A balanced diet consists of getting the correct proportions of carbohydrates, proteins, fats, dietary fiber, water, vitamins and minerals from food. It provides all the nutritional requirements the body needs, while an adequate diet only meets energy needs. Key food groups in a balanced diet include grains, fruits and vegetables, dairy, proteins and fats. Maintaining a balanced diet is important for overall health and well-being.
Cookery rules and preservation of nutrientsmanisaikoduri
this presentation gives the information regarding cooking definition, its principles,and methods and also the protective measure to prevent nutrient loss while cooking, food preservation, and also provide information regarding food additives, its usage and its side effects, and finally preparation of 2 recepiees
Cookery rules and preservation of nutrientsmanisaikoduri
this presentation gives the information regarding cooking definition, its principles,and methods and also the protective measure to prevent nutrient loss while cooking, food preservation, and also provide information regarding food additives, its usage and its side effects, and finally preparation of 2 recepiees
A health assessment is a plan of care that identifies the specific needs of a person and how those needs will be addressed by the healthcare system or skilled nursing facility. Health assessment is the evaluation of the health status by performing a physical exam after taking a health history.
Diet does not substitute drugs but it is considered a complementary therapy.
The goals of dietary advice are:
To prevent or manage some medical conditions
To maintain or improve health through the use of appropriate and healthy food choices
To achieve and maintain optimal metabolic and physiological outcome
Age:
During the growth period, the BMR is high, therefore during infancy the energy need per Kg of body weight is highest than during adulthood.
The period at which the basal metabolism reaches its highest level is between the ages of 1-2 years.
A gradual decline occurs between the age of 2-5 years, with a more rapid decline until adult age.
Sex:
The BMR is higher in adolescent boys and adult males as compared to adolescent girls and adult females though it is not due to direct influence of sex differences, but are due to the differences in body composition.
Males have a greater amount of muscles and glandular tissues which is metabolically more active whereas, females have greater adipose tissues which is metabolically less active, Hence energy requirement of males is higher than of females.
There are seven main classes of nutrients that the body needs. These are carbohydrates, proteins, fats, vitamins, minerals, fibre and water. It is important that everyone consumes these seven nutrients on a daily basis to help them build their bodies and maintain their health. Deficiencies, excesses and imbalances in diet can produce negative impacts on health, which may lead to diseases.
Macronutrients
“Macro” means large
These are nutrients which people need to eat regularly and in a fairly large amount.
They include carbohydrates, fats, proteins, fibre and water.
These substances are needed for the supply of energy and growth, for metabolism and other body functions.
II. Micronutrients
‘micro’ means small
Micronutrients are substances which people need in their diet in only small amounts.
These include minerals and vitamins.
Most foods are mixtures of nutrients( in 1 food more than 1 nutrient may be present)
balanced diet preventions and treatments. malnutrion and associatedd conditions. importaance of maintainind ideal ffood habits etc. discussed under gwhere
Most of the foods we eat, provide several nutrients. So to make a wiser diet plan, it is prudent to select a combination of foods that deliver a full contingent of nutrients for good health. Our major focus should be on selecting foods that will deliver all the essential nutrients without excessive energy intake. Food choices made over years influence the body’s health, and consistently poor choices increase the risks of developing chronic diseases.
A health assessment is a plan of care that identifies the specific needs of a person and how those needs will be addressed by the healthcare system or skilled nursing facility. Health assessment is the evaluation of the health status by performing a physical exam after taking a health history.
Diet does not substitute drugs but it is considered a complementary therapy.
The goals of dietary advice are:
To prevent or manage some medical conditions
To maintain or improve health through the use of appropriate and healthy food choices
To achieve and maintain optimal metabolic and physiological outcome
Age:
During the growth period, the BMR is high, therefore during infancy the energy need per Kg of body weight is highest than during adulthood.
The period at which the basal metabolism reaches its highest level is between the ages of 1-2 years.
A gradual decline occurs between the age of 2-5 years, with a more rapid decline until adult age.
Sex:
The BMR is higher in adolescent boys and adult males as compared to adolescent girls and adult females though it is not due to direct influence of sex differences, but are due to the differences in body composition.
Males have a greater amount of muscles and glandular tissues which is metabolically more active whereas, females have greater adipose tissues which is metabolically less active, Hence energy requirement of males is higher than of females.
There are seven main classes of nutrients that the body needs. These are carbohydrates, proteins, fats, vitamins, minerals, fibre and water. It is important that everyone consumes these seven nutrients on a daily basis to help them build their bodies and maintain their health. Deficiencies, excesses and imbalances in diet can produce negative impacts on health, which may lead to diseases.
