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PRESENTATION OUTLINE

1.

OVER NUTRITION :

  • Overnutrition can develop into obesity, which increases the risk of serious health conditions, including cardiovascular disease, hypertension, cancer, and type-2 diabetes.
  • The World Health Organization describes the current problem: In the poorest countries, even though infectious diseases and undernutrition dominate their current disease burden, the major risk factors for chronic diseases are spreading.
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2.

OVERWEIGHT AND OBESITY.

  • The terms overweight and obesity refer to body weight thats greater than what is considered healthy for a certain height.
  • Being overweight or obese puts you at risk for many health problems.
  • The WHO is:Preamble to the Constitution of the World Health Organization as adopted by the International Health Conference.a BMI greater than or equal to 25 is overweight, a BMI greater than or equal 30 is obesity.
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3.

1.3 NUTRITIONAL MEASURES:

  • 1. Nutritional and energy balance:
  • Energy balance is the relationship between energy in and energy out .
  • Basal metabolic rate: 1)your body uses energy for all the process going inside it. 2)Rate and depends on your: gender,Size.
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4.

2. GROWTH CHARTS:

  • Babies and CDC Growth Charts Growth charts consist of a series of percentile curves that illustrate the distribution of selected body measurements in children.
  • Pediatric growth charts have been used by pediatricians, nurses, and parents to track the growth of infants, children, and adolescents in the United States since 1977.
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5.

3. WEIGHT FOR HEIGHT AND GENDER:

  • It's is important to consider their height.
  • Men are slightly heavier than women of the same height as they have more muscle.
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6.

4. BODY MASS INDEX

  • BMI is a persons weight in kilograms divided by his or her height in meters squared.The ideal BMI is between 18.5 and 24.9.They using the formula: BMI= Weight in Kilograms divide (Height in meters)2.
  • Example: BMI=59 divide (1.57)2=23.
  • The body mass index is normal because the normal is between 20-25.
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7.

5.ACTUAL FOOD INTAKE:

  • Different between what people think they eat and what they actually eat.
  • Example:A diet may consist of only healthy foods, but if portion sizes are large.
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8.

1.4 DIETARY INTAKE GUIDELINES:

  • The dietary intake of an individual is simple the food they consume.
  • Fat should be
  • 1) Food group:
  • The key to healthy eating is to enjoy a variety of nutritious foods from each of the 5 food groups.The 5 food group is:Fruit & vegetables-Bread & Potatoes-Milk and dairy products-Food containing fat and Meat,Fish.
Photo by Nanagyei
9.

1. FOOD GROUP

  • The Eatwell plate is a pie char like can help people to visualize the proportions of their daily intake that should come from different types of food.
  • Eating healthily is about eating the right amount of food for your energy needs.This means many of us are eating more than we need, and should eat and drink fewer calories to lose weight.
  • Example: the eat well plate for my lunch:is (bread & potatoes) I eat rice that is about 35% and I eat salad it is about 31%.
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10.

2. FIVE A DAY

  • Almost all fruit and vegetables count towards your 5 A DAY, so it may be easier than you think to get your recommended daily amount.
  • As well as fresh fruit and vegetables, the following all also count towards your 5 A DAY.
  • Example: I not eat five a day, I will try to eat more fruit and vegetables.
Photo by Trevor King 66
11.

3. EFFECT OF FOOD PREPARATION:

  • The nutritional changes that occur in the commercial preparation of food do not differ much from those in the same food prepared in the home. Both types of food preparation involve some form of processing. There may be differences in palatability and the food manufacturer may use cheaper ingredients such as emulsifiers, cereal fillers and synthetic flavours.
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12.

DIFFERENT BETWEEN UHT & PASTEURIZATION:

  • Shelf safe milk is what the industry calls UHT or Ultra High Temperature, meaning that the milk has been pasteurized at a higher temperature, but for a shorter time, to preserve taste and nutrition.
  • UHT Milk is the most common product, but the process is also used for fruit juices , cream, soy milk, wine, soups and broth.
  • The UHT milk passes through heating and cooling stages in quick succession, then is immediately put into a sterile Tetra Pak shelf-safe carton.
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13.

1.5 CURRENT NUTRITIONAL ISSUES

  • 1) Food labeling :
  • A panel found on a package of food which contains a variety of information about the nutritional value of the food item.
  • That mean nutrition label can help you choose between products and keep a check on the amount of food you're eating that are height in fat, salt and added sugars.
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14.

2. ORGANIC FOOD

  • organic food is food which is produced using environmentally and animal friendly farming methods on organic farms. These methods are legally defined and any food sold as 'organic' must be strictly regulated.
  • Some studies show that organic foods have more beneficial nutrients, such as antioxidants, than their conventionally grown counterparts.
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15.

3. GENETICALLY MODIFIED FOODS.

  • Genetically modified (GM) foods are foods derived from organisms whose genetic material (DNA) has been modified in a way that does not occur naturally
  • All GM foods should be assessed before being allowed on the market.
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16.

ADVANTAGE & DISADVANTAGE OF GMOs

  • Advantage:The mapping of genetic material for GMO crops increased knowledge of genetic alterations and introduced the ability to enhance genes in crops to make them more advantageous for human consumption and production .Another good reason to have GMO crops planted is to add nutritional value to crops that lack necessary vitamins and nutrients.
  • Disadvantages:Experimental plantings of GMO crops began in Canada and the U.S. in the 1980s.To keep these new weeds under control scientists invented new GMO weed herbicides.
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17.

REFERENCE:

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18.

REFERENCE:

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