Transcript Dietary needs throughout life

Dietary needs throughout life
You will gain an understanding
of:









Babies
Pre-school children
Young children
Adolescents
Adults
The elderly
Vegetarians
Pregnant women
Lactating women
Maternal and infant nutrition





Key points
A healthy, varied diet that contains adequate amounts of all the nutrients
needed by a mother and her growing foetus (including sufficient iron, calcium
and folate) is essential for a healthy pregnancy.
All women of child-bearing age who may become pregnant are advised to take
daily supplements (400 micrograms) of folic acid, as this can help to reduce the
risk of the baby suffering from a neural tube defect. Pregnant women should
avoid supplements containing vitamin A as well as food rich in vitamin e.g. liver
or liver products.
Pregnant women should ensure that their intake of alcohol and caffeine does
not exceed current recommendations and minimise their risk of suffering from
food poisoning (e.g. by strict use of good food hygiene practices and avoidance
of ‘high risk’ foods). Avoidance of shark, swordfish and marlin and the
consumption of no more than 2 portions of oily fish per week is advised because
of the levels of potential contaminants in these fish.
Staying physically active during pregnancy is important to promote general
health and well-being.
Pregnant women






A women's nutritional needs change during pregnancy, because
her diet must provide for the growth and development of the
foetus.
Sufficient nutrients are needed to aid the development of the
foetus.
Maintaining a healthy diet is essential to make the birth as good
as possible.
A pregnant women must ensure her diet contains sufficient
energy, protein, iron, calcium, folic acid, and vitamins C and D.
Folic acid in pregnancy prevents neural tube defects.
Pregnant women should eat lots of fruit and vegetablesespecially leafy green, high in folate, starchy carbohydrates,
dairy, lean meat and fish, preparing food carefully is important.
Intake of tuna should be limited because of mercury in it.
Pregnant women are advised not to eat liver due to it causing
birth defects. Soft cheeses should be avoided as they can lead
to premature birth. Eggs should be well cooked.
Lactating women





It is essential that the mothers diet is sufficient to
enable her to produce milk for her baby.
During pregnancy, fat reserves are laid down to
provide some of the energy requirement needed for
breast milk production.
Current research suggests that 300 to 400 kcal per
day extra is enough for fully breast feeding mothers.
Additional requirements are needed for protein,
calcium and phosphorus.
The diet should be balanced in breast feeding, fluid is
very important, so 8-12 glasses of water should be
consumed. Caffeine and alcohol should be limited as
this can pass through the breast milk.
Maternal nutrition


What is meant by eating for two?
Why should the women's overall
nutrient intakes increase?
Infant nutrition





Breast-feeding is the best method of feeding for babies. A varied diet is
important whilst breast-feeding to ensure a sufficient intake of all nutrients
needed by both the mother and the baby. Breast-feeding mums are also
advised to take supplements containing 10 mcg of vitamin D each day.
By 6 months of age breast or formula milk will be insufficient to meet a baby’s
nutrient needs and the process of weaning onto a solid diet should begin.
Non-wheat cereals, fruit, vegetables and potatoes are suitable first weaning
foods. Salt should not be added to any foods for babies. Between 6 and 9
months the amount and variety of foods should be increased to include meat,
fish, eggs, all cereals and pulses.
From the age of 6 months, infants receiving breast milk as their main drink
should be given supplements of vitamins A, C and D.
A varied diet containing adequate amounts of energy and nutrients is essential
both before a woman becomes pregnant (conceives), during pregnancy and if
she breast-feeds (lactation). The mother’s diet influences the health of the baby
in the short-term and perhaps even in the long-term.
Breast feeding

Research on the internet why breast milk is best for baby.

What does it contain which is vital for the growing baby?
Pre-school children


List the vital nutrients needed for toddlers and pre-school
children:
Why are they necessary?
Nutrient intakes




Using food tables books, find out the
RDA for the following, for a child aged
2-5 years:
Protein
Fat
Calcium
Pre- school children (12
months- 4 years)







Key points
Encouraging pre-school children to eat a healthy, varied diet will
provide all the nutrients they need for healthy growth and development
and help to establish good eating habits for life.
Young children who are growing and are usually very active have high
energy and nutrient requirements in relation to their size.
A good supply of protein, calcium, iron and vitamins A and D are
important during this time.
Young children have small stomachs and may not be able to obtain all
the energy and nutrients they need if their diet contains too much
fibre. Such diets can sometimes reduce the amount of minerals they
can absorb, such as calcium and iron.
By the time they are 5 years old, children should be eating family food
and consuming a diet that corresponds with the eat well plate
School age children (4-10
years)





School age children are growing fast and are also very active,
therefore they have high energy and nutrient needs through a
period of rapid growth.
Between age 4-6, there is a greater need for protein, the
requirement for vitamin C is the same as pre-school children.
Sunlight is their major source of vitamin D.
Between 7 and 10 years, there is a marked increase in energy
and protein requirements, also requirements for other vitamins
and minerals also increases.
School aged children require a healthy balanced diet, rich in
fruit and vegetables and starchy foods. Sugary foods should be
limited. Children's weight gain should be gradual. Milk and dairy
foods are essential for tooth and bone development. Salt intake
should not exceed 3-5g a day.
Meal planning

Plan a meal for a toddler:

Dish chosen……………………………





Reasons for choice:
1
2
3
What nutrients are necessary in a toddlers diet? How does your
chosen meal meet these requirements?
School children




A varied diet containing adequate energy and nutrients
is essential for normal growth and development, which
at times can be very rapid.
• National survey data suggest that there has been a reduction
in the percentage of energy derived from fat (with average
intakes of total fat in line with recommendations for adults),
with a corresponding increase in the proportion of energy
derived from protein and carbohydrate.
• A large proportion of children are inactive, spending less than
one hour a day participating in activities of moderate intensity.
BNF, 2009
Eating patterns of school
children.


