6-Malnutrition for food nutririoj vgf.pptx

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1. 6-MALNUTRITION JENNALYN P. BARONGAN, MBA

2. OBJECTIVES: 1. Define malnutrition 2. Classify Malnutrition 3. Cite situations on different malnutrition problems in the Philippines. 4. Identify different nutrition programs by government and other agencies. 5. Define Meal Management 6. Plan healthy and balanced meals.

3. MALNUTRITION refers to deficiencies, excesses, or imbalances in a person’s intake of energy and/or nutrients . Malnutrition refers to when a person’s diet does not provide enough nutrients or the right balance of nutrients for optimal health.

4. FORMS OF MALNUTRITION Undernutrition:  This type of malnutrition results from not getting enough protein, calories or micronutrients. It leads to low weight-for-height (wasting), height-for-age (stunting) and weight-for-age (underweight). Overnutrition : is a form of malnutrition in which the intake of nutrients is oversupplied. The amount of nutrients exceeds the amount required for normal growth, development, and metabolism.

5. TYPES OF MALNUTRITION Acute malnutrition is a form of under-nutrition caused by a decrease in food consumption and/or illness that results in sudden weight loss or oedema (fluid retention).  Chronic malnutrition  is defined as a form of growth failure that causes both physical and cognitive delays in growth and development.

6. Malnutrition Problems found in the Philippines Xerophthalmia Kwashiorkor Marasmus

7. Malnutrition Problems found in the Philippines Goiter

8. Malnutrition Problems found in the Philippines Parasite

9. 7-Philippine Nutrition Program Philippine Plan of Action for Nutrition (PPAN), is the country’s blueprint for achieving nutritional adequacy for all Filipinos, and the Philippine government’s commitment to eradicating hunger and malnutrition.

10. PROGRAM COMPONENTS A. Breastfeeding Practices B.   Complementary Feeding Practices C. Micronutrient Supplementation

11. PROGRAM COMPONENTS C . Micronutrient Supplementation Universal Vitamin A supplementation shall continue to be provided to infants and children 6-59 months of age. Vitamin A supplementation shall be given to children at risk. Iron Supplementation shall be provided to pregnant and lactating women and low birth weight babies and children 6-11 months of age. Iodine supplementation Calcium Supplementation for Pregnant Women shall be provided

12. PROGRAM COMPONENTS D.  Universal Salt Iodization E.  Food Fortification F. Mother Baby Friendly Health Initiative (MBFHI) G. Philippine Integrated Management of Acute Malnutrition (PIMAM)

13. MEAL MANAGEMENT Meal Management is the process of controlling every aspect of your diet from grocery store to meal time. To manage your meals is to plan not only WHAT you eat , but also WHEN you eat , and HOW you ensure that your food is with you when it's time to eat.

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17. 6 . BEVERAGE - a liquid intended for human consumption to satisfy the thirst.

18. MEAL PATTERN A menu planning tool used to develop menus for a specific age group Meal patterns are used to create menus with the healthiest meals for students.

19. PREPARATION OF HEALTHY MEALS Use healthy cooking methods such as steaming, broiling, grilling and roasting . Cook foods in as little water and for as short a period of time as possible.

20. PREPARATION OF HEALTHY MEALS Use a variety of herbs and spices. Avoid packaged or processed foods.

21. Note that those at high-risk for foodborne illness should follow additional guidelines.   Pregnant women Young children Older adults People with weakened immune systems or certain chronic conditions

22. SAFE FOOD PREPARATION Wash hands and surfaces often  Wash all fruits and vegetables Separate raw, cooked, and ready-to-eat foods .

23. SAFE FOOD PREPARATION Cook foods to a safe temperature using a food thermometer . Keep hot foods hot (above 140 degrees) and cold foods cold (below 40 degrees ) When in doubt, throw it out.

24. ACTIVITY 1. Prepare a healthy and balanced meals for vulnerable groups: Pregnant women Young children Older adults People with weakened immune systems or certain chronic conditions (e.g. diabetic person) 2. Prepare for a long quiz next week.