Module 4

Maternal and Child Care Nutrition

Basic Concepts of Food and
Nutrition
Session 1
Definitions
Nutrition
Study of food and how the body uses it to be
healthy, socially active and economically
productive
Nutrients
Chemical substances present in food that
keep the body healthy, supply materials for
growth and repair tissues and provoide
energy for work and physical activities
Nutrients
Macronutrients
Proteins, for growth and repair of body tissues
carbohydrates, main sources of energy (starch,
sugar, fiber)
Fats, essential nutrients and concentrated source of
energy; absorb, transport and store A,D,E,K
Micronutrients
Vitamins: ADEK, B complex, vitamin C
Minerals: calcium, iron, iodine, zinc, fluoride
water
Three food groups
Energy food (Go)
Rice and starchy food
Fat-rich food
Body-building food (Grow)
Meat, fish, dairy, dried beans
Regulating food (Glow)
Green and yellow leafy vegetables
Vitamin C rich food
Other fruits and vegetables
Balanced diet
Forms, causes and
consequence of malnutrition
Session 2
Malnutrition
Malnutrition is an abnormal condition of
the body due to lack or too much intake of
one or more nutrients
Overnutrition results from an excessive
food intake and lack of physical activity
Undernutrition results from lack of one or
more nutrients in the body
Evidence Based Direct
Interventions to Prevent and Treat
Undernutrition
Promoting good nutritional
practices
breastfeeding
complementary feeding for infants after
the age of six months
improved hygiene practices including
handwashing
Increasing intake of vitamins and minerals
Provision of micronutrients for young children
and their mothers
periodic Vitamin A supplements
therapeutic zinc supplements for diarrhea
management
multiple micronutrient powders
de-worming drugs for children (to reduce
losses of nutrients)
iron-folic acid supplements for pregnant
women to prevent and treat anaemia
iodized oil capsules where iodized salt is
unavailable
Provision of micronutrients through food
fortification for all:
salt iodization
iron fortification of staple foods
Therapeutic feeding for malnourished
children with special foods
prevention or treatment for moderate
undernutrition
treatment of severe undernutrition (severe
acute malnutrition) with ready-to-use
therapeutic foods (RUTF).

Reference: Scaling Up Nutrition: What Will it
Cost? Horton, et al 2009

MicronutrientDeficiencies
Session 3

Micronutrient
Programs:

Micronutrient
Supplementation
and
Food Fortification

VADD
Vitamin A Deficiency Disorder
IDD
Iodine Deficiency Disorders
IDA
Iron Deficiency Anemia
Vitamin and Mineral Deficiency:
Estimated Damage
Approx. 40% to 60% of the nations 6-24 mo. old
children at risk of disrupted brain development
(iron deficiency)
An est. 300,000 Filipino babies born each year w/
intellectual impairment caused by iodine def. in
pregnancy.
In countries where goiter rate is 10% or more
(Phils. almost 15%), ave. national IQ lowered by
as much as 10-15% points



Vitamin and Mineral Deficiency:
Estimated Damage
The deaths of >4,000 children each yr. from
increased susceptibility to infection (VAD)
Approx. 20% of children with lowered immunity
leading to frequent ill health and poor growth (VAD)
The deaths of est. 500 young Filipina women every
year in pregnancy and childbirth (severe IDA)
Approx. 10,000 Filipino infants a year at risk of
death in the period immediately before or after birth
(severe anemia in mothers)



Vitamin and Mineral Deficiency:
Estimated Damage
Approx. 4,000 severe birth defects
annually, including infantile paralysis
(folate deficiency)
Suspected increase in deaths from
heart disease and stroke (folate
deficiency)
Strategies to Sustain Micronutrient
Malnutrition Elimination
2
Improving
Diet/Dietary
Diversification
The adoption of proper
food & nutrition
practices thru nutrition
education & food
production
Food Fortification
The addition of essential
micronutrients to widely consumed
food product at levels above its
natural state
3
1
Micronutrient
Supplementation
The provision of
pharmaceutically
prepared vitamins &
minerals for treatment
or prevention of specific
micronutrient deficiency
Our expectation is that
Fortification
C
O
V
E
R
A
G
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TIME

Meals for the Sick and those with
special needs in the Family
Session 5
If a person is sick
Poor appetite
Special foods required
Important for the person to meet increased
nutrient requirement
May be dehydrated
May be nauseated or may vomit
General rules on feeding when sick
Increased fluid intake
Continued feeding
Vitamin C rich foods
Give small frequent feeding
Give easily digestible food