Nutrition Education Outreach Project, 2nd semester 2020.
Nutrition Education
Outreach Portfolio
Second Semester 2002
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Date of compilation: 17-11-20
Nutrition Education Outreach Project, 2nd semester 2020.
Table of Contents
Headings
Pg. No.
ACKNOWLEDGEMENT ……………………………………………………………………….………3
OBJECTIVES …………………………………………………………………………………….……..3
INTRODUCTION …………………………………………………………………………………….…4
CAPTER ONE -- The Importance of Proper Nutrition during the First 1000 Days of a Child ………………………..4-10
CHAPTER TWO -- Consumption of Street Foods and Food Safety …………………………………………………10-12
CHAPTER THREE -- Health Issues Related to Eating Dehydrated Chicken Stock Cubes ………………………….12-16
CHAPTER FOUR -- Instant Noodles- Is It a Good Food for Babies? …………………………………………...….17-19
CHAPTER FIVE -- Healthy Eating Prevents/Manage Diabetes ……………………………………………………...19-24
CHAPTER SIX -- Kidney Stones and Your Diet ……………………………………………………………………..24-26
CHAPTER SEVEN -- Preventing or Managing Hypertension ……………………………………………………....26-27
CHAPTER EIGHT -- Refined and Processed Goods Vs Organic Wholesome Goods ………………………………27-29
CHAPTER NINE -- Fetal Alcohol syndrome ………………………………………………………………………...30-34
CHAPTER TEN -- Importance of Exclusive Breastfeeding in PNG ………………………………………………....34-42
CHAPTER ELEVEN – Gout ……………………………………………………………………………………...…42-45
CONCLUSION ………………………………………………………………………………………...46
REFERENCE ……………………………………………………………………………………....47-49
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Date of compilation: 17-11-20
Nutrition Education Outreach Project, 2nd semester 2020.
Acknowledgements
Objective
B
efore I move on into giving an organizational report,
I would like to take this time to uplift my word of
gratitude, appreciation and a kind thank-you to my
Lecturer, Miss Kale, for her good Samaritan work in
facilitating me to feel relaxed and have ample time to
complete my nutrition education outreach with the
colleagues at Village-Court, as a component of my
assessment for this (2nd) semester 2020. I fully appreciate
your assistance in helping me to complete my mission and
vision for this course. On the same not, I appreciate and
acknowledge the effective assistance provided by Jonas
M. Kumbiks and his team members for their support in
completing the outreach program successfully. Your kind
support have brought me this far to come to a completion
that makes me achieve my target. I also acknowledged and
applaud my colleagues for being faithful and assist me in
one way or the other to clarify some clouds and doubts in
my mind that helps me to completely compile this
portfolio that comes alive and work to a success. Upon this
I am very humbled and honored to thank the chief leader
and a community councilor for making the place available
and comfortable for us to make awareness. You help us to
prepare the place and we also help you by deliberating the
importance of good nutrition that concerns the life and the
cycle goes around. All in all, I acknowledged you all for
your wonderful support that makes my portfolio comes
through.
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he main purpose or objective of this outreach program
is to make sure that we bring the food and nutrition
education about the Importance of Good Nutrition and the
functions of foods that we are taken into our body to the
illiterate population in the community and to the young
future generations. We want to make sure that they have
to aware of what they are eating. We want to educate them
so that they can avoid sicknesses, and to have good health
into their lives as they continue to live on this earth.
T
We want them to gain the ability to recognize the
importance of nutrition education, and also to understand
the methods to choose proper nutrition for their body.
Provide an overview of the main definitions and concepts
in nutrition education and consumer awareness and their
theoretical underpinnings and uses (i.e. nutrition
education, dietary counseling, and behavior change etc.);
It is also to identify the main issues and concerns in
nutrition education and communication as a strategy for
promoting healthy diets and lifestyles
Date of compilation: 17-11-20
Nutrition Education Outreach Project, 2nd semester 2020.
Introduction
Nutrition education is vital significant in developing good
individuals’ health and wellbeing in our society that
contributes to build up our developing Nation. In order to
be well-nourished, individuals need access to sufficient,
safe and good quality food. But focusing solely on food
security is unlikely to solve global malnutrition.
Improvements in food production alone do not necessarily
translate into improvements in nutritional status.
CHAPTER ONE- The Importance of Proper
Nutrition during the First 1000
Days of a Child
 Introduction
The First 1000 Days of Life: The Importance of Good
Nutrition is the Window into the Early Brain
Development.
The problems of under nutrition, vitamin and mineral
deficiencies, obesity and diet related chronic diseases
increasingly exist side by side across the world. Those
who do not get enough energy or key nutrients cannot
sustain healthy, active lives. The result is poor physical
and mental development, devastating illness and death, as
well as incalculable loss of human potential and social and
economic development. At the same time, hundreds of
millions suffer from chronic diseases caused by excessive
or unbalanced diets and many developing nations are now
dealing with severe health issues at both ends of the
nutritional spectrum. Countries still struggling to feed
their people face the costs of preventing obesity and
treating diet-related non-communicable illness.
Therefore, in this nutrition education outreach, we did
awareness on food related issues and chapters such as;
The Importance of Proper Nutrition during the First 1000
Days of a Child, Consumption Of Street Foods And Food
Safety, Health Issues Related to Eating Dehydrated
Chicken Stock Cubes, Instant Noodles- Is It a Good Food
for Babies? Healthy Eating Prevents/Manage Diabetes,
Kidney Stones and Your Diet, Preventing or Managing
Hypertension, Refined and Processed Goods Vs Organic
Wholesome Goods, Fetal Alcohol syndrome, Importance
of Exclusive Breastfeeding in PNG, and of course we did
look at Gout. However, upon general conclusion, each
chapters has its’ conclusions with some recommendations
to verify on the key points in each of the chapters.
The first 1,000 days of life - the time spanning roughly
between conception and one’s second birthday - is a
unique period of opportunity when the foundations of
optimum health, growth, and neurodevelopment across the
lifespan are established. Nutritional programing- refers
to the idea that the nutrition that you receive during early
life affects your health in later life, including your risk for
non-communicable diseases (WHO 2002).
When talking about early childhood and early childhood
nutrition, we often refer to the first 1000 days. As saying
goes, a mother’s nutrition during pregnancy and the
nutrition a child receives in the first two years of life are
vitally important influences in determining good health
both now and into the future. These first 1000 days of life
set a child’s up for good health across his/her live.
In addition, ensuring babies have the right mix of nutrients
in their first 1000 days helps them to better resist
infections and allows their growing brains and bodies to
realize their full developmental potential. A healthy diet
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Date of compilation: 17-11-20
Nutrition Education Outreach Project, 2nd semester 2020.
will also dramatically reduce child malnutrition,
infections, and in turn, child mortality, while in others
getting early nutrition right will help to prevent a child’s
life-long risk of developing non-communicable diseases
like obesity, diabetes, heart disease and some cancers.
Therefore, an infant needs good nutrition to grow in their
early years, the understanding that nutrition in the first
1000 days will influence health many years down the track
is relatively new and our knowledge continues to grow.
However, in this write up we are going to mean more
closely on the importance of good nutrition for the first 9
months of a child during pregnancy, inclusive of three
trimesters, the lactation/ breast feeding period after the
birth of a child, and finally the importance of
supplementary feeding that comes straight after lactation
and continues till a child rich his/her 1000 days and above.
 Nine Months Pregnancy Period- 270 days
fish, nuts, poultry, lean meat & peanut butter (e) Whole
grains- wheat, oats, corn & rice (f) Other foods- ginger
will reduce the nausea and morning sickness
Foods to be avoided during first trimester could be:
Caffeine such as coffee, tea and Bu and also fruits such as
pineapple, banana, watermelon, papaya, canned tomatoes
& frozen barriers because these foods are very high in
vitamin A and it can affect your unborn baby.
-
Second Trimester (4-6 months of pregnancy)
During second trimester, it is important to eat especially
foods that are rich in calcium, magnesium & vitamin D
nutrients will help your baby grow strong bones and teeth.
Foods to be included: Avocado, broccoli, green beans,
cabbage, carrot, pumpkin seeds, eggs, cereals, wheat &
potatoes.
Foods to be avoided: uncooked eggs, uncooked meat, king
mackerel fish, avoid alcohol and smoking.
-
Third trimester (7-9 months of pregnancy)
Within those months, a pregnant mother will experience
some emotional condition such as lack of appetite because
of the pressure of the growing fetus on your abdomen. The
best way to combat this is to eat something, even a small
snack in every three to four hours.
During this period, a pregnant mother undergoes three
stages and it is called trimesters. In each of these
trimesters, it depends on how she looks after herself as
well as the nutrients that she takes in will determine the
growth and the wellbeing of the growing child.
-
First trimester (1-3 months of pregnancy)
Foods to be included: egg, milk, yoghurt, avocado, lean
meat, broccoli, leafy green vegetables, cereals, broccoli,
watercress, mango, watermelon, pineapple, papaya, aibika
etc.
Foods to be avoided: uncooked eggs, uncooked meat, king
mackerel fish, and importantly avoid alcohol and
smoking.
 Lactation Period
Within these months, the pregnant women will experience
some physical and emotional changes in the body. E.g.
Heart burn, head ach, weak, morning sickness like
vomiting etc.… and by the end of week 12, the heart of the
baby begins to beat and grow slowly.
-
First Trimester Nutrition
Foods to be included during the first trimester could be:
(a) Vegetables- broccoli, leafy green vegetables (b) Fruitscarrots, avocado, pears, grapes, apple, mango & orange (c)
Dairy products- yoghurt, low-fat milk (d) Protein- eggs,
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Source: Diane Wiessinger, 2008, Hollow Creek RoadIthaca,NY14850
www.normalfed.com
Date of compilation: 17-11-20
Nutrition Education Outreach Project, 2nd semester 2020.
Lactation period is the time when secretion and yielding
of milk by females after giving birth. The milk is produced
by the mammary glands, which are contained within the
breasts.
The stimulus of nursing or suckling supports continued
lactation in two ways: it promotes the secretion of
prolactin (and possibly other pituitary hormones of value
in milk formation), and it triggers the release of yet another
hormone from the pituitary gland—oxytocin, which
causes contraction of special muscle cells around the
alveoli in the breast and ensures the expulsion of milk.
-
Composition and properties of milk
Milk can be regarded as an emulsion of fat globules in a
colloidal solution of protein together with other substances
in true solution. Two constituents of milk, the protein
casein and milk sugar, or lactose, are not found elsewhere
in the body.
Its advantages include nutritional, immunologic, and
psychological benefits. Human breast milk is superior to
modified cow's milk formulas, which may lack essential
and beneficial components and are not absorbed as easily
or as quickly by the infant.
Maternal breast milk provides vitamins, minerals, protein,
and anti-infectious factors; antibodies that protect the
infant's gastrointestinal tract are supplied, resulting in a
lower rate of enteric infection in breast-fed than in bottlefed babies. The bonding that is established through breastfeeding is advantageous to building the parent-child
relationship.
The nutritional status of the mother is important
throughout this period. The Food and Nutrition Board of
the National Research Council recommends a daily caloric
increase of approximately 400 kilocalories over non
pregnant diet. Most drugs that are taken during this time
are secreted through the milk, and smoking reduces breastmilk volume and decreases infant growth rates.
The milk released from the breast when lactation starts
differs in composition from the mature milk produced
when lactation is well established. The early milk, or
colostrum, is rich in essential amino acids, the protein
building blocks essential for growth; it also contains the
proteins that convey immunity to some infections from
mother to young.
The human infant gains this type of immunity largely
within the uterus by the transfer of these antibody proteins
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through the placenta; the young baby seldom falls victim
to mumps, measles, diphtheria, or scarlet fever. For a short
time after birth, proteins can be absorbed from the
intestine without digestion, so that the acquisition of
further immunity is facilitated.
The growth of viruses and bacteria in the intestines is
probably inhibited by immune factors in human milk.
After childbirth the composition of milk gradually
changes; within four or five days the colostrum has
become transitional milk; mature milk is secreted some 14
days after delivery.
Some variations between human colostrum, transitional
milk, and mature milk and cow's milk are shown below.
The greater amount of protein in unmodified cow's milk is
largely responsible for its dense, hard curd, which the
infant cannot digest; the difficulty can be avoided by heat
treatment or dilution of the milk. Ordinarily, when cow's
milk is fed to young infants, it is modified so as to match
its composition as far as possible to breast milk.
-
Some constituents of human colostrum,
transitional, and mature milk and of cow's milk
(Average values per 100 milliliters whole milk)
*Kilocalorie; sufficient energy to raise the temperature of
1 kilogram of water 1 degree Centigrade.
Colostrum Transitional Mature Cow’s
(1-5 days) (6-14days)
(after
milk
14days)
Energy,
58
74
71
69
kcal
Total solids, 12.8
13.6
12.4
12.7
g
Lactose, g
5.3
6.6
7.0
4.8
Protein, g
2.7
1.6
1.2
3.3
Casein, g
1.2
0.7
0.4
2.8
Ash, g
0.33
0.24
0.21
0.72
Minerals
Calcium,
31
34
33
125
mg
Magnesium, 4
4
4
12
mg
Potassium,
74
64
55
138
mg
Sodium, mg 48
29
15
58
Iron, mg
0.09
0.04
0.15
0.10
Source: Encyclopedia Britannica Article
Date of compilation: 17-11-20
Nutrition Education Outreach Project, 2nd semester 2020.
Infancy is also a time of remarkable brain development
and growth, which is primarily fueled by the nourishment
a baby receives. During this time, the brain is developing
motor functions such as balance, coordination and posture.
This is also a critical time for hippocampal-prefrontal
connections which enable the child to create and retrieve
memories.
When it comes to brain development, breast milk is the
ultimate super food. Breast milk contains a variety of
nutrients, growth factors and hormones that are vital for a
child’s early brain development. Because breast milk is a
living substance with unique components that cannot be
replicated in infant formula, its impact on brain
development is unparalleled. Using neuroimaging
technology, scientists have been able to see that children
who were exclusively breastfed (no food or liquids other
than breast milk) for at least 3 months had increased white
matter development in several brain regions, associated
with executive functioning, planning, social-emotional
functioning
and
language
(https://www.psychologytoday.com).
A recent study followed pre-term infants from birth until
later childhood and found that children who were fed more
breast milk within the first 28 days of life had larger
volumes of certain regions of the brain and by age 7, had
higher IQs and better scores in reading, mathematics,
working memory and motor function tests. Across all
income levels, breastfeeding is consistently associated
with higher performance on intelligence tests among
children and adolescents. In particular, breastfeeding for
12 months or more is associated with a 3-point increase in
IQ as well as higher educational attainment and income. It
appears that both the breast milk itself as well as the
experience of breastfeeding contributes to the healthy
development of a child’s brain. Babies’ brains are shaped
not only by the quality of the nutrition they get but also by
the quality of the experiences and interactions they have
with caregivers. Because the physical act of breastfeeding
involves a great deal of mother-child interaction and
nurturing, it plays an important role in strengthening a
baby’s sensory and emotional circuitry, which are critical
for both cognitive and socio-emotional development.
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 Supplementary Feeding
Good nutrition for child is essential to feed or utilizes the
food substances need to work its best in the child’s body
to help them grow healthy. Essential nutrients required by
babies and even adults include; carbohydrate, protein, fat,
vitamins, minerals and water.
In the toddler stage, a child’s brain continues to grow and
develop at a rapid pace. The speed of a child’s neural
processing that is, how quickly the brain can interpret and
relay information also increases dramatically during early
childhood, enabling the young brain to perform more
complex tasks. A child’s brain makes more than 1 million
neural connections every second. During this time, a
young child’s brain is busy forming synapses the
connections that allow neurons (brain cells) to
communicate with one another. Throughout early
childhood, a child creates synapses at a rate faster than at
any other time in her life and creates more of them than
she will need. In these early years of a child’s life, more
than 1 million new neural connections are formed every
second. In fact, a toddler’s brain has up to twice as many
synapses as it will have in adulthood.
Food provides the fuel for much of the extraordinary brain
development that takes place in early childhood, and
nutrition during this period remains critically important. In
particular, protein, iron, zinc and iodine are essential to the
toddler’s rapidly developing brain.
Iron plays a significant role in brain development
throughout the first 1,000 days, and the damage done by
iron deficiency in pregnancy and the first 2 years of a
child’s life can be irreversible. Children ages 1 to 3 require
7mg of iron daily, and unless toddlers are fed meat or other
iron-rich foods, they are unlikely to consume enough iron.
Iron deficiency in infants and toddlers can lead to impaired
Date of compilation: 17-11-20
Nutrition Education Outreach Project, 2nd semester 2020.
learning and social emotional behavior, including less
social interaction and alertness, increased irritability,
wariness and inhibited behavior, and less interest in play.
This, in turn, can reduce the amount of attention and
interaction given by caregivers and teachers, further
contributing to poorer developmental outcomes. Iron
deficiency also appears to affect the brain’s
neurochemistry, and studies have shown that early iron
deficiency is associated with higher levels of anxiety and
depression later in life with impacts for consequent job
potential.
While poor nutrition is toxic to the healthy development
of young children, other factors in children’s
environments can also negatively affect how the brain
develops. The plasticity of the young child’s brain makes
it particularly sensitive to elevated levels of stress
hormones in ways that can harm its developing
architecture. For example, continued exposure to high
levels of stress, such as that experienced by food insecure
families, can alter a young child’s stress response system,
leading to heightened arousal, which increases the risk of
stress-related disorders later in life.
All of us have a stake in whether children get a strong start
to life. As a society when we don’t nourish a child’s
development, we all feel the consequences. Many of the
issues with which policymakers struggle from educational
achievement gaps to deepening disparities have their roots
in how well a child is nourished and nurtured during the
first years of their life. Action to improve nutrition during
the first 1,000 days is critical to enabling children to reach
their full developmental potential and securing a brighter
future for us all.
Around the age of 6 months, an infant’s need for energy
and nutrients starts to exceed what is provided by breast
milk, and supplementary foods are necessary to meet those
needs. An infant of this age also develop mentally, ready
for other foods. If supplementary foods are not introduced
around the age of 6 months, or if they are given
inappropriately, an infant’s growth may falter. Therefore,
it is very important to follow these simple Guiding
principles for appropriate supplementary feeding:
-
Continue frequent, on-demand breastfeeding
until 2 years of age or beyond
-
Practice responsive feeding (for example, feed
infants directly and assist older children.
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-
Feed slowly and patiently, encourage them to eat
but do not force them, talk to the child and
maintain eye contact);
-
Practice good hygiene and proper food handling;
-
Start at 6 months with small amounts of food and
increase gradually as the child gets older;
-
Gradually increase food consistency and variety;
-
Increase the number of times that the child is fed:
2–3 meals per day for infants 6–8 months of age
and 3–4 meals per day for infants 9–23 months of
age, with 1–2 additional snacks as required;
-
Use fortified supplementary foods or vitaminmineral supplements as needed; and
-
During illness, increase fluid intake including
more breastfeeding, and offer soft, favorite
foods.
Solid foods are recommended before the age of 4-6
months but not on a regular, it is only during certain
timings where the need arises. This is because the child's
gastrointestinal tracts and kidney are not sufficiently
developed to handle solid foods before that age.
However, solid foods must be introduce gradually and
individually. Meaning to say that foods have to be
introduced one after the other during supplementary
feedings.
Families and children in difficult circumstances require
special attention and practical support. Wherever possible,
mothers and babies should remain together and get the
support they need to exercise the most appropriate feeding
option available. Breastfeeding remains the preferred
mode of infant feeding in almost all difficult situations, for
instance: low-birth-weight or premature infants, mothers
living with HIV in settings where mortality due to
diarrhoea, pneumonia and malnutrition remain prevalent,
adolescent mothers, infants and young children who are
malnourished, and families suffering the consequences of
complex emergencies
Children who get the right nutrition during the first 1000
days are 10 times more likely to overcome the most life
threatening child diseases, complete 4.6 more grades at
school, go on to earn 21% more in wages as adults, and
are more likely as adults to have healthier families
Date of compilation: 17-11-20
Nutrition Education Outreach Project, 2nd semester 2020.
Semi-solid foods to be gradually introduced to the regular
family diet by the age of about 1 year, with continued
breastfeeding until they are around 2 years or older. Feed
foods from all food groups in each meal, not only starchy
foods. Try different combinations, tastes, and textures if
children refuse foods. Young children have small
stomachs so they should eat small, frequent meals. When
children are 9 to 24 months of age, feed three or four main
meals (one meal = 1 cup) and two nutritious snacks
between meals, in addition to milk. As children get older,
increase the quantity of foods.
Feed finely flaked fish, eggs, beans, ground-up nuts, finely
sliced meat, or other soft and easily digestible foods from
the family pot. Feed mashed fruits and vegetables such as
ripe banana, pawpaw, avocado, and pumpkin as often as
possible. Add 1–2 teaspoons of oil, butter, margarine,
milk, or groundnuts/sesame paste to each cup of food to
increase nutrient and energy intake. Feed fermented,
germinated, or fortified products. For snacks give finger
foods (foods children can pick up easily), such as sliced
fruit or bread with butter. Give children who are not
receiving breast milk or animal foods a vitamin and
mineral supplement. Give them boiled or treated water to
drink after they eat, even if they are still breastfeeding.
Do not feed children sugary drinks such as sodas and
processed juices. Do not feed spicy foods, which may
make children afraid to try other nutritious foods. Feed
them responsively (notice children’s hunger signs, show
love and care, talk to the children, and make eye contact).
Feed slowly and patiently, encouraging but not forcing
children to eat. And finally avoid distractions during meals
so children don’t lose interest in eating.
-
Why Good Nutrition for Child?
A healthy diet throughout the life promotes healthy brain
development, healthy heart and new cells growth, supports
normal growth, development and aging, helps to maintain
a healthy body of child with weight, and reduces the risk
of chronic disease leading to overall health and wellbeing.
Good nutrition means it can help reduce the risk of some
diseases, including heart disease, diabetes, stroke, some
cancers, and rickets, reduce high blood pressure, lower
high cholesterol level improve well-being of the child,
improve ability to fight against illness and improve your
babies’ ability to recover from illness or injury. Good
nutrition can also encourage and empower the child to
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learn and capture more information in classrooms which
is given by teachers.
Proper nutrition is also important because during the first
2 years of child’s age, 80% of the brain growth takes place
in this phase of child’s life. The most important foods that
help child to develop the brain cells are; eggs because the
protein and nutrients in eggs help kids concentrate. Greek
yogurt is important to brain because which has more
protein that can help keep brain cells in good form for
sending and receiving information. Greens are full of
folate and vitamins, spinach and kale are liked to lower
odds of getting dementia later in life. Kale is a super food,
packed with antioxidants and other things that help new
brain cells grow. Fish is a good source of vitamin D and
omega-3s, which protect the brain from declining mental
skills and memory loss. Salmon, tuna and sardines are all
rich in omega-3s. The more omega-3s rich foods we feed
the children to enhance brain develop properly, the better
it will function and the better kids will be able to focus
when they grow.
Feed children who fall between 1 to 2 years old with
variety of foods rich in minerals, vitamin A, vitamin D,
vitamin K, Calcium, and Iron. Because these minerals and
vitamins are very useful and helpful for children to grow
strong bones and teeth, minimize the rickets/bone
retardation in children and also these vital foods will
determine whether to grow as wasting or stunting or grow
healthy weight or overweight. Foods that will help supply
above mentioned nutrition to help grow healthy children
are: all green vegetable leaves, fresh fruits, walnuts, whole
grains, lean meats, beef, whole milk, yogurts, cheeses,
tomatoes, carrots, ripe bananas, chicken, soybeans,
peanuts, fish, broccoli, lettuces, etc. To feed 1 to 2 years
old children with above named foods must be mashed in a
way that they can swallow or eat in easily with their
desirable swerving size. And all the green vegetables must
cook in the form of green steamed cook so that all the
nutrients must not remove and they must make sure all
present in the foods as its natural form.
However, if the parents do not feed their children whose
age fall between ages of 1 to 2 years old with foods
encouraged above, there will be some form of health
related consequences may encompasses the children. Such
health issues that will affect children’s later live are:
wasting, stunting, underweight, malnutrition, rickets,
malfunctioning, slow understanding children, cripple,
overweight/obesity, heart diseases, cholesterol level raise,
diabetes, stroke, asthma, cancers, high blood pressure, etc.
Date of compilation: 17-11-20
Nutrition Education Outreach Project, 2nd semester 2020.
 Conclusion
To conclude, the first 1,000 days of a Childs’ life time
spanning roughly between conception and one’s second
birthday is the foundations of optimum health, growth, and
neurodevelopment across his/her lifespan. Thus, the idea
of nutrition education that you receive during early life
affects your health in later life, including your risk for noncommunicable disease. Upon this, the 1000 days of a
Childs’ life is importantly determined and is depend on
how a mother treated herself using the appropriate skills
and knowledge learnt above.
 Recommendation
Therefore, we will strongly recommend that parents are
encouraged to feed their children whose ages fall between
1 to 2 years old with variety of foods and these foods must
make sure rich in minerals, vitamin A, vitamin D, vitamin
K, Calcium, Iron and list goes on. Because these minerals
and vitamins are very useful and helpful for children to
grow strong. So good nutrition and dietary plan for
children is more important because their future lives are
determine by foods we parents and guidance provide. Our
body depends on all kind of foods we are taken into our
body system, whether to live long or not. Because, all sorts
of diseases we name are the result of foods that we are
taking in. If we give best priorities to provide healthier
foods in house to feed both young children and adults then,
this will lead to a healthier life and happy family.
school students as one of their major assessable task. For
this group we choose the topic THE CONSUMPTION OF
STREET FOODS AND FOOD SAFETY. So as you read
along you will find out more on this topic.
What are street foods?
Those are foods and beverages that are prepared by
venders/sellers and consumed by the consumer on the run.
Street foods from carts and trucks can be found in many
urban areas all over the world. People who eat street foods
are often drawn to low price, the short wait for the food
and the sheer variety of food available from different
vendors. Eating street food is also a way support small
business as many vendors are individuals, families or
small companies. However, there are some drawbacks or
consequences of eating street foods.
Food Safety
Is the scientific approaches that describing the handling,
preparation, and storage of food and beverages in ways
that prevent food borne illnesses. Food safety is the global
concern that covers a variety of different areas of everyday
life. The principle of food safety aim to prevent food from
becoming contaminated and causing food poisoning. Food
safety can be achieved through a variety of different
avenues, some of which are:
CHAPTER TWO- Consumption of Street Foods and
Food Safety
Introduction
Nutrition Education is one of the course that is offered in
Applied Science division as one of the major course of
year three students. Nutrition is the process of providing
or obtaining the food necessary for health and growth.
Education is the process of receiving or giving systematic
instructions. Therefore Nutrition Education is a set of
learning experiences design to assist in healthy eating
choices and other nutrition related behavior. It includes
any combination of education strategies, accompanied by
environmental supports, design to facilitate voluntary
adoption of food choices and other food and nutrition
related behavior conducive to health and wellbeing. Under
this course, several topics were given for students to
choose and prepare informations to do major nutrition
outreach to the surrounding communities and the primary
10 of 49

