Nigerian Primary and Secondary Schools Students Medical Scheme - Nipriss

ST-GADPHY PREMIUM ANTI-DIABETIC SUGAR POWDERED FOOD is here to nourish you with all the necessary vitamins and minerals your body needs.

HEALTH BENEFITS OF ST-GADPHY PREMIUM ANTI-DIABETIC SUGAR POWDERED FOOD ARE:

1. It prevents diabetes and high cholesterol.
2. Fosters high growth.
3. Reduces inflammation and boosts immune system.
4. Boosts Libido and improvs sexual functions In men.
5. Weight loss management.
6. Aids the healing of diabetic wounds.
7. Boosts your skin glow.
8. Nourishes your bone an socket joint and more...

This product is for children, adult and the elderly.

You can order them online at a very cheap rate.
Or visit our office @ Down Bayelsa street by Assemblies of God church, Ekpena Town, Ahoada East LGA, Rivers State, Nigeria.

For more info, contact us on: 08165603945, 080151333087 or 09035459718.

You can also visit our website on www.saveasoul.ng.org
Email: [email protected]

CORONA AND MALNUTRITION
Definition of Malnutrition
Malnutrition is the condition that develops when the body does not get the right amount of the vitamins, minerals and other nutrients it needs to maintain healthy tissues and organ function.
Description
Undernutrition
Malnutrition occurs in people who are either undernourished or overnourished. Undernutrition is a consequence of consuming too few essential nutrients or using or excreting them more rapidly than they can be replaced.
Infants, young children, and teenagers need additional nutrients. So do women who are pregnant or breastfeeding. Nutrient loss can be accelerated by diarrhoea, excessive sweating, heavy bleeding (hemorrhage), or kidney failure. Nutrient intake can be restricted by age-related illnesses and conditions, excessive dieting, food allergies, severe injury, serious illness, a lengthy hospitalization or substance abuse.
The leading cause of death in children in developing countries is protein-energy Malnutrition. This type of malnutrition is the result of inadequate intake of calories from proteins, vitamins, and minerals. Children who are already undernourished can suffer from protein-energy, Malnutrition (PEM) when rapid growth, infection, or disease increases the need for protein and essential minerals. These essential minerals are known as micronutrients or trace elements.
Two types of protein-energy Malnutrition have been described-kwashiorkor and marasmus. Kwashiorkor occurs with fair or adequate calorie intake but inadequate protein intake. While marasmus occurs when the diet is inadequate in both calories and protein.

About 1% of children in the United States suffer from chronic Malnutrition, in comparison to 50% of children in South East Asia. About two-third of all the malnourished children in the world are in Asia, with about one-fourth in African.

