2024 FDS- on Nutrition-in-the-Different-Life-Stages.pdf

1. 09 May 2024
[Venue]
Nutrition at the
DIFFERENT LIFE
STAGES

2. INVOCATION PHILIPPINE
NATIONAL
ANTHEM
NNC HYMN
PRELIMINARIES

3. OBJECTIVES
Describe the nutritional
needs of each age group
and how they affect the
recommended diet;
Explain the Pinggang Pinoy
principles;
Demonstrate proper use of
growth charts for monitoring
infant and young children’s
nutritional status;
Plan a complementary
feeding menu that meets
the minimum acceptable
diet and the minimum
dietary diversity;
Plan a one-day menu (3
meals) using the Pinggang
Pinoy.

4. Principles of a
Healthy Diet
Various Stages
in the Human
Life Cycle
OVERVIEW
Pregnant and
Lactating
Women
Infancy School Children

5. Adolescence Adulthood
OVERVIEW
Old Age PWD Members BMI

6. TRUE OR FALSE

7. Breastmilk is best for babies up
to two years.
TRUE OR FALSE

8. TRUE

9. We start introducing solid food
when a child starts to teeth.
TRUE OR FALSE

10. FALSE

11. A pregnant mother’s nutritional
intake will not affect her baby’s
health.
TRUE OR FALSE

12. FALSE

13. Growth during school age is
dependent on increased
nutritional intake.
TRUE OR FALSE

14. TRUE

15. Adolescent girls go on a diet for
fear of gaining weight or
becoming obese.
TRUE OR FALSE

16. TRUE

17. Principles of a
Healthy Diet

18. PRINCIPLES OF A HEALTHY DIET:
A.B.C.M.V.
Adequate (Sapat)
Balanced (Balanse)
Calorie Control
(Kontrol sa Enerhiya)
Moderation (Moderasyon)
Variety (Pagkakaiba-iba)

19. by providing sufficient amounts of
each essential nutrient, as well as
fiber and adequate calories.
Adequate (Sapat)
PRINCIPLES OF A HEALTHY DIET:
A.B.C.M.V.

20. do not consume one nutrient at the
expense of another, but rather get
appropriate amounts of all nutrients.
Balanced (Balanse)
PRINCIPLES OF A HEALTHY DIET:
A.B.C.M.V.

21. PINGGANG PINOY
•easy-to-understand
•uses a familiar food plate
model to convey right food
group proportions
•per-meal basis to meet
energy and nutrient needs of
Filipino adults
PRINCIPLES OF A HEALTHY DIET:
A.B.C.M.V.

22. PINGGANG PINOY
•To establish a diet to help
Filipinos maintain and even
improve overall health and
reduce risk of diet-related
diseases
PRINCIPLES OF A HEALTHY DIET:
A.B.C.M.V.

23. PINGGANG PINOY
•Directed to healthy Filipino
adults 19-64 years old with
moderate physical activity
•Not directed for treatment of
disease or individuals with
medical problems
PRINCIPLES OF A HEALTHY DIET:
A.B.C.M.V.

24. 33% Carbohydrates
17% Proteins 17%Fruits
33%Vegetables
PRINCIPLES OF A HEALTHY DIET:
A.B.C.M.V.

25. PRINCIPLES OF A HEALTHY DIET:
A.B.C.M.V.
One-Day Sample Menu

26. Calorie Control (Kontrol sa Enerhiya)
the amount of energy you get from
the nutrients you consume equals
the amount of energy you expend
during your day’s activities.
PRINCIPLES OF A HEALTHY DIET:
A.B.C.M.V.

27. What are the foods to consider?
To attain healthy diet, a (relatively)
healthy individual should consider
foods that are high in complex
carbohydrates, low fat meat / meat
products, vegetables and fruits in
raw form, and polyunsaturated
fatty acids.
PRINCIPLES OF A HEALTHY DIET:
A.B.C.M.V.

