This document outlines dietary requirements and nutritional needs for different age groups and life stages including babies, children, adolescents, adults, the elderly, pregnant women, and those who are ill or convalescing. For each group, key nutritional needs, common deficiencies, dietary guidelines, and other considerations are described in bullet point lists. The needs and guidelines vary based on factors like growth and activity levels, health status, and life stage.
2. BabiesBabies
Time of rapid growth
First 6 months-breast or
formula milk
Breast feeding adv. =
antibodies, sterile, properly
balanced, convenient and free.
Needs solids to supplement milk
after 6 months so weaning
begins after 4 months.
Use fresh fruit and veg, starch
and protein pureed
Do not add sugar or salt.
3. ChildrenChildren
Time of rapid growth
Need protein vitamins
minerals and energy
foods
Encourage healthy
eating patterns –
parental example
Attractive small
nutritious meals and
healthy snacks
Don’t add salt and
sugar
Meals based on regular
family meals
Sweets, crisps, bars,
biscuits etc.. Not part
of normal diet
Bread, pasta, rice,
potatoes, fruit, veg.,
meats, pulses, eggs,
cheese, milk.
Breakfast, packed
lunch, nutritious snack,
dinner.
6. Adolescent – NutritionalAdolescent – Nutritional
problemsproblems
Teenage girls – calcium
deficiency& iron
deficiency (anaemia).
Boys energy needs met
by high cholesterol
fast food
Anorexia and bulimia
nervosa.
Badly balanced
vegetarian diets.
7. Adult dietary needsAdult dietary needs
Need to maintain and
repair cells – protein.
Amount of food
depends on Gender and
Activity
Active adults need
high energy nutritious
foods e.g. cheese,
pasta and vit. B to
release the energy
8. Guidelines for adult dietsGuidelines for adult diets
Varied diet
Maintains a suitable
weight
Low fat, low
cholesterol foods.
Veg. esp. greens for
minerals and vits.
Avoid salt and sugar
Alcohol - 21 units
male/week 14 units
female /week
9. Dietary problems of the elderlyDietary problems of the elderly
Lack interest in food.
Money problem.
Physical disability-
arthritis
Illness can cause
demand for protein,
Vit.C, Vit.D Calcium.
Less energy food
needed
Less active - more
fibre
Common deficiencies =
vit. D&C B1and Iron.
10. Dietary guidelines for theDietary guidelines for the
elderlyelderly
Smaller nutritious meals
Avoid processed food
Plenty of fluid and fibre
Food rich in Vits D, C, B1
Special kitchen gadgets make
cooking easier
Grocery delivery
Meals on wheels, home help,
day centres
11. Dietary issues of people whoDietary issues of people who
are ill or convalescingare ill or convalescing
Poor Digestion
Poor appetite
Nutrients required depends on
type and severity of illness.
Protein – repair tissue
Cellulose – inactive
Vit. C – healing, prevent bed
sores.
Calcium & Vit. D – bone repair
Iron & Vit. C – replace blood
loss.
Water – prevent dehydration
from fever, vomiting or
diarrhoea
12. Guidelines for convalescentGuidelines for convalescent
diet.diet.
Small attractive portions
Good nutrient balance
Easy to eat and digest – avoid fats & oils
Fresh food prepared hygienically
Reduce energy rich food – inactive
Avoid Strong flavours e.g. curry
Suitable foods, broths, white fish , chicken,
poached egg, a little boiled potato rice or pasta,
fresh steamed veg., egg custards, milk puddings,
stewed or poached fruit.
13. Diet during pregnancyDiet during pregnancy
Before getting
pregnant – healthy
diet + folic acid to
prevent neural tube
defects
Extra 300 kCals /day .
Provide for growth
with extra protein, vit
A, calcium, vit D.
Avoid nicotine,
caffeine, alcohol
14. Dietary needs for pregnancyDietary needs for pregnancy
Iron and vit. C to
prevent anaemia
Deficiency of vit. K
can cause a fatal
disease in newborns.
Thiamine to release
energy from food
Fatty acids for
nervous system – oily
fish, liver, egg yolk
soya beans
15. Dietary difficulties duringDietary difficulties during
pregnancypregnancy
Cravings and “going off” foods
Nausea esp. first14 weeks dry
toast, avoid fatty foods.
Heartburn – due to pressure on
stomach – avoid fatty and spicy
foods. Eat small meals, try
yoghurt or milk.
Constipation – increase water and
fibre
Avoid raw eggs, coleslaw and soft
cheeses – listeria and salmonella