This document provides an overview of basic nutrition concepts including:
- Essential nutrients like carbohydrates, proteins, fats, vitamins, minerals and water along with their food sources and roles in the body.
- Causes and consequences of undernutrition like stunting, wasting and nutrient deficiencies.
- Strategies to address undernutrition such as improving food security, nutrition education and supplementation programs.
- Specific deficiencies like anemia, iodine deficiency and vitamin A deficiency are described along with their signs, causes and treatment approaches.
Micronutrient deficiencies can cause visible and dangerous health conditions, but they can also lead to less clinically notable reductions in energy level, mental clarity and overall capacity. This can lead to reduced educational outcomes, reduced work productivity and increased risk from other diseases and health conditions.
We provide basic nutrition information, including food sources of nutrients, roles of nutrients in the body, and disorders associated with inadequate nutrition. More details, visit: https://felixhospital.com/
Micronutrient deficiencies can cause visible and dangerous health conditions, but they can also lead to less clinically notable reductions in energy level, mental clarity and overall capacity. This can lead to reduced educational outcomes, reduced work productivity and increased risk from other diseases and health conditions.
We provide basic nutrition information, including food sources of nutrients, roles of nutrients in the body, and disorders associated with inadequate nutrition. More details, visit: https://felixhospital.com/
Nutrition is very important for a growing child as it not only effects the general health but also the oral health, which are ultimately interrelated. This presentation will help you to understand Nutrition as a Pediatric Dentist.
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.
Nutrition plays a crucial role in maintaining optimal health and preventing various diseases. The relationship between nutrition and health is intricate, with dietary choices significantly influencing overall well-being. Here's a comprehensive description of nutrition in health and disease:
Nutrition in Health:
Essential Nutrients: A balanced diet provides essential nutrients such as carbohydrates, proteins, fats, vitamins, and minerals. These nutrients are vital for the proper functioning of the body, supporting growth, development, and overall maintenance of health.
Energy Balance: Nutrition contributes to maintaining an appropriate energy balance. The intake of calories should match the body's energy expenditure, preventing issues like obesity or malnutrition.
Disease Prevention: A nutritious diet can help prevent various chronic diseases, including heart disease, diabetes, and certain cancers. Antioxidants from fruits and vegetables, for instance, play a role in protecting cells from damage.
Immune System Support: Adequate nutrition supports a robust immune system, helping the body defend itself against infections and illnesses. Nutrients like vitamins A, C, and D, as well as zinc and selenium, are essential for immune function.
Healthy Aging: Proper nutrition contributes to healthy aging by maintaining muscle mass, bone density, and cognitive function. Nutrient-rich foods are especially important as individuals age to support overall well-being.
Nutrition in Disease:
Malnutrition: Inadequate or imbalanced nutrition can lead to malnutrition, which encompasses both undernutrition and overnutrition. Undernutrition can result in stunted growth, weakened immune function, and other health complications, while overnutrition can contribute to obesity and related diseases.
Chronic Diseases: Poor dietary choices are linked to the development of chronic diseases such as cardiovascular disease, type 2 diabetes, and certain types of cancers. Diets high in saturated fats, sugars, and salt can contribute to these health issues.
Nutritional Deficiencies: Insufficient intake of specific nutrients can lead to deficiencies, causing a range of health problems. For example, vitamin deficiencies may result in conditions like scurvy (vitamin C deficiency) or rickets (vitamin D deficiency).
Inflammation: Certain dietary patterns, such as those high in processed foods and low in anti-inflammatory nutrients, may contribute to chronic inflammation, a factor implicated in various diseases, including arthritis and inflammatory bowel diseases.
Digestive Health: Nutrition plays a pivotal role in maintaining digestive health. Poor dietary choices can lead to gastrointestinal issues, including irritable bowel syndrome (IBS) and inflammatory bowel diseases (IBD).
