Basic concepts of Nutrition: Food, nutrition, and health
What is Food? What is Nutrition? malnutrition, undernutrition, overnutrition, functional food.
if it's useful then please like it...
Concept of nutrition, Food, nutrition, malnutrition and balanced dietkumkumpandey4
concept of nutrition: definition of food, nutrition, malnutrition, overnutrition, under nutrition, optimum nutrition, balanced diet, its components and importance
The field concerned with the study of health and disease in the defined community or group.
Its goal is to identify the health problems and needs of people (community diagnosis) and to plan, implement and evaluate the effectiveness of health care system.
There are seven main classes of nutrients that the body needs. These are carbohydrates, proteins, fats, vitamins, minerals, fibre and water. It is important that everyone consumes these seven nutrients on a daily basis to help them build their bodies and maintain their health. Deficiencies, excesses and imbalances in diet can produce negative impacts on health, which may lead to diseases.
Macronutrients
“Macro” means large
These are nutrients which people need to eat regularly and in a fairly large amount.
They include carbohydrates, fats, proteins, fibre and water.
These substances are needed for the supply of energy and growth, for metabolism and other body functions.
II. Micronutrients
‘micro’ means small
Micronutrients are substances which people need in their diet in only small amounts.
These include minerals and vitamins.
Most foods are mixtures of nutrients( in 1 food more than 1 nutrient may be present)
Basic concepts of Nutrition: Food, nutrition, and health
What is Food? What is Nutrition? malnutrition, undernutrition, overnutrition, functional food.
if it's useful then please like it...
Concept of nutrition, Food, nutrition, malnutrition and balanced dietkumkumpandey4
concept of nutrition: definition of food, nutrition, malnutrition, overnutrition, under nutrition, optimum nutrition, balanced diet, its components and importance
The field concerned with the study of health and disease in the defined community or group.
Its goal is to identify the health problems and needs of people (community diagnosis) and to plan, implement and evaluate the effectiveness of health care system.
There are seven main classes of nutrients that the body needs. These are carbohydrates, proteins, fats, vitamins, minerals, fibre and water. It is important that everyone consumes these seven nutrients on a daily basis to help them build their bodies and maintain their health. Deficiencies, excesses and imbalances in diet can produce negative impacts on health, which may lead to diseases.
Macronutrients
“Macro” means large
These are nutrients which people need to eat regularly and in a fairly large amount.
They include carbohydrates, fats, proteins, fibre and water.
These substances are needed for the supply of energy and growth, for metabolism and other body functions.
II. Micronutrients
‘micro’ means small
Micronutrients are substances which people need in their diet in only small amounts.
These include minerals and vitamins.
Most foods are mixtures of nutrients( in 1 food more than 1 nutrient may be present)
Professor Lynch’s seminar placed the context of nutrition and in particular early life nutrition in an overall population health perspective. He traced some of the evidence for the historical importance of nutrition on improvements in population health in several countries since the 1850s. He then traced the links between the role adult diet plays in various chronic diseases, through the evidence suggesting the developmental origins of adult nutrition, and discussed how the current research focus of his early life nutrition group at UniSA is attempting to characterize diet in children under 3 and examine associations with physiological risk factors such as blood pressure and cholesterol, as well as cognitive functioning at ages 15-16
Introduction to Nutrition for F.Y B.sc Nursing , F.Y PB.B.sc Nursing, GNM Stu...SelestyChristian1
This presentation is useful for Nursing Students.
The presentation is about basic concepts of Food and Nutrition, Terminologies, History of Nutrition, National Nutritional Policy, Role of Nutrition in maintaining Health, Nutritional problems in India, Role of food and its medicinal value, Factors that affects Food and Nutrition, Food Standards, Classification of Food, Elements of Nutrition and Basal Metabolic Rate.
Discuss essential components and purposes of nutritional assessment and nutritional screening.
Identify developmental nutritional considerations.
Identify factors influencing nutrition.
Identify anthropometric measures.
Identify risk factors and clinical signs of malnutrition.
Describe nursing interventions to promote optimal nutrition.
Plan, implement, and evaluate nursing care associated with nursing diagnoses related to nutritional problems.
