The Role and Features of Nutrition and Pregnancy - Coursework Example

Critique on Nutrition and Pregnancy Pregnancy increases the need for nutrients to support the growth of the baby and for maintenance of the mother’s body. From the second trimester until delivery, the body needs an additional 300 calories per day to support the growth. While the servings and helpings would depend upon the age and the activity level, it has generally been recommended that adequate amounts of protein, folate, iron, calcium and zinc should be available in a pregnant woman’s diet. The article by Foster (2006) from the USDA details the reasons why all of these are essential during pregnancy. For instance if the calcium intake is poor, the baby will draw calcium from the mother’s bones. Low folate levels can lead to birth defects. The article specifies the quantity of each of the nutrients essential for a healthy baby and a healthy pregnancy term. The article does suggest recommended servings but does not specify what food should be avoided during pregnancy. As far as exercises and weight gain is concerned, it has been suggested to consult the doctor. Another article, written for BabyCenter (2008), details exactly what should and should not be eaten during pregnancy. While the first article suggests that extra 300 calories are required from the second trimester, this article suggests that 200 calories are required from the third trimester only. The article for BabyCenter gives more importance to the quality of food than to the quantity. It highlights the food that should particularly be avoided and advises some antenatal vitamin-mineral supplement along with food. It strongly advises against weight loss during pregnancy and weight gain should be gradual. The second article is much more comprehensive as it gives more details on a balanced diet while suggesting against particular foods during pregnancy. It also explains the reasons behind its advices. Thus, comparing it with what we have learned, it is not only important to know whet to eat but equally important to know what should be avoided. Secondly, it is not important to adhere to 3 to 5 meals per day but it should be tailored according to what the body can take. An individual body may take food in small quantities 5 to 6 times a day and this is considered normal. However, alcohol, caffeine and junk food should be avoided as far as possible during pregnancy. Food Progression for Infants According to World Health Organization infants should be exclusively breastfed for the first six months for optimal growth, health and development (Health Canada, 2005). Thereafter they should be gradually introduced to nutritionally adequate and safe complementary foods even as breastfeeding should continue for up to two years of age. Nevertheless, between 4 and six months semi-solid food is introduced that is comprised of a single ingredient (Kidorganics, n.d.). These could be prepared at home or are available in the market in small jars. Most parents make them at home and start with cereals and then proceed to vegetables. Juice is usually not advised until six months till the baby has developed taste for non-sweet foods. Between six and nine months food becomes thicker but not fully solid yet. Grains like rice are introduced with vegetables like spinach or potatoes. Fruits can be given in combination with cereals or yoghurt. After nine months food can be solid but should be properly mashed or diced into small pieces. Honey is not given to under one year-olds and salt and sugar is also limited. Food that could cause the baby to choke should also be avoided which include popcorn, whole nuts or raw carrots. Time line for food progression in infants: From birth to 4 months Breast milk Between 4 and 6 months Fruit juice (not more than 2-3 ounces/day), Single ingredient, cereals, mashed vegetables, boiled apples, mashed bananas – all semi-sold food Between 6 and 9 months Rice with vegetables like spinach or potatoes, yoghurt with fruits, or fruits with cereals, chess in combination with grains. Only one new food should be offered each week and along with new food, some familiar food should be included. Between 9 and 12 months Juice can be increased to 4 ounces, low sugar and salt, soft meats, vegetables, chess, eggs, small slices of bread, dry cereals. Special needs Nutrition interventions have been found to help children with special needs like autism and premature birth. Improved nutrition in children with special needs (CHSN) not only increases their chance of survival but can also make them independent as they grow older (ADA, 2008). CHSN may have their digestion, absorption, metabolism, and excretion affected, eating may be delayed or impaired by structural