This document provides an overview of nutrition basics, maternal nutrition, infant and child nutrition, and malnutrition. Some key points:
- Nutrition involves the ingestion, digestion, absorption and metabolism of food to support life. A balanced diet contains carbohydrates, proteins, fats, vitamins and minerals.
- During pregnancy, maternal nutritional needs increase. Recommended weight gain ranges from 25-35 pounds depending on pre-pregnancy BMI. Specific nutrients in higher demand include calories, protein, iron, folate and calcium.
- For infants 0-6 months, exclusive breastfeeding is recommended. From 6-24 months, complementary foods are gradually introduced while continuing breastfeeding.
- Malnutrition occurs
1. The document discusses maternal nutrition during pregnancy, outlining nutrient requirements and dietary guidelines. It covers topics like pre-pregnancy nutrition, ideal weight gain, increased needs for calories, protein, iron and other nutrients during pregnancy.
2. Nutritional concerns during pregnancy like nausea, constipation and heartburn are addressed, along with interventions like eating small frequent meals and staying hydrated.
3. Inadequate or excessive weight gain is also covered, noting the risks and recommended rates of gain depending on pre-pregnancy BMI. Maintaining a balanced diet according to daily food group guidelines is emphasized.
Nutrition _Pregnancy and Lactation ppt.pptrosyjoseph3
Nutrition during pregnancy is critical for both maternal and fetal health. The document discusses how maternal diet and nutritional status directly impact pregnancy outcomes. It also explains how pregnancy physiology alters nutritional needs through changes in metabolism, gastrointestinal function, blood volume, and ideal weight gain. Key nutrients that require increased intake during pregnancy include calories, protein, folic acid, iron, and other B vitamins. The document provides advice for nutrition and supplements during pregnancy and describes nutritional interventions for common issues like nausea, constipation, heartburn, and inadequate weight gain.
The document discusses nutrition needs during pregnancy and lactation. Pregnancy causes physiological changes that increase calorie and nutrient needs. Extra intake of calories, protein, iron, folic acid, calcium and other vitamins/minerals supports the growth and development of the fetus and meets the demands of pregnancy. Nutritional interventions are recommended for common issues like nausea, constipation and heartburn. Overall calorie and weight gain needs vary depending on a woman's pre-pregnancy BMI. Supplements may be needed for those with certain risk factors.
LECTURE 4 MCS 210 NUTRITION IN THE LIFE SPAN.pdfCbu
This document discusses nutrition needs throughout the life span, including during pregnancy, infancy, childhood, adolescence, adulthood, and elderly years. It emphasizes the importance of adequate nutrition for optimal health and development at each stage of life. Key points covered include nutrient requirements and guidelines for intake during pregnancy and lactation, concerns around anemia and weight gain in pregnancy, recommendations for breastfeeding and complementary feeding in infancy, nutrition needs and challenges during childhood, adolescence, and elderly years. The document provides information on general nutritional guidelines and needs for each group.
Nutrition during pregnancy
Nutrition before pregnancy
unhealthy eating trends
Nutrition during pregnancy
important of good Nutrition during pregnancy
Key Nutrition during pregnancy
Optimal weight gain during pregnancy
1st trimester
2nd trimester
3rd trimester
Nutrition during lactation
protein
Sources of vitamins
Nutrition During Pregnancy PowerPoint 03 20 2021Earlene McNair
The document discusses nutrition and health topics related to pregnancy. It covers the importance of appropriate weight gain, a nutritious diet, and prenatal care for the health of the mother and baby. It recommends calorie and nutrient intake increases during pregnancy, including additional protein, iron, folic acid, calcium, and other vitamins and minerals. Low birth weight is identified as a risk for infant health. Food safety practices and foods to avoid during pregnancy are also outlined. Common discomforts like nausea and tips for staying active are reviewed. The risks of tobacco, alcohol, drugs, and poor dental health are discussed.
This document discusses maternal nutrition during pregnancy and lactation. It defines key terms and identifies the nutritional needs and requirements that increase during these stages, including additional daily calories, protein, iron, calcium and other vitamins and minerals. The document also discusses nutritional risk factors during pregnancy like iron deficiency anemia, which has a high prevalence in Pakistan. Maintaining good nutrition is important for both maternal and infant health.
The document discusses nutritional assessment and requirements for lactating women. It recommends that lactating women consume at least 500 extra calories per day to support milk production. Nutritional assessment should include analysis of diet, lifestyle, cultural practices, food intake, and appetite. Key indicators like hemoglobin, serum ferritin, and skinfold thickness are used to assess nutritional status. The needs for important nutrients like protein, calcium, iron, and vitamins increase during lactation. Risk factors for delayed lactation onset include long second stage of labor, high pre-pregnancy BMI, breastfeeding problems, and flat or inverted nipples.
1. The document discusses maternal nutrition during pregnancy, outlining nutrient requirements and dietary guidelines. It covers topics like pre-pregnancy nutrition, ideal weight gain, increased needs for calories, protein, iron and other nutrients during pregnancy.
2. Nutritional concerns during pregnancy like nausea, constipation and heartburn are addressed, along with interventions like eating small frequent meals and staying hydrated.
3. Inadequate or excessive weight gain is also covered, noting the risks and recommended rates of gain depending on pre-pregnancy BMI. Maintaining a balanced diet according to daily food group guidelines is emphasized.
Nutrition _Pregnancy and Lactation ppt.pptrosyjoseph3
Nutrition during pregnancy is critical for both maternal and fetal health. The document discusses how maternal diet and nutritional status directly impact pregnancy outcomes. It also explains how pregnancy physiology alters nutritional needs through changes in metabolism, gastrointestinal function, blood volume, and ideal weight gain. Key nutrients that require increased intake during pregnancy include calories, protein, folic acid, iron, and other B vitamins. The document provides advice for nutrition and supplements during pregnancy and describes nutritional interventions for common issues like nausea, constipation, heartburn, and inadequate weight gain.
