Common Health Problems of Nu

trition
)Iron deficiency anemia – obesity – under nutrition(

Prepared by : Group 2
Presented To: Dr. shaymaa
:Out lines

. Definition of nutrition -1
. Definition of under nutrition -2
.Clinical signs of nutritional deficiency -3
. Causes of undernutrition .4
.Risk factors of undernutrition -5
. Assessment of nutritional status-6
. Definition of the iron deficiency anemia -7
. Etiology of IDA -8
. clinical picture of IDA -9
10- prevention.
11- Definition of obesity .
12- Causes of obesity .
13- Complications of obesity .
14- The best nutritional advise to keep your child healthy .
: Definition of nutrition
Nutrition is the intake of food, considered in relation to the
body’s dietary needs.

Good nutrition an adequate, well balanced diet combin

ed with regular physical activity – is a cornerstone of good healt
h.

Poor nutrition can lead to reduced immunity, increased s

usceptibility to disease, impaired physical and mental developmen
t, and reduced productivity.

Reference : WHO
UNDER NUTRITION
 :Definition of under nutrition

 Under nutrition is a deficiency of calories or of one or more

essential nutrients.

 under nutrition may develop because people cannot obtain or

prepare food, have a disorder that makes eating or absorbing food

difficult, or have a greatly increased need for calories.

 Undernutrition is defined as the outcome of insufficient food intake
and repeated infectious diseases. It includes being underweight for
one’s age, too short for one’s age ( stunted ), dangerously thin for
one’s height ( wasted ) and deficient in vitamins and minerals
(micronutrient malnutrition). 
Clinical signs of nutritional deficiency
 HAIR
Clinical signs of nutritional deficiency

MOUTH
Clinical signs of nutritional deficiency

EYES
Clinical signs of nutritional deficiency

NAILS
Clinical signs of nutritional deficiency

SKIN 
 Causes of under nutrition
Low intake of food )1
This may be caused by symptoms of an illness, for example, 
dysphagia, when it is difficult to swallow. Badly fitting
.dentures may contribute
Mental health problems )2
Conditions as depression, dementia, schizophrenia, 
anorexia nervosa, and bulimia can lead to malnutrition.
3) Social and mobility problems
Some people cannot leave the house to buy food or find it physically difficult
to prepare meals. Those who live alone and are isolated are more at risk.
Some people do not have enough money to spend on food, and others have
limited cooking skills.
4) Digestive disorders and stomach conditions
If the body does not absorb nutrients efficiently, even a healthful diet may not
prevent malnutrition. People with Crohn's disease or ulcerative colitis may
need to have part of the small intestine removed to enable them to absorb
nutrients.
Celiac disease is a genetic disorder that involves a gluten intolerance. It may
result in damage to the lining of the intestines and poor food absorption.
5) Alcoholism

Addiction to alcohol can lead to gastritis or damage to the pancreas. These can make
it hard to digest food, absorb certain vitamins, and produce hormones that regulate
metabolism.
Alcohol contains calories, so the person may not feel hungry. They may not eat
enough proper food to supply the body with essential nutrients.
6) Lack of breastfeeding
especially in the developing world, can lead to malnutrition in infants and children
: Risk factors
In some parts of the world, widespread and long-term malnutrition can result fro
m a lack of food.
 older people, especially those who are hospitalized or in long-term institutional
care
 socially isolated
 people on low incomes
 those who have difficulty absorping nutrients
 people with chronic eating disorders, such as bulimia or anorexia nervosa
 people who are recovering from a serious illness or condition
 Assessment of nutritional status:
Physical activity is essential through:
1. How many time per week does the activity occur?
what is the activity?
what is the purpose?
how many minute of the activity are done per session?
2. Anthropometrics:
Height: key indicator of chronic malnutrition.
Weight: recent weight loss is very sensitive marker of patient nutritional statutes
Weight for height (BMI) Body fat assessment

Strength: eg. Grip strength

Examples of physical assessment of nutrition status:

3. Clavicle: should not be overtly prominent rounded or sloped not squared Shoulders.

4. Scapula: when hand presses against a wall, back should be smooth lf adequately nourished.
IRON DEFICIENCY
ANEMIA
 Definitions
 Anemia : which blood has lower than normal number of R
BC .
 Iron : is essential mineral needed to form hemoglobin
 IDA : the body lack in RBC to transport O2 – Rich blood t
o body tissue .
 .....IMPORTANCE OF IRON

Iron is a vital part in the production and performance of

haemoglobin and gives red corpuscles their colour. If iron
is not there in blood in sufficient amount, insufficient
supply of oxygen will occur and will fatigue, produce
.sensations of headaches and shortness of breath
 : Etiology of IDA
 Nutritional
poor diet (low iron intake) .
 an inability to absorb iron intestinal (surgery OR disease of the intestine).
 Non nutritional
Conditions like malaria.
Hook-worm infection .
Heavy or chronic bleeding
Clinical Picture of IDA
 Iron-deficiency anemia can causes :
 Brittle nails .
 Cracks in the sides of the mouth .
 Extreme fatigue . Extreme fatigue
Brittle nails
 Chest pain . Cracks in
the sides of
 Pale skin . the mouth

