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ADOLESCENCE
A transition period of human development that occurs between
childhood & adulthood.
Girls go through this period earlier than boys do.
Nutritional Objectives:
1. Provide optimum nutritional support for demands of rapid
growth & high energy expenditure.2. Support development of good
eating habits by providing a variety of foods through a regular
pattern.
Nutrient Allowances
1. Calories the reference 44 kg boy between 13-15 years needs
310 kcal more than what the girlof the same weight & age
does.
This is due to the higher energy expenditure brought about
2. Protein The needs are high among teenagers bec of the
accelerated growth & development.
13-15 59 g both for B&G16-19 55 kg boy is 65 g; 48 kg
reference stays the same.
3. Vitamins: Vitamin A is same for all levels. Vitamin C is
constantly higher among boys than among girls aged 16-19
Older male adolescents have higher RDA for Vitamin A, thiamine,
riboflavin, niacin & vitamin C
than female counterparts.
4. Minerals:Calcium RDA 13-15 age group 700 mg
16-19 600 mg
Growth acceleration during sexual maturation period increases
iron requirements primarilyfor hemoglobin production:
Boys whose ave yearly gain of 10 kg 300 mg of iron is
requiredGirls whose ave yearly gain of 9 kg 200 mg iron
More iodine should be supplied in the diet in the form of
iodized salt to compensate for increasedthyroid activity associated
with growth.
Meal Planning for Teenagers (see page 220)
Possible Nutritional Problems (see page 224)
ADULTHOOD
A period of life when one has attained full growth &
maturity (bet 21-50 years of age)
Nutritional Management
Includes maintenance of DBW
By the age of 60, the average adult has accumulated about 7
extra kg
To prevent overweight & obesity, it is recommended that the
daily caloric allowances bereduced with increasing age.
A decrease of 3% is suggested by FAO for each decade of30-39
years and 40-49 yearsbecause the resting metabolic rate declines
brought about by loss of lean body mass.
Physical activity may also be curtailed.
Studies of energy expenditure & food intake of healthy adult
males with an ave weight of56 kgshow that 2580 kcal/day adequately
cover their ave energy expenditure.
A woman that weighs 48 kg needs 1920 kcal or 40 kcal/kg to
maintain her body weight.
Protein: 1.2 gm/kg of body weightVitamin C enhances iron
absorption : 70 mg for woman & 75 mg for men.
Helps alleviate anemia among adult non-pregnant, non-lactating
woman (27% prevalence) incontrast with only 15% prevalence
Calcium: 1200-1500 mg and exercise
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Feeding the Adult (page 230)Osteoporosis
A silent enemy
A bone dse that leads to an increased risk of fracture.
The spine may collapse causing dowagers hump
Less common in men than women
Women at risk:o thin, small-boned woman
o Women with family hx of the dse
o Ovaries are removed at an early ageo Sedentary women
o Smokers and drinkers
For proper bone mass to be maintained, bones must be stressed as
they are exercised.
To prevent bone loss: experts recommend 30 mins of exercise 3-6x
a week, calciumsupplement & calcium-rich foods.
Cancer (231)
ELDERLY
Refers to period being past middle age
Food needs of the Aging & the Aged
Aging a continuous process that starts in the womb & ends in
the tomb.o Developmental sequences of all living processes as they
change with the passage of time
Physiological Aging cellular changes occur
The changes in function in relation to aging are believed to be
caused by a loss in the numberof cells.
Collagen in connective tissue undergoes chemical change
Sense of smell & taste are less acute
affecting appetite
Less saliva is secreted difficulty in swallowing
Older persons tend to take in more CHO-rich foods which require
minimum chewing & lessintake of other foods like protein,
vitamins, minerals.
Digestion is also affected due to reduction of vol, acidity
& pepsin content
Reduced acidityadverse effect on the absorption of Ca & Fe
& the lowering of Vit B12 levelsin the blood.
Fats poorly tolerated bec they retard gastric evacuation &
lipase is inadequate forsatisfactory hydrolysis or breaking down
fats.
Elderly are advised to cut down gradually on their food intake
esp if theyre lifestyle is sedentary.
They should retain the more nutritious foods (veg, fruits,
cereals, low cal foods & milk)
Eliminate less nutritious or higher calorie foods such as sugar
in beverages, candies, cakes &confectionaries.
NUTRIENT ALLOWANCES for elderly is divided into 2 groups: for
aged 50-69 and aged 70 & older
a. Calories: reduction of calories bec of reduced basal
metabolism & physical activity:45-55 = 7.5% decrease55-65 =
7.5% decrease
After 65 = 10% decrease
50-60% - should come fr CHO25-30% - fr fats in the form of
polyunsaturated fatty acids.
b. Proteins 1.1 g/kg of body wt.
Necessary for the prevention of progressive tissue wasting &
susceptibility to dse & infxn
c. Vitamins & Minerals: Calcium, Iron, Vit A&C are
vitamins commonly found lacking in the diet
B-complex is adequate if enriched cereals & bread are
consumed.
How to Live Longer (page 239)Foods that Help Slow Down Aging
(page 239-240)Common Problems Among the Elderly (p 240-241)
