Study Guide of Pregnancy for Infancy - Introduction to Nutrition | HEC 1030, Study notes of Nutrition

Download Study Guide of Pregnancy for Infancy - Introduction to Nutrition | HEC 1030 and more Study notes Nutrition in PDF only on Docsity! Study Guide for Chapter 12, Pregnancy through Infancy  Full term pregnancy is how long? Terms: trimesters, zygote, embryo, placenta, fetus o Full term= 40 weeks o Trimesters- divides pregnancy into 3 parts o Zygote- conception to 2 weeks o Embryo- 2 to 8 weeks o Placenta- Common tissue between mother and embryo where nutrients, oxygen, waste products exchanged through umbilical cord (2 to 8 weeks; forms) o Fetus- 8 to  weeks  Eating and lifestyle habits for men: what practices should be avoided to improve pregnancy outcomes o Eat healthy o no drugs or alcohol  For women: attain a healthy weight, folic acid, moderate fish and caffeine consumption o No diets while pregnant  What kind of fish should pregnant women avoid, what kinds are safe? o Avoid:  shark, swordfish, king mackerel, tilefish (golden bass or golden snapper) o Limit:  Albacore (white tuna to no more than 6 oz weekly), locally caught fish from nearby lakes, rivers, and coastal areas. (Check local advisories regarding its safety before consuming it. if no advice is available eat up to 6 oz weekly. Don’t consume any other fish during that week.) o Enjoy:  up to 12 oz weekly of fish with low levels of methylmercury, such as:  canned light tuna, cod, catfish, crab, Pollack, salmon, scallops, and shrimp  What substances should pregnant women avoid? o Cigarettes, alcohol, botanical supplements, illicit drugs, and green tea (inhibits foliate)  Goals for adequate weight gain – what are the recommendations for each BMI category? o Goals for adequate weight gain  25-35 pounds total weight gain for women starting pregnancy at a healthy weight  About 2 pounds during first trimester; no increase in calories needed BMI Recommended weight Gain (in pounds <19.8 28-40 19.8 to 26 25-35 >26-29 15-25 >29 At least 15  What are the dietary considerations during the first trimester? o Need up to 50% more folate, zinc, and iron  Nutrient-dense food sources, prenatal supplement may be needed o Calcium needs don’t increase but diet needs to meet requirements o Vegans and vegetarians need to ensure linolenic acid and vitamin B12 needs are met  Also have higher zinc and iron needs o Too much preformed vitamin A can be toxic: limit supplements to no more than 5,000 IU o Use sugar substances in moderation o Most nutrient needs can be met by balanced diet  What are food safety concerns during pregnancy? o Be wary of foodborne illness  Listeria monocytogenes may cause miscarriages, premature labor, low birth weight (5 ½ pounds and under), developmental problems, even infant death  Avoid raw and undercooked meat, fish, or poultry; unpasteurized milk, cheese, juices; raw sprouts  During the second trimester, what are kcal and carbohydrate needs? o 340 kcal o 175g carbohydrates/day  What types of exercises are safest during pregnancy? o 30 minutes or more of moderate exercise most days of the week  Low-impact activities best (during final weeks especially)  Walking  stationary cycling  Low-impact aerobics  Swimming  Dancing  What are potential complications, and what are the risk factors for developing them? o Potential complication:  Gestational diabetes: high blood glucose levels develop after about twentieth week of pregnancy  Can result in macrosomia: large baby weight more than 8 lbs, 13 oz  Increases risk of baby having jaundice, breathing problems, birth defects  Gestational hypertension: high blood pressure develops about halfway through pregnancy  Preeclampsia: includes hypertension, severe edema and protein in urine  Treatment includes bedrest, medication, even hospitalization until baby can be safely delivered  If untreated, can lead to eclampsia  Eclampsia: can cause seizures in mother and is major cause of death of women during pregnancy  What are concerns for younger or older mothers during pregnancy? o Pregnant teenagers face special challenges since they are still growing and are likely to have unbalanced diets Mother: Consume a balanced diet Maintain a healthy weight Add folic acid to diet Limit caffeine Avoid certain fish with high levels of methylmercury Avoid alcohol, herbs, illicit drugs, and smoking Exercise regularly