Nutritional Stages and Dietary Patterns

Nutritional Stages

• Introduction of rice cereal as the first food; lower allergy risk.
• Nutritional needs progressively increase during childhood.
• Adult requirements remain stable, with notable adjustments for pregnancy: add 300 calories, 15 mg iron, 30 g protein, 400 mg calcium, and 200 µg folic acid per day.
• Lactation requires an additional 500 calories and 2 quarts of extra fluid daily.
• Elderly individuals (65+) need adequate protein to support the immune system.

Factors Influencing Dietary Patterns

• Health status significantly impacts dietary choices.
• Ability to chew and swallow affects food intake.
• Cultural and religious beliefs shape food preferences.
• Socioeconomic status can limit food accessibility.
• Personal preferences influence food selection.
• Psychological factors play a role in eating habits.
• The use of alcohol and drugs can alter dietary patterns.

Energy Needs

• Basal metabolism is the energy (calories) needed to maintain life at rest.
• Basal metabolic rate (BMR) is influenced by genetics, environment, gender, age, activity level, body surface area, body fat percentage, and diet.
• Various formulas are available to calculate BMR.

Essential Nutrients

Carbohydrates

• Comprise sugars, starches, and fibers like cellulose.
• Simple sugars (monosaccharides and disaccharides) are readily metabolized.
• Starches are complex and require more effort to metabolize.
• Carbohydrates provide the fastest energy source at 4 kcal/gram.

Fats (Lipids)

• Composed primarily of triglycerides and fatty acids.
• Includes saturated (animal sources) and unsaturated fatty acids (plant sources).
• Essential fatty acids: linoleic and linolenic are crucial for human health.
• Deficiencies can lead to skin, blood, and artery issues.
• Function as the most concentrated energy source (9 kcal/gram) and a major energy storage form.
• Contribute to insulation and cell membrane structure, and transport fat-soluble vitamins (A, D, E, K).
• Total fat intake should be less than 30% of daily calories, with saturated fats under 10%.

Proteins

• Complex organic compounds made of amino acids.
• Essential for numerous bodily functions, including tissue repair and enzyme production.

Vitamins and Their Sources

• Vitamin A (Retinol): Supports vision, skin, and immunity; found in orange fruits, leafy greens, dairy, and liver.
• Vitamin D (Cholecalciferol): Promotes bone health; sources include fortified milk, fish, and eggs.
• Vitamin E (Tocopherols): Acts as an antioxidant; found in leafy greens and plant oils.
• Vitamin K: Vital for blood-clotting; found in dairy, leafy greens, and soy products.
• Water-soluble Vitamins:
  • C (Ascorbic Acid): Supports collagen synthesis; found in citrus fruits and tomato.
  • B Vitamins (B1, B2, B3, B5, B6, B7, B9, B12): Support energy metabolism, nervous system, and cell health; found in various foods including meat, dairy, grains, and legumes.

General Health Tips for Exam Preparation

• Prioritize sufficient rest, regular exercise, nutritious meals, and hydration with noncaffeinated beverages while preparing for exams like the NCLEX.