NUTRITION AND HEALTHNUTRITION AND HEALTH

Grace AnyangoGrace Anyango•BYBY

CONTENTCONTENT

• Introduction• Objectives• Nutrition concepts• Role of food in the body• Food groups• Nutrients• Balanced diet• Vulnerable groups

Content contdContent contd

Body mass index(BMI)

IntroductionIntroduction

Nutrition• the study of food and how our bodies use it to

grow, work, play, maintain health and resist diseases

• food production, processing, handling, selling, preparation, sharing and eating

• what happens to the food in the body (digested, absorbed and utilized).

• The food that we eat contains different nutrients: water, carbohydrates, proteins, lipids/fats, vitamins and minerals,

Why is Good Nutrition Why is Good Nutrition Important?Important?

Good nutrition is essential for:• Growth, development, replacement and

repair of cells and worn-out tissues.• Production of energy, warmth, movement

and work.• Carrying out chemical processes:

digestion, metabolism and maintenance.• Protection against diseases and recovery

from diseases.

BASIC NUTRITION BASIC NUTRITION CONCEPTSCONCEPTS

• Science of right feeding and use of food by the body for growth, maintenance and repair

• Nutrients needed by the body can be supplied by a combination of different foods

• Correct combinations of food make up a balanced/ varied diet

Concepts contdConcepts contd

• No one food can supply all necessary nutrients in the correct proportion

• Each nutrient has its specific function(s) in the body

• Most nutrients are best utilized in combination with others

• Amount of nutrients required by the body depends on age,sex, size, PAL, health

Concepts contdConcepts contd

• Same nutrients are needed by the body throughout life but in varying proportions

• Too much good food is just as harmful as too little

• Biosecurity of the food from farm/ garden, market to the table influences its safety, appearance, flavor, food value

Food GroupsFood Groups

Basic classification

• 3 basic groups

• Body building foods: protein, mineral salts

• Heat and energy giving foods: CHO, fats and oils

• Protective foods: minerals and vitamins

Classification contdClassification contd

• Detailed classification (FAO)• 17or more groups• Meat• Poultry• Milk and products• Peas• Nuts• fish

Classification contdClassification contd

• Vegetable• Fruit• Millet• Rice• Posho• sorghum• Plantain• cassava• Honey• sugar

Classification continuedClassification continued

• Yams

• Wheat

• Fats and oils

• Food group classification emphasized

NUTRIENTSNUTRIENTS

• Chemical substances contained in food

• The food that we eat contains different nutrients that include water, carbohydrates, proteins, lipids/fats, vitamins and minerals. The different nutrients play different roles in our bodies to keep us physically and physiologically active.

Balanced diet/Mixed dietBalanced diet/Mixed diet

• A diet that provides all the nutrients as required by the body at a given time

• Must provide adequate nutrients in the correct proportions as required by the body

Planning mealsPlanning meals

• Points to consider

• Foods in season

• Cost

• Time

• Fuel

• Composition of family members

• mealtime

Planning mealsPlanning meals

• Cooking utensils

• Skills of the cook

• Taste

• Customs/beliefs

• Religion

• Health status

• Age

ENERGY REQUIREMENTSENERGY REQUIREMENTS

• Basal metabolism

• Thermogenesis

• Growth

• Physical activity

Classification of occupationsClassification of occupations

• Light / sedentary workers: professionals, administrative, managerial workers, sales representatives

• Moderate activity level: sales workers, domestic helpers, bicklayers

LIPIDS AND HEALTHLIPIDS AND HEALTH

• Only 30% of total energy requirements

• 10% should come from SFAs(NACNE)

• Overindulgence in fatty foods results in obesity and increases risk of obesity

• PUFAS have significant health benefits

•

BODY MASS INDEXBODY MASS INDEX

• More correlated with weight than height

• Index of choice for adults

• Good indicator of health status for adults

• An indicator of energy or dietary intake

BMI CATEGORIZEDBMI CATEGORIZED

• >30.0 Obese

• 25.0-29.0 Overweight

• 18.5-24.9 Normal

• 17.0-18.49 Mild thinness(G1)

• 16.0-16.99 Moderate thinness

• <16.0 Severe thinness(wasting)

BMI CONTDBMI CONTD

• BMI depicts energy levels

• Mild thinness- CED

• Moderate and severe thinness- AED

• Case definitions for overweight or obesity and wasting

• Life style

Vulnerable groupsVulnerable groups

• have special nutritional requirements because of increased demand and are likely to show signs of bad feeding if these needs are not met.

• Examples include infants, children, adolescence, pregnant women, and lactating / breastfeeding mothers, elderly, chronically ill/ PLWHA, displaced persons

Breast feedingBreast feeding

• Exclusive breast feeding

• Feed the child on breast milk alone for six months

• Human milk is the best for the infant

• The first milk that is secreted (colostrums ) is very nutritious. It is rich in vitamin A and provides the baby with immunity which protects the infant from diseases

Nutrition securityNutrition security

• refers to the biological utilization of food by the body.

• ability to maintain good nutritional status as a result of an adequate intake of nutrients and a satisfactory state of health that permits the effective utilization of these nutrients.

• Good nutritional status is necessary condition for development of an individual , including his or her capacity to perform work and to lead an active and healthy life

Health tipsHealth tips

• Eat a varied diet

• Try to balance food intake with PAL

• Reduce intake of SFAs

• Avoid fatty foods

• For adults regulate intake of animal and plant foods

• Healthy life style

Necessary conditionsNecessary conditions

• Access to food

• Care to vulnerable house hold members

time, attention, love, security and basic need

• Access to healthcare services

• A healthy environment.

Health educationHealth education

• A family enjoys good health when it is adequately housed and living in a hygienic and well managed environment.

• The immediate environment of an individual starts with his surrounding, clothing and expands to include the homestead and the community.

• Improving living conditions in the home therefore deals with aspects of hygiene and sanitation to promote family health.

Key messageKey message

• Serial hand wash involving sharing water in common containers should be discouraged. This practice promotes spread of infections.

• Proper use and management of latrines, rubbish disposal, kitchen, domestic animals and kitchen gardens/backyard gardens will promote god nutrition and health.

• An ideal home must have the following basic sanitary facilities: an improved latrine, bath shelter, tip tap (hand washing facility), rubbish pit and a plate rack

Common food and water borne Common food and water borne diseasesdiseases

• Cholera

• Dysentery

• Typhoid

• Diarrhoea

• Bilharzia

• Hepatitis

THANK YOUTHANK YOU

• For Listening