BSN 2F Nutrition and Diet Therapy Study Outline (PDF)

Study Outline (LECTURE): Nutrition and Diet Therapy (NCM105-n) BSN 2F Week 1: Nutrition in Infancy I. Introduction to Nutrition Across the Lifespan 1. Impact on growth and development Growth: the increase in size of the body and mass of an organism. Refers to physical and biolo...

Study Outline (LECTURE): Nutrition and Diet Therapy (NCM105-n) BSN 2F Week 1: Nutrition in Infancy I. Introduction to Nutrition Across the Lifespan 1. Impact on growth and development Growth: the increase in size of the body and mass of an organism. Refers to physical and biological changes. Development: process of an organism maturing and becoming more complex. Refers to function and behavioral changes. 2. Role in disease prevention Critical growth period Establishing dietary patterns II. Nutrition in Infancy A. Characteristics of the Normal Full-Term Infant 1. Appearance - Definition of full-term (37 to 42 weeks gestation). - Skin and fat characteristics. - Body proportions: disproportionate head size, bowed legs, and overall body fat. - Cartilage and skeletal development at birth. - Water content: 75% body weight at birth. - Fontanel closure by age two: significance and timing. 2. Physiology - Average Birth Metrics - Weight: 3.5 kg (normal range: 2.7–4.6 kg). - Length: Average of 50 cm. - Head circumference: Average of 35 cm. - Vital Signs - Normal heart rate: 110 to 160 beats/minute. - Respiratory rate: 30–50 breaths/minute; importance of noiseless respiration. - Body temperature: Normal range 36.5 to 37.4°C (axillary). 3. Reflexes - Definition and importance of primary reflexes in neurological development.  - List and description of key reflexes: Rooting Reflex: Seeking nipple when cheek is touched. Sucking Reflex: Creating negative pressure for feeding. Moro Reflex: Startle response with arm extension. Palmar Grasp Reflex: Grasping objects placed in palm. Plantar Grasp Reflex: Curling of toes when foot is stroked. Stepping Reflex: Walking movements when feet touch a surface. Placing Reflex: Lifting foot when the top is touched. Asymmetric Tonic Neck Reflex: Head turning resulting in arm stretching. B. Feeding Practices 1. Breastfeeding Optimal infant nutrition source; composition tailored for infants. Prolactin is the main hormone that promotes milk production. Lactation is the period of milk production by the mother’s mammary gland to feed her infant. WHO recommendations for exclusive breastfeeding for first 6 months. Continued breastfeeding with complementary foods up to 2 years or longer. Cup Feeding is the safest alternative to breastfeeding. - Benefits of breastfeeding: - Nutritional adequacy: energy and nutrient provision. - Protection against infections: antibacterial properties. - Lower risk of allergies compared to formula feeding. - Bonding and attachment between mother and infant. 2. Formula Feeding Breast milk substitute made from dried milk powder. Composition: Cow's milk base, vitamins, minerals, and other nutrients. - Types of infant formulas: Milk-based Formulas: Standard options for most infants. Soy-based Formulas: For lactose intolerance or allergies. Specialty Formulas: For specific medical conditions (e.g., hypoallergenic). - Key differences between formula and breast milk: - Antibody content: role in immunity. - Nutritional composition: adjustments and limitations.  3. Feeding Guidelines Recommendations for 0-6 months: - Exclusive breastfeeding or formula feeding. Recommendations for 7-12 months: - Introduction of solid foods while maintaining breastfeeding/formula. III. Nutritional Needs and Important Nutrients A. Nutritional Requirements 1. Overview of caloric needs in infancy. 2. Role of breast milk and formula in meeting these needs. B. Important Nutrients for Growth and Development 1. Protein - Sources: breast milk, formula and solid foods. - Importance for growth and tissue development. 2. Calcium - Sources: breast milk, formula, dairy products. - Role in bone development and growth. 3. Whole Grains and Complex Carbohydrates - Benefits of introducing whole grains: energy and essential nutrients. - Examples: whole-grain cereals, pasta and bread. 4. Vitamins A, B, C, and E - Sources and importance of each vitamin. - Vitamin A: vision and immune function. - B Vitamins: energy metabolism and brain development. - Vitamin C: antioxidant role and skin health. - Vitamin E: cellular protection. 5. High-Fat Foods - Importance of healthy fats for brain development. - Sources: whole-milk dairy, avocados and cooking oils. 6. Iron - Importance for oxygen transport and energy levels.  - Sources: fortified cereals, meat, poultry, fish, eggs and legumes. 7. Omega-3 Fatty Acids , DHA - Role in brain development and cognitive function. - Sources: fatty fish, flaxseed, and DHA-enriched foods. 