| dataset_desc |
Description of the PDF File
This document is a Description of the PDF File
This document is a Nutrition Blended Learning Module developed for the Ethiopian Health Extension Programme (HEP) in partnership with the Health Education and Training (HEAT) Team from The Open University UK. It serves as a theoretical study guide designed to upgrade Health Extension Workers (HEWs) to the level of Health Extension Practitioners. The module consists of 13 study sessions aimed at equipping health workers with the knowledge to improve nutrition and food safety in rural Ethiopian communities. The text aligns with the Ethiopian Federal Ministry of Health's strategy to meet the Millennium Development Goals (MDGs), specifically focusing on reducing child and maternal mortality, and eradicating extreme poverty and hunger. It covers essential topics ranging from nutrients and lifecycle requirements to managing acute malnutrition and nutrition education, providing a foundation for both theoretical learning and practical application in the field.
2. Key Points, Headings, Topics, and Questions
Heading 1: Course Introduction & Context
Topic: The Health Extension Programme
Key Points:
Partnership: Developed by the Ethiopian Federal Ministry of Health (FMOH), Regional Health Bureaus, and The Open University UK.
Goal: To upgrade Health Extension Workers (HEWs) to Health Extension Practitioners (Level-IV) to support rural communities.
Focus: Meeting Millennium Development Goal 1 (Eradicate extreme poverty and hunger) and reducing child/maternal mortality.
Content: 13 Study Sessions covering nutrition basics, lifecycle needs, assessment, and management of malnutrition (e.g., SAM, Micronutrient deficiencies).
Study Questions:
What is the primary goal of the Health Extension Programme in relation to nutrition?
Why is nutrition training critical for meeting the Millennium Development Goals in Ethiopia?
Heading 2: The Burden of Malnutrition (Study Session 1)
Topic: Global and National Context
Key Points:
MDG 1: Calls for the eradication of extreme poverty and hunger.
Impact: Undernutrition contributes to >50% of deaths in children under five.
Ethiopia Statistics (2005 DHS):
Stunting (low height for age): 47%.
Underweight: 38%.
Wasting: 11%.
Vitamin A Deficiency: 61% in children 6–59 months.
Economic Impact: Malnutrition reduces productivity and mental development, costing the Ethiopian economy billions of Birr annually.
Topic: Planning Nutritional Care
Key Points:
Estimation Formulas:
Children under 2 years = 8% of total population.
Children under 5 years = 14.6% of total population.
Pregnant women = 4% of total population.
Application: These percentages are used to estimate the number of people needing care in a specific kebele (community).
Study Questions:
What percentage of the total population represents children under the age of two?
Calculate the number of pregnant women in a kebele of 5,000 people.
Heading 3: Basics of Food and Nutrition (Study Session 1)
Topic: Definitions
Key Points:
Food: Anything edible and acceptable to a specific culture (e.g., injera, meat, milk).
Diet: The sequence and balance of meals consumed in a day (eating patterns).
Nutrition: The interaction between food and the body; the process of ingestion, digestion, absorption, and utilization.
Nutrients: Active chemical components in food that play specific structural or functional roles.
Topic: Functions of Nutrients
Key Points:
Building Tissues: Proteins (muscle, blood), Minerals (calcium for bones).
Providing Energy: Carbohydrates and Fats (fuel for movement and warmth).
Protection: Vitamins and Minerals (immune system, fighting infection).
Regulation: Water (chemical processes).
Study Questions:
Explain the difference between "food" and "diet."
List the three main uses of nutrients in the body and give an example for each.
Heading 4: Classification of Nutrients (Study Session 2)
Topic: Macronutrients vs. Micronutrients
Key Points:
Macronutrients: Needed in large amounts. Includes Carbohydrates, Proteins, Fats, Fibre, and Water.
Micronutrients: Needed in small amounts. Includes Vitamins and Minerals.
Topic: Macronutrients in Detail
Key Points:
Carbohydrates: Energy-giving foods.
Classification: Monosaccharides/Disaccharides (Simple sugars - e.g., sugar, honey) vs. Polysaccharides (Complex - e.g., starch, teff).
Proteins: Body-building foods (10–35% of calories).
Sources: Meat, eggs, milk, beans, lentils. Essential for growth and repair.
Fats: Concentrated energy sources.
Classification: Unsaturated (Liquid, plant sources - "Healthy") vs. Saturated (Solid, animal sources - "Unhealthy").
