1. Nutrition Through the Life Cycle
Childhood
and
Adolescent Nutrition

2. Estimated Energy Requirements Ages: 3-8 years old
Category
Age (years)
DRI
Energy
(Kcal/kg)
(kcal/day)
Children 3 85 4 70
1400
5-6 65
7-8 60
1600
Source: 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, 2006
Provide a general conversation regarding energy needs increasing as child grows
Resource for kcal/ day: MyPyramid Food intake pattern calorie levels. Calorie levels stated for mod. active individual

3. Tips for Feeding Toddlers and Preschoolers
Offer a variety of foods
Set a good example
Serve meals at the same time each day
Small meals plus snacks
Never force feed or use food as a reward
Food jags are common

4. Childhood Nutrition Division of Responsibility
Parent’s responsibility:
What
Where
When
Child’s responsibility:
How much

5. Estimated Energy Requirements Ages: 9-18 years old
Category
Age (years)
DRI
Energy
(kcal/kg)
(kcal/day)
Males
9-13 47
14-18 33
Females 40 32
2000
Source: 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, 2006
Resource for kcal/ day: MyPyramid Food intake pattern calorie levels – values given are for mod. active individual

6. The 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.

7. MyPyramid. 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.

8. 4-6 ounces whole milk and milk products 2 servings
Age
(years)
2-4
4-6
7-12
13-18
Milk and
Milk
Products
Meat and
Protein
Foods
Breads,
Cereals and
Starches
Fruits and
Vegetable
Fats and Oils
4 servings
4-6 ounces whole milk and milk products
2 servings
½-1 ½ ounce meat or egg; ¼ cup legumes
1 Tbsp. peanut butter
4 or more
Servings
¾ - 1 slice bread,
1/3 – ¾ cup
cereal, rice or pasta
servings
3-4 ounces juice (limit to one serving) and 2-4 tablespoons fruits and vegetables
3 servings
1-3 teaspoons
4-8 ounces low fat milk and milk products
1-2 ounce meat or egg; ¼- ½ cup legumes
1-2 Tbsp. peanut butter
1-2 slice bread,
½ –1 cup
4 ounces juice (limit to one serving) and 4 tablespoons fruits and vegetables
8 ounces low fat milk and milk product
2-4 servings
2 ounce meat or 1egg; ½ cup legumes
2 Tbsp. peanut butter
6-11 Servings
1 slice bread,
1 cup cereal,
½ rice or pasta
4-5 servings
6 ounces juice (limit to one serving) 1 piece fruit, or ½ cup vegetables
Use sparingly
1 tsp. oil, margarine, 1 Tbsp. salad dressing
Gives 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

9. Adolescents Female growth spurt 10 – 11 years
Fat becomes larger percent of body weight
Weight increases about 35 lb during adolescence
Male growth spurt
years
Lean muscle mass
increases
Weight increases about
45 lb during adolescence

10. Nutritional concerns during Adolescence
NHANES – Adolescents had the highest prevalence of unsatisfactory nutritional status
Low intake of:
Iron
Calcium
Vitamin A & C
Folic Acid

11. Nutritional concerns
Iron needs increase – females start menstruating and lose iron while males increase lean body mass
Calcium needs increase – for proper bone development
Calcium is needed for building peak bone mass

12. Nutritional concerns Teens are drinking more soft drinks and less milk
Teens are not meeting calcium requirements
25% of teen girls are iron deficient
Iron deprivation is associated with cognitive damage
American diets are poor in folic acid
Folic acid is critical in decreasing risk of birth defects

13. Nutritional concerns Food habits are characterized by: Skipping meals
Eating outside the home
Fast food
Snacking
Dieting

14. Food Sources of Calcium
Milk and milk products
Dark, leafy green vegetables
Some fish and shellfish

15. Food Sources of Iron Heme Iron: Non-heme Iron: animal food sources
ground beef, steak, oysters,
Non-heme Iron:
plant food sources
spinach, avocado, black-eyed peas
not as well absorbed as heme iron
foods high in Vitamin C increase absorption

16. Food Sources of Folic Acid
Orange Juice
Leafy vegetables
Legumes
Fortified Grain Products
Cereals
Pastas
Breads
Flour

17. Food Sources of Vitamin A and C
Carrots
Sweet potatoes
Pumpkin pie
Etc.
Vitamin C
Oranges
Strawberries
Papaya

18. Other Influences
The 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.

19. Important 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 Rochefoucauld
This material was funded by USDA’s Food Stamp Program through the California Department of Public Health’s Network for a Healthy California. These institutions
are equal opportunity providers and employers. The Food Stamp Program provides nutrition assistance to people with low income. It can help buy nutritious foods for a
better diet. For information on the Food Stamp Program, call