In what situations can Moringa oleifera help to improve nutrition?
|
|
- Virginia Warner
- 6 years ago
- Views:
Transcription
1 In what situations can Moringa oleifera help to improve nutrition?
2 A. Health and nutrition outcomes B. Behaviors related to food and health C. Beliefs about food and health D. Cultural and natural environment
3
4 Diarrhea Parasites HIV/AIDS Malaria Anemia Other (Obesity, Type 2 Diabetes) Resources WHO database Local Health Clinics
5 Child growth standards Weight for height (wasting) Length for age (stunting) Weight for age (underweight) Mid Upper Arm Circumference BMI (kg/m 2 ) Resources: The WHO Child Growth Standards Training Course Manual for Measuring and Interpreting Malnutrition and Mortality. WFP and CDC
6 Edema/Oedema protein, kcal Anemia Protein, iron Night Blindness and Xerophthalmia vitamin A Goiter Iodine Resources Local Health Clinics Manual for Measuring and Interpreting Malnutrition and Mortality. WFP and CDC
7
8
9 Breastfeeding Responsive Feeding Safe preparation and storage of complementary foods Increase the quantity of food as the child ages Increase food consistency as the child ages Increase the frequency of feeding complementary foods as the child ages
10 Feed a variety of foods In some populations young children and breastfeeding women may need supplements or fortified foods Encourage breastfeeding, fluid, and food intake during illness and give more food during recovery
11 Immunizations Availability and use of nutrient supplements and fortified foods Physical activity level Water and fuel supply Availability and use of child growth and health monitoring Availability and use of mosquito nets, worming, anti-malarial and anti-retroviral drugs
12
13 Appropriate foods for pregnant and breastfeeding women Appropriate breastfeeding behaviors Age for introducing complementary foods Appropriate types of complementary foods Priorities for distributing limited food resources
14 Reasons for illness Value of traditional healers and remedies Value of Western medicine Immunizations Nutrition supplements
15 The natural, spiritual, and cultural environment in which food and health beliefs developed Community organization and power structures Manners Attitudes about change Key decision makers
16 Climate Soil Seasonal patterns Resources: The community Individuals with expertise in agriculture
17 A. Does Moringa oleifera provide nutrients which are lacking in the diets your community? B. Will the people of the community be willing to prepare and consume the leaves?
18
19 Iron Zinc Vitamin B-6 Vitamin A Calcium Vitamin C In some areas the foods fed to children have a low energy density and children have difficulty consuming enough to meet their needs.
20 Increasing consumption of foods containing the needed nutrients Meat, poultry, egg, fish Dark green or orange fruits and vegetables Dehulling, roasting, soaking, fermentation, germination Fortification adding nutrients to foods Supplements Vitamin A capsules Packets of sprinkles containing iron, zinc, and vitamin A Moringa leaf powder? Control of infections
21 An internet search of Moringa and nutrition results in a large number of sites, some making extraordinary claims A lot of the information on the web is derived from just a few sources Some of the comparisons are based on 100 grams of food, which can be quite different from the amounts humans typically consume. Some of the comparisons are based on information from the early 1950 s, and the techniques for assessing the nutrient content of food have improves since then. A comparison of nutrient content based on a more typical portion sizes follows. This comparison reveals that Moringa leaf powder does provide significant amounts of some of the nutrients often lacking in human diets.
