...Unit 21: Nutrition for Health and Social Care Unit code: L/601/2407 QCF Level 3: BTEC Nationals Credit value: 10 Guided learning hours: 60 Aim and purpose This unit aims to give learners an understanding of current thinking on nutritional health particularly relating to users of health and social care services. Learners will then be able to apply this understanding and make recommendations to improve the nutritional health of an individual. Unit introduction This unit builds on learner understanding of the principles introduced in Unit 5: Fundamentals of Anatomy and Physiology for Health and Social Care. Improvements in the diet of individuals are increasingly being recognised as a significant factor in maintaining, or effecting improvements, in overall health. It is therefore important that people working in the health and social care sectors, or those who are responsible for the wellbeing of others, have a good understanding of nutrition and diet. This unit gives learners an understanding of nutrition from a science-based perspective and of the role that food plays in social contexts. The unit may also provide useful underpinning knowledge for the study of food hygiene and practical culinary skills. Learners will explore concepts of nutrition using the language of nutritional science. Different aspects of nutritional health will be defined and routine ways of measuring this explored. Other aspects of nutritional data will involve describing...
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...M3/D2: Assess & Evaluate how the nutritional plan might improve the health of the chosen individuals There are several reasons about individual’s diet. Every individual had different life style different diet and different nutrition intake .In order to have a balance diet we need to eat a range of different food. However I as an individual I did not eat breakfast, which is not good for me, as I will feel tiered throughout a day. Since I start to record my food eating, meals, snacks, sweets, drinks and food supplement and make my diet plan I recognise how unhealthy I eat. From this type of chart which I record all my nutrients intake I realise that I eat fat food like bread, chapatti, biscuit, cake, and also I use double cream a lot when I cook at home. By having too much fat in my diet can raise my cholesterol, which might increase risk of heart disease. Taking less saturated fat I reduce my risk of stroke, heart disease and some of cardiovascular disease. Eating too much salt and sugar can lead to overweight and lack of physical activity. Overweight and fatness are major risk factors of the many diseases as well as polygenic disease, cardiovascular diseases and cancer. A number of these can even cause death. By using large portion every day I add weight and I feel more tired during the day. Also I use to sleep straight away after eating that effect me on my healthy diet. To have healthy diet need self-control and balance. To avoid that, I take breakfast every...
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...UNIT 1 In this unit it was critical to understand that health has different levels of socio-ecological levels. • Interpersonal Level • Intra Personal Level • Institutional level • Community Level and; • Policy Level. I love the categorization given to the ecological factors influencing health by CDC (The Social-Ecological Model: A Framework for Prevention, 2013). According to WHO(1948) definition of health which says “Health is a state of complete physical, mental and social well-being and not merely the absence of disease or infirmity”. I had a previous notion that when I feel fine, strong, eat well, sleep well, no pain or weakness then I am healthy. It brought about a sense of clarity to me that I was influenced by my environment, My...
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...AGRICULTURE 100 Level First Semester 1. Communication in English I 2. Logic Philosophy & Human Existence 3. Physical Chemistry 4. General Biology I (Botany/Zoology) 5. Practical Biology 6. General Physics 7. Mathematics 8. Organic Chemistry I 9. Practical Chemistry Sub-Total Second Semester 10. Communication in English II 11. Nigerian People and Culture 12. Social Sciences 13. Organic Chemistry 14. Biology II 15. Organic Chemistry II 16. Mathematics 17. Practical Physics 18. Use of Library Sub-Total 200 Credits 2 2 2 2 2 2 2 2 2 18 Credits Credits 2 2 2 2 2 2 2 2 1 17 Credits Level 1. 2. 3. 4. 5. 6. 7. 8. First Semester Climatology and Biogeography General Agriculture Anatomy and Physiology of Farm Animals Crop Anatomy, Taxonomy and Physiology Principles of Soil Science Principles of Agricultural Economics Introduction to Forestry Resource Manag~ment Introduction to Biotechnology Sub-Total 8. 9. 10 11. 12. 13. 14. 15. 16. Second Semester Principles of Animal Production Principles of Crop Production Principles of Food Science and Technology Introductory Biochemistry Introduction to Computers Introduction to Fisheries & Wildlife Introductory Statistics Entrepreneurial Studies I Introduction to Home Economics Sub-Total Credits 3 3 2 2 2 2 2 2 18 Credits Credits 2 2 2 2 3 2 2 2 2 19 Credits Total = 37 Credits All courses are core-courses for Agriculture, Fisheries and Forestry. 300 1. 2. 3. 4. 5. 6. 7. 8. Level First Semester l\Ion-ruminant...
