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National Nutrition Week 2012




National Nutrition Week 2012

                  National Nutrition Week is celebrated from September 1 to 7 every year. Nutrition is the focal point of health and well-being. In other words, it allows you to be strong, provides you with the energy to do the things you want to do, and makes you look and feel your best.


                  Nutrition week celebrations in General Hospital Ernakulam were conducted on 1th September 2012. The program was hosted by Mrs. Surumi Haris (Dietitian GHEKM). The chief guest for the inaugural ceremony was Dr.Safiya Beevi.K.A (Additional DMO (H) Ernakulam and the Chairperson   was Dr. Annie Superintendent GH Ernakulam. The meeting began with a prayer by Veena and welcome address was delivered by Sosama Thomas (Senior Grade Dietitian). Dr. Safiya Beevi K.A inaugurated the function by Lightening the Lamp and delivered inaugural address. The National Nutrition theme logo was released by Dr. Annie. Dietary department profile presentation was also demonstrated which reveled more information about dietary department. Felicitation was given by Dr. Annie, Dr. Catherine Susheel Peeter (Dy Superintendent), Dr. Haneesh (CMO), Mrs. Mumthaz Khalid Ismail (UNICEF Consultant Kerala). The inaugural session was conducted with a vote of thanks by Shimna Ifin(Dietitian GH EKM).
In the second session a seminar on Obesity was conducted for staffs and patients. Doctors, Nurses, JPHN’s and Patients were attendee the class. The seminar was taken by Dr. Leena Saju (Diet Consultant & Nutritionist KIMS Hospital). The talk was informative and interesting. We took anthropometric measurement of the all participant to calculate the BMI, IBW and Waist Hip Ratio. Around 15 samples came for the examination. Out of 15 samples 5 found to be in normal category, 7 were pre-obese, 1 found to be obese.

Number of persons (n =15)
BMI Classification
1
Under weight ( < 18.50 )
6
Normal ( 18.5 – 24.99)
7
Pre- obese (25 – 24.99)
1
Obese ( > 30)


3/9/2012
As a part of nutrition week celebrations Dietary Department conducted a class on “Infant and Young Child Nutrition”. The class started by 10.00 am and was at pediatric ward GHEKM. This class conducted by Anu M.S (Dietitian GHEKM). Nutrition Recipe demonstration was also carried out along with the class. The class was very interesting and informative. There was a question answer session at the end of the class, most of the mothers clear there doubts by asking questions.


5/9/2012
Dietary Department GH EKM   in association with British Biological Pvt Ltd organized a camp for Diabetes Screening for patients and staffs. The camp was inaugurated by Dr.Annie Superintendent GH EKM. Held at OP Block where commenced by 11.30 am. A talk on nutrition awareness for diabetes patients was given by Miss Divya Mariya Chako (Dietitian British Biologicals ). A poster related to the subject was also exhibited in the OP Block.



 Total Number of samples (n =85)
Classification
65
Normal category  (80 – 120)
20
Diabetic  ( Above 120)


“Nutritional awareness class for expectant and lactating mothers” was conducted on the same day at Red Cross Hall (GH EKM) which commenced by 12.00 pm. The class was given by Mrs.Lakshmi Seethal (Dietitian GH EKM). Mothers, nurses and Asha Workers attended the class. The class was very informative. Different nutritious recipes were introduces to the audience.

                                                                Total Number of Samples -15   
Boys ( n =8 )
Girls ( n =7 )
Normal    
5
Normal
4
Malnourished
1
Under weight
3
Overweight
1


                                                           (Weight for Age, WHO standards)


7/9/2012
The weeklong “Nutrition week calibrations 2012” was concluded by a grand food festival which was organized by Dietary Department GH EKM. A fat monitoring camp was organized by British Biologicals at OP Block GH EKM.

The camp started by 10.00 am. More than 100 people attended the camp. Most of the samples were found to be high in body fat and viscera fat. 50 samples were selected for the study. From the data obtained (50 samples). 40 numbers were found to be high in body fat, 7numbers were in normal category and 3numbers were found to be in lean category.

Body Fat of 50 samples
High
Very High
Normal
Lean

20

20

7

3
  
  On the same day we hosted a healthy Food festival, to mark the conclusion of National Nutrition Week Programmes. The objective was to create nutrition awareness among hospital staff, people and patients.

Hospital staff, Patients and bystanders bought the snacks and drinks that were at affordable prices.  We made bread sandwich, fruit custard, mint lemonade, ginger lemonade, and tea for the fest and food items were sold. The sandwiches were priced at Rs 15/piece, the custard at Rs 10 and the lemonades and tea were sold for Rs 6/glass.
The whole nutrition week program was sponsored by British Biologicals.






MOTHER'S DAY - 2012






 
As a part of Mother’s Day celebrations in General Hospital Ernakulam, Dietary department G H Ernakulam conducted a nutrition awareness class for Lactating Mother's. The class was conducted on 16th May 2012, at Red Cross Hall G H Ernakulam.

Study on Prevalence Of Coronary Artery Disease among patients of GH Ernakulam


INTRODUCTION

          As a part of World Heart Day(September 24th)the department of dietary has done a study on the Prevalence of CAD among patients in BPL(Below Poverty Line) based on their clinical findings, personal history ,life style and dietary pattern. The prevalence of CAD has progressively increased in India during the latter half of the last century, particularly among the urban population.Study Conducted during the month of Oct,Nov,Dec 2010.

AIMS AND OBJECTIVES.
·         
  • To Identify the risk factors of CAD
  • To have an insight into the prevalence of CA
  • Modify the life style , faulty diet habits.