The document discusses nutrition needs during pregnancy and lactation. Pregnancy causes physiological changes that increase calorie and nutrient needs. Extra intake of calories, protein, iron, folic acid, calcium and other vitamins/minerals supports the growth and development of the fetus and meets the demands of pregnancy. Nutritional interventions are recommended for common issues like nausea, constipation and heartburn. Overall calorie and weight gain needs vary depending on a woman's pre-pregnancy BMI. Supplements may be needed for those with certain risk factors.
LECTURE 4 MCS 210 NUTRITION IN THE LIFE SPAN.pdfCbu
This document discusses nutrition needs throughout the life span, including during pregnancy, infancy, childhood, adolescence, adulthood, and elderly years. It emphasizes the importance of adequate nutrition for optimal health and development at each stage of life. Key points covered include nutrient requirements and guidelines for intake during pregnancy and lactation, concerns around anemia and weight gain in pregnancy, recommendations for breastfeeding and complementary feeding in infancy, nutrition needs and challenges during childhood, adolescence, and elderly years. The document provides information on general nutritional guidelines and needs for each group.
Nutrition during pregnancy
Nutrition before pregnancy
unhealthy eating trends
Nutrition during pregnancy
important of good Nutrition during pregnancy
Key Nutrition during pregnancy
Optimal weight gain during pregnancy
1st trimester
2nd trimester
3rd trimester
Nutrition during lactation
protein
Sources of vitamins
Nutrition During Pregnancy PowerPoint 03 20 2021Earlene McNair
The document discusses nutrition and health topics related to pregnancy. It covers the importance of appropriate weight gain, a nutritious diet, and prenatal care for the health of the mother and baby. It recommends calorie and nutrient intake increases during pregnancy, including additional protein, iron, folic acid, calcium, and other vitamins and minerals. Low birth weight is identified as a risk for infant health. Food safety practices and foods to avoid during pregnancy are also outlined. Common discomforts like nausea and tips for staying active are reviewed. The risks of tobacco, alcohol, drugs, and poor dental health are discussed.
This document discusses maternal nutrition during pregnancy and lactation. It defines key terms and identifies the nutritional needs and requirements that increase during these stages, including additional daily calories, protein, iron, calcium and other vitamins and minerals. The document also discusses nutritional risk factors during pregnancy like iron deficiency anemia, which has a high prevalence in Pakistan. Maintaining good nutrition is important for both maternal and infant health.
The document discusses nutritional assessment and requirements for lactating women. It recommends that lactating women consume at least 500 extra calories per day to support milk production. Nutritional assessment should include analysis of diet, lifestyle, cultural practices, food intake, and appetite. Key indicators like hemoglobin, serum ferritin, and skinfold thickness are used to assess nutritional status. The needs for important nutrients like protein, calcium, iron, and vitamins increase during lactation. Risk factors for delayed lactation onset include long second stage of labor, high pre-pregnancy BMI, breastfeeding problems, and flat or inverted nipples.
1. Maternal nutrition is critical for reducing maternal and infant mortality and morbidity. Proper nutrition is needed to support the growth of the fetus and meet increased nutrient demands during pregnancy.
2. Certain groups are at higher risk of nutritional deficiencies during pregnancy, including adolescents, underweight or obese women, and those with low socioeconomic status.
3. Regular nutritional assessments are recommended during pregnancy to identify nutritional risks and form individualized care plans. Assessments evaluate medical history, diet history, weight gain, and lab tests. This helps ensure maternal and infant health.
Our aim is to alleviate human suffering related to diabetes and its complications among those least able to withstand the burden of the disease. From 2002 to March 2017, the World Diabetes Foundation provided USD 130 million in funding to 511 projects in 115 countries.
For every dollar spent, the Foundation raises approximately 2 dollars in cash or as in-kind donations from other sources.
The total value of the WDF project portfolio reached USD 377 million, excluding WDF’s own advocacy and strategic platforms.
Our aim is to alleviate human suffering related to diabetes and its complications among those least able to withstand the burden of the disease. From 2002 to March 2017, the World Diabetes Foundation provided USD 130 million in funding to 511 projects in 115 countries.
For every dollar spent, the Foundation raises approximately 2 dollars in cash or as in-kind donations from other sources.
The total value of the WDF project portfolio reached USD 377 million, excluding WDF’s own advocacy and strategic platforms.
The WDF mission:
Diet planning is important throughout the life cycle. During pregnancy, mothers need additional calories, protein, vitamins and minerals to support the growth of the fetus and maternal tissues. Breast milk provides ideal nutrition for infants, meeting their needs for energy, protein, fat, vitamins and minerals. Solid foods can be gradually introduced around 6 months while continuing breastfeeding. Nutritional needs change during lactation as well, requiring modest increases in calories and key nutrients to support milk production.
Maternal nutrition year i hec curriculum june oct 2015 (1)Aga Khan University
This document discusses maternal and childhood nutrition. It emphasizes the importance of preconception nutrition in establishing nutritional stores for a healthy pregnancy and fetus. Key factors for a successful pregnancy include gestation over 37 weeks, birth weight over 2.5kg, and adequate maternal stores for lactation. The needs for iron, calcium and other nutrients increase during pregnancy and lactation. Weight gain recommendations vary based on pre-pregnancy BMI. Common nutritional risks include adolescent pregnancy and substance abuse. Exclusive breastfeeding for 6 months and appropriate introduction of complementary foods are recommended for infant nutrition.
This document discusses nutrition statistics in Egypt from UNICEF, including rates of stunting, wasting, underweight, overweight and anemia among children under 5. It notes that two thirds of child mortality is attributable to malnutrition. Despite declines in under-5 mortality, achieving UN goals remains challenging due to high malnutrition rates. The "double burden" of undernutrition and overweight is also a problem. Appropriate nutrition is crucial for child growth and development.
