jagomart
digital resources
picture1_Healthy Eating Pdf Plan 135947 | Main 47


 117x       Filetype PDF       File size 2.77 MB       Source: scitechconnect.elsevier.com


File: Healthy Eating Pdf Plan 135947 | Main 47
chapter 11 life cycle nutrition healthful eating throughout the ages practical applications for nutrition food science and culinary professionals chapter menu objectives 475 diet dementia and alzheimer s introduction normal ...

icon picture PDF Filetype PDF | Posted on 05 Jan 2023 | 2 years ago
Partial capture of text on file.
                                                                                                    CHAPTER  11
            Life Cycle Nutrition: 
            Healthful Eating Throughout 
            the Ages
            Practical Applications for Nutrition, Food 
            Science and Culinary Professionals
             CHAPTER MENU
             Objectives 475                                    Diet, Dementia and Alzheimer’s 
             Introduction: Normal and Specialized Life           Disease 530
               Cycle Nutrition  476                            Cooking for the Aging—Foods for  
                                                                                                                                   475
                                                                 One or Two
             Main Courses  477                                             531
                 Pregnancy and Lactation  477                  Tasty Foods When Taste and Smell 
                                                                 Decline
                 Infancy 486                                            532
                 Childhood 496                             Serve it Forth  533
                 Adolescence 506                           What’s Cooking?  534
                 The Middle Years  521                     Over Easy  536
                 Aging 522                                 Check Please  537
             Bite on This                                  Hungry for More?  537
                 Preparing Homemade Infant Foods 494       Take Away  538
                 Feeding the Picky Eater 498                   Kids in the Kitchen  538
                                             ELSEVIER
                 Healthy Snacks for Children 504               The Benefits of Breakfast  540
             OBJECTIVES
             1.  Identify the nutritional needs before, during and after pregnancy and lactation
             2.  Plan recipes, meals and menus for pregnant and lactating women
             3.  Discriminate among food and nutrition choices for infants and children
             4.  Apply knowledge of food allergies to infant and child nutrition
            Culinary Nutrition. DOI: http://dx.doi.org/10.1016/B978-0-12-391882-6.00011-X
              2013 Elsevier Inc. All rights reserved.
            ©
           
