1. 4.02A Keep on Track with Good Nutrition Throughout the Life Cycle

2. 4.02A Keep on Track with Good Nutrition Throughout the Life Cycle
The Life Cycles
Pregnancy
Lactation
Infancy (0-12 months)
Toddler (1-3 years)
Preschool (3+ years)
School-aged
Teen-aged
Adults
Older Adults (50+ years)
4.02A Keep on Track with Good Nutrition Throughout the Life Cycle

3. 4.02A Keep on Track with Good Nutrition Throughout the Life Cycle
Pregnancy
Nutritional Needs
Increase calories based upon your Doctor’s recommendations.
Increase water, folic acid, calcium, iron and fiber.
Reduce sodium.
Foods to Avoid
Avoid caffeine, alcohol, uncooked hot dogs, luncheon meats, soft cheeses, refrigerated meat spreads, refrigerated smoked seafood, raw milk.
No more than two meals per week of fish high in mercury.
4.02A Keep on Track with Good Nutrition Throughout the Life Cycle

5. 4.02A Keep on Track with Good Nutrition Throughout the Life Cycle
Lactation
Foods to Avoid
Eat no more than two meals per week of fish high in mercury.
Nutritional Needs
Increase water, calcium, protein, folic acid.
Increase calories based upon body weight.
4.02A Keep on Track with Good Nutrition Throughout the Life Cycle

6. 4.02A Keep on Track with Good Nutrition Throughout the Life Cycle
Infancy (0-12 months)
Nutritional Needs
Breastfeeding is recommended.
When breastfeeding, use Vitamin D supplements.
Increase iron if formula feeding.
Mom needs Vitamin K supplements.
Baby cereal introduced at 4 months of age.
Table food introduced at 8 months of age.
Foods to Avoid
Avoid honey or corn syrup.
Beware of choking risks.
Eat no more than two meals per week of fish high in mercury.
Withhold juice until 6 months of age.
Need whole milk for infants up to two years of age.
4.02A Keep on Track with Good Nutrition Throughout the Life Cycle

7. 4.02A Keep on Track with Good Nutrition Throughout the Life Cycle
Toddler (1-3 years)
Nutritional Needs
Increase iron.
Introduce new flavors and textures in order to increase the variety of foods.
Increase self-feeding. This becomes an important developmental milestone.
Foods to Avoid
Eat no more than two meals per week of fish high in mercury.
No hot dogs, nuts, seeds, chunks of meat or cheese, whole grapes, hard, gooey, or sticky candy, popcorn, chunks or peanut butter, raw vegetables, raisins, or chewing gum.
No more than ounces of milk or 4-6 ounces of juice/day.
Servings should be ¼ size of adults.
4.02A Keep on Track with Good Nutrition Throughout the Life Cycle

8. 4.02A Keep on Track with Good Nutrition Throughout the Life Cycle
Preschool (3+ years)
Nutritional Needs
Need same variety of foods as adults but in smaller proportions.
Serve about 2/3 of a serving.
Entice them with foods that are bright in color, to make it more appealing.
Encourage children to try new foods.
Foods to Avoid
Eat no more than two meals per week of fish high in mercury.
4.02A Keep on Track with Good Nutrition Throughout the Life Cycle

9. 4.02A Keep on Track with Good Nutrition Throughout the Life Cycle
School-aged
Nutritional Needs
Balanced diet
Three servings of dairy daily
Daily activity based on age, health, body size
Foods to Avoid
High-sugar snacks
Fatty foods
4.02A Keep on Track with Good Nutrition Throughout the Life Cycle

10. 4.02A Keep on Track with Good Nutrition Throughout the Life Cycle
Teens
Nutritional Needs
Eat more carbohydrates.
Females need more calcium and iron.
Foods to Avoid
Avoid fried and saturated fats, excessive salt and sugars.
4.02A Keep on Track with Good Nutrition Throughout the Life Cycle

11. 4.02A Keep on Track with Good Nutrition Throughout the Life Cycle
Adults
Nutritional Needs
Follow dietary guidelines for Americans.
Foods to Avoid
Avoid excessive weight gain and high calorie foods.
4.02A Keep on Track with Good Nutrition Throughout the Life Cycle

12. 4.02A Keep on Track with Good Nutrition Throughout the Life Cycle
Older Adults (50+ years)
Nutritional Needs
More vitamin B6, B12, and vitamin D and calcium.
Follow dietary guideline daily.
Foods to Avoid
Eat no more than two meals per week of fish high in mercury.
No unpasteurized cheese, raw fish, raw milk, soft cheese, lightly cooked egg, raw meat or poultry or raw sprouts.
4.02A Keep on Track with Good Nutrition Throughout the Life Cycle

