This document outlines a lecture on child and preadolescent nutrition. It discusses normal growth and development in children, including adiposity rebound. It also covers energy and nutrient needs, common nutrition problems like iron deficiency and dental caries, and childhood obesity including predictors, assessment, and treatment approaches. The goal of obesity treatment is weight maintenance or gradual weight loss until a healthy BMI is achieved.
This document discusses nutrition concepts for toddlers and preschoolers. It covers normal growth and development, energy and nutrient needs, common nutrition problems like iron-deficiency anemia and dental caries, and feeding skills and food preferences at different ages. Parents and caregivers play an important role in establishing healthy eating habits during these early childhood years.
This document provides an outline for a course on preconception nutrition. It discusses topics like reproductive physiology, factors affecting fertility like nutritional status and contraceptive use, recommended nutrient intakes before conception, and conditions like PMS and obesity that can impact fertility. The key messages are that nutrition prior to conception is important for developing eggs and sperm and reducing risks during early pregnancy development. Maintaining a healthy weight and diet with adequate folate, iron and other nutrients can help support fertility and pregnancy outcomes.
Nutrition To Prevent And Fight Chronic DiseaseSummit Health
This presentation discusses ways to prevent and fight inflammation that can contribute to chronic diseases such as obesity, diabetes, high blood pressure, and cardiovascular disease. The lecture will include discussion about foods and dietary practices that can help protect, restore, and maintain your health.
This document discusses child nutrition and malnutrition. It defines a child as a human between birth and puberty. Proper nutrition is essential for a child's development and overall health. Malnutrition can be caused by factors like inadequate dietary intake, infections, and poor sanitation. The main types of malnutrition are marasmus and kwashiorkor. Introducing complementary foods at the right developmental stages along with breastfeeding is important for a child's nutrition. Gradually introducing single-ingredient foods can help identify allergies or intolerance. Malnutrition is one of the leading causes of disease and death in children under five and can impact cognitive development and increase risk of illness.
This document provides an introduction to nutrition, covering key topics such as the composition of the body, metabolism, nutrients, calories, dietary recommendations, and malnutrition. It explains that the body is made up of constantly changing atoms, molecules, cells, tissues and organs that require nutrients. The six main nutrients are carbohydrates, fats, proteins, vitamins, minerals, and water, which the body obtains from food and uses through metabolic processes like anabolism and catabolism. Nutritional status depends on using food to meet physiological needs, while balanced diets supply all essential nutrients in proper proportions.
This document discusses nutritional needs for toddlers and young children. It emphasizes the importance of a healthy, balanced diet for proper growth and development. This includes eating a healthy breakfast based on breads and cereals along with a variety of foods. The document also discusses portion sizes, packed lunches, and provides tips for parents on encouraging nutritious eating habits for young kids.
This document outlines a lecture on infant nutrition. It discusses assessing newborn health, including birthweight and factors related to infant mortality. It covers infant development, including motor, cognitive, and digestive system development. It also addresses energy and nutrient needs of infants, including calories, protein, fat and other nutrients. The document discusses physical growth assessment of infants and common feeding practices in early infancy, including breastfeeding and formula. It concludes by covering the development of infant feeding skills.
This document discusses nutrition concepts for toddlers and preschoolers. It covers normal growth and development, energy and nutrient needs, common nutrition problems like iron-deficiency anemia and dental caries, and feeding skills and food preferences at different ages. Parents and caregivers play an important role in establishing healthy eating habits during these early childhood years.
This document provides an outline for a course on preconception nutrition. It discusses topics like reproductive physiology, factors affecting fertility like nutritional status and contraceptive use, recommended nutrient intakes before conception, and conditions like PMS and obesity that can impact fertility. The key messages are that nutrition prior to conception is important for developing eggs and sperm and reducing risks during early pregnancy development. Maintaining a healthy weight and diet with adequate folate, iron and other nutrients can help support fertility and pregnancy outcomes.
Nutrition To Prevent And Fight Chronic DiseaseSummit Health
This presentation discusses ways to prevent and fight inflammation that can contribute to chronic diseases such as obesity, diabetes, high blood pressure, and cardiovascular disease. The lecture will include discussion about foods and dietary practices that can help protect, restore, and maintain your health.
This document discusses child nutrition and malnutrition. It defines a child as a human between birth and puberty. Proper nutrition is essential for a child's development and overall health. Malnutrition can be caused by factors like inadequate dietary intake, infections, and poor sanitation. The main types of malnutrition are marasmus and kwashiorkor. Introducing complementary foods at the right developmental stages along with breastfeeding is important for a child's nutrition. Gradually introducing single-ingredient foods can help identify allergies or intolerance. Malnutrition is one of the leading causes of disease and death in children under five and can impact cognitive development and increase risk of illness.
This document provides an introduction to nutrition, covering key topics such as the composition of the body, metabolism, nutrients, calories, dietary recommendations, and malnutrition. It explains that the body is made up of constantly changing atoms, molecules, cells, tissues and organs that require nutrients. The six main nutrients are carbohydrates, fats, proteins, vitamins, minerals, and water, which the body obtains from food and uses through metabolic processes like anabolism and catabolism. Nutritional status depends on using food to meet physiological needs, while balanced diets supply all essential nutrients in proper proportions.
This document discusses nutritional needs for toddlers and young children. It emphasizes the importance of a healthy, balanced diet for proper growth and development. This includes eating a healthy breakfast based on breads and cereals along with a variety of foods. The document also discusses portion sizes, packed lunches, and provides tips for parents on encouraging nutritious eating habits for young kids.
This document outlines a lecture on infant nutrition. It discusses assessing newborn health, including birthweight and factors related to infant mortality. It covers infant development, including motor, cognitive, and digestive system development. It also addresses energy and nutrient needs of infants, including calories, protein, fat and other nutrients. The document discusses physical growth assessment of infants and common feeding practices in early infancy, including breastfeeding and formula. It concludes by covering the development of infant feeding skills.
The document discusses complementary feeding practices for children aged 6 months to 5 years. It emphasizes that the first 1,000 days of life are critical for brain development and establishing lifelong health. Proper complementary feeding should begin at 6 months alongside continued breastfeeding, as breast milk alone is not sufficient after this age. Complementary foods should be nutritious, diverse, appropriately textured for the child's developmental stage, and safely prepared. Responsive feeding practices that are enjoyable for both parent and child are important for healthy development.
- Proteins are made up of amino acids which are the building blocks of protein. There are 20 amino acids that can be categorized as essential or nonessential.
- High quality proteins contain all essential amino acids and are found in animal sources, while low quality proteins lack one or more essential amino acids and come from plants.
- Combining plant proteins at the same meal can create a complementary protein that contains all the essential amino acids, similar to high quality animal proteins.
The document outlines the role of nutrition counselling provided by a dietitian as part of a family health team. It describes various services provided including individual client consultations, group education, developing resources for health professionals and clients, interdisciplinary planning and teaching. It then provides details on documentation procedures and conditions that may warrant a dietitian referral such as cardiovascular disease, celiac disease, and irritable bowel syndrome. Standard counselling components are described for several conditions.
Nutritional requirements change throughout the life stages. For young children, encourage eating with the family and a variety of foods. For preschoolers, focus on balanced nutrition from the major food groups. For school-aged children, ensure adequate calcium, iron, and nutrients to support continued growth while allowing more independence in food choices.
This document discusses nutritional interventions for complications during pregnancy. It covers conditions like chronic hypertension, gestational hypertension, preeclampsia, gestational diabetes, multiple pregnancies, eating disorders during pregnancy, and adolescent pregnancy. Nutritional recommendations include adequate intake of calcium, folate, fruits and vegetables, moderate exercise, and weight gain monitoring tailored to the mother's condition and number of fetuses. The goals are to control blood sugar, minimize health risks, and support healthy fetal development.
This document provides quick tips for parents on providing good nutrition to help kids grow up strong and healthy. It lists 5 key nutrients - calcium, fiber, protein, antioxidants, and iron - and gives examples of foods and snacks high in each nutrient to incorporate into kids' diets everyday. The nutrients are important for building strong bones and teeth, aiding growth and development, fighting illness, and providing energy. Overall health also requires exercise and adequate sleep.
This presentation deals with the various approaches of medical nutrition therapy in Diabetes, comparison of the ADA, RSSDI and ICMR guidelines. It also talks about the various calorie counting apps as well.
Medical Nutrition Therapy for Cardiovascular Diseases, Krause Book 14th editionBatoul Ghosn
Prepared from the chapter of MNT of CVD from Krause's book 14 the edition 2017 as well as some part from " Modern Nutrition in health and disease" 11th edition.
