Nutritional needs will vary for each stage of life, so eating a healthy diet throughout all life stages is important. Before a child is even born, the nutrition they receive, via the mother, determines their health and development. From infant to adult nutrition plays a role in brain development, growth, sexual development, and assists in avoiding diseases. For the older adult, good nutrition is vital to have optimum health, because as the body gets older organs work less efficiently. Maintaining a healthy diet through each stage of life is vital to positively affect current and future health, as well as the quality of life one will enjoy. (Grosvenor & Smolin, 2006)
The Infant
While in the womb, the fetus if passively fed by the placenta, but once the umbilical cord is cut after birth, the child is actively fed through breast milk (preferable) or infant formula. Infant caloric needs increase per pound of weight and increases as activity and mobility increase. Low-birth-weight (weighing less than 5.5 pounds) and very-low-birth-weight infants (weighing less than 3.3 pounds) frequently will need a specialized diet to enable continued growth and development. (Grosvenor & Smolin, 2006)
A healthy infant obtains the majority of calories from fats (55%) for the first six months and 40% for the second six months; the type of fat for energy needs is important: omega-3 and omega-6 fatty acids assist with the development of the nervous system, cell membranes, retina of the eye, and brain tissue. Too much protein can lead to dehydration in infants; despite this, infants require more protein per kilogram of body weight than the average adult (1.52g versus 0.8). Infants have a higher body weight percentage of water, and infants lose more water through urination and evaporation than do adults, increasing their risk of dehydration. (Grosvenor & Smolin, 2006)
Iron deficiency is the most common nutrient deficiency found in infants. For the first six months, infants receive the iron they need (.27mg per day) from breast milk, but from seven to twelve months the need for iron increases to 11 mg per day, usually met through iron-fortified cereal and formula. Breast milk is low in Vitamin D, so infants are at risk for a deficiency. Fifteen minutes of facial exposure to the sun per day for light-skinned babies is adequate to supply the amount of Vitamin D needed. Vitamin K enables blood clotting, but very little Vitamin K crosses the placenta or is excreted in breast milk, so to prevent hemorrhage, Vitamin K is given by injection at birth. Fluoride supplements in fomula fed babies may be needed at six months of age. Nutrient intakes in infants cannot be measured, so growth charts are used to monitor infant growth and as an indicator of adequate nutrition. Some fluctuations are normal, but significant changes indicate possible malnutrition. (Grosvenor & Smolin, 2006)
From birth to four months, infant’s survival depends on breast milk or formula. From age four months to six months, infants no longer use to tongue to push food out and dry infant cereal can be introduced. From age six months to eight months, infants can begin to self feed and vegetables, fruits, strained meats, and finger foods can be introduced. From age nine months to twelve months, infants can use a cup and pincher motility has increased to allow for easier grasping of finger foods and chopped foods, and fruit juices may be introduced. (Grosvenor & Smolin, 2006)
Children
Diabetes, high cholesterol, high blood pressure, and obesity used to be problems seen primarily in adulthood, but these medical conditions are appearing more frequently in children and teenagers; this devastating change is believed to be caused by poor diets and a sedentary lifestyle that start in youth. These conditions increase chances for developing heart disease, diabetes, and hypertension, but these conditions can be delayed, prevented, and sometimes reversed with a healthy diet and active lifestyle. Studies have shown that eating habits are learned from parents and caregivers in addition to culture; if a child’s role models eat poorly and live a sedentary lifestyle the odds increase that the child will do the same. (Grosvenor & Smolin, 2006)
Nutrient needs increase as a child grows and ages. The average 2 year old needs 1000 calories and 13g of protein daily; by age 6, nutrient needs almost double to 1700 calories and 19g of protein. Vitamin and mineral needs generally increase as well. Iron deficiency anemia is the leading type of malnutrition in children, yet, iron overdoses are also the leading cause of poison deaths in children. Iron needs can be met through fortified whole grain cereals, raisins, lean meats, and eggs. (Grosvenor & Smolin, 2006)
Children have small stomachs and must eat frequent meals and snacks to ensure nutrient needs are met; vitamin and mineral supplements are not needed. Diets should contain plenty of vegetables, fruits, milk, high-protein/low-fat foods, and whole grains. Fats, sodium, and sugars should be limited. Children’s serving sizes are not as large as adult serving sizes; for instance, adults get 1 cup of milk, the 2-year olds serving size is 4oz and a 5-year old would receive 6oz. A children’s Food Guide Pyramid has been created to teach appropriate serving sizes and nutrition requirements. (Grosvenor & Smolin, 2006)
