Changing Food Need During Life Cycle:

From Conception Intrauterine and Infantancy period

Conception to intrauterine Nutrition

1. Folic acid – Essential for fetal development, particularly during the first

trimester.

2. Iron: Crucial for the mother is health and fetal development

3. Balance diet: A well – balance diet rich in whole foods, fruits, vegetables,

whole grains, lean proteins and healthy fats.

Intrauterine Nutrition (Pregnancy)

1. Increased Caloric needs: pregnant women require more Caloric, especially

in the second and third trimesters.

2. Protein – Essential for fetal growth and development.

3. Omega – 3 fatty acids – support fetal brain development

Infant Nutrition

1. Breast feeding: Recommended exclusively for the first six month providing

optimal Nutrition and benefits for both mother and baby.

2. When breast feeding is not possible, formula feeding can provide essential

nutrition’s.

1
 3. Solid food: Introduce around six months, solid food Compliments breast

milk or providing essential nutrition’s and promoting healthy growth.

Key Consideration

1. Nutrient – dense foods – focus on whole, nutrient – dense food for optimal

healthy.

2. Avoid excessive sugars and salt.

3. Stay hydrated: Adequate hydration is essential for both mother and baby.

Note

A well diet and proper nutrition are vital for supporting the health and

development of both mother and baby conception through Infancy.

Nutritional Needs vary across childhood and adolescence

Pre School Age (3 – 5 years)

1. Energy and nutrient dense food: focus on nutrient dense food like fruits,

vegetables, whole grains lean proteins and diary.

2. Calcium and vitamin D: Essential for bone growth and development.

3. Iron: Important for healthy red blood cells.

2
School Age (6 – 12 years)

1. Balanced diet: Encourage a variety of whole foods including fruits,

vegetables, whole grains, lean protein and dairy.

2. Hydration: Encourage hydration through water and other low – sugar

drink.

3. Avoid Excessive sugar and salt: Limit food high in added sugar and salts.

Adolescence (13 – 18 years)

1. Increased caloric needs: Adolescents require more caloric to support

growth and development.

2. Protein and calcium – Essential for muscle and stone growth.

3. Iron and Zinc: Important for healthy red blood cells and immune function.

Key Considerations

1. Individual Needs: Nutritional needs vary based on factors like age, sex,

and activity level.

2. Healthy Eating Habits: Encourage healthy eating Habits, like regular meals

and snacks and limit unhealthy, food

3. Role modeling: parents and caregivers can model healthy eating habits for

Children and adolescent.

3
  A well – balanced diet and healthy eating habits are Crucial for supporting

growth and development, and overall health during childhood and

adolescence.

The Nutritional Need of Older adult

(Geriatric Population)

The Nutritional needs of older adults are unique and importance for

maintain health and well – being. Here are some key considerations.

Key Nutritional Needs

1. Protein: Essential for maintaining muscle mass and strength.

2. Calcium and vitamin D: Crucial for bone health and preventing

osteoporosis.

3. Fiber: Important for digestive health and preventing Constipation.

4. Hydration: Adequate hydration is essential for overall health.

5. Vitamin B12: important for nerve function and the formation of red blood

cells.

Additional Considerations

1. Reduced caloric needs: older adult may require fewer calories due to

decreased physical activity and metabolic changes.

4
 2. Dental health: Dental issue can impact nutritional intake, so regular dental

care is important.

3. Medication interaction: certain medications can interact with foods or

nutrients, so it’s essential to consult with a health care provides.

4. Chronic health conditions: Older adults may have chronic health

conditions such as diabetes or heart diseases, that require specific dietary

modifications.

Benefits of proper Nutrition

1. Maintaining physical function: adequate nutrition supports physical

function and mobility.

2. Supporting cognitive health.

3. Reducing diseases risk: A healthy diet can help the risk of chronic diseases.

* By prioritizing nutrition and addressing the unique need o0f holder adults,

we can support their overall health and well being.