The document summarizes the key points of the 2010 Dietary Guidelines for Americans. The guidelines placed a new emphasis on maintaining a healthy weight through the lifespan and providing proper nutrition for children. It acknowledged that broader food and physical activity environments influence choices and recommended coordinating across all sectors to improve environments. The guidelines also shifted to providing general dietary guidance rather than specific quantities and included research on behaviors like breakfast, snacking, and screen time.
http://www.our-diabetic-life.com Intake of large amount of carbohydrates can spike your blood glucose level. Right amount of carbohydrate can make your glucose level under control.
The document discusses nutrition in children and its impact on physical and mental development. It notes that malnutrition affects 60% of child deaths globally and 1 in 3 malnourished children live in India. Inadequate intake of important nutrients like vitamins, minerals, proteins and fats can impair growth, immunity, cognition and increase illness rates in children. Essential fatty acids like omega-3 and omega-6 are required for brain and eye development but deficiencies can cause various health issues. Recommendations for nutrient intake in infants and children are provided.
Nutritional requirements change throughout the life stages. Young children require encouragement to eat with the family and in a relaxed environment. Preschoolers need a variety of foods to meet growth needs, including grains, vegetables, fruits, milk and meat. School-aged children have different meal patterns and are influenced by peers, requiring balanced nutrition. Adolescents experience dramatic growth and changes, increasing needs for energy, protein, vitamins and minerals to support development. Older adults have reduced senses and interest in food, requiring nutrient-dense options to support independence and quality of life.
Pre-schoolers: growth, development, nutritional and cognitive developmentPreethi Sivagnanam
this ppt describes about the importance of food during pre-school period, growth and development during this period, need for planning a nutritious diet and states the cognitive development during this period.
This document provides an overview of nutrition and fertility. It discusses how adequate nutrition is needed for successful reproduction and how deficiencies can disrupt fertility. It defines terms like fertility, fecundity, infertility, and subfertility. It then discusses factors that can impact fertility like infertility rates, miscarriage causes, subfertility examples, 2020 nutrition objectives, reproductive physiology, the menstrual cycle, hormonal effects, and sources of disrupted fertility including undernutrition, obesity, weight loss, oxidative stress, specific foods/nutrients, and contraceptive use.
Agenda
The magnitude of the problem.
Risk factors of growth failure in infants and children.
Effect of good nutrition on growth.
The proper time for an intervention.
What are the management goals?
Important nutrients for optimal growth: Arginine & Vitamin K2.
The document describes the Nutrition Care Process, which is a standardized process for providing nutrition care. It involves 5 steps: nutrition screening, assessment, diagnosis, intervention, and monitoring and evaluation. Nutrition screening is used to quickly identify patients at nutritional risk and determine if a full assessment is needed. Hospitals are required to conduct nutrition screening within 24 hours of admission according to Joint Commission standards. Nutrition assessments gather comprehensive dietary, medical, and social data on patients to identify nutrition problems. This leads to developing a nutrition diagnosis, then creating and implementing a nutrition intervention plan to address the problem. Progress is monitored and outcomes are evaluated.
Chapter 11: Nutrition through the Life Span: Infancy, Childhood, and Adolescencerudisillds
The document discusses nutrition needs during infancy and childhood. It notes that breast milk is the ideal nutrient source for infants in the first 6 months, providing all necessary nutrients for growth. After 6 months, solid foods should be introduced while continuing breastfeeding. Nutrition needs continue to support growth throughout childhood, with requirements for energy, protein, vitamins and minerals increasing with age. Maintaining a balanced diet and healthy lifestyle is important for preventing issues like obesity, allergies and malnutrition during these critical life stages.
This document discusses the definitions and roles of nutrition and nutrients in relation to health. It defines nutrition as the science of food and nutrients and their interactions and balance in the body in relation to health and disease. Health is defined as complete physical, mental and social well-being, not just the absence of disease. The nutritional status of one's body is influenced by the foods consumed and their nutrient contents. Intakes of essential nutrients between deficient and excessive levels can impact health and toxicity. Maintaining adequate nutrient intake through diet is important for health.
Nutritional needs of newborns are high to support rapid growth and development. Newborns require 100-135 calories per kilogram per day to fuel metabolic processes, activity, and thermoregulation. Protein intake should be around 2.2 grams per kilogram daily, especially for preterm infants. Fluid intake of 150-200 mL/kg per day is needed due to high metabolism and body surface area. Vitamins and minerals like iron, calcium, fluoride, and vitamin K are also essential for newborn health and development. Proper nutrition supports weight gain goals of regaining birth weight by 10 days and doubling weight by 4 months.
This document provides an overview of nutrition during pregnancy. It discusses topics like physiology of pregnancy, fetal growth and development, pregnancy weight gain recommendations, and nutrient needs. Key points include how the placenta functions in nutrient and gas exchange for the fetus, critical periods of fetal development, recommendations for adequate weight gain and composition of weight gain during pregnancy, and increased energy and nutrient needs including protein, fat, vitamins, minerals, and water. Nutrition is essential for reducing risks of complications like preterm birth and low birthweight.
This document provides an overview of infant nutrition and development. It discusses that newborns are at highest risk of mortality in their first 28 days of life, so appropriate feeding and care are crucial. The document then outlines the course, discussing topics like birthweight and infant mortality, motor and cognitive development, energy and nutrient needs, physical growth assessment, and infant feeding skills.
The document discusses complementary feeding practices for children aged 6 months to 5 years. It emphasizes that the first 1,000 days of life are critical for brain development and establishing lifelong health. Proper complementary feeding should begin at 6 months alongside continued breastfeeding, as breast milk alone is not sufficient after this age. Complementary foods should be nutritious, diverse, appropriately textured for the child's developmental stage, and safely prepared. Responsive feeding practices that are enjoyable for both parent and child are important for healthy development.
- Proteins are made up of amino acids which are the building blocks of protein. There are 20 amino acids that can be categorized as essential or nonessential.
- High quality proteins contain all essential amino acids and are found in animal sources, while low quality proteins lack one or more essential amino acids and come from plants.
- Combining plant proteins at the same meal can create a complementary protein that contains all the essential amino acids, similar to high quality animal proteins.
The document outlines the role of nutrition counselling provided by a dietitian as part of a family health team. It describes various services provided including individual client consultations, group education, developing resources for health professionals and clients, interdisciplinary planning and teaching. It then provides details on documentation procedures and conditions that may warrant a dietitian referral such as cardiovascular disease, celiac disease, and irritable bowel syndrome. Standard counselling components are described for several conditions.
Nutritional requirements change throughout the life stages. For young children, encourage eating with the family and a variety of foods. For preschoolers, focus on balanced nutrition from the major food groups. For school-aged children, ensure adequate calcium, iron, and nutrients to support continued growth while allowing more independence in food choices.
This document discusses nutritional interventions for complications during pregnancy. It covers conditions like chronic hypertension, gestational hypertension, preeclampsia, gestational diabetes, multiple pregnancies, eating disorders during pregnancy, and adolescent pregnancy. Nutritional recommendations include adequate intake of calcium, folate, fruits and vegetables, moderate exercise, and weight gain monitoring tailored to the mother's condition and number of fetuses. The goals are to control blood sugar, minimize health risks, and support healthy fetal development.
This document provides quick tips for parents on providing good nutrition to help kids grow up strong and healthy. It lists 5 key nutrients - calcium, fiber, protein, antioxidants, and iron - and gives examples of foods and snacks high in each nutrient to incorporate into kids' diets everyday. The nutrients are important for building strong bones and teeth, aiding growth and development, fighting illness, and providing energy. Overall health also requires exercise and adequate sleep.
This presentation deals with the various approaches of medical nutrition therapy in Diabetes, comparison of the ADA, RSSDI and ICMR guidelines. It also talks about the various calorie counting apps as well.
Medical Nutrition Therapy for Cardiovascular Diseases, Krause Book 14th editionBatoul Ghosn
Prepared from the chapter of MNT of CVD from Krause's book 14 the edition 2017 as well as some part from " Modern Nutrition in health and disease" 11th edition.
The document summarizes the key points of the 2010 Dietary Guidelines for Americans. The guidelines placed a new emphasis on maintaining a healthy weight through the lifespan and providing proper nutrition for children. It acknowledged that broader food and physical activity environments influence choices and recommended coordinating across all sectors to improve environments. The guidelines also shifted to providing general dietary guidance rather than specific quantities and included research on behaviors like breakfast, snacking, and screen time.
http://www.our-diabetic-life.com Intake of large amount of carbohydrates can spike your blood glucose level. Right amount of carbohydrate can make your glucose level under control.
The document discusses nutrition in children and its impact on physical and mental development. It notes that malnutrition affects 60% of child deaths globally and 1 in 3 malnourished children live in India. Inadequate intake of important nutrients like vitamins, minerals, proteins and fats can impair growth, immunity, cognition and increase illness rates in children. Essential fatty acids like omega-3 and omega-6 are required for brain and eye development but deficiencies can cause various health issues. Recommendations for nutrient intake in infants and children are provided.
