This document provides an overview of basic concepts in food and nutrition, including:
- Definitions of key terms like food, nutrition, and health.
- A brief history of milestones in the field of nutrition science from the 18th century onwards, including identifying nutrients and vitamins.
- Changing concepts around nutrition that led to recognizing specific deficiency disorders and taking multi-sectoral approaches to solve nutritional problems.
- Factors that affect food and nutrition like socioeconomics, culture, traditions, production systems, and lifestyles.
This document provides an overview of nutrition including definitions, historical milestones, factors affecting nutrition, and the role of healthcare professionals in nutrition. It begins with definitions of key terms like food, nutrition, and health. It then discusses the changing concepts of nutrition over time and important discoveries in the field from the 18th century to present day. Historical milestones covered nutritional discoveries and the identification of essential nutrients. The document also addresses factors influencing individual nutrition and the role of nurses and other providers in assessing nutritional status, providing education, and participating in national nutrition programs.
The document provides an introduction to the basic concepts of nutrition science, including definitions of nutrition, a brief history of key developments in the field from ancient Greece to the present, and an overview of the major classes of nutrients and their roles and uses in the human body.
Introduction to Applied Nutrition Unit One.pptxAzhar
This document provides an introduction to applied nutrition, including:
i. A brief history of key discoveries and advances in nutrition science from 400 BC to the 1930s.
ii. Definitions of basic nutrition terminology such as nutrients, malnutrition, macronutrients, micronutrients, dietitians, therapeutic diets, and more.
iii. An overview of the functions of food, factors influencing food choices, energy requirements, and the medicinal properties of some common foods.
historical development of Community health nursingKailash Nagar
This document discusses the evolution of public health and community health nursing globally and historically. It covers early explanations for disease that focused on superstition and religion. It then outlines four stages in the historical development of community health and public health nursing from early home care before 1800s to current community health nursing. Key developments discussed include the Hippocratic corpus, bubonic plague, germ theory, pasteurization, John Snow's cholera work, and the emphasis on prevention starting in the 1950s.
Historical Development of Public health NursingKailash Nagar
This document discusses the evolution of public health and community health nursing globally and historically. It covers early explanations for disease that focused on superstition and religion. It then outlines four stages in the historical development of community health and public health nursing from early home care before 1800s to current community health nursing. Key developments discussed include the Hippocratic corpus, bubonic plague, germ theory, pasteurization, John Snow's epidemiological work, and the emphasis on prevention starting in the 1950s.
The ancient historical evidence of medical nutritional therapy began with a 2500 BC Babylonian tablet recommending avoiding onions for pain. Typical diets then consisted of barley, onions, beans, and beer. The Book of Judges contained a prenatal dietary prescription to avoid wine/strong drink and unclean foods. Daniel's controlled experiment in the Book of Daniel showed those eating pulses and water were healthier than those eating the king's rich food and wine. Scurvy was described as early as 1500 BC, and Hippocrates and Galen wrote of diet and nutrition. Apicius' first known cookbook from 100 BC contained principles still used today and devoted a book to legumes.
The history evolution of diet in nacharopathy systemIrannaAngadi
Diet evolution in nacharopathy system
"Naturopathy" is a holistic approach to healthcare that emphasizes natural remedies and the body's ability to heal itself. Its dietary recommendations often evolve with research and trends. Initially, it focused on whole foods, plant-based diets, and avoiding processed foods. Over time, it has incorporated elements like gluten-free, dairy-free, and low-inflammatory diets, reflecting emerging understanding of food sensitivities and their impact on health. Additionally, there's increasing emphasis on individualized nutrition plans tailored to each person's unique needs and health goals.
Absolutely, the evolution of naturopathic diets is important for several reasons:
1. **Health Optimization**: As our understanding of nutrition and its impact on health advances, updating dietary recommendations ensures that individuals can optimize their health and well-being.
2. **Incorporating New Research**: Scientific studies continually reveal new insights into nutrition and its effects on the body. Integrating this research into naturopathic diets ensures they remain evidence-based and effective.
3. **Addressing Modern Health Challenges**: The prevalence of certain health issues, such as food sensitivities, autoimmune conditions, and metabolic disorders, has increased. Adapting naturopathic diets to address these challenges helps individuals manage their conditions more effectively.
4. **Individualized Approach**: Recognizing that not everyone responds the same way to dietary interventions, evolving naturopathic diets allow for greater customization based on individual needs, preferences, and health goals.
5. **Sustainability and Accessibility**: Updating naturopathic dietary recommendations to reflect current knowledge promotes sustainability by considering factors like environmental impact and food availability, making healthy eating more practical and achievable for everyone
In India, the evolution of naturopathic diets follows a unique trajectory shaped by traditional practices, cultural preferences, and contemporary health challenges. Here's how the naturopathic diet has evolved in India:
1. **Traditional Wisdom**: Naturopathy in India often draws from Ayurveda, Yoga, and other traditional healing systems. Initially, diets emphasized the use of locally sourced, seasonal foods, including grains, legumes, vegetables, fruits, herbs, and spices, believed to promote balance and vitality.
2. **Integration of Modern Science**: With increasing access to scientific research and global health trends, naturopathic diets in India have evolved to incorporate evidence-based practices. This includes recognizing the benefits of certain foods and dietary patterns supported by scientific studies, such as the Mediterranean diet or specific plant-based diets.
3. **Addressing Contemporary Health Issues**: India faces a dual burden of malnutrition and rising rates of non-communicable diseases (NCDs) like diabetes, obesity, and ca
historical development of Community Health NursingKailash Nagar
The document summarizes the historical development of public health nursing globally and in India. It discusses early explanations for disease that focused on superstition and religion. It then outlines key developments in public health such as the Hippocratic Corpus, germ theory, epidemiology, and pasteurization. The document also describes the evolution of public health nursing through four stages - early home care, district nursing, public health nursing, and community health nursing. Finally, it briefly discusses the historical development of public health in India and the recommendations of the 1946 Bhore Committee.
This document provides an overview of nutrition including definitions, historical milestones, factors affecting nutrition, and the role of healthcare professionals in nutrition. It begins with definitions of key terms like food, nutrition, and health. It then discusses the changing concepts of nutrition over time and important discoveries in the field from the 18th century to present day. Historical milestones covered nutritional discoveries and the identification of essential nutrients. The document also addresses factors influencing individual nutrition and the role of nurses and other providers in assessing nutritional status, providing education, and participating in national nutrition programs.
