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MALNUTRITION

MALNUTRITION. Nutritional Status condition of health of the individual as influenced by utilization of nutrients . determined → medical, dietary history, physical examination laboratory tests .

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MALNUTRITION

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  1. MALNUTRITION

  2. Nutritional Statuscondition of health of the individual as influenced by utilization of nutrients . determined → medical, dietary history, • physical examination • laboratory tests . • Malnutritionpathological state .. Relative or absolute deficiency or x’s of one or more essential nutrients – 4 forms • Under nutrition 2. Over nutrition • 3. Imbalance 4. Specific deficiency

  3. HEALTH OR DISEASE NUTRITION DIET ENVIRONMETAL EXTERNAL INTERNAL Food Patterns - Family - Area - Culture Biological set points Genetic Ecological Technological Fetal development Life events Psychological Sleep Body frame Organ function Economical Organ system Individual differences Gender Age Activity Body size Behavior

  4. DETERMINANTS OF HEALTH

  5. Who are likely to have nutrition problems

  6. PRO 666PRO (1066666-15%) CHO FAT (30%) FAT CHO (55-60%) Dietary guidelines • Nutritionally adequate diet – variety • Add food – pregnancy & lactation • Breast feeding – must - 4-6 months • Supplements – infants by 4-6 months • Veg, fruits – eat in plenty • Cooking oils – moderation • Avoid over-eating • Limit use of Salt & Sugar

  7. BREAKFAST • Should be main meal of the day • Up to 1/3 of RDA may be supplied • Should be eaten inmid-morningrather than later • Should be eaten within 45 min. of waking • Thyroid activity is maximum and insulin activity is low – better energy utilization of food, hence • People trying to lose weight should not skip breakfast

  8. BREAKFAST • Should contain: • Carbohydrates – minimum of 50g • Stimulate/initiate insulin action • Neurotransmitters – serotonin & catecholamine • Protein – 12-15g • Sustains insulin action • Promotes positive mood

  9. General Dietary Recommendations • Consume high-carbohydrate & fiber low to normal fat and moderately high protein diet. • Regular meal timings with breakfast eaten within 45 min. of waking. • Inclusion of pulses, especially in the breakfast. • Consumption of a mixed cereal diet with green leafy vegetables at least 3-4 times a week..

  10. Consumption of fruits should be along with meals if diabetic. • If overweight/obese, exercise along with dieting to reduce body weight. • Even if one has normal body weight, exercise to maintain weight

  11. Assignment SohaHeshamBadr assignment topic in ZINC DEFFICIENCY

  12. Recommended text book • Manual dietetic book

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