Nutritional requirements change throughout the life stages. Young children require encouragement to eat with the family and in a relaxed environment. Preschoolers need a variety of foods to meet growth needs, including grains, vegetables, fruits, milk and meat. School-aged children have different meal patterns and are influenced by peers, requiring balanced nutrition. Adolescents experience dramatic growth and changes, increasing needs for energy, protein, vitamins and minerals to support development. Older adults have reduced senses and interest in food, requiring nutrient-dense options to support independence and quality of life.
Pre-schoolers: growth, development, nutritional and cognitive developmentPreethi Sivagnanam
this ppt describes about the importance of food during pre-school period, growth and development during this period, need for planning a nutritious diet and states the cognitive development during this period.
This document provides an overview of nutrition and fertility. It discusses how adequate nutrition is needed for successful reproduction and how deficiencies can disrupt fertility. It defines terms like fertility, fecundity, infertility, and subfertility. It then discusses factors that can impact fertility like infertility rates, miscarriage causes, subfertility examples, 2020 nutrition objectives, reproductive physiology, the menstrual cycle, hormonal effects, and sources of disrupted fertility including undernutrition, obesity, weight loss, oxidative stress, specific foods/nutrients, and contraceptive use.
Agenda
The magnitude of the problem.
Risk factors of growth failure in infants and children.
Effect of good nutrition on growth.
The proper time for an intervention.
What are the management goals?
Important nutrients for optimal growth: Arginine & Vitamin K2.
The document describes the Nutrition Care Process, which is a standardized process for providing nutrition care. It involves 5 steps: nutrition screening, assessment, diagnosis, intervention, and monitoring and evaluation. Nutrition screening is used to quickly identify patients at nutritional risk and determine if a full assessment is needed. Hospitals are required to conduct nutrition screening within 24 hours of admission according to Joint Commission standards. Nutrition assessments gather comprehensive dietary, medical, and social data on patients to identify nutrition problems. This leads to developing a nutrition diagnosis, then creating and implementing a nutrition intervention plan to address the problem. Progress is monitored and outcomes are evaluated.
Chapter 11: Nutrition through the Life Span: Infancy, Childhood, and Adolescencerudisillds
The document discusses nutrition needs during infancy and childhood. It notes that breast milk is the ideal nutrient source for infants in the first 6 months, providing all necessary nutrients for growth. After 6 months, solid foods should be introduced while continuing breastfeeding. Nutrition needs continue to support growth throughout childhood, with requirements for energy, protein, vitamins and minerals increasing with age. Maintaining a balanced diet and healthy lifestyle is important for preventing issues like obesity, allergies and malnutrition during these critical life stages.
This document discusses the definitions and roles of nutrition and nutrients in relation to health. It defines nutrition as the science of food and nutrients and their interactions and balance in the body in relation to health and disease. Health is defined as complete physical, mental and social well-being, not just the absence of disease. The nutritional status of one's body is influenced by the foods consumed and their nutrient contents. Intakes of essential nutrients between deficient and excessive levels can impact health and toxicity. Maintaining adequate nutrient intake through diet is important for health.
Nutritional needs of newborns are high to support rapid growth and development. Newborns require 100-135 calories per kilogram per day to fuel metabolic processes, activity, and thermoregulation. Protein intake should be around 2.2 grams per kilogram daily, especially for preterm infants. Fluid intake of 150-200 mL/kg per day is needed due to high metabolism and body surface area. Vitamins and minerals like iron, calcium, fluoride, and vitamin K are also essential for newborn health and development. Proper nutrition supports weight gain goals of regaining birth weight by 10 days and doubling weight by 4 months.
This document provides an overview of nutrition during pregnancy. It discusses topics like physiology of pregnancy, fetal growth and development, pregnancy weight gain recommendations, and nutrient needs. Key points include how the placenta functions in nutrient and gas exchange for the fetus, critical periods of fetal development, recommendations for adequate weight gain and composition of weight gain during pregnancy, and increased energy and nutrient needs including protein, fat, vitamins, minerals, and water. Nutrition is essential for reducing risks of complications like preterm birth and low birthweight.
This document provides an overview of infant nutrition and development. It discusses that newborns are at highest risk of mortality in their first 28 days of life, so appropriate feeding and care are crucial. The document then outlines the course, discussing topics like birthweight and infant mortality, motor and cognitive development, energy and nutrient needs, physical growth assessment, and infant feeding skills.
This document discusses lactation physiology and the development and functional units of the mammary glands. It describes the hormonal control of lactation including prolactin and oxytocin. Key topics covered include the composition and benefits of human milk, breastfeeding positions, attachment, and common breastfeeding conditions such as sore or inverted nipples. The document provides an overview of the nutritional needs for lactation and factors that can influence breast milk supply and demand.
This document discusses inferential statistics and hypothesis testing. It defines inferential statistics as using a sample to infer characteristics about a population. There are two main types: hypothesis tests and confidence intervals. Hypothesis tests involve forming a null and alternative hypothesis, calculating a p-value, and determining whether to reject or fail to reject the null hypothesis based on the p-value and significance level. Confidence intervals provide a range of values that are likely to contain the true population parameter. The document provides examples and explanations of key concepts like p-values, type I and II errors, and one-sided versus two-sided hypothesis tests.
The document discusses the history and provisions of the National School Lunch Program and the 2010 Child Nutrition Reauthorization Act. It outlines how the National School Lunch Program was established in 1946 to address issues of national security and nutrition. It then summarizes key aspects of the 2010 Act, including establishing stronger nutrition standards for foods in schools, increasing access to free/reduced price meals, and providing additional funding and support for child nutrition programs. The goal of these programs and reforms is to address problems of childhood hunger, obesity, and promote the overall health of school-aged children.
Iron is an essential trace element that plays many critical roles in the human body. It is required to produce red blood cells and hemoglobin, which transports oxygen throughout the body. A lack of iron can lead to iron deficiency and iron deficiency anemia. Symptoms of iron deficiency include fatigue, dizziness, hair loss, and brittle nails. Good dietary sources of iron include red meat, poultry, lentils, beans, and leafy greens. Iron supplements are often used to treat iron deficiency. Maintaining adequate iron levels is important for health, but too much iron can promote bacterial growth.
- Iron is essential for hemoglobin and myoglobin and the total body iron content is around 3-5g, with most found in blood, liver, bone marrow and muscles.
- Daily iron requirements vary from 20mg for adults to 40mg for pregnant women. Absorption is regulated to maintain iron balance in the body.
- Sources of iron include leafy vegetables, pulses, cereals, liver and meat. Absorption is affected by factors like ascorbic acid and interfering substances like phytic acid.
This document discusses correlation analysis and its use in SPSS. It defines correlation as a measurement of the relationship between two variables. Pearson's r and Spearman's rho correlations are described, along with their assumptions and interpretations. The document provides examples of positive, negative, and no correlation. It also demonstrates how to conduct and interpret correlation analysis in SPSS, including checking assumptions and presenting results. The goal is for students to understand different types of correlation and how to perform correlations in SPSS.
This document outlines an introduction to biostatistics course offered at Universiti Sultan Zainal Abidin. The course aims to expose students to various statistical analyses used in research, including descriptive statistics, inferential analyses, and hands-on experience using SPSS. It will cover topics like measures of central tendency, probability, parametric/nonparametric tests, association/prediction models. Students will learn to select appropriate statistical analyses based on variable types and research objectives. The course involves both lectures and practical sessions, as well as a project and exam for assessment.
At the end of this lecture, the students should be able to
1.Understand structure of research study appropriate for ANOVA test
2.Understand how to evaluate the assumptions underlying this test
3. interpret SPSS outputs and report the results
Lecture 3 Dietary requirements and guidelineswajihahwafa
1. Define the Dietary Reference Intakes (DRIs)
2. Present four (4) levels that represent five (5) food group in Malaysian Food Guide Pyramid
3. Read and understand a nutrition facts label.
4. Present the 14 key Messages of Malaysian Dietary Guidelines and 15 Key Messages Malaysian Dietary Guidelines for Children and Adolescents
Nutrition involves the study of foods, nutrients, and their effects on health. Nutrients are chemical substances in food that are used by the body for growth and health, and include carbohydrates, protein, fats, vitamins, minerals, and water. Good nutrition requires consuming a variety of foods to meet dietary guidelines and maintain a balanced diet for optimal health and disease prevention. Malnutrition can result from inadequate or excessive nutrient intake and has negative health consequences. Food additives are used to preserve foods but some have been found to potentially cause harm.
