1. PRENATAL DEVELOPMENT

2. Nutrition for the Life Cycle Nutritional needs change at each stage of the life cycle. Pregnancy Infancy Early and middle childhood Adolescence Adulthood Senior adulthood

3. Conception Through The Later Years Nutrition shares with other lifestyle factors the Responsibility for maintaining good health Some of these factors are not in our control and few of them are Your Nutritional Health can be controlled and it deserve your sincere attention

4. CHANGES IN THE BODY DURING PREGNANCY Life begin with single cell. Over the course of 40 weeks this cell grows and develops into a fully formed human baby. Prenatal growth and development are carefully orchestrated processed that require adequate supplies of all the essential nutrients.

5. CHANGES IN THE BODY DURING PREGNANCY After fertilization, single cell divides rapidly to form a ball of cells. The cells than begin to differentiate and move to form body structures. During these early development, these cells obtains the nutrients from the fluid around it

6. CHANGES IN THE BODY DURING PREGNANCY About a week after fertilization the developing embryo begin to settle with the lining of the uterus By two weeks implantation is complete and it is now an EMBRYO. The embryonic stage of development last until 8 th week after fertilization.

7. CHANGES IN THE BODY DURING PREGNANCY During this time, the cell differentiate to form multitude of specializes cell types— Embryo is about 3 inches at this stage and has beating heart. The early embryo gets its nourishment by breaking down the lining of the uterus. After about 5 weeks Placenta takes over the role of nourishment. The placenta also secretes hormones that are necessary to maintain pregnancy

8. CHANGES IN THE BODY DURING PREGNANCY From 9 weeks on the developing offspring is a fetus. Length of the fetus grow from 3 cm to 50cm Fetal period usually end after 40week Weight of healthy baby is usually between 6.5 to 9 pounds at birth

9. CHANGES IN THE BODY DURING PREGNANCY Important Terms Small for gestational age: Infant who born on time but have failed to grow Preterm or premature: born before 37 weeks of gestation Whether born too soon or too small, low-birth-weight infants and very-low-birth-weight infants are at increased risk for illness and early death

10. Pregnancy: The Impact of Nutrition on the Future The woman who is pregnant, or who soon will be, must understand that her nutrition is critical to the health of her future child throughout life The nutrient demands of pregnancy are extraordinary

11. Preparing for Pregnancy She must be well nourished at the outset because early in pregnancy the embryo undergoes rapid and significant developmental changes that depend on good nutrition

12. Preparing for Pregnancy Before a woman becomes pregnant, she must establish eating habits that will optimally nourish both the growing fetus and herself

13. Preparing for Pregnancy Uterus – The muscular organ within which the infant develops before birth Placenta – The organ of pregnancy in which maternal and fetal blood circulate in close proximity and exchange nutrients and oxygen (flowing into the fetus) and wastes (picked up by the mother’s blood) – Maternal and fetal blood vessels are intertwined – The two bloods never mix The barrier between them is notably thin

14. Preparing for Pregnancy The mother’s nutrition before pregnancy determines whether her uterus will be able to support the growth of a healthy placenta during the first month of gestation

15. Preparing for Pregnancy The only way nutrients can reach the developing fetus is through the placenta, the special organ that grows inside the uterus to support new life.

16. Preparing for Pregnancy If the mother’s nutrient stores are inadequate during the period when her body is developing the placenta, then the placenta will never form and function properly As a consequence, no matter how well the mother eats later, her fetus will not receive optimal nourishment, and a low birthweight baby with all of the associated risks is likely

17. Preparing for Pregnancy If a girl is born with low birth weight, she may be ill equipped, even as an adult, to store sufficient nutrients, and she may be unable to grow an adequate placenta or bear healthy full-term infants A woman’s poor nutrition during her early pregnancy could affect her grandchildren as well as her child

18. Preparing for Pregnancy Infants born of malnourished mothers are more likely than healthy women’s infants: to become ill to have birth defects, and to suffer retarded mental or physical development.

19. Preparing for Pregnancy Malnutrition in the prenatal and postnatal periods also affects learning ability and behavior.

