1 NUTRITION NEEDS OF ADOLESCENTS Mary Story and Jamie Stang Chapter 3 NUTRIENT REQUIREMENTS The phenomenal growth that occurs in adolescence, second only to that in the first year of life, creates increased demands for energy and nutrients. Total nutrient needs are higher during adolescence than any other time in the lifecycle. Nutrition and physical growth are integrally related; optimal nutrition is a requisite for achieving full growth potential. 1 Failure to consume an adequate diet at this time can result in delayed sexual maturation and can arrest or slow linear growth. 1 Nutrition is also important during this time to help prevent adult diet-related chronic diseases, such as cardiovascular disease, cancer, and osteoporosis. Prior to puberty, nutrient needs are similar for boys and girls. It is during puberty that body composition and biologic changes (e.g., menarche) emerge which affect gender-specific nutrient needs. Nutrient needs for both males and females increase sharply during adolescence. 1 Nutrient needs parallel the rate of growth, with the greatest nutrient demands occurring during the peak velocity of growth. At the peak of the adolescent growth spurt, the nutritional requirements may be twice as high as those of the remaining period of adolescence. 2 DIETARY REFERENCE INTAKES Dietary reference intakes (DRIs) developed by the Food and Nutrition Board of the Institute of Medicine provide quantitative estimates of nutrient intakes to be used for planning and assessing diets for healthy people. 3-7 The DRIs replace and expand upon the Recommended Dietary Allowances (RDAs). The DRIs contain four categories of recommendations for nutrient reference values: Recommended Dietary Allowance (RDA): The average daily dietary intake level that is sufficient to meet the nutrient requirement of nearly all (97-98%) healthy individuals in an ageand gender-specific group. Adequate Intake (AI): A recommended intake value based on observed or experimentally determined approximations or estimates of nutrient intake by a group of healthy people that are assumed to be adequate used when an RDA cannot be determined. Tolerable Upper Intake Level (UL): The highest level of daily nutrient intake that is likely to pose no risk of adverse health effects for almost all individuals in the general population. As intake increases above the UL, the potential risk of adverse effects increases. Estimated Average Requirement (EAR): A daily nutrient intake value that is estimated to meet the requirement of half of the healthy individuals in an age and gender group. Used to determine dietary adequacy of populations but not for individuals. Stang J, Story M (eds) Guidelines for Adolescent Nutrition Services (2005) 21
2 22 GUIDELINES FOR ADOLESCENT NUTRITION SERVICES Tables 1 and 2 provide the DRIs for adolescents. The DRIs provide the best estimate of nutrient requirements for adolescents; however these nutrient recommendations are based on chronological age categories, as opposed to individual levels of biological development. Thus, health care providers should use prudent professional judgment and consider growth and sexual maturation status (see Chapter 1), and not rely solely on chronological age, when determining the nutrient needs of an individual adolescent. TABLE 1 DRIs and AIs: Recommended intakes for Adolescents; Vitamins and Minerals Females Males 9-13 yrs yrs yrs 9-13 yrs yrs yrs Energy (kcals/day) 2,071 2,368 2,403 a 2,279 3,152 3,067 Carbohydrate (g/day) Total Fiber (g/day) n-6 Polyunsaturated Fat (g/day) n-3 Polyunsaturated Fat (g/day) Protein (g/day) Vitamins Vitamin A (µg/d) Vitamin C (mg/d) Vitamin D (µg/d) Vitamin E (mg/d) Vitamin K (µg/d) Thiamin (mg/d) Riboflavin (mg/d) Niacin (mg/d) f Vitamin B 6 (mg/d) Folate (µg/d) g Vitamin B 12 (µg/d) Pantothenic acid (mg/d) Biotin (µg/d) Choline (mg/d) Elements Calcium (mg/d) 1,300 1,300 1,000 1,300 1,300 1,000 Chromium (µg/d) Copper (µg/d) Fluoride (mg/d) Iodine (µg/d) Iron (mg/d) Magnesium (mg/d) Manganese (mg/d) Molybdenum (µg/d) Phosphorus (mg/d) 1,250 1, ,250 1, Selenium (µg/d) Zinc (mg/d) Note: This table presents RDAs in bold type and AIs in ordinary type. RDAs and AIs may both be used as goals for individual intake. RDAs are set to meet the needs of almost all (97-98%) individuals in a group. The AI is believed to cover needs of all adolescents in the group, but lack of data or uncertainty in the data prevent being able to specify with confidence the percentage of individuals covered by this intake. Source: Data from reports from the Institute of Medicine, Food and Nutrition Board, Standing Committee on the Scientific Evaluation of Dietary Reference Intakes, 3-7 by the National Academy of Sciences, courtesy of the National Academies Press, Washington DC. (http://www.nap.edu/)
3 Chapter 3. Nutrition Needs of Adolescents 23 TABLE 2 DRIs: Tolerable Upper Intake Levels* (UL), Vitamins and Elements Females Males Pregnancy Lactation 9-13 yrs yrs yrs 18 yrs 18 yrs 9-13 yrs yrs 19+yrs Vitamins Vitamin A (µg/d) 1,700 2,800 3,000 2,800 2,800 1,700 2,800 3,000 Vitamin C (mg/d) 1,200 1,800 2,000 1,800 1,800 1,200 1,800 2,000 Vitamin D (µg/d) Vitamin E (mg/d) , ,000 Vitamin K ND f ND ND ND ND ND ND ND Thiamin ND ND ND ND ND ND ND ND Riboflavin ND ND ND ND ND ND ND ND Niacin (mg/d) Vitamin B 6 (mg/d) Folate (µg/d) , ,000 Vitamin B 12 ND ND ND ND ND ND ND ND Pantothenic Acid ND ND ND ND ND ND ND ND Biotin ND ND ND ND ND ND ND ND Choline (g/d) Carotenoids ND ND ND ND ND ND ND ND Elements Arsenic ND ND ND ND ND ND ND ND Boron (mg/d) Calcium (g/d) Chromium ND ND ND ND ND ND ND ND Copper (µg/d) 5,000 8,000 10,000 8,000 8,000 5,000 8,000 10,000 Fluoride (mg/d) Iodine (µg/d) , ,100 Iron (mg/d) Magnesium (mg/d) Manganese (mg/d) Molybdenum (µg/d) 1,100 1,700 2,000 1,700 1,700 1,100 1,700 2,000 Nickel (mg/d) Phosphorus (g/d) Selenium (µg/d) Silicon ND ND ND ND ND ND ND ND Vanadium (mg/d) ND ND 1.8 ND ND ND ND 1.8 Zinc (mg/d) * UL = The maximum level of daily nutrient intake that is likely to pose no risk of adverse effects. Unless otherwise specified, the UL represents total intake from food, water, and supplements. Due to lack of suitable data, ULs could not be established for vitamin K, thiamin, riboflavin, vitamin B 12, pantothenic acid, biotin, or carotenoids, arsenic, chromium and silicon. In the absence of ULs, extra caution may be warranted in consuming levels above recommended intakes. Source: Data from reports from the Institute of Medicine, Food and Nutrition Board, Standing Committee on the Scientific Evaluation of Dietary Reference Intakes, 3-7 by the National Academy of Sciences, courtesy of the National Academies Press, Washington DC. (http://www.nap.edu/)