Macronutrients
“Macro” means large
These are nutrients which people need to eat regularly and in a fairly large amount.
They include carbohydrates, fats, proteins, fibre and water.
These substances are needed for the supply of energy and growth, for metabolism and other body functions.
II. Micronutrients
‘micro’ means small
Micronutrients are substances which people need in their diet in only small amounts.
These include minerals and vitamins.
Most foods are mixtures of nutrients( in 1 food more than 1 nutrient may be present)
balanced diet preventions and treatments. malnutrion and associatedd conditions. importaance of maintainind ideal ffood habits etc. discussed under gwhere
Most of the foods we eat, provide several nutrients. So to make a wiser diet plan, it is prudent to select a combination of foods that deliver a full contingent of nutrients for good health. Our major focus should be on selecting foods that will deliver all the essential nutrients without excessive energy intake. Food choices made over years influence the body’s health, and consistently poor choices increase the risks of developing chronic diseases.
I have prepare this slide thinking that it will help students .I have collected different photos and videos from internet please comment and if you need any slides for a topics . i will prepare the slide .
This is the fourth session of the food science basics course developed by foodcrumbles.com. This session covers the fundamental basics of food physics. Looking into the importance of temperature, different phases and introducing the concept of water activity.
It is meant for those with a limited background in food science but with an interest in improving their understanding of food. For example: food bloggers, professionals in the food industry, (high school) students and chefs.
This is the first session of the food science basics course developed by foodcrumbles.com. A brief introduction of the course and food science in general is given. In next sessions the different disciplines of food chemistry, food physics and food microbiology will be discussed.
It is meant for those with a limited background in food science but with an interest in improving their understanding of food. For example: food bloggers, professionals in the food industry, (high school) students and chefs.
This is the fifth session of the food science basics course developed by foodcrumbles.com. This session covers the fundamentals basics of microbiology, with a focus on microbiology in food. Both the concept of pathogens as well as useful micro organisms will be introduced.
It is meant for those with a limited background in food science but with an interest in improving their understanding of food. For example: food bloggers, professionals in the food industry, (high school) students and chefs.
Since food is both important for physical and mental well being, the importance of food in life is huge. Proper nutrition means that you get all the essential nutrients required for healthy functioning of the body through your diet. ... These nutrients include vitamins and minerals, fats, carbohydrates, and proteins.
Food and nutrition are the way that we get fuel, providing energy for our bodies. We need to replace nutrients in our bodies with a new supply every day.
this presentation will give you basic understanding about Nutrition , Wellness, Diet, and supplements. this slides are important for trainers of MLM & Direct selling companies, for first hand basic understanding of Nutrition & Wellness this is a good presentation
This presentation shows the importance of having balanced Diet.The importance of having the combination of variety of nutrients.This presentation also describes the different dividions of food and their sources,Carbohydrates,Proteins,Fat,Vitamins and Minerals etc...
Global launch of the Healthy Ageing and Prevention Index 2nd wave – alongside...ILC- UK
The Healthy Ageing and Prevention Index is an online tool created by ILC that ranks countries on six metrics including, life span, health span, work span, income, environmental performance, and happiness. The Index helps us understand how well countries have adapted to longevity and inform decision makers on what must be done to maximise the economic benefits that comes with living well for longer.
Alongside the 77th World Health Assembly in Geneva on 28 May 2024, we launched the second version of our Index, allowing us to track progress and give new insights into what needs to be done to keep populations healthier for longer.
The speakers included:
Professor Orazio Schillaci, Minister of Health, Italy
Dr Hans Groth, Chairman of the Board, World Demographic & Ageing Forum
Professor Ilona Kickbusch, Founder and Chair, Global Health Centre, Geneva Graduate Institute and co-chair, World Health Summit Council
Dr Natasha Azzopardi Muscat, Director, Country Health Policies and Systems Division, World Health Organisation EURO
Dr Marta Lomazzi, Executive Manager, World Federation of Public Health Associations
Dr Shyam Bishen, Head, Centre for Health and Healthcare and Member of the Executive Committee, World Economic Forum
Dr Karin Tegmark Wisell, Director General, Public Health Agency of Sweden
CHAPTER 1 SEMESTER V - ROLE OF PEADIATRIC NURSE.pdfSachin Sharma
Pediatric nurses play a vital role in the health and well-being of children. Their responsibilities are wide-ranging, and their objectives can be categorized into several key areas:
1. Direct Patient Care:
Objective: Provide comprehensive and compassionate care to infants, children, and adolescents in various healthcare settings (hospitals, clinics, etc.).
This includes tasks like:
Monitoring vital signs and physical condition.
