nourishment, an ingredient in a food,
E.g. protein, carbohydrate, fat, vitamin, mineral, fiber and water.
 Macronutrients are nutrients we need in relatively large quantities.

Energy macronutrients - these provide energy, which is measured either in kilocalories (kcal) or Joules.
 1 kcal = 4185.8 joules.

 Carbohydrates - 4 kcal per gram
Molecules consist of carbon, hydrogen and oxygen atoms. Carbohydrates include monosaccharide’s
(glucose, fructose, and glactose), disaccharides, and polysaccharides (starch).
Nutritionally, polysaccharides are more favored for humans because they are more complex molecular
sugar chains and take longer to break down - the more complex a sugar molecule is the longer it takes to
break down and absorb into the bloodstream, and the less it spikes blood sugar levels. Spikes in blood
sugar levels are linked to heart and vascular diseases.
 Proteins - 4 kcal per gram

Molecules contain nitrogen, carbon, hydrogen and oxygen. Simple proteins, called monomers, are used to
create complicated proteins, called polymers, which build and repair tissue.
When used as a fuel the protein needs to break down, as it breaks down it gets rid of nitrogen, which has
to be eliminated by the kidneys.
 Fats - 9 kcal per gram
Molecules consist of carbon, hydrogen, and oxygen atoms. Fats are triglycerides - three molecules of fatty
acid combined with a molecule of the alcohol glycerol.
Fatty acids are simple compounds (monomers) while triglycerides are complex molecules (polymers).
For more details on dietary fat, go to what is fat? How much fat should I eat?
3.3.1 Other macronutrients, these do not provide energy
 Fiber
Fiber consists mostly of carbohydrates. However because of its limited absorption by the body, not much of
the sugars and starches get into the blood stream. Fiber is a crucial part of essential human nutrition.
For more details go to What is fiber? What is dietary fiber?
 Water
About 70% of the non-fat mass of the human body is water.
Nobody is completely sure how much water the human body needs - claims vary from between one to seven
liters per day to avoid dehydration.
We do know that water requirements are very closely linked to body size, age, environmental
temperatures, physical activity, different states of health, and dietary habits.
Somebody who consumes a lot of salt will require more water than another person of the same height, age
and weight, exposed to the same levels of outside temperatures, and similar levels of physical exertion who
consumes less salt.
 Minerals
Dietary minerals are the other chemical elements our bodies need, apart from carbon, hydrogen, oxygen
and nitrogen.
The term "minerals" is misleading, and would be more relevant if called "ions" or "dietary ions" (it is a
pity they are not called so).
People whose intake of foods is varied and well thought out - those with a well balanced diet - will in most
cases obtain all their minerals from what they eat.
Minerals are often artificially added to some foods to make up for potential dietary shortages and
subsequent health problems.

The best example of this is iodized salt - iodine is added to prevent iodine deficiency, which even today
affects about two billion people and causes mental retardation and thyroid gland problems. Iodine
deficiency remains a serious public health problem in over half the planet.
Experts say that 16 key minerals are essential for human biochemical processes by serving structural and
functional roles, as well as electrolytes:
Potassium
What it does - a systemic (affects entire body) electrolyte, essential in co-regulating ATP (an important
carrier of energy in cells in the body, also key in making RNA) with sodium.
Deficiency - hypokalemia (can profoundly affect the nervous system and heart).
Excess - hyperkalemia (can also profoundly affect the nervous system and heart).
o Chloride
What it does - key for hydrochloric acid production in the stomach, also important for cellular pump
functions.
Deficiency - hypochleremia (low salt levels, which if severe can be very dangerous for health).
Excess - hyperchloremia (usually no symptoms, linked to excessive fluid loss).
o Sodium
What it does - a systemic electrolyte, and essential in regulating ATP with potassium.
Deficiency - hyponatremia (cause cells to malfunction; extremely low sodium can be fatal).
Excess - hypernatremia (can also cause cells to malfunction, extremely high levels can be fatal).
o Calcium
What it does - important for muscle, heart and digestive health? Builds bone, assists in the synthesis and
function of blood cells.
Deficiency - hypocalcaemia (muscle cramps, abdominal cramps, spasms, and hyperactive deep tendon
reflexes).
Excess - hypercalcaemia (muscle weakness, constipation, undermined conduction of electrical impulses in
the heart, calcium stones in urinary tract, impaired kidney function, and impaired absorption of iron
leading to iron deficiency).
o Phosphorus
What it does - component of bones and energy processing.
Deficiency - hypophosphatemia, an example is rickets.
Excess - hyperphosphatemia, often a result of kidney failure.
o Magnesium

