NUTRITIONAL NEEDS AT DIFFERENT STAGES OF LIFE.

Energy requirements are defined as the amount of dietary energy that individuals
need to consume
Nutritional recommendations during pregnancy
During the first weeks of pregnancy, there are different adjustments in the
metabolism of nutrients in order to ensure that there are nutrients for the fetus
during periods of high need for nutrients.
Carbohydrates: promote the availability of glucose, which is the fuel of the fetus.
Her metabolism in the first half of pregnancy is characterized by increased
production of estrogen-stimulated insulin and progesterone.
Proteins: Proteins are necessary for the synthesis of maternal and fetal tissues.
Lipids or fats: they promote the accumulation of maternal fat deposits in the first
half of pregnancy and improve their mobilization in the second half, there is a
greater dependence on fat deposits to obtain energy during pregnancy.
Minerals: the elevation of body water levels and tissue synthesis increases the
requirements of sodium and other minerals.
The placenta uses 30 to 40% of glucose released by the maternal circulation. If the
nutrient supply is low, the placenta meets nutritional needs.
Nutritional requirements are not static, they vary during the course of pregnancy
depending on the nutrient reserves.
AGE QUARTER OF KCAL NECESSARY
PREGNANCY PER DAY
QUARTER I 2130
18 TO 29 YEARS QUARTER II 2330
QUARTER III 2520
QUARTER I 2080
30 TO 50 YEARS QUARTER II 2365
QUARTER III 2555

Carbohydrates (CHO) intake between 45 and 65% must come from carbohydrates.
Protein: 925 g of protein that accumulates in protein tissues 440 g correspond to
the fetus and 216 g are used for increases in the blood volume and extracellular
fluid of the mother, 166 g are consumed in the uterus and 100 gr are accumulated
in the placenta.
Fats: it is estimated that on average 33% of total calories are consumed.
Vitamin and mineral needs during pregnancy
Folate: an inadequate amount is associated with anemia and reduced fetal growth
Choline: its need increases during pregnancy because it is a component of
phospholipids in the cell membrane.
Vitamin A: plays an important role in the reactions involved in cell differentiation, a
deficiency of this vitamin during pregnancy can cause malformations in the lungs,
urinary tract and heart in fetuses.
Vitamin D: supports fetal growth, the addition of calcium to the bones and the
formation of teeth and enamel, an inadequate amount of this vitamin compromises
both fetal and infant bone development.
Calcium: necessary for fetal skeletal mineralization and for maintaining the
mother's bone health.
Iodine: required for thyroid function and for energy production.
Sodium: plays an essential role in maintaining the body's water balance

VITAMINS RDI* MINERALS RDI

Vitamin A 700 ug Calcium 1000 mg
Vitamin C 75 ug Fluorine 3 mg
Vitamin D 5 ug Iodine 150 ug
Vitamin E 15 ug Iron 18 mg
Vitamin k 90 ug Phosphor 700 mg
Vitamin B6 1.3 mg Zinc 8 mg
Vitamin B12 2.4 mg MACRONUTRIENTS RDI
Thiamine 1.1 mg Protein 71 g
Niacin 14 mg Greases 300 mg
Riboflavin 1.1 mg Carbohydrates 175 g
Folate 400 mg *Recommended daily intake
=RDI
Pantothenic acid 5 mg

Nutritional recommendations in childhood and preadolescence

Early childhood ranges from the first year of life to 3 years, preschool age is
between 3 and 5 years and preadolescence is from 9 to 11 years.
During this stage the adequate consumption of energy and nutrients is necessary
for children for their full growth and development. Malnutrition at this stage of life
alters cognitive development.
 AGE RECOMMENDED DAILY INTAKE OF KCAL
GIRLS BOYS
1-3 YEARS 895-1152 982-1229
4-8 YEARS 1262-1519 1338-1638
9-11 YEARS 1638-1905 17618-2055

Vitamins and minerals among the most important are iron, zinc and calcium

RECOMMENDED DAILY INTAKE OF MINERALS (MG PER DAY)

AGE GENDER IRON ZINC IODIN CALCIUM FLUORIN PHOSPHOR POTASSIUM SODIUM
E E
1-3 7 mg 3 mg 90 ug 500 mg .7 mg 469 mg 3g 1g
YEARS
4-8 10 5 mg 90 ug 800 mg 1 mg 500 mg 3.8 g 1.2 g
MALE
YEARS mg
9-11 8 mg 8 mg 120 ug 1300 mg 2 mg 1200 mg 4.5 g 1.5 g
YEARS
1-3 7 mg 3 mg 90 ug 500 mg .7 mg 460 mg 3g 1g
YEARS
4-8 10 5 mg 90 ug 800 mg 1 mg 500 mg 3.8 g 1.2 g
FEMALE
YEARS mg
9-11 8 mg 8 mg 120 ug 1300 mg 2 mg 1250 mg 4.5 g 1.5 g
YEARS