         Culinary Nutrition
                      5. Plan recipes, meals and menus for infants and children
                      6. Determine healthy food choices for toddlers and school-age children
                      7. Assess teenage food choices compared to nutrient needs
                      8. Develop foods, recipes and menus for normal teenage diets
                      9. Create foods, recipes and menus for specialized teenage diets
                     10. Recognize physiological changes of aging and corresponding nutrient needs; plan 
                         recipes, meal and menus for changing tastes due to aging; and evaluate foods and 
                         beverages designed for each stage of the life cycle
                        Morsel  “Food is a central             INTRODUCTION: NORMAL AND SPECIALIZED 
                    part of our lives. It provides the body    LIFE CYCLE NUTRITION
                   with fuel and raw materials for mainte-     Life is a succession of birth, life and death. Making the 
                 nance, growth and repair. It draws together   most of one’s life through proactive life choices—consuming 
                family and friends, anchors celebrations and   nutritious foods and beverages, exercising, refraining from 
                 rites of passage, and sometimes soothes the   smoking, consuming alcohol in moderation, if at all, and 
                      soul.” —Ethan Becker (Author of          practicing overall body maintenance—should be lifetime 
                      The Joy of Cooking, 1997 version)        goals. By making wise nutrition and diet choices throughout 
                                                               the life cycle, the quality and quantity of one’s life may  
                                                               improve.
        476         This chapter begins with life in utero and focuses on maternal nutrition. It continues with infant nutrition 
                    and the choices between breastfeeding and commercial infant formulas. As infants develop into toddlers and 
                    throughout childhood, their food and nutrition needs change—from higher to meet toddlers’ active lifestyles 
                    to lower as children settle into school.
                    While early childhood seems busy, children generally do not accelerate in growth until their middle years. 
                    Then prepuberty brings a host of increased food and nutrition needs, including calories for energy and 
                    healthy fats for hormone formation.
                    Teenage years bring tremendous growth and development, with parallel needs for wide-ranging nutrients. 
                    Teenage athletes require increased energy and nutrients, including the B vitamins, vitamin D, calcium, 
                    iron and zinc, to name a few. Eating disorders may become noticeable at this age and require the health 
                                            ELSEVIER
                    professional intervention. Obesity is as much an eating disorder as anorexia or bulimia. Obesity interventions 
                    should start much earlier, since childhood obesity is on the rise.
                    The years between 20 and 50 years of age are a period of maintenance and health promotion, rather than 
                    growth. During these years, it is best to consume the right amount of calories and other nutrients for weight 
                    and health maintenance.
                    When the older years begin after age 50, many nutrient requirements actually decrease because the body’s 
                    systems are slowing down. By keeping active and eating right, one may be able to offset some of the profound 
                    changes that occur throughout aging. Changes in taste and smell might offer some of the most challenging 
                    tasks for choosing and consuming healthy foods and beverages.
                    Many opportunities exist for nutrition, food science and culinary professionals in the realm of life cycle 
                    nutrition. Whether it is at the start of life or toward its end, the challenges of infant, children, adolescent 
                    and senior nutrition are ever-present. Developing nutritious, age-appropriate foods and beverages, and 
                    positioning them within healthy lifestyle stages are some of the most important roles that food and nutrition 
                    professionals may have.
                                                                                                                   CHAPTER 11  
                                                             Life Cycle Nutrition: Healthful Eating Throughout the Ages
            MAIN COURSES
            Pregnancy and Lactation
            A HEALTHY START: NOURISHMENT BEFORE, DURING AND AFTER PREGNANCY
            Creating a new life begins from the ground up, much like the construction of a new building. A building 
            complex demands high-quality building materials, an intricate working structure, and a finely tuned 
            communication network, among other systems. A building of this nature can take many months in execution.
            A human body requires high-quality nutrients (building materials); a complex maze of cells, organs and 
            systems (intricate working structure); and countless signals from chemical messengers about the blood levels 
            of nutrients, hormonal balance, sensory signals and more (finely tuned communication network). That is 
            why the creation of a new human body requires nine months.
            If a woman is at her nutritional best before she conceives, this may increase her chances of birthing a healthy 
            infant who will be able to grow and thrive. If there are any weak links along the way, the mother, infant or 
            both may suffer—much like the flaws in a complex building structure.
            The childbearing years, which may include pregnancy and lactation, present a unique set of nutritional needs 
            for women. A woman must ready her body to ensure a healthy start for an infant. This means abstaining from 
            certain substances and ingesting others—sometimes well in advance of pregnancy. Nutrition and culinary 
            specialists who create food for women of childbearing years should learn the right nutritional and lifestyle 
            approaches for healthy pregnancies and translate this information into healthy recipes, meals and menus.
            A pregnant woman’s heightened nutritional needs undergo additional changes during lactation, or milk 
            production. These additional nutritional needs also require skilled diet design and culinary interpretations by 
            trained nutrition and culinary specialists.
            THE CHANGES AND CHALLENGES OF PREGNANCY
            Pregnancy is the period of time from conception to birth when a woman carries a developing embryo or fetus          477
            in her uterus. An embryo is a developing human being from the time of implantation to the end of the eighth 
            week after conception (when the major body structures have formed). A fetus is an unborn offspring from the 
            end of the eighth week after conception until birth.
            The lifeline between a mother and a fetus is an organ that is called the placenta. During pregnancy, the 
            placenta delivers oxygen and nutrients to the fetus and removes wastes. It is attached to the fetus by the 
            umbilical cord, which is cut after birth, after which the placenta is expelled.
            The fetus is surrounded by the uterus, also called the womb. When a woman is pregnant, the baby grows 
            inside of the uterus until birth. The amniotic sac is a bag of fluid within the womb where the fetus develops 
                                              ELSEVIER
            and grows. It is filled with clear fluid in which the fetus floats and moves. The amniotic sac cushions the 
            fetus from injury, provides it with fluids that it can swallow, and helps to maintain a constant temperature. 
            Everything a pregnant woman takes into her body may affect the growth and development of the fetus, in 
            addition to these structures that support the fetus.
            PRENATAL NUTRITIONAL NEEDS
            The prenatal period is the period of time before birth. A woman’s nutritional needs are high during this time. 
            Because a woman may not know that she is pregnant, she may be poorly nourished. She may also consume 
            alcohol or caffeine in excess, which may affect the growing embryo or fetus.
            A woman should be at nutritional readiness for pregnancy during her childbearing years. Her body weight 
            should be at a desirable level. She should consume a wide range of foods and beverages that contain a variety 
            of nutrients, including an assortment of fruits and vegetables—particularly those that are rich in iron and 
            folate to help prevent anemia and neural tube defects—and calcium for growth, development and repair. She 
            should be at her peak of physical fitness to handle the tremendous physical stresses of pregnancy. Yet, even 
            nutritional and physical readiness does not ensure a healthy, risk-free pregnancy or birth.
       