8. Fluids - Hydration needs in infancy. - Transition to solid foods and introduction of water. IV. Feeding Techniques and Infant Formula Composition A. Recognizing Hunger Cues - Behavioral signs: crying, rooting, and sucking motions. - Differences between breastfed and formula-fed infants in hunger regulation. B. Risks Associated with Formula Feeding - Absence of protective antibodies. - Importance of proper preparation and handling. - Risks of contamination and health issues arising from improper formula use. V. Regulatory Considerations A. Executive Order 51, 1986 (Philippines) - Overview of the National Code of Marketing Breastmilk Substitutes. - Goals of the code: promoting breastfeeding and ensuring safe nutrition. Week 2: Nutrition in Toddlers and Preschoolers I. Nutrition for Toddlers (1-2 Years) A. Characteristics of a Toddler 1. Developmental milestones Physical Milestones: First steps, running, climbing. Cognitive Milestones: Problem-solving, exploring surroundings. Social-Emotional Milestones: Developing autonomy, showing defiance. Language Development: Vocabulary expansion, understanding simple phrases. B. Healthy Bodies 1. Nutrition Guidelines Recommended dietary intake: focusing on nutrient-dense foods.  Importance of hydration: offering water and milk. 2. Managing Picky Eating Strategies for introducing new foods: repeated exposure, creative presentation. 3. Physical Activity Encouraging active play and exploration. Limiting sedentary activities and screen time. 4. Sleep Recommendations Importance of sleep for growth and development. Sleep routines: consistency and environment for better sleep. II. Nutrition for Preschoolers (3-5 Years) A. Developmental Milestones 1. Skills acquisition Failure to thrive: Term used to describe the condition of a preschool child who does not develop according to expectation. Physical Skills Riding a tricycle, jumping, using tools. Cognitive Skills: Understanding concepts like time, counting and colors. Social Skills: Sharing, taking turns and playing cooperatively. Language Development: Expanding vocabulary, storytelling and singing. B. Healthy Bodies 1. Meal Planning - Might become a very picky and erratic eater. Need less food because they don’t grow as fast. - Involving children in meal preparation. - Emphasizing balanced meals with fruits, vegetables, and whole grains. - Avoid strong flavored foods 2. Screen Time Management - Developing a family media use plan. - Encouraging outdoor play and physical activities. 3. Sleep Requirements - Guidelines for optimal sleep: 10-13 hours for preschoolers. Nutrient Allowances for Toddlers and Preschoolers A. Introduction to Nutritional Needs 1. Overview of essential nutrients (vitamins, minerals, proteins, fats, carbohydrates). 2. Recognizing the unique needs of growing children compared to adults. 3. To meet dietary allowance of a preschool child: - Provide right amount of food - Small frequent feeding - Provides meals that satisfy appetite B. Nutritional Needs Overview 1. Energy Requirements - Diet of preschoolers should be adequate in calories. - Daily caloric intake recommendations based on age and gender. 2. Fat Intake - Importance of healthy fats for brain development. - Differentiating between good and bad fats. 3. Fiber Needs - Benefits of dietary fiber for digestion and satiety. - Sources of fiber: fruits, vegetables, whole grains. 4. Protein Requirements - Role of protein in growth and development. - Sources: meats, dairy, legumes, and nuts. 5. Iron and Micronutrients - Importance of iron for cognitive development. - Foods rich in iron and ways to enhance absorption (pairing with Vitamin C). 6. Carbohydrates - Importance of complex carbohydrates for sustained energy. - Limiting refined sugars to prevent dental caries. C. Common Nutritional Problems 1. Protein-Energy Malnutrition (PEM) 2. Iron Deficiency Anemia (IDA)  3. Vitamin A Deficiency 4. Iodine-Deficiency Disorders 5. Obesity - Risk factors and prevention strategies. 6. Dental Caries - Importance of oral hygiene and limiting sugary snacks. V. Feeding the Preschool Child A. Helpful Feeding Information B. Addressing Faddy Eating and Food Refusal C. Promoting Dental Health Week 3: Nutrition in School-Aged Nutrition for the School-Aged Child (6-12 years) - Important period in human development wherein attitudes towards foods and food habits are formed. - It is also the benign or latent time of growth. - First growth spurt occurs. 