Nutrition in the Life Cycle

A. Nutrition in Pregnancy
Pregnancy – also known as gestation; this is the period of fertilization wherein the ovum is
being implanted in the uterus. It undergoes differentiation and grows until it can support
extrauterine life.

Diet Description
Diet intake must be increased for the optimal outcome of pregnancy through
adequate nutrition for maternal and fetal demands.

Weight Gain in Pregnancy

There are three components to maternal weight gain: 1) the maternal body
composition whose changes include increased blood and extra cellular fluid volume.
2) the maternal support tissues such as increased size of the uterus and breasts,
and 3) the products of conception, including the fetus and the placenta. (NDAP
Manual 2010)

Maternal Weight Gain

Tissue Weight in Weight in
kilograms pounds
Fetus 3.4 7.5

Uterus 0.9 2.0

Placenta 0.7 1.5

Amniotic Fluid 0.9 2.0

Blood Volume 1.4 3.0

Extracellular Fluid accretion 0.9 2.0

Breast Tissue 0.4 1.0

Fat 4.1 9.0

TOTAL 12.7 28.0

Adapted: Caudal 2019. Basic Nutrition and Diet Therapy Textbook for Allied Health

Recommended Weight Gain during Pregnancy

Pre-Pregnancy Recommended Weight Weight Gain Patterns
Weight Gain First Trimester Thereafter

Kilograms pounds Kilograms pounds kilogra Pounds

ms
Underweight 12.7-18.1 28-40 2.3 5 0.5 1 per week
Normal Weight 11.4-15.9 25-35 1.6 3.5 0.5 1 per week
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 Overweight 6.8-15.9 15-25 0.9 2 0.2 0.5 per
week
Obese 6.8 15
Adapted: Caudal 2019. Basic Nutrition and Diet Therapy Textbook for Allied Health

Being underweight during pregnancy may result to high risk of having low birth weight
infants (LBW) and higher rates of preterm deaths and infant deaths. On the other hand, being
overweight and obese may result in high risk of complications like hypertension, gestational
diabetes, and postpartum infections and complications during labor and delivery. It may also
result to increased likelihood of a difficult labor and delivery, birth trauma, cesarean section for
large babies and double the risk of neural tube defects.

Diet Principles:
Nutrient Requirement of Pregnant Amount
Women
Calories +300 of TER
Protein (g) +27 of adult requirement
Calcium (mg) +50 of adult requirement
Zinc (mg) +5.1 of adult requirement
Iron (mg) +10 of adult requirement
Iodine (µg) +100 of adult requirement
Folic Acid (µgDFE) 520
Niacin (mg NE) 14
DFE = dietary folate equivalent
NE = Niacin equivalent

Nutrients for Cell Growth and DNA

1. Folic Acid
2. Vitamin B12
3. Iron
4. Zinc

Nutrients for Bone Formation

1. Calcium
2. Vitamin D
3. Magnesium

B. Nutrition in Lactation
Lactation - It is the process through which breast milk is produced. It is when the hormones
dictate the mammary glands to start the milk production for the baby to be fed.

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 Diet Description
Diet should be increased to meet the nutritional needs during lactation caused by
various physiological changes. It must be ensured that milk production of the mother
is sufficient.

Diet Principles:
Nutrient Requirement of Lactating Amount
Women
Calories +500 of TER
Protein (g) +27 of adult requirement
Magnesium (mg) +50 of adult requirement
Zinc (mg) +7.0 of adult requirement
Iron (mg) +2 of adult requirement
Iodine (µg) +100 of adult requirement
Folic Acid (µgDFE) 450
Niacin (mg NE) 13.4
DFE = dietary folate equivalent
NE = Niacin equivalent

C. Nutrition in Infancy
Infancy – It is the period of very early childhood; usually during the stage before the baby
learns to walk. The baby is twice in length and thrice in weight.

Diet Description
Milk is the main consumption of infants. Breastmilk is always best for babies up
to two years. During six (6) months complementary food is then introduced.

Indications that the baby is ready for Complementary Food

1. The weight of the baby is twice the birth weight.
2. The baby can carry his head when sitting up.
3. The baby opens mouth when given food.
4. The baby gives interest in food eaten by others.
5. The baby is able to swallow.
6. The baby is able to transfer the food from the front and back of the tongue.

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D. Nutrition in Childhood
Childhood – It is the time between birth to puberty. According to UNICEF, it is the time for
children to be in school and at play; to grow strong and confident in the love and
encouragement of their family and an extended community of caring adults.