4 24 GUIDELINES FOR ADOLESCENT NUTRITION SERVICES NUTRIENT INTAKES: NATIONAL SURVEY FINDINGS Nutrient intakes of US adolescents suggest that many youth consume inadequate amounts of vitamins and minerals This trend is more pronounced in females than males. This is not surprising, given the fact that most adolescents do not consume diets that comply with the Food Guide Pyramid or the Dietary Guidelines for Americans. 12 On average, adolescents consume diets that are inadequate in several vitamins and minerals, including folate, vitamins A and E, iron, zinc, magnesium and calcium Dietary fiber intake among adolescents is also low. Diets consumed by many teens exceed current recommendations for total fat and saturated fat, cholesterol, sodium and sugar. Table 3 lists nutrients of concern in the diets of adolescents. TABLE 3 Nutrients of Concern in the Average Diet of US Adolescents Nutrient Intakes Females Males Lower than Recommended Intakes Higher than Recommended Intakes Vitamins Folate Vitamin A Vitamin E Vitamin B 6 Minerals Calcium Iron Zinc Magnesium Other Fiber Total fat Saturated fat Sodium Cholesterol Total sugars Source: Data from 8-11 The USDA Continuing Survey of Food Intake By Individuals (CSFII) 24-hour recall data using a 2-day average showed that among all age groups of children and adolescents, females ages had the lowest mean intakes of vitamins and minerals. 9,13 Based on CSFII dietary data, Figures 1 and 2 show the percent of females and males ages 9-18 whose diets are below recommended guidelines for several nutrients. Several studies have found that mean nutrient levels among adolescents do not vary greatly by income level. 8,9 On average, white children have somewhat higher intake levels of minerals and vitamins than black children.
5 Chapter 3. Nutrition Needs of Adolescents 25 FIGURE 1 Percentage of Females and Males Ages 9-13 and Whose Usual Dietary Intake is Below Recommended Guidelines for Selected Vitamins and Minerals* Females Males % Folate a Vitamin A b Vitamin E b Vitamin Calcium c Zinc b Iron b Magnesium a C b *Nutrient intake based on two-day dietary data from CSFII, a Intake below the Estimated Average Requirement (EAR) of the Dietary Reference Intake (DRI). b Intake below 80% of the RDAs. c Intake below adequate intake of the DRI Source: Data from Gleason P, Suitor C. Children s diets in the mid-1990s: dietary intake and its relationship with school meal participation, DCN-01-CD1. Alexandra, VA: US Department of Agriculture, Food and Nutrition Service;
6 26 GUIDELINES FOR ADOLESCENT NUTRITION SERVICES FIGURE 2 Percentage of Females and Males Ages 9-13 and Whose Usual Dietary Intake Does Not Meet the Recommended Guidelines for Fat, Sodium, Cholesterol, and Fiber* Females Males % Total Fat a Saturated Fat b Sodium c Cholesterol d Fiber e *Nutrient intake based on two day day dietary data data from from CSFII, CSFII, a Recommendation a Intake below the Estimated is no more Average than 30% Requirement of energy (EAR) from of total the Dietary fat; b Recommendation Reference Intake is (DRI). no less than 10% of energy b from saturated fat; Intake below 80% of the RDAs. c Recommendation is no more than 2400 mg of sodium/day; d Recommendation is no more than 300 mg of cholesterol/day; e Recommendation is more than (age plus 5) g of fiber per day c Intake below adequate intake of the DRI. Source: Data from Gleason P, Suitor C. Children s diets in the mid-1990s: dietary intake and its relationship with Source: school meal Data participation, from Gleason DCN-01-CD1. P, Suitor C, Alexandra, USDA, Food VA: US and Department Nutrition Service. of Agriculture, Children s Food diets and Nutrition in the mid-1990s: Service; dietary intake and its relationship with school meal participation, CN-01-CD1. Alexandria, VA: US Dept of Agriculture, Food and Nutrition Service; ENERGY AND NUTRIENT NEEDS Energy Energy needs of adolescents are influenced by activity level, basal metabolic rate, and increased requirements to support pubertal growth and development. Basal metabolic rate is closely associated with the amount of lean body mass. Adolescent males have higher caloric requirements since they experience greater increases in height, weight, and lean body mass than females. 1 Due to the wide variability in the timing of growth and maturation among adolescents, the calculation of energy needs based on height will provide a better estimate than total daily caloric recommendation. 14 The
7 Chapter 3. Nutrition Needs of Adolescents 27 RDAs for total calories and calories per centimeter of height by age group are listed in Table 4 and the DRIs for total energy intakes by age group are listed in Table 1. TABLE 4 Recommended Caloric (Kcal) and Protein Intakes for Adolescents Calorie (Kcal) Protein (grams) Age (years) Kcal/day Kcal/cm* Grams/day Grams/cm Females , , , Males , , , *2.54 cm = 1 in Source: Data taken from Gong EJ, Heard FP. Diet, Nutrition and adolescence. In: Shils ME, Olson JA, Shike M, eds. Modern nutrition in health and disease. 8th Edition. Philadelphia, PA: Lea & Febiger, 1994; and 1989 Recommended Daily Allowances, 10 th Edition of the RDAs, Food and Nutrition Board, Commission on Life Sciences. Washington, DC: National Academy Press; The DRI for energy is based upon the assumption of a light to moderate activity level. Adolescents who participate in competitive sports and those who are more physically active than average may require additional energy to meet their daily caloric needs. Adolescents who are not physically active and those who have chronic or handicapping conditions that limit mobility will require less energy to meet their needs. One day dietary recall data from the third National Health and Nutrition Examination Survey (NHANES III), showed a mean energy intake of 1793 calories/day for females ages and 2843 calories/day for males ages Using CSFII data, Subar and colleagues 16 showed the top 10 sources of energy among teens were milk, breads, cakes/cookies/donuts, beef, cereal, soft drinks, cheese, chips, sugar, and chicken. In NHANES III, beverages provided 21% of energy intake, with soft drinks alone providing 8% caloric intake among adolescents. The adolescent growth spurt is sensitive to energy and nutrient deprivation. Chronically low energy intakes can lead to delayed puberty or growth retardation. 17,18 Insufficient energy intake may occur because of restrictive dieting, inadequate monetary resources to purchase food, or secondary to other factors such as substance abuse or chronic illness. Protein Protein needs of adolescents are influenced by the amount of protein required for maintenance of existing lean body mass and accrual of additional lean body mass during the adolescent growth spurt. Protein requirements per unit of height are highest for females in the 11 to 14 year age range and for males in the 15 to 18 year age range, corresponding to the usual timing of peak height velocity. When protein intakes are consistently inadequate, reductions in linear growth, delays in sexual maturation, and reduced accumulation of lean body mass may be seen.