The document provides an introduction to the basic concepts of nutrition science, including definitions of nutrition, a brief history of key developments in the field from ancient Greece to the present, and an overview of the major classes of nutrients and their roles and uses in the human body.
Introduction to Applied Nutrition Unit One.pptxAzhar
This document provides an introduction to applied nutrition, including:
i. A brief history of key discoveries and advances in nutrition science from 400 BC to the 1930s.
ii. Definitions of basic nutrition terminology such as nutrients, malnutrition, macronutrients, micronutrients, dietitians, therapeutic diets, and more.
iii. An overview of the functions of food, factors influencing food choices, energy requirements, and the medicinal properties of some common foods.
historical development of Community health nursingKailash Nagar
This document discusses the evolution of public health and community health nursing globally and historically. It covers early explanations for disease that focused on superstition and religion. It then outlines four stages in the historical development of community health and public health nursing from early home care before 1800s to current community health nursing. Key developments discussed include the Hippocratic corpus, bubonic plague, germ theory, pasteurization, John Snow's cholera work, and the emphasis on prevention starting in the 1950s.
Historical Development of Public health NursingKailash Nagar
This document discusses the evolution of public health and community health nursing globally and historically. It covers early explanations for disease that focused on superstition and religion. It then outlines four stages in the historical development of community health and public health nursing from early home care before 1800s to current community health nursing. Key developments discussed include the Hippocratic corpus, bubonic plague, germ theory, pasteurization, John Snow's epidemiological work, and the emphasis on prevention starting in the 1950s.
The ancient historical evidence of medical nutritional therapy began with a 2500 BC Babylonian tablet recommending avoiding onions for pain. Typical diets then consisted of barley, onions, beans, and beer. The Book of Judges contained a prenatal dietary prescription to avoid wine/strong drink and unclean foods. Daniel's controlled experiment in the Book of Daniel showed those eating pulses and water were healthier than those eating the king's rich food and wine. Scurvy was described as early as 1500 BC, and Hippocrates and Galen wrote of diet and nutrition. Apicius' first known cookbook from 100 BC contained principles still used today and devoted a book to legumes.
The history evolution of diet in nacharopathy systemIrannaAngadi
Diet evolution in nacharopathy system
"Naturopathy" is a holistic approach to healthcare that emphasizes natural remedies and the body's ability to heal itself. Its dietary recommendations often evolve with research and trends. Initially, it focused on whole foods, plant-based diets, and avoiding processed foods. Over time, it has incorporated elements like gluten-free, dairy-free, and low-inflammatory diets, reflecting emerging understanding of food sensitivities and their impact on health. Additionally, there's increasing emphasis on individualized nutrition plans tailored to each person's unique needs and health goals.
Absolutely, the evolution of naturopathic diets is important for several reasons:
1. **Health Optimization**: As our understanding of nutrition and its impact on health advances, updating dietary recommendations ensures that individuals can optimize their health and well-being.
2. **Incorporating New Research**: Scientific studies continually reveal new insights into nutrition and its effects on the body. Integrating this research into naturopathic diets ensures they remain evidence-based and effective.
3. **Addressing Modern Health Challenges**: The prevalence of certain health issues, such as food sensitivities, autoimmune conditions, and metabolic disorders, has increased. Adapting naturopathic diets to address these challenges helps individuals manage their conditions more effectively.
4. **Individualized Approach**: Recognizing that not everyone responds the same way to dietary interventions, evolving naturopathic diets allow for greater customization based on individual needs, preferences, and health goals.
5. **Sustainability and Accessibility**: Updating naturopathic dietary recommendations to reflect current knowledge promotes sustainability by considering factors like environmental impact and food availability, making healthy eating more practical and achievable for everyone
In India, the evolution of naturopathic diets follows a unique trajectory shaped by traditional practices, cultural preferences, and contemporary health challenges. Here's how the naturopathic diet has evolved in India:
1. **Traditional Wisdom**: Naturopathy in India often draws from Ayurveda, Yoga, and other traditional healing systems. Initially, diets emphasized the use of locally sourced, seasonal foods, including grains, legumes, vegetables, fruits, herbs, and spices, believed to promote balance and vitality.
2. **Integration of Modern Science**: With increasing access to scientific research and global health trends, naturopathic diets in India have evolved to incorporate evidence-based practices. This includes recognizing the benefits of certain foods and dietary patterns supported by scientific studies, such as the Mediterranean diet or specific plant-based diets.
3. **Addressing Contemporary Health Issues**: India faces a dual burden of malnutrition and rising rates of non-communicable diseases (NCDs) like diabetes, obesity, and ca
historical development of Community Health NursingKailash Nagar
The document summarizes the historical development of public health nursing globally and in India. It discusses early explanations for disease that focused on superstition and religion. It then outlines key developments in public health such as the Hippocratic Corpus, germ theory, epidemiology, and pasteurization. The document also describes the evolution of public health nursing through four stages - early home care, district nursing, public health nursing, and community health nursing. Finally, it briefly discusses the historical development of public health in India and the recommendations of the 1946 Bhore Committee.
This document provides an introduction to human nutrition for nursing students. It defines key terms like food, nutrition, and nutrients. It briefly outlines the history of nutrition science, noting that the field developed widely in the 20th century with the identification of essential macro and micronutrients. The importance of nutrition is discussed as it relates to wellness, disease prevention, and productivity. Finally, nutrients are categorized as macronutrients like proteins, carbohydrates, and fats which provide energy, or micronutrients like vitamins and minerals which facilitate metabolic processes.
Ueda2015 the story of diabetes dr.mohamed mashahitueda2015
This document provides a historical overview of diabetes, including its earliest descriptions in ancient Egypt and India around 1500 BC, through key developments in understanding and treating the disease like the discovery of insulin in the 1920s. Some major milestones discussed are the distinction between type 1 and 2 diabetes in 1936, the development of oral medications in the 1950s, and the identification of diabetes as an autoimmune disease in the 1980s. The document traces recognition and treatment of diabetes over thousands of years while highlighting pivotal modern medical advances.
The science and art of preventing disease, prolonging life, and promoting physical and mental health and efficiency through organized community efforts for the sanitation of the environment, the control of community infections, the education of the individual in principles of personal hygiene, the organization of medical and nursing service for the early diagnosis and preventive treatment of disease, and the development of the social machinery, which will ensure to every individual in the community a standard of living adequate for the maintenance of health.
