Pregnancy

Pregnancy or gestation is the period when Anemia

fertilized ovum implants itself in the uterus, ● The classic macrocytic anemia of pregnancy
undergoes differentiation, and grows until it can represents a combined deficiency of iron and folic
support extra-uterine life. human pregnancy lasts acid. It produces anemia in babies and increases
for a period of 266 to 280 days (37-40 weeks). It the chances of premature birth. Once anemia is
consists of 3 trimesters: first, second and third established, it is difficult to overcome the condition
trimesters which corresponds to the three main even by raising the level of iron in the diet although
phases: implantation, organogenesis, and growth. its absorption can be enhanced by the inclusion of
ascorbic acid-rich foods in the same meal
Nutritional objectives: containing rich sources of iron.
1. Ensure optimum nutrition before, during and
after pregnancy and during lactation Diabetes
2. Provide adequate nutrition to meet increased ● A pregnant woman with diabetes is more prone
maternal and fetal nutrient demands to develop pre-eclampsia, pyelonephritis, and
polyhydramnios (an excess of amniotic fluid), and
Complications of Pregnancy and Possible Dietary her baby has a higher risk of dying in utero or at
Modifications birth. Rigid control of maternal blood glucose
concentration is considered vital for a good
● "Morning sickness" nausea and vomiting usually prognosis of the fetus.
occur immediately after getting up in the morning.
When accompanied by lack of appetite, such Constipation
condition leads to malnutrition and loss of weight. ● Pressure exerted by the developing fetus on the
A longitudinal study on pregnant women reveals digestive tract, lack of exercise, and insufficient
nausea to affect frequency of food intake, resulting bulk in the diet cause constipation, which if chronic
in decrease in calorie intake. Increased hormone or habitual, gives rise to headaches and much
secretion is in some way responsible for this discomfort. Lots of fresh fruits, vegetables, fluid,
phenomenon. and regular exercise can correct this disorder.

Rapid Weight Gain or Loss Socio-Economic and Cultural Factors

● The popular concept of "eating for two" is not ●  Low-income groups tend to have big families,
valid among well-nourished mothers. It may lead to one reason for the decrease in kind and amount of
overweight with consequent toxemia, difficulties of food available to the pregnant mother. Unusual
labor, and birth of large sickly babies. Excessive eating habits such as frequent snacks rich in
weight gain during pregnancy is defined as an carbohydrates; irregular meals; special cravings
increase of three kilograms or more per month in such as raw white rice and green mangoes; and
the second and third trimesters. A sudden increase odd eating habits like chewing cigarettes, chicken
in weight after about the 20th week of gestation is manure, and soot of pots deprive the mother of
a cause for suspecting that water is being retained wholesome foods•
at an inordinate rate and should be regarded as a ●  Fallacies (that eating eggplant causes beriberi in
warning sign of an impending eclampsia. the mother; dark food results in dark complexion of
babies; and eating crabs produce physical
Toxemia abnormalities) should be ignored
●  It's a rare but serious condition where high
blood pressure results in seizures during Alcohol, Caffeine, and Nicotine
pregnancy. Seizures are periods of disturbed brain
activity that can cause episodes of staring, ● Smoking during pregnancy lowers the mean birth
decreased alertness, and convulsions (violent weight increases the risk of perinatal mortality.
shaking). Smoking seems to affect the convention of dietary
●  Rapid weight gain, edema, high blood pressure, calories into weight gain
excretion of albumin in the urine, and convulsions
are clinical manifestations of toxemia. ● Excessive maternal alcohol ingestion is linked to
Classifications of Toxemia fetal alcohol syndrome (FAS). Its major features are
1. Acute toxemia of pregnancy; onset after the CNS disorders, mental retardation, growth
24th week deficiencies, and facial deformities
1. Pre-eclampsia- hypertension with
proteinuria and/or edema ● Caffeine crosses the placenta to the fetus very
2. Eclampsia- convulsions or coma; usually rapidly. The drug metabolizing ability of a fetus is
both when associated with hypertension, extremely limited. The fetus can metabolize alcohol
proteinuria, and edema to a limited extent but not caffeine.
3. Chronic Hypertensive (vascular disease) ●  Alcohol, caffeine, and nicotine dramatically
1. Without superimposed acute toxemia increase the circulating levels of catecholamine.
2. With superimposed acute toxemia
Mother’s Age and Associated Health Concerns and the demand for calcium and phosphorus is in
Risk increased above the requirement of the pregnant
Pregnancy in Adolescents women.
●  Iron deficiency anemia * The calcium allowance is 1.0g daily for good milk
●  Prolonged labor production. The vitamin D requirement of 400 IU
●  Higher rates of stillbirths, preterm births, and remains the same as during pregnancy.
low-birth weight infants
 iron allowances
Iron rich foods are essential for the Mother's own
health while supplements are included early in the
infant's diet.

Pregnancy in Older Women

●  Hypertension and diabetes
●  Higher rates of premature births and low  vitamin allowances
birth weight there is an increased demand for vitamin A, Niacin,
●  Birth defects riboflavin, thiamine, and ascorbic acid during
●  Fetal death lactation and pregnancy.

