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Transcript
Unit 9: Lifecycle- Part 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 • 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 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? 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 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 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? 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 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 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 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 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 Nutrition-Related Concerns of Adolescents – Fitness and sports – Acne – Eating disorders – Obesity – Tobacco, alcohol, recreational drugs 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 Especially Physical Activity • • • • • • Weigh less Greater flexibility More endurance Better balance Better health Strengthen muscles---less falls 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 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 B12 • Folate, B6, B12 may help reduce heart disease risk 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 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 • 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 • 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 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 • Reference: • http://faculty.spokanefalls.edu/AutoWebs/Default.asp?ID=2372&VLD=0&page=1495