The Toddler (ages 1-3)
After the first year of life, the toddler’s need for fat decreases from 55% to 30-40%. Toddlers need about 5-1/2 cups of fluids a day; this need increases during high temperatures and high activity. Receiving adequate calcium ensures the toddler develops strong dense bones; calcium recommendations for toddlers are 500mg a day. (Grosvenor & Smolin, 2006)
The Pre-Teen (ages 4-8)
Ages 4-18 the child’s fat needs decrease further to 25-35%. Pre-teens need about 7 cups of fluid each day; this need increases in high temperature and intense activity. Calcium is needed during pre-teen years to support bone density and reduce the risk of osteoporosis later in life; calcium needs for pre-teens is 800mg per day. (Grosvenor & Smolin, 2006)
The Teenager
Sexual maturation, also known as puberty, initiates many physical changes around the age of nine that affects the nutritional needs of teens; the teen body continues to grow including physical growth of organs and bones, emotional turmoil, social expansion, and psychological development. Bodily growth during puberty from ages 10 to 17 will initiate a weight gain of around 53 pounds for girls and 70 pounds for boys. Teens need more calories than adults due to these changes, and boys will need more calories than girls since they have a larger body and more muscle mass. Increased energy expenditure and growth also increase the need for vitamins; anemia due to iron deficiency is common in adolescents. (Grosvenor & Smolin, 2006)
At the onset of mensus, girls require more iron than boys: the TDA recommends 15 mg of iron for girls age 14-18 and 11 mg for boys. Boys and girls need 1300 mg of calcium each day for bone growth, but most do not achieve this. Growth retardation and sexual development can be affected by a zinc deficiency; even a minor deficiency can stunt growth, impair appetite, alter taste, negatively affect immune system, and lessen the ability to metabolize Vitamin A; the RDA recommends 11 mg for boys and 9 mg for girls age 14-18. Fast food is the staple in many teen’s diets which means a diet high in calories, sodium, and fat and low in fiver, calcium, and Vitamins A and C. Teenage girls may develop eating disorders that can affect their growth and development throughout life; active teens and athlete require more water, energy, calories, and nutrients, but they may use anabolic steroids, dietary supplements, androstenedione, creatine, and fad or training diets that can cause nutritional deficiencies, particularly iron deficiency anemia in girls. (Grosvenor & Smolin, 2006)
The Adult
For a healthy adult, the RDA’s are two to three servings of milk, two to three servings of meats, three to five servings of vegetables, two to four servings of fruits, and six to eleven servings of whole wheat carbohydrates. Specific servings and calorie needs vary from person to person; generally, men are able to consume more calories than women due to men generally weighing more than women. Women need more iron than men during their menstruating years, and men need more protein than women, generally speaking, protein needs are determined by weight. (Grosvenor & Smolin, 2006)
The Older Adult
The calorie needs of the older adult decrease with age, but water, protein, carbohydrates, fats needs stay the same. A reduction in thirst sensations, some medications that increase water loss, and depression puts the older adult at a higher risk for dehydration. Atrophic gastritis (stomach lining inflammation) and less production of stomach acid reduces the absorption of Vitimin B12, folate, iron, calcium, and Vitamin K as well as permitting the overgrowth of microbials in the stomach and small intestine. Limited sun exposure and poor skin absorption can cause a Vitamin D deficiency; the RDA for men and women is 10ug per day at age 51-70 and 15ug for those over the age of 70. Illnesses, disabilities, dementia, depression, Alzheimer’s disease, and medications can affect nutrition and absorption. Older adults are recommended to take Vitamin B12 supplements (some older adults may need to take additional supplements) and eat three servings of milk, two or more servings from the meat group, three or more servings of vegetables, two or more servings of fruit, six or more servings of whole grain carbohydrates, and eight or more servings of water. (Grosvenor & Smolin, 2006)
An individual will experience many changes throughout life that will affect the nutritional makeup of a healthy diet. Adults should educate themselves on the nutritional needs of their children from infant through adult as well as their own nutritional needs through the various stages of adulthood; education enables one to more closely follow nutritional recommendations for a healthy diet that meets all one’s nutritional needs throughout life.
References
Grosvenor, M. B., & Smolin, L. A. (2006). Nutrition: Everyday choices. New Jersey: John Wiley & Sons, Inc.
