CHAPTER
13
Lifespan Nutrition
Writing
Activity
Dialogue
D
evelopment Stages In what ways have you
changed and developed since your childhood?
Write a dialogue, or conversation, between a child and
a teen that shows the difference in their development.
What statements, questions, or ideas would a child
share? What about the teen? How are their perspectives
different? Make your dialogue at least one page long.
Writing Tips Follow these steps to write a dialogue:
● Write a verbal exchange between two or more
people.
● Use quotation marks before and after the speaker’s
exact words.
● When a different character begins to speak, start a
new paragraph.
174
Unit 3 Health & Wellness
Activate Prior
Knowledge
Explore the Photo Good
nutrition is important during
every stage of life. Why is it
important for infants to get the
nutrients they need?
Reading Guide
Before You Read
Preview Examine the figures and photos in this chapter. Think about how
your nutrient needs have changed from the time you were born until now.
Read to Learn
Key Concepts
●
●
●
●
●
●
List the five stages of the life span.
Evaluate why good nutrition is important to a fetus and the
mother
Compare and contrast breast feeding and bottle feeding.
Explain why snacks are important to a child’s diet.
Explain why nutrient needs increase during your teens.
Explain why calorie needs drop in older adulthood but
nutrition needs often rise.
Main Idea
Nutritional needs change throughout the five stages of the life
span, and meeting them promotes good development and
health for life.
Academic
Standards
English
Language Arts
NCTE 12 Use language
to accomplish individual
purposes.
Mathematics
NCTM Measurement
Understand measurable attributes of objects and the units,
systems, and processes of
measurement.
Science
Content Vocabulary
You will find the definitions for these words in the glossary at
the back of this book.
■ life span
■ osteoporosis
■ pediatrician
■ fetus
■ colostrum
■ peer pressure
■ obstetrician
■ lactation
Academic Vocabulary
You will find these words in your reading and on your tests. Use
the glossary to look up their definitions if necessary.
● replenish
● dilemma
Graphic Organizer
Label a graphic organizer like the one below to write notes
about eight guidelines to help children develop good eating
habits.
NSES B Develop an understanding of the structure and
properties of matter.
Social Studies
NCSS IA Culture Analyze
and explain the ways groups,
societies, and cultures address
human needs and concerns.
NCTE National Council of
Teachers of English
NCTM National Council of
Teachers of Mathematics
NSES National Science
Education Standards
NCSS National Council for
the Social Studies
ENCOURAGING GOOD EATING HABITS
Graphic Organizer Go to this book’s
Online Learning Center at glencoe.com
to print out this graphic organizer.
Chapter 13 Lifespan Nutrition
175
Nutrition for a
Lifetime
Your nutritonal needs change throughout
your life span. A life span is all the stages
of growth and development throughout life,
from before birth to old age. The human
life span includes five stages: the prenatal
period, infancy, childhood, adolescence, and
adulthood.
Each life stage brings its own growth and
nutrition needs and challenges. Meeting these
demands promotes good health at each time of
life and builds a solid base for the future.
List What are the five
stages of the human life span?
Prenatal Period
Good food choices are especially important for pregnant women. Good nutrition is
the single most important requirement during
pregnancy. During nine months in the womb,
a single cell multiples into an embryo and
Ages and Stages
Each stage of life brings different changes and
different food needs. What are the five stages of the
human life span?
176
Unit 3 Health & Wellness
then into a fetus. A fetus (=f#-t`s) is an unborn
baby from the age of eight weeks to birth. The
baby’s growth and development, including
crucial brain development, depend on nutrients from the mother.
A woman often does not learn that she
is pregnant until a month or more into the
pregnancy. A woman who has been enjoying
healthful foods from the beginning of the pregnancy is more likely to have a healthy baby.
Poor eating habits by the mother place the
baby at risk for serious problems throughout
life.
Poor nutrition can damage the mother’s
health as well. If the fetus does not get enough
nutrients from the mother’s diet, it draws
them from her body tissue. This creates a
deficiency.
Teen pregnancies are particularly risky
because teens need added nutrients for their
own growth and development. Poor nutrition
increases the chance that the baby will have a
low birth weight (under 5½ pounds) as well
as physical and learning problems later in life.
Most teens are physically immature, so they are
also more likely to have difficult pregnancies.
Mother’s Nutrition
MyPyramid for Moms divides foods into five basic
groups, plus oils. What are the five stages of the human
life span?
MyPyramid for Moms
As soon as a woman learns that she is pregnant, she should see an obstetrician (+&b-st`=tri-sh`n), a physician who specializes in the
care of women during pregnancy and childbirth. An obstetrician will recommend specific kinds and amounts of food and possibly
supplements.