Professor Lynch’s seminar placed the context of nutrition and in particular early life nutrition in an overall population health perspective. He traced some of the evidence for the historical importance of nutrition on improvements in population health in several countries since the 1850s. He then traced the links between the role adult diet plays in various chronic diseases, through the evidence suggesting the developmental origins of adult nutrition, and discussed how the current research focus of his early life nutrition group at UniSA is attempting to characterize diet in children under 3 and examine associations with physiological risk factors such as blood pressure and cholesterol, as well as cognitive functioning at ages 15-16
Introduction to Nutrition for F.Y B.sc Nursing , F.Y PB.B.sc Nursing, GNM Stu...SelestyChristian1
This presentation is useful for Nursing Students.
The presentation is about basic concepts of Food and Nutrition, Terminologies, History of Nutrition, National Nutritional Policy, Role of Nutrition in maintaining Health, Nutritional problems in India, Role of food and its medicinal value, Factors that affects Food and Nutrition, Food Standards, Classification of Food, Elements of Nutrition and Basal Metabolic Rate.
Discuss essential components and purposes of nutritional assessment and nutritional screening.
Identify developmental nutritional considerations.
Identify factors influencing nutrition.
Identify anthropometric measures.
Identify risk factors and clinical signs of malnutrition.
Describe nursing interventions to promote optimal nutrition.
Plan, implement, and evaluate nursing care associated with nursing diagnoses related to nutritional problems.
I Mr. Omkar B. Tipugade, Assistant Professor, Genesis Institute of Pharmacy. Here I share notes on basic concept of nutrition and various other point like artificial ripening, adulteration, junk foods etc and effect of this on our health. Notes are useful mostly for Diploma in pharmacy students. Points are cover as per their syllabus. Other stream students like science, nursing other medical students can also use notes.
Thanking You.
TEST BANK for Operations Management, 14th Edition by William J. Stevenson, Ve...kevinkariuki227
TEST BANK for Operations Management, 14th Edition by William J. Stevenson, Verified Chapters 1 - 19, Complete Newest Version.pdf
TEST BANK for Operations Management, 14th Edition by William J. Stevenson, Verified Chapters 1 - 19, Complete Newest Version.pdf
New Directions in Targeted Therapeutic Approaches for Older Adults With Mantl...i3 Health
i3 Health is pleased to make the speaker slides from this activity available for use as a non-accredited self-study or teaching resource.
This slide deck presented by Dr. Kami Maddocks, Professor-Clinical in the Division of Hematology and
Associate Division Director for Ambulatory Operations
The Ohio State University Comprehensive Cancer Center, will provide insight into new directions in targeted therapeutic approaches for older adults with mantle cell lymphoma.
STATEMENT OF NEED
Mantle cell lymphoma (MCL) is a rare, aggressive B-cell non-Hodgkin lymphoma (NHL) accounting for 5% to 7% of all lymphomas. Its prognosis ranges from indolent disease that does not require treatment for years to very aggressive disease, which is associated with poor survival (Silkenstedt et al, 2021). Typically, MCL is diagnosed at advanced stage and in older patients who cannot tolerate intensive therapy (NCCN, 2022). Although recent advances have slightly increased remission rates, recurrence and relapse remain very common, leading to a median overall survival between 3 and 6 years (LLS, 2021). Though there are several effective options, progress is still needed towards establishing an accepted frontline approach for MCL (Castellino et al, 2022). Treatment selection and management of MCL are complicated by the heterogeneity of prognosis, advanced age and comorbidities of patients, and lack of an established standard approach for treatment, making it vital that clinicians be familiar with the latest research and advances in this area. In this activity chaired by Michael Wang, MD, Professor in the Department of Lymphoma & Myeloma at MD Anderson Cancer Center, expert faculty will discuss prognostic factors informing treatment, the promising results of recent trials in new therapeutic approaches, and the implications of treatment resistance in therapeutic selection for MCL.
Target Audience
Hematology/oncology fellows, attending faculty, and other health care professionals involved in the treatment of patients with mantle cell lymphoma (MCL).
Learning Objectives
1.) Identify clinical and biological prognostic factors that can guide treatment decision making for older adults with MCL
2.) Evaluate emerging data on targeted therapeutic approaches for treatment-naive and relapsed/refractory MCL and their applicability to older adults
3.) Assess mechanisms of resistance to targeted therapies for MCL and their implications for treatment selection
These simplified slides by Dr. Sidra Arshad present an overview of the non-respiratory functions of the respiratory tract.
