1. FITNESS FOR LIFE AFE 203 Nutrition Nutrition through Life Cycle LECTURE SEVEN

2. Pregnant Women Increase fluid intake Increase fluid intake Increased Energy – extra 200 calories/day during last 3mnths Increased Energy – extra 200 calories/day during last 3mnths Increased Iron intake – form red blood cells, babies iron store laid down during pregnancy, last for 6mnths after birth Increased Iron intake – form red blood cells, babies iron store laid down during pregnancy, last for 6mnths after birth

3. Pre-School / School Age Children Children between 1-4yrs have high energy and nutrient needs. Variable appetite relating to fluctuations in growth rate Children between 1-4yrs have high energy and nutrient needs. Variable appetite relating to fluctuations in growth rate Important nutrients include; Calcium and Vit. D, Fibre, Iron and Fluoride Important nutrients include; Calcium and Vit. D, Fibre, Iron and Fluoride Should avoid high fat, high salt and high sugar food Should avoid high fat, high salt and high sugar food

4. Pre-School / School Age Children From age 5, children should have a healthy balanced diet as per Eatwell model From age 5, children should have a healthy balanced diet as per Eatwell model Children’s families exert most influence over their eating and physical activity habits Children’s families exert most influence over their eating and physical activity habits

5. Eatwell Model

6. Primary School Children Continually growing and developing physically, cognitively and emotionally Continually growing and developing physically, cognitively and emotionally Children continue to develop eating and exercise behaviours that affect their current and future states of health Children continue to develop eating and exercise behaviours that affect their current and future states of health Although family exert most influence, other external influences including; Teachers / Coaches, Friends, Media, Ethnic group / religion. Although family exert most influence, other external influences including; Teachers / Coaches, Friends, Media, Ethnic group / religion.

7. Primary School Children Iron deficiency problematic – include iron rich foods eg. Meats, fortified breakfast cereals (Vit. C to aid absorption) Iron deficiency problematic – include iron rich foods eg. Meats, fortified breakfast cereals (Vit. C to aid absorption) Constipation problematic – fibre and fluids encouraged, eg. Fruit and vegetables, wholegrain breads and cereals Constipation problematic – fibre and fluids encouraged, eg. Fruit and vegetables, wholegrain breads and cereals Calcium requirements should be met due to bone formation; prevention of osteoporosis Calcium requirements should be met due to bone formation; prevention of osteoporosis

8. Adolescents Biological, psychosocial and cognitive changes affect nutritional status Biological, psychosocial and cognitive changes affect nutritional status Rapid growth increases nutrient needs Rapid growth increases nutrient needs Need for independence take control over their food choices Need for independence take control over their food choices Conform to peer pressure Conform to peer pressure

9. Adolescents Nutrient deficiencies common Nutrient deficiencies common Health-compromising eating behaviours Health-compromising eating behaviours Need for calcium and Vitamin D to build bone density; Iron to prevent iron- deficiency anaemia; Zinc for essential mineral growth Need for calcium and Vitamin D to build bone density; Iron to prevent iron- deficiency anaemia; Zinc for essential mineral growth Watch intake of high salt, high sugar and fatty foods Watch intake of high salt, high sugar and fatty foods

10. Adults Early = 21-39 yrs Early = 21-39 yrs Midlife = 40-59 yrs Old Age = 60+ yrs Important to develop beneficial nutritional and lifestyle choices to support physical and mental health and well-being in old age Important to develop beneficial nutritional and lifestyle choices to support physical and mental health and well-being in old age

11. Adults Reduce fat intake to 30% or less; limit saturated fats to less than 10%; limit cholesterol to 300mg/day Reduce fat intake to 30% or less; limit saturated fats to less than 10%; limit cholesterol to 300mg/day Five or more portions of fruit and vegetables daily Five or more portions of fruit and vegetables daily Maintain moderate protein intake Maintain moderate protein intake Limit salt to less 6g/day (FSA, 2010) Limit salt to less 6g/day (FSA, 2010)

12. Adults Limit alcohol intake Limit alcohol intake Vitamin and mineral supplements in excess of RDA not advised Vitamin and mineral supplements in excess of RDA not advised Balance food intake and physical activity to maintain normal weight Balance food intake and physical activity to maintain normal weight Main health issues; obesity, inactivity, high cholesterol, high blood pressure, prevention of diseases eg. CVD, cancer, should be of concern. Main health issues; obesity, inactivity, high cholesterol, high blood pressure, prevention of diseases eg. CVD, cancer, should be of concern.

