However, in my courses I usually cover most of the topics presented in Chapter 12 and 18 earlier in the course, before discussion of the specific nutrients. The on-line version of the book is far superior to using the down-loaded pdf.
The pdf is difficult to navigate. For example, the table of contents does not contain active links, so one must scroll through to reach the desired page. No insensitivity or offensiveness in the text was detected. One note is that particular, specific Hawaiian cultural examples is used throughout the text.
I found this book to be at just the level I am looking for for my non-majors course and I look forward to using it for my course this coming year! This textbook does an excellent job of covering the major nutritional topics that you would consider for an undergraduate course. I would have liked for some figures to go into more detail, but overall it is very well done.
The textbook was definitely unbiased and uses accurate, concise wording in explaining topics. I did not notice any errors in regards to misspelled words, but some of the figures could be more clear. The content is up-to-date and is easily modifiable which is important since guidelines and recommendations are updated often. I've reviewed many textbooks to use for my course and this text has the most straightforward approach that I've come across for an undergraduate nutrition course.
This is a feature that I believe students will appreciate and will assist in their understanding of the material. The textbook is consistent with it's flow of content. I would suggest moving chapter 12 on Nutrition Applications and making it chapter 2. The content is arranged in a logical order, however, I would suggest moving chapter 12 on Nutrition Applications and making it chapter 2 - this is my major change to recommend.
After reviewing many textbooks to start utilizing in my Principles of Nutrition and Human Development course, this is the text that I will start utilizing this fall.
I believe the authors done an excellent job at organizing this text and I believe that students will appreciate this resource. The book covers basic concepts in human nutrition, key information about essential nutrients, basic nutritional assessment, and nutrition across the lifespan.
She teaches a number of courses in nutrition both face to face and online. Alan Titchenal received a PhD in nutrition from the University of California at Davis with emphasis on exercise physiology and physiological chemistry. She is a Registered Dietitian in private practice specializing in eating disorders and emotional over-eating.
She enjoys interacting with students and is passionate about helping people have a healthy relationship with food and their bodies. Content Accuracy rating: 5 The content in this text appears to be accurate, and I feel good about directing my students to this resource for information. Clarity rating: 5 The text is written clearly.
Consistency rating: 5 The text is consistent in the language and framework it uses. Modularity rating: 5 The text is broken up into manageable sized chunks of material. Interface rating: 5 The interface is good and easy to navigate through using the contents tab and search tool. Grammatical Errors rating: 5 The text is grammatically well written without errors.
Cultural Relevance rating: 3 The text is written by and for University of Hawaii students, with foods discussed and images provided being most relevant to a Hawaiian population. Comments This is a great resource for most basic nutrition classes, with a depth and breadth of information that provides students with most of the information they need.
Content Accuracy rating: 4 This text contains fat-phobic messaging, I am seeking a size neutral-approach to food science and eating for my students.
Clarity rating: 5 The text is perfectly clear, yet the images leave a non-Pacific reader wondering what the practical applications can be. Consistency rating: 5 The text is internally consistent in terms of terminology and framework.
Modularity rating: 5 I have no criticisms of the modularity. Interface rating: 5 The interface is a pleasure to navigate. Grammatical Errors rating: 5 No grammatical errors were detected. Cultural Relevance rating: 3 Working with mostly first-generation students an at urban Midwest university, I am not sure how they would perceive the island feel of this text.
Comments I really wanted to fall in love with this book as it seems very inviting. Content Accuracy rating: 5 The material that makes up Chapters appears to be accurate and aligns with content in other nutritional resources. Clarity rating: 5 The textbook material in each chapter is easy to understand, and the language is basic for an introductory nutrition course.
Consistency rating: 5 The terminology and basic information that makes up each of the chapters appears to be consistent with the contents that typically is included in other introductory nutrition textbooks. Modularity rating: 5 Each chapter divides the textbook into segments. Interface rating: 5 Readers can easily navigate through the textbook and chapters because of the consistency of components from one chapter to another; readers can easily locate chapter components.
Grammatical Errors rating: 5 Correct grammar is apparent throughout the textbook. Cultural Relevance rating: 5 The textbook demonstrates a respectful tone throughout.
Comments Wonderful textbook! Content Accuracy rating: 4 The text provides unbiased information that is cited throughout using peer-reviewed references. Clarity rating: 5 The text was written in a clear and concise manner making it easy to read and appropriate for an introductory course.
