This document provides an introduction to nutrition and nutritional problems in India. It begins by defining key terms like food, nutrition, malnutrition and discusses the classification and factors affecting food and nutrition. It then examines major nutritional problems in India like protein-energy malnutrition (PEM) which includes kwashiorkor and marasmus. Kwashiorkor is caused by a deficiency in protein quality and causes edema, moon face and liver changes while marasmus is a lack of protein and carbohydrates seen in children under 1 resulting in growth retardation and muscle wasting. The document provides signs, symptoms and classifications of the different types of PEM.
This document discusses the role of nutrition in nursing. It begins with definitions of key nutrition terms and explores how nutrition impacts health through growth, infection resistance, and disease. Specific nutritional problems in India like protein-energy malnutrition, anemia, and goiter are also examined. The document emphasizes the important role nurses play in nutritional assessment, education, and developing therapeutic diets to maintain and promote patient health.
This presentation is about the basic concepts of food and nutrition, history of nutrition in the world and India and role of health care professional in Nutrition
Therapeutic diets are modifications of normal diets prescribed by doctors and planned by dieticians to improve specific health conditions. They may change nutrients, calories, and texture of foods. Some common therapeutic diets include liquid diets used short-term after surgery; soft diets with easy to chew and digest foods; diabetic diets regulating carbohydrate intake; low-cholesterol diets limiting saturated fats; and sodium-restricted diets for conditions like hypertension. The document provides details on the goals and food restrictions of various therapeutic diets used to treat different medical issues.
Nutritional Consideration in infancy and preschool years.pdfWaheedShah19
This document discusses nutritional considerations for infants and preschool-aged children in Pakistan. It identifies breastfeeding as the best feeding option for infants, noting mothers should breastfeed exclusively for the first 6 months. It also discusses risks like inappropriate growth, diet, and feeding behaviors that can impact nutrition in young children. The document provides strategies to address these risks and promote proper growth, such as counseling mothers on developing healthy eating habits from an early age.
The document discusses nutrition, including the importance of food and nutrients for human health and well-being. It describes the components of nutrition, such as carbohydrates, proteins, fats, vitamins, minerals and water, and how nutritional needs can be affected by factors like appetite, medical conditions, and socioeconomic status. The assessment and management of nutritional status is also covered, including diagnostic tests, special diets, enteral nutrition support, and strategies to improve nutritional intake.
The document discusses nutrition and various nutritional problems in India. It defines nutrition as the utilization of food by living organisms for survival, growth, and repair of tissues. Nutrition is essential for growth, energy production, formation of organic substances, regulating metabolism, and building resistance. It then outlines several major nutritional problems in India like protein energy malnutrition, low birth weight, vitamin A and iodine deficiency, fluorosis, and obesity. It provides details on the causes and consequences of each of these conditions.
Diet does not substitute drugs but it is considered a complementary therapy.
The goals of dietary advice are:
To prevent or manage some medical conditions
To maintain or improve health through the use of appropriate and healthy food choices
To achieve and maintain optimal metabolic and physiological outcome
This document discusses the role of nutrition in nursing. It begins with definitions of key nutrition terms and explores how nutrition impacts health through growth, infection resistance, and disease. Specific nutritional problems in India like protein-energy malnutrition, anemia, and goiter are also examined. The document emphasizes the important role nurses play in nutritional assessment, education, and developing therapeutic diets to maintain and promote patient health.
This presentation is about the basic concepts of food and nutrition, history of nutrition in the world and India and role of health care professional in Nutrition
Therapeutic diets are modifications of normal diets prescribed by doctors and planned by dieticians to improve specific health conditions. They may change nutrients, calories, and texture of foods. Some common therapeutic diets include liquid diets used short-term after surgery; soft diets with easy to chew and digest foods; diabetic diets regulating carbohydrate intake; low-cholesterol diets limiting saturated fats; and sodium-restricted diets for conditions like hypertension. The document provides details on the goals and food restrictions of various therapeutic diets used to treat different medical issues.
Nutritional Consideration in infancy and preschool years.pdfWaheedShah19
This document discusses nutritional considerations for infants and preschool-aged children in Pakistan. It identifies breastfeeding as the best feeding option for infants, noting mothers should breastfeed exclusively for the first 6 months. It also discusses risks like inappropriate growth, diet, and feeding behaviors that can impact nutrition in young children. The document provides strategies to address these risks and promote proper growth, such as counseling mothers on developing healthy eating habits from an early age.
The document discusses nutrition, including the importance of food and nutrients for human health and well-being. It describes the components of nutrition, such as carbohydrates, proteins, fats, vitamins, minerals and water, and how nutritional needs can be affected by factors like appetite, medical conditions, and socioeconomic status. The assessment and management of nutritional status is also covered, including diagnostic tests, special diets, enteral nutrition support, and strategies to improve nutritional intake.
The document discusses nutrition and various nutritional problems in India. It defines nutrition as the utilization of food by living organisms for survival, growth, and repair of tissues. Nutrition is essential for growth, energy production, formation of organic substances, regulating metabolism, and building resistance. It then outlines several major nutritional problems in India like protein energy malnutrition, low birth weight, vitamin A and iodine deficiency, fluorosis, and obesity. It provides details on the causes and consequences of each of these conditions.
Diet does not substitute drugs but it is considered a complementary therapy.
The goals of dietary advice are:
To prevent or manage some medical conditions
To maintain or improve health through the use of appropriate and healthy food choices
To achieve and maintain optimal metabolic and physiological outcome
This document discusses several factors that influence human nutritional needs and food choices, including age, gender, ethnicity, culture, religion, geography, economics, and lifestyle. Nutritional needs vary throughout life with infants and adolescents having increased needs and elders requiring dietary changes. Men typically need more calories and protein than women due to differences in body composition and reproductive functions. Cultural traditions and beliefs also strongly impact food preferences and what people consider acceptable or taboo to eat.
Carbohydrates are an important source of energy. They include sugars, starches, and fiber. Sugars are small, simple carbohydrates like glucose, fructose, and galactose. Starches are complex carbohydrates made of linked glucose units. Fiber is a type of carbohydrate that the body cannot digest. The body breaks down carbohydrates into glucose for energy or stores them as glycogen in the liver and muscles. A balanced diet should obtain about 40-60% of calories from carbohydrates to fuel the body and brain. Too little or too much carbohydrate intake can impair health.
Therapeutic diets are planned to maintain or restore good nutrition in patients. They are often used to supplement medical treatment or manage conditions like cardiovascular disease, chronic renal failure, diabetes, fever, constipation, and diarrhea. Therapeutic diets focus on recommended and restricted foods, daily menus, and nutrient allowances tailored to the specific condition and needs of the patient. Naturopathy also uses therapeutic diets and lifestyle changes as part of a holistic approach to disease treatment and prevention that focuses on self-healing through natural remedies like herbal medicine, hydrotherapy, and exercise.