What it does - processes ATP and required for good bones.
Deficiency - hypomagnesemia (irritability of the nervous system with spasms of the hands and feet,
muscular twitching and cramps, and larynx spasms).
Excess - hypermagnesemia (nausea, vomiting, impaired breathing, low blood pressure). Very rare, and
may occur if patient has renal problems.
o Zinc
What it does - required by several enzymes.
Deficiency - short stature, anemia, increased pigmentation of skin, enlarged liver and spleen, impaired
gonadal function, impaired wound healing, and immune deficiency.
Excess - suppresses copper and iron absorption.
o Iron
What it does - required for proteins and enzymes, especially hemoglobin.
Deficiency - anemia.
Excess - iron overload disorder; iron deposits can form in organs, particularly the heart.
o Manganese
What it does - a cofactor in enzyme functions?
Deficiency - wobbliness, fainting, hearing loss, weak tendons and ligaments. Less commonly, can be
cause of diabetes.
Excess - interferes with the absorption of dietary iron.
o Copper
What it does - component of many redox (reduction and oxidation) enzymes.
Deficiency - anemia or pancytopenia (reduction in the number of red and white blood cells, as well as
platelets) and a neurodegeneration.
Excess - can interfere with body's formation of blood cellular components; in severe cases convulsions,
palsy, and insensibility and eventually death (similar to arsenic poisoning).
o Iodine
What it does - required for the biosynthesis of thyroxine (a form of thyroid hormone).
Deficiency - developmental delays, among other problems.
Excess - can affect functioning of thyroid gland.
o Molybdenum
What it does - vital part of three important enzyme systems, xanthine oxidase, aldehyde oxidase, and sulfite
oxidase. It has a vital role in uric acid formation and iron utilization, in carbohydrate metabolism, and
sulfite detoxification.

Deficiency - may affect metabolism and blood counts, but as this deficiency is often alongside other
mineral deficiencies, such as copper, it is hard to say which one was the cause of the health problem.
Excess - there is very little data on toxicity, therefore excess is probably not an issue.
Vitamins
These are organic compounds we require in tiny amounts. An organic compound is any molecule that
contains carbon. It is called a vitamin when our bodies cannot synthesize (produce) enough or any of it. So
we have to obtain it from our food.
Vitamins are classified by what they do biologically - their biological and chemical activity - and not their
structure.
Vitamins are classified as water soluble (they can dissolve in water) or fat soluble (they can dissolve in
fat).
For human’s body there are 4 fat-soluble vitamins (A, D, E, and K). And also 9 water soluble vitamins.
That means 8 B vitamins and 1 vitamin C. Total =13.
Water soluble vitamins need to be consumed more regularly because they are eliminated faster and are not
readily stored. Urinary output is a good predictor of water soluble vitamin consumption. Several water-
soluble vitamins are manufactured by bacteria.
Fat soluble vitamins are absorbed through the intestines with the help of fats (lipids). They are more likely
to accumulate in the body because they are harder to eliminate quickly.
Excess levels of fat soluble vitamins are more likely than with water-soluble vitamins - this condition is
called hypervitaminosis. Patients with cystic fibrosis need to have their levels of fat-soluble vitamins
closely monitored.
We know that most vitamins have many different reactions, which means they have several different
functions. Below is a list of vitamins, and some details we know about them:
o Vitamin A
Chemical names - Retinol, retinoids and carotenoids.
Solubility - fat.
Deficiency disease - Night-blindness.
Overdose disease - Keratomalacia (degeneration of the cornea).
o Vitamin B1
chemical name - thiamine.
Solubility - water.
Deficiency disease - beriberi, Wernicke-Korsakoff syndrome.

