INFANCY  Interval: 4 to 5 days

- to identify allergies
ENERGY  introduced too early,
-should not have restricted fat intake large protein molecules (offending food) -cross the
intestinal barrier-elicit an immunologic response
 HUMAN MILK
 gut matures, less likely to allow large unhydrolyzed
-High in cholesterol and fat content
proteins to cross the mucosa
-Omega-3 FA
-for proper brain and nervous system dev. BEVERAGES DURING THE FIRST YEAR OF LIFE

PROTEIN Fruit juice

-HIGHEST: first 4 months -apple juice
-BIRTH TO 6 MONTHS: 2.2 g/kg/day -source of vit c, water, calcium (fortified)
-SECOND HALF OF THE FIRST YEAR: 1.6g/kg/day
 6 to 12 months,
 NO TO EXCESS PROTEIN No more than 4 to 6 fluids ounces per day
-infants kidney is immature and unable to handle large  Excess
renal solute loads -diarrhea from carbohydrate malabsorption
-growth failure
VITAMINS AND MINERAL SUPPLEMENTATION
4-5 MONTHS
IRON
-3rd trimester: FETUS  Iron fortified infant cereal
-4 months: Breastmilk  Honey (clostridium botulinum poisoning),
-Commercial formula: iron fortified ( iron deficiency anemia) hotdogs grapes

VITAMIN D 5-6 months

-BREASTMILK: not sufficient
 Strained fruits and vegetables
 Daily oral supplement of Vit. D  Honey (clostridium botulinum poisoning),
hotdogs grapes
-Milk Alternatives- rickets
6-8 months
FOOD FOR INFANTS
 Mashed or chopped fruits and vegetables
 10 to 12 times per 24 hours in the first several
 Juice (cup)
weeks
 hard candies, raw carrots, popcorn, nuts, peanut
 between 10 and 15 minutes per breast (offering butter (choking hazards)
both breasts per session)
 Adding insufficient water -high renal solute load 9-12 months
- placing strain on the immature infant kidneys
 The fat in cow’s milk  crackers, toast, cottage cheese, plain meats, egg
-less digestible yolk, finger foods
-contains less iron  skim milk (insufficient calories); cow’s milk
-more sodium and protein (potential allergen, may replace breast or milk
May lead to dehydration caused by increased urine formula); egg white (potential allergen)
volume
-delay consumption reduces the risk of developing a Baby Bottle Tooth Decay
milk allergy
 a distinctive pattern of tooth decay in infants and
INTRODUCTION OF SOLID FOODS young children
4 months and 6 months  commonly affects: maxillary incisors
-Digestive enzymes are mature enough to assist digestion  sleep with a bottle of milk, juice, or other sweetened
-sign: teeth liquid.

BEFORE: SPECIAL NUTRITIONAL NEEDS

 excessive kcal intake CYSTIC FIBROSIS

 food allergies -Chronic pulmonary disease
 GI upset -pancreatic exocrine insufficiency
-increased sweat chloride
HOW?
FAILURE TO THRIVE
-moment of jaw
-a fall of two standard deviation in weight gain over an interval
-tongue rolling
-sucking reflex of 2 months or longer ( younger than 6 months) or 3 months or
-rooting reflex are diminishing longer (older than 6 months)
-organic cause: underlying metabolic disorder
-able to sit w/ or w/o support
-show interest- family eats
 non organic ftt
9 to 12 months- Self feeding -no medical reason-poor growth
-psychosocial causes
APPROPRIATE SOLID FOODS DURING THE FIRST YEAR -treatment:
OF LIFE nutrition intervention- promote weight gain
therapy- correct developmental delays, psychosocial
 Introduced gradually- 1 at a time problems
INBORN ERRORS OF METABOLISM  Up to age 3,
-should consume two or three 8-ounce cups of milk
Phenylketonuria per day or about 16 to 24 ounces per day, and meats
or meat substitutes can be offered at least twice per
 w/o treatment
day.
- damage to the CNS
 introduce lower-fat versions of commonly eaten food
 TREATMENT
 until age 2,
-low-phenylalanine diet (lifetime)
-drink breast milk, whole milk, or formula
-infancy: Lofenalac
-after which low-fat or skim milk is best.
 low-protein breads and pastas
 Iron deficiency anemia
Galactosemia -too much milk or juice-low sources of iron, and then
does not have an appetite for iron-containing food
 autosomal recessive disorder caused by an enzyme
deficiency STAGE 2: 4 TO 6 YEARS OLD (PRESCHOOL)
 inability to metabolize galactose
 independent eating styles
 infants- unable to tolerate any milk products
 modeling -still occurs
containing lactose
 Manifestations  clearly understand the time frame
-diarrhea  Snacks are still an integral part
-growth and mental retardation  accept foods more easily if presented separately
 Treatment  New foods introduced
-dietary therapy excluding all milk products -As many as 8 to 10 attempts
 backup meal
PRECAUTIONS WHEN FEEDING  have at least one meal (eaten at home) include new
foods along with favorite foods
1. cook the food well ( mash, cut to small pieces)  develop a sense of responsibility for healthful food
2. never leave the infant unsupervised when eating ( selections
rubberized spoon)  food jags
3. avoid hard round foods not easily dissolve in saliva -wanting to eat only a narrow range of foods.
(choking) -educate the child that each food contains a different
4. do not permit an infant to eat or drink when lying down assortment of nutrients and offer substitute choices
5. carefully observe infants who have been given that contain additional nutrients, with the child making
teething medications the final selections
6. do not add cereal to the bottle or increase nipple size
7. avoid use of canned fruits and vegetabes NUTRITION REQUIREMENTS
8. do not give honey
-infant botulism  ENERGY: 1800kcal/day
 PROTEIN: 24g
CHILDHOOD