Learning objectives:
1. Enlist the non-respiratory functions of the respiratory tract
2. Briefly explain how these functions are carried out
3. Discuss the significance of dead space
4. Differentiate between minute ventilation and alveolar ventilation
5. Describe the cough and sneeze reflexes
Study Resources:
1. Chapter 39, Guyton and Hall Textbook of Medical Physiology, 14th edition
2. Chapter 34, Ganong’s Review of Medical Physiology, 26th edition
3. Chapter 17, Human Physiology by Lauralee Sherwood, 9th edition
4. Non-respiratory functions of the lungs https://academic.oup.com/bjaed/article/13/3/98/278874
Couples presenting to the infertility clinic- Do they really have infertility...Sujoy Dasgupta
Dr Sujoy Dasgupta presented the study on "Couples presenting to the infertility clinic- Do they really have infertility? – The unexplored stories of non-consummation" in the 13th Congress of the Asia Pacific Initiative on Reproduction (ASPIRE 2024) at Manila on 24 May, 2024.
Flu Vaccine Alert in Bangalore Karnatakaaddon Scans
As flu season approaches, health officials in Bangalore, Karnataka, are urging residents to get their flu vaccinations. The seasonal flu, while common, can lead to severe health complications, particularly for vulnerable populations such as young children, the elderly, and those with underlying health conditions.
Dr. Vidisha Kumari, a leading epidemiologist in Bangalore, emphasizes the importance of getting vaccinated. "The flu vaccine is our best defense against the influenza virus. It not only protects individuals but also helps prevent the spread of the virus in our communities," he says.
This year, the flu season is expected to coincide with a potential increase in other respiratory illnesses. The Karnataka Health Department has launched an awareness campaign highlighting the significance of flu vaccinations. They have set up multiple vaccination centers across Bangalore, making it convenient for residents to receive their shots.
To encourage widespread vaccination, the government is also collaborating with local schools, workplaces, and community centers to facilitate vaccination drives. Special attention is being given to ensuring that the vaccine is accessible to all, including marginalized communities who may have limited access to healthcare.
Residents are reminded that the flu vaccine is safe and effective. Common side effects are mild and may include soreness at the injection site, mild fever, or muscle aches. These side effects are generally short-lived and far less severe than the flu itself.
Healthcare providers are also stressing the importance of continuing COVID-19 precautions. Wearing masks, practicing good hand hygiene, and maintaining social distancing are still crucial, especially in crowded places.
Protect yourself and your loved ones by getting vaccinated. Together, we can help keep Bangalore healthy and safe this flu season. For more information on vaccination centers and schedules, residents can visit the Karnataka Health Department’s official website or follow their social media pages.
Stay informed, stay safe, and get your flu shot today!
Report Back from SGO 2024: What’s the Latest in Cervical Cancer?bkling
Are you curious about what’s new in cervical cancer research or unsure what the findings mean? Join Dr. Emily Ko, a gynecologic oncologist at Penn Medicine, to learn about the latest updates from the Society of Gynecologic Oncology (SGO) 2024 Annual Meeting on Women’s Cancer. Dr. Ko will discuss what the research presented at the conference means for you and answer your questions about the new developments.
Prix Galien International 2024 Forum ProgramLevi Shapiro
June 20, 2024, Prix Galien International and Jerusalem Ethics Forum in ROME. Detailed agenda including panels:
- ADVANCES IN CARDIOLOGY: A NEW PARADIGM IS COMING
- WOMEN’S HEALTH: FERTILITY PRESERVATION
- WHAT’S NEW IN THE TREATMENT OF INFECTIOUS,
ONCOLOGICAL AND INFLAMMATORY SKIN DISEASES?
