What is Nutritional Anthropology?
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What is Nutritional Anthropology? It is the study of nutrition from an Anthropological perspective! What topics does it include? Find out about several examples in this presentation!
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FOOD and ANTHROPOLOGY
This document discusses food and eating from an anthropological perspective. It covers several topics:
- Food is an important social activity that brings people together and expresses love and care. Cooking marks humans as distinct from other animals.
- Food preferences and taboos are strongly influenced by culture and identity rather than just nutrition. People will avoid or struggle to eat certain foods for social reasons.
- Eating etiquette and customs vary between cultures and are used to distinguish insiders from outsiders. Things like timing of meals and order of dishes served are socially determined.
- Food is used to display status and hospitality. Elaborate meals impress visitors with a culture's prosperity and goodwill.
Nutritional Epidemiology
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.
Nutritional Anthropology and Me
The document provides an overview of the field of nutritional anthropology through the perspective of an anthropologist. It discusses the author's background and early influences in human biology and energy flow studies. It then summarizes some key developments in the field, including early dietary studies by Atwater and Woods among African Americans in Tuskegee, Alabama in 1895. Richards' 1932 study of the Bemba is cited as generally beginning the anthropological study of food habits. The document also briefly discusses the work of Mead, Benedict and others on cross-cultural applications of dietary knowledge during World War II.
Nutrition transition-presentation-2018-final
The document discusses the nutrition transition, defined as the shift in dietary consumption and energy expenditure that accompanies economic, demographic, and epidemiological changes. It outlines the 5 stages of the nutrition transition: 1) collecting food, 2) famine, 3) receding famine, 4) nutrition-related non-communicable diseases, and 5) behavioral change. Urbanization is contributing to nutrition transitions in developing countries as diets shift toward more processed foods and a more sedentary lifestyle. This nutrition transition is creating a double burden of disease and negatively impacting health systems in developing nations.
Food , Nutrition and Culture
The document discusses various topics related to food and nutrition including:
- The importance of acquiring food and nutrients for living creatures.
- Perspectives on nutrition from scientists and for weight loss.
- The role of food as a conduit for nutrients and its cultural definitions.
- The six classes of nutrients and their roles in providing energy and health.
- Factors that influence food choices and the challenge of changing habits.
Nutrition and Adequate diet
Adequate diet:
A mixture of food stuffs selected to satisfy the nutritional requirements of the body in quality and quantity. It should be safe and of good taste and smell. It should be suitable for weather age, effort and physiological status of every one.
Nutritional epidemiology
This document discusses nutritional epidemiology, which is the study of nutritional determinants of disease in human populations. It defines nutrition as the science of how nutrients interact with the body and influence health and disease. Nutritional epidemiology examines the relationship between diet, health, and disease. Some key points made include:
- Epidemiological studies have shown relationships between low fruit/vegetable intake and cardiovascular disease and between saturated/trans fats and heart disease/diabetes.
- Studies established that increasing folic acid intake reduces the risk of neural tube birth defects.
- Objectives include disease prevention, monitoring population nutrient intake and status, and generating hypotheses about diet and disease.
Biochemical Assessment PowerPoint
This document provides an overview of biochemical tests used to assess nutritional status. It discusses static tests that directly measure nutrients and functional tests that indirectly reflect nutrient deficiency. Protein status is challenging to evaluate but can be assessed via creatinine height index, nitrogen balance, albumin, prealbumin, and immunocompetence. Iron status involves ferritin, transferrin, hemoglobin, hematocrit, and red blood cell indicators. Common blood panels include CBC, metabolic, and lipid to evaluate nutrients, minerals, enzymes, and metabolites. Biochemical tests are useful but have limitations, so a comprehensive evaluation is best.
Recommended
FOOD and ANTHROPOLOGY
This document discusses food and eating from an anthropological perspective. It covers several topics:
- Food is an important social activity that brings people together and expresses love and care. Cooking marks humans as distinct from other animals.
- Food preferences and taboos are strongly influenced by culture and identity rather than just nutrition. People will avoid or struggle to eat certain foods for social reasons.
- Eating etiquette and customs vary between cultures and are used to distinguish insiders from outsiders. Things like timing of meals and order of dishes served are socially determined.
- Food is used to display status and hospitality. Elaborate meals impress visitors with a culture's prosperity and goodwill.
Nutritional Epidemiology
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.
Nutritional Anthropology and Me
The document provides an overview of the field of nutritional anthropology through the perspective of an anthropologist. It discusses the author's background and early influences in human biology and energy flow studies. It then summarizes some key developments in the field, including early dietary studies by Atwater and Woods among African Americans in Tuskegee, Alabama in 1895. Richards' 1932 study of the Bemba is cited as generally beginning the anthropological study of food habits. The document also briefly discusses the work of Mead, Benedict and others on cross-cultural applications of dietary knowledge during World War II.
