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- A LA DECOUVERTE DE VOTRE ENFANT: LE NOUVEAU-NE A TRAVERS L'HITOIRE; CE QUE L'ENFANT RECOIT; A LA MATERNITE; LE CHOIX DU MODE D'ALLAITEMENT - LA VIE QUOTIDIENNE: LE RETOUR A LA MAISON. LE COUPLE PARFAIT; LA CROISSANCE; LES LIENS DU BEBE ET DE SA MERE; L'ALIMENTATION; LES SOINS DU CORPS; LE RYTHME DE VIE. LE DEVELOPPEMENT PSYCHOMOTEUR; LES DIFFERENTS MODES DE GARDE - LA SANTE: LA PREVENTION; L'ATHMOSPHERE DE LA MALADIE

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PREMIRE PARTIE ÉTUDE DE CAS PAR THÈMES Chapitre I : Chirurgie Rôle deléguć Röle propre Chapitre 2 : Médecine Röle déléguć. Röle propre.. DEUXIÈME PARTIE MÉMORISATIONET COMPRÉHENSION Chapitre 3: Questions de mémorisation et de compréhension générales TROISIÈME PARTIE AUTO-ENTRAÎNEMENT (SUJETS AVEC CORRIGÉS) Chapitre 4: Entraînez-vous Chapitre 5 : Entraînez-vous et chronométrez-vous... QUATRIÈME PARTIE ENTRAÍÎNEMENTLIBRE (SUJETS SANS CORRIGÉS)

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Acknowledgements 1 Nutrients and how the body uses them 1I Introduction 12 What food is made of 1.3 Nutrients 1.4 Using nutrients to build tissues 1.5 Using nutricnts to produce energy 1.7 Using nutrients to protect the body Using nutrients to help chemical processes against infection 2. Carbohydrates, fats, and energy 2.1 Sugars and starches 2.2 Fibre 2.3 Fats 2.4 Fatty acids 2.5 Cholesterol and heart disease 2.6 Fat needs 2.7 Energy needs Energy for the basal metabolic rate 2.8 2.9 (BMR) Energy for activity 2.10 Daily energy needs 2.11 Additional energy nceds for women 2.12 Energy needs of children 3. Protein 3.1 Introduction Amino acids 3.3 Complete and incomplete proteins 34 How the body uses protein Protein needs 4. Micronutrients and water 1 Vitamins 4.3 Thiamine Vitamin A Ribotavin 45 Niacin Folate 4.7 Vitamin C 48 Vitamin D 49 Minerals 411 lodine 4.12 Calcium 4.13 Fluoride 4.14 Zinc 4.15 Sodium and potassium 4.16 Water 5. Foods 5.1 Types of food 5.2Staples 5.3 Legumes 5.4 Vegetables and fruit 5.5 Foods from animals 5.6 Oils and fats 5.7 Different kinds of milk 5.8 Sugar and sugary foods 5.9 Other foods 6. Food processing 6.1 What food processing mcans 6.2 Nutritional effects of processing 6.3 Drying 6.4 Milling 6.5 Fermenting 6.6 Germinating and malting 6.7 Canning and bottling 6.8 Fortification 6.9 Cooking 7. Keeping food safe and clean Safe and unsafe food How food and water bccome contaminated How to prevent food contamination How to keep food safe Whom to teach about keeping food clean Tapeworms Unsafe milk Toxins and chemicals 8. Preparing meals for the family Planning meals Helping families to have good mixed meals The 'mixed meal guide The mixture of foods to use The amounts of food that people need Meals and snacks The cost of meals and budgetin Finding oit sout the cost of food 92 The eosts of nutrients 93 Tallking to famnilies about budgeting And buying food 9.4 ow to caleulate and compare the cost of energy and nutrients in different foods 0.5 How to estimate the minimum cost of basie foods for a person or family for a week 10. Breastfeeding 10.1 Exclusive, partial, and token breastfeeding 10.2 The dangers of partial brcastfecding 10.3 Why breastmilk is a perfect food for ba Other advantages of brcastfeeding Hlow breastmilk varies How breastmilk is produced How a baby suckles 10.9 Starting breastfecding Watching a mother breastfecd her baby 10.8 10, 10 Continuing breastfeeding 10.11 What you can do to help mothers to brcastfeed 10,.12 Sustaining breastfeeding for two years 10.13 Common worries that a mother may necd reassurance about 10,14 Useful techniques to teach mothers 10.15 Incrcasing the milk supply relactation 10.16 Artificial milk feeds 10,17 Helping women who work away from home 10.18 Helping single mothers 10.19 When the baby's mother is dead 10.20 The problem of 'not enough milk' 10.21 Common breastfeeding problems 10.22 Babies with special nceds 10.23 When the mother is sick 10.24 Breastfeeding and a new pregnancy 10.25 Promoting breastfecding in the community 10.26 Understanding the local situation 10.27 How beliefs and attitudes affect breastfeeding 10.28 Commercial promotion