Nutrition for pregnant and lactating ladiesNadia Qayyum
Nutrients:
A nutrient is a chemical substance in food that helps maintain the body. Some provide energy. All help build cells and tissues, regulate bodily processes such as breathing. No single food supplies all the nutrients the body needs to function.
Nutrition during pregnancy public health .pptxmeseret moroda
The document discusses nutrition during pregnancy. It covers topics like maternal physiological changes during pregnancy, fetal growth and development stages, nutrient needs including macronutrients and micronutrients, weight gain recommendations, and foods to restrict or avoid. Key points include that women should gain 12.5kg during pregnancy for fetal growth, increased requirements of energy, protein, fat, vitamins and minerals, and risks of alcohol, high vitamin A and certain foodborne illnesses on the pregnancy outcome. Nutrition interventions like diversified diet, additional meal, iodized salt, and deworming are recommended.
The document discusses nutrition requirements during pregnancy and lactation. During pregnancy, a woman's metabolic rate and nutrient absorption increases to nourish the growing fetus. Her blood volume also expands. Inadequate nutrition can harm both mother and baby. Extra calories, protein, iron, calcium and other nutrients are needed. During lactation, a woman needs additional nutrients to produce breast milk that nourishes the infant. Her energy, protein, calcium, iron and vitamin needs all increase. She must consume a varied, nutrient-rich diet and stay hydrated to support milk production.
The document discusses nutrition throughout the life cycle, from preconception through adulthood and elderly years. It emphasizes that optimal nutrition is important at all stages as the body and organs are developing. Key periods include preconception when proper folate intake can prevent birth defects, pregnancy when adequate nutrients support fetal development, infancy when rapid growth occurs, and adolescence as the body undergoes puberty. Nutritional needs vary by life stage, from higher calorie and micronutrient needs during pregnancy and lactation to maintenance needs in adulthood. Ensuring intake of critical nutrients like calcium, iron and vitamins A, C, D is important throughout life.
Nutrition during pregnancy and lactation is critical. During pregnancy, a woman's nutritional needs increase significantly to support the growth of the fetus and development of maternal tissues. Key nutrients in higher demand include calories, protein, iron, calcium, folic acid, iodine, vitamins A, C, D, B6, B12, and long-chain omega-3 fatty acids. Inadequate nutrition during pregnancy can harm both mother and baby. During lactation, extra nutrients are needed to nourish the infant through breastmilk production. Lactating mothers have higher requirements for calories, protein, calcium, iron, vitamins A and B6. Meeting these nutritional needs is important for the health of both mother and child.
Food for pregnant ladies and nurshing motherNavtejSatya
The document provides nutritional guidelines and recommendations for a healthy diet during pregnancy and breastfeeding. It discusses the increased nutritional needs during pregnancy and importance of consuming a balanced diet with adequate intake of key nutrients like folic acid, iron, calcium and vitamin D. The document recommends consuming a variety of foods from the major food groups while limiting intake of foods high in fat, sugar and salt. It also advises against consuming alcohol, smoking and excessive caffeine during pregnancy.
This document provides information on nutrition for breastfeeding women. It discusses how breast milk provides sufficient nutrition for infants and varies based on factors like prematurity. The key recommendations are that moderate weight loss and exercise do not compromise milk production. Nutrient needs during lactation depend on the woman's needs and milk output. The document provides guidelines on calcium, iron, folic acid, vitamins, caffeine, and other aspects of a healthy diet for breastfeeding women.
The document discusses nutrition guidelines for different life stages from childhood to adolescence to pregnancy and lactation. It provides details on nutrient and calorie needs for each stage of growth and development. For childhood, it outlines the food guide pyramid and recommended daily servings. It also discusses nutritional concerns and deficiencies that can occur. The nutrient and calorie needs increase during adolescence, pregnancy and lactation to support growth and development.
Adolescents have high nutritional needs due to their growth spurts. They need more protein, iron, calcium, and other nutrients. They also need more energy from carbohydrates to fuel their physical activities. Eating a variety of nutrient-rich foods and staying hydrated is important for adolescent athletes to support their growth and activity levels while preventing deficiencies or other health issues.
The document discusses infant feeding and nutrition. It covers various topics including the types and definitions of breastfeeding, the physiology of lactation, problems associated with breastfeeding, infant growth phases and their energy requirements, and the importance of proper nutrition. The key components of human milk are discussed, including fat, proteins, carbohydrates, oligosaccharides, prebiotics and probiotics. Guidelines around establishing and maintaining breastfeeding are provided. Common breastfeeding and infant feeding problems are also outlined.
This document discusses body composition and fat distribution in the human body. It explains that body fat is stored primarily in adipose tissue, which can be subcutaneous or visceral. Visceral fat around the organs increases health risks more than subcutaneous fat. The document also covers nutritional requirements for different groups, including pregnant and lactating women, infants, and children. It emphasizes the importance of breastfeeding and provides guidelines for optimal breastfeeding and complementary feeding practices.
The intense fetal growth and development during pregnancy requires maternal physiologic adaptation and a change in nutritional needs.
Adequate maternal intake of macronutrients and micronutrients promotes normal embryonic and fetal development.
Importantly, maternal nutritional status is a modifiable risk factor that can be evaluated, monitored, and, when appropriate, improved.
Beginning this process before conception is important since addressing diet during pregnancy can impact some outcomes (eg, gestational weight gain), but may not be sufficiently early to affect others, such as the occurrence of gestational diabetes related to obesity .
1. Certain groups like infants, children, mothers, and the elderly are more susceptible to nutritional deficiencies due to their physiological needs. 2. During pregnancy, nutrition is critical as deficiencies can harm fetal development and have long-term health consequences for both mother and child. 3. A balanced diet with sufficient calories, protein, fats, vitamins and minerals is important during pregnancy and lactation to support the growth of the fetus/infant and the health of the mother.
Ginger and cardamom therapeutic in liver disordersMohammadAwais77
- Ginger and cardamom extracts were tested individually and together for their ability to prevent diet-induced non-alcoholic fatty liver disease (NAFLD) in rat models.
