There is no doubt that genetics and eating disorders are related (Marotz, 2009). Genetics influences the susceptibility of a child to eating disorders. However research has established that genetics together with the family's attitude towards eating e.g. dieting have a much more profound effect (Marotz, 2009). Research has shown that some people inherit brain chemistry making them more prone to food problems. Studies reveal that inheritance of these traits is more p[prevalent among female family members. Research has established that there is a genetic link between these disorders, anxiety and depression.
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School going children have high dietary requirements but amazingly a low appetite.
Therefore food eaten by these children should include all the necessary dietary requirements. This period is crucial in the development of the child. This can have an influence in future food habits and can pose health risk (Marotz, 2009). Therefore a structured meal plan should be established. This should include the main foods.
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It is important that one evaluates the following food nutrients in the children's diet
Calcium: This is important for development of healthy bones and teeth. Calcium is therefore important for growth and development. Good sources of calcium are dairy products, sesame and cereals.
Folate: This is an important vitamin which boosts the body immune status. Intake of this vitamin is low among some children (Marotz, 2009). Fortified cereals are an excellent source of folate. Other sources are leafy vegetables and fruits.
Iron: This nutrient is necessary for the formation of the Red blood cells. Iron deficiency can result into anemia(Marotz, 2009). However, this is not common for children in this category but is much more prevalent among older and younger children. Good sources of iron include red meat and liver. The combination of meat and non-meat sources improves iron intake.
Fatty and sugary foods: These should be eaten sparingly. Food safety is a very important aspect of public health.
Major food borne diseases are as a result of microorganisms. Examples include salmonellosis and cholera which present with different but to an extent similar symptoms such as diarrhea and vomiting as well as abdominal pains (WHO, 2007). Metals and toxins can also result in food poisoning. Prevention of food safety illnesses entails the use of hygiene practices to ensure food is handled appropriately. One can follow the guidelines out lined on the Hazard analysis critical control points (HACCP) (WHO, 2007).
The World Health Organization is the best place to acquire information regarding diet and nutrition. The organization is recognized worldwide for its in-depth research and insights. Similarly anyone seeking information from nutritional experts should ensure that the expert is recognized by relevant agencies dealing with nutritional (WHO, 2007).
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