1. Do Now How do you think your diet should change in different stages of life? Why?

2. Nutrition Through the Life Cycle Pregnancy and Infancy

3. © 2014 Pearson Education, Inc. The Placenta Plays a Key Role Nutrients are delivered to and wastes are transported from the developing embryo through the placenta. Prevents passage of red blood cells, bacteria, and many large proteins from mother to fetus Alcohol, drugs, and other potentially harmful substances can cross the placenta. Releases hormones required to support the physiological changes of pregnancy

4. © 2014 Pearson Education, Inc. The Placenta

5. What Nutrients and Behaviors Are Important for a Healthy Pregnancy? Prospective fathers should adopt a healthy lifestyle. A man's lifestyle and diet habits can affect fertility. Factors that may decrease sperm production and function: Smoking, alcohol and drug abuse, and obesity Nutrients that promote healthy sperm production: Zinc and folate: production of healthy sperm Antioxidants: protect sperm from free radical damage © 2014 Pearson Education, Inc.

6. What Nutrients and Behaviors Are Important for a Healthy Pregnancy? (Cont'd) Before and during pregnancy, mothers need to adopt a healthy lifestyle. Attain a healthy weight before conception. Obesity and overweight are associated with infertility, pregnancy complications, and potential birth defects. Underweight women are at risk of delivering low birth weight or small for gestational age babies. Higher risk for developmental disabilities, lung disease, dying within the first year of life © 2014 Pearson Education, Inc.

7. What Nutrients and Behaviors Are Important for a Healthy Pregnancy? (Cont'd) Get plenty of folic acid. Reduces risk of neural tube defects Needed for new cell synthesis Recommendation: 400 μg daily (pre-pregnancy) Moderate fish and caffeine consumption Some fish has high levels of methylmercury. Limit caffeine intake: < 150 mg per day 1 cup of coffee (8 oz) 2 Mountain Dews (12 oz) 3 Dr. Pepper (12 oz) 4 Cokes (12 oz) 5 Iced Tea (12 oz) © 2014 Pearson Education, Inc.

8. Ensure Adequate Nutrient Intake Dietary considerations 50 percent increase in needs for folate, zinc, iron, and calcium Folate Need 600 micrograms daily Take a supplement or consume folate-rich foods. Iron Needed to make additional red blood cells Prevents anemia Essential for fetal growth and development Needed for the growth of the placenta A prenatal vitamin supplement is needed to meet iron needs. © 2014 Pearson Education, Inc.

9. What Nutrients and Behaviors Are Important in the Second Trimester? Consume adequate kilocalories, carbohydrate, and protein. An additional 340 kilocalories daily Minimum of 175 grams carbohydrate per day Protein needs increase 35 percent to about 71 grams daily. Get enough exercise. 30 minutes or more of moderate exercise on most days Low-impact activities Avoid significant increases in body core temperature. © 2014 Pearson Education, Inc.

10. What Nutrients and Behaviors Are Important for the Third Trimester? Add an extra 450 kilocalories. The growing baby exerts pressure on the mother's intestines and stomach, which can cause heartburn. Eat frequent, small meals. Avoid spicy or highly seasoned foods. Avoid lying down immediately after meals. Hormonal changes slow movement of food through the GI tract, which may cause constipation. Exercise and consume fiber-rich foods. © 2014 Pearson Education, Inc.

11. Be Alert to Potential Complications: Gestational Diabetes and Hypertension Gestational diabetes occurs when a woman develops high blood glucose levels during her pregnancy. May result in macrosomia Increased risk for jaundice, breathing problems, birth defects Increased risk for hypoglycemia after birth © 2014 Pearson Education, Inc.

12. What Are the Benefits and Nutrient Needs of Breast-Feeding? Lactation is the production of milk in a woman's body after birth. The infant suckling at the mother's breast stimulates milk production. Prolactin: stimulates milk production Oxytocin: releases milk for infant to receive through the nipple "letdown response" Breast-feeding Mother provides food that is uniquely tailored to meet her infant's nutritional needs in an easily digestible form. © 2014 Pearson Education, Inc.

13. Breast-Feeding Provides Physical, Emotional, and Financial Benefits for Mothers Physical benefits Oxytocin helps return the uterus to its prepregnancy size and shape. Reduces blood loss in the mother after delivery May help mothers return to their prepregnancy weight and manage their postpregnancy weight May reduce risk for breast and ovarian cancer May reduce risk for hip fractures later in life, increase bone density, reduce risk for type 2 diabetes © 2014 Pearson Education, Inc.

