Nutrition Natalie C. Maramba, M.D

NUTRITION
Natalie C. Maramba, M.D.
Causes of Objectives Activities Materials Time Persons Objectively

Core Needed Frame Responsible Verifiable
Problem Indicator
General: Lecture Powerpoint August 26, SPMC Post- Assessment:

Increase the Games Presentation 2017 graduate Pre-test (game)
knowledge of the Flipchart 20 minutes interns (Alie) Post-test
mothers in Brgy. Bond papers
76-A on proper Ballpens
nutrition for the Snacks
family, particularly
for their children. Breakdown of
estimated budget:
Specific: Flipchart: P200.00
Lack of Discuss the Snacks (food and
knowleefef rationale for drinks) P16.00 x
dge on satisfying the 20 = 320.00
nutrition nutritional Bond papers:
requirements for P1.00 x 20 =
health promotion 20.00
and maintenance.
TOTAL: P540.00
Describe general
strategies to
promote good
nutrition and dietary
practices.
Perform nutrition
education and
counseling to the
mothers in the
community.
General Objective:
1. Increase the knowledge of the mothers in Brgy. 76-A on proper nutrition for the family, particularly for their children.
Specific Objectives:
1. Discuss the rationale for satisfying the nutritional requirements for health promotion and maintenance.
2. Describe general strategies to promote good nutrition and dietary practices.
3. Perform nutrition education and counseling to the mothers in the community.
PRE-TEST
● Food Pyramid
○ Mechanics: Participants will be given cut pieces of food photos with adhesives at the back and a pyramid. They
will place the photos on certain levels of the pyramid, depending on their knowledge. Participants will be given
3-5 minutes to assemble their pyramid.
INTRODUCTION
● Health
○ Health is a state of complete physical, mental and social well-being and not merely the absence of disease or
infirmity (World Health Organization [WHO])
● Nutrition
○ Branch of science dealing with all aspects of interaction between living organisms and substances that help the
organism to grow and sustain itself
○ Science of food and the process of ingestion, digestion, absorption, metabolism, and excretion of food products
to be utilized by the body for growth and development
○ Nutrition is the intake of food, considered in relation to the body’s dietary needs (WHO).
■ Good nutrition – an adequate, well balanced diet combined with regular physical activity – is a
cornerstone of good health.
■ Poor nutrition can lead to reduced immunity, increased susceptibility to disease, impaired physical
and mental development, and reduced productivity.
● Malnutrition
○ Undernutrition: when a person does not get enough food to eat, causing them to be wasted and/or stunted.
Undernutrition increases the risk of infectious diseases like diarrhea, measles, malaria and pneumonia, and
chronic malnutrition can impair a young child’s physical and mental development (WHO)
○ Micronutrient deficiencies: when a person does not get enough important vitamins and minerals in their diet.
Micronutrient deficiencies can lead to poor health and development, particularly in children and pregnant
women (WHO)
○ Overweight and obesity: linked to an unbalanced or unhealthy diet resulting in eating too many calories and
often associated with lack of exercise. Overweight and obesity can lead to diet-related noncommunicable
diseases such as heart disease, high blood pressure (hypertension), stroke, diabetes and cancer (WHO)
● Starvation
○ Severe lack of food which can result in death (WHO)
MAGNITUDE OF MALNUTRITION
● Food and Nutrition Research Institute (FNRI) 7th National Survey of 2008 showed that children ages 0-5 years old are
most prone to malnutrition.
○ May be due to the fact that children within this age group undergo the weaning process (transition from
breastfeeding to solid foods) and that this age group has the most need of energy for growth and development.
GOOD NUTRITION PRACTICES

