UC Nursing CESDEV 2 I Feeding
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The document summarizes nutrition and health statistics for children in the Central Visayas region of the Philippines. It finds that 34 in 100 preschool aged children are underweight, while 3 in 10 children ages 6 months to 5 years have iron deficiency anemia and 5 in 10 have low vitamin A levels. It also discusses proper food handling, storage, and the importance of nutrition and feeding programs for child development.
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The document discusses the importance of nutrition for child development from pregnancy through early childhood. It states that the first 1000 days from pregnancy to age 2 are critical for proper nutrition, as children need the right foods to grow and develop to their full potential. Specific topics covered include the benefits of breastfeeding, introducing solid foods at 6 months, ensuring toddlers and preschoolers eat a balanced diet with grains, proteins, vegetables and fruits. The document also discusses how poor nutrition can negatively impact children's health, growth, and risks of issues like obesity and malnutrition later in life.
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This document provides information on nutrition in infancy. It discusses the adjustment period for newborn infants, growth and development in the first year of life, nutritional requirements, and guidelines for breastfeeding and complementary feeding. The rationale for nutritional requirements is explained for energy, protein, vitamins, minerals, and water. Methods of feeding, sterilization, introducing complementary foods and common disorders in infancy are also outlined. Standard formulas for calculating daily energy requirements in infants of different ages are presented. The document concludes with an overview of relevant policies and programs to support infant nutrition and health in India.
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This document provides an introduction to nutrition, including definitions of key terms like food, nutrition, diet, and malnutrition. It outlines the six major nutrients - carbohydrates, fats, proteins, vitamins, minerals, and water. The document discusses dietary guidelines, food groups, causes of malnutrition, and harmful and best nutrition practices. It also provides daily calorie requirements for different age groups and activity levels. Staple foods are classified as grains and cereals, roots and tubers, or starchy fruits.
food safety.pptx
Food safety is important for young children, who are at greater risk from food-borne illness. Proper handwashing, sanitizing food contact surfaces, and avoiding cross-contamination are key to preventing illness. Food service staff must also maintain high standards of personal hygiene to avoid transmitting illness. Hazard Analysis Critical Control Point (HACCP) identifies potential food hazards and how to handle foods safely.
Food Waste Management - DOC 2017
The document provides an introduction to food waste management over 18 pages. It begins with definitions of food and describes that most food originates from plants, with cereal grains being the most common worldwide. It also discusses food production processes and preparation steps like separating raw and cooked foods. Key aspects of food storage like refrigeration temperatures and food safety practices like cooking temperatures are outlined. The document concludes with statistics on food waste in hotels and categorizations of food waste types.
Food Waste Management
This document provides an introduction to food waste management. It defines food and describes that most food originates from plants, with cereal grains being the most common worldwide. The transformation of ingredients into finished food products is called food production. Food preparation requires washing hands, separating raw and ready-to-eat foods, and checking labels. Refrigerators and freezers are used to store food at proper temperatures to prevent bacterial growth. The Hazard Analysis and Critical Control Point (HACCP) system identifies and controls potential food safety issues. Cooking food to the proper internal temperature kills harmful bacteria. Food waste refers to discarded food, and statistics show that hotels produce a significant amount of food waste each year.
CHAPTER 15 TODDLER AND LATER YEARS.pptx
This document discusses nutrition needs and issues across the lifespan from toddlers to older adults. It focuses on several key areas:
- Nutritional needs and common issues for toddlers through preschoolers including proper portion sizes, nutrient needs like calcium and iron, and picky eating habits.
- Nutritional needs and issues for school-aged children such as impacts of diet on growth, childhood obesity trends due to excess calories and sedentary behaviors, and importance of breakfast.
- Common nutrition-related health concerns that increase in older adulthood like physical, economic, and psychological factors affecting health.
What is food safety and why it is important
The news media frequently comes up with stories- “Authorities have shut down a food processing plant or restaurant, stating it was contaminated by bacteria linked to the health hazards of several people, health officials said.” So, it’s no wonder what is Food Safety why food safety has become a constant concern all over the world and one of the most important topics to talk about.
Pediatric nutrition.ppt
This document discusses pediatric nutrition and malnutrition. It begins by outlining the changing nutritional needs of children based on their age and development. It then discusses the global burden of child malnutrition. The document covers nutritional recommendations for infants from birth to 1 year old, including the benefits of breastfeeding. It also discusses protein-energy malnutrition, providing classifications and clinical manifestations such as marasmus and kwashiorkor. The principles of management are outlined, including resolving life-threatening conditions, restoring nutritional status through feeding phases, and ensuring rehabilitation.
New Frontiers in Infant & Young Child Feeding Rosenbaum
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The document discusses several topics related to nutrition, public health, and the environment, including:
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4) The importance of whole nutrition from fruits and vegetables as well as examining chemicals in plants that affect food intake.
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The 2H students were tired from their academic activities but gained vigor for their mission to help the local community. When they arrived at their destination, they began their task of teaching children about proper hygiene without delay. It was rewarding for both the children and the 2H group, as the children were happy to learn and welcomed the group, and the 2H students found their work constructive. Both groups were smiling at the end of the productive visit.
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UC Nursing CESDEV 2 I Feeding
- 1. University of Cebu - Banilad College of Nursing B.S.N. II-I Sitio Sobusteha October 21, 2006
- 7. THE FOOD PYRAMID GO GROW GLOW
- 8. In the area…
- 12. food preparation
- 15. a prayer to start the program…
- 17. Follow the dance leader…
- 22. To eat or not to eat?
- 24. Busy eating…
- 27. A picture creates a thousand words…
- 29. Ready for the next round?
- 31. Battle of the singers!
- 33. “ bring me” game…
- 36. It’s time to clean up, guys!
- 39. Fun and sure prizes!
- 42. One of the many memorable moments…
- 43. "We are guilty of many errors and many faults, but our worst crime is abandoning the children, neglecting the foundation of life. Many of the things we need can wait. The child cannot. Right now is the time his bones are being formed, his blood is being made and his senses are being developed. To him we cannot answer "Tomorrow". His name is "Today"." Gabriela Mistral, 1948
- 44. the end
- 46. … with Mr. Montecillo
- 47. Ms. “Day-day” and Michael