Nutrition Lecture 5

The period between 19-30 years old where focus is on building muscle, strengthening bones and establishing healthy habits.

The period between 31-50 years old where focus is on managing metabolism, preventing chronic diseases and maintaining muscle mass.

The period between 51-64 years old where focus is on adapting to lower energy needs, reducing chronic disease risk and maintaining bone health.

The period between 65+ years old where focus is on supporting bone health, enhancing cognitive function and strengthening the immune system.

Higher calorie and protein intake is crucial due to muscle and bone development, especially for those engaging in physical activity. This need is greater than other life stages due to the rapid growth and development associated with youth.

Slightly reduced caloric requirements due to a slower metabolism. However, quality nutrients remain crucial to prevent diseases.

Reduced caloric intake is crucial due to lower energy needs. However, nutrient-dense foods become critical to ensure essential vitamin and mineral needs are met.

Nutrient-dense foods are crucial due to reduced physical activity and appetite. Focusing on protein, calcium, Vitamin D and fiber is important for maintaining health.

A condition where bones become weak and brittle, making them more susceptible to fractures.

The process by which the body converts food into energy.

The primary energy source for the body, essential for brain function and physical activity. Found in whole grains, vegetables, and fruits.

The building blocks of tissues, muscles, and cells, supporting immune function. Found in poultry, fish, legumes, and low-fat dairy.

Essential for hormone production, cell structure, and energy absorption. Found in olive oil, nuts, and avocados. Limit saturated and trans fats.

Helps lower cholesterol levels and regulates blood sugar. Found in oats, beans, apples, and citrus fruits.

Adds bulk to stool, aiding digestion and preventing constipation. Found in whole grains, nuts, seeds, and vegetables.

Strengthens bones and supports muscle function. Found in dairy, fortified plant-based milks, and leafy greens.

Helps calcium absorption and boosts immunity. Found in sunlight, fortified dairy products, and fatty fish.

Facilitates oxygen transport and energy production. Found in lean meats, beans, and fortified cereals.

Essential for nerve function and red blood cell production, especially for older adults. Found in animal products and fortified foods.

Aids digestion, stabilizes blood sugar, and promotes heart health. Found in whole grains, fruits, vegetables, and legumes.

Ensures adequate fluid intake for various bodily functions, such as regulating body temperature, aiding digestion, and lubricating joints.

Engaging in activities that require your body to support its own weight, such as walking, running, and resistance training.

Activities that increase your heart rate and breathing, improving cardiovascular health and burning calories. Examples include running, swimming, and cycling.

A diet with a focus on whole, unprocessed foods, healthy fats, and plant-based nutrition that is known to promote heart health.

A diet designed to reduce blood pressure and support heart health by limiting sodium and emphasizing nutrient-rich foods.

Compounds that neutralize free radicals, which are unstable molecules that can damage cells and accelerate aging.

A key antioxidant that supports skin health and vision.

A key antioxidant that boosts the immune system and supports antioxidant enzymes.

Supports bone health, especially important for women post-menopause to prevent osteoporosis.

Crucial for preventing neural tube defects in pregnancy, essential for women of reproductive age.

Supports muscle mass and physical activity, crucial for men throughout their lives.

Reduces heart disease risk, which is more common in men.

Supports muscle function and nerve health, important for men's overall well-being.

Boosts immunity and reproductive health, playing a vital role for men.

The chemical processes that convert food into energy.

Age-related muscle loss leading to reduced strength and mobility.

Older adults have lower caloric needs due to slower metabolism and reduced activity levels.

Older adults require higher protein intake to prevent muscle loss and maintain strength.

Vitamin B12 and calcium absorption declines due to reduced stomach acid production and other age-related changes.

Foods should be high in nutrients per calorie to meet essential needs while reducing total calorie intake.

Protein is crucial for preventing muscle loss and supporting strength in ageing individuals.

Calcium promotes bone health and reduces fracture risk in older adults.

Vitamin D aids in calcium absorption and supports bone remodeling, vital for older adults.

Vitamin B12 maintains nerve function, red blood cell formation, and cognitive health in older adults.

Folate supports healthy red blood cell production and cognitive function in ageing individuals.

Dehydration risk increases in older adults due to reduced thirst response, medications, and physical limitations.

Maintaining hydration is essential for preventing health issues and promoting overall well-being in older adults.

Mobility issues, social isolation, and economic constraints create challenges for older adults in accessing nutritious food.

Meal delivery programs, community resources, and family involvement can address food access challenges for older adults.

A specialized area of healthcare that focuses on improving the quality of life for individuals with serious or terminal illnesses.

The main goal of palliative nutrition is to enhance patient comfort and maintain the best possible quality of life, not necessarily prolonging life or improving nutritional status.

Using nutrition to manage symptoms like nausea, constipation, dry mouth, and fatigue.

Dietary plans in palliative care are tailored to the patient's individual preferences, comfort levels, and tolerance.

The emphasis is on providing preferred foods that are easy to swallow and comforting, rather than forcing meals.

Hydration can alleviate symptoms like dry mouth and fatigue but needs to be carefully managed to avoid fluid overload, especially in bedridden patients.

Patients in palliative care may have reduced thirst sensations or difficulty swallowing.

Small sips, ice chips, and moist mouth swabs are strategies to ease dry mouth without overloading the body with fluids.

Loss of appetite can result from disease progression, medications, emotional distress, or fatigue.

Offering small portions of favorite foods without pressure is a strategy for managing loss of appetite.

Medications, illness, and treatments can affect taste perception, leading to altered taste.

Difficulty swallowing due to muscle weakness or neurological issues.

Providing soft or puréed foods and thickened liquids can help patients with dysphagia.

Bedridden patients may have reduced energy needs, but adequate protein is still crucial to maintain muscle and immune function.

Providing nutrient-dense foods like nut butters, full-fat dairy, and smoothies can provide energy and protein in smaller portions.