14. Breast-Feeding Provides Physical, Emotional, and Financial Benefits for Mothers (Cont'd) Expense and convenience Can spend $1,500 on formula alone in the first year Formula-fed infants have higher health care costs. Environmental costs Uses less resources than formula-feeding Breast milk is always sterile and at the right temperature. Less cleanup Stress reduction and bonding Promotes a unique bonding experience; reduces stress; helps baby feel safe, secure, and emotionally attached © 2014 Pearson Education, Inc.

15. Breast-Feeding Provides Nutritional and Health Benefits for Infants The nutritional composition of breast milk changes as the infant grows. Right after birth: Breast milk contains colostrum, a yellowish fluid that is lower in fat but higher in protein, vitamin A, minerals, and immune factors. Four to seven days after birth: Breast milk is high in lactose, fat, and B vitamins and lower in fat-soluble vitamins, sodium, and other minerals. © 2014 Pearson Education, Inc.

16. Breast-Feeding Provides Nutritional and Health Benefits for Infants (Cont'd) At six to seven months: Breast milk has less protein. The American Academy of Pediatrics recommends supplementing breast-fed babies with vitamin D. Minimum of 400 IU vitamin D per day Give in the form of drops © 2014 Pearson Education, Inc.

17. Breast-Feeding Provides Nutritional and Health Benefits for Infants (Cont'd) Protects against infections, allergies, and chronic disease Decreases: Risk and severity of diarrhea and other intestinal disorders Respiratory and ear infections Meningitis Urinary tract infections Protects against bacteria, viruses, fungi, and inflammation Provides antioxidants, hormones, enzymes, and growth factors © 2014 Pearson Education, Inc.

18. Breast-Feeding Provides Nutritional and Health Benefits for Infants (Cont'd) Reduced childhood obesity risk Breast-feeding beyond six months may reduce risk for childhood obesity. Brain development Breast milk contains docosahexanoic acid (DHA) and arachidonic acid (AA). Needed for vision and central nervous system May have greater cognitive function © 2014 Pearson Education, Inc.

19. Breast-Feeding Is Recommended by Experts American Academy of Pediatrics and Academy of Nutrition and Dietetics recommendations Exclusive breast-feeding for the first six months Breast-feeding with an appropriate combination of appropriate foods during at least the first year © 2014 Pearson Education, Inc.

20. What Are an Infant's Nutrient Needs and Why Are They So High? (Cont'd) Infants have specific kilocalorie, iron, and other nutrient needs. Energy needs: 108 kcal/kg for the first 6 months of life Carbohydrate needs: 60 grams per day for the first 6 months 95 grams per day at 7 to 12 months Protein needs: 9.1 grams per day during the first 6 months 11 grams per day at 7 to 12 months Fat needs: Do not limit fat intake. © 2014 Pearson Education, Inc.

21. What Are an Infant's Nutrient Needs and Why Are They So High? (Cont'd) Require vitamin K, vitamin D, and iron supplements Receive vitamin K injection at birth 400 IU vitamin D drops beginning at 2 months Iron-fortified foods such as infant cereal should be introduced at around 6 months of age. Fluid needs are met with breast milk or formula. Limit extra fluids and give 100% juice in moderation. © 2014 Pearson Education, Inc.

22. When Are Solid Foods Safe? Solid foods are introduced once certain milestones are met. Typically at 4 to 6 months of age When body systems are ready to process solid foods Physical readiness is specific to each child. © 2014 Pearson Education, Inc.

23. When Are Solid Foods Safe? (Cont'd) Solid foods should be introduced gradually. Parents should watch for signs of allergies after a new food is introduced. A good first food is rice cereal. Avoid whole cow's milk until after 1 year of age. Introduce one food at a time. Single-grain cereals, then multigrain cereals Pureed vegetables Fruits Meats © 2014 Pearson Education, Inc.

24. Summary of Nutritional Guidelines

25. Nutrition Through the Life Cycle Toddler through Adolelescence

26. What Are the Nutritional Needs of Toddlers and Preschoolers? Toddlers 1 to 3 years old Growth rate is high, but slower than infancy Age 2 Average weight gain: 3 to 5 pounds Average length gain: 3 to 5 inches a year Nutritional needs and appetites diminish compared with those of infants. © 2014 Pearson Education, Inc.

27. What Are the Nutritional Needs of Toddlers and Preschoolers? (Cont'd) Preschoolers 3 to 5 years old Both toddlers and preschoolers need the same nutrients as adults, but in different amounts. Lower energy needs Smaller appetites Smaller stomachs © 2014 Pearson Education, Inc.

28. Young Children Need to Eat Frequent, Small Meals and Nutrient-Dense Foods Energy needs: 1,000 to 1,600 kilocalories per day Include nutrient-dense foods Appropriate portion sizes Child-sized plates and cups Rule of thumb is to serve 1 tablespoon of food per year of age at a meal.