Repeated Pregnancies Ø foods need in lactation

As parity increases, the tendency toward lower FACT: the nutritional requirements in lactation are
nutrient intake also increases. Moreover, gestation greater than in pregnancy to ensure enough supply
in close interval depletes the maternal reserves of of milk for the baby
nutrients. Since replenishment of reserves does not
take place, the mother’s nutritional status, and A. CALORIES
consequently that of the infant, are greatly - an addition of 1,000 calories above the normal
affected allowance is needed. an approximate amount of
120 calories is required to produce 100 ml of milk.
LACTATION
LACTATION -The preparation for assuring an b. protein
adequate supply of good quality breast milk must - an addition of 20 g to the normal allowance is
begin at the onset of pregnancy. needed to compensate for the protein lost in milk.
most of the dietary essentials are increased over The conversion of food into milk protein is only
and above the requirements during pregnancy to about 50% efficient.
meet the demands of milk production namely:
 calories c. calcium and phosphorus
 proteins - an increase of 0.5 mg to the normal allowance is
 calcium needed to prevent severe depletion of maternal
 vitamin A calcium reserve since this is used for milk
 thiamin productions (sources are milk, milk products, eggs
 riboflavin etc.)
 niacin
d. iron
 ascorbic acid
- an additional intake is recommended for blood
lostin parturition, for milk iron, and basal losses.
nutrition in LACTATION
 calorie allowances
e. vitamin a
It is generally suggested that the extra food calories
- an additional 2,000 IU to the normal allowance is
should be about twice those secreted in the milk of
needed to provide the amount of vitamin A
approximately 700 to 1500 calories of food for 500
secreted in milk. (sources are green leafy and
to 1000mL of the milk.
yellow vegetables, milk, eggs etc.)
 protein allowances
f. vitamin b1
the need for protein is greatest when lactation has
- an additional allowance is needed for thiamine
reached its maximum. but it is a need which should
secreted in milk. A mother whose diet is very low in
be anticipated and planned for during pregnancy.
thiamine may secrete a toxic substance called
the average protein allowance for the lactating
"glyoxaline" which accumulates in thiamine
mother is an additional 20.2 g protein to her
deficiency. It's presence with the low thiamine
normal requirement.
content in milk is associated with infantile beriberi.
(sources of vitamin B1 include unpolished rice,
 calcium, phosphorus and vitamin d allowances
legumes, vegetables, milk etc.)
g. riboflavin, vitamin c etc. FACTORS AFFECTING MILK SECRETION
-an additional allowance is needed for milk 1.Diet
secretion. a. the volume of milk secreted is affected by the
diet, but the protein and calcium compositions are
h. fluids not.
- an intake of 8 glasses or more is recommended to b. meat and vegetables soups, milk, and fruit juices
increase milk production. have been referred to as "galactagogues"
Mother's milk is the best food for the baby. It is c. water should not be drunk beyond the level of
easily digested, economical, has the right natural thirst because it suppresses milk secretion
temperature, and its free from harmful bacteria. through its action on the pituitary hormone that
regulates milk production.
Colostrum
-milk contains substance, for the first 3 to 4 days.
-has high protein content, act as a laxative, and 2.Nutritional State of Mothers
contains antibodies which help resist infection. a. energy-yielding constituents of human milk are
A mother who wants to breastfeed her baby should maintained at the expense of the maternal stores
follow the basic food groups in meal planning. while the water-soluble vitamins and vitamin A are
Mother should exude a calm, happy spirit and live a low in poorly nourished mothers.
quiet, contented life.
b. sufficient nutrient reserves in the mother's
tissues before conception and during pregnancy
Breastfeeding Misconceptions influence milk secretion.
1.A mother sick with tuberculosis cannot c. malnutrition and illnesses and infections can
breastfeed. lessen the quality and quantity of milk flow

2.Breast milk is not good if the mother has stayed 3.Emotional and Physical States
long under the sun. a. attitude affects milk secretion.
b. a relaxed temperament, pleasant surroundings,
3.A mother cannot breastfeed during pregnancy. lots of rest, and good sleep enhance milk secretion.

4.A mother cannot breastfeed with only one breast 4.Suckling

if the other breast is painful a. the presence of the baby and suckling ,
immediately after delivery, stimulate the milk-
5.A mother cannot breastfeed if she has a cold, flu, producing glands.
or diarrhea b. as the baby feeds for longer periods of time, the
supply of milk increases in proportion to the body's
6.Breast milk is not good if the mother has been demands.
caught in a sudden shower. c. increased frequency of nursing is positively
associated with infant weight and lactation period.
Advantages of Breastfeeding
1.Breast milk provides passive antibody transfer to 5. Use of contraceptives and drugs
the newborn. a. women who use contraceptives like pills while
breastfeeding depress milk flow and the
2. Breast milk is higher in lactose than cow's milk. insufficiency of milk triggers the cessation of
lactation.
3. Breastfed babies have no difficulty with the b. most drugs, reach the milk sometimes in
regulation of calcium-phosphorus level than those physiologically large doses, thus affecting the
who are bottle-fed. quality of milk secreted.

4. Bottle feeding affects the dental arch. The INFANCY

tongue thrusting in bottle feeding may cause Garlejo, Nicole Isobel Dimatulac, Cherry Parel,
malformations of the dental arch. Chessa Mae

