This document discusses key concepts and methods for conducting dietary assessments and nutritional analysis. It defines dietary assessment, nutritional assessment, nutritional status, nutrient intake and requirements. It also discusses optimal nutritional status, dietary assessment principles, dietary diversity, and when to measure dietary diversity. Different food groups are identified for constructing the Household Dietary Diversity Score and Women's Dietary Diversity Score. Methods for calculating and setting thresholds for these scores are described. The document also illustrates the association between dietary adequacy and anthropometric measures of nutritional status.
National Food & Nutrition Policy: Balancing the Role of Research, Nutrition S...Corn Refiners Association
At Experimental Biology 2015, the Sponsored Satellite Program "National Food & Nutrition Policy: Balancing the Role of Research, Nutrition Science and Public Health" held in conjunction with the American Society for Nutrition's Scientific Session took place on April 1, 2015.
To watch the Dr. Lichtenstein video on slide 68 "Do Scripted Diets Work for Policy? What about Low-fat Diets?", please download the presentation first.
Food Security Measurement in the Context of the Sustainable Development Goals...FAO
FIRST Webinar #3 - Food Security Measurement in the Context of the Sustainable Development Goals Monitoring Framework
This presentation was prepared for a webinar is organized jointly with the European Commission Directorate-General for International Cooperation and Development, in the framework of the FAO-EU Partnership Programme: Food and Nutrition Security Impact, Resilience, Sustainability and Transformation (FIRST).
SPEAKER:
Mr Carlo Cafiero, Senior Statistician and Economist, FAO Statistics Division
MODERATOR:
Ms Terri Ballard, Food and Nutrition Security Measurement Specialist, FAO Statistics Division
Find out more about FIRST, FAO-EU Partnership Programme: http://www.fao.org/europeanunion/eu-projects/first/en/
This is the presentation about "Nutritional Epidemiology". By lacking of different minerals in our food we may suffer different types of disease... The types of disease are mentioned in this presentation.
National Food & Nutrition Policy: Balancing the Role of Research, Nutrition S...Corn Refiners Association
At Experimental Biology 2015, the Sponsored Satellite Program "National Food & Nutrition Policy: Balancing the Role of Research, Nutrition Science and Public Health" held in conjunction with the American Society for Nutrition's Scientific Session took place on April 1, 2015.
To watch the Dr. Lichtenstein video on slide 68 "Do Scripted Diets Work for Policy? What about Low-fat Diets?", please download the presentation first.
Food Security Measurement in the Context of the Sustainable Development Goals...FAO
FIRST Webinar #3 - Food Security Measurement in the Context of the Sustainable Development Goals Monitoring Framework
This presentation was prepared for a webinar is organized jointly with the European Commission Directorate-General for International Cooperation and Development, in the framework of the FAO-EU Partnership Programme: Food and Nutrition Security Impact, Resilience, Sustainability and Transformation (FIRST).
SPEAKER:
Mr Carlo Cafiero, Senior Statistician and Economist, FAO Statistics Division
MODERATOR:
Ms Terri Ballard, Food and Nutrition Security Measurement Specialist, FAO Statistics Division
Find out more about FIRST, FAO-EU Partnership Programme: http://www.fao.org/europeanunion/eu-projects/first/en/
This is the presentation about "Nutritional Epidemiology". By lacking of different minerals in our food we may suffer different types of disease... The types of disease are mentioned in this presentation.
Pakistan’s Multi-Sectoral Nutrition Strategy by Amna Ejaz, Research Analyst, IFPRI-Pakistan.
Presented at the ReSAKSS-Asia - MIID conference "Evolving Agrifood Systems in Asia: Achieving food and nutrition security by 2030" on Oct 30-31, 2019 in Yangon, Myanmar.
Food security exists when all people, at all times, have physical, social and economic access to sufficient, safe and nutritious food to meet their dietary needs and food preferences for an active and healthy life.
This was done as a student presentation using photographs & content from various web sites & textbooks on the assumption of fair usage for studying & is for NON-COMMERCIAL purposes.
Food security is a situation that exists when all people, at all times, have physical, social and economic access to sufficient, safe and nutritious food that meets their dietary needs and food preferences for an active and healthy life
Pakistan’s Multi-Sectoral Nutrition Strategy by Amna Ejaz, Research Analyst, IFPRI-Pakistan.
Presented at the ReSAKSS-Asia - MIID conference "Evolving Agrifood Systems in Asia: Achieving food and nutrition security by 2030" on Oct 30-31, 2019 in Yangon, Myanmar.