Consistency rating: 5 The chapter organization was consistent throughout the textbook. Modularity rating: 5 The text is divided into chapters and then subsections which are clearly defined and easy to follow. Interface rating: 4 The text had a table of contents making it easy to navigate to specific chapters and subsections.
Grammatical Errors rating: 5 The text is well written. I did not notice any grammatical errors. Cultural Relevance rating: 4 The text was not culturally insensitive or offensive. Comments Overall, I thought this text book did a good job providing key information covered in an introductory nutrition course. Content Accuracy rating: 5 The accuracy seemed high. Clarity rating: 5 I found the book to be very easy to understand.
Consistency rating: 5 The structure is very consistent and easy to understand. Modularity rating: 5 Each section is easy to understand. Each chapter is organized in the same fashion. Interface rating: 5 My only suggestion is to allow the contents outline to be visible no matter how far the reader scrolls down. Grammatical Errors rating: 5 I did not find grammatical errors. Cultural Relevance rating: 5 I did not notice any offensive examples.
Comments I found it to be an excellent textbook. Content Accuracy rating: 4 The text is unbiased, even when addressing hot topics, and mostly free of errors.
Consistency rating: 4 Learning Objectives are in a colored box at the beginning of each chapter. Modularity rating: 5 There is minimal self-referential text, so it would be relatively easy to reorganize different chapters. Cultural Relevance rating: 5 It is not culturally insensitive in any way; in fact, I found it very culturally relevant to the audience in which it is geared. Comments I really like this textbook for a course on basic nutrition. Content Accuracy rating: 4 The content provided in this text is accurate.
I did not see any errors or biases. Clarity rating: 5 The text is clearly written and provides description of nutrition terms for the reader as appropriate. Modularity rating: 5 This text is well developed as the materials are broken into chapter and smaller reading sections within the chapter. Interface rating: 5 I found no issues with the interface of the textbook. Grammatical Errors rating: 5 The text contains no grammatical errors, that I noted.
Cultural Relevance rating: 4 I really enjoy how this text highlights the Hawaiian food culture. Comments Overall, I think this is a good textbook for a basic nutrition course and look forward to using it in the future. Content Accuracy rating: 4 I did not note any inaccuracies except listing vitamin A as an antioxidant beta-carotene is not discussed. Clarity rating: 5 The text was well-written and easy to read.
Consistency rating: 5 The format was consistent throughout the text. Modularity rating: 5 The text is presented in short sections with subtitles. Interface rating: 5 I enjoyed being able to use the search function to quickly access topics. Grammatical Errors rating: 5 I did not detect any grammatical errors. Cultural Relevance rating: 3 The text is not culturally offensive in any way.
Comments Overall, I think it is a well-written and presented introductory nutrition science text. Content Accuracy rating: 4 Content within the text is accurate and presented without bias. Interface rating: 5 The online version of the text is easy to navigate. Grammatical Errors rating: 5 The text is well-written; very few grammatical errors were found. Cultural Relevance rating: 4 While the text clearly has a Hawaiian perspective and includes examples that are specific to Hawaii, the text also includes examples and pictures from other races and cultures.
Content Accuracy rating: 4 Accuracy was good, I gave a 4 because the way some research articles were presented may confuse students who have no nutritional knowledge. Clarity rating: 5 I did like how the text was presented. Consistency rating: 5 Yes the textbook followed the same format throughout all pages. Modularity rating: 4 Yes, as stated above the chapters were reasonable, not overwhelming the reader with enormous text. Interface rating: 5 The interface of the text works fine. Grammatical Errors rating: 5 I did not find any errors in grammar.
Cultural Relevance rating: 1 The text is written for Hawaii. Content Accuracy rating: 4 The content of the book is generally accurate and the citation of recent research is helpful. Clarity rating: 5 I found the text easy to read and new terms well-explained. Consistency rating: 5 The text was internally consistent and works well as a whole.
Modularity rating: 4 The chapters were very modular, short sections, each with a descriptive subheading. Grammatical Errors rating: 5 The text is well-written. Cultural Relevance rating: 5 No insensitivity or offensiveness in the text was detected.
Comments I found this book to be at just the level I am looking for for my non-majors course and I look forward to using it for my course this coming year! Content Accuracy rating: 4 The textbook was definitely unbiased and uses accurate, concise wording in explaining topics. Clarity rating: 5 I've reviewed many textbooks to use for my course and this text has the most straightforward approach that I've come across for an undergraduate nutrition course.
Additional Resources. What's New? Thrifty Food Plan - Dietary Guidelines for Americans. One way the program promotes physical activity is by encouraging preteens and teens to find something they love to do.
