Lay conception of hypertension and its significance to clients and professionals in nutrition and health.

BACKGROUND: In line with the Philippines' National Cardiovascular Disease Prevention and Control Programme, a study was conducted among young adults to determine their concepts and conceptualization of hypertension: its causation, prevention and consequences. METHOD: Focus group discussions, conducted in the region with the highest prevalence of hypertension in the Philippines, 73 males and females were participated in the age group of 20-39 years, without medical history of the disease and with no training or employment in a health-related field. RESULTS: Hypertension was perceived not as a discrete disease but interrelated with diseases having 'blood-origin' and common signs and symptoms. It was conceptualized as having multiple causes, acting singly or in combination, with too little or too much food and physical activity as among the causal factors. Perceived pathways in its development were systematic and included both traditional and scientific biomedical concepts. Hypertension was considered a problem not only in the affected individual but also the family. CONCLUSION: The concepts of hypertension of young adults are multidimensional, interconnected and linked to their day-to-day living. In thus conceptualizing the disease, they are able to make sense of it and, when respected by dietetic practitioners, provide guidance for improved communication. The introduction of scientific concepts of hypertension by nutrition and health professionals should draw from, inform and build on, existing lay perceptions.

Rights-based food and nutrition perspective: 21st century challenge for dietetics.

Progress in addressing the problems of hunger and malnutrition has been slow and uneven across regions and countries of the world. A rights-based perspective, not merely a utilitarian argument, must serve as the rationale for humans to be properly nourished. Rights impose corresponding binding obligations on others and the concept of rights holders and duty bearers goes beyond the human development paradigm. The right to adequate food is realized when every man, woman and child, alone or in community with others, has physical and economic access at all times to adequate food or means for its procurement. As duty bearers, governments are obligated to assure the realization of that right and accountable if the right is violated. The use of the human rights approach to adequate food necessarily implies a re-examination and fundamental changes in the way we think about hunger and malnutrition and their causes; the manner of shaping and reshaping policies; the context and processes of planning, monitoring and evaluating programmes; and the substance and method of research and education in food and nutrition. Dietitians and dietetic associations can be instrumental in making the human right to adequate food a reality.

Human rights in nutrition and nutrition in human rights.

PIP: Many countries around the world are involved in nutrition planning and nutrition program implementation. This concern and activity with regard to nutrition, however, has failed to give the issue proper and adequate consideration in development plans and programs of action. The author proposes a two-pronged approach to promote nutrition as a human right. One approach is to include nutrition as a human right in educational and training programs in nutrition. Another approach is to include nutrition as a human right in educational and training programs on human rights. These approaches are described using examples from experiences in the Philippines. Families, universities, and other training institutions have roles to play in making sure that individuals and groups receive the nutrition they need. It should be stressed that nutrition is both a right and an input for development.^ieng

Effects of iron and ascorbic acid supplementation on hemoglobin level and work efficiency of anemic women.

This study was conducted to examine the relationship between anemia, supplementation with iron and vitamin C, and productivity. Using the cyanmethemoglobin method, 671 female garment factory workers were examined. On the basis of the World Health Organization (WHO) standard, 98 were found to be mildly or moderately/severely anemic. An equal number was randomly chosen from the nonanemic workers. The subjects were then randomly assigned to either the placebo group or the group receiving 525 mg of ferrous sulfate (105 mg elemental iron) and 500 mg ascorbic acid. Only 118 of the 196 subjects completed the three-month study. The mean hemoglobin (Hb) and work output, as indicated by efficiency rating (ER), of the placebo group did not change significantly. Mildly anemic workers with supplements showed a significant improvement in mean Hb, but not in mean ER. The moderately/severely anemic group receiving supplements had significant increases in both Hb and ER.