JKSSB Syllabus for Female Multipurpose Health Worker (FMPHW) / ANM Posts


Srinagar: Jammu & Kashmir Services Selection Board has issued JKSSB Syllabus for Female Multipurpose Health Worker (FMPHW) / ANM Posts.

The Objective Type Written exam for the said posts is scheduled to be held in the third week of December, 2017.

The candidates are also hereby being intimated that there shall be negative marking for wrong answers (0.25 for each wrong answer) attempted in the said examination.

The exam shall be Computer Based for which a link shall also be provided subsequently to the candidates for acquaintance. Detailed criteria shall be notified by the Board for each Item separately. Issuance of Admit cards shall also be notified later.

The JKSSB Syllabus for Female Multipurpose Health Worker (FMPHW) / ANM Posts consists of sections covering Science-I, Fundamentals of Nursing-I, Fundamentals of Nursing-II, Community Health Nursing-I, Community Health Nursing-II & Community Health Nursing-III etc.

The detailed JKSSB Syllabus for Female Multipurpose Health Worker (FMPHW) / ANM Posts is provided below:

Marks: 150 | Time: 2.30 Hours

Section – I (Science–I) | Marks: 25

⇒ Anatomy and Physiology
⇒ Microbiology
⇒ Psychology
⇒ Sociology
⇒ Hygiene
⇒ Nutrition

Section – II (Fundamentals of Nursing-I) | Marks: 25

⇒ Section A – Introduction to Nursing and Nursing Procedures
⇒ Section B – Nursing Techniques
⇒ Section C – First Aid and Emergency Nursing

Section – III (Fundamentals of Nursing-II) | Marks: 25

⇒ Section A – Introduction to Child Health
⇒ Section B – Introduction to Maternal Health
⇒ Section C – Introduction to Family Health and Community Health

Section – IV (Community Health Nursing-I) | Marks: 20

⇒ Section A – Domiciliary Midwifery
⇒ Section B – Midwifery and Hepernitoy Nursing
⇒ Section C – Family Planning and Family Welfare

Section – V (Community Health Nursing-II) | Marks: 25

⇒ Section A – Nutrition Education
⇒ Section B – Health Education
⇒ Section C – Communication Skills and Audio-visual Aids

Section – VI (Community Health Nursing-III) | Marks: 30

⇒ Section A – Basic Medicine and Pharmacology
⇒ Section B – Health Problems and Plans
⇒ Section C – Communicable Diseases
⇒ Section D – Mental Diseases

(i) Introduction.
(ii) Skeletal system over view of skeletal system, bones, bone development and the repair,
axial skeleton, appendicular skeleton, surface anatomy and land-marks.
(iii) Structure and function of joints, types of joints, muscular system introduction over vies of skeletal muscles chief muscles and group of muscles.
(iv) Heart, structure.
(v) Respiratory system structure.
(vi) Human reproductive system structure and Embryology (Prenatal).

(i) Introduction.
(ii) Organization of living things.
(iii) Cells, tissues, organs, cavities and body system.
(iv) Typical cell structure, properties of cell, living processes, tissues, types, structure and functions, the skin.
(v) Muscular system-structure.
(vi) Muscle contraction and properties of muscle.
(vii) Nervous system – division of the nervous system, brain and its functions, oriental nerves, spinal nerves.
(viii) Special senses structure function and location of organs of special senses, eye structure and function of visual apparatus, ear structure and function of auditory apparatus.
(ix) Maintaining the metabolism of the body circulatory system-blood composition, blood cells and plasma, hemoglobin, blood coagulation bleeding time, blood grouping and cross- matching physiological structure of heart and function, heart sounds and heart rates, circulation – systematic and pulmonary, blood vessels, pulse, venous and capillary system.
(x) Digestive system, the alimentary tract oral cavity stomach, small and large intestines peristalsis digestion salivary glands. Liver pancreas and gallbladder enzymes absorption and assimilation of food.
(xi) Excretory system – Excretory organs location, structure and function. The urinary
tract, urine formation composition of urine, micturition. Water and salt balance.
(xii) Endocrine system – overview of the endocrine system, endocrine glands location, structure and function body temperature regulation.
(xiii) Human reproduction.
(xiv) Embryology, parental development, maturation of reproduction organs.

