1. 4.02A Keep on Track with Good Nutrition Throughout the Life Cycle

2. 4.02A Keep on Track with Good Nutrition Throughout the Life Cycle
The Life Cycles
Pregancy
Lactation
Infancy (0-12 months)
Toddler (1-3 years)
Preschool (3+ years)
School-aged
Teen-aged
Adults
Older Adults (50+ years)
4.02A Keep on Track with Good Nutrition Throughout the Life Cycle

3. 4.02A Keep on Track with Good Nutrition Throughout the Life Cycle
Pregancy
Nutritional Needs
Increase calories based upon your Doctor’s recommendations.
Increase water, folic acid, calcium, iron and fiber.
Reduce sodium.
Foods to Avoid
Avoid caffeine, alcohol, uncooked hot dogs, luncheon meats, soft cheeses, refrigerated meat spreads, refrigerated smoked seafood, raw milk.
No more than two meals per week of fish high in mercury.
4.02A Keep on Track with Good Nutrition Throughout the Life Cycle

4. 4.02A Keep on Track with Good Nutrition Throughout the Life Cycle
Lactation
Foods to Avoid
Eat no more than two meals per week of fish high in mercury.
Nutritional Needs
Increase water, calcium, protein, folic acid.
Increase calories based upon body weight.
4.02A Keep on Track with Good Nutrition Throughout the Life Cycle

5. 4.02A Keep on Track with Good Nutrition Throughout the Life Cycle
Infancy (0-12 months)
Nutritional Needs
Breastfeeding is recommended.
When breastfeeding, use Vitamin D supplements.
Increase iron if formula feeding.
Mom needs Vitamin K supplements.
Baby cereal introduced at 4 months of age.
Table food introduced at 8 months of age.
Foods to Avoid
Avoid honey or corn syrup.
Beware of choking risks.
Eat no more than two meals per week of fish high in mercury.
Withhold juice until 6 months of age.
Need whole milk for infants up to two years of age.
4.02A Keep on Track with Good Nutrition Throughout the Life Cycle

6. 4.02A Keep on Track with Good Nutrition Throughout the Life Cycle
Toddler (1-3 years)
Nutritional Needs
Increase iron.
Introduce new flavors and textures in order to increase the variety of foods.
Increase self-feeding. This becomes an important developmental milestone.
Foods to Avoid
Eat no more than two meals per week of fish high in mercury.
No hot dogs, nuts, seeds, chunks of meat or cheese, whole grapes, hard, gooey, or sticky candy, popcorn, chunks or peanut butter, raw vegetables, raisins, or chewing gum.
No more than ounces of milk or 4-6 ounces of juice/day.
Servings should be ¼ size of adults.
4.02A Keep on Track with Good Nutrition Throughout the Life Cycle

7. 4.02A Keep on Track with Good Nutrition Throughout the Life Cycle
Preschool (3+ years)
Nutritional Needs
Need same variety of foods as adults but in smaller proportions.
Serve about 2/3 of a serving.
Entice them with foods that are bright in color, to make it more appealing.
Encourage children to try new foods.
Foods to Avoid
Eat no more than two meals per week of fish high in mercury.
4.02A Keep on Track with Good Nutrition Throughout the Life Cycle

8. 4.02A Keep on Track with Good Nutrition Throughout the Life Cycle
School-aged
Nutritional Needs
Balanced diet
Three servings of dairy daily
Daily activity based on age, health, body size
Foods to Avoid
High-sugar snacks
Fatty foods
4.02A Keep on Track with Good Nutrition Throughout the Life Cycle

9. 4.02A Keep on Track with Good Nutrition Throughout the Life Cycle
Teens
Nutritional Needs
Eat more carbohydrates.
Females need more calcium and iron.
Foods to Avoid
Avoid fried and saturated fats, excessive salt and sugars.
4.02A Keep on Track with Good Nutrition Throughout the Life Cycle

10. 4.02A Keep on Track with Good Nutrition Throughout the Life Cycle
Adults
Nutritional Needs
Follow dietary guidelines for Americans.
Foods to Avoid
Avoid excessive weight gain and high calorie foods.
4.02A Keep on Track with Good Nutrition Throughout the Life Cycle

11. 4.02A Keep on Track with Good Nutrition Throughout the Life Cycle
Older Adults (50+ years)
Nutritional Needs
More vitamin B6, B12, and vitamin D and calcium.
Follow dietary guideline daily.
Foods to Avoid
Eat no more than two meals per week of fish high in mercury.
No unpasteurized cheese, raw fish, raw milk, soft cheese, lightly cooked egg, raw meat or poultry or raw sprouts.
4.02A Keep on Track with Good Nutrition Throughout the Life Cycle

12. 4.02F Nutrition and Chronic Conditions

13. 4.02F Nutrition and Chronic Conditions
Reducing the Risk
Consult a dietitian, nutritionist, or a physician to prescribe one of the following:
a special eating plan.
medical nutrition therapy.
4.02F Nutrition and Chronic Conditions

14. Chronic Conditions affected by Nutrition
The following chronic conditions may be affected by managing ones eating patterns include:
High blood cholesterol
Hypertension/high blood pressure
Obesity
Diabetes
Osteoporosis
Anorexia nervosa
Bulimia nervosa
Binge eating
4.02F Nutrition and Chronic Conditions