The United States Department of Agriculture has developed nutritional guildelines for
pregnant women. These guidelines are known
as MyPyramid for Moms. MyPyramid for Moms
gives recommendations for pregnant and
breast-feeding women. Pregnant women can
meet most of their nutrient needs by choosing
low-fat, nutrient-dense foods.
You learned about the five good groups and
oils category in Chapter 10. Expecting mothers need a variety of nutrients to keep themselves and their developing babies healthy.
The following information about the five food
groups and oils category is specific to pregnant
women.
Grains
Eating grains is essential to any wellbalanced
diet. They contain carbohydrates, which provide our body with energy. Grains fortified
with folic acid can help prevent defects to the
baby’s nervous system.
Vegetables
Eating vegetables keeps the mother’s heart
healthy. They also can reduce the chances
of her getting diabetes, high blood pressure,
and some kinds of cancer. They are rich in
potassium and dietary fiber. Many are rich in
folic acids and vitamins A, C, and E. Most are
low in fat and calories, and therefore can help
to control the mother’s weight.
Fruits
Pregnant women should try to eat seven or
more servings of fruits and vegetables combined every day. Fruits and vegetables are
rich sources of fiber, vitamins and minerals.
Fruits with vitamin C help mother and baby
have healthy gums and other tissues. Vitamin
C also helps the body to heal wounds and to
absorb iron.
Milk Products
Nutrients in milk products include calcium, potassium, vitamin D, and protein. Calcium is vital for building healthy bones and
teeth. It is important that pregnant women
get adequate calcium to prevent osteoporosis.
Osteoporosis is a condition in which bones
become fragile and break easily. Choosing
milk products that are low fat or fat-free is
also important.
Meat and Beans
Meat, poultry, fish, dried beans, nuts, and
eggs belong to this group. Choose meat and
poultry cuts that are low-fat. They provide protein, which is vital to the baby’s growth and
development of bones and teeth. Protein also
helps keep the mother’s body healthy. Expectant mothers need more protein than they did
before they were pregnant.
Chapter 13 Lifespan Nutrition
177
A variety of vitamins and minerals are vital
to both the fetus and the mother. Whenever
possible, it is best to get these from a healthy
diet, rather than by taking supplements. Pregnant women should take vitamins, minerals,
or other supplements only with their doctor’s
approval.
Women usually need more vitamins during pregnancy. Some important ones are listed
below.
• Vitamin A ensures proper eye development and helps keep skin healthy.
• The B vitamins assist in general fetal
development.
• Vitamin C helps build healthy teeth and
gums. It also helps form the connective
tissue of skin, bone, and organs.
• Vitamin D aids in the creation of bones
and teeth.
• Folic acid is necessary for normal spinal
develoment in the fetus. Lack of folic acid
can lead to spina bifida. Pregnant women
need twice the normal amount. Even
women who are considering becoming
pregnant should increase their intake of
folic acid.
Vitamins
Minerals
Vitamins help to maintain a healthy pregnancy. Research has determined some birth
defects, such as spina bifida, are linked to vitamin deficiency.
Pregnant women need iron, a mineral that
helps prevent anemia and assists in developing
the baby’s own blood supply. Extra iron is stored
in the baby’s liver and is used in the months
Oils
Oils are fats that are liquid at room temperature. Solid fats, such as margarine and
shortening, contain hydrogenated oils that are
higher in saturated fats and trans fats than
oils. While some fat is needed for brain development, pregnant women, like everyone else,
should try to limit their intake of saturated and
trans fat.
Vitamins and Minerals
Figure 13.1
MyPyramid for Moms
Sample Nutrition Plan This nutrition plan is for 30-year-old woman
who weighs 140 pounds. Amounts in which groups increase over the
course of the pregnancy?
1st Trimester
2nd Trimester
3rd Trimester
Jan - Mar
Apr - Jun
Jul - Oct
7 ounces
9 ounces
9 ounces
tips
▶ Vegetables2
3 cups
3½ cups
3½ cups
tips
▶ Fruits
2 cups
2 cups
2 cups
tips
▶ Milk
3 cups
3 cups
3 cups
tips
6 ounces
6½ ounces
6½ ounces
tips
▶ Grains1
▶ Meat & Beans
178
Unit 3 Health & Wellness
Drinking for Two
Pregnant women need to follow healthy habits,
including drinking at least eight glasses of water
every day. What nutrients are especially important for
pregnant women?
right after birth. During this period, a baby who
lives on breast milk lacks iron in the diet. The
mother can get iron from dried beans, raisins,
dates, meat, and leafy green vegetables.
Calcium and phosphorous are also important minerals during pregnancy. These nutrients work together to produce strong bones and
teeth and ensure regular elimination of waste
from the body. Milk and other dairy products
are key sources of calcium and phosphorous.