28. Moderation (Moderasyon)
not eating to the extremes, neither
too much nor too little.
PRINCIPLES OF A HEALTHY DIET:
A.B.C.M.V.

29. What are the foods to lessen?
For a healthy adult, there isno such
thing as a “bad food”.But
moderation, variety, and balanceof
food are the key for staying healthy.
Foods that are relatively “too
much” can cause problems and
issues that can make you sick.
PRINCIPLES OF A HEALTHY DIET:
A.B.C.M.V.

30. Variety (Pagkakaiba-iba)
consuming different foods from
within each of the food groups on a
regular basis.
PRINCIPLES OF A HEALTHY DIET:
A.B.C.M.V.

31. Various Stages in the
Human Life Cycle

35. Pregnant and
Lactating Women

36. The concept of ‘eating for two’ is
oversimplified, but nutrition during
pregnancy is especially important, for
the health of both mother and baby.
The only source of nutrition a
developing baby gets is from its
mother, so it is crucial for the mother
to get theright nutrients they need
both before and during pregnancy.
Pregnant and Lactating Women

37. For the mother, good nutrition could
reduce the risk of key nutrient
deficienciessuch as anemia and
ease symptoms of fatigue, as well as
reduce the likelihood of gestational
diabetesand manage morning
sickness.
Pregnant and Lactating Women

38. For the baby, the food consumed by
the mother during this time directly
affects the development of the brain
and spinal cord, as well as
influencing a child’s metabolism and
immune system. Increasingly more
research is alsolinking certain
diseases, such as diabetes, back to
the womb-emphasizing the
importance of prenatal nutrition.
Pregnant and Lactating Women

39. A woman must eat the right kinds
and right portionof food, as
recommended by the Pinggang Pinoy.
She should also know the first 1000
days of a baby’s life-which starts
from the womb—is very important.
She is eating not just for herself, but
for her baby, too.
Pregnant and Lactating Women

42. Infancy

43. Breastfeeding should start within one
hour after giving birthbecause
breastmilk:
•Provides the necessary energy
and nutrient needs of the baby,
except Vitamin D.
•Contains colostrum during the
first 3 days after deliverythat has
antibodies and anti-infective
factorsnot found in infant
formulas
Infancy (0-12 months old)

44. •Provides generous amounts of
fatty acids for visual acuity and
brain development.
•Is easily digestedand absorbed
by the infant.
•Is clean and readily availableat
room temperature.
••Has no additives.
Infancy (0-12 months old)

45. Nutritionally adequate, diverse, and
safe complementary (solid) foods
can be introduced at 6 months,
together withcontinued
breastfeedingup to 2 years of age.
Infancy (0-12 months old)

46. A baby is ready for complementary
feedingif:
•Weight doubles his/her birth weight;
•Can hold head straight when sitting
up;
•Opens mouthwhen food approaches;
•Interested in foodwhen others eat;
and
•Able to swallow.
Infancy (0-12 months old)

47. Food
allowance
based on
their
develop-
mental
age.

48. Complementary
Feeding Guide

49. School Children

50. These children need access to adequate
sources of calcium and iron,and they
should be encouraged to eat a variety of
foods. Therefore, parents of school-aged
children should prepare nutritious meals
and snacks while avoiding junk foods.
School Children

51. Nutrition plays an important rolein:
1.Furnishing energy for their vigorous
activities;
2.Helping maintain resistance to
infections;
3.Providing building materials for
growth; and
4.Providing enough nutrient stores.
School Children

54. Adolescence

55. Adolescents are in their peak of growth.
Thus, nutritional needs also increase.
Variety and quantity are key.They may
tend to skip meals, follow food fads, and
crash diets, and use alcohol and drugs.
These are all practices to be avoided.
Parents play an important role in
motivating their young adult children to
choose healthier options.
Adolescents

