Transcript Dietary Requirements for Different Client Groups

Lisa M. Hanna-Trainor
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Be aware that there are a range of different client
groups
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Identify different characteristics of the different
client groups
Knowledge of different components in different
foods
Identify other factors that will affect food choice
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Pregnant women
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Infants, babies and toddlers
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Primary school children
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Adolescents
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Adults
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Older people
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Vegetarians
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Coeliac Disease
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Diabetes
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Osteoporosis
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Food Intolerance
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Provide sufficient energy for pregnancy weight gain
(developing baby) Provide all essential nutrients for growth
Lifestyle - Avoid alcohol / smoking due to risk miscarriage /
stillbirth
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Regular non-strenuous exercise
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400ug/day folic acid until week 12
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Adequate fibre to prevent constipation 25-35g/day
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Increase fluid intake
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Increased Energy – extra 200 calories/day during last 3mnths
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Increased Iron intake – form red blood cells, babies iron
store laid down during pregnancy, last for 6mnths after birth
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Essential fatty acid intake – important foetal brain development
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Vitamin A – high intake not recommended, avoid liver and other
sources
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Vitamin C – increased need, aids in absorption of iron
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Vitamin D – increased need to aid calcium absorption, 10ug/day
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Adequate Calcium – healthy diet should provide sufficient
calcium for mother and baby
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Should avoid soft cheeses, unpasteurised milk, raw eggs,
undercooked chicken, liver products
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Good personal / food hygiene important
Special nutritional considerations: teenagers, those with learning
disabilities, ethnic groups
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Breast-feeding is optimum feeding for first 6mnths
Advantages for baby – lower risk of infection, protection
against allergens, provides correct mix and quantity of
nutrients, baby only takes what it needs
Advantages for mother – No preparation needed, help with
weight loss after birth, associated with lower risk of certain
cancers; e.g. breast, ovarian
Vitamin A, C & D and calcium all important for infants
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Some mums choose not to or are unable to breast feed
Bottle fed / infant formula – based on cows milk modified to
mimic the nutrient profile of breast milk
Various products available on market, SMA Gold and Aptamil
Cow’s milk contains more protein, less fat, lactose and
Vitamin A & C
Weaning – transition on to a mixed diet, advised at 6mnths
Suggested introductory foods; pureed cooked vegetables
and pureed fruit
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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 / NSP,
Iron and Fluoride
Should avoid high fat, high salt and high sugar food
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
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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
Although family exert most influence, other external influences
including; Teachers / Coaches, Friends, Media, Ethnic group /
religion, Special requirements. Need for Independence
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
Calcium requirements should be met due to bone formation;
prevention of osteoporosis
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Biological, psychosocial and cognitive changes affect
nutritional status
Rapid growth increases nutrient needs
Need for independence, means take control over their food
choices
Conform to peer pressure
Nutrient deficiencies common / 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
Watch intake of high salt, high sugar and fatty foods
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Early = 21-39 yrs
Midlife = 40-59 yrs
Old Age = 60+ yrs
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Important to develop beneficial nutritional and lifestyle choices
to support physical and mental health and well-being in old age
Reduce fat intake to 30% or less; limit saturated fats to less than
10%; limit cholesterol to 300mg/day
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Five or more portions of fruit and vegetables daily
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Maintain moderate protein intake
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Limit salt to less 6g/day (FSA, 2010)
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Limit alcohol intake; 2-3 units/day for women; 3-4units/day
for men, with 2-3 alcohol free days in the week
Vitamin and mineral supplements in excess of RDA not
advised
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
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Younger adults more unhealthy than older adults
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Low income = Poorer diet
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Some nutrients are of particular importance in older people;
fibre (constipation), calcium and Vitamin D (fractures),
Vitamin B12 and Iron (anaemia)
Some specific nutrients may be needed in increased amounts
for individuals; e.g. Protein and zinc (wound healing)
Ill health and ageing process impacts on nutrition
Main age-related body changes; decrease in muscle mass,
slower uptake of vitamin A, decline in immune function,
decreased absorption of certain vitamins and minerals
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Number of different types of vegetarian
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In general they have a well balanced diet
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Suffer from less chronic diseases
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Vegetarians are more likely to be ‘health conscious’ and
alter other aspects of their diet and lifestyle
Should be eating; 3 or 4 servings of cereal grains, 4 or 5
servings of fruit and vegetables, 2 or 3 servings pulses, nuts
and seeds, 2 servings of dairy, eggs or soya products, small
amount of vegetable oil
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Coeliac disease is a reaction to protein in food known as
gluten. Lifelong inflammatory condition of gastro-intestine
tract that affects small intestine; reduces an individual’s ability
to absorb enough nutrients for their needs
250,000 diagnosed with Coeliac disease in UK, however
500,000 undiagnosed (affects 1 in every 100)
Nutritional needs include; gluten-free diet, correct any
nutritional deficiencies caused by poor absorption
Gluten free foods ranges available from supermarkets
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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 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)
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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
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2.8 million people in UK have diabetes
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Over ¾ people with diabetes have type 2
Osteoporosis
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Osteoporosis is a condition where the bones become thin and weak
and break easily (frequently goes undiagnosed until a fracture
occurs)
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About 3 million people in UK have osteoporosis, and every year
more than 230,000 fractures occur
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1 in 2 women and 1 in 5 men over the age of 50 will have a fracture
as a result of the condition
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Diagnosis through examination, blood checks, Dexa Scan (x-ray)
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Treatment may include calcium and Vitamin D supplements (10
micrograms/day), variety of hormone treatments (HRT / SERMS)
Osteoporosis
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Causes include:
- Genetic predisposition (parents)
- Age – Bone density is fixed in third decade of life (after that levels deplete)
- Gender - affects Women after menopause (oestrogen levels fall)
- Smoking – Increases risk
- Heavy drinking (more than 3 units daily)
- Low Body Weight (BMI <19)
- Sedentary Lifestyle
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Diet: Prevention is better –
- Healthy balanced diet rich in Calcium (green leafy veg. dried fruit, tofu,
yoghurt) (3servings per day) and Vitamin D (eggs, milk and oily fish)
- Increase weight-bearing exercises / Maintain a healthy body weight
- Get some Sun! / Quit Smoking / Reduce Alcohol consumption
- Certain foods – (salt, fizzy drinks, caffeine) leech minerals from bones
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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 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
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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
Essential to examine the label on any pre-packed food
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Peanuts
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Nuts Eg. almonds, hazelnuts, walnuts, Brazil nuts, cashews, pecans,
pistachios and macadamia nuts
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Eggs
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Milk
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Crustaceans (including prawns, crabs and lobsters)
Fish
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Sesame seeds
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Cereals containing gluten (including wheat, rye, barley and oats)
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Soya
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Celery
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Mustard
You should target your product to a
particular client group bearing in
mind their specific dietary
requirements