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...i GOVERNMENT OF UGANDA Ministry of Health HEALTH SECTOR STRATEGIC PLAN III 2010/11-2014/15 ii TABLE OF CONTENTS FOREWORD BY MINISTER OF HEALTH .......................................................................................... IV ACKNOWLEDGEMENTS ......................................................................................................................... V LIST OF ACRONYMS .............................................................................................................................. VI EXECUTIVE SUMMARY ........................................................................................................................ IX 1. INTRODUCTION .................................................................................................................................. 1 1.1 CONTEXT AND RATIONALE FOR DEVELOPMENT OF THE HSSP III ..................................................................... 1 1.2 DEVELOPMENT PROCESS FOR THE HSSP III ............................................................................................................ 1 2. BACKGROUND ..................................................................................................................................... 2 2.1 SECTOR ORGANISATION, FUNCTION AND MANAGEMENT ..................................................................................... 2 2.1.1 The Ministry of Health and national level institutions .........................................................
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...of the Study The School Health Nursing Program (SHNP)is an integral part of the total school program. The philosophy of the School Health Nursing Program is consistent with the socio-economic, cultural and political philosophy of the people. Therefore, health and nutrition education are aligned with their democratic way of life. The School Health Nursing Program is a health service offered by the DepEd for elementary school children in the province of Capiz. School nurses visit schools throughout the year to provide children with the opportunity to have their health checked; provide information and advice about healthy behaviors and link children and families to community-based health and wellbeing services. This program is designed to identify children with potential health-related learning difficulties and to respond to health concerns and observations about the child's health and wellbeing. Other activities offered by the program may include formal and informal health education and health promotion to the school community. The School Health Nursing Program plays a key role in reducing negative health outcomes and risk taking behaviors among pupils. Its focus is on prevention of ill health and problem behaviors by ensuring coordination between the school and the community based health and support services (Harmon, et. al. 2005). The School Health Nursing Program supports the school community in addressing contemporary health and social issues...
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...18 18 20 21 21 22 Nutrition, health and wellness Nestlé. Good Food, Good Life Research & Development Nutrition: the core of the Nestlé business Priority on nutrition, health and wellness Nestlé Nutrition – a specialist nutrition business The Nestlé Nutrition Council and the Nestlé Nutrition Institute Looking to the future Nestlé: almost 150 years pioneering nutrition and health 26 27 28 30 32 32 33 People, products, brands Putting the consumer first Food is local Nestlé – a company built on brands Contributing to nutrition, health and wellness Ensuring quality and food safety Wherever, whenever, however The changing consumer 36 37 38 40 41 42 43 45 46 47 48 48 50 How Nestlé runs its business Principles, not rules A multi-cultural business Looking after the environment Sourcing raw materials A network of local companies Benefi ting local economies Nestlé in the community: reaching out beyond our business Consistent, sustainable growth People are Nestlé’s greatest asset Wide variety of career opportunities How our business is organised Other Nestlé Group companies The world of Nestlé 52 Nestlé website and Nestlé publications Website and publications 1 2 Welcome to Nestlé The aim of this booklet is to introduce ourselves to you, and to share with you some special insights into the many facets of our Company. Nestlé is the largest food and beverage company in the world. It is also well on its way to becoming world leader in nutrition, health and wellness...
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...The world of Nestlé Table of contents 21 22 Nutrition, health and wellness Nestlé. Good Food, Good Life Research & Development Nutrition: the core of the Nestlé business Priority on nutrition, health and wellness Nestlé Nutrition – a specialist nutrition business The Nestlé Nutrition Council and the Nestlé Nutrition Institute Looking to the future Nestlé: almost 150 years pioneering nutrition and health 26 27 28 30 32 32 33 People, products, brands Putting the consumer first Food is local Nestlé – a company built on brands Contributing to nutrition, health and wellness Ensuring quality and food safety Wherever, whenever, however The changing consumer 16 16 18 18 20 21 45 46 47 48 48 50 How Nestlé runs its business Principles, not rules A multi-cultural business Looking after the environment Sourcing raw materials A network of local companies Benefi ting local economies Nestlé in the community: reaching out beyond our business Consistent, sustainable growth People are Nestlé’s greatest asset Wide variety of career opportunities How our business is organised Other Nestlé Group companies The world of Nestlé 52 Nestlé website and Nestlé publications Website and publications 36 37 38 40 41 42 43 1 2 Welcome to Nestlé The aim of this booklet is to introduce ourselves to you, and to share with you some special insights into the many facets of our Company. Nestlé is the largest food...
