Introduction To

Nutrition

Dr Kasule Musa
Teaching Assistant Obstetrics & Gynecology
Nutrition;
• The science of food and its relation to health.

• Deals with food and is a basic prerequisite to sustain life.

• The way our body makes use of these nutrients affects our health and
well being.
Why adequate nutrition?
• Our diet must provide all essential nutrients in the required amounts.

• Requirements of essential nutrients vary with age, gender, physiological status

and physical activity.

• Eating too little food during infancy, childhood, adolescence, pregnancy etc. or
too much food at any age can lead to harmful consequences.

• Therefore, an adequate diet, providing all nutrients, is needed throughout our

lives.
Food and its Functions
1. Physiological function
• Providing energy to carry out voluntary work.
• Growth or body building.
• Repair or maintenance of the body cells.
• Regulation of body processes.
• Protective function, increasing one’s resistance to infection.
2.Psychological function
• Food satisfies our emotional need for love, attention and security.
3.Social function
• Food is an important part of festivals and social functions
Nutrients
• The food you eat is a source of different nutrients.

• Nutrients are defined as the substances found in food that keep your body functioning.

• Your body needs nutrients to…

 Fuel your energy.

 Help you grow.

 Repair itself.

 Protect us against infections

 Regulate basic body functions

Types of nutrients:

Macronutrients Micronutrients

• Carbohydrates • Vitamins

• Fats • Minerals

• Proteins
NO SINGLE FOOD CONTAINS ALL NUTRIENTS. THEREFORE, A COMBINATION OF VARIED FOODS IS NEEDED:
INTRODUCTION TO
NUTRITION
Dr Kasule Musa
30/06/2025
Women’s nutrition

• Especially during the nutritionally vulnerable period of pregnancy and

breastfeeding ,

• Is an important determinant of children’s nutrition, growth, health

and development outcomes during the 1,000-day window from
conception to age 2, and beyond.
Statistics
• Global progress in reducing all forms of malnutrition among women of reproductive age is

lagging against global goals and targets.

• prevalence of underweight among women has improved in (LMICs),

• prevalence of overweight and obesity among women has increased around the world.

• 170 million women worldwide suffer from underweight, while 610 million) are living with

overweight.

• And while the prevalence of anaemia among women has declined slightly, about 571 million

women (29.9 per cent) worldwide are still affected.

• short maternal stature show some improvements; however, short stature still affects 7 per cent of

women (aged 20–49 years) in LMICs.

• Malnutrition in women is the result of poor diets and poor care services and practices.

• These factors increase women’s risk of illness, death and poor pregnancy outcomes, and put their

children at risk of undernutrition in early childhood with long-term negative consequences for school

readiness, enrolment and learning performance.

• These consequences can translate into poverty in adulthood due to limited employment

opportunities and lower productivity and wages, ultimately perpetuating malnutrition across

generations.

• Women’s volunability is before and during pregnancy and during pregnancy.

• During pregnancy, women have increased dietary requirements to support changes in maternal tissues,
metabolism, and foetal growth and development.

• Energy requirements increase by an average of 300 kcal/day during pregnancy.

• In addition, pregnancy also increases women’s need for protein, vitamins and minerals such as iron,
folic acid and calcium.

• Women who are breastfeeding also have increased energy needs compared with non-pregnant and
non-lactating women.

• Indeed, energy requirements increase by 640 kcal/day during the first six months postpartum among
women who breastfeed exclusively.

• Although infant demand is a key condition for stimulating milk production, better diets can also improve
the lactation capacity of women who are undernourished.
Global Trend
Consequences of Maternal
Malnutrition on Women and Children
Malnutrition in the period
following childbirth
• Anaemia in the third trimester may continue in the postnatal period,
especially in excessive blood loss during delivery and/or multiple births.

• Breastfeeding also increases the need for increased dietary energy intake.

• In some cases, among women who are undernourished, maintaining

breastmilk supply throughout the recommended breastfeeding period may
come at the expense of a woman’s nutritional reserves.
Consequences of maternal
malnutrition for newborns are
equally serious
• Each year, about 20 million babies are born with LBW.

• LBW is an early form of malnutrition that is closely linked to the nutritional status of
women before and during pregnancy.

• Malnutrition before and during pregnancy can also contribute to stunting, wasting and
micronutrient deficiencies in infants,

• Puts infants on a trajectory to potentially long-term negative consequences, ranging

from impaired growth, development and learning readiness in early childhood, to
chronic diseases in adulthood.
Underweight vs Overweight

• Women suffering from underweight before pregnancy face a greater risk

of preterm birth (32 per cent) than women with a healthy weight.

• Similarly, women affected by overweight and obesity before and during

pregnancy are at increased risk of poor pregnancy outcomes, while their
children face a greater risk of overweight, obesity and cognitive and
development problems that may extend into adulthood.
Short stature

• Associated with poor pregnancy outcomes, such as SGA and preterm

births, and is strongly correlated with stunting in children.