This document provides a historical overview of the development of the dietetics and nutrition profession from 2500 BC to the early 21st century. It describes early dietary advice in ancient texts, the emergence of nutrition research and defined roles for dietitians in the 18th-19th centuries, and the establishment of the American Dietetic Association in 1917. Key events that helped professionalize and expand the roles of dietitians in the 20th century included two world wars, legislation around school lunches and food assistance programs, and the establishment of dietetics training programs. The profession is now focused on health literacy and priority areas as it enters the 21st century.
Medical ethics examines the moral issues that arise in medicine. It has a long history dating back to ancient times when diseases were viewed as supernatural. Over time, medicine became more scientific and data-driven. In Ethiopia, modern medicine was introduced in the 16th century and hospitals were established starting in the early 20th century. There are several frameworks for analyzing medical ethics issues, including utilitarianism which focuses on producing the greatest benefit for the greatest number, deontology which emphasizes moral duties and rules, and virtue ethics which focuses on good character.
The document provides a history of health education and health promotion from early civilizations to the present. It discusses how early civilizations advocated for sanitation, clean water, exercise and diet. It then summarizes the early public health movement in Europe in response to poor living conditions during the Industrial Revolution. It describes how the medical model became popular in the late 19th century but was later questioned in the 1960s-70s. This led to the new public health movement and conferences like the Ottawa Charter which emphasized environmental and behavioral factors influencing health.
The document outlines the history of the dietetics profession from ancient times to the present. It describes early dietary recommendations in Babylonian tablets and the Old Testament. It then covers developments in the Middle Ages such as the first clinical nutrition trial in China and the inclusion of diet in medical practice in the late 15th century. The outline continues with milestones in the 18th-19th centuries such as the identification of scurvy and beriberi as nutritional deficiency diseases. It concludes with developments in the 20th century like the establishment of internships and the roles of dietitians in world wars and government programs.
The document outlines the history of the dietetics profession from ancient times to the present. It describes early dietary recommendations in Babylonian tablets and the Old Testament. It then covers developments in the Middle Ages such as the first clinical nutrition trial in China and the inclusion of diet in medical practice in the late 15th century. The outline continues through milestones in the 18th-19th centuries such as the identification of scurvy and beriberi as deficiency diseases. It outlines the growth of the profession in the 20th century including the establishment of internships, identification of vitamins, and involvement of dietitians in world wars and government programs. It concludes by noting trends toward preventive care and the name change of the leading
The document discusses the health benefits of the paleo diet. It notes that human DNA has changed little since the paleolithic era when humans were hunter-gatherers consuming a low carbohydrate, high protein diet. Several studies have found that paleo diets are associated with better health outcomes than modern diets high in grains and processed foods, including lower rates of obesity, heart disease, diabetes and some cancers. Adopting a diet and lifestyle similar to our ancient ancestors can help address widespread chronic health conditions in modern Western societies.
The diet of wealthy Europeans in the 18th century consisted of meat and wine, while the poor relied mainly on grains and vegetables. New foods like the potato improved nutrition for the poor. Medical practices were still primitive, with reliance on purging and bleeding patients. Religion remained important in daily life, though Catholic and Protestant churches faced more state control. Popular religious practices mixed with entertainment and release of tensions during festivals.
The document summarizes the health beliefs and practices in 19th century America, including the emergence of various health reform movements. It then discusses Ellen White's 1863 vision where she was shown that tobacco, pork, tea, coffee and rich/spicy foods were harmful. The vision outlined principles of health and lifestyle, including the importance of water, exercise, nutrition, and trusting divine power for healing. While these principles were given in 1863, it took time for White and the Adventist church to fully understand and apply them.
EVOLUTION OF MEDICINE IN HISTORICAL PERSPECTIVEAnujkumaranit
The evolution of medicine is a vast and complex journey that spans thousands of years. It began with ancient civilizations like Egypt, India, China, and Greece, where medicine was often intertwined with spiritual and religious practices. Hippocrates, often called the "Father of Medicine," laid the foundation for a more systematic and observational approach in ancient Greece.
The document provides a historical overview of community medicine and public health. It discusses medicine in antiquity among early civilizations like India, China, Egypt, Greece, and Rome. It then covers the dawn of scientific medicine starting in the 15th century with revivals and discoveries that established germ theory and vaccination. Modern medicine brought specialization, antibiotics, and recognition of multifactorial disease causation. Preventive medicine was established with public health measures around sanitation, hygiene, and the control of infectious diseases. Public health evolved through different phases focused on disease control, health promotion, and addressing social determinants of health.
Public Health Nutrition in the Philippines has evolved over centuries, with milestones in establishing hospitals and programs for treating diseases like beriberi. Major developments include the founding of the first medical school in 1872, recognition of beriberi's link to white rice in the 1910s, and the 1948 Bataan Rice Enrichment Project. The 1974 creation of the National Nutrition Council coordinated nutrition efforts across sectors, and subsequent laws strengthened nutrition programs at national and local levels. Recent initiatives include food fortification mandates and campaigns promoting breastfeeding and fruit/vegetable consumption.
The document summarizes the history and evolution of public health from ancient times to the present. It outlines key events and figures that helped establish public health practices and institutions, such as early sanitation codes, John Snow's identification of contaminated water as the cause of a cholera outbreak, and the establishment of local boards of health in Massachusetts. The document also describes the shifting phases of public health from disease control and health promotion to a goal of "health for all" established by the World Health Organization in 1981. It defines public health's focus on prevention, community protection, and serving hard-to-reach populations.
- Ancient Greek and Roman cultures believed that diet and lifestyle impacted mental health and well-being. They advocated for a frugal, disciplined diet with limited animal products and emphasis on hydration, fiber, and social aspects of eating.
- Activities like exercise, bathing, limiting intoxication and addiction, and participating in thoughtful discussion at symposia were believed to benefit the mind.
- These traditions continued in Byzantium, where structured mealtimes and fasting reinforced self-discipline and community ties. Contemporary research supports the ancient emphasis on nutrition, exercise, hydration, social connection, and moderation.
This document provides a chronological overview of the history of biotechnologies from ancient times to the present and future prospects. It describes how early civilizations like the Babylonians, Egyptians, Chinese, Greeks and Romans discovered naturally occurring drugs and developed extraction and preservation technologies in a trial-and-error manner. Over time, pharmaceuticals progressed through chemical identification and synthesis to modern advances in genomics, proteomics and cell culture technologies. Food technologies similarly evolved from manual processes to mechanization. The document argues that biotechnologies will be in increasing demand and calls for interdisciplinary collaboration between different fields to advance these technologies.