Consume a balanced diet Continue getting folic acid Take an iron-rich supplement Limit caffeine Avoid too much vitamin A Avoid foodborne illness Continue exercising Consume a balanced diet with adequate calories for growth Continue exercising Consume a balanced diet with adequate calories for growth Eat frequent small meals if more comfortable Choose high fiber foods Drink plenty of fluids Continue nonimpact exercises Consume a balanced diet with adequate calories and fluids for breastfeeding Nursing mothers should avoid illicit drugs, alcohol, and smoking Limit caffeine Avoid certain fish with high levels of methylmercury Baby: Supplement diet with vitamins K and D and sources of iron or iron- fortified foods Avoid common food allergens, honey, and herbal tea Consume breast milk or formula as primary source of calories Do not start drinking cow’s milk until after this year Introduce solid foods gradually and one at a time Avoid too much fiber and excessive amounts of juice Study Guide For Chapter 13, Toddler thru Later Years  Rule of thumb for portion sizes for toddlers o Serve 1 tablespoon of food at a time per year of age  Foods to avoid to prevent choking (under age 4) o Hot dogs o Nuts o Seeds o Chunks of meat or cheese o Whole grapes o Hard candy o Popcorn o Chunks of peanut butter o Raisins o Raw vegetables o Chewing gum  Food sources for calcium and iron and why they are important o Calcium  Develops healthy bones  Ages 1-3 should receive 500 milligrams/day  2 8-ounce glasses of milk (each glass provides 300 milligrams) o Iron  Iron keeps you from becoming iron-deficient  Diminishes mental, motor, and behavioral functioning  9% of ages 1 and 2 are iron-deficient  4% of ages 3 and 4 are iron deficient  Lean meats  Iron-fortified cereal  Food sources for Vitamin D and why it is important o Ages 1 to 8 should consume 5 micrograms of vitamin D daily o Found in:  Fortified milk  Egg yolks  Certain types of fish o Prevents rickets o 2 cups of milk daily will meet child’s needs  How many times does a child need to be exposed to a food before accepting it? o 10 times  What is responsibility of the adult and the child when it comes to control of feeding? P. 458 o Role model for healthy eating  What are the nutrition needs and issues of school-aged children? o Quality of diet impacts growth  Caregivers should encourage and model healthy habits o School-aged children are experiencing higher rates of obesity and diabetes  Due to many factors: too many calories, too little physical activity  Excess calories from sugary drinks, sports drinks, high fat foods, larger portions  Less physical activity due to increased “screen” time, less physical education at school o American Academy and Pediatrics recommends:  Caregivers act as role models of healthy eating  Offer children healthy snacks of vegetables, fruits, whole grains  Increase physical activity  Limit screen time to no more than two hours daily o Childhood obesity increases risk of type 2 diabetes  Early intervention and treatment important  Entire family should adopt healthy diet and exercise to manage diabetes o National School Lunch Program provides nutritionally balanced, low-cost or free lunches  Meals must meet certain nutrient guidelines  Regulated by USDA  USDA donates commodity foods to lower cost  Some schools also have school breakfast programs  Eating breakfast associated with healthier body weight, academic performance, psychosocial function, school attendance rate  May benefit cognitive function (especially memory)  What are the nutritional needs and issues of adolescents? o Adolescence is generally between 10-12 and 18-21 years of age  Rapid growth spurt and, for girls, menarche  Overweight and obesity increasing in this age group  Girls who take in too much fat and/or too little fiber may experience menarche earlier, especially those who are inactive o Adolescents need calcium and iron for growth and development  Bone growth occurs in the epiphyseal plate  Low intake of calcium can lead to low peak bone mass and is a risk factor for osteoporosis  Soft drinks and diet sodas displace milk in diet  Teen males and females need more iron for different reason  Iron needed for muscle growth and increased blood volume o Girls experience loss due to menstruation o Adolescents are sometimes at risk for disordered eating  Poor body image in both males and