Protein requirements are highest during the first 6

NUTRITION DURING INFANCY months of life. Requirements are adjusted to infant’s

Healthy foods for your baby (Feeding Your Baby size and growth.
Infant – 1 year)
Lipids
NUTRITION IN INFANCY Fat should comprise 30% - 50% of an infant’s total
 Infancy: The first year of life! daily caloric intake. It is a form of Linoleic acid.
 Neonatal: specifically refers to the first 28 days Human milk and cow’s milk provide 48%-54% calories
of life. while commercial infant formulas 36%-38%
 A healthy full term has moist skin, elastic and
not wrinkled. Water Intake

Normal Newborn Appearance Newborns

1. Acrocyanosis – body pink, extremities blue. Infants have greater need than adults; obtains it from
2. Pallor – white discoloration of the skin. breast milk and commercial infant formula.
3. Harlequin sign – immaturity of circulation Newborns tend to eat 2 to 3 ounces of breastmilk or
[side of the body lying down will appear pink] formula at a time every two to three hours a day.
4. Mongolian spot – slate gray patches at the  1 – month – olds may be eating about 3 to 4
buttocks. ounces every two to four hours a day.
5. Lanugo – fine downy hair that covers the  2 – months – olds may consume 4 to 5 ounces
shoulders. of breast milk
6. Desquamation – drying of the newborns skin.  3 – months – old may consume about 4 – 5
7. Petechia on face and neck – due to ounces of breastmilk or formula every three to
intravascular pressure during delivery. four hours.
8. Milia – unopened sebaceous gland found in
the nose chin and cheeks; disappears in 2- 4 BREAST FEEEDING
weeks.  Most preferred form of nutrition in full term
9. Vernix caseosa infants.
 Three types of breast milk:
o Colostrum – first milk with high level
Reflexes
immunoglobin.
Primitive Reflexes
o Transitional milk – replaces
 First observable reflex. Essential to NB
colostrum contain high level of fat,
survival. Not learned, involuntary and
lactose, water soluble vitamins and
necessary for survival.
calories.
o Mature milk – the final milk produced
Locomotor Reflexes
contains high percentage of water and
 Present at birth or shortly thereafter. Relates to provides 20kcal per oz.
body movement or locomotion.
BOTTLE FEEDING
Different Reflexes
 Contains mostly saturated fatty acids,
Blinking Flashes of light Close both eyes
differing amounts of amino acids and higher
or puff or air
protein, calcium, sodium and chloride levels
Babinski Sole of foot Fans out toes, than breast milk.
stoked twist foot
 Formula designed to match the ratio of breast
Grasping Palmar Attempt to milk composition.
Plantar grasp finger
 May meet the needs of working mother.
Moro (startle) Loud noise Flings out arms
 Must be prepared under clean conditions and
Rooting Cheek stroke Turns head &
sterilized to prevent contamination.
opens mouth
Stepping Infant held Moves feet as if Why can’t infant’s drink cow’s milk?
to walk - Your baby’s digestive system doesn’t contain
Sucking Object touching Sucks the enzyme to digest cow’s milk.
mouth automatically - It can cause intestinal bleeding.

NUTRITIONAL REQUIREMENTS ADVANTAGES OF BOTTLE FEEDING

Energy [Calories]  Provides a suitable alternative to breast
Caloric requirements: 650kcal/day and gradually feeding.
decrease from birth to age 1.
 Less restrictive to the woman than BF.
Caloric requirements: caloric intakes of 110 to 150
 Allows more accurate assessment of infant’s
kcal/kg/day.
intake.
Protein