56. Adolescent girls tend to fear becoming
overweight.A well-balanced dietspread
in all meals and small snackswill ensure
enough nutrition. Girls also tend to be
anemic. So, iron rich food or
supplementation may be needed.
Adolescents

57. During adolescence, we become less
naturally impulsive and emotional and
more reasoning-based, due to the
development of the prefrontal cortex.
Adolescents

58. Considering the significant changes that
happen in the brain at this time,
adolescents are particularly vulnerable
to anxiety, depression and other mental
health issues. Nutritional choices have a
big influence on theremodelling of the
brainand play an important part in
preventing these issues.
Adolescents

61. Adulthood

62. Our brains reach their prime in our early
20s.Beyond this age, our brains start to
function less effectively, and ourspeed of
thinking is the first thing to slow down.
Over time, our memory and reasoning
skills will also become slower asbrain
connectivity reduces.
Adults

63. This isa natural processthat happens to
everyone, and while we cannot fully
prevent it,improved nutrition can help to
slow it down. It can also reduce risks for
obesity, type 2 diabetes and heart
disease.
Adults

64. AGE CALORIES
25-50 1600-2400
51-75 1400-2200
75 and above 1200-2000
For a generally healthy womanwith a sedentary lifestyle:
How many calories does an
adult need in a day?

65. AGE CALORIES
25-50 2300-3100
51-75 2000-28--
75 and above 1650-2450
For a generally healthy manwith a sedentary lifestyle:
How many calories does an
adult need in a day?

66. •1600 calories a dayis about right for
many sedentary women and some
older adults
•2200 calories a dayis about right for
moderately active women and men
•2800 calories a dayis about right for
active men and some very active
women.
Adults

69. Old Age

70. Older persons have lower energy value
due to lower energy requirementswith
their decrease in metabolism and
physical activity.Some healthy eating
guide for senior citizens as follows:
Old Age

71. •They needlow caloric level to prevent
weight gain and obesity.
•They also need protein, iron, vitamin
B12, folic acid, and vitamin C.
•Calcium plays an important role in
bone health.Adequate calcium intake
is at least 800 to 1000 mg per day.
Old Age

72. •Water and fiberwill promote normal
bowel movement.
•Multiple servings offruits, vegetables,
and whole grains daily for fiber and
sources of vitamins and minerals.
•They are encouraged toreduce their
sodium intake.
Old Age

73. •Low-calorie sources of high-quality
proteinlike lean meats, poultry, fish,
eggs and low-fat milk and products.
•Gas-forming food are avoidedor
omitted to prevent abdominal
discomforts.
•It may be needed tochop large and
hard pieces of food (mechanical soft
diet) for those withteeth problems.
Old Age

74. •Taking small frequent meals may be
beneficial and better tolerated.
•Caffeine-containing foods and
beverages are restrictedfor those
with nervousness or sleeplessness.
Old Age

75. As we age, most of us willsuffer a natural
cognitive decline.This decline varies on a
spectrum, starting with just mild cognitive
impairment (MCI). Unfortunately for some
of us, this can lead to neurodegenerative
disorders such as Alzheimer’s and
Parkinson’s Disease.
Old Age

76. Whilst the main risk factors are age and
the greatly genes you inherit, they are
also influenced by your diet and other
lifestyle choices.Hence it is important to
understand what we can do nutritionally
at this stage of life to delay cognitive
declineand potentially prevent the
progression of neurodegenerative
disease.
Old Age

79. For the nutritional needs of PWD members,
they may consult their local health
professional or Barangay Nutrition
Scholar (BNS).
PWD Members

80. BMI

81. WHAT IS THE BMI AND WHEN IS IT
USED?
Body mass index (BMI) is a measure of
weight adjusted for height, calculated as
weight in kilograms divided by the square
of height in meters (kg/m2 ). Although BMI
is often considered an indicator of body
fatness, it is a surrogate measure of body
fat because it measures excess weight
rather than excess fat.