22 20 mg vitamin C = 1/2 small orange 380 mcg RAE vitamin A = 40 g (60 ml or 1/4 cup) cooked carrots 200 mg calcium = 240 ml (1 cup) milk 3 g protein = 60 ml (1/4 cup) yogurt or 40 ml (3 TBSP) soybeans, or 14 g (1/2 ounce) peanuts 2.5 mg iron = 50 g (2/3 cup) cooked soybeans or 100 g (3/4 cup) peanuts or 60 g (1/3 cup) cooked spinach 2
23 Percent of Recommended Intake Contribution of typical foods and 10 g Moringa leaf powder to the nutrient needs of month old children in Burkina Faso Energy (kcal) Protein (g) Vitamin C (mg) Vitamin A (mcg RE) Nutrient Ca (mg) Fe (mg) Zn (mg) Moringa (10 g) Sauce (100 g) Toh (200 g) Gruel (50 g) Breastmilk (500 ml)
24
25 Fresh Leaves Fresh leaves Stews (search drumstick leaves) ECHO technical note Dried Leaf Powder Sauces Incorporate into noodles Sprinkle on almost anything Putting powder in capsules is not practical Involve the individuals who prepare food your community as you select a method for including Moringa leaves in the diet
26 A. Why do funding agencies demand evidence? B. How to set up a study
27 Data From: Med Sci Sports Exerc Dec; 38(12):
28 Work collaboratively with other groups Use a control group and a placebo if possible Use established methods for evaluating growth and nutritional status Use appropriate ethical safeguards Communicate what you discover Health effects Anemia (Hemoglobin or Hematocrit levels) Growth Rates of illness and Death Acceptability Recipes Economic results
Infant and Young Child Feeding
Infant and Young Child Feeding At six months (180 days), start giving your child complementary foods. Continue to breastfeed Wash your hands before feeding your child Continue to breastfeed Give your child
More informationPolicy Brief. Connecting the dots between supplementary feeding and school gardens
Policy Brief Connecting the dots between supplementary feeding and school gardens Introduction The Philippine National Nutrition Survey conducted by the Food and Nutrition Research Institute of the Department
More informationAOHS Global Health. Unit 3, Lesson 9. Causes and Effects of Malnutrition
AOHS Global Health Unit 3, Lesson 9 Causes and Effects of Malnutrition Copyright 2012 2016 NAF. All rights reserved. Nutritional status has a major impact on health status Health of pregnant women and
More informationActivity 3-F: Micronutrient Activity Station
Activity 3-F: Micronutrient Activity Station 1 Vitamin A deficiency 1 Instructions Please read through this Vitamin A information package and discuss amongst your group. You have 15 minutes to review this
More informationVitamin A Facts. for health workers. The USAID Micronutrient Program
Vitamin A Facts for health workers The USAID Micronutrient Program What is vitamin A? Vitamin A Vitamin A is a nutrient required in small amounts for the body to function properly. It is called a micronutrient
More informationChapter 2. Planning a Healthy Diet
Chapter 2 Planning a Healthy Diet Principles and Guidelines Diet Planning Principles Adequacy Sufficient energy Adequate nutrients for healthy people Balance Enough but not too much kcalorie (energy) control
More informationJosie Grace C. Castillo, M.D.
Josie Grace C. Castillo, M.D. 2 types of nutrients Macronutrients Carbohydrate Fats Protein Micronutrients Vitamins Minerals 1 Occur when the quantity or quality of food is not sufficient to meet a persons
More informationActivity 3-F: Micronutrient Activity Station
Activity 3-F: Micronutrient Activity Station 1 Vitamin A deficiency 1 Instructions Please read through this Vitamin A information package and discuss amongst your group. You have 15 minutes to review this
More informationContemporary Maternal-Newborn Nursing: 8 Edition Test Bank Ladewig
Contemporary Maternal-Newborn Nursing: 8 Edition Test Bank Ladewig Link full download: http://testbankair.com/download/test-bank-for-contemporarymaternal-newborn-nursing-care-8th-edition/ Chapter 12 Question
More informationNUTRITION GUIDELINES DRAFT - work in progress January 18 th 2016
GAIN NORDIC PARTNERSHIP NUTRITION GUIDELINES DRAFT - work in progress January 18 th 2016 A MULTI-SECTOR PARTNERSHIP FOR IMPROVED NUTRITION The GAIN Nordic Partnership aims to deliver nutritious foods to
More informationName Unit # Period Score 159 points possible Dietary Guidelines, Food Pyramid and Nutrients Test
Name Unit # Period Score 159 points possible Dietary Guidelines, Food Pyramid and Nutrients Test 1. List the ten dietary guidelines recommended for Americans. (10) a. b. c. d. e. f. g. h. i. j. Multiple
