LESSON_3_FEED_THE_CHILD_NUTRIONAL_NEEDS_OF_CHILDREN.pptx

Feeding the right food in infants and toddlers

1. NutritionalNeeds of Children Prepared by: Maria Cristina C. Delmo, SST-III

2. Lesson Objectives: 1. Identify food, nutrients, function, sources and deficiencies. 2. Determine nutritional requirements needed for children’s developmental stage. 3. Appreciate the importance of giving proper nutrition to children.

3. Nutrition is the single most important environmental factor affecting a child’s health, growth and development. Preschool children are vulnerable to malnutrition. One reason is that they are difficult to feed when they are busy with play and other activities. They are also hard to please or choosy with what they eat. Many children dislike vegetables and would prefer junk food. How to make a preschooler like vegetables is a big challenge for the mother.

4. What is It? 1. Food 2. Nutrients 3. Sources

5. Children should be encouraged to eat the right kind and amount of food at the right time containing the different nutrients in order to have a good foundation in relation to health. Nutrient is a chemical component needed by the body:  To provide energy;  To build and repair tissues;  To regulate life processes; and  To supply heat to the body.

6. Food is good to eat when it is nutritious and satisfying and prepared in accordance with the person’s needs. Young children who are active need more nutritious food for growth and energy than those who are less active. People need more in cold weather to keep warm.

7. Nutrients according to function may be body building which form the tissue of the body. These include water protein, fat, carbohydrates, and mineral. Water is about 2/3 of body weight; protein (20%), fat (20% ), minerals (4% ), and carbohydrates 1/3 kilogram of body weight. Carbohydrate, fat, and protein are nutrients that provide energy to the body. Lack of calories in the diet forces the body to utilize protein as source of energy resulting in protein energy malnutrition. If protein intake is also inadequate, protein tissue reserves are used by the body to meet and bodybuilding needs.

8. Although the main nutritional problem in the Philippines is a deficiency in total calorie intake rather than in protein, still protein deficiency could arise because lack in energy results in less efficient utilization of protein. Severe protein deficiency brings about the following symptoms: retarded growth, pigmentary changes of the hair and skin, and edema which describes a disease called kwashiorkor. Deficiency in protein affects not only the body but the brain as well.

9. Some preschoolers are at risk of Vitamin A deficiency. Riboflavin, thiamin, and vitamin C are likewise deficient. This is attributed to low intake of green leafy vegetables, fruits, and fat, the carrier of fat-soluble vitamin A. Food and Nutrition Research Institute (FNRI) observes that adequate dietary intake of zinc, vitamin E, and protein is necessary for the effective utilization of vitamin A. Calcium and iron are also found deficient among preschoolers. The average intake of calcium barely reaches 50% of the recommended level. Hemoglobin values are less than 11gm/100ml. Anemic children are found to absorb lead efficiently. The provision of adequate supplies of dietary iron is highly desirable to minimize the potential hazards of exposure to lead by children.

10. For optimum iron, the combination of food in the diet must be considered. The presence of meat, fish, poultry or a fruit rich in Vitamin C results in absorption of about 4 times as much iron from a meal as when there are replaced by equivalent portions of cheese, milk, or eggs alone. Hence, diet rich in meat and ascorbic acid are less likely to be associated with dietary iron deficiency. FNRI’s recommendation of enriched rice together with vitamin C is comparable with ferrous sulfate supplement. Around 8 mg/day of dietary iron is suggested for preschoolers. Calcium allowance for preschoolers is 500 mg/day. The three nutrients in food that yield energy are carbohydrates, fats, and proteins. When the energy needs of the body especially that of a sick person are not met, recovery is impossible and the ailment could even aggravate.

11. The body is made up of cells grouped together. These cells are made up of such nutrients as proteins, minerals, and water. Food must supply these nutrients along with vitamins and energy to carry out the growth process by which bones, muscles and blood are built, maintained, and repaired. Vitamins, minerals proteins and water also regulate body processes or proper functioning of the body. Vitamins act as keys to the door of these processes. Thiamine, riboflavin, and niacin are necessary for the body to utilize its fuel; vitamin K is involved in blood clotting. Water is vital to life.

12. The body is 70% water. Nearly all body tissues contain water and many glands produce quite large quantities of watery secretions. Water is constantly being lost from the body through the skin, the air we breathe out, and the elimination of water and feces. Many people do not realize how essential fluid is and do not drink enough.

13. 8-12 months : Infants at this stage may be consuming foods from all food groups. Servings may range from about 1/8 to 1/3 cup servings 2-3 times a day. At 10 months, combination foods such as macaroni and cheese may be introduced to the infant. Continue to expose the infant to a variety of healthy foods and allow them to self-regulate when and how much to consume.

14. Remember, it is most important to introduce variety into a child’s diet, so that they can get a wide range of different vitamins and minerals from their food. Developing a wide range of tastes as a younger child can prevent children from becoming fussy eaters as adults.

15. Thank you!!!