1) Nutrition before and during pregnancy is important for fetal development. Getting adequate folate before conception and avoiding substances like alcohol can help reduce risks of birth defects.
2) During each trimester of pregnancy, the fetus' organs develop rapidly and nutritional needs increase. Gaining the recommended amount of weight and getting sufficient calories, proteins, vitamins and minerals is vital for the health of the mother and baby.
3) Undernutrition during pregnancy can lead to low birth weight, preterm birth, or small size, increasing health risks for the infant. Several nutrition-related concerns like morning sickness, heartburn and constipation are also common during pregnancy.
Chapter 9 NUTRIENTS ESSENTIAL FOR HEALTHY TISSUESEarlene McNair
The document provides information on nutrients that are essential for healthy tissues and bone health. It discusses components of blood, including red blood cells, white blood cells, platelets, and plasma. It also covers important minerals for bone and blood health like iron, zinc, copper, calcium, phosphorus, and vitamins A, C, D, and K. Various factors that influence the absorption and status of these nutrients are explained. Assessment of bone health using DXA scans is also summarized.
Chapter 8 NUTRIENTS FOR KEY BODY FUNCTIONSEarlene McNair
This document discusses nutrients and their roles in metabolism and health. It covers several B vitamins and how they function as coenzymes in metabolic pathways. It also discusses the roles of vitamins C, E, A, and minerals like selenium, copper, iron and zinc. Key functions include acting as antioxidants, supporting energy production, and assisting in immune function and cell growth. Deficiencies and toxicities of these nutrients are also addressed.
This document summarizes key points about achieving and maintaining a healthful body weight from a chapter on the topic. It defines a healthful weight as one appropriate for a person's age that is maintained without dieting and allows for normal blood pressure and glucose levels. It discusses methods for evaluating body weight, including calculating body mass index and measuring body composition and fat distribution. Factors that influence weight gain and loss, such as genetics, metabolism, diet, physical activity, and sociocultural influences, are also examined. The risks of underweight, overweight, and obesity are outlined.
This document discusses food safety and the causes of foodborne illness. It notes that 48 million Americans report foodborne illness each year, resulting in 128,000 hospitalizations and 3,000 deaths. The Food Safety and Inspection Service and other government agencies work to regulate food production and safety. Common causes of foodborne illness include bacteria like Salmonella and norovirus, as well as parasites, fungi, and toxins. Proper food handling and cooking can help prevent contamination and illness. The document also covers food additives, genetic modification, pesticide residues, and growth hormones.
Proteins are large, complex molecules that are critical components of tissues in the human body. They are made up of amino acids, which can be essential or non-essential. Essential amino acids must be obtained through food. Protein structure determines its function, and proteins are synthesized through transcription and translation processes. An adequate intake and combination of complementary protein sources is important for meeting nutritional needs. Disorders can result from inadequate or excessive protein intake.
This document summarizes nutrition recommendations across the lifespan from toddlerhood to late adulthood. It discusses nutrient needs, food choices, and common health concerns at each stage of development. For older adults, it notes physiological changes and increased risks of certain diseases. The document also explores theories on "the fountain of youth", such as calorie restriction and intermittent fasting, but notes many questions remain about their long-term safety and effectiveness compared to proven strategies like regular exercise and a nutritious diet.
This document summarizes key points about carbohydrates from a nutrition textbook chapter. It discusses carbohydrates as an important energy source, describing glucose and its role in photosynthesis. It explains simple and complex carbohydrates including starch, glycogen and fiber. The roles of insulin and glucagon in regulating blood glucose are covered. Guidelines for daily carbohydrate intake emphasize whole grains, vegetables and fruits over added sugars. The chapter also provides an in-depth look at diabetes, describing types 1 and 2, risk factors, and the importance of lifestyle prevention and control methods.
This document provides an overview of fats and lipids, including their structure, digestion, and role in the body. It discusses the different types of lipids like triglycerides, phospholipids, and sterols. It explains that fats provide energy, aid in nutrient absorption, and contribute to cell structure. While fats are essential, the types consumed matter - diets should limit saturated and trans fats while emphasizing unsaturated fats like omega-3s found in fish, nuts, and plant oils. The recommended daily intake of total and specific fatty acids is outlined.
Chapter 9 NUTRIENTS ESSENTIAL FOR HEALTHY TISSUESEarlene McNair
The document provides information on nutrients that are essential for healthy tissues and bone health. It discusses components of blood, including red blood cells, white blood cells, platelets, and plasma. It also covers important minerals for bone and blood health like iron, zinc, copper, calcium, phosphorus, and vitamins A, C, D, and K. Various factors that influence the absorption and status of these nutrients are explained. Assessment of bone health using DXA scans is also summarized.
Chapter 8 NUTRIENTS FOR KEY BODY FUNCTIONSEarlene McNair
This document discusses nutrients and their roles in metabolism and health. It covers several B vitamins and how they function as coenzymes in metabolic pathways. It also discusses the roles of vitamins C, E, A, and minerals like selenium, copper, iron and zinc. Key functions include acting as antioxidants, supporting energy production, and assisting in immune function and cell growth. Deficiencies and toxicities of these nutrients are also addressed.
This document summarizes key points about achieving and maintaining a healthful body weight from a chapter on the topic. It defines a healthful weight as one appropriate for a person's age that is maintained without dieting and allows for normal blood pressure and glucose levels. It discusses methods for evaluating body weight, including calculating body mass index and measuring body composition and fat distribution. Factors that influence weight gain and loss, such as genetics, metabolism, diet, physical activity, and sociocultural influences, are also examined. The risks of underweight, overweight, and obesity are outlined.