INCREASED
- fruits STAGE III: 7 TO 12 YEARS OLD (SCHOOLAGE)
- fruit juices
- sweetened beverages  Tumultuous
- poultry  Exposure to other dietary patterns
-cheese  missing nutrients -after-school snacks
 midmorning school snacks disappear
DECREASED
 provide healthful snacks or at least stock the kitchen
- milk
shelves with an assortment of nutrient-dense treats
-vegetable
 obesity
- soups
-poor academic performance
- breads
-low self esteem
- grains
-discrimination
- eggs
 Increase
STAGE 1: TODDLER ( 1 TO 3 YEARS OLD) -physical activity
-fiber
 dealing with issues of autonomy  Limit
 Consistency of mealtimes is important - carbohydrates
 fostering self-reliance by allowing young children to -use of gadgets
feed themselves in a manner most appropriate for  Less fat
their psychomotor abilities  Do not inforce a clean plate policy
 Hunger  Do not use food as a reward
-guides the child’s perception of time to eat
NUTRITION REQUIREMENT
 Snacks are a necessity

NUTRITION REQUIREMENT  ENERGY: 2000-2200kcal/day

 Protein: 28-46 g (depending on sexual maturity)
 Growth, basal metabolic rate (BMR), and endless  Calcium
activity -8 yrs old: 800 mg/day
-1300 kcal/day - adolescence: 1300 mg/day
 Protein : 16 g  Iron and zinc allowances increase
-to meet the demands of growing muscles.
 - Marginal intakes of zinc have been noted among
schoolchildren that are finicky eaters; low zinc intakes
can affect growth rates.
TECHNIQUES TO FACILITATE FOOD INTAKE
1. Do not force a child to eat
2. Maintain a relax meal time atmosphere
3. Offer 1 new food along with favorite food
4. Use child size portions
5. Serve foods with mild flavor
6. Serve finger foods
7. Prepare meals with different colors and textures
ADOLESCENCE: 13 TO 19 YEARS
 creating guidelines for dietary patterns and providing
food for consumption
 Creating guidelines
- maintaining a household in which meals are
available
 fast foods become the mainstay
- vitamin A and C may be lacking and
overconsumption of dietary fats and kcal may occur
NUTRITION REQUIREMENTS
 FEMALE
-2200 kcal and 45 g of protein
 MALE
- 2500 to 2900 kcal and 45 to 59 g of protein
 reflect the increased lean body mass developing in
males
 CALCIUM: 1300 mg
- for skeletal growth (particularly for boys)
-for bone mineralization, a prime physiologic function
during adolescence-for girls is a concern,often don’t
consume enough calcium-rich foods
- to ensure adequate mineralization of bones
 Iron
- girls , begin menstruation
- boys, whose accelerated growth necessitates an
increased blood volume and lean body mass.
TECHNIQUES
 ensure the availability of simple meals that are easily
eaten and reheatable
 Scheduling of meals in a home or institutional setting
 To improve the quality of food choices, adolescents
should be included in meal planning and food
preparation.
FOOD APSPHYXIATION
 toddlers and older adults tend to be more at risk.
 TODDLERS
- sometimes misjudge the size of food being chewed
or may be too active when eating and accidentally
swallow before sufficiently chewing
-Choke-heimlich maneuver
LEAD POISONING
 old paint dust or chips, enameled porcelain fixtures
(bathtubs), and soil or air from industrial and
transportation pollution
 MOST AT RISK: children
- naturally absorb greater amounts of minerals
than adults
 Nutritional deficiencies of iron, calcium, and zinc -
increase the absorption of lead.
 Excessive exposure
- permanently affect cognitive and perceptual abilities.
-reduced functions affect learning ability
OBESITY
 Males- body fat centrally around the waist,
 females -gluteally on the lower body.
 Gender and age also affect body composition during
growth
 Etiology:
-Eating more food as snacks and meals away from
home may be a subtle factor for children and adults.
-increase of sedentary lifestyles
 latchkey children
-grade-school children arriving home without adult
supervision until the evening
TYPE 2 DIABETES MELLITUS
 Risk factor: obesity during childhood combined with
lack of physical activity
 Preventable by: balancing energy intake with energy
output
TREATMENT:
GOAL:
- is to maintain the current weight of the child while growth
continues.
- develop and maintain a healthy lifestyle that includes
acceptance of diverse body sizes
- By emphasizing physical activity in addition to dietary
concerns, long-term results may be sustained
IRON DEFICIENCY ANEMIA
 poverty is a significant risk factor
 Most at risk because of the dual risk of lead
poisoning, which reduces the amount of iron absorbed
by the body, and chronic hunger that limits the intake
of adequate nutrients.
 Children may be labeled as slow learners and
“behavior problems” when iron deficiency may be the
true cause of learning difficulties.
FOOD ALLERGY
- the overreaction of the immune system to a food protein or
other large molecule that has been absorbed and interacts with
the immune system, which produces a response
 protein allergen
- body produces antibodies to protect itself from the
foreign substance
 reaction causes a variety of physical symptoms that
occur
-immediately (less than 2 hours),
-intermediately (2 to 24 hours)
-delayed (more than 24 hours).
 MOST COMMON FOOD ALLERGIES
children: peanuts, milk, eggs, and wheat.
older children & adults: Seafood and peanuts
 Symptoms: skin, respiratory, and gastrointestinal
reactions
 Anaphylaxis- type of reaction may occur immediately
after eating the food substance; Reactions for a small
number of individuals may be so severe as to be life
threatening
- Peanuts, eggs, shellfish, and nuts
- Symptoms: hives, breathing difficulties, and
unconsciousness
RISK FACTOR
- heredity
- Gastrointestinal permeability affects the amount of the