Why do you think that obesity is on the
increase in children?
Why have children over recent years
become inactive? Who is to blame?!!
Teenagers
Key points


Growth and development are rapid during teenage years, and
the demand for energy and most nutrients is relatively high.
• National data shows that average intakes of fat among teenagers
were close to the adult benchmark of 35% of food energy.
• A proportion of teenagers had low intakes of some vitamins and
minerals (e.g. vitamin A, riboflavin, iron and magnesium), with more
girls aged 11-18 having low intakes compared to boys of a similar age.
• Teenagers in Britain are largely inactive, with 46% of boys and 69%
of girls aged 15-18 spending less than the recommended one hour a
day participating in activities of moderate intensity.
•




BNF 2009

Research further using text books, diets of teenagers.
Requirements of teenagers.



Using food tables books, research the
nutrient requirements and RDA’s for
teenage girls and boys.
Why is it that teenage girls requirement
of iron is greater than boys?
Why do boys need more calories in
their diets?
Teenager eating habits and
patterns





Answer the following in full sentences:
1) Discuss the eating habits of teenagers.
2) Do you believe that teenagers are receiving the correct
amount of nutrients on a daily basis?
3) What advice would you give to teenagers on healthy eating
and dietary guidelines?
4) Do you think that teenagers should be following the Eat Well
Plate and why?
Adults








Key points
• Nutritional requirements do not change much between the
ages of 19–50 years, except during pregnancy and lactation, but
energy requirements vary depending on age, gender and
activity level of the individual.
At the adult stage of life, nutrients are needed for energy
requirements, to maintain and repair body tissue and for normal
bodily functions.
Adults are no longer growing.
Requirements for vitamins and minerals and protein remain
virtually unchanged compared with adolescents.
Energy sources should be obtained from starchy foods.
Adults should follow government guidelines.
Adult findings- BNF


On average, the diet of UK adults provides more
than enough of most nutrients, although some
groups of the population appear to have low intakes
of some vitamins and minerals.
• The percentage of energy derived from saturated
fatty acids is higher than recommended (although fat
intake is close to recommendations), and the average
diet contains too little fibre and too much salt.
Nutrient requirements of the
elderly.


Using textbooks provided, research the
dietary needs of the elderly (60+)
70-72 in textbook
Tasks



Activity 3.3- page 68
Activity 3.5- page 70
Activity 3.6- page 71
Elderly


Key points
• Although energy requirements generally decrease as we get
older, the general dietary guidelines still apply.
• It is important for older people to keep physically active.
• People aged 65 years and over should take a vitamin D
supplement as well as regularly eating food sources (e.g. oily
fish, cod liver oil and margarine).
• National survey data have highlighted potential areas of
change that could improve the nutrient intake of older people
but it is important to take into account other factors which may
affect older people’s dietary intakes (e.g. illness, poor dentition,
drug-nutrient interactions).
Activity 3.9- page 72
Other groups






Vegetarian and Vegan Diets
KEY POINTS
• Between 3-7% of the UK population are vegetarian,
with women more likely to be so than men
• There are many interpretations of vegetarian diets;
ranging from ‘semi’ vegetarian or Pesco- vegetarian to
vegan and fruitarians.
• Provided a vegetarian diet is well balanced, it should
provide all of the nutrients needed by the body
throughout life
• Most vitamins can be provided by foods of plant origin,
with the exception of vitamin B12. Dietary supplements
and/or fortified foods are a source of this vitamin for
individuals who do not eat foods of animal origin.
Continued..





Vegetarians can gain HBV proteins in their
diet by eating dairy foods.
Plant sources should be eaten together so
they provide more protein, they are LBV
proteins.
Care needs to be taken to ensure protein and
energy requirements are met, especially in
adolescence as this is a period of rapid
growth and development.
Iron maybe lacking in a vegetarian diet, but
supplements can be taken.
Activity 3.10- page 72, 3.12- page 75
Meal planning

Plan a meal for a vegetarian:

Dish chosen……………………………




Reasons for choice:
1
2
3
Nutritional needs questions





1) What are the nutritional needs of babies?
2) What are the dietary needs/ foods of school age
children?
3) Outline a suitable meal for a teenager explaining
the nutrients in it and why it is suitable.
4) What are the nutritional requirements of the
Elderly? How may they find it difficult to prepare a
nutritious meal for themselves?
5) Plan a suitable meal for a vegan, explain why the
foods you have included are suitable.