- Rats fed high-fat diets supplemented with ginger and/or cardamom extracts showed reduced weight gain, improved lipid profiles and liver enzymes, and decreased liver fat accumulation compared to rats fed only a high-fat diet.
- Ginger was particularly effective at reducing liver triglycerides and weight gain, while the combination of ginger and cardamom extracts showed the most benefits, suggesting synergistic effects between the two plants against NAFLD.
The document discusses the classification, diagnosis, and treatment of severe acute malnutrition. It provides criteria for classifying and admitting patients based on clinical signs and anthropometric measurements. It outlines the initial treatment phase including managing complications like hypoglycemia, hypothermia, dehydration, and infections. The treatment principles aim to progressively refeed patients while avoiding electrolyte imbalances or other dangers during the reductive adaptation period. A case study is presented and guidelines are provided for assessing and managing its complications.
1. Maternal nutrition is critical for reducing maternal and infant mortality and morbidity. Proper nutrition is needed to support the growth of the fetus and meet increased nutrient demands during pregnancy.
2. Certain groups are at higher risk of nutritional deficiencies during pregnancy, including adolescents, underweight or obese women, and those with low socioeconomic status.
3. Regular nutritional assessments are recommended during pregnancy to identify nutritional risks and form individualized care plans. Assessments evaluate medical history, diet history, weight gain, and lab tests. This helps ensure maternal and infant health.
Our aim is to alleviate human suffering related to diabetes and its complications among those least able to withstand the burden of the disease. From 2002 to March 2017, the World Diabetes Foundation provided USD 130 million in funding to 511 projects in 115 countries.
For every dollar spent, the Foundation raises approximately 2 dollars in cash or as in-kind donations from other sources.
The total value of the WDF project portfolio reached USD 377 million, excluding WDF’s own advocacy and strategic platforms.
Our aim is to alleviate human suffering related to diabetes and its complications among those least able to withstand the burden of the disease. From 2002 to March 2017, the World Diabetes Foundation provided USD 130 million in funding to 511 projects in 115 countries.
For every dollar spent, the Foundation raises approximately 2 dollars in cash or as in-kind donations from other sources.
The total value of the WDF project portfolio reached USD 377 million, excluding WDF’s own advocacy and strategic platforms.
The WDF mission:
Diet planning is important throughout the life cycle. During pregnancy, mothers need additional calories, protein, vitamins and minerals to support the growth of the fetus and maternal tissues. Breast milk provides ideal nutrition for infants, meeting their needs for energy, protein, fat, vitamins and minerals. Solid foods can be gradually introduced around 6 months while continuing breastfeeding. Nutritional needs change during lactation as well, requiring modest increases in calories and key nutrients to support milk production.
Maternal nutrition year i hec curriculum june oct 2015 (1)Aga Khan University
This document discusses maternal and childhood nutrition. It emphasizes the importance of preconception nutrition in establishing nutritional stores for a healthy pregnancy and fetus. Key factors for a successful pregnancy include gestation over 37 weeks, birth weight over 2.5kg, and adequate maternal stores for lactation. The needs for iron, calcium and other nutrients increase during pregnancy and lactation. Weight gain recommendations vary based on pre-pregnancy BMI. Common nutritional risks include adolescent pregnancy and substance abuse. Exclusive breastfeeding for 6 months and appropriate introduction of complementary foods are recommended for infant nutrition.
This document discusses nutrition statistics in Egypt from UNICEF, including rates of stunting, wasting, underweight, overweight and anemia among children under 5. It notes that two thirds of child mortality is attributable to malnutrition. Despite declines in under-5 mortality, achieving UN goals remains challenging due to high malnutrition rates. The "double burden" of undernutrition and overweight is also a problem. Appropriate nutrition is crucial for child growth and development.
Nutrition for pregnant and lactating ladiesNadia Qayyum
Nutrients:
A nutrient is a chemical substance in food that helps maintain the body. Some provide energy. All help build cells and tissues, regulate bodily processes such as breathing. No single food supplies all the nutrients the body needs to function.
Nutrition during pregnancy public health .pptxmeseret moroda
The document discusses nutrition during pregnancy. It covers topics like maternal physiological changes during pregnancy, fetal growth and development stages, nutrient needs including macronutrients and micronutrients, weight gain recommendations, and foods to restrict or avoid. Key points include that women should gain 12.5kg during pregnancy for fetal growth, increased requirements of energy, protein, fat, vitamins and minerals, and risks of alcohol, high vitamin A and certain foodborne illnesses on the pregnancy outcome. Nutrition interventions like diversified diet, additional meal, iodized salt, and deworming are recommended.
The document discusses nutrition requirements during pregnancy and lactation. During pregnancy, a woman's metabolic rate and nutrient absorption increases to nourish the growing fetus. Her blood volume also expands. Inadequate nutrition can harm both mother and baby. Extra calories, protein, iron, calcium and other nutrients are needed. During lactation, a woman needs additional nutrients to produce breast milk that nourishes the infant. Her energy, protein, calcium, iron and vitamin needs all increase. She must consume a varied, nutrient-rich diet and stay hydrated to support milk production.
The document discusses nutrition throughout the life cycle, from preconception through adulthood and elderly years. It emphasizes that optimal nutrition is important at all stages as the body and organs are developing. Key periods include preconception when proper folate intake can prevent birth defects, pregnancy when adequate nutrients support fetal development, infancy when rapid growth occurs, and adolescence as the body undergoes puberty. Nutritional needs vary by life stage, from higher calorie and micronutrient needs during pregnancy and lactation to maintenance needs in adulthood. Ensuring intake of critical nutrients like calcium, iron and vitamins A, C, D is important throughout life.