This document summarizes key information about vitamins. It defines vitamins as organic molecules that serve essential functions in the body as cofactors for enzymatic reactions, though they are required in small amounts and must be obtained through diet. The document outlines the two types of vitamins - fat soluble (A, D, E, K) and water soluble (B complex, C) - and provides details on individual vitamins, including their roles, deficiency symptoms, dietary sources, and recommended daily values.
The document discusses key concepts in nutrition including that optimal nutrition is important for health promotion and certain nutrients are essential for well-being. It defines nutrition, dietetics, and the role of registered dietitians. It also addresses different types of nutrition like optimal nutrition, undernutrition, malnutrition, and overnutrition.
This document provides an overview of infant nutrition and development from the School of Nutrition and Dietetics at Universiti Sultan Zainal Abidin. It discusses how newborns are at highest risk of mortality in their first 28 days of life, making appropriate feeding and care crucial. The document then outlines the course, discussing topics like birthweight and infant mortality, motor and cognitive development, energy and nutrient needs, and infant feeding skills.
This document discusses nutrition during childhood, covering topics like growth and development patterns, nutrient requirements, and factors influencing food intake. It notes that growth slows after infancy, with weight gaining 2-3kg/year and height 6-8cm/year until puberty. Nutrient needs remain high to support growth. Factors like family, media, peers, and societal trends can influence children's eating habits and food preferences. Regular monitoring of growth is important to identify any nutritional issues.
1) The document discusses nutrition needs and eating behaviors for children from toddlerhood through adolescence.
2) Key nutrient needs include adequate calories, protein, calcium, iron and vitamin D. Frequent small meals are recommended for young kids.
3) Factors that influence eating habits like food preferences are formed early and parents are strong influences. Food jags and picky eating are common and temporary.
Chapter 12 Child and Preadolescent Nutrition.docxcravennichole326
Chapter 12
Child and Preadolescent Nutrition
*
Definitions of the Life Cycle StageMiddle childhood—between the ages of 5 and 10 yearsPreadolescence—ages 9 to 11 years for girls; ages 10 to 12 years for boysmay also be termed “school-age”
*
IntroductionFocuses on growth and development of school-age and pre-adolescent childrenPhysical, cognitive, emotional, social growthGrowth spurtsModeling healthy eating and physical activity behaviors
Importance of Nutrition Establishing healthy eating habits helps prevent immediate & long-term health problems
Adequate nutrition associated with improved academic performance
*
Tracking Child and Preadolescent HealthData on U.S. children in 2010Children under 18 were nearly 10% of population7.5 million had no health insuranceDisparities in nutrition status exist among different races & ethnic groups
*
Tracking Child and Preadolescent HealthDisparities in nutrition status exist among different races & ethnic groups. African American, American Indian, and Hispanic children more likely to live in povertyOdds of being obese significantly higher for non-Hispanic Black children and Mexican American children
*
Normal Growth and DevelopmentMeasurement techniquesGrowth velocity will slow down during the school-age yearsShould continue to monitor growth periodicallyWeight and height should be plotted on the appropriate growth chart
*
Normal Growth and Development2000 CDC growth chartsTools to monitor the growth of a child for the following parametersWeight-for-ageStature-for-ageBody mass index (BMI)-for-ageCan be downloaded from CDC website: www.cdc.gov/growthcharts/cdc_charts.htm
*
Normal Growth and Development2000 CDC growth chartsBased on data from cycles 2 & 3 of the National Health & Examination Survey (NHES) & the National Health & Nutrition Examination Surveys (NHANES) I, II, & IIIWHO Growth ReferencesAvailable at www.who.int/childgrowth
*
Normal Growth and Development
*
Physiological Development in School-Age ChildrenMuscular strength, motor coordination, & stamina increaseIn early childhood, body fat reaches a minimum then increases in preparation for adolescent growth spurtAdiposity rebounds between ages 6 to 6.3 yearsBoys have more lean tissue than girls
*
Cognitive Development in School-Age ChildrenSelf-efficacy…the knowledge of what to do and the ability to do itChange from preoperational period to concrete operationsDevelops sense of selfMore independent & learn family rolesPeer relationships become important
*
Development of Feeding Skills motor coordination & improved feeding skillsMasters use of eating utensilsInvolved in food preparationComplexities of skills with ageLearning about different foods, simple food prep and basic nutrition facts
*
Eating BehaviorsParents & older siblings influence food choices in early childhood with peer influences increasing in preadolescenceParents should be positive role modelsFamily me ...
Malnutrition is a major problem in India with multiple causes and serious consequences. It affects people of all ages but particularly impacts children under 5. Common causes of malnutrition in India include lack of food due to poverty, lack of nutrition education, and illnesses that decrease appetite or ability to absorb nutrients. Malnutrition can cause weight loss, fatigue, reduced growth in children, and increased risk of illness and death. Prevention strategies focus on breastfeeding, nutritional supplements, food fortification, and increasing access to nutritious foods.
This document discusses the importance of adequate nutrition during early childhood for development and future health. It notes that exclusive breastfeeding for 6 months and continued breastfeeding up to 2 years is one of the most cost-effective nutrition habits. The document also discusses Unilever's commitments to nutrition research and fortified products to support child development and health.
The document discusses childhood obesity, including its prevalence, definition, causes, medical complications, and approaches to management and prevention. Some key points are:
- The prevalence of childhood obesity has been increasing in the US since the 1980s and now affects around 15% of children and adolescents.
- Obesity is defined using BMI percentiles, with overweight being 85th percentile and obesity being 95th percentile or above based on age and sex.
- Causes include dietary, lifestyle, genetic, and medical factors. Screen time and decreased physical activity are significant contributors.
- Medical complications can include sleep apnea, joint problems, and increased risk of diabetes and heart disease.
- Management involves diet, exercise,
1. Childhood obesity rates have significantly increased over the past few decades, with 1/3 of children being overweight or obese as of 2008.
2. Unhealthy school lunches that are high in saturated fat, sodium, and processed meats and low in nutrients contribute to the problem. Proposed changes to the school lunch program aimed to address this issue but were blocked by Congress.
3. Left unaddressed, childhood obesity can have long-term health effects like cardiovascular disease and diabetes. Educators can help by modeling good nutrition, providing healthy snacks, and increasing physical activity opportunities for students.
This is an undergraduate presentation on failure to thrive in Pediatrics. In this presentation I mentioned about Diagnosis, Etiology, Etiology, Diagnostic Evaluation and Management.
https://orcid.org/0000-0001-9306-2267
https://1drv.ms/p/s!Am9GQ5GMX-WyjmOfgcNpov4RewVL
Pamudith Karunaratne
Here are some additional examples of meals and snacks adolescents may choose:
- Pasta with tomato sauce and vegetables
- Yogurt and fruit
- Peanut butter and banana sandwich
- Salad with chicken and dressing
- Granola bar
- Smoothie with yogurt, fruit and plant-based milk
- Hard boiled eggs
- Trail mix with nuts and dried fruit
- String cheese and crackers
Childhhood Obesity ppt Presentation Slide 2024.pptMotahar Alam
Childhood obesity is a significant health concern characterized by excessive body fat accumulation in children and adolescents. It results from a complex interplay of genetic, behavioral, environmental, and socioeconomic factors. Obesity in childhood is typically determined by measuring body mass index (BMI), which compares a child's weight to their height.
The prevalence of childhood obesity has been steadily rising globally over the past few decades, becoming one of the most pressing public health challenges of the 21st century. This trend is alarming because obesity during childhood is associated with various immediate and long-term health consequences.
Physically, obese children are at a higher risk of developing numerous health problems such as type 2 diabetes, high blood pressure, asthma, sleep apnea, joint problems, and fatty liver disease. Psychologically, they may experience low self-esteem, depression, and social stigma, which can significantly impact their overall well-being and quality of life.
The causes of childhood obesity are multifaceted. Sedentary lifestyles characterized by excessive screen time, lack of physical activity, and poor dietary habits high in calorie-dense, nutrient-poor foods contribute significantly to its prevalence. Additionally, genetic predisposition, parental influences, socioeconomic status, and environmental factors such as access to healthy foods and safe outdoor spaces play crucial roles.
Preventing and addressing childhood obesity require a comprehensive, multi-sectoral approach involving families, schools, healthcare providers, policymakers, and the food and beverage industry. Strategies may include promoting healthy eating habits, increasing physical activity opportunities, implementing policies to improve food environments, providing education and support to families, and fostering community-wide initiatives.
This document discusses obesity in children and adolescents. It defines obesity as having too much body fat compared to being overweight, which means weighing too much. The main causes of childhood obesity are an energy imbalance where calories consumed exceed calories expended, a shift towards energy-dense foods high in fat and sugar, and decreased physical activity levels. Preventing obesity in children is important as they cannot control their own environments or diets. Recommendations include increasing fruit/vegetable consumption while limiting total and saturated fats, sugars, and being physically active.