This document discusses food safety and the causes of foodborne illness. It notes that 48 million Americans report foodborne illness each year, resulting in 128,000 hospitalizations and 3,000 deaths. The Food Safety and Inspection Service and other government agencies work to regulate food production and safety. Common causes of foodborne illness include bacteria like Salmonella and norovirus, as well as parasites, fungi, and toxins. Proper food handling and cooking can help prevent contamination and illness. The document also covers food additives, genetic modification, pesticide residues, and growth hormones.
Proteins are large, complex molecules that are critical components of tissues in the human body. They are made up of amino acids, which can be essential or non-essential. Essential amino acids must be obtained through food. Protein structure determines its function, and proteins are synthesized through transcription and translation processes. An adequate intake and combination of complementary protein sources is important for meeting nutritional needs. Disorders can result from inadequate or excessive protein intake.
This document summarizes nutrition recommendations across the lifespan from toddlerhood to late adulthood. It discusses nutrient needs, food choices, and common health concerns at each stage of development. For older adults, it notes physiological changes and increased risks of certain diseases. The document also explores theories on "the fountain of youth", such as calorie restriction and intermittent fasting, but notes many questions remain about their long-term safety and effectiveness compared to proven strategies like regular exercise and a nutritious diet.
This document summarizes key points about carbohydrates from a nutrition textbook chapter. It discusses carbohydrates as an important energy source, describing glucose and its role in photosynthesis. It explains simple and complex carbohydrates including starch, glycogen and fiber. The roles of insulin and glucagon in regulating blood glucose are covered. Guidelines for daily carbohydrate intake emphasize whole grains, vegetables and fruits over added sugars. The chapter also provides an in-depth look at diabetes, describing types 1 and 2, risk factors, and the importance of lifestyle prevention and control methods.
This document provides an overview of fats and lipids, including their structure, digestion, and role in the body. It discusses the different types of lipids like triglycerides, phospholipids, and sterols. It explains that fats provide energy, aid in nutrient absorption, and contribute to cell structure. While fats are essential, the types consumed matter - diets should limit saturated and trans fats while emphasizing unsaturated fats like omega-3s found in fish, nuts, and plant oils. The recommended daily intake of total and specific fatty acids is outlined.
This document provides an overview of nutrition and related topics covered in Chapter 1 of the textbook. It defines nutrition, discusses the study of nutrients and their roles in supporting health. It describes dietary reference intakes for determining nutrient needs and how nutrition research is conducted and interpreted. Key areas of nutrition science that are advancing our understanding of the links between food, genes, and health are also introduced.
A healthful diet is adequate, moderate, balanced, nutrient-dense, and varied. It provides enough energy and nutrients while limiting unhealthy foods. Key aspects of a balanced diet include proper serving sizes from major food groups like grains, vegetables, fruits, dairy, and protein. Nutrition labels, dietary guidelines, and tools like MyPlate can help people design personalized healthy eating plans suited to their needs and lifestyle.
This document provides an overview of key concepts from Chapter 1 of a nutrition textbook, including:
1. It defines nutrition and explains why it is important for health and wellness.
2. It identifies the six major classes of nutrients - carbohydrates, fats, proteins, vitamins, minerals, and water.
3. It describes the characteristics of a healthful diet and explains tools like the Dietary Guidelines and MyPlate that can help people design healthy eating patterns.
This document provides an overview of minerals and their importance for human health. It discusses major minerals like calcium, sodium, and potassium that are essential in large amounts. It also covers trace minerals like iron, zinc, and iodine that are needed in smaller quantities. Key points include the roles of minerals in bone health, energy production, fluid balance, and other bodily functions. Risk factors for osteoporosis and strategies to ensure adequate mineral intake through diet are also reviewed.
This document provides an overview of proteins, including their structure and functions in the body. It discusses how DNA directs protein synthesis and how proteins are digested and absorbed. Key points covered include the essential amino acids that must be obtained through food, the need for complementary proteins, recommended daily intake of protein, and protein-related health conditions. Sources of protein from both animal and plant foods are identified. The potential benefits and challenges of vegetarian diets are also summarized.
Adult nutrition and mangament of nutritional disorders in adultKoppala RVS Chaitanya
This document discusses nutrition and management in aging adults. It covers the following key points:
1. Nutritional needs change as adults age, with caloric requirements generally decreasing with each passing decade. Adults progress through early, middle, older, and oldest stages.
2. Common health conditions in aging adults include heart disease, cancer, diabetes, osteoporosis, and prostate cancer. Nutrition can help prevent and manage these conditions.
3. A comprehensive nutrition assessment evaluates an older adult's dietary intake, nutritional status, risk for malnutrition, and any factors impacting eating like physical and cognitive limitations. Regular screening is important to identify and address nutritional deficiencies or health risks.
Nutrition in older age. Adequate nutrition, especially in older age, aids in the maintenance of health and in decreasing the onset of chronic diseases, contributes to vitality in everyday activity, to energy and mood and helps in maintaining functional independence.
This document provides an overview of carbohydrates from a chemist's perspective. It discusses the basic units of carbohydrates including monosaccharides like glucose, fructose, and galactose. Disaccharides such as maltose, sucrose, and lactose are formed from two monosaccharide units. Polysaccharides include glycogen, starch, and various types of dietary fiber. The document also reviews digestion and absorption of carbohydrates, blood glucose regulation, and health effects of sugars, starches, and fiber, concluding with recommendations for carbohydrate intake.