1|ME LUMAUAG
  May be indicated for infant with congenital
anomaly.
 Necessary if infants require a special formula.
DISADVANTAGES OF BOTTLE FEEDING
 More difficult for infant to digest than Breast
milk.
 More expensive and more time consuming to
prepare.
 Mixed feeding is a combination of breast and
bottle feeding.
TWO METHODS OF FORMULA PREPARATION
1. Aseptic Method
 sterilized separately for at least 25
min.
2. Terminal Method
 formulas are poured into clean bottles
and sterilized together.
Disadvantages:
 Scum formation can clog the
nipple holes.
NURSING IMPLICATIONS: Teach mother of a
bottle-feeding infant to:
 Investigate various types of formulas available
and their preparation.
 Make sure the hole of the nipple is large
enough for milk to drip out.
 Hold infant position similar to that used for
breast-feeding.
 Hold infant during feeding do not prop the
bottle.
 Point nipple directly to the infant’s mouth.
 Feed infant usually every 4 hours.
 Make sure infant retains 3-4 oz. Of milk each
feeding
 Hold infant upright against the shoulder for
burping.
 Burp infant at regular intervals
 Discourage overfeeding.
 Discourage unscheduled feeding.
SOLID FOODS
 May be added in the diet 4 – 6 months.
 Should not be delayed beyond age 7 – 9
months.
 Should be strained, pureed, or mashed.
 Each meal should progress ¼ to ½ cup as
infant grows.
 Can start eating “finger foods” at 6 – 7 months.
 Can start eating chopped table foods at 9-12
mos.
Feeding Infants 4 – 6 months
Breast milk and formula provide main source of
nutrition.
 4-month-olds usually consume 4 to 6 ounces
of breast milk or formula every four to five
hours a day.
 5 months old may be eating 6 to 7 ounces of
breast milk or formula every four to five hours
a day.
 6 months old can eat 7 to 8 ounces of breast
milk or formula every four to five hours a day,
as well as 1 to 9 tablespoons of solids such as
cereals, fruits and vegetables.
 Cereal (rice) can be eaten in bowl with
baby spoon.
 Add vegetables (cooked, soft, mashed)
if baby tolerates cereal.
 Introduce new foods one at a time.
No honey until baby is 12 months old.
- Infant Botulism – a food born illness causing
symptoms such as constipation, weakness,
and decreased ability to move which can lead
to death.
How will we know that the infant is ready for
feeding?
 Babies sit up with some support.
 Holds up his head by himself.
 Does not push food out of his mouth with his
tongue.
 Reaches out to grab your food and other
things.
Finger Foods
 Dry cereal
 Pancakes or French toast cut into strips.
 Cooked rice and chopped noodles.
 Banana cut into small pieces.
 Cooked fruit or chopped canned fruit or
vegetables.
To prevent choking, give your baby foods that
soften in the mouth and cannot be swallowed
in chunks.
Feeding Infants 7 – 9 months
 Breast milk and formula
 Cooked or soft vegetables
 Cooked or soft fruit
 Well cooked, strained or finely mashed meats.
 Egg yolk
 Finger foods
 7 – 8 months old may be eating about 24 to 36
ounces of breast milk or formula each day
(four to six nursing sessions, if you’re breast
feeding), plus 4 to 9 tablespoons of cereal,
fruit, and vegetables daily as well as 1 to 6
tablespoons of meat/proteins.
 9- to 10-month-olds may be eating about 24 to
30 ounces of breast milk and/or formula a day
(three to five nursing sessions, if you're
breastfeeding), along with 1/4 to 1/2 cup each
of grains, fruit, vegetables, dairy products and
meat/protein foods.
How do I know when my aby is ready to use a sippy
cup?
2|ME LUMAUAG
 - When the baby is able to sit up and hold
objects on his own.
Finger Foods
 Dry cereal
 Pancakes or French toast cut into strips.
 Cooked rice and chopped noodles.
 Banana cut into small pieces.
 Cooked fruit or chopped canned fruit or
vegetables.
 To prevent choking, give your baby foods that
soften in the mouth and cannot be swallowed
in chunks.
Feeding Infants 10 – 12 months
 Breast milk and / or formula given in sippy
cup.
 Water, 100% fruit juice in sippy cup.
 Don’t give high sugar drinks.
 Chopped or soft table foods.
 11 months old: may be taking 16 to 24 ounces
a day of breast milk or formula a day (three to
five nursing sessions, if your breast feeding),
though their diet will include more solids: ¼ to
½ cup each of grains, fruits, vegetables, dairy
products and meat/protein foods.
 12-month-olds may be taking up to 24 ounces
a day of breast milk or formula (three to five
nursing sessions, if you're breastfeeding),
though many will start weaning from the
bottle or breast around now and start drinking
cow’s milk. In addition, they'll eat 1/4 to 1/2
cup each of grains, fruit, vegetables, dairy
products and meat/protein foods.