Properly cleaning and sanitizing all surfaces,
equipment and utensils

Maintaining a high level of personal hygiene,
especially hand washing

Storing, chilling and heating food correctly with
regards to temperature, environment and
equipment

Implementing effective pest control

Comprehending food allergies, food poisoning
and food intolerance.
The common food contaminants.
I.
Physical factors – physical contamination occurs
when physical objects enters food. Common
sources of physical contamination include; hair,
glass or metal, mucus, sweat, dust and so on.
II.
Chemical factors – food over exposed to
additives might result in a chemical change and
will be hazardous to health. For instance, the
World Health Organization (WHO) has
recognized few chemicals such as Bisphenol A,
Melamine and Acrylamide to be a health issue
when there are overly being added to food.
Date of compilation: 17-11-20
Nutrition Education Outreach Project, 2nd semester 2020.
III.
Biological factors – is when bacteria or other
harmful microorganisms contaminate food, it is a
common cause of food poisoning and food
spoilage. Food poisoning can occur when disease
causing bacteria or other germs also called
pathogens spread to food and are consumed.
Foodborne illnesses that associated with contaminated
street food products.
Listeria
Campylobactereosis– caused by campylobateria and are
found in cattle, swine and birds. It is transmitted through
contaminated food product and poor handling of poultry
products and unpasteurized milk. Symptoms may include
abdominal pain, high fever, cramps, diarrhea and
headache.
Escherichia coli - caused by E. coli commonly found in
the lower intestine of warm-blooded organisms.
Symptoms may show signs of severe stomach cramps,
diarrhea (often bloody) and vomiting.
Salmonellosis– caused by bacteria known as salmonella
which are found in raw or undercooked meat, raw fruits
and vegetables, raw or undercooked eggs and processed
foods. Symptoms may show diarrhea, fever, headache and
upset stomach.
Listeriosis– caused by listeria which are found in soil and
water. Symptoms can include fever, muscle ache,
headache, stiff neck and loss of balance.
Shigellosis– caused by shigella and is found in feces of
infected people, in food or water contaminated by infected
people. The main sign of shigella infection is diarrhea
(often containing blood or mucus) also abdominal pain
and fever.
Preventive Measure According To Fda.
1.
carefully wash your hands often before cooking
or cleaning
2.
wash hands or utensils after touching raw meat
3.
Clean utensils or dishes that have any contact
with raw meat, fish, poultry or eggs.
4.
Use separate chopping boards
5.
Store raw meat on the bottom shelf
6.
Cook food thoroughly
7.
Cool left overs quickly
8.
Respect or observe ‘use by’ dates.
Things to consider when buying street foods.

Sellers must look clean and healthy

Proper equipment used

Condition of the market setting
Some common types of microbes causing foodborne
diseases in humans
Advantages and dis advantages of street foods.
Advantages
Campylobacter
Salmonela
11 of 49
E coli
Shigella

Its comparatively cheap

There is a wide selection of street foods

You can see how the food is handled and cook

Fast food , not junk food

Its social

Helps the local economy

It’s an easy business to get in to
Date of compilation: 17-11-20
Nutrition Education Outreach Project, 2nd semester 2020.
Disadvantages

Street food can be related to health issues in many
cases
CHAPTER THREE – Health Issues Related to Eating
Dehydrated Chicken Stock
Cubes