Overdose disease - rare hypersensitive reactions resembling anaphylactic shock when overdose is due to
injection. Drowsiness.
o Vitamin B2
chemical name - riboflavin
Solubility - water
Deficiency disease - ariboflanisosis (mouth lesions, seborrhea, and vascularization of the cornea).
Overdose disease - no known complications. Excess is excreted in urine.
o Vitamin B3
chemical name - niacin.
Solubility - water.
Deficiency disease - pellagra.
Overdose disease - liver damage, skin problems, and gastrointestinal complaints, plus other problems.
o Vitamin B6
chemical name - pyridoxamine, pyridoxal.
Solubility - water.
Deficiency disease - anemia, peripheral neuropathy.
Overdose disease - nerve damage, proprioception is impaired (ability to sense stimuli within your own
body is undermined).
o Vitamin B12
chemical name - cyanocobalamin, hydroxycobalamin, methylcobalamin.
Solubility - water.
Deficiency disease - megaloblastic anemia (red blood cells without nucleus).
Overdose disease - none reported.
o Vitamin C
chemical name - ascorbic acid.
Solubility - water.
Deficiency disease - scurvy, which can lead to a large number of complications.
Overdose disease - vitamin C megadosage - diarrhea, nausea, skin irritation, burning upon urination,
depletion of the mineral copper, and higher risk of kidney stones.
o Vitamin D
Chemical name - ergocalciferol, cholecalciferol.
Solubility - fat.

Deficiency disease - rickets, osteomalacia (softening of bone), recent studies indicate higher risk of some
cancers.
Overdose disease - hypervitaminosis D (headache, weakness, disturbed digestion, increased blood
pressure, and tissue calcification).
o Vitamin E
Chemical name - tocotrienols.
Solubility - fat.
Deficiency disease - very rare, may include hemolytic anemia in newborn babies.
Overdose disease - one study reported higher risk of congestive heart failure.
o Vitamin K
Chemical name - phylloquinone, menaquinones.
Solubility - fat.
Deficiency disease - greater tendency to bleed.
Overdose disease - may undermine effects of warfarin.
Most foods contain a combination of some, or all of the seven nutrient classes. We require some nutrients
regularly and others less frequently. Poor health may be the result of either not enough or too much of a
nutrient, or some nutrients - an imbalance.
3.3.2 Foods that protect against cancer
They are:
 Apples
 Berries - especially cranberries
 Colorful vegetables - the richer and brighter the pigment, the better
 Dark leafy vegetables - kale, cabbage, Brussels sprouts, and broccoli
 Everything orange - squash, carrots, pumpkins, and sweet potatoes
Nuts reduce cancer and cardiovascular disease risk - a Spanish study published in BMC Medicine (July
2013 issue) reported that eating nuts three times a week reduced the risk of death from cardiovascular
disease by 55% and from cancer by 40%. The authors added that one portion of nuts should weigh about 1
ounce (28 grams)
3.4 Malnutrition

