ADOLESCENCE; ADULTHOOD;

ELDERHOOD
ENRIQUEZ R. CAYABAN, RN, LPT, MAN
OBJECTIVE
• Identify the nutritional needs of an
adolescent, adulthood and elderhood

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ADOLESCENCE

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NUTRITIONAL OBJECTIVES

Provide optimum nutritional support for the demands of

rapid growth and high energy expenditure
Support the development of good eating habits by
providing a variety of foods through a regular pattern

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NUTRIENTS ALLOWANCES

 1. CALORIES- the reference 44 kg boy between 13 and 15 years old needs 310 kcal more
than what the girl of the same weight and age does.
 Around 0.5 mg/ 1000 calories is the set allowance for thiamine and riboflavin and 6.6 niacin
equivalent for every 1000 kcal.
 2. PROTEIN- protein allowance for adolescents aged 13 to 15 years is 59 grams for both
boys and girls.
 3. VITAMINS- Vitamin A allowance is same for all levels.
 Vitamin C allowance is constantly higher among boys that among girls aged 16 to 19 years.
 The older male adolescents have higher recommended allowance for Vitamin A, Thiamine,
Riboflavin, and Vitamin C.

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NUTRIENTS ALLOWANCES

 3. MINERALS
 Calcium Allowance- 13-15 age group is higher (700mg) compared to 16- 19 age group.
 Iron Requirement- growth acceleration during sexual maturation period increases iron
requirements for haemoglobin production.
 More iodine should be supplied in the diet in the form of iodized salt

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MEAL PLANNING FOR TEENAGERS (13-19 years old)

 Teenagers lead active life.

 Use of family menu, but add more foods rich in:
 Protein (fish, meat, beans, milk)
 Calories (rice and root crops such as kamote, ube, gabi)
 Iron (eggs, liver, green leafy vegetables)
 Vitamin C (papaya, atis, anonas, guava, etc.)

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POSSIBLE NUTRITION PROBLEM

 LOW INTAKES OF CALCIUM, VITAMIN A AND VITAMIN C

 LOW INTAKE OF IRON IN GIRLS
 ANEMIA
 OBESITY OR UNDERWEIGHT
 SKIN PROBLEMS

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POSSIBLE NUTRITION PROBLEM

 NUTRITIONAL DEFICIENCIES RELATED TO:

 Psychological Factors- food aversions and emotional problems
 Crash diets/ Fear of becoming overweight
 Food diets
 Poor choice of snack foods
 Irregular eating pattern
 Additional stress of pregnancy

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ADULTHOOD

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NUTRITIONAL MANAGEMENT

 Maintenance of desirable body weight (DBW).

 Daily caloric allowances be reduced with increasing age.
 Physical activity may also be curtailed.
 Between the 56 kg reference man and 48 kg reference woman, the energy, protein,
thiamine, ascorbic acid and iron allowance differ.
 About 12% of the energy intake must be in the form of protein for adults with 1.2 g/kg body
weight.
 Adequate vitamin D from the diet and exposure of the skin to sunlight
 1200-1500 mg Calcium
 Exercise

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FEEDING THE ADULT

 Eat a variety of foods

 Maintain the ideal weight
 Avoid too much fat, saturated fat and cholesterol
 Eat foods with adequate startch and fiber
 Avoid too much sugar
 Avoid to much sodium
 Drink alcohol moderately

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NUTRITIONAL ISSUES

 OSTEOPOROSIS
 Leads to the increased risk of fracture
 The spine may compress, then later collapse causing dowager’s hump
 Woman a t risk of developing it
 Smokers and drinkers are also at risk
 Management:
 Bones must be stressed as they are exercised
 30 minutes of exercise 3 to 6 times a week
 Calcium supplements

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NUTRITIONAL ISSUES

 CANCER
 CAROTENE- lowers the risk of cancer of the larynx and oesophagus
 Cabbage, broccoli, Brussels sprouts and Cauliflower reduce the risk of GI and respiratory tract
cancer
 Fruits, vegetables and whole grain cereals such as oatmeal, bran and wheat may help lower the
risk of colorectal cancer
 Foods high in fats, salt, or nitrite-cured foods like ham and fish and types of sausages smoked by
traditional methods should be eaten in moderation.
 Milk, especially 2-3 cups of Vitamin D fortified skim milk a day, may help ward off colon cancer
 Cabbage prevents cancer.
 Drink moderate amount of alcoholic beverages

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ELDERHOOD

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NUTRIENT ALLOWANCES

 1. CALORIES- a reduction is recommended because of reduced basal metabolism and

physical activity. The recommended decrease in calorie intake is as follows:
 45-55 years= 7.5 % decrease
 55- 65 years= 7.5 % decrease
 After 65 years= 10% decrease
 2. PROTEIN- an allowance of 1.1 g/ kg body weight is required.
 3. VITAMINS and MINERALS- Calcium, iron, Vitamin A and Vitamin C are important minerals
and vitamins commonly found lacking in the diet for the aged because of low intake of
meat milk, green leafy vegetables and fruits. Vitamins and mineral supplement may be
taken to further augment the intake of those nutrients
 4. WATER & FIBER- about 6-8 glasess should consumed daily.
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HOW TO LIVE LONGER