antigen inappropriately absorbed
- Environmental factors can increase food allergic responses.
FOOD INTOLERANCE
- an adverse reaction to a food that does not involve the
immune system.
 Pharmacologic properties of foods (e.g., tyramine in
aged cheese, theobromine in chocolate), metabolic
disorders (e.g., lactose intolerance), or idiosyncratic
responses may cause the reaction.
EATING DISORDERS
- group of behaviors fueled by unresolved emotional conflicts,
symptomized by altered food consumption. Disorders include
anorexia nervosa, bulimia nervosa, and binge eating
 Eating properly cannot cure eating disorders
ETIOLOGY
 Chronic dieting syndrome
-a lifestyle inhibited or controlled by a constant
concern about food intake, body shape, or weight that
affects an individual’s physical and mental health
status
 Common risk factors:
-low self-esteem
-depression
-participation in appearance or endurance sports
-history of sexual abuse
-self-regulatory difficulties
ANOREXIA NERVOSA
- characterized as the refusal to maintain normal body weight
through selfimposed starvation
 Psychologic characteristics include obsession with
body shape and weight and an intense phobia of
obesity
 Physical dimensions
-amenorrhea;
-fatigue yet appearance of hyperactivity
-dehydration
-electrolyte imbalances including abnormally low
levels of magnesium, zinc, phosphorus, and calcium
in circulating blood
-metabolic alkalosis or metabolic acidosis caused by
laxative abuse. -
-Cardiovascular problems may develop such as
hypotension ,dysrhythmias, and sinus bradycardia
-hormonal imbalances of reduced levels of estrogen
or testosterone, hypothermia, and hypertension..
-metabolic changes, constipation, and symptoms
associated with starvation, including loss of muscular
strength, endurance, aerobic capacity, speed, and
coordination.
-Vitamin, mineral, and protein deficiencies may also
develop, leading to loss of bone mass and permanent
damage to body organs.
BULIMIA NERVOSA
- binge and purge syndrome
- repetitive food binges accompanied by purging or
compensatory behaviors
 Bingeing
- feeling out of control when eating, resulting in
the consumption of excessive amounts of food.
- tend to be of high-kcal value and require
minimal preparation. Sleep, abdominal pain, or
self-induced or drug-induced vomiting terminates
the binge.
 In response to bingeing, the individual with
bulimia purges using laxatives, diuretics, or self-
induced vomiting or uses inappropriate
compensatory behaviors of fasting, diet pills, or
excessive exercise.
 two binges per week for 3 months
 Psychologic dimensions
- obsessions
with body shape and weight associated with
chronic restrictive dieting.
 PHYSICAL CHARACTERISTICS
- weight fluctuation, amenorrhea, and fatigue.
-Dental health is affected because dental caries
(from excessive simple-sugar consumption)
develops and dental enamel erosion (from acidic
vomitus) occurs.
-Purging may lead to dehydration and electrolyte
imbalances, particularly with abnormally low
levels of chloride, sodium, and calcium in
circulating blood
-laxative abuse may result in metabolic acidosis.
-Recurrent episodes of vomiting may cause
metabolic alkalosis, bruising of the dorsal surface
of the hands (from inducing vomiting), sore
throat, swollen salivary glands (especially parotid
glands), hormonal imbalances, bloodshot eyes
(particularly after vomiting), and broken blood
vessels on the face.
-Rare complications may include gastric
rupture, esophageal tears, and cardiac
dysrhythmias.
-Chronic use of emetics may lead to cardiac
and skeletal abnormalities
Binge eating disorder (BED)
- is an EDNOS that often occurs with obesity.21
-compulsive overeating.
-Individuals with this disorder frequently engage in
binge-eating behavior not accompanied by purging or
compensatory behaviors.
 Psychologic dimensions
-reflected by binges triggered by stressful events
or dysphoric moods, including anxiety and
depression.
-may occur in secret or private settings and be
accompanied by a sense of loss of control.
-Individuals appear to lack appropriate coping
skills.
 After bingeing episodes, they experience low
self-esteem, shame, remorse, or depression.
 Physical characteristics
-include obesity with increased risk of joint pains,
-breathing difficulties
-coronary artery disease,
-elevated blood cholesterol levels,
-hypertension,
-gastrointestinal tract disturbances.
NUTRITIONAL THERAPY
-Medical nutrition is the use of specific nutrition
services to treat an illness, injury, or condition. It
involves assessment and treatment including diet
therapy, counseling, and the use of specialized
nutrition supplements. Because medical nutrition is an
integral component of eating disorder recovery,
knowledge of the process of nutritional care is
beneficial for all health care professionals who interact
with patients who have eating disorders.
Objectives of nutrition intervention
 1) separate food- and weight-related behaviors from
feelings and psychologic issues
(2) change food behaviors in an incremental fashion
until food intake patterns are normalized
(3) slowly increase or decrease weight; (4) learn to
maintain a weight that is healthful for the individual
without using abnormal food- and weight-related
behaviors
(5) learn to be comfortable in social eating situations.
RESOLUTIONS
-stress,
-smoking,
-alcohol consumption
-exposure to environmental factors
 Productive aging
-an overall process of aging that is dependent on
attitudes and skills developed over the course of one’s
life. These attitudes and skills prepare an individual to
adapt to the transitions of life and maintain a personal
sense of experiencing a productive, meaningful life