Administering medications and treatments.
Performing procedures as directed by doctors.
Assisting with daily living activities (bathing, feeding).
Providing emotional support and pain management.
2. Health Promotion and Education:
Objective: Promote healthy behaviors and educate children, families, and communities about preventive healthcare.
This includes tasks like:
Administering vaccinations.
Providing education on nutrition, hygiene, and development.
Offering breastfeeding and childbirth support.
Counseling families on safety and injury prevention.
3. Collaboration and Advocacy:
Objective: Collaborate effectively with doctors, social workers, therapists, and other healthcare professionals to ensure coordinated care for children.
Objective: Advocate for the rights and best interests of their patients, especially when children cannot speak for themselves.
This includes tasks like:
Communicating effectively with healthcare teams.
Identifying and addressing potential risks to child welfare.
Educating families about their child's condition and treatment options.
4. Professional Development and Research:
Objective: Stay up-to-date on the latest advancements in pediatric healthcare through continuing education and research.
Objective: Contribute to improving the quality of care for children by participating in research initiatives.
This includes tasks like:
Attending workshops and conferences on pediatric nursing.
Participating in clinical trials related to child health.
Implementing evidence-based practices into their daily routines.
By fulfilling these objectives, pediatric nurses play a crucial role in ensuring the optimal health and well-being of children throughout all stages of their development.
Medical Technology Tackles New Health Care Demand - Research Report - March 2...pchutichetpong
M Capital Group (“MCG”) predicts that with, against, despite, and even without the global pandemic, the medical technology (MedTech) industry shows signs of continuous healthy growth, driven by smaller, faster, and cheaper devices, growing demand for home-based applications, technological innovation, strategic acquisitions, investments, and SPAC listings. MCG predicts that this should reflects itself in annual growth of over 6%, well beyond 2028.
According to Chris Mouchabhani, Managing Partner at M Capital Group, “Despite all economic scenarios that one may consider, beyond overall economic shocks, medical technology should remain one of the most promising and robust sectors over the short to medium term and well beyond 2028.”
There is a movement towards home-based care for the elderly, next generation scanning and MRI devices, wearable technology, artificial intelligence incorporation, and online connectivity. Experts also see a focus on predictive, preventive, personalized, participatory, and precision medicine, with rising levels of integration of home care and technological innovation.
The average cost of treatment has been rising across the board, creating additional financial burdens to governments, healthcare providers and insurance companies. According to MCG, cost-per-inpatient-stay in the United States alone rose on average annually by over 13% between 2014 to 2021, leading MedTech to focus research efforts on optimized medical equipment at lower price points, whilst emphasizing portability and ease of use. Namely, 46% of the 1,008 medical technology companies in the 2021 MedTech Innovator (“MTI”) database are focusing on prevention, wellness, detection, or diagnosis, signaling a clear push for preventive care to also tackle costs.
In addition, there has also been a lasting impact on consumer and medical demand for home care, supported by the pandemic. Lockdowns, closure of care facilities, and healthcare systems subjected to capacity pressure, accelerated demand away from traditional inpatient care. Now, outpatient care solutions are driving industry production, with nearly 70% of recent diagnostics start-up companies producing products in areas such as ambulatory clinics, at-home care, and self-administered diagnostics.
Navigating Challenges: Mental Health, Legislation, and the Prison System in B...Guillermo Rivera
This conference will delve into the intricate intersections between mental health, legal frameworks, and the prison system in Bolivia. It aims to provide a comprehensive overview of the current challenges faced by mental health professionals working within the legislative and correctional landscapes. Topics of discussion will include the prevalence and impact of mental health issues among the incarcerated population, the effectiveness of existing mental health policies and legislation, and potential reforms to enhance the mental health support system within prisons.
Explore our infographic on 'Essential Metrics for Palliative Care Management' which highlights key performance indicators crucial for enhancing the quality and efficiency of palliative care services.
This visual guide breaks down important metrics across four categories: Patient-Centered Metrics, Care Efficiency Metrics, Quality of Life Metrics, and Staff Metrics. Each section is designed to help healthcare professionals monitor and improve care delivery for patients facing serious illnesses. Understand how to implement these metrics in your palliative care practices for better outcomes and higher satisfaction levels.
Defecation
Normal defecation begins with movement in the left colon, moving stool toward the anus. When stool reaches the rectum, the distention causes relaxation of the internal sphincter and an awareness of the need to defecate. At the time of defecation, the external sphincter relaxes, and abdominal muscles contract, increasing intrarectal pressure and forcing the stool out
The Valsalva maneuver exerts pressure to expel faeces through a voluntary contraction of the abdominal muscles while maintaining forced expiration against a closed airway. Patients with cardiovascular disease, glaucoma, increased intracranial pressure, or a new surgical wound are at greater risk for cardiac dysrhythmias and elevated blood pressure with the Valsalva maneuver and need to avoid straining to pass the stool.
