Nutrition during Pregnancy and Lactation

 Milk, eggs, cheese, soy products,

meat
 The mother’s food habits and nutritional
status before conception, as well as  Incomplete proteins
during pregnancy, influence the outcome
of the pregnancy.  Legumes, grains
 Through the food a pregnant woman  Protein-rich foods contribute
eats, she gives her unborn child the calcium, iron, B vitamins
nourishment required to begin and
sustain fetal growth and development.
Key Mineral and Vitamin Needs
Calcium
Energy Needs
 Mother needs more energy to:  Essential for fetal development of
bones and teeth
 Supplements might be needed in
 Supply the increased fuel demanded cases of poor maternal stores or
by the enlarged metabolic workload pregnancies involving more than one
for mother and fetus. fetus
 Spare protein for added tissue-
building requirements. Iron and iodine

 Increase energy by 300 kcals per day  Iron essential for increased
hemoglobin synthesis
 Increased complex carbohydrates and  Iodine essential to produce more
protein in the diet are the preferred thyroxine
sources of energy.
Folate
Protein Needs
 Builds mature red blood cells during
 Protein serves as the building blocks for pregnancy
growth of body tissues during pregnancy.  Needed during early periconceptional
period
 Rapid growth of the fetus  Recommend daily folate intake of 600
 Development of the placenta mcg during pregnancy, 400 mcg per
 Growth of maternal tissues day for non-pregnant women during
 Increased maternal blood volume childbearing years
 Amniotic fluid
 Storage reserves
Vitamin D

 Protein intake should increase 25 g per  Ensures absorption and utilization of

day calcium and phosphorus for fetal
bone growth
 Daily intake of three to four cups
fortified milk
 Complete protein foods
  Exposure to sunlight increases Daily Food Plan
endogenous synthesis of vitamin D
 Core food plan is designed to meet
increased nutritional needs.
Weight Gain During Pregnancy  Ethnic backgrounds, belief systems,
lifestyles may require alternative food
plans.
 Pregnant women should avoid alcohol,
caffeine, tobacco, drugs.
 Includes sufficient quantity and regular
meals.

Functional Gastrointestinal Problems

Nausea and Vomiting
 Associated with increased levels of HCG
 Quality of foods consumed to increase
weight is important.  Peaks at 12 weeks gestation

 Weight reduction should never be  Strategies for managing morning

undertaken during pregnancy. sickness:

 Average amount of weight gain during  Eat small, low-fat meals and snacks
first trimester: 2 to 4 lbs.  Drink fluids between meals, avoid
caffeine
 1 lb. per week weight gain during
remainder of pregnancy  Reduce citrus, spearmint, peppermint
 Limit spicy and high-fat foods
 Two to three g per day sodium needed.  Avoid lying down after eating or drinking
 Take a walk after meals
 Wear loose-fitting clothes
 Constipation

 Hemorrhoids

 Heartburn

 Effects of iron supplements

High-Risk Mothers and Infants

 Identifying risk factors and addressing
them early are critical.
 Identifying poor food patterns can
prevent nutritional problems.
 Benefits of exercise during pregnancy:
 Insufficient food intake
 Helps reduce backaches, constipation,
 Poor food selection bloating, and swelling
 Poor food distribution throughout day  May help prevent or treat gestational
diabetes
 Teenage pregnancy  Increases energy, improves mood and
sleep
 Improves your posture, promotes
 Planning personal care muscle tone, strength, and
endurance
 Work with mother in sensitive and
supportive manner. Acceptable activities:
 Dangerous practices should be
avoided.  Walking, dancing, biking
 Swimming, Yoga
 Craving for and consumption of
Exercises to avoid:
nonfood items sometimes seen
 Special counseling needs  Downhill Skiing, Scuba Diving,
Trampoline
 Contact Sports (Ice Hockey,
 Age (adolescents, women 35+) Basketball, Amusement Slides)
 Parity (several pregnancies within a  Hot tubs
certain number of years) Warning Signs to stop exercise:
 Alcohol abuse leading to fetal alcohol
syndrome (FAS)  Vaginal bleeding, uterine
 Smoking causing placental contractions, decreased fetal
abnormalities and fetal damage movement, fluid leaking from the
 Drug use: medicinal or recreational vagina
 Dizziness or feeling faint, increased
 Special counseling needs shortness of breath
 Chest pain, headache, muscle
 Vitamin abuse by mega dosing also may weakness, calf pain or swelling
cause fetal damage.
 Caffeine used in extreme excess may Lactation Trends
result in fetal injury.  Breastfeeding has many known health
 Poverty puts pregnant women in danger benefits for infants, children, and
due to need for resources for financial mothers and is a key strategy to improve
assistance and food supplements public health. 