Nutrition during pregnancy and lactation is critical. During pregnancy, a woman's nutritional needs increase significantly to support the growth of the fetus and development of maternal tissues. Key nutrients in higher demand include calories, protein, iron, calcium, folic acid, iodine, vitamins A, C, D, B6, B12, and long-chain omega-3 fatty acids. Inadequate nutrition during pregnancy can harm both mother and baby. During lactation, extra nutrients are needed to nourish the infant through breastmilk production. Lactating mothers have higher requirements for calories, protein, calcium, iron, vitamins A and B6. Meeting these nutritional needs is important for the health of both mother and child.
Food for pregnant ladies and nurshing motherNavtejSatya
The document provides nutritional guidelines and recommendations for a healthy diet during pregnancy and breastfeeding. It discusses the increased nutritional needs during pregnancy and importance of consuming a balanced diet with adequate intake of key nutrients like folic acid, iron, calcium and vitamin D. The document recommends consuming a variety of foods from the major food groups while limiting intake of foods high in fat, sugar and salt. It also advises against consuming alcohol, smoking and excessive caffeine during pregnancy.
This document provides information on nutrition for breastfeeding women. It discusses how breast milk provides sufficient nutrition for infants and varies based on factors like prematurity. The key recommendations are that moderate weight loss and exercise do not compromise milk production. Nutrient needs during lactation depend on the woman's needs and milk output. The document provides guidelines on calcium, iron, folic acid, vitamins, caffeine, and other aspects of a healthy diet for breastfeeding women.
The document discusses nutrition guidelines for different life stages from childhood to adolescence to pregnancy and lactation. It provides details on nutrient and calorie needs for each stage of growth and development. For childhood, it outlines the food guide pyramid and recommended daily servings. It also discusses nutritional concerns and deficiencies that can occur. The nutrient and calorie needs increase during adolescence, pregnancy and lactation to support growth and development.
Adolescents have high nutritional needs due to their growth spurts. They need more protein, iron, calcium, and other nutrients. They also need more energy from carbohydrates to fuel their physical activities. Eating a variety of nutrient-rich foods and staying hydrated is important for adolescent athletes to support their growth and activity levels while preventing deficiencies or other health issues.
The document discusses infant feeding and nutrition. It covers various topics including the types and definitions of breastfeeding, the physiology of lactation, problems associated with breastfeeding, infant growth phases and their energy requirements, and the importance of proper nutrition. The key components of human milk are discussed, including fat, proteins, carbohydrates, oligosaccharides, prebiotics and probiotics. Guidelines around establishing and maintaining breastfeeding are provided. Common breastfeeding and infant feeding problems are also outlined.
This document discusses body composition and fat distribution in the human body. It explains that body fat is stored primarily in adipose tissue, which can be subcutaneous or visceral. Visceral fat around the organs increases health risks more than subcutaneous fat. The document also covers nutritional requirements for different groups, including pregnant and lactating women, infants, and children. It emphasizes the importance of breastfeeding and provides guidelines for optimal breastfeeding and complementary feeding practices.
The intense fetal growth and development during pregnancy requires maternal physiologic adaptation and a change in nutritional needs.
Adequate maternal intake of macronutrients and micronutrients promotes normal embryonic and fetal development.
Importantly, maternal nutritional status is a modifiable risk factor that can be evaluated, monitored, and, when appropriate, improved.
Beginning this process before conception is important since addressing diet during pregnancy can impact some outcomes (eg, gestational weight gain), but may not be sufficiently early to affect others, such as the occurrence of gestational diabetes related to obesity .
1. Certain groups like infants, children, mothers, and the elderly are more susceptible to nutritional deficiencies due to their physiological needs. 2. During pregnancy, nutrition is critical as deficiencies can harm fetal development and have long-term health consequences for both mother and child. 3. A balanced diet with sufficient calories, protein, fats, vitamins and minerals is important during pregnancy and lactation to support the growth of the fetus/infant and the health of the mother.
Ginger and cardamom therapeutic in liver disordersMohammadAwais77
- Ginger and cardamom extracts were tested individually and together for their ability to prevent diet-induced non-alcoholic fatty liver disease (NAFLD) in rat models.
- Rats fed high-fat diets supplemented with ginger and/or cardamom extracts showed reduced weight gain, improved lipid profiles and liver enzymes, and decreased liver fat accumulation compared to rats fed only a high-fat diet.
- Ginger was particularly effective at reducing liver triglycerides and weight gain, while the combination of ginger and cardamom extracts showed the most benefits, suggesting synergistic effects between the two plants against NAFLD.
The document discusses the classification, diagnosis, and treatment of severe acute malnutrition. It provides criteria for classifying and admitting patients based on clinical signs and anthropometric measurements. It outlines the initial treatment phase including managing complications like hypoglycemia, hypothermia, dehydration, and infections. The treatment principles aim to progressively refeed patients while avoiding electrolyte imbalances or other dangers during the reductive adaptation period. A case study is presented and guidelines are provided for assessing and managing its complications.
This document provides guidance for child care centers on nutrition and meal planning. It recommends that centers meet dietary guidelines by providing healthy, family-style meals and snacks and teaching children about nutrition. It also addresses special dietary needs, food safety, and age-appropriate ways for children to learn in the kitchen. Behavioral milestones related to eating are outlined for preschoolers ages 2 to 5.
The document discusses safe food handling practices for child care facilities. It outlines the risks of foodborne illnesses from bacteria, viruses, and parasites. Proper food purchasing, storage, preparation, and serving are necessary to reduce risks. Key practices include washing hands and surfaces, properly storing and cooking foods, using clean utensils, and disposing of leftovers safely. The overall goal is to prevent foodborne illnesses in children by following food safety guidelines at all stages.
This document provides an overview of nutrition basics and applied nutrition. It defines key terms like food, diet, nutrients, and nutrition/malnutrition. It explains that nutrition is the sum of processes by which food supports life, while malnutrition is too few or many nutrients causing health issues. The document also outlines energy from calories and major macronutrients. Finally, it defines applied nutrition as using nutrition knowledge to promote health and prevent disease, with objectives like identifying local foods and applying nutrition to manage patient needs.