METHODOLOGY

           The present study entitled on Prevalence of CAD among patients in Below Poverty Line based on their clinical findings, personal history ,life style and dietary pattern.All the patients who had been admitted in medical wards, ICCU and MICU  were taken as the sample for the study  during the months of October, November and December 2010.

RISK FACTORS

The risk of CAD in Indians is 3-4 times higher than White Americans, 6-times higher than Chinese, and 20-times higher than Japanese. The vulnerability of urban Indians to CAD
is possibly related to different nutritional, environmental, and life-style factors. The conventional risk factors namely hypertension ,diabetes mellitus (DM), hypertriglyceridaemia, low levels of HDL-C, central obesity, lipoprotein-a (Lp-a),high LDL-C, low levels of antioxidants (vitamin A, E, beta - carotene), rising affluence, rapid modernization associated with sedentary but stressful life-style in summation are suggested as additional risk factors for CAD. Smoking also increases the risk of CAD by 3-5 times.

RESULTS AND DISCUSSION
           
            Most patients diagnosed between the ages of 55 and 85years.in our study. We have found that more than 60% of the patients were between 50-80 years and there is a strong male predominance among patients with CAD. There were a strong association with Diabetes Mellitus, smoking, alcoholism and faulty food habits.The risk of coronary artery disease was increased according to drinking habits, as well. An increase in frequency and duration of drinking was found to be connected with a higher risk of developing coronary artery disease. Other risk factors can be affected by  lifestyle changes also.
  
                      Prevalence of CAD in each months
Most coronary artery diseases are caused by improper eating. Poor diet and physical inactivity were found to be the most common risk factors for CAD. The role of diet and nutrition is influenced by a range of social, cultural, economic and physiological factors, including the available food supply and cost .From the diet history of the patients ,we have noticed that salt intake was high, fibre intake was too low, and an inadequate intake of fresh fruit and vegetables
Prevalence of CAD in association with DM in the month of October(n=255)


       Diabetes significally increases a person’s risk of cardiovascular events.The incidence of coronary heart disease was two times as high in diabetic men and three times as high in diabetic women.Most of the percentage shows they had diabetes.Many studies detail the evidence that cigarette smoking is a major cause of coronary heart disease, which leads to heart attack.the results shows that most of them were smokers and the frequency  of smoking was also high.


FINAL IMPRESSION 

 The prevalence of CAD strongly connected with DM, alcoholism and smoking.

CORRECTIVE MEASURES UNDERTAKEN

      -Diet  counseling  given to correct faulty food habit
   -A diet sheet also given for the patients.
   -The diet sheet contains a daily menu plan, foods to be avoided and included.
      -Life style modification such as avoid smoking ,alcohol etc
        -Mild Exercise which can be tolerated .
        -Advice on diabetes under control through nutritional awareness.

GENERAL HOSPITAL


General hospital situated in Ernakulum is a land mark destination for quality and affordable health care. It is located in 6.8 acres of land. General hospital is the first referral unit with sanctioned bed strength of 783. General hospital Ernakulam is a multi specialty hospital started 170 years back and is one of the most well- equipped government hospital in Kerala. This is the first Government Hospital in the state to get NABH Accreditation. The Hospital mainly caters to the socio – economically backward people.
The hospital has taken great effort in upgrading its facilities during the past 5 years which includes a new casualty Block, 24 hrs functioning Regional Diagnostic Centre, CT Scan and Color Doppler, well equipped Operation Theaters, Coronary Care Unit, Neonatal Units etc.

Dietary department



Dietary Department with therapeutic dietary kitchen was started on 1/11/2001. 400 patients per day have been supplied food with free of cost on their bed side.  
The dietary department is managed by the Hospital Development Society under the chairmanship of the District Collector of Ernakulam. The Dietary Department of Ernakulam General Hospital is Kerala’s first Govt. Hospital to provide food at free of cost to all the inpatients as per the diet specifications and disease conditions.

THE MISSION
The purpose of the Dietary Department is to provide high quality, nourishing and therapeutic meals which will meet the nutritional needs of the patients under diseased conditions as prescribed by the dietitian. All dietary services will take place in a safe and hygienic environment.
 
DIET COUNSELLING
All patients in ward referral are being assessed and patients are advised on diet in presence of their bystanders as per their medical condition. Nutrition education will be carried out as per the low cost, locally available nutritious food. Out patients are also seen by the dietitian and approximately 2500 patients are given diet counseling by the dietitians every year in General Hospital, Ernakulam.

CLINICAL APPROACH
Outpatient counseling
  • Diet councelling for the out patient caters to the diabetic , cardiovascular and various therapeutic requirements
  • Patient and families are educated on diet.
  Inpatient nutritional assessment
  • Counseling to all therapeutic patients regarding the diet.
  • Nutritional status assessment
  • Patient receives food according to the clinical needs like diabetic, cardiovascular, renal and various therapeutic needs.
  • Special diets are monitored by the Dietician (  including tube feeding)
  • The tube feeding patients are take care without any malnourishment.
HOSPITAL DIETS
  • Govt supplied diet is modified and utilized for the patients.
  • Patient food are supplied in the ward and the bystanders foods are supplied in the dining hall.
  • Different types of therapeutic provided in the hospital are Diabetic diet, Fat free diet, Low sodium diet, High Protein diet, Salt restricted diet, Liquid diet, Semisolid/Soft diet  Ryle’s tube feed and Jujunostomy feed.  
DIET PLANNING
A diet is planned with adequate calories, fat, proteins, minerals and vitamins essential for the physical well being of the patient. The planned menu contains food from all the five food groups. The individual’s likes and dislikes are also considered.