Nutrition and Health_09555fhfcbjfcv4.pptx

Nutrition

1. NUTRITION AND HEALTH By Geofrey Mupeta (Mulungushi University SOMHS-2025)

2. Objectives What nutrition is & terms that relate to nutrition. Types of food and main nutrients Food safety and hygiene food poisoning methods used to assess nutritional status Nutritional indicators F ood pyramid as it relate to Zambia Nutrition and HIV 2

3. Definitions Nutrition is defined as the science of foods, nutrients and other substances they contain; and of their actions within the body including ingestion, digestion, absorption, metabolism and excretion. Health- a state of complete physical, mental, and social well-being and not merely the absence of disease or infirmity Clinical Nutrition: study of food and wellbeing. It deals with ingestion, digestion, absorption, assimilation and interaction of nutrients and drugs. Nutrients are organic or inorganic substances present or contained in food which is required or necessary for growth and maintenance of function of body. 3

4. Definitions Nutrients are organic or inorganic substances present or contained in food which is required or necessary for growth and maintenance of function of body. 4

5. Definitions Balanced Diet : includes a variety of foods in adequate amounts and correct proportions to meet the day’s requirements of all essential nutrients. 5

6. Definitions Malnutrition : an abnormal physiological condition caused by deficiencies, excesses or imbalances in energy, protein and/or other nutrients. Undernutrition : when the body contains lower than normal amounts of one or more nutrients. Undernutrition encompasses stunting, wasting and deficiencies of essential vitamins and minerals (collectively called micronutrients) Stunting : refers to short stature (or low height for age) and is an indicator of long-term nutritional status. 6

7. Definitions Wasting: refers to acute loss (or low weight for height) and is an indicator of short-term nutritional status.   Severe Acute Malnutrition (SAM): a weight-for-height measurement of 70% or less below the median or 3 standard deviation or more below the mean international reference values, or a mid-upper arm circumference of less than 115 millimetres in children 6 to 60 months old.   Low birth weight : refers to a birth weight of less than 2,500 grams. This may be due to prematurity, growth restriction, or a combination of the two. 7

8. Relationship between nutrition and health Food is a basic and foundational part of our lives. Essential for growth and maintenance of tissues. Good nutrition is critical in preventing not only deficiency diseases, but also chronic diseases. 8

9. Classification of Food Food can be classified based on chemical property, to their function, to their essentiality, to their concentration and to their nutritive value. A classification based on nutrients present will ensure that all nutrients are made available to the body and offer greater variety within the group. 9

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11. Classification of Food There are five basic food groups . These include: 1. Cereals, grains and products 2. Pulses and legumes 3. Milk and meat products 4. Fruits and vegetables 5. Fats and sugars 11

12. 1. Cereals, Grains and Products Rice, wheat, Ragi, bajra, maize, jowar, barley, rice flakes, wheat flour. Main Nutrients: Energy, protein, invisible fat, Vitamin B 1,  Vitamin B 2,  folic acid, iron, fibre 12 Cereals, grains and products

13. 2. Pulses and Legumes Bengal gram, black gram green gram, red gram, lentil, peas, rajmah , soyabeans, and beans. Main Nutrients: Energy, protein, invisible fats, Vitamin B 1,  Vitamin B 2  folic acid, calcium, iron, fibre 13 Pulses and Legumes

14. 3. Milk and Meat Products Milk, curd, cheese, chicken, egg, meat, liver, fish. Main Nutrients: Protein, fat, Vitamin B 2, calcium 14 Milk and Meat products

15. 4. Fruits and Vegetables Mango, guava,  tomato, papaya, orange, sweet, lime, watermelon Amaranth, spinach, coreander , leanco , and fenugreek leaves etc. Main Nutrients: Carotenoids, folic acid Vitamin C, Vitamin B 2, Iron, fibre 15 Fruits and Vegetables

16. 5. Fats and Sugars Butter, ghee, Cooking oil, Honey and jaggery and sugar . Main Nutrients: Energy, fat, essential fatty acids Energy 16 Fats and Sugars

17. Food safety and hygiene Food Safety: The protection of consumer health and well being by safeguarding food from anything that can cause harm. Food hygiene: may be defined as all the practical measures involved in keeping food safe and wholesome through all the stages of production to point of sale or consumption. 17

18. Food safety and hygiene Food poisoning causes symptoms such as nausea, vomiting, cramps and diarrhoea . However, young children, the elderly, people with underlying illnesses and expectant mothers are the most at risk from severe symptoms of food poisoning. 18

19. Food safety and hygiene Causes of food poisoning Bacteria Viruses Chemical contaminants including metals, insecticides and cleaning agents. Natural Poisons in Food – Toadstools, Green potatoes and red kidney beans Moulds 19