Nutrition transition-presentation-2018-final
The document discusses the nutrition transition, defined as the shift in dietary consumption and energy expenditure that accompanies economic, demographic, and epidemiological changes. It outlines the 5 stages of the nutrition transition: 1) collecting food, 2) famine, 3) receding famine, 4) nutrition-related non-communicable diseases, and 5) behavioral change. Urbanization is contributing to nutrition transitions in developing countries as diets shift toward more processed foods and a more sedentary lifestyle. This nutrition transition is creating a double burden of disease and negatively impacting health systems in developing nations.
Food , Nutrition and Culture
The document discusses various topics related to food and nutrition including:
- The importance of acquiring food and nutrients for living creatures.
- Perspectives on nutrition from scientists and for weight loss.
- The role of food as a conduit for nutrients and its cultural definitions.
- The six classes of nutrients and their roles in providing energy and health.
- Factors that influence food choices and the challenge of changing habits.
Nutrition and Adequate diet
Adequate diet:
A mixture of food stuffs selected to satisfy the nutritional requirements of the body in quality and quantity. It should be safe and of good taste and smell. It should be suitable for weather age, effort and physiological status of every one.
Nutritional epidemiology
This document discusses nutritional epidemiology, which is the study of nutritional determinants of disease in human populations. It defines nutrition as the science of how nutrients interact with the body and influence health and disease. Nutritional epidemiology examines the relationship between diet, health, and disease. Some key points made include:
- Epidemiological studies have shown relationships between low fruit/vegetable intake and cardiovascular disease and between saturated/trans fats and heart disease/diabetes.
- Studies established that increasing folic acid intake reduces the risk of neural tube birth defects.
- Objectives include disease prevention, monitoring population nutrient intake and status, and generating hypotheses about diet and disease.
Biochemical Assessment PowerPoint
This document provides an overview of biochemical tests used to assess nutritional status. It discusses static tests that directly measure nutrients and functional tests that indirectly reflect nutrient deficiency. Protein status is challenging to evaluate but can be assessed via creatinine height index, nitrogen balance, albumin, prealbumin, and immunocompetence. Iron status involves ferritin, transferrin, hemoglobin, hematocrit, and red blood cell indicators. Common blood panels include CBC, metabolic, and lipid to evaluate nutrients, minerals, enzymes, and metabolites. Biochemical tests are useful but have limitations, so a comprehensive evaluation is best.
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Fad diets
The document discusses the history of various fad diets from the 1960s to the 1990s, including the Atkins diet, Scarsdale diet, and South Beach diet. It examines factors to consider when evaluating any diet and provides facts and myths about weight loss. The document concludes with 10 tips for healthy weight maintenance, such as limiting calories from drinks, eating more slowly, and finding an exercise partner.
Nutrition in emergencies
Major emergencies like food shortages and prolonged nutritional issues can impair nutritional status and lead to excessive mortality. Common deficiency diseases in emergencies include protein energy malnutrition and micronutrient deficiencies. The type of disaster, duration, size of affected area, and pre-disaster nutritional status determine food and nutrition problems. Vulnerable groups include those with physiological or geographical vulnerabilities as well as internally displaced people and refugees. Management of nutrition in emergencies focuses on meeting energy, protein, and micronutrient requirements through food aid and treatment of existing malnutrition cases.
Nutrition survey
This document discusses and compares two types of nutrition surveys: longitudinal studies and cross-sectional studies. Longitudinal studies observe populations over long periods (up to a year) and can track disease incidence and seasonal variations. However, they are expensive, time-consuming, and require consistent standards. Cross-sectional studies observe populations over short periods (days to weeks) and are less resource-intensive, but only provide a snapshot in time and cannot establish causal relationships. The document outlines advantages and disadvantages of each type of study as well as techniques used in conducting longitudinal and cross-sectional nutrition surveys.
Nutritional assessment of community
This document discusses methods for assessing the nutritional status of communities, including anthropometric measurements, clinical examinations, biochemical testing, repeated surveys, growth monitoring, sentinel site surveillance, and school census data. It emphasizes the importance of analyzing the underlying causes of malnutrition by combining nutritional status data with information on food access, health, and care practices through participatory appraisals and problem tree analysis. Integrating multi-sectoral information through tools like Nutrition Country Profiles and Nutrition Information in Crisis Situations reports allows for more appropriate responses to nutritional problems.
factors effecting food selection
a descriptive information about the factors that effect the food choices and how they influence our daily lives
Public health nutrition
This document discusses public health nutrition and its importance for health promotion and protection. It assesses factors that influence eating behaviors such as hunger, appetite, culture, habits, emotions, and advertising. It defines nutrition as the science of the relationship between physiological functions and essential food elements. Key nutrients include carbohydrates, proteins, fats, vitamins, minerals, and water. Child malnutrition rates in Bangladesh are very high, and dietary habits and food practices need to change to improve nutrition status. A balanced diet is important for a healthy life.
