1. Define nutrition, nutrients, diet, food, meal.Outline the characteristics of adequate diet.Describe the relationship between nutrition and health.Describe diet for normal individual throughout the lifecycle especially the vulnerable groupDevelop a diet plan using dietary guides and foodexchange lists.Describe major malnutrition health problems.Mention the diseases associated with vitamin andmicronutrient deficiencies.Outline methods of assessment of nutritional status.

2. maybe defined as the science of food and its relationship tohealth. It is concerned primarily with the part played by nutrientsin body growth, development and maintenance. are organic and inorganic complexes contained in food. 3. A balanced diet is defined as the diet whichcontains different types of food , possessing thenutrients- carbohydrates, fats, proteins, vitaminsand minerals- in a proportion to meet therequirements of the body. 4. relationship between nutrition and health.Good nutrition an adequate, well balanced diet is a cornerstone of goodhealth and development.Nutrition is essential for the maintenance of lifeEssential for growth, reproduction, normal functioning of organs andProduction of energyBetter nutrition is related to improved health , stronger immune systems, saferpregnancy and childbirth, lower risk of non-communicable diseases (such asdiabetes and cardiovascular disease), and longevity.Poor nutrition can lead to reduced immunity, increased susceptibility todisease, impaired physical and mental development, and reduced productivity. 5. Develop a diet plan using dietaryguides and food exchange lists. 6. Examples of servingsBeans & MeatVegetable Grou Milk GroupFruit GroupGrain GroupGroupp 2-3 Servings2-4 Servings 6-11 Servings 2-3 Servings3-5 ServingsRaw Meat: 2-3Fruit Juice: 3/4Milk: 8 ouncesLeafy VegetableBread: 1 slice ounces cups: 1 cup 1/2 cup of other 1 ounce ofNatural Cheese: Peanut Butter: 2 vegetables Fruit, Sliced: 1/2 ready-to-eat1 1/2 ouncesTablespoonscooked orcup cereal chopped raw1/2 cup ofYogurt: 8 3/4 cup ofFresh Fruit: 1 Beans: 1 cup cooked cereal,ouncesvegetable juice mediumrice, or pasta 7. Diet Throughout Life cycleIncluding nutritionof:-1-Pregnant&lactating2-Invent & children3- Adolescence4- Old people 8. pregnant & lactating 9. pregnant & lactating groupparticul energy Protein Fat carbohydrate arKcal d g/d g/dwoman 468 g dModerate 2225 1gd 20 % 60% work10%Pregnant woman+ + 30 %Lactating 0-12+ + womanmonths+ + 45 % 10. Infant & Children. 11. GroupParticular Energy Protei Fats nKcal/d g/dg/d Infant 0-12m 102/kg1.9/kg -Children 1-6y 141526 257-9y195041 12. Adolescence.1- Energy needs are greater during adolescencethan at any other time of life with exception of pregnancy &lactation.2- Higher vitamins and minerals needs.3- Three nutrients of importance i.e. vitamin A,iron and calcium.4- Improving fruit & vegetable intake will help in obtainingadequate vitamin A . 13. Old People 14. 1- As people get older and become less active the need still high for energy reduces but nutrient needs are 2- Calcium and vitamin D are important nutrients forbone health 3- Plenty of fluids and a fibre rich diet helps to preventconstipation4- Daily exercise such a walking is also important to keep healthy 15. Malnutrition : bad of nutrition. Cause by INCORRECT Amount of nutrient icrease risk of infection and chronic diseasesover-nutrition under-nutrition may lead to obesity asmay lead to increased well as to metabolicinfections and decreasessyndrome or type 2in physical and mental diabetes development. 16. undernutrition Nutritional deficiency diseases may classified as:1-first type :that result directly from dietary lack ofa specific essential nutrient2-second type :that result from the inability of thebody to use a specific nutrient properly. Protein energy malnutrition kwashiorkor Marasmus 17. kwashiorkor in children of age 1-3 years cause Lateweaning after two years, which due toshift from high biological valueprotein to starchy food deficient inproteins. characterized by edema. The classical syndrome is that ofretarded growth and developmentwith mental apathy , muscularwasting , edema especially the liver(become big) . 18. Marasmus one year of agein children under Marasmus is a severe form ofmalnutrition that consists of thechronic wasting away of fat, muscle,and other tissues in the body. Malnutrition occurs when your bodydoes not get enough nearly allnutrients, especially protein andcarbohydrates A child with marasmus looksemaciated 19. Comparison between the two kwashiorkor Marasmus1- Definition :1- Definition :protein-energy malnutrition (PEM ) protein-energy malnutrition (PEM )characterized by dificiency of protein e characterized by severe and prolongedrelatively adequate energy intake .restriction of all food i.e energy and protein as well as other nutrients2- Essential Featuresa. Generalized edema 2- Essential Featuresb. Hair changesa. Muscle wasting.c. Skin change b. Loss of sub-cutaneous fatd. Psychomotor changes c. Very low body weight3- Age Group 3- Age GroupUsually in children of 1-3 years Usually under one year of age4- Important Cause 4- Important CauseLate weaning after extending over twoEarly weaningyears 20. Comparison between the twokwashiorkor Marasmus5- Frequency5- FrequencyOccur more frequently in rural area Occur in poor people in underdeveloped countries who live in6- Clinical Featurescitiesa. Edemab. Hair become fine show flage sign 6- Clinical Featuresc. Pigmentation desquamation anda. edema is absentulceration of skinb. Skin changes ,hair ,apathy andd. Child is apathetic and measureable anorexia are seldom encounterede. Anorexia c. Abdomen may be distended.f. Liver may be enlarged and fatty. d. Liver is not fatty. 