Food Quantities
All pregnant women should eat a wide variety of healthy foods. However, the exact quantities vary depending on and the mother’s age,
weight, and activity level, as well as the stage of
pregnancy. When you visit the MyPyramid for
Moms Web site you can create a specific plan
based on these factors. Figure 13.1 shows a
sample nutrition plan made using this Web site.
Pregnancy and Weight Gain
Most women gain 25 to 35 pounds during
pregnancy. Overweight women should gain
less, and underweight women should gain
more. Women carrying twins should also gain
more—as much as 45 pounds.
Pregnant women gain weight from the
growth of the baby and from physical changes of
pregnancy. Healthy women need only about 300
calories per day more than usual. These extra
calories should come from nutrient-rich foods.
Pregnancy is not a good time for a weightloss diet, even for women who are overweight.
Limiting food deprives the fetus of vital nutrients. Women can lose weight after delivery by
eating healthfully.
Explain Why can
poor nutrition damage a mother’s health as
well as the health of her fetus?
Chapter 13 Lifespan Nutrition
179
Infancy
Good nutrition is the single most important requirement during pregnancy. The baby’s
growth and development, including crucial
brain development, depend on nutrients from
the mother. By eating a nutritious, balanced
diet, a pregnant woman promotes her baby’s
development and maintains her own health.
Feeding Newborns
Parents have two choices for feeding a
newborn—breast-feeding and bottle-feeding.
Breast milk has exactly the right balance of
fat, carbohydrates, and protein for a baby. The
protein in breast milk is better digested and
absorbed than the protein in formula.
Breast-feeding also helps protect infants
from infection. The mother passes her immunity to disease to the baby through colostrum.
Colostrum (k`-=l&s-tr`m) is a thick, yellowish
fluid that a mother produces for about three
days after birth and that is rich in nutrients
and antibodies (proteins that protect against
infection). Antibodies form in response to the
environment, so each mother’s colostrum is
tailored to her infant’s needs.
A breast-feeding woman should eat well and
drink plenty of liquids to ensure that she produces enough milk. Lactation, or breast milk
production, burns added calories that make a
weight-loss diet unnecessary and unwise. A
breast-feeding woman may need to adjust her
food choices if the infant is sensitive to certain
foods.
Infant formula also provides good nutrition. A mother may choose to feed formula if
she cannot produce milk or if she takes medications that could be passed to her infant in
breast milk. Formula allows a mother to have
a more flexible schedule and can be stored longer. However, formula can be expensive and it
does not give the baby natural immunities to
disease.
Newborn Nutrition
Both breast milk and formula provide an infant with
needed nutrients. Why do experts recommend breastfeeding?
180
Unit 3 Health & Wellness
Easing Digestion
Some babies who do not drink breast milk have
problems digesting formula. Predigested baby formula, called protein hydrolysate formula, is often
recommended by doctors. It is easier to digest and
less likely to cause allergic reactions than other
formulas.
Procedure Use the Internet to research protein
hydrolysate. Hydrolysate formula is made by breaking down the protein in cow’s milk into smaller units.
The smaller proteins are easier to digest than whole
proteins, and enter into the baby’s bloodstream
faster.
Analysis Write one or more paragraphs to answer
these questions: Who else besides infants consumes
this broken-down, easily absorbed form of protein?
Why?
NSES F Develop an understanding of personal and community health.
Adding Solid Food
Between four and six months of age, a baby
is ready to start the transition to solid food.
For easier swallowing and digestion, solids
are strained to resemble a mash or paste. Ironfortified rice cereal mixed with breast milk
or formula is a good first solid food. There is
no rush to start, however. Once babies have
started to eat cereal, other new foods can be
introduced. Vegetables and fruits come next.
It is not unusual for a baby to have an allergic reaction to a new food. Some foods may
cause a skin rash or digestive trouble. By keeping track of what the baby has eaten and by
introducing new foods one at a time and four
days apart, you can know which food the baby
is reacting to.
At about eight months, a baby is ready for
protein foods. Introduce new choices one at
a time. That makes it easier to tell whether a
food is causing a negative reaction. The child’s
pediatrician, a physician who cares for infants
and children, should be notified if a problem
persists. The baby may have a food allergy or
sensitivity.
TECHNOLOGY
FOR TOMORROW
Big Steps in Baby Foods
Baby food makers use technology to make their
products more appealing. New processing methods reduce cooking time, so baby foods retain
more nutrients, taste, and color. Whole-grain and
multi-grain cereals are more available. So are
organic baby foods, which are free of pesticides
and additives. To make feeding babies easier,
food makers apply the same technology used in
adult foods. Instant rice cereals come in singleserving packets to eliminate the need for measuring. Combination meals for infants on the go
come in portable, microwave-safe bowls. To keep
up with toddlers’ developing motor skills, baby
food makers are creating finger foods, allowing
them to feed themselves with nutritious bitesized foods.