5. Cow's milk protein causes allergy. INFANCY

Ø Refers to a person not more than 12 months of
6. Breastfeeding also benefits the mothers: age. Ø WEIGHT: 2.7 kg- 3.2 kg (6 to 7 lbs.)
a. less incidence of breast cancer in women who Ø LENGTH: 48 cm- 50 cm (19 to 20 inches)
breastfeed Ø AVERAGE HEAD CIRCUMFERENCE: 35 cm ( 14
b. less incidence of thrombophlebitis or inches) Ø Skin is moist, elastic, and not wrinkled.
inflammation of a vein with the formation of blood
clot. Nutritional Objectives
c. rapid return of the original size of the uterus.
1. Provide nutritional base for rapid growth and Ø Deficiency is usually overcome by the addition of
development of the child during the first year of solid food supplements (egg yolk, fortified cereals,
life. vegetables, and fruits).
2. Establish the foundation for good food habits
and attitudes. q VITAMINS
Ø Vitamin B6 (pyridoxine) is essential in the diet of
NUTRITIONAL REQUIREMENTS infants.
q CALORIES ü Minimum daily requirement: between 60 and
Ø The calorie requirements of the infant are high 100 micrograms. Ø Pyridoxine is destroyed during
because the proportionately sterilization in ratio to the degree
larger skin surface leads to large heat loss. of temperature and the length of the time of the
Ø Some infants who are relatively inactive might heat.
show excessive weight gains if Ø Any normal infant ingesting 18 oz. of cow’s milk,
they receive the recommended daily allowances or a comparable amount in a bottled-fed milk food,
while others who are energetic or its equivalent of human milk (24 oz.) , receives
might require more calories than the levels all the vitamin A and all the vitamin B
recommended. fractions (including vitamin B12) needed for
Ø The calories needs of the infant increase from optimum growth.
month to month.
v At birth: 350 to 500 calories q WATER
v 1 year: 800 to 1,200 calories Ø Daily fluid: approximately 2.5 oz. per lb. of body
v 2nd to 7th month: 120 calories per kilogram body weight.
weight v 7th to 12th month: 100 calories per Ø His/ her water balance is more easily disturbed
kilogram than that
of the adult.
qPROTEINS ØThe requirement for water varies from 10% to
Ø 0-6 months of age: 1.5g to 2.5g of protein per kg 15% of the
in the body weight. body weight, or 1 1⁄2 - 2 1⁄2 oz. per lb. of body
Ø 6-12 months of age: 1.5g to 2g per kg in the body weight.
weight. ü Recommended by the FAO/ WHO Expert
Group. FEEDING THE INFANT
Ø In early infancy, milk from the mother, cow, or ØInfant feeding is dynamic in nature.
goat comprises the only protein food. ØIt has nutritional, psychological and biological
interaction between the mother and her offspring
q FATS with
Ø Whole cow’s milk contains satisfactory levels of one affecting the other.
the essential fatty acids, linoleic acid, and ØAn infant may be breastfed, bottle-fed or given
arachidonic acid required by the infant. combined breastfeeding and bottle feeding.
Ø Low-fat milk: used for a short period of time
presents no problems since the infant has generous v Breastfeeding
reserves of the essential fatty acids. Ø Has physiologic and psychologic value for the
ü SOURCES: Vegetable oils ( corn, soybean, and mother and her infant.
cottonseed oils). Ø Provides immunity factor and reduces chances of
Ø About 3% to 5% of fat is included when no infection.
specific amount is stipulated. ü Breast milk is clean.
Ø If the fats are restricted, a larger amount of ü Breast milk is easily digested.
protein or sugar, or both, is required for ü Breast milk is non-allergenic.
energy sources. ü Breastfeeding is beneficial to the health of the
q CARBOHYDRATES mother.
Ø An allowance of oz. per lb. of body weight which Ø However, breastfeeding may not be advisable
equals to 1 oz. per 10 oz. of milk is prescribed, when the
which is also equals 1% of the body weight. mother has syphilis, diabetes, AIDS or any severe
Ø One-third of the carbohydrate should be derived acute infections.
from the milk of the mixture, and the remainder Ø Mothers who smoke heavily and who take
added in the form of starch or sugar contraceptive pills and drugs should refrain from
breastfeeding.
q MINERALS
ØDuring the first four months, liberal status of iron vBottle Feeding
of the healthy infant may suffice for the rapidly Ø Feeding the infant with formula designed to
expanding blood circulation, but thereafter, special match the nutritional ratio of breast milk
emphasis must be placed on the inclusion of iron- composition, diluted with water to reduce protein
rich foods lest anemia will result. and mineral concentration, and added with
carbohydrate to increase energy value.
ü Artificial feeding is costly. depending on the infant’s acceptance and
ü Artificial feeding is associated with infantile tolerance.
obesity or “protein calorie 2.
malnutrition plus”. FourthMonth:scrapedbananaorpapayaorthinlugaw
vMixed Feeding orcommercialcerealpoplikeCerelacand Ceresoy
Ø A combination of breastfeeding and bottle may be given.
feeding, with either one 3. Fifth Month to Sixth Month: full diet consisting
predominating. of pureed meat, egg, fruit, vegetables, and cereals
Ø Complemented: when bottle is given to complete can be introduced to the baby.
a single breastfeeding because ü Weaning should take place.
of insufficiency of the mother’s milk. ü When teething begins, chewy foods such as
Ø Supplemental: when the bottle is used to replace crackers and biskotso are given not only to
one or more breastfeeding soothe the sensitive gums but also to teach the
sessions such as when the mother is away from baby self-feeding.
home for periods longer than 4. Seventh Month to Eight Month: foods are
the feeding intervals. chopped finely- not strained- to teach mastication.
Ø Is not encouraged as it may lead to lactation. 5.
NinthMonthtoTwelfthMonth:wholetenderfoodsorf
FORMULA PREPARATION oodschoppedcoarselyaregiven.
Ø Milk formulas are sterilized in order to reduce
curd size and to prevent the growth of harmful Tips on Giving New Foods
bacteria. 1. After the baby’s 3rd month, test his/her
Two Methods of Formula Preparation readiness to accept new foods by placing a
1. ASEPTIC METHOD: equipment and ingredients teaspoon between the lips.
are sterilized separately either by steam or by 2. Start any new food with 1⁄2 teaspoon on the first
boiling water for at least 25 minutes. day and add as the baby takes to the new taste.
2. TERMINAL METHOD: formulas are poured into 3. Never start two new foods at the same time.
clean but unsterilized bottles and are sterilized 4. Show pleasure when giving a new food.
together. 5. Give water between feeds to provide enough
DISADVANTAGE: scum formation can clog the liquid to remove waste from his/her body and to
nipple holes. help regulate
a) All formulas (sterilized) are slowly cooled bodily functions.
without shaking and stored immediately in 6. When the baby is about seven months of age,
the refrigerator. teach him/her to drink water and other liquids
b) Left-over formulas should not be used again or from a cup.
re-heated. 7. Give finely-chopped foods when the baby starts
teething.
Feeding Time ü Biskotso or any hard toast is also good at this
Ø A baby weighing 2.5 kg to 2.7 kg usually feeds time.
every 3 hours. Ø A baby weighing 3.6 kg to 4 kg 8. Offer bland foods to the baby.
usually feeds every 4 hours. Ø A two-month-old 9. Handle baby’s foods properly.
baby sleeps through the night after the 10 10. Feed the baby only with freshly-cooked foods
pm feeding. or fruits freshly-peeled.
ØBetween 2 and 3 months of age, a baby is on a 4 11. If necessary, divide the recommended amount
to 5 feeding of supplementary foods into several feedings
schedule. during the day.