This document discusses the role of nurses in providing nutritional education. It outlines various methods and channels that nurses can use to communicate nutritional information and educate individuals and groups. These include lectures, demonstrations, group discussions, role playing, storytelling, and problem solving techniques. The document also discusses different teaching aids, mass media, computer applications, and optimal sites that nurses can utilize to promote nutritional education.
Chapter 15 Enteral and Parenteral Nutrition Support KellyGCDET
The document discusses enteral and parenteral nutrition support. Enteral nutrition involves tube feedings directly to the stomach or small intestine, while parenteral nutrition provides nutrients intravenously. Enteral is preferred when possible due to lower risks of infection and maintaining gut function. Tube feeding routes include nasogastric, nasoduodenal and gastrostomy tubes. Formulas are selected based on a patient's condition and needs. Administration involves gradually increasing delivery rates until goal is reached. Complications can be prevented by proper selection and delivery of feedings. Parenteral nutrition is considered when enteral is not possible due to conditions like short bowel syndrome.
Cooking food provides several benefits: it increases digestibility, preserves nutrients, and kills harmful bacteria. There are various methods of cooking, including dry-heat methods like baking, roasting, and grilling, and moist-heat methods like boiling, simmering, and steaming. Regardless of the specific method, cooking works by applying heat through conduction, convection, or radiation to cause physical and chemical changes in foods.
A balanced diet consists of getting the correct proportions of carbohydrates, proteins, fats, dietary fiber, water, vitamins and minerals from food. It provides all the nutritional requirements the body needs, while an adequate diet only meets energy needs. Key food groups in a balanced diet include grains, fruits and vegetables, dairy, proteins and fats. Maintaining a balanced diet is important for overall health and well-being.
This document discusses energy and nutrient requirements, balanced diets, and meal planning. It states that carbohydrates, proteins, and fats provide energy, with carbohydrates recommended to supply 60-70% of daily energy needs. Meal planning should consider nutritional requirements, economic factors, food habits, and save time. Breakfast should provide over 25% of daily nutrients, with lunch and dinner making up the remainder.
This document provides an overview of key concepts related to nutrition. It begins by defining nutrition and identifying the physiological value of nutrients. It then describes how diet guidelines and menu planning can promote nutrition and health. Culture and age-related changes that can influence nutritional status are also discussed. The document outlines the process of assessing a client's nutritional status and preparing food for sick patients. Expected outcomes of nursing interventions that promote optimal nutrition are described. Common nursing interventions for nutritional deficits are identified. The roles of nutritional support teams are discussed. Indications for different feeding methods like enteral and parenteral nutrition are explained.
Life cannot be sustained without adequate nourishment.
Man needs adequate food for growth and development and to lead an active and healthy life.
Food plays an important role in maintaining a person's nutritional and health status.
PLANTS
Many plant & plant part are eaten as a food.
Seeds are good source of food for animals including humans because they contain nutrients.
All seeds are not healthy. Eg- apple seeds & cherry seeds contains cyanide.
Factors on which balanced diet dependsKiranSaxena8
The document discusses the key factors that contribute to a balanced diet, including protein, carbohydrates, fats, vitamins, minerals, water, and fiber. It explains that a balanced diet provides all necessary nutrients and reduces risk of health issues. The factors help maintain proper body functions and health. Foods to eat more of include vegetables, fruits, whole grains, lean proteins, nuts and seeds. Foods to eat in moderation or less include saturated fats, processed meats, sweets and alcohol. Achieving a balanced diet supports overall well-being.
This document discusses the nutritional needs during pregnancy and lactation. It notes that pregnancy causes physiological and hormonal changes in the body that increase nutritional needs. Certain risk factors like age, frequent pregnancies, preexisting medical conditions, poverty, and unhealthy habits can also affect nutrition. The document provides guidelines on macronutrient and micronutrient intake during each trimester and lactation. It emphasizes the importance of breastfeeding for infant health and development. Weaning is discussed as the gradual introduction of other foods while continuing breastfeeding. Sample meal plans are provided for pregnant and lactating women.
This document discusses various therapeutic diets used to treat different health conditions. It begins by defining therapeutic diets as planned modifications to normal diets to improve specific health conditions, as prescribed by doctors. It then describes several common therapeutic diets including liquid, soft, diabetic, calorie-controlled, low-cholesterol, and sodium-restricted diets. For each diet type, it provides details on their purpose, foods to include or avoid, and examples of daily menus. The document concludes by outlining diets for conditions like cardiovascular disease, chronic kidney disease, diabetes, fever, constipation, and diarrhea.
This document discusses lipids and fats. It defines fats and classifies them as simple, compound, or derived lipids. Fats can also be classified by their fatty acid composition as saturated, monounsaturated, or polyunsaturated. The document outlines the daily recommended intake of fats and their main sources. It describes the digestion, absorption, metabolism and functions of fats, as well as deficiencies from too little or too much fat. Cholesterol is also discussed.
This document provides an introduction to nutrition, defining key terms and outlining the six major nutrients - proteins, fats, carbohydrates, minerals, vitamins, and water. It describes the composition, classification, sources and functions of proteins, fats, carbohydrates and fiber. The document emphasizes the importance of including fiber and limiting sugar intake as part of healthy eating guidelines.
Nutritional requirements change throughout the life stages. Young children require encouragement to eat with the family and in a relaxed environment. Preschoolers need a variety of foods to meet growth needs, including grains, vegetables, fruits, milk and meat. School-aged children have different meal patterns and are influenced by peers, requiring balanced nutrition. Adolescents experience dramatic growth and changes, increasing needs for energy, protein, vitamins and minerals to support development. Older adults have reduced senses and interest in food, requiring nutrient-dense options to support independence and quality of life.
Cookery rules and preservation of nutrientsmanisaikoduri
this presentation gives the information regarding cooking definition, its principles,and methods and also the protective measure to prevent nutrient loss while cooking, food preservation, and also provide information regarding food additives, its usage and its side effects, and finally preparation of 2 recepiees
The document provides information on diet and nutrition for managing diabetes, including:
1) A balanced diet can help control blood sugar levels and body weight for diabetes patients. Regular meals, portion control, choosing healthy options from each food group, and reducing sugar, salt and fat are recommended.
2) Exercise, blood sugar monitoring, and medication adherence are also important for diabetes management. Traditional Indian herbs and spices can support blood sugar control.
3) The document lists foods to eat more of like bitter gourd, fenugreek, blackberry and garlic which are beneficial for diabetes, as well as general healthy eating tips.