When kids find an activity they enjoy, whether riding a bike, playing football, joining a soccer team, or participating in a dance crew, they are more likely to get moving and stay healthy. What would you recommend to help families prevent obesity among their children?
What tips would you provide? What lifestyle changes might help? Use the dietary guidelines at this website to discuss suggestions. In this section, we will discuss the nutritional requirements for young people ages fourteen to eighteen. One way that teenagers assert their independence is by choosing what to eat.
They have their own money to purchase food and tend to eat more meals away from home. Older adolescents also can be curious and open to new ideas, which includes trying new kinds of food and experimenting with their diet.
For example, teens will sometimes skip a main meal and snack instead. That is not necessarily problematic. Their choice of food is more important than the time or place. However, too many poor choices can make young people nutritionally vulnerable.
Teens should be discouraged from eating fast food, which has a high fat and sugar content, or frequenting convenience stores and using vending machines, which typically offer poor nutritional selections. Other challenges that teens may face include obesity and eating disorders. At this life stage, young people still need guidance from parents and other caregivers about nutrition-related matters.
It can be helpful to explain to young people how healthy eating habits can support activities they enjoy, such as skateboarding or dancing, or connect to their desires or interests, such as a lean figure, athletic performance, or improved cognition.
As during puberty, growth and development during adolescence differs in males than in females. In teenage girls, fat assumes a larger percentage of body weight, while teenage boys experience greater muscle and bone increases. For both, primary and secondary sex characteristics have fully developed and the rate of growth slows with the end of puberty. Also, the motor functions of an older adolescent are comparable to those of an adult. Again, adequate nutrition and healthy choices support this stage of growth and development.
Adolescents have increased appetites due to increased nutritional requirements. Nutrient needs are greater in adolescence than at any other time in the life cycle, except during pregnancy.
The energy requirements for ages fourteen to eighteen are 1, to 2, calories for girls and 2, to 3, calories for boys, depending on activity level. Older adolescents are more responsible for their dietary choices than younger children, but parents and caregivers must make sure that teens continue to meet their nutrient needs.
For carbohydrates, the AMDR is 45 to 65 percent of daily calories — grams for 1, daily calories. Adolescents require more servings of grain than younger children, and should eat whole grains, such as wheat, oats, barley, and brown rice.
The Institute of Medicine recommends higher intakes of protein for growth in the adolescent population. The AMDR for protein is 10 to 30 percent of daily calories 45— grams for 1, daily calories , and lean proteins, such as meat, poultry, fish, beans, nuts, and seeds are excellent ways to meet those nutritional needs. The AMDR for fat is 25 to 35 percent of daily calories 50—70 grams for 1, daily calories , and the AMDR for fiber is 25—34 grams per day, depending on daily calories and activity level.
It is essential for young athletes and other physically active teens to intake enough fluids, because they are at a higher risk for becoming dehydrated. Micronutrient recommendations for adolescents are mostly the same as for adults, though children this age need more of certain minerals to promote bone growth e.
Again, vitamins and minerals should be obtained from food first, with supplementation for certain micronutrients only such as iron. The most important micronutrients for adolescents are calcium, vitamin D, vitamin A, and iron. Adequate calcium and vitamin D are essential for building bone mass. The recommendation for calcium is 1, milligrams for both boys and girls. Low-fat milk and cheeses are excellent sources of calcium and help young people avoid saturated fat and cholesterol.
It can also be helpful for adolescents to consume products fortified with calcium, such as breakfast cereals and orange juice. Iron supports the growth of muscle and lean body mass. Adolescent girls also need to ensure sufficient iron intake as they start to menstruate. Girls ages twelve to eighteen require 15 milligrams of iron per day.
Increased amounts of vitamin C from orange juice and other sources can aid in iron absorption. Also, adequate fruit and vegetable intake allows for meeting vitamin A needs.
Many teens struggle with an eating disorder A behavioral condition that involves extreme attitudes and behaviors toward food and nutrition. These disorders are characterized by overeating or undereating, and include anorexia nervosa, binge-eating disorder, and bulimia nervosa.
A study published by North Dakota State University estimates that these conditions impact twenty-four million people in the United States and seventy million worldwide. North Dakota State University. These disorders are more prevalent among adolescent girls, but have been increasing among adolescent boys in recent years.
Because eating disorders oftenlead to malnourishment, adolescents with an eating disorder are deprived of the crucial nutrients their still-growing bodies need. Eating disorders involve extreme behavior related to food and exercise.