VITAMIN AGE RDI AGE RDI AGE RDI

Vitamin A 300 ug 400 ug 600 ug
Vitamin D 5 ug 5 ug 5 ug
Vitamin E 6 ug 7 ug 11 ug
Vitamin k 30 ug 55 ug 60 ug
Vitamin C 15 ug 25 ug 45 ug
Thiamine 1-3 .5 mg 4-8 .6 mg 9-11 .9 mg
Riboflavin YERS .5 mg YEARS .6 mg YEARS .9 mg
Niacin 6 mg 8 mg 12 mg
Pantothenic
2 mg 3 mg 4 mg
acid
Folate 150 mg 200 mg 300 mg
Vitamin B12 .9 mg 1.2 mg 1.8 mg

RECOMMENDED DAILY INTAKE OF PROTEIN

AGE RDI
1-3 YEARS 13 g/day
4-8 YEARS 19 g/day
 9-11 YEARS 34 g/day
Nutritional recommendations in adolescents
Adolescence is the period of life from 12 to 19 years, it is the moment where the
greatest biological, emotional, social and cognitive changes take place in which
children develop into adults.
RECOMMENDED DAILY INTAKE OF ENERGY AND MACRONUTRIENTS
AGE GENDER ENERGY (KCAL) CARBOHYDRATES LIPIDS PROTEIN

12-19 MALE 2071-2368 45-65 g 25-35 34-52 g

YEARS kcal/day g
12.19 FEMALE 2279-3152 45-65 g 25-35 25-35 g
YEARS kcal/day g

RECOMMENDED DAILY INTAKE OF MINERALS

AGE GENDER CALCIUM PHOSPHOR MAGNESIUM FLUORINE SELENIUM
12-19 MALE 1000-1300 mg 700-1250 mg 240-410 mg 2-4 mg 40-55 mg
YEARS
12-19 FEMALE 1000-1300 mg 700-1250 mg 240-360 mg 2-3 mg 40-55 mg
YEARS

RECOMMENDED DAILY INTAKE OF VITAMIN

VITAMIN RDI VITAMIN RDI
Vitamin A 600-700 Vitamin A 600-900
ug ug
Vitamin D 15 ug Vitamin D 15 ug
Vitamin E 11-15 ug Vitamin E 11-15 ug
Vitamin k 60-75 ug Vitamin k 60-75 ug
Vitamin C 45-65 ug Vitamin C 45-75 ug
Thiamine .9-1 mg Thiamine .9-1.2 mg
Riboflavin .9-1 mg Riboflavin .9-1.3 mg
Niacin 12-14 mg Niacin 12-16 mg
Pantothenic 4-5 mg Pantothenic 4-5 mg
acid acid
Folate 300-400 Folate 300-400
mg mg
Vitamin B12 1.8-2.4 mg Vitamin B12 1.8-2.4 mg

Nutritional recommendations in adults

Adulthood is divided into:
• Early adulthood that from 20 years to 39
• Middle age and goes from 40 to 49 years
• Late adulthood ranges from 50 to 59 years
GENDER AGE ENERGY (KCAL PER DAY)
MALE 20-59 2634-2689
FEMALE 20-59 2045-2080

MALE FEMALE
AGE VITAMIN RDI AGE VITAMIN RDI
Vitamin A 900 ug Vitamin A 700 ug
Vitamin D 15 ug Vitamin D 15 ug
Vitamin E 15 ug Vitamin E 15 ug
Vitamin k 120 ug Vitamin k 90 ug
Vitamin C 90 ug Vitamin C 75 ug
20-29 Thiamine 1.2 mg 20-29 Thiamine 1.1 mg
YEARS Riboflavin 1.3 mg YEARS Riboflavin 1.1 mg
Niacin 16 mg Niacin 14 mg
Pantothenic 5 mg Pantothenic 5 mg
acid acid
Folate 400 mg Folate 400 mg
Vitamin B12 2.4 mg Vitamin B12 2.4 mg
Vitamin A 900 ug Vitamin A 900 ug
Vitamin D 15 ug Vitamin D 15 ug
Vitamin E 15 ug Vitamin E 15 ug
Vitamin k 120 ug Vitamin k 120 ug
Vitamin C 90 ug Vitamin C 90 ug
30-49 Thiamine 1.2 mg 30-49 Thiamine 1.2 mg
YEARS Riboflavin 1.3 mg YEARS Riboflavin 1.3 mg
Niacin 14 mg Niacin 14 mg
Pantothenic 5 mg Pantothenic 5 mg
acid acid
Folate 400 mg Folate 400 mg
Vitamin B12 2.4 mg Vitamin B12 2.4 mg
50-59 Vitamin A 900 ug 50-59 Vitamin A 900 ug
YEARS Vitamin D 15 ug YEARS Vitamin D 15 ug
Vitamin E 15 ug Vitamin E 15 ug
Vitamin k 120 ug Vitamin k 120 ug
Vitamin C 90 ug Vitamin C 90 ug
Thiamine 1.2 mg Thiamine 1.2 mg
Riboflavin 1.3 mg Riboflavin 1.3 mg
Niacin 16 mg Niacin 16 mg
Pantothenic 5 mg Pantothenic 5 mg
acid acid
Folate 400 mg Folate 400 mg
 Vitamin B12 2.4 mg Vitamin B12 2.4 mg

Nutritional recommendations in older adults

Nutrition changes throughout aging. In addition to reducing the risk of disease and
delaying death, the diet contributes to physical well-being.
Physical well-being is YEARS GENDER KCAL having the energy and
the ability to do things +60 MALE 2266 you want to do and to
+60 FEMALE 1898
feel in control of your own lifetime.
The World Health Organization (who) uses the 60 years of age to refer to the
elderly population, although adults over 65 years of age believe that the elderly
starts from the age of 75.