Adult nutrition powerpoint
Adults generally need fewer calories as they age, with recommended daily calorie intake ranges being 1600-2400 calories for those aged 23-50, 1400-2200 calories for ages 51-75, and 1200-2000 calories for ages 75 and above. Nutrient needs also change with age due to factors like declining organ function and changes in metabolism. Common health conditions that affect adults include heart disease, cancer, diabetes, osteoporosis, and prostate cancer, with risk influenced by diet and lifestyle habits. Meeting nutrition needs becomes more challenging for older adults due to physical and social factors.
Nutritional Surveillance
This document discusses nutritional surveillance. It begins with an introduction defining nutritional surveillance as the regular collection and analysis of nutrition data. It then outlines the purpose of nutritional surveillance, which includes monitoring nutrition situations, informing policies, and tracking program progress. The document also provides a brief history of nutritional surveillance and describes the process involving data collection, analysis, dissemination and decision making. It further discusses challenges and provides guidance on establishing nutritional surveillance systems.
Nutritional surveillance
Nutritional surveillance provides important inputs for health and development planning by monitoring food consumption and allowing for timely intervention to prevent food crises. It involves identifying at-risk populations, collecting and analyzing nutrition data, interpreting the results, and planning responses. The process is cyclical and aims to continually improve by implementing further actions based on evaluations. While growth monitoring tracks individual nutrition status, nutritional surveillance examines the broader community and environmental factors influencing a population's nutrition.
Medical Anthropology
This document provides an overview of medical anthropology and its applications to health care. It discusses how medical anthropology addresses the interfaces between medicine, culture, and health behavior. It describes how cultural systems models examine the influence of culture on health through infrastructure, social structure, and ideological superstructure. These include factors like environment, social relationships, individual behavior, health services, and beliefs. The document emphasizes that understanding a community's cultural values and engaging community members are important for effective health programs and assessing health needs. Medical anthropology aims to incorporate cultural perspectives to improve health care delivery and public health programs.
Nutrition surveillance
1. Nutrition surveillance systems collect, analyze, interpret and report on nutritional status data to inform emergency response strategies. They vary based on context and resources.
2. Key challenges include ensuring reliable, timely data and effective links between data and action. Interpreting data requires understanding local contexts and underlying causes of malnutrition.
3. The objectives of surveillance systems are advocacy, identifying responses, triggering actions, targeting at-risk areas, and identifying malnourished individuals. Representative data that monitors standard indicators is most useful.
Dietary evaluation in the community
This document discusses methods for dietary evaluation in communities. There are direct methods like anthropometry, biochemical tests, and clinical exams, as well as indirect methods using health statistics. Dietary evaluation includes 24-hour recalls, food frequency questionnaires, dietary histories, food diaries, and observed consumption. These methods assess intake and compare it to requirements to identify deficiencies, excesses, and necessary diet corrections.
Public Health and Vulnerable Populations
These slides give an overview of public health and the role of local public health departments in keeping people healthy, presents housing, health and some of the vulnerable populations who are the primary focus of our work, and shows the Healthy Chicago Public Health Agenda - the blueprint for our work at the Chicago Department of Public Health. Lastly, it highlights some of our work and accomplishments with vulnerable groups.
The Dietary Reference Intakes (Dri)
The DRI Committee establishes nutrient recommendations based on scientific evidence, including the Estimated Average Requirement (EAR), which is the intake that meets half the population's needs. The Recommended Dietary Allowance (RDA) is set higher than the EAR to meet 97-98% of people's needs. For nutrients without an EAR, Adequate Intake (AI) reflects average intake. Tolerable Upper Intake Levels (UL) indicate maximum safe intake amounts to avoid toxicity.
School menu
This school menu was created to prevent childhood obesity and promote healthy eating habits in children and parents. It is based on the plate of good food, which provides general guidelines for a balanced diet. The menu includes healthy options for breakfast, lunch, dinner and snacks that incorporate a variety of food groups and nutrients needed for growth. The goal is to guide children towards making nutritious choices and establishing lifelong healthy eating patterns through variety, moderation and balance.
psychology of Eating ptt.pptx
- The document discusses different models of eating behavior including developmental, cognitive, and psychophysiological models. The developmental model highlights the role of exposure, social learning, and associative learning in developing food preferences from a young age. The cognitive model emphasizes how beliefs and attitudes impact food choices. And the psychophysiological model examines the role of senses, neurochemicals, and stress in eating behavior. The document also provides 8 strategies for encouraging healthy eating habits in children, such as getting them involved in food preparation, focusing on balance, and leading by example through one's own behaviors and choices.
National Food & Nutrition Policy: Balancing the Role of Research, Nutrition S...