1. Role of nutrition in physical, cognitive, and social development 2. Long-term health implications Physiological Changes and Growth Patterns A. Growth in Height and Weight 1. Annual growth patterns - Average increases: 2 to 2½ inches in height; 3 to 6 lbs in weight 2. Gender differences in growth rates - Similarities until age 9-10 - Girls begin growing faster, average height and weight by age 13 3. Indicators of growth spurts - Foot size in girls - Timing of male growth spurts (ages 12-16) 4. Predicting adult height from childhood height B. Body Proportions and Development  1. Changes in body proportions - Leg growth contributes 66% to height increase 2. Postural improvements 3. Facial growth and adult proportions 4. Dental development Eruption of permanent teeth by age 11-12 Risk of dental caries C. Internal Systems and Tissues 1. Muscle and fat development - Boys have more muscle tissues than girls - Increased strength in both sexes - Risk of injury due to muscle immaturity 2. Heart and skeletal development - Proportionate growth of the heart - Bone growth in arms, legs and face - Increased flexibility due to ligament changes 3. Brain development - Slow growth in brain size - Completion of brain growth by ages 10-12 Perceptual Development A. Vision 1. Development of 20/20 vision 2. Color blindness is higher in boys than girls B. Hearing 1. Otitis media as a common cause of hearing loss C. Other sensory developments 1. Taste and food preferences Nutritional Requirements A. Basic Principles of Nutrition 1. Types of nutrients needed: vitamins, minerals, carbohydrates, proteins and fats  B. Age-Specific Nutritional Needs 1. Energy needs - Differences between boys and girls - Age-specific caloric requirements 2. Protein requirements - Higher protein needs per body weight than adults - Sources of essential amino acids 3. Vitamins and minerals - Importance of micronutrients for growth and development - Special attention to iron, calcium, iodine, and vitamins A and C Rationale for Nutritional Requirements A. Energy Needs 1. Factors determining energy needs: age, basal metabolism, activity level B. Protein Needs 1.In relation to body weight is higher than that of adults. 2. Importance of a balanced diet for tissue growth C. Vitamin and Mineral Functions 1. Roles of vitamins in body processes 2. Importance of calcium for skeletal development 3. Iron needs related to blood volume and menstruation D. Fats and Their Importance 1. Role of fats as a concentrated energy source 2. Importance of fat-soluble vitamins and essential fatty acids E. Fiber 1. Role of fiber in digestion and health 2. Risks of excessive fiber intake in young children F. Hydration 1. Importance of water in metabolism and hydration Feeding the School-Aged Child A. Strategies for Encouraging Healthy Eating Habits  1. Importance of food presentation, choice and variety 2. Engaging children in meal preparation B. Planning Balanced Meals 1. Recommendations for including body-building, energy-giving and regulating foods 2. Importance of including fruits, vegetables, whole grains and lean proteins C. Meal Timing and Structure 1. Planning nutritious snacks and breakfast D. Addressing Special Dietary Needs 1. Vegetarian and vegan diets 2. Food allergies and intolerances Common Food or Dietary Problems A. Issues Related to Changing Activity Patterns 1. Impacts of increased sedentary behavior B. Common Dietary Problems 1. Breakfast skipping 2. Lunch swapping C. Managing Sweet Tooth Tendencies 1. Impact of excessive sugar on appetite and dental health 2. Encouraging healthy alternatives to sweets D. Strategies to Encourage Positive Eating Behaviors 1. Setting a pleasant mealtime environment 2. Teaching children about nutrition and healthy choices Common Nutritional Problems 1. Malnutrition and Learning 2. Underweight and Retarded Growth 3. Micronutrient Malnutrition - Iron Deficiency Anemia - Obesity - Dental Caries - Lactose Intolerance  - Food Allergies - Physical Activity and Fitness - Preventing Chronic Diseases Factors Influencing Food Intake 1. Family 2. Peers 3. Schools 4. Societal Trends 5. Media WEEK 4: Nutrition in Adolescence, Adult Years and Aging I. Nutrition in Adolescence - Adolescence is the transition from childhood to adulthood, ranging from ages 10 to 19. - Second growth spurt occurs. Key Characteristics: Rapid physical, cognitive, and psychosocial development, with increased nutritional needs to support growth, pubertal changes, and disease prevention. Puberty- timeframe during which the body matures from that of a child to that of a young adult. During puberty girls accumulate more fat than boys, and girls accumulate less lean body mass than boys. Stages of Adolescence 1. Prepuberty (Ages 10-12) 2. Puberty (Ages 12-16) 3. Postpuberty (Ages 16-19) Psychological Changes in Adolescence - Adolescents undergo significant psychological growth. Brain Development: The prefrontal cortex, responsible for self-control, planning, and judgment, undergoes the most change. Behavioral Impact Adolescents tend to take risks due to psychosocial influences, and this stage offers the best opportunity to develop lifelong skills and habits. Nutritional Needs During Adolescence A. Growth and Development - Adolescence is a crucial period for physical growth and sexual maturation. - Poor nutrition during adolescence can lead to growth retardation and affect future productivity. B. Major Nutrients 1. Carbohydrates, Proteins, Fats, Vitamins, and Minerals: Essential for growth, energy, and development. 