Malnutrition is estimated to contribute to more than one third of all

child deaths, although it is rarely listed as the direct cause.
Lack of access to highly nutritious foods, especially in the present context of rising food prices, is a
common cause of malnutrition.
Poor feeding practices, such as inadequate breastfeeding, offering the wrong foods, and not ensuring that
the child gets enough nutritious food, contribute to malnutrition. Infection – particularly frequent or
persistent diarrhea, pneumonia, measles and malaria – also undermines a child's nutritional status.
A recently developed home-based treatment for severe acute malnutrition is improving the lives of
hundreds of thousands of children a year. Ready-to-use Therapeutic Food (RUTF) has revolutionized the
treatment of severe malnutrition – providing foods that are safe to use at home and ensure rapid weight
gain in severely malnourished children.
The advantage of RUTF is that it is a ready-to-use paste which does not need to be mixed with water,
thereby avoiding the risk of bacterial proliferation in case of accidental contamination.
The product, which is based on peanut butter mixed with dried skimmed milk and vitamins and minerals,
can be consumed directly by the child and provides sufficient nutrient intake for complete recovery. It can
be stored for three to four months without refrigeration, even at tropical temperatures.
Local production of RUTF paste is already under way in several countries including Congo, Ethiopia,
Malawi and Niger.
3.4.1 What are the causes of Malnutrition?
There are many causes for malnutrition. These causes can be divided in two main categories.
(A) Causes related to food.
(B) General causes.
(A) Causes related to food:

A lot of causes related to food are responsible for malnutrition.
1. Lack of nutritious and Balanced Diet:
Lack of nutritious and balanced diet is responsible to a great extent for malnutrition in children.
In our country, because of poverty, there is a lack of essential elements like Proteins, carbohydrates, fats
etc. in everyday meal; hence, manifestation of malnutrition in children is natural.
2. Indigestive and Harmful diet:
Intake of indigestive and harmful diet is one of the main causes of malnutrition. Children belonging to the
rich families do have expensive food items but in general these food items are indigestive and harmful.
Intake of such type of food items often leads to lack of hunger and hence sometimes the children fall prey to
malnutrition.
3. Lack of Regulated Diet:
Irregular intake of food is one of the main causes leading to malnutrition. The timings for breakfast, lunch
and dinner must more or less be fixed. Indiscipline in this matter is very bad. This bad habit of taking
irregular meals causes indigestion and finally results in malnutrition.
(B) General Causes
1. Dirty Environment:
Dirty environment of home and school also causes malnutrition. In Indian cities the home and school en-
vironment becomes dirty due to lack of fresh and pure air, lack of sunlight, non-availability of playground,
dirty lanes, which hampers right nutrition of children.
The children working in glass factories, leather industry, brick industry etc. face the kind of dirty,
unhygienic and unhealthy environment, which is hard to imagine. Hence child labour must also be
completely banned so as to avoid the children from such filthy environment.
2. Lack of Sound Sleep and Rest:
Lack of space and suffocated bedroom causes lack of sleep. Besides this excess of homework and
Television watching in late hours causes lack of sleep. Lack of sleep results in indigestion. which leads to
malnutrition. Lack of proper and sufficient rest also leads to malnutrition.
3. Negligence of Children:
Negligence of children at home and in school causes anxiety in children. This also results in malnutrition.
4. Bodily diseases:

Many children being infected from the diseases are neither able to have balanced diet nor their bodily
functions take place properly resulting in malnutrition.
5. Heavy work:
The digestive process of children gets affected because of continuous hard work.
Especially for the children of low income- groups, the heavy labour uncoupled with balanced diet take a
toll on their physical and mental development.
6. Lack of Exercise and Games:
The lack of exercise and games also leads to malnutrition. Even if a child takes a balanced and nutritious
diet, the lack of exercise and games results in slowing down of digestive process and consequently the food
is not digested properly causing malnutrition. This also causes physical deficiencies. Healthy Eating »
3.5 Food Poisoning

Introduction
Food poisoning occurs when food or water contaminated with harmful germs (microbes), toxins or
chemicals is eaten or drunk. It usually causes diarrhea, with or without being sick (vomiting).
However, other symptoms or problems can be caused by eating contaminated food. In most cases,
symptoms clear away over several days but sometimes it takes longer.
The main risk is lack of body fluid (dehydration). The main treatment is to have lots to drink to try to avoid
dehydration. Sometimes antibiotic medicines or other treatments may be needed.
Any suspected case of food poisoning from eating takeaway or restaurant food should be reported to your
local Environmental Health Office.
3.5.1 What is food poisoning?
Food poisoning occurs when food or water contaminated with harmful germs (microbes), toxins or
chemicals is eaten or drunk.
When we think of food poisoning, we usually think of the typical gastroenteritis - an infection of the bowels
(intestines) - that usually causes diarrhea with or without being sick (vomiting). However, sometimes other
symptoms or problems can arise from eating contaminated food. Food poisoning can be caused by:
 Bacteria