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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.Nutrition program design and planning
This document summarizes the Nutrition Program Design Assistant tool, which was created by CORE Group and partners to help program planners design community-based nutrition programs. The tool includes a reference guide and workbook. The reference guide provides guidance on analyzing the nutrition situation, identifying appropriate program approaches, and selecting a combination of approaches based on the situation, resources, and objectives. It outlines six steps for program design: 1) gathering and analyzing nutrition data; 2) determining goals and objectives; 3) reviewing existing services; 4) preliminary prevention program design; 5) preliminary recuperation program design; and 6) finalizing the programming plan. The tool was developed with input from many organizations to help design effective, community-focused nutrition
Nutritional interventions
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.
Eating: Evolution and food A2
Evolutionary theory suggests that humans have evolved certain food preferences that increased chances of survival. These include:
1) A preference for sweet foods which would encourage consumption of ripe fruit high in calories. There is evidence that humans have more taste receptors for sweetness compared to other tastes.
2) A preference for salty foods which are important for bodily functions but were scarce resources historically. While not innate, children develop a preference for salty foods.
3) Avoidance of unfamiliar or "dangerous" foods to reduce risk of food poisoning. Cooking meat kills bacteria while taste aversion and food neophobia protect against toxins that could make one sick. These behaviors were adaptive for avoiding foods harmful to survival and
Evolutionary explanations of food preference
Evolutionary theory suggests that humans have evolved certain food preferences that increased their chances of survival. These include a preference for sweet foods, which signified ripe, high-calorie fruits, fatty foods which provided more energy, and salty foods which contained essential nutrients. Research provides some support for these preferences, showing innate preferences in infants and universal adoption of sweet foods across cultures. However, evolutionary explanations are difficult to test directly and rely on observations and fossil evidence.
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The document discusses the history of various fad diets from the 1960s to the 1990s, including the Atkins diet, Scarsdale diet, and South Beach diet. It examines factors to consider when evaluating any diet and provides facts and myths about weight loss. The document concludes with 10 tips for healthy weight maintenance, such as limiting calories from drinks, eating more slowly, and finding an exercise partner.
Nutrition in emergencies
Major emergencies like food shortages and prolonged nutritional issues can impair nutritional status and lead to excessive mortality. Common deficiency diseases in emergencies include protein energy malnutrition and micronutrient deficiencies. The type of disaster, duration, size of affected area, and pre-disaster nutritional status determine food and nutrition problems. Vulnerable groups include those with physiological or geographical vulnerabilities as well as internally displaced people and refugees. Management of nutrition in emergencies focuses on meeting energy, protein, and micronutrient requirements through food aid and treatment of existing malnutrition cases.
Nutrition survey
This document discusses and compares two types of nutrition surveys: longitudinal studies and cross-sectional studies. Longitudinal studies observe populations over long periods (up to a year) and can track disease incidence and seasonal variations. However, they are expensive, time-consuming, and require consistent standards. Cross-sectional studies observe populations over short periods (days to weeks) and are less resource-intensive, but only provide a snapshot in time and cannot establish causal relationships. The document outlines advantages and disadvantages of each type of study as well as techniques used in conducting longitudinal and cross-sectional nutrition surveys.
Nutritional assessment of community
This document discusses methods for assessing the nutritional status of communities, including anthropometric measurements, clinical examinations, biochemical testing, repeated surveys, growth monitoring, sentinel site surveillance, and school census data. It emphasizes the importance of analyzing the underlying causes of malnutrition by combining nutritional status data with information on food access, health, and care practices through participatory appraisals and problem tree analysis. Integrating multi-sectoral information through tools like Nutrition Country Profiles and Nutrition Information in Crisis Situations reports allows for more appropriate responses to nutritional problems.
factors effecting food selection
a descriptive information about the factors that effect the food choices and how they influence our daily lives
Public health nutrition
This document discusses public health nutrition and its importance for health promotion and protection. It assesses factors that influence eating behaviors such as hunger, appetite, culture, habits, emotions, and advertising. It defines nutrition as the science of the relationship between physiological functions and essential food elements. Key nutrients include carbohydrates, proteins, fats, vitamins, minerals, and water. Child malnutrition rates in Bangladesh are very high, and dietary habits and food practices need to change to improve nutrition status. A balanced diet is important for a healthy life.
Adult nutrition powerpoint
Adults generally need fewer calories as they age, with recommended daily calorie intake ranges being 1600-2400 calories for those aged 23-50, 1400-2200 calories for ages 51-75, and 1200-2000 calories for ages 75 and above. Nutrient needs also change with age due to factors like declining organ function and changes in metabolism. Common health conditions that affect adults include heart disease, cancer, diabetes, osteoporosis, and prostate cancer, with risk influenced by diet and lifestyle habits. Meeting nutrition needs becomes more challenging for older adults due to physical and social factors.
Nutritional Surveillance
This document discusses nutritional surveillance. It begins with an introduction defining nutritional surveillance as the regular collection and analysis of nutrition data. It then outlines the purpose of nutritional surveillance, which includes monitoring nutrition situations, informing policies, and tracking program progress. The document also provides a brief history of nutritional surveillance and describes the process involving data collection, analysis, dissemination and decision making. It further discusses challenges and provides guidance on establishing nutritional surveillance systems.
