1. Describe growth patterns of infants and explain how to use growth charts.
The growth pattern of an infant refers to its growth progression in terms of changes in weight, height, and head circumference. The use of growth charts thus defines normal growth compatible with pre-established standards within a given location.
2. Identify nutritional and other health benefits of breast-feeding. Discuss the factors used in the selection of an infant formula.
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The benefits of breast-feeding include
The provision of ideal nutrition
Contains important antibodies
Disease risk reduction
Healthy weight promotion
Increases the intelligence of newborns
The reduction of depression for mothers
Factors to consider while choosing an infant formula include
The age and stage of the infant
Affordability and availability
The protein content in formulas
The understanding of formula labelling
The consideration of special needs formulas
3. Why are solid foods not recommended for an infant during the first few months of life? When is an infant ready to start eating solid foods?
Since newborns do not have the ability to chew, swallow, and digest solid food sufficiently. From between 5-6 months, infant weaning may commence.
4. Discuss the appropriate age and procedure used for the introduction of cow’s milk and solids into an infant’s diet.
Although this matter is still up for discussion, roughly one year olds are ideal for the introduction of cow’s milk and solid foods. To start, it is often prudent that during the period of weaning, the diet milk percentage should not exceed 2 percent. Slowly, the best way to introduce solid foods is through single-ingredient foods, one at a time, and in miniscule portions.
5. Explain the nutritional needs of young children, including energy, protein, lipids, vitamins, minerals, and water.
Energy
Weight doubles the first five months, triples by one year.
High basal metabolic rate
Growth slows by the end of the first year of life.
100 kcalories per kilogram of body weight.
Vitamins and Minerals
More than, double the needs of an adult in proportion to weight.
Vitamin A, vitamin C, vitamin D, and iodine are especially high.
Water
Higher percentage of water compared to adults.
Found outside the cells and easily lost.
Dehydration from diarrhea and vomiting is a concern.
Proteins and lipids
Alpha-lactalbumin is the form of protein in milk and is easily digested and absorbed.
Fat is generous in essential fatty acids.
6. Discuss the effect of nutritional deficiency on behavior and food allergies and intolerances.
Changes in behavior usually occur among children reactionary to intolerant foods. A good example is the fact that if a child produces cytokines because of taking milk, the brain inflammation produces behavioral variations, which include irritability, depression, anxiety, meltdowns, and brain fog among others. Nutritional deficiencies also cause underdevelopment, which affects behavior.
7. Describe the incidence of childhood obesity and the role of heredity and environmental factors, the development of type-two diabetes and cardiovascular disease.
Childhood obesity refers to an increased body mass index in children defined by an excess of body fat. Heredity and environmental factors contribute to the prevalence of childhood obesity as taste, followed by hunger, and price heavily control and affect adolescent snack choices. Furthermore, statistics indicate that childhood obesity is concomitant to the development of non-communicable diseases such as diabetes and CVD.
8. Describe the changes in nutrient needs from childhood to adolescence. What factors influence adolescence-eating habits?
Toddlers usually begin to form their own unique habits and personalities between 1-3 years. During this age, breastfeeding is practically over and a child therefore takes solid food gradually. As children become school-aged, the major drivers of eating habits are energy. During adolescent, major nutritional considerations abound from the spurt of growth and high metabolic rates.
9. List and briefly describe the lifestyle behaviors that have an impact on health and aging.
Exercise – aids respiratory and cardiovascular functions, thereby, causes positive results such as sound sleep and depression prevention
Nutrition – good nutrition promotes optimal organ function
Non-smoking – smoking cessation curbs risks such as stroke, heart diseases, and bronchitis among others
Alcohol reduction – reduces the occurrence of malignancies and the risk of developing liver disease
10. Describe physiological aging and lifestyle factors, which can modify the process.
Physiological aging refers to the reduction of the performance of all major organ systems. Primarily, the cardiac output reduces, increase in blood pressure occurs, and the risk of arteriosclerosis doubles. In such processes, lifestyle factors play an important role in either mitigating or accelerating these side effects.
11. Describe the energy and nutritional needs of older adults.
Eating right is decidedly essential for older adults. More importantly, aged individuals require calcium, vitamin D, and vitamin B12 in plenty. In addition, to gain more energy, fiber, potassium, and fats are equally significant.
12. Describe disease of the aging brain and the role of nutrition in brain function.
As the brain ages, the number of neurons might diminish due to a decrease in blood supply. Synthesis of neurotransmitters requires micronutrients; nutrient deficiencies can contribute to loss of memory and cognition experienced in older adults. Some diseases of the aging brain include Alzheimer’s and Parkinson’s disease.
13. What factors of the immune system protect people from infectious diseases, and what role does nutrition play in immunity?
The immune system is a complex network of cells, signals, and organs, which collectively fight of infections. White blood cells are at the forefront of this fight with their four primary types: neutrophils, lymphocytes (include T-lymphocytes and B-lymphocytes), monocytes, and macrophages. Neutrophils are the key fighters of infections. Nutrition boosts the immunity such as citrus fruits, broccoli, garlic, ginger, spinach, and green tea among others.
14. Describe the characteristics of a diet that might offer the best protection against the onset of cancer.
Keeping the diet low in total and saturated fats
Increasing fiber intake
Eating raw fruits and vegetables
Switching from red meat to sea food
Switching from animal based diets to plant based
15. Describe the dietary choices that best protect against most chronic diseases.
Plant based foods
The prioritization of vitamins
The replacement of saturated and Trans fats with unsaturated fats, including sources of omega-3 fatty acids
16. How do Type I and Type 2 diabetes differ? Include how each type develops/manifests.
| Type 1 Diabetes | Type II Diabetes |
| Often diagnosed in childhood | Usually diagnosed above 30 years |
| Not necessarily linked to excess body weight | Associated with excess body weight |
| Often depicts higher than normal ketone levels upon diagnosis | Associated with high blood pressure and/or cholesterol levels |
| Treated with an insulin pump | Initially treated without medication or with the use of tablets |
| One cannot control without insulin | Sometimes possible to come out of medication |
Type I diabetes is an autoimmune disease, whereby, the immune system mistakenly attacks beta cells within the pancreas. These cells are responsible for producing insulin and their incapacitation causes the development of type I diabetes due to the non-production of insulin. On the other hand, type II diabetes develops due to the body’s inability to respond to insulin a condition known as insulin resistance.
