unit v (Part-4)“the environment and its impact on community health”

Date:9/4/2021 www. qadricohs.edu.pk FB Page: Qadri College of Health Sciences, Karachi, Sindh, Pakistan. 1
QADRI COLLEGE OF HEALTH SCIENCES, KARACHI
U-5, 4 OF
Community Health Nursing-I
Unit V : “The Environment and It’s
Impact on Community Health”
GBSN Year.1 , Semester.2
By: Aftab H. Abbasi
RN, DCHN, BSN, MA, LL.B
Lecturer Nursing
Qadri College of HealthSciences Karachi

Unit V : “The Environment and It’s
Impact on Community Health”
In this unit, students will explore the effects
of environment on individuals’ and
community health.
In addition, these students will discuss the
CHN role, is played to maintain healthy
environment.
The Environment and It’s Impact on Community Health

Unit objectives:
At the completion of this unit, students will be
able to learn the:
4. Food Sanitation:
- Definition of healthy foods.
- Methods of food preservation.
- Principles of safe food handling.
- Prevention at transmission of food-borne
diseases.
- Control of food-borne disease.
The Environment and It’s Impact on Community Health

Food sanitation is the practice of
following certain rules and procedures
to prevent the contamination of food,
keeping it safe to eat.
The term "food sanitation" typically refers to
rules and procedures within the food
industry, whether during production,
packaging, transporting or serving.
‘Food sanitation’ Introduction

"Healthy Food” Defined:
Healthy foods are those that provide you
with the nutrients you need to sustain
your body’s well-being and retain energy.
Water, carbohydrates, fat, protein,
vitamins, and minerals are the key
nutrients that make up a healthy,
balanced diet.
Definition of healthy foods

The Healthy Eating Plate is based on the
latest and best scientific evidence, which
shows that a diet rich in vegetables,
whole grains, healthy fats, and healthy
proteins lowers the risk of weight gain
and chronic disease.
"Healthy Food” Defined:

Eating can be defined as the consumption
of food and liquid to sustain life and to
meet our body's basic needs for growth,
development, and function.
Every cell in the body depends on a
continuous supply of calories and
nutrients, whether obtained through food,
IV nutrients, or tube feedings.
Importance Of Food For Human

1- Food:
Any nutritious substance that people eat in
order to maintain life and growth.
2- Nutrition:
Nutrition is about eating a healthy and
balanced diet. Food and drink provide the
energy and nutrients you need to be
healthy.
Definitions of Terms

3- Nutrients:
A substance that provides nourishment
essential for the maintenance of life and
for growth.
Nutrients are six main group of
food/Nutrition, which are as under:
1. Carbohydrates. 2. Protein.
3. Fats. 4.Minerals.
5. Vitamins. 6. Water.

4- Malnutrition:
Malnutrition refers to deficiencies, excesses
or imbalances in a person's intake of
nutrients.
Some Examples of malnutrition /
deficiency of nutrients in food:
S.# DISEASE DUE TO DEFICIENCY
1 Rickets Vitamin-D.
2 Beriberi Vitamin-B.
3 Night Blindness Vitamin-A.
4 Anemia Iron.
5 Goiter Iodine.

5- Diet:
food and drink that is regularly consumed by an
individual. During a particular therapy of a disease
or management of a particular health condition,
the diet may be controlled, i.e. one that meets the
physical needs of an individual.
6- Balanced Diet:
one that fulfills all of a person's nutritional needs.
A balanced diet provides all the nutrients a person
requires.
7- Food Additives:
Are substances added to food to preserve flavor or
enhance its taste and appearance.

Food preservation:
Any technique used to prevent food from
spoiling.
Food spoilage:
A product becoming either undesirable or
unacceptable for human
consumption (with associated changes
involving alterations in taste, smell,
appearance or texture).
Methods of food preservation

METHODS OF FOOD
PRESERVATION:
1- DRYING
2- SMOKING
3- COOLING
4- FREEZING
5- SALTING
6- PICKLING
7- CANNING

1- Drying Method Of Preservation:
Drying is the oldest method .It is done by
sun drying or air drying. It is removal of
water from the food.
Anything can be dried such as:
Vegetables, Dry Fruits, Fish Or Meat
Products, Dried products can be kept for
A long time.

2- Cooling And Freezing:
Freezing and cooling are the best method
of food preservation. It helps in stopping
the growth of bacterias present in raw
materials. Their growth slows down at low
temperatures.

3- Salting And Pickling:
Salting stops bacterial growth and it is
oldest method. Brine solution is made by
adding salt and vinegar in proportions. It
is used to preserve fishes , meats ,
vegetables etc.

4- Canning:
Canning means to keep food in containers.
Canning is keeping the food products in
galvanized ‫جستی‬ tins.
Canning can be done to meats , fishes,
fruits and vegetables.

5- Preservation By Sugar Syrup:
Sugar preservation method is mainly used
for preserving fruits for a long time. Sugar
syrup stops the microbial growth.

6- Smoking:
Smoking is the process of flavoring,
cooking, or preserving food by exposing it
to the smoke from burning or smoldering
plant materials, most often wood.

