THINGS TO REMEMBER

 Nutrition counseling important during pregnancy because It helps improve the

mother’s health and pregnancy outcomes.
 *Caloric intake increase during the third trimester of pregnancy may increase
by 452 kcal/day
 protein is recommended per day for a pregnant woman 60g/day
 Carbohydrates serves as the main source of additional calories during
pregnancy
 20-35% percentage of daily calories should come from fats in a pregnant
woman’s diet
 To prevent constipation and hemorrhoids during pregnancy Increase fiber
intake from carbohydrates
 very low-fat diets (under 10% of daily calories from fat) not recommended
during pregnancy because they may lack essential fatty acids and fat-soluble
vitamins.
 Folic acid is recommended prior to conception to reduce the risk of neural
tube defects in the fetus?
 27 mg of iron is typically included in a standard prenatal vitamin
 Vitamin A important during pregnancy It promotes cell differentiation and
organ development.
 weight gain primarily account for Fetus, placenta, amniotic fluid, and
maternal tissue adaptations
 Avoiding excessive weight gain while ensuring adequate nutrition is a
recommended dietary strategy for managing excessive weight gain during
pregnancy?
 HBV (high biological value) protein foods, iron, calcium, and minerals is the
primary nutritional focus for managing toxemia (pre-eclampsia and
eclampsia) during pregnancy?
 Consuming foods rich in iron, folate, and vitamin C is a key dietary
recommendation for managing anemia during pregnancy
 Increasing fluid and fiber intake is the primary dietary recommendation for
managing constipation during pregnancy
 Iron deficiency anemia is a common health concern for adolescent
pregnancies
 Risks is higher in pregnancies among older women may result to Increased
risk of premature birth and low birth weight
 500 kcal/day the recommended additional caloric intake for lactating women
to support milk production
 Iron is most likely to be deficient in a lactating mother’s diet, as it is not
readily transferred through breast milk
 Breast milk is the primary energy source for infants from birth to 6 months of
age
 Weight and growth rate is the most significant impact on an infant’s rate of
growth and calorie needs
 8.8 g is the recommended protein intake for a 6-month-old infant weighing 8
kg
 Cholesterol is a nutrients which is critical for infant brain and gonad
development
 Protein/day is 4.4 g
 Provides a non-allergic and easily digested protein source is the primary
benefit of breastfeeding for the infant
 Disadvantage of bottle feeding associated with infantile obesity.
 Exclusive breastfeeding is the recommended method of feeding for the first
six months of an infant’s life
 potential risk of mixed feeding (combination of breastfeeding and bottle
feeding) can lead to lactation failure .
 6 months should introduced solid foods like iron-fortified infant rice cereal
be introduced to an infant's diet.
 Inadequate weight or height gain due to an energy deficit is the primary
cause of Failure to Thrive (FTT) in infants.
 Lack of iron intake is NOT a common cause of diarrhea or constipation in
infants
 Skin rashes and wheezing is a common symptom of food allergies in infants.
 Using formula with hydrolyzed proteins is a recommended treatment for
infant food allergies.
 Lactose intolerance in infants typically characterized by Diarrhea, cramps,
and nausea .
 Limit the use of bedtime bottles way to prevent ear infections linked to baby
bottle use.
 Physical growth in preschool children (ages 2-6) mostly physical growth is
slow, and weight may even decrease
 An energy deficit leading to inadequate weight or height gain is Failure to
Thrive (FTT) primarily caused by in infants
 Sudden onset of irritability and crying, often at the same time each dayis a
common symptom of colic in infants.
 Limit the use of bedtime bottles to water only is a recommended feeding
practice to prevent dental caries and ear infections.
 Changes in fluid intake, infections, or food intolerance is a common cause of
diarrhea and constipation in infants.
 Iron deficiency anemia in breastfed infants be managed by introducing iron-
fortified cereals and supplements at 6 months.
 Cramps, nausea, and alternating diarrhea and constipation is the primary
symptom of lactose intolerance in infants.
 6-8% of children under four years old have food allergies.
 Using formula with hydrolyzed proteins recommended for feeding adjustment
may help infants with food allergies.
 Ensuring adequate fluid intake daily is recommended for maintaining
hydration and preventing constipation in infants.
 55-60% of carbohydrates in the diet of adolescents .
 Dining outside frequently and skipping breakfast are common dietary
problems faced by adolescents
 Iodine is important to supply in the form of iodized salt to adolescents due
to increased thyroid activity.
 7.5% decrease in daily caloric intake is recommended for adults in the age
group of 55-65 years.
 1.2 g/kg body weight is recommended daily protein intake for adults to help
maintain body weight and health.
 Vitamin A and C often inadequate in the diet of the elderly, especially if there
is low consumption of meat, milk, and leafy vegetables.
 6-8 glasses daily water intake for older adults to help maintain kidney
function and prevent constipation.
 Calcium and Vitamin D are essential for older adults to maintain bone health.
 Fortified cereal is a good dietary source of vitamin B12 for adults over 50
who may have difficulty absorbing this nutrient.
 Reduces the risk of heart disease and type 2 diabetes is dietary fiber benefit
for older adults.
 Low-fat dairy products is a source of potassium that also limits sodium intake
for better blood pressure management.
 Monounsaturated and polyunsaturated fats should older adults prioritize in
their diets to reduce the risk of heart disease
 Muscular endurance is component of physical fitness is defined as the ability
of muscles to continue performing without fatigue.
 Anorexia nervosa an eating disorder is characterized by self-starvation and a
fear of gaining weight.
 Pica eating disorder is associated with eating non-food items, such as chalk,
dirt, or paint.
 Avoidant/restrictive food intake disorder (ARFID) eating disorder involves
limiting food intake without a distorted self-image or weight-loss goal.

“ Always remember that not only choosing or guessing the rigth answer but also
need your comprehension in every examination”