deformities neurologic abnormalities, or impaired cognitive abilities. Such children require early screening and periodic monitoring as there could be drug-nutrient interaction that could cause further harm to the children. Premature babies need right balance of fluids, minerals such as sodium and potassium (electrolytes), and nutrition until their bodies mature (NLM, 2008). Breast milk is essential as it protects the baby against infection and sudden infant death syndrome. They may need extra nutrition -- up to 160 - 180 cal/kg/d against the normal requirement of 100 - 120 calories per kilogram of weight per day (cal/kg/d). They have to be kept in incubator where temperature is carefully controlled which reduces their need for calories. Peer Pressure and Food Choices Peer pressure has a great influence on what and how children eat. The threat of being looked down upon or being bullied causes many children to give up healthy home made food and resort to packaged snacks or what is termed junk food. To keep up with the peers, children also demand money from their parents and consume high-sugar, high-calorie drinks. If a child brings home cooked food, he is scorned at till he becomes one with them. Nutrition and Wellness Changes in Adults The nutritional requirement in adults would differ according to the stage of the adulthood. Genetic, environmental, behavioral and cultural factors can affect health. The Dietary Guidelines from the U.S. Department of Agriculture (USDA) advises people to eat suggested amounts from five different food groups everyday (NIA, 2005). This requirement changes with age and is also connected to future requirements of the body. During the youth self-esteem and body image are very important which affect the nutrition or the food intake. They want to lose wait and in the process they tend to skip meals. They even cut out whole group foods like grains. Despite this, 17.4 percent of U.S. teens between the ages of 12 and 19 were overweight between 2003 and 2004 (WIN, 2006). The best way to lose weight is eat healthfully and stay active. Unhealthy dieting can actually cause to gain weight and also cause emotional problems. At this age diet rich in fruits and vegetables, fat-free or low-fat milk, lean meats, fish, poultry, eggs, nuts and whole grains are essential. Calcium intake in youth is essential as it can reduce the risk of broken bones in later part of life. Protein helps to build and repair body tissues like muscles and organs. During middle age reducing calorie intake can slow the aging process. Fewer daily calories intake decreases the production of thyroid hormone triiodothyronine (T3), which then slows the metabolism and tissue aging. With age the sense of food and the sense of smell change. This affects how food tastes. As people grow older and become full adults, they may be on drugs for different diseases. Some medicines can change the taste of food and also affect appetite. If the activity reduces the energy required is low and hence calorie intake should reduce. Some medicines also cause to lose fluids and hence regular intake of fluids is essential. More fiber may be required in adulthood to take care of intestinal problems like constipation, diverticulosis, and diverticulitis. Fiber helps to lower cholesterol and blood sugar and help you have regular bowel movements. For this, having whole fruit over juice is preferable and leaving the skins of fruits and veget5agbles is healthy. A good diet is essential in the later years of life to reduce the risk of osteoporosis, high blood pressure, heart disease and certain cancers (MedlinePlus, 2008). The energy requirement reduces with age but food with low cholesterol and fat, and having saturated and trans fats should be eaten. Vitamin E in the diet can help reduce the most common aging problem – Alzheimer’s’ disease. In the old age if the teeth are affected chewing may become difficult and at this age people may want softer food. After the age of 50 it may become essential to reduce sodium intake. Salty snacks and processed foods should be cut down immediately. Food should be rich in potassium. Case Study Factors in Elderly Diets An elderly person undergoes significant changes at the physical, social, mental and emotional level and the nutrient requirements change accordingly. In fact in every elderly person all the organs lose a part of their functionality ability. At the physical level the chances of obesity and other diseases increases and hence the diet has to be controlled. On the psychological level, changes in the short-term memory may decrease our ability to recall information that we have just heard (Stadler & Teaster, 2000). Aging also affects the social environment. Friends move away closer to