Nutrition Through The Lifespan Part 2

Question 1

Discuss vegetarian eating principles and discuss iron sources (heme and non-heme sources), vitamin b12 (and fortification /supplementation); importance of legumes, nuts, as protein alternatives, fortified dairy alternatives.

Answer 1

1. Iron sources: heme-iron—> animal products such as meat, poultry, seafood and fish. Non-heme iron—>plant-based foods such as nuts, vegetables, grains, fruits and seeds.
2. Vitamin B-12: it is commonly deficient or inadequate in elderly, due to decreased folds in the instant walls that affects nutrient absorption. It is important as it prevents macrocytic anaemia, gait abnormalities (falls), neurological damage and cognitive function.

Question 2

Describe and identify nutrition requirements for women of child-bearing age, and in particular, nutrition requirements during pregnancy.

Answer 2

Nutrition that are crucial for women during pregnancy:

1. Protein—> important as blood production i.e haemoglobin for the baby.
2. Iron—> blood production for the baby.
3. Folate—> reduces the prevalence of neural tube defect. (Fortifications available in grains, cereals, bread and pasta etc. but has the issue of some populations do not consume these foods often)
4. Increased total energy intake (debate whether they need to increase with such large extent, since excessive weight gain leads to gestational diabetes and macrosomnia)
5. Calcium (increased absorption from the baby)
6. Long chain polyunsaturated omega-3 fatty acids for brain development. (Debate over mercury toxicity from fish and adequate intake)
7. Iodine (brain development in infants, reported decrease)

Question 3

Explain why some of the food items are best to be avoided by pregnant women?

Answer 3

1. Soft cheeses and pate (bacteria)
2. Nuts (if they are allergic themselves, but otherwise no point)
3. Raw eggs (salmonella)
4. Too much mercury rich fishes (toxicity)
5. Alcohol

Question 4

What are the main nutrients needed by elderly?

Answer 4

1. Protein
2. Calcium.
3. Lutein.
4. Iron.
5. Vitamin D
6. Vitamin B, especially B-12.
7. Vitamin C and E.
8. Zinc.
9. Long chain omega-3.

Question 5

Explain why is zinc important for elderly?

Answer 5

Zinc is vital in maintaining cognition, immunity function, wound healing and taste in elderly. Which are prone to decline at their age.

Question 6

Explain why is calcium important?

Answer 6

Calcium is important to increase bone mineralization in elderly amongst whom de-mineralization has began. (40-50 0.5-1% decrease in bone mass.) So reduces incidence of hip fractures and osteoporosis. —>less dependent on others for functional activities.

Question 7

B-vitamins?

Answer 7

Reduces the incidence of macrolytic anaemia, gait abnormalities, cognition and neurological damage and decline.

Question 8

Protein?

Answer 8

Reduced muscle mass

Question 9

Lutein?

Answer 9

For delayed or avoidance of macular degeneration, also associated with CVD e.g stroke. (Protection of blood vessels?)

Sources: richest in spinach, can also be found in broccoli, green peas etc.

Question 10

Vitamin D？

Answer 10

Reduces the incidence of: osteomalacia/ osteoporosis, rickets, impaired immune function, autoimmune function, balance impairment (associated with falls) and reduced muscle strength.

Sources: mainly from the sun. But can be from animal products.

Question 11

Describe some nutrition-related factors that maximize the quality of life for the aging population?

Answer 11

1. Consumption of nutrient-dense food: because they have reduced BMR and energy expenditure, thus lower energy intake required. But they have increased nutrient needs.
2. Mediterranean diet the best at reducing morbidity and mortality: including myocardial infarction, stroke or death from other CVDs, as well as reduced rate of cognitive decline.
3. Identification of malnutrition: reducing or eliminating malnutrition in the elderly leads to improved immunity and wound healing ability. Mostly indicated by unintentional reduction of BMI.

Question 12

What are some of the risk factors for vitamin D deficiency?

Answer 12

1. Sun protection methods: suncream, protective clothing and glass.
2. Dark skinned people harder to get enough vitamin under same exposure time as fair-skinned people.
3. Bed-ridden.
4. Purposely avoiding sunlight. E.g skin conditions
5. Malabsorption.

Question 13

What are some of the dietary sources of vitamin D?

Answer 13

Fishes, poultry, meat, eggs, margarine, liver, fortified products, milk. May be deficient in people who are vegan or vegetarian, or the elderly because they want to reduce intake of fat from animal products, and sun protective behaviors.