The increased need for calories and nutrients in children, similar to infants, primarily focuses on deficiencies of iron and calcium.
During adolescence, the growth in height and weight results in an increased need for calories, protein, calcium, iron, and phosphorus. However, eating habits during this stage can lead to excessive consumption of fat, sodium, and sugar, while lacking in vitamin A, thiamine, and folic acid. Eating disorders and obesity are significant concerns in this age group.
Young adults are at risk of overnutrition, while older adults face the risk of malnutrition.
For young adults, maintaining good health and preventing disease is the nutritional focus. This is achieved through a diet rich in plant-based foods, emphasizing fiber and whole grains, limited intake of saturated fat and trans fatty acids, and a balanced consumption of ω-3 and ω-6 PUFA.
Pregnant or lactating women have increased requirements for calories, protein, and almost all micronutrients. To meet these needs, supplementation of folic acid, vitamin D, calcium, iron, iodine, and DHA is typically recommended to prevent neural tube defects.
Aging increases the vulnerability to malnutrition in older adults. Decreased appetite due to a reduced sense of taste and smell, along with physical limitations and psychosocial factors, contribute to inadequate nutrient intake. Common deficiencies in older adults include protein, calcium, vitamin D, and vitamin B12. Decreased absorption caused by reduced stomach acid can lead to B12 deficiency. Additionally, aging results in a decrease in lean muscle mass and an increase in fat, leading to a decreased resting metabolic rate. Drug-nutrient interactions become more common as the number of medications increases, especially in the elderly.
Monoamine oxidase inhibitors (MAOI), prescribed for depression and early Parkinson's disease, can interact with tyramine-containing foods. Tyramine, derived from the decarboxylation of tyrosine during food curing, aging, or fermentation, stimulates the release of norepinephrine, increasing blood pressure and heart rate. Individuals taking MAOIs and consuming tyramine-containing foods are at risk of experiencing a hypertensive crisis.
Children: As with infants, children have increased need for calories and nutrients. The primary concerns in this stage, however, are deficiencies of iron and calcium.
3.
Adolescents: In the teen years, the increases in height and weight increase the need for calories, protein, calcium, iron, and phosphorus. Eating patterns in this stage can result in overconsumption of fat, sodium, and sugar and underconsumption of vitamin A, thiamine, and folic acid. [Note: Eating disorders and obesity are concerns in this age group.]
B. Adulthood
Overnutrition is a concern in young adults, whereas malnutrition is a concern in older adults.
1.
Young adults: Nutrition in young adults focuses on the maintenance of good health and the prevention of disease. The goal is a diet rich in plant-based foods (with a focus on fiber and whole grains), limited intake of saturated fat and trans fatty acids, and balanced intake of ω-3 and ω-6 PUFA.
2.
Pregnant or lactating women: The requirements for calories, protein, and virtually all micronutrients increase in pregnancy and lactation. Supplementation with folic acid (to prevent neural tube defects [see p. 379]), vitamin D, calcium, iron, iodine, and DHA is typically recommended.
3.
Older adults: Aging increases the risk of malnutrition. Decreased appetite resulting from a reduced sense of taste (dysgeusia) and smell (hyposmia) decreases nutrient intake. [Note: Physical limitations, including problems with dentition, and psychosocial factors, such as isolation, may also play a role in reduced intake.] Inadequate intake of protein, calcium, and vitamins D and B12 is common. B12 deficiency can result from decreased absorption caused by achlorhydria (reduced stomach acid, see p. 381). In aging, lean muscle mass decreases and fat increases, resulting in decreased RMR. [Note: Drug–nutrient interactions can occur at any life stage but are more common as the number of medications increases as in aging.]
Monoamine oxidase inhibitors (MAOI), used to treat depression (see p.
287) and early Parkinson disease, can interact with tyramine-containing foods. Tyramine is a monoamine derived from the decarboxylation of tyrosine during the curing, aging, or fermentation of food (Fig. 27.27). It causes the release of norepinephrine, increasing blood pressure and heart rate. Patients who take an MAOI and consume such foods are at risk for a hypertensive crisis.
X. CHAPTER SUMMARY