Unit 9: Lifecycle- Part 2

How much to feed newborn?

•Breastfeed: 8-12 x/day

•Wet at least 6 diapers

•Have at least 3 loose stools per day

•Regain birth weight within the first 2 weeks

• Readiness for Solid Foods• Increased digestive enzymes

– so solid foods can be digested with ease

• Loss of extrusion reflex– infant’s tongue pushes the spoon and food back

out– need to be able to transfer food from front of

mouth to the back

• Able to sit without support• Purposefully bring hand to mouth• Age of about 4-6 months

Feeding schedule• Baby rice cereal

• iron-fortified; hypoallergenic• mix with breast milk or formula

• Add one food at a time• see how tolerates foods and watch for allergic reactions

• Strained vegetables, fruits, meats• 6-7 months: infant spoon and cup with spout lid• 8 months: pick up small pieces of food• 9-12 months: soft foods; table foods• NO cow’s milk, egg whites, ?wheat?

Infants: Foods to Avoid

• Avoid Honey and Corn Syrup– contain spores of Clostridium botulinum, in

infants can cause botulism, a deadly food borne illness

• Avoid high risk choking foods– hotdogs, nuts, raw carrots, raisins, apple

chunks, popcorn, hard candy, gum, hard pretzels, grapes, plain peanut butter,

• Don’t leave baby along during feeding

Infancy

• Feeding problems during infancy– Colic– Baby bottle tooth decay– Iron-deficiency anemia– Gastroesophageal reflux– Diarrhea– Failure to thrive– Fruit Juices and Drinks

• 3-6 ounces per day; avoid putting in a bottle

Childhood: age 1 to beginning of adolescence

• Energy and nutrient needs during childhood– Energy and protein

• Kcal and grams protein per kg decrease from infancy

– 1-3 year old: 1,300 kcals/day– 4-6 year old: 1,800 kcals/day– 7-10 year old: 2,000 kcals/day

– Vitamins and minerals• Variety of foods needed• Need for supplements?

Common Food Habits of Toddlers• Playing with food

– discover texture, smell, taste

• Food jags– continue to offer new foods

• Food protests– caregiver model positive, corrective behavior

• Irregular eating patterns– growth has slowed; may skip meals but

continue to offer regular meals and snacks

Influences on Childhood Food Habits and Intake

• Advertisements– sweetened cereal; fast food; candy

• Social events and parties– pizza; soft drinks;

• Popular snacks and beverages– “fruit snacks”; cookies; ice cream; soda

• 2 parents working• Unscheduled meals and snacks

Nutritional Concerns of Childhood– Malnutrition and hunger

• School Lunch, Breakfast, and Summer Food Service programs

– Food and behavior• No scientific link between diet and hyperactivity

– Nutrition and chronic disease• Gradually phase in lower-fat, higher-fiber diet

– Childhood obesity• Increasing incidence• Focus on growth

– Lead toxicity– Vegetarianism

Adolescence• Physical growth and development

– Adolescent growth spurt• Boys: begins between 12-13 years

– Gain about 8 inches in height, 45 pounds in weight

• Girls: begins between 10-11 years– Gain about 6 inches in height, 35 pounds in

weight• Change in body composition• Changes in emotional maturity

Nutrient Needs of Adolescents– Energy and protein

• Highest total calories and protein grams per day

– Vitamins and minerals of concern• Vitamin A• Iron• Calcium

• Influences on food intake– Social factors– Income – Individuality

Nutrition-Related Concerns of Adolescents– Fitness and sports

– Acne

– Eating disorders

– Obesity

– Tobacco, alcohol, recreational drugs

Staying Young While Growing Older• Age-related changes

– Weight and body composition• Add fat, lose lean body mass

– Mobility• Reduced muscle and skeletal strength

– Immunity• Decline in defense mechanism

– Taste and smell• Decline in ability

– Gastrointestinal changes• Reduced acid secretion, reduced motility

Especially Physical Activity

• Weigh less

• Greater flexibility

• More endurance

• Better balance

• Better health

• Strengthen muscles---less falls

Nutrient Needs of the Mature Adult• Energy

– Reduced needs • Decreased activity, decreased lean body mass

• Protein– Same needs per kg body weight as younger adults

• Carbohydrate– More likely to be lactose intolerant

• Fat– Maintain moderate-low fat diet

• Water– Reduced thirst response

Nutrient Needs of the Mature Adult

• Vitamins of concern– Vitamin D

• Needed for bone health, calcium balance• Reduced skin synthesis, activation• Higher needs

– B vitamins• Reduced ability to absorb vitamin B12

• Folate, B6, B12 may help reduce heart disease risk

Nutrient Needs of the Mature Adult• Minerals of concern

– Calcium• Bone health• Reduced ability to absorb calcium

– Zinc• Marginal deficiencies likely• May compromise immunity, wound healing

– Magnesium– Iron

• Elders may have limited intake

• Need for supplements

Nutrition-Related Concerns of Mature Adults

• Drug-drug and drug-nutrient interactions– Can affect use of drugs or nutrients

• Depression– May reduce food intake– Alcoholism can interfere with nutrient use

• Anorexia of aging– Loss of appetite with illness– Can lead to protein-energy malnutrition

• Arthritis– May interfere with food preparation and eating– Dietary changes may improve symptoms

• Bowel and bladder regulation– Increased risk of urinary tract infection– Chronic constipation more common with age

• Need for increased fluids, fiber

• Dental health– May interfere with eating ability, food choices

• Vision problems– Can affect ability to shop, cook– Antioxidants may reduce macular degeneration

• Osteoporosis– Common in elders, especially women– Maintain calcium, vitamin D, exercise

• Alzheimer’s disease– Affects ability to function– Reduced taste, smell– Risk for weight loss, malnutrition

Meal Management for Mature Adults

• Managing independently– Services for elders

• Meals on Wheels• Elderly Nutrition Program• Food Stamp Program

• Wise eating for one or two

• Finding community resources

• Reference:

• http://faculty.spokanefalls.edu/AutoWebs/Default.asp?ID=2372&VLD=0&page=1495