Complications of Pregnancy  Breastfeeding on rise since 1960

 Anemia  In general, exclusive breastfeeding

practices across the countries are
 Neural tube defect expected to increase from 39% in 2018
 Intrauterine growth failure to 43% by 2025.
 Pregnancy-induced hypertension  More mothers are informed on benefits.
 Gestational diabetes  Practitioners recognize human milk can
meet unique infant needs.
 Preexisting disease  Maternity wards and birth centers
modified to support lactation.
Exercise During Pregnancy
 Exclusive breastfeeding (% of children  The more mother breastfeeds, the more
under 6 months) - Country Ranking milk is produced.
1 Croatia 98.13
2008 Physiology of Milk Production
2 Rwanda 86.93
2015
3 Chile 84.50
2006
4 Burundi 82.33
2017
5 Sri Lanka 82.00
2016

 Data for those countries were based on

breastfeeding rate estimates from 2010
or more recently.
1. Uruguay ranked highest - 98.7%
2. Sweden and Oman - 98%.
3. US
74.4%
4. France Nutritional Needs for Lactation
63%
 Milk production requires 800 kcals per
5. Ireland day.
55%
Note: The high-income countries report  Need for protein during lactation is 25 g
per day more than woman’s average
need.
 Breastfeeding is recommended for at
 About 3 L per day of water, juices, milk,
least first 12 postpartum months.
soup contribute to necessary fluids.
 Proper instruction can overcome
 Rest, moderate exercise, relaxation are
common difficulties.
necessary
 Well-nourished mothers who breastfeed
exclusively provide adequate nutrition
Advantages of Breastfeeding
 Solid foods are added to baby’s diet at
four to six months of age.  Fewer infections
 Fewer allergies and intolerances
Physiologic Process of Lactation  Ease of digestion
 Stimulation of nipple from infant suckling  Convenience and economy
stimulates milk production.
 Improved cognitive development
 Stimulates prolactin: produces milk  Higher lactose than cow’s milk
 Oxytocin: Responsible for let-down reflex
  Bottle feeding may cause
malformation of dental arch
 Cow’s milk protein causes allergy

Breastfeeding Misconception
1. A mother sick with TB cannot breastfeed
2. Breast milk is not good if mother has
stayed long under the sun.
3. Mother cannot breastfeed during
pregnancy
4. Mother cannot breastfeed with only one
breast if the other breast is painful
5. Mother cannot breastfeed if she has cold,
flu, or diarrhea
6. Breast milk is not good if mother has been
caught in a sudden shower

Benefits of breastfeeding to mother

a. Less incidence of breast cancer
b. Less incidence of blood clot formation
c. Fast return of uterus to its original size

Factors affecting milk secretion

1. Diet
2. Nutritional state of mother Nutrition during Infancy

3. Emotional and physical state

4. Suckling/sucking INFANCY: The first year of life!
5. Use of contraceptives and drug • Extends from birth to age 12 months;
• Neonatal specifically refers to the first
28 days of life.
• A healthy full term has moist skin,
elastic and not wrinkled

