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Methods of Anthropometry

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 Methods of Anthropometry: Anthropometry is the only science, which measures human body accurately and scientifically. Bodily features differ under different geographical situation and biological environment. Therefore, with the help of anthropometry the form and bodily features of various populations can be expressed quantitatively. A number of instruments have been developed by anthropologists for taking accurate measurements on the living body and on the skeleton as well. It is necessary to know the limitation and functional efficiency of the instruments, which are specially designed for the purpose of anthropometry Special attention, is required for the system of graduation, which is usually graduated in centimeters and millimeters; sometimes further device of minute calculations is attached to it. The instruments are needed to be handled in a proper way with tender care and it would be better if these instruments are checked before using for taking measurements. The exact position
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Anthropometry Nutrition

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  Anthropometry is  the most frequently used method to assess the nutritional status of individuals or population groups . Measurements of nutritional anthropometry are based on growth in children and body weight changes in adults. Anthropometry is the most frequently used method to assess the nutritional status of individuals or population groups. Measurements of nutritional anthropometry are based on growth in children and body weight changes in adults. Nutritional anthropometry Nutritional anthropometry has been defined as "measurements of the variations of the physical dimensions and the gross composition of the human body at different age levels and degrees of nutrition "(Jelliffe, 1966). Anthropometric measurements are of two types, growth and body composition, and have been widely used for the assessment of the nutritional status of both children and adults. The selection of the ideal single or a combined use of anthropometric indicators depends upon the sensitivity an
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Characteristics of community Nutrition

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 Characteristics of community nutrition...  Body composition. ... Healthy cholesterol levels and blood pressure. ... Healthy skin and hair. ... Sleep and energy levels. ... Regular bowel movements. What are the key features of a community nutrition program? Activities include  growth monitoring, micronutrient supplementation, take-home supplementary feeding for the undernourished, referral of severe cases for therapeutic feeding and intensive care . Counselling on child feeding and nutrition education through demonstration form important activities of the programme. Some of the characteristics of the community development process are as follows: community member involvement in problem-solving and decision-making; a learning process that is geared towards a change in behaviour and requires learning by doing; participants who increase their competence and capacity to manage their own affairs..  Community nutrition includes  nutritional surveillance; epidemiological studies of diet; and a
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Community

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  Community nutrition   incorporates the study of nutrition and the promotion of good health through   food   and nutrient intake in populations. This article will consider aspects of   community nutrition   relating to dietary goals and recommendations for populations; methods of assessing diet in   population groups ; and promoting healthy eating at the community level. Community  nutrition  (public health nutrition) requires a population approach. The community rather than the individual is the focus of interest. This area of nutrition focuses on the promotion of good health and the primary prevention of diet-related illness. The emphasis is on maintenance of health in the whole population, although it will also include working with high-risk groups and other subgroups within the population.  Community nutrition  includes nutritional surveillance; epidemiological studies of diet; and also the development, implementation, and evaluation of dietary recommendations and goals. A communi
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Food Exchange

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  What is food exchange?  The word exchange refers to  the food items on each list which may be substituted with any other food item on the same list . One exchange is approximately equal to another in carbohydrate, calories, protein and fat within each food list. The exchange system can simplify meal planning and ensure a consistent, nutritionally balanced diet, while it adds variety in one's diet because exchanges in the same group can be eaten interchangeably. Many people with diabetes use a food-balancing program called the exchange meal plan to guide what they eat each day. For this meal plan, foods are divided into six groups: starch, fruit, milk, fat, vegetable, and meat. Food Exchange List (FEL) is a user friendly tool which was developed to help individuals to aid healthy eating habits and follow a specific diet plan. This may be a helpful supplementary strategy when helping patients prevent or manage non-communicable diseases that are affected by diet especially those wit
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Meal planning

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Meal planning  Meal planning includes types and amounts of food, incorporating dietary fiber, understanding proper serving sizes, management of eating out and special occasions, as well as incorporating favorite recipes. To improve food quality, household meals should be planned based on six principles; namely  adequacy, balance, calorie (energy) control, nutrient density, moderation and variety.  What is importance of meal planning? Planning meals to prepare at home is a good way to improve your food choices. Planning can also help you avoid less healthy drive-through meals. A good place to start is MyPlate Plan. This tool calculates daily food group targets based on your age, sex, height, weight, and physical activity level.  Regular meals and snacks  allow for more opportunities in the day to give our body the energy and nutrients it needs to function optimally , allowing us to engage in all the things we need to do in the day. Nutrition is a critical part of health and development.
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Fruits Vegetables Milk Eggs

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 Vegetables are plants or parts of plants that are, used as food. The term vegetable has though usage Come to apply in a more narrow Sense to those plants as parts of plant that are sored so or Cal) cooked as a Part of the main couse of a meal vegetables Supply many nutrients besides Providing variety to the diet. They make the Food attractive by their Colour ,texture, flavour. Vegetables are. classified into 3 group: - 1 Green-leafy vegetables 2) Roots ? tubers. 3) other vegetables. •Nutritive  value of green - leafy  vegetables: - Generally green leafy vegetables are good sources of vit-le minerals. They are excellent in carotenes which are converted to vit A inthe body. Greens are good sources of B-Vit Particularly riboflavin and folic acid . Greenleafy vegetables are also rich in iron re Provent anaemia. Greens are not good sources of Protein, fat? Carbohydrate and hence they do not contribute to the energy value of food Gaven are good source of fibre which hell in Preventing degen
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