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How to Meet
Special Dietary
Needs and
Changing
Requirements
athletes
pregnant women
diabetics
people with allergies
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What are special needs and
changing requirements?
Some examples include:
 Food
allergies
 Sports nutrition
 Pregnancy
 Diabetes
 Goal to gain, lose, or maintain a healthy weight
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Food Allergies

A food allergy: abnormal response to a food, triggered by the
body’s immune system.

Reactions to food can range from mild to life-threatening.

Food allergies generally develop early in life but can develop
at any age.
What Foods Most Commonly
Cause Allergic Reactions?
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8 Major Food Allergens
Milk
Soy
Eggs
Wheat
Peanuts
Fish
Tree
Shellfish
nuts
Most children eventually outgrow milk, egg, soy, and
wheat allergy. If someone has food allergy, he or she
is more likely to have asthma or eczema.
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Myth or Fact?
Food allergies are
uncommon.
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Answer: Myth
As
many as 15 million people in the
U.S. have food allergies, including
approximately 6 million children.
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SYMPTOMS
 If
you are allergic to a particular food, you may
experience some or all of the following symptoms:
 Itching
in your mouth or swelling
 GI
symptoms, such as vomiting, diarrhea, or
abdominal cramps and pain
 Hives
or eczema
 Tightening
 Drop
of the throat and trouble breathing
in blood pressure
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Planning Meals for Individuals
With Food Allergies

Because food allergies can be life threatening,
the allergy-producing food must be
completely avoided.

The FDA requires that ingredients are listed on
food labels. Look at the label listings to
determine the presence of any allergens.

Most life-threatening allergic reactions occur
when eating occurs away from home. It is
important to plan to eat at a restaurant which
caters to special dietary requests.
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Sports Nutrition

Good nutrition is a critical component
of a sports training or physical
activity program.

There is no “miracle food or supplement” which can supply
all of your nutritional needs.

What you eat can have a big effect on how you perform.
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Myth or Fact?
The more protein you eat, the
more muscle you’ll gain.
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Myth

Muscle tissue is made up of protein, and athletes do need a
bit more protein than non-athletes, but the fact is that the vast
majority of athletes meet their daily protein needs without
even really trying. Extra protein beyond what's needed is just
extra calories. Leaner sources of protein with other food
groups is recommended.
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What Is the Best Diet for Athletes?

All athletes need a diet which provides
energy in the form of carbohydrates
and fat as well as essential protein,
vitamins, and minerals.

55-60% of calories should come from
carbohydrates. (Carbohydrates are the
base of the diet in the form of starches
and sugars.)

No more than 30% of calories should
come from fat.

10-15% of calories should come from
protein.
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Do athletes need to carb load?
 Carbohydrate
loading is a special technique of
eating large amounts of carbohydrates for several
days before an endurance (long distance) event.
 Most
athletes do not need to carb load but instead
should focus on getting enough carbohydrates
every day from a variety of sources.
 Carbohydrates
are stored as glycogen in the liver
and muscles. There is usually enough glycogen in
muscles from a balanced diet to provide fuel for
90-120 minutes of exercise.
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Water – A Key Component in a
Healthy Diet for Athletes
 Water
helps to regulate body
temperature and keeps the body from
overheating during exercise. Losing just
2% of the body’s water can hurt
performance.
 Water
is essential in transporting
nutrients and energy to the muscles and
tissues used during exercise.
 Water
is also important in transporting
waste products away from the muscles
and tissues after muscle exertion.
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Myth or Fact?
It is best to compete in athletic events on
an empty stomach.
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A Pre-Game Meal Consumed 3-4 Hours
Before Activity is Optimal to Fuel Working
Muscles
 Most
research recommends pre-game meals which
provide 500-1,000 calories.
 The
meal should be high in starch, which breaks
down more easily than protein and fats.
 The
starch should be in the form of complex
carbohydrates (breads, cold cereals, pasta, fruit, and
vegetables). These are digested at a rate which
provides consistent energy to the body.
+ A Pre-Game Meal Consumed 3-4 Hours
Before Activity is Optimal to Fuel Working
Muscles
 Avoid
meals high in fat as it takes
longer to digest.
 Take
in adequate fluids. Avoid
caffeine which can lead to
dehydration by increasing urination.
 For
protein – Take in small amounts
of lean meat, legumes, dried beans,
or eggs. These are just a few
examples. Make wise choices baked or broiled vs. fried.
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Nutrition after Exercise

Post exercise is the optimal
time to increase glycogen
stores.