Street food quality can be questionable
Introduction

Street food vendors end up spreading garbage
and filth increasing the risk of germs and
bacteria.
Some Common Types of Street Foods That Are Found
In Goroka.
Nutrition education is a set of learning experiences
designed to assist in healthy eating choices and other
nutrition-related behaviour. It includes any combination of
educational strategies, accompanied by environmental
supports, designed to facilitate voluntary adoption of food
choices and other food and nutrition-related behaviours
conducive to health and well-being. Nutrition education is
delivered through multiple venues and involves activities
at the individual, community, and policy levels. Nutrition
Education also critically looks at issues such as food
security, food literacy, and food sustainability.
Nutrition education promotes healthy-eating and exercise
behaviours. The work of nutrition educators takes place in
colleges, universities and schools, government agencies,
local communities, public areas, the food industry,
voluntary and service organizations and with other reliable
places of nutrition and health education information.
Nutrition education is a mechanism to enhance awareness,
as a means to self-efficacy, surrounding the trigger of
healthy behaviours.
Conclusion.
One of the major factor that contributes to human health is
the type of food that we eat. As the saying goes; “you are
what you eat” the type of food that we take it every day
determines our health, psychology or mind capability and
also the normal function of our body. However,
contaminated foods are major factors that cause many
food borne illnesses in human body. Foods that are highly
vulnerable of pathogenic bacteria’s are street foods or
foods that are sold on the streets that are exposed to open
airs. And common bacteria that cause food borne illnesses
are, campylobacter, E-coli, Salmonella, Listeria, Shigella.
Therefore to avoid such serious food borne illnesses to
continue occur, it is our responsibility now as a food and
nutrition students to go back in our communities and
educate our people in our communities about these
diseases and encourage them or train them to practice
safety measures. By doing so we can help promote a
healthy living community and country as a whole.
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Nutritional problems broadly fall into two categories, i.e.
those resulting from insufficient intake relative to
nutritional needs and those resulting from excessive and
unbalanced intake of food or a particular dietary
component. The main problems in Papua New Guinea and
elsewhere in developing countries pertain to the first
group. One of the principal aims of nutrition education
must therefore be to provide people in rural and urban
areas with adequate information, skills and motivation to
procure and to consume appropriate diets. Such education
should cover improvement of family food supplies and
more efficient utilization of available food and economic
resources to provide nutritious diets and better care for the
most vulnerable groups. For those richer sectors of society
where diseases of affluence are taking an increasing toll,
nutrition education should be directed to proper food
selection, consumption and lifestyle.
Thus, this paper will be mainly focuses on consumption of
chicken stock cube. Chicken stock is an aromatic
substance to add to your cooking of soup, vegetables, meat
and sauce. Chicken stock is made of actual chicken,
vegetables and some other ingredients and spices. It has a
Date of compilation: 17-11-20
Nutrition Education Outreach Project, 2nd semester 2020.
great effect on the tastes of soups or other cooked food but
it also has a lot of health related problems with it. Some of
these health related issues will be further explain in this
paper.
 Chicken Stock Cube
A bouillon cube or stock cube or broth cube is dehydrated
broth or stock formed into a small cube about 13 mm (1⁄2
in) wide. It is typically made from dehydrated vegetables,
meat stock, a small portion of fat, MSG, salt, and
seasonings, shaped into a small cube. Vegetarian and
vegan types are also made. Bouillon is also available in
granular, powdered, or liquid form.
Stock is often used to add flavour, colour and taste to
meals during the cooking process. This flavoured liquid
preparation forms the basis of many dishes, particularly
soups and sauces. Stock cubes are readily used within
home cooking. It's important to note that each brand
differs quite a lot. One of the main ingredients to stock
cubes is salt. It often contains herbs and spices as well as
some dried vegetables. However, the ingredients there
may be other ingredients added to the stock cube that you
may be trying to reduce in your diet - including sugar,
monosodium glutamate (MSG) and palm oil.
Dehydrated meat stock, in the form of tablets, was known
in the 17th century to English food writer Anne Blencowe,
who died in 1718, and elsewhere as early as 1735. Various
French cooks in the early 19th century (Lefesse, Massué,
and Martin) tried to patent bouillon cubes and tablets, but
were turned down for lack of originality. Nicolas Appert
also proposed such dehydrated bouillon in 1831.
The invention of the bouillon cube is also attributed to
Auguste Escoffier, one of the most accomplished French
chefs of his time, who also pioneered many other advances
in food preservation, such as the canning of tomatoes and
vegetables. Industrially produced bouillon cubes were
commercialized by Maggi in 1908, by Oxo in 1910, and
by Knorr in 1912. By 1913, at least 10 brands were
available, with salt contents of 59–72%.
Chicken stock cube Ingredients
 Hydrogenated Palm Oil
Palm oil is an edible vegetable oil derived from the
mesocarp (reddish pulp) of the fruit of the oil palms,
primarily the African oil palm Elaeis guineensis, and to a
lesser extent from the American oil palm Elaeis oleifera
and the maripa palm Attalea maripa.
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Palm oil, like all fats, is composed of fatty acids, esterified
with glycerol. Palm oil has an especially high
concentration of saturated fat, specifically the 16-carbon
saturated fatty acid, palmitic acid, to which it gives its
name. Monounsaturated oleic acid is also a major
constituent of palm oil. Unrefined palm oil is a significant
source of tocotrienol, part of the vitamin E family.
 Disodium Inosinate
Disodium inosinate is the disodium salt of inosinic acid
with the chemical formula C10H11N4Na2O8P. It is used
as a food additive and often found in instant noodles,
potato chips, and a variety of other snacks. Although it can
be obtained from bacterial fermentation of sugars, it is
often commercially prepared from animal products
Disodium inosinate is used as a flavour enhancer, in
synergy with monosodium glutamate (MSG) to provide
the umami taste. It is often added to foods in conjunction
with disodium guanylate; the combination is known as
disodium 5'-ribonucleotides.
As a relatively expensive product, disodium inosinate is
usually not used independently of glutamic acid; if
disodium inosinate is present in a list of ingredients, but
MSG does not appear to be, it is possible that glutamic
acid is provided as part of another ingredient or is naturally
occurring in another ingredient like tomatoes, Parmesan
cheese, or yeast extract.
 Chicken Fat
Chicken fat is fat obtained (usually as a by-product) from
chicken rendering and processing. Of the many animalsourced substances, chicken fat is noted for being high in
linoleic acid, an omega-6 fatty acid. Linoleic acid levels
are between 17.9% and 22.8%. It is a common flavouring,
additive or main component of chicken soup.
 Caramel Colour
Caramel colour or caramel colouring is a water-soluble
food colouring. It is made by heat treatment of
carbohydrates (sugars), in general in the presence of acids,
alkalis, or salts, in a process called caramelization. It is
more fully oxidized than caramel candy, and has an odour
of burnt sugar and a somewhat bitter taste. Its colour
ranges from pale yellow to amber to dark brown.
 Salt
One cup of soup has the same amount of salt as two cups
of seawater. Why? Due to the stock. They may be handy,
Date of compilation: 17-11-20
Nutrition Education Outreach Project, 2nd semester 2020.
but their main ingredient is often salt. Each 100ml of stock
contains about 1 gram of salt. Considering the aim is to
keep salt to about 6 grams per day, this can really add up.
Salt is needed in very small amounts in the body. It's
needed for healthy water balance, blood pressure, muscles
and nerves. However, too much salt can result in fluid
retention and high blood pressure. Having high blood
pressure is a major risk factor for heart attack, stroke and
other heart issues. For instance, if everyone in Ireland
reduced their salt intake by half a teaspoon, approximately
900 deaths each year from stroke and heart attack would
be prevented.
 MSG
Monosodium glutamate (MSG) is composed of sodium
and glutamate. There are five basic tastes: bitter, sweet,
salty, sour, and savoury. The savoury taste is also called
umami. MSG is thought to enhance this flavour.
Monosodium Glutamate (MSG) is one of the most widely
used food-additives in commercial foods. Its application
has increased over time and it is found in many different
ingredients and processed foods obtainable in every
market or grocery store. MSG gives a special aroma to
processed foods which is known as umami in Japanese.
This taste sensation is also called “savoury”. In many
countries MSG goes by the name “China salt”. Beside its
flavour enhancing effects, MSG has been associated with
various forms of toxicity. MSG has been linked with
obesity, metabolic disorders, Chinese restaurant
syndrome, neurotoxic effects and detrimental effects on
the reproductive organs.
Some people associate MSG with eating too much and
weight gain. Most studies on MSG's effects on food intake
have been short-term trials, lasting less than 24 hours and
typically less than 12. The vast majority of short-term
trials showed no difference in the number of calories eaten
between high MSG meals and meals without MSG.
A few long-term studies and observational studies have
been conducted, with mixed results. Some studies linked
MSG to weight gain, while others did not. Although it is
unlikely to have a clinically meaningful effect on body
weight, it would be more reassuring for people if MSG
was never associated in any of the studies with increased
intake of food.
Other concerns over MSG are to do with headaches. This
is a difficult thing to test in research as MSG has a bad
reputation, so people can bring their previously held
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opinions into the research setting and it's difficult to hide
the fact that they're eating MSG, as it has a unique taste.
Generally speaking, MSG doesn't appear to increase the
incidence of headaches. However, some people strongly
feel that they are sensitive to MSG. In people who are
sensitive to MSG, consuming a large dose of MSG might
cause mild, temporary ill effects such as headaches and
migraines. However, not all the time, as none of the
participants in this particular study had negative
symptoms every time they consumed MSG.
 Palm oil
Palm oil, like most fats, shouldn't be deemed a 'bad fat'.
There are some positives to this fat. For instance, palm oil
has health benefits due to nutrients like carotenoids and
vitamin E. However, a healthy diet is one that weighs the
overall footprint of the food a person eats and
encompasses the nutritional, environmental and social
impacts of the food.
There have been many controversies in the palm oil
industry which include the exploitation of workers, and
that rapid expansion of palm oil has led to extensive
deforestation, destruction of the rainforests and
considerable harm to wildlife species. Palm oil, from a
nutritional point of view, should not be feared. However,
this doesn't mean it's the first choice. Olive oil and other
vegetable oils would be a healthier choice, especially if
eaten frequently.
 Sugar
A handful of chicken broth and stock brands contains
unnecessary added sugar. Sugar has a bittersweet
reputation when it comes to health, sugars occurs naturally
in all foods that contain natural sugar is okay. Plants food
is high with fibres essential minerals, and antioxidants,
and dairy foods contain protein and calcium.
However, problems occur when you consume too many
sugars. Excess sugars impact on obesity and diabetes is
well documented. Also higher intake of sugars can lead to
heart disease.
 Corn-starch
Is the starch derived from corn (maize) grain. Corn starch
is obtained from the endosperm of the kernel. It is often
used to thicken sauces and soups, and make corn syrup and
other sugar. Like many products in dust form, it can be
hazardous in large quantities due to its flammability.
Date of compilation: 17-11-20
Nutrition Education Outreach Project, 2nd semester 2020.
When mixed with fluid, corn starch can rearrange itself
into a non-Newtonian fluid.
 TBHQ Preservatives
TBHQ, like many food additives, is used to extend shelf
life and prevent rancidity. It’s a light-colored crystalline
product with a slight odour. Because it’s an antioxidant,
TBHQ protects foods with iron from discoloration, which
food manufacturers find beneficial. It is often used with
other additives like propyl gallate, butylated
hydroxyanisole (BHA), and butylated hydroxytoluene
(BHT). BHA and TBHQ are usually discussed together, as
the chemicals are closely related: TBHQ forms when the
body metabolizes BHA
Health issues related to chicken stock cube
Maggi cubes and similar products add no nutritive value
to our foods, but also actually decreased the healthfulness
of our foods as well affects our health. Three primary
ingredients according to research that are found to have
negative effect our health are salt, monosodium glutamate
(MSG), and hydrogenated oil (Tran’s fat). Thus, we will
look at some of the diseases related to these three
ingredients of chicken stock cube.
 Health issues related with salt
It is widely known that excess salt in our diets can lead to
high blood pressure and that those with high blood
pressure are at high risk for dying from stroke. Can the use
of bouillon cube lead to high blood pressure? The simple
answer is yes. The primary ingredient in bouillon cubes is
salt. Many people add several bouillon cubes in there
cooking plus additional salt. So excess use of these
products may be a contributing factor to high blood
pressure occurrence in particular populations.
High blood pressure is a common condition in which the
long-term force of the blood against your artery walls is
high enough that it may eventually cause health problems,
such as heart disease. Blood pressure is determined both
by the amount of blood your heart pumps and the amount
of resistance to blood flow in your arteries. The more
blood your heart pumps and the narrower your arteries, the
higher your blood pressure. Having high blood pressure is
a major risk factor for heart attack, stroke and other heart
issues. For instance, if everyone in Ireland reduced their
salt intake by half a teaspoon, approximately 900 deaths
each year from stroke and heart attack would be prevented.
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 Health issues related with Mono Sodium
Glutamate
Monosodium glutamate (MSG) is one of the ingredients
present in chicken stock cube which is composed of
sodium and glutamate. Glutamic acid functions as a
neurotransmitter in our brain. It is an excitatory
neurotransmitter, meaning that it stimulates nerve cells in
order to relate its signal. Some people claim that MSG
leads to excessive glutamate in the brain and excessive
stimulation of nerve cells causing neurotoxicity. For this
reason, MSG has been labelled an excitotoxin.
Neurotoxicity is a form of toxicity in which a biological,
chemical, or physical agent produces an adverse effect on
the structure or function of the central and/or peripheral
nervous system. It occurs when exposure to a substance
specifically, a neurotoxin or neurotoxicant which alters the
normal activity of the nervous system in such a way as to
cause permanent or reversible damage to nervous tissue.
This can eventually disrupt or even kill neurons, which are
cells that transmit and process signals in the brain and
other parts of the nervous system. Symptoms may appear
immediately after exposure or be delayed. They may
include limb weakness or numbness, loss of memory,
vision, and/or intellect, uncontrollable obsessive and/or
compulsive behaviours, delusions, headache, cognitive
and behavioural problems and sexual dysfunction.
Another disease related to excessive consumption of
Maggi cube/ chicken stock cube is kidney stone. Kidney
stones are hard, pebble-like pieces of material that form in
one or both of your kidneys when high levels of certain
minerals such as salt or any forms of salts (MSG) are in
your urine. Kidney stones rarely cause permanent damage
if treated by a health care professional.
Kidney stones vary in size and shape. They may be as
small as a grain of sand or as large as a pea. Rarely, some
kidney stones are as big as golf balls. Kidney stones may
be smooth or jagged and are usually yellow or brown. A
small kidney stone may pass through your urinary tract on
its own, causing little or no pain. A larger kidney stone
may get stuck along the way. A kidney stone that gets
stuck can block your flow of urine, causing severe pain or
bleeding.
 Health issues related with Hydrogenated Palm
Oil
Hydrogenated palm oil or trans-fat is considered the worst
type of fat you can eat. Unlike other dietary fats, trans-fat,
Date of compilation: 17-11-20
Nutrition Education Outreach Project, 2nd semester 2020.
also called trans-fatty acids raises your "bad" cholesterol
and also lowers your "good" cholesterol. A diet laded with
trans-fat increases your risk of heart disease, the leading
killer of adults. The more trans-fat you eat, the greater
your risk of heart and blood vessel disease.
CHD develops as a result of injury or damage to the inner
layer of a coronary artery. This damage causes fatty
deposits of plaque to build up at the injury site. These
deposits consist of cholesterol and other waste products
from cells. This build-up is called atherosclerosis.
If pieces of plaque break off or rupture, platelets will
cluster in the area in an attempt to repair the blood vessel.
This cluster can block the artery and reduce or block blood
flow, which may lead to a heart attack.
Coronary heart disease (CHD), or coronary artery disease,
develops when the coronary arteries become too narrow.
The coronary arteries are the blood vessels that supply
oxygen and blood to the heart. CHD tends to develop when
cholesterol builds up on the artery walls, creating plaques.
These plaques cause the arteries to narrow, reducing blood
flow to the heart. A clot can sometimes obstruct the blood
flow, causing serious health problems.
Coronary arteries form the network of blood vessels on the
surface of the heart that feed it oxygen. If these arteries
narrow, the heart may not receive enough oxygen rich
blood, especially during physical activity. CHD can
sometimes lead to heart attack. It is the “most common
type of heart disease in the United States,” where it
accounts for more than 370,000 deaths every year.
Nutritional Advice
Maggi chicken stock is one food additive or flavouring
that is always present in Papua New Guinea dishes and
meal. Its use is to add flavour to food and cook. However,
Papua New Guineans tend to use it to add flavour to fruits
and vegetables and consume as it is. Such inconsiderate
actions would lead to life threatening diseases such heart
attacks or stroke in the near future. Thus, to avoid such
diseases, our diet should be nutritious and healthy and to
do so, here are some nutritional recommendations.
-
When cooking, chicken stock cube must be first
dissolved in warm water before add into the
cooking dish.
-
Do not consume chicken stock cube with fruits
and vegetables without boiling it first.
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-
Do not add chicken stock cube for flavour after
cooking a dish, it must be always cooked with the
dish.
-
After eating a particular dish containing chicken
stock cube drink a lot of water.
-
Do not eat chicken stock cube plainly, it must be
always cooked with food.
-
When adding chicken stock cube, do not add salt
with it.
Conclusion
To conclude, chicken stock cube is one of the flavouring
substances that we add on to our food to enhance the taste
of the particular food or dish. It has both good and bad
effects of it, one of its benefits it increases the umami of
food which help increase our appetite. Also it has negative
impact when not consume appropriately or consumed in
excess. When consume in excess it can lead to long term
health related issues like Heart burn, high blood pressure,
kidney stones and also it can caused brain neurotoxin, and
also some of the short term heath issues like dehydration,
stomach ache and weakness. Chicken stock cube is not a
threat to your health. They only constitute a threat to your
health when you use them not in a proper way and used
with excess table salt, it all boils down to your actions.
Recommendation
Citizen’s health is very important to human resource that
is why we recommend that Nutrition Education must be
known to every citizens of this country through formal
education system starting from elementary all the way to
tertiary institutions. Also through community based
awareness programs so that people who did not have the
chance to be educated can at least have the knowledge of
nutrition health so that they can eat properly and look after
their own personal health. In that way we can prevent
some big diseases that cannot be treated in our country and
helps decreases the number of death related to nutritional
problems.
Date of compilation: 17-11-20
Nutrition Education Outreach Project, 2nd semester 2020.
CHAPTER FOUR – Instant Noodles- Is It a Good
Food for Babies?
goats. They form naturally when bacteria in these animals’
stomachs digest grass.
Introduction
However, the artificial trans fats also known as industrial
trans fats of partially hydrogenated fats are hazardous to
our health. These artificial trans fats occur when vegetable
oils are chemically altered to stay solid at room
temperature which gives them a much longer shelf life and
is contain in instant noodles.
Instant noodles refer to noodles that are pre-cooked and
sold in a dry form along with seasoning to match Noodles
have quickly become the staple food of the present. When
parents are short of time, and their children need
something to eat, they readily opt for instant noodles.
Now, with variety of instant noodle brands, it has become
so easy to purchase a flavour your child loves. But you do
need to stop and think if noodles is the right food for your
child. Noodles is a type of pasta made with dough.
Homemade noodles is eaten as a staple in several parts of
the world and is safe to consume as it does not have
chemicals and preservatives. But the ones that you get in
the market, including instant noodles, have chemicals and
preservatives that do not make it a great choice for
children. Any sort of noodles, whether homemade or
market bought, are not safe for infants as they would choke
on it. There will be some points discussed below about
why instant noodles is not good for babies / infants.
Discussion
3.
Wax Coating
Noodles need to look attractive and that is achieved by
coating them with a layer of wax in the manufacturing
process. Wax is quite harmful to children and is known to
cause damage to the liver. Wax coating is used for the
following reasons

To look attractive and unique

That’s why noodles do not stick together

It takes two days for the body to get rid of the
wax after eating period of instant noodles

It is a chemical toxic to the human body
4.
Food with Propylene Glycol
Why instant noodles unsafe for kids?
1.
It is highly processed
Primarily made out of maida, instant noodles are
processed for packaging, and contain or no extremely low
nutritional value. It is an empty calorie consumable. The
process that maid goes through are milling, refining and
bleaching (with benzoyl peroxide to form a white flour).
Furthermore, instant noodles are processed for packing so
it goes through the process of kneading and mixing,
creating noodles belt, slithering, steaming, dipping bath,
feeder, dehydration-frying, cooling and packing. When
going through all these process the nature of maida has
been destroyed and more chemicals are added. So the
nutrients it contains are low in fibre, vitamins, protein and
minerals.
2.
Noodles cannot be dry and need to retain their internal
moisture. This is attained by adding propylene glycol to
them. Kids are at higher risk with this chemical since it
causes long-term damage to the heart, liver and kidneys by
accumulating in them. The reasons for using the propylene
glycol in noodles and the bad effects of it are as follows;

Used in noodles to retain internal moisture

It is a chemical used as a food additive

It is also an ingredient in anti-freeze (anti-freeze
is a water-like liquid containing alcohols, and is
used to prevent radiation in cars from freezing or
overheating)

Since its in noodles, it is toxic when taken in large
amounts

Higher risk for children under 4 years, as they
have low level enzyme (alcohol dehydrogenase)
responsible for breaking down of this chemical
(propylene glycol)
Trans Fats Carriers
Noodles is steamed and deep fried in oil to extend its shelf
life. This leads to trans fats from the oil to become a part
of the noodles, leading to weight gain in your child. Trans
fat, or trans-fatty acids are a form of unsaturated fat which
come in both natural and artificial forms.
Natural or ruminant trans fats occur in the meat and dairy
product from ruminant animals, such as cattle, sheep and
17 of 49
Date of compilation: 17-11-20
Nutrition Education Outreach Project, 2nd semester 2020.