Normal Newborn Appearance

 1. Acrocyanosis – body pink, extremities Present at birth or shortly thereafter.
blue Relates to body movement or
locomotion
2. Pallor – white discoloration of the
skin
3. Harlequin sign – immaturity of ENERGY [Calories]
circulation [side
of the body blinking Flashes of light Close both eyes
lying down will or puff or air
appear pink]
Babinski Sole of foot Fans out toes, twist foot
4. Mongolian
stoked
spot – slate
gray patches at
Grasping Palmar Attempt to grasp finger
the buttocks
Plantar
5. Lanugo – fine
downy hair
Moro [startle] Loud noise Flings out arms
that covers the
shoulders.
Rooting Cheek stroke Turns head & opens mouth
6. Desquamation
– drying of the Stepping Infant held Moves feet as if to walk
newborns skin
Sucking Object touching Sucks automatically
7. Petechiae on
mouth
face and neck –
due to
intravascular pressure during delivery Caloric requirements 650 kcal/day and
gradually decrease from birth to age 1.
8. Milia – unopened sebaceous gland
found in the nose chin and cheeks; PROTEIN
disappears in 2-4 weeks. Protein requirements are highest during the
9. Vernix caseosa first 6 months of life. Requirements are
adjusted to infant’s size and growth.
LIPIDS
PRIMITIVE REFLEXES
Fats should comprise 30% - 50% of an infant’s
First observable reflex. Essential to total daily caloric intake. It is a form of
NB survival. Not learned; involuntary Linoleic acid
and necessary for survival.
LOCOMOTOR REFELEXES
Human milk and cow’s milk provide 48%-54% high percentage of
calories while commercial infant formulas water and provides
36%-38% 20kcal per oz.
WATER INTAKE BOTTLE FEEDING
Infants have greater need than adults; Contains mostly saturated fatty acids,
obtains it from breast milk and commercial differing amounts of amino acids and higher
infant formula. protein, calcium, sodium and chloride levels
than breast milk.
 Newborns tend to eat 2 to 3 ounces
of breast milk or formula at a time Formula designed to match the ratio of
every two to three hours a day  breast milk composition

• 1-month-olds may be eating about 3 May meet the needs of working mother

to 4 ounces every two to four hours a
Must be prepared under clean conditions
day.
and sterilized to prevent contamination
• 2-month-olds may consume 4 to 5
ounces of breast milk or formula
every three to four hours a day. ADVANTAGES OF BOTTLE FEEDING

• 3-month-olds may consume about 4  Provides a suitable alternative to

to 5 ounces of breast milk or formula breast feeding
every three to four hours.
 Less restrictive to the woman than
Breastfeeding BF

• Most preferred form of  Allows more accurate assessment of

nutrition in full term infants. infants intake

• Three types of breast milk  May be indicated for infant with

congenital anomaly
• Colostrum first milk
with high level  Necessary if infants require a special
immunoglobulin formula

• Transitional milk DISADVANTAGES OF BOTTLE FEEDING

replaces colostrums
 More difficult for infant to digest
contain high level of
than Breast milk.
fat, lactose, water-
soluble vitamins and  More expensive and more time
calories. consuming to prepare

• Mature milk the final

milk produced contains
 Mixed feeding is a combination of breast  Hold infant during feeding do not prop
and bottle feeding. the bottle.
 Two methods of formula preparation:  Point nipple directly to the infant’s
mouth
 Aseptic method
 Feed infant usually every 4 hours
sterilized separately for at least 25 min.
 Make sure infant retains 3-4 oz. Of milk
Terminal method
each feeding
formulas are poured into clean bottles
 Hold infant upright against the shoulder
and sterilized together
for burping
Disadvantage:
 Burp infant at regular intervals
Scum formation can clog the nipple holes.
 Discourage overfeeding
 Discourage unscheduled feeding.
*Why can’t infants drink cow’s milk?
 Your baby’s digestive system doesn’t
SOLID FOODS
contain the enzyme to digest cow’s
milk  May be added in the diet 4-6 mos
 It can cause intestinal bleeding  Should not be delayed beyond ages 7-9
mos
 It contains incomplete nutrition
 Should be strained, pureed or mashed
 Each meal should progress ¼ to ½ cup as
infant grows
 Can start eating “finger foods” at 6-7
NURSING IMPLICATIONS: mos

 Teach mother of a bottle-feeding infant  Can start eating chopped table foods at
to: 9-12 mos