The document discusses nutritional needs for children from infancy through toddlerhood. It recommends that infants under 4 months receive only breast milk or formula, and introduces solid foods between 4-6 months with one food at a time. For toddlers, it recommends diets that are moderately low in fat and provide a variety of foods, with 1,000-1,400 daily calories. The document provides tips for feeding toddlers and avoiding choking hazards. It also discusses food safety and handwashing for toddlers.
The document discusses nutrition and exercise during pregnancy. It recommends that women prepare their bodies for pregnancy through diet in the two years prior. During pregnancy, women should gain 25-30 pounds total, with most weight gain occurring in the second and third trimesters. The document provides food group recommendations and sample menus. It stresses the importance of a balanced diet to support the health of both mother and baby. Light exercise like stretches and pelvic tilts are recommended to relieve discomfort and prepare for labor.
This document provides an overview of nutrition basics and applied nutrition. It defines key terms like food, diet, nutrients, and nutrition/malnutrition. It explains that nutrition is the sum of processes by which food supports life, while malnutrition is too few or many nutrients causing health issues. The document also outlines energy from calories and defines applied nutrition as using nutrition knowledge to promote health and prevent disease. The objectives are preventing diet-related diseases, identifying local food sources for family nutrition needs, and applying nutrition in managing patients with chronic illnesses.
Nutritional anemia is caused by deficiencies in iron, folate, vitamin B12, and other nutrients. Globally, 1.62 billion people have anemia, with the highest prevalence in preschool-age children and non-pregnant women being the most affected population group. Dietary modifications can help treat nutritional anemias by increasing intake of iron, vitamin C, meat and plant-based foods while limiting inhibitors like phytates. Sample diets emphasize iron-rich foods, vitamin C with meals, and adequate protein and B vitamins.
Under Pressure : Kenneth Kruk's StrategyKenneth Kruk
Kenneth Kruk's story of transforming challenges into opportunities by leading successful medical record transitions and bridging scientific knowledge gaps during COVID-19.
Can Allopathy and Homeopathy Be Used Together in India.pdfDharma Homoeopathy
This article explores the potential for combining allopathy and homeopathy in India, examining the benefits, challenges, and the emerging field of integrative medicine.
The best massage spa Ajman is Chandrima Spa Ajman, which was founded in 2023 and is exclusively for men 24 hours a day. As of right now, our parent firm has been providing massage services to over 50,000+ clients in Ajman for the past 10 years. It has about 8+ branches. This demonstrates that Chandrima Spa Ajman is among the most reasonably priced spas in Ajman and the ideal place to unwind and rejuvenate. We provide a wide range of Spa massage treatments, including Indian, Pakistani, Kerala, Malayali, and body-to-body massages. Numerous massage techniques are available, including deep tissue, Swedish, Thai, Russian, and hot stone massages. Our massage therapists produce genuinely unique treatments that generate a revitalized sense of inner serenely by fusing modern techniques, the cleanest natural substances, and traditional holistic therapists.
Trauma Outpatient Center is a comprehensive facility dedicated to addressing mental health challenges and providing medication-assisted treatment. We offer a diverse range of services aimed at assisting individuals in overcoming addiction, mental health disorders, and related obstacles. Our team consists of seasoned professionals who are both experienced and compassionate, committed to delivering the highest standard of care to our clients. By utilizing evidence-based treatment methods, we strive to help our clients achieve their goals and lead healthier, more fulfilling lives.
Our mission is to provide a safe and supportive environment where our clients can receive the highest quality of care. We are dedicated to assisting our clients in reaching their objectives and improving their overall well-being. We prioritize our clients' needs and individualize treatment plans to ensure they receive tailored care. Our approach is rooted in evidence-based practices proven effective in treating addiction and mental health disorders.
Chandrima Spa Ajman is one of the leading Massage Center in Ajman, which is open 24 hours exclusively for men. Being one of the most affordable Spa in Ajman, we offer Body to Body massage, Kerala Massage, Malayali Massage, Indian Massage, Pakistani Massage Russian massage, Thai massage, Swedish massage, Hot Stone Massage, Deep Tissue Massage, and many more. Indulge in the ultimate massage experience and book your appointment today. We are confident that you will leave our Massage spa feeling refreshed, rejuvenated, and ready to take on the world.
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We are one of the top Massage Spa Ajman Our highly skilled, experienced, and certified massage therapists from different corners of the world are committed to serving you with a soothing and relaxing experience. Luxuriate yourself at our spas in Sharjah and Ajman, which are indeed enriched with an ambiance of relaxation and tranquility. We could confidently claim that we are one of the most affordable Spa Ajman and Sharjah as well, where you can book the massage session of your choice for just 99 AED at any time as we are open 24 hours a day, 7 days a week.
Visit : https://massagespaajman.com/
Call : 052 987 1315
Can coffee help me lose weight? Yes, 25,422 users in the USA use it for that ...nirahealhty
The South Beach Coffee Java Diet is a variation of the popular South Beach Diet, which was developed by cardiologist Dr. Arthur Agatston. The original South Beach Diet focuses on consuming lean proteins, healthy fats, and low-glycemic index carbohydrates. The South Beach Coffee Java Diet adds the element of coffee, specifically caffeine, to enhance weight loss and improve energy levels.
Stem Cell Solutions: Dr. David Greene's Path to Non-Surgical Cardiac CareDr. David Greene Arizona
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GEMMA Wean is a high end larval co-feeding and weaning diet aimed at Artemia optimisation and is fortified with a high level of proteins and phospholipids. GEMMA Wean provides the early weaned juveniles with dedicated fish nutrition and is an ideal follow on from GEMMA Micro or Artemia.
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3. Nutrition Basics
Nutrition
• Nutrition is a fate of food in the
body .