This document defines key terms related to human nutrition including nutrition, food, diet, nutrients, and malnutrition. It provides a brief history of the discovery and development of nutrition as a scientific discipline. Important figures like Hippocrates, da Vinci, and Lavoisier contributed early understandings. Major advances occurred in the 19th and 20th centuries including the discovery of vitamins and minerals. The document emphasizes the importance of nutrition for growth, development, and health and discusses its significance in Ethiopia where malnutrition remains a major public health burden affecting vulnerable groups like women and children.
Communication is a complex process that involves the transfer of information between individuals or groups. It can occur through various channels and media. Effective communication requires clear encoding and decoding of messages between a sender and receiver. There are several types of communication including interpersonal, intrapersonal, group, organizational, public, and mass communication. Key aspects of the communication process include developing an idea or message, encoding it, transmitting it through a channel, receiving feedback, and understanding the message.
This document provides an overview of basic concepts in food and nutrition, including:
- Definitions of key terms like food, nutrition, and health.
- A brief history of milestones in the field from early concepts established by scientists like Lavoisier to the establishment of organizations like the National Institute of Nutrition in India.
- The various factors that can affect an individual's nutrition, including socioeconomic, cultural, lifestyle, and health factors.
- The roles of health care professionals in assessing nutritional status, providing education, and participating in community nutritional programs.
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This document provides an introduction to human nutrition for nursing students. It defines key terms like food, nutrition, and nutrients. It briefly outlines the history of nutrition science, noting that the field developed widely in the 20th century with the identification of essential macro and micronutrients. The importance of nutrition is discussed as it relates to wellness, disease prevention, and productivity. Finally, nutrients are categorized as macronutrients like proteins, carbohydrates, and fats which provide energy, or micronutrients like vitamins and minerals which facilitate metabolic processes.
Ueda2015 the story of diabetes dr.mohamed mashahitueda2015
This document provides a historical overview of diabetes, including its earliest descriptions in ancient Egypt and India around 1500 BC, through key developments in understanding and treating the disease like the discovery of insulin in the 1920s. Some major milestones discussed are the distinction between type 1 and 2 diabetes in 1936, the development of oral medications in the 1950s, and the identification of diabetes as an autoimmune disease in the 1980s. The document traces recognition and treatment of diabetes over thousands of years while highlighting pivotal modern medical advances.
The science and art of preventing disease, prolonging life, and promoting physical and mental health and efficiency through organized community efforts for the sanitation of the environment, the control of community infections, the education of the individual in principles of personal hygiene, the organization of medical and nursing service for the early diagnosis and preventive treatment of disease, and the development of the social machinery, which will ensure to every individual in the community a standard of living adequate for the maintenance of health.
This document provides a historical overview of the development of the dietetics and nutrition profession from 2500 BC to the early 21st century. It describes early dietary advice in ancient texts, the emergence of nutrition research and defined roles for dietitians in the 18th-19th centuries, and the establishment of the American Dietetic Association in 1917. Key events that helped professionalize and expand the roles of dietitians in the 20th century included two world wars, legislation around school lunches and food assistance programs, and the establishment of dietetics training programs. The profession is now focused on health literacy and priority areas as it enters the 21st century.
Medical ethics examines the moral issues that arise in medicine. It has a long history dating back to ancient times when diseases were viewed as supernatural. Over time, medicine became more scientific and data-driven. In Ethiopia, modern medicine was introduced in the 16th century and hospitals were established starting in the early 20th century. There are several frameworks for analyzing medical ethics issues, including utilitarianism which focuses on producing the greatest benefit for the greatest number, deontology which emphasizes moral duties and rules, and virtue ethics which focuses on good character.
The document provides a history of health education and health promotion from early civilizations to the present. It discusses how early civilizations advocated for sanitation, clean water, exercise and diet. It then summarizes the early public health movement in Europe in response to poor living conditions during the Industrial Revolution. It describes how the medical model became popular in the late 19th century but was later questioned in the 1960s-70s. This led to the new public health movement and conferences like the Ottawa Charter which emphasized environmental and behavioral factors influencing health.
The document outlines the history of the dietetics profession from ancient times to the present. It describes early dietary recommendations in Babylonian tablets and the Old Testament. It then covers developments in the Middle Ages such as the first clinical nutrition trial in China and the inclusion of diet in medical practice in the late 15th century. The outline continues with milestones in the 18th-19th centuries such as the identification of scurvy and beriberi as nutritional deficiency diseases. It concludes with developments in the 20th century like the establishment of internships and the roles of dietitians in world wars and government programs.
The document outlines the history of the dietetics profession from ancient times to the present. It describes early dietary recommendations in Babylonian tablets and the Old Testament. It then covers developments in the Middle Ages such as the first clinical nutrition trial in China and the inclusion of diet in medical practice in the late 15th century. The outline continues through milestones in the 18th-19th centuries such as the identification of scurvy and beriberi as deficiency diseases. It outlines the growth of the profession in the 20th century including the establishment of internships, identification of vitamins, and involvement of dietitians in world wars and government programs. It concludes by noting trends toward preventive care and the name change of the leading
The document discusses the health benefits of the paleo diet. It notes that human DNA has changed little since the paleolithic era when humans were hunter-gatherers consuming a low carbohydrate, high protein diet. Several studies have found that paleo diets are associated with better health outcomes than modern diets high in grains and processed foods, including lower rates of obesity, heart disease, diabetes and some cancers. Adopting a diet and lifestyle similar to our ancient ancestors can help address widespread chronic health conditions in modern Western societies.
The diet of wealthy Europeans in the 18th century consisted of meat and wine, while the poor relied mainly on grains and vegetables. New foods like the potato improved nutrition for the poor. Medical practices were still primitive, with reliance on purging and bleeding patients. Religion remained important in daily life, though Catholic and Protestant churches faced more state control. Popular religious practices mixed with entertainment and release of tensions during festivals.
The document summarizes the health beliefs and practices in 19th century America, including the emergence of various health reform movements. It then discusses Ellen White's 1863 vision where she was shown that tobacco, pork, tea, coffee and rich/spicy foods were harmful. The vision outlined principles of health and lifestyle, including the importance of water, exercise, nutrition, and trusting divine power for healing. While these principles were given in 1863, it took time for White and the Adventist church to fully understand and apply them.