 Investigate various types of formulas

available and their preparation.
Feeding Infants 4-6 months
 Make sure the hole of the nipple is large
Breast milk and formula provide main source
enough for milk to drip out.
of nutrition
 Hold infant position similar to that used
4-month-olds usually consume 4 to 6 ounces
for breast-feeding.
of breast milk or formula every four to five
hours a day.
5-month-olds may be eating 6 to 7 ounces of Well-cooked, strained or finely mashed
breast milk or formula every four to five meats
hours a day.
Egg yolk
6-month-olds can eat 7 to 8 ounces of breast
Finger foods
milk or formula every four to five hours a
day, as well as 1 to 9 tablespoons of solids 7- and 8-month-olds may be eating about 24
such as cereals, fruits and vegetables. to 36 ounces of breast milk or formula each
day (four to six nursing sessions, if you're
Cereal (rice) can be eaten in bowl with baby
breastfeeding), plus 4 to 9 tablespoons of
spoon
cereal, fruit and vegetables daily as well as 1
Add vegetables (cooked, soft, mashed) if to 6 tablespoons of meat/proteins.
baby tolerates cereal
9- to 10-month-olds may be eating about 24
Introduce new foods one at a time to 30 ounces of breast milk and/or formula a
day (three to five nursing sessions, if you're
breastfeeding), along with 1/4 to 1/2 cup
No honey until baby is 12 months old each of grains, fruit, vegetables, dairy
products and meat/protein foods. 
Why?
Infant Botulism: a food borne illness causing
symptoms such as constipation, weakness  baby is ready to use a sippy cup
and decreased ability to move which can lead
 When the baby is able to sit up and
to death.
hold objects on his own.
 baby is ready for cereal
 Baby sits up with some support
 Holds up his head by himself
 Does not push food out of his mouth
Finger Foods
with his tongue
 Dry cereal
 Reaches out to grab your food and
other things  Pancakes or French toast cut into
strips
 Cooked rice and chopped noodles
Feeding Infants 7-9 months
 Banana cut into small pieces
Breast milk and formula
 Cooked fruit or chopped canned fruit
Cooked or soft vegetables
or vegetables
Cooked or soft fruit
  To prevent choking, give your baby  Offer fruit juice on cup not on feeding
foods that soften in the mouth and bottle
cannot be swallowed in chunks.
 Prepare foods by baking, broiling,
steaming or poaching
Feeding Infants10-12months  Include organ meats
Breast milk and/or Formula given in sippy cup  Introduced egg in small quantities
Water, 100% fruit juice in sippy cup  Supervised all meals
Don’t give high sugar drinks  Be aware that candy, nuts grapes, and
popcorn are associated with choking.
Chopped or soft table foods
 Cook foods until tender, make it easy to
11-month-olds may be taking 16 to 24
chew, and must be serve in small pieces.
ounces a day of breast milk or formula a day
(three to five nursing sessions, if you're
breastfeeding), though their diet will include
NURSING IMPLICATION FOR COMMON
more solids: 1/4 to 1/2 cup each of grains,
NUTRITION RELATED PROBLEMS:
fruit, vegetables, dairy products and
meat/protein foods. REGURGITATION OR VOMITTING – forcible
ejection of gastric contents
12-month-olds may be taking up to 24
ounces a day of breast milk or formula (three  Assess for possible GI abnormalities
to five nursing sessions, if you're
 Encourage mother to feed infant slowly
breastfeeding), though many will start
and to pause several times during
weaning from the bottle or breast around
feeding
now and start drinking cow’s milk. In
addition, they'll eat 1/4 to 1/2 cup each of  Burp infant often
grains, fruit, vegetables, dairy products and
 Hold infant upright position during
meat/protein foods.
feeding
 Place infant in his stomach of right side
NURSING IMPLICATIONS: lying position to prevent aspiration
 Teach mother to  Notify the physician if condition persists.
 Mix cereal with breast milk, formula or
water
CONSTIPATION - infrequent bowel
 Offer new foods one at a time movement.
 Start with generally tolerated fruits  Assess the amount & frequency of milk
and water feedings
 With physicians approval; encourage
mother to increase feeding and to add
FOOD ALLERGY
high fiber foods in the diet.
 Should introduce singly and with
 Provide a quite, relaxed atmosphere
intervals [3days] to allow detection.
during feeding
 Food that causes allergy should be
 Notify physician if constipation persist.
discontinued before introducing
another food.
DIARRHEA – frequent loose stools  Foods that often cause allergies:
eggs, fish, milk, peanuts, shellfish,
 Assess amount and character of stools
soybeans and wheat.
 Assess infant’s skin turgor as indication
of his hydration status
FOODS TO BE AVOIDED
 Evaluate feeding patterns and suggest
changes as necessary  Too much sweets [has high calories
but little essential nutrients]
 Notify physician if diarrhea persist 
 Canned vegetables [often high in
HICCUPS
salt]
 Encourage mother to offer water in
 Raw carrots; honey [risk of botulism]
between feedings
 Burp infant often during feedings
 Quite and relaxed atmosphere 