Simple Tips on How to Help Infants Eat Better EASY-TO-PREPARE BABY FOODS
1. 1. Get vegetable water for the three-month-old
Bewareofbabydinnersorcreamedproductsthatconta baby from the family dishes like sinuwam, nilaga,
ins nutritionally incomplete refined starches. and other vegetable dishes.
2. Drain off the syrup from canned fruits before 2. Preparelugawandsoft-
serving. cookedricefromalreadyboiledfamilyrice.
3. Watch the number of egg yolks the child 3. By ten months, the baby may share the family
consumes per week. rice.
4. If it is fine with the doctor, give the baby 2% low- 4. Get the flaked fish for the 4-month-old baby
fat milk form the family dishes like sinigang, pesa,
instead of whole milk. tocho, and sinuwam.
ü Lugaw is a good food for the baby. 5.
Forpureedvegetablesneededbybabies5monthsold,s
Supplementary Foods etasideasmallamountof
1. Second Month: liquids like rice water, vegetable vegetables like squash from bulanglang, potatoes
water, or kalamansi juice may be introduced from nilaga, and munggo from ginisang
munggo. q COLIC
6. ØIs an acute paroxysm of pain, fussing, crying, and
Usethemeatfromfamilydisheslikenilagaandsinigangf irritability which lasts for 3 months. ØCAUSES:
orthe6-month-oldbaby.Chopthe psychologic factors, maternal and family tensions,
meat finely and mix with lugaw. gastrointestinal hypermotility,
and functional immaturity of the central nervous
EASY-TO-PREPARE BABY FOODS system and the GI tract.
7. For younger babies, meat may be given
“scraped” as follows: INDICATIONS OF GOOD NUTRITION qWEIGHT
üBefore cooking the nilaga, scrape 1 side of a lean GAIN
meat with the edge of a spoon. üTurn meat and Ø A steady weight gain of 150 to 240 g/week that
scrape the other side. slows down toward the end of the first year to
üSeason the scraped meat and form into patties. about 120 g/week is considered as the proper
üCook in hot ungreased pan until the scraped meat weight gain.
is grayish. Ø Doubled birth weight at the end of 5 months.
8. When fish like dilis is abundant and cheap, make Ø Tripled at the end of 1 year.
it into fish powder. Add the powder to the lugaw q LENGTH
for the baby aged 6 months or older. Ø Increases by about 25.4 cm or 50% more at the
9. Prepare mashed dried beans for the 7-month-old end of the
baby when you are serving ginisang munggo to the first year.
family.
INDICATIONS OF GOOD NUTRITION
More Recipes for the Baby qBEHAVIORAL DEVELOPMENT ü O-1 month:
Ø Kamote with Coconut Milk suckles and smiles
Ø Beans with Milk ü 2-3 months: vocalizes and controls head ü 4-5
Ø Dilis Powder months: controls hand and rolls over ü 6-7 months:
Ø Lugaw with Dilis/ Shrimp Powder sits briefly and crawls
Ø Yellow Squash Puree with Cooked Egg Yolk Ø ü 8-9 months: grasps and pulls up
Peanut-Banana Mash ü 10-11 months: walks with support and stands
Ø Fresh Fruit Juice alone
ü Other citrus fruits or fruits such as anonas, atis, ü 12 months: starts to walk alone
guava, mango, Ø Bowel movement: normal without green or red
and guyabano may be used in the preparation of streaks.
the beverage. Ø Sleeping habits: regular
Ø Tooth formation: average
COMMON DISORDERS Ø Motor coordination: developing
q DIARRHEA Ø Muscles: firm and well-formed with moderate
Ø Most frequently caused by bacteria and viruses. subcutaneous fat.
Ø Cow’s milk causes allergy to some infants leading
also to diarrhea. THANK YOU!
Ø In acute diarrhea, food can be given as early as 8 CHILDHOOD
hours after the beginning of
rehydration. Objectives:
q VOMITING At the end of the chapter, the students should be
Ø Is commonly seen in infants during the first few able to:
days. * identify the nutritional needs of a child
q ALLERGY * plan a one-week schedule of packed lunch and
Ø Eczema is the most common sign of allergy in snacks for a school-age child.
infants before 9 months of age. Ø When protein of Childhood is a period of life from 1 to 12 years of
milk is the offending ingredient, it is referred to as age.
milk allergy.
Nutritional Objectives:
COMMON DISORDERS * provide adequate nutrient intake to meet the
q CONSTIPATION continuing growth and development needs
Ø Infrequent bowel movements are not really the * provide basis of support of psychosocial
problem in infants but the pain on the development in relation to food patterns , eating
passage of stools. behavior , and attitudes
Ø To overcome constipation, the following * provide sufficient calories for increasing physical
measures may be taken: activities and energy needs
ü Moderately restrict milk intake.
ü Increase fruit, vegetable, and fluid intake. PRE
ü Change sugar in the formula to laxative brown -
sugar. ü Check the reconstitution of milk formula. SCHOOL CHILDREN
 The nutritional needs of the pre-school child requirements for a preschool
differ from those of the * the small frame versus the large frame * the
adult: boy versus the girl
* * the short versus tall
Thereisalargerrequirementforgrowthsothereisagre
aterneed for proteins, vitamins and minerals. The recommended energy and nutrient intake is
* intended for two groups which is:
Thepreschoolersactivitiesareproportionallyhigherth * 1to3yearsold
anthoseof the adults so the pre-schoolers' calorie * 4to6yearsold
allowances per unit body weight must be * and based on the needs of the mean age in each
increased. group which is (2 and 5) and of two weight average
* and moderate activity.
Theselectionoffoodsrequiressomemodificationespe
ciallyfor young children. Nutrient Calories
* Allowances:
Childhoodpresentsaperiodofrapidlychangingattitud * The energy need for the preschool child is
esand emotional development - a period when determined by age, activity, and basal metabolism.
food habits can be most favorably channeled. * About 55% of total calorie need go to metabolic
activities
Functions of Diet for a child * 25% to physical activity
* Diet provides fuel for the child's muscular
activity. * 12% to grow needs
* It supplies the necessary chemical elements and * 8% to fecal loss.
compounds that the child's body requires for * If the child's diet lacks of calories, The body will
building materials and repairing worn out tissues. utilize the proteins for energy, resulting in protein
* Eating generally gives pleasure and satisfaction to calorie malnutrition (PCN).
the child. * If protein is not adequate, tissue reserves are
used for energy and body building needs leading to
Food Needs of Pre Children marasmus.
-
school Protein
During preschool period 2 to 6 years old: * About 1.5 to 2 g/kg of body weight is required.
* the physical growth of a child is slow that a * The child's protein requirement is relatively
decrease in weight may even be observed while higher in
the overall emotional, social and intellectual relation to body weight than that of the adult.
development is fast * The Recommended energy and nutrient intake
* a child is very receptive to learning at this stage (RENI) indicates that the protein need per kilogram
* he/she continues to have food preference and of body weight decreases.
prejudices which have a great influence on his/her * The protein requirements are relatively high for
eating habits. periods of rapid growth and lower during periods
of slow grow.
Food Needs of Pre Children
- Vitamins and Minerals
school * These are likewise essential for normal growth
* his/her desire for food is erratic and development.
* the child's appetite wanes, between the second
and third years, he/she may not gain an ounce for Fluids
weeks or even months * The total fluid requirements of a healthy child is 4
* as the child further grows, he/she becomes more to 6 glasses, 1 to 1 and half quarts or 1,000 to 1500
independent and selective, making him/her more ml.
vulnerable to nutritional deficiencies
Meal Planning for Pre Children (1 to 6 years old)
* The "wont eat era" should not alarm parents. *
It is expected in a normal child's development. It Thekindandamountoffoodthechildeatsaffecthis/her
could be harder on the parents than on the child. physical and mental well-being.
At this time parents must be careful not to foster * Goodnutritionduringthepre-
poor eating habits by urging, forcing or even schoolageisimportanttohis/her future.
bribing the child to eat. Appetite usually tends to *
improve as the child approaches school age. Thisisthetimewhenthechildneedsadequatefoodtogr
owand build his/her body, to exert/spend plenty of
The energy for play, and to help him/her to fight
child vary widely even within an age group: common infections.
diatary
* *
Goodnutritionhelpskeepthechildhealthy,happyand Sweetenedcondensedmilkisthicklyevaporatedmilk
physically fit as well as mentally alert. withlarge amounts of sugar added.
-
school Avoid using condensed milk. However, when
there is no other available milk, a mixture of 3
During the Pre tablespoon of condensed milk to a cup of water
* Food habits are formed. maybe given to children over one year as long as
- they get enough of other foods.
School Years
* The child gets to like the foods that are usually * However, this mixture is never enough for an
served to them by their mother. infant. In fact, condensed milk should not be used
* Introducing the child early to good nutrition will for infant feeding. It does not enough protein that
help shape his/her for food habits in later years. will promote growth in infants and young children.
* Like everybody else, children need to eat three * Add powdered milk or evaporated milk to lugaw
different meals at regular times of the day. for the child.
* Snacks like glazed yellow kamote or boiled yellow
corn or fresh fruits are more nutritious than * Dried beans and legumes such as munggo and
candies or soft drinks. soybeans have almost the same body building
substances found in fish, meat, poultry or eggs. For
Preschool children are very active. They should good nutrition, cook beans and legumes with a
eat energy foods like rice, corn, bread, yellow small amount of fish and meat and serve it with
kamote, or gabi to keep them on the go. rice.
* Mash yellow kamote or potatoes with mix * Mash boiled munggo or other dried beans and
vegetables; roll in beaten egg and fried. add milk and sugar.
* Serve noodle soups with carrots and leafy greens. * Add raw egg to lugaw as soon as it is cook. Stir
well. The heat will
Fats and oils also supply heat and energy. In cook the egg.
addition, fats help keep skin smooth and help the * Form chopped meat or flaked fish and mashed
body make use of vitamin A. beans into patterns or balls and serve as omelette
* Use fats in meals or snack, Butter or margarine or or soup.
other fats make food tastier. Green leafy vegetables and yellow vegetables such
* Boil coconut milk, sweeten and sugar, and add as malunggay, kamote tops, kangkong, pechay,
yellow kamote. Cook it until softens. carrot, and squash have more vitamins and
minerals the child needs for good eyesight, clean
Give at least one cup whole milk daily, you may skin and healthy hair.
use: Other vegetables like sitaw, abitsuelas, sigarilyas,
* Fresh whole meal (carabao, cow or goat) - and patani also promote growth and make the
simmer it for 30 minutes to make it last longer. child fit.
* Powdered whole milk - four level tablespoon Fruits give a variety of nutrients for good health.
powdered whole milk and water are enough to Citrus fruits like suha and dalanghita are good
make 1 cup of whole milk. sources of vitamin C that:
* Evaporated milk (including recombined and keep the child's gum healthy
reconstituted milk) - combine 1/2 cup of milk and prevent their skin from bruising easily
1/2 cup of water. help the body fight infections and foreign
substance
* Recommended milk is skim milk with butter
oil added to restore the normal fat content of * Fresh fruits are good for snacks or dessert.
whole milk. Serve fruits that are ripe, fresh, free form bruises
* Reconstituted milk is milk remade from and other defects, and in season. Serve them in
powdered whole milk to restore the original different forms, as use or shape into cubes, balls
moisture content. and rings.