8 28 GUIDELINES FOR ADOLESCENT NUTRITION SERVICES US adolescents consume more than adequate amounts of protein. National data suggest that on average, teens consume about twice the recommended level of protein and 31% of adolescent boys years of age consume more than twice the RDA for protein. 9 Subgroups of adolescents who may be at risk for marginal or low protein intakes include those from food-insecure households, those who severely restrict calories, and vegans (see Chapter 17). Recommended protein intakes based upon age, gender and height are shown in Table 4. DRI values for total protein intake by age are listed in Table 1. Carbohydrates Carbohydrate is the body s primary source of dietary energy. Carbohydrate-rich foods, such as fruit, vegetables, whole grains, and legumes are also the main source of dietary fiber. Dietary recommendations suggest that 50% or more of total daily calories should come from carbohydrate, with no more than 10-25% of calories derived from sweeteners, such as sucrose and high fructose corn syrup. DRI values for total carbohydrate intake are listed in Table 1. Adolescents consume approximately 53% of their calories as carbohydrate. 19 Foods that contribute the most carbohydrate to the diets of adolescents include (in descending order) yeast bread, soft drinks, milk, ready-to-eat cereal, and foods such as cakes, cookies, quick breads, donuts, sugars, syrups, and jams. 16 Sweeteners and added sugars provide approximately 20% of total calories to the diets of adolescents. Mean intake of added sugars ranges from 23 teaspoons/day (nearly 1/2 cup) for females ages 9-18 to 36 teaspoons/day (3/4 cup) for males ages 14 to Soft drinks are a major source of added sweeteners in the diets of adolescents, accounting for over 12% of all carbohydrate consumed. 20 Soft drink consumption has steadily increased over the years among adolescents; among teenage boys it nearly tripled between 1977 and Fat The human body requires dietary fat and essential fatty acids for normal growth and development. The Dietary Guidelines for Americans recommend that adolescents consume no more than 30% of calories from fat, with no more than 10% of calories derived from saturated fat. 22 The DRIs do not list specific requirements for total fat intake, but do make recommendations for the intake of linoleic (n-6) and α-linolenic (n-3) polyunsaturated fatty acids (Table 1). Studies consistently show that adolescents intakes of total fat and saturated fat exceed recommendations. 9,11,21 Dietary 24-hour recall data from NHANES III ( ) showed the mean percentage of energy for adolescents ages was about 34% from total fat and 12% from saturated fat. 15 There were no differences by gender. Only about one-third of females and one-fourth of males ages 14 to 18 met the recommendations for total fat and saturated fats (Figure 2). National data suggest black adolescents consumed more total fat and saturated fat than did white youth. 9,15 Major sources of total and saturated fat intakes among adolescents include milk, beef, cheese, margarine, and foods such as cakes, cookies, donuts, and ice cream. 16 Minerals Calcium Calcium needs during adolescence are greater than they are in either childhood or adulthood because of the dramatic increase in skeletal growth. Because about 45% of peak bone mass is attained during adolescence, adequate calcium intake is important for the development of dense bone mass and the reduction of the lifetime risk of fractures and osteoporosis. 23 By age 17, adolescents have attained
9 Chapter 3. Nutrition Needs of Adolescents 29 approximately 90% of their adult bone mass. Thus, adolescence represents a window of opportunity for optimal bone development and future health. The DRI for calcium for 9 to 18 year olds is 1300 mg/day. Only 19% or about 2 out of 10 adolescent girls meet their calcium recommendations. In NHANES III, the mean calcium intake of adolescent girls ages was 796 mg/day and 822 mg/day for ages Males consume greater amounts of calcium at all ages than females (Figure 1). Milk provides the greatest amount of calcium in the diets of adolescents, followed by cheese, ice cream and frozen yogurt. 16 Calcium-fortified foods are widely available (e.g., orange juice, breakfast bars, bread, cereals) and can be excellent sources of calcium; many of these foods are fortified to the same level as milk (300 mg/serving). Soft drink consumption by adolescents may displace the consumption of more nutrient-dense beverages, such as milk and juices. In one study, adolescents in the highest soft drink consumption category were found to consume less calcium and vitamin C than non-soft drink consumers (Table 5). 25 TABLE 5 Mean Nutrient Level of Soft Drink Consumption for Adolescents Nonconsumers (n = 70) oz/day (n = 136) oz /day (n = 120) 26 oz/day (n = 97) Energy (kcal) Folate (µg) Vitamin C (mg) Calcium (mg) Source: Data from: Harnack L, Stang J, Story M. Soft drink consumption among US children and adolescents. J Am Diet Assoc 1999:99(4); Supplemental calcium may be warranted when adolescents are unable or unwilling to get sufficient calcium from food sources. Most chemical forms of calcium carbonate, citrate, lactate, or phosphate have 25-35% absorption rates. Of the calcium supplements available, calcium carbonate contains the highest proportion (40%) of elemental calcium by weight and is the least expensive. 26 The efficiency of absorption of calcium from supplements is greatest when calcium is taken with food in doses of not more than 500 mg. Alternatives exist for youth with lactose intolerance. Many adolescents with lactose intolerance can tolerate small amounts of milk, especially when consumed with meals. Lactose-free and lowlactose milks and chewable enzyme tablets are also available. Yogurt and aged cheese are better tolerated than milk. 23 Iron Iron is vital for transporting oxygen in the bloodstream and for preventing anemia. For both male and female adolescents, the need for iron increases with rapid growth and the expansion of blood volume and muscle mass. The onset of menstruation imposes additional iron needs for girls. Iron needs are highest during the adolescent growth spurt in males and after menarche in females. The RDA for iron is 8 mg/day for 9-13 year olds, 11 mg/day for males ages and 15 mg/day for females ages