20. Preparing for Pregnancy Pre-pregnancy Weight Before pregnancy, all women, but underweight women in particular, should strive for appropriate body weights A woman who starts out underweight and who fails to gain sufficiently during pregnancy is very likely to bear a baby with dangerously low birth weight Infant birth weight is the most potent single indicator of an infant’s future health

21. Preparing for Pregnancy Low-birth weight Weight of less than 5.5 pounds at birth Used as a predictor of probable health problems in the newborn and as a probable indicator of poor nutrition status of the mother before and/or during pregnancy 40 times more likely to die in the first year of life than a normal-weight baby

22. Preparing for Pregnancy Not all cases of low birthweight reflect poor nutrition Heredity, disease conditions smoking, and drug (including alcohol) use during pregnancy all contribute Even with optimal nutrition and health during pregnancy, some women give birth to small infants for unknown reasons

23. Preparing for Pregnancy Low birthweight is associated with Lower adult IQ and other brain impairments Short stature Educational disadvantages Nutrient deficiency coupled with low birthweight is the underlying cause of more than half of all deaths worldwide of children under 5 years of age

24. Preparing for Pregnancy Both overweight and obese women have a greater risk of giving birth to infants with heart defects and other abnormalities

25. Pregnancy Trimester: one-third of the normal duration of pregnancy. First trimester is 0 to 13 weeks. Second trimester is 13 to 26 weeks. Third trimester is 26 to 40 weeks.

26. Pregnancy Need for Nutrients Due to UNDER or OVER supply of nutrient intake specially at critical phases of FETAL DEVELOPMENT long term alterations in tissue function may occur.

27. Pregnancy Need for Nutrients Low Energy intake during the third trimester cause poor development of PANCREATIC CELLS. Resulting in impaired glucose tolerance and Increase risk of diabetes later.

28. Pregnancy Need for Nutrients Although nutrient needs are much higher than usual, energy needs are not. An average increase of only about 17% of maintenance calories is recommended to support the metabolic demands of pregnancy and fetal development.

29. Pregnancy Need for Nutrients Energy, Carbohydrate, Protein, and Fat Energy needs vary with the progression of pregnancy First trimester No additional needs Second trimester An additional 350 daily calories Third trimester An additional 450 daily calories

30. Pregnancy Need for Nutrients Nutrients deserving special attention during pregnancy include: protein -20 to 25g or 50% higher Folate – 50% higher iron– 50% higher zinc, and calcium, as well as vitamins which known to be toxic in excess amounts.

31. Nutritional Needs During Pregnancy New cells are laid down at a tremendous pace as the fetus grows and develops The number of the mother’s red blood cells must rise because her blood volume increases A function requiring more cell division and therefore more vitamins

32. Nutritional Needs During Pregnancy Protein DRI recommendation for pregnancy is higher than for non pregnant women by 20 -25 grams/day Most women in the U.S. need not add protein-rich foods to their diets They already exceed the recommended protein intake for pregnancy

33. Nutritional Needs During Pregnancy Carbohydrate Ample carbohydrate is necessary to fuel the fetal brain and spare the protein needed for fetal growth Fiber can help alleviate the constipation that many pregnant women experience

34. Nutritional Needs During Pregnancy Special Interest: Folate and Vitamin B 12 Play a role in cell production Are needed in large amounts during pregnancy

35. Nutritional Needs During Pregnancy Folate Plays an important role in preventing neural tube defects The early weeks of pregnancy are critical periods for the formation and closure of the neural tube that will later develop to form the brain and spinal cord By the time a woman suspects she is pregnant, usually around the sixth week of pregnancy, the embryo’s neural tube has normally closed

36. Nutritional Needs During Pregnancy Vitamin B 12 Folate fortification raises one safety concern The pregnant woman needs a greater amount of B 12 to assist folate in the manufacture of new cells High intakes of folate complicate the diagnosis of a vitamin B 12 deficiency For this reason, folate intakes should not exceed 1 milligram/day

37. Nutritional Needs During Pregnancy Certain Vitamins such as Vitamin A & D can cause fetal malformation

38. Nutritional Needs During Pregnancy Iron During pregnancy, the body avidly conserves iron Menstruation ceases and absorption of iron increases up to threefold Despite these conservation measures, iron stores dwindle because the developing fetus draws heavily on its mother’s iron store up to a supply sufficient to carry it through the first three to six months of life

39. Nutritional Needs During Pregnancy To enhance iron absorption, the supplement should be taken between meals and with liquids other than milk, coffee, or tea, which inhibit iron absorption

