Hygienics-

Preventive Medicine
Tian Su, Ph.D.
Department of Nutrition and Food hygiene
Hebei Medical University
What is Modern Medicine?

 Preclinical medicine

 Clinical medicine

 Preventive medicine
 What is
preventive Medicine?
 A specialty of medicine practiced by
physicians devoted to health promotion
and disease prevention
 Prevention of Disease
 Preventing disease involves a wide
range of interrelated programs, actions,
and activities. Some prevention
measures are sweeping global policy
initiatives, such as national and state
government actions to reduce health
risks by limiting air pollution and other
toxic exposures or standards to assure
the safety of food and water supplies.
Prevention of Disease
 Others are focused efforts of public health
professionals and agencies, such as the
National Institutes of Health (NIH) Office of
Disease Prevention, Centers for Disease
Control and Prevention (CDC), and the
American Cancer Society, to reduce the
incidence (occurrence of new cases) of
specific diseases such as heart disease,
diabetes, and lung cancer.
Prevention of Disease
 The effectiveness of global and local
disease prevention programs largely
depends on the extent to which
individuals take personal responsibility
for their own health by avoiding health
risks such as tobacco use, substance
abuse (misuse of alcohol and drugs),
and unsafe sex.
Prevention of Disease
 People who eat healthy diets; get
adequate exercise and rest; wear
seatbelts in automobiles and helmets on
bikes, motorcycles, and scooters;
successfully manage stress; and
maintain positive outlooks on life are on
the front lines of disease prevention.
Prevention of Disease
 Similarly, individuals who effectively use
health care resources by obtaining
recommended immunizations, physical
examinations, and health screenings are
actively working to prevent disease and
disability.
Levels of Disease Prevention

 Preventing any disease can be grouped

into three levels. The levels are named
for the stages of disease they target.
The three levels of prevention are
primary, secondary, and tertiary.
Primary Prevention
 We use primary prevention methods
before the person gets the disease.
 Primary prevention aims to prevent the
disease from occurring. So primary
prevention reduces both the incidence
and prevalence of a disease.
Secondary Prevention
 Secondary prevention is used—
after the disease has occurred, but
before the person notices that anything is
wrong.
 Secondary prevention aims to detect

and treat disease that has not yet

become symptomatic.
Tertiary Prevention
 Tertiary prevention targets the person who
already has symptoms of the disease
The goals of tertiary prevention are:
 prevent damage and pain from the disease
 slow down the disease
 prevent the disease from causing other
problems (These are called "complications.")
 give better care to people with the disease
 make people with the disease healthy again
and able to do what they used to do
 Tertiary Prevention

The tertiary prevention

of melanoma :
Surgeries
Using new medicines
…….
Melanoma---skin cancer
 Hygiene refers to conditions and practices
that help to maintain health and prevent
the spread of diseases.
 Medical hygiene includes a specific set of
practices associated with this preservation
of health, for example environmental
cleaning, sterilization of equipment, hand
hygiene, water and sanitation and safe
disposal of medical waste.
 The emphasis of this section
 preventive Medicine is a specialty of
medicine practiced by physicians
devoted to health promotion and
disease prevention.
 Preventing any disease can be grouped
into three levels. The three levels of
prevention are primary, secondary, and
tertiary.
Food and Health
What is Food?
 Food is a conduit
for nutrients.
What is Nutrition?
Nutrition is defined as the science of
food and its relationship to health.
 To scientists, nutrition is the
study of:
The nutrients found in foods
The body’s handling of nutrients to
maintain health
 Food & Health

The nutrients in food support

growth, maintenance, and repair of
the body.
 Deficiencies, excesses, and
imbalances of nutrients bring on
the diseases of malnutrition.
 Food & Health
 Nutritional deficiencies
 Nutritional deficiencies can be very
significant to the overall health of infants
and children.
 Food & Health
 Nutrition profoundly
affects health.

 Chronic diseases
have a connection to a
poor diet.

 Which of these
diseases are chronic?
The Human Body and Its Food
Nutrients - Components of food required
for the body’s functioning.
 There are only six classes of
nutrients namely:
 carbohydrates (CHO)
 proteins
 fats
 vitamins
 minerals
 water
The Human Body
and Its Food
 carbohydrates (CHO)
 proteins
 fats
 vitamins
 minerals
 water
The Energy-Yielding Nutrients
 Among the six classes of nutrients in foods,
three are energy-yielding nutrients, meaning
that the body can use the energy they
contain.
 The carbohydrates and fats are especially
important energy-yielding nutrients.
 As for protein, it does double duty: it can
yield energy, but it also provides materials
that form structures and working parts of
body tissues.
Nutrient Function
 Provide energy
 carbohydrates (CHO)
 proteins
 fats
 Building material
 Maintenance and repair

 Support growth
 How much energy and how much of
each nutrient should you consume?
 Which types of foods supply which
nutrients?
 How much of each type of food do you
have to eat to get enough?
 Nutrient Recommendations
 Standards for healthy people’s energy and
nutrient intakes--RDA (recommended dietary
allowances)
 Dietary Reference Intakes (DRI)
 Dietary components with set values
 Values
EAR
RDA
AI
UL
 DRI GROUPS

 Recommendations made for various age

and gender groups as follows:
 Men
 Women
 Pregnant and lactating women
 Children
 teens
 elderly
 Nutrient Recommendations
 Estimated average intake (EAI)
 Estimated average Requirement (EAR)
the average daily nutrient intake level
estimated to meet the requirement of
halfs of the healthy in a group
 Establishing DRI Values – An EAR
Example
EAR
Number of People

9-13 y Femals

A C
B

10 20 30 40 50 60 70
Daily requirement for nutrient X (unit/day)
 Establishing DRI Values – An RDA
Example Energy Requirements
EAI
RDA (RNI)
Number of People

A C
B

10 20 30 40 50 60 70
Daily requirement for nutrient X (unit/day)
Nutrient Recommendations
 recommended dietary allowance
(RDA)
 the average daily dietary intake level;
sufficient to meet the nutrient
requirements of nearly all (97-98
percent) healthy individuals in a group.
 Nutrient Recommendations

 Adequate intake (AI)

a nutrient recommendation based on
observed or experimentally determined
approximation of nutrient intake by a
group (or groups) of healthy people when
sufficient scientific evidence is not
available to calculate an RDA or an EAR
 Nutrient Recommendations

 Tolerable upper intake level (UL)

be set as the maximum level of intake
of a nutrient that will not cause adverse
effects to almost all of the population
ingesting that amount
The Naive View Versus the Accurate
View of Optimal Nutrient Intakes