- ARTIFICIAL INTELLIGENCE AND ETHICS
- GENE THERAPY
- BEYOND BORDERS: GLOBAL INITIATIVES FOR DEMOCRATIZING LIFE SCIENCE TECHNOLOGIES AND PROMOTING ACCESS TO HEALTHCARE
- ETHICAL CHALLENGES IN LIFE SCIENCES
- Prix Galien International Awards Ceremony
Lung Cancer: Artificial Intelligence, Synergetics, Complex System Analysis, S...Oleg Kshivets
RESULTS: Overall life span (LS) was 2252.1±1742.5 days and cumulative 5-year survival (5YS) reached 73.2%, 10 years – 64.8%, 20 years – 42.5%. 513 LCP lived more than 5 years (LS=3124.6±1525.6 days), 148 LCP – more than 10 years (LS=5054.4±1504.1 days).199 LCP died because of LC (LS=562.7±374.5 days). 5YS of LCP after bi/lobectomies was significantly superior in comparison with LCP after pneumonectomies (78.1% vs.63.7%, P=0.00001 by log-rank test). AT significantly improved 5YS (66.3% vs. 34.8%) (P=0.00000 by log-rank test) only for LCP with N1-2. Cox modeling displayed that 5YS of LCP significantly depended on: phase transition (PT) early-invasive LC in terms of synergetics, PT N0—N12, cell ratio factors (ratio between cancer cells- CC and blood cells subpopulations), G1-3, histology, glucose, AT, blood cell circuit, prothrombin index, heparin tolerance, recalcification time (P=0.000-0.038). Neural networks, genetic algorithm selection and bootstrap simulation revealed relationships between 5YS and PT early-invasive LC (rank=1), PT N0—N12 (rank=2), thrombocytes/CC (3), erythrocytes/CC (4), eosinophils/CC (5), healthy cells/CC (6), lymphocytes/CC (7), segmented neutrophils/CC (8), stick neutrophils/CC (9), monocytes/CC (10); leucocytes/CC (11). Correct prediction of 5YS was 100% by neural networks computing (area under ROC curve=1.0; error=0.0).
CONCLUSIONS: 5YS of LCP after radical procedures significantly depended on: 1) PT early-invasive cancer; 2) PT N0--N12; 3) cell ratio factors; 4) blood cell circuit; 5) biochemical factors; 6) hemostasis system; 7) AT; 8) LC characteristics; 9) LC cell dynamics; 10) surgery type: lobectomy/pneumonectomy; 11) anthropometric data. Optimal diagnosis and treatment strategies for LC are: 1) screening and early detection of LC; 2) availability of experienced thoracic surgeons because of complexity of radical procedures; 3) aggressive en block surgery and adequate lymph node dissection for completeness; 4) precise prediction; 5) adjuvant chemoimmunoradiotherapy for LCP with unfavorable prognosis.
Title: Sense of Taste
Presenter: Dr. Faiza, Assistant Professor of Physiology
Qualifications:
MBBS (Best Graduate, AIMC Lahore)
FCPS Physiology
ICMT, CHPE, DHPE (STMU)
MPH (GC University, Faisalabad)
MBA (Virtual University of Pakistan)
Learning Objectives:
Describe the structure and function of taste buds.
Describe the relationship between the taste threshold and taste index of common substances.
Explain the chemical basis and signal transduction of taste perception for each type of primary taste sensation.
Recognize different abnormalities of taste perception and their causes.
Key Topics:
Significance of Taste Sensation:
Differentiation between pleasant and harmful food
Influence on behavior
Selection of food based on metabolic needs
Receptors of Taste:
Taste buds on the tongue
Influence of sense of smell, texture of food, and pain stimulation (e.g., by pepper)
Primary and Secondary Taste Sensations:
Primary taste sensations: Sweet, Sour, Salty, Bitter, Umami
Chemical basis and signal transduction mechanisms for each taste
Taste Threshold and Index:
Taste threshold values for Sweet (sucrose), Salty (NaCl), Sour (HCl), and Bitter (Quinine)
Taste index relationship: Inversely proportional to taste threshold
Taste Blindness:
Inability to taste certain substances, particularly thiourea compounds
Example: Phenylthiocarbamide
Structure and Function of Taste Buds:
Composition: Epithelial cells, Sustentacular/Supporting cells, Taste cells, Basal cells
Features: Taste pores, Taste hairs/microvilli, and Taste nerve fibers
Location of Taste Buds:
Found in papillae of the tongue (Fungiform, Circumvallate, Foliate)
Also present on the palate, tonsillar pillars, epiglottis, and proximal esophagus
Mechanism of Taste Stimulation:
Interaction of taste substances with receptors on microvilli
Signal transduction pathways for Umami, Sweet, Bitter, Sour, and Salty tastes
Taste Sensitivity and Adaptation:
Decrease in sensitivity with age
Rapid adaptation of taste sensation
Role of Saliva in Taste:
Dissolution of tastants to reach receptors
Washing away the stimulus
Taste Preferences and Aversions:
Mechanisms behind taste preference and aversion
Influence of receptors and neural pathways
Impact of Sensory Nerve Damage:
Degeneration of taste buds if the sensory nerve fiber is cut
Abnormalities of Taste Detection:
Conditions: Ageusia, Hypogeusia, Dysgeusia (parageusia)
Causes: Nerve damage, neurological disorders, infections, poor oral hygiene, adverse drug effects, deficiencies, aging, tobacco use, altered neurotransmitter levels
Neurotransmitters and Taste Threshold:
Effects of serotonin (5-HT) and norepinephrine (NE) on taste sensitivity
Supertasters:
25% of the population with heightened sensitivity to taste, especially bitterness
Increased number of fungiform papillae
HOT NEW PRODUCT! BIG SALES FAST SHIPPING NOW FROM CHINA!! EU KU DB BK substit...GL Anaacs
Contact us if you are interested:
Email / Skype : kefaya1771@gmail.com
Threema: PXHY5PDH
New BATCH Ku !!! MUCH IN DEMAND FAST SALE EVERY BATCH HAPPY GOOD EFFECT BIG BATCH !