NURSING IMPLICATIONS: Teach mother to:
 Mix cereal with breast milk, formula, or water.
 Offer new foods one at a time.
 Start with generally tolerated fruits.
 Offer fruit juice on cup not on feeding bottle.
 Prepare foods by baking, broiling, steaming, or
poaching.
 Include organ meats.
 Introduced egg in small quantities.
 Supervised all meals.
 Be aware that candy, nuts grapes, and popcorn
are associated with choking.
 Cook foods until tender, make it easy to chew,
and must be serve in small pieces.
NURSING IMPLICATION FOR COMMON
NUTRITION RELATED PROBLEMS:
REGURGITATION OR VOMITTING – Forcible
ejection of gastric contents.
 Assess for possible GI abnormalities.
 Encourage mother to feed infant slowly and to
pause several times during feeding.
 Burp infant often.
 Hold infant upright position during feeding.
 Place infant in his stomach of right-side lying
position to prevent aspiration.
 Notify the physician if condition persists.
CONSTIPATION – infrequent bowel movement.
 Assess the amount & frequency of milk and
water feedings.
 With physicians approval; encourage mother
to increase feeding and to add high fiber foods
in the diet.
 Provide a quiet, relaxed atmosphere during
feeding.
 Notify physician if constipation persist.
DIARRHEA – frequent loose stools.
 Assess amount and character of stools.
 Assess infant’s skin turgor as indication of his
hydration status.
 Evaluate feeding patterns and suggest changes
as necessary.
 Notify physician if diarrhea persist.
HICCUPS
 Encourage mother to offer water in between
feedings.
 Burp infant often during feedings.
 Quiet and relaxed atmosphere.
COLIC – acute paroxysm of pain.
 Quiet and relaxed environment.
 Feed infant slowly and pause several times
during.
 Burp infant often during feeding.
 Teach mother measures to promote infant
comfort such, as stroking, caressing, and
rocking.
FOOD ALLERGY
 Should introduce singly and with intervals [3
days] to allow detection.
 Food that causes allergy should be
discontinued before introducing another food.
 Foods that often cause allergies: eggs, fish,
milk, peanuts, shellfish, soybeans, and wheat
FOOD TO BE AVOIDED
 Too much sweets [has high calories but little
essential nutrient]
 Canned vegetables (often high in salts)
NUTRITION IN CHILDREN
TODDLER
- Refers to a child between infancy and pre –
school ages 1 – 3 years old.
- The best time to introduce good food habits.
PRE – SCHOOL
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 - Refers to a child between 3 – 6 years old.
- High activity levels but slowed growth rate.
NUTRITIONAL REQUIREMENTS:
Energy
 12 – 18 months of life is 55 kcal/kg and after
that it declines to an adult level of 23 – 30
kcal/kg.
 Deficiencies: lack of calorie intake that leads
to CHON utilization = PEM and adequate
calorie intake but low CHON in the diet =
kwashiorkor.
Protein
 Increase from age 1 – 6; recommends some
10% - 15% CHON/kg; 2/3 should be of high
biological value.
 For increase skeletal and muscle tissue and
protector against infection.
Lipids
 30 – 50% daily caloric intake of fats for both
toddlers and pre – schools.
Carbohydrates
 Authorities recommend 50% - 60% of the total
daily calories’ intake be supplied by
carbohydrates.
Vitamins
 Requirements for toddlers and pre – schools
are slightly greater than those of infants.
 Vitamin D for proper skeletal growth and
calcium metabolism.
Minerals
 Adequate calcium and phosphorus are needed
for bone mineralization.
 Toddler’s daily iron (IDA), calcium and
phosphorus may be difficult to meet due to
poor eating habits.
 Calcium requirements remain steady
throughout the two age groups.
Fluids
 Approximately 115ml/kg of fluids daily.
 Exact requirements depend on activity level,
climate, and health status.
FUNCTIONS OF DIET FOR A CHILD
1. Provide fuel for muscular activity.
2. Supply necessary chemical elements and
compounds that the child’s body requires for
building materials and repairing worn out
tissues.
3. Gives pleasure and satisfaction to the child.
COMMON NUTRITION PROBLEMS:
 Protein Malnutrition (PEM)
 Iron Deficiency Anemia (IDA) - Decrease
hemoglobin and decrease hematocrit.
o Sometimes due to parasitism.
o Lack of iron S/S: paleness of eyes, lips,
fingernails, palms, skin, reduce ability
to learn, fatigability, and irritability.
o Anemic children do poorly in
vocabulary, reading, mathematics,
problems solving, and psychological
test.
 Vitamin A Deficiency Xerophthalmia
o Dryness of the eyes.
o Vit. A deficiency S/S: Night blindness,
rough dry skin and dry membrane of
the nose and throat; increase
susceptibility to infection.
 Iodine Deficiency Disorder