Physiological changes in Aging

1. Reduced BMR – Basal metabolic rate (BMR) is reduced in all tissues , it

also reduces in all the organs, function of all the organ are lowered to a

certain extent.

5
2. Nervous system – Decrease in memory, ability and rate of learning,

reactions, time and dimness of vision. Due to arteriosclerosis and lack of

vitamin the mental faculty is depressed. This leads to lack of intrusting

living changes in behaviour takes place due to lack of work, isolation and

loneliness.

3. Gestro intestinal tract (GIT)- there is reduction in secretion of most of the

digestive juices. Usually acidity is also reduced, this leads to indigestion and

affect absorptions.

4. Cardiovascular systems- As age advances cholesterol is deposited in the

inner walls of atereriers this leads.

Atherosclerosis- leading to decreased blood flow to vital organs thereby

decreasing efficiency – leading to blockage clot pination (thrombosis) in the

vessels in the blood vessels leading to almost complete blockages of blood

flow, eg cerebral thrombosis, coronary thrombosis etc

5. Renal system – overall function of the kidney is reduced

6. Skin – as age advance elasticity of the skin is reduced wrinkles appears

7. Endocrine system – activities of the endocrine glands such as thyroid,

addend cortex and is lets of langerh an (pancreas) are diminished. Hormones

of those glands are responsible cellular metabolism is influenced into a

considerable extent.
6
Reasons for imbalanced Nutrition in old people

1. Often they live alone – they are reluctant to cook, also reluctant to go to

restaurant. The result is that they miss their meals.

2. Food intake is Limited due to restriction in diet because of various diseases

such as diabetes, hypertension and rental diseases.

3. There is constipation and worry about farthing health, which also reduce

appetite.

4. The teeth are lost due to decay, many people are on article teeth, and

digestion as there is improper mastication by artificial teeth.

INFANT NUTRITION

Infant Nutrition refer to the nutritional needs of infants: ie. From birth to

12months of age during this period, the infants require essential nutrient to

support their rapid growth and developments.

Key Components of infant Nutrition

1. Breast milk or formula: Breast milk is the optimal source of nutrition for

the antibodies. Formula feeding can be a suitable alternative when

breastfeeding is not possible.

2. Nutrient – Rich: Breast milk and formula provide a balanced mix of

proteins fats, carbohydrates, vitamins and minerals.

7
 3. Introduction to solid food: Around 6 months, infant stars to require solid

food to complement breast milk or formular

Benefits of proper infant Nutrition

1. Optimal growth and development: Adequate nutrition support physical and

cognitive development.

2. Strong Immune system: Breast milk provides antibodies that help protect

infant from infections

3. Long – term health benefits: proper infant nutrition can support By

prioritalizing infant nutrition, caregwers can support the health and well –

being their little Ones.

Breast feeding and Milk Composition

Breastfeeding: is the natural process of providing nutrition to an infant

through breast milk produce by the mother, it is given directly from the breast

to baby’s month or can be given by expressing (pumping out) the milk from

the breast and bottle feeding to the infant.

Breast milk – is the perfect food for infants, providing essential nutrients,

antibodies and have amazing health benefit to both mother and the baby.

8
Benefits of Breast milk

1. Optimal Nutrition: Breast milk Contains the perfect mix of protein, fats,

Carbohydrates, Vitamins, minerals for infants.

2. Boost Immune system: Breast milk contains antibodies that help protect infant

from infection and diseases

3. Promotes healthy growth: Breast milk supports physical and cognitive

development in infants

Composition of Breast milk

1. Colostrums: The first milk produce, rich in antibodies and nutrients.

2. Mature Milk: Produce after colostrums Provides Optimal nutrition for infants.

It could be for milk and milk

3. Antibodies: Breast milk contains antibodies that help protect infants from

infections.

Note: 87- 88% of Breast milk is made up of water and 12.4g1L solid

components such as macronutrients including about 7% (60-701L)

carbohydrates.

1% ( 8-10g1L) protein

(35. 40g1L) fat

9
 That composition may vary depending on environmental factors including

material diet.