40. Nutritional Needs During Pregnancy Fat The high nutrient requirements of pregnancy leave little room in the diet for excess energy from added purified fats such as oil, margarine, and butter The essential fatty acids are particularly important to the growth and development of the fetus The brain is composed mainly of lipid material and depends heavily on long-chain omega-3 and omega-6 fatty acids for its growth, function, and structure

41. Nutritional Needs During Pregnancy Calcium, Magnesium, Iron, and Zinc Among the minerals, calcium, phosphorus, and magnesium are in great demand during pregnancy Necessary for normal development of the bones and teeth

42. Pregnancy Need for Nutrients Calcium - the DRI for calcium during pregnancy is 1,300 mg for teens and 1,000 mg for adults over 18 years of age. – Intestinal absorption of calcium doubles early in pregnancy, and the mineral is stored in the mother’s bones. – For a woman who normally consumes less than 600 mg of calcium a day, a 600 mg supplement of calcium per day during pregnancy is recommended.

43. Nutritional Needs During Pregnancy Calcium Intestinal absorption doubles early in pregnancy And the mineral is stored in the mother’s bones When fetal bones begin to calcify, the mother’s bone calcium stores are mobilized, and there is a shift of calcium across the placenta In the final weeks of pregnancy more than 300 milligrams of calcium/day are transferred to the fetus

44. Nutritional Needs During Pregnancy Efforts to ensure an adequate calcium intake during pregnancy are aimed at conserving the mother’s bone mass while supplying fetal needs

45. Nutritional Needs During Pregnancy Most women do not meet the DRI recommendations for calcium and should increase their intakes – In particular, pregnant women under age 25, whose own bones are still actively depositing minerals, should strive to meet the DRI recommendation for calcium by increasing their intake of calcium-rich foods Less preferred, but still acceptable, is a daily supplement of 600 milligrams of calcium

46. Nutritional Needs During Pregnancy The DRI recommendation for calcium is the same for non pregnant and pregnant women in the same age group

47. MATERNAL WEIGHT GAIN Normal Weight Gain & Adequate Nutrition Support The Health Of The Mother & The Fetus

49. MATERNAL WEIGHT GAIN Low weight gain is associated with increase risk of Low-Birth Weight Excessive Weight Gain Increase the Risk of : Complication during labor Postpartum Obesity

50. MATERNAL WEIGHT GAIN Obese women have increased risk of: HYPRTENSION GESTSTIONAL DIABETES

51. MATERNAL WEIGHT GAIN First trimester weight gain should be only 3 to 4 lbs Followed by about a pound per week If Weight gain is higher in early pregnancy, mother should not try to diet in the last weeks DIETING IS NOT RECOMMENDED DURING PREGNANCY

52. MATERNAL WEIGHT GAIN An Infant at Birth Weigh only about 6.5 to 9 lbs Mother gains more than 20lbs because mother’s body built-up body tissues: BLOOD BLOOD VESSELS MUSCLES FAT STORES

53. MATERNAL WEIGHT GAIN Some of the weight lost at delivery Remainder is generally lost within a few months because: Blood volume return to normal Loses fluids she accumulate

55. Teratogen.. Any chemical, biological, or physical agent that causes a birth defect is called a teratogen. Each organ system develops at a different time and rate, each has a critical period. During Critical Period exposure to a teratogen is most likely to disrupt development and cause irreversible damage. Severe damage can result in miscarriage.

56. Practices to Avoid During Pregnancy Optimal pregnancy outcome is influenced by maternal nutrient intake but also affected by: EXCESS CAFEIN ALCOHOL TOBACCO LOW CALORIE DIET MEGA DOSES OF CERTAIN VITAMINS DRUGS

57. Practices to Avoid During Pregnancy Pica: the craving of nonfood items such as clay, ice, and laundry starch. Pica does not appear to be limited to any particular geographic area, race, sex, culture, or social status.

58. Practices to Avoid During Pregnancy Low-carbohydrate or low-calorie diets that cause Ketosis. That can cause CONGENITAL DEFORMITIES Can deprive the fetus's brain of needed glucose

59. Practices to Avoid During Pregnancy Smoking restricts blood supply to the fetus There by limit supply of Oxygen & Nutrient to Fetus and stunts growth, thus increase Risk of: PREMATURE DELIVERY LOW BIRTH WEIGHT RETARDED DEVELOPMENT AND SPONTANEOUS ABORTION SUDDEN INFANT DEATH SYNDROME (SIDS) Smoking is responsible for 20-30% of all low-birth weight deliveries in the United States.

