Nutrition on adolescence and elderly- NUTRITION SUBJECT

8/14/2019 Nutrition on adolescence and elderly- NUTRITION SUBJECT

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Nutrition inADOLESCENCE


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Adolescence

is the transition period between childhoodand adulthood.

it is the period where there is augmentedbiological development, second only tothat immediately prior to and followingbirth.


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Nutrient Allowances Philippine RDA categorizes adolescence into the

13-15 age group and the 16-19 years old.

It is important to emphasize that all adolescentsdo not grow and develop at the same rate or atthe same age, nutrient needs tend to coincidewith the velocity of growth.


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1) ENERGY 13-15 years old = 310 kcal

16-19 years old = 640 kcal

2) PROTEIN 13-15 years old = 59g

16-19 years old = 65g

3) VITAMINS- Vitamin A, C, Thiamin and Riboflavin are found

deficient in the diet of Filipino adolescent.- Vitamin C has an important role in cellmetabolism.


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4) MINERALS

CALCIUM: 13-15 years old = 700mg

16-19 years old = 600mg

IRON: Increase intake to about 300mg influencesthe hemoglobin and hematocrit levels.

IODINE: Increase to compensate the increase inthyroid activity associated with growth.


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Feeding Habits ofAdolescentsdepends on:


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emotional and social pressure

self-consciousness especially

with regards to figure

independence in food choice


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Nutrition in theELDERLY


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ELDERLY or AGED generally refers toolder people age 60 years and over.

SENESCENCE period of old age.

GERONTOLOGY study of the phenomenaof old age.

GERIATRICS treatment of itsaccompanying diseases.


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FACTORS

AFFECTINGADEQUATE

FEEDING INELDERLY


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A) Psychological Factors:

-- Emotional stress can impair the elderlys ability to properly

utilize ingested nutrients.

Ex. - Loss of love ones

- threat of death- Feeling of loneliness

- intensified by loss of vision &/or hearing

- Loss of job & sexual attractiveness


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1) ANXIETY

He is constantly worried about his environment, his health, andeverything about himself. His worry may produce changes in GITmotility.

2) DEPRESSION

He does not eat sufficiently, often out of conscious or unconsciousdesire to die.

3) SUSPICION

He does not eat because he is insecure about the food and peoplearound him.

4) CONFUSION

He does not know what is going on around him. Confusion may lead toemotional stress. He should be helped to see, hear, and understandwhat is going on and what is being served to him.


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B) PhysicalFactors:-poor dentures-difficulty in swallowing

-lack of motor coordination

-physical discomforts such as heart burn and gas pain-diminished sense of taste and smell takes away the

pleasure of eating

-heavy handling of eating utensils may be a source offrustrations and loss of interest in food


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C) Socio-Economic Factors:

Retirement from work brings with it reduction in

financial resources. Lack of money most often is

the cause of selection inexpensive empty calorie

foods and reduced intake of meat, milk and eggs. Elderly person is easy prey to food fallacies and

superstitious belief.


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DIETARY PRINCIPLES

IN FEEDING THEELDERLY


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No teeth or poor dentures restrict their foodto those that are mashed, chopped orpureed.

For those with sensitive digestivesystems, take something hot at eachmeal.

Fiber of tender vegetables, fruitsand whole grain cereals willpromote normal peristalsis inaddition to their being good

sources of vitamins and minerals.


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Milk is an important food inthe diet of the aged. It is a

good source of protein,calcium, riboflavin and whenfortified an excellent sourceof Vitamin D.

A good breakfast, pleasant eating

surroundings, and familiar foodsshould be stressed when feeding theelderly.


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Fats may retard digestion.

It is recommended that the heavier

meal be eaten at noon rather than atnight.

Coffee and tea late inthe day may prevent agood sound sleep.


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An important fact to consider in viewing geriatric nutrition is that while

nutritional requirements remain similar, no matter what ones age,caloric requirements decrease with age.

Nutrient Allowances

1) CARBOHYDRATES

-50 to 60% of the total kcal, primarily in the form ofstarches rather than sugars

2) FATS-25 to 30% from fats, 2% of which in the form of

polyunsaturated fatty acids


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3) PROTEIN

-1.12g/kg body weight based on a net proteinutilization of 63%.

4) VITAMINS & MINERALS-Calcium, Iron, and Vitamins Aand C.

5) WATER-approximately 6-8 glasses/day are needed.


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