Campylobacter is the most common germ (bacterium) that causes food poisoning in the UK. Other bacteria
that can cause food poisoning include salmonella, Escherichia coli (usually shortened to E. coli), listeria,
shigella and Clostridium perfringens.
 Viruses
Some germs (viruses), such as norovirus or rotavirus, can contaminate food and cause food poisoning.
 Parasites
These are another type of microbe. Parasites are living things (organisms) that live within, or on, another
organism. Examples include cryptosporidium, Entamoeba histolytica and giardia parasites. Food
poisoning caused by parasites is more common in the developing world.
 Poisons (toxins) and chemicals
Toxins can be produced by bacteria that contaminate the food. For example, the bacterium
Staphylococcusaureus can contaminate ice cream and its toxins can lead to food poisoning.
The bacterium Bacillus cereus can contaminate rice. If contaminated rice is reheated and eaten, the toxins
produced can lead to food poisoning.
Certain types of fish (including shark, marlin, swordfish and tuna) contain high levels of the chemical
mercury. Eating these types of fish is not normally a problem for most people; it does not cause
gastroenteritis or food poisoning. But pregnant women are advised to avoid eating shark, marlin and
swordfish and to limit tuna.
This is because a high level of mercury can damage the developing nervous system of an unborn baby.
Oily fish may be contaminated by chemicals called polychlorinated biphenyls. Again, this does not usually
cause a problem or food poisoning for most people.
However, you should limit the amount of oily fish you eat in pregnancy because of possible effects of these
chemicals on a developing baby. The Department of Health recommends no more than two portions of oily
fish a week.
3.5.2 How does food become contaminated?
Contamination of food can occur because of problems in food production, storage or cooking.
For example:
 Not storing food correctly or at the correct temperature. For example, not refrigerating food. This is
particularly a problem for meat and dairy products.
 Inadequate cooking of food (undercooking or not cooking to the correct temperature). Germs
(bacteria) are often found in raw meat, including poultry. Adequate cooking usually kills the bacteria.

 Contamination by someone preparing the food that has not followed food hygiene rules and has not
washed their hands properly.
 Contamination from other foods (cross-contamination). For example, not washing a board used to
prepare raw meat before you cut a slice of bread using the same board. Storing raw meat in the fridge
above food that is 'ready-to-eat' and so allowing raw meat juices to drip on to the food below.
 Bacteria can also be present in unpasteurized milk and cheese. The pasteurization process kills the
bacteria.
3.5.3 How does water become contaminated?
Water can become contaminated with germs (bacteria) or other microbes usually because human or
animal stools (faeces) get into the water supply.
This is particularly a problem in countries with poor sanitation. In such countries, food may also be
washed and prepared using contaminated water.
So, for example, in countries with poor sanitation, you should always avoid drinking tap water, having ice
cubes in drinks and eating salads or uncooked vegetables.
3.5.4 How long does it take for food poisoning to develop?
For most cases of food poisoning, symptoms tend to come on within one to three days of eating the
contaminated food. However, for some types of food poisoning, this 'incubation period' can be as long as 90 days.
3.5.5 Symptoms of food poisoning
The symptoms of food poisoning usually develop 1–3 days after eating contaminated food.
However, depending on the type of food poisoning, symptoms can develop between one hour and several
weeks after eating contaminated food.
The most common symptoms are:
 Nausea
 Vomiting
 Diarrhea
3.5.6 Other symptoms of food poisoning include:
 Stomach cramps
 Abdominal pain
 Loss of appetite
 A high temperature of 38°C (100.4°F) or above
 Muscle pain
 Chills