• A sum of all process ingestion,
digestion, absorption,
transportation and metabolism,
by which an organism uses food
to support its life
Food
• Food is any substance solid or
liquid when consumed provide
nutrients for the maintenance ,
growth and development
Diet
• Diet is the sum of food consumed
by a person in a whole day
– Balanced diet
– Soft diet
– High protein diet
4. Nutrients
• A nutrient is a substance present in food used by an
organism to survive, grow, and reproduce e.g.
carbohydrates , fats , protein , vitamins and minerals
• Macro nutrients body needs in large amounts
• Micro nutrients body needs in lower amounts
5. Macro-nutrient and food sources
• Three major nutrients required in
larger quantity
• Carbohydrate (Polymer of
monosaccharide)
– Primary source of energy
– Sources are grains, cereals, fruits
• Protein (Polymer of amino acids)
– Building block of human body
– Sources are meat, poultry , fish
• Fat (Polymer of fatty acids )
– Energy growth and maintenance
– Sources are butter, ghee , seed oils and
nuts
6. Micro-nutrient
• Two type of nutrients
require in smaller
quantity
• Vitamin
– Water soluble (B
COMPLEX , C)
– Fat soluble (A,D,E,K)
8. Energy calorie
• A calorie is a unit of energy
• 1 kcal the amount of heat needed to raise the
temperature of one kilogram of water by one
degree Celsius
• 1 g fat provide 9 kcal
• 1g carbohydrates provide 4 kcal
• 1g protein provide 4 kcal
10. Pregnancy Physiology That Alters
Nutritional Needs
1- Altered Metabolism:
• Increase the basal metabolic rate: by the fourth month of
gestation and rises to 15 - 20% above normal by term.
• Altered the metabolism of nutrients: fat becomes the
major source of maternal fuel, making glucose available for
the fetus.
11. CONTINUE
2- Gastrointestinal Changes:
• Slow gastrointestinal motility: an advantage of slowed motility
is that nutrient absorption increases
• Nausea and vomiting are common in the first trimester and may
be related to hypoglycemia, decreased gastric motility, relaxation
of the cardiac sphincter, or anxiety.
• Increases in appetite and thirst
• Heartburn and constipation: due to slow motility or enlarging
uterus
12. COUNTINUE
3- Blood Volume Changes:
• Increase total body water throughout pregnancy.
• Hemodilution or a physiologic anemia of pregnancy: due
to the increase in blood volume.
• Minor edema: may be considered normal if it is not
accompanied by hypertension and proteinuria.
13. CONTINUE
• Recommendations for weight
gain are divided into three
categories based on the
woman’s pre-pregnancy
weight.
• The weight category is
determined using body mass
index (BMI).
• The range for women carrying
twins is 35 lb to 45 lb (16 - 20
kg).
4- Ideal Weight Gain:
• The average weight gain is
about 25 to 30 lb (11.5 kg to
14.0 kg).
• Weight gain during pregnancy
consists of the weight of the
fetus and associated fetal
tissues (e.g. placenta), plus
the weight increases in
maternal tissue.
15. Nutrition During Pregnancy
• Maternal diet and nutritional status have a direct impact on
the course of pregnancy and its outcome
• Malnutrition that occurs in
– Early months of pregnancy affects development and the
capacity of the embryo to survive
– Poor nutrition in the latter part of pregnancy affects fetal
growth
16. Nutrient Requirements During Pregnancy
• Actual requirements during pregnancy are influenced by
previous nutritional status and health history, including:
chronic illnesses, multiple pregnancies
• The requirement for one nutrient may be altered by the intake
of another. E.g., women who do not meet their calorie
requirements need higher amounts of protein.
• Nutrient needs are not constant throughout the course of
pregnancy - nutrient needs change little during the first
trimester and are at their highest during the last trimester.
17. ENERGY
Energy needs increase because of:
• The increase in basal metabolic rate.
• Weight gain increases the amount of calories burned during
activity.
• Uses additional calories to store energy in preparation for
lactation after delivery.
• An additional 300-340 kcalories per day during the second
trimester
• An extra 450 kcalories per day during the third trimester
18. Carbohydrates
• Ample carbohydrate (ideally, 175 grams or more per
day and certainly no less than 135 grams) is
necessary to fuel the fetal brain
• Sufficient carbohydrate ensures that
• the protein needed for growth will not be broken
down and used to make glucose
19. Protein
The protein RDA ◆ for pregnancy is an additional 25 grams per day
higher than for nonpregnant women.
Sources: meats, milk products, and protein-containing plant foods
such as legumes, whole grains, nuts, and seeds
Protein needs increase to support :
• Fetal growth and development.
• The formation of the placenta and amniotic fluid.
• The growth of maternal tissues and the expanded blood volume.
20. Fats and Essential Fatty Acids
• Intake of 30g of visible fat/day is recommended during pregnancy
• The high nutrient requirements of pregnancy leave little
room in the diet for excess fat
• But the essential long-chain polyunsaturated fatty acids are
particularly important to the growth and development of the fetus.
• The brain is largely made of lipid material,
– Requires the long-chain omega-3 and omega-6 fatty acids for its
growth, function, and structure
21. Nutrients for Blood Production and Cell
Growth
• New cells are laid down at a tremendous pace as the fetus grows
and develops. At the same time, the mother’s red blood cell mass
expands.
• All nutrients are important in these processes, but folate, vitamin
B12, iron, and zinc needs more
• The increased requirement for vitamin B6 is proportional to the
increase in protein because it is involved in protein metabolism.
22. Folate And Vitamin B12
• The requirement for folate
increases dramatically during
pregnancy
• Prevent neural tube defect
Folate RDA : 600 μg/day
Folic acid sources:
• Natural form of folic acid
(folate): orange juice, other
citrus fruits and juices, green
leafy vegetables, dried peas
and beans, broccoli, and
whole-grain products.
• Because vitamin B12 is
necessary for the metabolism
of folate, a slight increase in
intake is recommended.
• Vitamin B12 RDA during
pregnancy: 2.6 μg/day
23. Iron
• A daily supplement of 30 mg
of ferrous iron is
recommended for all women
during the second and third
trimesters.
