The document discusses nutrition for infants from birth to 12 months, including the nutrient needs of infants and recommendations for breastfeeding or infant formula. It describes the developmental milestones in infancy and compares the nutritional composition and benefits of breast milk versus infant formula. Complementary foods should be introduced when infants are between 4 to 6 months old and show signs of developmental readiness for solids.
This document outlines a lecture on infant nutrition. It discusses assessing newborn health, including birthweight and factors related to infant mortality. It covers infant development, including motor, cognitive, and digestive system development. It also addresses energy and nutrient needs of infants, including calories, protein, fat and other nutrients. The document discusses physical growth assessment of infants and common feeding practices in early infancy, including breastfeeding and formula. It concludes by covering the development of infant feeding skills.
Chronic diseases such as cardiovascular disease, diabetes and obesity are major global health problems. Nutrition plays an important role in both the prevention and management of chronic diseases. Unhealthy diets high in saturated fat, sugar and refined carbohydrates are contributing to increased rates of obesity and related conditions. Lifestyle interventions including healthier eating, physical activity and weight management can help delay or prevent chronic disease. Nutrition recommendations focus on increasing intake of fruits, vegetables and whole grains while limiting saturated fat, sugar and sodium.
Adequate diet:
A mixture of food stuffs selected to satisfy the nutritional requirements of the body in quality and quantity. It should be safe and of good taste and smell. It should be suitable for weather age, effort and physiological status of every one.
This document provides an introduction to nutrition, including defining key terms like nutrients, calories, and dietary reference intakes. It outlines the major classes of nutrients and their characteristics. Factors influencing food selection are explored, from cultural and social aspects to cost and health concerns. The four characteristics of a nutritious diet are described. The document also summarizes the digestive process and anatomy of the gastrointestinal tract.
This document summarizes information from a presentation on nutrition and multiple sclerosis (MS) given by a registered dietitian. It provides background on MS and discusses common symptoms such as swallowing difficulties. It then covers managing swallowing problems through diet modifications, as well as enteral feeding options like nasogastric tubes. Special diets for MS are addressed but the evidence for their effectiveness is unclear. The importance of overall healthy eating and nutrition is emphasized, including maintaining a healthy weight and getting sufficient omega-3 fatty acids which may help reduce inflammation. Practical solutions for meal planning, shopping and food preparation are also proposed.
Adults generally need fewer calories as they age, with recommended daily calorie intake ranges being 1600-2400 calories for those aged 23-50, 1400-2200 calories for ages 51-75, and 1200-2000 calories for ages 75 and above. Nutrient needs also change with age due to factors like declining organ function and changes in metabolism. Common health conditions that affect adults include heart disease, cancer, diabetes, osteoporosis, and prostate cancer, with risk influenced by diet and lifestyle habits. Meeting nutrition needs becomes more challenging for older adults due to physical and social factors.
This document discusses cardiovascular disease and related dietary management. It identifies major risk factors for heart disease like smoking, diabetes and obesity. It explains the differences between acute conditions like heart attack and chronic conditions like heart failure. It provides details on diets that limit cholesterol, sodium, saturated fat and overall calories to manage different cardiac conditions like heart attacks, heart failure and hypertension. The diets emphasize foods like fruits, vegetables, whole grains and fish while restricting foods high in sodium, saturated fat and cholesterol. Maintaining a healthy lifestyle through diet, exercise and avoiding smoking can help reduce the risk of heart disease.
Nutrition involves the study of foods, nutrients, and their effects on health. Nutrients are chemical substances in food that are used by the body for growth and health, and include carbohydrates, protein, fats, vitamins, minerals, and water. Good nutrition requires consuming a variety of foods to meet dietary guidelines and maintain a balanced diet for optimal health and disease prevention. Malnutrition can result from inadequate or excessive nutrient intake and has negative health consequences. Food additives are used to preserve foods but some have been found to potentially cause harm.
This document outlines a lecture on infant nutrition. It discusses assessing newborn health, including birthweight and factors related to infant mortality. It covers infant development, including motor, cognitive, and digestive system development. It also addresses energy and nutrient needs of infants, including calories, protein, fat and other nutrients. The document discusses physical growth assessment of infants and common feeding practices in early infancy, including breastfeeding and formula. It concludes by covering the development of infant feeding skills.
Chronic diseases such as cardiovascular disease, diabetes and obesity are major global health problems. Nutrition plays an important role in both the prevention and management of chronic diseases. Unhealthy diets high in saturated fat, sugar and refined carbohydrates are contributing to increased rates of obesity and related conditions. Lifestyle interventions including healthier eating, physical activity and weight management can help delay or prevent chronic disease. Nutrition recommendations focus on increasing intake of fruits, vegetables and whole grains while limiting saturated fat, sugar and sodium.
Adequate diet:
A mixture of food stuffs selected to satisfy the nutritional requirements of the body in quality and quantity. It should be safe and of good taste and smell. It should be suitable for weather age, effort and physiological status of every one.
This document provides an introduction to nutrition, including defining key terms like nutrients, calories, and dietary reference intakes. It outlines the major classes of nutrients and their characteristics. Factors influencing food selection are explored, from cultural and social aspects to cost and health concerns. The four characteristics of a nutritious diet are described. The document also summarizes the digestive process and anatomy of the gastrointestinal tract.