Where food has been contaminated by bacteria or chemicals, vomiting is the main symptom. In these
cases, vomiting can occur 15 minutes to six hours after eating the food.
Most people make a full recovery 12–48 hours after having food poisoning.
3.5.7 When to seek medical advice
Most cases of food poisoning do not require medical treatment. However, you should seek medical advice
if you have any of the following signs or symptoms:
 vomiting that lasts more than two days
 you are unable to keep liquids down for more than a day
 diarrhea that lasts for more than three days
 blood in your vomit
 blood in your stools
 changes in your mental state, such as confusion
 double vision
 slurred speech
 signs of severe dehydration, such as a dry mouth, sunken eyes and an inability to pass urine, or
passing small amounts of dark, strong-smelling urine
3.5.8 Reporting food poisoning
If you think your food poisoning has been caused by a restaurant or other food-related business, report it
to your local environmental health department.
Environmental health officers will investigate and, if necessary, ensure that the business involved improves
its standards of hygiene to prevent it happening again. The Food Standards Agency provides further details
about reporting poor hygiene standards in a food outlet.
Generally : Food borne illness (also food borne disease and colloquially referred to as food poisoning) is
any illness resulting from the consumption of contaminated food, pathogenic bacteria, viruses, or parasites
that contaminate food, as well as chemical or natural toxins such as poisonous mushrooms

3.5.9 What is the treatment for food poisoning?
Symptoms often settle within a few days or so as your immune system usually clears the infection.
Occasionally, admission to hospital is needed if symptoms are severe, or if complications develop (see
below).
 The following are commonly advised until symptoms ease/solve/:
 Fluids - have lots to drink: The aim is to prevent lack of body fluid (dehydration), or to treat
dehydration if it has developed. (Note: if you suspect that you are dehydrated, you should contact a
doctor.)
 As a rough guide, drink at least 200 mls after each bout of diarrhea (after each watery stool).
 This extra fluid is in addition to what you would normally drink. For example, an adult will normally
drink about two liters a day but more in hot countries.
 The above '200 mls after each bout of diarrhea' is in addition to this usual amount that you would
drink.
 If you are sick (vomit), wait 5-10 minutes and then start drinking again but more slowly. For example,
a sip every 2-3 minutes but making sure that your total intake is as described above.
 You will need to drink even more if you are dehydrated. A doctor will advise on how much to drink if
you are dehydrated.
For most adults, fluids drunk to keep hydrated should mainly be water. Also, ideally, include some fruit
juice and soups. It is best not to have drinks that contain a lot of sugar, such as cola or pop, as they can
sometimes make diarrhea worse
 Rehydration drinks
These are recommended in people who are frail, or over the age of 60, or who have underlying health
problems. They are made from sachets that you can buy from pharmacies. (The sachets are also available
on prescription.) You add the contents of the sachet to water.
Rehydration drinks provide a good balance of water, salts and sugar. The small amount of sugar and salt
helps the water to be absorbed better from the bowels (intestines) into the body. They do not stop or reduce
diarrhea. Do not use home-made salt/sugar drinks, as the quantity of salt and sugar has to be exact.

Antisecretory medicines are a newer group of treatments. They are designed to be used with rehydration
treatment. They reduce the amount of water that is released into the gut during an episode of diarrhea.
 Eat as normally as possible
 It used to be advised to 'starve' for a while if you had food poisoning. However, now it is advised to eat
small, light meals if you can. Be guided by your appetite.
 You may not feel like food and most adults can do without food for a few days. Eat as soon as you are
able - but don't stop drinking.
 If you do feel like eating, avoid fatty, spicy or heavy food at first. Plain foods such as whole meal bread
and rice are good foods to try eating first.
 Stop the spread of infection to others
Some infections causing diarrhea and vomiting are very easily passed on from person to person. If you
have diarrhea, the following are also recommended to prevent the spread of infection to others:
 Wash your hands thoroughly after going to the toilet. Ideally, use liquid soap in warm running water
but any soap is better than none. Dry properly after washing.
 Don't share towels and flannels.
 Don't prepare or serve food for others.
 Regularly clean the toilets that you use. Wipe the flush handle, toilet seat, bathroom taps, surfaces and
door handles with hot water and detergent at least once a day. Keep a cloth just for cleaning the toilet
(or use a disposable one each time).
 Stay off work, college, etc, until at least 48 hours after the last episode of diarrhea or vomiting.
 Food handlers: if you work with food and develop diarrhea or vomiting, you must immediately leave
the food-handling area.
For most, no other measures are needed, other than staying away from work until at least 48 hours after
the last episode of diarrhea or vomiting.

