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,m...,Samenvatting cumulatief 1 Samenwerken Leren – Leerjaar 3

WHO subjectsNon-Communicable Diseases (NCD’s) = SDG 3 GOOD HEALTH AND WELL-BEINGChronic diseases 71% off all death globally. Each year, 15 million people die (30-69 years).Noncommunicable Diseases and their Risk Factors (animated video) - YouTube

Combination of;  Behavioural  Environmental  Genetic  Psychological

Preventable behaviour (4);  Alcohol: taxes, facilitate quit smoking program, banning tobacco use, limit advertising  Diet unhealthy: sugar tax, fresh food available, regulate sale junk food, free drink water  Physical activity: recreational bicycle paths , access health service medicines & diagnoses  Tobacco: taxes, limit advertising, promote public transportation

Risk factors for metabolic/physiological changes;  Blood glucose  Blood pressure  Cholesterol  Overweight & Obesity

Lifestyle ------------------------------ INDIVIDUAL <------------------------------ eating habit

Malnutrition/ Zero Hunger = SDG 2 ZERO HUNGER‘’deficiencies, excesses or imbalances of energy / nutrients’’

Protein- energy malnutritionStunting  Low height - ageWasting  Low weight - heightUnderweight  Low weight - age

Micronutrient deficienciesIodine, Iron, Vit. A‘’Children & pregnant womenin low-income countries”

Overweight & Obesity1 billion adults39% of the world population

HUNGER: Causes & Solutions868 million people worldwide are going hungry

Conflict: 60 percent of the world’s hungry people live in zones affected by conflict, which is the maindriver in 8 out of 10 of the worst hunger crises (as in the case of Yemen, South Sudan, theDemocratic Republic of the Congo and Syria, for example)

Climate Change: Climate change-related stocks such as floods or drought affect the lives andlivelihoods of millions of people, aggravating poverty, hunger and social tensions. WFP helpsgovernments and communities to understand these increasing risks and to take targeted measuresto manage the impact of climate shocks on food security.

Disasters: When an earthquake, cyclone, a hurricane or other disaster strikes, WFP is a firstresponder, bringing food and other life-saving assistance to populations that have lost everything.

Inequality: Inequality drives hunger by limiting people's opportunities and increasing levels ofhunger. Increasing access to employment, finance and markets, for example, can lift people out ofpoverty very quickly, increasing their productivity and spending power and stimulating local markets.Food loss: Poor storage facilities in farms lead to pest infestations and mould ruining crops. Lack ofaccess to technology and markets means many farmers are forced to watch their crops rot in fieldsas the labour and financial investment required to harvest them is often unavailable.

1. Social progress: equal opportunities in all things: education, work, healthcare. Save food systems and protect communities from extreme weather

2. Economic development: more awareness of producing & buy of products. Greater efficiency of the use of energy. And new forms of energy. (Recycling).

3. Planet Climate system & environment: take care of plants, ecosystem. produce on a large scale and using resources more sustainably.

Global food environment  Insufficiënt food onvoldoende  Consuming too much  Low quality diets.

Goal: To achieve planetary health diets for nearly 10 billion people by 2050.

Targets: Healthy Diets & Sustainable Food Production.  Plant based diet  Reduction food loss & waste  Improvement food production

5 Strategies  Commitment  High quantities producing  Sustainably intensify food  Strong governance  Halve food losses & waste

Warming ocean temperatures.As levels of carbon dioxide increase in the atmosphere, oceans absorb more of it. The increase incarbon changes ocean chemistry, increasing acidity.

Problems Sea levels Heavier storms Time of the seasons (temperature changes)

What does climate change have to do with the food on our planet? How we grow, process, transport, refrigerate and consume our food Raise plants and animals Burn fossil fuel Cut down (rain) forests Expose soil to the air

Solutions Solar and wind power Drive less – use public transportation Reduce energy use (turning off lights, computer/tv when not using

Week 2: Nutrition in Various Cultures and Global Nutrition: Health and Nutrition in developing anddeveloped countriesStudent is able to: Define malnutrition, its types and subform Assess under- and overnutrition. Explain nutrition policies and intervention that tackle under- and overnutrition. Outline reasons behind global food inequality. Study global nutrition report executive summary in order to highlight the burden, facts and solutions of global malnutrition. Outline dietitians’ roles in managing malnutrition at different levels.

