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UC Nursing CESDEV 2 I Feeding
UC Nursing CESDEV 2 I Feeding
UC Nursing CESDEV 2 I Feeding
UC Nursing CESDEV 2 I Feeding
UC Nursing CESDEV 2 I Feeding
UC Nursing CESDEV 2 I Feeding
UC Nursing CESDEV 2 I Feeding
UC Nursing CESDEV 2 I Feeding
UC Nursing CESDEV 2 I Feeding
UC Nursing CESDEV 2 I Feeding
UC Nursing CESDEV 2 I Feeding
UC Nursing CESDEV 2 I Feeding
UC Nursing CESDEV 2 I Feeding
UC Nursing CESDEV 2 I Feeding
UC Nursing CESDEV 2 I Feeding
UC Nursing CESDEV 2 I Feeding
UC Nursing CESDEV 2 I Feeding
UC Nursing CESDEV 2 I Feeding
UC Nursing CESDEV 2 I Feeding
UC Nursing CESDEV 2 I Feeding
UC Nursing CESDEV 2 I Feeding
UC Nursing CESDEV 2 I Feeding
UC Nursing CESDEV 2 I Feeding
UC Nursing CESDEV 2 I Feeding
UC Nursing CESDEV 2 I Feeding
UC Nursing CESDEV 2 I Feeding
UC Nursing CESDEV 2 I Feeding
UC Nursing CESDEV 2 I Feeding
UC Nursing CESDEV 2 I Feeding
UC Nursing CESDEV 2 I Feeding
UC Nursing CESDEV 2 I Feeding
UC Nursing CESDEV 2 I Feeding
UC Nursing CESDEV 2 I Feeding
UC Nursing CESDEV 2 I Feeding
UC Nursing CESDEV 2 I Feeding
UC Nursing CESDEV 2 I Feeding
UC Nursing CESDEV 2 I Feeding
UC Nursing CESDEV 2 I Feeding
UC Nursing CESDEV 2 I Feeding
UC Nursing CESDEV 2 I Feeding
UC Nursing CESDEV 2 I Feeding
UC Nursing CESDEV 2 I Feeding
UC Nursing CESDEV 2 I Feeding
UC Nursing CESDEV 2 I Feeding
UC Nursing CESDEV 2 I Feeding
UC Nursing CESDEV 2 I Feeding
UC Nursing CESDEV 2 I Feeding
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UC Nursing CESDEV 2 I Feeding

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  • 1. University of Cebu - Banilad College of Nursing B.S.N. II-I Sitio Sobusteha October 21, 2006
  • 2. Feeding Program
  • 3. NUTRITION PROFILE OF CHILDREN IN CENTRAL VISAYAS REGION
    • 34 in every 100 preschool-age children (0-5 years old) are underweight; about 66 in every 100 are normal; and about 5 in every 1000 are overweight based on the International Reference Standards.
    • 3 in every 10 children (6 months to 5 years) are afflicted with iron deficiency anemia.
    • 5 in every 10 children (6 months to 5 years) have low to deficient vitamin A levels.
    • 4 in every 10 children ( 6 to 12 years) have moderate to severe iodine deficiency disorders.
    • Printed by the United Nations Children's Fund, October 2000
  • 4. The World Health Report 2006 - Working together for health
    • The World Health Report 2006 - Working together for health contains an expert assessment of the current crisis in the global health workforce and ambitious proposals to tackle it over the next ten years, starting immediately. The report reveals an estimated shortage of almost 4.3 million doctors, midwives, nurses and support workers worldwide. The shortage is most severe in the poorest countries, especially in sub-Saharan Africa, where health workers are most needed. Focusing on all stages of the health workers' career lifespan from entry to health training, to job recruitment through to retirement, the report lays out a ten-year action plan in which countries can build their health workforces, with the support of global partners.
  • 5. PROPER FOOD HANDLING
    • Wash hands thoroughly
    • Keep raw and cooked food apart at all times. In particular keep raw meat, fish, poultry and other raw foods away from cooked foods and ready-to-eat foods (such as salads, bread and sandwiches).
    • Wash and dry hands, utensils – including chopping boards and knives – and surfaces thoroughly after preparing raw foods.
    • Never put cooked food onto a plate which has previously held these raw foods until it has been thoroughly washed.
    • Do not use the same utensil to stir or serve a cooked meal that was used to prepare the raw ingredients.
    • Wash thoroughly root vegetables (carrots, potatoes, etc.) and other fruits and vegetables to be eaten raw.
    • Avoid preparing food for yourself or others if you are ill, especially with vomiting and/or diarrhoea.
    • FOOD LINK
  • 6. FOOD STORAGE
    • Proper storage of food is an important part of reducing the risk of food poisoning. Some foods must be stored in the fridge and eaten within a short space of time; other foods, such as flour, pulses, canned foods and many others last much longer and can be stored at room temperature. But even dried foods have limits on their storage time. So watch out for storage instructions and make sure you always store foods:
    • in the right place
    • at the right temperature
    • for the right time.
    • FOOD LINK
  • 7. THE FOOD PYRAMID GO GROW GLOW
  • 8. In the area…
  • 9. Preparation …
  • 10.  
  • 11.  
  • 12. food preparation
  • 13.  
  • 14.  
  • 15. a prayer to start the program…
  • 16.  
  • 17. Follow the dance leader…
  • 18.  
  • 19.  
  • 20. Small surprises !!!!
  • 21. It’s eating time!
  • 22. To eat or not to eat? 
  • 23.  
  • 24. Busy eating…
  • 25.  
  • 26.  
  • 27. A picture creates a thousand words…
  • 28.  
  • 29. Ready for the next round? 
  • 30.  
  • 31. Battle of the singers!
  • 32.  
  • 33. “ bring me” game… 
  • 34.  
  • 35.  
  • 36. It’s time to clean up, guys!
  • 37.  
  • 38.  
  • 39. Fun and sure prizes! 
  • 40.  
  • 41.  
  • 42. One of the many memorable moments…
  • 43. "We are guilty of many errors and many faults, but our worst crime is abandoning the children, neglecting the foundation of life. Many of the things we need can wait. The child cannot. Right now is the time his bones are being formed, his blood is being made and his senses are being developed. To him we cannot answer "Tomorrow". His name is "Today"." Gabriela Mistral, 1948
  • 44. the end
  • 45. BSN 2-I students…
  • 46. … with Mr. Montecillo
  • 47. Ms. “Day-day” and Michael

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