Some of these conditions include:. Eating disorders stem from stress, low self-esteem, and other psychological and emotional issues. It is important for parents to watch for signs and symptoms of these disorders, including sudden weight loss, lethargy, vomiting after meals, and the use of appetite suppressants. Eating disorders can lead to serious complications or even be fatal if left untreated.
Treatment includes cognitive, behavioral, and nutritional therapy. Research the biological, social, and psychological aspects of eating disorders at this website. Then, brainstorm a list of risk factors and warning signs for parents, teachers, and physicians. With the onset of adulthood, good nutrition can help young adults enjoy an active lifestyle.
For most people, this is the time when their bodies are in the best condition. The body of an adult does not need to devote its energy and resources to support the rapid growth and development that characterizes youth. However, the choices made during those formative years can have a lasting impact.
Eating habits and preferences developed during childhood and adolescence influence health and fitness into adulthood. Some adults have gotten a healthy start and have established a sound diet and regular activity program, which helps them remain in good condition from young adulthood into the later years. Others carry childhood obesity into adulthood, which adversely affects their health. However, it is not too late to change course and develop healthier habits and lifestyle choices.
Therefore, adults must monitor their dietary decisions and make sure their caloric intake provides the energy that they require, without going into excess. At this time, growth is completed and people reach their physical peak. Major organs and body systems have fully matured by this stage of the life cycle. For example, the human body reaches maximum cardiac output between ages twenty and thirty.
Also, bone and muscle mass are at optimal levels, and physical activity helps to improve muscle strength, endurance, and tone. In order to maintain health and fitness at this age, it is important to continue to practice good nutrition.
Healthy eating habits promote metabolic functioning, assist repair and regeneration, and prevent the development of chronic conditions. In addition, the goals of a young adult, such as beginning a career or seeking out romantic relationships, can be supported with good habits.
Young men typically have higher nutrient needs than young women. For ages nineteen to thirty, the energy requirements for women are 1, to 2, calories, and 2, to 3, calories for men, depending on activity level. These estimates do not include women who are pregnant or breastfeeding, who require a higher energy intake see Chapter 12 "Nutrition through the Life Cycle: From Pregnancy to the Toddler Years". For carbohydrates, the AMDR is 45 to 65 percent of daily calories.
All adults, young and old, should eat fewer energy-dense carbohydrates, especially refined, sugar-dense sources, particularly for those who lead a more sedentary lifestyle. The AMDR for protein is 10 to 35 percent of total daily calories, and should include a variety of lean meat and poultry, eggs, beans, peas, nuts, and seeds.
The guidelines also recommend that adults eat two 4-ounce servings or one 8-ounce serving of seafood per week. It is also important to replace proteins that are high in trans fats and saturated fat with ones that are lower in solid fats and calories. All adults should limit total fat to 20 to 35 percent of their daily calories and keep saturated fatty acids to less than 10 percent of total calories by replacing them with monounsaturated and polyunsaturated fatty acids.
Avoid trans fats by limiting foods that contain synthetic sources, such as partially hydrogenated oils. The AMDR for fiber is 22 to 28 grams per day for women and 28 to 34 grams per day for men.
Soluble fiber may help improve cholesterol and blood sugar levels, while insoluble fiber can help prevent constipation. A healthy diet of nutrient-rich meals incorporates a variety of whole foods.
Whole foods are unprocessed or unrefined, or have been created with as little processing as possible. They do not include a lot of added ingredients, such as sugar, sodium, or fat, and are free of preservatives or other chemicals that are often added to food products. Examples of whole foods with no processing include legumes and fresh fruits and vegetables. Examples of whole foods with minimal processing include whole-grain breads and cereals. Dietitians recommend consuming whole foods for a variety of reasons.
Whole foods provide nutrients in their natural state, with all of the vitamins and minerals intact. Food processing can remove some nutrients during manufacturing. Also, diets rich in whole foods contain high concentrations of fiber and antioxidants, and can protect against chronic disease.
Micronutrient needs in adults differ slightly according to sex. Young men and women who are very athletic and perspire a great deal also require extra sodium, potassium, and magnesium. Males require more of vitamins C and K, along with thiamine, riboflavin, and niacin. Females require extra iron due to menstruation. Therefore, it can be beneficial for some young adults to follow a daily multivitamin regimen to help meet nutrient needs. There are a number of intake recommendations for young adults.
The AI for women is 2. Institute of Medicine. It is best when fluid intake is from water, instead of sugary beverages, such as soda. Fresh fruits and vegetables, including watermelon and cucumbers, are excellent food sources of fluid.