EVOLUTION OF MEDICINE IN HISTORICAL PERSPECTIVEAnujkumaranit
The evolution of medicine is a vast and complex journey that spans thousands of years. It began with ancient civilizations like Egypt, India, China, and Greece, where medicine was often intertwined with spiritual and religious practices. Hippocrates, often called the "Father of Medicine," laid the foundation for a more systematic and observational approach in ancient Greece.
The document provides a historical overview of community medicine and public health. It discusses medicine in antiquity among early civilizations like India, China, Egypt, Greece, and Rome. It then covers the dawn of scientific medicine starting in the 15th century with revivals and discoveries that established germ theory and vaccination. Modern medicine brought specialization, antibiotics, and recognition of multifactorial disease causation. Preventive medicine was established with public health measures around sanitation, hygiene, and the control of infectious diseases. Public health evolved through different phases focused on disease control, health promotion, and addressing social determinants of health.
Public Health Nutrition in the Philippines has evolved over centuries, with milestones in establishing hospitals and programs for treating diseases like beriberi. Major developments include the founding of the first medical school in 1872, recognition of beriberi's link to white rice in the 1910s, and the 1948 Bataan Rice Enrichment Project. The 1974 creation of the National Nutrition Council coordinated nutrition efforts across sectors, and subsequent laws strengthened nutrition programs at national and local levels. Recent initiatives include food fortification mandates and campaigns promoting breastfeeding and fruit/vegetable consumption.
The document summarizes the history and evolution of public health from ancient times to the present. It outlines key events and figures that helped establish public health practices and institutions, such as early sanitation codes, John Snow's identification of contaminated water as the cause of a cholera outbreak, and the establishment of local boards of health in Massachusetts. The document also describes the shifting phases of public health from disease control and health promotion to a goal of "health for all" established by the World Health Organization in 1981. It defines public health's focus on prevention, community protection, and serving hard-to-reach populations.
- Ancient Greek and Roman cultures believed that diet and lifestyle impacted mental health and well-being. They advocated for a frugal, disciplined diet with limited animal products and emphasis on hydration, fiber, and social aspects of eating.
- Activities like exercise, bathing, limiting intoxication and addiction, and participating in thoughtful discussion at symposia were believed to benefit the mind.
- These traditions continued in Byzantium, where structured mealtimes and fasting reinforced self-discipline and community ties. Contemporary research supports the ancient emphasis on nutrition, exercise, hydration, social connection, and moderation.
This document provides a chronological overview of the history of biotechnologies from ancient times to the present and future prospects. It describes how early civilizations like the Babylonians, Egyptians, Chinese, Greeks and Romans discovered naturally occurring drugs and developed extraction and preservation technologies in a trial-and-error manner. Over time, pharmaceuticals progressed through chemical identification and synthesis to modern advances in genomics, proteomics and cell culture technologies. Food technologies similarly evolved from manual processes to mechanization. The document argues that biotechnologies will be in increasing demand and calls for interdisciplinary collaboration between different fields to advance these technologies.
This document defines key terms related to human nutrition including nutrition, food, diet, nutrients, and malnutrition. It provides a brief history of the discovery and development of nutrition as a scientific discipline. Important figures like Hippocrates, da Vinci, and Lavoisier contributed early understandings. Major advances occurred in the 19th and 20th centuries including the discovery of vitamins and minerals. The document emphasizes the importance of nutrition for growth, development, and health and discusses its significance in Ethiopia where malnutrition remains a major public health burden affecting vulnerable groups like women and children.
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Communication is a complex process that involves the transfer of information between individuals or groups. It can occur through various channels and media. Effective communication requires clear encoding and decoding of messages between a sender and receiver. There are several types of communication including interpersonal, intrapersonal, group, organizational, public, and mass communication. Key aspects of the communication process include developing an idea or message, encoding it, transmitting it through a channel, receiving feedback, and understanding the message.
This document provides an overview of basic concepts in food and nutrition, including:
- Definitions of key terms like food, nutrition, and health.
- A brief history of milestones in the field from early concepts established by scientists like Lavoisier to the establishment of organizations like the National Institute of Nutrition in India.
- The various factors that can affect an individual's nutrition, including socioeconomic, cultural, lifestyle, and health factors.
- The roles of health care professionals in assessing nutritional status, providing education, and participating in community nutritional programs.
This document provides an overview of basic concepts in food and nutrition, including:
- Definitions of key terms like food, nutrition, and health.
- A brief history of milestones in the field of nutrition science from the 18th century onward, including discoveries of essential nutrients and vitamins.
- Changing concepts around nutrition that have led to a broader multi-sectoral approach to address nutritional problems.
- Factors like socioeconomics, culture, traditions, production systems, and lifestyles that affect food and nutrition.
The document discusses Alzheimer's disease and dementia. It defines Alzheimer's as a degenerative brain disease caused by complex brain changes that damage brain cells. Dementia can have various reversible causes while Alzheimer's is currently irreversible. The stages of Alzheimer's are described from mild to severe. Medical treatments aim to boost brain chemicals but do not stop decline. New treatments focus on amyloid plaques, tau tangles, inflammation and insulin resistance. Non-drug therapies aim to maintain cognitive function and quality of life.
Placenta praevia is a condition where the placenta implants in the lower uterine segment, either partially or fully covering the internal os of the cervix. It can cause painless vaginal bleeding in the third trimester. There are four types based on how much of the cervix is covered. Management involves bed rest and potential need for cesarean delivery to avoid life-threatening bleeding during labor. Nursing care focuses on monitoring for hemorrhage and supporting the patient emotionally during this high-risk pregnancy. Abruptio placenta is the premature separation of the placenta from the uterus prior to delivery and can cause concealed or revealed bleeding. It has numerous potential causes and requires close monitoring for signs
Placenta praevia is a condition where the placenta implants in the lower uterine segment, either partially or completely covering the internal cervical os. It can cause painless vaginal bleeding in the third trimester. There are four types depending on how much of the cervical os is covered. Risk factors include multiparity, advanced maternal age, and multiple gestation. Management involves bed rest and potential need for cesarean delivery to prevent hemorrhage during labor from separation of the inelastic placenta from the lower uterine segment. Nursing care focuses on monitoring for signs of bleeding or shock and educating the patient on the condition and possible interventions.
The document discusses the evolving concepts of health from biomedical to holistic. It describes 4 main concepts: biomedical (health as absence of disease based on germ theory), ecological (health as dynamic equilibrium between human and environment), psychosocial (health influenced by social, psychological, cultural, economic and political factors) and holistic (recognizes all influences on health and sees it as multi-dimensional wellbeing). It also discusses the physical, mental, social and spiritual dimensions of health according to the WHO, as well as indicators, disease, and the health-illness continuum model.