COLIC – acute paroxysm of pain

NUTRITION IN CHILDREN
 Quite and relaxed atmosphere
TODDLER
 Feed infant slowly and pause several
times during • Refers to a child between infancy and
pre-school ages 1-3 years.
 Burp infant often during feeding
• The best time to introduce good food
 Teach mother measures to promote
habits.
infant comfort such, as stroking caressing
and rocking. PRE-SCHOOL
 • Refers to a child between 3-6 years • Vitamin D for proper skeletal growth
old. and calcium metabolism.
• High activity levels but slowed growth Minerals
rate.
• Adequate calcium and phosphorus
are needed for bone mineralization
Nutritional Requirements: • Toddler’s daily iron [IDA], calcium and
phosphorus may be difficult to meet
Energy
due to poor eating habits.
• 12-18 months of life is 55 kcal/kg and
• Calcium requirements remain steady
after that it declines to an adult level
throughout the two age groups.
of 23-30 kcal/kg.
Fluids
• Deficiencies: lack of calorie intake
that leads to CHON utilization = PEM • Approximately 115ml/kg of fluids
and; adequate calorie intake but low daily.
CHON in the diet = kwashiorkor.
• Exact requirements depend on
Protein activity level, climate and health
status. 
• Increase from age 1-6; recommends
some 10%-15% CHON/kg; 2/3 should FUNCTIONS OF DIET FOR A CHILD
be of high biological value
1. Provide fuel for muscular activity
• For increase skeletal and muscle
2. Supply necessary chemical elements
tissue and protector against infection.
and compounds that the child’s body
Lipids requires for building materials and
repairing worn out tissues
• 30-50% daily caloric intake of fats for
both toddlers and pre-schools. 3. Gives pleasure and satisfaction to the
child
Carbohydrates
COMMON NUTRITION PROBLEMS:
• Authorities recommend 50%-60% of
the total daily calories intake be • Protein Energy Malnutrition [PEM]
supplied by carbohydrates.
• Iron Deficiency Anemia [IDA]
Vitamins decrease hemoglobin and decrease
hematocrit.
• Requirements for toddlers and pre-
schools are slightly greater than those • Sometimes due to parasitism
of infants.
• Lack of Iron S/S : paleness of
eyes, lips, fingernails, palms,
 skin, reduce ability to learn, • ILLNESS AND DISEASE ill children
fatigability, irritability. have decrease appetite and limited
food intake. They require increase
• Anemic children do poorly in
fluid intake, CHON and other
vocabulary, reading,
nutrients.
mathematics, problem solving
and psychological test.
Vitamin A Deficiency Xerophthalmia FEEDING PROBLEMS
(= dryness of the eyes) Night
EATING TOO LITTLE as long as the child
blindness, rough dry skin and dry
eats the right foods, go slow in adding new
membrane of the nose and throat;
foods on the diet start meals with food that
increase susceptibility to infection.
they like best.
Iodine Deficiency Disorder S/S
EATING TOO MUCH due to heredity,
mental retardation, deaf mutes,
temperament, appetite or mother’s
difficulty in standing and running.
insistence on a “clean plate”. The only
Obesity danger is overweight and indigestion.
Dental Caries 98% of children has DAWDLING child who lingers or dillydallies
tooth decay; caused by sticky sugar- with their food is maybe trying to get
containing foods that cling to teeth. attention or may not feel well or are given
portion, which are too large.
FACTORS AFFECTING PRE-SCHOOL