This document summarizes a chapter on fluid balance, water, and alcohol. It covers the location and functions of body fluids, mechanisms for gaining and losing fluids, consequences of fluid imbalance, sources of drinking water and popular beverages, how the body processes alcohol, health effects of moderate and excessive alcohol consumption, and risks of drinking alcohol during pregnancy such as fetal alcohol syndrome. The chapter aims to describe fluid homeostasis and provide an overview of issues relating to water intake and alcohol use.
This document outlines student learning outcomes for a chapter on vitamins. It will describe the characteristics and functions of fat-soluble and water-soluble vitamins, as well as specific vitamins like A, D, E, K, and the B vitamins. It will address vitamin absorption, storage, deficiency, toxicity, dietary requirements, and food sources. It also discusses the preservation of vitamins in foods and the health benefits of phytochemicals.
Presentation covers the chapter in CBSE curriculum in detail about forms of nutrients and where we can get those.
PPT can be coupled with relevant worksheets from the syllabus.
This document provides an overview of fats and lipids, including:
1. It defines the three main types of lipids (triglycerides, phospholipids, sterols) and describes their structures and functions.
2. It explains how saturated, monounsaturated, and polyunsaturated fatty acids differ in their saturation levels and shapes.
3. It outlines the digestion, absorption and transport of triglycerides and fatty acids through the body.
This document discusses issues in nutrition for frail elderly individuals. It provides an overview of physiological changes associated with aging that affect nutritional status. Key points include increased risk of malnutrition and undernutrition due to changes in body composition, digestion, and sensory perception. The document reviews tools for screening and assessing nutritional status. It also discusses nutritional interventions for common geriatric problems like weight loss, sarcopenia, and pressure ulcers. Optimal nutrition is important for successful aging and quality of life.
This document discusses nutrition and its importance for the elderly. It notes that malnutrition is a significant risk for elderly individuals, especially those in long-term care facilities, where 50-70% leave 1/4 or more of their food uneaten. Inadequate nutrition can lead to weight loss, pressure ulcers, infections, functional and cognitive decline, and increased mortality. Proper nutrition is important for overall health, but the elderly have specific nutritional needs due to changes in metabolism and increased risk of conditions like osteoporosis and heart disease. Factors like swallowing difficulties and dementia can also impact nutrition for elderly individuals.
This document provides an overview of macronutrients and some key micronutrients. It discusses calories and daily intake requirements, then focuses on carbohydrates, fats, proteins, and minerals including calcium, sodium, potassium, phosphorus, and magnesium. Carbohydrates, fats and proteins provide calories and are classified as macronutrients, while minerals and vitamins are needed in smaller amounts and are micronutrients.
This document provides an overview of nutrition and nutrients. It discusses that food provides nutrients which the body needs to function properly. There are six major types of nutrients: carbohydrates, fats, proteins, vitamins, minerals, and water. Carbohydrates, fats and proteins provide energy and perform other functions, while vitamins, minerals, and water regulate body processes. The document goes into detail about each type of nutrient, their sources, functions in the body, and potential deficiencies. It also discusses simple vs complex carbohydrates, saturated vs unsaturated fats, fat-soluble and water-soluble vitamins, major and trace minerals. The goal is to explain how different nutrients work together to support overall health.
A calorie is a unit of energy equal to the amount required to raise 1 gram of water by 1 degree Celsius. The nutritional Calorie (with a capital C) is equal to 1000 standard calories. The number of calories a person needs depends on factors like age, gender, height, weight and activity level. As a general rule, males need body weight x 12 calories and females need body weight x 11 calories. Common foods and their calorie contents per 100 grams are provided in tables for breads, fruits, vegetables, and meat/fish.
Austin Journal of Nutrition and Food sciences is an open access, peer reviewed, scholarly journal dedicated to publish articles in all areas of nutrition and food sciences
The aim of the journal is to provide a forum for dietitians, researchers, physicians, and other health professionals to find most recent advances in the areas of clinical nutrition and nutritional disorders.
Austin Journal of Nutrition and Food sciences accepts original research articles, review articles, case reports and rapid communication on all the aspects of internal medicine.
This document provides an overview of key concepts in nutrition from a college textbook. It includes chapter outlines, learning outcomes, definitions of important terms, and examples. The key points covered are:
- There are six classes of nutrients and different roles of each in the body
- Many lifestyle and dietary factors influence chronic disease risk in Americans
- The metric system and calories are used to measure nutrients and energy in food
- Healthy People 2020 aims to promote health and reduce chronic disease through nutrition
This document discusses nutrition throughout the life cycle, including nutrition before conception, during pregnancy, and related concerns. It covers the following key points:
1. Nutrition before conception is important to reduce risks of birth defects and pregnancy complications. Adequate folate intake is crucial.
2. During pregnancy, nutrient needs increase, especially in the second and third trimesters. Weight gain should be within recommended ranges. Common concerns include morning sickness, food cravings, and gestational diabetes.
3. Nutrition-related risks can be reduced by avoiding alcohol, smoking, caffeine (in large amounts), and illegal drugs during pregnancy. Vegetarian diets require careful planning.
This document provides an overview of nutrition and related topics covered in Chapter 1 of the textbook. It defines nutrition, discusses the study of nutrients and their roles in supporting health. It describes dietary reference intakes for determining nutrient needs and how nutrition research is conducted and interpreted. Key areas of nutrition science that are advancing our understanding of the links between food, genes, and health are also introduced.