• It is preferably taken between
meals or at bedtime on an
empty stomach to maximize
absorption.
Importance for iron during
pregnancy:
• To support the increase in
maternal blood volume.
• To provide iron for fetal liver
storage, which will sustain the
infant for the first 4 - 6
months of life.
• Iron RDA during
pregnancy:27 mg/day
24. Nutrients for Bone Development
• Vitamin D and the bone-building minerals calcium, phosphorus,
magnesium, and fluoride are in great demand during pregnancy
• The calcium requirement for an adult woman is 400mg/day. During
pregnancy the need increases to 1000mg/day.
• Insufficient intakes may produce abnormal fetal bones and teeth
• Vitamin D plays a vital role in calcium absorption and utilization
• severe maternal vitamin D deficiency
– Rickets in the infant
– Osteomalacia in the mother
• Regular exposure to sunlight and consumption of vitamin D–fortified
milk
25. Dietary Guide Lines for pragnant
1- Eat in moderation.
2- Aim for balance.
3- Eat three meals daily plus two or three snacks.
4- Drink adequate fluids.
5- Do not restrict salt intake
6- Be aware of food borne risks during pregnancy.
27. Nutritional concerns during pregnancy and
intervention
1- Nausea and Vomiting
Women should be advised to:
• Eating small, frequent meals every 2 to 3 hours.
• Eat carbohydrate foods such as: dry crackers, Melba toast, dry cereal, or
hard candy before getting out of bed in the morning.
• Avoid drinking liquids with meals.
• Avoid coffee, tea and spicy foods.
• Limit high-fat foods, because they delay gastric emptying time.
• Eliminate individual intolerances.
28. Continue
2. Constipation
may be caused by:
• Relaxation of gastrointestinal
muscle tone and motility
• Pressure of the fetus on the
intestines.
• Decrease in physical activity
• Inadequate intake of fluid and
fiber.
• Side effect of the consumption
of iron supplements.
Intervention
• Increase fiber intake.
• Drink at least eight 8-ounce
glasses of liquid daily.
• Try hot water with lemon or
prune juice upon waking to
help stimulate peristalsis
• Participate in regular
exercise.
29. Continue
3- Heartburn:
• Eat small, frequent meals and eliminate liquids immediately
before and after meals to avoid gastric distention.
• Avoid coffee, high-fat foods and spices.
• Eliminate individual intolerances.
• Avoid lying down or bending over after eating.
30. Continue
4- Inadequate Weight Gain:
• Inadequate weight gain during pregnancy increases the
risk of giving birth to a low-birth-weight (LBW) infant
(i.e., a baby weighing less than 2500 g).
• The recommended weight gain for normal weight women
is @ 0.44 kg/week,
• Underweight women more than 0.44 kg/week whilst
overweight women about 0.29 kg/week and women
pregnant with twins at least 0.44 kg/week.
31. Continue
5- Excessive Weight Gain, may be related to:
• Overeating.
• Stress.
• Decrease in physical activity.
• Counsel the client on the recommended rate and quantity of
weight gain associated with optimal maternal and infant health
and successful breast-feeding.
32. Prevalence Iron Deficiency Anemia In
Pakistan
• NNS 2018 confirms that micronutrient deficiencies are
widespread in Pakistan.
• Anemia was common in non-pregnant women of
reproductive age 43.0% and 53.1% in girls
• Iron deffieciency anemia 21.2% s in women of reproductive
age 15–49 years
(NNS 2018)
34. Infants (0-6 months)
• During this period, infants on an average gain
about 4-5 kg weight and 15-16 cm length .
• Exclusive breastfeeding is recommended due to its
unique nutrients composition best suited for the
baby.
• Practice exclusive breastfeeding from 0 – 6
months
• Try to start breastfeeding within an hour of your
baby's birth
• Avoid pre-lacteal feeds and bottle feeding
• Do not start complementary feeding until the baby
is 6 months old
Energy requirement
kcal/kg
age Boy Girls
birth 113 107
6monh 81 82
35. Infants and young children (6-24 months
Introduce complementary food at 6 months of age while
continuing breastfeeding.
Increase food consistency and variety gradually as a child gets
older.
Increase the number of times that the child is fed complementary
foods, as a child gets older.
Ensure complementary foods are adequate in quality and quantity;
2-4 times/day from a variety of foods, starting from semi-solid to
solid foods gradually suitable for young children under 2 years of
age, e.g., eggs, cereals, fruits and vegetables, dairy products,
meats and pulses.
36. Continue
Salt and sugar should not be added to complementary foods
Provide nutrients dense snacks from fresh foods (1-2 times/day) as per child's
appetite and requirement.
Practice good hygiene and proper food handling.
Store food safely and serve food immediately after preparation.
Use clean utensils for preparation, serving and feeding
children.
Avoid the use of bottles, which are difficult to clean.
Increase liquid intake during illness, including more frequent breastfeeding.
Encourage
child to eat
40. Screening Methods for acute malnutrition
• Screening is the rapid process used to assess whether a child
have acute malnutrition.
• Children aged 6-59 months are screened using:
– Mid-upper arm circumference (MUAC)
– Bilateral pitting edema.
• Children aged <6 months are screened using
– Bilateral pitting edema
– Visible signs of acute wasting
• MUAC should not be used for children <6 months
42. Mid-upper Arm Circumference
• Children aged 6-59 months only.
• Taken on left arm.
• Remove clothing on left arm.
• Measure the length of the child’s
upper arm, between the bone at
the top of the shoulder and the
elbow bone
• The child’s arm should be bent
• Divide the number by two to get
the midpoint
• Mark the middle of the
child’s upper with pen
• The child’s arm should then
be relaxed, falling along the
body.
• Place the MUAC tape
around the mid-point of the
arm so that it is flat around
the skin not too tight or too
loose
• Take the measurement.
43.
44. MUAC Color Nutritional status
>12.5 Green No acute malnutrition
11.5 -12.5 Yellow MAM
<11.5 Red SAM