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...18 18 20 21 21 22 Nutrition, health and wellness Nestlé. Good Food, Good Life Research & Development Nutrition: the core of the Nestlé business Priority on nutrition, health and wellness Nestlé Nutrition – a specialist nutrition business The Nestlé Nutrition Council and the Nestlé Nutrition Institute Looking to the future Nestlé: almost 150 years pioneering nutrition and health 26 27 28 30 32 32 33 People, products, brands Putting the consumer first Food is local Nestlé – a company built on brands Contributing to nutrition, health and wellness Ensuring quality and food safety Wherever, whenever, however The changing consumer 36 37 38 40 41 42 43 45 46 47 48 48 50 How Nestlé runs its business Principles, not rules A multi-cultural business Looking after the environment Sourcing raw materials A network of local companies Benefi ting local economies Nestlé in the community: reaching out beyond our business Consistent, sustainable growth People are Nestlé’s greatest asset Wide variety of career opportunities How our business is organised Other Nestlé Group companies The world of Nestlé 52 Nestlé website and Nestlé publications Website and publications 1 2 Welcome to Nestlé The aim of this booklet is to introduce ourselves to you, and to share with you some special insights into the many facets of our Company. Nestlé is the largest food and beverage company in the world. It is also well on its way to becoming world leader in nutrition, health and wellness...
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...HARLEM UNITED COMMUNITY AIDS CENTER 2014 PROGRAM GUIDE TABLE OF CONTENTS ADHCs ADULT DAY HEALTH CARE (ADHC) EAST - EL FARO............................................................................................................... 5 ADULT DAY HEALTH CARE (ADHC) WEST ............................................................................................................................. 6 HEALTH SERVICES DENTAL CLINIC .................................................................................................................................................................... 8 MOBILE HEALTH PROGRAM................................................................................................................................................. 9 PRIMARY CARE .................................................................................................................................................................. 11 HOUSING FOUNDATION HOUSE EAST ............................................................................................................................................... 13 FOUNDATION HOUSE NORTH (FHN) & FOUNDATION HOUSE SOUTH (FHS) ....................................................................... 14 FOUNDATION HOUSE WEST (FHW) .................................................................................................................................... 15 HRA SCATTER-SITE HOUSING ................................................
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...SOCIAL WELFARE AND NUTRITIOUS MEAL PROGRAMME DEPARTMENT CITIZEN’S CHARTER – 2011 CHAPTER - 1 INTRODUCTION The implementation of schemes for the welfare of women, children and aged is done by the Social Welfare and Nutritious Meal Programme Department through the Directorates of Social Welfare, Social Defence and the Integrated Child Development Services Scheme. This Department also functions as a nodal agency for various Social Security Programmes implemented through the Revenue Department. 2.The Directorate of Social Welfare implements a number of programmes for the welfare of women including the Marriage Assistance Schemes. The Directorate also runs Service Homes where the destitute and deserted women can stay with security and at the same time, pursue education and vocational training. Working Women‟s Hostels where women can stay at affordable rates are also run by the Directorate of Social Welfare. Training and self-employment of women are thrust areas and the large number of Women Co-operative Societies run by the Directorate provide avenues for women to be self-reliant. The welfare of the vulnerable group of transgenders and programmes specially designed for them are also under the purview of the Directorate of Social Welfare. 3. Two flagship schemes of the Social Welfare and Nutritious Meal Programme Department relate to nutrition security for children. Puratchi Thalaivar MGR Nutritious Meal Programme provides hot cooked meal to 54.80 lakh school children from Standard...
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...Food, Nutrition and Poverty Among Asylum-Seekers in North-West Ireland Mary Manandhar, Michelle Share, Sharon Friel, Orla Walsh, Fiona Hardy Combat Poverty Agency Working Paper Series 06/01 ISBN: 1-90548-512-3 May 2006 FOOD, NUTRITION AND POVERTY AMONG ASYLUM-SEEKERS IN NORTH-WEST IRELAND A collaborative study by the Health Service Executive – North Western Area and the Centre for Health Promotion Studies, National University of Ireland, Galway. With funding from Combat Poverty Agency Report authors: M Manandhar, M Share, S Friel, O Walsh and F Hardy (2006) FOOD, NUTRITION AND POVERTY AMONG ASYLUM-SEEKERS IN NORTH-WEST IRELAND Research Team Members HSE Western Area National University of Ireland, Galway (formerly North Western Health Board) Dr Mary Manandhar Senior Research Officer Public Health Department Dr Sharon Friel Lecturer Centre for Health Promotion Studies Ms Michelle Share Senior Research Officer Public Health Department Ms Orla Walsh Researcher Centre for Health Promotion Studies Dr Fiona Hardy Regional Coordinator for Services for Asylum Seekers and Refugees Ms. Theresa Shyrane Community Health Adviser Community Services, County Donegal March 2006 Food, nutrition and poverty among asylum seekers in NW Ireland Manandhar et al. Contents Page List of Tables List of Figures Abstract Executive Summary Introduction 1 1 5 1.1 Rationale and aims of the research 6 ...