More informationThe Science of Nutrition, 4e (Thompson) Chapter 2 Designing a Healthful Diet
Science of Nutrition 4th Edition Thompson Test Bank Full Download: http://testbanklive.com/download/science-of-nutrition-4th-edition-thompson-test-bank/ The Science of Nutrition, 4e (Thompson) Chapter
More informationCHILD AND ADULT MEALS
UPDATED CHILD AND ADULT CARE FOOD PROGRAM MEAL PATTERNS: CHILD AND ADULT MEALS USDA recently revised the CACFP meal patterns to ensure children and adults have access to healthy, balanced meals throughout
More informationOptimizing Nutrition for Bone Health
Virtual Education Forum Optimizing Nutrition for Bone Health Presented by: Andrea Miller MHSc, RD 1 Outline: Optimizing Nutrition for Principles of Healthy Eating Bone Health Canada s Food Guide- A Review
More informationWorld Food Program Nutrition and Sustainable Food Security
World Food Program Nutrition and Sustainable Food Security Catherine Feeney WISHH Nutrition and Development March 12 th 2009 World Food Program (WFP) Food assistance agency of the United Nations Aim to
More informationNutritional Improvement of Food Crops
Nutritional Improvement of Food Crops Gerard Barry International Rice Research Institute, The Philippines IMPROVING FOOD PLANT DEVELOPMENT FOR BETTER FOODS Organized by the International Food Biotechnology
More informationThe Rationale and Potential Consequences of The Revised WIC Food Packages. Barbara Devaney Mathematica Policy Research
The Rationale and Potential Consequences of The Revised WIC Food Packages Barbara Devaney Mathematica Policy Research Paper presented at the 29th Annual Meeting of the Association for Public Policy Analysis
More informationPower Porridge: Empowering Families to Conquer Malnutrition with Local Ingredients
Power Porridge: Empowering Families to Conquer Malnutrition with Local Ingredients TOPS/FSN Network Regional Knowledge Sharing Meeting - Uganda September 20, 2016 Power Porridge Presentation The Problem
More informationNUTRITION and. Child Growth & Development. Washington, DC May 2-3, Kay Dewey. UC-Davis and Alive & Thrive
Clean, Fed & Nurtured: Joining forces to promote child growth and development NUTRITION and Child Growth & Development Washington, DC May 2-3, 2013 Kay Dewey UC-Davis and Alive & Thrive Nutrition Basics
More informationCook Islands Food and Nutrition Security Profiles
Key Indicators Cook Islands Food and Nutrition Security Profiles Mortality in children has shown a constant reduction over the years, but unless further acceleration, Cook Islands will not achieve the
More informationHEALTHY LIFESTYLE PROGRAMME Ministry of Education Malaysia In collaboration with Nestlé Products Sdn. Bhd. & Universiti Putra Malaysia
HEALTHY LIFESTYLE PROGRAMME Ministry of Education Malaysia In collaboration with Nestlé Products Sdn. Bhd. & Universiti Putra Malaysia TOPIC 8: Plan Your Healthy Menu Objective 1: To plan a balanced daily
More informationCHAPTER 4 Nutrition 51
AP TE R CH 4 Nutrition 51 Learning About Nutrition Nutrition Nutrition is how the body uses food to stay healthy. Good nutrition means that the body gets enough of the foods it needs to stay healthy. Poor
More informationAdvancing Policy Dialogue on Maternal Health Maternal Undernutrition: Evidence, Links, and Solutions
Advancing Policy Dialogue on Maternal Health Maternal Undernutrition: Evidence, Links, and Solutions Amy Webb Girard Assistant Professor of Maternal and Child Nutrition Hubert Department of Global Health
More informationLaos - Food and Nutrition Security Profiles
Key Indicators Laos - Food and Nutrition Security Profiles In Lao PDR, GDP per capita has increased consistently during recent years, as has Dietary Energy Supply (DES) per person. Nevertheless, undernutrition
More informationEat Well, Live Well Nutritional Guidelines for those 50+ April 10, 2014 Laura Vandervet, Registered Dietitian
Eat Well, Live Well Nutritional Guidelines for those 50+ April 10, 2014 Laura Vandervet, Registered Dietitian Outline Benefits of healthy eating Meeting your nutritional requirements Using Canada s Food
More informationMyanmar Food and Nutrition Security Profiles
Key Indicators Myanmar Food and Nutrition Security Profiles Myanmar has experienced growth in Dietary Energy Supply (DES). Dietary quality remains poor, low on protein and vitamins and with high carbohydrates.