This document summarizes information from a presentation on nutrition and multiple sclerosis (MS) given by a registered dietitian. It provides background on MS and discusses common symptoms such as swallowing difficulties. It then covers managing swallowing problems through diet modifications, as well as enteral feeding options like nasogastric tubes. Special diets for MS are addressed but the evidence for their effectiveness is unclear. The importance of overall healthy eating and nutrition is emphasized, including maintaining a healthy weight and getting sufficient omega-3 fatty acids which may help reduce inflammation. Practical solutions for meal planning, shopping and food preparation are also proposed.
Adults generally need fewer calories as they age, with recommended daily calorie intake ranges being 1600-2400 calories for those aged 23-50, 1400-2200 calories for ages 51-75, and 1200-2000 calories for ages 75 and above. Nutrient needs also change with age due to factors like declining organ function and changes in metabolism. Common health conditions that affect adults include heart disease, cancer, diabetes, osteoporosis, and prostate cancer, with risk influenced by diet and lifestyle habits. Meeting nutrition needs becomes more challenging for older adults due to physical and social factors.
This document discusses cardiovascular disease and related dietary management. It identifies major risk factors for heart disease like smoking, diabetes and obesity. It explains the differences between acute conditions like heart attack and chronic conditions like heart failure. It provides details on diets that limit cholesterol, sodium, saturated fat and overall calories to manage different cardiac conditions like heart attacks, heart failure and hypertension. The diets emphasize foods like fruits, vegetables, whole grains and fish while restricting foods high in sodium, saturated fat and cholesterol. Maintaining a healthy lifestyle through diet, exercise and avoiding smoking can help reduce the risk of heart disease.
Nutrition involves the study of foods, nutrients, and their effects on health. Nutrients are chemical substances in food that are used by the body for growth and health, and include carbohydrates, protein, fats, vitamins, minerals, and water. Good nutrition requires consuming a variety of foods to meet dietary guidelines and maintain a balanced diet for optimal health and disease prevention. Malnutrition can result from inadequate or excessive nutrient intake and has negative health consequences. Food additives are used to preserve foods but some have been found to potentially cause harm.
This document discusses various gastrointestinal disturbances and their corresponding therapeutic diets. It begins by outlining objectives of diet therapy for GI issues and identifying allowed/restricted foods. Examples of mouth problems addressed with soft, non-acidic foods are provided. Conditions like peptic ulcers, diverticulosis, inflammatory bowel disease, celiac disease, cirrhosis and hepatitis are examined alongside their recommended nutrition therapies. Both high-fiber and low-fiber diets are defined in terms of their fiber contents and appropriate uses.
This document provides an overview of fats and lipids, including their structure, digestion, and role in the body. It discusses the different types of lipids like triglycerides, phospholipids, and sterols. It explains that fats provide energy, aid in nutrient absorption, and contribute to cell structure. While fats are essential, the types consumed matter - diets should limit saturated and trans fats while emphasizing unsaturated fats like omega-3s found in fish, nuts, and plant oils. The recommended daily intake of total and specific fatty acids is outlined.
Here are some additional examples of meals and snacks adolescents may choose:
- Pasta with tomato sauce and vegetables
- Yogurt and fruit
- Peanut butter and banana sandwich
- Salad with chicken and dressing
- Granola bar
- Smoothie with yogurt, fruit and plant-based milk
- Hard boiled eggs
- Trail mix with nuts and dried fruit
- String cheese and crackers
Protein-energy malnutrition (PEM), also known as protein-calorie malnutrition (PCM), is a widespread nutritional problem affecting children in developing countries. It can present as two forms: marasmus, caused by severe deficiencies of both energy and protein resulting in muscle wasting; and kwashiorkor, caused by insufficient protein intake along with marginal energy intake, resulting in edema. The biochemical mechanisms and clinical presentations of each form are described. Management involves providing adequate calories and protein intake. Severe early-life malnutrition can lead to permanent physical and intellectual deficits.
This document discusses nutrition during old age. It notes that ageing brings physiological, psychological and immunological changes that influence nutritional status. Some key changes that occur with ageing include reduced taste, smell and gastric function as well as changes in organ functions. The document outlines nutritional requirements for older adults including reduced needs for energy, carbohydrates and proteins but continued needs for vitamins, minerals, water and fibre. Specific nutritional concerns for older adults like osteoporosis, neurological issues, anaemia and immunity are also covered.
1. The document discusses recommendations from the Dietary Guidelines and MyPyramid for a healthy diet. MyPyramid emphasizes making smart choices from all food groups, balancing food intake with physical activity, and getting optimal nutrition from calories.
2. Key aspects of MyPyramid include recommendations for grains, vegetables, fruits, oils, milk, and meat in daily servings. Foods in each group provide important nutrients. Whole grains, fruits, and vegetables provide fiber, vitamins, and minerals and are linked to reduced disease risk.
3. Tips are provided for including recommended servings from each food group in daily meals and snacks through food preparation and selection strategies. Following MyPyramid guidelines can help individuals achieve a nutritious
This document discusses the nutritional needs of adolescents. It begins by explaining how the growth during adolescence creates increased demands for energy and nutrients. The nutritional requirements are highest during the peak growth spurt. The document then provides recommendations for calorie, protein, carbohydrate, fat, mineral and vitamin intake for male and female adolescents. It notes many adolescents do not meet recommendations for calcium, iron and some vitamins. Overall, the document emphasizes adequate nutrition is important during adolescence to support growth and development and prevent long-term health issues.
Omega-6 is essential to the body and the main omega-6 acid required by the body is Linoleic acid.
To know more email us : support@nirogam.com
Visit: www.nirogam.com
Nirogam India Pvt. Ltd.