1. The document provides an overview of nutrition, including the history of nutrition science, roles of nutrition in health, and common nutritional problems in India.
2. Key topics covered include protein-energy malnutrition and related conditions like marasmus and kwashiorkor, vitamin and mineral deficiencies, obesity, and the National Nutrition Policy of India.
3. Common nutritional deficiencies discussed are anemia, goiter, xerophthalmia, and effects of fluoride and lathyrus consumption.
This document discusses several factors that influence human nutritional needs and food choices, including age, gender, ethnicity, culture, religion, geography, economics, and lifestyle. Nutritional needs vary throughout life with infants and adolescents having increased needs and elders requiring dietary changes. Men typically need more calories and protein than women due to differences in body composition and reproductive functions. Cultural traditions and beliefs also strongly impact food preferences and what people consider acceptable or taboo to eat.
Carbohydrates are an important source of energy. They include sugars, starches, and fiber. Sugars are small, simple carbohydrates like glucose, fructose, and galactose. Starches are complex carbohydrates made of linked glucose units. Fiber is a type of carbohydrate that the body cannot digest. The body breaks down carbohydrates into glucose for energy or stores them as glycogen in the liver and muscles. A balanced diet should obtain about 40-60% of calories from carbohydrates to fuel the body and brain. Too little or too much carbohydrate intake can impair health.
Therapeutic diets are planned to maintain or restore good nutrition in patients. They are often used to supplement medical treatment or manage conditions like cardiovascular disease, chronic renal failure, diabetes, fever, constipation, and diarrhea. Therapeutic diets focus on recommended and restricted foods, daily menus, and nutrient allowances tailored to the specific condition and needs of the patient. Naturopathy also uses therapeutic diets and lifestyle changes as part of a holistic approach to disease treatment and prevention that focuses on self-healing through natural remedies like herbal medicine, hydrotherapy, and exercise.
This document discusses the role of nurses in providing nutritional education. It outlines various methods and channels that nurses can use to communicate nutritional information and educate individuals and groups. These include lectures, demonstrations, group discussions, role playing, storytelling, and problem solving techniques. The document also discusses different teaching aids, mass media, computer applications, and optimal sites that nurses can utilize to promote nutritional education.
Chapter 15 Enteral and Parenteral Nutrition Support KellyGCDET
The document discusses enteral and parenteral nutrition support. Enteral nutrition involves tube feedings directly to the stomach or small intestine, while parenteral nutrition provides nutrients intravenously. Enteral is preferred when possible due to lower risks of infection and maintaining gut function. Tube feeding routes include nasogastric, nasoduodenal and gastrostomy tubes. Formulas are selected based on a patient's condition and needs. Administration involves gradually increasing delivery rates until goal is reached. Complications can be prevented by proper selection and delivery of feedings. Parenteral nutrition is considered when enteral is not possible due to conditions like short bowel syndrome.
Cooking food provides several benefits: it increases digestibility, preserves nutrients, and kills harmful bacteria. There are various methods of cooking, including dry-heat methods like baking, roasting, and grilling, and moist-heat methods like boiling, simmering, and steaming. Regardless of the specific method, cooking works by applying heat through conduction, convection, or radiation to cause physical and chemical changes in foods.
A balanced diet consists of getting the correct proportions of carbohydrates, proteins, fats, dietary fiber, water, vitamins and minerals from food. It provides all the nutritional requirements the body needs, while an adequate diet only meets energy needs. Key food groups in a balanced diet include grains, fruits and vegetables, dairy, proteins and fats. Maintaining a balanced diet is important for overall health and well-being.
This document discusses energy and nutrient requirements, balanced diets, and meal planning. It states that carbohydrates, proteins, and fats provide energy, with carbohydrates recommended to supply 60-70% of daily energy needs. Meal planning should consider nutritional requirements, economic factors, food habits, and save time. Breakfast should provide over 25% of daily nutrients, with lunch and dinner making up the remainder.
This document provides an overview of key concepts related to nutrition. It begins by defining nutrition and identifying the physiological value of nutrients. It then describes how diet guidelines and menu planning can promote nutrition and health. Culture and age-related changes that can influence nutritional status are also discussed. The document outlines the process of assessing a client's nutritional status and preparing food for sick patients. Expected outcomes of nursing interventions that promote optimal nutrition are described. Common nursing interventions for nutritional deficits are identified. The roles of nutritional support teams are discussed. Indications for different feeding methods like enteral and parenteral nutrition are explained.
Life cannot be sustained without adequate nourishment.
Man needs adequate food for growth and development and to lead an active and healthy life.
Food plays an important role in maintaining a person's nutritional and health status.
PLANTS
Many plant & plant part are eaten as a food.
Seeds are good source of food for animals including humans because they contain nutrients.
All seeds are not healthy. Eg- apple seeds & cherry seeds contains cyanide.
Factors on which balanced diet dependsKiranSaxena8
The document discusses the key factors that contribute to a balanced diet, including protein, carbohydrates, fats, vitamins, minerals, water, and fiber. It explains that a balanced diet provides all necessary nutrients and reduces risk of health issues. The factors help maintain proper body functions and health. Foods to eat more of include vegetables, fruits, whole grains, lean proteins, nuts and seeds. Foods to eat in moderation or less include saturated fats, processed meats, sweets and alcohol. Achieving a balanced diet supports overall well-being.
This document discusses the nutritional needs during pregnancy and lactation. It notes that pregnancy causes physiological and hormonal changes in the body that increase nutritional needs. Certain risk factors like age, frequent pregnancies, preexisting medical conditions, poverty, and unhealthy habits can also affect nutrition. The document provides guidelines on macronutrient and micronutrient intake during each trimester and lactation. It emphasizes the importance of breastfeeding for infant health and development. Weaning is discussed as the gradual introduction of other foods while continuing breastfeeding. Sample meal plans are provided for pregnant and lactating women.
This document discusses various therapeutic diets used to treat different health conditions. It begins by defining therapeutic diets as planned modifications to normal diets to improve specific health conditions, as prescribed by doctors. It then describes several common therapeutic diets including liquid, soft, diabetic, calorie-controlled, low-cholesterol, and sodium-restricted diets. For each diet type, it provides details on their purpose, foods to include or avoid, and examples of daily menus. The document concludes by outlining diets for conditions like cardiovascular disease, chronic kidney disease, diabetes, fever, constipation, and diarrhea.
This document discusses lipids and fats. It defines fats and classifies them as simple, compound, or derived lipids. Fats can also be classified by their fatty acid composition as saturated, monounsaturated, or polyunsaturated. The document outlines the daily recommended intake of fats and their main sources. It describes the digestion, absorption, metabolism and functions of fats, as well as deficiencies from too little or too much fat. Cholesterol is also discussed.