In addition, young adults should avoid consuming excessive amounts of sodium. The health consequences of high sodium intake include high blood pressure and its complications. Therefore, it is best to limit sodium to less than 2, milligrams per day. Good nutrition during the young adult years can help to support gastrointestinal integrity and prevent digestive disorders, such as constipation and diarrhea.
Dietary fiber helps bind indigestible food together and normalize bowel movements. It also holds more water in the stool to make it softer for those who suffer from constipation. Excellent sources of fiber include oats, barley, rye, wheat, brown rice, celery, carrots, nuts, seeds, dried beans, oranges, and apples. In addition, healthy intestinal microflora can be supported by prebiotics, which stimulate the growth of beneficial bacteria already in the colon and are found in fruits and vegetables, and probiotics, which change or improve the bacterial balance in the gut and are found in yogurt.
Obesity remains a major concern into young adulthood. By that measurement, about two-thirds of all adults in the United States are overweight or obese, with As during childhood and adolescence, physical inactivity and poor dietary choices are major contributors to obesity in adulthood.
Solid fats, alcohol, and added sugars SoFAAS make up 35 percent of total calories for most people, leading to high levels of saturated fat and cholesterol and insufficient dietary fiber.
Therefore, it is important to limit unrefined carbohydrates and processed foods. During this stage of the human life cycle, adults begin to experience the first outward signs of aging.
Wrinkles begin to appear, joints ache after a highly active day, and body fat accumulates. There is also a loss of muscle tone and elasticity in the connective tissue. Throughout the aging process, good nutrition can help middle-aged adults maintain their health and recover from any medical problems or issues they may experience. Many people in their late thirties and in their forties notice a decline in endurance, the onset of wear-and-tear injuries such as osteoarthritis , and changes in the digestive system.
Wounds and other injuries also take longer to heal. Body composition changes due to fat deposits in the trunk. To maintain health and wellness during the middle-aged years and beyond, it is important to:.
The energy requirements for ages thirty-one to fifty are 1, to 2, calories for women and 2, to 3, calories for men, depending on activity level. These estimates do not include women who are pregnant or breastfeeding see Chapter 12 "Nutrition through the Life Cycle: From Pregnancy to the Toddler Years".
Middle-aged adults must rely on healthy food sources to meet these needs. In many parts of North America, typical dietary patterns do not match the recommended guidelines. For example, five foods—iceberg lettuce, frozen potatoes, fresh potatoes, potato chips, and canned tomatoes—account for over half of all vegetable intake.
Adam Drewnowski and Nicole Darmon. Following the dietary guidelines in the middle-aged years provides adequate but not excessive energy, macronutrients, vitamins, and minerals. This video focuses on the possible connection between caloric restriction and longevity. The AMDRs for carbohydrates, protein, fat, fiber, and fluids remain the same from young adulthood into middle age see Section It is important to avoid putting on excess pounds and limiting an intake of SoFAAS to help avoid cardiovascular disease, diabetes, and other chronic conditions.
There are some differences, however, regarding micronutrients. For men, the recommendation for magnesium increases to milligrams daily, while middle-aged women should increase their intake of magnesium to milligrams per day.
Other key vitamins needed during the middle-aged years include folate and vitamins B 6 and B 12 to prevent elevation of homocysteine, a byproduct of metabolism that can damage arterial walls and lead to atherosclerosis, a cardiovascular condition. Brightly colored tomatoes are another example of foods that are high in antioxidants. During the middle-aged years, preventive nutrition The use of dietary practices to reduce disease and promote health and well-being.
Preventive nutrition is defined as dietary practices directed toward reducing disease and promoting health and well-being. Healthy eating in general—such as eating unrefined carbohydrates instead of refined carbohydrates and avoiding trans fats and saturated fats—helps to promote wellness.
However, there are also some things that people can do to target specific concerns. One example is consuming foods high in antioxidants, such as strawberries, blueberries, and other colorful fruits and vegetables, to reduce the risk of cancer.
Phytochemicals are compounds in fruits and vegetables that act as defense systems for plants. Different phytochemicals are beneficial in different ways. For example, carotenoids, which are found in carrots, cantaloupes, sweet potatoes, and butternut squash, may protect against cardiovascular disease by helping to prevent the oxidation of cholesterol in the arteries, although research is ongoing.