13. 4.02F Nutrition and Chronic Conditions13

14. 4.02F Nutrition and Chronic Conditions
Reducing the Risk
Consult a dietitian, nutritionist, or a physician to prescribe one of the following:
a special eating plan.
medical nutrition therapy.
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15. Chronic Conditions affected by Nutrition
The following chronic conditions may be affected by managing ones eating patterns include:
High blood cholesterol
Hypertension/high blood pressure---consuming salt
Obesity
Diabetes
Osteoporosis
Anorexia nervosa
Bulimia nervosa
Binge eating
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16. High Blood Cholesterol
Causes
Eating fatty (saturated fats) foods
Eating high cholesterol foods
Lack of fiber in the diet
Symptoms
Elevated blood pressure
Elevated HDL/LDL levels
Foods to include
Low-fat or fat-free
Whole grains
Lean meats
Fish
Fresh fruits and vegetables
Foods to avoid
Partially hydrogenated oils
Processed snack foods
Highly marbled meats
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17. Hypertension/High blood pressure---consuming salt
Causes
Eating foods with a high sodium content
Eating foods with a high fat content
Low consumption of foods containing calcium, potassium and magnesium.
Symptoms
Elevated heart rate
Shortness of breath with exertion
Foods to include
Low-sodium foods
Fresh fruits and vegetables
Whole grains
Foods to avoid
Highly processed snack foods
Low fiber content
High fat foods
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18. 4.02F Nutrition and Chronic Conditions
Obesity
Causes
Eating high fat content and low-nutrient dense foods.
Eating oversized portions
Limited physical activity
Inherited genetic traits
Symptoms
Increased health problems
Elevated BMI rating
Foods to include
Smaller portions
Reduced-fat or fat free
Whole grains
Fish
Fresh fruits and vegetables
Foods that Impact
Highly processed snack foods
Low-fiber content
High-fat foods
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19. 4.02F Nutrition and Chronic Conditions
Diabetes- Type II
Causes
Eating foods high in sugar
Excessive body weight
Low consumption of fiber
Symptoms
Excessive thirst
Fatigue
Foods to include
Low-sugar and sugar-free
Protein foods
Whole grains
Reduced-fat and fat-free
Foods to avoid
Foods that are high in sugar
Foods that are high in carbohydrates
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20. 4.02F Nutrition and Chronic Conditions
Osteoporosis
Causes
Lack of calcium and exercise
Symptoms
Brittle bones or bones that break easily
Hormonal changes
Deficiency of vitamin D
Foods to include
Calcium and vitamin-rich foods
Foods high in phosphorous
Dark green leafy vegetables
Foods to avoid
Caffeine
Soft drinks
Alcohol
Tobacco products
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22. Eating Disorders
3 Types of Eating Disorders (Mental Health Guru) - YouTube

23. 4.02F Nutrition and Chronic Conditions
Anorexia Nervosa
Causes
An unrealistic body image
Peer pressure to be thin
Symptoms
Eating rituals
Extensive exercise
Obsession with dieting
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24. 4.02F Nutrition and Chronic Conditions
Bulimia Nervosa
Causes
Guilt associated by over eating
The need to control weight by any means.
Symptoms
Tooth decay
Blistered hands
Ruptured esophagus
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25. 4.02F Nutrition and Chronic Conditions
Binge Eating
Causes
Feeling depressed
Guilt
Symptoms
Consuming 3000 to 5000 calories and day
Excessive weight gain
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26. 4.02 U Vegetarian Diets
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27. Four Types of Vegetarian Diets
Vegan
Lacto-Vegetarian
Ovo-Vegetarian
Lacto-ovo-Vegetarian
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28. Vegan Characteristics Eat only food from plant sources
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29. Lacto-Vegetarian Characteristics
Eat foods from plant sources and dairy products.
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30. Ovo-Vegetarian Characteristics Eat foods from plant sources and eggs.
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31. Lacto-Ovo-Vegetarian
Characteristics
Eat foods from plant sources, dairy products and eggs.
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32. 4.02R Foods I “MOST WANTED”
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33. Why do some foods make me sick?
Food sensitivities fall into two classifications these include:
food allergies
food intolerance
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34. Food Allergies
The FDA now requires that all food allergens be clearly identified on food labels.
Foods that are common food allergens include:
Milk
Eggs
Peanuts
Wheat
Soy
Shellfish
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35. Food Intolerance
a physical reaction to food but does not involve the immune system. An intolerance usually is a less serious digestive problem and may include:
Lactose intolerance (milk)
Gluten intolerance (wheat protein)
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