Acute pancreatitis is caused by the activation of pancreatic enzymes within the pancreas, leading to its auto-digestion. The most common causes are gallstones and alcohol. Clinically, it presents with severe mid-epigastric pain radiating to the back along with nausea and vomiting. Investigations show elevated serum amylase and lipase along with imaging findings of pancreatic swelling. Treatment is supportive with bowel rest, IV fluids, pain control and monitoring for complications like necrosis, abscess, pseudocyst and respiratory failure. Severe necrotizing pancreatitis may require endoscopic or surgical drainage and debridement.
The Glasgow Coma Scale is a neurological scale used to assess a person's level of consciousness after brain injury. It evaluates eye opening, verbal response, and motor response on a scale of 3 to 15, with lower scores indicating a lower level of consciousness. A score under 8 represents a severe brain injury, between 9-12 is moderate, and above 13 is mild. The scale provides a standardized measurement of consciousness that can be tracked over time.
Epidemiology is the study of the distribution and determinants of health-related states or events in populations and the application of this study to control health problems. The epidemiological approach involves asking questions about health events and health actions, and making comparisons between groups. The epidemiological triad describes the interaction between an agent, host, and environmental factors that result in disease. It involves examining the agent (e.g. biological, chemical), host (e.g. genetic, immune, behavioral), and environmental (e.g. physical, social, biological) factors that influence health.
This document discusses tuberculosis (TB), which remains a major global health issue. It provides statistics on TB prevalence, mortality rates, and discusses populations most at risk. It then summarizes the aims and topics of the 7th South African TB Conference, including discussions on pathogenesis, vaccines/drugs/diagnostics, health systems implementation, and social aspects of TB control. The document concludes that achieving the goal of ending TB will require a comprehensive multisectoral approach that is patient-centered and community-focused.
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- Key strategies include engaging the private sector, active case finding, addressing TB co-morbidities, using information and communication technologies for monitoring, and taking a multi-sectoral approach involving different ministries.
Information, education, and communication (IEC) aims to change behaviors by increasing awareness and knowledge. IEC involves sharing culturally sensitive information through appropriate channels and messages to promote health. It is a process of empowering people to make informed decisions. Effective IEC strategies are comprehensive, involve communities in planning and implementation, and use a combination of mass media and interpersonal communication. IEC activities in health programs should be planned, continuous, and evaluated to reinforce desired behaviors. Nurses play a role in selecting topics, preparing materials, and providing health education opportunistically to communities.
ISO/IEC 27001, ISO/IEC 42001, and GDPR: Best Practices for Implementation and...PECB
Denis is a dynamic and results-driven Chief Information Officer (CIO) with a distinguished career spanning information systems analysis and technical project management. With a proven track record of spearheading the design and delivery of cutting-edge Information Management solutions, he has consistently elevated business operations, streamlined reporting functions, and maximized process efficiency.
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Throughout his career, he has taken on multifaceted roles, from leading technical project management teams to owning solutions that drive operational excellence. His conscientious and proactive approach is unwavering, whether he is working independently or collaboratively within a team. His ability to connect with colleagues on a personal level underscores his commitment to fostering a harmonious and productive workplace environment.
Date: May 29, 2024
Tags: Information Security, ISO/IEC 27001, ISO/IEC 42001, Artificial Intelligence, GDPR
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A workshop hosted by the South African Journal of Science aimed at postgraduate students and early career researchers with little or no experience in writing and publishing journal articles.
2. Contents
• Introduction to Nutrition
– Definitions
– Changing Concept of food & Nutrition
– Historical mile stones in Nutrition
• Role of nutrition in maintaining health
• Factors affecting food and nutrition: socio-
economic, cultural, tradition, production,
system of distribution, life style and food
habits etc.
• Role of Health Care Professionals in food and
Nutrition
3. INTRODUCTION
• Nutrition, nourishment, or aliment refers to the
nurturing of our body to keep it healthy and
functioning as it is supposed to do. Nature has
provided a variety of foods for man to consume and
be healthy. We consume food for maintenance of
health, growth and to develop greater resistance
against infections.
• Nutrition as a science was found by Lavoiser (the
father of chemistry and also the father of nutrition)
towards the end of 18nth century.
• The science of nutrition is one of the youngest of the
sciences.
4. DEFINITIONS
FOOD: Food is the material consisting essentially
of protein, carbohydrate, and fat used in the
body of an organism to sustain growth, repair,
and vital processes and to furnish energy;
also: such material together with
supplementary substances (as minerals,
vitamins, and condiments)
NUTRITION: Nutrition is an art and also a
science. Nutrition is defined as “the science of
foods, the nutrients and other substances,
they are in action, interaction and balancing in
relation to health and disease.”
5. HEALTH: Health is a state of complete physical, mental,
and social well-being and not merely the absence of
disease or infirmity. – World Health Organization
NURSING: Nursing is "the unique function of the nurse
is to assist he individual, sick or well, in the
performance of those activities contributing to health
or its recovery (or to peaceful death) that he would
perform unaided if he had the necessary strength,
will, or knowledge, and to do this in such a way as to
strength, will or knowledge, and to do this is such a
way as to help him gain independence as rapidly as
possible". - Virgnia Henderson
6. CHANGING CONCEPTS OF NUTRITION
• The essential nutrients, proteins, fats and
carbohydrates have been recognized in the early
19nth century.
• Specific Nutritional disorders were identified such as
protein energy mal nutrition, Vitamin A deficiency,
Endemic goiter, Nutritional Anemia, Nutritional
blindness etc. and measures were found to prevent
and contol these disorders.
• The science of Nutrition was extended to other fields
like agriculture, animal husbandry, economics and
sociology. This led to “green revolution” and “white
revolution” and increased food production.
7. CHANGING CONCEPTS OF NUTRITION
• During recent years the science of nutrition has extended to
Nutritional epidemiology.
• The old concept of “the health sector alone is responsible for
all nutritional problems” is now realized that a broad multi
factorial and integrated approach of sectors is essential to
solve today’s nutritional problems.
• The main objectives of the National Health Policy are:
Promotion of proper nutritional status of individual, families
& communities
Prevention of nutritional deficiency disorders.
Maintenance of the health of the individuals
Supplementation of essential nutrients to all the vulnerable
groups
IEC related to healthy Nutrition.