Other Kinds of Milk Feeding Problems

* The child is eating too little.
Thereareotherkindsofmilkthatmaybegiventochildre Causes:
n1year old and above. This kinds of milk, however, * The child likes few foods (picky eaters).
are inferior compared to whole milk. * Appetite is lost because of too much parental
* urging. * The child is tired of the same foods eaten
Evaporatedfilledmilkispowderedskinmilkwithveget every day.
ableoiland water added.
* Skimmilkismilkfromwhichfathasbeenremoved. Remedies:
* Go slow in adding new foods.
* Start the meal with foods he/she likes best. Third-degree malnutrition : 40% less than the
* Serve less than what he/she will eat. Prepare standard forage and sex
simple dishes like sinigang or tinola.
Indications of Good Nutrition
The child is eating too much. * Clinical posture: Erect
Causes: * Arms and legs : Straight * Abdomen: In
* HeredityTemperament * Chest: Out
* Appetite * Head: Normal Size
* Mother's insistence on a "clean plate" * Skeletons: With no malformations

Remedies: Indications of Good Nutrition

* Refrain from serving rich foods like cakes, * Teeth: Straight without crowding in a well shaped
pastries, pies, and ice cream. jaw (6 years of age = 24 teeth)
* Skin: Smooth, slightly moist with a healthy glow
The child is dawdling during mealtime * Eyes: Clear, bright, with no signs of fatigue
Causes: * Hair: Shiny
* The child may be trying to get someone's * Muscles: Firm
attention.
* The child may not be feeling well. Indications of Good Nutrition
* The child may have been given portions which * Gums: Light pink in color * Lips: Moist
are too big. * Tongue: Without lesions

Remedies: SCHOOL AGE CHILDREN

* Have the child regularly checked by a
pediatrician. * Avoid fussing over him/her. * The period between 7 and 12 years is
* Let the child enjoy eating. characterized by a slow, steady growth, increased
body proportions, enhanced mental capabilities,
The child is gagging especially when fed coarse and more mind and body coordination. Body
foods. reserves are being laid down in preparation for the
Cause increased needs during the adolescent stage.
* The child lacks proper training in eating chopped Growth rates vary within this period. Girls usually
foods. Remedies correct the discrepancies with boys, by the latter
* Encourage self-feeding. part of the pre-adolescent stage when the 10-12-
* Put the child in a well-ventilated bright clean year-old reference girls weigh 3 kg more than the
eating place. boys of similar age. The gain in weight averages
*Provide the child with a colorful plate, an eye 1.8-3.1 kg annually.
catching cup,and utensils which he/she can -
manage easily. AGE CHILDREN

