Diet during Young and Middle Adulthood Chapter 14 Diet during Young and Middle Adulthood

Objectives Identify nutrient needs of young and middle-aged adults Explain sensible, long-range weight control Discuss importance of exercise in weight control (continues)

Objectives Discuss diet-related diseases that can be prevented by good nutrition: Osteoporosis, heart disease, and diabetes

Adulthood Broadly divided into three periods: Young adulthood Age 18 to 40 Middle period Age 40 to 65 Late adulthood Over age 65

Nutrient Requirements Growth usually complete by age 25 Nutrient requirements of healthy adults during these years change very little Iron requirement for women higher than men until after menopause (continues)

Nutrient Requirements Daily protein requirement: 0.8 g per kilogram of body weight Current daily calcium requirement for age 19 to 50: 1,000 mg Daily vitamin D requirement: 5 g (continues)

Nutrient Requirements Both calcium and vitamin D essential for strong bones Three glasses of milk per day nearly fulfill calcium and vitamin D requirements Bone loss begins slowly around age 35 to 40

Stop and Share Consider the following scenario: You are teaching a class about rheumatoid arthritis to a group of middle-aged adults. A participant asks the following question: “What diet changes can I make to prevent rheumatoid arthritis?” How do you respond? (continues)

Stop and Share Determined by research that diet changes have no effect Maintain healthy diet that includes adequate calcium and protein (continues)

Stop and Share Take multiple vitamin containing vitamin D and a calcium supplement daily Discuss omega-3 fatty acids with physician Helpful in reducing inflammation

Calorie Requirements Begin to diminish after age 25 when basal metabolic rate decreases Determined primarily by activity and amount of lean muscle mass Weight gain occurs if calories exceed one’s need

Special Considerations for the Adult Concerns about weight, cost of food, or time may lead to nutrient deficiencies Selection of food often based on convenience and flavor Rather than nutritional content of food Fast foods and prepared meals lead to excess consumption of fat, sugar, salt, and calories (continues)

Special Considerations for the Adult Weight control One of the top concerns of adults in U.S. today Excess weight can lead to diabetes mellitus, metabolic syndrome, and hypertension (continues)

Special Considerations for the Adult Overweight people: Poor risk for surgery Live shorter lives Prone to social and emotional problems Most common cause of being overweight: Energy imbalance (continues)

Special Considerations for the Adult Other causes of being overweight: Genetics Hypothyroid condition Excess of 3,500 calories results in weight gain of 1 pound (continues)

Special Considerations for the Adult Best solution for weight control: Increased exercise combined with reduced caloric intake Healthy eating plan should follow MyPyramid guidelines

Considerations for the Health Care Professional Young and middle years of life busy Many responsibilities Most people feel they have too many things to do and too little time to accomplish them Health problems during these years can be psychologically devastating

Conclusion Although calorie requirements diminish after age 25, most nutrient requirements do not diminish Food must be selected with care as one ages to ensure that nutrient requirements met without exceeding caloric needs Being overweight can cause health problems