29. © 2014 Pearson Education, Inc. Young Children Need Adequate Carbohydrate, Protein, and Fat Carbohydrate 45 to 65 percent of daily kilocalories At least half of grain intake should be from whole grains. Fiber recommendations 1 to 3 years: 19 grams 4 to 8 years: 25 grams

30. © 2014 Pearson Education, Inc. Young Children Need Adequate Carbohydrate, Protein, and Fat (Cont'd) Protein RDA Toddlers: 1.1 grams per kilogram of body weight School-aged: 0.95 grams per kilogram of body weight Fat 2 to 3 years old: 30 to 35 percent of kilocalories from fat 4 and over: 25 to 35 percent of kilocalories from fat Focus on polyunsaturated and monounsaturated fats.

31. © 2014 Pearson Education, Inc. Young Children Need to Consume Enough Calcium and Iron Calcium Necessary for healthy bone development 1 to 3 years: 700 mg/day 4 to 5 years: 1,000 mg/day Iron Necessary during periods of rapid growth Good sources of iron for children include lean meats, beans, and iron-fortified cereals. Cow's milk is a poor source of iron.

32. © 2014 Pearson Education, Inc. Young Children Need to Consume Enough Calcium and Iron (Cont'd) Iron deficiency (anemia) Most common nutrient deficiency in young children Can lead to developmental delays Exacerbates attention deficit hyperactivity disorder Associated with lead poisoning Iron toxicity Leading cause of death in children under age 6 Iron builds up in tissues and organs. Ingesting 200 milligrams of iron can be fatal.

33. Young Children Need to Consume Enough Vitamin D Recommendations of the American Academy of Pediatrics 1 to 8 years: 10 micrograms (400 IU) of vitamin D per day Sources: fortified milk, egg yolk, and some fish Two 8-ounce glasses of milk provide only half of the recommended intake. Supplements or fortified cereals may be needed. © 2014 Pearson Education, Inc.

34. What Are the Nutritional Needs of Adolescents? Developmental period between childhood and adulthood Ages 9 to 19 years Physical changes occur, including a growth spurt. Height increases. Weight increases due to bone growth and gains in lean body mass and body fat stores. Hormonal changes occur, including the onset of menstruation for females. A healthy diet is necessary at this time to ensure adequate nutrients, especially kilocalories, protein, calcium, and iron.

35. Adolescents Need Calcium for Bone Development Time of rapid bone growth Half of peak bone mass accumulates in adolescence AI for calcium: 1,300 mg AI for vitamin D: 600 IU Inadequate calcium intake can lead to low peak bone mass and is a risk factor for osteoporosis. © 2014 Pearson Education, Inc.

36. Adolescents Need Iron for Muscle Growth Additional iron supports muscle growth and increased blood volume. Adolescent females need iron to support menstruation. RDA for iron Females 14 to 18 years: 15 milligrams Males 14 to 18 years: 11 milligrams Iron deficiency is common in adolescence, especially among individuals who limit intake of enriched grains, lean meats, and legumes.

37. © 2014 Pearson Education, Inc. Adolescents Are Sometimes at Risk for Disordered Eating Disordered eating patterns are more prevalent in adolescent females than males. May be linked with poor body image or low self-esteem Teens often adopt unhealthy habits. Skipping meals Using food substitutes Taking diet pills or nutritional supplements Purging through vomiting, laxatives, or diuretics Using nutritional supplements to build muscle

38. © 2014 Pearson Education, Inc.

39. Nutrition Through the Life Cycle Older Adults

40. © 2014 Pearson Education, Inc. What Changes Occur as Part of the Aging Process? Dependent on genetic, environmental, and lifestyle factors Genetics Determines the rate of body maintenance Influences likelihood of chronic disease development Environment Oxidative stress could cause cell damage or death. Diet and activity choices impact rate of aging. Physiological age varies from chronological age. Physiologic age is based on body health and function. Chronologic age is based on years of life.

41. What Changes Occur as Part of the Aging Process? (Cont'd) Weight and body composition change. Weight gain is common. Abdominal fat deposits increase. Lean tissue and muscle mass decrease (sarcopenia). Results from decreased physical activity © 2014 Pearson Education, Inc.

42. What Changes Occur as Part of the Aging Process? (Cont'd) Our immune function decreases as we age. Risk of inflammatory diseases increases. Adequate immune response depends on nutritional intake. Older adults often are deficient in Zinc Iron Beta-carotene Folic acid Vitamins B 6, B 12, C, D, E © 2014 Pearson Education, Inc.

43. What Changes Occur as Part of the Aging Process? (Cont'd) Our sensory abilities decline as we age. Decreased taste and smell May cause decreased interest in food Impaired vision and impaired hearing can also result in decreased food and nutrient intake. © 2014 Pearson Education, Inc.