The child has aversion towards some foods. Nutrient Allowances

Remedies: * Calories - Allowances decline to about 80 to 90
* Give fruits as substitutes of vegetables. kcal/kg for children 7 to 9 years old and 70 to 80
* Mix vegetables with familiar foods like noodles kcal/kg for children aged 10 to 12 years.
and eggs * Protein - Approximately 37 g of protein is
or stuff them inside mashed potatoes or kamote. recommended daily for children 7 to 9 years old
* Give milk through halo-halo, leche flan, gulaman, and 43 to 48 g for children aged 10 to 12 years.
pinipig, mais con yelo, or breakfast cereals. * Vitamins and Minerals - As most girls start to
menstruate at the age of 11 or 12, iron allowance
The child has allergies. should consider the 1.4 mg/day of menstrual loss.
Causes Philippine RENI sets ascorbic acid allowance at 35
* Chemicals in the air * Food preservatives * Food mg for children 7 to 9 years old and 45 mg for
coloring children aged 10 to 12 years. Per unit of weight,
Remedies growing children may need 2 to 4 times as much
* Monitor nutrient intake. * Make food calcium as does an adult. At levels 500 to 1,000 mg
substitutions. of calcium daily in the diet, children show
maximum retention. The USA RDA recommends
Indications of Good Nutrition 120 mcg of iodine for children 7 to 10 years old.
Weight
First-degree malnutrition: 10% less than the Meal Planning for Children
standard forage (
and sex 7 to 9 years old)
Second-degree malnutrition : 25% less than the * Good nutrition helps children do better at
standard forage and sex home and in school. Growing children need more
body-building foods grow fast and strong. A good * a. More confident; expresses own food choices
breakfast starts a good day. Hungry, weak children * b. Strong urge to eat what his/her friends eat
are not alert and are less attentive in class. 2. School Environment
Goals of school feeding programs in the
Meal Planning for Children (7 to 9 years old) Philippines:
* Make green leafy and yellow vegetables and a. Improve the nutrition of school children by
fruits a "must" in daily family meals. Stimulate providing them with wholesome food at the lowest
appetite with various forms, colors, sizes, and reasonable cost
shapes of food served. b. Aid in strengthening the nutrition and health
*Pack nutritious lunch. Remember that one packed education program of the public schools
lunch should supply at least of the child's daily food c. Foster proper eating habits
needs.
* Avoid serving too spicy and highly-seasoned Feeding the School Child
foods. These may destroy the appetite for the 3. Food Preferences
more bland but highly nutritious foods. a. Eats a wider variety of foods and has more food
*Make snacks count. Serve nutritious snacks like likes and dislikes
root crops, beans, or fresh fruits instead of candies b. Wants simple and plain dishes
and soft drinks. c. Eats what most adults eat
d. Develops fondness for food products seen in TV
How to Prepare Packed Lunch commercials and appetite for the favorite food of
1. Plan meals that are cheap and easy to prepare. his/her celebrity idol
* A. Choose seasonal foods.
* B. Prepare easy-to-pack dishes like fried fish or Feeding Problems
pork adobo with slices of tomatoes, fish/meat The child receives inadequate meals
omelette, beef tapa, or boiled kangkong tops with * Breakfast which provides to % of the daily
alamang. nutrient is often missed or hurriedly eaten by
* C. Use fruits in season for dessert. school children.
Causes
How to Prepare Packed Lunch * Nothing to eat
* 2. If the child prefers a variety of sandwiches, * Late bed riser
prepare sandwich fillings the day or night before * Arrival of school bus
the class to save time in the usual busy mornings. * Fear of being late for school
Wrap sandwiches separately. * Rush in preparing oneself for school
* 3. If possible, include foods like milk and fruit
juice for beverage. A good breakfast should consist of the following:
* Vitamin C-rich fruits like papaya
Suggested Nutritious Lunches * Cereals like oatmeal or fried rice or pan de sal
MONDAY * Protein-rich foods like egg, tuyo, cheese, or milk
* Fried longganisa
* Salted egg and tomato * Rice * Lunch is also a dietary problem because so
TUESDAY many children eat their lunch in school or fast-food
* Fish/Meat omelette joints. Sandwiches and hearty meals such as fried
* Sautéed Baguio beans * Rice chicken, hotdogs, burgers and fries, spaghetti,
* Banana adobo, longganisa, and tinapa with rice, salted
eggs, and tomatoes are favorites among Filipino
Suggested Nutritious Lunches school children. Providing a child with milk, fruit
WEDNESDAY juice, or soup prevents him/her from buying soft
* Pork adobo drinks.
* Kamote tops salad * Rice
* Fruit in season The child has poor appetite
THURSDAY Causes:
* Tuna sandwich * Apple * Demanding school work
* Pineapple juice * Tiring extracurricular activities
* New out door experiences
Suggested Nutritious Lunches * Confections and softdrinks in school
FRIDAY
* Rellenong talong * Rice Remedies:
* Fruit in season *School cafeterias should offer nutritious and
inexpensive snacks.
* Carbohydrate-rich snack products which provide
little or no vitamins and minerals must be replaced
Feeding the School Child with milk and fruit beverages, turon, munggo,
1. Psychological Factors peanuts, fresh fruits, and bread.
 – Allowance for vitamin A is the same for all
The child has sweet tooth levels. Vitamin C allowance is constantly higher
Causes: among boys than among girls aged 16 to 19 years.
* Hungry growing bodies recognize the need for Compared to their female counterparts, the older
extra calories. male adolescents have higher recommended
* Parents give sweets as rewards or pasalubong to allowance of vitamin A, thiamine, riboflavin, niacin,
kids. and vitamin C.

Weight and Height Standards for Filipino Boys 4. MINERALS

and Girls – the recommended calcium allowance of the 13
* During the early years, a steady rate of growth to 15 age group is higher (700mg) compared to the
is normally maintained. At about 10 to 12 years of 16 to 19 age group (600 mg). This difference
age, the pre-adolescent growth spurt begins. reflects the spurt of bone development between
13 and 15 and the plateau by ages 16-19.
GOOD MORNING!
Reporters: PLANNING FOR TEENAGERS (13-19 years old)
BSN IIB
APILADO, FARAH EUREKA JOY CORPUZ, KRISHA PLANNING FOR TEENAGERS (13-19 years old)
ANN FERRER, NORMAINECZELLE Teenagers lead an active life. This is the time
when a member of a clique or barkada engages in
CHAPTER 12 all sorts of activities. Parents always wonder where
ADOLESCENCE the teenager gets his or her energy and viability.
This is the time when teenager needs most body
ADOLESCENCE building and energy
is a transitional stage of physical and psychological boosting foods.
development that generally occurs during the
period from childhood to legal adulthood. Girls go Use the Family Menu, but add more foods rich in:
through this 1. 2.
period earlier than boys. 3.
Protein (fish, meat, beans, milk) Calories (rice and
NUTRITIONAL OBJECTIVES root crops such as kamote, ube, gabi)
1. Provide optimum nutritional support for the Iron (eggs, liver, greeny leafy vegetables)
demands of rapid growth and high-energy 4.
expenditure etc.)
2. Support the development of good eating habits Vitamin C (papaya, atis, guava,
by providing a variety of foods through a regular
pattern GUIDE
TO GOOD NUTRITION
NUTRIENT ALLOWANCES
GUIDE TO GOOD NUTRITION
1. CALORIES The recommended daily amounts of nutrients
– the reference 44-kg boy between 13 and 15 from each of the food groups keep a normal person
years old needs 310 kcal more than what the girl of strong and healthy. Teenage boys need more
the same weight and age does. This is due to the energy and body-building foods than girls since the
higher energy expenditure brought about by former are usually more active.
intense physical activity. As a consequence,
thiamine, riboflavin, and niacin allowances are also Table 58
increased. Around 0.5 mg/1,000 calories is the set Recommended Servings from food groups
allowance for thiamine and riboflavin and 6.6
niacin
equivalent for every 1,000 kcal. a. One cup cooked rice (160 gm)
5 pieces pan de sal about 15 g each or
2. PROTEIN 4 slices loaf bread about 17 g each or
– the protein needs are high among teenagers 1 1/4 cup cornmeal, 230 g or
because of the accelerated growth and 1 cupcooked kamote or1 small kamote, 160g
development. Protein allowance for adolescents
aged 13 to 15 years is 59 grams for both boys and b. One serving meat
girls. However, for those aged 16 to 19 years, Raw lean meat: 60 g or about 4 cm cube
protein allowance for the reference of 55-kg boy Cooked lean meat: 30 g or about 3 cm cube or
increases to 65 grams while that reference 48-kg Raw dried beans: 60 g or about 1/3 cup
girl remains the same. Cooked beans: 300 g or about 1 1/2 cups or
Medium-sized fish: 2 pieces about 16 cm long, 55
3. VITAMINS to 60 g each as purchased or
Medium-sized egg: 2 pieces or about 50 g each 1. 2. 3. 4. 5. 6.
Low intakes of calcium, vitamin A, and vitamin C
C. One serving fruit Low intake of iron in girls
One medium-sized fruit or one slice of a big fruit Anemia
Round figure of the extract calculated value of 3.7 Obesity or underweight
cm cube raw lean meat Skin problems
Nutritional deficiencies related to:
Using the Guide to Good Nutrition in Planning a. Psychologic factors – food aversions and
Daily Meals emotional problems b.Crash diets/Fear of
becoming overweight
Using the Guide to Good Nutrition in Planning c. Food diets
Daily Meals d. Poor choice of snack foods
The sample menu guide on the next page shows e. Irregular eating patterns
how the recommended servings in the Guide to f. Additional stress of pregnancy
Good Nutrition are distributed into the various
meals of the day. Note that the servings of rice for Table 60
the boys are bigger than those for the girls. Daily food Guide for Adolescents