Food security exists when all people, at all times, have physical, social and economic access to sufficient, safe and nutritious food to meet their dietary needs and food preferences for an active and healthy life.
This was done as a student presentation using photographs & content from various web sites & textbooks on the assumption of fair usage for studying & is for NON-COMMERCIAL purposes.
Food security is a situation that exists when all people, at all times, have physical, social and economic access to sufficient, safe and nutritious food that meets their dietary needs and food preferences for an active and healthy life
Diet intake trends among pregnant women in rural area of rawalpindi, pakistanZubia Qureshi
Background: Adequate and healthy diet during pregnancy is essential for the health of both mother and new-born. This study was designed to know the health status of pregnant women and new-born by determining food taking habits of pregnant women. Methods: A cross sectional study was conducted on pregnant women of 2nd and 3rd trimester in a rural area of district Rawalpindi. Food frequency questionnaire and 24 hours dietary recall methods were used to identify their food consumption practices. Analysis was done by SPSS, while Nutrisurvey software was used to check the presence of Vitamin A, C, and Iron in specific fruits or vegetables. Results: A total of 110 pregnant women participated in the study. Most of them were illiterate, had low household income, and unemployed. Intake of meal frequency was according to the standards of Institute of Medicine (IOM), but food group consumption was not according to the recommendations of the United State Department of Agriculture (USDA). Most participants 102 (93.2%) knew that food is important during pregnancy. However an increase in frequency intake was observed in 63 (57.3%); while, 19 (17.3%) reported no change in food intake practices. About 67 (61%) were taking some sort of dietary supplements. Avoidance of any food 24 (22%), intake of additional food 51 (46%), craving 86 (78%), and aversion to any sort of food 42 (38%) was also identified in the study sample. No significant association was found between food group consumption, food availability and accessibility. Dietary diversity score, calculated according to the Food and Agriculture Organization (FAO) guidelines, indicated that about half study participants were not consuming adequate food. Conclusion: Study results show that food intake practices of pregnant women in the study area were not satisfactory. The results suggest that pregnant women need nutrition counselling regarding food intake practices during pregnancy.
Keywords: food intake practices, diet consumption, pregnant women
Included mico, macro nutrients: daily requirements of all for adults as well as children.Also covered deficiencies related to same and their management
Why animal source foods need to be part of the global food security and nutri...ILRI
Presented by Lawrence Haddad (Global Alliance for Improved Nutrition) at the International Tropical Agriculture Conference, Brisbane, Australia, 11−13 November 2019
ABDOMINAL TRAUMA in pediatrics part one.drhasanrajab
Abdominal trauma in pediatrics refers to injuries or damage to the abdominal organs in children. It can occur due to various causes such as falls, motor vehicle accidents, sports-related injuries, and physical abuse. Children are more vulnerable to abdominal trauma due to their unique anatomical and physiological characteristics. Signs and symptoms include abdominal pain, tenderness, distension, vomiting, and signs of shock. Diagnosis involves physical examination, imaging studies, and laboratory tests. Management depends on the severity and may involve conservative treatment or surgical intervention. Prevention is crucial in reducing the incidence of abdominal trauma in children.
Title: Sense of Smell
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 primary categories of smells and the concept of odor blindness.
Explain the structure and location of the olfactory membrane and mucosa, including the types and roles of cells involved in olfaction.
Describe the pathway and mechanisms of olfactory signal transmission from the olfactory receptors to the brain.
Illustrate the biochemical cascade triggered by odorant binding to olfactory receptors, including the role of G-proteins and second messengers in generating an action potential.
Identify different types of olfactory disorders such as anosmia, hyposmia, hyperosmia, and dysosmia, including their potential causes.
Key Topics:
Olfactory Genes:
3% of the human genome accounts for olfactory genes.
400 genes for odorant receptors.
Olfactory Membrane:
Located in the superior part of the nasal cavity.
Medially: Folds downward along the superior septum.
Laterally: Folds over the superior turbinate and upper surface of the middle turbinate.
Total surface area: 5-10 square centimeters.
Olfactory Mucosa:
Olfactory Cells: Bipolar nerve cells derived from the CNS (100 million), with 4-25 olfactory cilia per cell.
Sustentacular Cells: Produce mucus and maintain ionic and molecular environment.
Basal Cells: Replace worn-out olfactory cells with an average lifespan of 1-2 months.
Bowman’s Gland: Secretes mucus.
Stimulation of Olfactory Cells:
Odorant dissolves in mucus and attaches to receptors on olfactory cilia.