10 30 GUIDELINES FOR ADOLESCENT NUTRITION SERVICES Estimates of iron deficiency among adolescents are 3-4% for males and females ages 11-14, 6-7% for females ages 15-19, and 0.6% for males ages Rates of iron deficiency tend to be higher in adolescents from low-income families. National data suggest that most adolescent males (98%) met recommended dietary intake guidelines for iron, but only about half (56%) of females ages had adequate intakes (Figure 1). The most common dietary sources of iron in diets of adolescents included ready-to-eat cereal, bread, and beef. The availability of dietary iron for absorption and utilization by the body varies by its form. Heme iron, which is found in meat, fish, and poultry, is highly bioavailable while nonheme iron, found predominantly in grains, is much less so. More than 80% of the iron consumed is in the form of nonheme iron. Bioavailability of nonheme iron can be enhanced by consuming it with heme sources of iron or vitamin C. Because the absorption of iron from plant foods is low, vegetarians need to consume twice as much iron to meet their daily requirement. 28 (See Appendix A: Food Sources of Vitamins and Minerals). Zinc Zinc is associated with more than 100 specific enzymes and is vital for protein formation and gene expression. Zinc is important in adolescence because of its role in growth and sexual maturation. Males who are zinc deficient experience growth failure and delayed sexual development. It is known that serum zinc levels decline in response to the rapid growth and hormonal changes that occur during adolescence. Serum zinc levels indicative of mild zinc deficiency (<10.71 umol/l) have been found in 18% to 33% of female adolescents. 27 The RDA for zinc for males and females ages 9-13 is 8 mg/day. For males and females ages 14-18, the RDA is 11 mg/day and 9 mg/day, respectively. Data from the CSFII showed that about one-third of adolescents had inadequate intakes of zinc (Figure 1). Zinc is naturally abundant in red meats, shellfish, and whole grains. Many breakfast cereals are fortified with zinc. Indigestible fibers found in many plant-based sources of zinc can inhibit its absorption. Zinc and iron compete for absorption, so elevated intakes of one can reduce the absorption of the other. Adolescents who take iron supplements may be at increased risk of developing mild zinc deficiency if iron intake is over twice as high as that of zinc. Vegetarians, particularly vegans, and teens who do not consume many animal-derived products are at highest risk for low intakes of zinc. Vitamins Vitamin A Besides being important for normal vision, vitamin A plays a vital role in reproduction, growth, and immune function. 28 To ensure adequate body stores of vitamin A, boys and girls ages 9-13 should consume 600 µg/day, females ages 14-18, 700 µg/day and males ages 14-18, 900 µg/day. In the CSFII survey about 30% of adolescents had inadequate intakes of vitamin A (Figure 1). The most obvious symptom of inadequate vitamin A consumption is vision impairment, especially night blindness, which occurs after vitamin A stores have been depleted. 28 Vision impairment caused by inadequate vitamin A is rarely seen in the US. However, up to 500,000 children in developing countries go blind each year because of vitamin A deficiency. 28
11 Chapter 3. Nutrition Needs of Adolescents 31 The top five dietary sources of vitamin A in the diets of adolescents are ready-to-eat cereal, milk, carrots, margarine, and cheese. Beta-carotene, a precursor of vitamin A, is most commonly consumed by teens in carrots, tomatoes, spinach and other greens, sweet potatoes, and milk. 16 The low intake of fruits, vegetables and milk and dairy products by adolescents contributes to their less than optimal intake of vitamin A. Vitamin E Vitamin E is well known for its antioxidant properties, which become increasingly important as body mass expands during adolescence. The RDA for vitamin E for 9-13 year olds is 11 mg/day and 15 mg/day for year olds. There are few data available on the vitamin E status of adolescents. National nutrition surveys suggest that dietary intakes of vitamin E are below recommended levels. 9 About 40% of adolescents had lower than recommended intakes in the CSFII survey (Figure 1). Among adolescents the five most commonly consumed sources of vitamin E are margarine, cakes/cookies/quick breads/donuts, salad dressings/mayonnaise, nuts/seeds, and tomatoes. 16 Increasing adolescent intakes of vitamin E through dietary sources is a challenge, given that many of the sources of vitamin E are high fat foods. Fortified breakfast cereals and nuts are good sources of vitamin E to recommend for youth. Vitamin C Vitamin C is involved in the synthesis of collagen and other connective tissues. For this reason, vitamin C is an important nutrient during adolescent growth and development. The RDA for vitamin C is 45 mg/day for 9-13 year olds, 75 mg/day for males ages and 65 mg/day for females ages According to CSFII data, 86-98% of adolescents had adequate dietary intakes of vitamin C (Figure 1). Almost 90% of vitamin C in the typical diet comes from fruits and vegetables, with citrus fruits, tomatoes and potatoes being major contributors. The five most common sources of vitamin C among adolescents are orange and grapefruit juice, fruit drinks, ready-to-eat cereals, tomatoes, and white potatoes. 16 Evidence suggests that smokers have poorer vitamin C status than nonsmokers, even with comparable vitamin C intakes. Because smoking increases oxidative stress and metabolic turnover of vitamin C, the requirement for smokers is increased by 35 mg/day. 4 Nationwide, 33% of students in grades 9-12 report current cigarette use. 29 Male students (37%) are more likely to smoke compared to female students. 29 On average, adolescents who use tobacco and other substances have poorer quality diets and consume fewer fruits and vegetables, which are primary sources of vitamin C. Folate Folate plays an integral role in DNA, RNA and protein synthesis. Thus, adolescents have increased requirements for folate during puberty. The RDA for folate is 300 µg/day for 9-13 year olds and 400 µg/day for year olds. National data suggests that many adolescents do not consume adequate amounts of folate (Figure 1). The top five sources of dietary folate consumed by adolescents include ready-to-eat cereal, orange juice, bread, milk, and dried beans or lentils. 16 Teens who skip breakfast or do not commonly consume orange juice and ready-to-eat cereals are at an increased risk for having a low consumption of folate. Severe folate deficiency results in the development of megaloblastic anemia, which is rare among adolescents. There is evidence, however, that a number of adolescents have inadequate folate status. In one study, 12% of adolescent females were mildly folate-deficient, based on low serum folate levels, while 8-48% of female teens had been shown to have low red cell folate levels indicative of subclinical folate deficiency. 30,31