5.
It weakens and affects nervous system of
children, as well as adults
The body absorbs it rapidly because it is a liquidlike chemical and it accumulates in the kidneys,
heart and liver. This causes abnormalities and
damage to these organs, because it is a chemical.
The longer it remains there, not absorbs quickly,
it becomes risk to the human body.
Presence of Monosodium Glutamate
Monosodium Glutamate, as it was famously abbreviated
and reported in the new is widely used in instant noodles
for a very important reason. It highly enhances the flavour.
However, this chemical is harmful to children as well as
adults, since it is known to lead to weight gain, increased
blood pressure, headaches and nausea.
Advantages of using GSM;

Flavour- brings out the flavour of savory dishes

Sodium reduction – it replaces other sodium –
heavy seasonings in food. It decreases the
amount of table salt

Disadvantage of Sodium

MSG promotes liver inflammation and dysplasia

Food allergens

MSG usage can make you become obese
6.
Sodium as Preservatives
Noodles already contain salt in high amounts to preserve
them for long durations. Sodiu , the element present in salt
, also directly affects the vital organs and can cause
damage when consumed excessively. However, salt is
used in the production of instant noodles at concentration
of 1-3% of flour weight, for the purpose of strengthening
and tightening the gluten protein of the dough.
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
Too much sodium will increase your risk of
stroke, heart failure, stomach cancer and kidney
disease
7.
Other harmful chemicals
There are three (3) types of instant noodles packages;
i.
Plastic – plastics are organic polymeric materials
that can be moulded into the desired shape
ii.
Pop Mie/ cup package- these type cup is made by
paper (76 %) and 23 % other chemical
substances. The chemical use to produce this cup
is extracted from the tobacco factories. For
example, they used same chemical use to produce
tobaccos.
iii.
Lunch box/ plate package-- these types of plate
are used harmful chemical to produce In most
cases MSG and tertiary butyl hydroquinone
(TBHQ) - a chemical preservative derived from
the petroleum industry, may be present in instant
noodles for their taste enhancing and preserving
properties , for example is perfume. Though
dietary intake of these elements is allowed within
a limit, regular intake of these can cause severe
health issues, said Dr Sunil Sharma, General
Physician and Head of emergency (MMM
Hospital)
Disadvantages of GSM
MSG have effects in brain – It is a nuero toxin,
means it very toxic to the brain and cause nervous
system problems.
Excess sodium increases blood pressure because
it holds excess fluid in the body , and that creates
an added burden on the heart
Apart from the afore mentioned reasons, various
chemicals such as plasticisers and dioxin are present in the
material used for packaging noodles. This chemical is
carcinogenic and might remain in noodles even after you
cook it. One may assume that their quantity of
consumption isn’t high or that they take care while
cooking, but certain factors which can cause cancer are not
a risk worth taking. For example, wax coating is also used
in plastic containers (Styrofoam, containing starylene and
benzene, these are two substances that are poison to the
body)
Replacing salt with MSG may also reduce the
risk of stomach and oesophageal cancer


Date of compilation: 17-11-20
Nutrition Education Outreach Project, 2nd semester 2020.
Conclusion
To conclude, noodle is a type of pasta made with dough
and it is becoming the staple food of the present. It is a less
time consuming food in preparation compared to other
food items. However, it is not good for babies or children
because it has many bad long-term effects on the child’s
life. Therefore, the top ten reasons for why instant noodles
must be not eaten by babies/children are;
1.
Absorption Of Nutrients
Instant noodles hinder nutrient absorption in children
under 5 years
2.
Cancer
The ingredient called Styrofoam in the instant noodles is
an agent that causes cancer
3.
Miscarriage
Women who eat instant noodles during pregnancy cause
miscarriage as it affects a foetus growth
4.
Contain Sodium
Instant noodles are strongly packed with a high sodium
content. Excess sodium consumption leads to
cardiovascular disease, stroke, and hypertension and
kidney damage
6.
Msg
Monosodium Glutamate helps to improve instant noodle
flavour. Those who are allergic to MSG and eat it as part
of their diet can develop headaches, discomfort and
burning sensations.
7.
Overweight
Obesity may be caused by eating noodles. Instant noodles
contain fat and massive quantities of sodium resulting in
body water accumulation in the body and possibly leading
to overweight, and obesity contributing to heart issues
8.
Propylene Glycol
The ingredient called propylene Glycol in the instant
noodles has an anti-freeze quality. This ingredient is used
to preserve moisture and avoid noodles from drying. It
weakens our body’s immune system. The body absorbs it
rapidly, and accumulates in kidneys, heart and liver. It
causes abnormalities and damages these areas.
10. Metabolism
Instant noodle intake frequently affects the body’s
metabolism due to chemical substances such as additives,
colouring and preservatives
Recommendation
Encourage mothers not to feed their infants and children
with noodles. Substitute noodles with the food from the
garden or organic food.
CHAPTER FIVE – Healthy Eating Prevents/Manage
Diabetes
Junk Food
Instant noodles are filled with carbohydrates, lacking
vitamins, minerals and fibre. This makes the instant
noodles considered as fast food
5.
9.
Digestion
Instant noodles are bad to digestive system. Regular use of
instant noodles induces repetitive motions and bloating
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What Is Diabetes?
Diabetes mellitus is the chronic (long-lasting) disorders
affecting the metabolism of carbohydrates. These
disorders are characterized by hyperglycaemia (large
amounts of glucose in the blood). It is a major cause of
death; blindness; heart and kidney disease; amputations of
toes, feet and legs; and infections. Diabetes is most
common in adults over 45 years of age; in people who are
overweight or physically inactive; in individuals who have
an immediate family member with diabetes.
Diabetes types
Diabetes mellitus, commonly known as diabetes, is a
metabolic disease that causes high blood sugar. The
hormone insulin moves sugar from the blood into your
cells to be stored or used for energy. With diabetes, your
body either doesn’t make enough insulin or can’t
effectively use the insulin it does make.
Untreated high blood sugar from diabetes can damage
your nerves, eyes, kidneys, and other organs.
There are a few different types of diabetes:
The two major types of diabetes mellitus are IDDM or
type 1, which is also known as insulindependent diabetes
Date of compilation: 17-11-20
Nutrition Education Outreach Project, 2nd semester 2020.
mellitus, and NIDDM or type 2, also known as noninsulin dependent diabetes mellitus. Type 1 was
formerly classified as juvenile-onset diabetes mellitus. It
occurs between the ages of 1 and 40. Type 2 was
previously called adult-onset diabetes. It usually occurs
after the age of 40. This type of diabetes can usually be
controlled by diet and exercise and an oral glucose
lowering medication
Type 1 diabetes
Is an autoimmune disease. The immune system attacks
and destroys cells in the pancreas, where insulin is made.
It’s unclear what causes this attack. About 10 percent of
people with diabetes has this type.
Type 2 diabetes
Occurs when your body becomes resistant to insulin, and
sugar builds up in your blood.
Symptoms in men
In addition to the general symptoms of diabetes, men
with diabetes may have a decreased sex drive, erectile
dysfunction (ED), and poor muscle strength.
Symptoms in women
Women with diabetes can also have symptoms such as
urinary tract infections, yeast infections, and dry, itchy
skin.
Gestational diabetes
Most women with gestational diabetes don’t have any
symptoms. The condition is often detected during a
routine blood sugar test or oral glucose tolerance test that
is usually performed between the 24th and 28th weeks of
gestation. In rare cases, a woman with gestational
diabetes will also experience increased thirst or urination.
Prediabetes
Occurs when your blood sugar is higher than normal, but
it’s not high enough for a diagnosis of type 2 diabetes.
Causes of diabetes
Gestational diabetes
Type 1 diabetes
Doctors don’t know exactly what causes type 1 diabetes.
For some reason, the immune system mistakenly attacks
and destroys insulin-producing beta cells in the pancreas.
Genes may play a role in some people. It’s also possible
that a virus sets off the immune system attack.
Is high blood sugar during pregnancy? Insulin-blocking
hormones produced by the placenta cause this type of
diabetes.
A rare condition called diabetes insipidus is not related to
diabetes mellitus, although it has a similar name. It’s a
different condition in which your kidneys remove too
much fluid from your body. Each type of diabetes has
unique symptoms, causes, and treatments. Learn more
about how these types differ from one another.
Symptoms of diabetes
Diabetes symptoms are caused by rising blood sugar.
Symptoms of type 1 and type 2 diabetes are listed in the
table below.
TYPE 1 DIABETES
TYPE 2 DIABETES
loss
Different causes are associated with each type of diabetes.
Type 2 diabetes
Type 2 diabetes stems from a combination of genetics
and lifestyle factors. Being overweight or obese increases
your risk too. Carrying extra weight, especially in your
belly, makes your cells more resistant to the effects of
insulin on your blood sugar. This condition runs in
families. Family members share genes that make them
more likely to get type 2 diabetes and to be overweight.
Gestational diabetes
Gestational diabetes is the result of hormonal changes
during pregnancy. The placenta produces hormones that
make a pregnant woman’s cells less sensitive to the
effects of insulin. This can cause high blood sugar during
pregnancy. Women who are overweight when they get
pregnant or who gain too much weight during their
pregnancy are more likely to get gestational diabetes.
Diabetes risk factors
It may also result in
mood changes
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It may also cause recurring
infections. This is because
elevated glucose levels make
it harder for the body to heal.
Certain factors increase your risk for diabetes.
Type 1 diabetes
You’re more likely to get type 1 diabetes if you’re a child
or teenager, you have a parent or sibling with the
Date of compilation: 17-11-20
Nutrition Education Outreach Project, 2nd semester 2020.
condition, or you carry certain genes that are linked to
the disease.

Type 2 diabetes
Your risk for type 2 diabetes increases if you:


are overweight

are age 45 or older
skin conditions such as bacterial and
fungal infections


have a parent or sibling with the
condition

aren’t physically active

have had gestational diabetes

have prediabetes

have high blood pressure,
cholesterol, or high triglycerides
Your risk for gestational diabetes increases if you:
are overweight

are over age 25

had gestational diabetes during a past
pregnancy

have given birth to a baby weighing
more than 9 pounds

depression and dementia
Gestational diabetes
Uncontrolled gestational diabetes can lead to problems
that affect both the mother and baby. Complications
affecting the baby can include:

premature birth

higher-than-normal weight at birth

increased risk for type 2 diabetes later in
high
Gestational diabetes

foot damage such as infections and
sores that don’t heal
have a family history of type 2 diabetes
Diabetes complications
High blood sugar damages organs and tissues throughout
your body. The higher your blood sugar is and the longer
you live with it, the greater your risk for complications.
Complications associated with diabetes include:
life

low blood sugar

stillbirth
The mother can develop complications such as high blood
pressure (preeclampsia) or type 2 diabetes. She may also
require cesarean delivery, commonly referred to as a Csection. The mother’s risk of gestational diabetes in future
pregnancies also increases.
Treatment of diabetes
Doctors treat diabetes with a few different medications.
Some of these drugs are taken by mouth, while others are
available as injections.
Type 1 diabetes
Insulin is the main treatment for type 1 diabetes. It
replaces the hormone your body isn’t able to produce.
There are four types of insulin that are most commonly
used. They’re differentiated by how quickly they start to
work, and how long their effects last:

heart disease, heart attack, and stroke

neuropathy

nephropathy

retinopathy and vision loss
Short-acting insulin starts to work
within 30 minutes and lasts 6 to 8 hours.

hearing loss

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
Rapid-acting insulin starts to work
within 15 minutes and its effects last for 3 to 4
hours.

Intermediate-acting insulin starts to
work within 1 to 2 hours and lasts 12 to 18 hours.
Date of compilation: 17-11-20
Nutrition Education Outreach Project, 2nd semester 2020.

Long-acting insulin starts to work a few
hours after injection and lasts 24 hours or longer.
Type 2 diabetes
Diet and exercise can help some people manage type 2
diabetes. If lifestyle changes aren’t enough to lower your
blood sugar, you’ll need to take medication.
These drugs lower your blood sugar in a variety of ways:
Types of drug
How they work Example(s)
Alpha-glucosidase
inhibitors
slow your body’s breakdown of
sugars and starchy foods
Biguanides
Reduce the amount of glucose
your liver makes
DPP-4 inhibitors
improve your blood sugar
without making it drop too low
Glucagon-like
peptides
Change the way your body
produces insulin
Meglitinides
Stimulate your pancreas
release more insulin
levels rise rapidly. Protein and fat cause more gradual
increases. Your medical team may recommend that you
limit the amount of carbohydrates you eat each day. You’ll
also need to balance your carb intake with your insulin
doses.
Work with a dietitian who can help you design a diabetes
meal plan. Getting the right balance of protein, fat, and
carbs can help you control your blood sugar. Check out
this guide to starting a type 1 diabetes diet.
Type 2 diabetes
to
Eating the right types of foods can both control your blood
sugar and help you lose any excess weight.
Carb counting is an important part of eating for type 2
diabetes. A dietitian can help you figure out how many
grams of carbohydrates to eat at each meal. In order to
keep your blood sugar levels steady, try to eat small meals
throughout the day. Emphasize healthy foods such as:

fruits

vegetables

whole grains
SGLT2 inhibitors
Release more glucose into the
urine

lean protein such as poultry and fish
Thiazolidinediones
Help insulin work better

healthy fats such as olive oil and nuts
You may need to take more than one of these drugs. Some
people with type 2 diabetes also take insulin.
Gestational diabetes
You’ll need to monitor your blood sugar level several
times a day during pregnancy. If it’s high, dietary changes
and exercise may or may not be enough to bring it down.
According to the Mayo Clinic, about 10 to 20 percent of
women with gestational diabetes will need insulin to lower
their blood sugar. Insulin is safe for the growing baby.
Diabetes and diet
Healthy eating is a central part of managing diabetes. In
some cases, changing your diet may be enough to control
the disease.
Type 1 diabetes
Your blood sugar level rises or falls based on the types of
foods you eat. Starchy or sugary foods make blood sugar
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Certain other foods can undermine efforts to keep your
blood sugar in control. Discover the foods you should
avoid if you have diabetes.
Gestational diabetes
Eating a well-balanced diet is important for both you and
your baby during these nine months. Making the right food
choices can also help you avoid diabetes medications.
Watch your portion sizes, and limit sugary or salty foods.
Although you need some sugar to feed your growing baby,
you should avoid eating too much. Consider making an
eating plan with the help of a dietitian or nutritionist.
They’ll ensure that your diet has the right mix of
macronutrients.
Foods Allowed Freely

Tinned and fresh fish, smoked fish,
shellfish, crab, fresh meat, chicken, eggs, cheese.

All vegetables except those listed under
“Foods Allowed in Controlled Amounts”.
Date of compilation: 17-11-20
Nutrition Education Outreach Project, 2nd semester 2020.

Ginger & All spices and herbs.

Drinks – water, tea, coffee, Milo, cocoa
(with only a little milk and no sugar).

Soda water.
Foods Allowed in Controlled Amounts

Rice, corn, All fruits , Bread, hard
biscuits, Coconut cream, milk (fresh or
powdered)

Beans, peanuts and all other nuts.
Margarine, butter, peanut butter, oil, dripping, pig
grease and cream should only be used in
moderate amounts due to the risk of heart disease
in later life.
Foods Not Allowed
Sugar (white or brown), honey, lollies (sweets),
chocolate. Fruit juices, fruit cordials Ice blocks, lolly
water. Flavoured milks, Cakes, desserts, puddings,
Scones, wheat cakes, flour balls. No extra alcohol.

During the 3 hour glucose tolerance test,
your blood sugar is checked after you fast
overnight and then drink a sugary liquid.
The earlier you get diagnosed with diabetes, the sooner
you can start treatment. Find out whether you should get
tested, and get more information on tests your doctor
might perform.
Diabetes prevention
Type 1 diabetes isn’t preventable because it’s caused by a
problem with the immune system. Some causes of type 2
diabetes, such as your genes or age, aren’t under your
control either. Yet many other diabetes risk factors are
controllable. Most diabetes prevention strategies involve
making simple adjustments to your diet and fitness
routine.
If you’ve been diagnosed with prediabetes, here are a few
things you can do to delay or prevent type 2 diabetes:

Get at least 150 minutes per week of
aerobic exercise, such as walking or cycling.

Diabetes diagnosis
Anyone who has symptoms of diabetes or is at risk for the
disease should be tested. Women are routinely tested for
gestational diabetes during their second or third trimesters
of pregnancy.
Doctors use these blood tests to diagnose prediabetes and
diabetes:

The fasting plasma glucose (FPG) test
measures your blood sugar after you’ve fasted for
8 hours.
Cut saturated and Trans fats, along with
refined carbohydrates, out of your diet.

Eat more fruits, vegetables, and whole
grains.

Eat smaller portions.

Try to lose 7 percent of your body
weight if you’re overweight or obese.
These aren’t the only ways to prevent diabetes. Discover
more strategies that may help you avoid this chronic
disease.
Summary/ Conclusion

The A1C test provides a snapshot of
your blood sugar levels over the previous 3
months.
To diagnose gestational diabetes, your doctor will test
your blood sugar levels between the 24th and 28th weeks
of your pregnancy.