This document provides an introduction to nutrition, defining key terms and outlining the six major nutrients - proteins, fats, carbohydrates, minerals, vitamins, and water. It describes the composition, classification, sources and functions of proteins, fats, carbohydrates and fiber. The document emphasizes the importance of including fiber and limiting sugar intake as part of healthy eating guidelines.
Nutritional requirements change throughout the life stages. Young children require encouragement to eat with the family and in a relaxed environment. Preschoolers need a variety of foods to meet growth needs, including grains, vegetables, fruits, milk and meat. School-aged children have different meal patterns and are influenced by peers, requiring balanced nutrition. Adolescents experience dramatic growth and changes, increasing needs for energy, protein, vitamins and minerals to support development. Older adults have reduced senses and interest in food, requiring nutrient-dense options to support independence and quality of life.
Cookery rules and preservation of nutrientsmanisaikoduri
this presentation gives the information regarding cooking definition, its principles,and methods and also the protective measure to prevent nutrient loss while cooking, food preservation, and also provide information regarding food additives, its usage and its side effects, and finally preparation of 2 recepiees
The document provides information on diet and nutrition for managing diabetes, including:
1) A balanced diet can help control blood sugar levels and body weight for diabetes patients. Regular meals, portion control, choosing healthy options from each food group, and reducing sugar, salt and fat are recommended.
2) Exercise, blood sugar monitoring, and medication adherence are also important for diabetes management. Traditional Indian herbs and spices can support blood sugar control.
3) The document lists foods to eat more of like bitter gourd, fenugreek, blackberry and garlic which are beneficial for diabetes, as well as general healthy eating tips.
1. The document provides an overview of nutrition, including the history of nutrition science, roles of nutrition in health, and common nutritional problems in India.
2. Key topics covered include protein-energy malnutrition and related conditions like marasmus and kwashiorkor, vitamin and mineral deficiencies, obesity, and the National Nutrition Policy of India.
3. Common nutritional deficiencies discussed are anemia, goiter, xerophthalmia, and effects of fluoride and lathyrus consumption.
This document discusses nutrition and malnutrition. It begins by defining nutrition as the provision of food to support life and growth. Nutrients in food provide energy and materials for cell development. A healthy diet prevents health issues while poor nutrition can cause deficiencies. Nutrition involves studying nutrients and their effects. Food provides macro and micronutrients that the body needs in different quantities. Malnutrition occurs when nutrient intake is unbalanced and can negatively impact health, growth, and development.
This document presents a gender analysis of health and nutrition. It discusses how gender refers to socially constructed roles and relationships between the sexes. It outlines the nutritional needs of women at different life stages including pregnancy, lactation, adolescence, and old age. It also discusses common deficiency diseases that affect women and girls. The document concludes that women are often victims of food discrimination which compromises their nutritional status and health as well as that of female family members.
This document discusses nutrition and food safety. It provides definitions of nutrition, nutrients, macronutrients like carbohydrates, proteins and fats, and micronutrients like vitamins and minerals. It also discusses factors affecting nutrition, characteristics of a healthy diet, signs of good nutrition, and types of malnutrition like undernutrition, protein-energy malnutrition and kwashiorkor. It highlights issues like malnutrition in India and how it is measured.
This document provides an introduction to nutrition, including definitions of key terms like food, nutrition, diet, and malnutrition. It outlines the six major nutrients - carbohydrates, fats, proteins, vitamins, minerals, and water. The document discusses dietary guidelines, food groups, causes of malnutrition, and harmful and best nutrition practices. It also provides daily calorie requirements for different age groups and activity levels. Staple foods are classified as grains and cereals, roots and tubers, or starchy fruits.
This document discusses foods, nutrition, and nutrients. It defines key terms like food, nutrients, nutrition, malnutrition, and undernutrition. It explains that nutrients from foods provide energy, build body tissues, and regulate processes. Macronutrients and micronutrients are described. Recommended dietary allowances and the basic four food groups from the Food and Nutrition Research Institute are mentioned. Factors in meal planning like budget, age, and family size are outlined. The importance of a varied and balanced diet for health is emphasized.
The document discusses principles of nutrition including basic nutritional concepts and terms, classification of nutrients, and the scope and importance of nutrition and health. It defines key terms like nutrition, dietetics, food, diet, and nutrients. It explains that nutrients are classified as major nutrients (macronutrients) including carbohydrates, lipids, proteins, and water, or minor nutrients (micronutrients) including vitamins and minerals. It also discusses how nutrition helps growth and development, prevents malnutrition, builds resistance to infection, and reduces mortality and morbidity. Finally, it covers factors that influence food habits such as superstitions, culture, religion, income, geography, and advertising.
There are a lot of "myths" about plant based nutrition. In this light hearted review of some of the most common myths learn more how plant based nutrition can improve your health.
This document discusses nutrition and food. It defines nutrition as the science of taking in and utilizing food and its relationship to health. It discusses the importance of nutrition for health, and how malnutrition can lead to diseases. It also covers the classification, functions, and sources of the main nutrients - proteins, carbohydrates, fats, vitamins and minerals. Specific topics covered include protein nutrition and deficiencies, carbohydrates, fats, and protein energy malnutrition (PEM) including kwashiorkor and marasmus.
This document provides information on nutrition, diet, and diabetes management. It discusses the importance of a balanced diet at different life stages. It outlines dietary goals, guidelines, and food groups. Common nutrition problems like protein-energy malnutrition and micronutrient deficiencies are described. The roles of different food types like cereals, pulses, vegetables, fruits, oils and fats are explained. Diabetes, its causes, symptoms, and management through diet, exercise, medication and self-care are summarized. Specific dietary advice for diabetes including moderating intake of salt, sugar, fat and recommended foods are also provided.
The document provides information on nutrition, fitness, and health for teenagers. It discusses the importance of proper nutrition for growth and lifelong health. Key nutrients like carbohydrates, proteins, fats, vitamins, minerals, and water are explained. Guidelines are given for maintaining a healthy weight and avoiding eating disorders. The document also covers physical fitness, including aerobic and anaerobic exercise, target heart zones, injury prevention, and more.
The document discusses nutrition and health. It begins by defining nutrition and essential nutrients like proteins, carbohydrates, fats, vitamins, and minerals. It then discusses the importance of a balanced diet for overall health and preventing diseases. Specific topics covered include the relationship between diet and mental health, cancer, skeletal diseases, chronic diseases, and dental diseases. Prevention strategies for various deficiencies and diseases through diet are also provided.