Assignment 2-Health, Sport, Physical Activity in Australiaghanra02
A brief presentation on health in Australia, focusing on primary school children's health.
All animated and notes should be down in the slide notes section.
The document discusses the history and key aspects of nutrition. It begins by defining nutrition as the selection and ingestion of foods to be assimilated by the body. Some key highlights include:
- Hippocrates' teachings on health in 400 BC and the first scientific nutrition experiment conducted by Dr. James Lind in 1747 to treat scurvy.
- Identification of essential nutrients like vitamins, amino acids, minerals in the 1930s-1950s and understanding of their roles in bodily processes.
- Various nutrition-related terms like nutrients, malnutrition, undernutrition, and imbalanced nutrition are defined.
- Major nutritional problems in India like protein-energy malnutrition and micronutrient deficiencies are discussed.
This document discusses the history and key concepts of nutrition science. It describes how early physicians like Hippocrates and James Lind contributed to the understanding of nutrition and vitamin deficiencies. Major developments include the identification of essential nutrients like vitamins and amino acids in the 1930s-1950s. Common nutritional disorders addressed include protein-energy malnutrition, micronutrient deficiencies like vitamin A deficiency and iodine deficiency disorder, and obesity. Prevention and management strategies for different nutritional problems are also outlined.
Failure to thrive (FTT) refers to inadequate growth in infants and children. It is defined as weight below the 3rd percentile on a growth chart or a significant drop off from a previously established growth curve. FTT can be organic, resulting from medical causes like prematurity or malnutrition, or inorganic, caused by non-medical factors like poor parenting or neglect. Evaluation involves a thorough history, physical exam, and basic lab tests. Treatment focuses on identifying and addressing the underlying cause while ensuring adequate calorie intake through increased feeding or supplementation. Early diagnosis and intervention are important to prevent long term developmental and health impacts of prolonged malnutrition.
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 is the selection and ingestion of foods to be assimilated by the body. A healthy diet can avoid many health issues. In 1747, Dr. James Lind performed the first scientific nutrition experiment, discovering that sailors given limes were cured of scurvy where others given other substances were not, though he did not know it was due to vitamin C. Various essential nutrients like vitamins, minerals, amino acids, and fats have been discovered and their roles in the body's processes have been elucidated from the 1930s to present.
Overview and food in historical perspectivewajihahwafa
This document provides an overview of a university course on Nutritional Sociology and Anthropology. It summarizes key topics that will be covered in the course, including the Agricultural Revolution of the Neolithic Era, the search for spices, the Industrial Revolution, and modern-day adaptations. The document focuses on the Neolithic Revolution in more detail, explaining how the domestication of plants and animals around 12,000 years ago led to major changes such as increased and more stable food production, larger and settled human populations, and the development of civilization.
Overview and food in historical perspectivewajihahwafa
This document provides an overview of food and nutrition from a historical perspective, covering major dietary revolutions such as the Agricultural Revolution, Industrial Revolution, and Scientific Revolution. It discusses how early humans transitioned from foraging to food production around 12,000 years ago, settling into villages and domesticating plants and animals. This allowed populations to grow but led to less diverse diets and increased risks of famine and malnutrition. The document examines archaeological evidence of domestication and the biocultural consequences of the shift to agriculture.
This document provides an overview of nutrition for sport and exercise, focusing on fats. It defines different types of fatty acids and lipids, and explains how the body digests, absorbs, transports, stores, and uses fat for energy. Key points covered include the essential roles of fats, recommendations for athlete fat intake, sources of healthy fats, and how fat metabolism compares to carbohydrate metabolism in providing fuel for exercise. The document also discusses ketosis and the multi-step process the body undergoes to break down and oxidize fat for energy production.
Here is a carbohydrate intake plan for the runner:
- 2-3 hours before the race, consume 1.5g/kg of high-glycemic carbohydrates such as pasta, bread, cereal or sports bars. Drink 500ml water.
- 1 hour before the race, consume 0.5g/kg of high-glycemic carbohydrates and 500ml water.
- During the race:
- Drink 200-300ml of Gatorade at every aid station (every 2-4km). This provides 30-45g carbohydrates per hour.
- Take 1 banana between 40-48km to provide extra carbohydrates and electrolytes to prevent fatigue.
This document discusses nutrition policies in various countries. It covers topics like nutrition labels and claims, food marketing restrictions, taxes and subsidies on unhealthy foods, standards for public institutions and food supplies, and initiatives to increase public awareness of healthy eating. Examples provided include salt warning labels in Finland and the UK, sugary drink taxes in Mexico, trans fat bans in Denmark and Austria, and programs to promote fruit and vegetable consumption in Western Australia.
The document summarizes key points from a presentation about nutrition policy and food security in relation to the Sustainable Development Goals (SDGs). It discusses the SDGs which were adopted in 2015 and include 17 goals to end poverty, hunger, and promote health, education, gender equality, and more. The presentation focuses on SDG 2 to end hunger and promote nutrition, the indicators FAO is responsible for monitoring related to agriculture and food security, and Malaysia's commitment and progress toward implementing the 2030 SDG agenda.
NDD30503 NUTRITION FOR SPORTS AND EXERCISEwajihahwafa
This document provides information on nutrition for resistance athletes. It discusses that resistance training causes muscle breakdown and repair through catabolism and anabolism. It recommends resistance athletes consume moderate carbohydrate intake before, during and after exercise to fuel workouts and speed recovery. It also recommends resistance athletes consume approximately 1.6-1.7 grams of protein per kilogram of body weight daily, with 20-30 grams of high quality protein after workouts to stimulate muscle protein synthesis and aid recovery. It emphasizes the importance of hydration and carbohydrate intake before and after resistance exercise.
NDD30503: NUTRITION FOR SPORTS AND EXERCISEwajihahwafa
This document discusses nutrition for sport and exercise. It defines physical fitness, health, and wellness and their interrelationships. It describes the six components of health-related physical fitness - cardiovascular endurance, muscular strength, muscular endurance, flexibility, body composition, and power. It also describes the five components of skill-related physical fitness - agility, balance, coordination, speed, and reaction time. The document provides examples of tests to measure each component and discusses the importance of self-assessment for maintaining good fitness, health, and wellness.
NDD30503: NUTRITION FOR SPORTS AND EXERCISEwajihahwafa
Nutrition is important for combat athletes to maximize performance and support training. Carbohydrates provide 10-12 g/kg daily and should be consumed before and during exercise to fuel activity. Protein intake of 1.8-2.4 g/kg daily ingested several times helps maintain muscle mass. Hydration is also key, with fluid losses over 2% of body weight to be avoided. Rapid weight cutting can negatively impact health and is not recommended.
NDD30503: NUTRITION FOR SPORTS AND EXERCISEwajihahwafa
1. The document discusses nutritional demands and recommendations for endurance athletes during training and competition periods. Carbohydrate needs vary from 3-12g/kg depending on intensity, and adequate hydration and sodium intake are important.
2. Post-exercise, rehydration with sodium-containing fluids and carbohydrate intake of 1-1.5g/kg in the first few hours aids recovery.
3. Issues like hyponatremia from overdrinking and low energy availability increasing health risks are addressed. Meeting energy needs while avoiding deficiencies is the primary nutritional goal.
NDD30503: NUTRITION FOR SPORTS AND EXERCISEwajihahwafa
This document discusses weight and body composition issues in athletes. It covers the following key points:
1. It defines various components of body composition, including body mass, body weight, body fat percentage, fat-free mass, and lean body mass.
2. It describes several methods for measuring body composition, such as hydrostatic weighing, DEXA scans, skinfold tests, and bioelectric impedance. The results must be interpreted appropriately based on an individual's sport.
3. The optimal body composition can vary significantly between sports, depending on the relative importance of factors like size, strength, power, or endurance. Weight standards must be used carefully to avoid unhealthy weight loss or eating disorders.
NDD30503: NUTRITION FOR SPORTS AND EXERCISEwajihahwafa
This document discusses water and electrolyte balance during exercise. It covers the distribution and roles of body water, processes of water movement, and definitions of hydration states like hypohydration and dehydration. Exercise increases fluid loss through sweating and impacts fluid balance, temperature regulation and performance. Maintaining fluid balance requires strategies for fluid intake before, during and after exercise. Large sweat losses can also result in electrolyte imbalances, especially of sodium.
NDD30503: NUTRITION FOR SPORTS AND EXERCISEwajihahwafa
This document discusses vitamins and their roles for athletes. It begins by classifying vitamins based on their solubility, functionality, and sources from food, fortification, or supplements. Several B vitamins support energy metabolism as coenzymes. Vitamins C, E, and A act as antioxidants. Vitamins B12 and folate are important for red blood cell formation. Vitamins D and A also support growth and development. The document emphasizes obtaining vitamins from a variety of whole foods and only using supplements when needed to treat deficiencies.
