Special Dietary Requirements

Special Dietary Requirements

Although the guidelines on range and quantity of foods are sufficient for the average adult, individuals vary in their requirements. In particular, certain groups of people have special dietary needs, either groups of people have special dietary needs, either because they are in the process of building or re-building their body tissues, or because their activity and/or metabolic rates product different energy needs.

Babies In their first few months, babies need only milk, ideally human breast milk, though the modern formulas made for bottle-feeding are nutritionally adequate. Solid foods should not be introduced before 3 months of age: 4 months is the usual recommended age for starting solids, though some babies are satisfied by milk alone for as long as 6 months. Foods should be introduced gradually, starting with cereals and pureed fruit and vegetables, so that the baby's immature digestive system is not overloaded. Salt or sugar should not be added to foods, and ready-prepared foods containing these should be avoided. They are unnecessary, can damage the kidneys and can also cause the baby to acquire a taste for such seasonings which will be hard to shake off in later life. In the past, fat babies were considered healthy, but it is now agreed that it is particularly important not to become overweight in the early years of life.

Children By the time a child is 1 year old he or she will probably be on a good mixed diet similar to that of an adult. Milk, or other dairy products such as cheese and yoghurt, should remain an important part of the child's diet as much calcium is needed for the formation of strong bones and teeth. Vitamin D is also important for the calcification of the bones and a supplement is sometimes recommended if the child is exposed to little sunshine. The supplement is given all year round up to 2 years of age and then in the winter only to the age of 5.

Protein is essential for building body tissues. If the child does not like meat, which is often the case, care should be taken to see that he or she is getting protein combinations which will provide complementary amino acids, such as baked beans on toast or baked potatoes with cheese.

Pregnant women No special diet is necessary at this time and an expectant mother should certainly not 'eat for two'. Care should be taken, however, to see that the diet is varied enough to provide all the essential nutrients for herself and the foetus. Morning sickness in the first 3 or 4 months may cause problems, but avoiding fatty foods and eating frequent starchy snacks to raise blood sugar levels may help. A supplement of iron and folic acid (a B group vitamin) is often prescribed, but such supplements should only be taken when prescribed, and only supplements especially formulated for pregnant women should be used. Alcohol intake should be severely limited, preferably cut out altogether.

Breastfeeding Mothers During lactation a woman's nutritional requirements are greater than in pregnancy. The ingredients and quality of the mother's milk depends largely on the mother's diet, so high quality protein, calcium, and iron are especially important. Altogether, approximately 500 additional Calories a day are needed (equivalent to an extra meal).

Convalescents People who are ill often lose their appetite, eat little food and lose weight during the period they are unwell. Once they begin to recover it is normal for the appetite to increase dramatically and the patient should be given sufficient food so that weight returns to normal. If the illness has been prolonged, muscles may be wasted. In this case, and also after injury or surgery, extra protein may be needed to rebuild body tissues. Increased metabolic rate increases the need for energy.

The elderly In an affluent society one of the most common nutritional problems in old people is obesity. As they become less active, the elderly need to eat less, but this makes it more important that what is eaten is nutritionally rich. A lack of variety may lead to deficiencies, particularly in vitamin C, iron and protein. Physical problems such as arthritis or lack of teeth may make preparing, handling and chewing certain nutritious foods such as oranges and potatoes difficult, leading to a reliance on refined, nutritionally poor convenience foods. Obesity is commoner, but malnutrition occurs among the elderly even in the developed countries, more often in mild forms resulting from nutrient deficiencies.

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