● Nutrients and their functions
○ Proteins: Building blocks of the body needed for growth, maintenance and replacement of body cells
○ Carbohydrates: Organic compounds that provide our bodies and brains with glucose. Glucose is the basic fuel
of the body
○ Fats: Provide energy and serve as carriers for certain vitamins
○ Vitamins: Organic substances needed in very small amounts by the body to perform a variety of functions
○ Minerals: Naturally occurring inorganic substances that are needed in small amounts for certain essential
functions in the body
○ Water: Essential substance that helps in digestion, elimination and maintenance of bodily fluids and
temperature
● Guidelines
○ Eat a variety of food everyday
■ No single food can provide all the nutrients in the proper amounts needed by the body. e Filipino diet
is particularly de cient in fruits and vegetables but high in energy intake from fats, sugars and
carbohydrates. By eating a variety of food, people make certain there is adequate source of nutrients
for optimum health. In ensuring variety of foods every day, refer to the Food Guide Pyramid, which
groups foods according to types and indicates how
many servings of each type should be eaten daily.
○ Breastfeed infants exclusively from birth to 4-6 months,

and then, give appropriate foods while continuing breastfeeding
○ Maintain children’s normal growth through proper diet and growth
monitoring
■ Insufficient quantities and inadequate quality of
complementary foods, poor child-feeding practices and
high rates of infection have a detrimental impact on
health and growth during these important years. An adequate diet for an active child is one that
promotes good health and normal growth. A well-nourished child is healthy, strong, alert, has good
disposition, and grows at a normal rate. A poorly nourished child is sluggish, if not permanently
delayed in physical and mental development. In addition, he is lethargic and frequently ill because of
low resistance to infection. On the other hand, over-nutrition may lead to obesity that may cause
physical and emotional problems in childhood and later in life. Overeating and poor eating habits
among children are some of the concerns related to NCDs.
○ Consume fish, lean meat, poultry, dried beans
■ Select the leanest cuts and remove all visible fat before eating
■ Avoid high-fat processed meats such as luncheon meats, sausage and bacon
■ Choose foods that are labeled “reduced fat”, “low fat” and “fat-free”
■ Use poultry (preferably without skin), fish and vegetables to replace red meat whenever possible
■ Limit intake of egg yolk to 2-3 times a week
■ Increase the consumption of vegetables like legumes, beans, peas, nuts, and seeds in place of
animal proteins
■ Cook meat or poultry on a rack so that fat will drain off
■ Chill meat or poultry broth until the fat becomes solid. Spoon off the fat (“sebo”) before using the broth
○ Eat more vegetables, fruits and root crops
■ Consume 2-3 servings of vegetables each day, one serving of which is green leafy or yellow
vegetable (1 serving = 1 cup raw vegetables or ½ cup cooked)
■ Take 2 servings of fruits daily, one serving of which is a vitamin C-rich fruit
■ Choose vitamins and mineral- fortified foods when available
■ Include root crops in your meals at least 3 times a week
○ Eat foods cooked in edible/cooking oil daily
■ Some foods should be prepared with edible cooking oil to increase energy intake and help prevent
Vitamin A de ciency. However, the average daily fat intake in the Filipino diet is usually higher than
what is recommended. Source of fat may be in the type of food and in the manner foods are
prepared. For individuals at risk of heart disease, limit intake of saturated fats and cholesterol-rich
food; use moderate amounts of polyunsaturated fats instead. e same guideline applies even for
persons who are not at risk (to minimize possibility of developing these diseases) because this is
actually the “healthy diet.”
○ Consume milk, milk products, and other calcium-rich foods such as small fish and dark green leafy vegetables
everyday
○ Use iodized salt but avoid excessive intake of salty food
○ Eat clean and safe food
○ Exercise regularly, do not smoke, and avoid drinking alcoholic beverages
■ Perform aerobic exercise regularly for at least 3-5 times a week for 30 minutes or more.
NUTRITION EDUCATION AND COUNSELING

● Measurements for nutritional status
○ Direct: BMI, waist circumference, waist-hip ratio
○ Indirect: 24-hour food diary (see Appendix 3.6)
■ Permits calculation of nutritive value of diet and comparison with accepted standards
POST-TEST
REFERENCE:
World Health Organization. Promoting Good Nutrition and Healthy Diet Module 3.
http://www.wpro.who.int/philippines/publications/module3.pdf

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NUTRITION

Natalie C. Maramba, M.D.

Causes of Objectives Activities Materials Time Persons Objectively

General: Lecture Powerpoint August 26, SPMC Post- Assessment:

GOOD NUTRITION PRACTICES

○ Breastfeed infants exclusively from birth to 4-6 months,

NUTRITION EDUCATION AND COUNSELING

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