F-32 & 33, 1st Floor
DLF Centre Point, Sector – 11,
Bata Mor, Main Mathura Road,
Faridabad, Haryana (India) - 121006
Mob: +91-9958171405 # 9015525552
Ph: 0129-4076777, 4006805
Facebook: www.facebook.com/nirogam
Web: www.nirogam.com
Email: info@nirogam.com
Nutritional requirements change throughout the life stages. For young children, encourage eating with the family and a variety of foods. For preschoolers, focus on balanced nutrition from the major food groups. For school-aged children, ensure adequate calcium, iron, and nutrients to support continued growth while allowing more independence in food choices.
Chapter 23 Nutrition, Cancer, and HIV Infection KellyGCDET
This document discusses cancer and HIV infection. It provides information on different types of cancer, how cancer develops through genetic mutations, and factors that can increase or decrease cancer risk such as nutrition, obesity, alcohol consumption, and fruit/vegetable intake. The document also outlines treatments for cancer including surgery, chemotherapy, radiation therapy, and nutrition therapy. Finally, it covers HIV infection, how the virus leads to AIDS, consequences of the infection such as weight loss, and complications affecting the gastrointestinal tract and fat metabolism.
This document discusses nutrition for the elderly. It notes that aging brings physiological, psychological, and immunological changes that influence nutritional status. Key nutritional needs for the elderly include reduced daily energy needs but stable or increased needs for protein, calcium, vitamins D and B12, and omega-3 fatty acids. Common nutritional problems for seniors are obesity, malnutrition, osteoporosis, cardiovascular diseases, and immune system weakness. The principles of nutrition for older adults emphasize balanced meals, adequate hydration and fiber, limited salt and sugar, and regular fish consumption.
Importance of nutritional management during hospitalizationBushra Tariq
The document discusses the importance of nutritional management for hospitalized patients. It notes that up to 50% of hospitalized patients experience some degree of malnutrition. Providing adequate nutrition support through enteral or parenteral nutrition can improve patient outcomes, reduce recovery time, and lower healthcare costs. The document provides guidelines for estimating caloric and protein needs for critically ill patients and recommends early enteral nutrition within 24-48 hours when possible to support gut health and integrity.
At the end of this lecture, the students should be able to:-
1. Differentiate simple carbohydrates and complex carbohydrate
2. Describe the function of carbohydrates in the body
3. Demonstrate knowledge of health with carbohydrates
This document provides a top 10 guide to important nutrients for adolescent nutrition and health. It lists folate, caffeine, vitamin B12, fat, vitamin A, iron, fiber, vitamin C, protein, and calcium as the top 10 most important nutrients. For each one, it provides information on why it is important during adolescence, recommended daily intake amounts, common food sources, and potential health impacts of deficiency or overconsumption. The document aims to educate adolescents on establishing healthy eating habits during their growth years.
This document provides nutrition tips and guidelines for adolescents. It discusses causes of obesity like genetics and environment factors. It emphasizes the importance of a healthy diet that includes eating breakfast, limiting junk food, and keeping healthy snacks. It also stresses the importance of physical activity and lifestyle changes like limiting TV time and making positive habits around food shopping and meals. Specific tips are given for making healthy choices when eating out at restaurants, malls, schools, or on the go.
Diet and Nutrition - Prevention of Chronic DiseasesGreenFacts
Diet plays a major role in chronic disease prevention. The document summarizes how diets are changing globally to incorporate more animal fats and sugars. Various chronic diseases like obesity, diabetes and heart disease are linked to diet, with excessive weight gain and physical inactivity increasing risks. Recommendations include consuming at least 400g of fruits and vegetables daily, limiting fat and sugar intake, and engaging in moderate physical activity to help prevent chronic diseases and promote overall health.
The document discusses infant feeding and nutrition. It covers various topics including the types and definitions of breastfeeding, the physiology of lactation, problems associated with breastfeeding, infant growth phases and their energy requirements, and the importance of proper nutrition. The key components of human milk are discussed, including fat, proteins, carbohydrates, oligosaccharides, prebiotics and probiotics. Guidelines around establishing and maintaining breastfeeding are provided. Common breastfeeding and infant feeding problems are also outlined.
Infant Nutrition Birth to 12 Months 03 21 21Earlene McNair
The document discusses best practices for infant nutrition from birth to 12 months, including the benefits of breastfeeding, appropriate solid foods and beverages for infants, infant growth patterns, recognizing hunger and fullness cues, and avoiding choking hazards. It provides guidance on introducing complementary foods at 6 months, advancing textures, introducing finger foods, weaning from bottles, and transitioning to a cup. The overall goal is supporting healthy infant development through appropriate nutrition.
This document discusses various gastrointestinal disturbances and their corresponding therapeutic diets. It begins by outlining objectives of diet therapy for GI issues and identifying allowed/restricted foods. Examples of mouth problems addressed with soft, non-acidic foods are provided. Conditions like peptic ulcers, diverticulosis, inflammatory bowel disease, celiac disease, cirrhosis and hepatitis are examined alongside their recommended nutrition therapies. Both high-fiber and low-fiber diets are defined in terms of their fiber contents and appropriate uses.
This document provides an overview of fats and lipids, including their structure, digestion, and role in the body. It discusses the different types of lipids like triglycerides, phospholipids, and sterols. It explains that fats provide energy, aid in nutrient absorption, and contribute to cell structure. While fats are essential, the types consumed matter - diets should limit saturated and trans fats while emphasizing unsaturated fats like omega-3s found in fish, nuts, and plant oils. The recommended daily intake of total and specific fatty acids is outlined.