Materials used for preservation
are as follows such as:
1. SALT
2. SUGAR
3. VINEGAR
4. SODIUM BENZOATE
5. SORBIC ACID.

What is food safety:
Is a scientific discipline describing
handling, preparation and storage of food
in ways that can prevent food borne
illness. This include a number of routine
that should be followed to avoid
potentially severe health hazards.
Principles Of Safe Food Handling

four principles of food safety in order to help
make things clearer to understand, and
easier to remember.
1- Cleaning 2- Chilling
3- Cooking 4-Cross-Contamination

5 Key PRINCIPLES OF FOOD Hygiene:
1. Prevent contaminating food with
pathogen spreading from people, pets,
and pests.
2. Separate raw and cooked foods to
prevent contaminating the cooked foods.
3. Cook for the appropriate temperature to
kill pathogens.
4. Store food and the proper temperature.
5. Do use safe water and raw materials.

Food can transmit
disease from
person to person
as well as severe
as growth medium
for bacteria that
can cause food
poisoning. In
theory, food
poisoning is 100%
preventable.
Prevention at transmission of food-
borne diseases.

Food borne diseases is any diseases
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.
DEFINITION: FOOD BORNE DISEASES

1. Food borne infection: caused due to the:
- Entrance of pathogenic microorganisms
contaminating food into the body.
- Body reacts by raising temperature e.g.-
fever
- Longer incubation period.
2. Food borne intoxications: Caused by
consumption of food containing bio-
toxicants, metabolic products, poisonous
substance.
Classification of F B D

Studies have shown that the two most
common causes of food borne illness are:
1. Holding food at the wrong temperature.
2. Poor personal hygiene of food workers.
Food workers typically transmit disease
causing organisms to food from their hands
by:
• Touching contaminated surfaces and then
touching food.
• Touching contaminated food and then
touching other food.
• Touching a portion of their own body and
then touching food.
Common mistakes that cause illness

There are 3 major food contaminants /
hazards that may be introduced into the
food supply anytime during; harvesting,
processing, transporting, and storing.
1- MICROBIOLOGICAL:
occurs when food becomes contaminated
by microorganisms found in : air, food,
water, soil, animals, human body.
It is actually associated with food borne
illness include bacteria, viruses and
parasites.
TYPES OF FOOD CONTAMINANTS / FOOD
SAFETY HAZARDS

2- CHEMICAL HAZARDS:
Can occur at any point when toxic
chemicals used for pest control during
harvesting or for cleaning and sanitizing
food contact surfaces and food
preparation equipment come into contact
with food, the food may be contaminated
by those chemicals.
TYPES OF FOOD CONTAMINANTS /
FOOD SAFETY HAZARDS

3- PHYSICAL HAZARDS:
Usually results from accidental
contamination and poor food handling
practices. These includes;
- shivers of glass, human hair, nails, nail
polish, pieces of jewelry, metal fragments
from worn/ chipped utensils and
containers dirt, stones, frilled toothpick.
TYPES OF FOOD CONTAMINANTS /
FOOD SAFETY HAZARDS

- Transmission of food borne pathogens
occurs via the oral route.
- How those pathogens contaminate food
can vary based on the organism, its
reservoir, food handling/processing, and
cross-contamination prior to serving.
- Some organisms rely on a human
reservoir, such as Norwalk-like virus,
Shigella, Campylobacter.
- Others have an animal reservoir such as
Campylobacter, Salmonella, E. coli ,
Listeria, and Toxoplasma.
TRANSMISSION

Contamination can occur at several
points along the food chain…
- On the farm or in the field
- At the slaughter plant
- During processing
- At the point of sale
- At home
TRANSMISSION

Bacterial Viral Fungal Parasitic
• Botulism • Hepatitis-A • Yeast • Giardiasis
• E-coli infection • Norwalk virus • Mold • Cyclosporiasis
• Salmonellosis • Rota virus • Trichonosis
• Shigellosis
• Listeriosis
• Staphylococcal
Illness
Some Food Borne Diseases /
Biological Contaminants

Prevention / Control of food borne illness
in 4 steps:
1-CLEAN: Wash hands and food contact
surfaces and utensils.
2-SEPARATE: To prevent cross
contamination. Cross contamination is the
transfer of harmful bacteria from uncooked
food products (e.g. raw meat, fish, and
poultry) or unclean people, countertops, and
kitchen equipment to ready-to-eat foods
(e.g., fruits, vegetables, cheeses, and
prepared or cooked foods).
borne diseases.

3-COOK: Food thoroughly.
4-CHILL: Foods promptly. Cold
temperatures slow the growth of harmful
bacteria. Maintain the refrigerator
temperature at 41°F or below. Maintain
the freezer temperature at 0°F or below.
borne diseases.

Community Health Nursing
B. T. Basavanthappa
First Edition 1998
https://www.morelandobgyn.com/blog/womens-nutrition-what-is-considered-healthy-food
https://medlineplus.gov/definitions/nutritiondefinitions.html

“Food Sanitation”
Email your queries to: aftabhussainabbasi@yahoo.com

By: Aftab H. Abbasi
RN, DCHN, BSN, MA, LL.B
Lecturer Nursing
Qadri College of HealthSciences Karachi

unit v (Part-4)“the environment and its impact on community health”

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