MALE
VITAMINS RDI MACRONUTRIENT RDI
S
Vitamin A 900 ug Protein 74 g
Vitamin D 20 ug Lipids 72 g
Vitamin E 15 ug Carbohydrates 232 g
Vitamin k 120 ug MINERALS RDI
Vitamin C 90 ug Calcium 1200 mg
Thiamine 1.2 mg Fluorine 4 mg
Riboflavin 1.3 mg Iodine 150 ug
Niacin 16 mg Iron 27.4 mg
Pantothenic acid 5 mg Phosphor 700 mg
Folate 400 mg Zinc 7 mg
Vitamin B12 2.4 mg

FEMALE
VITAMINS RDI MACRONUTRIENT RDI
S
Vitamin A 700 ug Protein 60 g
Vitamin D 20 ug Lipids 58 g
Vitamin E 15 ug Carbohydrates 196 g
 Vitamin k 90 ug MINERALS RDI
Vitamin C 75 ug Calcium 1200 ug
Thiamine 1.1 mg Fluorine 3 ug
Riboflavin 1.1 mg Iodine 150 ug
Niacin 14 mg Iron 11.3 mg
Pantothenic acid 5 mg Phosphor 700 mg
Folate 400 mg Zinc 4.9 mg
Vitamin B12 2.4 mg

Where are these nutrients found and what are they for?
Vitamin A: serves for the maintenance of the immune system, eye and skin, foods
are spinach, lettuce, papaya, mango, pepper, carrot, milk, egg.
Vitamin D: collaborates in the absorption of calcium and maintenance of the
immune system and muscle function. It is found in fish, mushrooms, tofu, fortified
cereals, soy milk, eggs.
Vitamin E: works as an antioxidant and supports the immune system, it is in
sunflower seeds, kiwi, broccoli, lettuce, oils,
Vitamin K: it has a function as a coagulant in the blood, it is in oils, chili, asparagus,
chives, broccoli, lettuce
Vitamin C: is an antioxidant, with enzymatic function, supports the immune system.
It is in orange, blueberries, papaya, tomato, strawberries, spinach, pepper
Thiamine: enzymatic cofactor necessary for energy metabolism, participates in
nervous function, is found in: pumpkin, bread, beans, asparagus, green beans,
sunflower seeds, lettuce, tuna.
Riboflavin: it intervenes in the energy metabolism, support and maintenance of the
ocular system and skin health. It is present in: cheeses, fish eggs, mushrooms,
spinach, wheat
Niacin: it is used to maintain the digestive, nervous and immune systems. It is
found in avocado, mushrooms, broccoli, peanuts, green beans, fish, brown rice,
corn, green leafy vegetables
Pantothenic acid: its function is in the energy metabolism, it is found in cheese,
avocado, fish, eggs, mushrooms, broccoli, peas, strawberries
Folic acid: has a role in DNA synthesis and new cells, such as red blood cells,
asparagus, avocado, spinach, strawberries, beans, meat
Cobalamin: is an essential substance in the production of energy, DNA synthesis
and production of red blood cells, foods where they are: egg, tofu, cheese, fortified
cereals
Protein: they fulfill enzymatic structural transport functions and are in cheese, eggs,
pasta, almonds, walnuts
Lipids: they store energy. is present in avocado, oil, meats, peanuts,
Carbohydrates: they produce and store energy by the cells, it is present in:
potatoes, corn, beans, soybeans, rice, cereal.
Calcium: provides hardness to the bones and is involved in blood clotting and
hormone release. Found in foods like: cheese, milk, sardines, and leafy green
vegetables
Fluorine: it is important for bones and teeth since it prevents cavities, it is found in
fish, pate
Iodine: it intervenes in the functioning of the nervous system and in the circulatory
system in addition to being part of the thyroid hormones, it is found in water and
iodized food.
Iron: involved in the formation of hemoglobin and red blood cells. It is found in:
cereals, chickpea, peeled potatoes, almonds, soybeans, pasta, peanuts, tofu,
spinach, oats, liver, eggs, fish, beef,
Phosphorus: its main function is the formation of bones and teeth, it is present in
fish, corn, milk, cheese, kiwi, egg, garlic
Zinc: it is necessary for the immune system, it participates in the division and
growth of cells, in wound healing and in carbohydrate metabolism, it is found in
eggs, chicken, fish and milk.

MÓNICA VIRIDIANA SÁNCHEZ CAMARENA