I. OBJECTIVE: a.

General Objective y Knowledge as students, we directly want to address how the concept will help them understand in simple way. y Skills after discussions, a student nurse can provide guidelines that she understands. y Attitude any approach, the student nurse must acquire adequate manner that will help in knowing the causes of malnutrition. b. Specific Objective y y Knowledge awareness on how to prevent malnutrition. Skills after discussion, the nurse can easily identify definitions, prevention and management. y Attitude - any approach, the student nurse must acquire adequate manner that will help in knowing the background of the disease. II. READINESS TO LEARN: The students participate by being cooperative; listening attentively, support the lectures by sharing related knowledge and asking related questions. III. CAPABILITY TO LEARN The topic must be well lectured so that the individual can understand carefully what the topic is about. IV. METHODOLOGY The method that will be used is a conventional method in order that individuals can fully understand the topic. V. PHYSICAL ENVIRONMENT Before the health teaching, the place must be properly ventilated so it will be conducive to conduct a discussion.

22

I. INTRODUCTION Proper food intake can promote good health. The food that we eat helps our body work properly by having the process of good digestion and absorption of food. Proper food intake can be effective to maintain out body in good health. II. PATIENT TEACHING Our main goal in this health teaching is to have a BETTER HEALTH STATUS THROUH PROPER NUTRITIONAL MANAGEMENT.

III. PATHOPHYSIOLOGY

Inadequate food intake

Precipitating Factor: y y y Insufficient knowledge on food nutrition Enough time to prepare food Uncreative in meal planning

Predisposing factor: Inadequate budget

Inappropriate food intake that lead to Malnutrition

MALNUTRITION y Malnutrition is the condition that results from taking an unbalanced diet in which certain nutrients are lacking, in excess (too high an intake), or in the wrong proportions. y Under nutrition: refers to lacking of food intake that leads to unmet daily requirements needed by an individual due to inadequate food intake. y Over nutrition: refers to excessive food intake resulting in storage of food in the adipose tissues. The higher amount of excessive food, the more overweight an individual can be.

23

The Philippine Food Pyramid - a pyramid-shaped nutrition guide divided into sections to show the recommended intake for each food group. It is one way on how Filipinos understand what to eat more and less.

3 Basic Food Groups: a. y GO Rich in carbohydrates that gives our body enough energy. Some examples of GO foods are: bread, cereals, rice, muffins, pasta, grains, potatoes, sweet potatoes and corns. b. y GROW These help our body to grow and repair body cells and tissues. These foods are rich in vitamins and proteins. Some examples of GROW foods are: milk, cheese, yogurt, meat, chicken, fish, eggs and beans. c. y GLOW These are body regulating foods. Some examples of GLOW foods are: mushroom, squash, turnip, lettuce, carrots, corn, onion, peas, cucumbers.

24

PREVENTION: y y y y y Eat well-balanced diet. Eat variety of food. Eat healthy and right food. Provide proper eating habits. Discuss proper training to a child to develop proper eating practice.

MANAGEMENT: y y Food Selection buy fresh fish, meat, fruits and vegetables. Proper Preparation wash fish, meat, fruits and vegetable properly before cooking or eating. y Proper Storage cover leftover foods to protect from different vectors.

NURSES RESPONSIBILITY 1. Identify proper resources that will provide good nutrition. 2. Discuss properly the effects of not eating the right amount of food. 3. Provide the disadvantages that may occur when not having proper nutrients needed in the body.

IV. CONCLUSION AND RECOMMENDATION 1. Identify proper resources that will provide good nutrition. 2. Discuss properly the effects of not eating the right amount of food. 3. Provide the disadvantages that may occur when not having proper nutrients needed in the body.

25