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Basic Nutrition Ch12
Basic Nutrition Ch 12
| Question | Answer |
|---|---|
| Prenatal | Development of a fertilized egg into an embryo and then into a fetus. |
| Infancy | Earliest part of childhood; birth through age one year. |
| Toddler years | Occurs between ages one and three years. |
| Childhood | Occurs between ages four and nine years. |
| Puberty | Period from ages ten to thirteen years, which is the beginning of adolescence. |
| Older adolescence | Stage that takes place between ages fourteen and eighteen years. |
| Adulthood | Period from adolescence to the end of life and begins after age eighteen years. |
| Middle age | Period of adulthood that stretches from age forty to sixty-five. |
| Older adults | Extends from age sixty-five until the end of life. |
| First trimester | Week one to week twelve of pregnancy. |
| Second trimester | Week thirteen to week twenty-seven of pregnancy. |
| Third trimester | Week twenty-eight to birth. |
| Zygote | A fertilized ovum. |
| Embryo | From the time a zygote divides until the tenth week of pregnancy. |
| Fetus | From the end of the tenth week of pregnancy until birth. |
| Developmental milestones in Infancy | Sitting up without support, learning to walk, teething, vocalizing. |
| Developmental milestones in Toddler Years | Running, drawing, toilet training, self-feeding. |
| Fontanels | Two soft spots on the baby's skull that allow the skull to accommodate rapid brain growth. |
| Ossification | The process where bone tissue gradually replaces cartilage. |
| Key Takeaways | The human body constantly develops and changes throughout the human life cycle, and food provides the fuel for those changes. |
| Nutritional concerns during pregnancy | Most important nutritional concerns that affect fetal development. |
| Weight gain | If a pregnant person does not gain enough weight, their fetus will be at risk. |
| Poor weight gain consequences | Poor weight gain, especially in the third trimester, could result not only in low birth weight, but also in infant mortality and intellectual disabilities. |
| First trimester weight gain | In the first trimester, weight gain is minimal (1-4 pounds). |
| Second trimester weight gain | In the second trimester, about 1 pound per week is expected based on the guidelines. |
| Nutrition counseling recommendation | If a person puts on weight too slowly, health-care provider may recommend nutrition counseling. |
| Third trimester weight gain | If they gain weight too quickly, especially in the third trimester, it may be the result of edema, or swelling due to excess fluid accumulation. |
| Body Mass Index and Pregnancy | Table 12.1: Body Mass Index and Pregnancy. |
| Pregnancy weight composition | The weight an expectant parent gains during pregnancy is almost all lean tissue, including the placenta and fetus. |
| Nutritional requirements for pregnant women | Pregnant women must consume more calories and nutrients in the second and third trimesters than other adult women. |
| Caloric increase second trimester | A pregnant woman should consume an additional 340 calories per day during the second trimester. |
| Caloric increase third trimester | A pregnant woman should consume an additional 450 calories per day during the third trimester. |
| Carbohydrates RDA | Recommended daily allowance during pregnancy is about 175 grams per day. |
| Protein RDA | RDA during pregnancy is 71 grams per day, which is 25 grams above the normal recommendation. |
| Fiber recommendation | Recommendation is to eat 28 grams of dietary fiber per day. |
| Fluid intake recommendation | Pregnant women should drink 3 liters (about 12.5 cups) of liquids per day to provide enough fluid for blood production. |
| Vitamins and minerals for pregnancy | Vitamin D, calcium, phosphorus, and magnesium are crucial to support fetal bone development. |
| Increased need for B vitamins | Increased need for all B vitamins. |
| Iron-rich food recommendation | Choose nutrient-dense foods. Eat iron-rich or iron-fortified foods, including meat or meat alternatives, breads, and cereals, to help satisfy increased need for iron and prevent anemia. |
| Vitamin C-rich food recommendation | Include vitamin C-rich foods, such as orange juice, broccoli, or strawberries, to enhance iron absorption. |
| Balanced diet components | Eat a well-balanced diet, including fruits, vegetables, whole grains, calcium-rich foods, lean meats, and a variety of cooked seafood (excluding fish that are high in mercury, such as swordfish and shark). |