In summary, nutrition is a cornerstone of health and disease prevention. Making informed and balanced dietary choices is crucial for maintaining overall well-being and reducing the risk of various health
Synthetic Fiber Construction in lab .pptxPavel ( NSTU)
Synthetic fiber production is a fascinating and complex field that blends chemistry, engineering, and environmental science. By understanding these aspects, students can gain a comprehensive view of synthetic fiber production, its impact on society and the environment, and the potential for future innovations. Synthetic fibers play a crucial role in modern society, impacting various aspects of daily life, industry, and the environment. ynthetic fibers are integral to modern life, offering a range of benefits from cost-effectiveness and versatility to innovative applications and performance characteristics. While they pose environmental challenges, ongoing research and development aim to create more sustainable and eco-friendly alternatives. Understanding the importance of synthetic fibers helps in appreciating their role in the economy, industry, and daily life, while also emphasizing the need for sustainable practices and innovation.
Nutrition is very important for a growing child as it not only effects the general health but also the oral health, which are ultimately interrelated. This presentation will help you to understand Nutrition as a Pediatric Dentist.
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.
Nutrition plays a crucial role in maintaining optimal health and preventing various diseases. The relationship between nutrition and health is intricate, with dietary choices significantly influencing overall well-being. Here's a comprehensive description of nutrition in health and disease:
Nutrition in Health:
Essential Nutrients: A balanced diet provides essential nutrients such as carbohydrates, proteins, fats, vitamins, and minerals. These nutrients are vital for the proper functioning of the body, supporting growth, development, and overall maintenance of health.
Energy Balance: Nutrition contributes to maintaining an appropriate energy balance. The intake of calories should match the body's energy expenditure, preventing issues like obesity or malnutrition.
Disease Prevention: A nutritious diet can help prevent various chronic diseases, including heart disease, diabetes, and certain cancers. Antioxidants from fruits and vegetables, for instance, play a role in protecting cells from damage.
Immune System Support: Adequate nutrition supports a robust immune system, helping the body defend itself against infections and illnesses. Nutrients like vitamins A, C, and D, as well as zinc and selenium, are essential for immune function.
Healthy Aging: Proper nutrition contributes to healthy aging by maintaining muscle mass, bone density, and cognitive function. Nutrient-rich foods are especially important as individuals age to support overall well-being.
Nutrition in Disease:
Malnutrition: Inadequate or imbalanced nutrition can lead to malnutrition, which encompasses both undernutrition and overnutrition. Undernutrition can result in stunted growth, weakened immune function, and other health complications, while overnutrition can contribute to obesity and related diseases.
Chronic Diseases: Poor dietary choices are linked to the development of chronic diseases such as cardiovascular disease, type 2 diabetes, and certain types of cancers. Diets high in saturated fats, sugars, and salt can contribute to these health issues.
Nutritional Deficiencies: Insufficient intake of specific nutrients can lead to deficiencies, causing a range of health problems. For example, vitamin deficiencies may result in conditions like scurvy (vitamin C deficiency) or rickets (vitamin D deficiency).
Inflammation: Certain dietary patterns, such as those high in processed foods and low in anti-inflammatory nutrients, may contribute to chronic inflammation, a factor implicated in various diseases, including arthritis and inflammatory bowel diseases.
Digestive Health: Nutrition plays a pivotal role in maintaining digestive health. Poor dietary choices can lead to gastrointestinal issues, including irritable bowel syndrome (IBS) and inflammatory bowel diseases (IBD).
In summary, nutrition is a cornerstone of health and disease prevention. Making informed and balanced dietary choices is crucial for maintaining overall well-being and reducing the risk of various health
Synthetic Fiber Construction in lab .pptxPavel ( NSTU)
Synthetic fiber production is a fascinating and complex field that blends chemistry, engineering, and environmental science. By understanding these aspects, students can gain a comprehensive view of synthetic fiber production, its impact on society and the environment, and the potential for future innovations. Synthetic fibers play a crucial role in modern society, impacting various aspects of daily life, industry, and the environment. ynthetic fibers are integral to modern life, offering a range of benefits from cost-effectiveness and versatility to innovative applications and performance characteristics. While they pose environmental challenges, ongoing research and development aim to create more sustainable and eco-friendly alternatives. Understanding the importance of synthetic fibers helps in appreciating their role in the economy, industry, and daily life, while also emphasizing the need for sustainable practices and innovation.
