Nutrition For Childbearing Families PDF

NUTRITION FOR CHILDBEARING FAMILIES OBJECTIVES 1. To outline the characteristics of a child bearing family (Mother and father) 2. To discuss the role of nutrition in the male reproductive health 3. To discuss the role of critical nutrients in successful reproduction 4. To identify food sources of th...

NUTRITION FOR CHILDBEARING FAMILIES OBJECTIVES 1. To outline the characteristics of a child bearing family (Mother and father) 2. To discuss the role of nutrition in the male reproductive health 3. To discuss the role of critical nutrients in successful reproduction 4. To identify food sources of the critical nutrients 5. To outline Diet Planning Principles 6. To discuss the role of nutrition in pregnancy Malnutrition and Fertility Severe malnutrition and food deprivation reduce fertility. Men lose the ability to produce viable sperm. Women develop amenorrhea. Loss of sexual interest during starvation Bottom Line: Both men and women need to be well nourished to bring forth healthy offspring © 2009 Cengage - Wadsworth MALE INFERTILITY What are some of the factors responsible for men not being able to have children? Heredity Incompatible blood type Low semen quality (sperm, sugar and protein) Sperm count and velocity Rise in temperature of the scrotum Being overweight, obese or underweight Erectile dysfunction/impotence Diseases- high fever, mumps Diabetes (impotence) MALE INFERTILITY (Cont’d) Hypertension (circulatory problems) Alcohol abuse Caffeine abuse Stress Heavy smoking Radiation –laptops, cell phones etc. pesticides Foods to Consume Balanced meals containing Fish (seafood) Legumes Chicken Whole grains Fruits Vegetables, Limit Red meat Processed meat Refined grain High energy drinks Salty and sugary snacks Pizza MACRONUTRIENTS AND MICRONUTRIENTS Macronutrient that does not yield energy (amount required expressed in liters/ milliliters; cups/glasses) e.g. Macronutrients yielding energy (amount required expressed in grams) Carbohydrate Lipid Protein NB. Water is a macronutrient that does not yield energy (amount required expressed in liters/milliliters; cups/glasses) e.g. Micronutrients (amount required expressed in milligrams and micrograms) Vitamins Minerals Water NUTRIENTS All nutrients are important, especially: The Energy Yielding: Carbohydrates The Trace Minerals Zinc B Vitamins Folic Acid Proteins Iron B12 © 2009 Cengage - Wadsworth Fats ZINC Zinc is important in a multitude of chemical reactions in the body. The best sources of dietary zinc are protein-rich foods. Zinc from pancreatic secretions is also available for absorption. Fiber can bind zinc, therefore limiting absorption. Zinc deficiency symptoms include growth retardation and sexual immaturity. © 2009 Cengage - Wadsworth Zinc Roles in the Body Involved in growth, development, and immune function Affects platelets in blood clotting and wound healing Needed to produce the retinal form of vitamin A Affects thyroid hormone function Influences behavior and learning performance Taste perception Wound healing Sperm development Fetal development © 2009 Cengage - Wadsworth Zinc Roles in the Body Supports the work of some enzymes Helps to make parts of DNA and RNA Manufactures heme for hemoglobin Assists in essential fatty acid metabolism Releases vitamin A from liver stores Metabolizes carbohydrates Synthesizes proteins Metabolizes alcohol Disposes of damaging free radicals © 2009 Cengage - Wadsworth Food Sources of Zinc Animals Food Sources Seafood Oysters Lean meats Poultry Red meat Eggs Plant Food Sources Legumes Beans and peas Baked beans Soy products Chickpeas Nuts Cashews Almonds Seeds Pumpkin Sunflower Iron Deficiency Most common nutrient deficiency worldwide Vulnerable stages in life Women in reproductive years Pregnancy Infants and young children Adolescence Caused by blood loss Inadequate intake Anemias Anemia is a severe depletion of iron stores resulting in low hemoglobin concentrations Anemia is a decrease in number of red blood cells or less than the normal quantity in the blood. It may be caused by: Iron deficiency Folate deficiency B12 deficiency Anemia is a silent disease. People with anemia generally feel tired when they exert themselves. Other Important Nutrients Folate and B12 essential in DNA synthesis and new cell formation. Necessary for the activation of each other. Vitamin K – essential for blood clotting Vitamin B6 – required for the production of red blood cells FOOD SOURCES Folate Legumes: Fruit Juices: Vegetables Fortified cereals Vitamin B6 Protein foods: Starchy vegetables: Legumes: Fruit Fortified cereals Vitamin B12 Only animal foods Lentils Tomato Broccoli Pinto beans Orange Asparagus Meat Potatoes Soy Products Bananas Fish Poultry other starchy vegetables Watermelon Liver IRON RECOMMENDATIONS Adults 19 – 50 years of age Men: 8 mg/day Women: 18 mg/day Women over 51 years of age 8 mg/day Vegetarians need 1.8 times as much iron because of low bioavailability. © 2009 Cengage - Wadsworth Heme and Nonheme Iron in Foods IRON ABSORPTION There are two