82. WHAT IS THE BMI AND WHEN IS IT
USED?
To ensure a healthy lifestyle, WHO
recommends eating lots of fruits and
vegetables, reducing fat, sugar, and salt
intake, and exercising.Based on height
and weight, we can check the body mass
index (BMI) to see if they are overweight.
WHO provides the ranges to determine the
nutritional status of an individual.

83. WHEN NOTTO USE THE BMI TO ASSESS
THE NUTRITIONAL STATUS?
Pregnant Women Body builders and
other athletes with
extra muscle weight
Children aged 5
years and below
(use Growth Charts
instead) and
children aged 5 to 19
years (use 2007
WHO Reference
instead)
Older people with
extensive muscle
wasting

84. HOW TO ASSESS YOUR NUTRITIONAL
STATUS USING THE BMI
Get your height (in
meters)
Get your weight (in
kilograms)
Compute for BMI Assess whether
your BMI is on what
range
Make necessary
changes to attain
the desirable weight

85. To convert foot (ft) to meter (m):
1 ft = 0.3048 m = 12 in
1 m = 3.28084 ft = 39.37008 in
1 ft = 12 in
1 in = 2.54 cm
1 m = 100 cm
Example:
Convert 5'6" (or 5 ft and 6 in) to m
= [(5 ft x 12 in x 2.54 cm) + (6 in x 2.54 cm)]/100
= (152.4 cm + 15.24 cm)/100
= 167.64 cm/100
=1.67 m
How to convert your height?

86. To compute:
Example:
Compute for BMI if the height is 5'6"
and weight is 58 kg:
BMI =
= 58 kg / (1.67 m)^2
= 58 kg / 2.7889
= 20.8 kg/m^2; NORMAL WEIGHT
How to compute your BMI?

87. Key Insights

88. How to customize your own diet?
For a healthy adult, customizing your diet
according to your needsis essential to
maintaining a healthy weight.
However, people with diseases should
consider professional inputfrom a licensed
dietitian or doctorto prevent any underlying
complications or further health issues that a
diet may bring. Always check with your
dietitian or doctor first in making sudden
changes in your diet.

89. Steps to a Healthy Diet
Eat a variety of vegetables and fruits, preferably
fresh and local, several times per day (at least 400g
per day)
Choose alow-salt diet. Total salt intake should not
be more than one teaspoon (5g) per day.
Prepare food in a safe and hygienic way.Steam,
bake, boil, or microwave to help reduce the amount
of added fat.
Maintain body weight between the recommended
limits (a BMI of 18.5–25)by taking moderate to
vigorous levels of physical activity, preferably daily.

90. What is the popular
version of the revised
Nutritional Guidelines for
Filipinos (NGF) based on
the 10 commandments?

91. 10 KUMAINMENTS

92. SUMMARY
The nutrient increases and decreases are often
dependent on the stage of life as well as the activity
level of the individual.
Being aware of the macronutrients, vitamins, and
mineral requirements will help each maintain optimal
health and wellness throughout the many stages of
life.
Individuals with specific health conditions should
consult a nutritionist-dietitian or any health care
provider regarding their energy and nutrient needs.

93. SUMMARY
Each stage in life has
corresponding nutritional needs
and preferences.
Food intake and
supplementation should match
with these needs and
preferences.

94. REFERENCES
•Jacquier, E. A.-A. (2020). Complementary feeding patterns of Filipino infants and
toddlers lack diversity, especially among children from poor households. BMC
Nutrition.
•Maglaya, A. S. (2004). Nursing Practice in the Community. Marikina: Argonauta
Corporation.
•Tanchoco, C. C., & Jamorabo-Ruiz, A. (2010). Diet Manual. Makati: The Nutritionist-
Dieticians’ Association of the Philippines, Inc.
•Tirivangasi, H. M. (2018). Regional disaster risk management strategies for food
security: Probing Southern African Development Community channels for influencing
national policy. Journal of Disaster Risk Studies, 468.

95. OPEN FORUM

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