Normal defecation is painless, resulting in passage of soft, formed stool
CONSTIPATION
Constipation is a symptom, not a disease. Improper diet, reduced fluid intake, lack of exercise, and certain medications can cause constipation. For example, patients receiving opiates for pain after surgery often require a stool softener or laxative to prevent constipation. The signs of constipation include infrequent bowel movements (less than every 3 days), difficulty passing stools, excessive straining, inability to defecate at will, and hard feaces
IMPACTION
Fecal impaction results from unrelieved constipation. It is a collection of hardened feces wedged in the rectum that a person cannot expel. In cases of severe impaction the mass extends up into the sigmoid colon.
DIARRHEA
Diarrhea is an increase in the number of stools and the passage of liquid, unformed feces. It is associated with disorders affecting digestion, absorption, and secretion in the GI tract. Intestinal contents pass through the small and large intestine too quickly to allow for the usual absorption of fluid and nutrients. Irritation within the colon results in increased mucus secretion. As a result, feces become watery, and the patient is unable to control the urge to defecate. Normally an anal bag is safe and effective in long-term treatment of patients with fecal incontinence at home, in hospice, or in the hospital. Fecal incontinence is expensive and a potentially dangerous condition in terms of contamination and risk of skin ulceration
HEMORRHOIDS
Hemorrhoids are dilated, engorged veins in the lining of the rectum. They are either external or internal.
FLATULENCE
As gas accumulates in the lumen of the intestines, the bowel wall stretches and distends (flatulence). It is a common cause of abdominal fullness, pain, and cramping. Normally intestinal gas escapes through the mouth (belching) or the anus (passing of flatus)
FECAL INCONTINENCE
Fecal incontinence is the inability to control passage of feces and gas from the anus. Incontinence harms a patient’s body image
PREPARATION AND GIVING OF LAXATIVESACCORDING TO POTTER AND PERRY,
An enema is the instillation of a solution into the rectum and sig
Telehealth Psychology Building Trust with Clients.pptxThe Harvest Clinic
Telehealth psychology is a digital approach that offers psychological services and mental health care to clients remotely, using technologies like video conferencing, phone calls, text messaging, and mobile apps for communication.
ICH Guidelines for Pharmacovigilance.pdfNEHA GUPTA
The "ICH Guidelines for Pharmacovigilance" PDF provides a comprehensive overview of the International Council for Harmonisation of Technical Requirements for Pharmaceuticals for Human Use (ICH) guidelines related to pharmacovigilance. These guidelines aim to ensure that drugs are safe and effective for patients by monitoring and assessing adverse effects, ensuring proper reporting systems, and improving risk management practices. The document is essential for professionals in the pharmaceutical industry, regulatory authorities, and healthcare providers, offering detailed procedures and standards for pharmacovigilance activities to enhance drug safety and protect public health.
3. Balance diet
• Elements
• Food groups
• Daily aoowence
• Nutritive value of food
• Calculation of balance diet
• Planning menu
• Budgeting of food
• Therapeutics diet
4. Definition of a Balanced Diet:
• A balanced diet is food intake that includes all
of the dietary needs of the organism in the
correct proportions.
• In the case of a balanced human adult diet,
this is sometimes specified as approx.
• 1/7 fat
• 1/7 protein
• 5/7 carbohydrate
5.
6.
7.
8.
9. What is the difference between an
adequate diet and a balanced diet ?
• An "adequate diet" includes sufficient energy
for the person's needs - though the energy in
the diet may be in any form, e.g. as
carbohydrate, protein, fat, etc..
• A "balanced diet" not only includes sufficient
energy for the person's needs but all of the
person's dietary requirements in the correct
proportions.
10. Which food groups must be included
in a balanced diet ?
• Carbohydrates
• Proteins
• Fats (also called "Lipids"), see saturated vs
unsaturated fats
• Dietary Fibre (also called "Roughage")
• Water
• Vitamins
• Minerals
11. Carbohydrates
• Carbohydrates are broken-down by the digestive
system into energy in the form of glucose (which can
be absorbed into the blood). Note that if the body is
supplied with too much ingested energy in the form of
food the excess may be laid down as fat around the
body - as the body's "energy store" or "reserve" in case
it is needed later.