NDD30503: NUTRITION FOR SPORTS AND EXERCISEwajihahwafa
This document discusses minerals and their roles for athletes. It covers several key points:
1. Minerals are classified as macrominerals or microminerals based on the amount found in the body. Moderate to rigorous exercise can increase mineral loss through sweat and urine.
2. Both mineral deficiencies and excesses can negatively impact performance and health. Factors like diet, supplementation, and exercise can increase or decrease mineral absorption.
3. Minerals like calcium, phosphorus, and magnesium play important roles in bone formation and density. Achieving peak bone mineral density by age 30-35 is important for long-term health. Exercise and adequate intake of calcium, vitamin D, and protein can promote
NDD30503: NUTRITION FOR SPORTS AND EXERCISEwajihahwafa
This document discusses a lecture on protein for athletes. It covers the structure and functions of proteins, digestion and metabolism of amino acids, protein recommendations for athletes, and translating these recommendations into daily food choices. Some key points include: proteins are made of amino acids which have various roles like enzymes and hormones; timing protein intake after exercise can aid recovery; recommended protein intake ranges from 1.0-2.0 g/kg daily for athletes depending on sport; and both animal and plant sources can provide sufficient protein.
NDD30503: NUTRITION FOR SPORTS AND EXERCISEwajihahwafa
This document discusses nutrition for sports and exercise, specifically focusing on fats. It begins by outlining the learning objectives which are to classify and distinguish different types of fats, describe fat digestion and metabolism, explain how the body uses fat for fuel during exercise, and identify fat recommendations and sources. The document then defines different types of fats like saturated, unsaturated, omega-3/6/9 fatty acids. It explains the digestion, absorption, transportation and storage of fats. Key points are made about fat metabolism and using fat as an energy source during exercise.
NDD30503: NUTRITION FOR SPORTS AND EXERCISEwajihahwafa
This document discusses carbohydrate recommendations for athletes. It covers classifying carbohydrates, how they are digested and metabolized, and their role as an energy source for exercise. The key recommendations are that athletes need 5-10 grams of carbohydrates per kilogram of body weight daily. Proper carbohydrate intake before, during, and after exercise is also important to replenish muscle glycogen stores and maintain blood glucose levels. The document provides guidelines on calculating daily carbohydrate needs and selecting foods to meet those needs.
NDD30503: NUTRITION FOR SPORTS AND EXERCISEwajihahwafa
The document summarizes three major energy systems - creatine phosphate, anaerobic glycolysis, and oxidative phosphorylation - that provide energy for exercise. It describes the specific characteristics of each system, including their speed of action, amount of ATP replenished, and duration of action. The creatine phosphate system is very fast acting but can only replenish a small amount of ATP for a very short duration. The anaerobic glycolysis system is faster than oxidative phosphorylation but produces lactic acid as a byproduct. Oxidative phosphorylation can replenish large amounts of ATP but is the slowest acting of the three systems.
NDD30503: NUTRITION FOR SPORTS AND EXERCISEwajihahwafa
This document discusses nutrition for sports and exercise. It defines key terms and concepts in sports nutrition and exercise physiology. It outlines the basic principles of training and nutrition periodization to support athletic performance and recovery goals. The document also discusses dietary supplement use among athletes, noting concerns regarding purity, safety, and effectiveness of supplements given the lack of regulation in the industry. The overall goals of sports nutrition are to support training, performance, and recovery through an evidence-based nutrition plan.
Lecture 12 nutrients involved in energy metabolismwajihahwafa
At the end of this lecture, the student should be able to:
Describe how coenzymes enhance the activities of enzymes.
For each of the eight B-complex vitamins, describe their primary functions and their food sources.
Describe the association between folate, vitamin B12, and vascular disease.
Identify at least two minerals that function as coenzymes in energy metabolism.
Discuss the role that iron plays in oxygen transport.
Distinguish between iron-deficiency anemia, pernicious anemia, and macrocytic anemia.
Osteoporosis - Definition , Evaluation and Management .pdfJim Jacob Roy
Osteoporosis is an increasing cause of morbidity among the elderly.
In this document , a brief outline of osteoporosis is given , including the risk factors of osteoporosis fractures , the indications for testing bone mineral density and the management of osteoporosis
share - Lions, tigers, AI and health misinformation, oh my!.pptxTina Purnat
• Pitfalls and pivots needed to use AI effectively in public health
• Evidence-based strategies to address health misinformation effectively
• Building trust with communities online and offline
• Equipping health professionals to address questions, concerns and health misinformation
• Assessing risk and mitigating harm from adverse health narratives in communities, health workforce and health system
8 Surprising Reasons To Meditate 40 Minutes A Day That Can Change Your Life.pptxHolistified Wellness
We’re talking about Vedic Meditation, a form of meditation that has been around for at least 5,000 years. Back then, the people who lived in the Indus Valley, now known as India and Pakistan, practised meditation as a fundamental part of daily life. This knowledge that has given us yoga and Ayurveda, was known as Veda, hence the name Vedic. And though there are some written records, the practice has been passed down verbally from generation to generation.
TEST BANK For Basic and Clinical Pharmacology, 14th Edition by Bertram G. Kat...rightmanforbloodline
TEST BANK For Basic and Clinical Pharmacology, 14th Edition by Bertram G. Katzung, Verified Chapters 1 - 66, Complete Newest Version.
TEST BANK For Basic and Clinical Pharmacology, 14th Edition by Bertram G. Katzung, Verified Chapters 1 - 66, Complete Newest Version.
TEST BANK For Basic and Clinical Pharmacology, 14th Edition by Bertram G. Katzung, Verified Chapters 1 - 66, Complete Newest Version.
TEST BANK For Basic and Clinical Pharmacology, 14th Edition by Bertram G. Katzung, Verified Chapters 1 - 66, Complete Newest Version.
Basavarajeeyam is a Sreshta Sangraha grantha (Compiled book ), written by Neelkanta kotturu Basavaraja Virachita. It contains 25 Prakaranas, First 24 Chapters related to Rogas& 25th to Rasadravyas.
Integrating Ayurveda into Parkinson’s Management: A Holistic ApproachAyurveda ForAll
Explore the benefits of combining Ayurveda with conventional Parkinson's treatments. Learn how a holistic approach can manage symptoms, enhance well-being, and balance body energies. Discover the steps to safely integrate Ayurvedic practices into your Parkinson’s care plan, including expert guidance on diet, herbal remedies, and lifestyle modifications.
Adhd Medication Shortage Uk - trinexpharmacy.comreignlana06
The UK is currently facing a Adhd Medication Shortage Uk, which has left many patients and their families grappling with uncertainty and frustration. ADHD, or Attention Deficit Hyperactivity Disorder, is a chronic condition that requires consistent medication to manage effectively. This shortage has highlighted the critical role these medications play in the daily lives of those affected by ADHD. Contact : +1 (747) 209 – 3649 E-mail : sales@trinexpharmacy.com
1. NDD 10603
LECTURE 7: CHILD AND
PREADOLESCENT NUTRITION
DR. SHARIFAH WAJIHAH WAFA BTE SST WAFA
School of Nutrition and Dietetics
Faculty of Health Sciences
sharifahwajihah@unisza.edu.my
KNOWLEDGE FOR THE BENEFIT OF HUMANITY
2. SCHOOL OF NUTRITION AND DIETETICS . FACULTY OF HEALTH SCIENCES
TOPIC LEARNING OUTCOMES
• At the end of this lecture, the students should
be able to:
1. Categorise BMI for children according to WHO growth
reference 2007
2. Determine the nutrient requirement for children
3. Discuss the short term and long-term of childhood
obesity
4. Define adiposity rebound
3. SCHOOL OF NUTRITION AND DIETETICS . FACULTY OF HEALTH SCIENCES
Course Outline
1. Introduction
– Growth and development
– Physiological development
– Cognitive development
2. Eating behaviour
3. Energy and Nutrient Needs
4. Common Nutrition Problem
5. Childhood Obesity
4. SCHOOL OF NUTRITION AND DIETETICS . FACULTY OF HEALTH SCIENCES
Definitions of the Life Cycle Stage
• Middle childhood—between the ages of 5 and
10 years
• Preadolescence—ages 9 to 11 years for girls;
ages 10 to 12 years for boys
• Both may also be termed “school-age”
5. SCHOOL OF NUTRITION AND DIETETICS . FACULTY OF HEALTH SCIENCES
Normal Growth and Development
• Measurement techniques
– Growth velocity will slow down during the school-
age years
– Should continue to monitor growth periodically
– Weight and height should be plotted on the
appropriate growth chart
6. SCHOOL OF NUTRITION AND DIETETICS . FACULTY OF HEALTH SCIENCES
Normal Growth and Development
• WHO Growth References
– Tools to monitor the growth of a child for the
following parameters
• Weight-for-age
• Height-for-age
• Body mass index (BMI)-for-age
– Can be downloaded from WHO website at
www.who.int/childgrowth
7. SCHOOL OF NUTRITION AND DIETETICS . FACULTY OF HEALTH SCIENCES
Physiological Development in
School-Age Children
• Muscular strength, motor coordination, &
stamina increase
• In early childhood, body fat reaches a
minimum then increases in preparation for
adolescent growth spurt
• Adiposity rebounds between ages 6 to 6.2
years
• Boys have more lean tissue than girls
8. SCHOOL OF NUTRITION AND DIETETICS . FACULTY OF HEALTH SCIENCES
Adiposity Rebound
• Preschool years-critical period for obesity
prevention.