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Ethnobotany in herbal drug evaluation,
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He discussed the concept of quality improvement, emphasizing its applicability to various aspects of life, including personal, project, and program improvements. He defined quality as doing the right thing at the right time in the right way to achieve the best possible results and discussed the concept of the "gap" between what we know and what we do, and how this gap represents the areas we need to improve. He explained the scientific approach to quality improvement, which involves systematic performance analysis, testing and learning, and implementing change ideas. He also highlighted the importance of client focus and a team approach to quality improvement.
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2. 2
Purpose
Provide basic nutrition information, including
food sources of nutrients, roles of nutrients in the
body, and disorders associated with inadequate
nutrition.
3. 3
Learning Objectives
• Understand the importance of good nutrition.
• Identify food sources of nutrients.
• Describe the roles of nutrients in the body.
• Understand the causes and consequences of
undernutrition.
• Describe strategies to combat undernutrition.
4. 4
Session Outline
• Good nutrition
• Essential nutrients and food sources
• Role of nutrients in the body
• Nutrient requirements
• Measuring nutritional status
• Causes and consequences of undernutrition
• Strategies to combat undernutrition
• National nutrition guidelines, policies, and
strategies
5. 5
Good Nutrition
• Consuming food and nutrients and using them to
function healthily
• Both cause and result of good or poor health
• Not the same as “food” and “nutrients”
• Food = products eaten or taken into the body
that contain nutrients for
−Development, growth, and maintenance of
tissues and cells
−Resisting and fighting infection
−Producing energy, warmth, and movement
−Carrying out the body’s chemical functions
7. 7
Macronutrients: Carbohydrates
• Energy-giving foods composed of sugars
• Common staple eaten regularly, accounting for
up to 80% of the diet in developing countries
• Quickly absorbed by the body
• Sources
−Cereals (e.g., millet, sorghum, maize, rice)
−Root crops (e.g., cassava, potatoes)
−Starchy fruits (e.g., bananas)
8. 8
Macronutrients: Fats and Oils (Lipids)
• Energy-giving foods
• Not produced by the body
• Absorbed more slowly than carbohydrates
• Account for small part of diet in developing
countries
• Fats (solids): Butter, ghee, lard, margarine
• Oils (liquids): Corn oil, soybean oil, peanut oil
9. 9
Macronutrients: Proteins
• Body-building foods
• Form main structural components of cells
• Help produce and maintain tissues and muscles
• Sources
−Plants (e.g., beans, nuts, chickpeas)
−Animals (meat, poultry, fish, dairy products,
insects)
10. 10
Micronutrients: Vitamins
• Organic compounds mostly from outside the body
• Do not provide energy
• Fat soluble: Dissolve in lipids, can be stored, not
needed daily (e.g., vitamins A, D, E, K)
• Water soluble: Dissolve in water, absorbed into
bloodstream immediately, needed daily
• Sources
−Fruits
−Dark leafy vegetables
−Animal foods
11. 11
Micronutrients: Minerals
• Inorganic compounds not synthesized by the body
• Needed in very small quantities but possibly
essential
• Important for biochemical processes and formation
of cells and tissues
• Sources
−Plants
−Animal products
12. 12
Water
• Main component of the body (60 percent of body
mass)
• Needed for digestion, absorption, and other body
functions
• Regularly lost through sweating, excretion, and
breathing
• Approximately 1,000 ml (4−8 cups) needed each
day
13. 13
Essential Nutrient Food Products
• What local foods are rich in these essential
nutrients?
