Food and Nutrition for Different Ages

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Food and Nutrition for Different Ages

• Lynne Bowers, Dietetics
• Members Focus Group
• Wednesday 14 May 2008

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Recommended Daily Amounts
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Babies

• Introduction of texture
• From liquid diet to family diet
• Avoidance of certain foodstuffs until certain
  ages e.g. gluten, cows milk
• Avoidance of high mineral content e.g. salt
• Recent issue identified with Vitamin D
• Care with cows milk alternatives

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Young children

• Chicken nuggets, sausages, burgers
• ?peer pressure or routine diet at home
• In hospital offered standard menu and alternative
• Paediatric dietitian working with the ward and
  Sodexho to review provision
• PFI contract and local sourcing (ref Cornwall
  Trust)

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Adolescents

• Eating Disorders
• Peer pressure food choice/ body image
• Obesity / activity and lifelong self esteem
• Alcohol and binge drinking
• School curriculum and School Meal standards
• Role models and Societal change

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Healthy Adults

• Avoid LTC
• Obesity
• Diabetes
• Heart Disease
• Cancer

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Comorbidity/ Older Adult

• Therapeutic diets associated with medical
  conditions e.g. Diabetes, COPD, IHD, Oncology,
  Renal etc
• Eating for Health.Protecting Nutritional status
  where there are declining resources access,
  mobility, financial.
• Texture e.g. oral health
• Ease of preparation bereavement, social
  isolation