2. Iron and Calcium: These nutrients are often lacking in adolescent diet. Iron is needed for blood volume expansion, and calcium is vital for bone development. 3. Zinc: Important for growth and sexual maturation, improved sperm quality; found in meat (beef), nuts, and milk, dairy products (cheese). C. Balanced Diet - A balanced diet includes adequate portions from all food groups: 1. Fruits and Vegetables 2. Grains: Rice, bread, cereals. 3. Proteins: Meat, fish, poultry, eggs, nuts. 4. Dairy: Milk, yogurt, cheese. 5. Fats: Healthy fats from nuts, seeds, and oils. Note: Limit intake of high-fat, high-sugar, and high-sodium foods. Rice preparation for reducing diet: Plain boiled rice Soft drinks for reducing diet: Gradual reduction and use light. Nutrition-Related Problems in Adolescence A. Nutritional Anemia Cause: Inadequate iron intake, heavy menstrual periods, or parasitic infections. Symptoms: Fatigue, dizziness, pale skin, shortness of breath, and poor cognitive performance. Prevention: Iron-rich foods (meat, beans, lentils) and Vitamin C to enhance iron absorption. B. Overweight vs. Obesity Overweight: A person may be overweight from extra muscle, bone, or water, as well as from having too much fat. Both terms mean that a person's weight is higher than what is thought to be healthy for his or her height. Obesity: Obesity is a state in which there is a generalized accumulation of excess fat in adipose tissue in the body leading to more than 20% of desirable weight. Causes: Sedentary lifestyle, poor dietary habits, family history, and environmental factors (religion, climate and culture). C. Negative Body Image and Eating Disorders (Bulimia and Anorexia Nervosa) Causes: Media influence, peer pressure, and unrealistic beauty standards. Consequences: Low self-esteem, depression, eating disorders, and poor nutritional habits. D. Irregular Meals and Snacking Adolescents often skip meals or rely on snacks, which can lead to nutrient deficiencies or weight gain. Fast Foods: Frequent consumption of fast-food leads to poor nutritional quality in their diet. Special Nutritional Needs of Adolescents 1. Pregnant Adolescents: Higher nutritional needs to support both mother and baby. 2. Adolescent Athletes: Require more calories, proteins, and hydration to support physical activity. 3. Substance Abuse: Nutritional deficiencies may occur with substance abuse due to poor eating habits and metabolism. 4. Smoker Adolescents: Increase the need for vitamin C. II. Nutrition in the Adult Years (19–50) Maintaining health and preventing diet-related diseases like cardiovascular disease and type 2 diabetes. Nutritional Needs: Balanced diet with whole grains, fruits, vegetables, lean proteins, and low-fat dairy. Calorie Requirements: Women: 1,800 to 2,200 kcal/day Men: 2,200 to 2,800 kcal/day Dietary Recommendation: 45-65% carbohydrates 10-35% proteins 20-35% fats - Limit saturated fat (meat, seafood and dairy) to less than 10% of daily intake. III. Nutrition in Aging (50 and above) Aging - Decline in functions of cells, organs, and human being as a whole. At this stage in life, there is a slow rate of blood flow through arteries, kidneys GIT, and brain causing a reduced cardiac output, increased pulse pressure and systolic blood pressure. Objectives of nutritional management: 1. Prevent chronic degenerative diseases 2. Conserve good health 3. Delay tissue wasting A. Special Nutrient Needs of Older Adults 1. Calcium and Vitamin D: To maintain bone health and prevent osteoporosis. - Sources: Fortified cereals, dairy products, leafy greens, fatty fish, milk, cheese 2. Vitamin B12: Absorption decreases with age, requiring fortified foods or supplements. NOTE: Vitamin B12 can only be found in ANIMAL SOURCE. 3. Dietary Fiber: To aid digestion, lower cholesterol, and manage blood sugar. - too much consumption can cause gas pain and discomfort. - Sources: Whole grains, fruits, vegetables, legumes. 4. Potassium: Helps regulate blood pressure. - Sources: Fruits, vegetables, low-fat dairy. 5. Healthy Fats: Choose polyunsaturated and monounsaturated fats from nuts, seeds, and oils, and limit saturated fats. 6. Protein: Same as adult requirement to prevent tissue wasting. B. Factors Affecting Adequate Feeding 1. Psychological Factors: Anxiety, depression (common problem among elderly), and memory loss can reduce appetite. 2. Cultural Factors: Food choices influenced by traditions. 3. Physical Factors: Loss of appetite due to dental issues or illness. 4. Socio-economic Factors: Limited access to quality food due to income constraints. 5. Health Factors: Conditions like chronic degenerative disease (Arthritis, Diabetes, Coronary Heart Disease). C. Management for elderly with problem on unwanted weight gain - Choose low calories food - Exercise regularly - Restrict fried foods (prefer steam and boiled foods) - Eat lean parts of meats, fish and poultry