1 / 31

midwife CH-1

Managing Nutritional Problems in Mothers and Children<br>BY:- MOHAMED DAHIR ABDI ( Awal Dahir)

Mohamed469
Download Presentation

midwife CH-1

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. J JIJIGA HEALTH SCIENCE COLLAGE JIJIGA HEALTH SCIENCE COLLAGE Department Of MIDWIFERY Course: Managing Nutritional Problems in Mothers and Children (MDW3 M10 0122) By: Mohamed Dahir. (Bsc, MPH) JIJIGA, ETHIOPIA FEB:2024

  2. CH-1 What is Nutrition • What is Nutrition?:- is the interaction between food and the body. It is about the nutrients contained in food, and their action, interaction and balance in relation to health and disease. It is the process by which people can ingest, digest, absorb, transport, utilize and excrete food substances. • Nutrient: Chemical substances that are essential to life which must be supplied by food to the body to yield energy and substances for the maintenance of life and the growth and repair of tissues.

  3. Nutrition......

  4. Food security: all people, at all times, have physical and economic access tosufficient, safe and nutritious food to meet their dietary needs and food preferencesor an active and healthy life” Nutrition security: The condition when all people have ongoing access to thebasic elements of good nutrition, i.e., a balanced diet, safe environment, cleanwater, and adequate health care (preventive and curative), and the knowledgeneeded to care for and ensure a healthy and active life for all household members. Balanced Diet: A balanced diet is a diet that contains all the nutrients in theproportion that is optimal for long-term health and survival

  5. Nutrients Nutrients are essential components of food that our bodies require for proper functioning.carbohydrates, proteins, fats, vitamins, and minerals, each serving unique roles in maintaining health.

  6. Macronutrients Nutrients

  7. Nutrients..

  8. Micronutrients Nutrients

  9. Importance of a Balanced Diet

  10. Sources of nutrients in food Healthy Fats Lean Protein Fruits and Vegetables Lean proteins such as chicken, fish, and legumes provide essential amino acids, promoting muscle health and repair. Fresh fruits and vegetables are rich sources of vitamins, minerals, and fibre essential for a balanced diet. Avocados, nuts, and olive oil are examples of healthy fats that support heart health and aid in nutrient absorption.

  11. Nutrient Deficiencies and Their Effects

  12. Nutrient Absorption and Digestion

  13. Macro nutrients & Micro nutrients Micro nutrients:- Micronutrient malnutrition is “hard to see” • Iodine Deficiency Disorders (IDDS): • Iron Deficiency Anaemia (IDA) • Vitamin A deficiency

  14. What isNutritional Assessment?

  15. Nutritionl Assessment....

  16. The ‘TRIPLE A’ Cycle M & E M & E M & E

  17. Types of Nutritional Assessment 1. Direct Methods 2. Indirect Methods

  18. Types of N.A... 2. Indirect Methods of Nutritional Assessment These include three categories:

  19. Conducting nutritional assessment and screening - Nutritional assessment and screening are important processes in evaluating an individual's nutritional status and identifying potential nutrition-related issues or risks. Here's a general overview of how you can conduct a nutritional assessment and screening:

  20. Screening 1. Collect Dietary Information:

  21. Screening.. Anthropometry (Anthropos = human, Metric = measure) is:

  22. Growth measurements . . Recumbent length

  23. Growth measurements . .

  24. A. Stunting (low height-for-age)

  25. Growth measurements . . . Standing height:

  26. Body Mass Index (BMI)

  27. con....

  28. Purpose of Biochemical tests

  29. cont.... 4. In community nutrition surveys, to detect Subclinical micro nutrient deficiency, e.g. iodine deficiency, iron deficiency. 5. To demonstrate objectively the response to a nutrition education program E.g. Reduction of plasma cholesterol or of urinary Sodium. 6. To diagnose nutritional supplement overdosing E.g. with vitamin A RCMDD(recommend)

  30. cont.... Thin, flaccid skin hanging in folds (baggy pants) Alert and irritable Severe wasting prominent ribs, spine, scapulae , Old man face Hair - thinner and lighter Moon face No appetite Oedema (symmetrical oedema involving at least the feet) Source: NutritionWorksmarasmus

  31. THE END

More Related