Investigate Some parents prefer to make
their babies’ food at home. What forms of technology, either new or old, can help them with
this task?
NCSS IA Culture Analyze and explain ways groups, societies cultures and address human needs and concerns.
At around nine months, infants’ eating
skills improve. They are able to sit up steadily
in a high chair. They start to self-feed, picking up and chewing soft finger foods. Cutting
food into small pieces makes it easier to handle and guards against choking. Healthful finger foods include pieces of peeled fruit, cooked
vegetables, and cheese. Small pieces of a bagel
or hard roll can help relieve gum irritation
when a baby is teething. Being able to selffeed is an important step for an infant because
it allows increased independence.
A one-year-old child can usually eat the
same foods as the rest of the family if they are
cut into small pieces. Children under two have
high energy needs, so caregivers should not
limit fat in their diet.
Describe How can a
mother pass antibodies to her infant?
Chapter 13 Lifespan Nutrition
181
• Do not use food as a reward or punish-
Childhood
Young children are active and growing.
They need to eat a wide selection of nutritious
foods. Children have small stomachs and short
attention spans, so small servings and regular snacks are better than heavy meals. A rule
of thumb for portions is 1 tablespoon of food
for each year of the child’s life. For example,
3 tablespoons of vegetables are a good portion for a three-year-old. A child who is still
hungry can have a second helping. Milk, juice,
yogurt, pieces of fruit or vegetables, unsweetened cereal, whole-grain crackers, and cooked
meat, poultry, and fish all make healthful
snacks. Avoid foods high in fat or sugar.
A child’s appetite can vary from day to day.
During growth spurts, children often eat more
than usual. Children sometimes go on food
jags, insisting on a certain food at every meal.
Humor these phases until they pass.
Encouraging Good Eating
Habits
Eating habits and attitudes that are learned
in childhood can last a lifetime. Follow these
guidelines to help children develop a healthy
approach to food and nutrition.
• Serve foods that vary in color and texture.
Cut foods into imaginative shapes. This
adds interest and encourages children to
appreciate food’s sensory appeal.
• Share meals with children and make mealtime enjoyable. Model good manners and
eating habits.
Eat to Compete
Successful physical and mental performance requires
good nutrition. Why do teen athletes need to make
sure to get enough carbohydrates and water?
182
Unit 3 Health & Wellness
•
•
•
•
•
ment. This practice gives the wrong
impression about the purpose of food.
Allow children to leave food on their
plates if they are not hungry. Insisting
that they finish all their food can lead to
overeating.
When possible, let children choose meals
and snacks from several nutritious options.
Keep plenty of nutritious snacks on hand.
Teach children how to prepare a few simple, healthful foods by themselves, with
your supervision. Depending on their age,
they might tear lettuce or make sandwiches. As children grow older, allow
them to help in preparing meals.
Make shopping trips with children fun and
educational. Help them identify fruits and
vegetables. Point out flavorful foods of
different cuisines.
Encourage children to drink water when
thirsty rather than sugary drinks.
Nutrition and Special Needs
Children with special physical, emotional,
or cognitive needs may need extra help with
eating and nutrition. A child with limited
mobility, for example, may need family support to follow a low-calorie eating plan. A child
with a physical disability may need extra time
to learn self-feeding skills.
Some physical disorders can cause nutritional challenges. For example, metabolic disorders can prevent the body from absorbing
nutrients.
Caregivers, family members, physicians,
and dietitians need to work together to help
children with special needs cope with daily
challenges. Caregivers may need to learn special skills, such as how to use a feeding tube
or how to respond to disruptive behavior at
mealtime.
Explain Why are
small servings of food and regular snacks
appropriate for children?
Adolescence
Adolescence is the second most rapid growth
period of life. Dramatic physical changes
increase a teen’s need for almost all nutrients.
Iron and calcium are especially important for
building muscle and bone, which continues
even after growth stops.
During growth spurts, teens’ calorie and
nutrient needs increase. Every teen’s growth
rate is different, and your needs are different from your friends’ needs. Base your food
choices on your own body cues, such as hunger and height gain. You may need to resist
peer pressure, the influence of people in your
age group, to eat more or less than you need.
Nutrition for Teen Athletes
Conditioning and nutrition are the keys to
top athletic performance. Daily food choices
can make the difference between a good performance and a poor one. Without proper
nutrition, an athlete will not be able to achieve
his or her maximum athletic potential.
Sports Drinks vs. Water
Sports drinks contain several ingredients that
distinguish them from plain water. These include
electrolytes, which are salts that conduct electricity and are found naturally in the body, carbohydrates, which are the main source of energy in
the human body, and vitamins. In addition, most
sports drinks contain artificial colors, flavors,
and sugar. The most useful ingredients in sports
drinks are carbohydrates, which feed muscles
and delay fatigue during a workout. To reap the
benefits of a sports drink, consume 8 ounces
twenty minutes before exercise and 4-6 ounces
every 15 minutes during exercise.