During the glucose challenge test, your
blood sugar is checked an hour after you drink a
sugary liquid.
The term diabetes includes several different metabolic
disorders that all, if left untreated, result in abnormally
high concentration of a sugar called glucose in the blood.
Diabetes mellitus type 1 result when the pancreas no
longer produces significant amounts of the hormone
insulin, usually owing to the autoimmune destruction of
the insulin-producing beta cells of the pancreas. Diabetes
mellitus type 2, The pancreas of a person with type 2
diabetes may be producing normal or even abnormally
large amounts of insulin.
The main goal of diabetes management is, as far as
possible, to restore carbohydrate metabolism to a normal
23 of 49
Date of compilation: 17-11-20
Nutrition Education Outreach Project, 2nd semester 2020.
state. To achieve this goal, individuals with an absolute
deficiency of insulin require insulin replacement therapy,
which is given through injections or an insulin pump.
Insulin resistance, in contrast, can be corrected by dietary
modifications and exercise. Other goals of diabetes
management are to prevent or treat the many
complications that can result from the disease itself and
from its treatment.
CHAPTER SIX – Kidney Stones and Your Diet
Introduction
Kidney stones (also called renal calcium) are hard deposits
made of minerals and salts that form inside the kidneys. It
is caused by diet, excess body weight, some medical
conditions, and certain supplements and medications
previously used. Kidney stones can affect any part of the
urinary tract – from the kidneys to the bladder. Most often,
stones form when the urine becomes concentrated,
allowing minerals to crystalize and stick together. Passing
kidney stones can be very painful, but the stones usually
cause no permanent damage if they are recognize in timely
manner.
In addition, kidney stones are little crystals that form into
pebble-like stones in the kidneys, and some may block the
urinary tract. Their appearance can vary, depending on
what the kidney stones consists of. Therefore, the
following text will further elaborate on the causes of
kidney stones, different types of kidney stones, its
symptoms and sings, how to treat and prevent kidney
stones, therapeutic diet recommended for kidney stones,
other risk factors contributing to kidney stones, and the
general recommendations.
Causes and formation of kidney stones.
Kidney stones often have no definite, single cause,
although several factors may increase the risk. Knowing
the type of kidney stone you have will help determine its
cause, and may give clues on how to reduce the risk of
getting more kidney stones. The development of the stones
is related to decreased urine volume or increased excretion
of stone-forming components such as calcium, oxalate,
urate, cystine, xanthine, and phosphate. According to the
National Kidney Foundation, kidney stones form in the
kidneys due to high levels of certain substances, such as
calcium in the urine or too much waste and not enough
24 of 49
liquid in the kidney, causing crystals to form. Calcium
oxalate stones are most common. Eating fewer oxalate
rich foods can reduce the risk of developing this type of
stone. Foods high in oxalate include; potato chips,
peanuts, chocolate, beets, and spinach.
Kidney stones form from minerals and acid salts. Kidney
stones forms when the urine contains more crystal forming
substances (such as calcium, oxalate and uric acid) than
the fluid in the urine can dilute it. At the same time, urine
may lack substances that prevent crystals from sticking
together, creating and ideal environment for kidney stones
to form. The process of stone formation is called
nephrolithiasis. Kidney stones usually forms inside the
kidneys, but it can also develop anywhere along the
urinary tract which consists of kidneys, ureters, bladder,
and urethra.
Types of kidney stones:
Kidney stones can be vary in size and can be smooth or
jagged. Kidney stones also come in many different types
and colors, usually brown or yellowish. There are four
different types of kidney stones that forms inside the
kidneys, which includes;
•
Calcium oxalate stones
•
Struvite stones
•
Uric acid stones and
•
Cystine stones
1.
Calcium stones are the most common type of
kidney stones. They are caused by some dietary factors,
high doses of vitamin D, intestinal bypass surgery and
several metabolic disorders can increase the concentration
of calcium or oxalate in the urine. There are two types of
calcium stones; calcium oxalate (consist of dehydrate and
monohydrate) and calcium phosphate. Calcium oxalate
is by far the most common type of calcium stones. Some
people have too much calcium in their urine, raising their
risk of calcium stones. Even with normal amount of
calcium in their urine, calcium stones may form for other
reasons.
2.
Struvite stones are not a common type of stone.
These stones are related to chronic urinary tract infections.
People who get UTIs (Urinary Tract Infections) or people
with poor bladder emptying due to neurologic disorders
are at the highest risk for developing these stones. These
Date of compilation: 17-11-20
Nutrition Education Outreach Project, 2nd semester 2020.
type of stone is found mostly in women with urinary tract
infections and they are larger than others.
3.
Uric acid is a waste product that comes from
chemical changes in the body. Uric acid crystals do not
dissolve the right way in acidic urine. This cause a uric
acid stones. Having acidic urine may come from:

Fever and chills if an infection is present

A persistent need to urinate, urinating
more often than usual or urinating in small
amounts
Gout (refers to pain and inflammation in
the joints)
To add on, the pain caused by a kidney stones may change.
For instance, shifting to a different location or increasing
in intensity as the stone moves to your urinary tract. The
pain associated with kidney stones usually is the result of
the spasm (sudden contraction of ureter) triggered by a
stone stuck in the ureter, coupled with pressure in the
kidney for urine backup. Kidney stones are a common
cause of blood in the urine and pain in the abdomen, flank
or groin.

Treatments and prevention

Being overweight

Chronic diarrhea

Type 2 diabetes (high blood sugar)

A diet that is high in animal protein and
low in fruits and vegetables
4.
Cysteine is an amino acid that is in certain foods.
It is one of the building blocks of protein. Cystinuria (too
much cysteine in the urine) is a rare, inherited metabolic
disorder. It is when the kidney do not reabsorb cysteine
from the urine, it causes stones to form. Cysteine stones
often starts to form in childhood.
Symptoms and signs of kidney stones.
A kidney stones usually will not cause symptoms until it
moves around within your kidney or passes in to your
ureters – the tubes connecting the kidneys and the bladder.
If it becomes lodged in the ureters, it may block the flow
urine and cause the kidney to swell and the ureter to
spasm, which can be very painful. At that point, you may
experience these signs and symptoms:

Severe, sharp pain in the side, back and
below the ribs

Sharp pain in the back, side, lower
abdomen and groin

Pain that comes in waves and fluctuates
in intensity

Pain
or
burning
sensation
while
urinating
The treatment of kidney stone is tailored according to the
type of stone. Drinking six to eight glasses of water a day
increases urine flow, and flush the minerals that are trying
to compact in the bladder to form stone. People who are
dehydrated are in the risk of kidney stone, . For the
medical treatment, if a person has large kidney stones or
stones that block the urinary tract, a doctor may
recommend surgical removal.after the surgical removal
the diet will change, and the glasses of water will increase
to 8-12 glasses of water, since it is the main prevention of
kidney stone.
Other treatments options include; medication, lithotripsy,
tunnel surgery, and ureteroscopy.
Preventative measures;

One of the best things you can do to
avoid kidney stones is to drink plenty of water
every day. This will help make sure that you
urinate frequently to avoid any buildup of
calcium or uric acid.

Be sure to keep your body well
hydrated, especially when doing exercise or
activities that cause a lot of sweating. Try to drink
8-12 cups of water every day to produce a good
amount of urine


Pink, red or brown blood in the urine

Cloudy or foul-smelly urine
Try to avoid sodas (especially those
with high amounts of fructose), sweetened iced
tea and grape fruit juice.

Nausea and vomiting

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Eat small amount of Food covered with
sauces and gravies.
Date of compilation: 17-11-20
Nutrition Education Outreach Project, 2nd semester 2020.

Eat watery fruits such as pineapple at
least every day to add on the daily glasses of
water.

After the surgery drink the red liquid of
boiled red kidney bean, this will help to clean the
bladder and ureter.
Primary hypertension can result from multiple fac-tors,
including:




Add a drop of lemon into the cup of
water before drinking.
CHAPTER SEVEN – Preventing or Managing
Hypertension
Blood plasma volume
Hormone activity in people who manage blood
volume and pressure using medication
Environmental factors, such as stress and lack of
exercises
Secondary hypertension has specific causes and is a
complication of another health problem.
Chronic kidney disease (CKD) is a common cause of high
blood pressure, as the kidneys no longer filter out fluid.
This excess fluid leads to hypertension.
Conditions that can lead to hypertension include:







Preventing or Managing Hypertension
Hypertension – Hypertension is another name for high
blood pressure. Hypertension or High blood pressure is
when blood pressure is too high. Blood pressure is the
force exerted by circulating blood against the walls of the
body’s arteries, the major blood vessels in the body.
Hypertension or High Blood Pressure - is a serious
medical condition that significantly increases the risks of
heart brain, kidney and other diseases.
Causes of Hypertension
The cause of hypertension is often not known. In many
cases, it is the result of an underlying condition. Doctors
call high blood pressure that is not due to another
condition or disease primary or essential hypertension. If
an underlying condition is the cause of increasing blood
pressure, doctors call this secondary hypertension.
26 of 49



Diabetes, due to kidney problems and nerve
damage
Kidney disease
pheochromocytoma, a rare cancer of an adrenal
gland
Cushing syndrome that corticosteroid drugs can
cause
Congenital adrenal hyperplasia, a disorder of the
cortisol-secreting adrenal glands
Hyperthyroidism, or an overactive thyroid gland
Hyperparathyroidism, which affects calcium and
phosphorous levels
Pregnancy
Sleep apnea
Obesity
Risk Factors of Hypertension
A number of factors increase the risk of hyper-tension.
Age: Hypertension is more common in people who are
more than 60 years of age. Blood pressure can increase
steadily with age as the arteries stiffen and narrow due to
plaque buildup.


Ethnicity: Some ethnic groups are more prone to
hypertension than others. Example. · Size and
weight: Being overweight or obese is a primary
risk factor. Alcohol and tobacco use: Regularly
consuming large quantities of alcohol or tobacco
can in-crease blood pressure.
Sex: According to a 2018 review, males have a
higher risk of developing hypertension than
Date of compilation: 17-11-20
Nutrition Education Outreach Project, 2nd semester 2020.

females. However, this is only until after women
reach menopause.
Existing health conditions: Cardiovascular
disease, diabetes, chronic kidney disease, and
high cholesterol levels can lead to hypertension,
especially as people age.


Regular physical Exercises
Medication or hospitalization
Hypertension or High Blood Pressure is a Silent Killer, if
you are experiencing its symptoms hurry and seek Medical
Assistance.
Other risk factors include:
Sedentary lifestyle, salt rich diet, high fat and low
potassium intake
Poorly managed stress and a family history of high blood
pressure can also contribute to the risk of developing
hypertension.
Symptoms of Hypertension
Hypertension is called a "silent killer". Most people with
hypertension are unaware of the problem.
When symptoms do occur, they can include early morning
headaches, nosebleeds, irregular heart rhythms, vision
changes, and buzzing in the ears. Severe hypertension can
cause fatigue, nausea, vomiting, confusion, anxiety, chest
pain, and muscle tremors.
Complications or Effects of Hypertension
Long term hypertension can cause complications through
atherosclerosis where plaque develops on the walls of
blood vessels, causing them to narrow
Hypertension-related atherosclerosis can lead to:







Heart failure and heart attacks
Aneurysm, or abnormal bulge in the wall of an
artery that can burst
Kidney failure
Stroke
Amputation
Hypertensive retinopathies in the eye, which can
lead to blindness.
Hypertension can damage the heart, blood
vessels, and other organs, such as the kidneys.
Prevention and Treatment of Hypertension
People can prevent high blood pressure by following a
heart-healthy diet.






Reducing salt and fat intake
Moderating alcohol consumption
Reduce caffeine intake
Eating Healthy Diet (fruits and vegetables)
Managing body weight
Stress Reduction
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CHAPTER EIGHT -- Refined and Processed Goods
Vs Organic Wholesome Goods
We all know what food is, and we consume food in order
to gain energy and help our body replenish its strength.
When we are hungry and weak the only source of energy
is to eat food, and we consume almost anything and
everything that is edible to meet our need for food.
Little that we know about how the food is being produced
and sold in stores and supermarkets but we know more
about how food is grown in the garden, considering the
fact that Papua New Guinea is made up of subsistence
farmers and agriculturists. However, our food choice tends
to be more on refined and processed foods than organic
wholesome foods.
Our food choice is very important because it determines
what type of food we consume and either the food will
help or destroy our body. In this write up, important things
will be pointed out to help one make a better food choice
not just to meet the need for food – hunger, but also to help
the body to encourage growth and development and to
promote good health.
Here are definitions of the important terms in the topic that
will be discussed:
Food – a food is anything that is edible that human beings
consume through their mouth into the body.
Refined and processed foods – are foods that go through
different processes in industries before they are ready to
be consumed. Processed foods can be ready to eat or can
be cooked before consuming.
Organic wholesome foods – are naturally grown foods
and fresh produces from gardens and farms.
The topic itself is self-explanatory about the contents that
will be discussed in this write up, which will be basically
about the refined and processed foods and organic
wholesome foods. General knowledge will be discussed
about the nutritional content of both the processed and
Date of compilation: 17-11-20
Nutrition Education Outreach Project, 2nd semester 2020.
organic foods so as the advantages and disadvantages of
both types of foods together with some recommendations.
Nutritional Content of Refined Processed Goods vs
Organic Wholesome Goods
Organic Wholesome Goods
Organic wholesome foods are unprocessed foods straight
from the farms or gardens, this type of foods are naturally
loaded with important nutrients and provides the vitamins
and minerals one need for optimum health, growth and
development. So considering the nutritional content of
organic wholesome food, it is natural and nutrient rich
which is good safe for consumption and will help human
body.
Examples of organic wholesome foods include: Banana,
Taro, Kaukau, Leafy Green Vegetables, Greens, Beans
and Nuts, Fresh Fruits and etc.
Advantages and disadvantages of organic wholesome
foods and refined processed foods are important to
consider when choosing the type of food to consume,
listed below are some of the important ones that should be
taken into consideration.
Advantages and Disadvantages of Processed Foods
Advantages



Refined and Processed Goods
There are two types of processed goods, Minimally
Processed and Ultra – processed foods.
Minimally processed foods are foods that have been
slightly altered for the main purpose of preservation but
not necessarily change the nutritional content of the food.
Minimally processed foods go through processes such as
grilling, drying, crushing, refrigeration, pasteurization,
fermentation and freezing.
Examples of minimally processed foods include: Sliced
fruits and vegetables, roasted nuts, packed salads.
Ultra – processed foods are foods that go through
multiple processes before being completed and ready to
consume and contain many added nutrients and are highly
manipulated. Some of the processes that ultra – processed
foods go through include extrusion, molding and milling.
Because these processes involve high heat and pressure
and involve the use of microbe cultures (molding), natural
nutrients are lost or destroyed in the processes. So in those
cases, manufacturers add synthetic vitamins and minerals
to the foods to replace nutrients lost during processing.
Examples of ultra- processed foods include; soft drinks,
sweets and junks, canned foods, noodles, and etc.
So basically, comparing the nutritional content of each
type of foods, ultra – processed foods are very low in
essential nutrients compared to minimally processed foods
and organic foods.
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Foods are usually processed to kill harmful
bacteria or other microorganisms to make the
food safer for consumption and to extend shelf
life.
Some processed foods like peanut butter,
blueberry jam, and homemade cranberry juice
are healthy choice that can be harmless.
Processed foods are preserved in cans, bottles
and jars that are air tight, so the food packed
inside is free of bacteria or any form of
contamination.
Processed foods are easy to get as they are
available in all seasons and all stores.
Processed foods like pre-cut vegetables and meat
are quality convenience foods for busy people
and for those who can’t visit faraway market to
buy vegetables and meat.
Disadvantages

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Food processing removes some of the nutrients,
vitamins and fibers present in the food.
Processed foods are obtained from laboratories
and not natural. The foods are genetically
modified and may cause gastrointestinal
disorders, infertility and can damage your organs.
Frequent intake of processed foods can make
people become angry and irritable easily –
unnecessary mood swings. Consumption of
natural organic foods can help level out your
mood, sustain energy levels and leave you feeling
content and relaxed.
The trans fats and sugar presented in processed
food items can cause inflammation, an unhealthy
condition that leads to asthma.
Daily munching of processed foods promotes
aging and kidney damages as they contain
phosphates
and
genetically
engineered
ingredients.
Date of compilation: 17-11-20
Nutrition Education Outreach Project, 2nd semester 2020.
Advantages and Disadvantages of Organic Wholesome
Foods
Advantages


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
Healthier, safer and nutritious to consume.
Better tasting, with no added additives and
preservatives the taste is natural and it is better.
Higher level of antioxidants needed to keep the
body healthy free from diseases because it helps
reduce the risk of heart diseases, cancer and
stroke.
It is cheaper when it is bought from the market
and it is free when it is harvested from your own
garden.
Disadvantages




More expensive especially when sold in
supermarkets.
Doesn’t last longer because natural foods do not
contain preservatives and it is a natural process to
degrade when not consumed soon enough.
Not widely available and it can be seasonal.
Takes a lot of hard work to grow and produce
organic foods by farming which takes 1-4 months
for the produce to be ready for consumption.
Summary
To summarise, organic foods are those organic grown
foods or garden foods and farmed animals which does not
gone through high methods of chemical and mechanical
processing examples like sweet potato, banana, taro, fruits
and vegetables while refined and processed foods are
highly processed foods that have been stripped of their
original nutrient content and fibre and contain high levels
of added sugars, fats and salt/sodium examples like soft
drinks, canned meats, tinned vegetables and etc.
According to their nutrient content, by distinguishing the
organic and wholesome foods vs refined and processed
foods; organic and wholesome foods containing high
amount of nutrients content with those essential
micronutrients for our overall health and human body
development and fight against diseases while refined and
processed food product containing low amount of
micronutrients and high amount of sugar, unhealthy fat
and sodium with artificial colours, flavours and artificial
nutrients to make foods products sweeter and more
attractive. However, according to their disadvantages for
organic and wholesome foods vs refined and processed
goods; When consuming more refined and processed
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foods it can leads to the related acute or chronic diseases
like diabetes, stroke, obesity, and heart disease, etc. and
eventually can lead to death. And when we consumed
small amount of organic and wholesome foods we cannot
afford or take enough amounts of those essential
micronutrients like minerals, those different B vitamins
and vitamin C, calcium, magnesium, and phosphorus.
While doing so, this can also leads to related acute and
chronic disease like, oedema, marasmus, anomia and etc.
and even can leads to death. Doing gardening is another
problem that we encounter and waiting for it to grow for
long period of time and at last do the harvesting. The good
side or advantages for refined and processed goods vs
organic and wholesome goods are; refined and processed
goods are packed in a way that it cannot be contaminated
and cross-contaminated with microbes and it is available
in the stores in every seasons and can stay safe for long
period of time and organic foods can be very cheap and
available in the market. When we are talking about organic
and wholesome foods, it can act as anti-infections and
even can used as herbs for medications for fight against
disease and wounds and is good for consumption.
Recommendation
Therefore, after going through this outreach we know
what best to eat and not to eat. There is a saying goes you
are what you eat. After this presentation, we are on the
right track to our self as an individuals, help our families,
communities and societies that we come from to give them
right and accurate advice to make their right selection of
the food availability. We are not categorizing one group of
people but this is for general from the pregnant mother,
infant till to the old age people. We must eat more garden
foods that we plant with our own hands and that grows in
our local farms and reduce regular eating of store foods or
foods that has altered refinery and processed. We come
from are family and in the family we have the mothers,
kids, adolescence and young ones and even older people
so we must encourage them not to eat more processed and
refined goods but encourage them to eat more organic or
gardens foods which is more healthier and can overcome
those related disease and live long. We are not saying that
refined and processed foods are bad but we can reduce the
regular consumption of these foods. At least we can
encourage them to consumed 70% of the organic foods
and 30 % of the processed foods and balance the meal
during the meal time. Not to go for only group of food
product like organic foods and do away with processed
foods or vice versa.
Date of compilation: 17-11-20
Nutrition Education Outreach Project, 2nd semester 2020.
CHAPTER NINE – Fetal Alcohol syndrome
Causes;