60. Practices to Avoid During Pregnancy SUDDEN INFANT DEATH SYNDROM (SIDS) HAS BEEN LINKED TO SMOKING DURING PREGNANCY & SECOND HAND SMOKE

61. Practices to Avoid During Pregnancy ALCOHOL Consumption affect fetal development. Even 1 or 2 drinks can cause - THE MOST SEVERE IMPACT OF MATERNAL DRINKING IS LIKELY TO OCCUR IN THE FIRST MONTH OF PREGNANCY - BEFORE THE WOMEN IS SURE SHE IS PREGNANT. - ALCOHOL IS THE LEADING CAUSE OF MENTAL RETARDATION IN U.S IT OCCUR IN APPROXIMATELY 2 TO 3 PER 1000 LIVE BIRTHS IN U.S

62. Practices to Avoid During Pregnancy Fetal Alcohol Syndrome (FAS): the cluster of symptoms seen in an infant or child whose mother consumed excess alcohol during pregnancy. Those include: RETARDED GROWTH IMPAIRED DEVELOPMENT OF THE CENTRAL NERVOUS SYSTEM MENTAL & PHYSICAL RETARDATION FACIAL MALFORMATION Fetal alcohol effect (FAE): A lesser condition that causes learning impairment and other more subtle abnormalities in infants exposed to alcohol during pregnancy.

63. FAS

64. Alcohol Not all babies who are exposed to alcohol while in the uterus have FAS, but many have some alcohol-related problems. Alcohol-related neurodevelopmental disorders (ARND) are functional or mental impairments linked to prenatal alcohol exposure, and Alcohol-related birth defects (ARBD) are malformations in the skeleton or major organ systems. These conditions are less severe than FAS but occur about three times more often.

65. Practices to Avoid During Pregnancy EVIDENCE SHOW THAT EVEN ONE DRINK MAY BE TOO MUCH FOR PREGNANT WOMAN, THAT LED THE AMERICAN ACADEMY OF PEDIATRICS TO TAKE THE POSITION THAT: WOMAN SHOULD STOP DRINKING AS SOON AS THEY PLAN TO BECOME PREGNANT.

66. Practices to Avoid During Pregnancy DRUGS DRUGS AND MEDICATIONTAKEN DURING PREGNANCY CAN ALSO CAUSE BIRTH DEFECT. Avoid taking all drugs and herbal supplements except for physician-advised medicine.

67. Practices to Avoid During Pregnancy Avoid lead exposure: Avoid ceramic and leaded crystal ware. Reduce exposure to mercury: Avoid large ocean fish such as shark, swordfish, king mackerel and tilefish. Pregnant women can safely eat 12 ounces of cooked fish including canned fish, shellfish, and smaller ocean or farm-raised fish.

68. CAFFEINE When consumed in excess, coffee and other caffeine- containing beverages have been associated with increased risks of miscarriage or low birth weight. It is recommended that pregnant women avoid consuming more than 200 mg of caffeine per day

69. Common Nutrition-Related Problems of Pregnancy Morning Sickness Constipation Cravings Pregnancy-induced hypertension (PIH) Gestation diabetes

70. Common Nutrition-Related Problems of Pregnancy Morning sickness seems unavoidable Certain strategies may reduce the problem, such as eating: SODA CRACKERS HARD CANDIES DRY STARCHY FOOD EAT SMALL FREQUENT MEALS AS SOON AS FEEL HUNGRY

71. Common Nutrition-Related Problems of Pregnancy TRANSIENT HYPERTENSION OF PREGNANCY USUALLY DEVELOPS DURING SECOND HALF OF PREGNANCY, IT IS USUALLY MILD FORM NO ADVERSE EFFECTS BLOOD PRESSURE BACK TO NORMAL AFTER BIRTH

72. Common Nutrition-Related Problems of Pregnancy HIGH BLOOD PRESSURE SIGNALS THE ONSET OF PREGNANCY-INDUCED HYPERTENSION (PIH) PREELAMPSIA ECLAMPSIA

