Nutrition in Pregnancy and Infant Development

Chapter 15: Pregnancy Nutrition

• Energy and protein recommendations:
  • Second trimester: +340 kcal/day, +25g protein/day
  • Third trimester: +450 kcal/day, +25g protein/day
• Nutrients for fetal bone and teeth:
  • Vitamin D, Calcium, Phosphorus, Magnesium
• B vitamin for neural tube development:
  • Folate
• Substances to avoid during pregnancy:
  • Alcohol, medications, supplements, recreational drugs, smoking, caffeine, restrictive dieting, sugar substitutes, foodborne illnesses (like MMG and Pneumonia)
• Environmental contaminants affecting fetal nervous system:
  • Lead, Mercury
• Fetal Alcohol Syndrome (FAS):
  • Consumption of alcohol during pregnancy may result in growth restriction, brain/CNS abnormalities (cognitive/behavioral impairment), facial/skull deformities, birth defects (cleft palate, heart defects, defects in ears, eyes, genitals, and urinary system)

Chapter 16: Infant Development

• Fastest infant growth and development period:
  • First year of life, especially first 4-5 months (weight doubles) and first year (weight triples and height by 10 inches)
• Benefits of breastfeeding:
  • Easily digestible CHO/protein source with DHA for brain development, higher lactose content for Ca+ absorption, provides optimal amounts of magnesium, calcium, phosphorus, and low sodium content
• Why cow's milk is not ideal for infants:
  • May cause intestinal bleeding and iron deficiency, high in protein, sodium, and potassium, but low in vitamin C
• First solid food introduction:
  • Iron-fortified rice cereal due to depleted iron stores
• Obesity in children:
  • Increased consumption of high-fat, high-calorie foods (fast/convenience foods), decreased physical activity, parental obesity are contributing factors.

Chapter 17: Adolescent Nutrition

• Energy and protein needs of adolescents:
  • Girls (inactive): 1800 kcals/day
  • Boys (active): 3500 kcals/day
  • 9-13 years: 0.95 g protein/kg body weight
  • 14-18 years: 0.85 g protein/kg body weight
• Important vitamins and minerals during adolescence:
  • Vitamin D, calcium, iron
• Water intake recommendations for older adults:
  • 1 ounce per kilogram of body weight, minimum 48 ounces.
• Increased vitamin D and calcium needs in older adults:
• Limited exposure to sun and lower dairy intake may decrease pre-vitamin D levels leading to decreased bone density and other osteoporosis symptoms
• B-12 absorption and metabolism in the elderly:
  • 10-30% of older adults may experience atrophic gastritis, a condition that results in reduced intrinsic factor production needed for B-12 absorption. This leads to a heightened need for folate.

Chapter 18: Cardiovascular and Related Conditions

• Modifiable risk factors for CVD:

  • High LDL, low HDL, high blood pressure, diabetes, obesity, inactivity, smoking, atherogenic diet

• Modifiable risk factors for hypertension:

  • Obesity, high sodium intake, alcohol consumption, smoking, high LDL.

• Metabolic syndrome:

  • Combination of risk factors including insulin resistance, increased blood lipids, abdominal obesity that greatly increase the risk of CVD/CHD

• Recommendations to reduce risk of CVD and hypertension:

  • Weight control, physical activity, the DASH diet (emphasize fruits/ vegetables/grains; low-fat dairy, poultry, fish, legumes and nuts, limit red meat and added sugars)

Chapter 19: Food Safety and Additives

• FDA's leading concern for food safety:
  • Foodborne illness
• Minimizing risk of foodborne illness:
  • Cook meat thoroughly, use a thermometer, use clean food handling methods, prevent cross-contamination, refrigerate promptly, thaw foods in fridge or microwave
• Minimizing pesticide exposure:
  • Trim fat and skin from foods, buy certified organic foods, peel waxed fruits/vegetables, avoid leafy vegetable outer leaves or eat a wide variety of foods to minimize exposure to pesticide contaminants.
• Intentional additives:
  • Added to enhance the taste, quality, or appearance of food (antimicrobial agents, antioxidants, colors, flavors, nutrient additives)
• Unintentional Additives:
  • Enter food through harvesting, production, processing, storage, or packaging(food packaging, acrylamide, methylene chloride, hormones, antibiotics.)

General Food Safety and Nutritional Concerns

• Common antimicrobial agents: Salt, sugar, nitrites/nitrates, bacteriophages, antioxidants (Vitamin C and E, BHA, BHT, sulfites)
• Decaffeination chemical and concern:
  • Methylene chloride is a potential human carcinogen.
• Acrylamide formation and health concern:
  • High Carbohydrate foods at high temperatures can produce acrylamide, and it can be dangerous to health. Possible cancer in animals and nerve damage in humans in high doses

This quiz covers essential nutrition guidelines during pregnancy including energy and protein needs, important nutrients for fetal development, and harmful substances to avoid. It also touches on key aspects of infant development, focusing on proper nutrition and care during the early stages. Test your knowledge and prepare for a healthy pregnancy and infancy.