Here are some additional examples of meals and snacks adolescents may choose:
- Pasta with tomato sauce and vegetables
- Yogurt and fruit
- Peanut butter and banana sandwich
- Salad with chicken and dressing
- Granola bar
- Smoothie with yogurt, fruit and plant-based milk
- Hard boiled eggs
- Trail mix with nuts and dried fruit
- String cheese and crackers
Protein-energy malnutrition (PEM), also known as protein-calorie malnutrition (PCM), is a widespread nutritional problem affecting children in developing countries. It can present as two forms: marasmus, caused by severe deficiencies of both energy and protein resulting in muscle wasting; and kwashiorkor, caused by insufficient protein intake along with marginal energy intake, resulting in edema. The biochemical mechanisms and clinical presentations of each form are described. Management involves providing adequate calories and protein intake. Severe early-life malnutrition can lead to permanent physical and intellectual deficits.
This document discusses nutrition during old age. It notes that ageing brings physiological, psychological and immunological changes that influence nutritional status. Some key changes that occur with ageing include reduced taste, smell and gastric function as well as changes in organ functions. The document outlines nutritional requirements for older adults including reduced needs for energy, carbohydrates and proteins but continued needs for vitamins, minerals, water and fibre. Specific nutritional concerns for older adults like osteoporosis, neurological issues, anaemia and immunity are also covered.
1. The document discusses recommendations from the Dietary Guidelines and MyPyramid for a healthy diet. MyPyramid emphasizes making smart choices from all food groups, balancing food intake with physical activity, and getting optimal nutrition from calories.
2. Key aspects of MyPyramid include recommendations for grains, vegetables, fruits, oils, milk, and meat in daily servings. Foods in each group provide important nutrients. Whole grains, fruits, and vegetables provide fiber, vitamins, and minerals and are linked to reduced disease risk.
3. Tips are provided for including recommended servings from each food group in daily meals and snacks through food preparation and selection strategies. Following MyPyramid guidelines can help individuals achieve a nutritious
This document discusses the nutritional needs of adolescents. It begins by explaining how the growth during adolescence creates increased demands for energy and nutrients. The nutritional requirements are highest during the peak growth spurt. The document then provides recommendations for calorie, protein, carbohydrate, fat, mineral and vitamin intake for male and female adolescents. It notes many adolescents do not meet recommendations for calcium, iron and some vitamins. Overall, the document emphasizes adequate nutrition is important during adolescence to support growth and development and prevent long-term health issues.
Omega-6 is essential to the body and the main omega-6 acid required by the body is Linoleic acid.
To know more email us : support@nirogam.com
Visit: www.nirogam.com
Nirogam India Pvt. Ltd.
F-32 & 33, 1st Floor
DLF Centre Point, Sector – 11,
Bata Mor, Main Mathura Road,
Faridabad, Haryana (India) - 121006
Mob: +91-9958171405 # 9015525552
Ph: 0129-4076777, 4006805
Facebook: www.facebook.com/nirogam
Web: www.nirogam.com
Email: info@nirogam.com
Nutritional requirements change throughout the life stages. For young children, encourage eating with the family and a variety of foods. For preschoolers, focus on balanced nutrition from the major food groups. For school-aged children, ensure adequate calcium, iron, and nutrients to support continued growth while allowing more independence in food choices.
Chapter 23 Nutrition, Cancer, and HIV Infection KellyGCDET
This document discusses cancer and HIV infection. It provides information on different types of cancer, how cancer develops through genetic mutations, and factors that can increase or decrease cancer risk such as nutrition, obesity, alcohol consumption, and fruit/vegetable intake. The document also outlines treatments for cancer including surgery, chemotherapy, radiation therapy, and nutrition therapy. Finally, it covers HIV infection, how the virus leads to AIDS, consequences of the infection such as weight loss, and complications affecting the gastrointestinal tract and fat metabolism.
This document discusses nutrition for the elderly. It notes that aging brings physiological, psychological, and immunological changes that influence nutritional status. Key nutritional needs for the elderly include reduced daily energy needs but stable or increased needs for protein, calcium, vitamins D and B12, and omega-3 fatty acids. Common nutritional problems for seniors are obesity, malnutrition, osteoporosis, cardiovascular diseases, and immune system weakness. The principles of nutrition for older adults emphasize balanced meals, adequate hydration and fiber, limited salt and sugar, and regular fish consumption.
Importance of nutritional management during hospitalizationBushra Tariq
The document discusses the importance of nutritional management for hospitalized patients. It notes that up to 50% of hospitalized patients experience some degree of malnutrition. Providing adequate nutrition support through enteral or parenteral nutrition can improve patient outcomes, reduce recovery time, and lower healthcare costs. The document provides guidelines for estimating caloric and protein needs for critically ill patients and recommends early enteral nutrition within 24-48 hours when possible to support gut health and integrity.
At the end of this lecture, the students should be able to:-
1. Differentiate simple carbohydrates and complex carbohydrate
2. Describe the function of carbohydrates in the body
3. Demonstrate knowledge of health with carbohydrates
This document provides a top 10 guide to important nutrients for adolescent nutrition and health. It lists folate, caffeine, vitamin B12, fat, vitamin A, iron, fiber, vitamin C, protein, and calcium as the top 10 most important nutrients. For each one, it provides information on why it is important during adolescence, recommended daily intake amounts, common food sources, and potential health impacts of deficiency or overconsumption. The document aims to educate adolescents on establishing healthy eating habits during their growth years.