More informationBCH 445 Biochemistry of nutrition Dr. Mohamed Saad Daoud
BCH 445 Biochemistry of nutrition Dr. Mohamed Saad Daoud 1 Energy Needs & Requirements Food is the only source of body which undergoes Metabolism and liberate / Generates Energy required for vital activities
More informationDietary Diversity for Human Development and Health. Monica Woldt, USAID/FANTA/FHI 360
Dietary Diversity for Human Development and Health Monica Woldt, USAID/FANTA/FHI 360 Introduction: What is the issue? Lack of diversity in dietary intake is a serious problem among young children and women
More informationHealthy Hunger Free Kids Act of 2010
Healthy Hunger Free Kids Act of 2010 Meal Pattern regulations: Introduced 2012 Updated Lunch Meal Patterns & Nutrition Standards to align them with the Dietary Guidelines for Americans 1 Final Rule Requirement
More informationMyanmar - Food and Nutrition Security Profiles
Key Indicators Myanmar - Food and Nutrition Security Profiles Myanmar has experienced growth in Dietary Energy Supply (DES). Dietary quality remains poor, low on protein and vitamins and with high carbohydrates.
More informationNutrition News for Africa June
Nutrition News for Africa June 2015 Olney DK, Pedehombga A, Ruel MT, Dillon A. A 2-year integrated agriculture and nutrition and health behavior change communication program targeted to women in Burkina
More informationChapter 02 Tools of a Healthy Diet
Chapter 02 Tools of a Healthy Diet Multiple Choice Questions 1. Which is true about the Dietary Reference Intakes (DRIs)? A. They apply to people in Canada and the U.S. B. They differ by age group. C.
More informationPrevent and/or reduce overweight and obesity through improved eating and physical activity.
A summary of the key recommendations to healthier living for Americans of the 2010 Dietary Guidelines and a weight-loss guide to combat obesity are offered by the May 2011 issue of the Tufts Health & Nutrition
More informationBeverage Guidelines: 1 up to 3 Years
Beverage Guidelines: nutritionally-equivalent nondairy beverages like soy, rice, or lactose-free milks with medical permission). nutritionally-equivalent nondairy beverages like soy, rice, or lactose-free
More informationWHO Updates Essential Nutrition Actions: Improving Women s, Newborn, Infant and Young Child Health and Nutrition
WHO Updates Essential Nutrition Actions: Improving Women s, Newborn, Infant and Young Child Health and Nutrition Agnes Guyon, MD, MPH Senior Child Health & Nutrition Advisor John Snow, Inc. WCPH-Kolkata
More informationThe Special Supplemental Nutrition Program for Women, Infants, and
EXECUTIVE SUMMARY The Special Supplemental Nutrition Program for Women, Infants, and Children (often called the WIC program) is one of the largest food assistance programs in the United States. Started
More informationUNIVERSITY OF NAIROBI
UNIVERSITY OF NAIROBI REMARKS MADE BY PROF. PETER M. F. MBITHI, DEPUTY VICE-CHANCELLOR (A&F) DURING THE INSTAPA PROJECT ANNUAL MEETING HELD ON JUNE 22, 2009 Project Description AIM: To identify novel staple
More informationInfants. Lecture 21: Nutrition for Infants. Infants Metabolic Rate. Age 0-1 yrs. Massive weight gain. Calorie, vitamin and mineral needs are high
Lecture 21: Nutrition for Infants Nutrition 150 Shallin Busch, Ph.D. Age 0-1 yrs Infants Massive weight gain Weight doubles by 5 months Weight triples by 12 months Calorie, vitamin and mineral needs are
More informationMODULE VIII. Recognition and Management of Malnutrition in Humanitarian Emergencies
MODULE VIII Recognition and Management of Malnutrition in Humanitarian Emergencies NUTRITION IN HUMANITARIAN EMERGENCIES Malnutrition leads to excess mortality during the recovery phase of a disaster because
More informationNutrients to Consider. Protein. Protein. Calcium. Calcium (Ca)
Nutrients to Consider Iodine Nutrients of Concern for Vegetarians Angeline B. David, DrPH, MHS, RD Vegetarian Food Instructors Course NAD Health Summit 2014 Orlando, FL omega-3 fats Vitamin B12 1 2 Beans
More informationAnalysis of Dietary Data Collected from Childcare Settings
Analysis of Dietary Data Collected from Childcare Settings Beth Dixon, PhD, MPH Associate Professor Department of Nutrition, Food Studies and Public Health New York University Big Picture Questions What
More informationBy the end of the lesson students will be able to: Healthy Living Unit #1 Healthy Eating. Canada s Food Guide. Healthier Food Choices Are...
