Upload
sherman-lee
View
218
Download
2
Embed Size (px)
Citation preview
Toddler to Teens- Older Adult
Objectives- Toddlers to Teens
State 3 nutrition related principles for feeding 1-5 year olds
Identify fluid needs for hydration during illness State 3 nutrition related principles for 5-10 year olds Identify 4 components to a weight management
program for kids Identify calories and nutrients needed by teens Identify 4 nutrition related issues for teens. State reasons to increase meals for kids
Objectives- Older Adults
Identify 7 most significant nutrition concerns with aging
Identify strategies to prevent weight loss Define sarcopenia Identify strategies to increase protein List vitamin D needs Identify 4 side effects of dehydration State 2 most significant “red flags” for
malnutrition
Objectives- Older Adult
Identify side effects of malnutrition State the importance of “liberalizing” the diet
for older adults Describe ways to improve dietary intake and
eating environment for older adults List 6 lifestyle factors related to longevity
1-5 years
Rate of growth slows Add 200 calories per year 2 yo ~1000 calories, 3 yo ~ 1200 calories
Appetite dependent of activity level and growth spurts “picky eating”, “food jags”
1-5 years
Food Provides Nutrients Decision making, motor skill development
My Plate Balance Model good eating patterns Provide healthy choices Smaller portions
1 Tblsp. year portions Establishment of eating behaviors, food preferences
Dental Caries No bottles in bed
Stool Concerns
Stooling Stool consistency and
frequency varies DISCOMFORT
Diarrhea-Dehydration Viral infection, formula
contamination, antibiotics Replace fluids
Oral hydration formulas 2 oz of fluid per pound of
body weight
Best Time to Teach Nutrition
Pre-school and grade school years Love to cook, help with food
3 yo- wrap, pour, mix, shake, spread 4 yo- roll, juice, mash, peel 5 yo- measure, grind, grate, cut
Less peer influence
5-10 Years Continued slow growth
10 y.o.- 1800 calories/day
Regular meals and snacks 5-7 eating times/day Breakfast, snacks, < sweetened beverages
Concerns Dental caries, iron deficiency anemia Obesity
High blood cholesterol (>170 mg/dl), hypertension, high blood sugars
Obesity
BMI 85th-95th percentile- at risk > 95th percentile- obese
Healthy Diet Portion control Balance
Physical Activity Self-Esteem Family involvement
Adolescents
Rapid growth triggered by hormones Girls 10-11 y.o., fat increases, 35 pounds, 6” Boys 12-14 y.o., muscle increases, 45 pounds,
8” Calories up to 4000-5000/day during growth
spurts Iron, calcium, vitamin D, protein
Nutrition Issues Peer influenced eating Eating disorders Obesity Iron deficiency anemia Low calcium intake- girls Vegetarianism Sports nutrition
Adequate calories to support growth and activity
+500-1500 calories/day
Importance of Mealtime
Better….. School performance, health, family relationships Nutrition Intake
Adequate vegetables, fruit, low-fat dairy, grains, fewer soft drinks/empty calories
Social skills Family time
Distraction-free Enjoyable Try to increase!
Older Adults General decrease in all physiological functions Wide variation physical and cognitive abilities
Great variations in nutritional needs, social, economic, lifestyle
Various levels of nutrition Health improvement Treatment Support life
Sensory Losses
Taste Smell Vision Thirst
Most Significant Nutrient Concerns with Aging…
Unintentional Weight Loss Loss of Lean Body Mass Low vitamin D Dehydration Malnutrition Depression Food Insecurity
Weight Loss
middle age- weight gain; peak weight- 75 yo, weight loss- after 75
Difficulty regaining weight Loss of functional ability 25-30 calories/kg body weight
Strategies: Calories
Avoid unnecessary dietary restrictions Encourage use of nutrient
dense foods
Use more frequent meals plus supplements or snacks
Strategies: Calories
Use foods that are well liked frequently Provide double portions of favorite foods Add calories by using sauces, gravies, toppings, and fats Emphasize calorie containing liquids to meet fluid needs
Sarcopenia
Loss of lean body mass Affects physical function, strength, overall health, quality of
life, activities of daily living
Adequate Calories Adequate Protein
1.2 grams/kg Animal sources, supplements 25 grams at a time (snacks and meals)
3-5 times a day
Resistance Exercise
Food Protein Sources (grams)
3 oz meat = 21 1 oz meat = 7 1 cup milk = 8 1 cup yogurt = 8 2 T. peanut butter = 7 1 egg white = 7 ½ oz. nuts/seeds = 7 ½ c. legumes/soy = 7 ½ cup grain = 3 1 slice bread = 3 ½ cup vegetables = 2
1 cup soy milk = 8 ¼-½ cup meat substitute = 7-14 Veggie Burger = 14 ½ oz. tofu = 18 Scoop of protein powder = 24 Protein Bars- 7-14 MyPlate- 76 grams
Dietary Protein/Calorie Dietary Protein/Calorie SupplementsSupplements
Liquid supplements Liquid supplements 13+ grams13+ grams
Protein powdersProtein powders 25 grams a scoop25 grams a scoop SmoothiesSmoothies
Food intake is often Food intake is often ↓ by use of these supplements, ↓ by use of these supplements, but overall nutritional intake is improvedbut overall nutritional intake is improved
Considered a “supplement” not meal replacementConsidered a “supplement” not meal replacement
Oral Supplements
100 kcal/1 oz
10 gm protein
330 kcal/1.5 oz
7 gm protein
6 gm/pkt
23 kcal/Tbl
Vitamin D
2010 Dietary Guidelines 600 IU up to 70, 800 IU after 70 Common Supplementation- 1000 IU
Repletion Guidelines (based on lab tests) 50,000 IU for 6 weeks 1000 IU a day
Dehydration
Affects constipation, blood pressure, dementia
(confusion), muscle function 8-11 cups of fluids a day Ideas to increase intake:
Availability, pitchers, variety of fluids, flavors
Malnutrition Risk
DETERMINE Disease Eating Poorly Tooth loss or mouth pain Economic hardship Reduce social contact Multiple medications Involuntary weight loss or gain Need for assistance with self care Elder at an advanced age
Malnutrition Easier to prevent than to cure… Side Effects
Poor immune system Frequent illness Increased risk for infection Poor wound healing Poor drug tolerance Skin conditions Depression, apathy Weakness Dehydration Unnecessary or long hospital stays
Long-Term Care
Liberalize the diet Quality of life issue All issues covered…+ pressure ulcers
Pressure Ulcers, Decubitus Ulcers, Bed Sores
Pressure, poor nutrition High calories and
protein Vitamin C
500 mg a day
Zinc Sulfate 220 mg for 14 days
Multivitamin-mineral Hydration
Encourage Healthy, Regular Eating
Eat regular/routine, small, frequent meals Easy-to-prepare foods Flavorful, familiar foods Treats Good lighting cooking and eating areas Limit alone eating in isolation Physical activity Community Resources if food insecure
Live to Be 100 http://ngm.nationalgeographic.com/ngm/0511/
sights_n_sounds/index.html Mediterranean Type Diet
Home-grown foods, fruits, vegetables, olive oil, fish, whole grains, drink tea-coffee-red wine, few processed or refined foods
Maintain healthy weight Reduced calories and exercise
Social Networks Family, friends,
Spiritual life, “sabboth” Reason for living-purpose Rural living