12 32 GUIDELINES FOR ADOLESCENT NUTRITION SERVICES Adequate intakes of folate prior to pregnancy can reduce the incidence of spina bifida and select other congenital anomalies, and may reduce the risk of Down syndrome among offspring. 32 The protective effects of folate occur early in pregnancy, often before a teen may know she is pregnant. Thus, it is important that female adolescents who are sexually active consume adequate folic acid. In view of the evidence linking folate intake with neural tube defects in the fetus, it is recommended that all women capable of becoming pregnant consume 400 µg/day from supplements or highly fortified breakfast cereals in addition to food folate from a varied diet that includes fruits, vegetables, and whole grains. Other Food Components Fiber Dietary fiber is important for normal bowel function, and may play a role in the prevention of chronic diseases, such as certain cancers, coronary artery disease, and type 2 diabetes mellitus. Adequate fiber intake is also thought to reduce serum cholesterol levels, moderate blood sugar levels, and reduce the risk of obesity. Recommendations by the American Health Foundation suggest that daily fiber goals for youth be based on an age plus five rule, where the individual s age is added to the number five. 33 A factor of 10 is added to age to determine the recommended upper limit of fiber intake. Adolescents mean fiber intake is well below the age-adjusted target goal (Figure 2). National data show that mean daily fiber intake among girls ages 9-18 is only 12 g, and among males 9-18 years of age it is 15 g. 16 Significant sources of fiber in the diet of adolescents include whole grain breads, ready-to-eat cereal, potatoes, popcorn and related snack foods, tomatoes, and corn. 16 The low intake of fruit, vegetables, and whole grains among adolescents is the greatest contributing factor affecting fiber intake among adolescents. Adolescents who skip breakfast or do not routinely consume whole grain breads or ready-to-eat cereals are at high risk for having an inadequate consumption of fiber. Cholesterol and sodium Mean cholesterol and sodium intakes increase with age for both males and females. Males ages have a mean cholesterol intake of 320 mg/day, which exceeds the goal of 300 mg/day. 22 The suggested sodium intake is 2400 mg/day. 22 Average intake for both adolescent males and females exceeds this target (Figure 2). Adolescent males have especially high mean intakes 4474 mg/day, almost twice the target goal. 9 FACTORS INFLUENCING NUTRIENT NEEDS There are many factors and conditions which affect nutrient needs during adolescence including pregnancy, lactation, level of physical activity, and chronic illnesses. These are discussed in the individual chapters on specific topics.
13 REFERENCES Chapter 3. Nutrition Needs of Adolescents Story M. Nutritional requirements during adolescence. In: McAnarney ER, Kreipe RE, Orr DE, Comerci GD, eds. Textbook of adolescent medicine. Philadelphia: WB Saunders, 1992; Forbes GR. Nutrition and growth. In: McAnarney ER, Kreipe RE, Orr DP, Comerci GD, eds. Textbook of adolescent medicine. Philadelphia: WB Saunders, 1992; Institute of Medicine, Food and Nutrition Board, Committee on the Scientific Evaluation of Dietary Reference Intakes. Dietary reference intakes for vitamin A, vitamin K, arsenic, boron, chromium, copper, iodine, iron, manganese, molybdenum, nickel, silicon, vanadium, and zinc. Washington, DC: National Academy of Sciences; Institute of Medicine, Food and Nutrition Board, Standing Committee on the Scientific Evaluation of Dietary Reference Intakes. Dietary reference intakes for calcium, phosphorus, magnesium, vitamin D, and fluoride. Washington, DC: National Academy Press; Institute of Medicine, Standing Committee on the Scientific Evaluation of Dietary Reference Intakes, Panel on Folate Other B Vitamins and Choline, Subcommittee on Upper Reference Levels of Nutrients. Dietary reference intakes for thiamin, riboflavin, niacin, vitamin B6, folate, vitamin B12, pantothenic acid, biotin, and choline; a report. Washington, DC: National Academy Press; Institute of Medicine, Standing Committee on the Scientific Evaluation of Dietary Reference Intakes, Subcommittee on Upper Reference Levels of Nutrients and Interpretation and Uses of DRIs, Panel on Dietary Antioxidants and Related Compounds. Dietary reference intakes for vitamin C, vitamin E, selenium, and carotenoids. Washington, DC: National Academy Press; Institute of Medicine, Food and Nutrition Board, Standing Committee on the Scientific Evaluation of Dietary Reference Intakes, Subcommittees on Upper Reference Levels of Nutrients and Interpretation and Uses of Dietary References Intakes, Panel on Micronutrients. Dietary reference intakes for energy, carbohydrate, fiber, fat, fatty acids, cholesterol, protein and amino acids (macronutrients). Washington, DC: National Academy Press, 2002 (prepress). Available to read at: URL: Accessed 8/17/ Lino M, Gerrior SA, Basiotis P, Anand RS. Report card on the diet quality of children. Fam Econ Nutr Rev 1999;12(3&4): Gleason P, Suitor C. Children's diets in the mid-1990s: dietary intake and its relationship with school meal participation. Special nutrition programs; report no. CN-01-CD1. Alexandria, VA: US Department of Agriculture, Food and Nutrition Service; Accessed 8/17/ Munoz K, Krebs-Smith S, Ballard-Barbash R, Cleveland L. Food intakes of US children and adolescents compared with recommendations. Pediatrics 1997;100(3): Fox MK, Crepinsek P, Connor P, Battaglia M. School Nutrition Dietary Assessment Study-II: summary of findings. Alexandria, VA: US Department of Agriculture, Food and Nutrition Service, Office of Analysis, Nutrition and Evaluation Krebs-Smith SM, Cook A, Subar AF, Cleveland L, Friday J, Kahle LL. Fruit and vegetable intakes of children and adolescents in the United States. Arch Pediatr Adolesc Med 1996;150(1): Gleason P, Suitor C. Food for thought: children's diets in the 1990s. Princeton, NJ: Mathematica Policy Research, Inc.; Gong EJ, Heald FP. Diet, nutrition and adolescence. In: Shils ME, Olson JA, Shike M, eds. Modern nutrition in health and disease. Philadelphia: Lea & Febiger, 1994;