Involves a cascade effect through G-proteins and second messengers, leading to depolarization and action potential generation in the olfactory nerve.
Quality of a Good Odorant:
Small (3-20 Carbon atoms), volatile, water-soluble, and lipid-soluble.
Facilitated by odorant-binding proteins in mucus.
Membrane Potential and Action Potential:
Resting membrane potential: -55mV.
Action potential frequency in the olfactory nerve increases with odorant strength.
Adaptation Towards the Sense of Smell:
Rapid adaptation within the first second, with further slow adaptation.
Psychological adaptation greater than receptor adaptation, involving feedback inhibition from the central nervous system.
Primary Sensations of Smell:
Camphoraceous, Musky, Floral, Pepperminty, Ethereal, Pungent, Putrid.
Odor Detection Threshold:
Examples: Hydrogen sulfide (0.0005 ppm), Methyl-mercaptan (0.002 ppm).
Some toxic substances are odorless at lethal concentrations.
Characteristics of Smell:
Odor blindness for single substances due to lack of appropriate receptor protein.
Behavioral and emotional influences of smell.
Transmission of Olfactory Signals:
From olfactory cells to glomeruli in the olfactory bulb, involving lateral inhibition.
Primitive, less old, and new olfactory systems with different path
Basavarajeeyam is an important text for ayurvedic physician belonging to andhra pradehs. It is a popular compendium in various parts of our country as well as in andhra pradesh. The content of the text was presented in sanskrit and telugu language (Bilingual). One of the most famous book in ayurvedic pharmaceutics and therapeutics. This book contains 25 chapters called as prakaranas. Many rasaoushadis were explained, pioneer of dhatu druti, nadi pareeksha, mutra pareeksha etc. Belongs to the period of 15-16 century. New diseases like upadamsha, phiranga rogas are explained.
Knee anatomy and clinical tests 2024.pdfvimalpl1234
This includes all relevant anatomy and clinical tests compiled from standard textbooks, Campbell,netter etc..It is comprehensive and best suited for orthopaedicians and orthopaedic residents.
These lecture slides, by Dr Sidra Arshad, offer a quick overview of the physiological basis of a normal electrocardiogram.
Learning objectives:
1. Define an electrocardiogram (ECG) and electrocardiography
2. Describe how dipoles generated by the heart produce the waveforms of the ECG
3. Describe the components of a normal electrocardiogram of a typical bipolar lead (limb II)
4. Differentiate between intervals and segments
5. Enlist some common indications for obtaining an ECG
6. Describe the flow of current around the heart during the cardiac cycle
7. Discuss the placement and polarity of the leads of electrocardiograph
8. Describe the normal electrocardiograms recorded from the limb leads and explain the physiological basis of the different records that are obtained
9. Define mean electrical vector (axis) of the heart and give the normal range
10. Define the mean QRS vector
11. Describe the axes of leads (hexagonal reference system)
12. Comprehend the vectorial analysis of the normal ECG
13. Determine the mean electrical axis of the ventricular QRS and appreciate the mean axis deviation
14. Explain the concepts of current of injury, J point, and their significance
Study Resources:
1. Chapter 11, Guyton and Hall Textbook of Medical Physiology, 14th edition
2. Chapter 9, Human Physiology - From Cells to Systems, Lauralee Sherwood, 9th edition
3. Chapter 29, Ganong’s Review of Medical Physiology, 26th edition
4. Electrocardiogram, StatPearls - https://www.ncbi.nlm.nih.gov/books/NBK549803/
5. ECG in Medical Practice by ABM Abdullah, 4th edition
6. Chapter 3, Cardiology Explained, https://www.ncbi.nlm.nih.gov/books/NBK2214/
7. ECG Basics, http://www.nataliescasebook.com/tag/e-c-g-basics
NVBDCP.pptx Nation vector borne disease control programSapna Thakur
NVBDCP was launched in 2003-2004 . Vector-Borne Disease: Disease that results from an infection transmitted to humans and other animals by blood-feeding arthropods, such as mosquitoes, ticks, and fleas. Examples of vector-borne diseases include Dengue fever, West Nile Virus, Lyme disease, and malaria.
263778731218 Abortion Clinic /Pills In Harare ,sisternakatoto
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Integrating Ayurveda into Parkinson’s Management: A Holistic ApproachAyurveda ForAll
Explore the benefits of combining Ayurveda with conventional Parkinson's treatments. Learn how a holistic approach can manage symptoms, enhance well-being, and balance body energies. Discover the steps to safely integrate Ayurvedic practices into your Parkinson’s care plan, including expert guidance on diet, herbal remedies, and lifestyle modifications.