• While short stature (<145 cm) carries the highest risk for women and
children, other height categories (<155 cm) are also associated with
increased risk of SGA and preterm births.3
• During pregnancy, deficiencies in essential vitamins and minerals,
such as iodine, iron and calcium, are also linked to poor health
outcomes, such as miscarriage, stillbirths, congenital defects, LBW,
infant mortality, impaired cognitive development, and
cardiometabolic risks in adult life.
The needs of millions of adolescent
girls who give birth each year
• Majority of whom live in LMICs and suffer from malnutrition.

• In some countries, 1 in 10 adolescent girls (aged 13–15 years) are underweight, one-third are affected

by overweight or obesity, and as many as half suffer from stunting.

• Pregnant adolescent girls face a higher risk of malnutrition because they are still growing.

• Their nutritional needs may compete with the nutritional demands of pregnancy and impact their

growth.

• Moreover, some adolescent girls face difficulties in accessing nutritious foods and pregnancy care due

to harmful cultural and gender norms.

Cont’n
• Adolescent girls with stunting face a high risk of malnutrition and negative health outcomes

during pregnancy

• Pregnant adolescent girls with overweight face a higher risk of gestational diabetes, pre-

eclampsia, and caesarean delivery compared with pregnant adolescents in the normal weight

range.
• Across a woman’s life course, poor nutrition is exacerbated by humanitarian crises, including
natural disasters, public health crises and conflict, which can further deteriorate the quality of
women’s diets, disrupt access to essential services and exacerbate discriminatory gender norms
and social inequalities around access to food and care.
Nutritional Requirements of Different
Age and Occupational Groups

Dr Kasule Musa
Teaching Assistant Obstetrics & Gynecology
 Nutritional Needs by Age Group
Adolescents (13-18 years)
Infants (0-12 months)
• Increased caloric and protein needs for
• Breast milk or formula provides necessary
nutrients growth and development
• Introduce solid foods around six months • Iron and calcium are crucial
Toddlers (1-3 years) Adults (19-64 years)
• Balanced diet with fruits, vegetables, grains, • Balance caloric intake with physical activity
proteins, and dairy
• Focus on preventing chronic diseases
• Higher fat intake for brain development
Preschoolers (3-5 years) Seniors (65+ years)
• Emphasize balanced meals with varied foods • Prioritize nutrient-rich foods due to lower
and textures caloric needs
School-aged children (6-12 years) • Ensure adequate hydration and fiber intake
• Nutritional needs increase with growth spurts ¹²
• Focus on portion sizes and healthy snacks
Key Nutrients for Each Age Group
Children and Teenagers: Seniors:
Calcium and vitamin D for bone growth Vitamin B12 for brain function and blood
formation
Iron for healthy red blood cells
Protein for growth and development Calcium and vitamin D for bone health

Adults: Fiber for digestion and preventing

constipation
Fiber for digestion and chronic disease
prevention
Antioxidants for overall health
Occupational Nutritional Requirements

Athletes and High-Activity Individuals: Manual Laborers:

• Increased caloric intake to support energy • Increased caloric intake to support physical
needs demands
• Adequate protein for muscle repair and • Adequate hydration and electrolyte
growth balance
Office Workers:
• Balanced diet with portion control to
maintain healthy weight
• Focus on whole grains, fruits, and
vegetables
General Dietary Recommendations

Carbohydrates: 50-55% of total calories from complex sources

Proteins: 10-35% of total calories from varied sources
Fats: 20-35% of total calories, emphasizing healthy fats
Hydration: Adequate fluid intake for overall health
Distribution of Foodstuffs in Relation to
the Food Habits of Different
Communities

Dr Kasule Musa
Teaching Assistant Obstetrics & Gynecology
Food Habits and Cultural
Significance
Cultural Influences on Food Choices:

• Traditional cooking methods

• Religious and social norms

• Geographic and climatic factors

Examples of Cultural Food Habits:

staple foods vary with regions in uganda

Food Distribution Channels
Formal Channels:

• Supermarkets and grocery stores

• Online food retailers

Informal Channels:

• Local markets and street vendors

• Community-supported agriculture (CSA) programs

Factors Affecting Food Distribution
Geographic Factors:

• Climate and soil quality

• Transportation infrastructure

Socio-Economic Factors:

• Income level and food affordability

• Education and food literacy

Cultural Factors:

• Food preferences and taboos

• Traditional cooking methods

Community-Specific Food
Distribution
• Urban vs. Rural Communities:

Different food distribution channels and challenges

• Ethnic and Cultural Communities:

Specialized food stores and markets

Community-specific food preferences and traditions

Challenges and Opportunities

• Challenges:

Food waste and food insecurity

Cultural and linguistic barriers

• Opportunities:

Supporting local food systems and sustainable agriculture

Promoting cultural exchange and food diversity

Influence of Socio-Economic
Factors on Local Food
Distribution Patterns

Dr Kasule Musa
Teaching Assistant Obstetrics & Gynecology
Key Factors- Socio-Economic
Factors:
• Income Level: affects purchasing power and food choices.