73. Common Nutrition-Related Problems of Pregnancy Preeclampsia: a condition characterized by hypertension, fluid retention (Generalized edema) Sudden Large Weight Gain and protein in the urine. WARNING SIGNS OF PREECLAMPSIA Sever & Constant Headache Sudden weight Gain (1lb/day) Swelling of Face, Hand & Feet Dizziness & Blurred vision

74. Common Nutrition-Related Problems of Pregnancy Eclampsia: a severe extension of preeclampsia characterized by : Convulsions that may lead to Coma

75. Common Nutrition-Related Problems of Pregnancy PREGNANCY-INDUCED HYPERTENSION (PIH) CAN CAUSE: RETARDED FETAL GROWTH THE PLACENTA TOSEPARATE FROM THE UTRUS RESULT IN STILL BIRTH

76. Common Nutrition-Related Problems of Pregnancy Gestational diabetes: the appearance of abnormal glucose tolerance during pregnancy, with a return to normal following pregnancy. Abnormal blood glucose level occur in second half of pregnancy Return back after birth, mostly However sometimes may develop TYPE II Diabetes.

77. INFANTS BORN TO WOMEN WITH DIABETES ARE AT GREATER RISK FOR: PREMATURE BIRTH CONGENTAL DEFECTS EXCESSIVELY HIGH BIRTH WEIGHT AND RESPIRATORY DISTRESS SYNDROME

78. Adolescent Pregnancy More than 700,000 teenagers become pregnant in the United States each year. One out of every eight babies is born to a teenager. More than a tenth of these mothers are under age 15. Pregnancy places adolescent girls, who are already at risk for nutrition problems, at even greater risk because of the increased energy and nutrient demands of pregnancy.

79. Adolescent Pregnancy MEDICAL & NUTRITIONAL RISKS ARE PARTICULARLY HIGH WHEN TEENAGERS IS 15 YEAR OF AGE OR YOUNGER: HIGH RATE OF HYPERTENSION IRON DEFICIENY PREMATURE BIRTHS STILLBIRTHS LOW-BIRTHWEIGHT PROLONG LABOR

80. Adolescent Pregnancy To support the needs of both Mother and Infant, teenagers are encouraged to gain UPPER LIMIT of weight gain. Those who gain between 30 to 35 lbs during pregnancy may have lower risk.

81. Pregnancy After Age 35 Older women are more likely to already have one or more medical conditions They have a higher incidence of low-birth-weight infants. Their infants are more likely to have chromosomal abnormalities, especially Down syndrome An interval of less than 18 months between pregnancies increases the risk of delivering a small-for-gestational age infant

83. Nutrition of the Breastfeeding Mother Adequate nutrition of the mother makes a highly significant contribution to successful lactation. A nursing mother produces 30 ounces of milk a day, on the average, with wide variations possible.

84. LACTATION Lactation involves both the synthesis of milk components: proteins lactose, and lipids—and the movement of these components through the milk ducts to the nipple. Milk production and let-down are triggered by hormones that are released in response to an infant's suckling. The pituitary hormone prolactin stimulates milk production the more the infant suckles, the more milk is produced

85. LACTATION Let-down is caused by oxytocin, another pituitary hormone. Oxytocin release is also stimulated by suckling Let-down can be inhibited by: nervous tension, fatigue, or embarrassment.

86. Postnatal Nutrition BABY GROW FAST DURING THE FIRST YEAR OF LIFE THAN EVER AGAIN. FIRST 4 TO 6 MONTHS - WEIGHT DOUBLE END OF THE FIRST YEAR - TRIPLE ITS BIRTH WEIGHT ADEQUATE NUTRITION IS CRITICAL THIS RAPID RATE OF GROWTH FIRST YEAR IS THE MOST IMPORTANT YESR OF A PERSON’S LIFE

87. LACTATION Human milk contains about 70 Calories/100 milliliters (160 Calories/cup). During the first 6 months of lactation, an average infant consumes 600 to 900 mL (about 2.5 to 4 cups)/day So approximately 500 Calories are required from the mother each day. Much of this energy must come from the diet, but some can come from maternal fat stores.

88. Nutrition of the Breastfeeding Mother PERIOD OF LACTATION IS THE NATURAL TIME FOR WOMEN TO LOSE EXTRA BODY FAT. Beginning 1 month after birth, most lactating women lose 0.5 to 1 kg (1 to 2 lbs)/month for 6 months TOO LARGE DEFICET WILL INHIBIT LACTATION

89. Milk for the Infant: Breastfeeding Breast milk is tailor made to meet the nutrient needs of the young infant. With the exception of vitamin D, its vitamin contents are ample. The American Academy of Pediatrics recommends that infants receive breast milk for the first twelve months of life.