Overnutrition
In the United States, nutritional deficiencies have generally been replaced by dietary imbalances or excesses associated with many of the leading cause of death and disability. Overnutrition results from eating too much, eating too many of the wrong things, not exercising enough, or taking too vitamins or other dietary replacedments.
Risk of overnutrition is also increased by being more than 20% overweight, consuming a diet high in fat and salt, and taking high doses of:
• Nicotinic acid (niacin) to lower elevated cholesterol levels
• Vitamin B6 to relieve premenstrual syndrome
• Vitamin A to clear up skin problems
• Iron or other trace minerals not prescribed by a doctor.
Nutritional disorders can affect any system in the body and the senses of sight, taste and smell. They may also produce anxiety, changes in mood, and other psychiatric symptoms. Malnutrition begins with changes in nutrient levels in blood and tissues. Alterations in enzyme levels, tissue abnormalities, and organ malfunction may be followed by illness and death.
CAUSES AND SYMPTOMS
Causes
Poverty and lack of food are the primary reasons why Malnutrition occurs in the United State. Ten percent of all member of low income households do not always have enough healthful food to eat. Protein-energy Malnutrition occurs in 5% of surgical patients and in 48% of all other hospital patients.
Loss of appetite associated with the aging process. Malnutrition affects one in four elderly Americans, in part because they may loss of interest in eating. In addition, such demeaning illnesses as Alzheimer’s disease may cause elderly persons to forget to eat.
There in an increased risk of Malnutrition associated with chronic disease, especially disease of the internet tract, kidneys and liver.
Patients with chronic disease like cancer, AIDS, intestinal parasites, and other gastric disorders may lose weight rapidly and become susceptible to undernourishment because they cannot absorb valuable vitamins, calories and iron.
People with drug or alcohol dependencies are also at increased risk of Malnutrition. These people tend to maintain inadequate diets for long periods of time and their ability to absorb nutrients is impaired by the alcohol or drug’s effect on body tissues, particularly the liver, pancreas, and brain.
Eating disorders. People with anorexia or bulimia may restrict their food intake to such extremes that they become malnourished.
Food allergies. Some people with food allergies may find it difficult to obtain food that they can digest. In addition, people with food allergies often need additional calories intake to maintain their weight.
Failure to absorb nutrient in food following bariatric (weight loss) surgery. Bariatric surgery includes such techniques as stomach stapling (gastroplasty) and various intestinal bypass procedures to help people eat less and lose weight. Malnutrition is, however, a possible side effect of a bariatric surgery.
Symptoms
Unintentionally losing 10 pounds or more may be a sign of Malnutrition. People who are malnourished may be shinny or bloated. Their skin is pale, thick, dry, and bruises easily. Rashes and changes in pigmentation are common.
Hair is thin, tightly curled, and pulls out easily. Joints ache and bones are soft and tender. The gums bleed easily. The tongue may be swollen or shriveled and cracked. Visual disturbances include night blindness and increased sensitivity to light and glare.
Other symptoms of Malnutrition include:
• Anaemia
• Diarrhoea
• Disorientation
• Night blindness
• Irritability, anxiety, and attention deficits
• Gaiter (enlarged thyroid gland)
• Loss of reflexes and lack of muscular coordination
• Muscle twitches
• Amenorrhea (cessation of menstrual period)
• Scaling and cracking of the lips and mouth
Malnourished children may be short for their age, thin, listless, and have weakened immune systems.
Diagnosis
Overall appearance, behaviour, body-fat distribution, and organ function can alert a family physician, internist, or nutrition specialist to the presence of Malnutrition. Patients may be asked to record what they eat during a specific period. X-rays can determine bone density and reveal gastrointestinal disturbance, heart and lung damage.
Blood and urine tests are used to measure the patient’s levels of vitamins, minerals and waste products. Nutritional status can also be determined by:
• Comparing a patient’s weight to standardized charts
• Calculating body mass index (BMI) according to a formula that divides height into weight.
• Measuring skin fold thickness or the circumference of the upper arm.

Treatment
Normalizing nutritional status starts with a nutritional with a nutritional assessment. This process enables a clinical nutritionist or registered dietician to confirm the presence of Malnutrition, assess the effects of the disorder, and formulate diets that will restore adequate nutrition.
Patients who cannot or will not or who are unable to absorb nutrients taken by mouth, may be fed intravenously (parental nutrition) or through a tube inserted into the gastrointestinal (GI) tract (enthral Nutrition)
Tube feeding is often used to provide nutrients to patients who have suffered burns or who have inflammatory bowels disease. This procedure involves inserting a thin tube through the nose and feeding is necessary, the tube may be placed directly into the stomach or small intestine through an incision of abdomen.
Tube feeding cannot always deliver adequate nutrients to patients who:
• Are severely malnourished
• Require surgery
• Are undergoing chemotherapy or radiation treatment
• Have been seriously burned
• Have persistent diarrhoea or vomiting
• Whose gastrointestinal tract is paralyzed
Intravenous feeding can supply some or all of the nutrient these patients needs.
prognosis
Up to 10% of a person’s body weight can lost without side effect, but if, more than 40% is lost the situation is almost always fatal, death usually results from heart failure, electrolyte imbalance, or low body temperature. Patients with semi consciousness, persistent diarrhoea, jaundice, or low blood sodium, levels have a poorer prognosis.
Some children with protein-energy Malnutrition recover completely. Others have many health problems throughout life, including mental retardation and the inability to absorb nutrients through the intestinal tract. Prognosis for all patient with Malnutrition seems to be dependent on the age of the patient and the lengthy and severity of the Malnutrition, young children and the elderly having the highest rate of long-term complications and death.
Prevention
Breastfeeding a baby for at least six months is considered the best way to prevent early-childhood malnutrition, the United State Department of Agriculture and Health and Human Service recommend that all Americans over the age of two:
• Consume plenty of fruits, grains, and vegetables
• Eat a variety of foods that are low in fats and cholesterols and contain only moderated amounts of salt, sugars and sodium
• Engage in moderate physical activity for at least 30 munities, at least several times a week
• Achieve or maintain their daily weight
• Use alcohol sparingly or avoid it altogether.
Every patient admitted to a hospital should be screened for the presence of illnesses and conditions that could lead to protein-energy Malnutrition. Patients with higher-than-average risk for Malnutrition should be more closely assessed and revaluation often during long-term hospitalization or nursing-home care.
At these period of Corona virus attention should be given to this area of health judiciously.