Micro-nutrient

Colostrum is a low fat but high protein and relatively rich in immune –

proactive components.

Vitamin Dark.

Human breast milk (HBM) is essential for the infant growth and development

after birth and is an irreplaceable source of nutrition for early human survival

for the reason, the world health organization (WHO) and united nations

children’s fund – (UNCEF) recommended Exclusive breast feeding (EBF)

HBM feeding for at least 6 months after birth and continues for up to 2 years

of age.

Benefits / Advantages of Breastfeeding

 Perfect nutrition for the infant: contain all nutrients needed for growth

and development

 Protection: Helps to fight off all sickness and diseases

 Brain power research shows that breastfeed baby’s have higher

intelligence (IQ)

 Ready available and portable, fresh and right temperature

10
  Size does not matter make enough milk whether small or big

 Goal for mother’s too protect mother’s from cancer, diabetes, heat

disease etc

 Bulld a special bond between mother and baby, (creates boundary)

 Advantage continue has the baby grows, it is the only food and drink

for the first 6 months of life.

 Breastfeeding help with postpartum recovery, reduce heeding, and

lower the risk of certain cancers

 Convenient: Always available at the right temperature

 Cost – effective: Breast feeding eliminates the need for formula and

bottles

Additional Benefits

 Support brain development

 Low risk of allergies

 Support Jaw and teeth development

Factors Affecting the quality of Breast milk

Factors Affecting Quality

1. Internal diet: A well – balance diet rich in essential nutrients support

breast milk quality.

11
 2. Hydration: Adequate hydration is crucial for milk production and

quality.

3. Internal Health: Certain health condition or medication can affect breast

milk quality.

Factors Affecting Quality

1. Frequency of feeding: Frequent feeding stimulates milk production,

2. Effective Latchi: A good latch ensure effective milk remove and

stimulates production.

3. Material stress: High stress level can negatively impact milk

production.

4. Sleep and rest: Adequate sleep and rest and support milk production

Other factors includes

OTHER FACTORS INCLUDES

1. Galactogogues: Certain foods or substances, like oats or fenugreek, may help

support milk production.

2. Medications and substances: Certain medications or substances like alcohol or

nicotine, can affect breast milk quality or quantity.

-Stage of lactation

12
-Geographical location

-species

-Breed.

NOTE: By understanding these factors, mothers can take steps to supports their

breast milk quality and quantity. –Age &party

Breast Feeding Techniques

1. Breastfeeding Technique- is the composition of positioning attachment and

suckling.

 Positioning: it refers to the technique in which the infant is held in relation to

the mothers body.

 Attachment: refers to weather the infant has enough areola and breast tissue

in the mouth.

2. proper positioning of mothers, good attachment of the body to the breast and

effective suckling is a function of effective breastfeeding technique

What Is The Technique Of Breastfeeding

 Support child neck, shoulder and back

 Allow them to tilt their head, back and swallow easily

 Always bring your body to breast and latch themselves.

13
 Avoid leaning your breast into the baby s mouth as this can lead to poor

attachment.

 Baby needs to get a big mouthful of breast and placing your baby s with

your nipple goes pas the hard not of the mouth and ends up at the back of

their mouth against the soft palate.

 Nipple goes pas the hard not of the mouthed ends up at the back of their

mouth against the soft palate.

14
 INFANT FORMULA/SUPPLEMENTARY FEEDING AND

COMPLEMENTARY FEEDING

Infant formula also called baby formula or Baby milk infant milk is an Ultra-

Processes food designed and marketed for feeding Babies and Baby is Under 12

month of age

 Usually prepared for bottle-feeding or cup feeding, powder form (mixed with

water) or liquid without water.

The U.S federal food, Drug and cosmetic act (FFDCA) defines formula as

Def: A food which purport to be or is represented for special dietary use solely as

food for infants. By reason or its stimulation of human milk or its suitability as a

complete or partial nutrients.