 Dizziness or lightheadedness .
 Fast heart rate .
 Headache . Chest pain
 An enlarged spleen .
 Cold hands and feet . Dizziness
 Frequent infections .
 Irritability .
 Shortness of breath .
 Swelling or soreness of the tongue .
Anemia in Adolescents
ADOLESCENTS are target group ...
Inadequately prepared for life
Enter adulthood in poor health
Maternal mortality higher for young women
this adversely impacts national MMR Infant mortality higher for y
oung mothers
Unintended unwanted pregnancy/unsafe abortion
Lack of knowledge of STIS, including HIV/AIDS
Substance abuse
Sexual abuse/violence
Growth needs - peer pressure, environmental challenges
Prevention and control of Anaemia in
: adolescents
Balanced diet rich in iron, vitamins and minerals.
Foods rich in iron (certainly should be a part of the meals served in school
s and Aganwadi centres)
1. green vegetables and fruits, grains (wheat, jowar, bajra, spr
outed pulses, ground nut, sesame, jaggery, dried fruits).
2. Liver, egg, fish, meat.
3. Vitamin C rich foods (amla, apple, pear, oranges,lemon) hel
p in absorption of iron.
:Iron supplementation

Anaemia in adolescents can be prevented by regular co

nsumption of iron and folic acid tablets once a week, id
eally 52 tablets in a year... this is the basis of the WIFS P
rogramme
Additional interventions
Prevention of malaria: Clean surroundings, use of insectic
ide treated mosquito net while sleeping helps keep malaria
mosquitoes away from people and greatly reduces malaria.
 Prevention and treatment of hookworm infestation: De-
worming reduces worm load and blood loss and prevents
anemia
:Maintenance/ Promotion of Hygiene
 Personal hygiene and sanitation, food hygiene.
 Use of clean drinking water can help protect from various
infections and diseases.
 Washing hands with soap water before cooking, consuming food,
after defecation and after discarding faecal matter of a child is
essential to prevent entry of germs into our abdomen
 Keeping personal hygiene
 Preparing and consuming hygienically treated or prepared food.
OBESITY
 ? What is obesity
Obesity is a state of excess adipose tissue mass.

Obesity is a disease of caloric imbalance that results from an excess intake of

calories above their consumption by the body.

The WHO definition is:

a BMI greater than or equal to 25 is overweight

a BMI greater than or equal to 30 is obesity.

BMI= Weight(kg)/Height(mtr)2
WHO Classification

BMI Classification
<18.5 Underweight
 18.5-24.9 Normal weight
25-29.9 Overweight
30-34.9 Obesity Class I
35-39.9 Obesity Class II
40-49.9 Obesity Class III
50 and above Super Obesity
: Causes of obesity
. increase calorie intake-1
. frequent intake of suger -2
. emotional problems -3
. heavy homework -4
. sedentary lifestyle e.g watching TV , playing TV games and computer games -5
. lack of exercise -6
. fatty and fast food -7
. frequent intake of suger -8
. others e.g. herditary factors , effects of illnesses or drugs -9
 - :Complications
1- Heart disease and strokes .

2-Type 2 diabetes .

3-Certain cancers (uterus, cervix, endometrium, ovary, breast, colon, rectum, eso
phagus, liver, gallbladder, Pancrase ,kidney and prostate) .

4-Digestive problems .

5-Gynecological and sexual problems (may cause infertility , erectile dysfunctio

n in men ) .

6-Sleep apnea .

7-Osteoarthritis .

8-Obesity can dimish overall quality of life like inability of activity , depression,
shame and guilt, social isolation, and lower wok achievement.
 Prevention from obesity

Which includes:

More exercise :Exercise and activity:150 to 250 minutes of moderate intensity activity every
week is helpful to keep you away from obesity, and these activities such as fast walking and
swimming. Increase the burning of calories •do appropriate amount of exercise regularly •assist
in the house work •take part in extra-circular activities or leisure classes

Monitor your weight: monitoring your weigh and calculating your body mass index will be very
helpful to know how your prevention plan work. Monitor your weight.

Eat healthy & Behavior change.

The best nutrition advice to keep your children healthy includes encouraging
them to:
•Importance of adequate nutrition will help your child develop maximal intelligence (IQ) and well being.
•The child should be guided to make independent food choices and eat a variety of foods.
•Malnutrition and its consequences will be prevented by eating the right kinds and amounts of foods.
•Eat breakfast every day to help maintain concentration in class. A good breakfast should be able to provide
a third of the total daily energy requirement.
•A typical breakfast includes a cereal (for example, rice, bread, and oats), protein-rich food such as egg, a
glass of milk and vitamin C rich fruit e.g. orange, Eat a variety of foods in order to have adequate nutrient
intake.
•Encourage students to follow the healthy eating food pyramid to eat various kind of foods in right proporti
on .
•Balance the food you eat with physical activity.
 Choose a diet with plenty of grain products, vegetables and fruits.

 Choose a diet that provides enough calcium and iron to meet their growing body's requirements. Teach
children from an early age about nutrition, foods, drinks, healthy eating and drinking. They should be
taught what happens to the food they consume.

 Choose a diet moderate in sugars and salt. Avoid giving large amounts of sweet deserts, soft drinks,
sugar-coated cereals, chips or candy, as they have little nutritional value.

 Choose low calorie foods for snacks between meals, often around the time they arrive home from
school e.g. Fresh fruits , cherry tomatoes , skimmed milk , corn, Low-fat yoghurt, Nuts, seeds or dried
fruit, Fruit smoothies& Cheese and crackers .
• Avoid eating too much meat and foods with high suger content or high calories including : fried food e.g.
potato chips , french fries ,meat with a high fat content e.g. fatty meat , preserved meat , sugary foods e.g.
candies , chocolates , cakes , desserts , soft drinks , packed drinks , ice-cream , sweet preserved fruit .
• Cooking tips: (use less suger , oil , sauces & steam or boil the food instead of frying & remove fatty meat ,
skin subcutaneous fat layer).
• Eating habits apace out 3 main meals •avoid meals before bedtime •keep meal times regular and amount
of food intake constant •
• avoid watching TV or reading or playing during meals