Diseases_Paschim_Details_Cure_Research.ppt

It contains details of various different types of diseases and its pRognosis. Some relevant case studies are also highlighted to further the ongoing researches in COmmunity Medicine

1. INTRODUCTION

* Nutrition is the selection
of foods and preparation of foods, and their
ingestion to be assimilated by the body. By
practicing a healthy diet, many of the

known health issues can be avoided.
The diet of an organism is what it eats,
which is largely determined by the
perceived palatability of foods.

2. HISTORY OF NUTRITIO

+ 400 B.C. -- Hippocrates, the
"Father of Medicine", said to his
students, "Let thy food be thy
medicine and thy medicine be thy
food". He also said A wise man
should consider that health is the
greatest of human blessings. One
story describes the treatment of
eye disease, now known to be
due to a vitamin A deficiency, by
squeezing the juice of liver onto
the eye. Vitamin Ais stored in
large amounts in the liver.

3. + 1747 Dr. James Lind, a physician in the British Navy,
performed the first scientific experiment in
nutrition. At that time, sailors were sent on long
voyages for years and they developed scurvy. In his
experiment, Lind gave some of the sailors sea water,
others vinegar, and the rest limes. Those given the
limes were saved from scurvy. As Vitamin C wasnt
discovered until the 1930s, Lind didnt know it was
the vital nutrient.

Early 1800s It was discovered that foods are
composed primarily of four elements: carbon,
nitrogen, hydrogen and oxygen, and methods were
developed for determining the amounts of these
elements.

4. * 1930s William Rose discovered the essential
amino acids, the building blocks of protein.

1940s The water soluble B and C vitamins
were identified

1950s to the Present -- The roles of essential
nutrients as part of bodily processes have
been brought to light. For example, more
became known about the role of vitamins and
minerals as components of enzymes and
hormones that work within the body

5. TERMINOLOGIES

° NUTRITION - The word Nutrition is the science of foods,
the study of nutrients and other substances therein, their
action, interaction and balance in relationship to disease.

6. + HEALTH - It is the state of complete
physical, mental and emotional well being
and not merely the absence of disease or
infirmity.

NUTRIENTS - These are the
components of food that help to nourish the
body. The basic nutrients are CHO,

proteins, vitamins, lipids (fats), minerals and
water.

NUTRITIONAL STATUS - It is the
condition of the body as it relates to
consumption and utilization of food.

7. + Malnutrition — defined as a pathological state
resulting from a relative or absolute deficiency or
excess of one or more essential nutrients

+ Undernutrition - condition that results when
insufficient food is consumed over an extended
period of time

+ Overnutrition — pathological state resulting from
the consumption of excessive quantity of food
over an extended time

+ Imbalance — pathological state resulting from
disproportion among essential nutrients with or
without the absolute deficiency of any nutrient

* Specific deficiency — pathological state resulting
from a relative or absolute lack of specific

Been

8. NUTRITIONAL PROBLEMS

1
NUTRITIONAL
PROBLEMS
1 | Dl | i | 1

PROTEIN

ENERGY MICRONUTRIENT CHRONIC EATING

MALNUTRITION DEFICIENCY DISEASES DISORDERS
(PEM)

9. NUTRITION PROBLEMS IN INDIA

% PREGNANT WOMEN

* LACTATING WOMEN

* INFANTS.

% PRESCHOOL CHILDREN
% ADOLESCENT GIRLS

% ELDERLY

+

>,
+

O
+

10. PROTEIN ENERGY MALNUTRITION

Protein-energy

malnutrition (or protein-calorie
malnutrition) refers to a form
of malnutrition where there is
inadequate protein and calorie
intake

* It is considered as the primary
nutritional problem in India

PEM is due to the “food gap”
between the intake and
requirement

Causes childhood morbidity and
mortalit

11. PROTEIN ENERGY MALNUTRITION

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12. CAUSES AND RISK
FACTORS

Y Inadequate intake of
food

y Diarrhea

y Respiratory infections
y Measles

y Intestinal worms

y Infants and pre
schoolers

CONTRIBUTORY
FACTORS

“Poor envt. Hygiene

y Large family size

“Poor maternal health

Y Failure of lactation

y Premature termination
of breast feeding

v Delayed
supplementary
feeding

y Use of over diluted
cow’s milk

13. KWASHIORKOR e m

Kwashiorkor is the most
common and
widespread nutritional
disorder in developing
countries. Itis a form of
malnutrition caused by
not getting enough
protein in the diet.

14. MARASMUS

+ Marasmus is a severe form of
malnutrition that consists of the
chronic wasting away of fat,
muscle, and other tissues in the
body.

Malnutrition occurs when the body
does not get enough protein and
calories.

This lack of nutrition can range from
a shortage of certain vitamins to
complete starvation.

Marasmus is one of the most
serious forms of protein-energy

15. MARASMIC KWASHIORKOR

A malnutrition disease,
primarily of children,
resulting from the
deficiency of both calories

and protein.