 Infant formula is manufactured food designed for infants up to 12 Months

Old, Serving as substitute for breast milk when breastfeeding is not possible

or sufficient. Here are some key point about infant formula.

Types of Infant Formula

1. Cow’s milk based formula: made from cow’s are often modified to resemble

breast milk.

15
2. Soy-Based formula: these formulas are made from soy protein and are after

used for infants with dairy allergies or intolerance

3. Hypo allergenic formula: this formulas are designed for infants with severe

allergies or intolerances.

Benefits of Infant Formulas

1. Nutrients Support: infant formula provides essential nutrients for growth

and developments.

2. Convenience: formula can be a convenience option for parents growth who

needs to supplement breastfeeding or can’t breastfeed.

3. Flexibility: formula allows others to feed the baby, giving parents more

flexibility

Considerations

1. Breastfeeding Recommendation: the world health organization

recommends exclusive breastfeeding for first six months.

2. Formula Preparation: Proper preparation and handling of formula are

crucial to ensure safety and nutritional value.

16
 4. Consult a pediatrician: parents should consult with a pediatrician to

determine the best feeding option for their baby.

Infant formula can be valuable resource for parents who need an alternative to

breastfeeding.

TYPES OF INFANT FORMULA

There are several types of infant formula available, catering to different needs and

requirement.

1. Cow’s Milk Based Formula

o Most common type of formula

o Made from cow’s milk, Modified to resemble breast milk

o Suitable for more infants.

2. Soy-Based Formula

o Made from soy protein

o Often used for infants with diary allergies or intolerance

o Maybe suitable for use an families

3. Hypo Allergies Formula.

Design for infants with severe allergies or intolerance protein are broken down

into smaller pieces or extensively hydrolyzed.

17
 Maybe recommends for infants with cow’s milk protein allergy

4. Special Formula

o Premature Infants Formula: design for premature babies with a specific

nutritional needs

o Formula for Reflux: Design for Infants with gastrodesophageal reflux

disease (GERD)

o Formula sensitive Stomach: design for infants with digestive issues

5. Organic and Non-Gmo formulas

o Made from organic or non-genetically modified ingredients

o May appeal to parents sucking more natural option

6. Amino Acid-Based formula

o Made from individual amino acid

o Design for infants with severe food allergies or intolerances.

Note: its essential to consult with pediatrician to determine the best type of

formula for an infants specific needs.

USE AND PREPARATION OF INFANT FORMULA

Use of Infant Formula

18
Infants formula is used as a substitute to breast milk when breast feeding is not

possible or sufficient. Here are some scenarios where infant formula may be used

When to use Infant Formula

1. Supplementary Breast feeding: Formula can be used to supplement

breastfeeding when the mother milk supply is low or the baby needs and

extra nutrition.

2. Alternative to breastfeeding formula can be use as a sole source of nutrient

when breastfeeding is not possible or chosen

3. Medical Coordinator: formula can be recommended for babies with certain

medical conditions, such as allergies, or digestive issues

Consideration

1. Breastfeeding benefits: breast milk provide unique benefits such as

antibodies and immune system support

2. Formula Selection: chosen a formula that meets the baby nutrients needs and

any specific requirements.

3. Proper Preparation: Always follow the manufacturers instructions preparing

formula

Note: Infants formula can be a valuable resource for parents who an alternative

to breastfeeding
19
Preparation of Infant Formula

Introduction: preparation of infant formula requires attention to details to ensue

that formula is safe and nutritional for the baby

General Guide and Steps For Infants Formula Preparation

1. Wash your hands: thoroughly wash your hands with soup and water before

preparing the formula

2. Sterilize equipment: Sterilize the bottle, nipple, any other equipment that

will come into contact with the formula.

3. Measure Formula: Measure the correct amount of formula powder or

liquid according to the manufactures instructions

4. Mix with Water: Mix Formula with recommended amount of water use

water that has been boiled and cooled to a safe temperature.