This document provides nutrition tips and guidelines for adolescents. It discusses causes of obesity like genetics and environment factors. It emphasizes the importance of a healthy diet that includes eating breakfast, limiting junk food, and keeping healthy snacks. It also stresses the importance of physical activity and lifestyle changes like limiting TV time and making positive habits around food shopping and meals. Specific tips are given for making healthy choices when eating out at restaurants, malls, schools, or on the go.
Diet and Nutrition - Prevention of Chronic DiseasesGreenFacts
Diet plays a major role in chronic disease prevention. The document summarizes how diets are changing globally to incorporate more animal fats and sugars. Various chronic diseases like obesity, diabetes and heart disease are linked to diet, with excessive weight gain and physical inactivity increasing risks. Recommendations include consuming at least 400g of fruits and vegetables daily, limiting fat and sugar intake, and engaging in moderate physical activity to help prevent chronic diseases and promote overall health.
The document discusses infant feeding and nutrition. It covers various topics including the types and definitions of breastfeeding, the physiology of lactation, problems associated with breastfeeding, infant growth phases and their energy requirements, and the importance of proper nutrition. The key components of human milk are discussed, including fat, proteins, carbohydrates, oligosaccharides, prebiotics and probiotics. Guidelines around establishing and maintaining breastfeeding are provided. Common breastfeeding and infant feeding problems are also outlined.
Infant Nutrition Birth to 12 Months 03 21 21Earlene McNair
The document discusses best practices for infant nutrition from birth to 12 months, including the benefits of breastfeeding, appropriate solid foods and beverages for infants, infant growth patterns, recognizing hunger and fullness cues, and avoiding choking hazards. It provides guidance on introducing complementary foods at 6 months, advancing textures, introducing finger foods, weaning from bottles, and transitioning to a cup. The overall goal is supporting healthy infant development through appropriate nutrition.
Maternal nutrition year i hec curriculum june oct 2015 (1)Aga Khan University
This document discusses maternal and childhood nutrition. It emphasizes the importance of preconception nutrition in establishing nutritional stores for a healthy pregnancy and fetus. Key factors for a successful pregnancy include gestation over 37 weeks, birth weight over 2.5kg, and adequate maternal stores for lactation. The needs for iron, calcium and other nutrients increase during pregnancy and lactation. Weight gain recommendations vary based on pre-pregnancy BMI. Common nutritional risks include adolescent pregnancy and substance abuse. Exclusive breastfeeding for 6 months and appropriate introduction of complementary foods are recommended for infant nutrition.
Diet planning is important throughout the life cycle. During pregnancy, mothers need additional calories, protein, vitamins and minerals to support the growth of the fetus and maternal tissues. Breast milk provides ideal nutrition for infants, meeting their needs for energy, protein, fat, vitamins and minerals. Solid foods can be gradually introduced around 6 months while continuing breastfeeding. Nutritional needs change during lactation as well, requiring modest increases in calories and key nutrients to support milk production.
Exclusive breastfeeding means babies are given only breast milk and nothing else for the first 6 months. Breast milk provides optimal nutrition for growth and immunity. The WHO recommends initiating breastfeeding within the first hour of birth and exclusive breastfeeding for the first 6 months. Weaning is the gradual introduction of complementary foods between 5-6 months while continuing breastfeeding. Appropriate weaning foods are introduced one at a time and increase in amount and complexity as the baby ages.
This document discusses nutrition for newborns, including breastfeeding, parenteral nutrition, and vitamin/micronutrient needs. It recommends exclusive breastfeeding for the first 6 months as breast milk provides all needed energy and nutrients. However, fewer than half of infants are exclusively breastfed. Parenteral nutrition provides intravenous nutrition for infants unable to meet needs enterally and has early and full phases. The full phase aims to meet all nutrient needs to support normal growth rates.
This document discusses lactation physiology and the development and functional units of the mammary glands. It describes the hormonal control of lactation including prolactin and oxytocin. Key topics covered include the composition and benefits of human milk, breastfeeding positions, attachment, and common breastfeeding conditions such as sore or inverted nipples. The document provides an overview of the nutritional needs for lactation and factors that can influence breast milk supply and demand.
Feeding of infants and baby friends hospital initiativeJayaramachandran S
At the end of this session, you will be able to
List the advantages of breastfeeding
Describe artificial feeding of Infants
Enumerate the differences b/n human and cow’s milk
Explain the concept of weaning
Enumerate the 10 steps of Baby-Friendly Hospital Initiative
Nutrition during pregnancy
Nutrition before pregnancy
unhealthy eating trends
Nutrition during pregnancy
important of good Nutrition during pregnancy
Key Nutrition during pregnancy
Optimal weight gain during pregnancy
1st trimester
2nd trimester
3rd trimester
Nutrition during lactation
protein
Sources of vitamins
Breastfeeding and nutrition by jess wong hui juan 05022017JessWongHuiJuan1
This document discusses breastfeeding and provides information on:
- The benefits of breastfeeding for babies including ideal nutrition, protection from infections, reduced risks of various health conditions.
- The importance of skin-to-skin contact immediately after birth, early initiation of breastfeeding within the first hour of life, and rooming-in 24/7 for establishing breastfeeding and bonding.
- The importance of feeding on demand and frequently to ensure babies receive enough milk and the milk supply is well established.