−Proteins
−Carbohydrates
−Fats and oils
−Vitamins (water soluble and fat soluble)
−Minerals (including iodine and iron)
14. 14
Energy Requirements
• Amounts needed to maintain health, growth, and
appropriate physical activity
• Vary according to age, gender, and activity
• Met through an age-appropriate balanced diet
• Based on
– Basal metabolism: Energy needed for basic body
functions
– Metabolic response to food: Energy needed to
digest, absorb, and utilize food
– Physical activity: Work, rest, and play
– Physiology: Pregnancy, lactation, and maturation
increase energy needs
15. 15
Energy Requirements
of Adults > 19 Years Old
• Basal metabolic rate (BMR) = Number of
kilocalories (kcal) needed each day
• Energy needs = BMR x activity factor
• Additional energy needed by pregnant and
lactating women
16. 16
Energy Requirements
of Children and Adolescents < 18
• Calculated based on age, physical activity, and
energy needs for growth
• Increase after age 10 to support changing body
composition and growth
• Kcals required per day (FAO, WHO, UNU 2004)
– Boys 1−18 years old: 948−3,410
– Girls 1−18 years old: 865−2,503
17. 17
Energy Requirements
of Infants 0−12 Months Old
• Mainly for growth
• Vary by age and gender
• All energy and nutrient needs met by breastmilk
for the first 6 months of life
18. 18
Protein Requirements
• Needed daily to replenish continuous
depletion
• May vary by age, health status, physiological
status, and occupation
– Higher for pregnant and lactating women
– Fluctuate in children based on weight, age,
and gender
19. 19
Undernutrition
• The manifestation of inadequate nutrition
• Common in sub-Saharan Africa
– 1/3 of all children < 5 years old underweight
– 38% of children with low height for age
• Many causes
– Inadequate access to food/nutrients
– Improper care of mothers and children
– Limited health services
– Unhealthy environment
20. 20
Conditions Associated
with Under- and Overnutrition
• Vitamin deficiency disorders
– Scurvy (deficiency of vitamin C)
– Rickets (deficiency of vitamin D)
– Mental, adrenal disorders (deficiency of B vitamins)
• Mineral deficiency
– Osteoporosis (deficiency of calcium)
• Diet-related non-communicable diseases
– Diabetes
– Coronary heart disease
– Obesity
– High blood pressure
22. 22
Nutritional Status
Determined by Anthropometry
• Underweight: Low weight for age compared
to reference standard, a composite measure
of stunting and wasting
• Stunting: Low height for age compared to
reference standard, an indicator of chronic or
past growth failure
• Wasting: Low weight for height, an indicator
of short-term nutritional stress
23. 23
Other Anthropometric Measurements
• MUAC (mid-upper arm circumference)
• BMI (body mass index): Compares height
and weight
BMI = Weight (kg) ÷ height (m)2
24. 24
Manifestations
of Protein-Energy Malnutrition (PEM)
• Marasmus: Severe growth failure
– Weight < 60% weight for age
– Frailty, thinness, wrinkled skin, drawn-in face,
possible extreme hunger
• Kwashiorkor: Severe PEM
– Weight 60−80% weight for age
– Swelling (edema), dry flaky skin, changes in
skin and hair, appetite loss, lethargy
• Marasmic kwashiorkor: Most serious form of
PEM, combining both conditions above
−Weight < 60% weight for age
25. 25
Strategies to Prevent and Control
Undernutrition
• Improve household food security.
• Improve diversity of diet.
• Improve maternal nutrition and health care.
• Improve child feeding practices.
• Ensure child health care (immunization,
medical care, growth monitoring).
• Provide nutrition rehabilitation.