20. Public Health Nutrition Involves a complex set of programs for improving health of the population through improved nutrition. Public health nutrition improves population health by: Teaching high-risk subgroups within the population Underlining health promotion and disease prevention through improved nutrition; Providing integrated community interventions for improved nutrition; with support of government leadership 20

21. NUTRITIONAL ASSESSMENT NUTRITIONAL ASSESSMENT : Determine nutritional status using Clinical Physical and Biochemical examinations. 21

22. 1. Clinical observations Checking for malnutrition (under or over nutrition). Clinical and vital signs are checked during physical examination (e.g. skin condition, hair, etc.). e.g. Nutrient Deficiencies: Vitamin A, Iron, Iodine, Calcium, etc . Strengths: Cheap and accessible, etc. Weaknesses: Confusing (Why?): As signs and symptoms can be found in other disease conditions Skilled personnel

23. 2. Anthropometric measurements Measure size, weight and proportion of the body. Weight and height measurements may be used to calculate the (Body Mass Index) BMI. Circumference and skin-fold may be used for proportions. Strengths: Moderately affordable and available/accessible Parameters of deficiency easily comprehended and explained Commonly used nutrition assessment methodology (esp. for antenatal and monitoring growth in children, women and infants) Self-assessment e.g. BMI Weaknesses: Requires skills: wrong measurements and calculations can be obtained leading to wrong interpretations. Equipment costs maybe expensive e.g Salter Scales

24. 3. Laboratory Assessment Laboratory Assessment : Nutritional deficiencies or excess nutrient intakes may be detected by examination of body fluids (parts) in the laboratory. Results are compared to norm values to determine the degree of the problem (e.g. deficiencies, or elevated levels). Strengths: Accurate results when done correctly Weaknesses: Highly trained personnel - Expensive. Equipment and materials (chemical, reagents, etc ) - Need standardized references and guidelines - Restrictive: mostly done at health facilities

25. It includes nutrition information, type of condition and situation. To get accurate information about basic food patterns and actual dietary intake and identify gaps, different methods may be used: Food Recall: e.g. 24 –hour) is a method of dietary assessment that is done by having a face interview with a patient. The interviewer gets information on what foods and beverages and their amounts were consumed 24 hours prior the interview. 4. Dietary Assessment

26. The interviewer gets the information by the respondent recalling from his/her memory. Strengths: Individualized; one to one interactions Provides and overview of what the person is eating Weaknesses: Remembrance; people tend to forget foods eaten, especially the amounts, etc. B).Food records: Record what is consumed within a given period. A minimum of three days (one weekend day and two-week days) of records are collected to estimate intake of individual or population. Strengths : More reliable than Food Recalls Weaknesses: Tedious, Tendency to cheat 4. Dietary Assessment

27. C). Food frequency questionnaire: Respondent estimates frequency foods consumed using a predetermined food list. It generally relies on self-administered questionnaire with support from a trained professional who reviews the questionnaire. Strengths: Gives general picture of what is being consumed Weaknesses: Tedious; Tendency to cheat 4. Dietary Assessment

28. Categories of nutrition indicators Nutritional status Infant and young child feeding Micronutrient interventions Household food security/vulnerability Nutrition in emergencies

29. Anthropometric/Nutritional indicators: Examples Stunting:  % of children 0-59 months of age that  are stunted (height-for-age <-2 Z-scores)   Underweight:  % of children  0-59 months of age that are underweight (weight-for-age <-2 Z-scores Wasting:  % of children  0-59  months of age that  are wasted (weight-for-height <-2 Z-scores)

30. Infant and young child feeding indicators % of children born in the last 24 months who were put to the breast within one hour of birth    % of children 0-23 months of age who received a pre-lacteal feeding % of infants 0-6 months of age who are breastfed exclusively % of children 12-15 months of age who are fed breastmilk   % of infants 6-8 months of age who receive solid, semi-solid or soft foods  

31. Maternal Nutrition indicators % of newborns with low birth weight (<2,500 grams)  % of non-pregnant women of reproductive age (15-49 years of age) with low BMI (<18.5 kg/ m 2 % of women of reproductive age (15-49 years of age) with vitamin A deficiency    % of women of reproductive age (15-49 years of age) with anemia ( Hb  < 11 g/dl for pregnant women; < 12 g/dl for non pregnant women)

32. Nutrition care and support helps break this cycle by helping people living with HIV (PLHIV) maintain and improve their nutritional status, boost their immune response, manage the frequency and severity of symptoms, and improve their response to antiretroviral therapy (ART) and other medical treatment.

33. Thanks! Any questions? 34