1-240130151653-69a730df.pdf by yasinmohammed3571

Nutrition
for BSC Nursing
Lomero Bobaso(Bsc.nurse)
1
Lomero bobaso(bsc.n)

Course objective
• At the end of this course, the students will be able to:
• Explain the historical development of nutrition
• Describe the characteristics and types, physiological functions, and food
sources of essential nutrients
• Explain recommended intakes and the adverse effects of both
inadequate and excessive intake of nutrients
• Describe the epidemiology, population at risk, classification, clinical
feature and management of malnutrition
Lomero bobaso(bsc.n) 2

Course objective….
• Describe the public health importance nutritional deficiency
states in Ethiopia
• Describe the importance and application of nutritional
surveillances
• Analyze and develop skill on the major nutritional assessment
methods
• Discuss infant and young child feeding options

Introduction

Session objectives
• At the end of this session, the students expected to:
• Explain the historical development of nutrition
• Familiarized with different terminologies
• Understand the concept of Growth and development
• Identify the consequences of malnutrition
• Understand major factors contribute to malnutrition.

Definitions
• Nutrition: is the science of food, the nutrients and other
substances in the food, their action, interaction and balance in
relation to health and disease,
• The process by which the organism ingests, digests, absorbs,
transports, utilizes and excretes food substances ===> natural
science origin
• Nutrition must be concerned with social, cultural & physiological
implications of food and eating ===> social science origin

• Human Nutrition: is A scientific discipline, concerned
with the access and utilization of food and nutrients
for life, health, growth, development and well-being.

• Food - Is defined as anything edible as defined based on specific
culture, religion, etc.
• It includes all foods and drinks acceptable to be ingested by
certain society.
• It is products derived from plants or animals that can be taken
into the body to yield energy and nutrients for the maintenance
of life and the growth and repair of tissues.
• diet: the foods and beverages a person eats and drinks

• Food Sovereignty is a political term defined as:
“…the right of people to healthy and culturally
appropriate food produced through ecologically
sound and sustainable methods, and their right to
define their own food and agriculture systems”

Staple food
 A staple food is a food that can be stored for use throughout
the year (or produced fresh any time of the year) and forms
the basis of a traditional diet.
 Staple foods vary from place to place, but are typically
inexpensive starchy foods of vegetables origin that are high in
food energy (Calories) and CHO.
 Staple foods are those that appear most often in a given diet
and provide its highest energy content.

Cont….
• Food security FAO in 2001 defines food security as “a situation
that exists when all people, at all times, have physical, social
and economic access to sufficient, safe and nutritious food to
meet their dietary needs and food preferences for an active and
healthy life”.
• Nutrition security means access by all people at all times to the
adequate utilization and absorption of nutrients in food, in
order to be able to live a healthy and active life.
11

Cont….
• Nutrient: - Is an active chemical component in the food that play
specific structural or functional role in the body’s lively activity.
o Carbohyderates, proteins, fats, vitamines, minerals & H20
• Macronutrients: - are nutrients that are required by our body in
larger quantities on a daily basis and need to be transformed in to
smaller units by the body in order to give essential function in the
body processes.
o Carbohydrates, lipid and proteins.
12

Cont…….
• Micronutrients: - are nutrients that are required in smaller
quantities by the body and perform essential physiological
and structural functions-
o Vitamins and minerals.

Causes of malnutrition and its
consequences

• Malnourishment or Malnutrition : is a condition
that results from eating a diet in which nutrients are
not enough or are too much such that it causes
health problems.
• It is often used specifically to refer to under nutrition
where there are no enough calorie, protein or
micronutrients; however, it also includes over
nutrition

Malnutrition, Disability,
Death
Inadequate Food
Intake
Disease
Public Health:
Poor watsan &
inadequate health
services
Immediate
Causes
Underlying
Causes: HH or
family level
Basic Causes at
societal level
Quality & quantity of actual resources: human,
economic & organizational-and the way they are
controlled.
Potential resources: environment, technology,
people
Household Food
Security:
insufficient
access to food
Social Care and
Environment:
Inadequate MCH
care practices
16
UNICEF's conceptual framework for addressing malnutrition
Lomero Bobaso(Bsc.nN

Resources, manmade & natural calamities
Nutritional Status
Health
Diet
Household
Food Security
Potential Resources
Ecological Conditions
Care of Mother
and Child
Environ. Health,
Hygiene & Sanitation
Political and Ideological Structure Basic
Causes
Immediate
Causes
Underlying
Causes
Adapted from UNICEF
The Global conceptual framework for the causes of malnutrition
Functional
consequences
Manifestation
Reduced educability, lost
productivity, mortality, morbidity

Nutritionnel problèmes of public Heath
Importance in Ethiopia
 Protein-energy malnutrition : (range of conditions
arising from coincident lack of dietary protein and/or
energy (calories) in varying proportions.
 Vitamin A deficiency
 Iodine deficiency
 Iron deficiency anemia
18

Four functional consequences of malnutrition
 Mortality
 Illness(morbidity)
 Intelligence loss(Reduced educability)
 Reduced productivity

Malnutrition
and
Child Survival

5 major killers of children:
• Malnutrition
• Diarrhea
• Acute Respiratory
Infections
(Pneumonia)
• Measles
• Malaria
1/30/2024 21
By Lomero Bobaso( Bsc.N)

What are neonates dying of?
• Preterm births
• Severe infection
• Asphyxia
• Congenital anomalies
• Tetanus
~ 75%
1/30/2024 22
By Lomero Bobaso( Bsc.N)

Neonatal 25%
Malaria 20%
Pneumonia
28%
Diarrhea 20%
AIDS 1%
Measles 4%
Other 2%
Malnutrition
53%
Causes of death among ethiopian children 0-5 years old

Malnutrition and education

Malnutrition and intellectual development
UNICEF/C-56-19/Murray-Lee
Reduced:
 Learning ability
 School performance
 Retention rates

Summary of intellectuel conséquences
 Iron deficiency anemia lowers IQ by about 9 points
 Mild iodine deficiencies lowers IQ by about 10 points
 Severe stunting associated with IQ loss of 5-10 points
 Low birth weight babies have IQ 5 points lower

Malnutrition and economic development

Economic Consequences of Malnutrition
Malnutrition results in:
 Mental Impairment
 Physical Stunting

survival
Deficiency Reduces
Vitamin A
Iron
Physical
productivity
intelligence
In summary, the functional consequences of
malnutrition are immense:
PEM
IODINE

Compelling Reasons
to Fight Malnutrition
1. The right to food and nutrition is a
human right.
2. Malnutrition deprives children,
women, and communities of their
full potential.
3. Affordable and cost-effective
solutions are available.
UNICEF/94-1173
Pirozzi

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