Healthy Living Unit #1 Healthy Eating Lesson #1 Making Healthier Food Choices Healthier Food Choices Are... follow Eating Well with, By the end of the lesson students will be able to: Apply health knowledge
More informationFood Choices. Food Choices. Food Choices. Food Choices. Food Choices. Introduction to Nutrition ALH 1000 Chapter 1 & 2
Introduction to Nutrition ALH 1000 Chapter 1 & 2 An Overview Of Nutrition And Planning A Healthy Diet Instructor Bonnie Bennett-Campbell, RN MSN Food and Nutrition Play a Significant Role in Life An Individual
More informationChild and Adult Nutrition
Children in Egypt 2015 A STATISTICAL DIGEST Chapter 5 Child and Adult Nutrition Children in Egypt 2015 Children in Egypt 2015 is a statistical digest produced by UNICEF Egypt to present updated and quality
More informationMario V. Capanzana, Ph.D. Director IIRR CONFERENCE Silang Cavite
Mario V. Capanzana, Ph.D. Director 2018 IIRR CONFERENCE Silang Cavite Department of Science and Technology Food and Nutrition Research Institute DOST Compound, Gen. Santos Ave., Bicutan, Taguig City, Metro
More informationChapter 2 Planning a Healthy Diet
Chapter 2 Planning a Healthy Diet MULTIPLE CHOICE 1. The diet-planning principle that provides all the nutrients, fibre, and energy in amounts sufficient to maintain health is called which of the following
More informationNutrients. The food you eat is a source of nutrients. Nutrients are defined as the substances found in food that keep your body functioning.
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 Provide energy. Build and repair
More informationMaine CDC WIC Nutrition Program Food Packages
Maine CDC WIC Nutrition Program Food Packages 1. Food Package I: Infants 0-5 months Infant formula issuance in Food Package I is based on age (Food Package IA: Infants 0-3 months and Food Package IB: Infants
More informationNutritional Assessment of patients in hospital
Nutritional Assessment of patients in hospital Geoffrey Axiak M.Sc. Nursing (Manchester), B.Sc. Nursing, P.G. Dip. Nutrition & Dietetics Definition of malnutrition Undernutrition can occur as a result
More informationNutritional Assessment & Monitoring of Hospitalized Children
Nutritional Assessment & Monitoring of Hospitalized Children Kehkashan Zehra, Clinical Dietitian Sindh Institute of Urology & Transplantation, Karachi In Pakistan 42% of children aged < 5 years are stunted
More information2002 Learning Zone Express
1 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 2 Fuel your energy. Help you grow.
More informationDiet Analysis Assignment KNH 102 Sections B, C, D Spring 2011
Diet Analysis Assignment KNH 102 Sections B, C, D Spring 2011 Name: Kathryn Davis 1. Collect the following demographic information from your client. Age 19 Sex Female Ethnicity White Vegetarian? Specify
More informationManagement of under-nutrition in a crisis situation
Management of under-nutrition in a crisis situation WHO, Department of Nutrition for Health and Development UNICEF Nutrition Suppliers Meeting 5-6 October 2009 1 Outline Malnutrition classification, indicators
More informationNutrition - What Should We Eat?
Nutrition - What Should We Eat? Adapted from the 2010 USDA Dietary Guidelines for Americans www.choosemyplate.gov Nutrition - What Should We Eat? Adapted from the 2010 USDA Dietary Guidelines for Americans
More informationTools for Healthy Eating
Chapter 2 Tools for Healthy Eating Multiple Choice 1. Which of the following is not a key principle of healthy eating? A. availability B. balance C. variety D. moderation REF: 38 2. A diet consisting of
More informationGlobal database on the Implementation of Nutrition Action (GINA)
Global database on the Implementation of Nutrition Action (GINA) Strategic Plan for Nutrition 2011?2015 Published by: MOHSS Country(ies): Namibia Fecha: 2011 Fecha final: 2015 Published year: 2011 Type
More informationBaby and mom need this for strong bones. Helps both mom and baby fight disease and improve immunity; helps the body absorb iron
As a new mom there is plenty to think about: will you breastfeed or bottle feed; what diapers are best; when will my baby sleep; and what can I do to be a fit and healthy mom. It can be a bit overwhelming
More informationFINAL EXAM. Review Food Guide Material and Compose/Complete Nutrition Assignment. Orange Green Red Yellow Blue Purple
NUTRITION ASSIGNMENT-11 th Grade Physical Education FINAL EXAM Review Food Guide Material and Compose/Complete Nutrition Assignment Dietary Guidelines (The Food Guide Pyramid) Orange Green Red Yellow Blue
More informationVitamin A. Vitamin D
Vitamin A Fat Soluble Vitamin Maintains hair and skin cells. Helps prevent night blindness. Orange and dark green vegetables, dairy products, and fish oils Works with calcium to build and maintain healthy
More informationHealthy Living. Making healthy meals and snacks is a good way to get healthy.