A healthful diet is adequate, moderate, balanced, nutrient-dense, and varied. It provides enough energy and nutrients while limiting unhealthy foods. Key aspects of a balanced diet include proper serving sizes from major food groups like grains, vegetables, fruits, dairy, and protein. Nutrition labels, dietary guidelines, and tools like MyPlate can help people design personalized healthy eating plans suited to their needs and lifestyle.
This document provides an overview of key concepts from Chapter 1 of a nutrition textbook, including:
1. It defines nutrition and explains why it is important for health and wellness.
2. It identifies the six major classes of nutrients - carbohydrates, fats, proteins, vitamins, minerals, and water.
3. It describes the characteristics of a healthful diet and explains tools like the Dietary Guidelines and MyPlate that can help people design healthy eating patterns.
This document provides an overview of minerals and their importance for human health. It discusses major minerals like calcium, sodium, and potassium that are essential in large amounts. It also covers trace minerals like iron, zinc, and iodine that are needed in smaller quantities. Key points include the roles of minerals in bone health, energy production, fluid balance, and other bodily functions. Risk factors for osteoporosis and strategies to ensure adequate mineral intake through diet are also reviewed.
This document provides an overview of proteins, including their structure and functions in the body. It discusses how DNA directs protein synthesis and how proteins are digested and absorbed. Key points covered include the essential amino acids that must be obtained through food, the need for complementary proteins, recommended daily intake of protein, and protein-related health conditions. Sources of protein from both animal and plant foods are identified. The potential benefits and challenges of vegetarian diets are also summarized.
Adult nutrition and mangament of nutritional disorders in adultKoppala RVS Chaitanya
This document discusses nutrition and management in aging adults. It covers the following key points:
1. Nutritional needs change as adults age, with caloric requirements generally decreasing with each passing decade. Adults progress through early, middle, older, and oldest stages.
2. Common health conditions in aging adults include heart disease, cancer, diabetes, osteoporosis, and prostate cancer. Nutrition can help prevent and manage these conditions.
3. A comprehensive nutrition assessment evaluates an older adult's dietary intake, nutritional status, risk for malnutrition, and any factors impacting eating like physical and cognitive limitations. Regular screening is important to identify and address nutritional deficiencies or health risks.
Nutrition in older age. Adequate nutrition, especially in older age, aids in the maintenance of health and in decreasing the onset of chronic diseases, contributes to vitality in everyday activity, to energy and mood and helps in maintaining functional independence.
This document provides an overview of carbohydrates from a chemist's perspective. It discusses the basic units of carbohydrates including monosaccharides like glucose, fructose, and galactose. Disaccharides such as maltose, sucrose, and lactose are formed from two monosaccharide units. Polysaccharides include glycogen, starch, and various types of dietary fiber. The document also reviews digestion and absorption of carbohydrates, blood glucose regulation, and health effects of sugars, starches, and fiber, concluding with recommendations for carbohydrate intake.
This document summarizes a chapter on fluid balance, water, and alcohol. It covers the location and functions of body fluids, mechanisms for gaining and losing fluids, consequences of fluid imbalance, sources of drinking water and popular beverages, how the body processes alcohol, health effects of moderate and excessive alcohol consumption, and risks of drinking alcohol during pregnancy such as fetal alcohol syndrome. The chapter aims to describe fluid homeostasis and provide an overview of issues relating to water intake and alcohol use.
This document outlines student learning outcomes for a chapter on vitamins. It will describe the characteristics and functions of fat-soluble and water-soluble vitamins, as well as specific vitamins like A, D, E, K, and the B vitamins. It will address vitamin absorption, storage, deficiency, toxicity, dietary requirements, and food sources. It also discusses the preservation of vitamins in foods and the health benefits of phytochemicals.
Presentation covers the chapter in CBSE curriculum in detail about forms of nutrients and where we can get those.
PPT can be coupled with relevant worksheets from the syllabus.
This document provides an overview of fats and lipids, including:
1. It defines the three main types of lipids (triglycerides, phospholipids, sterols) and describes their structures and functions.
2. It explains how saturated, monounsaturated, and polyunsaturated fatty acids differ in their saturation levels and shapes.
3. It outlines the digestion, absorption and transport of triglycerides and fatty acids through the body.
This document discusses issues in nutrition for frail elderly individuals. It provides an overview of physiological changes associated with aging that affect nutritional status. Key points include increased risk of malnutrition and undernutrition due to changes in body composition, digestion, and sensory perception. The document reviews tools for screening and assessing nutritional status. It also discusses nutritional interventions for common geriatric problems like weight loss, sarcopenia, and pressure ulcers. Optimal nutrition is important for successful aging and quality of life.
This document discusses nutrition and its importance for the elderly. It notes that malnutrition is a significant risk for elderly individuals, especially those in long-term care facilities, where 50-70% leave 1/4 or more of their food uneaten. Inadequate nutrition can lead to weight loss, pressure ulcers, infections, functional and cognitive decline, and increased mortality. Proper nutrition is important for overall health, but the elderly have specific nutritional needs due to changes in metabolism and increased risk of conditions like osteoporosis and heart disease. Factors like swallowing difficulties and dementia can also impact nutrition for elderly individuals.
This document provides an overview of macronutrients and some key micronutrients. It discusses calories and daily intake requirements, then focuses on carbohydrates, fats, proteins, and minerals including calcium, sodium, potassium, phosphorus, and magnesium. Carbohydrates, fats and proteins provide calories and are classified as macronutrients, while minerals and vitamins are needed in smaller amounts and are micronutrients.
