NUTRITIONAL NEEDS

OF ADOLESCENCE Presented
by: Barsha
Boruah.
Academic
counsellor
 WHAT IS NUTRITION

 Nutrition is the process of taking in nutrients from

the foods we eat.
 It is a science that interprets the interaction of
nutrients and other substances in food in relation to
maintenance, growth, reproduction, health and
disease of an organism.
 It includes food intake, absorption, assimilation ,
biosynthesis, catabolism, and excretion.
 IMPORTANCE OF NUTRITION DURING
ADOLESCENCE

 Adolescence is a significant period for physical

growth and sexual maturation
 Growth retardation is one of the most important
health concerns for adolescents and their parents as
well as health care workers.
 Inadequate nutritional intake during adolescence
can have serious consequences throughout the
reproductive years and beyond.
 Poor nutrition can impair the work capacity and
productivity of adolescent boys and girls in their
later years.
FUNCTION OF VARIOUS FOOD COMPONENTS

 Proteins are of greatest importance in nutrition. It is

required for bodybuilding and help in repair and
maintenance of body tissues.
 Fats and carbohydrates are high energy foods and a
source of energy.
 Vitamins and minerals are required in small
quantities. They play an important role in growth,
repair and regulation of vital body functions.
 Requirements for iron and calcium are particularly
increased in adolescence because of rapid physical
growth during adolescence.
FUNCTION OF VARIOUS FOOD COMPONENTS

 Calcium needs during adolescence are greater than

they are in either childhood or adulthood because of
rapid increase in lean body mass and skeletal
growth.
 Zinc is especially important in adolescence because
of its role in growth and sexual maturation. Some
source of zinc are grains, nuts, meat, cheese and
milk.
 FACTORS INFLUENCING NUTRITION OF
ADOLESCENCE

 Lack of knowledge in the family and community

about the importance of nutrition during
adolescence.
 Lack of food because of socio economic
circumstances
 Poor dietary intake of food and vegetables rich in
iron
 Bad cooking habits
 Diseases like malaria
 Poor bioavailability of iron in the diet. etc.
 BALANCED DIET

 Plenty of fruits and vegetables

 Adequate quantities of rice and other cereals,
potatoes, noodles, and pasta
 Some milk, and dairy products such as yoghurt and
cheese
 Some meat , fish, poultry, eggs, nuts, and legumes
 NUTRITIONAL ANEMIA

 Our blood contains a red pigment called hemoglobin, which

carries oxygen and rich in iron.
 Anemia is the loss of oxygen carrying capacity of the blood
due to deficiency of hemoglobin in the red blood cells.
 Reduced capacity to work and thus decreased productivity
 Anemia may increase susceptibility to infections by impairing
the immune system
 OBESITY

 Obesity is a state in which there is a generalized

accumulation of excess fat in adipose tissue in the body
leading to more than 20% of desirable weight. Obesity
leads to high blood cholesterol, high blood pressure,
heart disease, diabetes, gallbladder stone and certain
other types of cancer.
 Factors responsible for obesity
 Inactive life style
 Gene and family history
 Junk food and overeating
 Diseases
 Drugs
 Tobacco and alcohol