Nutrition for kids Why is nutrition relevant? Schedule pre-
determined meals Choice?
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Poor eating habits and inactive lifestyles rather than heredity
Sweetened soft drinks, food and meals of high energy, low nutrient
density and large portion sizes
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Your role Informative Importance of meals sociability Enjoy
food yes enjoy! Exposure to taste, smell, color, and texture Role
model
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In your lifetime 6 years eating 70,000 meals 60 tons of food
Serving Sizes
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Healthy People 2020 Objectives for Nutrition Children Chronic
diseases associated with diet and weight Availability of
information Two years and older daily servings of fruit &
vegetables (dark green or orange) Two years and older whole grains,
less than 10% of calories from saturated fat, 30% calories from
total fat Two years and older 2400mg or less of sodium Two years
and older calcium intake Six years to adolescence intake of meals
and snacks at school - wisely choices
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Back to the Basics Nutrients 6 categories Lipids/fat, protein,
carbohydrates, minerals, vitamins & water Calories Periods of
rapid growth age 10 & 13
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Carbohydrates The primary function of dietary carbohydrate is
to supply energy to body cells. Cells in the brain, nervous system,
and blood, use only carbohydrates for fuel Children may require up
to 60% of total caloric intake Soft drinks = high glycemic index
(obesity link)
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Dietary Fiber Nondigestible carbohydrates Imperative for normal
laxation Childhood & adolescence childs age plus 5g per day age
plus 5 rule (FDA 2002).
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Proteins A compound made of amino acids that contains carbon,
hydrogen, oxygen, and nitrogen Form important parts of muscles,
bones, blood, enzymes, some hormones and cell membranes; repair
tissue; regulate water and acid-base balance; help in growth;
supply energy 10 20 % of childs total caloric intake Average 60g
per day
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Fats Fats supply energy, insulate the body, support and cushion
organs, absorb fat- soluble vitamins, add flavor and texture to
foods Age two fat 20-25% of total diet Infants and young children
not restricted dietary fat intake
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Types and Sources of Fats Saturated fat = solid at room
temperature Found primarily in animal foods and palm and coconut
oils Leading sources in our diets are: red meats, whole milk,
cheese, hot dogs and lunch meats
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Monounsaturated fat = liquid at room temperature Found in
certain vegetables, nuts, and vegetable oils (olive, canola,
safflower, & peanut oils Polyunsaturated fat = liquid at room
temperature Found in certain vegetables, nuts, and vegetable oils
(soybean, corn, & cottonseed oils) and in fatty fish
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Trans Fatty Acids Hydrogenation Trans fatty acids have an
atypical shape that affects their chemical activity Leading sources
in our diet are: french fries, fried chicken, cakes, cookies,
pastries, doughnuts, chips, & stick margarine
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Water Human body is composed mostly of water; you can live only
a few days without water Adequate intake to maintain hydration 6 8
glasses of water (Male teens may need up to 11) Consume additional
fluids for activity perspire and require more than adults
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Vitamins and Minerals Vitamins - substances needed in small
amounts to help promote and regulate chemical reactions and
processes in body cells. Vitamin A growth & enhancement of the
immune system Minerals = compounds needed in small amounts for
regulation, growth, and maintenance of body tissues and functions
Iron deficiency in infants, adolescent males, and females during
childbearing years (Hales, 1999, 167). Less than half preschoolers
met their iron recommendation Majority of primary school children
(64%) met their recommendation