5. Check Temperature: Test the temperature of the formula by dripping a few

drops onto their side of your wrist it should feel look warm, not hot

Safety Tips

1. FOLLOW MANUFACTURERS INSTRUCTION: Always follow the

Manufacturer’s Instructions for preparing the formula.

2. USE SAFE WATER - Use water that is safe for consumption if using

tap water, ensure it has been boiled and cooled.

20
 3. DISCARD LEFTOVER FORMULA: Discard any leaf over formula that

has been at room temperature for more than an hour.

4. Store Formula Properly: Store formula powder in a cool, dry place and

follow the manufacturer’s guideline for storage .

BABY FRIENDLY INITIAIVE (BFI): EXCLUSIVE BREAST FEEDING.

The baby friendly initiative (BFI) is launched in 1991 to encourage exclusive

breast feeding (EBF) for at least first six months of life to continue breast feeding

for at least one year of life. The initiative has been lunched in at least 152 countries

worldwide and in several part of Nigeria.

TEN (10) STEPS OF A BABY FRIENDLY HOSPITAL

1. Have a writer infant feeding policy that is routinely communicated to staff

and parents.

2. Ensure that staff have sufficient knowledge, competences and skills to

support breastfeeding.

3. Discuss the importance and management of breast feeding with pregnant

women and families.

4. Facilitate immediate and uninterrupted skin to skin contact and support

mothers to initiate breast feeding as soon as possible after birth.

21
 5. Support mother to initiate and maintain breast feeding and manage common

difficulties.

6. Do not provide breastfeed new born any food or fleud other than breast milk

unless medically indicated.

7. Enable mother and their infants to remain together and to practice rooming

24hours a day.

8. Support mothers to recognize and respond to their babies teats and pacifiers

9. Counsel mothers to recognize and respond to their infants cues for feeding

i.e feeding on demand.

10.Coordinate discharge so that parents and their infants have timely access to

ongoing support and care.

EXCLUSIVE BREASTFEEDING (EBF)

Breast feeding has many health benefits for both mothers and infant. Breast milk

contains all the food nutrients an infant’s needs for the first six months of life.

Breastfeeding protects the child illness such as pneumonia and may also have a

long term benefits for the mother and child such as reducing the risk of obesity in

childhood and adolescence.

22
Def: EBF means that the infant receives and feed on only breast milk, no other

liquid or solid are given not even water within the first six months of life with the

exception of oral rehydration, medications vitamins and mineral supplements.

ADVANTAGES/BENEFITS OF EXCLUSIVE BREASTFEEDING

 Lower the risk of gastrointestinal track infection for baby

 More rapid maternal weight loss after birth

 Delayed return of menstrual periods

 Get sick less often

 Have less pneumonia and others respiratory illness.

 They have less intestinal diseases, fawer, ear infections and fewer allergies.

DISADVANTAGES OF EBF

 May be inconvenient

 The high commitment to the infant for 6 + 2 feeding per day for the mothers

may be over whelming

 Failure to breastfeeding often result in guilt, shame and others anxieties.

23
RISK FACTORS FOR EBF

1. Mothers age and education

2. Family income

3. Family support

4. Action taken before birth

5. Decision making for the breastfeeding

6. Mothers skills and self-efficacy

 Infant age

 Passive smoking after delivery

 Minor postnatal depression and feeding bottles

CHALLENGES OF EBF

 Sore nipples

 Low milk supply

 Cluster feeding and growth spurts

 Breast engorgement

 Plugged duct

24
  Fungal infection

 Nursing strike

 Breast and nipple size and shape

CONTRA-INDUCATION OF EBF

1. Infant with classic glactosemia (galactose 1-phosphate dyhtransferme)

2. Women affected with HW

3. Untreated brucellosisos

4. Support or confirmed Ebola virus disease

BARRIES TO EBF

1. Perceived hunger after feeding baby

2. Mental health problems

3. Fear of infant addictions to breast milk

4. Breast pains

5. Pressure from mother in-law

6. Return to work

7. Poor family and social support

25
 8. Lack of knowledge, negative attitudes and beliefs about breast feeding other

partners and family members.