This document provides an overview of nutrition and nutrients. It discusses that food provides nutrients which the body needs to function properly. There are six major types of nutrients: carbohydrates, fats, proteins, vitamins, minerals, and water. Carbohydrates, fats and proteins provide energy and perform other functions, while vitamins, minerals, and water regulate body processes. The document goes into detail about each type of nutrient, their sources, functions in the body, and potential deficiencies. It also discusses simple vs complex carbohydrates, saturated vs unsaturated fats, fat-soluble and water-soluble vitamins, major and trace minerals. The goal is to explain how different nutrients work together to support overall health.
A calorie is a unit of energy equal to the amount required to raise 1 gram of water by 1 degree Celsius. The nutritional Calorie (with a capital C) is equal to 1000 standard calories. The number of calories a person needs depends on factors like age, gender, height, weight and activity level. As a general rule, males need body weight x 12 calories and females need body weight x 11 calories. Common foods and their calorie contents per 100 grams are provided in tables for breads, fruits, vegetables, and meat/fish.
Austin Journal of Nutrition and Food sciences is an open access, peer reviewed, scholarly journal dedicated to publish articles in all areas of nutrition and food sciences
The aim of the journal is to provide a forum for dietitians, researchers, physicians, and other health professionals to find most recent advances in the areas of clinical nutrition and nutritional disorders.
Austin Journal of Nutrition and Food sciences accepts original research articles, review articles, case reports and rapid communication on all the aspects of internal medicine.
This document provides an overview of key concepts in nutrition from a college textbook. It includes chapter outlines, learning outcomes, definitions of important terms, and examples. The key points covered are:
- There are six classes of nutrients and different roles of each in the body
- Many lifestyle and dietary factors influence chronic disease risk in Americans
- The metric system and calories are used to measure nutrients and energy in food
- Healthy People 2020 aims to promote health and reduce chronic disease through nutrition
This document discusses nutrition throughout the life cycle, including nutrition before conception, during pregnancy, and related concerns. It covers the following key points:
1. Nutrition before conception is important to reduce risks of birth defects and pregnancy complications. Adequate folate intake is crucial.
2. During pregnancy, nutrient needs increase, especially in the second and third trimesters. Weight gain should be within recommended ranges. Common concerns include morning sickness, food cravings, and gestational diabetes.
3. Nutrition-related risks can be reduced by avoiding alcohol, smoking, caffeine (in large amounts), and illegal drugs during pregnancy. Vegetarian diets require careful planning.
Nutrition During Pregnancy PowerPoint 03 20 2021Earlene McNair
The document discusses nutrition and health topics related to pregnancy. It covers the importance of appropriate weight gain, a nutritious diet, and prenatal care for the health of the mother and baby. It recommends calorie and nutrient intake increases during pregnancy, including additional protein, iron, folic acid, calcium, and other vitamins and minerals. Low birth weight is identified as a risk for infant health. Food safety practices and foods to avoid during pregnancy are also outlined. Common discomforts like nausea and tips for staying active are reviewed. The risks of tobacco, alcohol, drugs, and poor dental health are discussed.
1. Maternal nutrition is critical for reducing maternal and infant mortality and morbidity. Proper nutrition is needed to support the growth of the fetus and meet increased nutrient demands during pregnancy.
2. Certain groups are at higher risk of nutritional deficiencies during pregnancy, including adolescents, underweight or obese women, and those with low socioeconomic status.
3. Regular nutritional assessments are recommended during pregnancy to identify nutritional risks and form individualized care plans. Assessments evaluate medical history, diet history, weight gain, and lab tests. This helps ensure maternal and infant health.
Nutrition during pregnancy
Nutrition before pregnancy
unhealthy eating trends
Nutrition during pregnancy
important of good Nutrition during pregnancy
Key Nutrition during pregnancy
Optimal weight gain during pregnancy
1st trimester
2nd trimester
3rd trimester
Nutrition during lactation
protein
Sources of vitamins
1. The document discusses maternal nutrition during pregnancy, outlining nutrient requirements and dietary guidelines. It covers topics like pre-pregnancy nutrition, ideal weight gain, increased needs for calories, protein, iron and other nutrients during pregnancy.
2. Nutritional concerns during pregnancy like nausea, constipation and heartburn are addressed, along with interventions like eating small frequent meals and staying hydrated.
3. Inadequate or excessive weight gain is also covered, noting the risks and recommended rates of gain depending on pre-pregnancy BMI. Maintaining a balanced diet according to daily food group guidelines is emphasized.
LECTURE 4 MCS 210 NUTRITION IN THE LIFE SPAN.pdfCbu
This document discusses nutrition needs throughout the life span, including during pregnancy, infancy, childhood, adolescence, adulthood, and elderly years. It emphasizes the importance of adequate nutrition for optimal health and development at each stage of life. Key points covered include nutrient requirements and guidelines for intake during pregnancy and lactation, concerns around anemia and weight gain in pregnancy, recommendations for breastfeeding and complementary feeding in infancy, nutrition needs and challenges during childhood, adolescence, and elderly years. The document provides information on general nutritional guidelines and needs for each group.
Nutrition _Pregnancy and Lactation ppt.pptrosyjoseph3
Nutrition during pregnancy is critical for both maternal and fetal health. The document discusses how maternal diet and nutritional status directly impact pregnancy outcomes. It also explains how pregnancy physiology alters nutritional needs through changes in metabolism, gastrointestinal function, blood volume, and ideal weight gain. Key nutrients that require increased intake during pregnancy include calories, protein, folic acid, iron, and other B vitamins. The document provides advice for nutrition and supplements during pregnancy and describes nutritional interventions for common issues like nausea, constipation, heartburn, and inadequate weight gain.