• Children’s Body Mass Index (BMI) is normally
lowest around age 4 to 6.
• “Adiposity rebound” occurs after this age.
• If “adiposity rebound” occurs before age 5.5
years, increased risk for obesity later in life.
9. SCHOOL OF NUTRITION AND DIETETICS . FACULTY OF HEALTH SCIENCES
Adiposity Rebound
• Early BMI rebound may be related to infants who
were exposed to gestational diabetes during
foetal development and consequently have high
birth weights.
• BMI rebound after age 7 is considered late.
10. SCHOOL OF NUTRITION AND DIETETICS . FACULTY OF HEALTH SCIENCES
Adiposity Rebound
11. SCHOOL OF NUTRITION AND DIETETICS . FACULTY OF HEALTH SCIENCES
Cognitive Development in School-
Age Children
• Self-efficacy…the knowledge of what to do
and the ability to do it
• Change from preoperational period to
concrete operations
• Develops sense of self
• More independent & learn family roles
• Peer relationships become important
12. SCHOOL OF NUTRITION AND DIETETICS . FACULTY OF HEALTH SCIENCES
Development of Feeding Skills
• motor coordination & improved feeding
skills
• Masters use of eating utensils
• Involved in food preparation
• Complexities of skills with age
• Learning about different foods, simple food
prep and basic nutrition facts
13. SCHOOL OF NUTRITION AND DIETETICS . FACULTY OF HEALTH SCIENCES
Eating Behaviors
• Parents & older siblings influence food choices
in early childhood with peer influences
increasing in preadolescence
• Parents should be positive role models
• Family meal-times should be encouraged
• Media has strong influence on food choices
14. SCHOOL OF NUTRITION AND DIETETICS . FACULTY OF HEALTH SCIENCES
Feeding Behaviors of Toddlers
• Rituals in feeding are common
• May have strong preferences & dislikes
• Food jags common
• Serve new foods with familiar foods & when
child is hungry
• Toddlers imitate parents & older siblings
16. SCHOOL OF NUTRITION AND DIETETICS . FACULTY OF HEALTH SCIENCES
Body Image and Excessive Dieting
• The mother’s concern of
her own weight issues
may increase her
influence over her
daughter’s food intake
• Young girls are
preoccupied with weight
& body size at an early
age
17. SCHOOL OF NUTRITION AND DIETETICS . FACULTY OF HEALTH SCIENCES
Body Image and Excessive Dieting
• The normal increase in adiposity at this age
may be interpreted as the beginning of
obesity
• Imposing controls & restriction of ”forbidden
foods” may increase desire & intake of the
foods
18. SCHOOL OF NUTRITION AND DIETETICS . FACULTY OF HEALTH SCIENCES
Media Influence
• commercials aired during Saturday morning television
programming and found that 49% of all advertisements were
for food.
• Of these food advertisements, 91% were for foods or
beverages high in fat, sodium, or added sugars or were low in
nutrients.
19. SCHOOL OF NUTRITION AND DIETETICS . FACULTY OF HEALTH SCIENCES
• STUDY 1: examine the relationships among children’s
adiposity, child-feeding practices, and children’s
responsiveness to energy density.
• RESULT:
– children of parents who imposed authoritarian
controls on their children’s eating were less likely to
be responsive to energy density.
• children were not able to listen to internal cues in energy
regulation.
Body Image/Excessive Dieting
20. SCHOOL OF NUTRITION AND DIETETICS . FACULTY OF HEALTH SCIENCES
Body Image/Excessive Dieting
• Study 2: “restrictive” eating practices
• RESULT:
– begin as early as the preschool age.
– The more the mother is concerned with her own weight
and with the risk of her daughter becoming overweight,
the more likely she is to employ restrictive child-feeding
practices.
• Early “dieting” may actually be a risk factor for the
development of obesity???WHY??
21. SCHOOL OF NUTRITION AND DIETETICS . FACULTY OF HEALTH SCIENCES
Body Image/Excessive Dieting
• Dieting ------ restrictions-----controlling child-
feeding practices------restrict children’s intake.
– ignore internal cues of hunger and satiety.
– contribute to the onset of obesity and
– beginnings of eating disorders
22. Energy and Nutrient Needs of
School-Age Children
KNOWLEDGE FOR THE BENEFIT OF HUMANITY
23. SCHOOL OF NUTRITION AND DIETETICS . FACULTY OF HEALTH SCIENCES
Energy
• depends on the child’s
– activity level and
– body size.
• Equations for estimating energy requirement
based on a child’s
– Gender
– age,
– Height and weight, and
– physical activity level (PAL).
24. SCHOOL OF NUTRITION AND DIETETICS . FACULTY OF HEALTH SCIENCES
Energy
• Estimated energy expenditure (EER): total
energy expenditure plus kilocalories for
energy deposition.
• Categories of activity are defined in terms of
walking equivalence.
– For example:
• an 8-year-old girl who weighs 25.6 kg and is 128 cm tall
will require 1360 kilocalories per day if sedentary, 1593
kcal/day if she is low-active, 1810 kcal/day if active, and
2173 kcal/day if very active.
25.
26. SCHOOL OF NUTRITION AND DIETETICS . FACULTY OF HEALTH SCIENCES
• RNI for children
– 4-6 years: 23g/day
– 7-9 years: 32g/day
• RNI for adolescents
– Boys
• 10-12 years: 45g/day
– Girls
• 10-12 years: 46g/day
Protein
27. SCHOOL OF NUTRITION AND DIETETICS . FACULTY OF HEALTH SCIENCES
• RNI for children
– Boys
• 4-6 years: 30-45g/day
• 7-9 years: 40-59g/day
– Girls
• 4-6 years: 29-43g/day
• 7-9 years: 35-53g/day
• RNI for adolescents
– Boys
• 10-18 years: 57-86g/day
– Girls
• 10-12 years: 46-69g/day
Fat
28. SCHOOL OF NUTRITION AND DIETETICS . FACULTY OF HEALTH SCIENCES
Common Nutrition Problems
• Iron deficiency
– Less common in children than in toddlers
– Dietary recommendations to prevent: encourage
iron-rich foods
• Meat, fish, poultry and fortified cereals
• Vitamin C rich foods to help absorption
29. SCHOOL OF NUTRITION AND DIETETICS . FACULTY OF HEALTH SCIENCES
• Dental caries
– Seen in half of children aged 6 to 8
– Reduce dental caries by limiting sugary snacks &
providing fluoride
– Choose fruits, vegetables, and grains
– Regular meal and snack times
– Rinse (or better yet, brush the teeth) after eating
Common Nutrition Problems
30. SCHOOL OF NUTRITION AND DIETETICS . FACULTY OF HEALTH SCIENCES
• Overweight and Obesity in School-Age
– According to National Health and Morbidity Survey III
(2006) estimated the overweight prevalence among
schoolchildren aged 7-13 years was 5.9-6.8%.
– Overweight and obese children have an increased risk to
stay obese towards adulthood and more likely to develop
non-communicable disease like diabetes mellitus and
cardiovascular disease at a younger age.
