Nutrition for Your Life, Environment, and World

Nutrition Essentials: A Personal Approach

Unit Outline

UNIT 11

NUTRITION FOR YOUR LIFE, ENVIRONMENT, AND WORLD

OVERVIEW

In Unit 11, students will learn to apply their extensive nutrition knowledge to the specific needs of various stages of the life cycle. Nutritional concerns for women during pregnancy and lactation are discussed. Lifestyle factors that lead to premature birth and low-birth-weight are reviewed. The process and benefits of breastfeeding for the infant and the mother are covered in detail. Dietary patterns, nutrition-related concerns, and helpful tips for caregivers are provided for stages from infancy, through childhood, to adolescence. The unique nutritional needs of older adults are explored. Throughout the unit, the author emphasizes the importance of a nutrient-dense diet balanced with physical activity to decrease risks for obesity and chronic disease. Students will learn multiple aspects of food safety. A review of the various pathogens that cause food-borne illness: bacteria, viruses, parasites, and fungi are provided. Advice for preventing food-borne illness includes rules for purchasing, preparing, storing, and reheating foods. Several food preservation methods are described. Students will learn how to prepare for disasters by maintaining an emergency supply of food and water. Food additives, including intentional and unintentional additives, are discussed, with an emphasis on the ways farming techniques affect pesticide residues in the food supply. Overall, this Unit reviews lifestyle practices as they affect the aging process; and also describes helpful information for food choices and water sanitization methods to reduce risk for contracting the illness.

LEARNING OUTCOMES

Module 11.1

1. Define all of the key terms in this module.
2. Discuss why proper nutrition is important for having a healthy pregnancy and baby.
3. Classify weight gained during pregnancy according to recommendations that are based on a woman's weight before pregnancy.
4. List nutrients that may need to be supplemented during pregnancy.
5. Describe major physical processes involved in lactation and breastfeeding.
6. Compare the nutritional composition of infant formula with breast milk, and identify at least three advantages of breastfeeding.
7. Explain the rationale for delaying the introduction of solid foods to infants until they’re 4 to 6 months of age.
8. Summarize practical suggestions for encouraging healthy eating habits among children.
9. Identify some major nutrition-related health concerns facing American children and teenagers.
10. Identify at least three physical changes that occur during the normal aging process.
11. Explain how growing older affects your nutrient needs.

Module 11.2

1. Define all of the key terms in this module.
2. Discuss the government’s role in protecting the food supply.
3. List some common types and sources of pathogens that can cause food-borne illness.
4. Describe signs and symptoms of common food-borne illnesses.
5. Identify sources of contaminants in food.
6. Describe ways you can reduce the risk of food-borne illness.

Module 11.3

1. Define all of the key terms in this module.
2. List factors that contribute to undernutrition in developing countries.
3. Describe how undernutrition during pregnancy and childhood can affect children.
4. Describe efforts to increase the supply of nutritious food in countries where undernutrition is widespread.
5. Identify major federally subsidized food programs in the United States.
6. Discuss how sustainable agriculture can improve the environment.

UNIT OUTLINE

1. Nutrition for a Lifetime (Module 11.1)
2. Introduction
3. If you have children they were breastfed or fed a synthetic beverages that simulates human milk (infant formula)
4. This module focuses on the differing nutrition needs and health concerns of people who are in specific life stages

a.The prenatal period – from conception to birth

b.Pregnancy

c.Lactation – milk production for breast-feeding

d.Infancy

e.Childhood

f.Older adulthood

1. The Prenatal period
2. The prenatal period begins with conception and ends with birth

a.Embryo describes a human organism during the first 8 weeks after conception

b.A human organism from 8 weeks after conception until birth is called a fetus

c.The first trimester is a critical stage because nutrient deficiencies or excesses and exposure to toxic compounds, such as alcohol, are most likely to have devastating effects on the embryo/fetus

d.The expectant mother nourishes her embryo/fetus via the placenta, the organ of pregnancy that connects the mother’s uterus to the embryo/fetus via the umbilical

e.The placenta doesn’t filter many infectious agents and toxic substances, such as alcohol and nicotine, from the mother’s blood