8. HISTORICAL MILESTONES IN NUTRITION
• In pre-agricultural era, entire mankind consumed meat as early
man was a hunter. Possibly he ate from plants sources which
grew in the wilderness.
• With the advent of agriculture as an outcome of civilization,
man acquired the ability to cultivate what he wanted, as by now
he was influenced to some extent by the selection of the food
that he wanted to eat.
• The Bible, Book of Daniel - Daniel was captured by the King of
Babylon and had to serve in the King's court. Daniel objected to
being fed fine foods and wine, saying he preferred vegetables,
pulses and water. The chief steward reluctantly agreed to a trial,
comparing Daniel's dietary preference to those of the court of
the King of Babylon. For ten days Daniel and his men had their
vegetarian diet, while the King's men had theirs. The trial
revealed that Daniel and his men were healthier and fitter, so
they were allowed to carry on with their diet.
9. History Contn...
• 400 B.C: Hippocrates (Greece, ca460BC - ca370BC) the
“Father of Medicine” stated that everybody is same, no
matter what they have been eating, or where they have
lived. He also said “A wise man should consider that health
is the greatest of human blessings”. Hippocrates is also
famous for having said "Let thy food be thy medicine and
thy medicine be thy food."
• 400 B.C: Foods were often used as cosmetics in the
treatment of wounds. One story describes the treatment
of eye diseases, now known to be due to Vitamin A
deficiency, by squeezing the juice of liver onto the eye.
Vitamin A is stored in large amounts in the liver.
• 1500’s: Scientist and artist Leonardo Da Vinci compared
the process of metabolism of the body to the burning of a
candle.
10. History Contn...
• Antoine Lavoisier (France, 1743-1794) - became known as the
father of chemistry and also the father of nutrition. He became
famous for the statement "Life is a chemical process". He also
designed the "calorimeter", a device which measured heat
produced by the body from work and consumption from
different amounts and types of foods.
• Christiaan Eijkman (Holland, 1858-1930) - a famous physician
and pathologist (doctor who identifies diseases by studying
cells and tissues under a microscope). He noticed that some of
the people in Java developed Beriberi, a disease which leads to
heart problems and paralysis.
• Dr. James Lind (Scotland, 1716-1794) - a pioneer on hygiene in
the Scottish and Royal (British) navies. He stressed the
importance of good ventilation, cleanliness of sailor's bodies,
clean bedding, below deck fumigation, fresh water by distilling
sea water, and the consumption of citrus fruits to prevent and
cure scurvy.
11. History Contn...
• Dr. William Beaumont (USA, 1785-1853) - a surgeon
in the US Army. He became known as the Father of
gastric physiology for his research on human
digestion. He stated that
The stomach is not a grinder.
There is no internal "spirit" selecting good purpose
foods one way and discarding bad purpose foods to
waste.
Digestion occurs because of digestive juices which
are secreted from the stomach.
Foods are not digested separately and sequentially,
but rather all the time and at different rates.
Stomach rumblings are caused by stomach
contractions, and nothing else.
Fat is digested slowly.
12. History Contn...
• Early 1800’s: It was discovered that foods are
composed primarily of four elements: Carbon,
Nitrogen, Oxygen and methods were developed for
determining the amounts of these elements.
• 1840: Justus Liebig, Germany, a pioneer in early plant
growth studies, was the first to point out the chemical
make up of carbohydrates, fats and proteins.
• Dr. Stephen Babcock (USA, 1843-1931) - an
agricultural chemist. He is known for his Babcock test
which determines dairy butterfat in milk and cheese
processing. He is also known for the single-grain
experiment that eventually led to the development of
nutrition as a science.
13. History Contn...
• Joule (1818-89) - 1850 the English physicist Joule
(1818-89) proved that heat and energy were
interchangeable entities and that one could be
measured in terms of the other.
• 1912: Dr. Casmir Funk was the first to coin the term
“Vitamins” as vital factors in the diet.
• 1925 - Edwin B. Hart discovered that trace amounts
of copper are essential for iron absorption.
• 1927 - Adolf Otto Reinhold Windaus synthesized
Vitamin D, for which he won the Nobel Prize in
Chemistry.
• 1928 - Albert Szent-Györgyi isolated ascorbic acid
(Vitamin C). In 1932 he proved that it was Vitamin C
by preventing scurvy. In 1937 he synthesized Vitamin
C and won the Nobel Prize.
14. History Contn...
• 1930s - William Cumming Rose identified essential
amino acids which the body cannot synthesize, but
which are necessary protein components.
• 1935 - Eric John Underwood and Hedley Marston
discovered the necessity of cobalt. They were not
working together - the discoveries were made
independently.
• 1936 - Eugene Floyd Dubois demonstrated that
school and work performance is linked to caloric
intake.
• 1938 - Erhard Ferhnholz discovered the structure of
Vitamin E, which was later synthesized by Paul
Karrer.
• 1940s: The water soluable B and C Vitamins were
identified.
15. History Contn...
• 1941 - The National Research Council (USA) set up
the first RDAs (Recommended Dietary Allowances).
• 1992 - The Department of Agriculture (USA) set up
the Food Guide Pyramid, which was to be
subsequently criticized by nutritionists throughout
the world for different reasons.
• 1992 - Integrated Development Foundation (IDF)
was formed.
• 2002 - A link between violent behavior and nutrition
was revealed in a Natural Justice study (USA).
• 2005 - Researchers found that the adenovirus is a
cause of obesity, as well as bad nutrition.
16. BRIEF HISTORY OF NUTRITION IN INDIA
• Until World War I the significance of nutrition was
recognized by a relatively small group of scientists and
physicians.
• Some progresses were stimulated by national
emergencies like inadequate Food Production, series
of Famines, florid Nutritional Deficiency Disorders like
Beriberi, Pellagra and Scurvy, Severe under-nutrition
and malnutrition among children, High infant and
child mortality rates, Very low literacy levels and
nutritional awareness. Others depended on technical
development of the supporting sciences. Nutrition
research in India, as beri – beri inquiry was started in
1918, under the guidance of Sir Mc Carrison at
Coonoor in South India.
17. History Contn...
• At Hyderabad called National Institute of Nutrition
(NIN) was set up. This national institute comes under
the Indian Council of Medical Research (ICMR).