9. Lack of support from people and the general public can be unsupportive.

INTRODUCTION TO FAMILY DIET COMPLEMENTARY FEEDINGS

Complementary feeding, also known as solid food or weaning is the process of

introducing food other than breast milk to an infant’s diet. This typically starts and

6 months of age

Important of complementary feeding

1. Nutritional needs: breast milk alone may not provide enough nutrients for

infants beyond 6 months

2. Growth and development solid food provide all the essential nutrient for

growth, development and immune system maturation.

Key principles

1. Timing: introduce solid foods around 6 month but not before 4 months or

after 7 months.

2. Texture: start with pureed or mashed foods and gradually introduce thicker

textures.

26
 3. Variedly: offer a variety of food to ensure exposure to different flavours,

textures and nutrients.

Benefits

1. Support growth and development

2. Promote health eating habits

3. Support immune system development

Considerations

1. Allergy prevention

2. Food safety

3. Breast feeding continuation

Weaning

Weaning is the process of gradually transitioning a baby from breast milk or

formula to solid food or other sources of nutrition this typically occurs around 6

months of age, when babies start to need more nutrient than breast milk or formula

can provide.

Types of weaning

1. Breast feeding weaning: gradually stopping breast feeding and introducing

solid food or other liquids.

27
 2. Formular weaning: transitioning a baby from formula to solid foods or

cows milk.

Signs of readiness

1. Age: typically around 6 months

2. Developmental mile stones: babies should be able to sit up show interest in

food and have good head and neck control

3. Nutritional needs: babies need more nutrients than breast milk or formular

can provide

Weaning process

1. Gradual introduction: introduce small amount of solid food along side

breast milk or formula.

2. Monitor progress: pay attention to the child cues such as interest in food and

ability to manage different textures

3. Patience and consistency: weaning can talk time, sots essential to be patient

and consistent

Types of weaning

1. Gradual weaning: gradually introducing solid foods and reducing breast

feeding or formula feeding

28
 2. Baby led weaning: allowing babies to self feed and explore different taste

and textures.

Benefit of weaning

1. Nutritional benefits

2. Increase independence

3. Support growth and development

Tips for successful weaning

1. Start from single ingredient puress.

2. Gradually introduce new foods 2-3 days apart

3. Be patient and flexible

Considerations

1. Breast feeding continuation upload years or beyond

2. Give nutrient rich foods

3. Consult a pediatrician

Factors affecting complementary feeding infant factors

1. Age: typically around 6months but can vary depending on individual

development

29
 2. Developmental readiness: infant should be also to sit and show interest in

food, have a good head and neck control

3. Nutritional needs: infants needs more nutrient that breast milks formula canit

provide beyond 6 months

Material factors

1. Breast feeding practices – EBF practice can impact the timing and

introduction of complementary foods

2. Material nutrition: can impact the quality of breast milk and infant

nutritional needs

3. Mother knowledge and attitudes

Food related factors

1. Food texture and taste

2. Food availability and accessibility

3. Food safety

Environmental factors

1. Cultural and social influences

2. Socio economic factor

30
 3. Support system partners family, friends can facility a smooth transition to

complementary feeding.

Health factors

Pediatrician guidance:

2 health care access – can impact the success of complementary feeding

Factors affecting the choice of food

 Personal factors

1. Tesle preferences

2. Dietary restrictions due to health condition allergies or intolerance

3. Lifestyle – busy schedules, travel, work requirements

 Cultural and social factors

1. Cultural influence, and family tradition

2. Social norms

3. Food availability

 Economic factors

1. Poverty income

2. Food prices
31
 3. Food assistance programs

 Environmental factors

1. Sustainability

2. Food waste

3. Local food system

 Health and nutrition factors

1. Nutritional needs

2. Health conditions

3. Nutrition knowledge

 Other factors

1. Convenience

2. Food marketing

3. Food trends

All the above mentioned factors can interact with each other in complex ways,

influencing individual food choice and eating habits.

32