Untitled

• Good Nutrition


  Consuming food and nutrients and using them to function healthily
• Essential Nutrients


  • Macronutrients
  • Carbohydrates
  • Fats (lipids)
  • Proteins
  • Micronutrients
  • Vitamins
  • Minerals
  • Water
• Carbohydrates


  Energy-giving foods composed of sugars
• Carbohydrates


  • Common staple eaten regularly, accounting for up to 80% of the diet in developing countries
  • Quickly absorbed by the body
• Carbohydrate sources


  • Cereals (e.g., millet, sorghum, maize, rice)
  • Root crops (e.g., cassava, potatoes)
  • Starchy fruits (e.g., bananas)
• Fats and Oils (Lipids)

  • Energy-giving foods
  • Not produced by the body
  • Absorbed more slowly than carbohydrates
  • Account for small part of diet in developing countries
• Fats and oils


  • Fats (solids): Butter, ghee, lard, margarine
  • Oils (liquids): Corn oil, soybean oil, peanut oil
• Proteins


  • Body-building foods
  • Form main structural components of cells
  • Help produce and maintain tissues and muscles
• Protein sources


  • Plants (e.g., beans, nuts, chickpeas)
  • Animals (meat, poultry, fish, dairy products, insects)
• Vitamins


  • Organic compounds mostly from outside the body
  • Do not provide energy
  • Fat soluble: Dissolve in lipids, can be stored, not needed daily (e.g., vitamins A, D, E, K)
  • Water soluble: Dissolve in water, absorbed into bloodstream immediately, needed daily
• Minerals


  • Inorganic compounds not synthesized by the body
  • Needed in very small quantities but possibly essential
  • Important for biochemical processes and formation of cells and tissues
• Mineral sources


  • Plants
  • Animal products
• Water


  • Main component of the body (60 percent of body mass)
  • Needed for digestion, absorption, and other body functions
  • Regularly lost through sweating, excretion, and breathing
  • Approximately 1,000 ml (4-8 cups) needed each day
• What local foods are rich in these essential nutrients?
• Energy Requirements


  • Amounts needed to maintain health, growth, and appropriate physical activity
  • Vary according to age, gender, and activity
  • Met through an age-appropriate balanced diet
  • Based on: Basal metabolism, Metabolic response to food, Physical activity, Physiology
• Energy Requirements of Adults > 19 Years Old

  • Basal metabolic rate (BMR) = Number of kilocalories (kcal) needed each day
  • Energy needs = BMR x activity factor
  • Additional energy needed by pregnant and lactating women
• Energy Requirements of Children and Adolescents < 18

  • Calculated based on age, physical activity, and energy needs for growth
  • Increase after age 10 to support changing body composition and growth
  • Kcals required per day (FAO, WHO, UNU 2004): Boys 1-18 years old: 948-3,410, Girls 1-18 years old: 865-2,503
• Energy Requirements of Infants 0-12 Months Old

  • Mainly for growth
  • Vary by age and gender
  • All energy and nutrient needs met by breastmilk for the first 6 months of life
• Protein Requirements


  • Needed daily to replenish continuous depletion
  • May vary by age, health status, physiological status, and occupation
  • Higher for pregnant and lactating women
  • Fluctuate in children based on weight, age, and gender
• Undernutrition


  • The manifestation of inadequate nutrition
  • Common in sub-Saharan Africa
  • 1/3 of all children < 5 years old underweight
  • 38% of children with low height for age
  • Many causes: Inadequate access to food/nutrients, Improper care of mothers and children, Limited health services, Unhealthy environment
• Conditions Associated with Under- and Overnutrition

  • Vitamin deficiency disorders: Scurvy, Rickets, Mental/adrenal disorders
  • Mineral deficiency: Osteoporosis
  • Diet-related non-communicable diseases: Diabetes, Coronary heart disease, Obesity, High blood pressure
• Causes of Undernutrition
• Nutritional Status Determined by Anthropometry


  • Underweight: Low weight for age compared to reference standard, a composite measure of stunting and wasting
  • Stunting: Low height for age compared to reference standard, an indicator of chronic or past growth failure
  • Wasting: Low weight for height, an indicator of short-term nutritional stress
• Other Anthropometric Measurements