Contact me on Threema or skype to start big business!!
Hot-sale products:
NEW HOT EUTYLONE WHITE CRYSTAL!!
5cl-adba precursor (semi finished )
5cl-adba raw materials
ADBB precursor (semi finished )
ADBB raw materials
APVP powder
5fadb/4f-adb
Jwh018 / Jwh210
Eutylone crystal
Protonitazene (hydrochloride) CAS: 119276-01-6
Flubrotizolam CAS: 57801-95-3
Metonitazene CAS: 14680-51-4
Payment terms: Western Union,MoneyGram,Bitcoin or USDT.
Deliver Time: Usually 7-15days
Shipping method: FedEx, TNT, DHL,UPS etc.Our deliveries are 100% safe, fast, reliable and discreet.
Samples will be sent for your evaluation!If you are interested in, please contact me, let's talk details.
We specializes in exporting high quality Research chemical, medical intermediate, Pharmaceutical chemicals and so on. Products are exported to USA, Canada, France, Korea, Japan,Russia, Southeast Asia and other countries.
HOT NEW PRODUCT! BIG SALES FAST SHIPPING NOW FROM CHINA!! EU KU DB BK substit...
Nutrition PPT
1. +
NUTRITION & FOOD SAFETY
Presented By: Dr. Rahama Sanusi Karama (PhD Scholar)
Supervised By: Prof. Dr. Ajoke Akinola
Department of Public Health- School of Allied Health Sciences
NOIDA INTERNATIONAL UNIVERSITY
2. +
CONTENTS
Introduction
Definitions
Essential vitamins
Types of nutrition
Factors affecting nutrition
Characteristics of a healthy diet
Balanced meal
Sign of nourished person
Healthy food pyramid
Malnutrition & Undernutrition
Indication of Undernutrition
3. +
CONTENTS CONT…
Types of malnutrition
Symptoms of malnutrition
Protein-energy malnutrition
Measurements of malnutrition
Prevalence of malnutrition in India
Determinant of malnutrition
5. +
INTRODUCTION
The science of nutrition is one of the youngest of the
sciences
Nutrition as a science was found by Lavoiser (the father
of chemistry and also the father of nutrition) towards the
end of 18th century.
Nutrition, nourishment, or aliment refers to the nurturing
of our body to keep it healthy and functioning as it is
supposed to do. We consume food for maintenance of
health, growth and to develop greater resistance against
infections.
6. +
DEFINITIONS
Nutrition is the study of food in relation to health of an individual, community or society and the
process through which food is used to sustain life and growth
Nutrients : A nutrient is an essential substance in natural food sources. It provides body heat and
energy, builds and repairs body tissues, and regulates life processes
Our body needs nutrients to:
Fuel our energy
Help us grow
To repair itself
To maintain basic bodily functions
8. +
TYPES OF NUTRIENTS
1. Macro-Nutrients- essential for human survival and growth
Carbohydrates
Proteins
Fats
Water
2. Micro-Nutrients- essential for growth and enhance the function and usability of
macro-nutrients
Vitamins
minerals
10. +
1. Macronutrients: are those which the body requires
in large amounts. e.g. carbohydrates, proteins,
lipids, and water. These requirements are
measured in grams.
11. +
Carbohydrates: are molecules composed of carbon, hydrogen,
and oxygen in a 1:2:1 ratio. The major food sources of
carbohydrates are grains, milk, fruits, and starchy vegetables
like potatoes. Non-starchy vegetables also contain
carbohydrates, but in lesser quantities.