According to the American Cancer Society, some studies suggest that a phytochemical found in watermelons and tomatoes called lycopene may protect against stomach, lung, and prostate cancer, although more research is needed. American Cancer Society. Omega-3 fatty acids can help to prevent coronary artery disease. These crucial nutrients are found in oily fish, including salmon, mackerel, tuna, herring, cod, and halibut. Other beneficial fats that are vital for healthy functioning include monounsaturated fats, which are found in plant oils, avocados, peanuts, and pecans.
In the middle-aged years, women undergo a specific change that has a major effect on their health. They begin the process of menopause, typically in their late forties or early fifties. The ovaries slowly cease to produce estrogen and progesterone, which results in the end of menstruation. Menopausal symptoms can vary, but often include hot flashes, night sweats, and mood changes.
The hormonal changes that occur during menopause can lead to a number of physiological changes as well, including alterations in body composition, such as weight gain in the abdominal area. Bone loss is another common condition related to menopause due to the loss of female reproductive hormones.
Bone thinning increases the risk of fractures, which can affect mobility and the ability to complete everyday tasks, such as cooking, bathing, and dressing. Academy of Nutrition and Dietetics. Recommendations for women experiencing menopause or perimenopause the stage just prior to the end of the menstruation include:. Visit the following websites to learn more about nutrition during the years of perimenopause and menopause.
Discuss with classmates what you believe to be the three most important nutritional concerns for women during this phase of life. Beginning at age fifty-one, requirements change once again and relate to the nutritional issues and health challenges that older people face.
After age sixty, blood pressure rises and the immune system may have more difficulty battling invaders and infections. The skin becomes more wrinkled and hair has turned gray or white or fallen out, resulting in hair thinning. The Institute of Medicine recommends higher intakes of protein and energy in the adolescent population for growth. For most micronutrients, recommendations are the same as for adults.
Exceptions are made for certain minerals needed for bone growth e. Evidence is clearer that bone calcium accretion increases as a result of exercise rather than from increases in calcium intake. Micronutrient needs in adults 19 to 50 years of age differ slightly according to gender. Menstruating females require more iron, compared with males of similar age.
Due to reductions in lean body mass, metabolic rate, and physical activity, elderly persons require less energy than younger individuals need. Some DRIs for elderly persons differ from those of younger adults. Some elderly persons have difficulty getting adequate nutrition because of age- or disease-related impairments in chewing, swallowing, digesting, and absorbing nutrients. For example, a study in elderly long-term-care residents demonstrated frequent deficiency in selenium, a mineral important for immune function.
The role of vitamin B6 in immunity also presents a rationale for higher recommended intakes for elderly persons. Consequently, the Institute of Medicine recommends that all adults over age 50 get the majority of their vitamin B12 from a supplement or fortified foods.
Note that intakes well above the RDA may be required in older adults to maintain vitamin B12 status. Nutritional interventions should first emphasize healthful foods, with supplements playing a judicious secondary role. Although modest supplementary doses of micronutrients can both prevent deficiency and support immune function see Upper Respiratory Infection chapter , overzealous supplementation e. For example, high calcium intake has been associated with prostate cancer risk see Prostate Cancer chapter , while other micronutrients have protective effects.
Alcohol intake can be a serious problem in elderly persons. The hazards of excess alcohol intake include sleep disorders, problematic interactions with medications, loss of nutrients, and a greater risk for dehydration, particularly in those who take diuretics. Roughly one-third of elderly persons who overuse or abuse alcohol first develop drinking problems after the age of 60 years. Requirements for energy and micronutrients change throughout the life cycle.
Although inadequate intake of certain micronutrients is a concern, far greater problems come from the dietary excesses of energy, saturated fat, cholesterol, and refined carbohydrate, which are fueling the current epidemics of obesity and chronic disease. Clinicians can assist patients in choosing foods that keep energy intake within reasonable bounds, while maximizing intakes of nutrient-rich foods, particularly vegetables, fruits, legumes, and whole grains.
Increased requirements : energy, protein, calcium, phosphorus, magnesium, zinc females only. Increased requirements for males, compared with females : vitamins C, K; B1, B2, B3, and choline; magnesium, zinc, chromium, manganese.
Increased requirements: vitamin D Decreased requirements: energy; iron females only. For detailed nutrient recommendations, see Macronutrients and Micronutrients chapters. We're glad you have enjoyed Nutrition Guide for Clinicians! As a thank-you for using our site, here's a discounted rate for renewal or upgrade. Not now - I'd like more time to decide. Renew my subscription. Nutrition Guide for Clinicians. Tags Type your tag names separated by a space and hit enter.
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