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Public health nutrition
This document discusses public health nutrition and its importance for health promotion and protection. It assesses factors that influence eating behaviors such as hunger, appetite, culture, habits, emotions, and advertising. It defines nutrition as the science of the relationship between physiological functions and essential food elements. Key nutrients include carbohydrates, proteins, fats, vitamins, minerals, and water. Child malnutrition rates in Bangladesh are very high, and dietary habits and food practices need to change to improve nutrition status. A balanced diet is important for a healthy life.
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Introduction to public health nutrition emphasizing its role in health promotion and protection.
Exploration of various factors influencing eating behaviors including hunger, appetite, culture, emotional comfort, and advertising.
Definition of nutrition and importance of calories as an energy measurement in food.
Alarmingly high child malnutrition rates in Bangladesh with 64% of children anemic and high underweight prevalence.
Nutrition defined as the science of food's interaction with the body for health benefits.
Importance of daily nutrient intake for energy, body maintenance, and metabolic processes.
Definition of essential nutrients and how they contribute to health, focusing on deficiency impact.
Classification of nutrients into carbohydrates, proteins, lipids, vitamins, minerals, and water, along with macronutrients and micronutrients.
Classification of foods based on function: energy-yielding, body-building, and protective foods.
Recommendations to limit the availability and advertisement of less healthy foods in public service venues.
Examination of various factors such as age, lifestyle, culture, and social pressures that impact nutrition.
Discusses the interplay between food choices, personal preferences, and the significance of balanced nutrition.
Overview of the Food Guide Pyramid emphasizing balance, variety, moderation, and the six essential nutrients.
Explains carbohydrate sources and classifications: simple vs. complex carbohydrates, their energy roles.
Overview of protein sources and their critical role in energy provision, tissue building, and repair.
Detailed view of dietary fats, emphasizing their sources, types, functions, and links to health risks.
Description of vitamins A, D, and C, their sources, functions, and symptoms of nutrient deficiency.
Connection of diet and obesity to overall health, exploring broader implications.
Contrasting personal preference vs. nutrition in food choices and the significance of a balanced diet.
Addressing the importance of diet in weight management before incorporating exercise.
Introduction to the MyPyramid Plan as a nutritional guideline.
Closing remarks and contact information for further inquiries on health and nutrition.
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Public health nutrition
- 1. Public Health Nutrition AndImportance For Health Promotion And Health Protection
- 2. Assessing Eating BehaviorsAssessingEating Behaviors What drives us to eat?What drives us to eat? – HungerHunger – AppetiteAppetite – Cultural and social meaning of foodCultural and social meaning of food – Habit or customHabit or custom – Emotional ComfortEmotional Comfort – Convenience and advertisingConvenience and advertising – Nutritional valueNutritional value – Social interactionsSocial interactions
- 3. Eating for HealthEatingfor Health NutritionNutrition – The science of the relationship betweenThe science of the relationship between physiological functions and essential elementsphysiological functions and essential elements of foodof food CalorieCalorie – Unit of measure that indicates the amount ofUnit of measure that indicates the amount of energy we obtain from a foodenergy we obtain from a food
- 4. Status of MalnutritionStatusof Malnutrition Child malnutrition rates in Bangladesh are very high, 64% anemic among 6-23 mon Nearly one-half of all children below age 5 or 6 are underweight or stunted. Millions of children and women suffer from one or more forms of malnutrition One generation to the next as malnourished mothers give birth to infants who struggle to develop and thrive. Dietary habits and food practices to change!
- 5. DefinitionDefinition Nutrition is thescience of how the body uses food., that studies the interactions between living organisms and food. Nutrition is defined as the food, we eat, air we breathe, water we drink, supplements we ingest, and all that we do that literally “feeds” or nourishes the body for its own health benefit.
- 6. NutrientsNutrients An important aspectof nutrition is the daily intake of nutrients. Nutrients consist of various chemical substances in the food that makes up each person’s diet. Many nutrients are essential for life, and an adequate amount of nutrients in the diet is necessary for providing energy, building and maintaining body organs, and for various metabolic processes.
- 7. Essential NutrientsEssential Nutrients Nutrientsare essential to the human diet if they meet two characteristics. First, omitting the nutrient from the diet leads to a nutritional deficiency and a decline in some aspect of health. Second, if the omitted nutrient is put back into the diet, the symptoms of nutritional deficiency will decline and the individual will return to normal, barring any permanent damage caused by its absence.
- 8. Nutrient ClassificationNutrient Classification Thereare six major classes of nutrients found in food: carbohydrates, proteins, lipids (fats and oils), vitamins (both fat-soluble and water-soluble), minerals, and Water.
