public health nutrition

1. Dr. Nawzia Yasmin MBBS(DMC), MPH(Australia)
Professor & Head
Dept of Public Health, SUB
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2. It is the science & art of preventing diseases,
prolonging life and promoting health and
efficiency through organized community
efforts for the sanitation of the environment,
the control of communicable infections and
the education of the individual in personal
hygiene.
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3.  The council on Food and Nutrition of the
American Medical Association defines
nutrition as “The science of food, the
nutrients and the substances therein, their
action, interaction, and balance in relation
to health and disease, and the process by
which the [human] organism ingests, digests,
absorbs, transports, utilizes, and excretes
food substances”.
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4.  Nutrition is defined as a process whereby
living organisms utilize food for the
maintenance of life, growth, and the normal
functioning of organs and tissues, and
production of energy (WHO)
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5.  Nutrition is a science that deals with all
aspects of interaction between a living
organism and the substances which help the
organism to grow and sustain itself. There
being three types of living organisms (plants,
animals and human), nutrition may be said to
have different specialties, viz., plant
nutrition, animal nutrition and human
nutrition.
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6.  Human nutrition deals with food and
nutritional requirements of human beings at
different age, sex and physiological status,
nutritional imbalances in human beings and
various measures for overcoming such
deficiencies and imbalances.
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7.  Public Health Nutrition is the branch of
human nutrition dealing with human health
and the services necessary to maintain
human health. It deals with whatever can be
done through national health services and
other health related agencies and institutions
to promote human nutrition. Community
nutrition to promote human nutrition.
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8.  Public health nutrition focuses on nutrition issues
affecting the whole population, rather than the specific
dietary needs of individuals. Public health nutrition
encompasses a wide range of issues such as food
production, distribution and consumption. In addition, it
focuses on the nutritional status and health of
particular population groups, together with the
knowledge, skills, attitudes and behaviors in the general
community.
 A healthy eating pattern is fundamental to the
maintenance of good health and well being. Healthy
eating benefits almost every aspect of our health,
throughout our lifetime. For example while many
Australians enjoy a varied and healthy diet, there is still
considerable room for improvement. Health problems
that are linked to poor eating patterns, such as heart
disease, type 2 diabetes and some cancers, place an
enormous burden on individuals, families and society as
a whole.
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9. Clinical nutrition is that
branch of human nutrition
dealing with the
physiological, pathological
and therapeutic aspects of
nutrition.
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10.  Difference between Public Health
Nutrition & Clinical Nutrition
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11.  Nutrition is a science founded by Lavoisier at
the end of the 18th century
 Through centuries, food has been recognized as
important for human beings in health and in
disease.
 Until the turn of the nineteenth century the
science of nutrition had a limited range
 Protein, carbohydrate and fat had been
recognized early in the 19th century as energy-
yielding foods and much attention was paid to
their metabolism and contribution to energy
requirements.
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12.  The discovery of vitamins at the turn of the 19th
century has “rediscovered” the science of
nutrition
 By 1950, all the presently known vitamins and
essential amino acids had been discovered.
 Nutrition gained recognition as a scientific
discipline with roots in physiology and
biochemistry.
 During the past 50 years specific nutritional
diseases were identified and technologies
developed to control them, as for example,
PEM, Endemic goiter, nutritional anemia,
nutritional blindness and diarrhea diseases
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13.  During recent years the science of
nutrition has moved out of the laboratory
and linked itself to epidemiology.
 This association has given birth to newer
concepts in nutrition such as
epidemiological assessment of nutritional
status of communities, nutritional and
dietary surveys, nutritional surveillance,
nutritional and growth monitoring,
nutritional rehabilitation, nutritional
indicators and nutritional interventions-
all parts of what is broadly know as
Nutritional Epidemiology.
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14.  Another concept that has emerged in recent
years is the cornerstone of socioeconomic
development, and the nutritional problems are
not just medical problems but are
“multifactorial” with roots in many other
sectors of development such as education,
demography, agriculture and rural
development.
 It is now recognized that a broad inter sectoral
and integrated approach of sectors of
development is needed to tackle today’s
nutritional problems
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15.  In the global campaign of Health for All,
promotion of proper nutrition is one of
the eight elements of Primary Health
Care.
 Nutritional indicators have been
developed to monitor Health for All.
 Nutrition has been incorporated in our
national health program to promote
health and nutritional status of families
and communities.
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16.  Primitive hunter gatherers
 Peasant agriculturists and pastoralists
 Urban slum dwellers
 The affluent
Primitive hunter gatherers
↓Homohabilis
↓Homoerectus
Homosapiens
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17. Dr. Nawzia Yasmin
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18.  Primarily vegetarians but some hunting for a
million years
 Hunting slowly developed as they moved away
from the primates
 Eventually became omnivorous
 They do not become obese
 No sign of malnutrition
 No high blood pressure
Falls with age
No salt in diet
 Low growth rate
life expectancy>65 yrs
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19.  Growing crops
 Domesticating animals 8000-9000 BC
Distribution became uneven
Societies became structured
Jobs became specialized
Population greatly increased
 Harvest once a year
 Peasant agriculturists healthy & virile
 Pastoralists-Different way of life- though at the same
technical level, living in tents, follows their grazing
animals with the season
 Liability to develop specific deficiency diseases
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20.  Industrial revolution (Dickens)
 Traditions are lost but not replaced by education
 Families are broken
 Mothers go to work
 Food- poor value for money, contamination by
pathogens
 Violence, alcoholism, Infant mortality-poor hygiene,
infection, premature weaning
 Drug dependence in adolescents and adults
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21.  No fear of crop failures
 Food industry
 Low IMR//High geriatric group
 Chronic diseases
Heart
blood vessels
Cancer
Degenerative disorders
 Consumption of meat, animal fats, sugar, alcohol
 Less physical activities
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22.  Dietetics: It is the practical application of
the principles of nutrition; it includes the
planning of meals for the well and the sick.
 Much older term
 Hippocrates in ancient Greece discovered the
term.
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23. THANK YOU
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