 1. Avoid red meat and substitute fish whenever possible in diet

 2. Eat vegetables rich in beta-carotene.
 3. Eat vegetables more frequently than red meats and dairy products
 4. Adhere to low-fat, low-calorie diet
 5. Avoid preserve foods, especially those preserved with nitrates
 6. Cut smoked meats out of diet
 7. Take vitamin supplements daily
 8. Do not smoke
 9. Drink hard water

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HOW TO LIVE LONGER

 10. Avoid all fats and oils

 11. Avoid all sugars
 12. Severely limit salts
 13. Severely limit cholesterol
 14. Avoid alcohol, black tea and caffeinated drinks
 15. Freely use whole-grain products
 16. Freely use tubers and legumes
 17. Drink plenty of water
 18. Eat a good breakfast daily

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FOODS THAT HELP SLOW DOWN AGING

 Nuts
 Wheat germ
 Whole bran
 Oatmeal
 Chicken legs
 Spinach
 Pinto beans
 Sardines
 Red Salmon
 Peas
 Lima beans and white beans
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COMMON PROBLEMS AMONG ELDERLY

 1. DIFFICULTY IN CHEWING DUE TO LOSS OF TEETH AND NOT GETTING USED TO DENTURES
 SOLUTIONS: Chop meat or flake fish; Slice or chop vegetables into small bite- sized pieces for easy
chewing
 2. LOSS OF APPETITE
 SOLUTIONS: Do light exercises like walking and gardening to improve appetite and keep the body
fit; Eat in pleasant surroundings to make the meal enjoyable; Make the food attractive by varying
the color, shape and size.
 3. UNWANTED WEIGHT AND DUE TO LACK OF PHYSICAL ACTIVITY AND/OR OVEREATING
 SOLUTIONS: Exercise regularly; Eat only the lean part of the eat and fish. Avoid fatty protion; Take
in only moderate amounts of energy food. Steam, boil or broil foods. Avoid rich sauces, salad
dressings, and pastries or cakes with heavy icings.

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COMMON PROBLEMS AMONG ELDERLY

 4. ANXIETY, CONFUSION, INSECURITY OR LONELINESS

 SOLUTIONS: Start the day right with good breakfast; Have a hobby; Keep up with a
group. Join a club and participate in community activities.
 5. POOR DIGESTION LEADING TO CONSTIPATION, GAS PAINS, OR DIARRHEA
 SOLUTIONS: Include fruits and vegetables in your daily meals to prevent constipation;
Have four light meals. Eat the heaviest meal at noon; Drink 6 to 8 glasses of water and
fruit juices everyday; Help digestion and keep normal flow of body fluids; If suffering
from diarrhea, take in simple foods like tea, crackers, broth of boiled banana and
kamote, lugaw or toast. Avoid firous fruits and vegetables

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COMMON PROBLEMS AMONG ELDERLY

 6. POOR ABSORPTION LEADING TO ANEMIA AND OTHER VITAMIN DEFICIENCIES

 SOLUTIONS: Iron-rich foods like liver, lean meat, egg yolk, saluyot, kulitis, himbabao,
and seaweeds are recommended to avoid anemia; Vitamin C- rich foods like
papaya, mango, and dalanghita help absorb iron and speed up healing; Take in
foods like milk, milk products, dilis, alamang, and other leafy vegetables. These food
contain calcium needed for strong bones. Exposure to sunlight helps maintain the
bone structure.
 6. DIFFICULTY IN SLEEPING
 SOLUTIONS: Drink warm milk just before going to bed to assure a restful night; Avoid tea
or coffee late in the day, if any of these cold/ hot drinks affect one’s sleep.

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FAMILY NUTRITIONAL NEEDS AND COSTS

 NURSE’S ROLE IN NUTRITIONAL COUNSELING

 Establish rapport
 Identify nutrition problems
 Collect pertinent information concerning influences on food habit and patterns
 Age, weight, height, sex and activity of family members
 General appearance and health status
 Cultural and religious customs
 Social and psychological meaning of food
 Financial status
 Physical and mental capacity
 Good storage, preparation and serving facilities
 Food marketing and preparation methods
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FAMILY NUTRITIONAL NEEDS AND COSTS

 Knowledge of nutrition
 General interest and concern

 Take nutritional history

 Kind and amounts of food usual pattern on daily and weekly bases including weekend variances
 Distribution and time of meals and snacks
 Personal preferences
 Time and number of meal
 Place where meals are eaten

 Evaluate nutritional intake based on standards of nutrition

 Set goals and work out a practical food plan with the family, within their life situation and style, to
meet the identified nutritional needs

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FAMILY NUTRITIONAL NEEDS AND COSTS

 Plan follow- up visits for continued support, education, and encouragement

 Use available resource persons and materials
 Nutritionist, dietician, physician, social worker
 Community agencies, associations, clinics, and hospitals
 Textbooks, booklets, other materials

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FAMILY NUTRITIONAL NEEDS AND COSTS

 ECONOMIC CONSIDERATIONS IN FOOD PLANNING

 Plan menus and market list in advance
 Select the most economical market
 Take advantage of food discounts/ bargains
 Purchase foods in season
 Purchase foods sizes and amounts in grades most suitable
 Compare prices according to the method of preservation, freshness, edible portion, etc.
 Compare nutritive return in relation to cost

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