Diet Description

Pre-school children School-age children

Diet should be presented in various taste and
texture which aims to promote optimum
growth which meets the developmental and
behavioral needs of the child.
Diet should be constantly increased in
amount from time to time to meet the child’s
energy requirement from the vigorous
activities being performed. Good nutrition
plays an important role in immunity to
infections, proper growth and adequate
nutrient deposits in preparation for
adolescence.

Nutrient Allowance

Pre-school children School-age children

Calories 55% for metabolic Protein
activities
25% for physical 7-9 years old 37 grams
activities 10-12 years old 43-48 grams
12% for growth
8% fecal loss
Protein 1.5 – 2 g/kg required Vitamin C

7-9 years old 35 milligrams

10-12 years old 45 milligrams

Vitamins and Minerals Needed for growth Calcium 500 – 1000 mg/kg
and development
Fluids 4-6 glasses required Iodine (7-10 years old) 120 µg
Iron (for girls, 10-12 1.4 mg
years old)

Feeding Problems of Children (2-12 years old) 1.

The child eats less than required.
2. The child eats more than required.
3. The child eats so slow.
4. The child avoids large amount of food.
5. The child is picky eater.
6. The child is allergic with some food.
7. The child has poor appetite.
8. The child has a sweet tooth.

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E. Nutrition in Adolescence
Adolescence – It is the time after puberty when a child matures into an adult. It is a transitional
stage wherein the body transforms its physical attributes and its psychological aspect
develops; usually being associated to teenage life.

Diet Description
Diet for adolescence should be increased for its high demand of nutrients. It is
considered the period with highest nutritional needs; with its peak during growth
spurt. That is why adolescents needs more food from each food group.

Special Nutrition Concerns During Adolescence

1. Eating disorders such anorexia nervosa
2. Skipping of meals
3. Use of alcoholic beverages and drugs
4. Practice of fad diets
5. Anemia due to iron deficiency (common to girls)

F. Nutrition in Adulthood
Adulthood – It is the period in life wherein the full physical and intellectual aspect becomes
matured as well as sexual maturity. Adults are expected to be responsible especially in doing
necessary tasks in the world.

Diet Description
Diet is mainly concerned with the maintenance of the desirable body weight (DBW)
and avoid being overweight and obese.

Feeding Tips for Adults

1. Always eat a variety of food daily.
2. Always maintain the ideal body weight.
3. Avoid excessive fat intake especially saturated fats.
4. Consume foods high in fiber.
5. Avoid excessive consumption of sugar.
6. Avoid excessive consumption of salt.
7. Drink alcohol beverages in moderation.

G. Nutrition in Older Persons

Older Persons – Formerly known as elderly. It is the stage where the person becomes older
and it is the final stage in the life cycle.

Diet Description
Diet is expected to be lower in calories due to reduced energy requirement caused
by the decreased rate of metabolism and physical activity. The diet aims to maintain
good nutritional status to delay the deterioration of health.

Healthy Eating Habits for Longer Life

1. Consume more servings of fruits, vegetables and whole grains as the source of vitamins
and minerals.
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2. Reduce excessive intakes of salt and sugar.
3. Drink a lot of fluids.
4. Maintain adequate calcium intakes (800 to 1,000 mg per day).
5. Avoid gas-forming food namely dried beans, cabbage, cauli flower and radish which cause
abdominal discomforts.
6. Choose food items which are thinner in consistency.
7. Apply small, frequent feedings.
8. Avoid caffeine-containing food and beverages which may cause nervousness and
sleeplessness.
9. Avoid consuming red meats and eat fish whenever possible, instead.
10. Consume vegetables rich in bet-carotene such as carrots, broccoli and cantaloupe which
are proven to reduce the risk of certain cancers.
11. Avoid processed food especially those containing nitrates.
12. Take nutrition supplements for those who lack enough nutrients from food sources.

Common Problems Among Older Persons

1. Difficulty to chew hard food due to loss of teeth and newly-installed dentures
2. Loss of appetite
3. Excessive weight caused by lesser physical activity and over-eating.
4. Anxiety, confusion, insecurity, and loneliness which may cause stomach upset
5. Poor digestion caused by reduced enzymes which may lead to constipation, diarrhea or
stomachaches
6. Poor nutrition absorption which may cause nutritional deficiencies 7. Insomnia which may
lead to restlessness and eventually weight loss.

Prepared by:

ANI ROTZEH A. MAPESO, RND, LPT

Instructor