of formula 11. Starting other foods 11.1 WNeaning VWhen to start other foods and 11.3 Hlow babies show that they are rea to start other food Why weaning is a dangerous time 11.5 Weaning foods 11.4 Using staples for weaning foods 11.7 The problem of bulky foods 11.6 11.8 How to overcome the problem of bulky weaning foods 11.9 Feeding young children family foods 11.10 Good snacks for young children 11.11 Commercial weaning foods 11,12 Fceding babies at about 6 months 11.13 Feeding babies from 6-12 months 11.14 Feeding children from 1-3 years 11.15 Sustaining breastfeeding 11.16 Stopping breastfeeding 11.17 Children who 'refuse' to eat solid fooe 11.18 Feeding young children aged 3-5 yean 11.19 Keeping weaning foods clean and safe 12. Feeding older children and adults 12.1 Nutrient needs of school-age children 12.2 School-age children at special risk of undernutrition 12.3 The food needs of school-age children 12.4 Children with special food needs 12.5 Food needs of adults 12.6 Special nutrient needs of women 12.8 Men's nutrition needs Meals for women 12.7 12.10 How to help old people Special needs of old people 12.9 Feeding sick people, especially children Why sick people need food VWhy a sick child may not eat enougn What families need to know about feeding sick children 13.4 Feeding children with diarrhoca and vomiting Feeding a child during recovery rom illness Sick older children, adults, and old 13.7 People with HIV infection and people AIDS 14. Growth and development Children's size and growth Development Variation in height and weight Growth charts The reference weights and the range of healthy weights How the reference curve shows growth How a growth chart shows whethera child is well nourished or not Different shapes of growth line 14.9 Filling in a growth chart 14.8 14.10 If you do not know a child's date of birth 14.11 Some common mistakes with growth charts 14.12 Scales for weighing children 14.13 How to weigh a child 14.14 Some common problems with weighing scales 14.15 Growth in height 14.16 Thinness and fatness 14.17 Measuring weight-for-height 14.18 Measuring the mid-upper arm circumference or MUAC 15. Using growth charts to help families 15.1 Planning growth monitoring What to do the first time that you weigh a child 15.3 What to do at each visit 15.4 What to look for in the child's growth line What to discuss with the child's family 15.5 15.6 Growth failure at different ages 15.7 Children who are losing weight 15.8 Regaining lost weight 15,9 Gaining weight faster than the reference curves 16. Undernutrition in children 16.1 Protein-energy malnutrition 16.2 The effects of undernutrition 16.3 How malnutrition and infection make each other worse 16,4 Recognizing malnutrition before it becomes severe 16.5 Undernutrition in children of ages different 16.6 Growth failure before birth 16.7 Different kinds of growth failure before birth 16.8 Undernutrition in babies aged 0-6 months months 16.9 Undernutrition in babies aged 6-12 16.10 Undernutrition in children aged 1-3 years 16.11 Undernutrition from 3-5 years of age 16,12 Worm infection and nutrition 16.13 Preventing and treating worm infection 17. Severe protein-energy malnutrition 17.1 Marasmus 17.2 Kwashiorkor 17.3 Marasmic kwashiorkor 17.4 Dangers and complications of marasmus and kwashiorkor 17.5 Management of severe malnutrition in children 17.6 Learning about a child and her family 17.7 What it is useful to learn later 17.8 Medical treatment 17.9 The phases of recovery 17.10 Appropriate feeds 17.11 Fceding the child 17.12 Micronutrients 17.13 Choice of dietary treatment 17.14 Monitoring recovery 17.15 Social and emotional care 17.16 Helping mothers to learn in hospital 17.17 Talking to other members of the family 17.18 Follow up-continuing care at home 17.19 What to do on a follow-up visit 18. Undernutrition in women 18.1 The stories of two women 18.2 How women become undernourished 18.3 Weight gain during pregnancy 18.4 How undernutrition affects pregnancy and childbirth 18.5 Lactation in undernourished women Women who have too many births too close together The cycle of undernutrition in women Women who are sick or disabled How to prevent undernutrition in women 18.10 How Community Health Workers (CHWS) might help 18,11 How other health workers can help 19. Vitamin A and other vitamin deficiencies Vitamin A deficiency (VAD) People who are at special risk of VA What you can do about VAD Knowing how important VAD is in the community Watching over children at special rish Recognizing the warning signs of xerophthalmia 19.7 Treaing or referring chtlren with or at high risk of xerophthalmia 19.8 Helping to prevent VAD VAD anong refugees and displaced people in camps Monitoring and evaluating VAD prevention prOgrammes Thiamine deficiency-beriberi 19. 