Acknowledgement
I would like to say thanks to my group members (Bessy,
Kuto, Cathy, Freda, and Kabina) for their participations.
The awareness was successfully presented because of your
great efforts that you have put into carrying out a research
to collect necessary information on the chosen topic (FAS)
that the community needs to know.
Secondly, I would also like to thank our lecturer (Mrs.
Kale) who gave us the golden opportunity to present this
awareness in the community, which also help us in gaining
more confident.
How does alcohol affect a fetus?
When a pregnant woman drinks alcohol, some of that
alcohol easily passes across the placenta to the fetus. It is
because mother is connected to her baby through the
placenta and umbilical cord. Because of this, everything
that goes into mom‟s body is shared with her growing
fetus. However, the body of a developing fetus doesn‟t
process alcohol the same way as an adult does. The alcohol
is considered dangerous and more concentrated in the
fetus, and it can prevent enough nutrition and oxygen from
getting to the fetus‟s vital organs.
Objective
Damage can be done in the first few weeks of pregnancy
when a woman might not yet know that she is pregnant.
The risk increases if the mother is a heavy drinker.
The purpose is to raise awareness of FAS in the
community as well as to provide practical ideas on how
we can each work to prevent FAS and support those
affected by it.
According to many studies, alcohol use appears to be most
harmful during the first three months of pregnancy.
However, consumption of alcohol any time during
pregnancy can be harmful.
Introduction
Prenatal alcohol exposure results in a vast spectrum of
teratogenic effects and life-long implications for a child.
These detrimental effects are collectively grouped under
the general term “fetal alcohol spectrum disorder”
(FASD), widely known as fetal alcohol syndrome (FAS),
which classifies the overall alcohol- induced effects
witnesses in a child whose mother consumed alcohol
during pregnancy. Because FASD is not a genetic disorder
and there is no treatment to reverse alcohol induced
damage to the central nervous system (CNS), earlier
intervention in pregnant mothers‟ maybe a key to prevent
or mitigate the severity of FASD.
This consumption of alcohol also leads to the
malabsorption of essential nutrients in the body, which
results in the nutrient deficiencies.
Although negative consequences of alcohol consumption
during pregnancy are well covered by the media,
government promotion, and educational programs, 3.3%
of pregnant women continue to consume alcohol
frequently. However, the true prevalence of FASD is
uncertain because it often goes underreported due to lack
of awareness, lack of resources, and lack of trained and
skilled professionals in diagnosis. 4
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
Can a father’s consumption of alcohol affect a
child?
According to several studies, a baby can be born with a
fetal alcohol condition even if her mother has never had a
sip of alcohol during pregnancy. How? It has to do with
alcohol consumption before conception. And drinking
habits of the dad-to-be.
Drinking alcohol three months before pregnancy was
associated with an increased risk of congenital heart
disease when compared to not consuming any alcohol at
all.
However, women should stop drinking a year before TTC
and men should stop six months prior, according to study
author Dr. Jiabi Qin, but explained that these results are
not a guarantee that alcohol consumption before that time
is safe.
How a father's lifestyle can have an unexpected influence
on his child's health? Paternal alcohol use was linked to
lower weight at birth, reduction in brain size, and impaired
cognitive function. (Additionally, children born to older
fathers may have increased risk of developing
schizophrenia, autism, and birth defects. And if a man has
poor nutrition during his own pre-adolescence, his kids
might have a greater risk of heart disease later in life.
Children of clinically obese men might have larger fat
Date of compilation: 17-11-20
Nutrition Education Outreach Project, 2nd semester 2020.
cells and be more susceptible to obesity and diabetes, and
dads with psychosocial stress might pass on behavioral
issues to their offspring.) 5

Malnutrition due to the consumption of
alcohol
Alcohol metabolism
Understanding alcohol metabolism is the first step to
understanding the negative impacts of alcohol on human
nutritional status. Alcohol contributes 7.1kcal/g of energy;
therefore, continued usage causes primary malnutrition as
alcohol displaces the intake of essential nutrients.
Secondary malnutrition also occurs as a result of
maldigestion or malabsorption of nutrients due to
gastrointestinal problems. Although most nutrients are
affected by alcohol intake, specifically nutrients noted
from numerous studies are thiamin, riboflavin, vitamin B12, vitamin E, selenium, vitamin A, vitamin C, folic acid,
vitamin D, zinc, and a few trace minerals.
contribute to learning and memory. Choline is also
implicated in learning and memory, and plays an
important role in overall brain health. Choline can also
affect the way genes are expressed, which can influence
normal growth and development. Depletion of these
important nutrients can have long-lasting effects on brain
circuits that are important for learning and memory 6
These situations can be treated by;



Moreover, New pre-clinical data suggest that due to
consumption of alcohol, it decreases maternal vitamin,
mineral and antioxidant (i.e., agents that protect the body
from damage) status may exacerbate the effects of prenatal
alcohol exposure on the developing fetus.
Associated factors arising from poor maternal nutrition
may contribute to the degree of damage induced by
prenatal alcohol exposure. Alcohol can replace daily food
consumption, leading to an overall decline in nutrient
intake. It can also disturb gastrointestinal function, leading
to reduced or enhanced absorption of vitamins and
minerals, and affect the absorption of zinc. Zinc is needed
to help breakdown alcohol, and decreased concentration
can affect the body‟s ability to clear alcohol from the
blood stream. Mobilization of vitamin A from the liver
may increase with excessive alcohol consumption leading
to toxicity and potential birth defects. Alcohol
consumption increases metabolic demands and impairs
utilization of nutrients. Polydrug use can also be
problematic, as alcohol consumption can co-occur with
cigarette smoking and other drug use, which may also
adversely affect the developing fetus.
Exposure to alcohol during pregnancy decreases brain
concentrations of omega-3 fatty acids and choline.
Omega-3 fatty acids and choline are essential for healthy
pre-and postnatal brain development. Omega-3 fatty acids
have anti-inflammatory and antioxidant properties that
help reduce cell death, maintain normal brain function and
31 of 49

Supplementing postnatal omega-3 fatty acid can
overcome long-lasting deficite in antioxidant
protection and improves learning and memory.
Supplementing of Choline of postnatal offspring
can have beneficial effects on behavior (e.g.,
improve working memory and associative
learning, and decrease hyperactivity) when
administered following prenatal alcohol
exposure.
One treatment strategy for improving the
learning and memory deficits associated with
FASD is a multi-supplement approach that
combines omega-3 fatty acids, choline and other
antioxidants such as vitamin E. these
supplements appears to have positive benefits on
cognitive function following prenatal alcohol
exposure.
Even so, nutritional interventions may be a
promising treatment approach to mitigating the
neurodevelopmental dysfunction associated with
FASD.
Effects;
Alcohol effects on fetal development.
The extend of alcohol-induced damage inflicted upon the
fetus varies due to numerous factors, such as the amount
of alcohol consumed, consumption pattern, length of fetal
exposure, and specific stage of exposure during fetal
development. Maternal alcohol intake produces direct and
indirect consequence on fetal development as follows:

Direct effects on the fetus:
Alcohol readily crosses the placenta and-blood-brain
barriers and rapidly diffuses into any aqueous
compartment of the body, such as the neurons or lipid
membranes. Exposure to alcohol during fetal development
has been reported to reduce up to 12% of total brain
weight, defined as microcephaly, due to decreased protein
synthesis, which leads to decrease DNA translation. Both
Date of compilation: 17-11-20
Nutrition Education Outreach Project, 2nd semester 2020.
pre- and postnatal exposure of alcohol have shown
impairment of the developing neurons in the hippocampus
in human brains, leading to impaired learning and
behavioral and memory function.

Indirect effects of fetus:
Alcohol induces maternal hypoxia, oxidative stress, and
altered metabolism, affecting the growth and development
of the fetus. Is has been suggested that hypoxia is primarily
responsible in altering cellular function, which causes the
production of numerous morphologic abnormalities in the
fetus, some of which are characteristics of FASD. In
addition to lower oxygen in maternal serum after alcohol
consumption, vasoconstriction further reduces oxygen
transported across the placenta, which directly affects the
hippocampus and cerebellum which are rich in neurons
and neutransmitters. At the cellular level, hypoxia leads to
decreased ATP production, impaired sodium-potassium
adenosine triphosphates, increasing lactate production,
and inhibiting of protein synthesis. As a result of
decreased ATP production and oxidative phosphorylation,
growth retardation occurs and fetal acidosis may be
induced, which has consequences involving fetal brain
development and activity. In addition, decreased blood
flow results in the reduced transportation of essential
nutrients required for fetal growth.
Maintaining the balance between free radicals and
antioxidants is essential in preventing cellular damage.
Alcohol effects on folate.
Hatsted et al. reported that jejunal folate absorption is
reduced to <20% in acute and chronic alcoholics, therefore
resulting in deficiency. Under deficiency states, DNA and
RNA synthesis is altered because of incorrect nucleotide
incorporation, therefore causing instability and cellular
apoptosis. Deficiency is also attributed to reduced hepatic
folic acid storage and increased catabolism and urinary
excretion. It is critical that blood folic acid concentrations
be maintained at a constant level, because placenta
delivery and transfer to the fetus are dependent on plasma
folic acid concentrations. When these concentrations are
not maintained and intake is displaced by alcohol,
deficiency-related birth defects, such as facial
malformations, neural tube defects, cardiac dysfunction,
and neurological symptoms such as microcephaly, are
present in the child.

Specifically here is the primary and secondary
effect of FAS
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FASD does not affect any two people the same way. The
effects can range from mild to severe. The effects that an
individual is born with are permanent and known as
„primary disabilities‟. Some primary disabilities are:

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


physical birth defects,
poor growth
facial abnormalities,
learning disabilities,
memory problems,
attention deficits,
Difficulty communicating feelings in an
appropriate manner and difficulty understanding
the consequences of actions.
Some secondary effects experienced are:

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


homelessness,
disrupted school experience,
drug and alcohol abuse,
unemployment,
Mental health illnesses and inappropriate sexual
behavior.
It is the secondary disabilities that can be improved or
prevented through better understanding and intervention
of the community.
Symptoms;
 Physical defects
 Distinctive facial features, including; small eyes,
thin upper lip, and smooth skin surface between
nose and upper lip.
 Slow physical growth before and after birth
 Deformities of joints and fingers
 Vision difficulties and hearing problem
 Small head and brain size
 Heart defects and problems with kidney and
bones
 Brain and central nervous system problems
 Poor coordination
 Intellectual disability learning disorders and
delayed development
 Poor memory
 Trouble with attention and with processing
information
 Difficulty identify consequences of choice
 Poor judgment skills
 Rapidly changing mood
Date of compilation: 17-11-20
Nutrition Education Outreach Project, 2nd semester 2020.


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
Social and behavioral issues
Difficulty in school
Trouble getting along with others
Poor social skills
Trouble adapting to change or switching from
one task to another
Problems with behavior and impulse control
Difficulty planning or working toward a goal
Treatments;
How can fetal alcohol syndrome can be prevented?
You can avoid fetal alcohol syndrome by stopping
drinking alcohol during pregnancy. If you’re a woman
with a drinking problem who wants to get pregnant, seek
help from a doctor. If you’re a light or social drinker, don’t
drink if you think you might become pregnant anytime
soon. Remember, the effects of alcohol can make a mark
during the first few weeks of a pregnancy. So the main and
the only way are to put a STOP on DRINKING
ALCOHOL. Though, easing the alcohol consumption is
the main prevention, there are other prevention measures
and treatments that you can take to help those who are
already being affected or yet to.
FAS exhibits, they may need many doctor or specialist
visits. Special education and social services can help very
young children. For example, speech therapists can work
with toddlers to help them learn to talk.
2. At home
Children with FAS will benefit from a stable and loving
home. They can be even more sensitive to disruptions in
routine than an average child. Children with FAS are
especially likely to develop problems with violence and
substance abuse later in life if they are exposed to violence
or abuse at home. These children do well with a regular
routine, simple rules to follow, and rewards for positive
behavior.
3. Medications
There are no medications that specifically treat FAS.
However, several medications may address symptoms.
These medications include:




1. How is fetal alcohol syndrome diagnosed?
The earlier the diagnosis, the better the outcome. Talk to
your doctor if you think your child might have FAS. Let
your doctor know if you drank while you were pregnant.
A physical exam of the baby may show a heart murmur or
other heart problems. As the baby matures, there may be
other signs that help confirm the diagnosis. These include:






