Primary Health Care

1. Waled Amen Moh

3. • At the end of this session will be able to:
- List the goals of this PHC element.
- Illustrate the contents at different level of
PHC
- Explain the nutrients in food items.
- Construct food guide pyramid
- Verify Food composition table

4. • Promotion of food supply and proper
nutrition is the 2nd element of PHC.
This session will shed light on three
level of PHC concerning the
implementation of nutritional
program to achieve community
health.

5. • The objectives of the nutrition
component in PHC include:
- Promotion of activities that can
improve food supply at the family
level.
- Correction of faulty feeding practices
in infants and young children and
sick persons.

6. - Education on the nutrient contents of
locally available foodstuffs.
- Treatment and rehabilitation of
malnourished children
- Treatment and prevention of prevalent
nutritional problems such as anemia and
vitamin A deficiency.
- Promotion of better nutrition for
pregnant and lactating women.

8. • Efficient utilization of available resources
to increase and improve food supply.
• Maintenance of exclusive breast feeding
and timely introduction of adequate
complementary (weaning) foods from
the family diet.
• Improvement of food processing,
preservation, and utilization though use
of appropriate technology.

9. • Proper distribution of food among the
family members on base of high needs.
• Utilization of available services on
nutrition education and growth
monitoring.
• Early detection of proper care of
malnutrition.

10. • Assessing the overall situation of food and
nutrition in the community.
• Stimulating and cooperating in activities
leading to improvement of food production,
storage, and marketing including home
gardening and the use of communal
organization for health and nutrition
education.

11. • Technical and logistic support to
facilitate work at home and
communal level including training
and supervision of CHWs
provision of growth chart, scales,
educational materials food
supplementations etc.

12. • Identification and canalization of
external resources to the
communities.
• Organization of adequate referral
system for the care of severely
malnourished subjects.
• Updating protocols for management
of different cases of malnutrition.

13. • Food is classified into four categories,
including:
- Milk and milk products
- Meats and legumes
- Cereals and starchy roots
- Vegetables and fruits

14. • The food items of four categories when
consumed by human are broken down into main
parts:
1- nourishing elements which include three classes:
- Body building elements: like protein, iron,
calcium, and iodine.
- Energy producing elements: such as
carbohydrate, fat, and protein.
- Catalyst and protective elements like vitamins
and metals.

15. 2. Non- nourishing elements which may be
useful (like fiber) or harmful ( like toxins and
infectious agents that pollute or contaminate
food during production, storage, transport,
preparation, or serving.

16. Classes of Nutrients
1. Proteins
a. Used for replacement and repair of body
cells and for growth
b. Made up of amino acids
c. Found in eggs, milk, cheese, and meat
d. Essential amino acids must be supplied by
food.

17. 2. Carbohydrates
a. The main source of energy for your body
b. Made up of carbon, hydrogen, and oxygen
atoms; energy holds these atoms together
c. Sugars are simple carbohydrates; starch and
fiber are complex carbohydrates.
d. Sugars are found in fruits, honey, and milk.
e. Starches are found in potatoes and pasta.
f. Fiber is found in whole-grain
breads, beans, and peas.

18. 3. Fats
a. Also called lipids
b. Provide energy and help your body absorb
vitamins
c. Because fat is a good storage unit for
energy, any excess energy is converted to fat.
d. Classified as unsaturated or saturated
based on their chemical structure
e. Saturated fats are associated with high
cholesterol.

19. 4. Vitamins
a. Needed for growth, regulating
body functions, and preventing
disease
b. A well-balanced diet usually gives
your body all the vitamins it needs.
c. Two groups: water-soluble and
fat-soluble

20. 5. Minerals
a. Are inorganic nutrients
b. Regulate many chemical reactions
in your body
c. Calcium and phosphorous are
used most by the body.

21. 6. Water
a. Required for survival.
b. Cells need water to carry out their work.
c. Most nutrients your body needs must be
dissolved in water.
d. The human body is about 60 percent
water.
e. You lose water each day when you
perspire, exhale, and get rid of wastes.

22. • The daily requirements for an
individual is estimated on basis of
daily requirement of the different
nutrients expressed as
recommended intakes.

23. • The daily nutrient requirements are
defined as the minimum amounts of
nutrients needed to maintain normal
health and growth. Requirements may
be affected by age, sex, body, weight,
energy expenditure and certain
physiological states such as pregnancy
and lactation.

24. • The recommended intake are equal to
the nutrients requirement plus a safety
margin to allow for individual variation.
This safety margin is equal to (+2
standard deviation of the mean
requirement).

25. • The amount of food from each item is
calculated on the base of calorie yield of the
item in addition to the content of other
nutrients.
• The preparation of so balanced meal that
gives the optimum requirements of different
nutrients (or the recommended intake) is
called nutrition planning.

26. • The daily food requirement should be derived
from food items that collectively yield the
daily requirement of calories from CHO (65%
of calories), fat (20%), and protein (15%).
• These food items should also collectively give
the daily requirement of the different
important nutrients.
• To achieve this goal Food Composition Table
should be used.

27. • It is a table reflecting the ( composition
and contents ) of the different nutrients
in 100 grams of edible part of contents of
the locally available food items.
• It is helpful in nutritional planning, it
should reflect at least the caloric,
protein, fat and carbohydrate.

28. • A useful one should reflect the contents
of other important nutrients for growth
like iron, calcium, and retinol.
• HE on uses of FCT is important in
prevention of malnutrition and in
promotion of proper nutrition.

29. 1. Nutrition planning
2. Study of feeding practices
3. Management of malnutrition
4. Food security ( estimate the food store in
term of caloric requirements).

30. • It is prepared to help in blind nutritional
planning ( in absence of food composition
table). It guides briefly in planning the
amounts of different food categories in day-
food.

33. • For control of DM the following are advised:
- Stop alcohol and stop smoking
- Take 5-6 small meals instead of 2-3 big meals
- Caloric intake should not exceed the daily requirements for
the body weight.
- Reduce fat intake
- Avoid saturated fat
- Take fiber-rich foods like vegetables and whole cereals
- Reduce sugar intake and use natural sugar like fruits and
vegetables.
- Reduce salty food
- Regular exercise for quarter to half hour every other day.