Nutritional surveillance
Nutritional surveillance provides important inputs for health and development planning by monitoring food consumption and allowing for timely intervention to prevent food crises. It involves identifying at-risk populations, collecting and analyzing nutrition data, interpreting the results, and planning responses. The process is cyclical and aims to continually improve by implementing further actions based on evaluations. While growth monitoring tracks individual nutrition status, nutritional surveillance examines the broader community and environmental factors influencing a population's nutrition.
Medical Anthropology
This document provides an overview of medical anthropology and its applications to health care. It discusses how medical anthropology addresses the interfaces between medicine, culture, and health behavior. It describes how cultural systems models examine the influence of culture on health through infrastructure, social structure, and ideological superstructure. These include factors like environment, social relationships, individual behavior, health services, and beliefs. The document emphasizes that understanding a community's cultural values and engaging community members are important for effective health programs and assessing health needs. Medical anthropology aims to incorporate cultural perspectives to improve health care delivery and public health programs.
Nutrition surveillance
1. Nutrition surveillance systems collect, analyze, interpret and report on nutritional status data to inform emergency response strategies. They vary based on context and resources.
2. Key challenges include ensuring reliable, timely data and effective links between data and action. Interpreting data requires understanding local contexts and underlying causes of malnutrition.
3. The objectives of surveillance systems are advocacy, identifying responses, triggering actions, targeting at-risk areas, and identifying malnourished individuals. Representative data that monitors standard indicators is most useful.
Dietary evaluation in the community
This document discusses methods for dietary evaluation in communities. There are direct methods like anthropometry, biochemical tests, and clinical exams, as well as indirect methods using health statistics. Dietary evaluation includes 24-hour recalls, food frequency questionnaires, dietary histories, food diaries, and observed consumption. These methods assess intake and compare it to requirements to identify deficiencies, excesses, and necessary diet corrections.
Public Health and Vulnerable Populations
These slides give an overview of public health and the role of local public health departments in keeping people healthy, presents housing, health and some of the vulnerable populations who are the primary focus of our work, and shows the Healthy Chicago Public Health Agenda - the blueprint for our work at the Chicago Department of Public Health. Lastly, it highlights some of our work and accomplishments with vulnerable groups.
The Dietary Reference Intakes (Dri)
The DRI Committee establishes nutrient recommendations based on scientific evidence, including the Estimated Average Requirement (EAR), which is the intake that meets half the population's needs. The Recommended Dietary Allowance (RDA) is set higher than the EAR to meet 97-98% of people's needs. For nutrients without an EAR, Adequate Intake (AI) reflects average intake. Tolerable Upper Intake Levels (UL) indicate maximum safe intake amounts to avoid toxicity.
School menu
This school menu was created to prevent childhood obesity and promote healthy eating habits in children and parents. It is based on the plate of good food, which provides general guidelines for a balanced diet. The menu includes healthy options for breakfast, lunch, dinner and snacks that incorporate a variety of food groups and nutrients needed for growth. The goal is to guide children towards making nutritious choices and establishing lifelong healthy eating patterns through variety, moderation and balance.
psychology of Eating ptt.pptx
- The document discusses different models of eating behavior including developmental, cognitive, and psychophysiological models. The developmental model highlights the role of exposure, social learning, and associative learning in developing food preferences from a young age. The cognitive model emphasizes how beliefs and attitudes impact food choices. And the psychophysiological model examines the role of senses, neurochemicals, and stress in eating behavior. The document also provides 8 strategies for encouraging healthy eating habits in children, such as getting them involved in food preparation, focusing on balance, and leading by example through one's own behaviors and choices.
National Food & Nutrition Policy: Balancing the Role of Research, Nutrition S...
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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.Nutrition program design and planning
This document summarizes the Nutrition Program Design Assistant tool, which was created by CORE Group and partners to help program planners design community-based nutrition programs. The tool includes a reference guide and workbook. The reference guide provides guidance on analyzing the nutrition situation, identifying appropriate program approaches, and selecting a combination of approaches based on the situation, resources, and objectives. It outlines six steps for program design: 1) gathering and analyzing nutrition data; 2) determining goals and objectives; 3) reviewing existing services; 4) preliminary prevention program design; 5) preliminary recuperation program design; and 6) finalizing the programming plan. The tool was developed with input from many organizations to help design effective, community-focused nutrition
Nutritional interventions
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.
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2) A preference for salty foods which are important for bodily functions but were scarce resources historically. While not innate, children develop a preference for salty foods.
3) Avoidance of unfamiliar or "dangerous" foods to reduce risk of food poisoning. Cooking meat kills bacteria while taste aversion and food neophobia protect against toxins that could make one sick. These behaviors were adaptive for avoiding foods harmful to survival and
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Evolutionary theory suggests that humans have evolved certain food preferences that increased their chances of survival. These include a preference for sweet foods, which signified ripe, high-calorie fruits, fatty foods which provided more energy, and salty foods which contained essential nutrients. Research provides some support for these preferences, showing innate preferences in infants and universal adoption of sweet foods across cultures. However, evolutionary explanations are difficult to test directly and rely on observations and fossil evidence.