12 Niacin deficiencypellagra 19.13 Vitamin C deficiency 19.14 Vitamin D deficiency Nutritional anaemia 20.1 What anaemia is 20.2 Why nutritional anaemia is important 20.3 Signs and symptoms of anaemia 20.4 C0.5 Finding out if someone is anaemic How nutritional anaemia develops 0.6 Groups who are 'at risk' of nutritional anaemia What you can do about nutritional anaemia Taking iron and folate tablets ).7 .8 dine deficiency disorders .1 Causes of iodine deficiency Iodine deficiency disorders (IDDS) .3 Goitre .4 Hypothyroidism 5 Cretinism 6 Why IDDS are important How to assess the severity of IDDS 7 8 in an area Prevention and treatment of IDDS What a nutrition worker can do to help prevent IDDS ernutrition and related disorders Obesity Why being overweight matters Why people become obese Why more people are overweight now than in the past People who are at risk of obesity Children who are obese Other conditions related to Overnutrition How to prevent obesity and related disorders How to help people lose weight Tooth decay and gum disease 22.11 The cause of tooth decay and gum 22.12 How to prevent tooth disease 22.13 Building healthy teeth and gums decay ad gun disease 23. The food paths 23.1 What is a food path? Things that alter the amounts of for travelling along food paths 23.3 Different stages on the food path 23.2 23.4 Blocks to food production by family farmers Increasing food production 23.6 On-farm food storage and preservation 23.5 23.7 Commercial storage, distribution, and marketing 23.8 Blocks to buying food 23.9 Helping people to buy enough 23.10 Food preparation food 23.11 Blocks to eating enough 23.12 Ways to help people eat enough 23.13 Using food in the body 23.14 Basic causes of blocks on the food paths 23.15 Women and the food path 23.16 Why women need support and training 3 23.17 How to help women 24. Nutrition and the environment 24.1 Nutrition, the environment, and the soil How the environment is being damaged Nutrition and trees 24.5 How to help preserve trees and forests Nutrition, family size, and population 24.4 growth How family size affects the food path 24.6 24.7 24.8 How an increasing population blocks the food path Discussing family size, population, and nutrition 24.9 Home gardens 24.10 The types of food that gardens provide 24.11 Gardens in towns 24.12 Problems to consider when planning gardens 24.13 Traditional gardens 24.14 Improving gardens 25. Food security 'Food security' and 'food and nutritio surveillance' 25.2 Food security Food and nutrition surveillance (FNS) Collecting and reporting data for FNS 25.7 Nutrition workers and FNS systems 25.8 Simple nutrition surveys Analysing data Actions to improve food security 6. Working with communities Learning about your community How to learn about a community What you need to learn about a community Learning about malnourished and 'at risk' families Finding families who are malnourished or 'at risk Finding individual malnourished or 'at risk' families Watching over' and helping families at risk Co-operating with other worker Working with groups in the community Problem-solving with community groups 26.11 How to help groups to discuss a problem 359 26.12 Things to remember when you work with community gr Working with families 27.1 27.1 Working with undernourished and 'at risk' families Visiting a family at home Helping the family to solve their nutrition problems Recording and following up the family Helping people in places other than their homes Checklist of questions on family nutrition Helping people to learn about nutrition 28.1 Nutrition