- 10. Nutrient ClassificationNutrient Classification Nutrientsare grouped into : Macronutrients are those which the body requires in large amounts e.g. proteins, fats, carbohydrates, water . These requirements are measured in grams. Micronutrients are those which the body requires in small amounts .These requirements are measured in milligrams. (1/1000gm) and micrograms (1/10,00,000 gms) e.g. vitamins, minerals and antioxidants
- 11. Functional Classification ofNutrientsFunctional Classification of Nutrients Energy yielding Foods : foods rich in Carbohydrates and fats such as cereals, sugar, and roots Body building foods: Foods rich in protein such as meat, liver, fish, milk and pulses Protective foods: These are foods rich in proteins, vitamins and minerals.They are fruits, green leafy vegetables, liver, eggs, milk and fish
- 12. Restrict Availability ofLess Healthy Foods and Beverages in Public ServiceVenues
- 13. Limit Advertisements ofLess Healthy Foods & Beverages
- 14. FACTORS AFFECTING NUTRITIONFACTORSAFFECTING NUTRITION Age Lifestyle Food habits Ethnicity, Culture, and Religious Practices Other Factors ◦ Food preferences, ◦ Gender, Peer pressures, ◦ Stress, depression, ◦ and alcohol abuse, ◦ Medications, GI disorders
- 15. Food Choices VSNutritionFood Choices VS Nutrition Personal preference Habit Ethnic heritage or tradition Social interactions Availability, Convenience, Economy
- 16. ©2002 Learning ZoneExpress16 Nutrients The food you eat is a source of nutrients. Nutrients are defined as the substances found in food that keep your body functioning. Your body needs nutrients to… Fuel your energy. Help you grow. Repair itself. Maintain basic bodily functions.
- 17. ©2002 Learning ZoneExpress17 Balance is Key These three are the framework of the Food Guide Pyramid: Balance - Eat foods from all groups of the Food Guide Pyramid. Variety - Eat different foods from each food group. Moderation - Eat more foods from the bottom of the pyramid, and fewer and smaller portions of foods from the top of the pyramid. For years, people held to the idea that there are “bad” nutrients and “good” nutrients when, in fact, all nutrients play a certain role in the body. Even those nutrients once considered “bad” such as fats and carbohydrates perform vital functions in the body and if one consumes too many “good” nutrients such as vitamins or minerals there can be harmful results, as well.
- 18. ©2002 Learning ZoneExpress18 The 6 Essential Nutrients Water Carbohydrates Protein Fat Vitamins Minerals
- 19. ©2002 Learning ZoneExpress19 Water Did you know? 1/2 to 3/4 of the human body consists of water! Functions in the Body: Water carries nutrients to your cells and carries waste from your body. Regulates body temperature. Dissolves vitamins, minerals, amino acids and other nutrients. Lubricates joints. It is recommended that teens drink 6-8 glasses (8 fl.oz each) of water each day. This is in addition to around 4 cups of water you get from food each day.
- 20. ©2002 Learning ZoneExpress20 Carbohydrates Food Sources: Pasta, breads, cereals, grains, rice, fruits, milk, yogurt and sweets. Two types of Carbohydrates: Starches or Complex Carbohydrates Simple Carbohydrates Carbohydrates are the body’s main source of energy and provide the body’s need for dietary fiber.
- 21. ©2002 Learning ZoneExpress21 Simple Carbohydrates Food Sources: Fruits, juices, milk, and yogurt. Candy, soda, and jelly. • These simple carbohydrates have a bad reputation because they are high in calories and low in nutritional value.
- 22. ©2002 Learning ZoneExpress22 Starches or Complex Carbohydrates Food Sources: Whole grain breads and cereals, pasta, vegetables, rice, tortilla and legumes. Function in the Body: An excellent source of fuel (energy) for the body. Rich in vitamins, minerals and fiber.
- 23. ©2002 Learning ZoneExpress23 Proteins Food Sources: Meat, fish,eggs, poultry, dairy products, legumes, nuts and seeds. (Breads, cereals and vegetables also contain small amounts of protein.) Function in the Body: Provides energy. Help to build, maintain, and repair body tissues. Proteins are made up of chemical compounds called amino acids. There are 20 amino acids.
- 24. ©2002 Learning ZoneExpress24 Fat - The most concentrated form of food energy (calories). Food Sources: Butter, vegetable oils, salad dressings, nuts and seeds, dairy products made with whole milk or cream, and meats. Function in the Body: Provide substances needed for growth and healthy skin. Enhance the taste and texture of food. Required to carry “fat-soluble” vitamins throughout the body. Provide energy.
- 25. ©2002 Learning ZoneExpress25 Types of Fat Saturated Fat: Fats that are usually solid at room temperature. Food Sources: Animal foods and tropical oils. The type of fat most strongly linked to high cholesterol and increased risk of heart disease. Unsaturated Fat: Fats that are liquid at room temperature. Polyunsaturated Fat: • Food Sources: Vegetables and fish oils. • Provide two essential fatty acids necessary for bodily functions. Monounsaturated Fat: • Food Sources: Olive oil, canola oil, nuts, seeds. • May play a role in reducing the risk of heart disease.