NUTRITIONAL STATUS GAGGING a child who feels like vomiting
especially when being fed by coarse foods.
• FAMILY ENVIRONMENT can provide
Sometimes this is due to negligence in
appropriate role models and
training the infant to eat chopped foods.
reinforcements. Set-up at home
environment that fosters AVERSION TOWARD SOME FOODS milk and
development of desirable eating vegetable are just two foods being refused by
patterns in young children. some children. Fruits are good substitutes
for vegetables and for milk they can be given
• SOCIAL TRENDS some mother’s are
in forms of leche flan, cream soup, cheese
employed outside the home and do
and cereals.
not have much time to prepare meals
or teach children about good eating ALLERGY food allergy is common especially
habits. seafoods and eggs decrease the intake of
protein rich foods. Chemicals in the air, food
• MEDIA T.V. affects children request
preservatives and dyes are found to worsen
for and attitude toward food. Parents
the allergy condition. So nutrient intake
should not be persuaded to buy the
must be monitored and substitutions must be
non-nutritious foods seen on T.V.
made when necessary.
INDICATION OF GOOD NUTRITION
• A healthy pre-school child exudes a
feeling of well being, of interest in all
activities usual for their age.
• Posture is erect, arms & legs straight,
abdomen pulled in and chest out.
• Head is normal size and shape,
skeleton with no malformation.
• Teeth are straight without crowding
in the well-shaped jaw. [6 years old
24 sets of teeth]
• Skin is smooth, slightly moist with
health glow.
• Eyes are clean, bright with no signs of
fatigue.
• Hair is shiny, muscles firm; gums light
pink, lips moist and tongue without
lesions.
• Has good attention span for their age,
not easily irritated and restless
SCHOOL AGE/ adolescent/adult
• Appetite, digestion and elimination
are regular. Is generally considered to be 6-12 years old.
Consistent in maturity but slow in growth
• Able to communicate and handle
rate, maturation of fine and gross motor
abstract materials in thinking.
skills, gains cognitive and social – emotional
• Social and outgoing, loving and growth.
affectionate.
NUTRIENT ALLOWANCE
• Children need more nutritious foods
in proportion to their weight than
adults do because they are growing
and developing bones, teeth, muscles
and blood.
ENERGY
• 80-90 kcal/kg 7-9 years old 70- 3. Sweet tooth
80 kcal/kg 10-12 years old
ex. Hungry, rewards from parents
PROTEIN
• 35 gm/day 7-9 years old
FACTORS AFFECTING FOOD INTAKE
• 45-49 gm/day 10-12 years old
• Family
VITAMINS & MINERALS
• Peers
• Generally, increase and the most
• Schools
important is Calcium for bone
mineralization and prevention of • Societal Trends
osteoporosis. And Iron for essential
growth and development and
prevention of anemia. PROPER FEEDING FOR SCHOOLERS
INCLUDES:
• Furnishing energy needed for
COMMON NUTRITION CONCERNS
vigorous activity;
1. Malnutrition and Learning
• Helping maintain resistance to
2. Iron Deficiency Anemia infection;
3. Obesity • Providing building materials for
growth and
4. Dental Caries
• Providing adequate nutrient stores to
5. Lactose Intolerance
assist in adolescent growth.
6. Allergies
Adolescent
7. Sports and Fitness
• ADOLESCENT is a transition of human
8. Preventing Chronic diseases development that occurs between
childhood and adulthood.