13. Older People Some nutrients are of particular importance in older people; fibre (constipation), calcium and Vitamin D (fractures), Vitamin B 12 and Iron (anaemia) Some nutrients are of particular importance in older people; fibre (constipation), calcium and Vitamin D (fractures), Vitamin B 12 and Iron (anaemia) Some specific nutrients may be needed in increased amounts for individuals; eg. Protein and zinc (wound healing) Some specific nutrients may be needed in increased amounts for individuals; eg. Protein and zinc (wound healing)

14. Older People Ill health and ageing process impacts on nutrition Ill health and ageing process impacts on nutrition Age-related body changes; decrease in muscle mass, slower uptake of vitamin A, decline in immune function, decreased absorption of certain vitamins and minerals Age-related body changes; decrease in muscle mass, slower uptake of vitamin A, decline in immune function, decreased absorption of certain vitamins and minerals

15. Diabetes Diabetes mellitus is a condition in which the amount of glucose (sugar) in the blood is too high because the body cannot use it properly Diabetes mellitus is a condition in which the amount of glucose (sugar) in the blood is too high because the body cannot use it properly Type 1 – Insulin dependent; develops if the body is unable to produce any insulin (treated by insulin injections and diet) Type 1 – Insulin dependent; develops if the body is unable to produce any insulin (treated by insulin injections and diet) Type 2 – Non-insulin dependent; develops when body can still produce some insulin, but not enough, or when insulin that is produced doesn’t work effectively (treated by diet alone, or diet and tablets) Type 2 – Non-insulin dependent; develops when body can still produce some insulin, but not enough, or when insulin that is produced doesn’t work effectively (treated by diet alone, or diet and tablets)

16. Diabetes Diet for people with diabetes is a balanced healthy diet, the same kind that is recommended for rest of population Diet for people with diabetes is a balanced healthy diet, the same kind that is recommended for rest of population - low in fat, sugar and salt - plenty of fruit and vegetables - meals based on starchy foods, such as bread, potatoes, cereals, pasta and rice 1.4 million people in UK have diabetes 1.4 million people in UK have diabetes Over ¾ people with diabetes have type 2 Over ¾ people with diabetes have type 2

17. Food Intolerance (FI) Food allergy and food intolerance are both types of food sensitivity Food allergy and food intolerance are both types of food sensitivity Food allergy is when body identifies food as foreign substance and triggers abnormal reaction in immune system Food allergy is when body identifies food as foreign substance and triggers abnormal reaction in immune system Food intolerance doesn’t involve the immune system and is generally not life-threatening. But if someone eats a food that they are intolerant to, this could make them feel ill or affect their long-term health Food intolerance doesn’t involve the immune system and is generally not life-threatening. But if someone eats a food that they are intolerant to, this could make them feel ill or affect their long-term health

18. Food Intolerance (FI) Signs (FI) include; headache, swelling, vomiting, diarrhoea, skin disorders Signs (FI) include; headache, swelling, vomiting, diarrhoea, skin disorders FI Caused by; milk, eggs, nuts, fish/shellfish, wheat/flour, chocolate, artificial colours, pork/bacon, chicken, cheese FI Caused by; milk, eggs, nuts, fish/shellfish, wheat/flour, chocolate, artificial colours, pork/bacon, chicken, cheese Essential to examine the label on any pre- packed food Essential to examine the label on any pre- packed food

19. Determinants of Food Choice and Eating Patterns throughout Life

20. LEDC – LESS ECONOMICALLY DEVELOPED COUNTRY MEDC – MORE ECONOMICALLY DEVELOPED COUNTRY

21. Determinants of Food Choice and Eating Patterns throughout Life

24. Traditional Life cycle stages: Traditional Life cycle stages: The term life cycles refers to the progression of stages through which individuals and families proceed over time. In the United States, the following stages are typical of the family life cycle progression: The term life cycles refers to the progression of stages through which individuals and families proceed over time. In the United States, the following stages are typical of the family life cycle progression: 1. The Bachelor Stage: young, single people. 2. Newly Married Couples: young no children. 3. Full Nest I: young married couples with youngest child under six 4. Full nest II: young married couples with youngest child 6 or over 1. The Bachelor Stage: young, single people. 2. Newly Married Couples: young no children. 3. Full Nest I: young married couples with youngest child under six 4. Full nest II: young married couples with youngest child 6 or over

25. Determinants of Food Choice and Eating Patterns throughout Life 5. Full Nest III: older married couples with dependent children 6. Empty Nest I: older married couples with no children living with them and household head in labor force. 7. Empty Nest II: older married couples with no children living with them and household head retired. 8. Solitary Survivor I: older single people in labor force. 9. Solitary Survivor II: older retired single people. 5. Full Nest III: older married couples with dependent children 6. Empty Nest I: older married couples with no children living with them and household head in labor force. 7. Empty Nest II: older married couples with no children living with them and household head retired. 8. Solitary Survivor I: older single people in labor force. 9. Solitary Survivor II: older retired single people.

26. Determinants of Food Choice and Eating Patterns throughout Life

27. Healthy Eating Myths It doesn’t matter what I eat as long as I do lots of exercise. Back to Introduction

28. Healthy Eating Myths It doesn’t matter what I eat as long as I do lots of exercise. Wrong! Exercise is good for you, but it still matters what you eat. Eating the right foods means we can learn better and exercise better too!

29. Healthy Eating Myths Chocolate is bad for you! Back to Introduction

30. Healthy Eating Myths Chocolate is bad for you! It’s true that chocolate isn’t the healthiest snack – but it isn’t innately bad either! So, some chocolate can be part of a balanced diet. Plain (dark) chocolate is better for you; it is higher in iron.

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