26. 26
Nutritional Anemia
• Most common type of anemia
• Caused by malaria, hookworm, and
inadequate iron and vitamin intake resulting
in low hemoglobin levels
• Affects mainly children < 5 years old and
pregnant women
• Detected by measuring blood hemoglobin
levels
27. 27
Effects of Anemia
• Adults
– Reduced work capacity
– Reduced mental capacity
– Reduced immune competence
– Poor pregnancy outcomes
– Increased risk of maternal death
• Infants and children
– Reduced cognitive development
– Reduced immune competence
– Reduced work capacity
28. 28
Strategies
to Prevent and Control Anemia
• Promote iron, folic acid, and B12-rich foods.
• Treat and prevent anemia-related diseases
(malaria and worms).
• Provide iron and folic acid supplements to
infants and pregnant and lactating women.
• Fortify foods.
• Promote vitamin C-rich foods with meals.
• Discourage drinking coffee or tea with meals.
29. 29
Iodine Deficiency Disorders (IDD)
• Caused by inadequate intake of iodine
• Only 1 tsp. needed over entire lifetime
• Iodine in food sources varies by geography.
– Less in highlands and mountain regions
– Leached from soil and carried to lowlands
30. 30
Manifestations of IDD
• Goiter: Enlarged neck region from overactive
thyroid gland
• Hypothyroidism: Dry skin, weight gain, puffy face,
lethargy from underactive thyroid
• Hyperthyroidism: Rapid pulse and weight loss
from overactive thyroid
• Cretinism: Mental retardation, physical
development problems, spasticity from IDD in
mother during pregnancy
31. 31
Strategies to Control IDD
• Iodize salt, dairy products, and bread where
where iodine is deficient in local foods.
• Provide iodine drops.
• Inject people with iodized oil (expensive).
32. 32
Causes of Vitamin A Deficiency (VAD)
• Low consumption of vitamin A-rich foods.
• Dietary deficiency due to food processing
• Limited consumption of fats and oils
• Poor breastfeeding (no colostrum, insufficient
breastfeeding)
• Diseases affecting absorption (e.g., worms,
chronic diarrhea)
33. 33
Manifestations of VAD
• Xerophthalmia (eye conditions)
– Blindness (VAD is the leading cause of blindness
in children < 5 years old)
– Bitot’s spots
– Damage to the cornea
• Slowed growth and development
• Reduced reproductive health
• Increased risk of anemia
34. 34
Strategies to Control VAD
• Promote vitamin A-rich foods (fruits, vegetables,
red palm oil).
• Give infants and women low-dose iron
supplements according to WHO protocols.
• Improve food security.
• Feed children properly.
• Prevent disease and treat disease early.
• Fortify foods.
36. 36
Case Study 1
• Food has been in short supply in your area. A
mother brings her 3 year-old daughter to the
clinic. She is worried because the child has a
poor appetite, skin conditions that won’t go
away, and excessive diarrhea. Her hair has
gotten lighter. You notice swelling around the
child’s ankles. What might she suffer from?
What is the appropriate course of action?
37. 37
Case Study 2
• A 28-year-old pregnant woman attending the
antenatal clinic complains of shortness of
breath, dizziness, a fast heart rate, and extreme
fatigue. When asked about the foods she has
been eating, she says she’s had little access to
meat and fish since her pregnancy. What
nutrition deficiency might she be suffering
from? What action would you recommend?
38. 38
Case Study 3
• You and another nurse are community health
workers making rounds to households to
assess the general health of children under
five. You notice that most children seem small
or thin for their age and decide to assess
weight for age and height for age using a
hanging scale and height board. In the first
household, a 24-month-old boy weighs 13 kg
and is 80 cm tall. Using the growth charts in
the Appendix, assess this child.
39. 39
Conclusions
• Good nutrition is essential for health and well-
being.
• Daily well-balanced diets should include foods
containing essential nutrients and meeting energy
requirements.
• Inadequate nutrition can lead to PEM and vitamin
and mineral deficiencies (anemia, VAD, IDD).
• Nutrition interventions include improved household
food security, food fortification, vitamin and mineral
supplementation (for women and children), and
improved child feeding.