CHAPTER 14 Global Perspectives on Nutrition

Good nutrition is the basis for health and infant and children’s growth and development

Worldwide, obesity and malnutrition are leading causes of such chronic diseases as: Cardiovascular disease Cancer Diabetes Scurvy Blindness Kwashiorkor Goiter Pellagra Anemia

Malnutrition is considered to be the world’s leading threat to life and health today

Micronutrient malnutrition can result in: Decreased mental and physical development Poor pregnancy outcomes Decreased work capacity for adults Increased illness Premature death Diseases Deficiencies in zinc, leading to immune deficiency, growth retardation and diarrhea Bone loss Blindness

Nutrition for Health Development Department are working on the elimination of: Famine and related deaths Starvation and nutritional deficiency diseases caused by natural and man-made disasters Iodine and vitamin A deficiency

Nutrition for Health Development Department are working on the reduction of: Starvation and widespread hunger Undernutrition in women, children and the aged Other micronutrient deficiencies such as iron Diet-related communicable and noncommunicable diseases Barriers to breast-feeding Poor sanitation, hygiene, and unclean drinking water

Strategies for implementing these goals include: Developing new nutritional health policies and programs Improving household food security Improving food quality and safety Preventing and treating infectious diseases Promoting breast-feeding Promoting diets with micronutrient supplements Assessing and monitoring nutritional programs

TYPES OF NUTRTIONAL CHALLENGES MICRONUTRIENT DEFICIENCIES Iron Deficiency Anemia Niacin Deficiency (Pellagra) Folic Acid Deficiency Vitamin A Deficiency Vitamin D Deficiency Iodine Deficiency Disorder

Protein-Energy Malnutrition Marasmus (dry-thin, desiccated) Kwashiorkor (wet-edematous, swollen) Treatment of either of these two conditions: Correcting fluid and electrolyte imbalances Treating infections (causing diarrhea) with antibiotics Supplying macronutrients (primarily milk-based formulas) by diet therapy Mortality is anywhere from %

Obesity –United States is the world leader in percentage of the population who are obese –The function of fat is to provide: Cushion Insulation Energy storage

Obesity causes numerous problems such as: Diabetes Gall bladder disease Hypertension Dyslipidemia Breathlessness Apnea

Obesity causes numerous problems such as: Heart disease Osteoarthritis Gout Increased risk for some cancers Reproductive hormone abnormalities Impaired fertility Low back pain Fetal defects

Body Mass Index (BMI) can be calculated as: Weight (kg) divided by height (m)2. A BMI ranging from 18.5 to 24.9 is a healthy weight range Obesity and overweight are chronic conditions that are caused from energy imbalance

Economic cost of overweight and obesity in the United States Childhood obesity is also now considered a global epidemic problem Why are children becoming obese?

FOOD SAFETY AND SECURITY Food prevents illness and maintains normal growth and development Food security may be defined as steady access to sufficient nutritious foods for an active healthy life

FOOD SAFETY AND SECURITY Food insecurity exists when there is a limited or uncertain availability of safe and nutritious food In 2008, more than 14% of all U.S. households—49 million people—were food insecure National policies and programs can promote food safety and improve the capacity for: –Monitoring –Assessing –Controlling food quality

Each year 76 million Americans get sick 300,000 are hospitalized 5,000 people die from food contamination Biological Chemical

The US Food and Drug Administration (FDA) Protects and inspect the food supply The Department of Agriculture Protects the meat supply, fish, and unusual species such as snakes, alligators and ostriches

The Center for Disease Control (CDC) International Food Safety Authorities Network (INFOSAN) The Food and Agriculture Organization of the United Nations (FAO) Poor sanitation and lack of clean drinking water

Issues after a major flood include: Agriculture harvested Produce that was stored in affected areas Food not contaminated need to be protected All foods distributed with mass feeding programs Consumers need for education in food preparation

Nutrition and Poverty –Nutritional status depends on both food and nonfood factors –As of 2010, 925 million people in the world experienced significant hunger –Those living in extreme poverty are 5 times more likely to die before the age of 5 years –Poverty affects nutrition throughout the life span Causing both infectious and non- communicable diseases A reduced learning capacity

Nutrition Emergencies Worldwide nutritional emergencies WHO assists with projects including: A manual that provides an explanation of how-to guide for managing nutritional needs A field guide to determine nutrition requirements Specific guides for prevention and control Guides for feeding infants and young children Training modules for humanitarian aid workers Guides for caring for the nutritionally vulnerable Training modules for management of severe malnutrition

Nutritional Support Programs –Supplying monetary funds –Global Alliance for Improved Nutrition (GAIN) –The International Micronutrient Malnutrition Prevention and Control Program (IMMpaCT) –Woman, Infants and Children (WIC) –Food and Nutrition Service of the US Department of Agriculture

Nutritional Challenges in Vulnerable Populations Infants and Children Each year malnutrition contributes to the deaths of about 5.6 million children less than 5 years of age Food fortification Supplementation Dietary improvements Safe water is also essential for nutrition

Childbearing Women Causes of death include: Iron deficiency anemia Older Adults Poverty frequently causes them to: Consume less than 3 meals per day Have a lower intake of energy and other nutrients Have iron deficiency anemia Have reduced bone density or osteoporosis Have oral health problems Often get anorexia of aging