1. A fetus that’s born before the 37th week of prenatal period is premature
2. Low-birth-weight (LBW) infants generally weigh less than 5 ½ pounds

1. Nutrition in Pregnancy
2. During pregnancy, a woman’s body undergoes major physical changes

a.Increase blood volume

b.Increase breast size

c.Increased absorption of many nutrients

d.Higher levels of hormones

1. The mother-to-be should follow a diet that meets her own nutritional needs as well as those of her developing offspring
2. A pregnant woman’s requirements for folate and iron are 50% higher than those of a nonpregnant women
3. During the first trimester, most women experience physical signs that they’re pregnant, such as “morning sickness” – can occur at any time of the day
4. Food cravings are common during this stage of life and aren’t limited to any particular food
5. Some women develop pica, the craving of nonfood items such as laundry starch, chalk, cigarette ashes, and soil

1. Weight Gain during Pregnancy
2. Nearly all pregnant women experience weight gain

a.Who much weight a woman should gain depends on her prepregnancy weight and the number of fetuses she is carrying

b.Women who are obese when they become pregnant and expectant mothers who gain excessive amounts of weight are more likely to give birth to high-birth-weight (HBW) babies

c.When compared to newborns with healthy weights, HBW infants have higher risk of being injured during the birth process and of having birth defects

1. Pregnant women usually gain up to 4 pounds of weight during the first trimester and about 1 pound per week after that
2. High levels of certain hormones can cause various tissues to retain fluid during pregnancy

a.Rapid weight gain could be a sign of serious type of hypertension called gestational hypertension

b.Gestational hypertension is call preeclampsia; sudden, dramatic increase in weight that is due to edema

c.If a woman suffering from preeclampsia develops convulsion, her condition is called eclampsia

d.The only effective treatment for eclampsia is delivering the fetus, but infants born before the 24th week of pregnancy are unlikely to survive

1. Infant Nutrition
2. Rapid physical growth characterizes infancy, the life stage that extends from birth to about 1 year of age
3. Compared to older children, an infant needs more energy and nutrients per pound of body weight to support its rapid growth
4. Lactation is a complex process that occurs after a woman gives birth

a.The new mother’s breast produce colostrum, a yellowish fluid that does not look like milk

b.Colostrum is a very important first food for babies because the fluid contains antibodies and immune system cells that can be absorbed by the infant’s immature digestive tract

c.By the end of the first week of lactation, colostrum has become mature milk

d.Human milk is a rich source of lipids, including cholesterol, and fatty acids such as linoleic acid, arachidonic acid (AA), and docosahexaenoic acid (DHA)

1. When an infant suckles, nerves in the mother’s nipple signal her brain to release prolactin and oxytocin into her bloodstream

a.Oxytocin plays a different role in establishing successful lactation and signals breast tissue to “let down” milk

b.The let-down reflex enables milk to travel in several tubes called ducts, to the nipple area

c.EC 11.1 The Lactation Process

1. A baby’s sucking stimulates nerves in the nipple that signal the pituitary gland in the mother’s brain
2. The pituitary gland releases prolactin and oxytocin into her bloodstream
3. Prolactin simulates milk-producing cells in breasts to form milk
4. Oxytocin triggers breast tissue to “let down” milk, a process that enables milk to travel via ducts to the nipple area

d.Embarrassment, emotional stress and tension, pain, and fatigue can easily block the “let-down” reflex

e.It may take a few weeks for the new mother to feel confident as a member of a successful breastfeeding team with her baby