The condition is
characterized by severe
tissue wasting,
dehydration, loss of
subcutaneous fat,
lethargy, and growth
retardation

16. KWASHIORKOR AND MARASMUS - A
COMPARATIVE CHART

KWASHIORKOR

y Acute
illness/infections,
measles, AGE,

trauma, sepsis are
some causes

v Protein is principal
nutrient

¥ 18 months to 3 years

y Rapid, acute onset

y Some weight loss

* High mortality

MARASMUS

y Severe prolonged
starvation,
chronic/recurring
infections

y Calories and protein are
principal nutrients

¥ 6 months to 2 years

y Chronic, slow onset

y Severe weight loss

y Low mortality unless
related to underlying
disease condition

17. COMPARISON OF CLINICAL FEATURES

KWASHIORKOR

> Edema, pot belly, swollen
legs

> Mild to moderate growth
retardation

» Weight masked by edema

> Low subcutaneous fat

> Muscle atrophy

» Round face (moon face)

> Dry, flaky peeling skin

> Thin dry easily plucked
hair

> Enlarged liver
+ Xerophthalmia

> Anemia, diarrhea,
infection

MARASMUS
No edema
» Weight loss upto 40%
» Severe growth failure

» Severe emaciation
» Severe loss of subcut fat
» Severe muscle atrophy

» Wrinkled face (old man’s
face)

> Rare skin changes
> Common hair changes
> Mildly enlarged liver

> Anemia, diarrhea,
infection

18. PREVENTION

+ Oral rehydration therapy helps to prevent
dehydration caused by diarrhea

+ Exclusive breast feeding for 6 months there after
supplementary foods may be introduced along
with breast feeds

* Immunization for infants and children

+ Nutritional supplements

+ Early diagnosis and treatment

+ Promotion and correction of feeding practices
> Family planning and spacing of birth

* Periodic surveillance

* Nutritional rehabilitation

19. MICRONUTRIENT DEFICIENCY

20. XEROPHTHALMIA

Xerophthalmia i.e., dry
eyes refers to all the
ocular manifestations of
vitamin A deficiency in
man
It is the most widespread
and serious nutritional
disorder leading to
blindness

21. RISK FACTORS
y Poor SE status

y Faulty feeding
practices

y Weaning

Y PEM

y Infections
Y 1-3 years

CLINICAL FEATURES
y Corneal ulcers

y Softening of cornea

y Keratomalacia

y Bitot spot

22. PREVENTION AND CONTROL

y Administering large doses of vitamin A
orally on a periodic basis

v Regular and adequate intake of vitamin A

v Fortification of certain food with vitamin A —
sugar, salt, tea and skimmed milk

23. NUTRITIONAL ANEMIA

Nutritional anemia is a condition where the
hemoglobin content of blood is lower than normal
as a result of a deficiency of one or more essential
nutrients, regardless of the cause of such

deficiency. Anemic Mildly Anemic

24. EFFECTS OF ANEMIA cio
Y

« Increases risk of maternal and fetal
morbidity and mortality

+ Abortions, premature births, PPH, low birth
weight are associated with anemia during
pregnancy

25. + Anemia can be aggravated by
parasitic infections like malar
intestinal parasites

- Iron deficiency may repair cellular
response and immune functions

+ More severe the anemia, greater the
reduction in work performance

26. PREVENTION

y Estimation of Hb to assess degree of
anemia

v Blood transfusion in severe cases of
anemia (<8g/dL)

y Iron and folic acid supplements

¥ Food fortification with iron

y Changing dietary habits

y Control of parasites

y Nutritional education and awareness

27. IODINE DEFICIENCY DISORDERS
(IDD)

IDD leads to a
much wider N
spectrum of Gratin
disorders

5% » 30%
Some Brain Damage

commencing with the
intrauterine life and
extending through
childhood to adult life Loss of Energy de fo Hrpothyroiion
with serious health

and social

40% -70%

28. DISORDERS

> Goiter

+ Hypothyroidism

> Subnormal intelligence
>Delayed motor mileston
> Mental deficiency

> Hearing defects

> Speech defects

>» Mental retardation

> Neuromuscular weakn ea Cretinism
> Endemic cretinism

> Intrauterine death

lodine Deficiency Disorders

29. PREVENTION COMPLICATIONS
* lodized salt » Thyrotoxicosis
» lodine monitoring * lodide goiter

« Public awareness and = lodinism
education + Lymphocytic thyroiditis

30. ENDEMIC FLUOROSIS

In many parts of the world where
drinking water contains excessive amounts of
fluorine (3-5mg/L), endemic fluorosis has been
observed.

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| FLUOROSIS.

31. DENTAL FLUOROSIS

* It occurs when excess fluoride is ingested during
the years of tooth calcification — first 7 years of
life

* Characterized by molting of dental enamel which

has been reported above 1.5mg/L intake
» Fluorosis seen on the incisors of upper jaw

32. SKELETAL FLUOROSIS

« Associated with life time
daily intake of 3-6mg/L or
more

+ Heavy deposition of

fluoride in skeleton

* Crippling occurs leading to
disability

33. PREVENTION

* Changing the water sources
* Chemical defluorination
+ Preventing use of fluoridated toothpaste

* Fluoride supplements not prescribed for
children consuming fluoridated water

34. OBESITY

Obesity is an epidemic diseases, which consists of body
weight that is in excess of that appropriate for a person’s
height and age standardized to account for differences,
leading to an increased risk to health related problems

35. Type 2
Diabetes

)

Mood
Disorders

liver Disease ) { Ce /

Hypertensior

/ Reproductive
Disorders

Dysipidemio )

Cancer

Risks )

Heart
Disease )

E

36. CONCLUSION

Good nutritional habits and a balanced diet aren't
developed in one day, nor are they destroyed in
one unbalanced meal. Healthful eating means a
lifestyle of making choices and decisions,

planning, and knowing how to make quick and
wise choices when you haven't planned.