Presentation on theme: "Nutrition Through the Life Cycle"— Presentation transcript:
1Nutrition Through the Life Cycle ChildhoodandAdolescent Nutrition
2Estimated Energy Requirements Ages: 3-8 years old CategoryAge (years)DRIEnergy(Kcal/kg)(kcal/day)Children38547014005-6657-8601600Source: Texas Children Hospital manual – adapted from the Dietary Reference Intakes: The Essential Guide to Nutrient Requirements. National Academy of Sciences,Institute of Medicine. Food and Nutrition Board, 2006Provide a general conversation regarding energy needs increasing as child growsResource for kcal/ day: MyPyramid Food intake pattern calorie levels. Calorie levels stated for mod. active individual
3Tips for Feeding Toddlers and Preschoolers Offer a variety of foodsSet a good exampleServe meals at the same time each daySmall meals plus snacksNever force feed or use food as a rewardFood jags are common
4Childhood Nutrition Division of Responsibility Parent’s responsibility:WhatWhereWhenChild’s responsibility:How much
5Estimated Energy Requirements Ages: 9-18 years old CategoryAge (years)DRIEnergy(kcal/kg)(kcal/day)Males9-134714-1833Females40322000Source: Texas Children Hospital manual – adapted from the Dietary Reference Intakes: The Essential Guide to Nutrient Requirements. National Academy of Sciences,Institute of Medicine. Food and Nutrition Board, 2006Resource for kcal/ day: MyPyramid Food intake pattern calorie levels – values given are for mod. active individual
6The MyPyramid is appropriate for children starting at age 2 The MyPyramid is appropriate for children starting at age 2. Encourage a wide variety of foods including fruits and vegetables.
7MyPyramid. gov provides caloric needs for individuals based on age, ht MyPyramid.gov provides caloric needs for individuals based on age, ht., wt., and activity level. This is a worksheet that can be used to see if you are getting the appropriate amounts of the different food groups.
84-6 ounces whole milk and milk products 2 servings Age(years)2-44-67-1213-18Milk andMilkProductsMeat andProteinFoodsBreads,Cereals andStarchesFruits andVegetableFats and Oils4 servings4-6 ounces whole milk and milk products2 servings½-1 ½ ounce meat or egg; ¼ cup legumes1 Tbsp. peanut butter4 or moreServings¾ - 1 slice bread,1/3 – ¾ cupcereal, rice or pastaservings3-4 ounces juice (limit to one serving) and 2-4 tablespoons fruits and vegetables3 servings1-3 teaspoons4-8 ounces low fat milk and milk products1-2 ounce meat or egg; ¼- ½ cup legumes1-2 Tbsp. peanut butter1-2 slice bread,½ –1 cup4 ounces juice (limit to one serving) and 4 tablespoons fruits and vegetables8 ounces low fat milk and milk product2-4 servings2 ounce meat or 1egg; ½ cup legumes2 Tbsp. peanut butter6-11 Servings1 slice bread,1 cup cereal,½ rice or pasta4-5 servings6 ounces juice (limit to one serving) 1 piece fruit, or ½ cup vegetablesUse sparingly1 tsp. oil, margarine, 1 Tbsp. salad dressingGives ideas for number of servings and serving sizes. Exact number of servings from each food group can be found for an individual at MyPyramid.gov
9Adolescents Female growth spurt 10 – 11 years Fat becomes larger percent of body weightWeight increases about 35 lb during adolescenceMale growth spurtyearsLean muscle massincreasesWeight increases about45 lb during adolescence
10Nutritional concerns during Adolescence NHANES – Adolescents had the highest prevalence of unsatisfactory nutritional statusLow intake of:IronCalciumVitamin A & CFolic Acid
11Nutritional concernsIron needs increase – females start menstruating and lose iron while males increase lean body massCalcium needs increase – for proper bone developmentCalcium is needed for building peak bone mass
12Nutritional concerns Teens are drinking more soft drinks and less milk Teens are not meeting calcium requirements25% of teen girls are iron deficientIron deprivation is associated with cognitive damageAmerican diets are poor in folic acidFolic acid is critical in decreasing risk of birth defects
13Nutritional concerns Food habits are characterized by: Skipping meals Eating outside the homeFast foodSnackingDieting
14Food Sources of Calcium Milk and milk productsDark, leafy green vegetablesSome fish and shellfish
15Food Sources of Iron Heme Iron: Non-heme Iron: animal food sources ground beef, steak, oysters,Non-heme Iron:plant food sourcesspinach, avocado, black-eyed peasnot as well absorbed as heme ironfoods high in Vitamin C increase absorption
16Food Sources of Folic Acid Orange JuiceLeafy vegetablesLegumesFortified Grain ProductsCerealsPastasBreadsFlour
17Food Sources of Vitamin A and C CarrotsSweet potatoesPumpkin pieEtc.Vitamin COrangesStrawberriesPapaya
18Other InfluencesThe more time spent watching television, the more likely individuals are to have higher energy intakes, consume greater amounts of pizza, salty snacks, and soda and to be more overweight than children who watch less television.
19Important to emphasize physical activity especially to females because they grow earlier, and fat cells grow in size (*and number) at this age.Both males and females teens in America are more overweight and obese than in past generations. (Increase of diabetes type II also.)Taken from a presentation sent by Jacquie R.
20"To eat is a necessity, but to eat intelligently is an art "To eat is a necessity, but to eat intelligently is an art." - La RochefoucauldThis material was funded by USDA’s Food Stamp Program through the California Department of Public Health’s Network for a Healthy California. These institutionsare equal opportunity providers and employers. The Food Stamp Program provides nutrition assistance to people with low income. It can help buy nutritious foods for abetter diet. For information on the Food Stamp Program, call