#1 New Sealand (Nauru)#2 Somalia / Congo#3 Yes, Bad genes (vulnerable) – salt (high blood pressure)#4 39% overweight globally#5 Yes

Food inequality reasons

1. Money
2. Information (system knowledge)
3. Climate change / Nature (rain, dryness, climate change)
4. Conflict (war)

‘’Malnutrition refers to’’(1) Deficiencies or excesses in nutrient intake,(2) imbalance of essential nutrients,(3) impaired nutrient utilization

Protein energyNot getting enough food Not enough healthy Both

Forms malnutrition12. Overnutrition3. Co-existence of under and over nutrition / double burden malnutrition*Underweight 462 million children)

CHRONIC MALNUTRION = PROTEIN ENERGY DEFICIENCY 149 millionDifferent types of childhood malnutrition

Figure 1 Chronic = Stunting

First 1000 days of life, resulting in the irreversible stunting of their cognitive and physicaldevelopment.

ACUTE MALNUTRITION = PROTEIN ENERGY DEFICIENCY 45 millionDifferent types of childhood malnutrition

Decrease in food consumption and/or illness results in sudden weightloss or oedema (fluid retention) Figure 2 Acute = Wasted

The UNEXPECTED side of malnutrition DOULE BURDEN OF MALNUTRITIONyoutube/watch?v=wQFA-51LjNcIS WHEN HUNGER AND OBESITY AFFECT PEOPLE WITHIN THE SAME POPULATIONCoexistence of undernutrition along with overweight and obesity, or diet-related non-communicable diseases.

*diet-related non-communicablediseases

• Cardiovascular diseases
• Cancer(s)
• Chronic respiratory diseases
• Diabetes

In countries that are going through fast economic growth, also known as the nutrition transition.More than 800 million people go hungry yet half a billion people are obese.

WORLDWIDE FUNDS AND PROGRAMS MALNUTRITION

What is food insecurityA person is food insecure when they lack regular access to enough safe and nutritious food fornormal growth and development and an active and healthy life.

UNITED NATIONSWe are the world largest humanitarian organization, saving lives in emergencies and using foodassistance to build a pathway to peace, stability and prosperity for people recovering from conflictdisasters and the impact of climate change

FAOThe Food and Agriculture Organization (FAO) is a specialized agency of the United Nations that leadsinternational efforts to defeat hunger.

EXAMPLESProspera: youtube/watch?v=k-jv49B6SuAHap SNAP: Supplemental Nutrition Assistance Program (SNAP) 16% of the Americans

Food-based approaches:

• Dietary diversification: youtube/watch?v=vZLkt1xkTLMChanging household diet is to increase the variety and quantity of micronutrient-rich foods, todecrease micronutrient deficiencies.
• Single- or multiple micronutrition supplementationMicronutrient supplementation programs/advice to prevent, manage or reduce micronutrientdeficiencies and/or its complications.
• Food fortification : youtube/watch?v=6rlc7Rhfu3Y
• Bio-fortification: youtube/watch?v=kSzHCDtJ_vthe idea of breeding crops to increase their nutritional value. Add an extra micronutrient to a plant /product.Lettuce – add extra iodinGolden rice – add extra vitamine A

Dietitians’ roles in managing malnutrition at different levels Strategic level Educational Clinical Evaluator

Prevalence overweight 50% 31Prevalence obesity 13,9% Hoogst bij ongeschoolde arbeiders

42%

Ziekten en medische aandoeningen waarbij obesitas als een belangrijke risicofactor wordtbeschouwd.  Cancer (BMI) -  higher risk type 2 diabetes  high blood pressure  heart disease and stroke  sleepapnu  psychological problems

Find the link between overweight and the potential problems, how does it cause obesity? euro.who/en/health-topics/noncommunicable-diseases/obesity/obesity

Obesity:In addition to causing various physical disabilities and psychological problems, excess weightdrastically increases a person’s risk of developing a number of noncommunicable diseases (NCDs),including cardiovascular disease, cancer and diabetes.Too much body fat can trigger inflammation causes the body to produce too much insulin. And fat cellsproduce Estrogen. They cause cells to divide more than usual an can result in DNA damage which canresult in cancerSolutions eat plenty of vegetables and fruits and stick to lean protein avoid sugary drinks and food with added sugar stay psychically active no western diet but a mediterrian (blue zone diet)mostly plant-based. The daily food intake of people living in Blue Zones is about 95% vegetables, fruits, grains, and legumes. They do not eat much meat, dairy, sugary foods or drinks, and processed food

The blue zonesbluezones/wp-content/uploads/2011/02/Nat_Geo_Longevity.pdf  longevity refers to any individual who is beyond the age 90 and actively functional.  Centenarians: 100 years oldBlue zone (BZ) is defined as a rather limited and hom*ogenous geographical area where thepopulation shares the same lifestyle and environment, and its longevity has been proved to beexceptionally high