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.
diet therapy ,formulation of theurapeutic dietseema bisht
Diet therapy involves specially designed meal plans to aid medical or nutritional recovery from illness or disease. Therapeutic diets modify nutrients like carbohydrates, fats, proteins or fiber based on conditions like diabetes, heart disease, kidney disease or malnutrition. Common therapeutic diets include diabetic, heart healthy, renal, high fiber, lactose free, gluten free, food allergy or intolerance diets, and high calorie diets for malnutrition. Ensuring residents receive tasty, nutritious foods integrated into standard menus helps provide effective nutritional care through therapeutic diets.
Nutrition is essential for children's optimal growth and development. It involves the dynamic process by which food is utilized for nourishment and structural/functional efficiency of the body. Children's diets must provide sufficient calories, proteins, fats, carbohydrates, vitamins, minerals, and fluids to meet their daily nutritional needs from a variety of foods. Ensuring balanced nutrition is critical for children's health and preventing deficiencies.
This document provides an overview of protein deficiency and daily protein requirements. It introduces the group members and topics to be covered, which are the meaning and diseases of protein deficiency, daily protein requirements, and the supplementary action of protein. It then defines proteins and their fundamental role in the body. Protein deficiency can cause issues like edema and thin hair. The daily protein requirement is 0.8g per kg of body weight for adults but more for certain groups. Protein intake needs vary based on activity level and goals. Combining foods like rice and beans provides supplementary protein.
As Mumbai's premier kidney transplant and donation center, L H Hiranandani Hospital Powai is not just a medical facility; it's a beacon of hope where cutting-edge science meets compassionate care, transforming lives and redefining the standards of kidney health in India.
VEDANTA AIR AMBULANCE SERVICES IN REWA AT A COST-EFFECTIVE PRICE.pdfVedanta A
Air Ambulance Services In Rewa works in close coordination with ground-based emergency services, including local Emergency Medical Services, fire departments, and law enforcement agencies.
More@: https://tinyurl.com/2shrryhx
More@: https://tinyurl.com/5n8h3wp8
R3 Stem Cell Therapy: A New Hope for Women with Ovarian FailureR3 Stem Cell
Discover the groundbreaking advancements in stem cell therapy by R3 Stem Cell, offering new hope for women with ovarian failure. This innovative treatment aims to restore ovarian function, improve fertility, and enhance overall well-being, revolutionizing reproductive health for women worldwide.
Fit to Fly PCR Covid Testing at our Clinic Near YouNX Healthcare
A Fit-to-Fly PCR Test is a crucial service for travelers needing to meet the entry requirements of various countries or airlines. This test involves a polymerase chain reaction (PCR) test for COVID-19, which is considered the gold standard for detecting active infections. At our travel clinic in Leeds, we offer fast and reliable Fit to Fly PCR testing, providing you with an official certificate verifying your negative COVID-19 status. Our process is designed for convenience and accuracy, with quick turnaround times to ensure you receive your results and certificate in time for your departure. Trust our professional and experienced medical team to help you travel safely and compliantly, giving you peace of mind for your journey.www.nxhealthcare.co.uk
TEST BANK FOR Health Assessment in Nursing 7th Edition by Weber Chapters 1 - ...rightmanforbloodline
TEST BANK FOR Health Assessment in Nursing 7th Edition by Weber Chapters 1 - 34.
TEST BANK FOR Health Assessment in Nursing 7th Edition by Weber Chapters 1 - 34.
TEST BANK FOR Health Assessment in Nursing 7th Edition by Weber Chapters 1 - 34.
Emotional and Behavioural Problems in Children - Counselling and Family Thera...PsychoTech Services
A proprietary approach developed by bringing together the best of learning theories from Psychology, design principles from the world of visualization, and pedagogical methods from over a decade of training experience, that enables you to: Learn better, faster!
Michigan HealthTech Market Map 2024. Includes 7 categories: Policy Makers, Academic Innovation Centers, Digital Health Providers, Healthcare Providers, Payers / Insurance, Device Companies, Life Science Companies, Innovation Accelerators. Developed by the Michigan-Israel Business Accelerator
Sectional dentures for microstomia patients.pptxSatvikaPrasad
Microstomia, characterized by an abnormally small oral aperture, presents significant challenges in prosthodontic treatment, including limited access for examination, difficulties in impression making, and challenges with prosthesis insertion and removal. To manage these issues, customized impression techniques using sectional trays and elastomeric materials are employed. Prostheses may be designed in segments or with flexible materials to facilitate handling. Minimally invasive procedures and the use of digital technologies can enhance patient comfort. Education and training for patients on prosthesis care and maintenance are crucial for compliance. Regular follow-up and a multidisciplinary approach, involving collaboration with other specialists, ensure comprehensive care and improved quality of life for microstomia patients.
Joker Wigs has been a one-stop-shop for hair products for over 26 years. We provide high-quality hair wigs, hair extensions, hair toppers, hair patch, and more for both men and women.
At Malayali Kerala Spa Ajman, Full Service includes individualized care for every client. We specifically design each massage session for the individual needs of the client. Our therapists are always willing to adjust the treatments based on the client's instruction and feedback. This guarantees that every client receives the treatment they expect.
By offering a variety of massage services, our Ajman Spa Massage Center can tackle physical, mental, and emotional illnesses. In addition, efficient identification of specific health conditions and designing treatment plans accordingly can significantly enhance the quality of massaging.
At Malayali Kerala Spa Ajman, we firmly believe that everyone should have the option to experience top-quality massage services regularly. To achieve that goal we offer cheap massage services in Ajman.
If you are interested in experiencing transformative massage treatment at Malayali Kerala Spa Ajman, you can use our Ajman Massage Center WhatsApp Number to schedule your next massage session.
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Hypertension and it's role of physiotherapy in it.Vishal kr Thakur
This particular slides consist of- what is hypertension,what are it's causes and it's effect on body, risk factors, symptoms,complications, diagnosis and role of physiotherapy in it.
This slide is very helpful for physiotherapy students and also for other medical and healthcare students.
Here is summary of hypertension -
Hypertension, also known as high blood pressure, is a serious medical condition that occurs when blood pressure in the body's arteries is consistently too high. Blood pressure is the force of blood pushing against the walls of blood vessels as the heart pumps it. Hypertension can increase the risk of heart disease, brain disease, kidney disease, and premature death.
The facial nerve, also known as cranial nerve VII, is one of the 12 cranial nerves originating from the brain. It's a mixed nerve, meaning it contains both sensory and motor fibres, and it plays a crucial role in controlling various facial muscles, as well as conveying sensory information from the taste buds on the anterior two-thirds of the tongue.
6. *IMPORTANT
TERMS*FOOD: It is defined as anything eaten or
drunk that can be absorbed by the body
which is to be used as energy source,
building, regulating or protective material.
Or
*It is the substance taken into the body that
will help meet the body’s need for energy,
maintenance of health, growth and
reproduction.