1. INTRODUCTION TO
NUTRITION ANALYSIS :
POLICY PARAMETERS
Lalita Bhattacharjee
Nutritionist
Training Workshop on Analysis of Data for Measuring
Availability, Access and Nutritional Status Assessment
of Nutritional Status
14 -26 January 2012
2. DIETARY ASSESSMENT AND
NUTRITIONAL
ASSESSMENT : KEY TERMS
A DIETARY ASSESMENT : comprehensive evaluation of a person's
food intake. It is one of the established methods of nutritional
assessment. Dietary assessment techniques range from food records
to questionnaires and biological markers.
NUTRITIONAL ASSESSMENT : more comprehensive and includes
determining nutritional status by analyzing the individual’s brief socio
economic background, medical history, dietary, anthropometric,
biochemical, clinical data and drug –nutrient interactions
NUTRITIONAL STATUS : measurement of the extent to which an
individual’s physiologic need for nutrients is being met
NUTRIENT INTAKE : depends on actual food consumption which is
influenced by factors such as economic situation, eating behaviour,
emotional climate, cultural influences, effects of disease states on
appetite and the ability to absorb nutrients
NUTRIENT REQUIREMENTS : are determined and influenced by age,
sex, BMR, physiological status, activity patterns, physiologic stressors
(infection, disease) and psychological stress
4. DIETARY ASSESSMENT
PRINCIPLES
Adequacy : a diet that provides enough energy and nutrients to
meet the needs according to the recommended dietary
intakes/allowances (for healthy and active life)
Balance : a diet that provides enough, but not too much of each
type of food ( adequacy of basic food groups)
Variety : a diet that includes a wide selection of foods within each
food group (dietary diversity/ includes biodiversity – species, varieties, cultivars)
Nutrient Density : a diet that includes foods that provide the
most nutrients for the least number of calories
(nutrient dense foods)
Moderation : A diet that limits intake of foods high in sugar
and fat (nutrient intake goals/guidelines)
5. WHAT IS DIETARY DIVERSITY
Dietary diversity is
a qualitative
measure of food
consumption that
reflects household
access to a variety
of foods and is
also a proxy for
nutrient adequacy
of the diet of
individuals
6. HHDDS and IDDS
Measures no. of different food groups
consumed over a given reference period
i.e. 24 hours/1 day
HDD is also a proxy for HH socio
economic status, whereas IDD is purely a
proxy measure of an individual’s quality of
diet.
7. WHEN TO MEASURE DIETARY
DIVERSITY
Objective Timing
Assessment of the typical diet of When food supplies are still
HHs/individuals adequate (may be 4-5 mo after the
main harvest)
Assessment of the FS situation in During periods of greatest food
rural, agriculture based communities shortage, such as immediately prior
to the harvest/immediately after
emergencies or natural disasters
Assessment of FS situation in non- At the moment of concern to identify
agricultural communities a possible food security problem
Monitoring of FS/N programmes or Repeated measures to assess
agricultural interventions such as impact of the intervention on the
crop/livelihood diversification quality of the diet, conducted at the
same time of the year as te baseline
(avoid interference due to seasonal
factors)
8. Foods/food groups
HDDS WDDS 9-group WDDS 13-group IYCF DD
Q Food Group Q Food Group Q Food Group Q Food Group
1. Cereals 1,2 Starchy staples 1,2 Starchy staples 1,2 Starchy staples
2. White tubers & roots 4 Dark green leafy 4 Dark green leafy
vegetables vegetables
3,4, Vegetables 3,6 Vitamin A rich fruits 3 Vitamin A rich 3,4,6 Vitamin A rich fruits &
5 & vegetables vegetables vegetables
5,7 Other fruits & 6 Vitamin A rich 5,7 Other fruits &
vegetables fruits vegetables
5 Other vegetables
6,7 Fruits 7 Other fruits
8,9 Meat 8 Organ meat 8 Organ meat
11 Fish and other sea 9,11 Meat and fish 9,11 Meat and fish 8,9,1 Flesh foods
food 1
10 Egg 10 Egg 10 Egg 10 Egg
12 Legumes, nuts & 12 Legumes, nuts & 12 Legumes, nuts & 12 Legumes, nuts &
seeds seeds seeds seeds
13 Dairy 13 Dairy 13 Dairy 13 Dairy
14 Oils & fats
15 Sweets
PracticalCondiments &
16 Exercise 3: Use of dietary diversity in food security and nutrition surveillance – Jillian L. Waid
beverages
9. Methods for data analysis
Cut offs :Not universally defined
FANTA 2: Less than 5 ( out of 9 or 13 food
groups) is inadequate
Programmatically :
Goal to raise the mean overall to the mean of the
top third of the respondents
10. HDDS Calculation
Step 1: Assign 1 if the food group/item consumed; 0
not consumed. Sum all the scores for various food
groups. Sum will be between 0-12.
