7. Lifespan and Life Plan

Pregnancy – In the first trimester consumption increase of 340 calories and within the second and third trimester consumption increase of 450 calories.  For a healthy baby, intake of 135 grams to 175 grams daily of carbohydrates is recommended and additional 25 grams of protein.  Stay a way from foods that is high in mercury.  Avoid raw food and eggs.  Eight to ten ounces of low mercury seafood a week is advised for Omega-3.  Recommended 400 grams to 600 grams a day of folate and B12 vitamins to help with cell reproduction.  Prenatal vitamins are important for the growth of the fetus.

Infancy – Infants need double to eight times the amount of vitamins and essential nutrients compared to a young adult male.  Colostrum is the premilk that is lactated during the first few days of birth.  It contains antibodies and white blood cells that protect the new born from infections.  “Breast milk is the most ideal food for infants because it provides the needed nutrients in the right proportions and protective factors as well” (Sizer & Whitney, 2012, p. 516). 

Childhood/ Adolescence - Children ages 1 to 6 needs 800 calories or more a day.  As they get older they will need to consume more calories to support normal growth and activity.  It can be any where from 1800 calories to 3500 calories depending on physical activity and growth. Fiber intake for ages 1 to 3 is 19 grams.  As they get older it will increase between 25 grams to 31 grams daily.  Milk is still a very importance part of their daily nutritional needs.

Adulthood – Adults should be consuming 2 cups of fruits, 2 cups of vegetables, 3 cups of nonfat and/or low fat dairy products, 6 ounces of healthy carbohydrates and 6 ounces of protein daily. 

After taking this course, I learned many aspects of nutrition.  I understand to promote a healthy lifestyle, I myself, will have to set a better example for my family.  Recently, I got my son and boyfriend to regularly take vitamins and drink more water.  I am currently making a calendar of menu ideas for our busy week in order to prevent making poor eating choices.  One thing I took from this course was structure.  I’ve learned what not to do and how to promote healthy living. 

Sizer, F. S., & Whitney, E. (2012). Nutrition: Concepts and Controversies (12th ed.). Belmont, CA: Wadsworth.