Carbohydrates are broadly classified into two forms based on
their chemical structure:
Fast-releasing carbohydrates known as simple sugars: consist
of one or two basic units, e.g. simple sugars and glucose
Slow-releasing carbohydrates: are long chains of simple sugars
that can be branched or unbranched.
12. +
Lipids are also a family of molecules composed of
carbon, hydrogen, and oxygen, but unlike
carbohydrates, they are insoluble in water. Lipids are
found predominately in butter, oils, meats, dairy
products, nuts, and seeds, and in many processed
foods. The three main types of lipids are
triglycerides, phospholipids, and sterols.
The main job of lipids is to store energy
13. +
Molecules composed of chains of amino acid
subunits are called proteins. The food sources of
proteins are meats, dairy products, seafood, and a
variety of different plant-based foods, most notably
soy.
Proteins provide structure to bones, muscles and
skin, and play a role in conducting most of the
chemical reactions that take place in the body.
14. +
Water is the one other nutrient that we must have in
large quantities. Water does not contain carbon, but
is composed of two hydrogens and one oxygen per
molecule of water. More than 60 percent of your total
body weight is water. Without it, nothing could be
transported in or out of the body.
According to the “rule of threes” a generalization
supported by survival experts, a person can survive
three minutes without oxygen, three days without
water, and three weeks without food.
15. +
2. Micronutrients: are those which the body requires
in small amounts. These requirements are
measured in milligrams. (1/1000gm) and
micrograms (1/10,00,000gms) e.g. vitamins,
minerals and antioxidants
Minerals are solid inorganic substances that form
crystals and are classified depending on how much
of them we need.
17. +
Vitamins are required to perform many functions in the body
such as making red blood cells, synthesizing bone tissue, and
playing a role in normal vision, nervous system function, and
immune system function. Deficiencies in vitamin can cause
severe health problems. For example, a deficiency in niacin
causes pellagra. Until scientists found out that better diets
relieved the signs and symptoms of pellagra.
The thirteen vitamins are categorized as either water-soluble
or fat-soluble
20. +
FACTORS AFFECTING
NUTRITION
Age
Lifestyle
Food habits
Culture, Ethnicity, and Religious Practices
Other Factors:
Food preferences
Gender
Stress, depression and alcohol abuse
Medications, GI disorders
Quality of food
Quantity of food
21. +
WHAT IS A HEALTHY DIET
A healthy diet is the foundation of good health
Recommendation to have a healthy diet:
Eat moderate amounts of fats and oils
Eat a variety of foods
Eat plenty of vegetables and fresh fruits
22. +
CHARACTERISTICS OF A HEALTHY
DIET
The diet is able to satisfy one’s energy and nutrient needs for
proper body functions, growth and development, daily activities
and maintenance of health while keeping well within one’s
caloric needs
The food is of good quality and quantity of consumption is
enough for a person
The diet emphasizes vegetables, fruits, whole grains, root
crops, fat-free or low fat milk, lean meats, poultry, fish, egg,
beans and nuts. It is also low in saturated fats, trans fats,
cholesterol, sodium and added sugars
23. +
DEVELOPING GOOD NUTRITION
Developing good nutrition practicing good eating habits. Here
are sure ways to develop good and a sound and healthy well-
being
Eat the right kind and the right amount of food
Pack a home-prepared food
Eat nutritious snacks
Avoid eating spicy foods
Have plenty of rest and outdoor exercises
Eat your meals on time and in the company of your family
24. +
EFFECTIVE NUTRITIONAL PLAN
Breakfast is the most important meal of the day
Attempt to eat 4-6 meals per day
Minimum of 8 glasses of water per day
Attempt to consume carbohydrates, proteins, and fats in every
meal
Vegetables are the best source of vitamins and minerals
Read labels and understand serving sizes
Supplements should be used as supplements
Make a lifestyle change- diets often fail
25. +
THE BALANCED MEAL
Studies have shown that people who are well nourished
generally eat balanced meals
A balanced meal contains all the food nutrients needed by the
body in the right amount
The simplest and easiest way to check the nutritional adequacy
of a meal is by using the Recommended Daily Allowance
(RDA) guides provided by the Food and Nutrition Research
Institute (FNRI)
26. +
Sign of a well-nourished and healthy
person
Appearance of clear eyes
Clean and smooth skin
A general appearance of vitality and well-being
Good body posture
Absence of any pain
Resistance to infection
31. +
UNDERNUTRITION
Undernutrition: is a form of malnutrition, It results from
inadequate intake of essential nutrients over an extended
period of time. On the other hand, any amount of food
added beyond what is required based on one’s age group
and when taken regularly overtime, will lead to
overnutrition
Undernutrition includes: undernourished people
(insufficient calorie intake), being underweight for one’s
age, too short for one’s age (stunted), dangerously thin
(wasted), and deficient in vitamins and minerals
(micronutrient malnutrition)
32.