Step 2: The average HDDS for the sample
population
Sum HDDS
Total no. of households
Setting HDDS Threshold:
Option 1: From a baseline survey take the HDDS for the
richest income tercile (33%)
Option 2: From a baseline survey take HDDS of the upper
tercile of diet diversity (33%)
11. Different Types of Childhood
Malnutrition
Normal height for age
Children
Wasted Stunted Underweight
Normal
Low weight for height Low height for age Low weight for age
12. Why is nutrition not improving?
Knowledge: do people know what foods they should
consume by age, sex, occupation, physiological
status?
Do families have the resources/motivation to convert
knowledge to practice
If food intakes (energy and nutrients) are adequate,
could there be intervening factors e.g. illness
Pre-disposing factors: maternal undernutrition
seasonal food/income shortages, migration, illness
outbreaks, hygiene/sanitation, emergencies
Importance of under 2’s
13. Illustration of association
between dietary adequacy and
anthropometry
Prevalence of % with % with Total under
under inadequate adequate or
nutrition diet diet adequate
% <-2SDs 20 10 30
nutrition
% > -2SDs 0 70 70
Total sample 20 80 100
Note: 10% have adequate diets but are still undernourished due to other causes
Source : Mason, 2002 in “Measurement and Assessment of Food Deprivation and Undernutrition”, FAO
Editor's Notes
An individual’s nutritional status reflects the degree to which physiologic needs for nutrients are being met. The balance between nutrient intake and nutrient requirements for optimal health is shown in the figure. Nutrient intake depends upon actual food consumption, which is influenced by factors such as economic situation, eating behaviour, emotional climate, cultural influences, effects of various disease states on appetite, and the ability to consume and absorb adequate nutrients. Nutrient requirements are also influenced by many factors –including physiologic stressors such as infection, chronic or acute disease, fever, trauma; normal anabolic states of growth, pregnancy, or rehabilitation; body maintenance and well being; and psychological stress. When adequate nutrients are consumed to support the body’s daily needs and any increased metabolic demands, the person develops an optimal nutritional status. Appropriate assessment techniques can detect a nutritional deficiency in the early stages of development, allowing dietary intake to be improved through nutritional support and counselling before a more severe condition develops.
Most commonly, nutrient density is defined as a ratio of nutrient content (in grams) to the total energy content (in kilocalories or joules) ; Nutrient-dense food is opposite to energy-dense food (also called "empty calorie" food). According to the Dietary Guidelines for Americans 2005, nutrient-dense foods are those foods that provide substantial amounts of vitamins and minerals and relatively few calories. Fruits and vegetables are the nutrient-dense foods, while products containing added sugars, processed cereals, and alcohol are not.Second, nutrient density is defined as a ratio of food energy from carbohydrate, protein or fat to the total food energy. To calculate nutrient density (in percent), divide the food energy (in calories or joules) from one particular nutrient by the total food energy in the given food.Third, nutrient density is understood as the ratio of the nutrient composition of a given food to the nutrient requirements of the human body. Therefore, a nutrient-dense food is the food that delivers a complete nutritional package.
The relationship between anthropometric and dietary energy inadequacy is not symmetric as ill health can cause growth failure in the presence of adequate food access. Food intake often will be reduced owing to poor appetite in sickness even in the presence of adequate food supply; however in a stable situation, people will not be of adequate body size with inadequate food energy even if health is good. The implications are illustrated in the table. Treating this association by placing individuals in categories depends crucially on the cut offs and implies that the cut off of – 2 z score for W/A used in the illustration is related to energy intake below requirement ( i.e hunger). In this case the cut off may be approximately correct. Crucially in a steady situation there should be no one in inadequate energy – adequate weight category (note bottom left cell is equal to 0). It is not possible to maintain an adequate weight with inadequate energy. This may help relate the indicators to each other to some extent, referring again to the table. DES indicators should go in the same direction as anthropometric indicators. Need for combination of methods support individual dietary intake surveys, including qualitative methods from HIES surveys and other HH surveys such as DHS and UNICEF – MICS surveys