nutrition 18-19

Toddlers and Preschoolers Key Nutrition Practices

• Use child-sized portions, plates, and cups.

• Offer frequent, small meals—children have small stomachs.

• Prioritize nutrient-dense foods.

Choking Hazards (Avoid these for young children):

• Hot dogs (whole or in large pieces)

• Whole grapes

• Chunks of meat

• Hard candy, gum

• Popcorn

• Raw vegetables

• Nuts and seeds

Children should always be seated while eating.

macronutrient Needs toddlers- preschoolers

Adequate calories, protein, carbs, and fat to support growth.

micronutrient Needs toddlers- preschoolers

• Calcium: Bone growth

  • Iron: Cognitive and red blood cell development

  • Vitamin D: Calcium absorption, bone development

Fluid Needs toddlers- preschooloers

• Water is the preferred beverage.

• Monitor milk intake (too much can lead to iron deficiency).

• Limit sugary drinks and added sugars.

Common Nutritional Issues in toddlers/preschoolers

• Iron deficiency (most common between 6 months – 3 years).

• Iron toxicity: Usually due to overdosing on iron-containing supplements/medications.

school age children

6-12

school age children influencing factors

• Food choices influenced by family, peers, advertising.

• Most children do not consume enough fruits and vegetables.

• Food allergies remain a concern.

• Poverty affects nutritional status—limited access to healthy food.

National School Lunch Program (NSLP):

• Provides nutritious, low-cost or free lunches to 30 million children daily.

• Improves nutritional intake:

  • Less sugary drinks

  • Fewer low-nutrient-density foods

  • More whole grains, low-fat milk, lower sodium, and sugar

Importance of Breakfast:

• Healthy weight

• Cognitive function

• Academic performance

• School attendance

• Psychosocial function & mood

Adolescents

9-19 years

Adolescents increased Nutrient Needs:

Calcium and Vitamin D- Bone growth

Iron: Muscle development (especially for boys), menstruation (for girls)

adolescence Social and Lifestyle Influences:

• Teens want autonomy in food/lifestyle choices.

• Influenced by family, media, and peer pressure.

Risk Factors for adolescence

• Poor body image, low self-esteem → risk of disordered eating.

  • Skipping meals

  • Using food substitutes

  • Taking diet pills or supplements

  • Purging (vomiting, laxatives, diuretics)

Key Message:

• Establish good eating habits early to support healthy development.

nutrition considerations for older adults 51+

• Dietary Reference Intakes (DRIs) adjust for older adults.

• Recommendations differ for men and women 51+.

• AMDR (macronutrient ranges) stay the same as younger adults

hydration in older adults

Critical issue for older adults due to:

• Lower thirst sensitivity

• Decreased ability to conserve water

• Chronic illnesses (e.g., diabetes, heart/kidney disease)

• Medications that increase fluid loss

• Urinary incontinence may lead to intentional underhydration

hydration recommendations for older adults 51+

• Recommendation: 13 cups (≈3 liters) of fluid/day

• Best fluids: Water and milk

what percent of older adults use supplements

35%

reasons for older adults taking supplements

• Reasons: prevent deficiencies, support health, delay chronic diseases

why may older adults need supplements

• Reduced nutrient absorption from medications

• Decreased appetite or food intake

common supplements needed for older adults

• Vitamin D

• Calcium

• Vitamin B12