Dietary assessment of community health .pptx

dietary assessment of public health

1. Dietary assessment Dr Monica

2. Introduction An adequate diet is essential for good health. Dietary habits and physical activity are crucial for a holistic lifestyle at all stages of life. A balanced diet fulfils all nutritional needs through a judicious choice of diverse foods.

3. Achieving a Balanced Diet A balanced diet provides the required calories, proteins, vitamins, minerals, and adequate fibre. It provides a variety of nutrients from a wide range of foods. Since no single food item contains all essential nutrients, a balanced diet is needed for growth and development

4. Food Groups

5. 24-hour dietary recall Ask about all foods and beverages consumed in the past 24 hours by the whole family and the index case separately. Last day should not be any special occasion like Fast, Feast, or Festival. Use estimates of either raw or cooked meals. Limitations: Relies on memory, recall bias. Do not represent a full picture of Dietary assessment.

6. Dietary Guidelines for Specific Populations

7. Thank you

8. Introduction An adequate diet is essential for good health. Dietary habits and physical activity are crucial for a holistic lifestyle at all stages of life. A balanced diet fulfils all nutritional needs through a judicious choice of diverse foods.

9. Current Diet and Nutrition Scenario in India India faces issues of undernutrition (marasmus, kwashiorkor, keratomalacia, anaemia) and persistent anaemia. A significant proportion of children suffer from impaired nutritional status. There is a rising prevalence of overweight and obesity in several states, contributing to a dual burden of undernutrition and overweight/obesity coexisting within the same communities. Estimates show that 56.4% of the total disease burden in India is due to unhealthy diets Dietary habits and physical inactivity contribute significantly to non-communicable diseases (NCDs) like Coronary Heart Disease (CHD) and Hypertension (HTN), preventing up to 80% of Type 2 diabetes

10. Eat a Variety of Foods to Ensure a Balanced Diet

11. Food Groups

12. Achieving a Balanced Diet A balanced diet provides the required calories, proteins, vitamins, minerals, and adequate fibre. It provides a variety of nutrients from a wide range of foods. Since no single food item contains all essential nutrients, a balanced diet is needed for growth and development

13. Fig: Food pyramid for balanced diet for 2000 Kcal Food Pyramid for Balanced Diet (2000 Kcal example): Visual representation of food group proportions: Base: Vegetables (400g) & Fruits (100g) Next level: Cereals & Nutri cereals (250g) Middle level: Milk/curd (300ml), Pulses & Legumes (85g) (30g of pulses can be substituted with fish/flesh foods) Top: Nuts & seeds (35g), Oils & Fats (27g) "My Plate for the Day" (2000 Kcal example): A simple guide to achieving a balanced diet, showing the proportional contribution of different food groups to energy and nutrients.

14. Macronutrients: Carbohydrates Major sources are cereals and millets. Other sources include grains, pulses, lentils, beans, peas, nuts, milk, fruits, and vegetables. Provide energy (4 Kcal/g). Dietary carbohydrates are simple (glucose, fructose, lactose, sucrose) or complex (starch, fibre). Fibre and starch are complex forms found in most plant foods and grains, pulses, vegetables, and fruits. Fibre delays absorption and increases satiety.

15. Macronutrients: Proteins The primary structural and functional components of every living cell. Provide energy (4 Kcal/g). Essential for building body tissue, especially in children, adolescents, pregnant/nursing women, and during illness/stress. Dietary proteins contain 20 different amino acids; 9 are essential (EAA) as they cannot be synthesised by the body and must be obtained from the diet. Maintaining good muscle mass is crucial for good health, improving insulin sensitivity and reducing risks of diabetes, stroke, and heart attacks. It helps maintain bone strength and supports joint health. Protein quality and meeting EAAs requirements are the primary challenges.

16. Recommended Protein Intake: Daily requirement: 60-70g for adults. EAR for protein intake: 0.66g/kg body weight/day for men and women. RDA: 0.83g/kg body weight/day for men and women. This translates to approximately 54g/day for a 65kg person. Sources of Protein: Animal sources (meat, fish, poultry, egg, milk, milk products) are rich in high-quality protein and EAAs. Plant sources, including pulses, legumes, soybeans, grains, millets, nuts, and seeds, also provide protein but may lack some essential amino acids (EAAs). Vegetarian diets can obtain good protein quality by combining cereals with pulses in a 3:1 ratio (raw food weight).

17. Macronutrients: Fats Visible fats (cooking oil, butter, ghee) and invisible fats (present in food items) are sources. Provide energy (9 Kcal/g) and are concentrated sources of energy. Carry fat-soluble vitamins (A, D, E, K) and carotenoids. Types of Fatty Acids: Saturated fatty acids (SFA), monounsaturated fatty acids (MUFA), polyunsaturated fatty acids (PUFA) . PUFAs include n-3 (ALA, EPA, DHA) and n-6 (LA, AA) . Trans fatty acids (TFA) are harmful and should be avoided.