Prevention Of Nutrition-related Disorders
In School-age Children
31. 31
Prevalence of overweight children in Malaysia
(NHMS ΙΙΙ, 2006)
2.3%
Sabah
Sarawak
2.9%
5.0%
5.9%
9.1%
7.1%
6.1%
6.1%
5.2%
7.2%
6.5%
4.0%
5.4% 5.4%
6.0%
32. SCHOOL OF NUTRITION AND DIETETICS . FACULTY OF HEALTH SCIENCES
• Characteristics of Overweight Children
• Predictors of Childhood Obesity
• Assessment of Overweight and Obesity
• Treatment of Overweight and Obesity
Overweight and Obesity in School-
Age
33. SCHOOL OF NUTRITION AND DIETETICS . FACULTY OF HEALTH SCIENCES
• Compared to normal weight peers,
overweight children:
– Are taller
– Have advanced bone ages
– Experience earlier sexual maturity
– Look older
– Are at higher risk for obesity-related chronic
diseases
Characteristics of Overweight
Children
34. SCHOOL OF NUTRITION AND DIETETICS . FACULTY OF HEALTH SCIENCES
Health consequences of obesity
Short term
• Psychological co-
morbidity
• Cardiovascular risk
factors
• Asthma
• Chronic inflammation
Long term
• Persistence of obesity
• Persistence of
cardiovascular risk
factors
• Premature morbidity
and increased risk of
premature mortality
35. SCHOOL OF NUTRITION AND DIETETICS . FACULTY OF HEALTH SCIENCES
Predictors of Childhood Obesity
• Age at onset of BMI rebound
– Normal increase in BMI after decline
– Early BMI rebound, higher BMIs in children later
• Home environment
– Maternal and/or Parental obesity predictor of
childhood obesity
36. SCHOOL OF NUTRITION AND DIETETICS . FACULTY OF HEALTH SCIENCES
Other predictors:
• Child’s home environment.
• Parental obesity is associated with an
increased risk of obesity in children.
– In one study, parental obesity doubled the risk of
adult obesity for both obese and non-obese
children less than 10 years of age.
– The connection between parental obesity and
obesity in children is likely due to genetic as well
as environmental factor
37. SCHOOL OF NUTRITION AND DIETETICS . FACULTY OF HEALTH SCIENCES
Assessment of Overweight and
Obesity
• Body mass index-for-age percentile
– Overweight: >85th but < 94th percentile, and a
– Obesity: >95th percentile
– 99th-percentile: increased risk of obesity-related
health consequences.
• Other components of assessment include
– evaluation of the child’s medical risk:
• parental obesity, and
• behavior risk
– dietary and physical activity behaviors.
38. SCHOOL OF NUTRITION AND DIETETICS . FACULTY OF HEALTH SCIENCES
Prevention and Treatment of
Overweight and Obesity
• Expert’s recommend a 4-stage approach:
• The four stages:
– Stage 1: Prevention Plus
– Stage 2: Structured Weigh Management (SWM)
– Stage 3: Comprehensive Multidisciplinary Intervention
(CMI)
– Stage 4: Tertiary Care Intervention (reserved for severely
obese adolescents)
40. SCHOOL OF NUTRITION AND DIETETICS . FACULTY OF HEALTH SCIENCES
Prevention and Treatment of
Overweight and Obesity
• Treatment consists of a multi-component,
family-based program consisting of:
– Parent training
– Dietary counseling/education
– Physical activity
– Behavioral counseling
41. SCHOOL OF NUTRITION AND DIETETICS . FACULTY OF HEALTH SCIENCES
Goal of treatment
• Overweight: weight maintenance or a slowing of the
rate of weight gain until a BMI for- age percentile
<85th is achieved.
• Obese: weight maintenance or gradual weight
• loss of no more than 0.5kg per week until the BMI-
for-age percentile drops to <85th.
• Extremely obese: Weight loss not to exceed to 1kg
per week until a BMI-for-age percentile of <85th is
achieved
42. SCHOOL OF NUTRITION AND DIETETICS . FACULTY OF HEALTH SCIENCES
MASCOT
Randomised controlled trial (RCT) of a novel, practical,
evidence based, dietetic intervention in obese children of
primary school age
45. SCHOOL OF NUTRITION AND DIETETICS . FACULTY OF HEALTH SCIENCES
Results
• Participants were recruited from November 2008 to
April 2009
• 107 families enrolled in the study completed the
questionnaire
• 54 were male (50%) and 53 were female (50%)
• 103 Malays (96%) and four Indians (4%).
• Obese children age 10
• Mean BMI z score at baseline was greater than 3 in
both groups
48. SCHOOL OF NUTRITION AND DIETETICS . FACULTY OF HEALTH SCIENCES
Nutrition and Prevention of CVD in
School-Age Children
• Acceptable range for fat is 25% to 35% of
energy for ages 4 to 18 year
• Include sources of linoleic (omega-6) and
alpha-linolenic (omega-3) fatty acids
• Limit saturated fats, cholesterol & trans fats
49. SCHOOL OF NUTRITION AND DIETETICS . FACULTY OF HEALTH SCIENCES
Nutrition and Prevention of CVD in
School-Age Children
• Increase soluble fibers, maintain weight, &
include ample physical activity
• Diet should emphasize:
– Fruits and vegetables
– Low-fat dairy products
– Whole-grain breads and cereals
– Seeds, nuts, fish, and lean meats
50. SCHOOL OF NUTRITION AND DIETETICS . FACULTY OF HEALTH SCIENCES
Dietary Supplements
• Supplements not needed for children
who eat a varied diet & get ample
physical activity
• If supplements are given, do not
exceed the RNI.
51. SCHOOL OF NUTRITION AND DIETETICS . FACULTY OF HEALTH SCIENCES
Fluid and Soft Drinks
• Preadolescents sweat less during exercise
than adolescents & adults
• Provide plain water or sports drinks to prevent
dehydration
• Limit soft drinks because they provide empty
calories, displace milk consumption &
promote tooth decay
52. SCHOOL OF NUTRITION AND DIETETICS . FACULTY OF HEALTH SCIENCES
Recommended versus Actual Food
Intake
• Saturated fat—intake is 12.6% of calories
(recommend <7%)
• Total fat—intake excessive in African American
boys & girls & Mexican-American girls
• Caffeine—increasing because of soft drink
consumption
• Fast food—30.3% of children consume fast
food each day
53. SCHOOL OF NUTRITION AND DIETETICS . FACULTY OF HEALTH SCIENCES
Physical Activity
• It is recommended that children engage in at least 60
minutes of physical activity every day.
• Strategies for parents include:
– Set a good example by being physically active themselves
and joining their children in physical activity.
– Limit television and video/DVD watching, computer and
video game playing, time at the computer, and other
inactive forms of play by alternating with periods of
physical activity.
54. SCHOOL OF NUTRITION AND DIETETICS . FACULTY OF HEALTH SCIENCES
Determinants of Physical Activity
• Determinants may include:
– Girls are less active than boys
– Physical activity decreases with age
– Season & climate impact level of physical activity
– Physical education classes are decreasing
55. SCHOOL OF NUTRITION AND DIETETICS . FACULTY OF HEALTH SCIENCES
Organized Sports
• Participation in organized sports linked to
lower incidence of overweight
• AAP recommends:
– Participation in a variety of activities
– Organized sports should not take the place of
regular physical activity
– Emphasis should be on having fun and on family
participation rather than being competitive
56.
57. 57
Compliance is GREATER with home based
versus group-based activity
0
20
40
60
80
100
SessionsCompleted(%)
* P<0.05 group-based vs home-based.
Month
Home-basedGroup-based
**
*
***
Perri et al. J Consult Clin Psychol 1997;65:278. Copyright 1997 by the American Psychological
Association. Reproduced with permission.
1 2 3 4 5 6 7 8 9 10 11 12
58.
59. 59
Kesan Mengurangkan Tingkahlaku Sedentari vs
Meningkatkan Aktiviti Fizikal terhadap berat badan di
kalangan kanak-kanak 6-12 tahun
-25
-20
-15
-10
-5
0
0
Masa (bulan)
Mengurangkan tingkahlaku sedentari
Perubahnperatusanberlebihan
beratbadan
Meningkatkan Aktiviti Fizikal
Epstein et al. Health Psychol 1995;14:109.
4 8 12
60. 60
Mengurangkan menonton TV dapat
mengurangkan BMI di kalangan kanak-kanak
-7
-6
-5
-4
-3
-2
-1
0
Robinson JAMA 1999;282:1561.
6-month
intervention
Control
Perubahan menonton TV
(jam/minggu)
P<0.001
0
0.1
0.2
0.3
0.4
0.5
0.6
0.7
0.8
6-month
intervention
Control
Perubahan BMI (kg/m2)
P=0.002
61. SCHOOL OF NUTRITION AND DIETETICS . FACULTY OF HEALTH SCIENCES
Outside Influences
• School-age children spend more time away
from home.
• Peer influence becomes greater as the child’s
world expands beyond the family.
• Children may suddenly request a new food or
refuse a previous favorite food, based on
recommendations from a peer.
62. SCHOOL OF NUTRITION AND DIETETICS . FACULTY OF HEALTH SCIENCES
KEY POINTS
1. School-age and preadolescent children continue to grow at a
slow, steady rate until the adolescent growth spurt.
2. Monitoring BMI-for-age percentiles is important for
screening for overweight or underweight.
3. Complications of overweight and obesity in children and
adolescents, such as type 2 diabetes mellitus, are increasing.
4. Sedentary lifestyles and limited physical activity are
contributing factors to the increase in childhood overweight.