role of diet in elderly and pregnancy

1. ROLE OF DIET
*PREGNANCY
*ELDERLY
By: siti hamidah mahbud
year 4 MBBS student UniSZA
(2014/2015)

2. PREGNANCY
• Why is eating healthy important during pregnancy?
For the fetus:
• Provides nutrients for proper growth and development
• Prevents prematurity and low birth weight
• For the mother:
• To prevent excess weight gain
• To prevent heartburn, nausea and constipation
• To prevent anemia, infection & poor healing
For the mother:
• To prevent excess weight gain
• To prevent heartburn, nausea and constipation
• To prevent anemia, infection & poor healing

3. Healthy Eating during Pregnancy
Grains
Vegetables
Fruit
Milk
Oils
Meat &
Beans

4. Nutritional Recommendations for
Pregnancy

5. RISK OF BAD NUTRITION
• Folic acid supplementation before pregnancy reduces
the risk of neural tube defects such as spina bifida.
• Iodine deficiency in pregnancy has long been known to
result in cases of cretinism
• Bad mother behaviors lead to negative outcomes
– Alcoholic  l/t fetal alcohol syndrome
– Drug abuse  physical and mental handycap
• Maternal malnutrition and other adverse
environmental factors leads to a small-for-gestation
baby
• Cardiovascular disease and hypertension
• Gestational Diabetes Mellitus

6. 6
Diet as energy
 The diet should be the source of energy for all
daily activities.
 Breakfast or lunch should be the highest-energy
meals of the day, in order to complete the most
important activities.
 Dinner should be the least energetic meal of the
day, because few activities are done after dinner

7. 7
A food pyramid for the elderly
Calcium, vitamin D, vitamin B12,
Wholemeal
Fruit 2 portions
Cereals and tubers
6 portions
Wholemeal
is better
Vegetables
3 portions
Milk, yogurt, cheese
3 portions
Sweets and fats in
moderation
Fish meat legumes
2 portions
Water and liquids 8 glasses

8. 8
Foods recommended as a source of
each nutrient
PROTEIN: meat, fish, eggs, milk products, pulses (chickpeas,
lentils).
CARBOHYDRATES: bread, rice, pasta, potatoes, pulses.
FATS: olive oil, oily fish, nuts, dried fruit.
VITAMINS: fruit and vegetables, olive oil.
MINERALS: milk products, nuts and dried fruits, fish, cereals.
FIBRE: fruit, vegetables, wholemeal products.

9. NUTRITIONAL RISKS OF AGEING
1. Malnutrition
– Apathy, depression,reduced attention
– Reduced appetite
– Loss of muscle mass
– Reduced mobility
2. Lack of single nutritional factor
Vitamin D
– Consequences
• Osteomalacia (rachitis) /osteoporosis
• Fractures
• Myopathies
• Physial disability
– Recommendations
• Women under 50 should consume 1200 mg of calcium and 600 (800)
IU of vitamin D
• Physical activity

10. Vitamin B12
– Causes
• Poor intestinal absorption
• Decreased binding with intrinsic factor eg:
– Gastric resection
– Atrophic gastritis
– Metabolic disorders
• Low consumption
– Consequences
• Pernicious anemia
• Memory loss
• Reduced motor coordination
• Myopathies
3. Obesity
– common causes of death are linked to obesity
• Cardiac disease
• Cerebrovascular diseases
• Diabetes mellitus