• The body needs and uses energy for the following:
• Active transport
• Synthesis of biochemical macromolecules
• Cell division
• Muscle contraction
12. • There are several types of carbohydrates
including monosaccharides and disaccharides
(types of sugar), oligosaccharides, and some
polysaccharides (specifically starches - as
opposed to non-starch polysaccharides which
are forms of dietary fibre). Carbohydrates
collectively are found in a wide range of foods
including wheat and grains, pasta, potatoes,
rice, fruits and all sources of sugars - including
refined sugars in processed foods.
13. Proteins
• Proteins are often described as "building
blocks" essential for growth (especially in the
case of infants, children and body-builders)
and for maintenance and repair of body
tissues. After processing via the digestive
system, the components of proteins are used
in body tissues.
14. • Proteins are broken-down by the digestive system
into amino acids (which can be absorbed into the
blood). This is sometimes stated in the opposite
way, i.e. in terms of proteins "containing" amino
acids. There are different types of proteins found
in a wide range of animal and non-animal food
sources e.g. meat, fish, eggs, pulses and beans. A
balanced diet includes all of the essential amino
acids, which are so-called because they are
needed but cannot be synthesized by the human
body.
15. • The quality of proteins (foods containing one
or more forms of protein) are expressed in
various ways:
• Biological Value (BV)
• Net Protein Utilization (NPU)
• Digestibility of Protein
16. Fats (= Lipids)
• Some fats (also known as "lipids") are
essential for a healthy balanced diet. They are
broken-down by the digestive system into
fatty acids and glycerol. These compounds are
then used in cell membranes and as parts to
form steroid hormones.
17. • In terms of their chemistry, lipids are highly
reduced organic compounds, hence they can
be oxidized to release energy. (As explained on
the page about metabolic rate, energy is
measured in calories; "high energy" = "high
calorie" and if and when a person ingests
more energy in food than he/she uses in
bodily activities the excess energy is stored as
fat in the body's tissues.)
18. • There are many different fat molecules but in
general fats can be divided into two main
groups:
• Saturated fats and cholesterol - typically
derived from animal products such as meats
• Unsaturated fats - typically from plant sources
such as soya
19. Dietary Fibre
• Dietary Fibre (roughage) is important for a
balanced diet. It consists mainly of cellulose
from plant cell walls and is part of many plant-
based food sources, including fresh fruits and
vegetables and whole grains and pulses. The
main functions of dietary fibre concern the
health of the large intestine, incl. helping to
form soft bulky faeces, thereby easing
defecation and reducing the probability of
constipation.
20. Water
• Water is an essential part of the human diet. It
is necessary for the body in which it is used as
a solvent, a transport medium, a substrate in
hydrolytic reactions and for lubrication.
• Although humans need water every day it is
not necessary consumed in the form of
drinking water itself but as the major part of
many drinks and some liquid or partially foods
such as soups, sauces, dressings and ice-
desserts.
21. Vitamins
• There are many different vitamins. Although
all vitamins are organic compounds, they have
no common chemical structure or functions.
Vitamins are specific chemicals needed by the
body in relatively small amounts. Collectively
they fulfil a wide range of functions including
enabling the body to make efficient use of
other parts of a balanced diet, e.g. vitamin D
facilitates absorption of calcium and
phosphorous.
22. • There are two important groups, or types, of
vitamins:
• Water-soluble Vitamins e.g. C and the B
vitamins - in many fruits and vegetables
• Fat-soluble Vitamins e.g. A, D and E - in fatty
foods e.g. many diary products
23. Minerals
• Unlike vitamins (which are organic compounds),
minerals are chemical elements.
• There are two important groups, or types, of
minerals:
• Macro Minerals - found in typical adult human
bodies in quantities > 5g ; > 100mg needed daily
• Micro Minerals - found in typical adult human
bodies in quantities < 5g ; 1-100mg needed daily
24. • Roles of specific minerals: Individual minerals
have specific purposes.
• Examples include calcium in bones and teeth,
and sodium in glucose uptake
25. Role of minerals (in general /
collectively):
• Minerals help to maintain ideal concentrations
of tiny amounts of chemicals (called solutes)
dissolved in the water present in the tissues of
the body (strictly, that "water" is a solution of
those particles in the water) so that the
solution moves around and through the
body's tissues in the most beneficial way for
the overall health of the organism, i.e. person.
26. • Minerals are usually ingested as part of some
of the main food types, e.g. calcium (Ca) in
dairy foods, and iron (Fe) in read meats.
However, some people take supplements of
certain minerals e.g. in tablet form - especially
if following a restricted diet, or sometimes
due to certain medical conditions.
27. Therapeutics diet
• Design for special purpose
• Dietory si
• Uppliments
• Eg malnutrition child
• Mixture of protein