JULY AND CHOLERA
Cholera is an infectious disease that causes severe watery diarrhoea, which can lead to dehydration and even death if untreated, it is caused by eating food or drinking water contaminated with a bacterium called Vibrio cholerae.
Cholera was prevalent in the US in the 1800s, before modern water and sewage treatment systems eliminated its spread by contaminated water. Only about 10 cases of cholera are reported each year in the US and half of these are acquired abroad. Rarely, contaminated seafood has caused Cholera outbreaks in the US. However, Cholera outbreaks are still a serious problem in other parts of the world. At least 150,000 cases are reported to the World Health Organization each year.
The disease is most common in places with poor sanitation, crowding, war and famine. Common locations include parts of Africa, South Asia and Latin America. If you are travelling to one of those areas, knowing the following Cholera facts can help protect you and your family.
CAUSE OF CHOLERA
Vibrio Cholerae, the bacterium that causes Cholera, is usually found in food or water contaminated by faeces from a person with the infection. Common source include:
• Municipal water supplies
• Ice made from municipal water
• Foods and drinks sold by street vendors
• Vegetables grown with water containing human wastes
• Raw or undercooked fish and seafood caught in waters polluted with sewage.
When a person consumes the contaminated food or water, the bacteria release a toxin in the intestine that produces severe diarrhoea. It is not likely you will catch Cholera just from casual contact an infected person.
CHOLERA SYMPTOMS
Symptoms of Cholera can begin as soon as a few hours or as long as five days after infection. Often, symptoms are mild. but sometime they are very serious. About one in 20 people infected have severe watery diarrhoea accompanied by vomiting, which can quickly lead to dehydration. Although many infected people may have minimal or no symptoms, they can still contribute to spread of the infection.
Signs and symptoms of dehydration include:
• Rapid heart rate
• Loss of Skin elasticity (the ability to return to original position quickly if pinched)
• Dry mucous membranes, including the inside of the mouth, throat, nose and eyelids
• Low blood pressure
• Thirst
• Muscle cramps
If not treated, dehydration can lead to shock and death in a matter of hours.
PREVENTION AND CONTROL OF CHOLERA OUTBREAKS: WHO POLICY AND RECOMMENDATIONS.
Prevention
Measures for the prevention of Cholera mostly consist of providing clean water and proper sanitation to populations who do not yet have access to basic services. Health education and good food hygiene are equally important. Communities should be reminded of basic hygienic behaviours, including the necessity of systematic hand-washing with soap after defecation and before handling any food or eating, as well as safe preparation and conservation of food.
Appropriate media, such as radio, television or newspapers should be involved in disseminating health education messages. Community and religious leaders should also be associated to social mobilization campaigns.
In addition, strengthening surveillance and early warning greatly helps in detecting the first cases and put in place control measures. Conversely, routine treatment of a community with antibiotics, or mass chemoprophylaxis, has no effect on the spread of Cholera, can have adverse effects by increasing antimicrobial resistance and provides a false sense of security.

KEY MESSAGES
• Provision of safe water, proper sanitation, and food safety are critical for preventing occurrence of Cholera
• Health education aims at communities adopting preventive behaviour for averting contamination.

Please note:
when coming, come along with the photocopies of your credentials.

please send an acknowledgement to enable the Admin make reservations for you.
thanks for your cooperation.

ANTHONY BELIEVE ABBA JR.
for Admin:

NATIONAL LEADERSHIP SUMMIT OF THE SAVE A SOUL STUDENT MEDICAL FOUNDATION, STATES DELIGATES OF THE 36 STATES REPRESENTATIVES

ATTENTION:-
There shall be a two (2) day National Leadership Summit of the Save a Soul Students Medical Foundation. The aim of this leadership summit is to get you acquainted with the aims and objectives, mission and vision statements of the organization.
By this information, you are expected to come alongside with the original and photocopies of your documents.

NOTE:
You shall pay for your feeding and accommodation, as you will be updated with date, venue and time soon.