ages 2 to 3 years- self-confidence and self- STAGES OF ADULTHOOD

control
- by using acceptable social skills when THE EARLY YEARS (20S AND 30S)
eating with others and only taking
Nutrition Requirements
appropriate portions to allow enough for
everyone
 ENERGY
 4 to 5 years- independence W:2200 kcal daily
- Allowing children to choose and prepare M:2900 kcal
safe and appropriate snacks athletic training :5000 to 6000 kcal a day to maintain
 6 to 11 years- competence weight.
- preparing simple meals and assisting in the  PROTEIN
meal preparation for the family women :46 to 50 g
 12 to 18 years- sense of self and loyalty men :58 to 63 g daily
- as they successfully negotiate complicated  CALCIUM
school schedules, extracurricular activities, - Calcium and phosphorus needs for men and women
or work schedules while still allowing time decline after age 18 because skeletal growth is almost
and energy for adequate nutrition because complete.
they value the importance of health - age 18: 1300 mg
promotion behaviors. -19 years on: dropping to 1000 mg
ADULTHOOD
 PHOSPORUS
- age 18: 1250 mg a day
FIVE DIMENSION OF HEALTH-AFFECT HEALTH
-19 years on: dropping to 700 mg
PROMOTION
THE MIDDLE YEARS (40S AND 50S)
1. Physical Health
-marked by a continuation of family demands and career
-Beginning health promoting habits early in life and
involvement
continuing them through older adulthood maintains..
-“empty nest”
2. Intellectual Health
Nutrition Requirements
-provide the ability to change and adapt as
circumstances vary according to age and related  Energy(AFTER 50)
responsibilities for our health. W: 2200 to 1920 kcal
M: 2900 to 2300 kcal
3. Emotional well-being
 Protein-Constant
-The symbolic representation and occasions defined
 IRON
by certain foods are often tied to our…
w: 18 to 8 mg (menopause)
4. Social health  Overall, dietary patterns that are nutrient dense
- Food provides a means of communication; customs and feature lower-fat protein foods coupled with
surrounding eating behaviors vary among cultures and ethnic fiber-containing fruits, vegetables, and grains
groups; exposure to these differences is rewarding and best meet the nutrient needs of middle-year
enhances… adults.

5. Spiritual health THE OLDER YEARS ( 60S, 70S, 80S)

- The support of our religious and charitable  SENESCENCE (older adulthood)