  • MUAC (mid-upper arm circumference)
  • BMI (body mass index): Compares height and weight, BMI = Weight (kg) ÷ height (m)^2
• Manifestations of Protein-Energy Malnutrition (PEM)

  • Marasmus: Severe growth failure, Weight < 60% weight for age, Frailty, thinness, wrinkled skin, drawn-in face, possible extreme hunger
  • Kwashiorkor: Severe PEM, Weight 60-80% weight for age, Swelling (edema), dry flaky skin, changes in skin and hair, appetite loss, lethargy
  • Marasmic kwashiorkor: Most serious form of PEM, combining both conditions above, Weight < 60% weight for age
• Strategies to Prevent and Control Undernutrition


  1. Improve household food security

  2. Improve diversity of diet

  3. Improve maternal nutrition and health care

  4. Improve child feeding practices

  5. Ensure child health care (immunization, medical care, growth monitoring)

  6. Provide nutrition rehabilitation
• Nutritional Anemia


  • Most common type of anemia
  • Caused by malaria, hookworm, and inadequate iron and vitamin intake resulting in low hemoglobin levels
  • Affects mainly children < 5 years old and pregnant women
  • Detected by measuring blood hemoglobin levels
• Effects of Anemia


  • Adults: Reduced work capacity, Reduced mental capacity, Reduced immune competence, Poor pregnancy outcomes, Increased risk of maternal death
  • Infants and children: Reduced cognitive development, Reduced immune competence, Reduced work capacity
• Strategies to Prevent and Control Anemia

  1. Promote iron, folic acid, and B12-rich foods

  2. Treat and prevent anemia-related diseases (malaria and worms)

  3. Provide iron and folic acid supplements to infants and pregnant and lactating women

  4. Fortify foods

  5. Promote vitamin C-rich foods with meals

  6. Discourage drinking coffee or tea with meals
• Iodine Deficiency Disorders (IDD)


  • Caused by inadequate intake of iodine
  • Only 1 tsp. needed over entire lifetime
  • Iodine in food sources varies by geography, less in highlands and mountain regions
• Manifestations of IDD


  • Goiter: Enlarged neck region from overactive thyroid gland
  • Hypothyroidism: Dry skin, weight gain, puffy face, lethargy from underactive thyroid
  • Hyperthyroidism: Rapid pulse and weight loss from overactive thyroid
  • Cretinism: Mental retardation, physical development problems, spasticity from IDD in mother during pregnancy
• Strategies to Control IDD

  1. Iodize salt, dairy products, and bread where iodine is deficient in local foods

  2. Provide iodine drops

  3. Inject people with iodized oil (expensive)
• Causes of Vitamin A Deficiency (VAD)

  • Low consumption of vitamin A-rich foods
  • Dietary deficiency due to food processing
  • Limited consumption of fats and oils
  • Poor breastfeeding (no colostrum, insufficient breastfeeding)
  • Diseases affecting absorption (e.g., worms, chronic diarrhea)
• Manifestations of VAD


  • Xerophthalmia (eye conditions)
  • Blindness (VAD is the leading cause of blindness in children < 5 years old)
  • Bitot's spots
  • Damage to the cornea
  • Slowed growth and development
  • Reduced reproductive health
  • Increased risk of anemia
• Strategies to Control VAD

  1. Promote vitamin A-rich foods (fruits, vegetables, red palm oil)

  2. Give infants and women low-dose iron supplements according to WHO protocols

  3. Improve food security

  4. Feed children properly

  5. Prevent disease and treat disease early

  6. Fortify foods
• National Nutrition Strategies, Policies, and Guidelines
• Good nutrition is essential for health and well-being.
• Daily well-balanced diets should include foods containing essential nutrients and meeting energy requirements.
• Inadequate nutrition can lead to PEM and vitamin and mineral deficiencies (anemia, VAD, IDD).
• Nutrition interventions include improved household food security, food fortification, vitamin and mineral supplementation (for women and children), and improved child feeding.