15. High Blood Cholesterol
Causes
Eating fatty (saturated fats) foods
Eating high cholesterol foods
Lack of fiber in the diet
Symptoms
Elevated blood pressure
Elevated HDL/LDL levels
Foods to include
Low-fat or fat-free
Whole grains
Lean meats
Fish
Fresh fruits and vegetables
Foods to avoid
Partially hydrogenated oils
Processed snack foods
Highly marbled meats
4.02F Nutrition and Chronic Conditions

16. Hypertension/High blood pressure
Causes
Eating foods with a high sodium content
Eating foods with a high fat content
Low consumption of foods containing calcium, potassium and magnesium.
Symptoms
Elevated heart rate
Shortness of breath with exertion
Foods to include
Low-sodium foods
Fresh fruits and vegetables
Whole grains
Foods to avoid
Highly processed snack foods
Low fiber content
High fat foods
4.02F Nutrition and Chronic Conditions

17. 4.02F Nutrition and Chronic Conditions
Obesity
Causes
Eating high fat content and low-nutrient dense foods.
Eating oversized portions
Limited physical activity
Inherited genetic traits
Symptoms
Increased health problems
Elevated BMI rating
Foods to include
Smaller portions
Reduced-fat or fat free
Whole grains
Fish
Fresh fruits and vegetables
Foods that Impact
Highly processed snack foods
Low-fiber content
High-fat foods
4.02F Nutrition and Chronic Conditions

18. 4.02F Nutrition and Chronic Conditions
Diabetes- Type II
Causes
Eating foods high in sugar
Excessive body weight
Low consumption of fiber
Symptoms
Excessive thirst
Fatigue
Foods to include
Low-sugar and sugar-free
Protein foods
Whole grains
Reduced-fat and fat-free
Foods to avoid
Foods that are high in sugar
Foods that are high in carbohydrates
4.02F Nutrition and Chronic Conditions

19. 4.02F Nutrition and Chronic Conditions
Osteoporosis
Causes
Lack of calcium and exercise
Symptoms
Brittle bones or bones that break easily
Hormonal changes
Deficiency of vitamin D
Foods to include
Calcium and vitamin-rich foods
Foods high in phosphorous
Dark green leafy vegetables
Foods to avoid
Caffeine
Soft drinks
Alcohol
Tobacco products
4.02F Nutrition and Chronic Conditions 19

20. 4.02F Nutrition and Chronic Conditions
Anorexia Nervosa
Causes
An unrealistic body image
Peer pressure to be thin
Symptoms
Eating rituals
Extensive exercise
Obsession with dieting
4.02F Nutrition and Chronic Conditions

21. 4.02F Nutrition and Chronic Conditions
Bulimia Nervosa
Causes
Guilt associated by over eating
The need to control weight by any means.
Symptoms
Tooth decay
Blistered hands
Ruptured esophagus
4.02F Nutrition and Chronic Conditions

22. 4.02F Nutrition and Chronic Conditions
Binge Eating
Causes
Feeling depressed
Guilt
Symptoms
Consuming 3000 to 5000 calories and day
Excessive weight gain
4.02F Nutrition and Chronic Conditions

23. So Where Do Extra Calories Come From?
4.02J Where Do Extra Calories Come From?

24. 4.02J Where Do Extra Calories Come From?
Condiments
Regular butter and margarine has 112
calories per tablespoon.
Use reduced fat tub or liquid margarine.
Fat-free and low-sugar alternatives – jelly, jam or apple butter.
Salad dressings account for 100 calories
per tablespoon and 10 grams of fat.
(Fat- free or low-fat salad dressings or oil and vinegar are good alternatives)
4.02J Where Do Extra Calories Come From?

25. 4.02J Where Do Extra Calories Come From?
Sugar Filled Drinks
There are 140 calories in one 12 oz. can of soda.
Alternatives:
Substitute diet drinks, water, or flavored waters with fruit.
Cut down on sugar in tea or substitute artificial sweeteners. Drink unsweetened tea. – possible 773 calories saved.
4.02J Where Do Extra Calories Come From?

26. Use low fat or non-fat dairy products
Cut Calories by using:
reduced fat cheese
reduced fat or non-fat milk
non-fat or reduced fat cream cheese, sour cream and cottage cheese
4.02J Where Do Extra Calories Come From?

27. High-Fat Sweets and Desserts
Eat in moderation.
Do not deprive yourself from an occasional treat.
Do not buy sweets when you shop.
Eat half of the serving.
4.02J Where Do Extra Calories Come From?

28. Why do some foods make me sick?
Food sensitivities fall into two classifications these include:
food allergies
food intolerance
4.02R Foods I Most Wanted

29. Food Allergies
The FDA now requires that all food allergens be clearly identified on food labels.
Foods that are common food allergens include:
Milk
Eggs
Peanuts
Wheat
Soy
Shellfish
4.02R Foods I Most Wanted

30. Food Intolerance
a physical reaction to food but does not involve the immune system. An intolerance usually is a less serious digestive problem and may include:
Lactose intolerance (milk)
Gluten intolerance (wheat protein)
4.02R Foods I Most Wanted