1. Unit 9: Lifecycle- Part 2

2. How much to feed newborn? Breastfeed: 8-12 x/day Wet at least 6 diapers Have at least 3 loose stools per day Regain birth weight within the first 2 weeks

3. Readiness for Solid Foods Increased digestive enzymes –so solid foods can be digested with ease Loss of extrusion reflex –infant’s tongue pushes the spoon and food back out –need to be able to transfer food from front of mouth to the back Able to sit without support Purposefully bring hand to mouth Age of about 4-6 months

4. Feeding schedule Baby rice cereal iron-fortified; hypoallergenic mix with breast milk or formula Add one food at a time see how tolerates foods and watch for allergic reactions Strained vegetables, fruits, meats 6-7 months: infant spoon and cup with spout lid 8 months: pick up small pieces of food 9-12 months: soft foods; table foods NO cow’s milk, egg whites, ?wheat?

5. Infants: Foods to Avoid Avoid Honey and Corn Syrup –contain spores of Clostridium botulinum, in infants can cause botulism, a deadly food borne illness Avoid high risk choking foods –hotdogs, nuts, raw carrots, raisins, apple chunks, popcorn, hard candy, gum, hard pretzels, grapes, plain peanut butter, Don’t leave baby along during feeding

6. Infancy Feeding problems during infancy –Colic –Baby bottle tooth decay –Iron-deficiency anemia –Gastroesophageal reflux –Diarrhea –Failure to thrive –Fruit Juices and Drinks 3-6 ounces per day; avoid putting in a bottle

7. Childhood: age 1 to beginning of adolescence Energy and nutrient needs during childhood –Energy and protein Kcal and grams protein per kg decrease from infancy –1-3 year old: 1,300 kcals/day –4-6 year old: 1,800 kcals/day –7-10 year old: 2,000 kcals/day –Vitamins and minerals Variety of foods needed Need for supplements?

8. Common Food Habits of Toddlers Playing with food –discover texture, smell, taste Food jags –continue to offer new foods Food protests –caregiver model positive, corrective behavior Irregular eating patterns –growth has slowed; may skip meals but continue to offer regular meals and snacks

9. Influences on Childhood Food Habits and Intake Advertisements –sweetened cereal; fast food; candy Social events and parties –pizza; soft drinks; Popular snacks and beverages –“fruit snacks”; cookies; ice cream; soda 2 parents working Unscheduled meals and snacks

10. Nutritional Concerns of Childhood –Malnutrition and hunger School Lunch, Breakfast, and Summer Food Service programs –Food and behavior No scientific link between diet and hyperactivity –Nutrition and chronic disease Gradually phase in lower-fat, higher-fiber diet –Childhood obesity Increasing incidence Focus on growth –Lead toxicity –Vegetarianism

11. Adolescence Physical growth and development –Adolescent growth spurt Boys: begins between 12-13 years –Gain about 8 inches in height, 45 pounds in weight Girls: begins between 10-11 years –Gain about 6 inches in height, 35 pounds in weight Change in body composition Changes in emotional maturity

12. Nutrient Needs of Adolescents –Energy and protein Highest total calories and protein grams per day –Vitamins and minerals of concern Vitamin A Iron Calcium Influences on food intake –Social factors –Income –Individuality

14. Nutrition-Related Concerns of Adolescents –Fitness and sports –Acne –Eating disorders –Obesity –Tobacco, alcohol, recreational drugs

15. Staying Young While Growing Older Age-related changes –Weight and body composition Add fat, lose lean body mass –Mobility Reduced muscle and skeletal strength –Immunity Decline in defense mechanism –Taste and smell Decline in ability –Gastrointestinal changes Reduced acid secretion, reduced motility

16. Especially Physical Activity Weigh less Greater flexibility More endurance Better balance Better health Strengthen muscles---less falls

17. Nutrient Needs of the Mature Adult Energy –Reduced needs Decreased activity, decreased lean body mass Protein –Same needs per kg body weight as younger adults Carbohydrate –More likely to be lactose intolerant Fat –Maintain moderate-low fat diet Water –Reduced thirst response

18. Nutrient Needs of the Mature Adult Vitamins of concern –Vitamin D Needed for bone health, calcium balance Reduced skin synthesis, activation Higher needs –B vitamins Reduced ability to absorb vitamin B 12 Folate, B 6, B 12 may help reduce heart disease risk

19. Nutrient Needs of the Mature Adult Minerals of concern –Calcium Bone health Reduced ability to absorb calcium –Zinc Marginal deficiencies likely May compromise immunity, wound healing –Magnesium –Iron Elders may have limited intake Need for supplements

21. Nutrition-Related Concerns of Mature Adults Drug-drug and drug-nutrient interactions –Can affect use of drugs or nutrients Depression –May reduce food intake –Alcoholism can interfere with nutrient use Anorexia of aging –Loss of appetite with illness –Can lead to protein-energy malnutrition

22. Arthritis –May interfere with food preparation and eating –Dietary changes may improve symptoms Bowel and bladder regulation –Increased risk of urinary tract infection –Chronic constipation more common with age Need for increased fluids, fiber Dental health –May interfere with eating ability, food choices

23. Vision problems –Can affect ability to shop, cook –Antioxidants may reduce macular degeneration Osteoporosis –Common in elders, especially women –Maintain calcium, vitamin D, exercise Alzheimer’s disease –Affects ability to function –Reduced taste, smell –Risk for weight loss, malnutrition

24. Meal Management for Mature Adults Managing independently –Services for elders Meals on Wheels Elderly Nutrition Program Food Stamp Program Wise eating for one or two Finding community resources

25. Reference: http://faculty.spokanefalls.edu/AutoWebs/Default.asp?ID=2372&VLD=0&page=1495