Challenge List three situations when a
sports drink would be an appropriate choice, and three situations
when water would be better.
Most athletes can meet their nutrition
needs by following the Dietary Guidelines for
Americans. Athletes who eat a varied, nutritious diet do not need sports bars or dietary
supplements. Extra protein from foods or supplements does no good and can be harmful.
All athletes should make sure to get enough
carbohydrates and water.
Carbohydrate Needs
Carbohydrates are the body’s source of glucose, which is used for energy. Extra carbohydrates are stored in the liver and muscles as
glycogen. Glycogen fuels the body during vigorous, extended periods of training and competition, when an athlete may use two or three
times as much energy as the average person.
When glycogen runs out, so does energy.
Athletes need to eat plenty of carbohydrates to build their glycogen stores. Teen athletes should get 55 to 60 percent of their daily
calories from carbohydrates, 20 to 25 percent
from fat, and 15 to 20 percent from protein.
Water Needs
During a strenuous workout, you can lose
up to 5 quarts of water through perspiration.
Chapter 13 Lifespan Nutrition
183
To avoid dehydration, athletes should drink
water before and after an event, even if they
do not feel thirsty. Athletes should also drink
water about every 15 minutes during an event.
Do not wait for thirst, which signals that dehydration has already begun.
How much water do you need to drink? An
athlete should drink two ounces of water for
every three pounds he or she weighs. So, an
athlete who weighs 100 pounds should drink
66 ounces of water per day.
Sugary beverages can cause stomach
cramps, diarrhea, and nausea. Dilute them
with water or drink plain water instead.
Sports drinks that contain carbohydrates and
electrolytes are valuable for activities lasting
longer than 90 minutes. Salt, potassium, and
other minerals lost in shorter events are easily
replaced through meals and snacks.
Even well-hydrated athletes should never
exercise in extreme heat and humidity. The
result can be heat exhaustion or heat stroke.
in Food
Pre-Event Meals
If you eat just before a competition, the
digestive process competes with your muscles
for energy. Eat three to four hours before an
event to allow time for proper digestion.
A good pre-event meal features foods high
in complex carbohydrates. Fats and proteins
take longer to digest than carbohydrates. Sugary foods can cause a sudden rise and fall
in blood sugar levels, leaving energy stores
empty. Eat familiar foods that you enjoy and
drink at least two cups of fluids.
Soon after a hard workout, refuel the body
with nutritious foods and fluids. Popular
choices include juice and a bagel, a bowl of
cereal with fruit and milk, or fruit and yogurt.
Your body will convert the carbohydrates to
glycogen to replenish your energy supply.
Identify Why don’t
all teens have the same calorie and nutrient
needs?
Cheryl Lesiak
Food Technologist/Test Kitchen
Professional
Q:
A:
What does a food technologist do?
Food technologists create new food products. We look at restaurants, at recipes, at what is happening in the world with food. We
take ideas and turn them into products—starting from scratch in
the kitchen all the way to manufacturing.
Q:
A:
What are some of your responsibilities?
I test ingredients and new food products in the lab, checking for
cook times, ease of use, taste, and nutritional value. I also work
with suppliers of various ingredients to find information I can use
in the lab.
Q:
A:
What do you love about your job?
I love to cook. I love to bake, and I love to experiment. I have taken
two things I like very much, cooking and science, and put them
together as a career.
Education and Training
A degree in food sciences and
nutrition is required for many
positions. Culinary school background and other experience with
food is useful.
184
Unit 3 Health & Wellness
Qualities and Skills
Food scientists need the ability
to apply statistical techniques and
use computers to analyze data.
“I get to bake cakes for a
living!”
— Cheryl Lesiak
Senior Food Technologist
Duncan Hines–Cherry Hill, NJ
Related Career Opportunities
Related careers include
research chef, product developer,
research technicían, and laboratory technician.
Nutrition for Older Adults
Calorie needs drop in older adulthood, but nutrition
needs rise. Why should older adults choose nutrientdense foods?
Adulthood
Many adults face a nutrition dilemma, or
problem. They need the same amount of nutrients as they get older, but they need fewer calories. The demands of work and family leave
less time for exercise and balanced meals.
Adults may find their weight rising, along with
their risk of heart disease, various types of cancer, and other assorted health problems.
It is easier and healthier to maintain a
healthy weight than to gain weight and then
try to lose it. Adults need to choose a variety of
healthful, low-calorie foods and make regular
physical activity a priority. Your study of foods
and nutrition today can help you keep those
commitments as an adult.
Educate to Encourage
In the United States, the incidence of childhood obesity has grown dramatically. Too many
children eat high-calorie foods that are low in
nutrients. Good eating habits begin in early
childhood and can last a lifetime, and parents
and other caregivers have the most influence
over how well a child eats. Education may be
the key to improving children’s eating habits.