Chapter summary
Safe food and good nutrition are important. Maintaining the safety of food supply is a shared
responsibility among government, industry and consumers. Eating a nutritious and balanced diet is one of
the best ways to protect and promote good health.
Healthy eating is not about strict nutrition philosophies, staying unrealistically thin, or depriving yourself
of the foods you love.
Rather, it’s about feeling great, having more energy, stabilizing your mood, and keeping yourself as
healthy as possible—all of which can be achieved by learning some nutrition basics and using them in a
way that works for you.
You can expand your range of healthy food choices and learn how to plan ahead to create and maintain a
tasty, healthy diet.
By having this concept, the workers must ensure and perform day to day Practice on good household
health eating and nutrition.
In addition
 Refers client assessment and support Plan and also how to practice good household health
eating and nutritional diet
 Identify and describes the gaps to family / household/ health eating and nutrition.
 Provide encouragement, with proper knowledge, attitudes and skills about food and nutrition
 Refer to appropriate professional /medical center/ when concerns of illness, malnutrition,

and/or food poisonings arise.


LOG check Competence:
O
Questions
Part -1- Fill the blank space with the correct word or phrase.
1. ____________________________ is when food or water contaminated with harmful. Germs

(microbes), toxins or chemicals are eaten or drunk.
2. Lack of ______________________ and _________________________ is responsible to a great
extent for malnutrition in children.
3. __________________________ is the supply of materials - food - required by organisms and cells
to stay alive.
Part -2- Choose the best /correct/ answer from the given alternative
1) All are the causes of Malnutrition related to food except
A) Lack of nutritious and Balanced Diet

B) Dirty Environment
C) Indigestive and Harmful diet
D) Lack of Regulated Diet
2) Which one of the following are not the general causes of Malnutrition?
A) Lack of Sound Sleep and Rest

B) Negligence of children at home and in school causes anxiety in children.
C) Heavy work and bodily diseases.
D) Presence of Exercise and Games

3) Food poisoning can be caused by:

A) Bacteria
B) Viruses and Parasites
C) All the above
D) None
Answer Key
Part -1-
1. Food poisoning
2. Nutritious and Balanced diet
3. Nutrition
Part -2-
1. B
2. D
3. C

TVET Information Unit of Apply Basic Knowledge on Sanitation and
LOGO sheet Competence: Nutrition

Nutrition
 LO4. . Adapt healthy living Inviting Professional Gusts And Reading Assignment
/
Reference
1: Solutions in Sanitation
Published and produced by: Austrian Development Agency Editorial team: Elke Müllegger, Markus
Lechner, EcoSan Club / Internet/
2: Smart Sanitation Solutions / Internet/
3. Principles of Nutrition 4th Edition
Eva. D.wilsoon, Katherine H.Fisher pilar A. Garcia
4. Fundamentals of food & Nutrition 3rd Edition
Summate R. Mudambi, M.V, Rajagopal August 1995
5. Nutrition 1st published 1980 by
The Macmillan press LTD Caroline K. O. uddoh
6. Food science. Sixth Reprint sep1994
Summate R. Mudambi, Shalini M.Rao
7. Food composition table for use in Ethiopia By Cunner Agren and Rosalind Cibson 1968
8. Short brief description of Rural Technology programme (Team of Rural Technology and Home
Economics Oromia Agricultural Development Bureau May, 1997 finfine)
9. The Text book of Nutrition and Health seema yadau 1997
10. Food Hygiene Gebre Amanuel Teka (MSC.R.PS 1997)
11. Exotic Ethiopian cooking Denial & Mesfin 1997
12. Food science Experiment and Application Monistic Eras Rao, 2001
13. Second Revised Edition Environmental Health and Hygiene Laity pritam Telu 1981 Second Revised
Edition,1993 and Reprint, 1995

