Family Cookery—Nutrition through the Lifespan Test Study Guide--
Pregnancy/Prenatal
Physical Characteristics:
length of pregnancy—40 weeks (9 months),
average weight gain—25-35 lbs, but varies person to person
Large rounded abdominal section
Tiredness/fatigue, Morning sickness—nausea, vomiting, especially early in pregnancy (1st trimester)
Orthopaedic challenges—joint pain, swelling, sore back from excess weight of baby
Nutrient Needs
Folate/Folic Acid—key in 1st trimester to prevent neural tube damage in fetus
By 2nd trimester—increase in all nutrients to meet woman and fetus’s needs
Protein, calcium and iron—needed to support growth of the fetus
Need to take a prenatal vitamin to ensure woman’s is getting sufficient nutrients
Calorie increase of approximately 300 calories/day is all that is needed
foods/Nutrients to avoid:
alcohol
Undercooked/raw meat, fish, eggs, protein (sushi)
Avoid caffeine—coffee, soda, tea, and chocolate
Soft cheeses (bleu cheese, feta cheese, brie)—increased risk for listeria
food and society
Social situations—need to know what you are eating when not preparing food yourself
Pregnant women—often suffer from fatigue (tiredness) May be difficult to regularly eat a balanced meal
“Eating for Two” May be inclined to over eat beyond nutritional needs
dietary problems
Heartburn/food aversions (nausea), Gestational diabetes, High blood pressure (pre-eclampsia)
Excessive weight gain
Early Childhood
Physical Characteristics:
Ages birth-5
Time of rapid growth
Continue to monitor height/weight on growth chart to confirm normal growth rate
Large motor skills developing faster than fine motor skills (small exact finger/hand movement—writing, coloring,
cutting w/ scissors)
Nutrient Needs
Calorie consumption too meet increased calorie needs for growth/development
Balance from the food guide pyramid
Calcium—bone/tooth development
Protein—main nutrient for growth
Limit sugars, caffeine
Important to introduce young children to variety of whole grains, fruits and vegetables to help instill good
lifelong diet choices
foods/Nutrients to avoid:
Excessive simple carbohydrates (sugar), saturated fat, caffeine and sodium
Avoid pre-packaged “kids” meals (lunchables) or prepared foods high in above nutrients
Avoid fast food meals
Avoid foods that are tough to chew or could pose a choking hazard (hot dogs, popcorn,grapes)
Avoid foods that trigger allergies (peanuts, shellfish)
food and society
Early childhood—completely limited to what they are given by their caretakers/schools
Children at this age will eat what they are served, although the sooner you instill healthy eating, the better
Children that are “picky” are often not exposed to a variety of foods early on in life, but NOT always—emotional
reasons for eating/not eating (stubborn, etc.)
Children will eat when they are hungry—do not overfeed a child and who says he/she has had enough—children
at this age listen to their “internal” cues about being full and have no emotional/psychological attachments to
food like older people
dietary problems
Overweight—can begin early on in life
Tooth decay (excessive sugar)—hyperactive spurts
Constipation/irregular bowel movements—lack of fiber
Iron-deficiency anemia—lack of iron in diet (need iron rich vegetables, red meat) and/or supplements
School Age Children Lifespan
Physical Characteristics:
Ages 6-12
Very active—enjoy playing with friends, playing sports and doing anything that is active—most physical activity
is also a social activity as well.
Continue to go through growth spurts—vary child to child
May have disproportionate growth—long arms, legs, big feel—can lead to a clumsy/awkward stage
Nutrient Needs
Increased calorie need from early childhood to meet growth needs
Protein, calcium, fiber and iron are all important during this stage of life
Limit simple sugars, caffeine, excessive calories, saturated fat or heavily processed foods
foods/Nutrients to avoid:
foods high in cholesterol, saturated fat, sodium and highly processed foods
foods high in sugar contribute excessive calories w/ little nutrient value and can impact behavior
food and society
children closely follow eating patterns of family
As children begin school, they are left to make some choices on their own (cafeteria)
Children continue to learning lessons about etiquette, manners and proper behavior during meal times
dietary problems
childhood obesity
food allergies—nuts, gluten, shellfish
Juvenile diabetes (type 1)
Adolescence Lifespan
Physical Characteristics:
Ages 13-19
Experiencing growth spurts, particularly in males
Mobility—very physically active and capable of performing advanced/complex physical activities (competitive
sports, dance, etc.), Often very active socially
Nutrient Needs
Increased energy needs to compensate for growth
Nutrient dense foods
Protein, calcium and fiber, along with vitamins and minerals
foods/Nutrients to avoid:
avoid excessive added sugars/processed foods-add lots of calories without any nutrient value
avoid convenience foods
food and society
Adolescents often eat many meals with friends—often influenced by social situations.
Some have difficulty choosing healthy meals/snacks in the presence of friends
Tend to follow eating patterns set by parents, but also begin to exert their personal preferences
Many social gatherings involve food
Snacks account for ¼ of teen’s total calorie intake—choose nutritious snacks.
dietary problems
Overweight/obesity: need to make healthy food choices and incorporate physical activity
Tooth decay/cavities—excessive sugar intake
Adult State of Life—see Ms. Johovich’s powerpoint slides
Senior Citizen Lifespan
Physical Characteristics:
--60/65 and older
--muscles and bones are getting weaker
--decreased sensitivity to thirst, changes in flavor perception.
--decreased physical activity (function decline)
--loose skin, loss of elasticity
Nutrient Needs
--need fewer calories, but increased nutrients b/c the body’s ability to absorb nutrients is reduced
--may need foods softened, increased fiber and water
--may need increased/decreased vitamins/minerals based on scripts being taken (drug interactions)
foods/Nutrients to avoid:
--minimize cholesterol, saturated fat, sugar and sodium b/c of link to health problems
food and society
--loss of spouse/friends makes eating less enjoyable, more isolated
--may have trouble affording food (fixed income) or transporting groceries
--social programs (Meals on Wheels, food banks/pantries)
--transition to assisted living/nursing homes has dramatic change on social life
dietary problems
-osteoporosis
--diabetes/heart problems/ high blood pressure
--dental problems, limited mobility, prescription med interactions