14 34 GUIDELINES FOR ADOLESCENT NUTRITION SERVICES 15. Troiano RP, Briefel RR, Carroll MD, Bialostosky K. Energy and fat intakes of children and adolescents in the United States: data from the national health and nutrition examination surveys. Am J Clin Nutr 2000;72(5 Suppl):1343S-1353S. 16. Subar AF, Krebs-Smith SM, Cook A, Kahle LL. Dietary sources of nutrients among US children, Pediatrics 1998;102(4 Pt 1): Pugliese MT, Lifshitz F, Grad G, Fort P, Marks-Katz M. Fear of obesity. A cause of short stature and delayed puberty. N Engl J Med 1983;309(9): Lifshitz F, Moses N. Nutritional dwarfing: growth, dieting, and fear of obesity. J Am Coll Nutr 1988;7(5): Devaney BL, Gordon AR, Burghardt JA. Dietary intakes of students. Am J Clin Nutr 1995;61(1 Suppl):205S-212S. 20. Kennedy E, Goldberg J. What are American children eating? Implications for public policy. Nutr Rev 1995;53(5): Morton JF, Guthrie JF. Changes in children's total fat intakes and their food group sources of fat, versus : implications for diet quality. Fam Econ Nutr Rev 1998;11(3): US Department of Agriculture, US Department of Health and Human Services. Nutrition and your health: dietary guidelines for Americans. Home and garden bulletin; no th ed. Washington, DC: US Department of Agriculture, US Department of Health and Human Services; American Academy of Pediatrics. Committee on Nutrition. Calcium requirements of infants, children, and adolescents. Pediatrics 1999;104(5 Pt 1): Alaimo K, McDowell MA, Briefel RR, Bischof AM, Caughman CR, Loria CM, et al. Dietary intake of vitamins, minerals, and fiber of persons ages 2 months and over in the United States: Third National Health and Nutrition Examination Survey, Phase 1, Adv Data 1994(258): Harnack L, Stang J, Story M. Soft drink consumption among US children and adolescents: nutritional consequences. J Am Diet Assoc 1999;99(4): Levenson DI, Bockman RS. A review of calcium preparations. Nutr Rev 1994;52(7): Donovan UM, Gibson RS. Iron and zinc status of young women aged 14 to 19 years consuming vegetarian and omnivorous diets. J Am Coll Nutr 1995;14(5): Russell RM. New micronutrient dietary reference intakes from the National Academy of Sciences. Nutr Today 2001;36(3): Kann L, Kinchen SA, Williams BI, Ross JG, Lowry R, Grunbaum JA, et al. Youth Risk Behavior Surveillance--United States, Morb Mortal Wkly Rep CDC Surveill Summ 2000;49(No. SS-5): Clark A, Mossholder S, Gates R. Folacin status in adolescent females. Am J Clin Nutr 1987;46: Hine R. Folic acid: contemporary clinical perspective. Perspect Appl Nutr 1993;1: Institute of Medicine. Nutrition during pregnancy: part I, weight gain: part II, nutrient supplements. Washington, D.C.: National Academy Press; Williams CL, Bollella M, Wynder EL. A new recommendation for dietary fiber in childhood. Pediatrics 1995;96(5 Pt 2):
Dietary Reference Intakes (DRIs): Estimated Average Requirements Life Stage Group Calcium CHO Protein (g/kg/d) Vit A a Vit C Vit D Vit E b Thiamin Riboflavin Niacin c Vit B 6 0 to 6 mo 6 to 12 mo 1.0 6.9
Nutrition Information from My Plate Guidelines Note: This information was compiled from the website: http://www.choosemyplate.gov/ for participants in the 4-H Food Prep Contest 1/12/16. The information
23 chapter 5 Food Groups To Encourage OVERVIEW Increased intakes of fruits, vegetables, whole grains, and fat free or low fat milk and milk products are likely to have important health benefits for most
Nutrient Reference Values for Australia and New Zealand Questions and Answers 1. What are Nutrient Reference Values? The Nutrient Reference Values outline the levels of intake of essential nutrients considered,
chocolate milk Tasty Nutrition Nutrition is everything. Good nutrition is vital to our children. Moms want it. Schools want it. Everyone agrees. But are they getting it? Many kids are still falling short
01 Balanced diet The Eatwell Plate What is a balanced diet? Your balanced diet will be specific to you it will depend on your age, your body weight and your gender. It also depends on how active you are.
A POWERFUL COMBINATION This educational resource is intended for healthcare professionals. 1 oats dairy= FILLING FOOD GAPS essential NUTRIENTS OATS + DAIRY = BETTER TOGETHER Dairy products and oats contain
SLU Athletic Department Nutrition Presentations INCORPORATING FRUITS AND VEGETABLES: HOW AND WHY Objectives After this presentation, you will be able to list ways to incorporate fruits and vegetables into
Who is responsible for setting nutrition requirements in the UK? In the UK we have a set of Dietary Reference Values (DRVs). DRVs are a series of estimates of the energy and nutritional requirements of
Nutrition (Pre-3 rd ) was written to educate young people, parents and teachers about where our food comes from. This guide provides nutrition facts, useful definitions, and additional websites for teachers
Nutritional Glossary This glossary provides nutrition information about the nutrients commonly found in fruits, vegetables, and other plant foods Each glossary definition has a long and a short version.
Biotin Coenzyme in synthesis of fat, glycogen, and amino acids Liver and smaller b amounts in fruits and 6* meats 8* 12* 20* 2 of biotin in humans or animals were found. This does not mean biotin are limited,
Healthy Eating During Pregnancy Pregnancy is a time of great change. Your body is changing to allow your baby to grow and develop. Good nutrition will help you meet the extra demands of pregnancy while
NUTRIENTS: THEIR INTERACTIONS TEACHER S GUIDE INTRODUCTION This Teacher s Guide provides information to help you get the most out of Nutrients: Their Interactions. The contents in this guide will allow
5 Training Objectives:! Knowledge of the most important function of nutrients! Description of both, mechanism and function of gluconeogenesis! Knowledge of the difference between essential and conditionally
session 4 The Five Food Groups and Nutrition Facts (Note to the presenter: Comments in parentheses are instructions to follow while giving the presentation. Do not read the comments to participants. This
Plant Based Diet Christina Lichtinger, PharmD Plant based diets do not provide enough protein MYTH Dairy is required in the diet in order to consume enough calcium MYTH Sufficient Vitamin B12 is not available
Presentation Prepared By: Jessica Rivers, BASc., PTS Presentation Outline Why should we care about our eating habits? Why is nutrition so important as we age? How do we know if we are eating healthy? What
TABLE OF CONTENTS CHAPTER 1 INTRODUCTION AND METHODOLOGY This chapter provides a detailed description of the background information and methodology used in the National Pre-School Nutrition Survey (NPNS).