Feeding problem
Nutrient allowance
1. Inadequate meals
• Calories- boys 44kg between 13-15
ex. skipping breakfast, late bed
y.o.
riser, fear of being late in school
2. Poor appetite
Adulthood
ex. Tired, demanding school work
 • -a period of life when one attained full
growth and maturity

Nutritional management
• 2580kcal/day or 44kcal/kg
Feeding the adult
• To stay healthy, these must be
observed and followed:
1. Eat variety of foods.
2. Maintain ideal wgt.
3. Avoid too much fat, saturated fat and
cholesterol
4. Eat foods with adequate starch and
fiber
5. Avoid too much sugar
6. Avoid too much sodium.
7. If you drink alcohol, do so in
moderation

The elderly OR OLDER ADULT

Introduction
Good nutrition is important, no matter what
your age. It gives you energy and can help
you control your weight. It may also help
prevent some diseases, such as osteoporosis,
high blood pressure, heart disease, type 2
diabetes, and certain cancers.
But as we age, our body and life change, and
so does what we need to stay healthy. We
may need fewer calories, but we still need to
get enough nutrients.
ELDERLY/AGED
SENESCENCE 3. Magnesium
• The process of growing old or the 4. Potassium
period of old age, a person belongs to
5. Vitamin K
this period is referred to as an elderly
or a senior citizen. Alzheimer’s and Dementia:
• A period characterized by disturbed Dementia is an overall term that is defined as
regulatory and functional mechanism the loss of memory, cognitive reasoning,
in the body. awareness of environment, judgment, and/or
abstract thinking as well as loss of the ability
GERIATRICS
to perform usual tasks associated with self-
• A study of the phenomena of old age care and day-to-day function
and the treatment of its
accompanying diseases.
7 Nutrition Tips for Maintaining Brain Health
SENILE
1.Limit Intake of saturated and trans fats
• Often clinically associated with an old
Saturated and trans fats have been
man with mental and physical
associated with dementia.
weaknesses, a meaning which should
not be attached to a normal aged 2. Increase your intake of plant-based foods
person. Vegetables, fruits, legumes (beans, peas, and
lentils) and whole grains should become
primary staples of the diet.
Taste Changes:
3. Consume 15 milligrams of vitamin E from
Loss of Appetite: foods every day Vitamin E is an antioxidant
which scavenges toxic free radicals, which
Oral Health & Dental Problems:
may contribute to cognitive impairment
1.Dry Mouth:
4. Take a B12 supplement Vitamin B12 is
2. Ill-Fitting Dentures: important for healthy nerves and red blood
cells. Recommended daily dose (2.4
3. Dysphagia:
micrograms for adults)
4. Compromised Mobility:
5. Avoid vitamins with iron and copper
5. Reduced Social Activity:
6. Choose aluminum-free products
Osteoporosis:
7. Exercise at least 120 minutes each week
5 Nutrients for Healthy Strong Bones Aerobic exercise is associated with a reduced
risk of cognitive impairment and dementia.
1. Calcium
Pressure Ulcers & Other Skin Conditions
2. Vitamin D
Pressure ulcers form when an area of skin is 4. Coronary heart disease is the narrowing of
subjected to constant pressure or friction. the small blood vessel that supply blood and
However, what many people don’t know is oxygen to the heart.
that you can arm yourself from getting
5. Diabetes is a chronic [lifelong] disease
pressure ulcers and heal faster if you are
marked by high levels of sugar in the blood.
receiving adequate nutrition.
NUTRIENT ALLOWANCE
Eat enough calories:
1. ENERGY
Eat protein at every meal:
2. CARBOHYDRATES
Drink fluids throughout the day to stay
hydrated: 3. FATS
Take a multivitamin with minerals: 4. PROTEIN
NUTRITION DURING OLD AGE Vit.B12, Zinc, Calcium, Vit.A, Iron, Vit.C
Eating right and staying fit are important no Due to low intake of meat, green leafy
matter what your age. As we get older our vegetables and fruits
bodies have different needs, so certain
CALCIUM
nutrients become especially important for
good health. IRON  
Calcium and Vitamin D VIT.B6
Vitamin B12 VIT.E
Dietary Fiber VIT.B12 and FOLACIN
Potassium VIT.C
Know Your Fats COPPER
CHRONIC DEGENERATIVE DISEASES ZINC
1. Arthritis is the inflammation of one or VIT.D
more joints, which results in pain swelling
THIAMIN
and stiffness with limited movements.
WATER
2. Rheumatism is a non-specific term for
medical problems affecting the joints and
connective tissues.
FACTORS AFFECTING NUTRITIONAL STATUS
3. Gout is a kind of arthritis that occurs when
Psychological Factors
uric acid builds up in the joints.
 • Emotional stress can impair
their ability to utilized the
COMMON PROBLEMS AMONG ELDERLY
ingested nutrients properly:
1. Difficulty in chewing due to loss of
1. Anxiety
teeth and not getting used to
2. Depression dentures.
3. Suspicion 2. Lack of appetite
4. Confusion 3. Unwanted weight and due to lack of
physical activity or to over eating
5. Loss of memory
4. Anxiety, confusion, insecurity,
Cultural Factors
loneliness
Physical Factors
5. Poor digestion leading to
Physical discomforts constipation, gas pains or diarrhea.

Socio-Economic Factor 6. Poor absorption leading to anemia

and other vit. deficiencies.
Health Factors
7. Difficulty in sleeping
Infections, injuries, GI symptoms, obesity,
diabetes, gout & surgeries

Chronic diseases + economic & HOW TO LIVE LONGER

psychological factors = POOR
1. Avoid red meat
NUTRITIONAL STATUS
2. Eat veggies rich in beta carotene, eat
The ideal diet of the elderly person should be
more frequently
wholesome and nutritious. It should have
carbohydrates, proteins, fats, mineral & 3. Adhere to low-fat, low-calorie diet
vitamins apart from dietary fibre.
4. Avoid preserved foods
They should also take plenty of water. It does
5. Cut on smoked meats
not matter whether it is a vegetarian or non-
vegetarian diet 6. Take vitamin supplement daily
But they should be able to chew their food 7. Don’t smoke
which could be easily digested.
8. Avoid fats and oils
One should keep in mind that elders with 9. Avoid all sugars
high BP high Cholesterol levels, heart disease,
10. Severely limit salt
obesity or other problems should alter their
diet accordingly. 11. Severely limit cholesterol
 12. Avoid too much alcohol, black tea,
caffeinated drink
13. Freely use whole grains products
14. Freely tubers and legumes
15. Drink plenty of water
16. Eat good breakfast daily