JINCE PRASAD
7. *Classification of Food
*Based on chemical
composition
*Based on function
*Based on origin
*Based on nutritive value
JINCE PRASAD
8. *Based on chemical
composition
*Macronutrient: Nutrients required in
large amount are called
macronutrient. They are:
carbohydrates, fats, proteins and
water
*Micronutrient: Nutrient required in
small amounts which may vary from
fraction of mg to grams. They are:
Vitamins & Minerals
JINCE PRASAD
9. *Based on function
*Energy Yielding Foods: Foods which gives
energy to the body. These are carbohydrates
& fats. Example: cereals, sugar, cheese.
*Body building Foods: Food that builds our
body, which are rich in proteins are called
body building foods. Example: Milk, meat,
fish, egg.
*Protective food: Food which protects our
body from diseases like food rich in
vitamins & minerals are called protective
food
JINCE PRASAD
10. *Based on origin
*Animal Origin: Food which we are
getting from animals, mainly non
vegetarian food items. Example:
Meat, egg, fish.
*Plant origin: the food that we get
from plants, mainly vegetarian
food. Example: pulses, fruits,
vegetables.
JINCE PRASAD
11. *Based on Nutritive value
*Cereals & Millets: Rice, wheat, ragi,jowar
*Pulses: Black gram, Red gram
*Vegetables: Cabbage, brinjal
*Fruits: Apple, Orange
*Nuts and oil seeds: Cashew nuts,Walnuts, groundnuts
*Animal foods: Meat, milk, fish
*Sugar & Jaggery
*Condiments & spices: Ginger, garlic, asfoetida
*Fats & oils
*Miscellaneous : beverages & fruit juices
JINCE PRASAD
12. *Basal metabolic Rate (BMR)
*The amount of energy
required to carry on
the involuntary work
of the body is called
BMR. It includes the
activities of various
organs such as brain,
heart, kidney, lungs,
maintenance of body
temperature
JINCE PRASAD
13. *NUTRITION: It is defined as the scientific study of food
and its relation to health.
OR
*It is defined as the science which deals with those processes
by which body utilizes food for energy, growth and
maintenance of health.
It is of 2 types:
*Optimum nutrition: it means that the person is receiving &
utilizing the essential nutrients in proper proportions as
required by the body while also providing a ‘ reserve’.
*Good nutrition: satisfactory diet which is capable of
supporting individual consumption (desired nutrient in
required amount)
JINCE PRASAD
14. *NUTRITIONAL STATUS: It is the
condition of the body as it relates to
consumption and utilization of food.
*GOOD NUTRITIONAL STATUS:
It refers to the intake of a well –
balanced diet, which supplies all the
essential nutrients to meet the body’s
requirement.
*POOR NUTRITIONAL STATUS:
It refers to an inadequate or even
excessive intake or poor utilization of
nutrients to meet body’ s
requirement.
JINCE PRASAD
16. GOOD NUTRITIONAL
STATUS
*Shiny and smooth hairs
*Smooth skin
*Clear eyes
*Well developed structure
*Normal height & weight
*Normal physical & mental
response
POOR NUTRITIONAL
STATUS
*Poor physique
*Little stamina
*Less hair
*Dull eyes
*Slummed posture.
*Fatigue & depression.
*Over weight/ underweight.
*Irregular diet, sleep &
elimination habits
*SIGNS OF GOOD &
POOR NUTRITIONAL
STATUS
JINCE PRASAD
17. *MALNUTRITION: It refers to the physical effects on human
body of dietary intake, inadequate in quality or quantity.
*UNDERNUTRITION: It is the state of an insufficient supply of
essential nutrients.
*OVERNUTRITION: It refers to excessive intake of one or more
nutrients .
JINCE PRASAD
18. *ROLE OF NUTRITION
IN MAINTAINING
HEALTH
*Growth & Development
*Protects from specific deficiency disorder
*Resistance to infection
*Reduces mortality and morbidity
*Preventive & curative measure for various
disease
*Provides energy & nutrients as needed by
the body
JINCE PRASAD
20. *Malnutrition during
pregnancy leads to still birth,
premature baby.
*Malnutrition during early
childhood delays physical &
mental growth.
*If malnourished, school going
children may become slow
learners.
*Growth & Development
JINCE PRASAD
21. *Protects from
specific
deficiency
disorder
*Lack of protein & calorie
in the diet will produce
kwashiorkor &
marasmus.
*Vitamins & minerals
deficiency in diet may
result in night blindness,
beriberi, goiter, anemia.
JINCE PRASAD
22. *Resistance to
*If individual is having good nutritional status, his immune
system will be strong.
*Malnutrition make us prone to infection like TB
JINCE PRASAD
23. *Reduces mortality and
morbidity
*Malnutrition results in ill
effects in the community
by increasing IMR, MMR
& General death rate.
*Over nutrition is
responsible for obesity &
related diseases
(diabetes, hypertension,
renal diseases, CVD)
JINCE PRASAD
26. *Factors affecting food and
nutrition
*Cultural factors: Every culture has its own customs and belief
regarding nutritional practices. It is deeply involved in affairs of
man. Cultural influences varies from country to country & from
region to region. It includes :
*Lifestyle & food habits: Lifestyle & food habits depends upon the
family status.
Examples: Papaya is avoided during pregnancy in some societies.
In Gujarat, rice and some fruits are avoided during lactation period.
*Food fads: Personal likes and dislikes are called food fads. It plays
an important role in selection of foods.
JINCE PRASAD
27. *Factors affecting food and
nutrition
* Cooking Practices: The method of cooking like draining away the rice
water , peeling and washing of vegetables all affects the nutritive
value.
*Religious factors: Religion has a powerful influence on the food habits
of people. Example: Hindus do not eat beef and Muslim pork, Jains
don’t consume food after sunset.
*Traditional factors: Traditional factors are still influencing the food
habits.
Examples: In some part of India, consumption of milk and fish together,
leads to leprosy.
Some people do not eat unless they have taken a bath.
JINCE PRASAD
28. *Factors affecting food and
nutrition
*Geography: Consumption of foods depends upon the geography of
the area. Rice is the main food in the South India, as South India
receives high rainfall & rice need more water for its growth.
*Superstitions: Food taboos prevent people from consuming
nutritious foods.
*Income: In India, lower income group consume cheaply available
foods like jowar & vegetables. High income people purchase more
foods available in the markets.
*Social values of food: In the families, the male members are fed first,
and left over food is consumed by female members of the family.