Lec Infant nutrition DR ZIYADTHROUGH LIFE (1).pptSYEDZIYADFURQAN
This document provides an overview of infant nutrition, including energy and nutrient needs, development of feeding skills, common nutritional problems, and growth assessment of infants. It discusses recommendations for calories, protein, fat, and other nutrient needs. Key points include exclusive breastfeeding for the first 6 months, introducing complementary foods around 6 months, appropriate food textures for infant development stages, signs of adequate feeding, and common issues like failure to thrive, colic, and iron-deficiency anemia. Growth is monitored through weight, length, head circumference, and developmental milestones.
LECTURE 4 MCS 210 NUTRITION IN THE LIFE SPAN.pdfCbu
This document discusses nutrition needs throughout the life span, including during pregnancy, infancy, childhood, adolescence, adulthood, and elderly years. It emphasizes the importance of adequate nutrition for optimal health and development at each stage of life. Key points covered include nutrient requirements and guidelines for intake during pregnancy and lactation, concerns around anemia and weight gain in pregnancy, recommendations for breastfeeding and complementary feeding in infancy, nutrition needs and challenges during childhood, adolescence, and elderly years. The document provides information on general nutritional guidelines and needs for each group.
This document provides information about breastfeeding, including its advantages, physiology, composition of breast milk, signs of successful breastfeeding, recommendations, and some problems that can occur. It discusses the stages of breast milk production, differences between human and cow's milk, anti-infective properties, and criteria for replacement feeding for HIV-positive mothers. The document aims to help students understand breastfeeding.
This document discusses newborn nutrition, including breastfeeding and formula feeding. It describes the nutritional needs of newborns and factors influencing feeding choices. Breastfeeding is recommended due to advantages for both mother and newborn. Formula is an alternative but provides inferior nutrition. The document also covers breastfeeding physiology, nursing care for breastfeeding women, and the composition of breast milk and infant formulas.
The document discusses child nutrition and the importance of breastfeeding. It notes that breast milk provides all necessary nutrients for infant growth and development and protects against disease. Exclusive breastfeeding for the first six months is recommended, followed by continued breastfeeding plus complementary foods up to two years of age or beyond. Proper positioning and attachment are important to ensure infants receive the full nutritional and health benefits of breastfeeding.
Breast milk is the ideal food for infants as it provides complete nutrition and protects against illnesses. It comes in various forms like colostrum, transitional milk, and mature milk to cater to the infant's changing needs. Breastfeeding has significant health advantages for both mother and child and should be initiated within the first hour of birth. While artificial feeding is necessary in some situations, breast milk is always preferable due to its unparalleled nutritional and immunological benefits for infants in their first six months of life.
This document discusses the importance of breastfeeding for infant and maternal health. It provides evidence that breastfeeding promotes infant nutrition, immunity, development and reduces the risk of diseases like gastrointestinal infections and leukemia. For mothers, breastfeeding aids postpartum recovery, child spacing, and lowers the risk of breast cancer, ovarian cancer and diabetes. The composition and benefits of breast milk, including antibodies, growth factors and stem cells, change over time and are uniquely suited to an infant's needs compared to formula. Exclusive breastfeeding for six months is recommended for optimal child and public health outcomes.
This document discusses breastfeeding versus formula feeding. It begins by outlining the benefits of breastfeeding according to WHO and AAP. It then describes the production of breastmilk, including the prolactin and oxytocin reflexes involved. The document details the composition of colostrum, transitional milk, and mature milk. It compares the nutrients in human milk versus cow's milk and other animal milks. The document outlines numerous health benefits of breastfeeding for both infants and mothers. It provides rules and recommendations for successful breastfeeding. In the end, it notes that mother's milk is uniquely adapted to the infant's needs each day unlike formula milk.
This document outlines a curriculum for managing infectious diseases in early education and child care settings. It discusses various tools and strategies for preventing the spread of infectious diseases, including promoting health among individuals through nutrition, exercise, immunizations and managing risks for those with special needs. It also addresses controlling infections in facilities through proper design and sanitation practices. Regular hand washing, cleaning and disinfecting surfaces, and excluding sick children and staff are emphasized. Record keeping of immunizations and policies for informing parents and staff of illnesses are also covered.
The document discusses safety issues related to wheeled toys like tricycles and bicycles for young children. It notes that head injuries are the most common type of injury from tricycle accidents. The document recommends that children wear properly fitted helmets any time they ride wheeled toys in order to help prevent head injuries. It provides guidance on properly fitting helmets and teaching children safety rules for using wheeled toys.
This document provides information and guidance on medication safety and poison prevention in early care and education settings. It notes that medication poisonings are a leading cause of injury for young children and are preventable. It outlines steps providers can take including proper medication storage, supervision of children, education, and having poison control contact information available. It emphasizes that keeping medications locked and out of children's reach is the primary prevention strategy.
This document provides information on playground safety for early childhood education settings. It discusses that falls are the leading cause of playground injuries in young children. Proper supervision and regular equipment inspections can help prevent injuries. The document recommends using shock-absorbing surfaces like wood chips or rubber mats under playground equipment to help cushion falls. It also emphasizes the importance of actively supervising children on playgrounds and having clear rules to teach children safe play.
This document provides a summary of key information from a presentation on keeping children safe from injuries in transportation in early care and education settings. The summary includes that children should ride rear-facing until age 2 or the height/weight limit, use car seat and vehicle manuals for proper installation so the seat has less than 1 inch of movement, and teach children safety practices in and around vehicles to prevent injuries and deaths from motor vehicle crashes and heatstroke inside unattended vehicles.