slow rate of growth
abnormal facial features or bone growth
hearing and vision problems
slow language acquisition
small head size
poor coordination
To diagnose someone with FAS, the doctor must
determine that they have abnormal facial features, slower
than normal growth, and central nervous system problems.
These nervous system problems could be physical or
behavioral. They might present as hyperactivity, lack of
coordination or focus, or learning disabilities.
While FAS is incurable, there are treatments for some
symptoms. The earlier the diagnosis, the more progress
can be made. Depending on the symptoms a child with
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antidepressants to treat problems with sadness
and negativity
stimulants to treat lack of focus, hyperactivity,
and other behavioral problems
neuroleptics to treat anxiety and aggression
antianxiety drugs to treat anxiety
4. Counseling
Behavioral training may also help. For instance, friendship
training teaches kids social skills for interacting with their
peers. Executive function training may improve skills such
as self-control, reasoning, and understanding cause and
effect. Children with FAS might also need academic help.
For example, a math tutor could help a child who struggles
in school.
Parents and siblings might also need help in dealing with
the challenges this condition can cause. This help can
come through talk therapy or support groups. Parents can
also receive parental training tailored to the needs of their
children. Parental training teaches you how to best interact
with and care for your child.
5.
by nutrition
Prepare daily meals that contain the essential nutrients
which have been replaced by alcohol in their right
quantity/quality and amount. It is for both mother (with
the easing of taking alcohol during and after pregnancy)
and a baby with FAS. Meal must be prepare by adhere
Date of compilation: 17-11-20
Nutrition Education Outreach Project, 2nd semester 2020.
with the healthy eating guides and RDA or must be adhere
to the meal plan that is prescribe by doctor or dietician.
Examples of essential nutrients are; zinc, folic acid,
choline, vitamin A, and vitamin E etc.
colleagues and friends at University of Goroka especially
Applied Science Division for their support and
encouragement towards completing our research
awareness.
6.
And most importantly, our heartfelt goes to our only
lecture, Ms. M. kale who assigned us under the course FN
316 (Nutritional education) for better knowledge and
understanding of how to interact with people and
nutritional related diseases. And finally not forgetting all
parents and relatives who assist us towards our awareness.
Without your support and morality, our awareness will not
success and effective. Because of your team spirit, we
were able to complete our awareness. We would like to
say that only God can pay you. Thank you.
Alternative treatments
Some parents and their children seek alternative
treatments outside of the medical establishment. These
include healing practices, such as massage and
acupuncture (the placement of thin needles into key body
areas). Alternative treatments also include movement
techniques, such as exercise or yoga.
Conclusion;
To conclude; FAS is a set of mental and physical disorders
that can include mental retardation, brain dysfunction,
physical abnormalities, learning disabilities and
psychological disorders. It occurs as a result of prenatal
exposure to alcohol. This condition can also leads to
malabsorption of essential nutrients which can exacerbate
the effects of prenatal alcohol exposure on the developing
fetus. However; this condition can be treated or prevented
by easing the consumption of alcohol during pregnancy,
or the effects and symptoms can be treated by practicing
preventing measures such as; diagnosing, medication,
counseling, and preparing a proper daily meal with
essential nutrients etc.
Abstract
Breastfeeding is an effective intervention to reduce child
morbidity and mortality. The third of ten steps to
successful breastfeeding is to inform all pregnant mothers
about the benefits of breastfeeding. This awareness of the
benefits of breastfeeding by breastfeeding/Nursing
mothers may serve as a motivation for good breastfeeding
practices. The aim of this study therefore was to determine
awareness of breastfeeding benefits among nursing
mothers in Jos and its relationship with selected
breastfeeding practices.
Aim/Objectives
CHAPTER TEN – Importance of Exclusive
Breastfeeding in PNG
This is a community nutritional awareness and in order to
carry out this awareness, we aim the following areas;
To provide nutritional education especially to the mothers
who are breasting infant up to 6 months of age
Acknowledgement
Honor and glory to God for giving us strength, wisdom,
motivation, healthy body and mind, patient and peace
throughout our nutritional education awareness. Without
him we could not complete our awareness. We wish to
express our deep appreciation and great pleasure to our
Division of Applied Science for always being available at
any time when we need their assistance, they gave us
guidance and constant positive criticism and their sincere
wish to see us succeed deserve gratitude.
We are grateful to our group members namely Wesley
Willie Nung, Max Willie, Jethro Mayoni, Joel Tom and
one and only female Charley, and not forgetting our core
subject mate who assisted us in collecting information
effectively. We wishes to extend our gratitude to our
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To encourage/council them about the type of food that will
benefit both mothers and infant especially in breastmilk
production
To council them about the possible health and nutritional
related problem on child growth
To reduce child mortality
Metrology
In order to carry out this awareness more helpful and
meaningfully, we used the following areas as our sources
of information;
Date of compilation: 17-11-20
Nutrition Education Outreach Project, 2nd semester 2020.
We interviewed and asked our friends and
relatives who work especially in the health
department
From our own observation and
Most importantly, we do lecture review both in
and out of the country as our major sources of
information
General introduction
Exclusive breastfeeding has been recognized as an
important public health tool for the primary prevention of
child morbidity and mortality. Consequently, the WHO
and UNICEF have recommended exclusive breastfeeding
for the first six months after delivery, followed by
introduction of complementary foods and continued
breastfeeding for 24 months or more. Breastfeeding is a
cultural practice conferring important health and
development benefits to children, families, communities
and the nation. It is the fundamental component of the
child-survival strategy. The Baby Friendly Hospital
Initiative (BFHI) was designed to support, protect and
promote breastfeeding practices. The successful
breastfeeding in the initiative is to inform all pregnant
mothers about the benefits of breastfeeding. Such benefits
that accrue to the baby include reduction in the risk of
acquiring acute to its media, gastroenteritis, respiratory
tract infections, allergies, asthma, diabetes, obesity,
hypertension, childhood leukemia, sudden infant death
syndrome (SIDS), and necrotizing enterocolitis.
Breastfeeding helps prevent growth faltering and stunting.
It's also good for the health of mothers as it helps moms
bond with their newborns, recover from childbirth,
regaining pre-pregnancy weight rapidly, and can reduce
mothers risks of Type 2 diabetes, heart disease, breast and
ovarian cancer. In the past, there has been extensive
involvement of government and nongovernmental
organizations at all levels in creating awareness about
breastfeeding and encouraging mothers to optimally breast
feed. Presently with the dwindling breastfeeding rates
awareness of the benefits of breastfeeding may serve as a
motivation for good breastfeeding practices. Our aim was
to determine the awareness of breastfeeding benefits
among nursing mothers in Goroka communities and
villages and their relationship with selected breastfeeding
practices.
…………………………Body………………………
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In the body of this awareness, we will be basically
answering the following important questions in related to
the topic “Importance of exclusive breastfeeding”
What Are The Health Benefits Of Breastfeeding?
(Both Mother and Infant)
If you’ve been considering not breastfeeding your new
baby, you’re probably inundated with information. It’s a
personal decision only you can make, but the benefits are
seemingly endless. Before you decide (or if you just need
reassurance that breast milk is the right choice for you),
let’s go through all the benefits to both mothers and babies.
Breast milk provides optimal nutrition for babies. It has
the right amount of nutrients, is easily digested, and is
readily available. The American Academy of Pediatrics
(AAP) recommends exclusive breastfeeding for 6 months,
and continuing even after solid foods are introduced, until
at least age 1 year or until both mom and baby agree to call
it quits.
For Infants/Babies
1. Breast milk provides ideal nutrition for babies
Most healthcare professionals recommend exclusive
breastfeeding for at least 6 months or much longer.
Breast milk contains everything baby needs for the first 6
months of life, in all the right proportions. Its composition
even changes according to the baby’s changing needs,
especially during the first month of life.
During the first days after birth, your breasts produce a
thick and yellowish fluid called colostrum. It’s high in
protein, low in sugar, and loaded with beneficial
compounds. It’s truly a wonder food and not replaceable
by formula.
Colostrum is the ideal first milk and helps the newborn’s
immature digestive tract develop. After the first few days,
the breasts start producing larger amounts of milk as the
baby’s stomach grows.
About the only thing that may be lacking from your
magical milk supply is vitamin D.
Unless you have a very high intake (and most of us don’t),
your breast milk won’t provide enough. Vitamin D drops
are usually recommended.
2. Breast milk contains important antibodies
Date of compilation: 17-11-20
Nutrition Education Outreach Project, 2nd semester 2020.
Breast milk is loaded with antibodies that help your baby
fight off viruses and bacteria, which is critical in those
tender, early months.
This particularly applies to colostrum, the first milk.
Colostrum provides high amounts of immunoglobulin A
(IgA), as well as several other antibodies.
When you’re exposed to viruses or bacteria, you start
producing antibodies that then go into the milk. Its
immunity, baby!
IgA protects the baby from getting sick by forming a
protective layer in the baby’s nose, throat, and digestive
system Trusted Source.
Formula doesn’t provide antibody protection for babies.
Numerous studies Trusted Source shows that babies who
are not breastfed are more vulnerable to health issues like
pneumonia, diarrhea, and infection.
3. Breastfeeding may reduce disease risk
Exclusive breastfeeding Trusted Source, meaning that the
infant receives only breast milk, is particularly beneficial.
It may reduce your baby’s risk for many illnesses and
diseases, including:
Middle ear infections. Breastfeeding, particularly
exclusively and as long as possible, may protect against
middle ear, throat, and sinus infections well beyond
infancy Trusted Source.
Respiratory tract infections. Breastfeeding can protect
against multiple respiratory and gastrointestinal acute
illnesses.
Colds and infections. Babies exclusively breastfed for 6
months may have a lower risk of getting serious colds and
ear or throat infections.
Gut infections. Breastfeeding is linked with a reduction in
gut infections.
Intestinal tissue damage. Feeding preterm babies’ breast
milk is linked with a reduction in the incidence of
necrotizing enterocolitis Trusted Source.
Sudden infant death syndrome (SIDS). Breastfeeding is
linked to a reduced risk of SIDS, especially when
breastfeeding exclusively.
Allergic diseases. Breastfeeding is linked to a reduced risk
Trusted Source of asthma, atopic dermatitis, and eczema.
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Bowel diseases. Babies who are breastfed may be less
likely to develop Crohn’s disease and ulcerative colitis.
Diabetes. Breastfeeding is linked to a reduced risk trusted
Source of developing type 1 diabetes and non-insulindependent (type 2) diabetes.
Childhood leukemia. Breastfeeding is linked to a
reduction in the risk for childhood leukemia Trusted
Source.
4. Breast milk promotes baby’s healthy weight
Breastfeeding promotes healthy weight gain and helps
prevent childhood obesity.
One study Trusted Source showed that breastfeeding for
longer than 4 months had a significant reduction in the
chances of a baby developing overweight and obesity.
This may be due to the development of different gut
bacteria. Breastfed babies have higher amounts Trusted
Source of beneficial gut bacteria, which may affect fat
storage.
Babies fed breast milk also have more leptin in their
systems than formula-fed babies. Leptin is a key hormone
for regulating appetite and fat storage.
Breastfed babies also self-regulate their milk intake.
They’re better at eating only until they’ve satisfied their
hunger, which helps them develop healthy eating patterns.
5. Breastfeeding may make children smarter
Breastfeeding may help baby ace those tests. Some studies
Trusted Source suggest there may be a difference in brain
development between breastfed and formula-fed babies.
This difference may be due to the physical intimacy,
touch, and eye contact associated with breastfeeding as
well as nutrient content.
Studies Trusted Source indicate that breastfed babies have
higher intelligence scores and are less likely to develop
behavioral problems have learning difficulties as they
grow older.
However, the most pronounced effects are seen in preterm
babies, who have a higher risk for developmental issues.
Breastfeeding Benefits for Mothers
6. Breastfeeding may help you lose weight
Date of compilation: 17-11-20
Nutrition Education Outreach Project, 2nd semester 2020.
You may have heard this one often. While some women
seem to gain weight during breastfeeding, others seem to
effortlessly lose weight.
Breastfeeding does burn more calories Trusted Source,
and after 3 months of lactation, you’ll likely experience an
increase in fat burning compared to non-lactating mothers.
7. Breastfeeding helps the uterus contract
During pregnancy, your uterus grows immensely,
expanding from the size of a pear to filling almost the
entire space of your abdomen.
After delivery, your uterus goes through a process called
involution, which helps it return to its previous size.
Oxytocin, a hormone that increases throughout pregnancy,
helps drive this process.
Your body secretes high amounts of oxytocin during labor
to help deliver the baby and reduce bleeding. It can also
help you bond with your new little one.
Oxytocin also increases during breastfeeding. It
encourages uterine contractions and reduces bleeding,
helping the uterus return to its previous size.
Studies have also shown that mothers who breastfeed
generally have less blood loss after delivery and faster
involution of the uterus.
8. Mothers who breastfeed have a lower risk for
depression
Postpartum depression (PPD) is a type of depression that
can develop shortly after childbirth.
Women who breastfeed seem less likely to develop
postpartum depression, compared to mothers who wean
early or do not breastfeed, according to a 2012 study
Trusted Source.
However, those who experience postpartum depression
early after delivery are also more likely to have trouble
breastfeeding and do so for a shorter duration.
If you have any symptoms of PPD, tell your doctor as soon
as possible.
9. Breastfeeding reduces your disease risk
Breastfeeding seems to provide you with long-term
protection Trusted Source against cancer and several
diseases.
The total time a woman spends breastfeeding is linked
with a reduced risk for breast and ovarian cancer.
Women who breastfeed have a lower risk for:
high blood pressure
arthritis
high blood fats
heart disease
type 2 diabetes Trusted Source
10. Breastfeeding may prevent menstruation
Continued breastfeeding also pauses ovulation and
menstruation. The suspension of menstrual cycles may
actually be nature’s way of ensuring there’s some time
between pregnancies.
You may consider this change as an extra benefit. While
you’re enjoying precious time with your newborn, it’s just
one less thing to worry about.
11. It saves time and money
To top the list, breastfeeding is mostly free, barring
expenses for any lactation consulting and breast pumps.
By choosing to breastfeed, you won’t have to:
spend money on formula
calculate how much your baby needs to drink
daily
spend time cleaning and sterilizing bottles
mix and warm up bottles in the middle of the
night (or day)
figure out ways to warm up bottles while on the
go
Breast milk is always at the right temperature and ready to
drink.
What Are Foods That Will Benefit Mothers to Produce
More Nutrient Needed For the Infant
There are certain foods that increase breast milk and
enhance lactation. Breast milk contains all the prime
nutrients required for an overall growth and brain
development of a newborn baby. Here is a list of the top
25 foods that you must include in your diet to increase
breast milk supply. These foods help in not only increasing
breast milk production, but also you back to health, after
your pregnancy and delivery!
1. Oatmeal:
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Date of compilation: 17-11-20
Nutrition Education Outreach Project, 2nd semester 2020.
Oats are easy to prepare as a meal.
They are considered to control the occurrence of
diabetes during post pregnancy.
Oatmeal is loaded with energy.
It contains fiber and is good for your digestion.
Have a bowl of oat meal for breakfast. If the
thought of having oatmeal is not appetizing, you
can try having oat cookies instead.
2. Fennel Seeds:
Fennel seeds boost the quantity of your breast milk.
They are digestives and help control baby-colic.
Fennel seeds can be added along with seasonings
to vegetable fillings. Add them to your tea or boil
a few seeds with milk and drink up.
Pop in a few seeds after a meal as a mouth
refresher.
Spinach contains certain plant chemicals which
could help prevent breast cancer.
Include these leaves in a midday soup.
Mix them with dough and make paratha (Indian
flat bread) or chapattis for a meal.
Remember to eat spinach in moderation as too
much could cause diarrhea in your baby.
6. Garlic:
Garlic is considered the best food to increase breast milk,
as it is well-known for boosting lactation in nursing
mothers.
It has chemical compounds which help in
lactation.
Garlic consumption prevents all types of cancer.
Toss in a few stir-fried garlic cloves in your soup.
Add it in a vegetable of your choice.
Another option is to stir fry a handful of garlic
cloves in ghee and have it with steamed rice,
every alternate day.
3. Fenugreek Seeds:
Fenugreek seeds are known for boosting breast milk
supply.
Chew on the sprouted seeds along with a glass of
milk to prevent post-delivery constipation.
It enhances your milk quantity.
Toss in the seeds with seasoning and flavoring.
Have them for breakfast as a pancake by mixing
fenugreek seeds and rice.
4. Unripe Papayas:
Unripe Papayas are part of the South Asian cuisine.
Papaya has been used as a natural sedative, which
may help you to relax and feed baby better.
Try it as a South Asian salad or toss it with flat
noodles.
5. Spinach and Beet Leaves:
Spinach and beet leaves contain iron, calcium and folic
acid.
These are essential for recouping anemic
mothers.
These will help in making your baby strong.
Spinach and beet leaves contain detoxifying
agents.
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7. Black Sesame Seeds:
Black Sesame seeds are a rich source of calcium and
believed to increase milk supply.
Blend sesame seeds with milk, sugar and
almonds.
Use in limited quantity, though.
8. Carrots:
A glass of carrot juice with breakfast or lunch will work
wonders in lactation.
Like spinach, carrots too have lactation
promoting qualities.
It contains Vitamin A which complements
lactation and boosts the quality of your milk.
You can have carrots as raw, steamed or even
pureed to a soup.
In winters, try having pureed carrots stirred with
warm milk and sugar.
9. Water and Juices:
Drinking water and juices is supposed to boost lactation.
It increases the total milk volume per feed.
It prevents you from dehydration and replaces
fluid lost during lactation.
Date of compilation: 17-11-20
Nutrition Education Outreach Project, 2nd semester 2020.
Have a glass of water when you are thirsty or
even before you begin to nurse your baby.
10. Barley:
Barley not only boosts lactation, it also keeps you
hydrated.
You can boil barley and have the water through
the day.
Toss in whole barley with other vegetables with
your favorite flavoring.
11. Asparagus:
Asparagus is considered a must-have food for
nursing mothers.
It is a high fiber food.
It is also high in Vitamin A and K.
It helps stimulate the hormones in nursing
Wash and chop asparagus. Boil with milk. Strain
and drink for better milk production.
12. Brown Rice:
According to the research paper Increase Breast Milk
Supply with Herbal Galactagogues published in the World
Journal of Pharmaceutical and Life Sciences, brown rice
enhances breast milk production. It has hormone
stimulants which boost lactation. It also gives nursing
moms the extra energy that is required post-delivery. Also,
it helps increase the appetite so as to enable the mother to
eat nutritious food.
Soak brown rice for half an hour and pressure
cook it. Eat it with vegetables.
13. Apricots:
During and post pregnancy, there are hormonal imbalance
that takes place in your body. Dried apricots have certain
chemicals which balance out the hormone levels in your
body.
Apricots are rich in calcium and fiber and help
boost lactation.
Include apricots and walnuts in your oatmeal
diet.
14. Salmon:
Salmon is a great source of EFA (Essential Fatty acids)
and Omega-3.
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Both EFA and Omega-3 are highly nutritious and
essential for lactating mothers.
Including salmon in your menu boosts lactation
hormones and make your milk more nutritious.
Opt for steamed, boiled or even grilled salmon.
15. Cumin Seeds:
Cumin seeds boost milk supply. Make sure you have them
in moderation though. Mothers that are essential for
lactation.
These are appetizers and fat-burners.
They help avoid digestive irritants like acidity.
Add a pinch of cumin powder to milk or to butter
milk and drink.
16. Basil Leaves:
Basil leaves are a great source of anti-oxidants.
Basil leaves have a calming effect which is
important while lactating.
It boosts your little one’s immunity levels.
Add a few basil sprigs in your tea.
Leave the sprigs for a while in hot water. Have
this water first thing in the morning and
experience the effect.
17. Dill Leaves:
Dill leaves look like a bunch of fine, dark green, silky hair.
They have a distinct odor.
Dill leaves are believed to boost milk supply.
They have a high fiber content and Vitamin K.
These helps to replenish the blood loss that
happens during delivery.
Add these to pancakes or to seasoned yoghurt.
18. Bottle Gourd:
Bottle gourd is generally not a preferred vegetable, but is
high on nutrition.
It is a summer vegetable which has high water
content. This keeps a nursing mother hydrated.
It also helps increase milk quantity.
It is easy to digest and aids in lactation.
If not as a vegetable filling, you can use it to make
a sweet pudding.
Date of compilation: 17-11-20
Nutrition Education Outreach Project, 2nd semester 2020.
Drink freshly-made bottle gourd juice to help
normalize raised blood sugar levels postdelivery. Make sure it is fresh and not stored.
19. Sweet Potato:
Sweet potato is a major source of potassium. It has energy
producing carbohydrate which is needed to fight the
fatigue.
It also contains Vitamin C and B-complex and a
muscle relaxant mineral that is magnesium.
Have it with a low fiber diet.
Make a smoothie of an apple and baked sweet
potato.
Make it as a pudding for dessert.
20. Almonds:
Almonds are rich in Omega-3 and Vitamin E.
Vitamin E helps heal itching caused by post
pregnancy stretch marks.
Omega-3 helps lactation boosting hormones to
help produce more milk.
Have crushed almonds with milk for greater
effect.
Add almonds to your bowl of oat meal.
21. Chickpea:
Chickpea is a protein snack and lactation booster for
nursing mommies.
It is a rich source of calcium, B-complex vitamins
and fiber.
Soak chickpeas overnight and boil in the
morning. Mash a handful or two into any
vegetable salad.
Snack on a chickpea mash simply garnished with
garlic and lemon juice.
22. Drumstick:
Drumstick has high iron and calcium content.
It is good for lactation.
It boosts immunity and enhances your nervous
system.
Have it steamed with flavoring if you want.
Drumstick leaves also can be used along with
vegetable fillings.
23. Poppy Seeds (Kyushu’s):
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It is very important for nursing mothers to relax
completely during lactation. Poppy seeds have sedative
properties that help you relax and calm down.
Take caution to include it in a minimum quantity
in your diet.
Poppy seeds help relax your mind and body while
nursing.
Roast poppy seeds and add to puddings and
porridges.
24. Cow Milk:
Cow milk has calcium and EFA. It promotes lactation. In
fact, by consuming cow milk during lactation, you will
help your child avoid developing an allergy to cow milk.
Add at least two to three glasses of cow milk in
your diet.
25. Oils and Fats:
It is recommended to keep fats and oils in your diet to a
minimum, post pregnancy.
Do not avoid fat and oil in your post-delivery
diet.
These are an essential part of lactation. They
assist in absorption of vitamins and minerals
present in other foods you eat.
They also aid in easy bowel movement.
Opt for olive oil, rice bran oil or any heart healthy
oil.
These help in balancing the supply of healthy fat
to your baby.
Other herbs leaves, and roots have been found
helpful in increasing your milk supply:
Anise seed, moringa leaves, shatavari root, goat’s
rue, and torbangun leaves. In Indonesia, mothers
are fed a soup made of torbangun leaves for one
month after delivery. It is believed to help her
heal well from delivery and make more breast
milk.
All the above foods have been traditionally used
to improve milk flow in new moms. However,
while some have scientific backing the others
don’t. Consume the foods in limited quantities,
and note the side-effects, if any. Also, go for
organic products as the pesticide residue in the
foods and herbs can increase the lead content in
your milk.
Date of compilation: 17-11-20
Nutrition Education Outreach Project, 2nd semester 2020.
What Are The Possible Outcome/Health Effect For
(Both Mother And Infant) Of Not Breastfeeding Well?
Exclusive breastfeeding with no additional supplemental
fluids or solid foods is the best practice for about the first
6 months of life and is recommended for optimal infant
growth and development. The World Health Organization
(WHO) recommends at least 2 years of breastfeeding for
all infants.
Pediatricians have a critical role in their individual
practices, communities, and society at large to serve as
advocates and supporters of successful breastfeeding.
Lactation suppresses ovulation, leading to lactation
amenorrhea. In addition, lacto genesis leads to terminal
differentiation of breast tissue with potential long-term
effects on malignant transformation. These effects may
mediate associations between breastfeeding and breast and
ovarian cancer. If a baby is weaned before 12 months of
age, the child should receive iron-fortified infant formula,
not cow’s milk.
Health risk of infants
For infants, not being breastfed is linked with an increased
incidence of infectious morbidity, as well as elevated risks
of childhood obesity, type 1 and type 2 diabetes, leukemia,
and sudden infant death syndrome.
Compared with breastfed infants, formula-fed infants face
higher risks of infectious morbidity in the first year of life.
According to Bartick M, Reinhold A (The Burden of
Suboptimal Breastfeeding in the United States)
recommended that, if you are breastfeeding, offering a
bottle can:
Reduce your breast milk supply
Change your baby’s suck at the breast
Reduce your baby’s desire to breastfeed If infants
were breastfed optimally (6 months exclusively,
continuing for a year or more), it would save 911
infant lives and $13 billion annually
Health risk for Mothers
Obstetricians are uniquely positioned to counsel mothers
about the health impact of breastfeeding and to ensure that
mothers and infants receive appropriate, evidence-based
care, starting at birth. Early in prenatal care, the
obstetrician can prepare mothers to address potential
obstacles to breastfeeding.
For mothers, failure to breastfeed is associated with risk of
an increased incidence of the following health risk;
Premenopausal breast cancer
Ovarian cancer
Obesity
Retained pregnancy weight gain
Type 2 diabetes
Myocardial infarction (heart attack)
Few other risks for newborns could be:
Otitis Media
Lower Respiratory Tract Infection
Gastrointestinal Infections
Obesity and Metabolic Disease
Neurodevelopment
Sudden Infant Death Syndrome (SIDS)
Infant Mortality
Necrotizing Enterocolitis
Asthma
Atopic dermatitis (skin allergies)
Heart disease and high blood pressure
Diarrheal
Necrotizing Enterocolitis in premature infants
Colic and stomach upset
Change the digestive bacteria in your baby’s GI
tract
Dental malocclusion
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Metabolic syndrome
Osteoporosis
Rheumatoid arthritis
According to Bartick. M. Mothers' costs of suboptimal
breastfeeding: implications of the maternal disease cost
analysis stated that, If infants were breastfed optimally (6
months exclusively, continuing for a year or more), it
would save $14.4 billion in premature death, $733.7
million in direct care costs and $126.1 million in indirect
costs for only 3 diagnoses (breast cancer, hypertension,
and MI) annually.
Conclusion and recommendation
The results of this study suggest that socioeconomic
status, age, education and awareness of the benefits of
breastfeeding are important factors for breastfeeding
practices. Breastfeeding messages which stresses on the
benefits to mother and child be simplified and targeted at
Date of compilation: 17-11-20
Nutrition Education Outreach Project, 2nd semester 2020.
the less educated, less skilled, mothers of lower
socioeconomic status and in the extreme of ages, this will
ensure better breastfeeding practices. Therefore, to
recommend, it is important for us to say that importance
of exclusive breastfeeding is also one of the major issues
faced buy most of our mothers with breastfeeding child
especially in the villages and towns in our country. Most
of them lost their life due to no proper educational
massage. They belief on what they do and eat but they do
not sure of what they are doing. These are the need in the
country that who will stand up and speak to them. It a
challenge for us as nutritionist student to provide nutrition
education by carrying out such awareness in those villages
and communities of PNG. By working very closely on this
topic, there are other issues that also linked with this that
really affect most of our vulnerable citizen in the country.
Therefore, we strongly belief that doing awareness is the
only way to minimised the problem of mothers facing
breast cancer and child morality in our country PNG.
Definitions
Colostrum: Colostrum is the first fluid that comes from
the breast immediately after birth. It is yellowish in colour
and contains high protein and anti-bodies. It is often
described as the first form of ‘immunization’ for a new
born child.
Exclusive breastfeeding: refers to when infants are not
given any other food or liquid including water during the
first six months after delivery.
caused by insufficient nutrition over a long period and
regular infections.
Wasting: this is also known as ‘thinness’. It is a condition
characterized by low weight for height that is caused by
acute food shortage.
Weaning: this refers to a practice in the course of
breastfeeding during which infants are gradually
introduced to non-breast milk foods and thereby leading to
cessation of breastfeeding.
Wet nurse: a woman who breastfeeds another woman’s
baby. In addition to the feeding, a wet nurse may also be
tasked to take care of the baby usually for a fee.
CHAPTER ELEVEN – Gout
Abstract
The main objective of this research assignment is to
research about the community nutritional issues and
lifestyle diseases that affects the people in the community
in terms of food and nutrients intake in one way or another.
Apart from other nutrition- related diseases we will
discuss and illustrate the arthritis disease which is gout.
Gout have many contributing factors, and affect mainly
old aged people, we will further discuss the main causes
of gout, signs and symptoms, and its effect, complications
and the ways and lifestyle behaviors to minimize the
growth of gout.
Exclusive artificial feeding: a feeding method that solely
involves the use of none breast milk foods.
What Is Gout?
Neonate: refers to a new born baby especially one that is
less than one month old.
Gout is a type of arthritis in which small crystals form
inside and around the joints. It causes sudden attacks of
severe pain and swelling. (NSH 24, 2020)
Locational amenorrhea: it is a natural form of birth
control mechanism or protection against pregnancy that
occurs during breastfeeding. The effect is observed to be
particularly strong when breastfeeding is exclusive.
Otitis media: an infection involving the middle ear that is
common among infants but is not limited to them.
Prelacteal feeds: Prelacteal feeds are fluids given to
newborns before breastfeeding is initiated
Postpartum: the immediate period after child birth
especially the first 6 weeks
Stunting: it is also referred to as ‘shortness’. It is a
condition characterized by low height for age that is
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Gout is a common form of inflammatory arthritis that is
very painful. It usually affects one joint at a time (often the
big toe joint). There are times when symptoms get worse,
known as flares, and times when there are no symptoms,
known as remission. Repeated bouts of gout can lead to
gouty arthritis, a worsening form of arthritis. Gout is form
from the uric acid crystals, a type of salt (monosodium
urate) that deposits in the joints, soft tissues and also in the
kidney and builds up. The uric acid is made from the
purine containing foods and from the body.
Purine is a substance that is found in foods and is produced
naturally by the body. Purines are broken down by the
body (liver) and changed to uric acid. The kidneys
Date of compilation: 17-11-20
Nutrition Education Outreach Project, 2nd semester 2020.
normally filter the uric acid, and it leaves the body through
the urine. However, when the kidney is unable to break or
dissolve the uric acid, it accumulates in the joint, tissue,
and renal tubule which forms gout.
Signs and Symptoms of Gout
Gout flares start suddenly and can last days or weeks.
These flares are followed by long periods of remission—
weeks, months, or years—without symptoms before
another flare begins. Gout usually occurs in only one joint
at a time. It is often found in the big toe. Along with the
big toe, joints that are commonly affected are the lesser toe
joints, the ankle, and the knee.
makes uric acid when it breaks down purines, which are
found in the body and the foods we eat. When there is too
much uric acid in the body, uric acid crystals
(monosodium urate) can build up in joints, fluids, and
tissues within the body. Apart from our body breaks down
purines from the food we eat into uric acid, there are other
ways gout can occur. This are listed below;