• The Constitution of India states explicitly in Article 47
that the "State shall regard the raising of the level of
the nutrition and the standard of living of its people
and the improvement of public health among its
primary duties…"
• The "Green Revolution" did help the country in
overcoming the famines. The country succeeded in
eliminating classical nutritional deficiency syndromes
like Cardiac Beriberi, Pellagra, Scurvy. Kwashiorkar of
the classical kind and Kerotomalacia which used to
be a major cause of nutritional blindness in children
during 1960s, have almost disappeared.
18. History Contn...
• The Infant Mortality Rate (IMR) reduced from 146 in
1951-61 to 67.6 in 1999. The Under 5 Mortality Rate
has reduced from 236 in 1960 to 105 in 1998.
Maternal Mortality Rate (MMR) has reduced from
570 per 1,00,000 in 1990 to 408 in 1998.
• During 1960s the Food and Nutrition Board (FNB) was
established in the Department of Food, Ministry of
Agriculture.
• Applied Nutrition Programme, highlighting production
of protective foods through home gardens, school
gardens, poultry farms, demonstration and promoting
consumption and National Goiter Control Programme
for addressing the problem of Goiter in Sub-
Himalayan Region through iodisation of salt were
launched in 1962.
19. History Contn...
• The Crash Feeding Programme (Special Nutrition
Programme) was launched in 1970 for bridging the
energy and protein gap in daily diets of pre-school
children in urban slums, tribal areas and backward
rural areas.
• Recognizing the multi-faceted problem of
malnutrition, the Integrated Child Development
Services (ICDS) Scheme was launched on 2nd
October, 1975. Universal Immunisation Programme,
Oral Rehydration Therapy, Nutrition Promotion
through poverty alleviation programmes, public
distribution of food, health and family welfare
measures, adult education, were among the
important indirect nutrition interventions
undertaken by the Government.
20. History Contn...
• The adoption of National Nutrition Policy (NNP) by
the Government under the aegis of the Dept. of
Women & Child Development in 1993.
• The Nutrition Policy recognized that "Nutrition
affects development as much as development effects
nutrition".
• A National Plan of Action on Nutrition (NPAN)
highlighting the role of 14 concerned sectors of the
Government was announced in 1995.
• The India Nutrition Profile, giving the district-wise
picture of malnutrition from 187 districts of 18
States/Union Territories was released in July, 1998.
21. History Contn...
• A Task Force on Micronutrients (Vitamin ‘A’ and
Iron) was constituted in 1995 for accelerating the
control of Vitamin ‘A’ and Iron deficiencies.
• A Food and Nutrition Council (FNC) was constituted
in November 1997
• The National Rural Health Mission (NRHM), a
National effort at ensuring effective healthcare,
especially to the poor and vulnerable sections of the
society was launched (on 12th April, 2005in India
for a period of seven years ))2012-2005(
throughout the Country with special focus on
nutrition for vulnerable groups, supplementary
feeding, rehydration therapy etc..
22. RELATION BETWEEN NUTRITION AND HEALTH
1. Achievement of optimal growth and development,
reflecting the full expression of one’ s genetic potential.
2. Maintenance of the structural integrity and functional
efficiency of body tissues necessary for an active and
productive use.
3. Mental well-being
4. Ability to withstand the inevitable process of aging with
minimal disability and functional impairment.
5. Ability to combat diseases such as
a. resisting infections (immunocompetence)
b. preventing the onset of degenerative diseases
c. resisting the effect of environmental toxins/ pollutants
23. FUNCTIONS OF FOOD AND NUTRITION
1. Good Nutrition Provides Energy
2. Good Nutrition Provides Raw Materials
3. The "Little Helpers"
4. Good Nutrition Means Good Health
5. Prevention of Infections
6. Body development and maintenance
7. Nourishing and caring
8. Social functions of food
9. Psychological functions of food
24. STATES OF NUTRITION
Optimal Nutrition: The term "Optimum Nutrition" can be defined
as eating the right amounts of nutrients on a proper schedule
to achieve the best performance and the longest possible
lifetime in good health, assuming that external negative
influences like accidents and infectious diseases can be
avoided.
Mal Nutrition: Malnutrition is a broad term which refers to both
undernutrition (sub nutrition) and over nutrition. Individuals
are malnourished, or suffer from under nutrition if their diet
does not provide them with adequate calories and protein for
maintenance and growth, or they cannot fully utilize the food
they eat due to illness.
Over Nutrition: Over nutrition is frequent or habitual over
consumption of nutrients by eating too much food to the point
that it becomes dangerous to the health.
Under Nutrition: Under nutrition is the opposite of over nutrition,
meaning that it is a nutrient deficiency from not eating enough
food.
25. DETERMINANTS OR THE FACTORS AFFECTING
FOOD AND NUTRITION OF AN INDIVIDUAL
• Development
• Gender
• Genetics
• Beliefs about Food
• Experience
• Personal Preference
• Nutritional habits
• The quality of food
• The quantity of food
• The efficiency of our digestive system
• Biochemical availability
26. • Nutritional requirements
• A person activity level
• Education
• Health
• Disease
• Family
• Knowledge about nutrients
• Status of the women
• Appetite
• Deficiency of nutrients
• Other factors e.g,. Recreationalactivities, drugs,
smoking and drinking
27. ROLE OF NURSE AND OTHER HEALTH CARE
PROVIDERS IN NUTRITION
Assess the nutritional status of the individual, family and
community
Analyze the nutritional demands of the individuals.
Determine the factors influence the nutritional status like
BMI, age, sex, education, socio economic status, culture,
availability of nutrient rich foods while planning the meal.
Conduct a nutritional surveillance of the community to
know the health status of the community.
Plan and provide a nutritional health education
programme.
Encourage the health professionals to participate actively
in the nutritional programmes.
Create awareness among the public about nutritional
supplementation programmes.
28. Special consideration should be given for the vulnerable
groups in providing care.
Demonstrate the preparation of nutritional recipes and
therapeutic diets.
Encourage women to grow kitchen gardens.
Help them in choosing, storing and preparing the
nutritionally rich foods.
Maintain records and reports of nutritional surveys and
identified cases of nutritional deficiencies.
Participate actively in National Nutritional Programmes.
Conduct inservice education programmes for health care
professionals related to nutritional related trends and
issues.
Participate in research activities and develop nutritional
knowledge so as to improve the health status of the
community.
29. Role of Nurse in Nutrition
Assess nutritional health needs
Nutritional surveillance
Health education
Nutritional supplementation
National nutrition programmes
In service education, training
Special care for vulnerable groups
Community participation
Referrals
Records and reports
Participate in research
Evaluation