44. What Changes Occur as Part of the Aging Process? (Cont'd) Gastrointestinal changes occur as we age. Saliva production may decrease. Makes swallowing more difficult Increases risk for tooth decay and gum disease Missing teeth or wearing dentures makes chewing difficult; may limit food choices. Hydrochloric acid and pepsin production decline. Lowers absorption of iron, calcium, folate, and vitamins B 6 and B 12. Reduced gastrointestinal motility © 2014 Pearson Education, Inc.

45. What Changes Occur as Part of the Aging Process? (Cont'd) Our brain function also changes as we age. Age-related memory loss Alzheimer's disease Dementia Older persons with impaired cognitive function are more likely to lose self- care abilities. © 2014 Pearson Education, Inc.

46. Older Adults Need Fewer Kilocalories, Not Less Nutrition Metabolic rate declines with age due to losses in muscle mass and less physical activity. Reduce kilocalorie intake by approximately: 10 fewer daily kilocalories per year for men 7 fewer daily kilocalories per year for women Nutrient needs do not decline at the same rate as do energy needs. Selection of nutrient-dense foods is important. © 2014 Pearson Education, Inc.

47. Older Adults Need Adequate Protein Protein RDA: 0.8 grams per kilogram of body weight Men: Approximately 56 grams Women: 46 grams 10 to 35 percent of kilocalories Reduces loss of lean tissue, muscle, and bone Those who are ill or have suffered trauma need more. © 2014 Pearson Education, Inc.

48. Older Adults Should Consume More Complex Carbohydrate Carbohydrate 45 to 65 percent of kilocalories Emphasis on complex carbohydrates More fiber and less sugar AI for fiber Men over 50: 30 grams Women over 50: 21 grams © 2014 Pearson Education, Inc.

49. Older Adults Should Continue to Moderate Fat Intake Fat 20 to 35 percent of kilocalories 5 to 10 percent from omega-6 0.6 to 1.2 percent from omega-3 Total cholesterol: 300 milligrams or less per day Keep trans fats as low as possible. © 2014 Pearson Education, Inc.

50. Older Adults Need to Watch Intake of Vitamins A, D, and B 12 Vitamin A Avoid overconsuming preformed vitamin A. Can increase the risk of osteoporosis Vitamin D The ability to synthesize vitamin D from sunlight decreases with age. The intestines and kidneys lose some ability to absorb and convert vitamin D. Requirements double at age 50 and triple at age 70. Necessary for bone health and maintenance of insulin levels © 2014 Pearson Education, Inc.

51. Older Adults Need to Watch Intake of Vitamins A, D, and B 12 (Cont'd) Vitamin B 12 30 percent of people aged 50 or over cannot absorb natural B 12. Due to reduced stomach acid secretion Synthetic B 12 can still be absorbed. Adequate B 12 can lower homocysteine levels, which reduces risk of heart disease. © 2014 Pearson Education, Inc.

52. Older Adults Need to Be Sure to Get Enough Iron, Zinc, and Calcium Iron 10 percent of older adults are iron deficient. Caused by inadequate dietary iron intake or diets deficient in folate or B 12 and blood losses Consume iron-rich foods. Zinc 25 percent of older adults are not meeting zinc requirements. Necessary to maintain a healthy immune system Deficiency can depress appetite. Add zinc-fortified foods and supplements to the diet. © 2014 Pearson Education, Inc.

53. Older Adults Need to Be Sure to Get Enough Iron, Zinc, and Calcium (Cont'd) Calcium Increased need over age 50: 1,200 milligrams per day 70 percent of older adults do not meet needs. Can result in osteoporosis Recommendations Three servings of dairy per day, plus a calcium-fortified food or supplement © 2014 Pearson Education, Inc.

54. Older Adults Need to Stay Hydrated Fluid intake Hydration is important for older adults, especially those over the age of 85. The thirst mechanism decreases with age. Certain medications may cause the body to lose water. Urinary incontinence increases with age. Dehydration can lead to constipation. Preferred beverages include water and low-fat or skim milk. © 2014 Pearson Education, Inc.

55. DOL Part 1/4 A pregnant woman should follow a diet low in protein and high in fat and carbohydrates. A.True B.False

56. DOL Part 2/4 Children have the same dietary recommendations as adults, just with less calories/energy requirements. A.True B.False

57. DOL Part 3/4 Adolescents should make sure to consume enough calcium, protein, and iron to support their developing bodies. A.True B.False

58. DOL Part 4/4 Elderly adults need less nutrients as they age, but the amount of calories/energy that they need doesn’t change very much. A.True B.False