NUTRITION-AND-THE-LIFE-CYCLE-LEC-AND-LAB

4 portion per day

3 to 4 portion per day

3 to 4 portion per day

3 to 4 per day

6 to 11 portion daily

occasionally

7.5

2.0

1.5

2.0

3.0

3.0

1.0

9.0

28.0

< 18.5

<18.5 - 24.9

25.0 - 9.9

>30

WEANING

6 months

4-5 Months

1.Give half teaspoonful of the prepared new foods on the first occasion 2.Give the new food before breast or bottle feeding. How to introduce new foods 1.Give half teaspoonful of the prepared new foods on the first occasion 2.Give the new food before breast or bottle feeding. 3 The second trial of the new food should be given a Day or so later and the quantity increased to one teaspoonful. 4. The amount and the variety of new foods should be increased slowly until accustomed to their flavor and consistency. 5. New foods should be introduced one at a time, waiting several days before another is added. 6. Once the child has acquired a taste for a new food, it should be given fairly frequently. 7. Food must be given in a natural state as much as possible.

•Strong flavored vegetables (such as onions, radish and cabbage) •Very hot or very cold meals •Fried foods •Excessive spices and seasoning •Monosodium glutamate, salt and pepper •Coffee, teas, carbonated beverages •Foods that may choke the child (such as fruits with seeds

Cereal Fruit Juice Vegetables/Greens Soups Legumes Rice Cooked Food Eggs Animal Protein/Meat

1-3 yrs old

1. Energy 2. Protein 3. Vitamins and Minerals

1. Toddlers are very active due national curiosity so they need foods rich in nutrients to ensure that growth, process is enhanced and supported. 2.If the physician directed vitamin supplements, the nature and quality of foods sources must be monitored carefully. 3.Foods must be prepared attractively and simply (with little sauces only) 4.To eat his/her veggies first then the main then main dish and dessert to ensure balanced intake of food. 5.The pre-school child’s diet is best taken equally divided between the three meals. 6. Preschool chen prers dy favored. PoSe emer dishes, soft textured rather than dry or tough foods, warm foods, rather than very hot or very cold foods. 7.Fruits are well-liked, although simple desserts may be given. Candies and sweets should be in moderation. 8.Snacks should be given long before regular meals 9. Avoid too much fried foods, high fiber foods or foods inadequately chewed such as nuts. 10. Satisfy the curiosity by giving him an opportunity to handle ingredients and acquainting him with names and pictures of food stuffs. 11. Adults should set a good example of eating the right food. 12. Associate food with love and understanding 13. Pre-school children do best with small servings of food offered several times during the day because of their smaller capacity and variable appetite. 14. Children are at risk on choking on food. Foods must often responsible for deaths due to food asphyxiation are hotdogs, candy and grapes. In reality children can choke on any foods but they are most likely to have trouble with foods are hard or slippery. 15a Caregiver must prepare meals that offer high source of energy.

• Fruit Group should provide 4 daily servings, or 2 cups • Vegetable Group should provide 5 servings, or 2.5 cups. • Grain Group should provide 6 ounce-equivalents (1 ounce-equivalent means 1 serving), half of which should be whole grains. • Meat and Beans Group should provide 5.5 ounce-equivalents or servings. • Milk Group should provide 3 cups/servings. • Oils should provide 24g or 6 teaspoons.

1. Children should eat sitting down so they can concentrate on chewing and swallowing. 2. An adult should supervise children while they eat. 3. Foods on which preschooler (age less than 3 years) often choke as listed above should be avoided. 4. Well-cooked foods modified so that children can chew and swallow without difficulty. 5. Eating in the car should be avoided for if the childe chokes would be difficult to get to the side of the road safely.

1. Alert, vigorous and happy 2. Endurance during activity 3. Sleeps well 4. Normal weight and height for age 5. Stands erect arms leg straight 6. Clear bright eyes, smooth and healthy skin lustrous hair 7. Firm and well-develop muscles 8. Good attention

Food Jagging

Dawdling

Gagging

capricious

1. Diarrhea 2. Constipation 3. Food Allergy 4. Hyperactivity 5. Dental Caries 6. Protein Energy Malnutrition 7. Pica

School Age

Nutritional Allowances

Family

Peers

Schools

Societal Trends

Media

1. Give liberal amounts of body-building energy giving and regulating foods in each meal. 2. Every food eaten must carry, some proteins, minerals, vitamins and energy. 3. Provide for nutritious snacks. 4. home packed lunches should be well-planned. 5. The child should be given experience in food selection but the parents should provide guidance to ensure nutrient adequacy. 6. Incorporate milk in other foods such as custard, pudding, ice cream. 7. Child at this stage has marked Like and Dislikes. More often than not they Dislikes food that are rich in nutrients. 8. Should put emphasis on natural sources of supplement in order to enliven the diet of the child. 9. Schoolers must have a good breakfast because a hungry child is weak and less attentive.

1. A well-develop body 2. Good posture 3. Healthy skin 4. Smooth and glossy hair 5. Clear eyes 6. Alert facial expression 7. Good digestion and elimination 8. Food appetite.

Adolescence

1. 10-12 years old 2. 13-15 years old 3. 16-19 years old

1. Proteins 2. Carbohydrates 3. Vitamins 4. Water

1.Calcium 2. Iron 3. iodine 4. acne 5. pimple

Irregular meals and snacking 1. Omitting breakfast 2. Junk foods 3. Frequent snacking of foods-follow food fads 4. Anorexia Nervosa 5. Bulimia Nervosa 6. Weight Disorders

Adulthood/Adult

Nutritional Management

1. The loss of one's spouse, close friends and relatives set up a feeling of loneliness and insecurity in the aged to poor appetite. 2. Loss of one's job, social position. 3. Sexual Attractiveness. 4. The threat of death create a fear of being, lied to. 5. Loss of vision and hearing

• Anxiety • Depression •Suspicion Confusion • Loss of Memory • Dementia • Trouble learning new tasks • Social withdrawal • Neglect of hygiene appearance,inappropriate • Poverty of speech for example gives "I don't know" answers. • Cultural Factors • Physical Factors • Socio-Economic Factors • Health Factor

1. This age group needs the same basic "protective foods". 2. No teeth or Poor Dentures. - Restrict foods that are mashed and chopped, tender vegetables, fruits and whole grain cereals, good sources of vitamins and minerals. 3. Milk as such an ingredient in recipes (breakfast cereal). 4. Small frequent feedings of easy to digest foods are more tolerable by some rather than 3 big meals. 5. Consider the weather. 6. Finger foods or eating out in the patio or park. 7. Avoid highly seasoned foods, unless person is used to spices. 8. Serve and encourage plain drinking water. Dehydration is a big problem in the elderly. 9. Poor oral hygiene or loose fitting dentures will contribute to poor nutrition. 10. Loss of taste sensation makes food less appealing thus the elder will eat less. 11. Elderly people takes drugs for various age-related problems. 12. Inability to chew and swallow deters from eating properly. 13. Loneliness, depression and loss of independence will affect their appetite. 14. We must remember that these elderly folks don't have healthy and regular digestive system, so care and thought must be observed to prevent disease caused by improper practices. 15. Fiber of tender vegetables, fruits and whole grains will promote normal defecation in addition to their being good sources of vitamins and minerals. 16. Milk is important in the diet of the aged. A glass of hot milk before going to bed may induce sleep. 17. Avoid fatty meats and fish, dried foods, gravies, sauces and rich desserts.