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The document discusses how health workers can help local communities learn about their own customs and traditions in a respectful way. It outlines three common mistakes made in teaching about traditions: looking down on them, seeing no flaws, or ignoring them altogether. The best approach is to have communities critically examine both old and new practices to identify what is harmful and preserve what is beneficial. Emphasis should be placed on building upon positive traditions to increase people's confidence in their own knowledge and abilities.
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Food provides nutrients that are essential for the body's health and functioning. Most food is derived from plants, either directly or by feeding plants to animals. Different types of food include comfort foods that provide nostalgia, natural foods without clear definitions, slow foods that are local and sustainable, whole foods with little processing, organic foods produced without synthetic pesticides or fertilizers, fast foods prepared quickly and junk foods with little nutritional value. A balanced diet with fruits, vegetables, whole grains, legumes, nuts and lean proteins provides the body with necessary nutrients and fuels its processes and functions.
Processed snack foods: Their vitamin and mineral composition and percentage c...
Proper nutrition is important as children grow, and snack time should be just as healthy and delicious as breakfast, lunch and dinner. The study aimed to evaluate the vitamin and mineral composition of four processed snack foods and to analyze the % RNI contributed by these foods to the daily needs of school children. Moreover, the researchers attempted to identify the most concentrated sources of vitamin B1, vitamin B2, Vitamin B3, vitamin B9, calcium, and iron among the snack items. Results showed that of the six vitamins evaluated, vitamin A is the only vitamin supplied in ADEQUATE amounts by the four snack items namely Jute-Malabar Nigthshade Pastillas, Banana Blossom Cookies, Malunggay Polvoron, Squash-Carrot Pastiyema. In terms of the minerals, calcium and iron, only Malunggay Polvoron met at least 20% of the RNI for these nutrients for both age groups 4-6 and 7-9 years old. All the four snack items supply at least 20% of the RNI for vitamin A and riboflavin for the two age groups. On the other hand, the snack item with the most dense nutrients is Malunggay Polvoron. Sensorial qualities to include quality characteristics, consumer acceptance as well as their packaging may be conducted. Furthermore, the development of other nutrient-dense snack items with emphasis on the incorporation of leafy and fiber-rich vegetables is encouraged.
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Globalcompose.com sample essay on personal reflections essay assignment
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Processed snack foods: Their vitamin and mineral composition and percentage c...
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Recently uploaded
11.1 Role of physical biological in deterioration of grains.pdf
Storagedeteriorationisanyformoflossinquantityandqualityofbio-materials.
Themajorcausesofdeteriorationinstorage
•Physical
•Biological
•Mechanical
•Chemical
Storageonlypreservesquality.Itneverimprovesquality.
Itisadvisabletostartstoragewithqualityfoodproduct.Productwithinitialpoorqualityquicklydepreciates
Mending Clothing to Support Sustainable Fashion_CIMaR 2024.pdf
Ozturkcan, S., Berndt, A., & Angelakis, A. (2024). Mending clothing to support sustainable fashion. Presented at the 31st Annual Conference by the Consortium for International Marketing Research (CIMaR), 10-13 Jun 2024, University of Gävle, Sweden.
Pests of Storage_Identification_Dr.UPR.pdf
InIndia-post-harvestlosses-unscientificstorage,insects,rodents,micro-organismsetc.,accountforabout10percentoftotalfoodgrains
Graininfestation
Directdamage
Indirectly
•theexuviae,skin,deadinsects
•theirexcretawhichmakefoodunfitforhumanconsumption
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100speciesofinsectpestsofstoredproductscauseeconomiclosses
Authoring a personal GPT for your research and practice: How we created the Q...
Thematic analysis in qualitative research is a time-consuming and systematic task, typically done using teams. Team members must ground their activities on common understandings of the major concepts underlying the thematic analysis, and define criteria for its development. However, conceptual misunderstandings, equivocations, and lack of adherence to criteria are challenges to the quality and speed of this process. Given the distributed and uncertain nature of this process, we wondered if the tasks in thematic analysis could be supported by readily available artificial intelligence chatbots. Our early efforts point to potential benefits: not just saving time in the coding process but better adherence to criteria and grounding, by increasing triangulation between humans and artificial intelligence. This tutorial will provide a description and demonstration of the process we followed, as two academic researchers, to develop a custom ChatGPT to assist with qualitative coding in the thematic data analysis process of immersive learning accounts in a survey of the academic literature: QUAL-E Immersive Learning Thematic Analysis Helper. In the hands-on time, participants will try out QUAL-E and develop their ideas for their own qualitative coding ChatGPT. Participants that have the paid ChatGPT Plus subscription can create a draft of their assistants. The organizers will provide course materials and slide deck that participants will be able to utilize to continue development of their custom GPT. The paid subscription to ChatGPT Plus is not required to participate in this workshop, just for trying out personal GPTs during it.
