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8/14/2019 Nutrition on adolescence and elderly- NUTRITION SUBJECT
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Nutrition inADOLESCENCE
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Adolescence
is the transition period between childhoodand adulthood.
it is the period where there is augmentedbiological development, second only tothat immediately prior to and followingbirth.
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Nutrient Allowances Philippine RDA categorizes adolescence into the
13-15 age group and the 16-19 years old.
It is important to emphasize that all adolescentsdo not grow and develop at the same rate or atthe same age, nutrient needs tend to coincidewith the velocity of growth.
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1) ENERGY 13-15 years old = 310 kcal
16-19 years old = 640 kcal
2) PROTEIN 13-15 years old = 59g
16-19 years old = 65g
3) VITAMINS- Vitamin A, C, Thiamin and Riboflavin are found
deficient in the diet of Filipino adolescent.- Vitamin C has an important role in cellmetabolism.
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4) MINERALS
CALCIUM: 13-15 years old = 700mg
16-19 years old = 600mg
IRON: Increase intake to about 300mg influencesthe hemoglobin and hematocrit levels.
IODINE: Increase to compensate the increase inthyroid activity associated with growth.
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Feeding Habits ofAdolescentsdepends on:
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emotional and social pressure
self-consciousness especially
with regards to figure
independence in food choice
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Nutrition in theELDERLY
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ELDERLY or AGED generally refers toolder people age 60 years and over.
SENESCENCE period of old age.
GERONTOLOGY study of the phenomenaof old age.
GERIATRICS treatment of itsaccompanying diseases.
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FACTORS
AFFECTINGADEQUATE
FEEDING INELDERLY
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A) Psychological Factors:
-- Emotional stress can impair the elderlys ability to properly
utilize ingested nutrients.
Ex. - Loss of love ones
- threat of death- Feeling of loneliness
- intensified by loss of vision &/or hearing
- Loss of job & sexual attractiveness
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1) ANXIETY
He is constantly worried about his environment, his health, andeverything about himself. His worry may produce changes in GITmotility.
2) DEPRESSION
He does not eat sufficiently, often out of conscious or unconsciousdesire to die.
3) SUSPICION
He does not eat because he is insecure about the food and peoplearound him.
4) CONFUSION
He does not know what is going on around him. Confusion may lead toemotional stress. He should be helped to see, hear, and understandwhat is going on and what is being served to him.
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B) PhysicalFactors:-poor dentures-difficulty in swallowing
-lack of motor coordination
-physical discomforts such as heart burn and gas pain-diminished sense of taste and smell takes away the
pleasure of eating
-heavy handling of eating utensils may be a source offrustrations and loss of interest in food
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C) Socio-Economic Factors:
Retirement from work brings with it reduction in
financial resources. Lack of money most often is
the cause of selection inexpensive empty calorie
foods and reduced intake of meat, milk and eggs. Elderly person is easy prey to food fallacies and
superstitious belief.
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DIETARY PRINCIPLES
IN FEEDING THEELDERLY
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No teeth or poor dentures restrict their foodto those that are mashed, chopped orpureed.
For those with sensitive digestivesystems, take something hot at eachmeal.
Fiber of tender vegetables, fruitsand whole grain cereals willpromote normal peristalsis inaddition to their being good
sources of vitamins and minerals.
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Milk is an important food inthe diet of the aged. It is a
good source of protein,calcium, riboflavin and whenfortified an excellent sourceof Vitamin D.
A good breakfast, pleasant eating
surroundings, and familiar foodsshould be stressed when feeding theelderly.
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Fats may retard digestion.
It is recommended that the heavier
meal be eaten at noon rather than atnight.
Coffee and tea late inthe day may prevent agood sound sleep.
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An important fact to consider in viewing geriatric nutrition is that while
nutritional requirements remain similar, no matter what ones age,caloric requirements decrease with age.
Nutrient Allowances
1) CARBOHYDRATES
-50 to 60% of the total kcal, primarily in the form ofstarches rather than sugars
2) FATS-25 to 30% from fats, 2% of which in the form of
polyunsaturated fatty acids
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3) PROTEIN
-1.12g/kg body weight based on a net proteinutilization of 63%.
4) VITAMINS & MINERALS-Calcium, Iron, and Vitamins Aand C.
5) WATER-approximately 6-8 glasses/day are needed.
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The End