Modyul 2 sub modyul 2.4 paksa 1 sesyon 4 good nutrition for families

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  • Part I. Wastong Nutrisyon para sa Pamilya Marilou R. Enteria Nutrition Officer II National Nutrition Council
  • Pag-uusapin natin 1. Kalagayang pang-nutrisyon ng bansa 2. Epekto ng malnutrisyon 3. Basic Nutrition 4. Pag-plano ng pagkain sa pamilya 5. Gabay sa Wastong Nutrisyon
  • 1. Hunger 2. Protein-energy malnutrition 3. Micronutrient deficiencies 4. Overnutrition 5. Diet-related noncommunicable or lifestyle-related diseases (e.g. diabetes mellitus, hypertension, cancers and cardiovascular diseases) Mga problema sa nutrisyon
  • Underweight children : 26% adults : 12% Iodine deficiency disorders children : 11% Iron deficiency anemia infants : 56% pregnant : 43% Vitamin A deficiency children : 15% Increase in diet-related non- communicable diseases Kalagayang pang-nutrisyon
  • Area and Families Affected 2009 2010 2011 1st Qtr 2nd Qtr 3rd Qtr 4th Qtr 1st Qtr 2nd Qtr 3rd Qtr 4th Qtr 1st Qtr 2nd Qtr Severe Hunger 4.4 4.3 3.0 4.7 2.8 4.2 3.1 3.1 4.7 2.0 Number of Families (000) 811 790 550 867 526* 789 583 583 900 403 Moderate Hunger 11.1 16.0 14.5 19.3 18.4 16.9 12.9 15.0 15.7 13.1 Number of Families (000) 2,050 2,950 2,670 3,560 3,460* 3,178 2,425 2,820 3,006 2,600 Total Hunger Incidence 15.5 20.3 17.5 24.0 21.2 21.1 15.9 18.1 20.5 15.5 Number of Families (000) 2,860 3,740 3,230 4,427 3,986* 3,967 2,990 3,403 3,925 3,000 National Capital Region 17.3 22.3 24.7 27.0 17.3 22.0 20.3 21.7 20.7 13.0 Balance Luzon 15.0 14.3 13.5 21.2 20.9 18.3 14.7 18.3 25 9.7 Visayas 19.7 21.0 19.0 27.9 21.2 21.0 15.3 15.3 14.7 21.0 Mindanao 11.7 30.0 19.7 24.5 24.0 26.0 16.3 18.0 16.7 21.7 Hunger Incidence TANONG: Nitong nakaraang 3 buwan, nangyari po ba kahit minsan na ang inyong pamilya ay nakaranas ng gutom at wala kayong makain? Kung oo, nangyari po ba yan ng minsan lamang, ilan beses, madalas o palagi? Source: Social Weather Stations * Estimated number of hungry families in 2010 computed based on 2010 projected population (medium assumption)
  • Violation of human rights Malnourished children Inability to concentrate in school School drop-out Lack skill/ low literacy Under/unemployed malnourished adults Low productivity Poverty Weak resistance Infections Early death Epekto ng malnutrisyon
  • Activity 1 1. Ilista ang mga karaniwang pagkain na inihahanda sa almusal, tanghalian at hapunan (10 minuto). Almusal Tanghalian Hapunan
  • Basic Nutrition a. GO, GROW, GLOW food groups b. How to meet nutritional requirements
  • GROWGROW Rice GOGO GLOWGLOW MILKMILK
  • Rich in carbohydrates, main source of energy Sources are: rice & rice products, corn & corn products, cereals, bread & other bakery products, starchy roots & tubers, rice flour and other noodles Rice GO foods
  • GO foods Lack of carbohydrates may result in: Underweight and/or loss of weight General weakness Poor physical performance Fainting or collapse, in severe deficiency
  • Fats are also included in this food group It is a concentrated source of energy and helps absorb, transport and store fat-soluble vitamins A, D, E, K Fats provides essential fatty acids which have important functions in the body GO foods
  • Lack of fat in daily meals results in: Underweight Sluggishness Skin irritations similar to eczema Signs and symptoms of fat-soluble vitamin deficiencies, esp. vitamin A GO foods
  • Rice Substitutes Camote Cassava (kamoteng kahoy) Gabi Saging Saba
  • Rich in protein needed for building and repairing body tissues for growth and maintenance GROW foods MILKMILK Builds resistance to infection Supplies additional energy
  • GROW foods MILKMILK Sources are: meat, internal organs, chicken, eggs, fish, shellfish, milk, milk products, munggo and other dried beans, nuts
  • GROW foods Lack of protein results in: Retarded growth in children Low resistance to infection at any age Slow recovery from illness Low birth weight Anemia Loss of weight Edema, skin lesions, mental sluggishness