Applying Basic Knowledge On Sanitation and Nutrition

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TTLM of Apply Basic Knowledge on Sanitation and Nutrition

BISHOFTU COMMUNITY DEVELOPMENT WORKERS

COMPILED BY: TSEDAL GENETI LEMU

COMPILED BY: TSEDAL GENETI LEMU Page 1

TTLM Table of contents

Table of content Page

TVET Program Community Development Level I _____________________________________________ 5

Nominal Duration: 36 Hrs _________________________________________________________________ 5

Learning Out Comes _______________________________________________________________________ 5

LO1 Information sheet ___________________________________________________________

COMPILED BY: TSEDAL GENETI LEMU Page 2

1.4.1 Frame Work Conditions ________________________________________________________

LO3 Information Sheet ______________________________________________________________

TVET PROGRAM Community Development Level I

1.1 Gaps in home sanitation

COMPILED BY: TSEDAL GENETI LEMU Page 4

1.3 Purpose of sanitation

2.1 Concepts of good Personal hygiene

LO3. Practice good household nutrition.

COMPILED BY: TSEDAL GENETI LEMU Page 5

COMPILED BY: TSEDAL GENETI LEMU Page 6

LO4. Adapt healthy living

COMPILED BY: TSEDAL GENETI LEMU Page 7

1. Lecture Room 7x8=56m2 2 1:35

3. Seat Arm chair 70 1:1

2. Chalk ---------- ½ packet -----

COMPILED BY: TSEDAL GENETI LEMU Page 8

COMPILED BY: TSEDAL GENETI LEMU Page 9

Prepared by: __________________________________ Checked By: __________________________________

Compiled By Tsedal Geneti Lemu Page 10

Module Title: Applying Basic Knowledge on Sanitation and Nutrition,

LO. 2  Explain the benefits to clients of good personal hygiene

 Demonstrates understanding variety of ways to improve personal hygiene

2 hr 2.2 Better personal care Lecture, explanation & discussion

2 hr 2.3 ways to improve personal hygiene. Lecture, explanation & discussion

Evaluation 3 hr Group work, Class work, Individual assessment and written

Compiled By Tsedal Geneti Lemu Page 11

Summary 2 hr Wrap-up and feedback Discussion

Resources  TTLM Markers

Prepared by: __________________________________ Checked By: ___________________________________

Compiled By Tsedal Geneti Lemu Page 12

LO.3  Practice good household nutrition

3 hr 3.4 Malnutrition Lecture, explanation & discussion

Prepared by: __________________________________ Checked By: __________________________________

Compiled By Tsedal Geneti Lemu Page 14

Activities Nominal Contents Learning Methods

Resources  TTLM Markers Handouts Computers Papers LCD,

Prepared by: __________________________________ Checked By: ___________________________________

Compiled By Tsedal Geneti Lemu Page 16

TVET Informatio Unit of Apply Basic Knowledge on Sanitation and Nutrition

Module Title: Applying Basic Knowledge on Sanitation and

LO1. Identify gaps in home sanitation

Compiled By Tsedal Geneti Lemu Page 17

1.1. Gaps in home sanitation

1.2 International Year of Sanitation 2008

1. Sanitation is vital for human health.

2. Sanitation contributes to dignity and social development.

3. Sanitation generates economic benefits.

4. Sanitation helps the environment.

5. Improving sanitation is achievable.

Compiled By Tsedal Geneti Lemu Page 18

1.4 Purpose of this Information

Compiled By Tsedal Geneti Lemu Page 19

Prepared by: Checked By:

Prepared by: Checked By: _

Prepared by: Checked By:

Prepared by: Checked By: _