JINCE PRASAD
29. *Factors affecting food and
nutrition
*Development & Age
*Gender
*Medication and therapy
*Alcohol and tobacco consumption
*Psychological factors
JINCE PRASAD
30. *NUTRITIONAL
PROBLEMS IN INDIA
*Protein-Energy Malnutrition.( PEM)
*Vitamin A Deficiency Disorder
*Nutritional Anemia
*Iodine Deficiency Disorder.
*Low Birth Weight
*Endemic Fluorosis
*Lathyrism
JINCE PRASAD
32. *Protein-Energy Malnutrition
(PEM)
* PEM is a term given to a group of clinical conditions which
occur due to inadequate protein and calorie intake ,
especially in children.
JINCE PRASAD
33. *Causes of PEM
*Failure of breast- feeding
*Late introduction of supplementary food.
*Inappropriate choice of supplementary
food.
*Poverty & Inability to buy food due to high
cost.
*Neglect of small children in a large family.
*Illiteracy
*Less income, unemployment
*Food fads, customs, superstition.
*Twins/ triplets/ multiple babies.
*Improper spacing between the babies.
JINCE PRASAD
34. *Signs of PEM
*Edema
*Poor wound healing
*Depigmentation of hair
*Irritability
*Dull and thin hair
*Muscle wasting
*Electrolyte imbalance
*Moon face
*Depigmentation of skin
*Scaly skin (flaky paint)
*Hepatomegaly( enlargement of liver)
JINCE PRASAD
36. *Kwashiorkor
*A severe malnutrition of infants & young
children, caused by the deficiency in the
quality and quantity of protein in diet.
*It is common in children between 1 to 5
years.
*It occurs after child is discontinued of breast
milk and child is given food low in protein.
JINCE PRASAD
40. *Signs of Kwashiorkor
*Liver changes: liver is slightly enlarged
*GI Tract: loss of appetite & Vomiting is common.
*Skin & Hair Changes: Also known as “ Crazy pavement”
dermatosis. Most marked on buttocks, back of thighs &
axilla.
JINCE PRASAD
41. *Marasmus
*Marasmus is second clinical
form of severe PEM caused
by inadequate protein as
well as carbohydrates.
*Seen in children below 1
year of age.
*Seen in children who are
bottle fed with diluted milk
or not provided with the
supplementary food.
JINCE PRASAD
42. *Signs & symptoms of
*Growth retardation: loss of weight &
height.
*Muscle wasting & loss of subcutaneous
fat: Muscles are wasted. The arms are thin
& the skin gets loose. Subcutaneous fat is
absent.
*Vitamin A deficiency
*Anaemia
*Skin changes.
JINCE PRASAD
43. *Clinical features
Clinical features Kwashiorkor Marasmus
Weight Below normal, may be marked
by edema
Very much below than
normal
Muscles Thin upper arm , marked by
edema
Very thin upper arm
Edema Yes , in lower legs , face, lower
arm
No
Skin Stretched & pale patches Wrinkled , no
pigmentation
Anaemia Sometimes Sometimes
Vitamin deficiency Usually found Sometimes found
Stools Loose motions Loose motions/
constipation.
Hepatomegaly Yes No
Appetite Poor Good
JINCE PRASAD
44. *Marasmic
*It includes the symptoms of both
marasmus & kwashiorkor, it
represents the gravest form of
PEM.
*It leads to extreme weight loss,
weakness, edema & other features
of kwashiorkor.
JINCE PRASAD
45. *Prevention of PEM
*Educate the pregnant & the lactating mother
*Promotion of breast feeding
*Family planning & spacing of birth
*Family environment
*Promotion of low cost weaning food.
*Improve family diet
JINCE PRASAD
46. *Management
*Child diet must contain protein
& energy rich food. Milk, egg,
fresh fruits
*Early diagnosis and Rx of
infection, diarrhea.
*Hospital treatment
*Nutritional rehabilitation
*Follow up care.
JINCE PRASAD
48. *Vitamin A Deficiency
*It is a major nutritional problem resulting from the
deficiency of vitamin A, leading to blindness.
JINCE PRASAD
49. *Causes of Vit. A
*Lack of dairy products in diet.
*Limited amount of fresh fruits and vegetables in
diet.
*Artificially fed infants
*Mothers diet is low in vitamin A.
*Diarrhea
JINCE PRASAD
50. *Signs of Vit. A
*Dry skin
*Dry eyes
*Softening of cornea
*Blindness
*Abnormal growth of epithelial cell
JINCE PRASAD
52. *Night Blindness
*Earliest symptom of vitamin A deficiency
in pre school children.
*Affected child cant see properly after
sunset.
*When vitamin A is deficient, formation of
rhodopsin is impaired giving rise to night
blindness.
JINCE PRASAD
53. *Conjunctival
*Characterized by dryness of the conjunctiva.
*Conjunctiva becomes thick & wrinkled.
*Appears rough.
*Dryness becomes more obvious , when
exposed to air for 10-15 seconds by keeping
eye lids drawn back.
JINCE PRASAD
55. *BITOT’S SPOT
*Dirty, white foamy and raised spots on
the surface of conjunctiva.
*Generally seen on outer side of cornea.
*Formed due to accumulation of
epithelial cells.
*Appear as single spot or several spot ,
which later unite to form triangular
patch with base towards cornea.
*May appear in one or both eye.
JINCE PRASAD
59. *Corneal ulcer
*Corneal xerosis, if not treated , leads to the
ulceration of the cornea.
*Initially, the ulcer may be shallow.
*If it becomes deep, it may lead to perforation.
JINCE PRASAD
60. *Corneal scar
*The ulcer on cornea, on healing leaves a white
scar which varies on the size of the ulcer.
*When the scar is positioned centrally, normal
vision is affected.
JINCE PRASAD
61. *Xerophthalmia Fundus
*In school children or adults with prolonged vitamin
A deficiency, ophthalmoscope examination may
show lesions appearing as spots, either white or
yellow scattered along the sides of blood vessel.
JINCE PRASAD
62. *Keratomalacia
*Condition of rapid necrosis and liquefaction of full
thickness of cornea leading to prolapse of iris,
resulting in permanent blindness.
JINCE PRASAD
63. *Treatment
*Corneal xerosis, keratomalacia, xerophthalmia on
diagnosis- 1,00,000 IU of vitamin A I/M.
*Night blindness, conjunctiva xerosis, bitot’s spot
on diagnosis- Palamite 2,00,000 IU - Orally
JINCE PRASAD
64. *Prevention Of Vit. A
* Should encourage the use of green leafy
vegetables in diet such as spinach(palak),
drum stick & its leaves, fenugreek leaves.
* Red palm oil can be used.
* Intake of yellow fruits & vegetables like
papaya, mango, pumpkin, carrot.
*Consumption of animal food such as cheese,
milk, curd, butter & egg should be promoted.