o S/S: mental retardation, deaf mutes,
difficulty in standing and running.
 Obesity
o
 Dental Caries
o 98% of children has tooth decay;
caused by sticky sugar – containing
foods that cling to teeth.
FACTORS AFFECTING PRE – SCHOOL
NUTRITIONAL STATUS
 Family Environment
Can provide appropriate role models and
reinforcements. Set – up at home environment
that fosters development of desirable eating
patterns in young children.
 Social Trends
Some mothers are employed outside the home
and do not have much time to prepare meals
or teach children about good eating habits.
 Media
Affects children request for and attitude
toward food. Parents should not be persuaded
to buy the non-nutritious foods seen on T.V.
 Illness and Disease
Ill children have decrease appetite and limited
food intake. They require increase fluid intake,
CHON, and other nutrients.
FEEDING PROBLEMS
 Eating too little
As long as the child eats the right foods, go
slow in adding new foods on the diet start
meals with food that they best like.
 Eating too much
Due to hereditary, temperament, appetite of
mother’s insistence on a “clean plate”. The
only danger is overweight and indigestion.
4|ME LUMAUAG
 moving, and weight. She seems independent, but she
 Dawdling depends on you to keep control of the family menu and
Child who lingers or dillydallies with their continues to need the structured and support of regular
food is maybe trying to get attention or may family meals and structured snacks.
not feel well or are given portion, which are
too large. Nutrient Allowance
 Children need more nutritious foods in
 Gagging proportion to their weight than adults do
a child who feels like vomiting especially because they are growing and developing
when being fed by coarse foods. Sometimes bones, teeth, muscles, and blood.
this is due to negligence in training the infant
to eat chopped foods. Energy
 80-90 kcal/kg 7-9 years old
 Aversion toward some foods  70-80 kcal/kg 10-12 years old
milk and vegetable are just two foods being
refused by some children. Fruits are good Protein
substitutes for vegetables and for milk they  35 gm/day 7 – 9 years old.
can be given in forms of leche flan, cream  45 – 49 gm/day 10 – 12 years old
soup, cheese, and cereals,
Vitamins & Minerals
 Allergy  Generally, increase and the most important is
Food allergy is common especially seafoods Calcium for bone mineralization and
and eggs decrease the intake of protein rich prevention of osteoporosis. And iron for
foods. Chemicals in the air, food preservatives essential growth and development and
and dyes are found to worsen the allergy prevention of anemia.
condition. So nutrient intake must be
monitored, and substitutions must be made COMMON NUTRITION CONCERN
when necessary. 1. Malnutrition and Learning
2. Iron Deficiency Anemia
INDICATION OF GOOD NUTRITION 3. Obesity
 A healthy pre-school child exudes a feeling of 4. Dental Carries
well-being, of interest in all activities usual for 5. Lactose Intolerance
their age. 6. Allergies
 Posture is erect, arms & legs straight, abdomen 7. Sports and Fitness
pulled in and chest out. 8. Preventing Chronic diseases
 Head is normal size and shape, skeleton with
no malformation, FEEDING PROBLEM
 Teeth are straight without crowding in the 1. Inadequate meals
well-shaped jaw. [5 years old 24 sets of teeth] Ex: skipping breakfast, late bed riser, fear of
 Skin is smooth, slightly moist with health being late in school
glow. 2. Poor appetite
 Eyes are clean, bright with no signs of fatigue. Ex: Tired, demanding schoolwork
 Hair is shiny, muscles firm, gums light pink, 3. Sweet tooth
lips moist and tongue without lesions. Ex: Hungry, rewards from parents
 Has good attention span for their age, not 4. Prolonged mealtimes
easily irritated and restless. 5. Food refusal
6. Disruptive and stressful mealtimes
 Appetite, digestion, and elimination are
7. Lack of appropriate independent feeling
regular.
 Able to communicate and handle abstract
materials in thinking.
FACTORS AFFECTING FOOD INTAKE
 Social and outgoing, loving, and affectionate.
 Family
SCHOOL  Peers
AGE/ADOLESCENT/ADULT  Schools
 Societal Trends
Is generally considered to be 6 – 12 years old.
Consistent in maturity but slow in growth rate,
PROPER FEEDING FOR SCHOOLERS INCLUDES:
maturation of fine and gross motor skills, gains
 Furnishing energy needed for vigorous
cognitive and social – emotional growth.
activity.
Your school age child is full of contradictions. She  Helping maintain resistance to infection.
wants to master all things – including eating, but she is still  Provide building materials for growth and
a child, and is entitled to be free from worry about eating,

