Promoting Youth and Adolescent Health

Under supervision

- Prof. Dr. Mohamed Latif, CEO of the Egyptian Health Council

 Dr. Kawthar Mahmoud, Head of the Egyptian Nursing Syndicate - Member of the Senate

Prepared by 

·        Reduce early marriage and pregnancy among married adolescents.

·        Reduce violence and gender-based violence during adolescence.

·        Reduce harmful practices such as female genital mutilation (FGM).

·        Improve reproductive health by addressing menstrual problems, sexually transmitted infections (STIs), etc.

·        Enhance antenatal care for married adolescent females.

·        Improve health-related behaviors – for example, promoting physical activity, healthy dietary behaviors, and reducing smoking and substance abuse.

·        Reduce psychological and behavioral disorders including depression and suicide.

·        Raise awareness of and control communicable and non-communicable diseases.

Services Provided through Youth Health Counseling Clinics

Services include counseling on:

·        Introduction to adolescence

·        Sound healthy behavior

·        Proper nutrition

·        Reproductive health services and sexually transmitted infections

·        Mental health problems

·        Oral and dental health services

·        Major non-communicable diseases and prevention methods

·        Control of communicable diseases

·        Health education

Characteristics of Services Provided

·        Easily Accessible: Adolescents can readily obtain the provided services.

·        Acceptable: Health services are delivered in ways that meet adolescents' expectations.

·        Equitable: All adolescents, not just specific groups, can access necessary health services.

·        Appropriate: Health services provided match adolescent needs.

·        Effective: Appropriate health services are delivered correctly and contribute positively to promoting adolescent health.

The Nurse's Role in Youth- and Adolescent-Friendly Clinics

1. In Service Awareness and Outreach

·        Introduce services provided to youth and adolescents through primary healthcare centers and units.

·        Encourage visitors (mothers and fathers) to have their children benefit from awareness-raising services.

·        Focus on the fact that awareness services cover all topics of interest to this age group.

·        Inventory entities with youth gatherings within the geographic scope of the center (schools, youth centers, cultural palaces, NGOs, etc.) and introduce them to available services.

·        Publicize youth and adolescent activities inside and outside the center.

·        Orient the healthcare team within the center regarding services provided for the target age group (10–24 years).

·        Coordinate and cooperate with youth-related entities to increase visits and implement joint activities.

2. In Service Delivery

·        Possess effective communication and interpersonal skills.

·        Guide visiting youth and adolescents to receive services appropriate to their needs.

·        Provide counseling and awareness services within the trained health service package framework.

·        Prepare educational messages regarding priority problems facing this age group and deliver them suitably.

·        Raise health awareness regarding adolescence, reproductive health, STIs, communicable/non-communicable diseases, oral and dental health, and healthy lifestyles.

·        Conduct awareness seminars inside and outside the health unit/center.

·        Educate parents on how to deal with youth and adolescents and acquire support skills.

3. In Follow-up and Service Evaluation

·        Measure satisfaction of youth and adolescents visiting the service.

·        Identify priority problems facing this age group.

·        Maintain daily registration of visits across clinics and record cases in the daily attendance register.

·        Prepare weekly activity reports on visits for the age group (10–24 years) inside the center or unit.

·        Send weekly statistics to the school health and adolescent officer at the health administration/medical district (categorized by gender, age groups 10–14, 15–19, 20–24 years, reasons for visits, and service types).

·        State positives, negatives, difficulties, overcoming measures, and improvement proposals quarterly.

·        Importance of a healthy, balanced diet.

·        Fast food and its risks.

First: The Healthy Balanced Diet

Specifications of a Healthy Balanced Diet:

·        Contains all nutrients according to allowances for each individual based on age, gender, physical effort, physiological state, and appropriate dietary fiber.

·        Diverse, appetizing, and visually appealing.

·        Aligned with prevailing community dietary habits.

·        Safe, free from chemical/biological contaminants or harmful substances.

·        Aligned with family economic status.

The Three Basic Food Groups

Assessment of Student Nutritional Status

Nutritional status and growth must be monitored periodically for early detection of deviations from normal levels using weight, height, and BMI-for-age charts (such as WHO 2007 reference growth charts for boys and girls).

Healthy Nutrition Messages

·        Brown bread is better than white bread due to higher vitamins, minerals, and fiber.