The male reproductive tract external, organs. The female reproductive tract external organs, menstrual cycle, hamones and reproduction.

Principles of organizing care according to head of the patient. (Seriously ill, Chronically ill, Moderately ill, terminally)
Principles of organizing care according at patient group.
Maintenance of supplies, equipments and other facilities.
Records and Reports
Health records, family care records, medical records, use of diaries by health workers understanding the system of reporting and recording referral system. Maintaining a healthy environment cleanliness of unit and sick room cleanliness of furniture, floors, space and surfaces doors and windows disposal of waste, garbage.

(i) Meeting hygienic and comfort needs care of skin, care of hair, care of hands, care of eyes, nutrition mouth care elimination, exercise, body.
(ii) Maternal heath factors.
Socio-economic factors affecting maternal health.
Section C – Introduction to family health and community health.
a) Family health care.
The family as integral unit of the health services,
Preventation and control of communicable diseases.
Home visiting and domiciliary health.
b) Introduction to Community health.
c) Environmental Health and Sanitation.
d) School health Services.

Domidiloary Midwifery
(i) Contacting antenatal mothers.
(ii) Conducting a delivery in the home.
(iii) Post–Natal care. Records to be maintained.
Midwifery and maternity nursing
(i) The reproductive system
(ii) Growth and development of foetus
(iii) Pregnancy
(iv) Labour
(v) Normal puerperium
(vi) Complication of pregnancy
(vii) Complication of labour.
(viii) Obstetric operations.
(ix) Drugs used in obstetrics
Family planning and welfare
(i) Introduction.
(ii) National family welfare programme.
(iii) Organizing family welfare work.
(iv) Family planning methods.

Nutrition Education:
(i) Introduction to nutrition education
(ii) Nutrition education for material and cold health
(iii) Nutrition education (method and media)
Health Education:
(i) Introduction
(ii) The Teaching (Learning Proceed)
(iii) Approaches used in health education
(iv) Planning health education activites.
(v) Community resources for health education
Communication Skills & Audio–Visual AIDS:
(i) Introduction to communication
(ii) Communication skill for health work
(iii)Introduction to Audio-visual aids
(iv) Selection and utilization of audio-visual aids selecting suitable aids for health work
(v) Preparation of audio- visual aids for health work basic skill/competencies
Health Problems and Plans:
(i) Health problems
(ii) Organization and structure of health services and related welfare services
(iii) Health planning and programme
Communicable Diseases:
(i) Inroduction to communicable diseases
(ii) Immunity and immunization
(iii) Care and treatment of patients with infection
(iv) Specific Communicable diseases and infections, symptoms, prevention and control and care in specific communicable diseases and infections
Malaria, filarial, dengue, typhoid, cholera infections hepatitis, other gastrage intestinal infections – acute waste enteritis, dysenteries small-pox, chicken pox mumps, measles, diphtheria. Trachoma, conjunctivitis, worm infestations hoolworm rouun worn. Threadworm, amoebiasis, rabies, tuberculosis, pertustis.
Mental Diseases:
(i) Introduction
(ii) Resources and facilities for prevention and early delection of mental illness, use of family health care services
(iii) Maternal and child health services
• School health services
• Primary health centre facilities
• Community, health worker as a resource
(iv) Preventation of mental illness
(v) Early direction of mental disorders
(vi) Mental diseases