- 26. ©2002 Learning ZoneExpress26 Cholesterol - A fat-like substance that is part of every cell of the body. Function in the Body: Helps the body make necessary cells including skin, and hormones. Aids in digestion. The human body manufactures all the cholesterol it needs. You also get cholesterol from animal food products you eat. When cholesterol levels are high there is a greater risk for heart disease. Do you know what the healthy cholesterol range is for teens your age?
- 27. ©2002 Learning ZoneExpress27 Vitamin A Food Sources: Dark green, leafy vegetables, deep yellow and orange fruits and vegetables, liver, milk, cheese, and eggs. Function in the Body: Helps keep skin and hair healthy. Aids in night vision. Plays a role in developing strong bones and teeth.
- 28. ©2002 Learning ZoneExpress28 Vitamin D Food Sources: Vitamin D fortified milk, egg yolk, salmon, and liver. Nonfood Source: the sun. Function in the Body: Helps the body use calcium and phosphorus. Plays a role in building strong bones and teeth.
- 29. ©2002 Learning ZoneExpress29 Vitamin C Food Sources: Citrus fruits, strawberries, kiwi, broccoli, tomatoes, and potatoes. Function in the Body: Helps heal wounds. Helps maintain healthy bones, teeth, and blood vessels. Helps body fight infection.
- 30. ©2002 Learning ZoneExpress30 Nutrient Deficiency A nutritional deficiency occurs when your body doesn’t get enough nutrients. Symptoms: At first the symptoms may not seem serious. They may include: tiredness, difficulty sleeping or concentrating, frequent colds, and weight loss or gains. However, if the deficiency is not corrected the symptoms may get more serious and effect the skin, eyes, and bones. The best way to avoid a nutrient deficiency is to eat a well balanced diet.
- 31. 31 Food Security Indicators:2010 – 2013
- 32.
- 33. Food Choices VSNutritionFood Choices VS Nutrition Personal preference Habit Ethnic heritage or tradition Social interactions Availability, Convenience, Economy
- 34. Balanced Diet =Healthy lifeBalanced Diet = Healthy life
- 35. Exercise: Food Ratio HelloFriends: When someone asks me what exercises they should do for weight loss, I instead immediately ask, “How is your diet?” Nutrition and diet is by far the #1 cause for weight gain and loss. Once proper diet and nutrition is in place, THEN add exercise and activity into your routine.
- 36. What Can bedone? The NEXTWhat Can be done? The NEXT StepsSteps Know your nutrition practices & diet habit List down in paper and THINK…. “How is your diet?” Planning for proper diet and nutrition Organize home/cook to follow rules Plan for exercise with MATH No tricks, no magic, no crazy diets and drugs. Just math.
- 37. Figure 9.7 The MyPyramidPlanThe MyPyramid Plan
- 38. Dr. Nizam UddinAhmed CEO East West Medical Group and Ethics Advanced Technology Ltd Faculty, North South University Email: [email protected]
Editor's Notes
- #2 This lecture will cover the basics about nutrition.
- #13 7. Communities Should Restrict Availability of Less Healthy Foods and Beverages in Public Service Venues Less healthy foods and beverages include foods and beverages with a high calorie, fat, sugar, and sodium content, and a low nutrient content. Public venues can restrict the availability of less healthy foods by setting standards for the types of foods sold, restricting access to vending machines, banning snack foods and food as rewards in classrooms, prohibiting food sales at certain times of the school day, or changing the locations where unhealthy competitive foods are sold. Other public service venues that could also restrict the availability of less healthy foods include after-school programs, regulated child care centers, community recreational facilities (e.g., parks, recreation centers, playgrounds, and swimming pools), city and county buildings, and prisons and juvenile detention centers.
- #14 9. Communities Should Limit Advertisements of Less Healthy Foods and Beverages Research has demonstrated that more than half of television advertisements viewed by children and adolescents are food-related; the majority of them promote fast foods, snack foods, sweets, sugar-sweetened beverage products, and other less healthy foods that are easily purchased by youths (11). In 2006, major food and beverage marketers spent $1.6 billion to promote food and beverage products among children and adolescents in the United States (64). Television advertising has been determined to influence children to prefer and request high-calorie and low-nutrient foods and beverages and influences short-term consumption among children aged 2--11 years (65). Therefore, limiting advertisements of less healthy foods might decrease the purchase and consumption of such products. Legislation to limit advertising of less healthy foods and beverages usually is introduced at the federal or state level. However, local governing bodies, such as district level school boards, might have the authority to limit advertisements of less healthy foods and beverages in areas within their jurisdiction (9).