The document discusses nutrition needs during pregnancy and lactation. Pregnancy causes physiological changes that increase calorie and nutrient needs. Extra intake of calories, protein, iron, folic acid, calcium and other vitamins/minerals supports the growth and development of the fetus and meets the demands of pregnancy. Nutritional interventions are recommended for common issues like nausea, constipation and heartburn. Overall calorie and weight gain needs vary depending on a woman's pre-pregnancy BMI. Supplements may be needed for those with certain risk factors.
This document provides an overview of nutrition basics, maternal nutrition, infant and child nutrition, and malnutrition. Some key points:
- Nutrition involves the ingestion, digestion, absorption and metabolism of food to support life. A balanced diet contains carbohydrates, proteins, fats, vitamins and minerals.
- During pregnancy, maternal nutritional needs increase. Recommended weight gain ranges from 25-35 pounds depending on pre-pregnancy BMI. Specific nutrients in higher demand include calories, protein, iron, folate and calcium.
- For infants 0-6 months, exclusive breastfeeding is recommended. From 6-24 months, complementary foods are gradually introduced while continuing breastfeeding.
- Malnutrition occurs
Diet planning is important throughout the life cycle. During pregnancy, mothers need additional calories, protein, vitamins and minerals to support the growth of the fetus and maternal tissues. Breast milk provides ideal nutrition for infants, meeting their needs for energy, protein, fat, vitamins and minerals. Solid foods can be gradually introduced around 6 months while continuing breastfeeding. Nutritional needs change during lactation as well, requiring modest increases in calories and key nutrients to support milk production.
Nutrition for pregnant and lactating ladiesNadia Qayyum
Nutrients:
A nutrient is a chemical substance in food that helps maintain the body. Some provide energy. All help build cells and tissues, regulate bodily processes such as breathing. No single food supplies all the nutrients the body needs to function.
The document discusses nutritional assessment and requirements for lactating women. It recommends that lactating women consume at least 500 extra calories per day to support milk production. Nutritional assessment should include analysis of diet, lifestyle, cultural practices, food intake, and appetite. Key indicators like hemoglobin, serum ferritin, and skinfold thickness are used to assess nutritional status. The needs for important nutrients like protein, calcium, iron, and vitamins increase during lactation. Risk factors for delayed lactation onset include long second stage of labor, high pre-pregnancy BMI, breastfeeding problems, and flat or inverted nipples.
Nutrition during Pregnancy and Lactation.pptxmehwishbibi560
This document discusses nutrition needs during pregnancy and lactation. It notes that the developing baby relies entirely on nutrients from the mother's diet. During pregnancy and lactation, a mother needs more energy, proteins, vitamins, and minerals to support her increased needs and the growth of the fetus/baby. Specifically, it recommends that protein intake for pregnant women be increased to 71g/day compared to 46g/day for non-pregnant women. Adequate calcium, iron, folate, and vitamin D are especially important for both mother and baby's development. Meeting increased nutritional needs through diet supports a healthy pregnancy and lactation.
This document discusses nutrition statistics in Egypt from UNICEF, including rates of stunting, wasting, underweight, overweight and anemia among children under 5. It notes that two thirds of child mortality is attributable to malnutrition. Despite declines in under-5 mortality, achieving UN goals remains challenging due to high malnutrition rates. The "double burden" of undernutrition and overweight is also a problem. Appropriate nutrition is crucial for child growth and development.
This document discusses maternal nutrition during pregnancy and lactation. It defines key terms and identifies the nutritional needs and requirements that increase during these stages, including additional daily calories, protein, iron, calcium and other vitamins and minerals. The document also discusses nutritional risk factors during pregnancy like iron deficiency anemia, which has a high prevalence in Pakistan. Maintaining good nutrition is important for both maternal and infant health.
This chapter discusses growth and development during pregnancy and early childhood. It describes how nutrition is essential for fetal growth and development and can have long-term health impacts. Both macronutrients and micronutrients are needed for growth. Maternal undernutrition can lead to low birth weight, intrauterine growth restriction, and increase risk of chronic diseases later in life. The recommended weight gain during pregnancy depends on pre-pregnancy BMI.
This document provides information on nutrition for pregnant and lactating women. It discusses the physiological changes that occur during pregnancy and lactation, as well as common complications. The nutritional requirements for pregnant women, such as additional calories, protein, iron and vitamins, are outlined. A balanced diet for pregnant women is presented. The document also covers the hormonal control of lactation and growth of infants through breastfeeding. The increased nutritional needs of lactating women are described.
Nutrition For Lactating and pregnant womanCM Pandey
Knowledge of Nutrition is essential to prevent maternal and infant malnutrition and mortality. To share some knowledge I have gained, I have shared here my and my friend's class seminar on the topic 'Nutrition for Pregnant and Lactating Women'
Nutrition for Pregnant and Lactating womanCM Pandey
These are the slides that me, Madan Pandey & my friend, Deepak Kumar Mandal has presented in our class, B. Sc. (Nutrition & dietetics) 3rd year. We have slides here about physiological changes during pregnancy & lactation; complications at these stages and nutritional requirements according to ICMR, 2010. I hope it would be useful for the friends who are studying in field of food, nutrition, health & medicine.