types of iron obtained from food. Heme iron –present in foods from animals Nonheme iron – Present in foods from both animals and plants Absorption of iron from food is tightly controlled by the GI tract. Heme iron better absorbed than non-heme iron Absorption-enhancing factors for non-heme iron: MFP (a peptide present in animal products that enhances the absorption of from nonheme) Vitamin C (captures and keeps iron in the reduced state) Some acids and sugars (Citric acid and lactic acid from foods, HCl from the stomach) INHIBITING FACTORS The absorption of Nonheme iron is inhibited by: Phytates and fibers from legumes, grains, and rice Vegetable proteins in soybeans, legumes, and nuts Calcium in milk Tannic acid and other polyphenols in tea, coffee, grains, oregano, and red wine © 2009 Cengage - Wadsworth Iron Absorption & Metabolism In addition to the type of iron present (heme or non-heme) and the enhancing and inhibiting factors, there are other factors involved: Individual variation in absorption is associated with Health of GI tract (if unhealthy absorption can be as low as 2% ) stage in life cycle (absorption can be as high as 35% in a rapidly growing healthy child) iron status ( absorption is higher in iron deficient state than iron replete) Food Sources of Iron Food Sources of Heme Read Meat Fish Shellfish Poultry Eggs Plant Food Non-Heme Grain products (whole-grain, enriched, and fortified breads and cereals Legumes Baked beans, Soy products Chickpeas Dark Greens (callaloo, kale etc.) Dried fruits GUIDELINES 1 Adequacy (dietary)—providing sufficient energy and essential nutrients for healthy people 2. Balance (dietary)—consuming the right proportion of foods. (Enough but not too much especially of the minerals) 3. kcalorie (energy) control—balancing the amount of foods and energy to sustain physical activities and metabolic needs GUIDELINES 4. Nutrient density—measuring the nutrient content of a food relative to its energy content Empty-kcalorie foods denote foods that contribute energy but lack nutrients. 5. Moderation (dietary)—providing enough but not too much of a food or nutrient. 6. Variety (dietary)—eating a wide selection of foods within and among the major food groups CHILDBEARING (Women) The childbearing years in women start at the onset of menstruation which occurs between 8 - 16 years and ends at menopause mid 40’s to mid 50’s. Teenager pregnancies coincide with the adolescent growth spurt, increasing the demand for all the nutrients to support the growth of mother and developing fetus. Between 20 – 30 years is considered the optimal time to become pregnant, since fertility begins to decline after 30 and chromosomal abnormalities begin to occur. Women older than 35 years are usually considered high risk. Nutritional requirements differ depending on the age of conception. High-Risk Pregnancies High-risk pregnancies threaten the life and health of both mother and infant. Proper nutrition and the avoidance of alcohol, drugs and smoking improve outcomes. Prenatal care includes the monitoring of weight gain, gestational diabetes and preeclampsia. Low-risk pregnancies are ones without risk factors. © 2009 Cengage - Wadsworth Table 15-3 p485 WEIGHT PRIOR TO CONCEPTION Overweight or Obesity Tends to be born post term (>42 weeks) Tends to be greater than 9 pounds at birth (macrosomia) The mother is more likely to experience difficult labor and delivery, birth trauma, and cesarean sections Higher risk for neural tube defects, heart defects and other abnormalities Weight loss should be postponed until after delivery. Undernutrition during the first trimester results in Placenta problems Impaired development in infant If the mother is well nourished no major dietary changes are necessary during this trimester. © 2009 Cengage - Wadsworth Nutrition during Pregnancy After the First trimester the requirements are Energy Second trimester +340 kcal/day Third trimester +450 kcal/day Protein + 25 grams/day Use food, not supplements Essential Fatty Acids—especially long-chain omega-3 and omega-6 fatty acids © 2009 Cengage - Wadsworth Nutrition during Pregnancy Nutrients for Blood Production and Cell Growth Folate at 600 μg/day Vitamin B12 at 2.6 μg/day Iron at 27 mg/day Zinc at 12 mg/day for adults ≤ 18 years of age 11 mg/day for adults 19-50 years of age © 2009 Cengage - Wadsworth Nutrition during Pregnancy Nutrients for Bone Development Vitamin D is required to use and absorb calcium effectively. Calcium is required to allow for calcification of fetal bones. Other nutrients are needed to support growth, development, and health of the mother and fetus. © 2009 Cengage - Wadsworth Nutrition during Pregnancy Vegetarian Diets during Pregnancy and Lactation Adequate energy is important. Should include milk and milk products Should contain a variety of legumes, cereals, fruits, and vegetables Plant-only diets may cause problems during pregnancy. Supplements of iron, vitamin B12, calcium, and vitamin D may be required. © 2009 Cengage - Wadsworth FOOD BASED DIETARY GUIDELINES (GFNC)