Nutritional Deficiency
Vitamin A Deficiency
Identify the clinical illnesses in the image shown.
Identify the nutrient responsible for the condition shown in above image.
List the clinical features of this nutrient deficiency.
Give examples of food sources rich in this nutrient.
Name the first symptom of this nutrient deficiency?
Name the first sign of this nutritional deficiency?
What is the treatment for this condition, when it is still in reversible stages of these illnesses?
When is this nutrient deficiency considered a public health problem?
What is the prophylactic dose to prevent this nutrient deficiency in a 18 month old child?
Vitamin D Deficiency
Identify the clinical illnesses in the image shown.
Identify the nutrient responsible for the condition shown in above image.
List the clinical features of this nutrient deficiency.
Give examples of food sources rich in this nutrient.
List the clinical features of this nutritional deficiency?
What is the treatment for this condition?
What is the cut-off level of this nutrient for daignosis of this condition?
Fluorine Deficiency
What is the recommended levels of fluorine in water?
When is an area declared to endemic for fluorosis?
Which nutrient is responsible for the condition shown in the image?
Name the technique for defluoridation of water.
How is defluoridation of water done?
Iodine Deficiency
What is the Recommended Daily Allowance of Iodine?
What are the health effects of iodine deficiency?
Enumerate and explain the grades of goitre.
How much should be the iodine content of salt at producer level and consumer level?
Vitamin B3 Deficiency
Pellagra
Identify the nutrient responsible for this condition.
What are the three characteristic clinical features of the disease?
Which food sources are rich in this nutrient?
Why would you ask the patient to avoid Jowar and Maize?
Malnutrition
Identify the clinical condition in the image given.
What are the causes of this condition?
What are the interventions to combat this problem.
Name the centre to which this patient should be referred.
Anaemia
Identify the clinical condition in the image given.
What are the causes of this condition?
Enumerate the health effects of this condition in Pregnancy .
What is the treatment for this condition?
What is the prohylactic dose of iron and folic acid in adult?
ERGOTISM
Which crop is affected by fungus Claviceps purpurea (Ergot)
Bajra, Rye, Sorghum & Wheat get infected in the field.
What are the symptoms of Ergotism?
Nausea, repeated vomiting
Giddiness
Drowsiness sometimes upto 24-48 hours after ingestion
IPainful cramps in limbs and peripheral gangrene can occur in chronic cases
How are ergot infested grains removed from unaffected crops?
Float them in 20% salt water
Handpicking
Air floatation
Lathyrism
What is lathyrus sativus?
It is a type of pulse commonly called as Khesari dal
Name the disease caused by excessive consumption of Lathyrism Sativus.
Lathyrism
Name the toxin responsible for Lathyrism.
Toxin Beta oxalyl alanine (BOAA) present in Lathyrus Sativus is responsible for causing Lathyrus.
Enumerate the symptoms of Lathyrism.
Latent stage – apparently healthy
No – stick stage : short jerky steps without using a stick
One – stick stage : crossed gait with a tendency to walk on toes usng a stick
Two – stick stage : excessive bending of knees and crossed leg, two crutches required. Gait is slow and clumsy. Patient gets tired easily after walking a short distance
Crawler stage : erect posture impossible, atrophy of thigh and leg muscles. Crawls by throwing his weight on the limbs.
Prevention of Lathyrism.
Remove toxin from the khesari dal
Vitamin C prophylaxis – 500 to 1000 mg daily for about a week
Banning the crop
Health Education
Genetic approach-selective propogation of crops with low levels of toxin(0.1%)
Socio-economic changes
What are the methods of removing the toxin from Lathyrus Sativus?
Steeping method –
Soak the dal in boiling water for 2 hours,
Drain the water,
Wash dal again with clean water and
Dry in sun
Parboiling
Soak the dal in water at 65-70 dgree for 3-4 hrs.
Drain the water and steam it (5-10 mins)
Dry the paddy and mill /home-pound it.
Simple soaking in lime water, followed by boiling
Name the fungus that produces aflatoxins?
Aspergillus Flavus
Aspergillus Parasiticus
Which are the food items that are likely to be infested by the fungus that produces Aflatoxin
Ground nut
Cotton seed
Maize
Parboiled rice
Wheat
Sorghum
Rice
Tapioca
How will you prevent Aflatoxicosis?
Infestations occur during process of storage.
Keep the moisture content below 10%.
Dry the food grains thoroughly before storing.
Storage should be done in proper air tight container.