Madan Pandey
Central Campus of Technology, Dharan
Tribhuvan University
Kathmandu, Nepal
Similar to Chapter 14 PREGNANCY THROUGH YEAR ONE (20)
This document outlines a curriculum for managing infectious diseases in early education and child care settings. It discusses various tools and strategies for preventing the spread of infectious diseases, including promoting health among individuals through nutrition, exercise, immunizations and managing risks for those with special needs. It also addresses controlling infections in facilities through proper design and sanitation practices. Regular hand washing, cleaning and disinfecting surfaces, and excluding sick children and staff are emphasized. Record keeping of immunizations and policies for informing parents and staff of illnesses are also covered.
The document discusses safety issues related to wheeled toys like tricycles and bicycles for young children. It notes that head injuries are the most common type of injury from tricycle accidents. The document recommends that children wear properly fitted helmets any time they ride wheeled toys in order to help prevent head injuries. It provides guidance on properly fitting helmets and teaching children safety rules for using wheeled toys.
This document provides information and guidance on medication safety and poison prevention in early care and education settings. It notes that medication poisonings are a leading cause of injury for young children and are preventable. It outlines steps providers can take including proper medication storage, supervision of children, education, and having poison control contact information available. It emphasizes that keeping medications locked and out of children's reach is the primary prevention strategy.
This document provides information on playground safety for early childhood education settings. It discusses that falls are the leading cause of playground injuries in young children. Proper supervision and regular equipment inspections can help prevent injuries. The document recommends using shock-absorbing surfaces like wood chips or rubber mats under playground equipment to help cushion falls. It also emphasizes the importance of actively supervising children on playgrounds and having clear rules to teach children safe play.
This document provides a summary of key information from a presentation on keeping children safe from injuries in transportation in early care and education settings. The summary includes that children should ride rear-facing until age 2 or the height/weight limit, use car seat and vehicle manuals for proper installation so the seat has less than 1 inch of movement, and teach children safety practices in and around vehicles to prevent injuries and deaths from motor vehicle crashes and heatstroke inside unattended vehicles.
This document provides a summary of strategies to prevent burn injuries in early childhood education settings. It begins with an introduction explaining that burns are a leading cause of injury for young children. The document then covers the most common types of burns for children, including scalds, electrical, and flame burns. Potential burn risks in early education environments are discussed, such as hot liquids/food, electrical outlets, and heating equipment. The document emphasizes the importance of childproofing, supervision, and teaching fire safety lessons to prevent burns. It concludes by recommending developing clear policies and utilizing local community resources.
Module 1 Introduction to Safety and Injury Prevention.pptxEarlene McNair
The document discusses safety and injury prevention in early care and education settings. It begins with learning objectives about common injuries, safety hazards, prevention, and reporting requirements. Falls are the most common injury among young children. Drowning is the leading cause of preventable death for children ages 1-4. Providers must be trained in pediatric first aid and CPR, recognize safety hazards, and report any serious injuries. Preventing injuries requires adequate supervision, safe environments, and removing hazards like choking risks or fall risks.
This document discusses designing a healthful diet. It defines the components of a healthful diet as being adequate, moderate, nutrient-dense, balanced, and varied. It discusses tools for designing a healthful diet, including food labels, the 2020 Dietary Guidelines for Americans, and the USDA Food Patterns represented by MyPlate. The five food groups that make up a healthy eating pattern according to MyPlate are grains, vegetables, fruits, dairy, and protein foods.
PEARSON Chapter 7 Feeding Toddlers and Preschoolers.pptxEarlene McNair
The document discusses nutritional needs and feeding practices at different developmental stages from toddlers to school-age children. It covers the typical eating issues of toddlers like selective eating and food neophobia. For preschoolers, it emphasizes balanced nutrition to support their active lifestyle. Regarding school-age children, it discusses their increased nutrient needs to support growth and the importance of healthy eating habits influenced less by media. The teacher's role in promoting healthy eating at each stage is also outlined, including creating a supportive mealtime environment and teaching nutrition concepts.
The document discusses feeding infants from birth to one year old. It covers feeding infants breast milk or formula, introducing complementary foods between 4-10 months, and feeding infants with special needs. The key points are that breast milk provides optimal nutrition and health benefits. It also discusses appropriate feeding practices like demand feeding and reading hunger cues. Formula should be prepared safely according to instructions. Complementary foods should be introduced gradually starting with single vegetables and cereals. Special care is needed for preterm or infants with oral sensitivities.
Chapter 16 Feeding Toddlers & Young ChildrenEarlene McNair
The document discusses feeding behaviors and nutrition for toddlers, young children, and those with special needs. It covers how physical, motor, and social development influences eating habits at different ages. Key recommendations include providing nutritious meals based on MyPlate, allowing children to determine how much they eat, being a positive role model, and making mealtimes relaxed. The document also addresses creating supportive feeding environments and choosing healthy snacks.
Infants experience rapid growth in their first year, gaining weight and length. Their nutrient needs are influenced by this growth as well as their small stomachs and developing digestive systems. Breastmilk or formula meets infants' needs for the first 6 months, providing proper nutrition for growth and development. Solid foods should not be introduced before 6 months and are introduced in stages, starting with cereals, vegetables and fruits to avoid choking hazards. Proper feeding ensures infants' needs are met through continued growth, energy and health.
The document discusses wellness in young children and the role of early childhood teachers in promoting wellness. It defines wellness and explains how nutrition, health, and safety are interrelated and impact children's learning and development. Teachers are responsible for recognizing these relationships, implementing practices to support wellness, and partnering with families and the community. The document also discusses challenges to wellness like poverty, nutrition issues, housing instability, and environmental health risks that can impact children's learning and development.