education Problems with nutrition education in 28.2 the past 28.3 Making nutrition education more effective Facts for nutrition educatio Choosing nutrition facts which are important for your area Developing messages Spreading a message 28.8 Talking to individuals and families Talking with small groups 28.9 28.10 Talking to large groups 28.12 Materials to help people learn about 28.11 Mass media nutrition Group feeding programmes 29.1 What group feeding programmes do 29.2 Feeding 'vulnerable groups' Primary school feeding Emergency feeding Food for work 29.6 Activities of group feeding programmes Programme planning Choosing people for feeding 29.10 Distributing food 29.7 29.8 29.9 Supervision 29.11 Evaluation Nutrition in school Why nutrition in schools is important Nutrition activities in schools Food at school School health programmes School food production Training for nutrition 31.1 Planning and evaluating training 31.2 Steps in nutrition training 31.3 Relating training to trainees' needs 31.4 Training methods and learning aids Appendices Appendices 1 Food composition tables 2 Energy and nutrient needs 3 Useful sources of energy and nutrients 4 Calculating nutrients in foods 5 Anthropometric reference values Sources of reference and teaching materials

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Remerciements Introduction Partie I Qu'est-ce que la gestion ? Chapitre 1 Concepts, définitions, principes et principales fonctions de la gestion Exercices Partie II Travailler avec des personnes, ou le travail d'équipe Introduction Chapitre 1 L'équipe de santé et son travail dans la communauté L'équipe de santé, les soins de santé primaires et la participation de la communauté Chapitre 2 Diriger une équipe de santé Fixer et partager les objectifs avec les membres de l'équipe Motiver les membres de l'équipe Déléguer l'autorité et les responsabilités Recourir à différents styles d'encadrement Chapitre 3 Organiser les activités d'une équipe de santé Utiliser les définitions d'emploi Utilisation de normes et de critères Coordonner les activités Communication Diriger des réunions Former le personnel Chapitre 4 Contrôler et évaluer le travail Contrôler et maintenir les normes de travail Evaluer le travail accompli Dossiers et rapports Résoudre les problèmes et les conflits Exercices Partie III Gérer les ressources Introduction Chapitre 1 Gérer le matériel Commander le matériel Stocker le matériel Délivrer le matériel Contrôler et entretenir le matériel Avantage et utilité des regisstres du matériel Chapitre 2 Gérer les médicaments Objet de la gestion des médicaments Etablir une liste tvpe de médicaments Evaluer les besoins en médicaments : Commander et entreposer les médicaments Délivrer les médicaments et en contrôler l'utilisation Chapitre 3 Gérer l'argent Tenir un livre de comptes Utiliser un systèrne de compte d'avances de petite caisse Chapitre 4 Gérer le temps Savoir comment le personnel emploie son ternps Préparer l'emploi du temps d'une unité de santé Etablir les calendriers des unités de santé Etablir des listes de service Préparer un programme Etablir un calendrier annuel Chapitre 5 Gérer l'espace de travail Organiser l'espace de travail Organiser le flux du travail Définir I'aire de recrutement Utiliser des cartes dans le travail de santé du district Dessiner une carte approximative du district de santé Chapitre 6 Gérer le travail de bureau Les fonctions d'un bureau dans un centre de santé Comment rédiger les lettres officielles Créer un système de classement Exercices Partie IV Gérer les services de soins de santé primaires Introduction Chapitre 1 Planifier les activités de Santé Étape 1 Examiner le situation Étape 2 Reconnaître les problèmes important Étape 3 Fixer les objectifs Étape 4 Examiner les obstacles et les limites Étape 5 Programmer les activités Chapitre 2 Mettre en oeuvre les activités de santé Coordonner le travail de l'équipe de santé Surveiller et réorienter le travail L'encadrement Chapitre 3 Évaluer les activités de santé Evaluer les résultats obtenus Evaluer les progrès du travail Evaluer le travail accompli par le personnel Évaluer l'utilisation des ressources L'audit de gestion Exercices