2. INTRODUCTION
Nutrition:
may be defined as the science of food and
its relationship to health.
Nutritional survey of a community:
is the sum of the nutritional status of
individuals that form the community.
3. Nutritional status
The state of the human body resulting from the balance
between intake of food and expenditure of energy is known
as the nutritional status.
• Clinical examination
• Anthropometry
• Biochemical evaluation
• Functional assessment
• Assessment of dietary intake
• Vital and health statistics
• Ecological studies
4. National programme on nutrition
objectives:
• Control of protein energy malnutrition.
• Control of vitamin A deficiency disorders.
• Control of anemia.
• Control of iodine deficiency disorders.
• Control low birth weight.
• Protection and promotion of breastfeeding.
• Reduce the infestation of intestinal worms.
5. Targets
• Reduce severe and moderate malnutrition
among under 5 children at 40% by the
year 2017.
• Reduce iron deficiency in pregnant women
to 43% by the year 2015.
• Reduce sub clinical vitamin deficiency
among children under 5 years of age to
7% by preventive measures by the year
2015.
• Reduce nutritional blindness caused by
vitamin A deficiency among pregnant
women to 1% by the year 2015.
6. O B J E C T IV E S O F
N U T R IT IO N A L S U R V E Y
• To evaluate the nutritional status of the
community.
• Identification of the nutritional problems
prevalent in the area.
• To give proper health education so as to
improve the health status.
7. METHODOLOGY:
• Place of study: Kathmandu-34, Jagritinagar
• No. of families visited: 23
• Type: household survey
• Method: Oral questionnaire method
• Procedure: The families were visited for three
consecutive days and questioned about the food
consumed by them during those three days.
• Calculation: The energy consumed, the values of the
micro and macro nutrients consumed, were then
calculated by referring with the standard tables
provided.
8. COMMON FOOD ITEMS USED IN THE
COMMUNITY:
RICE
PULSES
POTATOES
LEAFY VEGETABLES
FLESH FOODS
9. REQUIREMENT & ACTUAL CONSUMPTION OF VARIOUS
NUTRIENTS IN THE COMMUNITY:
250
200
150
Reqirement
100 Actual Consumption
50
0
pro. Fat Fe Nia. Rio.
10. 12000
10000
8000
6000 requirement
Actual Consumption
4000
2000
0
Cal. Ca VitA VitB VitC
11. Nutrition statistics deficiency
25 excess
20
15
10
5
0
energy prt. ca Fe vit A vit B1
12. Total calories taken by family per day
No. of family members
Mean Per capita calorie of community =
1724.80 Kcal
15. FREQUENCIES OF THE DEFICIENCIES AND EXCESS
Deficiency
N 25
O Excess
O 20
F
15
F
A
10
M
I 5
L
I
E 0
S Energy Protein Ca Iron Vit. A
16. NUTRITIONAL DEFICIENCIES
OBSERVED :
• Iron Deficiency
• Vitamin A Deficiency
• Vitamin B Deficiency
• Protein Deficiency
• Calcium Deficiency
• Energy Deficiency
17. Few to many deficiencies were observed
in all the 23 families surveyed.
Scrutinizing the deficiency, the community is at
the risk of following disease:-
☻ Protein energy malnutrition
☻ Stomatitis
☻ Iron deficiency anemia
☻ Rickets and Osteomalacia
☻ Night blindness and xerophtalmia
☻ Beriberi
18. OTHER DISEASES AT RISK:
• ACUTE RESPIRATORY INFECTION.
• ACUTE GASTROENTERITIS.
• OTHER WATER BORNE DISEASES
LIKE TYPHOID, HEPATITIS A.
• DEPRESSION, ANXIETY,
BEHAVIOURAL DISORDERS, DRUG
ADDICTION.
19. BO D Y M AS S IN D E X :
• B.M.I.=WEIGHT(Kg)
HEIGHT (m2)
• NORMALVALUE=18.5-24.9 Kg/m2
• B.M.I values are age independent and
same for both the sexes.
20. B.M.I. in under 5 children
13%
normal
27%
subnormal
60%
obese
21. B.M.I. in 6-18 yrs. population
4%
33%
normal
subnormal
obese
63%
24. MEAN NUTRITIONAL DEFICIENCIES IN
THE FAMILY
Mean energy deficiency per family=
1463.06Kcal
Mean protein deficiency per family=60.10gm
Mean calcium deficiency per
family=592.02mg
Mean iron deficiency per family=60.97mg
Mean Vit.A (carotene) deficiency per
family=5974.7 mcg
25. Conclusion
Overall nutritional status of the community
is NOT SATISFACTORY.
It may be due to:
Low socio-economic status.
Lack of knowledge regarding,
a.Hygiene and environmental sanitation
b. Balanced diet in family
26. RECOMMENDATIONS
Balanced diet should be consumed,
which includes:
1. Vitamin A rich foods-egg, yellow
fruits such as carrots, green leafy
vegetables.
2. Iron rich foods – liver of goat,
meat, cereals
3. Calcium rich foods - milk and milk
products, eggs and fish.
To drink boiled or purified water &
proper storage of foods.
Improvement of housing condition and
maintenance of hygiene.
27. Recommendation contd..
Health education should be emphasized
on increasing public awareness on
• Importance of nutritious diet pattern
• Hygienic health behaviors and health
care services by using information
and tools appropriate across various
ages, literacy, and cultural contexts.
Change attitudes & obtain new knowledge
& skills which they can use to improve
the variety & the amounts of food
according to the needs of every family
member.
28. Acknowledgement
• Special thanks to Prof.Dr. I. DUDANI, Head of
Department of Community Medicine.
• Dr. SUNIL KUMAR JOSHI
• Dr. AVINAV VAIDYA
• Dr. ARUN SIGDEL
• SAKUL DAI
• Cordial thanks to the family members for
invaluable support without which this survey
would not have been possible
• Thanks to all of the classmates specially
group A pals
29. References:
CHILD NUTRITION AND HEALTH,
3RD EDITION, BY RAMESH K. ADHIK
& Ms. MIRIAM E. KRANTZ
PARK’S TEXTBOOK OF
PREVENTIVE AND SOCIAL
MEDICINE,
18TH EDITION,
BY K. PARK
ANNUAL REPORT 063064, DOHS, NEPAL
30. DAY WE ARE WHAT WE EAT
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