When parents have the information they need
to encourage good eating habits in their children, they are more likely to promote positive
changes.
Think About It Using one or more of tips for
encouraging food eating habits in children,
design a colorful, educational poster. Imagine
your poster will be displayed in a supermarket to
help caregivers teach their children to develop
good eating habits.
Older Adults
Good nutrition plays a major role in wellness and disease prevention in older age.
Healthy food helps older adults and seniors stay
healthy, active, and energetic. Calorie needs
drop in older adulthood, but nutrition needs
often rise. Aging and disease cause the body to
use some nutrients, notably calcium and vitamins D and B12, less efficiently. Older adults
must therefore take in more of these nutrients
than younger adults. Low-fat milk and yogurt
are good sources of these nutrients, and are
easy to eat for people who have trouble chewing. To make every calorie count, older people
should choose nutrient-dense foods.
Thirst signals also decline with age,
although fluid needs remain the same. Older
people need to make a point of drinking eight
cups of water, milk, or juice each day. Moist
foods, such as soups and cooked cereals, add
fluids and ease chewing problems. Milk-based
beverages and homemade smoothies boost
nutrition without many calories. As the sense
of taste and smell weaken, older adults can
keep meals appealing with flavorful foods and
seasonings.
Chapter 13 Lifespan Nutrition
185
Nutrition Challenges
Older adults face challenges that can get
in the way of healthy eating. Seniors who live
alone or on fixed incomes may not have the
desire or the means to prepare nourishing
meals. It may take longer to prepare meals.
Lifestyle changes also affect food choices.
Older adults may have health problems that
require a special diet and limit the foods they
can eat. Disabilities can make kitchen tasks
painful. The death of loved ones can depress
the appetite as well as the spirit.
Most older adults want to stay independent
for as long as possible. To do this, they can
use the same strategies used by busy families,
such as buying convenience foods, cooking
ahead and freezing meals. Health care aides
can teach new cooking skills to people with
physical limitations.
Social service programs in many communities address all of these needs. At churches and
community centers, older people can share good
meals and the company of others for a modest
price. Community services may provide shopping and meal assistance. Volunteer groups and
public agencies put together food baskets and
deliver meals. Through nutrition education and
screening, they help older adults make good
food choices for their individual health needs.
Families and neighbors can take an active
role as well. Go grocery shopping for an older
relative or invite an elderly neighbor for a meal.
This kindness satisfies more than a nutrition
need—it nourishes the whole person.
Pre-Game Pasta
Ingredients
2 cups Bowtie pasta
2 Diced pears
2 Tbsp. Walnuts
2 Tbsp. Balsamic vinegar
1 Tbsp. Olive oil
1 Tbsp. Lime juice
½ tsp. Finely chopped mint
Pasta with pear slices, walnuts,
and a light dressing provides
long-term and short-term
energy.
Directions
1. Bring a large pot of water to a boil and add the pasta.
Stir to make sure the pasta does not stick to itself.
2. While the water is heating and the pasta is
cooking, dice the pears and crush the walnuts.
3. In a separate bowl, mix the vinegar, olive oil, lime
juice and mint.
4. Test the pasta to see if it is done. When it is finished
cooking, drain the pasta in a colander and rinse it
with cold water.
5. In a large serving bowl, mix the pasta with the pears and
walnuts. Mix gently so that the pasta does not break.
Pour on the vinaigrette and mix again.
6. Serve cold in bowls.
186
Unit 3 Health & Wellness
Yield 4 servings
Nutrition Analysis per
Serving
■ Calories
374
7g
■ Total fat
Saturated fat
1g
Cholesterol
0 mg
6 mg
■ Sodium
70
■ Carbohydrate
Dietary fiber
5g
Sugars
13 g
11 g
■ Protein
CHAPTER
13
Review & Applications
After You Read
Chapter Summary
There are five stages to the human life span, and each brings its own growth
and nutrition needs. Pregnant women should use MyPyramid for Moms to promote good nutrition during the prenatal period. To provide nutrition during
infancy, caregivers can breastfeed or bottle-feed infants before transitioning to
solid foods. There are several ways to encourage good eating habits in children,
provide a large selection of nutritious foods, and to meet their special needs.
Adolescents have an increased need for almost all nutrients. Good nutrition helps
teen athletes perform optimally. It also promotes wellness and disease prevention in adulthood.