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...Administration on Aging within the Department of Health, Education, and Welfare and called for the creation of State Units on Aging. This act was considered one of the most important contributions on aging legislation enacted by congress. This report is a review of legislation regarding Older American Act. TABLE OF CONTENTS Introduction on the history of Legislation on the Elderly ……………………………………2 Background Early Acts Enacted to meet the needs of the Elderly……………………………2 Early Acts Enacted leading up to OAA of 1965 …………………………………………..3 Review of Older American Act…….. ………………………………………………………4 Older American Title Review…………..…………………………………………………….5 Amendments………………………………………………………………………………….9 Strength and Weakness of Older American Act……………………………………………..14 Recommendation…………………………………………………………………………….15 Conclusion … ………………………………………………………………………………16 References……………………………………………………………………………………17 Introduction The new deal program of the 1930’s was enacted by congress to address economic issues during the Great Depression. The Social Security Act of 1935 was a response to criticism for the lack of aid to retired workers age 65 and older and who no longer worked (justfacts.com). This law created "a system of Federal old-age benefits" (justfacts.com). The new act provided pensions, unemployment insurance to nonagricultural` workers, commerce workers, aid to the blind, deaf, disabled and dependent children. Social security provided old age assistance...
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...Alternative Futures, 2008, p. 1) the issue of unhealthy weight has become a critical concern. The market has failed to foster among children the habits required to maintain healthy weight. Therefore, it is essential that the local schools implement programs designed to reduce this occurrence. Specifically, the school district should focus on: 1) healthy eating education, 2) physical activity among students, 3) an emphasis on nutrition in meals offered to students. Background Obesity is widely recognized as one of the USA's leading public health problems. “Body Mass Index (BMI), which is a calculated value based on calculations using weight and height, is used to differentiate between the overweight and the obese. Adults with a BMI of 25 to 29.9 are defined as overweight; adults with a BMI of 30 or above are considered obese.” (Buckle, 2011) Obese and overweight people experience chronic illness, poor health, and more than 100,000 preventable deaths each year. For the average affected individual, obesity has a much greater impact on health status and health care costs than either smoking or heavy drinking. In general, it can be say that root causes of Childhood Obesity are: 1) Families are living in poverty: Low-income communities have the highest rates of overweight and obesity. Low-income communities are often underserved by grocery stores and frequently have fewer places that are safe for children to play. 2) Children do not have access to safe places to play...
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...IJRESS Volume 3, Issue 1 (January 2013) ISSN: 2249-7382 NEED ASSESSMENT FOR URBAN HEALTH IN SLUMS OF JAIPUR Dr. Manoj Kumar ABSTRACT This paper attempts to analyze the spatial distribution of Health Care Delivery System with a focus on Reproductive Child Health and its relation to geographical distance from the slum population. The socio- demographic profile and its correlation to the barriers for accessing the health-care is also attempted. The suggestions include removing spatial inequities, a region specific plan for health care for increasing accessibility of the inhabitants in the slum and designing an integrated and sustainable primary healthcare service delivery with emphasis on improved family planning, maternal health and child health services in the urban poor living in slums. International Journal of Research in Economics & Social Sciences http://www.euroasiapub.org 52 IJRESS Volume 3, Issue 1 (January 2013) ISSN: 2249-7382 INTRODUCTION Slum are characterized by poverty, dilapidated housing, over crowding, concentration of lower class, racial segregation, crime, health problems, broken houses, alienation and an unhygienic environment. Different terms have been used for slums in different cities and countries. In India, they are known by various names. For example, in Delhi they are known as Katras, Gallis, Jhuggi- Jhopadpatti. Similarly, they are known as Chawls in Mumbai, Ahatas in Kanpur, Bustee in Calcutta, Cheris in...
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