SS-207-06 For more information, visit the Ohio Department of Aging web site at: http://www.goldenbuckeye.com and Ohio State University Extension s Aging in Ohio web site at: http://www.hec.ohio-state.edu/famlife/aging
A Quick Guide to the Government s Healthy Eating Recommendations About Public Health England Public Health England exists to protect and improve the nation's health and wellbeing, and reduce health inequalities.
Vitamins & Minerals Chart Vitamins & Minerals Functions Food Sources Water-soluble Vitamin B1-Thiamin Necessary to help the body maximizes the use of carbohydrate, its major source of energy. Essential
Pediatrics Specialty Courses for Medical Assistants 7007 College Boulevard, Suite 385 Overland Park, Kansas 66211 www.ncctinc.com t: 800.875.4404 f: 913.498.1243 Pediatrics Specialty Certificate Course
Canada s Food Guide Jeopardy Drafted: July 2008 Revised: December 2012 Eating Well with Canada s Food Guide Veg & Fruit Grain Products Milk & Alternatives Meat & Alternatives Physical Activity Miscellaneous
The U.S. Diet and The Role of Beverages Dr. Barry Popkin Food and Beverage Trends The number of eating occasions is increasing Portion sizes of actual meals consumed is increasing Away from home eating
Eating Well with Diabetes Cassie Vanderwall UW Health Nutrition Registered Dietitian Certified Personal Trainer Certified Diabetes Educator Outline What is Diabetes? Diabetes Self-Management Eating Well
Teaching Manual for the Dietary Guideline Placemats 1 Lesson #1: The Placemat Description: This lesson will provide an overview of the purpose and message behind the placemats. Things to bring to the lesson:
Lecture 13: Minerals What are Minerals Minerals are elements, can be found on the periodic table Inorganic (in chemical sense) Nutrition 150 Shallin Busch, Ph.D. Not broken down during digestion nor destroyed
DIABETES & HEALTHY EATING Food gives you the energy you need for healthy living. Your body changes most of the food you eat into a sugar called glucose. (glucose) Insulin helps your cells get the sugar
Age-related macular degeneration (AMD) is a serious and currently untreatable disease that is the leading cause of acquired blindness among aging Americans. Both the severity and irreversibility of AMD
Boston Public Health Commission Healthy Food Procurement Guidelines Standards for Purchased Beverages and Foods Boston Public Health Commission Healthy Food Procurement Guidelines Standards for Purchased
Eat Smart! Follow the Healthy Eating Food Pyramid! Food contains various types of nutrients to keep us healthy. For the sake of health, the nutritional value, functions, freshness and hygiene condition
Teachers Notes The eatwell plate The eatwell plate is a pictorial food guide showing the proportion and types of foods that are needed to make up a healthy, varied and balanced diet. The plate has been
TAIslim SHAKE Clinically Proven, Tastes Delicious! NO NO ARTIFICIAL FLAVORS SOY PROTEIN Now you can get into great shape and save time and money with the ultimate meal replacement, our delicious TAIslim
CHAPTER5 Nutrient Needs During Adolescence and Pregnancy Mary Story, Juli Hermanson Adolescence is a time of rapid physical growth with nutritional requirements increasing significantly to support growth
Iron and haemoglobin Why iron and haemoglobin are important Meet Kylie Kylie is a blood donor. Kylie knows that having a healthy iron enriched diet will help restore the iron removed with blood donation.
Ready, Set, Start Counting! Carbohydrate Counting a Tool to Help Manage Your Blood Glucose When you have diabetes, keeping your blood glucose in a healthy range will help you feel your best today and in
My Diabetic Meal Plan during Pregnancy When you have diabetes and are pregnant, you need to eat small meals and snacks throughout the day to help control your blood sugar. This also helps you get in enough
Nutrition and Chronic Kidney Disease I have been told I have early kidney failure. What does this mean? What can I expect? This means that your kidneys are not doing as good a job as they should to help
Calcium and Vitamin D: Important at Every Age National Institutes of Health Osteoporosis and Related Bone Diseases ~ National Resource Center 2 AMS Circle Bethesda, MD 20892-3676 Tel: (800) 624-BONE or
National Standards of People s Republic of China GB 28050 2011 National Food Safety Standard Standard for nutrition labelling of prepackaged foods (Nota: traducción no oficial) Issued on: 2011-10-12 Implemented
Healthy Eating You are what you eat! So before you even shop for food, it is important to become a well informed, smart food consumer and have a basic understanding of what a heart healthy diet looks like.
Nutrient Intakes Last updated: December 2014 This paper describes how nutrient intakes are calculated from food purchases and how they are compared to nutrient recommendations and other dietary guidelines.
Eat More, Weigh Less? How to manage your weight without being hungry 607 calories 293 calories Department of Health and Human Services Centers for Disease Control and Prevention Can you weigh less without
Cow Milk or Milk Substitute Calories/ 8 ounces Protein grams Fat Grams Ca mg/ Vit D IU Vitamins & Minerals Whole Milk Oat 150 8 8 300/100 Good source of: Riboflavin, Vitamin B12 and Phosphorus Fortified
Fish in the diet a review Sara Stanner British Nutrition Foundation www.nutrition.org.uk email@example.com BNF who we are, what we do? What the review covers Fish consumption Nutrient composition
Chapter 4 to supplement or not to supplement What vitamins and minerals do I really need? What about other supplements herbal and botanical supplements, fibre and meal replacements, for example? CHAPTER
School Nutrition Policy Background Overview: From what s offered in lunch lines to what s stocked in vending machines, schools are in a powerful position to influence children s lifelong dietary habits.