their families; new friends develop on a different pattern than what we are accustomed to. Friendship in old age is centered on religion, travel, clubs or organization or they have a common platform in volunteering service. All these factors demand a change in the food habits and the nutrient requirements. According to the food guide pyramid, elderly should eat a variety of foods that are good sources of protein, vitamins, minerals, and fiber. Since bones become tender at least three servings of calcium rich food along with vitamin D are essential every day. At this age people usually are on medication and hence to prevent dehydration at least eight cups of water are essential. Since the eyes become weak and the body resistance reduces, vitamin A is vital which also promotes healthy skin. Essential vitamins can be found in vegetables like Broccoli, Sweet Potatoes, Kidney Beans, Greens, or Carrots. Fruits like Apple, Banana, Orange, Pear, or Raisins are encouraged and whole-grain foods like Oatmeal, Barley, Whole Grain Muffins, Bread, or Cereals should be an essential part of the daily diet. Constipation is a major problem with many elderly and this could also be caused by mental tensions. This requires fiber-rich diet because roughage keeps the bowel function healthy. The women undergo menopause which can lead to weight gain. Menopause in women can also lead to mental and emotional problems. Women at this stage should cut back on calories and have plenty of fruits and vegetables although care should be taken not to cut back on calories drastically. Since the metabolism slows down about 200 fewer calories are required per day (Mayo Clinic, 2006). Fat should also be limited to 20 to 35 percent of your daily calories. Fat should be derived from foods lie nuts and olives or peanut oils. Osteoporosis is another age related problem due to thinning of bones. Physical strategy to handle this problem is to have a diet rich in calcium and vitamin D and avoid lifting heavy weights and take sufficient rest during the day. Psychological strategy is to take frequent breaks during the day, read, watch television, follow relaxation techniques, and meet support groups or friends. Socially, one should keep in contact with family and friends, modify the activities that one has been hitherto following and develop new interests. Thus old age brings about plenty of changes in an individual and nutrition alone cannot suffice but if one follows a healthy nutrition pattern it helps to take care of the social and mental issues at this age. This requires regular physical activities as a sedentary life style in old age can cause damage both physically and mentally. In old age the company of others especially the family also becomes very important. References: ADA (2008). Nutrition services for children with special needs. American Dietetic Association. [online] Available at: http://www.eatright.org/cps/rde/xchg/ada/hs.xsl/advocacy_3329_ENU_HTML.htm [accessed 10 September 2008] BabyCenter (2008). Diet for a healthy pregnancy. [online] Available at: http://www.babycenter.in/pregnancy/nutrition/diethealthypregnancy/ [accessed 10 September 2008] Foster, J. (2006). Nutritional Needs of Pregnancy. [online]. Available at: http://ohioline.osu.edu/mob-fact/0001.html [accessed 10 September 2008] Health Canada (2005). Transition to Solid Foods. [online] Available at: http://www.hc-sc.gc.ca/fn-an/pubs/infant-nourrisson/nut_infant_nourrisson_term_6-eng.php [accessed 10 September 2008] Kidorganics (n.d.). Introducing Baby to Solids. [online] Available at: http://www.kidsorganics.com/Baby%20Food%20Progression%20Table.htm [accessed 10 September 2008] Mayo Clinic (2006). Weight gain after menopause: Reverse the middle age spread. [online] Available at: http://www.mayoclinic.com/health/menopause-weight-gain/HQ01076 [accessed 10 September 2008] MedlinePlus, (2008). Nutrition for Seniors. [online] Available at: http://www.nlm.nih.gov-MedlinePlus"nutrition for seniors [accessed 10 September 2008] NIA (2005). Good Nutrition: It’s a Way of Life. National Institute of Aging. [online] Available at: http://www.niapublications.org [accessed 10 September 2008] NLM (2008). Neonatal weight gain and nutrition. [online]. Available at: http://www.nlm.nih.gov/medlineplus/ency/article/007302.htm [accessed 10 September 2008] Stadler, K. M. & Teaster, P. B. (2000). As We Age: Nutrition for Senior Adults. Human Nutrition, Foods and Exercise. [online] Available at: http://www.ext.vt.edu/pubs/nutrition/348-020/348-020.pdf [accessed 10 September 2008] WIN (2006). Take charge of your health. Weight Control Information Network. NIDDK. [online] Available at: http://win.niddk.nih.gov/publications/take_charge.htm [accessed 10 September 2008] Read More