No matter how intense the
exercise, it is important to
drink plenty of water and eat
a balanced meal which has
adequate amounts of
carbohydrate-rich foods such
as grains, pasta, vegetables,
and fruits.
What Nutrients Might
a Pregnant Woman
Need More Than
a NonPregnant Woman?
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Increased Nutrient Needs for
Pregnant Women
Calcium
Vitamin
Folic
Carbohydrate
Acid
D
Calories
Fiber
Iron
Vitamins
Minerals
and
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Nutritional Changes for Pregnant
Women
A
pregnant woman needs about 300
calories a day more than she did prepregnancy to support the rapid growth
of the fetus and her changing body.
 The
expectant mother will need
increased amounts of protein (75
grams/day or 25 more than nonpregnant women).
 Good
sources of protein are lean
meats, poultry, fish, dried beans, lentils,
nuts, eggs, and cheese, which provide
protein and also supply other nutrients
such as iron, B vitamins, and trace
minerals.
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Calcium Recommendations for
Pregnant Women

The calcium recommendation during pregnancy is 1,000 mg/day
for women ages 19-50 and 1,300 for teens.

Women who are not pregnant usually only consume 75% of the
daily requirement.

Therefore, most pregnant women need to add calcium-rich foods
to their diets.

Milk, yogurt, ice milk, frozen yogurt, green leafy vegetables, and
calcium-fortified foods such as orange juice, soy milk, bread, and
breakfast cereal are good sources of calcium.

Calcium supplements are advised for women who do not meet
their calcium needs through food alone.

Because vitamin D is important in the absorption and utilization of
calcium, vitamin D intake should also be monitored.
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Pregnant Women – Nutrition Needs

Additional iron is needed because of
the increased amount of blood volume
during pregnancy (27 mg/day – 9
more grams than pre-pregnancy).

Enriched whole grain breads,
cereals, green leafy
vegetables, legumes, eggs,
and dried fruits provide iron.
+ Folic Acid for Pregnant Women
 Folic
acid plays a vital role in cell
development and in the formation of certain
major structures of the fetus.
 Because
of its importance, all women of
childbearing age need adequate intake of
folic acid.
 Research
suggests that taking folic acid
before and during pregnancy can reduce
the risk of neural tube defects (such as
spina bifida) in infants.
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Folic Acid for Pregnant Women
 The
March of Dimes
recommends that all women
who can become pregnant
consume a multivitamin
containing 400 micrograms of
folic acid daily. (Most women
do not consume adequate
amounts in their diets).
 Good
sources of folate
include green leafy
vegetables, legumes, citrus
fruits and juices, peanuts, and
some fortified breakfast
cereals.
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Myth or Fact?
People with diabetes
cannot have foods
containing sugar, such
as candy and
desserts.
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Myth

Current research studies have shown
that old beliefs about sugar and
diabetes may have been incorrect.

Numerous studies now show that candy
and sweets do not elevate blood sugar
levels any higher or any more quickly
than certain starches such as white
bread, white rice, or white potatoes.

People with diabetes can have starches,
sugars, and sweets as long as they make
sure they are eaten in moderation and
are part of a balanced diet.

A dietitian can help determine how
much and when to include these foods
into a meal plan.
+ Nutrition Tips for People with Diabetes
No single plan will work for all people, the following are
general tips.
 Follow
a consistent meal plan
and schedule.
 Eat
a balanced diet with a
variety of foods including
fruits, vegetables, whole grain
foods, low-fat dairy products,
lean meat, poultry, fish or meat
alternatives. This will help keep
the blood sugar levels steady.
 Choose
lower fat options and
limit saturated fats.
+ Nutrition Tips for People with Diabetes
No single plan will work for all people. The following are
general tips.
 Check
nutrition labels.
 Use
sugar in moderation or
sugar substitutes. Consider
lower sugar options if available.
 Get
plenty of fiber in the diet.
The American Dietetic
Association recommends that all
people eat 20-35 grams of fiber
per day. Fruits, vegetables,
beans and whole grain foods are
good sources of fiber.
 Drink
 Use
plenty of water.
less salt.
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Myth or Fact?
An eating plan which offers
weight reduction of over
eight pounds in the first
week is a good plan. This
gives your metabolism a
kick start.
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Myth

Healthy weight loss is usually
no more than two pounds per
week. With the correct
combination of physical
activity and proper nutrition,
this type of weight loss can
stay off as opposed to
temporary dramatic losses
due to extremely low caloric
intake which decrease water
weight and is not sustainable.
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Losing Weight and Gaining Weight

Healthy weight loss or gain
should be no more or less than
two pounds per week.

The amount of intake (calories
consumed) and the amount of
output (calories expended) have
a direct relationship with weight
gain or loss.

Set meal plans which follow the
Dietary Guidelines for
Americans and MyPlate based
on goals of weight loss, weight
gain, or healthy weight
maintenance.
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Weight Loss

Determine an appropriate
calorie total for intake based
on output or expenditure with
exercise and daily physical
activity.

Plan meals which are balanced
(60% carbohydrate, less than
30% fat, 10-15% protein) and
allow for a variety of nutrients.

Limit the amount of saturated
fat and LDL cholesterol in the
meals selected.
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Weight Gain
 Determine
an appropriate calorie
total for intake based on output or
expenditure with exercise and
daily physical activity.
 Plan
meals that are balanced (60%
carbohydrate, less than 30% fat,
10-15% protein) and allow for a
variety of nutrients.
 Try
to increase the amount of
caloric intake from food sources
such as fruits, vegetables, and
complex carbohydrates.