21. Vitamin & micronutrientdeficiency 22. Vitamin A deficiencyVitamin A deficiency cause : Night blindness. Conjunctival xerosis : xerosis means dryness Active corneal lesion : Cornea scars . Increase risk of infection: children who lack Vit A aremore likely to get gut, respiratory, and other infection andto die from them than children with enough Vit A. even mild VitA deficiency , with no sign of xerophthalmiamay increase risk of infection and death . 23. Vitamin B deficiency The deficiency of thiamin (B)causingberi-beri. The deficiency of riboflavim(B) causing Ariboflavinosis . The deficiency ofNiacin causingpellagra . 24. Vitamin C deficiency Scurvy: It result from dietary lack of Vit C , scurvy usually occurs only on those consumesextremely poor diet that have a complete lack offruit and vegetable scurvy can effect infant who is only source of foodis cows milk. 25. Vitamin D deficiency Vitamin D deficiency can result : Osteomalacia : is the softening of the bones,osteomalacia in children is known as rickets, . It mayshow signs as diffuse body pains, muscle weakness,and fragility of the bones. Osteoporosis : is a disease of bones that leads to anincreased risk of fracture. Rickets : is a softening of bones in childrenpotentially leading to fractures and deformity. Ricketsis among the most frequent childhood diseases inmany developing countries. 26. osteoporosis 27. Rickets 28. Minerals deficiency Calcium deficiency : Osteomalacia, osteoporosis, Rickets and tetany . Phosphorus deficiency : affect growth and bone disease. Magnesium deficiency : cause problem in acid- base problem, tremor, spasm and muscle action. 29. Minerals deficiencyIodine deficiency : Iodine participate in the synthesis of thyroid hormones . Abnormal thyroid function leads to hypothyroidism or hyperthyroidism due to increase or decrease intake of iodine . Goiter is due to iodine deficiency . Iron deficiency & Copperdeficiency :cause anemia . 30. Deficiency of Zinc Mild deficiency : Stunted growth in children . Decreased tasting sensation . impaired immune function . Sever deficiency : dwarfism . delayed sexual maturation. Hypopigmented hair . 31. overnutrition Overnutrition is a type of malnutrition where there are more nutrients than required for normal growth, development, and metabolism.. The term can refer to: 1- obesity, brought on by general overeating of foodshigh in caloric content, 2- Vitamin poisoning Iron poisoning, 3- Mineral overload : inborn errors of metalmetabolism, toxicity 32. Introduction : Nutritional Status :- The state of a persons health in terms of thenutrients in his or her diet.- Or the condition of health of a person that isinfluenced by the intake and utilisation ofnutrients. The aim of nutritional assessment :discover the nutritional problem in order to suggest the possible solution. 33. Methods of assessment of nutritionalassessment :Indirect Direct methods use communitymethods deal with theindices that reflect the individual and measure community nutritionalobjective criteria status/needs. 34. Indirect Methods of Nutritional Assessment Ecological variables including agricultural crops production Economic factors e.g. household income. population density, food availability and prices Vital health statistics: morbidity, mortality and other health indicators e.g., infant and under-fives mortality, fertility indices and sanitary conditions 35. direct Methods of Nutritional Assessment These are summarized as ABCD A nthropometric methods C linical methods D ietary evaluation methods B iochemical, laboratory methods 36. Anthropometry Measurements It is the measurement of body height, weight, skin fold thickness , circumference of (arm , head and chest) & proportions . It is an essential component of clinical examination ofinfants, children & pregnant women. These measurements are compared to the reference data(standards) of the same age and sex group, in order toevaluate the nutritional status 37. Clinical Examination :Clinical assessment It is an essential feature of all nutritional surveys. It is the simplest & most practical method of ascertaining the nutritional status of a group of individuals.It utilizes a number of physical signs, (specific & non specific), that are known to be associated with malnutrition and deficiency of vitamins & micronutrients 38. D ietary evaluation methods Dietary assessment Nutritional intake of humans isassessed by different methods. These are: 24 hours dietary recall Food frequency questionnaire Dietary history food diary or record 39. Biochemical & Laboratory assessment Laboratory Tests - Hemoglobin estimation. - Stool ( for intestinal parasites ) & Urine ( for albumen and sugar ) . Biochemical Tests measure : - Nutrient concentration ( e.g. serum ) - Detection of abnormal amounts of metabolites in urine ( e.g. urinary iodine ) - Enzymes concentration. 40. summaryNutrients: are organic and inorganic complexes contained infood.Diet :Mixture of foods that a person eats.Food: anything either liquid or solid passing chemicalcomposition which enables it , when swallowed A balanced diet is defined as the diet which containsdifferent types of food , possessing the nutrients-carbohydrates, fats, proteins, vitamins and minerals- in aproportion to meet the requirements of the body.the relationship between nutrition and health. Nutrition has important effect on health Nutritional education is important to improve dietaryhabits 41. summary1-the food balance sheet technique.2-diet Servings3- Diet Throughout Life cycle 42. summary Meaning of Malnutrition and his type Under_nutrition Protein energy malnutrition 1- kwashiorkor 2- Marasmus And the different Vitamin & micronutrient deficiency methods of assessment of nutritional status In tow ways Direct & Indirect Direct summary in ABCD 43. References