| Alcohol and caffeine consumption | Avoid consumption of alcoholic beverages and limit caffeine intake. |
| Food safety measures | Avoid consuming contaminated foods by taking the following measures: Know which foods pose the most risk of Listeria and avoid them. |
| Benefits of Physical Activity during Pregnancy | Promote and maintain cardiorespiratory fitness, reduce risk of gestational diabetes, fewer discomforts, easier time losing excess weight after childbirth. |
| Activities to Avoid during Pregnancy | Hockey, soccer, football, and other contact sports; horseback riding and downhill skiing; hot yoga or hot Pilates; scuba diving. |
| Common Discomforts during Pregnancy | Constipation, pressure from growth of uterus resulting in hemorrhoids, heartburn due to increase in hormone progesterone and expanding size of fetus, leg cramps, bloating, nausea, vomiting, food cravings and aversions. |
| Most Common Food Cravings during Pregnancy | Milk, meats, pork, and liver. |
| Gestational Hypertension | Condition of high blood pressure during the second half of pregnancy. |
| Preeclampsia | Possible complication of pregnancy marked by high blood pressure and high levels of protein in the urine. |
| Gestational Diabetes | Possible complication of pregnancy characterized by glucose intolerance that starts during pregnancy. |
| Recommended Weight Gain during Pregnancy | In an average pregnancy, a person gains 25-35 pounds. |
| Increased Energy Requirements during Pregnancy | Energy requirements increase by 340 calories per day for the second trimester and 450 calories per day for the third trimester. |
| Impact of Gestational Hypertension | Impacts about 6 to 8 percent of pregnant people and results in a rise of blood pressure levels. |
| Consequences of Gestational Diabetes | Impacts about 63.5 per 1,000 live births and can lead to type 2 diabetes later in life and increase the risk of negative health outcomes for the offspring. |
| Failure-to-Thrive (FTT) | A condition characterized by inadequate growth or weight gain due to any cause, often occurring before one year of age. |
| Nutritional Requirements during Infancy | Requirements for macronutrients and micronutrients on a per-kilogram basis are higher during infancy than at any other stage in the human life cycle. |
| Breast Milk for Infants | For almost all infants six months or younger, breast milk is the best source to fulfill nutritional requirements. |
| Feeding Frequency for Infants | An infant may require feedings eight to twelve times a day or more in the beginning. |
| Introduction of Solid Foods | After six months, infants can gradually begin to consume solid foods to help meet nutrient needs. |
| Energy Needs in Infants | Energy needs relative to size are much greater in an infant than an adult. |
| Carbohydrates | Make up about 45-50 percent of the caloric content of breast milk. |
| Protein | Makes up about 5-20 percent of the caloric content of breast milk. |
| Fat | About 30-50 percent of the caloric content in breast milk is made up of fat. |
| Nutritional needs of infants | Almost all nutrients that infants require can be met if they consume an adequate amount of breast milk, except for vitamins D and K. |
| Fluid needs of infants | Infants have a high need for fluids, 1.5 milliliters per kilocalorie consumed. |
| Adequate Intakes (AI) | All recommendations in the table for macronutrients are adequate intakes, except for the recommendation for protein for seven to twelve months of age, which is a recommended dietary allowance (RDA). |
| Lactation | Medical term for the process of producing and secreting breast milk. |
| Caloric intake for breastfeeding | New parents need to adjust their caloric and fluid intakes for breastfeeding. |
| RDA during lactation (first six months) | 330 additional Calories during the first six months of lactation. |
| RDA during lactation (second six months) | 400 additional Calories during the second six months of lactation. |
| Colostrum | Produced immediately after birth, prior to the start of milk production, and lasts for several days after the arrival of the baby; high in fat-soluble vitamins, minerals, and immunoglobulins. |
| Transitional milk | A creamy liquid that lasts for approximately two weeks and includes high levels of fat, lactose, and water-soluble vitamins. |
| Mature milk | The final fluid produced by the breast after colostrum and transitional milk. |
| Foremilk | Occurs at the beginning of breastfeeding and includes water, vitamins, and protein. |
| Hindmilk | Occurs after the initial release of milk and contains higher levels of fat, which is necessary for weight gain. |