40 Healthy Living Making healthy meals and snacks is a good way to get healthy. Healthy Food Gives us the fuel to nourish our bodies. Gives us energy. Helps us to cope with stress and keeps us healthy.
More informationSolomon Islands Food and Nutrition Security Profiles
Key Indicators Solomon Islands Food and Nutrition Security Profiles Solomon Islands has experienced stagnation in percapita GDP and undernourishment in recent years. Dietary Energy Supply (DES) has continued
More informationMeasures of Malnutrition
Measuring food insecurity and assessing the sustainability of global food systems NAS, Washington, DC 16 February 2011 Measures of Malnutrition Lynnette M. Neufeld, Chief Technical Advisor Presentation
More informationBack To Healthy Eating Basics with Canada s Food Guide
The North Community Network of Specialized Care presents Back To Healthy Eating Basics with Canada s Food Guide Sept 30, 2010 1 Back To Healthy Eating Basics with CFG Presented by Mary Ellen Deane RD Presentation
More informationThe Six Essential Nutrient Groups:
The Six Essential Nutrient Groups: Water: Water transports other nutrients to cells, carries wastes away, aids digestion and more. It makes up more than half your weight. SOURCES: water; juices and
More informationCentral African Republic
Monitoring, Evaluation, Accountability, Learning (MEAL) 2016 2020 COUNTRY DASHBOARD The MEAL Results Framework identifies a wide range of desired results and associated indicators of progress across various
More informationBrunei Darussalam - Food and Nutrition Security Profiles
Key Indicators Brunei Darussalam Food and Nutrition Security Profiles Brunei Darussalam has one of the highest rates of GDP per capita and of Dietary Energy Supply (DES) per person in the region. For decades,
More informationChapter Why do we eat & Nutrition and Nutrients
Chapter 15.1 Why do we eat & Nutrition and Nutrients Why do we eat? Physical Needs: Nutrients chemicals found in food, the body needs to function properly. Nutrition study of foods and the way your body
More informationBrunei Darussalam - Food and Nutrition Security Profiles
Key Indicators Brunei Darussalam Food and Nutrition Security Profiles Brunei Darussalam has one of the highest rates of GDP per capita and of Dietary Energy Supply (DES) per person in the region. For decades,
More informationNutrition information provided on food labels. Understanding Nutrition Labelling to Make Informed Food Choices. Since 2005
Understanding Nutrition Labelling to Make Informed Food Choices Nutrition information provided on food labels Nutrition Facts Ingredient List INGREDIENTS: Whole wheat, wheat bran, sugar/glucose-fructose,
More informationALGORITHM FOR MANAGING MALNUTRITION IN ADULTS
ALGORITHM FOR MANAGING MALNUTRITION IN ADULTS HISTORY ASSESS LOOK AND FEEL CRITERIA CLASSIFICATION TREATMENT/CARE Ask the client or refer to records: 1. Has the client lost weight in the past month/since
More informationDairy. fruit. grains. veggies. protein Betsy Ramirez, Med, RDN. mealcraft. Build your plate with healthy food
2015 Betsy Ramirez, Med, RDN fruit grains Dairy veggies protein mealcraft Build your plate with healthy food Build a healthy plate for a healthy body Choose Calcium rich foods. Dairy, like milk, yogurt,
More informationLEARNING OUTCOMES CCEA GCSE BIOLOGY: UNIT 1.3 Nutrition and Health
Name 1 LEARNING OUTCOMES CCEA GCSE BIOLOGY: 1.3.1-1.3.10 UNIT 1.3 Nutrition and Health LEARNING OUTCOMES PUPIL SELF-EVALUATION Requires Pupils should be able to: Good Average Attention 1.3.1 Understand
More informationFollowing Dietary Guidelines
LESSON 26 Following Dietary Guidelines Before You Read List some things you know and would like to know about recommended diet choices. What You ll Learn the different food groups in MyPyramid the Dietary
More informationNational Food Service Management Institute. The University of Mississippi. NUTRITION 101: A Taste of Food and Fitness.