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Describing and Interpreting an Immersive Learning Case with the Immersion Cub...
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快速办理(UAM毕业证书)马德里自治大学毕业证学位证一模一样
学校原件一模一样【微信：741003700 】《(UAM毕业证书)马德里自治大学毕业证学位证》【微信：741003700 】学位证，留信认证（真实可查，永久存档）原件一模一样纸张工艺/offer、雅思、外壳等材料/诚信可靠,可直接看成品样本，帮您解决无法毕业带来的各种难题！外壳，原版制作，诚信可靠，可直接看成品样本。行业标杆！精益求精，诚心合作，真诚制作！多年品质 ,按需精细制作，24小时接单,全套进口原装设备。十五年致力于帮助留学生解决难题，包您满意。
本公司拥有海外各大学样板无数，能完美还原。
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◇在校期间，因各种原因未能顺利毕业……拿不到官方毕业证【q/微741003700】
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留信网认证的作用:
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Compexometric titration/Chelatorphy titration/chelating titration
Classification
Metal ion ion indicators
Masking and demasking reagents
Estimation of Magnisium sulphate
Calcium gluconate
Complexometric Titration/ chelatometry titration/chelating titration, introduction, Types-
1.Direct Titration
2.Back Titration
3.Replacement Titration
4.Indirect Titration
Masking agent, Demasking agents
formation of complex
comparition between masking and demasking agents,
Indicators/Metal ion indicators/ Metallochromic indicators/pM indicators,
Visual Technique,PM indicators (metallochromic), Indicators of pH, Redox Indicators
Instrumental Techniques-Photometry
Potentiometry
Miscellaneous methods.
Complex titration with EDTA.
Equivariant neural networks and representation theory
Or: Beyond linear.
Abstract: Equivariant neural networks are neural networks that incorporate symmetries. The nonlinear activation functions in these networks result in interesting nonlinear equivariant maps between simple representations, and motivate the key player of this talk: piecewise linear representation theory.
Disclaimer: No one is perfect, so please mind that there might be mistakes and typos.
dtubbenhauer@gmail.com
Corrected slides: dtubbenhauer.com/talks.html
Randomised Optimisation Algorithms in DAPHNE
Slides from talk:
Aleš Zamuda: Randomised Optimisation Algorithms in DAPHNE .
Austrian-Slovenian HPC Meeting 2024 – ASHPC24, Seeblickhotel Grundlsee in Austria, 10–13 June 2024
https://ashpc.eu/
Sharlene Leurig - Enabling Onsite Water Use with Net Zero Water
Sharlene Leurig - Enabling Onsite Water Use with Net Zero WaterTexas Alliance of Groundwater Districts
Presented at June 6-7 Texas Alliance of Groundwater Districts Business MeetingThe cost of acquiring information by natural selection
This is a short talk that I gave at the Banff International Research Station workshop on Modeling and Theory in Population Biology. The idea is to try to understand how the burden of natural selection relates to the amount of information that selection puts into the genome.
It's based on the first part of this research paper:
The cost of information acquisition by natural selection
Ryan Seamus McGee, Olivia Kosterlitz, Artem Kaznatcheev, Benjamin Kerr, Carl T. Bergstrom
bioRxiv 2022.07.02.498577; doi: https://doi.org/10.1101/2022.07.02.498577
ESR spectroscopy in liquid food and beverages.pptx
With increasing population, people need to rely on packaged food stuffs. Packaging of food materials requires the preservation of food. There are various methods for the treatment of food to preserve them and irradiation treatment of food is one of them. It is the most common and the most harmless method for the food preservation as it does not alter the necessary micronutrients of food materials. Although irradiated food doesn’t cause any harm to the human health but still the quality assessment of food is required to provide consumers with necessary information about the food. ESR spectroscopy is the most sophisticated way to investigate the quality of the food and the free radicals induced during the processing of the food. ESR spin trapping technique is useful for the detection of highly unstable radicals in the food. The antioxidant capability of liquid food and beverages in mainly performed by spin trapping technique.
EWOCS-I: The catalog of X-ray sources in Westerlund 1 from the Extended Weste...
Context. With a mass exceeding several 104 M⊙ and a rich and dense population of massive stars, supermassive young star clusters
represent the most massive star-forming environment that is dominated by the feedback from massive stars and gravitational interactions
among stars.
Aims. In this paper we present the Extended Westerlund 1 and 2 Open Clusters Survey (EWOCS) project, which aims to investigate
the influence of the starburst environment on the formation of stars and planets, and on the evolution of both low and high mass stars.
The primary targets of this project are Westerlund 1 and 2, the closest supermassive star clusters to the Sun.