communities provides an added dimension to spiritual health
promotion and to recovery from disease and illness.
Aging
- is a gradual process that reflects the influence of genetics,
lifestyle, and environment over the course of the life span.
gastrointestinal tract functions are diminished by reduced
production of gastric juices such as hydrochloric acid, which
results in decreased absorption of nutrients. The systems and
the effects of aging are listed in Table 13-1.
effect of nutrient intake is mediated by:
- lifestyle behaviors, including
- physical activity,
- is for many a time of life for continued professional
or career advancement and recreational enjoyment.
Others are in transition, adjusting to retirement and
settling into new patterns of activities
 GERONTOLOGY- the study of aging
FACTORS THAT AFFECT THE QUALLITY OF LIFE FOR
OLDER ADULTS
-health status -nutrition well being
-spirituality -living arrangements
- physical activity -social interactions
-disease management -level of independence
--physical, mental, and emotional functioning
PHYSICAL ACTIVITY
-Strength training has improved the muscle tone and stamina
of older men and women.
PHYSICAL.MENTAL, AND EMOTIONAL FUNCTIONING
- struggle with the deaths of family members and friends and
adjustment to retirement.
 This combination of death and loss of status may lead
to isolation and depression, leading to loss of appetite
(anorexia) or other forms of malnutrition.
 This combination of death and loss of status may lead
to isolation and depression, leading to loss of appetite
(anorexia) or other forms of malnutrition.
 Disorientation or senility often associated with
aging
-nutrient deficiencies (e.g., vitamin B12), or simple
dehydration
 nocturia (excessive urination at night)
or the inability to get to the toilet on their own.
 lose their sense of thirst
forget to consume enough fluids
NUTRITION WELL-BEING
- may be affected by restricted access to food and ability
to prepare meals.
-Once foods are purchased, preparation may be affected
by physical limitations caused by progressive chronic
illnesses such as arthritis.
-no longer have an interest in cooking.
-frightened about foods containing too much fat or
cholesterol that they become malnourished.
- decreased BMI may be associated with increased risk of
strokes
- greater dietary protein intake (1 g/kg body weight)
LIVING ARRANGEMENTS
-Dietary patterns and preferences of older adults are the
result of long-established habits. When they are ill, lonely,
or under stress, older adults may strongly prefer foods
they associate with pleasant memories
-Ethnic favorites may provide security and comfort. The
psychologic and social meanings of foods can play an
important part in helping an older client recover from
illness or adjust to changed circumstances.
NUTRITION REQUIREMENTS
 Synthesis of vitamin D is reduced
- older than age 70 increases to 15 mcg
- more exposure to sunlight/ supplement
 decreased production of gastric juices and
intestinal enzymes
- digestion and absorption may be reduced
 production of the intrinsic factor required for
vitamin B12 absorption - reduced
- increasing the risk of pernicious anemia
- supplements or consumption of foods fortified with
vitamin B12 to meet the RDA of 2.4 mcg/
 marginal deficiency of zinc
-alter the sensitivity of taste receptors. This deficiency
heightens the ability to taste bitter and sour flavors
and reduces sweet and salty sensations; excessive
use of sugars and salt to make foods taste appealing
may result.
 muscularity of the digestive system weakens,
constipation may be a problem
- may be alleviated by slowly increasing consumption
of whole-wheat products, fruits, vegetables, and
fluids, as well as increasing exercise.
 Dental health
-Loss of teeth caused by periodontal disease limits
the ability to chew foods such as meats, a prime
source of zinc. Chewing ability for some may still be
compromised even after dentures have been fitted to
replace missing teeth.
THE OLDEST YEARS (80S AND 90S)
NUTRITION REQUIREMENTS
- most at risk for dehydration
 Limited ability to move may increase fears of