Environmental Sanitation:
– Basic sanitation needs all village level towns and sen:- Urban areas
– Disinfection and disinfectants, sterilization, antiseptics, disinfectants acodorant, etergent, sterilization
– Environmental sanitation aspects of communicable diseases communicable diseases control
– Venereal diseases
– Introduction
Classification of micro-organisms, characteristic, of bacteria, viruses, conditions affecting and growth of bacteria, parasites, fungi yeasts and mold
– Universal presence of Micro-organisms useful bacteria and micro-organism in the environment. Micro-organism in the human body normal flora, Micro-organism in water food and mild
– Sources and mode of infection.
Sources of infection, mode of transmission infectin-factors which favour and hinder infection immunity, vicunas.
– Pathogenic Micro-organism.
Transmitted from, respiratory tract. Alimentary tract, food, food poisoning blood-borne pathogenic organism.
– Collection of speciments for bacteriological examination.
(i) Introduction.
Group-primary and secondary, in group and out groups, structure, activities of groups organization of groups Urban and rural administrative pattern pattern panchyats and corporations, crowd public and audience.
(ii) Social process.
(iii) Social controls.
(iv) Social stratifaction.
(v) Marriage and family.
(vi) Community rural and urban community.
(i) Factors influencing human behavior.
(ii) Life stages and behavioral patterns.
(iii) Emotions and behavior.
(iv) Defence mechanism and behavior.
(v) Social behavior and interpersonal relations.
(vi) Learning, motivation and change in behavior.
(i) Introduction to hygiene and healthful living, consents of health and disease. Factors influencing health and healthful living. Health habits and practice. Scientific principles related to maintenance of normal circulation, respiration, digestion sensory functions, normal skeletal alignment joint function and motor function.
(ii) Physical health:- Skin care, cleanliness clothing care of the hair, prevention of prediculosis. Dental care and oral hygiene, care of hands, hygiene of elimination and menstrual hygiene, mental hygiene.
(iii) Mental hygiene and health in childhood ensuring mentally healthy growth in later childhood, need for friendship, games and plays, affection and recognition. Mental hygiene, approach to some problems speed problems, reading difficulties, learning problems, day dreaming.
(iv) Mental hygiene and health in adolescence. Preparation of girls for menstruation, sex education.
(v) Mental hygiene and health in adulthood. Ensuring mental health in adulthood satisfaction on the job, marriage, marital life, parental responsibilities.
(vi) Mental hygiene and health in old age ensuring health in old age and need for preparation for retirement.
(vii) Physical health, feature, exercise, rest relazation and sleep care of the fact, foot wear, care of eyes, ear more and throat food values.
(viii) Periodic Health Examination.
Health records, delection and correction of defects. Preventation and early treatments of common ailments, common could, indigestion constipation, headache.
(ix) Health in home.
C) Disposal of refuse, waste.
D) Latrines and sanitation, ventilation.
E) Safety in the home.
F) Sanitation in animal sheds.
(x) Mental hygience and health.
In adults, in-infancy and early childhood. Like, feeding weaving, thumb sucking, toilet training, need for security, affection, love, adventure.
(i) Introduction to the study of nutrition, definition, relation of nutrition of health classification and functions of food-body building, energy yielding and protective foods
Nutrients – Carbohydrates, protein, fats, Eatmine.
Mineral – functions, sources and daily requirements of each caloric requirements, water and cellulose.
(ii) Nutritive valve of foodstuffs
Cereals Fruits Fats and oils
Pluses Milk and Milk products Sugars condiments
Vegetables Egg, meat and Fish Spices and beverages
(iii) The balance diet.
a. Definition, factors to be considered in planning meals, improvement of diars, selection of foods, cultural factors improving maternal nutrition and child nutrition.
b. Modified diets- liquid bland, soft, full.
(iv) Preparation and preservation of foods general. General principles of cooking.
a. Methods of cooking.
b. Effects of cooking on nutrients and common foodstuffs, preservations of food–house-hold methods.
c. Food hygiene simple household measures.
v) Malnutrition.
Malnutrition and under nutrition.
Deficiency diseases in the country.
Cultural factors in nutrition, food fats, food habits, food adulteration practive injurious to health.
Nutrition education – principles of imparting nutrition knowledge.


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