Thanks as we remain,

Yours faithfully,

ANTHONY BELIEVE ABBA JR
for Admin: NIPRISS MEDICAL SCHEME

LEE TAMBARI
Publicity
For enquiries please call: 08165603945,08063789198

VALUE FOR HEALTHY LIVING
Value can be defined as the worth, usefulness or importance of something, value is that which makes anything or a person useful or important.
Value is, therefore, the actual worth of an object, or subject in monetary terms, or moral or professional standards.
Now that the world is facing this decay or medical challenge in health, it is a wake up call to Nigeria as a nation to give adequate attention and restructuring in the health sector of our economy.
Our value towards health over decades has been very poor as a nation, now is the time to consider our policies and take steps to implement preventive measures in ensuring that our social, natural and physical environment is prevented from the spread of these pandemic and other diseases that may be harmful to man.

IMPORTANCE OF VALUE FOR HEALTHY LIVING
(1) When the right attitudes towards healthy activities are cultivated, everyone in our society will be mindful or careful to do anything that will affect his/her health negatively.
(2) Attitude for healthy living will help boost our productivity and live span and reduce a disease spread social environment, thereby, prolonging the life of our citizens from the local to our urban cities making our society a conducive place hygienically fit for living.
(3) When attitude for a healthy living is the focus or concern of all, it will reduce medical cost, and increase productivity on daily basis.
(4) Right attitudes towards healthy living will promote a healthy relationship and among family members, thereby, giving rise to a future of fruitfulness in our economies.
(5) We all will have the sense of belonging, knowing that it is our collective efforts to maintain a healthy society beginning with a lifestyle that is focused on daily hygiene, value for healthy living will then become the watch ward of even the young generations.

Environmental officer, Nurses, Community Health and Lab Technician

IMPORTANT FACTS ABOUT TYPHOID
Typhoid is an infection caused by the bacteria salmonella tryphimurium. This bacterium lives within the intestine and bloodstream of humans. It is spread between individuals by direct contact with faces of an infected person.
No animals carry this disease, and so transmission is always human to human.
If untreated, around 1 in 4 cases of Typhoid end in death. If treatment is given, less than 4 in 100 cases are terminal.
Satyphi enters through the mouth and spread 1 – 3 weeks in the intestine. After this time, it makes its way through the intestinal wall and into the bloodstream.
From the bloodstream, it spreads into other tissues and organs. The immune system of the host can do little to retaliate because satyhpi can grow intracellular after uptake.
In other words, it has the ability to live within certain human cells, away from the cut and thrust of the immune system.
Typhoid is diagnosed by detecting the presence of satyphi via blood stool, urine or bone marrow sample.
Historically, Typhoid claimed the lives of Prince Albert, Queen Victoria’s husband and Wilbur Wright, the oldest of the flying Wright brothers.
SYMPTOMS OF TYPHOID
Symptoms normally begin from 6 – 30 days after exposure to the bacteria.
The two predominant symptoms of Typhoid are fever and rash.
Typhoid fever is particularly high, up to 104 degrees Fahrenheit, and it gradually increase over several days.
The rash, which does not affect every patient, consists of rose-coloured sports, particularly on the neck and abdomen.
Other symptoms can include weakness, abdominal pain, constipation headaches and more rarely confusion, diarrhea and vomiting (BUT NOT normally severe).
In serious, untreated cases, the bowel can become perforated. If unchecked, this can lead to peritonitis (infection of the tissues that lines the inside of the abdomen), which can be very serious indeed.
CAUSES OF TYPHOID
Typhoid fever is caused by virulent bacteria called Salmonella typhoid (satyphi). Although they’re related, Satyphi and the bacteria responsible for salmonellosis, another serious intestinal infection aren’t the same.
Faecal-oral transmission routine
The bacteria that cause Typhoid fever spread through contaminated food or water and occasionally through direct contact with someone who is infected. In developing nations, where fever is endemic, most cases result from contaminated drinking water and poor sanitation. The majority of people industrialized countries pick up typhoid bacteria while travelling and spread it to others through faecal-oral routine.
This means that satyphi typhoid is passed in the faeces and sometime in the urine of infected people. You can contract the infection if you eat food handled by someone with Typhoid fever who hasn’t washed carefully after using the toilet. You can also become infected by drinking water contaminated with the bacteria.
Typhoid carriers
Even after treatment with, a small number of people who recover from typhoid fever continue to harbor the bacteria in their intestinal tracts, or gall bladders, often for years. These people, called chronic carriers, shed the bacteria in the faeces and are capable of infecting others although they no longer have signs or symptoms of the disease themselves.
PREVENTION OF TYPHOID
Typhoid fever is a life-threatening bacterial infection that affects many organs through the body, the condition occurs through infection with the bacteria. Salmonella Typhi, a relative of the bacteria that causes salmonella food poisoning, unless Typhoid fever is treated quickly with antibiotics it can lead to serious complications and even death.
Typhoid fever is most common in regions that are poorly sanitized where access to clean water, is limited. Typhoid fever affects around 5,700 people in the US every year, with most cases acquired during international travel. Over the past decade people traveling from the US to Africa, Latins America, and Asia have been particular risk.
Typhoid fever is uncommon in the UK, affecting an estimated 500 people each year. The majority of these cases arise when people visit relatives in countries such as India, Pakistan and Bangladesh. In the developing world, Typhoid fever is still common, affecting around 21.5 million people every year. As Typhoid fever can be prevented and also treated, anyone travelling to countries where the infection is common should take measures to protect themselves. Individuals infected with typhoid carry the bacteria in their intestinal tract and bloodstream. The condition is highly contagious and the bacteria can be passed out of the body in a person’s faeces and sometimes their urine. One of the main ways in which Typhoid infection spreads is via contaminated water and food. If someone consumes food or drink that has been contaminated with infected faeces or urine, the bacteria multiply in their body and spread into the bloodstream, the body develops a fever in response along with other symptoms of the condition such as stomach pain, loss of appetite, headache and weakness.
The disease is not transmitted from animals and only spreads between humans. The primary preventive measures for typhoid are therefore ensuring clean drinking water and maintaining good hygiene and sanitation standards.
Examples of ways in which good hygiene and sanitation can be maintained include hand washing and ensuring drinking water pipes are well separated from sewage pipes. Food should be carefully prepared and food can also prevent the spread of Typhoid and food that has been left over from a previous meal should be re-heated adequately before being eaten.