Fibre: Keeps the gut healthy (roughage).
Study Questions:
What is the difference between a macronutrient and a micronutrient?
Why is fibre important in the diet, even though it provides no energy?
3. Easy Explanation (Simplified Concepts)
What is the difference between Food, Diet, and Nutrition?
Food: The raw materials. It is the actual stuff you can eat, like injera, potatoes, or milk.
Diet: The habit. It is how you eat. Do you eat breakfast? Do you eat three big meals or small snacks? It describes your pattern.
Nutrition: The science. It is what happens inside your body after you eat. It is how your body takes those potatoes and turns them into energy to run, muscle to grow, and blood to fight sickness.
The "Building vs. Fuel" Analogy
Macronutrients (The Big Stuff): Think of building a house.
Proteins are the bricks and wood (Structure).
Carbohydrates and Fats are the electricity and fuel that powers the tools (Energy).
Water is the plumbing system (Transport).
Fibre is the waste disposal system (Cleaning).
Micronutrients (The Tiny Stuff): Think of the nails, hinges, and locks.
Vitamins and Minerals are small parts that keep the house running smoothly. You don't need pounds of nails (just a few), but without them, the bricks and wood (macronutrients) can't hold the house together.
The Problem in Ethiopia
Malnutrition isn't just being "hungry." It is often "hidden hunger" (Micronutrient deficiency). A child might have a full belly (eating enough injera), but because they lack Iron or Vitamin A (Micronutrients), their brain doesn't develop, or they go blind. This stops them from learning in school or working as adults, keeping families poor. That is why this course is so important for health workers.
4. Presentation Structure
Slide 1: Title Slide
Title: Nutrition Module for Health Extension Workers
Subtitle: Blended Learning Programme for Ethiopia
Partners: FMOH, Open University UK, UNICEF
Goal: Upgrade HEWs to meet Millennium Development Goals (MDGs).
Slide 2: The Malnutrition Burden in Ethiopia
Context: Ethiopia has the 2nd highest malnutrition rate in Sub-Saharan Africa.
Key Statistics (2005):
Stunting: 47%
Underweight: 38%
Vitamin A Deficiency: 61%
Impact:
Contributes to >50% of child deaths.
Reduces mental capacity and work productivity.
Slide 3: Planning for Your Community
Why Plan? To estimate the number of people needing care (children <2y, <5y, pregnant women).
The Formulas:
Children < 2 years = 8% of Total Population.
Children < 5 years = 14.6% of Total Population.
Pregnant Women = 4% of Total Population.
Activity: Use these percentages to calculate needs for your specific Kebele.
Slide 4: Food vs. Diet vs. Nutrition
Food: Edible things (e.g., Teff, meat, milk).
Diet: Eating patterns (Meal timing, balance).
Nutrition: The interaction of food and the body (Digestion, Absorption, Utilization).
Key Message: We must change bad food habits to ensure good nutrition.
Slide 5: Functions of Nutrients
1. Build Tissues: Proteins (Muscle, blood), Calcium (Bones).
2. Provide Energy: Carbohydrates & Fats (Warmth, Movement).
3. Protect Body: Vitamins & Minerals (Immune system).
4. Regulate Processes: Water (Chemical reactions).
Slide 6: Macronutrients - Carbohydrates & Proteins
Carbohydrates (Energy Givers):
Simple Sugars (Fast energy): Honey, sugar cane.
Complex Starch (Sustained energy): Injera, maize, potatoes.
Proteins (Body Builders):
Needed for growth and repair.
Sources: Meat, eggs, milk, beans, lentils.
Slide 7: Macronutrients - Fats, Water & Fibre
Fats: Concentrated energy.
Unsaturated (Healthy): Plant oils, fish oil.
Saturated (Unhealthy): Animal fats, butter.
Water: Essential for life; 60%+ of body weight.
Fibre (Roughage): Keeps bowels working properly.
Slide 8: Macronutrients vs. Micronutrients
Macronutrients ("Big" Amounts):
Carbs, Proteins, Fats, Water.
Provide Energy and Structure.
Micronutrients ("Small" Amounts):
Vitamins and Minerals.
Regulate processes and protect immunity.
Crucial Note: A diet can have enough calories (Macronutrients) but still cause illness if it lacks Micronutrients (Hidden Hunger).... |