SNACK IDEAS FOR THE ACTIVE ADOLESCENT

ADULTHOOD
1. Corned Beef Balls
2 cups finely chopped corned beef 1 egg, beaten What is adulthood?
2 tbsp catchup or chili sauce Is the period of life when one has attained full
1 tbsp Worcestershire sauce growth and maturity. Age between 21-50
dry bread or cracker crumbs
Combine the ingredients and form the mixture into Nutritional management
3/4-inch balls. Roll the balls over fine dry bread or It includes maintenance of the desirable body
cracker crumbs. Then, roll them in beaten egg weight (DBW)
diluted with 1 tbsp cold watter. Roll again in the The average of an adult has accumulated about 7
crumbs. extra kilograms when they reach the age of 60.
Fry in deep hot fat (375 °F) until golden brown.
Serve hot on cocktail picks with dipping sauce. This Prevention of overweight and obesity
recipe makes 36 to 40 balls It will increase the chances of developing chronic
disorders associated with aging like -High blood
2. Champorado pressure
8 cups water -Increased levels of blood cholesterol and
1/2 cuprice triglycerides
1/4 cup squash flour -Hyperuricemia
1/4 cocoa -Diabetes
1 cup sugar It is recommended that the daily caloric allowances
1 1/2 cups evaporated milk be reduced with increasing age
Cook rice for 20 minutes over medium heat stirring
occasionally. Mix squash flour, sugar, and cocoa in Nutritional management
a bowl. Add the mixture slowly to the boiling rice A decrease of 3% is suggested by FAO for each
constantly stirring for 10 minutes. Add milk before decade of 30 to 39 years and 40 to 49 years
serving. Serve hot. because the resting metabolic rate declines
brought about by the loss of lean body mass.
3. Pineapple Eggnog Men in occupations requiring light activity are
2 eggs found to have fairy constant activity patterns
3 tbsp between ages 20 and 45.
1/2 cup evaporated milk diluted in 1/2 cup water Studies energy expenditure and food intake of
1/2 cup pineapple juice healthy adult makes with an average weight of 56
Separate the egg white and yolks. Beat the egg kg shows that 2,580 kcal/day (44kcal/kg)
yolks. Add sugar and diluted evaporated milk. Fold adequately cover their average energy
in stiffly beaten egg whites. Add the pineapple juice expenditure.
and milk. This recipe serves 2.
Nutritional management
Table 59 Sample Menu Guide For women, they are the same as those of the
reference man except that she weights 48kg and
needs 1,920 kcal or 40kcal/kg to maintain her body
POSSIBLE NUTRITIONAL PROBLEMS weight.