VACCINES
In many developing countries goals that may prevent the spread of Typhoid fever such as safe drinking water, improved sanitation and adequate medical care maybe challenging to reach and some experts believe that the best way to control the infection is to vaccinate high risk populations. A vaccine is also recommended for people travelling to nations where Typhoid is widespread.
At present, there are two vaccines against Typhoid fever that have been approved by the World Health Organization (WHO) for the prevention of Typhoid. These include:
• Ty21a – one capsule is taken orally every other day until 4 doses have been received. Children need to at least 6 years of age to receive this vaccine and then require a booster every five years.
• VICPS – this is administered as a single injection. This is given to children of at least 2 years of age and requires a booster every 2 years.
Neither of these vaccines can offer complete effectiveness against typhoid fever and other guideline should therefore also be followed when people are traveling to high risk areas, these hygiene guidelines are described below.
HOW TO PREVENT INFECTING YOURSELF
• Wash hands frequently in hot or soapy water before eating or preparing foods, as well as after using the toilet. Alcohol-based sanitizer can be used in the absence of hot water.
• Avoid drinking contaminated water by ensuring water is bottled or boiled. Carbonated bottled water is safe to drink than uncarbonated.
• Wash teeth using bottled water and avoid swallowing shower water.
• Avoid ordering drinks with ice, unless you know the ice is made from boiled or bottled water.
• Only eat food that have been thoroughly cooked and served steaming hot and avoid foods that have been stored or sever at room temperature.
• Only eat raw vegetable if they can be peeled. Items such as lettuce are particularly at risk of contamination and are very difficult to clean properly.
• Avoid food and drink being sold by street vendors as it is difficult to keep food clean in the street.
HOW TO PREVENT INFECTING OTHERS
If a person is recovering from infection with Typhoid fever, they can take the following measures to prevent infecting others:
• Follow the doctor’s instruction for taking antibiotics and be sure to complete the whole course.
• Avoid preparing food for others until it confirmed that you are no longer contagious. It will not be possible to return to a job in the food service industry until tests have confirmed there is no risk of you passing Typhoid bacteria.
• Frequently wash hand using hot, soapy water before preparing or eating food, as well as after using the toilet. Hands should be scrubbed thoroughly for at least 30 seconds.