  • GLOW foodsGLOW foods Rich in vitamins and minerals, these are essential for body functions; also important for growth and normal functioning of the body Rich source of fiber
  • What is a healthy diet? Emphasizes fruits, vegetables, whole grains, root crops & fat-free or low fat milk Includes lean meats, poultry, fish, beans, egg & nuts Is low in saturated, trans fats, cholesterol, salt (sodium) & added sugars
  • How do we meet these requirements? Use the Food Pyramid as guide
  • Requirements of various age groups Food group Recommended Amounts 1-3 y/o 4-6 y/o 7-9 y/o 10/12 y/o Rice and alterna- tives 2-3 cups, cooked 3-4 cups, cooked 4-5 cups, cooked 5-6 cups, cooked 1 serving of rice or alternatives = 1 cup rice, cooked, or 4 pcs. pandesal, or 4 slices of loaf bread, or 1 cup macaroni, spaghetti, cooked, or 1 pack instant noodles, or 1 small size root crop
  • Requirements of various age groups Food group Recommended Amounts 1-3 y/o 4-6 y/o 7-9 y/o 10/12 y/o Meat and alterna- tives 1 serving 1 1/3 servings 2 1/3 servings 2 servings Fish/Meat/Poultry/Dried Beans/Nuts 1 serving of fish = 2 pieces (16 cm long); 1 serving of meat/poultry = 30 g lean meat, cooked, or 1 cups cooked dried beans
  • Requirements of various age groups Food group Recommended Amounts 1-3 y/o 4-6 y/o 7-9 y/o 10/12 y/o Egg piece piece piece piece Whole Milk 1 glass 1 glass 1 glass 1 glass 1 glass = 240 ml (1 glass whole milk is equivalent to 4 Tbsp powdered whole milk or cup evaporated milk diluted in 1 glass of water)
  • Requirements of various age groups Food group Recommended Amounts 1-3 y/o 4-6 y/o 7-9 y/o 10/12 y/o Green and leafy vegetables cup cooked 1/3 cup cooked 1/3 cup cooked cup cooked Other vegetables 2 Tbsp. cooked cup cooked cup cooked cup cooked Vitamin C rich fruits medium size or 1 slice of a big fruit -1 medium size or 1 slice of a big fruit 1 medium size or 1 slice of a big fruit 1 medium size or 1 slice of a big fruit Other fruits medium size or 1 slice -1 medium size or 1 slice 1 medium size or 1 slice 1 medium size or 1 slice
  • Requirements of various age groups Food group Recommended Amounts 1-3 y/o 4-6 y/o 7-9 y/o 10/12 y/o Fats and Oils 6 teaspoons 6 teaspoons 6 teaspoons 6-8 teaspoons Sugar 4 teaspoons 5 teaspoons 5 teaspoons 5-6 teaspoons Water and Beverages 4-6 glasses (240 mL) 5-7 glasses 6-8 glasses 6-8 glasses
  • Requirements of various age groups Food group Recommended Amounts 13-15y/o 16-19 y/o Adult, 20-39 y/o Rice and alterna- tives 6-7 cups, cooked 6-8 cups cooked 5-8 cups, cooked 1 serving of rice or alternatives = 1 cup rice, cooked, or 4 pcs. pandesal, or 4 slices of loaf bread, or 1 cup macaroni, spaghetti, cooked or 1 pack instant noodles, or 1 small size root crop
  • Requirements of various age groups Food group Recommended Amounts 13-15y/o 16-19 y/o Adult, 20-39 y/o Meat and alterna- tives 2 servings 2 servings 2-3 servings Fish/Meat/Poultry/Dried Beans/Nuts 1 serving of fish = 2 pieces (16 cm long); 1 serving of meat/poultry = 30 g lean meat, cooked, or 1 cups cooked dried beans
  • Requirements of various age groups Food group Recommended Amounts 13-15y/o 16-19 y/o Adult, 20-39 y/o Egg 1 piece, medium size (3-4x a week) 1 piece, medium size (3-4x a week) 1 piece, medium size (3-4x a week) Whole Milk 1 glass 1 glass 1 glass 1 glass = 240 ml (1 glass whole milk is equivalent to 4 Tbsp powdered whole milk or cup evaporated milk diluted in 1 glass of water)
  • Requirements of various age groups Food group Recommended Amounts 13-15y/o 16-19 y/o Adult, 20-39 y/o Green and leafy vegetables cup cooked cup cooked cup cooked Other vegetables cup cooked cup cooked cup cooked Vitamin C rich fruits 2 servings 2 servings 1 medium size or 1 slice of a big fruit Other fruits 1 serving 1 serving 1 medium size or 1 slice of a big fruit
  • Requirements of various age groups Food group Recommended Amounts 13-15y/o 16-19 y/o Adult, 20-39 y/o Fats and Oils 6-8 teaspoons 6-8 teaspoons 6-8 teaspoons Sugar 5-6 teaspoons 5-6 teaspoons 5-8 teaspoons Water and Beverages 6-8 glasses (240 mL each) 6-8 glasses 6-8 glasses