POSSIBLE NUTRITIONAL PROBLEMS

Between the 56-kg reference man and 48-kg The American Cancer Society has gathered
reference women, the energy, protein, thiamine, evidences that diet and cancer are related.
riboflavin, ascorbic acid and iron allowances differ.
Recommended foods to fend off cancer
Nutritional management •Carotene (A form of vitamin A present in
About 12% of the energy intake must be in the cantaloupes, peaches, broccoli, spinach, all dark-
form of protein for adults with 1.2g/kg body green leafy vegetables.)
weight. Since vitamin C enhances the absorption of •Cabbage, broccoli, brussels sprouts, and
iron, its adequate intake 70 mg for woman and cauliflower reduce the risk of GI and respiratory
75mg for men and it helps alleviate the 27% tract cancer.
prevalence of anemia among adult non-pregnant, •Fruits, vegetables, and whole-grain cereals such
non-lactating woman in contrast with only 15% as oatmeal, bran, and wheat may help lower the
prevalence among men risk of colorectal cancer.
•Foods high in fats, salt, or nitrite-cured foods like
Nutrition experts recommend adequate vitamin D ham and fish and type of sausages smokes by
from the diet and exposure of the skin to sunlight, traditional methods should be eaten in
1,200 to 1,500 mg calcium, and exercise as muscle moderation.
pull influences the calcium content of the bone. •Milk, especially 2-3 cups of vitamin D fortified
skim milk a day, may help ward off colon cancer.
Feeding the adult •All vegetables which fall into a group of plants
To stay healthy, the following guidelines must be known as Cruciferae have an anti-cancer effect.
observed by adult men and women •Drink moderate amounts of alcoholic beverages
1. Eat a variety of foods
2. Maintain the ideal weight. By Your N
3. Avoid too much fat, saturated fat, and ELDERHOOD
cholesterol. ame
4. Eat foods with adequate starch and fiber.
5. Avoid too much sugar Elderhood
6. Avoid too much sodium. ● Refers to the period of being past middle age.
7. Drink alcohol modernly. ● The changes in function in relation to aging are
believed to be caused by a loss in number of cells.
Osteoporosis ● The sense of taste and sense of smell are less
•Is a silent enemy acute,
•It is a bone disease that leads to an increased risk affecting their appetite.
of fracture. ● Less saliva is secreted and swallowing food is
•Recommended foods for osteoporosis? difficult.
Dairy products: Milk, yogurt, cheese, calcium-
fortified cottage cheese. Food Needs of the Aging and the Aged
Vegetables: Broccoli, kale, collard greens, dried ➔ Tend to take in more carbohydrate-rich foods
figs, turnip greens, and mustard greens Fish: which require minimum chewing and less intake of
canned salmon, sardines with the bones. other foods like proteins, vitamins, and minerals.
Nuts: almonds, brazil nuts ● Digestion is affected due to reduction of volume,
acidity, and pesin content.
Osteoporosis ● Reduced acidity has an adverse effect on the
The spine may compress, then later collapse absorption of calcium and iron and the lowering of
causing dowager’s hump. It is less common in men vitamin B12 levels in the blood.
than in women.
Woman at risk of developing osteoporosis include Food Needs of the Aging and the Aged
• Thin ➔ Fats are poorly tolerated because they retard
• Small-boned woman gastric evacuation.
•Women with a family history of the disease ● The pancreatic production of an enzyme (lipase)
•Woman whose ovaries were removed at an early is inadequate for satisfactory hydrolysis or breaking
age •Sedentary woman down of fats.
➔ Retain the more nutritious foods and eliminate
Smokers and drinkers are also at risk. the less nutritious or higher foods such as sugar in
For proper bone mass to be bone loss, experts beverages, candies, cakes, and confectionaries.
recommend 30 minutes of exercise 3 to 6 times a
week and calcium supplements if the diet is not Nutrient Allowances
rich in foods containing calcium such as milk and ➔ Calories:
dairy products, spinach, and broccoli. Statistics have shown that by age of 60, the
average adult
Cancer
accumulates about 7 extra kilograms. The ● Red salmon
recommended decrease in calorie intake is as ● Peas
follows: ● Lima beans and white beans
45-55 years 55-65 years After 65 years
= 7.5% decrease = 7.5% decrease = 10% decrease Common Problems Among the Elderly
➔ Difficulty in chewing due to loss of teeth and not
Nutrient Allowances getting used to dentures.
➔ Proteins: Solutions:
An allowance of 1.1 g/kg body weight is required. ➔ Lack of appetite. Solutions:
This is 1. Chop meat or flake fish.
necessary for the prevention of progressive tissue 2. Slice or chop vegetables into small bite-sized
wasting and susceptibility to disease and infection. pieces for easy chewing.
➔ Vitamins and Minerals: 1. Do light exercise like walking and gardening to
Calcium, iron, vitamin A, and vitamin C are improve appetite and keep body fit.
important 2. Eat in pleasant surroundings to make the meal
minerals and vitamins commonly lacking in the diet enjoyable.
for the aged. Vitamin and mineral supplements 3. Make the food attractive by varying the color,
may be taken to further augment the intake of shape and size.
these nutrients.
Common Problems Among the Elderly
Nutrient Allowances ➔ Unwanted weight and due to lack of physical
➔ Water and Fiber: activity and/or overeating.
About 6 to 8 glasses should be consumed daily. The Solutions:
kidneys can function efficiently in eliminating waste 1. Exercise regularly.
solids if there are sufficient fluids. Also, water 2. Eat only the lean part of the meat or fish. Avoid
stimulates peristalsis, combating constipation. the
fatty portion.
How to Live Longer 3. Take in only moderate amounts of energy food.
● Avoid red meat and substitute fish whenever Steam, boil, or broil foods. Avoid rich sauces, salad
possible in diet. dressings, and pastries or cakes with heavy icing.
● Eat vegetables rich in beta-carotene. They are ➔ Anxiety, confusion, insecurity, or loneliness.
proven to reduce Solutions: 1. Start the day with a good breakfast. 2.
the risk of cancer. Have a hobby.
● Eat vegetables more frequently than red meats 3. Keep up with a group.
and dairy
products. Common Problems Among the Elderly
● Adhere to a low-calorie diet. ➔ Poor absorption leading to anemia and other
● Avoid preserved foods, especially those vitamin deficiencies.
preserved with nitrates. Solutions:
● Cut smoked meats out of diet. 1. Take in iron-rich foods to avoid anemia.
● Take vitamin supplements daily. 2. Take in vitamin C-rich foods, help absorb iron
● Do not smoke. and
speed up healing.
How to Live Longer 3. Take in foods like milk, milk products, dilis,
● Drink hard water. alamang, and other leafy foods. These food contain
● Avoid all fats and oils. Calcium needed for strong bones. Exposure to
● Avoid all sugars. sunlight helps maintain bone structure.
● Severely limit salts. 1. Drink warm milk just before going to bed to
● Severely limit cholesterol. assure a restful night.
● Avoid alcohol, black tea, and caffeinated drinks. 2. Avoid tea or coffee late in the day.
● Freely use tubers and legumes. ➔ Difficulty in sleeping. Solutions:
● Drink plenty of water.
● Eat a good breakfast daily. Common Problems Among the Elderly
➔ Poor digestion leading to constipation, gas
Foods that Help Slow Down Aging pains, or diarrhea.
● Nuts. Solutions:
● Wheat germ 1. Include fruits and vegetables in your daily meals
● Whole bran to prevent constipation.
● Oatmeal 2. Have four light meals. Eat heaviest meal at noon.
● Chicken legs 3. Drink 6 to 8 glasses of water and fruit juices
● Spinach everyday.
● Pinto beans
● Sardines
4. Help digestion and keep normal flow of body c. Personal preferences
fluids. 5. If suffering from diarrhea, take in simple d. Time and number of meals
foods. e. Place where meals are eaten
Avoid fibrous fruits and vegetables. ● Evaluate nutritional intake based on standards of
nutrition.
Sample Recipes ● Set goals and work out a practical food plan with
➔ Nilambong 2 cups rice washing 1 tbsp ginger, the family, within their situation and
sliced 2 tsp salt style to meet the identifies nutrition needs.
1⁄2 cup pork liver, sliced 1 cup eggplant, sliced 1 cup
carrot, sliced Family Nutritional Needs and Costs
1 cup kangkong, cut into 3.8 cm long ➔ Nurse’s role in nutritional counseling
2 tbsp green onion, cut into 3.8 cm ● Plan follow-up visits for continued support,
long education and encouragement.
Heat 2 cups rice washing with sliced ginger. Season ● Use available resources persons and materials.
with salt. Add pork liver and cook for 5 minutes. a. Nutritionist, dietitian, physician, social worker
Add eggplant and carrot. Cook for 4 minutes. Add b. Community agencies, associations, clinics, and
Kangkong and green onions. Cook for 3 minutes hospitals
longer. Serve This recipe makes six servings. c. Textbooks, booklets, other materials

Sample Recipes Family Nutritional Needs and Costs

➔ Pinangat na Isda with Malunggay Leaves ➔ Economic consideration in food planning
1⁄2 kilo fish 1. Plan menus and market lists in advance.
3 pieces medium-sized tomatoes 4 stalks green 2. Select the most economical market.
onions 3. Take advantage of food discounts/bargains.
6 pieces tangled shoots 4. Purchase food in season.
2 tbsp salt 5. Purchase food sizes and amounts in grades most
11⁄2 cups malunggay leaves suitable.
5 cups water 6. Compare prices according to the method of
Wash and remove the internal organs of fish. In a preservation, freshness, edible
cooking pot, add the cleaned fish to the boiling portion, etc.
water together with tomatoes, green onions, and 7. Compare nutritive return in relation to cost.
tanglad shoots. Season with salt. Add malunggay
leaves before removing from fire. This dish may be Thank you for listening!
eaten together with bagoong dilis and crushed
ginger n small amount of vinegar.

➔
●●●
Family Nutritional Needs and Costs
Nurse’s role in nutritional counseling
Establish rapport
Identifying nutrition problems
Collect pertinent information concerning influences
on food habits and patterns.
a. Age, weight, height, sex and activity of family
members.
b. General appearance and health status
c. Cultural and religious customs
d. Social and psychological meanings of food
e. Financial Status
f. Physical and mental capacity
g. Good storage, preparation, and serving facilities
h. Food marketing and preparation methods
i. Knowledge of nutrition
j. General interest and concern

Family Nutritional Needs and Costs

➔ Nurse’s role in nutritional counseling
● Take nutritional history.
a. Kinds and amounts of food in usual pattern on
daily and weekly bases including
weekend variances
b. Distribution and time of meals and snacks