1. No special foods are necessary to sustain milk production
2. Breastfeeding offers several advantages for mother and child

a.For infants, human milk

1. Is free of bacteria as it leaves the breast
2. Supplies antibodies and immune cells
3. Is easily digested
4. Reduces risk of food allergies, especially to proteins in infant formulas and cow’s milk
5. Changes in composition over time to meet the changing needs of a growing infant
6. Contains zinc, iron, and other minerals
7. Decreases risk of ear, intestinal, and respiratory infections
8. May reduce the risk of asthma, obesity, and type 1 diabetes in childhood

b.For new mothers, breastfeeding

1. Reduces uterine bleeding after delivery
2. Promotes shrinkage of the uterus to its pre-pregnancy size
3. Decreases the risk of breast cancer and ovarian caner
4. May promote maternal weight loss
5. May enhance emotional bonding with the infant
6. Is less expensive and more convenient than feeding infant formula

1. Dietitians and pediatrician generally recommend that new mothers breastfeed their infants exclusively during their babies’ first 6 months of life
2. Nearly all healthy women are physically capable of breastfeeding their infant

a.Women who breastfeed their newborns often stop the practice within 6 months

b.Some women discontinue breastfeeding because of uncertainty over how much milk their babies are consuming

c.A well-nourished breastfed infant will gain weight normally and generally have six or more wet diapers as well as one or two bowel movements that consist of soft stools per day

d.Many new mothers discontinue breastfeeding too soon because they need to return to work and have caregivers feed their babies

1. Infant Nutrition:Formula Feeding
2. Infant formulas are nutritionally adequate and safe alternatives to mother’s milk

a.The fat content of human milk changes during each feeding which usually lasts about 20 minutes

b.Caregivers should provide an iron-fortified infant formula for babies who aren’t breastfed

1. Whole cow’s milk shouldn’t be fed to infants until they’re 1 year of age

a.Cow’s milk is too high in minerals and protein, and doesn’t contain enough carbohydrate and essential fatty acids to meet an infant’s needs

b.Infants have more difficulty digesting casein, the major protein in cow’s milk, than the major proteins in human milk

1. Signs and symptoms of allergies to formula include:

a.Vomiting, intestinal pain, diarrhea or constipation

b.Itchy, swollen, or reddened skin

c.Runny nose and breathing difficulties, such as asthma

1. Similar products made with soy or other proteins are available

1. Infant Nutrition:Solid Foods
2. Solid foods shouldn’t be introduced to infants until they’re 4 to 6 months of age
3. Infants are born with the extrusion reflex, an involuntary response that occurs when a solid or semisolid object is placed in an infant’s mouth
4. Weaning is the gradual process of shifting an infant from breastfeeding or bottle-feeding to drinking from a cup and eating solid foods
5. Babies need to practice self-feeding and making the transition from baby foods to menu items the rest of the family enjoys
6. What not to feed infants

a.Honey

b.Semisolid baby cereal in a baby bottle

c.Candy, flavored gelatin water, or soft drinks

d.Small pieces of hard coarse foods

e.Excessive amounts of apple or pear juice

f.Unpasteurized (raw) milk or juices; pasteurization process kills the pathogens in foods and beverages as well as many microbes responsible for spoilage

g.Goat’s milk

1. Nutrition of a Healthy Childhood
2. Childhood can be divided into the preschool period (2 to 5 yrs.), the school-age period (6 to 11 yrs.), and adolescence (12 to 19 yrs.)

a.When a child’s growth rate slows, the youngster’s appetite decreases because he/she doesn’t need as much food

b.During adolescence, the child experiences puberty, the stage of life in which a person reaches physical maturity and is capable of reproducing

c.Adolescence also features a period of dramatic increases in height and weight that is referred to as the adolescent growth spurt

d.The MyPlate food guide can provide the basis for healthy adolescents to plan nutritionally adequate meals and snacks

1. Snacking isn’t necessarily a bad habit, especially if snacks are nutrient dense and fit into the child’s overall diet and energy needs
2. Some nutritious snacks include:

a.Peanut butter spread on graham crackers

b.Fruit smoothies made with no added sugars

c.Fruit salad, dried fruit, or cut-up fruit

d.Mini-pizzas

e.Plain, low-fat yogurt topped with granola or fresh fruit

f.Pasta salad

g.Trail mix

h.Cheese melted on whole-wheat crackers

i.Ready-to-eat cereal

j.Vegetable sticks dipped in hummus

1. Parents often refer to their young children as “picky eater” because the youngsters don’t eat everything offered to them

a.Caregivers should avoid nagging, forcing, and bribing children to eat

b.Improve your child’s diet by:

1. Using the recommendations of MyPlate
2. Eat meals together as a family as often a possible
3. Reduce amounts of saturated and trans fat in your family diet
4. Don’t place your child on a restrictive diet unless the diet is recommended by the child’s physician
5. Avoid using food as a reward or punishment
6. Encourage your child to drink water instead of sugar-sweetened beverages
7. Keep healthy snacks on hand
8. Serve at least 5 servings of fruits and vegetables each day
9. Discourage eating meals or snacks while watching TV
10. Encourage your child to eat a nutrient-dense breakfast daily

1. Nutrition-related problems that often affect children are iron deficiency, poor calcium intakes, and obesity

a.Iron deficiency can lead to decreased physical stamina, learning ability, and resistance to infection

b.Inadequate calcium intake during adolescence is associated with decrease bone mass and increased likelihood of bone fractures later in life

c.Obese children often have higher-than-normal blood pressure, cholesterol, and glucose levels

d.A side for making poor dietary choices, physical inactivity also contributes to excessive weight gain in childhood

e.In 2010, First Lady Michelle Obama introduced Let’s Move!, a comprehensive national program that focused on ways to reduce the prevalence of child obesity in the U.S.

1. Nutrition for Older Adults
2. According to the 2010 U.S. census, 12% of the U.S. population was 65 years of age or older when the census was conducted

a.Although many Americans are living longer than their ancestors, they are not necessarily living well

b.Diseases are associated with smoking, eating a poor diet, and being physically inactive

1. The aging process begins at conception and is characterized by numerous predictable physical changes

a.Growing old is a normal and natural process

b.As the body ages, its need for energy decreases; muscle mass declines as some muscle cells shrink or die

c.Being overweight or obese may increase the bone density of older adults and result in stronger bones, but having too much body fat increases the risk of type 2 diabetes, hypertension, cardiovascular disease, and osteoarthritis

d.See table 11. 5 for aging: normal physical changes

1. Many of the undesirable physical changes we associate with growing old are the result of a lifetime of physical inactivity
2. Older adults have greater risk of nutritional deficiencies because their food intake tends to decrease as their metabolic rates and physical activity levels decline

a.MyPlate can provide the basis for planning nutritionally adequate meals and snacks for healthy older adults

b.Numerous factors can influence an older person’s nutritional status, including medication, lack of social support, and low income

c.Physical factors associated with the aging process also affect food intake

d.In many instances, very old people refuse to eat and, as a result, lose considerable amounts of weight –- a situation that hastens their death

1. Learn about nutrition-related programs for older adults, visit: and Administration on Aging,

1. How Safe Is My Food (Module 11.2)
2. Food-borne illness occurs when microscopic agents (microbes and viruses) or their toxic by-products enter food and they’re consumed

1. The Role of Government Agencies in Food Safety
2. The Food and Drug Administration (FDA) and the U.S. Department of Health and Human Services and the U.S. Department of Agriculture (USDA) are the key federal agencies that protect consumers by regulating the country’s food industry
3. After you obtain foods and bring them into your home, it becomes your responsibility to reduce the risk of food-borne illness by handling the items properly

1. Potential Dangers in Your Food
2. Food-borne pathogens include:

a.Bacteria

b.Viruses

c.Molds (fungi)

d.Protists

e.Worms

1. Many kinds of food-borne pathogens can infect your digestive tract, inflaming the tissues and causing an “upset stomach” within a few hours after being ingested
2. When you eat contaminated food, the toxins irritate your intestinal tract and cause a type of food-boner illness called food intoxication (“food poisoning”)

1. Signs and Symptoms of Common Food-Borne Illnesses
2. You should consult a physician when an intestinal disorder is accompanied by one or more of the following signs:

a.Fever