 Put family first Find community Move naturally: small garden, live in the mountain and fish Find purpose Practice stress management Eat less Swap meat for plants Hit happy hour.. moderation Keep the faith.o Fresh fruits and vegetableso Legumes such as kidney beans and lentilso Olive oilo Nuts and seedso Fisho Chickeno Whole-wheat productso In moderation: red meat and dairy product

Week 4: Nutrition through the Life Cycle: in the maternal, infant, child and adolescent stages oflifeStudent is able to: Explain the nutritional needs of humans in the maternal, infant, child and adolescent stages of life. Demonstrate knowledge and understanding of the influence of age, growth, physiological changes and normal development on nutritional requirements in the maternal, infant, child and adolescent stages of life. Demonstrate knowledge and understanding of social, cognitive and language development from birth to puberty Give dietary information and advice to clients of different target groups (maternal, infant, child and adolescent stages of life) regarding products.

Function Protein: muscle & organs. Calcium: strong bone growth.

o Infancy – fastest growth (protein & calcium)o Teenagers: growth spurt 5-7 years extra kcal, high in carbohydrateso Adults: growth slows to stop, bone loss and decrease muscle mass. More protein, calcium and vit. D supplements.voedingscentrum/encyclopedie/aanvaardbare-dagelijkse-inname-adi.aspx

Voedingsadviezen bij zwangerschap youtube/watch?v=lH7dXf5emUg

Proteing / en%

Faten%

Verz.vetzurenen%

Carbohydrateg/k / en%

FibregJongens4-6 weken borstvoeding0 t/m 2 maanden 9 - 10 45-50 25 10 - 45 15?3 t/m 5 maanden 10 - 10 45-50 25 10 - 45 -6 t/m 11 maanden 10 -15 40 20 50 -Meisjes4-6 weken borstvoeding0 t/m 2 maanden 8 - 10 45-50 25 10 - 45 15?3 t/m 5 maanden 9 - 10 45-50 25 10 - 45 -6 t/m 11 maanden 10 -15 40 20 50 -

Baby -> 1ste 6 mnd. Vit. D+ K = 150 + 10 mcgBron: vitamine-info/hoeveel-heb-ik-nodig/baby-0-tm-12-maanden/

Piaget

Socrative 1. Linda is a 30 year old woman (normal BMI), 8 months pregnant of her first child.

Linda gained quite some weight during her pregnancy. She isn’t sure if this is normal andshe asks her dietitian. What is the recommended average weight gain during pregnancy?14 kg (normal BMI) Underweight (BMI less than 18) gain an average of 14 kilos Normal on average 14 kilos Overweight (BMI over 40) about 6 kilos.

2. To prevent toxoplasmosis within pregnant women, it is adviced NOT to eat ...... Deli roast beef

3. According to the Dietary Reference intakes of ‘Gezondheidsraad’ the adequate fat intake for babies is 45-50 energie%. What is this recommendation based upon? The composition of breast milk

4. “The average daily fluid requirements for a three months old baby is 140-160ml/kg bodyweight”. Sem is 3 months old, weights 6 kg. When it is July the weather is nice and hot, Sem is fed exclusively infant formula and no longer breast milk. Rationalize which amount of formula should be given to Sem under these hot circ*mstances. Give Sem the same amount of formula, but dilute (verdun) it with more water, in such a way that his total fluid intake will be 0.8-1/day

5. Jesse is 7 months old. Which of the below mentioned foods is recommended for Jesse to eat on a daily basis? A slice of brown bread with margarine and mashed banana

6. What is NOT a specific point of attention for the nutrient intake of toddlers and preschool children? suppletion of vitamin K *vit. D / untill 4 years 1 mcg

7. Anne is 11 years old. She eats fish and seafood, but she refuses to eat meat, dairy products and cheese. She is fond of vegetables and legumes. According to Dutch recommendations which nutrients would be of a low intake? vitamin B12 and iron

8. All babies lose weight after birth, you should be concerned when: Weight loss > 10% of birth weight is not regained by day 14

9. Current WHO recommendations are that: All babies should be exclusively breastfed until around 6 months

10. Michael (5 years old) really likes to eat French fries. He wants to have more fries on hisplate, but his mother thinks he has enough, since Michael is a bit overweight. When hismother cuts all the fries on his plate in half, Michael is happy, because he believes thevolume of the fries has increased and he has more fries. Based on this example, whichpsychological concept did Michael NOT yet develop?Conservation