·        Fresh foods are better than preserved/canned foods.

·        Quench thirst with water (at least 8 cups daily) to prevent obesity from sweetened drinks.

·        Combining vitamin C-rich foods with iron-rich foods increases iron absorption and prevents anemia.

·        Avoid drinking tea during or immediately after meals as it inhibits iron absorption.

·        Combining grains and legumes in one meal matches animal protein quality (e.g., bread with ful medames, falafel, koshary, or bessara).

·        White meats (fish, poultry, rabbits) are better than red meats.

·        Overconsumption of calorie-dense fast foods leads to malnutrition, obesity, and anemia.

·        Calcium-rich foods from childhood prevent osteoporosis in later life.

·        Vegetables and fruits rich in antioxidant vitamins (A, C, E) and minerals prevent chronic diseases.

·        Whole fruit is better than fruit juice due to dietary fiber.

·        Always use iodized salt to prevent iodine deficiency disorders.

·        Exercise or brisk walk for 30–60 minutes daily alongside a balanced diet.

Second: Fast Foods and Their Dangers

Fast foods contain quick-preparation, high-calorie items (shawarma, burgers, falafel, pastries, pizza, fried chicken, sodas, sweetened juices, french fries). Risks include:

·        Modern Diseases: Excessive fats, sugars, and proteins paired with low fiber lead to obesity, early diabetes, heart disease, atherosclerosis, and cancer (colon/breast).

·        High Blood Pressure: Due to high sodium content.

·        Constipation and Indigestion: Eaten in a rush without proper chewing and lacking fiber.

·        Food Poisoning Risks: Lack of proper storage, refrigeration, and hygiene promotes bacterial contamination (e.g., Salmonella/typhoid).

·        Reduced Family Bonding: Loss of shared family dining time.

Healthy Fast Food Alternatives

·        Choose pizzas with more vegetables, less meat/cheese, and thin crust.

·        At burger restaurants, choose whole wheat buns, small size, grilled instead of fried, avoid fries/sodas, and substitute with fruit or unsweetened juice.

·        Choose fresh vegetable salads, avoiding heavy dressings like mayonnaise.

·        Choose fruit-based desserts or small portions, limited to twice a week.

·        Avoid food additives (colors, flavor enhancers).

·        Stunting (Short stature)

·        Nutritional iron-deficiency anemia

·        Obesity (Excess calories)

1. Underweight

Results from insufficient protein and calorie intake, leading to general weakness, delayed growth, and weakened immunity.

2. Stunting (Short Stature)

Caused by chronic malnutrition across generations (affecting 32% of world children and 19% of Egypt children). Associated with delayed academic achievement, weak immunity, reduced performance, and micronutrient deficiencies.

Detection: Compare height/weight growth rates (boys grow ~10.3cm/year or 28cm in puberty; girls grow ~9cm/year or 25cm in puberty) using growth charts.

3. Iron-Deficiency Anemia

Caused by iron and protein deficiency. Most prevalent in Egypt and developing countries.

·        Causes: Inadequate iron intake, absorption-inhibiting foods, blood loss (menstruation/parasites).

·        Symptoms: Dizziness, blurred vision, headache, lack of concentration, fatigue, paleness, low hemoglobin.

·        Effects on Students: Impairs academic performance, memory, concentration, physical/mental fitness, and future reproductive health.

·        Treatment: Increase iron and folic acid intake (liver, red meat, vegetables, eggplant, artichoke), combine with vitamin C, avoid tea/sodas with meals.

4. Obesity

Excess calorie intake exceeding expenditure, driven by high-calorie foods, poor dietary habits, and sedentary lifestyles.

·        Measurement: BMI is the most appropriate method.

·        Complications: Joint pain, diabetes, skin infections, varicose veins, cardiovascular disease, premature aging, gallstones, fatty liver, menstrual irregularities, and psychological problems.

·        Treatment: Hypocaloric diets and increased physical exercise.

Key Health Education Topics in Educational Facilities

·        Regularity in morning breakfast

·        Oral and dental health

·        Reduction of fast food

·        Nutritional balance

·        Obesity

·        Behavioral and psychological problems of adolescents

·        Anemia

·        Sports and health fitness

·        Personal and general hygiene

·        Smoking prevention

·        Safety and injury prevention

·        First aid training

·        Health behaviors and relation to disease