18. Recommendations: Use a variety of oils/fats, nuts, seeds, whole grains, pulses, and legumes to meet fatty acid needs Consume moderate amounts of fats. Limit high saturated-fat containing oils/fats like ghee and butter. Minimise consumption of ready-to-eat/processed foods, which may contain trans fats. Avoid partially hydrogenated fats (vanaspati) as a cooking medium. Quantity of Fat: Visible fat intake should be limited to 20–50g (4–10% of total energy) per person per day, depending on physical activity and energy needs.

19. Micronutrients: Vitamins and Minerals Needed in small amounts but are essential for numerous body processes. Found in fluid and body tissues. Essential minerals include sodium, potassium, calcium, phosphorus, magnesium, iron, zinc, copper, selenium, molybdenum, iodine, cobalt, chromium and arsenic. Vitamins are fat-soluble (A, D, E, K) or water-soluble (B-complex, C). Sources include a variety of plant foods. Iron: Obtained from plant foods like green leafy vegetables, pulses, dry fruits, meat, fish, and poultry. Vitamin C helps improve iron absorption. Calcium: Children need higher levels for growth and bone development. Milk, curd, sesame seeds, ragi, and GLVs are good sources. Exposure to sunlight helps maintain Vitamin D status, which aids calcium absorption.

20. Restrict Salt Intake Increased salt (sodium chloride - NaCl) intake poses a health risk and may lead to hypertension and heart disease. Indian food intake indicates average consumption ranges from 8g to 10g/day, with about 45% of the population consuming more than 5g/day. WHO recommends 2300mg/day (5g salt), and ideally below 2000mg/day (400mg sodium). High intake of salt is associated with high blood pressure and vascular diseases. It can also increase the risk of stomach cancer. Processed foods, snack foods, savouries, soups, sauces, ketchup, bakery products, pickles, etc., contribute significantly to total salt intake. Recommendation: The requirement is met with minimal added salt. Limit consumption of processed foods and avoid adding extra salt.

21. Minimise the Consumption of High Fat, Sugar, Salt (HFSS) and Ultra-Processed Foods (UPFs)

22. Recommendations: Restrict consumption of HFSS and UPF foods. Always prefer fresh and minimally processed foods. Avoid deep-fried, fatty, sugary, and salty foods and bakery products. Even homemade foods can be unhealthy if prepared with high fat, high sugar, or salt.

23. Consume Safe and Clean Foods

24. Food preparation and handling: Wash food grains and legumes repeatedly before cooking. Wash vegetables and fruits after cutting or peeling. Do not soak cut vegetables in water. Do not cook in excess water. Always cover cooked foods with lids. Prefer pressure/steam cooking instead of deep frying/roasting. Avoid reheating and the reuse of leftover heated oils.

25. Infants (0-2 years) Exclusive breastfeeding for the first six months is crucial. Colostrum is highly nutritious. Avoid giving honey, glucose, water, or dilute milk formula before six months. Complementary foods should be introduced after six months while continuing breastfeeding up to two years. Breast milk alone is insufficient after six months. Prefer home-made complementary foods. Feed 2-4 times a day, depending on age.

26. Pregnant and Lactating Women Require additional energy and nutrients. Should consume a balanced diet with variety from all food groups. Focus on nutrient-rich foods. Additional energy requirement: ~350 Kcal/day for pregnant women (from the 2nd trimester) and ~500 Kcal/day for lactating women. Ensure adequate intake of iron, folic acid, calcium, protein, and essential fatty acids Avoid alcohol, smoking, and psychotropic drugs.

27. Children and Adolescents Balanced diets promote optimal growth and boost immunity. Appropriate diet and physical activity are essential for optimum body composition and BMI, and reducing the risk of diet-related chronic diseases later. Need frequent meals (at least 5-7 foods) for adequate nutrients. Ensure adequate and appropriate intake of iron, calcium, and vitamins. Limit consumption of sugary foods/beverages and HFSS foods. Promote physical activity and avoid sedentary lifestyles.

28. Other Important Recommendations Physical Activity: Develop healthy eating habits and exercise regularly. Avoid a sedentary lifestyle. Regular yoga and physical activity are essential. Hydration: Consume adequate water to avoid dehydration. Weight Management: Prevention of overweight/obesity is important. Slow and steady reduction in body weight is advisable; extreme approaches may lead to health hazards. Maintain an appropriate body mass index or weight for height. Sleep: Healthy sleeping patterns (6-8 hrs/day) are necessary to avoid unhealthy eating behaviours and weight gain.

29. Key Takeaways Eat a variety of foods from different food groups daily for a balanced diet. Choose nutrient-rich foods such as pulses, beans, peas, lean meat, fish, and low-fat milk. Use a combination of whole grains, pulses, and millets 71.... Prefer fresh and locally available vegetables. Moderate the use of oils/fats and choose a variety. Restrict salt intake . Minimise consumption of HFSS and UPF foods Avoid foods with high amounts of salt, sugar, and fats. Ensure food safety by handling and preparing food hygienically. Read food labels to make informed choices. Develop healthy eating habits and exercise regularly . Maintain a healthy weight .