The University of Mississippi LESSON 6 HANDOUTS NUTRITION 101: A Taste of Food and Fitness Lesson 6 Handouts Pre-Quiz Lesson 6: Vegetarian Diets 1. Vegetarian diets can not meet the needs of growing children.
More informationVitamins and Minerals
Eating Right Vitamins and Minerals Many claims about vitamins and minerals may be misleading and confusing. The following lists tell what vitamins and minerals do, where they are found and the current
More informationDIETARY REFERENCE INTAKES (DRIS) FOR MONGOLIANS
DIETARY REFERENCE INTAKES (DRIS) FOR MONGOLIANS Tuyatsetseg Jambal, Ph.D School of Industrial Technology, Mongolian University of Science & Technology, Outline Background Mongolian DRIs Briefly report
More informationBurmese Border Consortium Nutrition and Food Security for Refugees, October 2003 SUMMARY
Burmese Border Consortium Nutrition and Food Security for Refugees, October 2003 SUMMARY Since the first group of refugees arrived in Thailand in 1984, the BBC food basket has evolved from only 50% rice
More informationTest Bank For Williams' Essentials of Nutrition and Diet Therapy 10th edittion by Schlenker and Roth
Test Bank For Williams' Essentials of Nutrition and Diet Therapy 10th edittion by Schlenker and Roth Chapter 01: Nutrition and Health Test Bank MULTIPLE CHOICE 1. The major focus of nutritional recommendations
More informationThe importance of nutrition on health. Dr Mabel Blades Blog
The importance of nutrition on health Dr Mabel Blades mabel@qmnds.demon.co.uk Blog http://mabelonamission.blogspot.co.uk/ Aims My Background Nutrition and health Malnutrition The eatwell plate Regular
More informationTHE CONSUMER COMES FIRST MYTH OR REALITY?
THE CONSUMER COMES FIRST MYTH OR REALITY? PROFILING SOUTH AFRICA Population: 48+ million Almost 50/50 males to females 35% children
More informationUnderstanding Nutrition Labelling to Make Informed Food Choices
Understanding Nutrition Labelling to Make Informed Food Choices Nutrition information provided on food labels Nutrition Facts INGREDIENTS: Whole wheat, Ingredient List Nutrition Claims Health Claims wheat
More informationDietary Guidelines for Americans & Planning a Healthy Diet. Lesson Objectives. Dietary Guidelines for Americans, 2010
Dietary Guidelines for Americans & Planning a Healthy Diet NUTR 2050 NUTRITION FOR NURSING PROFESSIONALS MRS. DEBORAH A. HUTCHEON, MS, RD, LD Lesson Objectives At the end of the lesson, the student will
More informationTO BE RESCINDED 2
ACTION: Final DATE: 08/22/2016 9:11 AM TO BE RESCINDED 173-4-05.1 Methods for determining nutritional adequacy. The provider shall offer a menu to consumers that is nutritionally adequate as determined
More informationIron for Your Health
Iron for Your Health Why do we need iron? Iron is an important mineral for health. Iron carries oxygen throughout the body. Most of the iron in the body is found in muscles, where it helps to store oxygen
More informationNutrition Through the Stages of CKD Stage 4 June 2011
Nutrition Through the Stages of CKD When you have chronic kidney disease, nutrition is an important part of your treatment plan. Your recommended diet may change over time if your kidney disease gets worse.
More informationUSING SOFTWARE FOR NUTRITION CALCULATIONS AND PROVISION OF FOOD INFORMATION. Frankie Douglas Scientific & Regulatory Affairs Nutritics
USING SOFTWARE FOR NUTRITION CALCULATIONS AND PROVISION OF FOOD INFORMATION Frankie Douglas Scientific & Regulatory Affairs Nutritics NEW FOOD LABELLING REGULATIONS APPLICIBLE FROM DECEMBER 2014 EU Regulation
More informationDR. SHAMSUL AZAHARI ZAINAL BADARI DEPARTMENT OF RESOURCES MANAGEMENT AND CONSUMER STUDIES FACULTY OF HUMAN ECOLOGY UPM
DR. SHAMSUL AZAHARI ZAINAL BADARI DEPARTMENT OF RESOURCES MANAGEMENT AND CONSUMER STUDIES FACULTY OF HUMAN ECOLOGY UPM Mineral nutrients are inorganic elements found in food which the body cannot synthesis.