SC NUT CANVAS 16 Food Equity Sustain and Quality.pptxEarlene McNair
This chapter discusses challenges related to ensuring equitable access to nutritious food globally and in the United States. It covers topics such as food insecurity, malnutrition in various forms, societal problems caused by limited access to nourishing food like obesity, and initiatives aimed at promoting sustainable food systems and food justice. Key issues addressed include the double burden of undernutrition and obesity, the impact of poverty on food choices and health, and the relationship between stress, cortisol, and obesity risk.
CHAPTER 14 Nutrition and Physical Keys to Good Health.pptxEarlene McNair
This document discusses nutrition and physical activity as keys to good health. It defines physical activity and physical fitness, and outlines the components of fitness. Regular physical activity provides numerous health benefits and reduces risk of many diseases. However, many Americans do not meet physical activity guidelines. The document provides guidelines for aerobic and muscle-strengthening activities. It also discusses how to improve fitness through assessing goals, varied exercise programs, and applying principles like overload and specificity. Nutrition needs vary depending on activity level and goals. Carbohydrates are the primary fuel for exercise, while fats provide energy for low-intensity activities. Adequate hydration and nutrient intake supports physical activity.
CHAPTER 13 Achieving and Maintaining a Healthful Weight.pptxEarlene McNair
The document discusses achieving and maintaining a healthful body weight. It defines appropriate body weight as being based on factors like age, genetics, and lifestyle habits that support good health. Body weight is evaluated using metrics like body mass index (BMI) and body composition measurements. BMI categories include underweight, normal weight, overweight, and obese classes 1-3. Additional factors like fat distribution pattern, energy balance, genetics, metabolism, hormones, and sociocultural influences also impact body weight. Obesity is associated with increased risk of chronic diseases. Treatment options include diet, exercise, medications, supplements, and in some cases bariatric surgery.
The document summarizes key points about water and hydration from a nutrition textbook chapter. It discusses how water is essential for the human body, comprising about 60% of total body weight for adults. It functions as a transport medium, lubricant, protective cushion and helps regulate temperature. The body maintains water balance through intake and output. Dehydration can occur if intake is inadequate or loss is too high, while overconsumption can also cause issues. The document recommends daily water intake amounts and notes the majority should come from beverages, with some from food. It also compares bottled versus tap water sources.
The document provides an overview of minerals, including their functions, dietary recommendations, food sources, and deficiency/toxicity symptoms. It discusses 15 essential minerals: sodium, potassium, calcium, phosphorus, magnesium, chloride, sulfur, iron, copper, zinc, selenium, fluoride, chromium, iodine, and manganese. For each mineral, it details major functions, recommended intake amounts, common food sources, and the symptoms of excessive intake and deficiency. It focuses specifically on sodium, potassium, calcium, and their relationships to blood pressure and bone health.
Synchronous learning involves real-time interaction between students and instructors, allowing for immediate feedback and facilitating discussions and group activities, but requires a fixed schedule that may not be convenient for all. Asynchronous learning is more flexible and accessible anytime by allowing students to work at their own pace, but has limited real-time interaction and feedback which can feel isolating. Both approaches have pros and cons depending on a student's needs and preferences.
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Mercurius is named after the roman god mercurius, the god of trade and science. The planet mercurius is named after the same god. Mercurius is sometimes called hydrargyrum, means ‘watery silver’. Its shine and colour are very similar to silver, but mercury is a fluid at room temperatures. The name quick silver is a translation of hydrargyrum, where the word quick describes its tendency to scatter away in all directions.
The droplets have a tendency to conglomerate to one big mass, but on being shaken they fall apart into countless little droplets again. It is used to ignite explosives, like mercury fulminate, the explosive character is one of its general themes.
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The benefits of an ePCR solution should extend to the whole EMS organization, not just certain groups of people or certain departments. It should provide more than just a form for entering and a database for storing information. It should also include a workflow of how information is communicated, used and stored across the entire organization.
The skin is the largest organ and its health plays a vital role among the other sense organs. The skin concerns like acne breakout, psoriasis, or anything similar along the lines, finding a qualified and experienced dermatologist becomes paramount.
Kosmoderma Academy, a leading institution in the field of dermatology and aesthetics, offers comprehensive courses in cosmetology and trichology. Our specialized courses on PRP (Hair), DR+Growth Factor, GFC, and Qr678 are designed to equip practitioners with advanced skills and knowledge to excel in hair restoration and growth treatments.
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This SlideShare presentation provides a comprehensive overview of the Declaration of Helsinki, a foundational document outlining ethical guidelines for conducting medical research involving human subjects.
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These lecture slides, by Dr Sidra Arshad, offer a simplified look into the mechanisms involved in the regulation of respiration:
Learning objectives:
1. Describe the organisation of respiratory center
2. Describe the nervous control of inspiration and respiratory rhythm
3. Describe the functions of the dorsal and respiratory groups of neurons
4. Describe the influences of the Pneumotaxic and Apneustic centers
5. Explain the role of Hering-Breur inflation reflex in regulation of inspiration
6. Explain the role of central chemoreceptors in regulation of respiration
7. Explain the role of peripheral chemoreceptors in regulation of respiration
8. Explain the regulation of respiration during exercise
9. Integrate the respiratory regulatory mechanisms
10. Describe the Cheyne-Stokes breathing
Study Resources:
1. Chapter 42, Guyton and Hall Textbook of Medical Physiology, 14th edition
2. Chapter 36, Ganong’s Review of Medical Physiology, 26th edition
3. Chapter 13, Human Physiology by Lauralee Sherwood, 9th edition