Content and Academic Vocabulary Review
1. Write your own definition for each of these content and academic vocabulary words.
Content Vocabulary
■ life span (p. 176)
■ fetus (p. 176)
■ obstetrician (p. 177)
■ osteoporosis (p. 177)
■
■
■
■
colostrum (p. 180)
lactation (p. 180)
pediatrician (p. 181)
peer pressure (p. 183)
Academic Vocabulary
dilemma (p. 185)
● replenish (p. 185)
●
Review Key Concepts
2. List the five stages of the life span.
3. Evaluate why good nutrition is important to a fetus and the mother
4. Compare and contrast breast feeding and bottle feeding.
5. Explain why snacks are important to a child’s diet.
6. Explain why nutrient needs increase during your teens.
7. Explain why calorie needs drop in older adulthood but nutrition needs
often rise.
Critical Thinking
8. Explain why a woman pregnant with twins should not start a weight-loss
diet because she is five pounds over the 35-pound weight-gain limit in her
eighth month.
9. Describe a parent’s reasons for offering a young son “trees” of broccoli.
The parent also puts raisins on sliced celery smeared with peanut butter
and calls it “ants on a log.”
10. Identify why elderly people need more of certain nutrients than young
people.
Chapter 13 Review & Applications
187
CHAPTER
13
Review & Applications
11. Recipes for
Children
Preparing food for
children requires
thoughtfulness
and creativity. Foods for a child must
be nutrient-dense, appealing to the
senses, and encourage good eating
habits.
Procedure Create and prepare a recipe
for a healthful snack for a five-yearold. Consider nutrition, appeal, selffeeding skills, and taste preferences of
children at that age. Give your recipe
a name.
Analysis Write answers to each of
the following questions: What colors,
tastes, textures, or other techniques
did you use to make the recipe appealing? What nutrients does it supply?
How could a child help prepare the
recipe?
12. Newborn Nutrition Cleo is the new mother
of a healthy baby. Cleo produces breast milk
and takes no medications. Her mother-inlaw tells her to breast feed her baby. Her
mother tells her to feed the baby formula.
What other factors should Cleo consider?
Which choice would be most healthful and
why? How can Cleo’s mother-in-law and
mother help Cleo with her choice?
13. Eating Plan for Pregnancy Develop a
one-week eating plan that meets nutrition
guidelines for a pregnant woman in the
third trimester of her pregnancy. Use MyPyramid for moms to construct the eating
plan. Consider that the pregnant woman
works full time and is moderately active.
Use computer software to create a chart
that shows your meal recommendations
for each day of the week. Include a list of
nutrient amounts recommended and the
amounts found in your eating plan.
Real-World Skills
ProblemSolving
Skills
14. Infant Digestion James, a one-month-old infant, has a hard time
digesting cow’s milk. His mother cannot breastfeed because she takes
medication that would be harmful to James. How can James get the
nutrients he needs?
Interpersonal
and
Collaborative
Skills
15. Pre-Event Meal Follow your teacher’s instructions to form groups.
Collaborate with your group to plan a pre-event meal for one of your
school’s sports teams. Select recipes that fulfill nutrition requirements.
If possible, use the food lab prepare the meal for the team.
Financial
Literacy
Skills
16. Provide Nutrition Advice Since retiring, Mary’s fixed income means
she buys less food. How can she still obtain adequate nutrients?
188
Unit 3 Health & Wellness
CHAPTER
13
Review & Applications
Academic Skills
Food Science
17. Practice Pureeing Purees are made by
crushing food tissue, breaking apart cells
and cell walls. Purees are fluid versions of
the original tissue. Most purees are cooked
first to soften cell walls.
Procedure Peel, core, and cut up three
apples into chunks and put them in a pan.
Cover with cold water. Cover and cook until
fork tender, then drain most of the water.
Mash the apples with a fork. Adjust the
consistency by cooking over low heat.
Analysis Write a paragraph describing the
experience. How long did it take for the
apples to get tender? How would you make
this into a smoother consistency?
NSES B Develop an understanding of the structure and
properties of matter.
English Language Arts
19. Create an Invitation Use computer software or art supplies to design and write
an invitation for a children’s potluck party.
Your invitation should explain the party’s
theme, date, time, and place. The theme
should be about healthful eating for children. It should also include a descriptive
list of 6 healthful snacks that reflect the
theme of the party.
NCTE 12 Use language to accomplish individual purposes.
STANDARDIZED
TEST PRACTICE
READING COMPREHENSION
Mathematics
18. Measure Weight and Volume A dry ounce
is a measure of weight. A fluid ounce is
measure of volume. Fill an eight-ounce measuring cup with flour and weigh it. Empty
the cup, fill it with water, and weigh it. How
much does the water weigh. How much
does the flour weigh? As a percentage, how
much heavier is the water than the flour?
Re-read the section on older adults on page
185. Then select the best answer to the
question.
20. Aging and disease cause the body to ______
__________________.
a. use some nutrients less efficiently.
b. lose some nutrients through illness.
c. absorb greater quantities of nutrients,
leading to weight gain.
d. need fewer fluids due to less activity.