90. Nutrition of the Breastfeeding Mother Breastfeeding has both emotional and physical health advantages. Colostrum (co-LAHS-trum): a milklike secretion from the breast, rich in protective factors, present during the first day or so after delivery and before milk appears. Bifidus factor (BIFF-id-us): a factor in colostrum and breast milk that favors the growth in the infant’s intestinal tract of the “friendly” bacteria Lactobacillus bifidus so that other, less desirable intestinal inhabitants will not flourish. Lactoferrin (lak-toe-FERR-in): a factor in breast milk that binds and helps absorb iron and keeps it from supporting the growth of the infant’s intestinal bacteria.

91. Nutrition of the Breastfeeding Mother BREAST MILK ALSO CONTAIN: SEVERAL ENZYMES SEVERAL HORMONS LIPIDS THAT HELP TO PROTECT AGAIST INFEATION OFFER CARBOHYDRATE OMEGA 6 FATTY ACIDS EASILY DIGESTABLE PROTEIN Ca, P & Mg PRESENT IN ADEQUATE AMOUNT LOW IN SODIUM IRON IN HIGHLY ABSORBALE FORM

92. Milk for the Infant: Breastfeeding Feeding Formula Infant formulas are manufactured with the approximate nutrient composition of breast milk. The parents can see that the baby is getting enough milk during feedings. The mother can offer similar closeness, warmth, and stimulation during feedings as the breastfeeding mother does. Other family members can get close to the baby and develop a warm relationship in feeding sessions.

93. Milk for the Infant RAPID GROWTH AND METABOLISM DEMAND ADEQUATE SUPPLY OF ALL NUTRIENTS WATER IS MOST OMPORTANT – BUT EASY TO FORGET YOUNGER THE CHILD, THE GREATER THE PERCENTAGE OF THE BODY WEIGHT IS WATER SOLD FOOD MAY BE GIVEN AFTER 6 MONTHS EARLY INTRODUCTION OF SOLID FOOD CAN DEVELOP ALLERGIES

96. Healthy Infants Nutrition-Related Problems of Infancy Iron deficiency remains a prevalent nutritional problem in infancy. It has declined in recent years in large part because of the increasing use of iron-fortified formulas. Food allergies are common and genetics is probably the most significant factor affecting an infant’s susceptibility to food allergies. At-risk infants can be identified by means of careful skin testing and by a family history. To detect food allergies, new foods should be introduced one at a time.

97. Early and Middle Childhood Growth and Nutrient Needs of Children After age one, a child’s growth rate slows, but the body continues to change dramatically. At one, most babies have just learned to stand and toddle. By two, they can take long strides with solid confidence and are learning to run, jump, and climb. The internal change that makes these new accomplishments possible is the accumulation of a larger mass and greater density of bone and muscle tissue.

98. ENERGY & NUTRIENT NEEDS OF CHILDREN Average 2 year old needs about : 1000 Calories and 13 grams of Protein/ day By age 6, that child needs about: 1600 Calories and 19 grams of protein / day Recommended intakes of micro nutrients do not differ for boys & girl until about age 9.

99. Calcium, Vitamin D, and Bone Health For toddlers (age 1 to 3) AL for Calcium is 500 mg And for children age 4 to 8 is 800 mg Vitamin D recommendation is 5 microgram as adult

100. DEVELOPING HEALTHY EATING HABITS Children should be offered a balance and varied diet For guidance MyPyramid for Kids can be used. To increase variety. New foods should be introduced regularly A new food may be needed to offer 8 to 10 times before the child will accept it

101. Developing Healthy Eating Habits The best indicator that a child is receiving adequate nourishment, is a normal growth pattern. First year child grow about 10 inches Second year about 5 inches Third year about 4 inches Thereafter about 2 or 3 inches

102. Breakfast and School Performance Skipping breakfast may result in a span of 15 or more hours without food. Because breakfast provides energy and nutrients to the brain, children who skip it are more likely to have: academic emotional, and behavioral problems than those who eat breakfast

