1. KIN 211 Life Cycle Nutrition

2. Terms to Remember Embryo-The developing infant during its second to eighth week after conception. Zygote-the developing infant from the moment of conception until the second week. Fetus-the developing infant from the eighth week of conception until birth. Placenta-is an organ that connects the developing fetus to the uterine wall to allow nutrient uptake, waste elimination, and gas exchange via the mother's blood supply.organ fetus

3. PREPARING FOR PREGNANCY Changes in Woman’s Body – Morning Sickness – Heartburn – Breast Tenderness – Constipation – Fainting – Gas – Swelling – Stop Menstrual Period – Fatigue – Nose Bleeds

4. Normal Weight Gain 25 to 35 pounds for normal weight female 28 TO 40 LBS. UNDERWEIGHT 25-35- HEALTHY WEIGHT 15-25- OVERWEIGHT Gain 3.5 lbs during first trimester 1 lb. per week thereafter

5. Protective Factor in Breast milk Colostrum- yellow substance which contains antibodies Check for Vit. D, iron and flouride Benefits- higher test scores, antibodies help fight infections, Less likely to be obese, etc.

6. Formula Fed Babies Iron and Flouride No protective antibodies

7. Caloric Needs 2 nd Trimester- additional 340 kcals/day 450- 3 rd Trimester Lactation- additional 500 kcals/day

8. Nutritional Needs During Pregnancy The woman needs additional: 25 grams protein 175 grams per day carbs Iron- 27 grams per day B12, Folate- 600 micrograms The need for folate and iron increases significantly during pregnancy

9. Complications During Pregnancy Gestational Diabetes Toxemia Anemia Edema

10. Neural Tube Defects- 3 in every 1000 births Spina Bifida- incomplete closure of the spinal cord and its bony encasement. There can be various degrees of paralysis, depending on the extent of the damage. Anencephaly- absence of the brain Risk Factors of Neural Tube Defects- Family history, maternal diabetes, use of antisiezure medications, mutations of folate enzymes, maternal obesity. Folate supplementation reduce the risk.

11. Substances that should be eliminated during pregnancy Cigarrette Smoking Alcohol Dieting

12. Additional Risk Pregnancy Factors Low Maternal weight Obesity Maternal Nutritional habits Socioeconomic status Age- below 15 and about 35 Previous pregnancies (many pregnancies) Chronic Diseases Diabetes High Blood pressure

13. Nutrition and the Infant Refer to Table 6.3 (537) Foods should be introduced one at a time because any allergic reactions can be detected. Infants should be encouraged to feed themselves in order to develop some independence.

14. Food Allergies in Infants Nuts, eggs, milk

15. To Prevent Choking Cherries, Gum, Hard Candy, Hot dogs, Nuts, Marshmallows, Peanut butter, Popcorn, Raw carrots, whole beans, whole grapes, Balloons, coins, pen tops, small balls or marbles.

16. Foods to Omit from Infants Diet Page 538

17. Nutrition During Childhood Recommendations for Each Nutrient.

18. To prevent obesity in infancy parents should: Not make them clean their plates Serve them small portions Make sure they have plenty of physical activity

19. Children and Food Habits Children should be encouraged to try new foods, but not forced to eat or threatened or rewarded with food. Limit Sweets Discourage unacceptable behavior at the table Let children have finger foods

20. Childhood Obesity An estimated 32 percent of US children are overweight and 16 percent are obese. Children learn food and exercise behaviors from their family. Refer to Table 16-7 on page 552. Know Physical activity guidelines: pg. 553 Table 16.9 on page 556, Healthy Snacks

21. Nutrition for Asolescents Provide nutritious snack and continue to be a good role model for teenagers.

22. Nutrition for Adolescents Snack make up at lease one-fourth of the average teenager’s diet Limit Soft Drinks They eat about one-third of their meals away from home. Peer influence is strong Drug and Alcohol Abuse is a problem Smoking

23. Nutrition for the Elderly Life Expectancy- 78 years 81, white female and 77 black female 76, white male, 70, black male

24. Healthy Habits for the Elderly Well balance meals with plenty of fruits and vegetables Engage in physical activity No smoking No alcohol or moderation Regular adequate sleep Maintaining healthy body weight

25. Nutrition for the Elderly They need less calories Increased need for Vitamin D, B12, B6, and Calcium Increased need for water Increased need for fiber

26. Physiological Changes in Elderly Two-thirds are now considered overweight or obese Loss of bone and muscle Sarcopenia- loss of skeletal muscle mass, strength, and quality. Lose of function to immune system GI tract changes and slowing of motility, increased chances of constipation

27. Physiological Changes in Elderly Atrophic Gastritis – Inflamed Stomach – Increased bacterial growth – Reduced hydrochloric acid – Reduce intrinsic factor – Increased risk of nutrient deficiencies – Loss of teeth – Sensory Losses

28. Summary of Nutrients and Aging Page 587 Strategies for Growing Old Healthfully (Table 17-4)