Methods. The project is based primarily on recent observations conducted with the Chandra and JWST observatories. Specifically,
the Chandra survey of Westerlund 1 consists of 36 new ACIS-I observations, nearly co-pointed, for a total exposure time of 1 Msec.
Additionally, we included 8 archival Chandra/ACIS-S observations. This paper presents the resulting catalog of X-ray sources within
and around Westerlund 1. Sources were detected by combining various existing methods, and photon extraction and source validation
were carried out using the ACIS-Extract software.
Results. The EWOCS X-ray catalog comprises 5963 validated sources out of the 9420 initially provided to ACIS-Extract, reaching a
photon flux threshold of approximately 2 × 10−8 photons cm−2
s
−1
. The X-ray sources exhibit a highly concentrated spatial distribution,
with 1075 sources located within the central 1 arcmin. We have successfully detected X-ray emissions from 126 out of the 166 known
massive stars of the cluster, and we have collected over 71 000 photons from the magnetar CXO J164710.20-455217.
Recently uploaded (20)
11.1 Role of physical biological in deterioration of grains.pdf
11.1 Role of physical biological in deterioration of grains.pdf
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Authoring a personal GPT for your research and practice: How we created the Q...
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waterlessdyeingtechnolgyusing carbon dioxide chemicalspdf
waterlessdyeingtechnolgyusing carbon dioxide chemicalspdf
Describing and Interpreting an Immersive Learning Case with the Immersion Cub...
Describing and Interpreting an Immersive Learning Case with the Immersion Cub...
Compexometric titration/Chelatorphy titration/chelating titration
Compexometric titration/Chelatorphy titration/chelating titration
Equivariant neural networks and representation theory
Equivariant neural networks and representation theory
Sharlene Leurig - Enabling Onsite Water Use with Net Zero Water
Sharlene Leurig - Enabling Onsite Water Use with Net Zero Water
The cost of acquiring information by natural selection
The cost of acquiring information by natural selection
ESR spectroscopy in liquid food and beverages.pptx
ESR spectroscopy in liquid food and beverages.pptx
EWOCS-I: The catalog of X-ray sources in Westerlund 1 from the Extended Weste...
EWOCS-I: The catalog of X-ray sources in Westerlund 1 from the Extended Weste...
What is Nutritional Anthropology?
- 1. By: Anthropology 4U What is Nutritional Anthropology?
- 3. Nutritional Anthropology is the study of nutrition from an Anthropological perspective
- 4. It often uses a biocultural approach…
- 5. meaning the study of nutrition considers both culture and biology
- 6. and so it uses both Cultural and Biological/Physical Anthropology!
- 8. 1. Ancient Diets What did our human ancestors eat?
- 9. We can figure this out by studying: microwear patterns on teeth (pits, scratches) AND…
- 10. stable isotopes (like carbon) isotopes in food are integrated into our bones our bones are studied to see what food was eaten
- 11. 2. Food Taboos Every culture has foods they refuse to eat. These are called food taboos.
- 12. For example, in the USA, we don’t eat snakes, but some other cultures do.
- 13. In a culture in Kenya, pregnant women don’t eat meat or eggs— it’s a food taboo
- 14. 3. Infant/Child Feeding Practices Many cultures are now bottle feeding rather than breastfeeding
- 15. This has implications for the health of the baby
- 16. And in many places in the world, bottle feeding cannot be done safely, due to unsafe water and other problems
- 17. Older infants need supplemental food in addition to breastfeeding but they don’t have enough teeth So…
- 18. Our ancestors probably did this as well! Some cultures pre-chew the food before giving it to the baby (premastication)
- 19. 4. Undernutrition lack of protein, calories, vitamins, minerals
- 20. 2008 study: 35% of deaths of infants & young children were due to undernutrition (affects the immune system, can’t fight off diseases)
- 21. 5. Overnutrition obesity In the USA, being fat is stigmatized
- 22. But in some cultures, being fat is seen as beautiful, and a sign of wealth and health
- 23. In a culture in West Africa, girls are force fed so that they will become fat and beautiful, and so men will marry them
- 24. Why are so many of us obese today? high fat and high calorie food is available 24/7
- 25. 6. Food & Identity food reflects identity: age, gender, social class, and more
- 26. Example: in the USA, eating beef is “manly"
- 27. Japanese “obentōs” (lunchboxes for young children with miniature portions that are artfully arranged) are connected to a mother’s identity
- 28. 7. Food & Symbolism food can be symbolic In the USA, turkey is a symbol of the Thanksgiving holiday
- 29. “comfort food” is also symbolic it symbolizes things like home, security, and kind grandmothers
- 30. These are just some examples of topics Nutritional Anthropology involves—there are many more!
- 31. Further Reading What is Nutritional Anthropology? (Anthropology 4U) Nutritional Anthropology (Encyclopedia.com) Read Read The Biocultural Perspective in Nutritional Anthropology (PDF) Read
- 32. Thanks for viewing! Anthropology4U.com #ANTH4U Visit Website Visit Blog