33. +
INDICATORS OF UNDERNUTRITION
Married women Anemia
Pregnant women Anemia
BMI
Low weight gain
Lactating women Anemia
BMI
Children Low birth weight
Stunting
Wasting
Infant mortality
adolescents Anemia
BMI
34. +
MALNUTRITION
Malnutrition: is the relative lack or absolute deficiency, or
excess of one or more essential nutrients. This results when
the body does not get the proper kind and the right amount of
nutrients that it needs for growth and survival. It also results
when the body takes much more nutrients than it needs
35.
36. +
2 TYPES OF MALNUTRITION
1. Acute malnutrition
Describes the present state of nutrition as indicated by your
weight in proportion to your height
2. Chronic malnutrition
Describe the state of nutrition as shown by your height in
relation to your age
37. +
SYMPTOMS OF MALNUTRITION
Underweight or overweight for one’s age
Poor appetite
Feeling Weak and tired
Lack of proper sleep
Pale
Sores appearance at the corners of one’s mouth
Diminish vision in dim light
38. +
PROTEIN ENERGY MALNUTRITION
(PEM)
The most common and widespread form of malnutrition. Infants
and young children are the ones seriously affected by this form
of malnutrition. The most severe forms of PEM are kwashiorkor
and marasmus
39. +
Kwashiorkor
Kwashiorkor is caused by severe lack of protein and may occur
even if the children are getting enough calories from energy
foods. Children affected have low resistance against infection
40.
41.
42.
43. +
Marasmus
Marasmus is caused by lack of calories or inadequate amount
of protein. Children with marasmus are reduced to skin and
bones. They look like old people with withered and wrinkled
faces
44.
45. +
MEASUREMENT OF MALNUTRITION
Underweight: is defined as weight that is 2 standard deviations
below the WHO child growth standard for the particular age. In
other words, child is underweight if Z-scores of child for a given
weight for age is less than – 2 SD from the median of the
WHO/NCHS child growth standards or references.
Wasting: is defined as loss of body weight with reference to
height. In other words, child is having wasting if Z-scores of child
for a given weight for height is less than – 2 SD from median of
the WHO/NCHS
Stunting: is defined as a height that is more than 2 standard
deviations below the WHO child growth standards median. In
other words, child is stunted if Z-scores of child for a given height
for age is less than – 2 SD from median of the WHO/NCHS
46. +
PREVALENCE OF MALNUTRITION IN
INDIA
Global scenario
Globally, approximately 149 million children under-5 suffer from
stunting. In 2018, over 49 million children under-5 were wasted
and nearly 17 million were severely wasted. There are now over
40 million overweight children globally, an increase of 10 million
since 2000. it is estimated that by 2050, 25 million more children
than today will be malnourished.
Indian scenario
India is one among the many countries where child under
nutrition is severe and also under nutrition is a major underlying
cause of child mortality in India.
47. +
According to the report for 2019, india is ranked 102
out of a total of 119 countries. Prevalence of
undernutrition among under five children according
to the National family health survey (NFHS) in India
shows that 35.7% under five children were
underweight, 38.4% were stunted and 7.5% were
wasted.
51. +
REFERENCES AND BOOK
1. Nutrition in public health: principles, Policies, and practice,
Second Edition. Arlene spark, Lauren M. Dinour Janel
Obenchian
2. Lawrence M, Worsley T, Editors. Public Health Nutrition: From
Principles to Practice. Routledge;2020 Aug 4
3. Principles of nutrition textbook; Nursing and Health Sciences
open textbook; Galileo, University System of Georgia
4. Carr T, Descheemaeker K, editors. Nutrition and Health.John
Wiley & sons; 2008 apr 15
5. Motarjemi Y, Moy G, Todd E, Editors. Encyclopedia of Food
Safety. Academic Press; 2013 Dec 12