More informationNutrients of Concern. Growing Strong and Healthy. In this issue. Different Bodies, Different Needs. Did you know? Focus on Food Issue 5
Focus on Food Issue 5 Nutrients of Concern In this issue Age is Not Just a Number Why Are We Concerned About Nutrients? Try this Recipe for Veg-Out Chilean Stew! Snack Attack! Page 2 Page 3 Page 4 Page
More informationProtein in Sports Nutrition
Protein in Sports Nutrition Protein is an essential nutrient, important for building and maintaining muscle. Recommended protein needs for the average healthy adult are about 0.8 grams (g) per kg body
More informationPapua New Guinea. Monitoring, Evaluation, Accountability, Learning (MEAL) COUNTRY DASHBOARD PAPUA NEW GUINEA
Monitoring, Evaluation, Accountability, Learning (MEAL) 2016 2020 COUNTRY DASHBOARD The MEAL Results Framework identifies a wide range of desired results and associated indicators of progress across various
More informationNutrition Support of Iron Deficiency
Sanford Medical Center Aunt Cathy s Guide to: Nutrition Support of Iron Deficiency Cathy Breedon PhD, RD, CSP,FADA Clinical/Metabolic Nutrition Specialist Perinatal/Pediatric Nutrition Specialist Sanford
More informationEastern Michigan University. Bonnie Farmer. Master's Theses, and Doctoral Dissertations, and Graduate Capstone Projects
Eastern Michigan University DigitalCommons@EMU Master's Theses and Doctoral Dissertations Master's Theses, and Doctoral Dissertations, and Graduate Capstone Projects 2009 Comparison of nutrient intakes
More informationAnswer Key for Introduction to Food Packages
Practice Activity-A Answer Key for Introduction to Food Packages Observe how food package assignment is conducted in your clinic. Answer the following questions for each certification that you observe.
More informationLIFESTYLE MANAGEMENT
DIETARY SUPPLEMENTS LIFESTYLE MANAGEMENT NUTRITION FOR MEN WITH PROSTATE CANCER POWER SNACK BALLS Serves. Ready in 20 min. Inactive time 1h. Recipe credit: www.nourishonline.ca Nutrition Facts Serving
More informationClaire Mouquet-Rivier & Christèle Icard-Vernière UMR 204 NUTRIPASS, IRD, France
Workshop: Improving the composition of plant foods for better mineral nutrition Food and Agriculture COST Action FA95: Mineral-improved crop production for healthy food and feed Claire Mouquet-Rivier &
More informationE.6.1Aiaboma. The. i7cooperative Extension Service
61789 1\7' '1\J!SJa/\!UO wnqnv a::>!mas UO!SUaJX3 a/\!jeladoo:::> eweqej\7' U0111J1nN 1fl spoo:j-1s!ujouo:j::j 3UJOH :QctlpJld SSJ.I1!.::J 09t 3H NJR:)JI:) The E.6.1Aiaboma i7cooperative Extension Service
More informationHEALTHY EATING. What you need to know for a long and healthy life. March National Nutrition Month
HEALTHY EATING What you need to know for a long and healthy life March National Nutrition Month 890246 This presentation is for informational purposes only. Material within this presentation should not
More informationProfessor Popcorn Grade 3, Lesson 1: Visual 3:1A Professor Popcorn
Professor Popcorn Grade 3, Lesson 1: Visual 3:1A Professor Popcorn Professor Popcorn Grade 3, Lesson 1: Visual 3:1B Why We Eat 7 6 5 4 3 2 Hungry 1 Growth Stay healthy Professor Popcorn Grade 3, Lesson
More informationCLASS 1: What You Eat
CLASS4 UNIT 1: OUR CHOICES MATTER Adapted from Finding Solutions to Hunger: Kids Can Make a Difference by Stephanie Kempf Materials Needed Student Activity Handout: Classroom Narrative ACTIVITY: Keep a
More information