*Nutritional and health education
JINCE PRASAD
66. *NUTRITIONAL ANAEMIA
*It may be defined as the condition that
results from the inability of the RBC to
maintain a normal Hb concentration
leading to reduction in total circulating Hb.
JINCE PRASAD
69. *Megaloblastic Anaemia
*If the maturation of RBC in the bone
marrow is impaired by the lack of
folate/ Vitamin B12, the cells that
enters the blood stream are irregular in
size.
JINCE PRASAD
70. *Dimorphic Anaemia
*If both iron and either folate or vitamin
B12 are deficient, it give rise to
dimorphic anaemia.
JINCE PRASAD
71. *Effects of Nutritional
*Maternal and fetal morbidity &
mortality. (premature birth, abortion,
low birth weight)
*Infection
*Impaired work capacity
JINCE PRASAD
72. *Intervention
*Estimation of Hb to assess the degree of anaemia. Anaemia is
severe- less than 10g/dl.
*If severe, requires blood transfusion & high doses of iron.
*If between 10-12g/dl then:
Referred to national Nutritional anaemia prophylaxis
programme sponsored by Govt. Of India
Iron and folic acid supplementation: For mothers- 1 tablet of
iron & folic acid containing 100mg of elemental iron & 0.5 of
folic acid daily, until 2- 3 months.
For children- 1 tablet of iron & folic acid containing 20mg of
elemental iron & 0.1 of folic acid daily, until 100 days.
JINCE PRASAD
74. *GOITRE
*Enlargement of the thyroid gland on the
front and sides of the neck.
*Normal weight of thyroid gland in a adult
is about 25mg, may weigh about 200-
500gm or more.
*Caused due to abnormal thyroid
secretion, due to lack of iodine in the diet.
JINCE PRASAD
75. *Grading of Goiter
*Depending upon the size of thyroid, goiter is graded
into following stages:
*Grade 1A- Palpable goiter(can be felt but not seen)
*Grade 1B- Goiter is visible when neck is fully
extended
*Grade 2- Goiter is visible when neck is in normal
position.
*Grade 3- goiter is visible from a considerable distance
JINCE PRASAD
76. *GOITRE
*Iodization of salt
*Iodized oil (1 ml provide
protection for 4 year)
*Iodine monitoring: amount of
iodine in water, soil, food, iodine in
salt.
*Mass communication.
JINCE PRASAD
78. *Low birth weight
*It is defined as the percentage of live born infants
with birth weight less than 2,500g, regardless of
gestational age.
JINCE PRASAD
80. *Endemic fluorosis
*An abnormal condition caused by the excessive
intake of fluorine, as from fluoridated drinking
water, characterized by mottling of teeth, if severe,
calcification of ligaments.
*It is of two types: dental and skeletal fluorosis.
JINCE PRASAD
81. *Dental fluorosis
*Characterized by the “ mottling” of dental
enamel, which has been reported at levels
above 1.5mg/l intake.
*Teeth loses its shiny appearance . Develop
white patches, which later become yellow,
brown or black.
JINCE PRASAD
84. *Management
*Change the water source
*Chemical treatment of water for the
removal of fluorine.
*Deflouridation of water is carried out by
“Nalgonda technique”. Involves addition
of 2 chemicals alum and lime.
*Flouride supplements to be stopped.
JINCE PRASAD
86. *It is a paralyzing disease of the
humans, caused due to certain
legumes (kesari daal).
*Caused due to toxin present in
lathyrus seed identified as
Beta Oxalyl Amino
Alanine.(BOAA)
*Affects at the age of 15-45
years.
JINCE PRASAD
87. *Stages of Lathyrism
*Latent stage: Individual is apparently healthy , but when subjected to
stress, may exhibit uneven gait. Disease can be prevented during this
stage, if the pulse is withdrawn from diet.
*No-stick stage: Individual walks with small jerky steps without the
help of the stick.
*One- stick stage: Individual walks with crossed gait with tendency to
walk on toes and needs stick to maintain balance.
*Two – stick stage: Due to excessive bending of knees and crossed legs,
patient need two stick to walk. Severe stage as patient gets tired
easily.
*Crawler Stage: Individual cannot stand straight ,as knees cannot
balance the body weight.
JINCE PRASAD
88. *Intervention
*Vitamin C injection: 500-1000mg for a week
*Banning the crop / Taking the daal in low proportion.
*Removal of toxins by soaking it in warm water/ lime and drying
under sunlight.
*Education
JINCE PRASAD
89. *Food standards
*A set of criteria that a food must meet if it is to be
suitable for human consumption, such as source,
composition, appearance, freshness, permissible
additives, and maximum bacterial content.
JINCE PRASAD
90. *CODEX
*FAO or WHO formulates food standards for international
market.
*CODEX ALIMENTARIUS (Latin word for "Food Code") is a
collection of internationally recognized standards, codes of
practice, guidelines, and other recommendations relating
to foods, food production, and food safety.
JINCE PRASAD
91. *AGMARK standards
*It indicates that the product meets certain standard of purity
and quality.
*Labels of different color are used to indicate the grade of the
products.
*Quality check and test are done to maintain the standards. With
the help of such grades, products produced can be sold through
right channel and right prices.
*Consumers can buy the products without any fear.
*Products covered are: cereals, spices, oilseeds, legumes,
vegetable oil, milk products
JINCE PRASAD
93. *PFA standards
*Standards has been established under the
prevention of “ Food Adulteration Act”
(1954).
*The purpose of PFA standards are to obtain a
minimum quality of food stuff attainable
under Indian standards.
JINCE PRASAD
94. *Bureau of Indian
Standards(BIS)
*It came into effect on 23 December 1986.
*It is a government body, prescribes quality
standards for agricultural products and
processed foods such as wheat, maize, barley,
pulse products, corn flakes, biscuits, bread.
JINCE PRASAD
95. *Indian Standards
Institution (ISI)
*Various committees including representatives from
government consumers & industry formulated ISI.
*It includes vegetables , fruit products, spices,
condiments, animal products, processed food.
*Manufacturers whose products conform to these
standards are allowed to use an ISI label on each unit
of their product.
*It has various testing laboratories at Delhi, Bombay,
Calcutta.
JINCE PRASAD
97. *fssai
*Stands for Food Safety and Standards Authority of India
(FSSAI).
* It is an autonomous body established under the Ministry of Health
& Family Welfare, Government of India.
*The FSSAI has been established under the Food Safety and
Standards Act, 2006.
*FSSAI is responsible for protecting and promoting public
health through the regulation and supervision of food safety.
*It covers dairy products, Fats, oils and fat emulsions, fruits and
vegetable products, Cereal and cereal products, Meat and meat
products, fish and fish products, salt, spices, beverages etc.
JINCE PRASAD