Nutrition Guidelines during Pregnancy Ovum 0 14 days

Nutrition Guidelines during Pregnancy • Ovum • 0 -14 days • Embryo • 2 -8 weeks • Fetus • 8 weeks to birth

Fertilization and Implantation Eggs are viable for 72 hours Sperm is viable for 48 hours Implantation occurs about 5 -6 days after conception

Development Week 1 Blastocyst Inner Cell Mass (Embryonic Stem Cells)

Developmental Week 2 Embryonic Germ Cell Layers: • Endoderm • Mesoderm • Ectoderm

Neural Development (Weeks 3 -4) • Neural Plate • Neural Groove • Neural Fold • Neural Crest • Neural Tube

Neural Development • Mitosis • Migration • Differentiation • Dendritic Sprouting • Synaptogenesis • Cell Death • Dendritic Pruning • Myelination

Dendritic Sprouting

Synaptogenesis

Myelination Major growth occurs from birthto 2 years of age Cephalocaudal Development: from head to toe (tail) Proximodistal Development: from midline to the periphery Readiness Principle: Until children reach a state of readiness, they will be unable to perform a task, even with training and practice.

Weight gain (lb) 1 st trimester 2 nd trimester 3 rd trimester Increase in breast size 2 Increase in mother's fluid volume 4 Placenta 1 Increase in blood supply to the placenta 4 Amniotic fluid 2 Infant at birth 7 Increase in size of uterus and supporting muscles 2 Mother's necessary fat stores 7 30 Fig. 13 -7, p. 491

DO Do eat enough to support the additional needs of pregnancy plus exercise. Do drink water before, after, and during exercise. Do cool down with 5 to 10 minutes of slow activity and gentle stretching. Do exercise for 20 to 30 minutes at your target heart rate. Do warm up with 5 to 10 minutes of light activity. Do exercise regularly (at least three times a week). DON’T Pregnant women can enjoy the benefits of physical activity. Don’t scuba dive. Don’t participate in activities that may harm the abdomen or involve jerky, bouncy movements. Don’t exercise if you experience any pain or discomfort. Don’t exercise while lying on your back after the first trimester of pregnancy or stand motionless for prolonged periods. Don’t exercise when sick with fever. Don’t exercise in hot, humid weather. Don’t exercise vigorously after long periods of inactivity. Fig. 13 -8, p. 492

Table 13 -7, p. 505

Fig. 13 -12, p. 504

Table 13 -10, p. 509

Nutrition Guidelines for Children and Adolescents

Fig. 13 -11, p. 503

CS 13 -1, p. 514

CS 13 -2, p. 516

How do I know if my child is eating enough? Children eat when they are hungry and usually stop when they are full. Some parents worry because young children appear to eat very small amounts of food, especially when compared with adult portions. A child who is growing well is getting enough to eat. To check your child’s eating pattern, pay attention to his or her food choices. Make sure no one food group is completely left out. If this happens for a few days, don’t worry. But prolonged neglect of a food group could keep your child from getting enough nutrients. Encourage your child to be adventurous and eat a variety of foods within the food groups too. Even within a food group, different foods provide different nutrients. If the family is adventurous, then the child will likely join in.

Child-size servings: Be realistic For children, adult-sized servings can be overwhelming. Offering child-sized servings encourages food acceptance. Here’s an easy guide to child-sized servings: • Serve one-fourth to one-third of the adult portion size, or one measuring tablespoon of each food for each year of the child’s age. • Give less than you think the child will eat. Let the child ask for more if he or she is still hungry.

Snacks make up an important part of childhood nutrition. Children must eat frequently. With their small stomachs, they cannot eat enough at meals alone for their highenergy needs. Three meals and 2 or 3 healthy snacks a day help children to meet their daily nutrition needs. To make the most of snacks, parents and caregivers should offer healthy snack choices and be consistent with the time snacks are served.

Offer a Variety of Snacks. Choose mostly healthy snack foods that are a good source of nutrients (protein, vitamins, minerals) as well as calories. Examples include: • raw vegetables • fresh or dried fruits • low-fat dairy products • 100% fruit juices (unsweetened) • are an alternative to soda and fruit drinks but should be limited to 4 to 6 ounces per day.

Plan Snacks. Schedule snacks around normal daily events Space them at least 2 hours before meals. Children should not feel full all the time. A feeling of hunger between meals and snacks encourages children to eat well when healthy foods are offered. If your schedule is hectic, pack a snack. This helps prevent a cranky, hungry child with no options besides fast food.

Foods to choose: Foods from all the groups work together to supply energy and nutrients necessary for health and growth. No one food group is more important than another. For good health, you and your child should choose foods from all 5 food groups. Grains: Whole-grain products such as breads, crackers, cereal, pasta, brown rice, bagels, tortillas, corn bread, pita bread, bran muffins, English muffins, matzo crackers, pancakes, breadsticks, and pretzels. Vegetables: Asparagus, beets, bok choy, broccoli, carrots, cauliflower, collard greens, corn, cucumbers, green and red peppers, jicama, kale, okra, peas, potatoes, pumpkin, snow peas, squash, spinach, string beans, sweet potatoes, tomatoes, vegetable juices, and zucchini. Fruits: Apples, applesauce, apricots, bananas, berries, cantaloupe, figs, 100% fruit juices (unsweetened), grapefruit, kiwi, mangoes, nectarines, oranges, papayas, peaches, pears, plums, pineapple, raisins, prunes, starfruit, strawberries, tangerines, and watermelon. Many of these can be offered as dried fruits as well. Meat, Poultry, Fish, Legumes: Lean cuts of beef, veal, pork, ham, and lamb; skinless chicken and turkey; fish; shellfish; cooked beans (kidney beans, black-eyed peas, pinto beans, lentils, black beans); refried beans (made without lard); peanut butter; eggs; reduced-fat deli meats; tofu; nuts; and peanuts. Dairy: Low-fat milk, yogurt, cheese, string cheese, cottage cheese, pudding, custard, frozen yogurt, and ice milk.

Soft Drink Consumption Milk Consumption

High School Students taking Daily PE Classes

Fig. 14 -3 a, p. 523

Nutrition Guidelines for the Elderly

Nervous System Decline with Age • Decrease in brain size/weight • steady, slow, and mild • Decrease in Brain blood flow • Decrease in the use of Glucose • Decrease in Sensory Systems

Senses Decline with Aging

Recall and Recognition in Adulthood • Recognition • stable • Recall • declines

Table 14 -6, p. 539

Alzheimer's Disease: Symptoms • memory impairment –starts slow and gradual –forget events, lose objects • agnosia - can’t recognize objects • aphasia - language problems • apraxia - motor problems • emotional changes –aggressive, agitated, public displays, wandering • average survival is 8 -10 years

General Brain Atrophy

Neuronal Degeneration Normal Alzheimer’s

Decreased Cerebral Metabolism Alzheimer's Normal

Beta-Amyloid Plaques Tau Filaments Pathology: • Interferes with Ca 2+ regulation • Increases free radicals • Stimulates mircroglia aggregation • Increases inflammation

Table 14 -10, p. 546

Alzheimer's: Treatment • nothing can correct the damage • possible agents that slow the deterioration: – education – tacrine hydrochloride – estrogen replacement therapy – vitamin E – aspirin • helping patients adjust to memory loss – memory wallet, key baskets, tags