Being male
Being obese
Having certain health conditions, including:
 Congestive heart failure
 Hypertension (high blood pressure)
 Insulin resistance
 Metabolic syndrome
 Diabetes
 Poor kidney function

Using certain medications, such as diuretics
(water pills).
Drinking alcohol. The risk of gout is greater as
alcohol intake goes up.
Eating or drinking food and drinks high in
fructose (simple sugar).
Having a diet high in purines, which the body
breaks down into uric acid. Purine-rich foods
include red meat, organ meat, and some kinds of
seafood, such as anchovies, sardines, mussels,
scallops, trout, and tuna.
Symptoms in the affected joint(s) may include:




Pain, usually intense
Swelling
Redness
Heat



Figure 1: This figure shows the urate crystal formation
that accumulates in the joint of a toe causing pain,
inflammation and swelling. This is known as tophi
The Stages of Gout
There are several stages of gout:


Figure 2: The urate crystals form in the finger joints
Causes of Gout
Gout is caused by a condition known as hyperuricemia,
where there is too much uric acid in the body. The body
43 of 49

Asymptomatic hyperuricemia is the period
prior to the first gout attack. There are no
symptoms, but blood uric acid levels are high and
crystals are forming in the joint.
Acute gout, or a gout attack, happens when
something (such as a night of drinking) causes
uric acid levels to spike or jostles the crystals that
have formed in a joint, triggering the attack. The
resulting inflammation and pain usually strike at
night and intensify over the next eight to 12
hours.
Interval gout is the time between attacks.
Although there’s no pain, the gout isn’t gone.
Low-level inflammation may be damaging joints.
This is the time to begin managing gout –via
Date of compilation: 17-11-20
Nutrition Education Outreach Project, 2nd semester 2020.

lifestyle changes and medication –to prevent
future attacks or chronic gout.
Chronic gout develops in people with gout
whose uric acid levels remain high over a number
of years. Attacks become more frequent and the
pain may not go away as it used to. Joint damage
may occur, which can lead to a loss of mobility.
With proper management and treatment, this
stage is preventable.
How to Prevent Gout
Gout cannot be prevented by any means, but it can only
manage to slower the pain, inflammation and swelling by
reducing the amount of uric acid in the system.
Some healthful ways and lifestyle to reduce gout.
 Eat a healthy diet. Avoid foods that may trigger
a gout flare, including foods high in purines (like
a diet rich in red meat, organ meat, and seafood),
and limit alcohol intake (particularly beer and
hard liquor).
 Prevent/limit alcohol - Drinking alcohol can
increase your risk of developing gout and can
bring on a sudden attack if you are already a gout
sufferer. Alcohol can raise the level of uric acid
in the blood in a number of ways and so trigger a
gout attack. Many beers contain large quantities
of purines from the fermenting process and
alcohol stimulates the production of uric acid by
the liver. More importantly, however, alcohol is
converted in the body to lactic acid which
interferes with the removal of uric acid from the
body by the kidneys.
 Physical activity/exercises - such as walking,
swimming
 Drink a lot of cold water – water helps dissolve
the urate crystals and flash it
 Limit consumption of sugar
 Maintain a healthy weight. Try to lose weight;
excess weight is a risk factor for gout, so getting
to a healthy weight can decrease the risk for a
flare-up. But lose weight gradually, because
drastic weight loss is also raises the risk for an
attack.
Foods to allow
 Meats – such as beef, chicken, duck, pork
 Shellfish – such as crab, lobster, oysters, shrimp
 Fruits – apples, cherries, berries, citric fruit
 Vegetables – all leafy vegetables
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Foods to avoid






Alcoholic beverages (all types),
Some fish, sea food and shellfish including;
anchovies, sardines, herring, mussels, codfish,
scallops, trout and haddock.
Some meats such as bacon, turkey, veal, venison
and
organ meats like liver, heart, kidneys, lung
Sugar – such as honey
Starchy food – such as taro, wheat bran
This food contain high amount of purines which produce
uric acid in the blood that cause hyperuricemia. Excessive
uric acid can produce uric acid crystals, which then build
up in soft tissues, and joints causing the painful symptoms
of gout.
The importance of food low in purines is to reduce the
level of uric acid in the body and to maintain the normal
balance and flow in the blood stream.
Restriction of high purine foods by patients will not
completely stop the gout attack but the patient must learn
to accept the condition and adjust to live with it.
Complications of Gout
Figure 3: Joint damage and deformity
Date of compilation: 17-11-20
Nutrition Education Outreach Project, 2nd semester 2020.
When you have chronic gout, you have swelling in your
joints regularly. Chronic inflammation and tophi can lead
to permanent joint damage, deformity, and stiffness. In the
worst cases of chronic gout, you may need surgery to fix
joint damage, or replace joints.
Chronic gout causes chronic and sometimes constant pain.
Gout may affect your ability to walk, work and carry out
normal tasks. Living with pain can be emotionally
distressing. You can talk to your doctor about the impact
of gout on your emotional health and seek medical help to
improve ways and lifestyle to reduce it.
Conclusion
Figure 4: Kidney Stone
When you have gout, you are at risks of getting kidney
stone. Since urate crystals can build up in the urinary tract
forming stones.
Gout is caused by accumulation of the uric acid crystals in
the joints, bloodstreams, renal tubule, kidneys, and it can
also affect eardrums. These uric acid crystals are form
from the purine rich foods, and also in our body. Purines
are substances in animal and plant foods that the body
converts to uric acid. If body cannot flush the uric acid out
through the urine, it can build up in the bloodstream and
deposited as needle-shaped crystals in the joints. These
crystals cause the severe inflammation and intense pain of
a gout attack. Therefore to minimize the cause, effect and
complications of gout follow and adjust to the ways and
lifestyle that reduces the growth of gout.
Recommendations:
We recommend that consume a diet that is low in purines
to treat gout


Figure 5: Kidney Disease and Kidney Failure
Kidney stone made from urate crystal can build up in your
kidneys and can cause damage and scars. The kidney
damage from urate crystal is thought to lead to kidney
disease overtime, especially if gout is left untreated.


Reach and stay at a healthy body weight.
If you need to lose weight, eat smaller portions of
healthy food and increase your activity every
day.
Eat food that contain less or no purine
substances.
Avoid eating red meats, e.g. -beef, deer meat etc.,
eat whole grains like brown rice, barley etc.
include fruits and vegetables
Drink 9-12 cups of water every day.
That is to dilute the 70% of uric acid that the body
produce. 30% comes from food consumed.
Limit or don’t drink alcohol
Alcohol, especially beer and strong liquor, can
cause uric acid to build up.
Figure 6: Psychological and Emotional Problems
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Date of compilation: 17-11-20
Nutrition Education Outreach Project, 2nd semester 2020.

While nutrition education, often referred to as
promotion of dietary diversity, improving IYCF,
or promotion of maternal nutrition, is being
integrated into other sectors, the over-riding
concern is whether the quality of the activities is
sufficient to bring about the desired nutrition
practices. How can we assure that program staff
members have the requisite knowledge and skills
or access to appropriate technical assistance?
Conclusion
In each of the previous chapters, issues were noted which
warrant further discussion by all those involved in
promoting strategies and interventions to improve food
intake of children, women, and families. These issues are
summarized here with points for discussion and followup:

The term “nutrition education” is not universally
understood, and thus, may not fully convey the
focus and breadth of FAO’s work to promote
adoption of healthy eating and related practices
for families and consumer awareness. One option
for further discussion is whether to change the
term to more explicitly infer promotion of
behavior change. Another option to discuss is the
possibility of adopting a clear definition of
nutrition education that encompasses behavior
change, elements of health promotion, and policy
change, which would be followed by a campaign
to promote the chosen definition and educate
others about this meaning of nutrition education.

There is a need to clearly document which
institutions, agencies and organization are
engaged in promoting healthy eating and what
each is doing. Which institution is bestpositioned to lead this? It will serve to not only
coordinate actions to build synergy, but also
facilitate efforts to document and disseminate
successful programs and approaches for
replication by others. This will be particularly
useful in view of the current momentum around
nutrition and around integration of nutrition
education with food security and agriculture.
Given the turn-over of personnel within many
organizations and donor agencies, how could
readily accessible documentation of efforts be
kept current?
46 of 49
Date of compilation: 17-11-20
Nutrition Education Outreach Project, 2nd semester 2020.
BC Centre for Disease Control. Retrieved May 5, 2015
from http://www.bccdc.ca
FOODSAFE. Retrieved April
http://www.foodsafe.ca
21,
2015,
from
Food Safety Definition for Vendors at Special Events,
Retrieved April 22, 2015
Hazard Analysis Critical Point (HACCP) (2012, August
30) Retrieved April 22, 2015.
Public Health Act. Retrieved April 21, 2015
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