females can lead to eating disorders  Adolescents don’t realize long-term health consequences of poor diet and lifestyle habits  More likely to engage in risky behaviors to achieve desired weight, including skipping meals, eating little food, smoking cigarettes, using diet pills, self-induced vomiting, or using laxatives or diuretics  Know why calcium and iron are so important for adolescents. o Calcium= bone growth o Iron= support muscle growth and increased blood volume  Females o Food insecurity: limited diet may be deficient in many nutrients  Older American Act (1965) provides support and services for ages 60 and older, including congregate meals and nutrition education o Depression and grief: up to 20% affected o Alcohol abuse: alcohol tolerance decreases with aging Study Guide for Chapter 14 Food Safety  What 3 types of pathogens may cause foodborne illnesses? o Viruses o Bacteria o parasites  Study the table on p. 492-493. Pathogens that Cause Foodborne Illness Microbe Where You Find It How You Can Get It What You May Experience Viruses Noroviruses In the stool or vomit of infected individuals Fecal-to-oral transmission; eating ready- to-eat foods or drinking liquids contaminated by an infected person; eating contaminated shellfish; touching contaminated objects then putting hands in mouth Watery diarrhea, nausea, vomiting, flulike symptoms; possible fever Can appear 24-48 hours after onset and last 24-60 hours Typically not serious Hepatitis A In the stool of infected individuals Fecal-to-oral transmission; eating raw produce irrigated with contaminated water; eating raw or undercooked Diarrhea, dark urine, jaundice, flulike symptoms that can appear 30 days after incubation Can last 2 weeks to 3 months foods that have not been properly reheated; drinking contaminated water Bacteria Campylobacter jejuni Intestinal tracts of animals and birds, raw mild, untreated water, and sewage Drinking contaminated water or raw milk, and eating raw or undercooked meat, poultry, or shellfish Fever, headache, and muscle pain followed by diarrhea (sometimes bloody), abdominal pain, and nausea Appears 2 to 5 days after eating; may last 7 to 10 days Guillain-Barre syndrome may occur Clostridium botulinum Widely distributed in nature in soil, water, on plants, and in the intestinal tracts of animals and fish. Grows only in environments with little or no oxygen Eating improperly canned foods, garlic in oil, vacuum- packaged and tightly wrapped food Bacteria produce a toxin that causes illness by affecting the nervous system. Symptoms usually appear after 18 to 36 hours. May experience double vision, droopy eyelids, trouble speaking and swallowing, and difficulty breathing. Fatal in 3 to 10 days if not treated Clostridium perfringens Soil, dust, sewage, and intestinal tracts of animals and humans. Grows only in Called “the cafeteria germ” because many outbreaks result from eating food Bacteria produce toxin that causes illness. Diarrhea and gas pains may appear 8 to 24 hours after eating; usually last about little or no oxygen left for long periods in steam tables or at room temperature. Bacteria are destroyed by cooking, but some spores may survive 1 day, but less sever symptoms may persist for 1 to 2 weeks Escherichia coli 0157:H7 Intestinal tracts of some mammals, raw milk, unchlorinated water; one of several strains of E. coli that can cause human illness Drinking contaminated water, unpasteurized apple juice or cider, or raw milk, or eating raw or rare ground beef or uncooked fruits and vegetables Diarrhea or bloody diarrhea, abdominal cramps, nausea, and weakness Can begin 2 to 5 days after food is eaten, lasting about 8 days Small children and elderly adults may develop hemolytic uremic syndrome (HUS) that causes acute kidney failure. A siliar illness, thrombotic thrombocytopenic purpura (TTP), may occur in adults Enterotoxigenic Escherichia coli (major cause of traveler’s diarrhea) Intestinal tracts of some mammals and unpasteurized dairy products. More common in developing countries Fecal-to-oral transmission. Consuming stool- contaminated water and foods from unsanitary water supplies and food establishments Diarrhea, nausea, vomiting, stomach cramping, bloating, fever, and weakness Listeria monocytogenes Intestinal tracts of humans and Eating ready- to-eat foods such as hot Fever, chills, headache, backache,