• Education: influences food literacy and healthy eating habits.

• Employment: impacts access to food and food distribution patterns.

• Age: older adults may face challenges in accessing food.

Food Distribution Patterns

Urban vs. Rural:

Urban areas: greater access to supermarkets, but higher food prices

Rural areas: limited access to supermarkets, reliance on local markets

Food Deserts: areas with limited access to healthy and affordable food
Impact on Food Security

Food Insecurity: limited access to nutritious food, affecting health and

well-being

Vulnerable Populations: low-income households, older adults, and

rural communities

Consequences: malnutrition, poor health outcomes, and economic

burdens.
Policy Implications

• Inclusive Policy Planning: addressing urban food security and informal food
economies

• Support for Local Food Systems: promoting sustainable agriculture and

improving infrastructure

• Education and Food Literacy: initiatives to enhance food knowledge and healthy
eating habits
Formulation of Appropriate Nutrition Menu Based on
Local Foodstuffs for Different Groups and
Individuals
Dr Kasule Musa
Teaching Assistant Obstetrics & Gynecology
Importance of Local Foodstuffs
Benefits of Local Foodstuffs:
• Freshness and nutritional value
• Support for local economy and farmers
• Cultural relevance and acceptance
• Examples of Local Foodstuffs:
o Fruits and vegetables
o Whole grains and legumes
o Lean proteins and healthy fats
Nutrition Menu Formulation
Considerations:
• Age and developmental stage
• Health status and dietary restrictions
• Lifestyle and activity level
• Cultural and personal preferences
Steps:
• Assess nutritional needs and goals
• Select local foodstuffs and ingredients
• Plan and prepare menus
Menu Planning for Different Groups

Children and Adolescents:

• Balanced meals with fruits, vegetables, whole grains, and lean proteins
• Healthy snacks and beverages
Adults:
• Emphasis on whole grains, fruits, and vegetables
• Lean protein sources and healthy fats
Seniors:
• Nutrient-dense foods and adequate hydration
• Easy-to-digest foods and manageable portion sizes
Menu Planning for Individuals with Specific Needs

Diabetes:
• Balanced carbohydrate intake and glycemic control
• Emphasis on whole grains, fruits, and vegetables
Hypertension:
• Low-sodium diet and potassium-rich foods
• Emphasis on whole grains, fruits, and vegetables
• Food Allergies and Intolerances:
• Avoidance of allergenic foods
• Alternative nutrient sources and substitutions
Local Foodstuffs and Menu
Examples
Examples of Local Foodstuffs:
• Fresh fruits and vegetables from local farmers' markets
• Whole grains and legumes from local grocery stores
Menu Examples:
• Grilled chicken with roasted vegetables and quinoa
• Lentil soup with whole grain bread and a side salad
 Scheduling and Conducting
Nutrition Education Sessions in
Clinics & Community

Dr Kasule Musa
Teaching Assistant Obstetrics & Gynecology
Benefits of Nutrition Education:
• Improved health outcomes and disease prevention
• Enhanced nutrition knowledge and skills
• Support for healthy behaviors and lifestyle changes
Target Audience:
• Patients and clients in clinics
• Community members and groups
Scheduling Nutrition Education
Sessions
Considerations:
• Identify target audience and their needs
• Determine session format and frequency
• Coordinate with healthcare providers and community leaders
Scheduling Tools:
• Calendars and planners
• Online scheduling software and apps
Conducting Nutrition Education
Sessions
Effective Strategies:
• Interactive and engaging presentations
• Hands-on activities and demonstrations
• Opportunities for questions and feedback
Key Topics:
• Basic nutrition principles and guidelines
• Meal planning and preparation
• Healthy snacking and beverage choices
Clinic-Based Nutrition Education
Benefits:
• Accessibility and convenience for patients
• Integration with healthcare services
• Opportunities for personalized counseling
Challenges:
• Limited time and resources
• Competing priorities and distractions
Community-Based Nutrition
Education
Benefits:
• Reach and engagement with diverse populations
• Opportunities for social support and community building
• Flexibility and creativity in programming
Challenges:
• Limited resources and funding
• Difficulty in sustaining participation and momentum
Evaluation and Follow-Up
Evaluation Methods:
• Surveys and questionnaires
• Focus groups and interviews
• Outcome measurements and tracking
Follow-Up Strategies:
• Ongoing support and counseling
• Reinforcement of key messages and behaviors
• Opportunities for continued learning and growth
Course work
1. A pregnant woman is concerned about her diet and wants to ensure she is getting enough
essential nutrients for her baby's development. Discuss the importance of iodine, iron, and
folic acid during pregnancy, including their roles, deficiency consequences, and recommended
daily intake amounts. How can she incorporate these nutrients into her diet? (10 marks)

2. A 25-year-old woman gives birth to a healthy term infant in a hospital. As a healthcare

provider, you want to support her in initiating breastfeeding. What are the key components of
a baby-friendly hospital initiative that you would implement to promote successful
breastfeeding and support this mother-infant dyad? 10 marks.
THANK YOU!!!