122x Filetype PDF File size 2.77 MB Source: scitechconnect.elsevier.com
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.
no reviews yet
Please Login to review.