     Culinary Nutrition
         The risk factors of pregnancy include alcohol intake, chronic disease such as diabetes or hypertension, drug 
         intake, eating disorders, excessive dieting, folic acid deficiency, iron deficiency, lack of health care, multiple 
         pregnancies, nicotine use, overweight, poor education, poor pregnancy outcomes, poverty, previous abortions, 
         teenage pregnancy and/or underweight.
         THE NUTRITIONAL NEEDS OF PREGNANCY
         A normal human pregnancy consists of three trimesters of three months each, for a total of nine months.  
         The nutritional needs of the mother and the fetus increase during each trimester.
         Calories
         A pregnant woman needs about 150 to 200 additional calories daily during the first trimester. During the 
         second trimester, she requires about 350 calories daily, and during the third trimester, about 450 additional 
         calories. The third trimester is when the fetus is doing most of its growth. Based on the Daily Value (DV) of 
         2,000 calories daily for most healthy adults over the age of 18 years, this amounts to about 2,350 calories 
         daily during the second trimester and 2,450 calories daily during the third trimester.
         Protein
         The Dietary Reference Intake (DRI) for a nonpregnant adult woman is 46 grams of protein daily, and the DRI 
         for a pregnant woman is 71 grams of protein daily. This is an increase of about 20 grams of protein daily. This 
         protein requirement is based on body weight (see Chapter 5). A woman’s body weight increases to support 
         the growing fetus and maternal nutrient stores [1].
         Carbohydrates
         Also based on the DRIs, a pregnant woman requires about 175 grams of carbohydrates daily. This amounts 
         to about 700 calories’ worth of carbohydrates daily (175 grams of carbohydrates × 4 carbohydrate calories 
    478  per gram = 700 daily calories). At least half of these carbohydrates should be from whole grains for fiber and 
         nutrients. The Adequate Intake (AI) for fiber for pregnant women is 28 grams daily.
         Lipids
         While a recommended level of lipids during pregnancy has not been determined, an AI level of the essential 
         fatty acids linolenic and alpha-linolenic acids have been established. These are 13 grams/day of linolenic 
         acid, and 1.3 grams/day of alpha-linolenic acid. Both are important to consume in balance for fetal brain 
         development. Linolenic acid is found in plant oils such as corn oil, safflower oil and sunflower oil. Alpha-
         linolenic acid is found in seed oils, such as flaxseed, soybean and walnut oils.
         Vitamins    ELSEVIER
         By consuming a wide range of foods and beverages and the right amount of calories, most vitamin 
         requirements during pregnancy should be met. The need for folate is exceptional.
         Folate (folic acid, folacin) is a B vitamin that is naturally found in broccoli, citrus fruits and juices, green leafy 
         vegetables, and legumes. Folic acid is the synthetic form of this B vitamin that is used in supplements and in 
         fortified foods. Folate is only partially absorbed by the body, while folic acid is almost completely absorbed. 
         Folacin is another term for this B vitamin. Folate, folic acid and folacin are often used interchangeably.
         A pregnant woman’s need for folate increases by 50 percent over her prepregnancy folate needs due to an 
         increase in her blood volume and fetal growth. Folate also helps prevent neural tube defects—birth defects that 
         affect the fetal brain and spinal cord that can cause disorders in the central nervous system of the developing 
         fetus. The two main types of central nervous system disorders include spina bifida, and anencephaly.
         Spina bifida is a central nervous system disorder that is characterized by the incomplete closure of the bony 
         casing around the spinal cord. Anencephaly is distinguished by a partial brain or no brain.
         The neural tube closes before the sixth week of pregnancy, so sufficient folate is recommended during the first 
         trimester, as well as three months prior to conception. Since so many pregnancies are unplanned, this is why 
         women of childbearing years should have a regular intake of folate.
The words contained in this file might help you see if this file matches what you are looking for:

...Chapter life cycle nutrition healthful eating throughout the ages practical applications for food science and culinary professionals menu objectives diet dementia alzheimer s introduction normal specialized disease cooking aging foods one or two main courses pregnancy lactation tasty when taste smell decline infancy childhood serve it forth adolescence what middle years over easy check please bite on this hungry more preparing homemade infant take away feeding picky eater kids in kitchen elsevier healthy snacks children benefits of breakfast identify nutritional needs before during after plan recipes meals menus pregnant lactating women discriminate among choices infants apply knowledge allergies to child doi http dx org b x inc all rights reserved determine toddlers school age assess teenage compared nutrient develop diets create recognize physiological changes corresponding meal changing tastes due evaluate beverages designed each stage morsel is a central part our lives provides bod...

no reviews yet
Please Login to review.