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 girl of 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&G 16-19 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 primarily for hemoglobin production: Boys whose ave yearly gain of 10 kg 300 mg of iron is required Girls 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 increased thyroid 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 be reduced with increasing age. A decrease of 3% is suggested by FAO for each decade of 30-39 years and 40-49 years because 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 of 56 kg show 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 weight Vitamin C enhances iron absorption : 70 mg for woman & 75 mg for men. Helps alleviate anemia among adult non-pregnant, non-lactating woman (27% prevalence) in contrast with only 15% prevalence Calcium: 1200-1500 mg and exercise

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 age o 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, calcium supplement & 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 number of 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 & less intake of other foods like protein, vitamins, minerals. Digestion is also affected due to reduction of vol, acidity & pepsin content Reduced acidity adverse effect on the absorption of Ca & Fe & the lowering of Vit B12 levels in the blood. Fats poorly tolerated bec they retard gastric evacuation & lipase is inadequate for satisfactory 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% decrease 55-65 = 7.5% decrease After 65 = 10% decrease 50-60% - should come fr CHO 25-30% - 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)

Family Nutritional Needs & Costs (p 248-249)