This document provides a summary of strategies to prevent burn injuries in early childhood education settings. It begins with an introduction explaining that burns are a leading cause of injury for young children. The document then covers the most common types of burns for children, including scalds, electrical, and flame burns. Potential burn risks in early education environments are discussed, such as hot liquids/food, electrical outlets, and heating equipment. The document emphasizes the importance of childproofing, supervision, and teaching fire safety lessons to prevent burns. It concludes by recommending developing clear policies and utilizing local community resources.
Module 1 Introduction to Safety and Injury Prevention.pptxEarlene McNair
The document discusses safety and injury prevention in early care and education settings. It begins with learning objectives about common injuries, safety hazards, prevention, and reporting requirements. Falls are the most common injury among young children. Drowning is the leading cause of preventable death for children ages 1-4. Providers must be trained in pediatric first aid and CPR, recognize safety hazards, and report any serious injuries. Preventing injuries requires adequate supervision, safe environments, and removing hazards like choking risks or fall risks.
This document discusses designing a healthful diet. It defines the components of a healthful diet as being adequate, moderate, nutrient-dense, balanced, and varied. It discusses tools for designing a healthful diet, including food labels, the 2020 Dietary Guidelines for Americans, and the USDA Food Patterns represented by MyPlate. The five food groups that make up a healthy eating pattern according to MyPlate are grains, vegetables, fruits, dairy, and protein foods.
PEARSON Chapter 7 Feeding Toddlers and Preschoolers.pptxEarlene McNair
The document discusses nutritional needs and feeding practices at different developmental stages from toddlers to school-age children. It covers the typical eating issues of toddlers like selective eating and food neophobia. For preschoolers, it emphasizes balanced nutrition to support their active lifestyle. Regarding school-age children, it discusses their increased nutrient needs to support growth and the importance of healthy eating habits influenced less by media. The teacher's role in promoting healthy eating at each stage is also outlined, including creating a supportive mealtime environment and teaching nutrition concepts.
The document discusses feeding infants from birth to one year old. It covers feeding infants breast milk or formula, introducing complementary foods between 4-10 months, and feeding infants with special needs. The key points are that breast milk provides optimal nutrition and health benefits. It also discusses appropriate feeding practices like demand feeding and reading hunger cues. Formula should be prepared safely according to instructions. Complementary foods should be introduced gradually starting with single vegetables and cereals. Special care is needed for preterm or infants with oral sensitivities.
Chapter 16 Feeding Toddlers & Young ChildrenEarlene McNair
The document discusses feeding behaviors and nutrition for toddlers, young children, and those with special needs. It covers how physical, motor, and social development influences eating habits at different ages. Key recommendations include providing nutritious meals based on MyPlate, allowing children to determine how much they eat, being a positive role model, and making mealtimes relaxed. The document also addresses creating supportive feeding environments and choosing healthy snacks.
Infants experience rapid growth in their first year, gaining weight and length. Their nutrient needs are influenced by this growth as well as their small stomachs and developing digestive systems. Breastmilk or formula meets infants' needs for the first 6 months, providing proper nutrition for growth and development. Solid foods should not be introduced before 6 months and are introduced in stages, starting with cereals, vegetables and fruits to avoid choking hazards. Proper feeding ensures infants' needs are met through continued growth, energy and health.
The document discusses wellness in young children and the role of early childhood teachers in promoting wellness. It defines wellness and explains how nutrition, health, and safety are interrelated and impact children's learning and development. Teachers are responsible for recognizing these relationships, implementing practices to support wellness, and partnering with families and the community. The document also discusses challenges to wellness like poverty, nutrition issues, housing instability, and environmental health risks that can impact children's learning and development.
SC NUT CANVAS 16 Food Equity Sustain and Quality.pptxEarlene McNair
This chapter discusses challenges related to ensuring equitable access to nutritious food globally and in the United States. It covers topics such as food insecurity, malnutrition in various forms, societal problems caused by limited access to nourishing food like obesity, and initiatives aimed at promoting sustainable food systems and food justice. Key issues addressed include the double burden of undernutrition and obesity, the impact of poverty on food choices and health, and the relationship between stress, cortisol, and obesity risk.
CHAPTER 14 Nutrition and Physical Keys to Good Health.pptxEarlene McNair
This document discusses nutrition and physical activity as keys to good health. It defines physical activity and physical fitness, and outlines the components of fitness. Regular physical activity provides numerous health benefits and reduces risk of many diseases. However, many Americans do not meet physical activity guidelines. The document provides guidelines for aerobic and muscle-strengthening activities. It also discusses how to improve fitness through assessing goals, varied exercise programs, and applying principles like overload and specificity. Nutrition needs vary depending on activity level and goals. Carbohydrates are the primary fuel for exercise, while fats provide energy for low-intensity activities. Adequate hydration and nutrient intake supports physical activity.
CHAPTER 13 Achieving and Maintaining a Healthful Weight.pptxEarlene McNair
The document discusses achieving and maintaining a healthful body weight. It defines appropriate body weight as being based on factors like age, genetics, and lifestyle habits that support good health. Body weight is evaluated using metrics like body mass index (BMI) and body composition measurements. BMI categories include underweight, normal weight, overweight, and obese classes 1-3. Additional factors like fat distribution pattern, energy balance, genetics, metabolism, hormones, and sociocultural influences also impact body weight. Obesity is associated with increased risk of chronic diseases. Treatment options include diet, exercise, medications, supplements, and in some cases bariatric surgery.