Math Concept
Transform Fractions into
Decimals Fractions and decimals are parts
of a whole. Use long division to divide the
numerator by the denominator to transform
a fraction into a decimal.
Starting Hint Divide the weight of the water
by the weight of the flour. Then transform
the result from a decimal into a percentage.
Test-Taking Tip Before you answer a reading
comprehension question, closely read the text
to which the question refers. Then read through
the question and each of the answer choices.
Next, take a second look at the text to confirm
which answer is correct. Some answers may
seem identical, but they contain subtle differences. Pay attention to every word.
NCTM Measurement Understand measurable attributes of
objects and the units, systems, and processes of measurement.
Chapter 13 Review & Applications
189
UNIT 3
Thematic
Project
• Use what you learn in the interview to
develop a one-week personal eating plan
that includes healthful options.
Eating for Health
STEP 1 Create a Food Rubric
In this unit you have learned that
each stage in the human life span
brings its own growth and nutrition
needs. You also learned that adolescents have an increased need for all
nutrients. In this project, you will
create a food rubric and talk with a
professional. You will also develop a
personal food plan that will include
healthier options.
To help you make the best and most healthful food choices throughout your life, it is useful to make a food list. First, write down all the
names of the healthful foods that you already
enjoy. Then add to the list some of the healthful foods that you would like to try. You can
add new foods whenever you find one that you
enjoy, and use the rubric to plan future meals.
Create a spreadsheet with six columns. Label
each column at the top with the name one of
the five food groups: grains, vegetables, fruits,
milk, and meat and beans. The sixth column
is for the oils category. In the rows under each
heading, list foods from each food group that
you enjoy and that will help you make healthful food choices. This rubric can serve as your
menu-planning guide. Keep it in a handy place
in your kitchen for easy reference.
My Journal
If you completed the journal entry
from page 131, refer to it to see if your
thoughts have changed after reading
the unit and completing this project.
STEP 2 Choose Someone to Interview
Project Assignment
• Create a rubric of foods from each food
group that you enjoy.
• Arrange to talk with someone qualified to
discuss food, nutrition, and healthful food
choices for adolescents.
Academic Skills You Will Use
English Language Arts
NCTE 4 Use written language to communicate
effectively.
Science
NSES F Develop understanding of personal and community health; population growth; natural resources;
environmental quality; natural and human-induced
hazards; science and technology in local, national, and
global challenges.
190
Unit 3 Health and Wellness
Choose someone qualified to interview
about food and nutrition. Before the interview,
think about the questions you would like to
ask him or her. Write them down for easy reference during the interview. Focus the interview on the ways in which food choices affect
aspects of a person’s health and well-being. If
your conversation takes place in person, bring
the rubric that you have created to the interview. If your interview is taking place over the
telephone, mail, e-mail or fax the rubric to
your interviewee in advance of your interview
time. Discuss the items that are in your rubric
and ask for advice about other nutritious
food choices to add to create a well-rounded
menu plan. Examples of people to interview
include:
• Registered dietitian
• Medical doctor
• Nurse
Writing Skills
• Use complete sentences.
• Use proper spelling and grammar.
• Organize your interview questions in the
Unit Thematic Project
Checklist
Category
order you want to ask them.
◽✓ Create a rubric complete
with healthful food
choices you can use to
create a realistic menu
plan for your daily life.
STEP 3 Connect to Your Community
Interview a member of the community who
is qualified to discuss food and nutrition. Use
the interview questions you wrote in step 2. Ask
the professional to help you evaluate your food
rubric and to make suggestions for your menu
plan.
Plan
• Include in your notes any additional
◽✓ Use your rubric to create
a menu plan for one week
that includes breakfast,
lunch, dinner, and snacks.
Create
STEP 5 Evaluate Project
Your project will be evaluated based on:
◽✓ Include a variety of food
group foods in the proper
portion sizes in each meal.
◽✓ Turn in your food rubric,
interview notes, and menu
plan to your teacher.
STEP 4 Create Your Menu Plan
Use the Unit Thematic Project Checklist to
plan and complete your project and evaluate
your work.
◽✓ Interview someone
qualified to discuss food
and nutrition professional
and take notes during the
interview.
Interviewing Skills
thoughts and ideas that occur to you during the interview, such as other sources to
check and more questions to ask.
• Listen attentively.
• Record responses and take notes.
• When you transcribe your notes, write in
complete sentences and use correct spelling and grammar.
Objectives
◽✓ Be creative when writing
your menu plan.
Academic
Skills
◽✓ Adapt and modify
language to suit different
purposes.
• Thoroughness in creating your food rubric.
• Thought devoted to developing your menu
plan.
• Content of your visual representation.
• Mechanics — presentation and neatness.
Go to this book’s Online
Learning Center through
glencoe.com for a rubric
you can use to evaluate
your final project.
Unit 3 Health and Wellness
191