incontinence that lead to decreased fluid intake
ADULT HEALTH PROMOTION
KNOWLEDGE
-Health promotion integrates nutrition education and focuses
on three areas of knowledge:
(1) adequate intake of nutrients found in foods (2) the
relationship between diet and disease
(3) moderate kcal intake coupled with regular exercise for
physical fitness and obesity prevention.
TECHNIQUES
1. To reduce risk of diet-related disorders such as
coronary heart disease, some cancers, type 2 DM and
obesity, consider:
• Scheduling routine food shopping so staples such as fruits,
vegetables, and grains are available for meal preparation.
• When shopping, occasionally compare fat content of
commonly purchased foods with similar products; purchase the
lower-fat product.
• Aiming to limit visible fat-containing foods.
• Reorganizing work and personal priorities if necessary to
allow time for meal preparation and consumption; for example,
get up earlier for breakfast, pack a lunch or afternoon snack,
preplan easy-to-prepare dinner menus.
• Keeping track of dietary intake using MyPyramid or the Fruits
& Veggies—More Matters plan.
2. To reduce osteoporosis risk and strengthen bone
health, consider:
• Focusing on routine dietary habits—for example, drink a glass
of milk at lunch each day. A food pattern assessment can
assist in creating a practical calcium consumption plan
3. To decrease the risk of sodium-sensitive hypertension
and coronary artery disease, consider:
• Adopting the DASH (Dietary Approach to Stop Hypertension)
eating plan, which focuses on increasing intake of fruits and
vegetables.
• Learning food categories that are generally salty, and either
consume them only occasionally or, if available, purchase low-
sodium versions of products.
• Reducing overall fat intake, particularly saturated fat.
4. To achieve a healthy body weight and decrease the
possibility of diet- and lifestyle-related obesity, consider:
• Responding to actual hunger with low-fat, high-fiber foods
(with occasional splurges), rather than focusing on dietary
restrictions.
• Exercising regularly to increase stamina, strength, and a
sense of wellness. Depending on conditioning, incorporate
exercise gradually. A 10-minute walk may be comfortable for
some, but others can begin with more strenuous endeavors.
OVERCOMING BARRIERS
 Food Asphyxiation
- because of reduced chewing ability from loss of
 teeth or poorly fitting dentures.
- effects of stroke may result in chewing and
swallowing difficulties (dysphagia) that may
cause asphyxiation
 Stress
- gastrointestinal tract to produce excessive
gastric juices. The resulting indigestion may
lead to the development of peptic ulcers
- anxiety of stress could also cause loss of
appetite, which further reduces nutrient intake
and can affect the absorption of nutrients,
including minerals, protein, and vitamin C.
- Emotional stress increases the release of
some hormones such as adrenaline, which has a
role in the breakdown of bone tissue during bone
remodeling- affects bone health and is a risk
factor for osteoporosis

WOMEN

DISEASES FOR WHICH WOMEN ARE MOST AT

RISK
-osteoporosis - coronary artery disease
- hypertension
-cerebrovascular disease
- certain cancers
-diabetes
- weight related disorders.

Cancer
- breast, lung and bronchus, and colon and rectum

MENOPAUSE

- characterized by the decreased production of estrogen and

progesterone, which results in the termination of menses.

 3 to 7 years before menopause

symptoms may be experienced including :
-changes in menstruation
-night sweats
- hot flashes
-insomnia
-loss of bone density
- mood swings.
This cluster of symptoms is called perimenopause
 consume foods containing phytoestrogens,
particularly soy in the form of foods or isoflavone
extracts, which appear to replicate some of the
functions of estrogen.

MEN

ALCOHOL
- 14 drinks per week
- Appetite is diminished and is associated with limited
nutrient absorption, metabolism, and excretion, and it
further increases the effects of aging

PROSTATE CANCER

- Prostate cancer is noted for an association with fat

intake, particularly saturated fat