nutrition for special needed kids

8/8/2019 Nutrition for Special Needed Kids

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TheMany Faces of

Food

Torsak Tip-pairote, M.D.



1 . Food as energy sources



E nergy from Food

Three classes of essentialnutrients supply energy

Kilocalorie = a measure of energy content in food; theamount of heat it takes to

raise the temperature of 1

liter of water 1°C ; commonlyreferred to as ³calorie´



S ources of E nergy in the Diet



Food as Macronutrient



2 . Food as coenzyme and cofactor sources



Food as micronutrient



V itaminsOrganic Micronutrients

V itamins = organic (carbon-containing) substances needed insmall amounts to help promote and

regulate chemical reactions andprocesses in body cells.Four vitamins are fat-soluble (A, D,

E , and K)Nine vitamins are water-soluble ( C and the eight B-complex vitamins:thiamin, riboflavin, niacin, vitaminB-6, folate, vitamin B- 1 2 , biotin, andpantothenic acid)



MineralsInorganic Micronutrients

Minerals = inorganic (non-carbon-containing) compounds needed insmall amounts for regulation, growth,and maintenance of body tissues and

functionsThere are about 17 essentialminerals: ± Major minerals (those that the body needs

in amounts exceeding 100 mg per day)include calcium, phosphorus, magnesium,sodium, potassium, and chloride

± E ssential trace minerals include copper,fluoride, iodide, iron, selenium, and zinc



3 . Food as antioxidant sources



Free radicals



Figure 6. Antioxidant cascade

L ipid peroxylradicalLOO y

LOOH

V itE red

V IT E ox

V itC

red

V IT

C ox

NADP + NADPH, H +

Glucose-6-P Ribulose-5-P

Pentose phosphate pathway

hydroxyl radical (OH y )or

superoxide radical anion (O 2-

y )

reduced products

Glutathione red

(GS H)Glutathione ox(GSS G)

Glutathione reductase

+H 2 O 2



E ngine cooler



4 . Food as building block molecule sources

S tructures, Organs, Molecules, C ellsC hemical substances- transmitter, hormone

»Protein»Fat



ProteinsThe Basis of Body S tructure

Protein = a compound made of amino acids that contains carbon,hydrogen, oxygen, and nitrogenOf twenty common amino acids infoods, nine are essentialProteins form key parts of the body¶smain structural components²muscles and bones²and of blood,

enzymes, cell membranes, andsome hormones



Amino acids and Amino acid derivatives :

E xamples

The sulfation cycle :cysteine, methionine, and betaine

Amiono acid conjugation :taurine and glycine

The Urea cycle and signal transduction :arginine, ornithine, and citrulline

The branched-chain amino acids :leucine, isoleucine, and valine

Mitochondrial metabolism :creatine and carnitine

GlutamineE xcitatory amino acid :

glutamate



FatsE ssential in S mall Amounts

Fats supply energy, insulatethe body, support and cushionorgans, absorb fat-soluble

vitamins, add flavor and textureto foodsE ssential fats (linoleic acid andalpha-linolenic acid) are keyregulators of body process

such as the maintenance of blood pressure and theprogress of a healthypregnancy



FAT S and C ell Membranes

For example,

± in much of the body, cell membranephospholipids (which each contain two fattyacids) rarely contain the omega 3 fatty acidDHA (decosahexaenoic acid).

± However, in the b rain 3 5 percent of allphospholipids contain DHA.

± In the eye , photoreceptor phospholipids maycontain up to 6 0 percent DHA.

± E specially in developing infants , changes in

DHA composition in nervous system tissuehave been suggested as contributive to suchconditions as attention deficit and hyperactivitydisorder and may influence visual capacity.

Mem b rane

phospholipid



The Many Faces of Food

1 . Food as energy sources2 . Food as coenzyme and

cofactor sources3 . Food as antioxidants

sources4 . Food as building block

molecule sources



High calorie , low nutrientexcessive alcoholic consumption

Wrong proportion



C ardiac beriberi



Refine sugar, carbohydrate



S aturated fat

Wrong quality



Refined Foods > Cytokines

³Dietary patterns high in refined starches,sugar, and saturated and trans-fatty acids,poor in natural antioxidants and fiber fromfruits, vegetables, and whole grains, andpoor in omega-3 fatty acids may cause anactivation of the innate immune system,most likely by an excessive production of proinflammatory cytokines associated

with a reduced production of antiinflammatorycytokines.´

J Am C oll C ardiol. 2 00 6;48 (4 ):6 77 -68 5.



³The sad truth is that most people inthe United States and other Westerncountries eat a diet that puts them ina constant proinflammatory state´

W. J . Meggs MD, PhD, Inflammation C ure, p. 101



F ood can be very beneficial



Remove: The Top 10

1. Gluten grains2. Corn3. Beef/pork4. Shellfish5. Soy6. Oranges7. Peanuts8. Refined sugars9. Dairy products10. Eggs



Top Two Problem Foods



ALL OW:Vegetables/fruitsNon-gluten grains

(rice, quinoa, oat)Fish, organic

poultry and lambFlax/coconutBrown rice syrup

or stevia

Herbs, spicesVegetarians:legumes

AVOID:Wheat, gluten

grainsEggsCorn

Beef, pork,shellfish, cold cuts

SoyRefined sugarsDairy productsFood chemicalsPeanuts



Keep it Simple



Vegetables

A ll vegetables are allowed:Raw, steamed, sautéed, juiced, or roasted vegetables

Ex ceptions: If someone has arthritis, they may benefit by also e x cluding nightshades:

potatoes, eggplant, peppers, tomatoes,cayenne, chili peppers



Fruit

A ll fruits are allowed:F resh, canned in own juices

Cooked, poached, dried (unsulfured)F rozen Diluted juices

Exceptions:If you suspect candida, limit fruits or avoid completely during these initial 3weeks



Rice

A ll types: brown, white, basmati, jasmine,red, black, etc.

100% rice cakes

100% rice crackersRice noodlesDry cereals: puffed rice cereal, rice milk

(read all ingredients, do not use if hascorn or other prohibited ingredients)

Crispy Brown Rice100% rice bread



Protein Sources

PoultryFishL ambWild meatsVegetarians: beans and lentils



O ther ³Grains´

Rice keeps it simple²BUT can also add:Qu inoaMillet

Bu

ckwheat (act u

ally a seed) A maranth (act u ally a fr u it)Teff Tapioca



Nuts, Seeds, and Oils

CoconutU nsweetened U nsweetened cocon u t milk

FlaxOils

O liveCocon u t (Ghee)



Seasoning

Salt (preferably sea salt)Pepper

Herbs and spices (fresh or dried)



Beverages

Water Herbal teasSeltzer Mineral water Diluted juicesBroths

Ex ception: Someone who is hooked oncaffeine and you don¶t think that is the

problem



An Optimum Diet

Supplies need for calories, macronutrients and micronutrientsSupports health throughout life and maximizes longevityProvides pleasure from eating

G eneral Characteristics

Variety-Cover nutritional bases, minimize harmful foodsFreshness -The greater % of fresh foods the better

Unprocessed Foods- Lower the % of processed foods

Abundance of Fruits andVegetables- The higher the % of fruits and vegetablesthe better

Calories- 50-60 percent from carbohydrate; 30 percent or less from fat and 10-20percent from protein)



Case Study

Thai Boy, 4 YO AS D

nutrition for special needed kids

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