The document summarizes key points about water and hydration from a nutrition textbook chapter. It discusses how water is essential for the human body, comprising about 60% of total body weight for adults. It functions as a transport medium, lubricant, protective cushion and helps regulate temperature. The body maintains water balance through intake and output. Dehydration can occur if intake is inadequate or loss is too high, while overconsumption can also cause issues. The document recommends daily water intake amounts and notes the majority should come from beverages, with some from food. It also compares bottled versus tap water sources.
The document provides an overview of minerals, including their functions, dietary recommendations, food sources, and deficiency/toxicity symptoms. It discusses 15 essential minerals: sodium, potassium, calcium, phosphorus, magnesium, chloride, sulfur, iron, copper, zinc, selenium, fluoride, chromium, iodine, and manganese. For each mineral, it details major functions, recommended intake amounts, common food sources, and the symptoms of excessive intake and deficiency. It focuses specifically on sodium, potassium, calcium, and their relationships to blood pressure and bone health.
Synchronous learning involves real-time interaction between students and instructors, allowing for immediate feedback and facilitating discussions and group activities, but requires a fixed schedule that may not be convenient for all. Asynchronous learning is more flexible and accessible anytime by allowing students to work at their own pace, but has limited real-time interaction and feedback which can feel isolating. Both approaches have pros and cons depending on a student's needs and preferences.
Discover the benefits of homeopathic medicine for irregular periods with our guide on 5 common remedies. Learn how these natural treatments can help regulate menstrual cycles and improve overall menstrual health.
Visit Us: https://drdeepikashomeopathy.com/service/irregular-periods-treatment/
Summer is a time for fun in the sun, but the heat and humidity can also wreak havoc on your skin. From itchy rashes to unwanted pigmentation, several skin conditions become more prevalent during these warmer months.
- Video recording of this lecture in English language: https://youtu.be/Pt1nA32sdHQ
- Video recording of this lecture in Arabic language: https://youtu.be/uFdc9F0rlP0
- Link to download the book free: https://nephrotube.blogspot.com/p/nephrotube-nephrology-books.html
- Link to NephroTube website: www.NephroTube.com
- Link to NephroTube social media accounts: https://nephrotube.blogspot.com/p/join-nephrotube-on-social-media.html
These lecture slides, by Dr Sidra Arshad, offer a simplified look into the mechanisms involved in the regulation of respiration:
Learning objectives:
1. Describe the organisation of respiratory center
2. Describe the nervous control of inspiration and respiratory rhythm
3. Describe the functions of the dorsal and respiratory groups of neurons
4. Describe the influences of the Pneumotaxic and Apneustic centers
5. Explain the role of Hering-Breur inflation reflex in regulation of inspiration
6. Explain the role of central chemoreceptors in regulation of respiration
7. Explain the role of peripheral chemoreceptors in regulation of respiration
8. Explain the regulation of respiration during exercise
9. Integrate the respiratory regulatory mechanisms
10. Describe the Cheyne-Stokes breathing
Study Resources:
1. Chapter 42, Guyton and Hall Textbook of Medical Physiology, 14th edition
2. Chapter 36, Ganong’s Review of Medical Physiology, 26th edition
3. Chapter 13, Human Physiology by Lauralee Sherwood, 9th edition
Histololgy of Female Reproductive System.pptxAyeshaZaid1
Dive into an in-depth exploration of the histological structure of female reproductive system with this comprehensive lecture. Presented by Dr. Ayesha Irfan, Assistant Professor of Anatomy, this presentation covers the Gross anatomy and functional histology of the female reproductive organs. Ideal for students, educators, and anyone interested in medical science, this lecture provides clear explanations, detailed diagrams, and valuable insights into female reproductive system. Enhance your knowledge and understanding of this essential aspect of human biology.
STUDIES IN SUPPORT OF SPECIAL POPULATIONS: GERIATRICS E7shruti jagirdar
Unit 4: MRA 103T Regulatory affairs
This guideline is directed principally toward new Molecular Entities that are
likely to have significant use in the elderly, either because the disease intended
to be treated is characteristically a disease of aging ( e.g., Alzheimer's disease) or
because the population to be treated is known to include substantial numbers of
geriatric patients (e.g., hypertension).
Computer in pharmaceutical research and development-Mpharm(Pharmaceutics)MuskanShingari
Statistics- Statistics is the science of collecting, organizing, presenting, analyzing and interpreting numerical data to assist in making more effective decisions.
A statistics is a measure which is used to estimate the population parameter
Parameters-It is used to describe the properties of an entire population.
Examples-Measures of central tendency Dispersion, Variance, Standard Deviation (SD), Absolute Error, Mean Absolute Error (MAE), Eigen Value
Travel vaccination in Manchester offers comprehensive immunization services for individuals planning international trips. Expert healthcare providers administer vaccines tailored to your destination, ensuring you stay protected against various diseases. Conveniently located clinics and flexible appointment options make it easy to get the necessary shots before your journey. Stay healthy and travel with confidence by getting vaccinated in Manchester. Visit us: www.nxhealthcare.co.uk
NAVIGATING THE HORIZONS OF TIME LAPSE EMBRYO MONITORING.pdfRahul Sen
Time-lapse embryo monitoring is an advanced imaging technique used in IVF to continuously observe embryo development. It captures high-resolution images at regular intervals, allowing embryologists to select the most viable embryos for transfer based on detailed growth patterns. This technology enhances embryo selection, potentially increasing pregnancy success rates.
The skin is the largest organ and its health plays a vital role among the other sense organs. The skin concerns like acne breakout, psoriasis, or anything similar along the lines, finding a qualified and experienced dermatologist becomes paramount.