5|ME LUMAUAG
  Providing adequate nutrient stores to assist in
adolescent growth.

FOOD EQUIVALENT
 1 cup cooked rice [160 gms] = 5 pcs. Pan desal,
4 slices of bread 1 – 1/3 cup corn meal, 1 cup
cooked camote.
 1 serving meat [60 gms] = 1/3 cup raw dried
beans, 2 medium sized fish 55 – 60 gms, 2
medium sized egg 50 gms each.
 1 serving of fruit = 1 medium sized fruit or 1
slice of big fruit

ADOLESCENT
ADOLECENT is a transition of human development
that occurs between childhood and adulthood.

Nutrient Allowance
Calories are the measurement used to express the
energy delivered by food. The body demands more
calories during early adolescence than any other time
of life.

Calories
 Boys 44kg between 13-15 y.o.

 Girls require an average of 2, 200 calories per

day.
 Boys require an average of 2,800 calories per
day.

 Carbohydrates

 Protein

ADULTHOOD
A period of life when one attained full growth and
maturity.

Nutritional Management
 2580kcal/day or 44kcal/kg

Daily reference intakes for adults are:

 Energy: 8,400kJ/2,000kcal
 Total fat: less than 70g
 Saturates: less than 20g
 Carbohydrates: 260g
 Total sugars: 90 g
 Protein: 50g

Feeding the Adult

To stay healthy, these must be observed and followed:
1. Eat variety of foods.
2. Maintain ideal weight.
3. Avoid too much fat, saturated fat, and
cholesterol.
4. Eat foods with adequate starch and fiber.
5. Avoid too much sugar.
6. Avoid too much sodium.
7. If you drink alcohol, do in moderation.

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