Download Free Medical Animal Nutrition PowerPoint Presentation

Animal Nutrition PowerPoint Presentation

DOWNLOAD MEDICAL POWERPOINT PRESENTATION

About This Presentation

Description : Animal Nutrition

Tags : animal nutrition,nutrition,animal,essential nutrients,feeding

Published on : Oct 08, 2022 | Views : 2274 | Downloads : 1

Shareable Url :

Embed Code :

Comment

Transcript

Slide 1-

Animal NutritionPart I. Basics of Nutrition
Slide 2-

2 Purpose Provide basic nutrition information, including food sources of nutrients, roles of nutrients in the body, and disorders associated with inadequate nutrition.
Slide 3-

3 Learning Objectives Understand the importance of good nutrition (diet) Identify food sources of nutrients. Describe the roles of nutrients in the body. Understand the causes and consequences of undernutrition. Describe strategies to combat undernutrition.
Slide 4-

4 Good Nutrition Consuming food and nutrients and using them to function healthily Both cause and result of good or poor health Not the same as “food” and “nutrients” Food = products eaten or taken into the body that contain nutrients for Development, growth, and maintenance of tissues and cells Resisting and fighting infection Producing energy, warmth, and movement Carrying out the body’s chemical functions
Slide 5-

5 Diet The food an animal eats every day is called its diet. Seven types of nutrient in diet: - carbohydrates - proteins - fats - vitamins - minerals - water - fibre A diet which contain all of these things, in the correct amounts and portions called as balanced diet.
Slide 6-

6 Essential Nutrients Macronutrients Carbohydrates Fats (lipids) Proteins Micronutrients Vitamins Minerals Water
Slide 7-

7 Macronutrients: Carbohydrates Energy-giving foods composed of sugars Common staple eaten regularly, accounting for up to 80% of the diet in developing countries Quickly absorbed by the body Sources Cereals (e.g., millet, sorghum, maize, rice) Root crops (e.g., cassava, potatoes) Starchy fruits (e.g., bananas)
Slide 8-

8 Macronutrients: Fats and Oils (Lipids) Energy-giving foods Not produced by the body Absorbed more slowly than carbohydrates Account for small part of diet in developing countries Fats (solids): Butter, ghee, lard, margarine Oils (liquids): Corn oil, soybean oil, peanut oil
Slide 9-

9 Macronutrients: Proteins Body-building foods Form main structural components of cells Help produce and maintain tissues and muscles Sources Plants (e.g., beans, nuts, chickpeas) Animals (meat, poultry, fish, dairy products, insects)
Slide 10-

10 Micronutrients: Vitamins Organic compounds mostly from outside the body Do not provide energy Fat soluble: Dissolve in lipids, can be stored, not needed daily (e.g., vitamins A, D, E, K) Water soluble: Dissolve in water, absorbed into bloodstream immediately, needed daily Sources Fruits Dark leafy vegetables Animal foods
Slide 11-

11 Micronutrients: Minerals Inorganic compounds not synthesized by the body Needed in very small quantities but possibly essential Important for biochemical processes and formation of cells and tissues Sources Plants Animal products
Slide 12-

12 Water Main component of the body (60 percent of body mass) Needed for digestion, absorption, and other body functions Regularly lost through sweating, excretion, and breathing Approximately 1,000 ml (4−8 cups) needed each day
Slide 13-

13 Essential Nutrient Food Products What local foods are rich in these essential nutrients? Proteins Carbohydrates Fats and oils Vitamins (water soluble and fat soluble) Minerals (including iodine and iron)
Slide 14-

14 Energy Requirements Amounts needed to maintain health, growth, and appropriate physical activity Vary according to age, gender, and activity Met through an age-appropriate balanced diet Based on Basal metabolism: Energy needed for basic body functions Metabolic response to food: Energy needed to digest, absorb, and utilize food Physical activity: Work, rest, and play Physiology: Pregnancy, lactation, and maturation increase energy needs
Slide 15-

15 Protein Requirements Needed daily to replenish continuous depletion May vary by age, health status, physiological status, and occupation Higher for pregnant and lactating women Fluctuate in children based on weight, age, and gender
Slide 16-

16 Conditions Associated with Under- and Overnutrition Vitamin deficiency disorders Scurvy (deficiency of vitamin C) Rickets (deficiency of vitamin D) Mental, adrenal disorders (deficiency of B vitamins) Mineral deficiency Osteoporosis (deficiency of calcium) Diet-related non-communicable diseases Diabetes Coronary heart disease Obesity High blood pressure
Slide 17-

17 Manifestations of Protein-Energy Malnutrition (PEM) Marasmus: Severe growth failure Weight < 60% weight for age Frailty, thinness, wrinkled skin, drawn-in face, possible extreme hunger Kwashiorkor: Severe PEM Weight 60−80% weight for age Swelling (edema), dry flaky skin, changes in skin and hair, appetite loss, lethargy Marasmic kwashiorkor: Most serious form of PEM, combining both conditions above Weight < 60% weight for age
Slide 18-

18 Strategies to Prevent and Control Undernutrition Improve household food security. Improve diversity of diet. Improve maternal nutrition and health care. Improve child feeding practices. Ensure child health care (immunization, medical care, growth monitoring). Provide nutrition rehabilitation.
Slide 19-

19 Conclusions Good nutrition is essential for health and well-being. Daily well-balanced diets should include foods containing essential nutrients and meeting energy requirements. Inadequate nutrition can lead to PEM and vitamin and mineral deficiencies (anemia, VAD, IDD). Nutrition interventions include improved household food security, food fortification, vitamin and mineral supplementation (for women and children), and improved child feeding.
Slide 20-

20 Case Study 2 A 28-year-old pregnant woman attending the antenatal clinic complains of shortness of breath, dizziness, a fast heart rate, and extreme fatigue. When asked about the foods she has been eating, she says she’s had little access to meat and fish since her pregnancy. What nutrition deficiency might she be suffering from? What action would you recommend?
Slide 21-

21 Case Study 1 Food has been in short supply in your area. A mother brings her 3 year-old daughter to the clinic. She is worried because the child has a poor appetite, skin conditions that won’t go away, and excessive diarrhea. Her hair has gotten lighter. You notice swelling around the child’s ankles. What might she suffer from? What is the appropriate course of action? What is the appropriate diet which should be given to the child?