103. Early and Middle Childhood Make learning about nutrition fun. Read food labels together at the grocery store, checking for the supply of… Vitamins Minerals...the amounts of: Sugar Salt Fat

104. Early and Middle Childhood The most common nutrition-related problems among U.S. children: Overweight and obesity Obese children are at risk for cardiovascular disease, insulin resistance and type 2 diabetes, orthopedic problems, psychosocial problems, and other serious health problems. Iron-deficiency anemia High blood cholesterol

105. Early and Middle Childhood The popularity of fast-food meals poses a challenge to the nutritional quality of children’s diets, because these meals are typically high in: Fat Sodium Sugar...and lacking in: Fruits Vegetables

106. Teen Nutrition The dramatic changes in body composition and rate of growth give rise to the term “adolescent growth spurt.” GIRLS BETWEEN 10 TO 18 BOYS BETWEEN 12 TO 20 Individual teenager’s energy need is influenced by body size, activity levels, and biologic factors affecting growth.

107. Teen Nutrition Most “adolescents” in the U.S. are perceived to be healthy. Approximately 17% youth age 18 or younger are livening below poverty line Nutrition-related problems include: Overweight and obesity Under nutrition Iron-deficiency anemia Low calcium intakes High blood cholesterol Dental caries Eating disorders

108. Nutrition in Later Life

109. In 1900, 4% of the U.S. population were more than 65 In 2000, 12.4% In 2030, it is expected to reach 20%

110. NUTRITION IN LATER AGE AGING IS INEVITABLE NATURAL PROCESS PROGRAMMED INTO OUR GENES BY ADOPTING HEALTHY LIFESTYLE WE CAN SLOW IT DOWN – WITHIN THE NATURAL LIMITS SET BY HEREDITY HOWEVER, NO POTION, FOOD OR PILLS WILL PROLONG YOUTH

111. NUTRITION IN LATER AGE DISEASE CAN SHORTEN PROPLES LIFE & POOR NUTRITION PRACTICES MAKE DISEASE MORE LIKELY TO OCCUR OPTIMAL NUTRITION CAN HELP TO PROLONG LIFE & PROMOTE HEALTH

112. NUTRITION IN LATER AGE AMONG THE LEADING CAUSES OF DEATH FOR ADULTS AGE 25 & OLDER ARE: HEART DISEASE CANCER STROKE INJURIES CHRONIC LUNGS DISEASE DIABETES LIVER DISEASE

113. NUTRITION IN LATER AGE ALL OF THESE FACTORS HAVE BEEN ASSOCIATED WITH BEHAVIORAL RISK FACTORS MANY OF THE HEALTH PROBLEMS ASSOCIATED WITH LATER AGE ARE PREVENTABLE WITH EXERCISE AND HEALTHY DIET

114. NUTRITION IN LATER AGE CALORIE NEEDS DECLINE WITH AGE VITAMIN A REQUIREMENT REDUCES REQUIREMENT OF VITAMIN D INCREASES AFTER AGE 50, MOSTLY ACIDITY REDUCES THE REDUCE ABSORPTION OF VITAMIN B12 CALCIUM AND IRON

115. FACTORS INFLUENCING NUTRITIONAL STATUS OF OLDER ADULTS PHYSIOLOGICAL CAUSES: LOWER DIETARY INTAKE LACK OF APPETITE INACTIVITY/IMMOBILITY POOR TASTE & SMELL ALCOHOL & DRUGS CHRONIC DISEASES POLYPHARMACY DISABILITIES ORAL HEALTH PROBLEMS

116. FACTORS INFLUENCING NUTRITIONAL STATUS OF OLDER ADULTS PSYCHOLOGICAL CAUSES LONELINESS DEPRESSION SOCIAL ISOLATION DEMENTIA IN ADDITION POVERTY INSTITUTIONLIZATION

117. LOOKING AHEAD & GROWING OLD WE VALUE THE FUTURE MORE THAN PRESENT WE PUT OFF ENJOYING TODAY SO THAT WE HAVE MONEY, PRESTIGE OR TIME TO HAVE FUN TOMORROW ELDERLY FEEL THIS LOSS OF FUTURE SOULTION IS TO BEGIN PREPARE FOR OLD AGE EARLY IN LIFE BOTH: PSYCHOLOGICALLY AND NUTRITIONALLY LEARN TO REACH OUT TO OTHER DEVELOP SOME SKILLS AND ACTIVITIES