KIN 211
Life Cycle Nutrition
Terms to Remember




Embryo-The developing infant during its second to
eighth week after conception.
Zygote-the developing infant from the moment of
conception until the second week.
Fetus-the developing infant from the eighth week of
conception until birth.
Placenta-is an organ that connects the developing
fetus to the uterine wall to allow nutrient uptake,
waste elimination, and gas exchange via the
mother's blood supply.
PREPARING FOR PREGNANCY

Changes in
Woman’s Body
–
–
–
–
–
Morning Sickness
Heartburn
Breast Tenderness
Constipation
Fainting
–
–
–
–
–
Gas
Swelling
Stop Menstrual
Period
Fatigue
Nose Bleeds
Normal Weight Gain






25 to 35 pounds for normal weight female
28 TO 40 LBS. UNDERWEIGHT
25-35- HEALTHY WEIGHT
15-25- OVERWEIGHT
Gain 3.5 lbs during first trimester
1 lb. per week thereafter
Protective Factor in Breast milk



Colostrum- yellow substance which contains
antibodies
Check for Vit. D, iron and flouride
Benefits- higher test scores, antibodies help
fight infections, Less likely to be obese, etc.
Formula Fed Babies


Iron and Flouride
No protective antibodies
Caloric Needs



2nd Trimester- additional 340 kcals/day
450- 3rd Trimester
Lactation- additional 500 kcals/day
Nutritional Needs During Pregnancy





The woman needs additional:
25 grams protein
175 grams per day carbs
Iron- 27 grams per day
B12,
Folate- 600 micrograms

The need for folate and iron increases
significantly during pregnancy
Complications During Pregnancy

Gestational Diabetes

Toxemia

Anemia

Edema
Neural Tube Defects- 3 in every
1000 births




Spina Bifida- incomplete closure of the spinal
cord and its bony encasement. There can be
various degrees of paralysis, depending on
the extent of the damage.
Anencephaly- absence of the brain
Risk Factors of Neural Tube Defects- Family
history, maternal diabetes, use of antisiezure
medications, mutations of folate enzymes,
maternal obesity.
Folate supplementation reduce the risk.
Substances that should be eliminated
during pregnancy



Cigarrette Smoking
Alcohol
Dieting
Additional Risk Pregnancy Factors









Low Maternal weight
Obesity
Maternal Nutritional habits
Socioeconomic status
Age- below 15 and about 35
Previous pregnancies (many pregnancies)
Chronic Diseases
Diabetes
High Blood pressure
Nutrition and the Infant



Refer to Table 6.3 (537)
Foods should be introduced one at a time
because any allergic reactions can be
detected.
Infants should be encouraged to feed
themselves in order to develop some
independence.
Food Allergies in Infants

Nuts, eggs, milk
To Prevent Choking

Cherries, Gum, Hard Candy, Hot dogs, Nuts,
Marshmallows, Peanut butter, Popcorn, Raw
carrots, whole beans, whole grapes,
Balloons, coins, pen tops, small balls or
marbles.
Foods to Omit from Infants Diet

Page 538
Nutrition During Childhood

Recommendations for Each Nutrient.
To prevent obesity in infancy parents
should:



Not make them clean their plates
Serve them small portions
Make sure they have plenty of physical
activity
Children and Food Habits




Children should be encouraged to try new
foods, but not forced to eat or threatened or
rewarded with food.
Limit Sweets
Discourage unacceptable behavior at the
table
Let children have finger foods
Childhood Obesity





An estimated 32 percent of US children are
overweight and 16 percent are obese.
Children learn food and exercise behaviors
from their family.
Refer to Table 16-7 on page 552.
Know Physical activity guidelines: pg. 553
Table 16.9 on page 556, Healthy Snacks
Nutrition for Asolescents

Provide nutritious snack and continue to be a
good role model for teenagers.
Nutrition for Adolescents






Snack make up at lease one-fourth of the
average teenager’s diet
Limit Soft Drinks
They eat about one-third of their meals away
from home.
Peer influence is strong
Drug and Alcohol Abuse is a problem
Smoking
Nutrition for the Elderly



Life Expectancy- 78 years
81, white female and 77 black female
76, white male, 70, black male
Healthy Habits for the Elderly






Well balance meals with plenty of fruits and
vegetables
Engage in physical activity
No smoking
No alcohol or moderation
Regular adequate sleep
Maintaining healthy body weight
Nutrition for the Elderly




They need less calories
Increased need for Vitamin D, B12, B6, and
Calcium
Increased need for water
Increased need for fiber
Physiological Changes in Elderly





Two-thirds are now considered overweight or
obese
Loss of bone and muscle
Sarcopenia- loss of skeletal muscle mass,
strength, and quality.
Lose of function to immune system
GI tract changes and slowing of motility,
increased chances of constipation
Physiological Changes in Elderly

Atrophic Gastritis
–
–
–
–
–
–
–
Inflamed Stomach
Increased bacterial growth
Reduced hydrochloric acid
Reduce intrinsic factor
Increased risk of nutrient deficiencies
Loss of teeth
Sensory Losses
Summary of Nutrients and Aging



Page 587
Strategies for Growing Old Healthfully
(Table 17-4)