| Benefits of breastfeeding | Boosts the immune system and lowers risk of diarrhea, asthma ,allergies or type 1 DM, encourages healthy bacteria, lowers the risk of SIDS, saves money, promotes bonding, helps a woman's bones, reduces breast and ovarian cancers, type 2 DM, and HTN. |
| Barriers to breastfeeding | hospitals that do not support breastfeeding, lack of family and community support, low milk production, painful engorgement, sore and tender nipples, lack of comfort or confidence in public, lack of accommodation in the workplace. |
| Bottle Feeding | |
| Powder formula | Requires mixing with water and is the least expensive type of formula. |
| Concentrates | Liquids that must be diluted with water and are slightly more expensive than powder formula. |
| Ready-to-use liquids | Most expensive type of formula that can be poured directly into bottles. |
| Introducing Solid Foods | Solid foods can be pureed or spoon fed, recommended to feed one new food at a time to identify allergic responses. |
| Choking hazards | Foods should be the right size and texture to avoid choking hazards. |
| Feeding Problems during Infancy | Includes high-risk choking foods, overnutrition, food allergies, early childhood caries, gastroesophageal reflux, diarrhea, constipation, and colic. |
| Newborn jaundice | Characterized by yellowed skin or yellowing in the white of the eyes, develops when a newborn's liver does not efficiently remove bilirubin from the blood. |
| Types of jaundice | Includes physiologic jaundice (most common), breast-milk jaundice (tends to be genetic), and breastfeeding jaundice (occurs when an infant does not get enough milk). |
| Lactation | The production and secretion of breast milk, regulated by hormones including prolactin, oxytocin, and progesterone. |
| Colostrum | The fluid produced and secreted by the breast for the first few days after birth, rich in energy, nutrients, and immunoglobulins. |
| Transitional milk | The milk that follows colostrum and precedes mature milk. |
| Exclusive breastfeeding | For the first four to six months of life, children should consume breast milk or formula exclusively. |
| Gradual introduction of solid foods | For the next six months, solid foods should be introduced gradually into an infant's diet as caregivers continue to provide breast milk or formula. |
| Breast milk | Ideal for infants and provides all of the nutrients they need to grow and develop. |
| Breastfeeding benefits for infants | Boosts the immune system to protect against disease. |
| Breastfeeding benefits for parents | Reduces the risk of breast cancer and ovarian cancer. |
| Emotional bond | Breastfeeding promotes an emotional bond between mother and child. |
| Support for breastfeeding | Includes hospital environments that promote breastfeeding, family and community support, longer paid maternity leave, and workplace policies that accommodate breastfeeding or pumping milk. |
| Infant formula | A healthy alternative if breastfeeding is not possible and provides all nutrition. |
| Overnutrition | A problem related to food and nutrition that may occur during infancy. |
| Early childhood caries | A problem related to food and nutrition that may occur during infancy. |
| Gastroesophageal reflux | A problem related to food and nutrition that may occur during infancy. |
| Diarrhea | A problem related to food and nutrition that may occur during infancy. |
| Constipation | A problem related to food and nutrition that may occur during infancy. |
| Colic | A problem related to food and nutrition that may occur during infancy. |
| Jaundice | A problem related to food and nutrition that may occur during infancy. |
| Energy requirements for toddlers | About 1,000 to 1,400 calories a day for ages two to three. |
| Carbohydrates intake for toddlers | 45-65 percent of daily calories. |
| Protein intake for toddlers | 5-20 percent of daily calories. |
| Fat intake for toddlers | 30-40 percent of daily calories. |
| Food handling for toddlers | Offer foods they can handle on their own to help avoid choking and other hazards. |
| High-risk choking foods | Foods that pose a high risk of choking for toddlers. |
| Picky eaters | Children who are selective about the foods they eat. |
| Food jag | Behavior exhibited by a young child who insists upon eating the same foods over and over again. |
| Dental caries | A problem related to dental health in toddlers. |
| Iron deficiency anemia | A nutritional problem that can occur during the toddler years. |
| Toddler diarrhea | A problem related to food and nutrition that may occur during the toddler years. |
Created by:
boringjen