Making Healthy Food Choices Section 2: Module 5 1 Nutrition For Health What is healthy Tips on planning meals Making a shopping list/ Bulk orders Using WIC foods Cook and freeze What foods to choose How
Nutritional Guidelines for Roux-en-Y, Sleeve Gastrectomy and Duodenal Switch Gastric Restrictive Procedures Phase III Regular Consistency The University of Chicago Hospitals Center for the Surgical Treatment
Food for Thought Healthy Foods to Savor www.healthyeatingucsd.org Vicky Newman, MS, RD Director, Nutrition Services, Cancer Prevention Program, UCSD Healthy Eating Program, Moores UCSD Cancer Center Associate
LARGE GROUP PRESENTATION: PRESENTER S NOTES Introduce yourself. Welcome! We are so glad you are here to learn about fruits and vegetables. Icebreaker Handout: Fruit or Vegetable: Parts of Many Words Read
Study Questions, Chapter 7 1. Read the first few paragraphs of chapter 7 as well as the section called Definition and Classification of Vitamins. This section states that some vitamins can be made from
Nutrition and Parkinson s Disease: Can food have an impact? Sarah Zangerle, RD, CD Registered Dietitian Froedtert Memorial Lutheran Hospital Importance of Nutrition & Parkinson s Disease Good nutrition
HEALTH UPDATE PO Box 800760 Charlottesville, VA 22908 Gynecology: (804) 924-2773 Vegetarian Diets Vegetarian diets, like all diets, need to be planned appropriately to be nutritionally adequate. Common
COOPERATIVE EXTENSION SERVICE UNIVERSITY OF KENTUCKY COLLEGE OF AGRICULTURE, LEXINGTON, KY, 40546 NEP-207B SOLID FATS AND ADDED SUGARS (SoFAS) Know the Limits The U.S. Department of Agriculture s Dietary
Water-Soluble Vitamins: B-Complex and Vitamin C Fact Sheet No. 9.312 by L. Bellows and R. Moore* Food and Nutrition Series Health What are Vitamins? Vitamins are essential nutrients found in foods. They
Protein IU Health Bariatric Online Support Slides will automatically advance every 60 seconds or left click on your mouse. 2/5/2014 1 Reminders for pre-op patients Liver reduction diet What struggles are
Gaining Weight for Athletes Prepared by Jenn Van Ness, ATC June 2008 Gain Weight the Healthy Way To gain one pound, you need to eat approximately 500 more calories a day. Approximately one pound of fat
Australian Health Survey Louise Gates Director, ABS Health section firstname.lastname@example.org Paul Atyeo Assistant Director, Health section Susan Shaw Senior Analyst, Health Surveys Section July 2014 Structure
PERINATAL NUTRITION Nutrition during pregnancy and lactation Nutrition during infancy. Rama Bhat, MD. Department of Pediatrics, University of Illinois Hospital Chicago, Illinois. Nutrition During Pregnancy
HIGH FIBER DIET (Article - Web Site) August 20, 2003 Dietary fiber, found mainly in fruits, vegetables, whole grains and legumes, is probably best known for its ability to prevent or relieve constipation.
This questionnaire is designed to allow you to assess the nutritional value of your diet. Answer yes or no to the questions below and then read the supplementary information that will help you to consider
Healthy eating for toddlers Toddlerhood is a time where children learn about new foods and where life long eating habits are often established. To help children grow up to be healthy adults, it is important
GOOD NUTRITION FOR BONE Calcium, Vitamin D and So Much More QUESTION & ANSWER Wednesday, March 23, 2011 (2:30 p.m. to 4:00 p.m. ET) 1. If I go a couple of days without my vitamin D and calcium requirements,
Triglycerides: Frequently Asked Questions Why are triglycerides important? The amount of triglycerides (or blood fats) in blood are one important barometer of metabolic health; high levels are associated
Sonja Y. Hess, PhD University of California, Davis Importance of zinc in human body Overview of terminology Rationale for upper intake level for zinc as recommended by the US Institute of Medicine (2001)
Using the Nutrition Facts Label A How-To Guide for Older Adults Inside Why Nutrition Matters For You...1 At-A-Glance: The Nutrition Facts Label...2 3 Key Areas of Importance...4 Your Guide To a Healthy
Nutrition After Weight Loss Surgery Gastric Bypass Sleeve Gastrectomy Gastric Banding VITAMINS AND MINERALS AFTER SURGERY TEXAS CENTER FOR MEDICAL & SURGICAL WEIGHT LOSS What We ll Cover Today Why do I
What you eat and how much you eat has an impact on your blood glucose levels. Your blood glucose level reflects how well your diabetes is controlled. There are many aspects to eating for target BG (Blood
Cooperative Learning Lesson Plan Course: Foods for Life Unit: Nutrition (8 10 days) Lesson: Nutrients Practical Problem: How do we choose nutritious foods? Objectives: 1) Identify 6 major groups of nutrients
Cadet Name: Date: 1. (U4C1L4:G9) T or F: The human body is composed of 60 to 70 percent water. A) True B) False 2. (U4C1L4:G13) Another name for fiber in a diet is. A) vegetables B) laxative C) fruit D)
Do children with diabetes need a special diet? No! The basic nutritional needs of a child or adolescent with diabetes is the same as their peers Healthy eating is important for all children Children with
Vitamin B 12 Introduction Vitamin B12 helps maintain the body s nervous system and blood cells and supports the production of DNA. Vitamin B12 also helps prevents a type of anemia and has been termed the
NAME: SECTION: Diet Analysis Project (DAP) using NutritionCalc Plus 3.2 (NC+) FSHN 150 Section 2 Spring 2010 (12% of Final Grade) DUE by 5:00 PM, on Fri, March 5. Bring to class or 216 Gifford. Computer
Rediscover What It Means to Be Full of Life Vitality for Life supplements with patented Oligo Oligo U.S. Patent No. 8,273,393 Reinventing the Multivitamin Our modern diets have the majority of us gorging
Nutrition Education Competencies Aligned with the California Health Education Content Standards Center for Nutrition in Schools Department of Nutrition University of California, Davis Project funded by
Nutrition Recommendations and Interventions for Diabetes S U P P L E M E N T Medical nutrition therapy (MNT) is important in preventing diabetes, managing existing diabetes, and preventing, or at least
Fat Facts That Can Help Your Heart Sally Barclay, MS RD LD Nutrition Clinic for Employee Wellness Most Common Risk Factors for Heart Disease High LDL (bad) cholesterol Smoking Low HDL (good) cholesterol
Cattle and Horse Nutrition Dona Goede Livestock Specialist Introduction Many health, reproductive and production problems can be prevented with good nutrition. Poor nutrition results in: Poor conception
UW MEDICINE PATIENT EDUCATION Your Vitamin and Mineral Needs Before and After Bariatric Surgery Basic guidelines This handout for patients preparing for bariatric surgery gives basic guidelines for choosing
Material AICLE. 5º de Primaria.: Food and nutrition (Solucionario) 3 SOLUTIONS Activity 3. Listen to the following audio and complete this chart. Then, check your answers using the information in activity