Foodnutritionguidelines Adolescents

Food and Nutrition
Guidelines for
Healthy
Adolescents
A Background Paper
Food and Nutrition Guidelines for Healthy Adolescents A Background Paper
Published in June 1998

by Ministry of Health
PO Box 5013, Wellington, New Zealand
ISBN 0-478-22847-3 (Booklet)
ISBN 0-478-22848-1 (Internet)
HP 2204
This document is available on the Ministry of Health's Web site:
http//www.moh.govt.nz
MINISTRY OF
HEALTH
MANATU HAUORA
ii
Acknowledgements
The Ministry of Health would like to thank the main authors of this paper, Dr Clare Wall who
wrote the Food and Nutrition sections and Tim Colbert who wrote the Physical Activity section.
The Ministry would also like to thank the many individuals and groups who commented on the
draft.
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Foreword
This background paper reviews key nutrition areas affecting adolescent health. It has provided
the material for the development of the guidelines presented in the health education booklet,
Food Fantastic Eating for Healthy Adolescents (Code 4389) and presents a comprehensive set of
references relevant to the guidelines.
These guidelines are an important part of the National Nutrition Policy and will be a valuable
resource for health professionals, educators and caregivers.
New Zealand offers a wide variety of healthy food to choose from and the guidelines will give
adolescents sound information on which to base their food choices.
Karen O Poutasi (Dr)

Director-General of Health
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Contents
Acknowledgements
iii
Foreword
iv
Background
Introduction
Definition of Adolescence
Energy
Energy requirements
Energy intake
Obesity
Definition
Inactivity and obesity
Diet composition
Treatment
Recommendations for achieving a healthy body weight
Recommended energy intakes for adolescents
Protein
10
Recommended protein intake
Fat
10
11
Fat in the diet
11
Fat intake
12
Cardiovascular disease and fat intake
12
Recommended fat intakes for adolescents
13
Carbohydrate
15
Carbohydrate and dietary fibre
15
Non-starch polysaccharides (NSPs)
15
Resistant starch
15
Carbohydrate, dietary fibre, NSP and resistant starch intake
16
Ensuring an adequate carbohydrate and dietary fibre intake
16
Recommended intakes for adolescents
17
Iron
18
Dietary iron and absorption
18
Iron deficiency
18
Dietary iron intakes
20
Ensuring an adequate iron intake
20
Vegetarian, vegan or other diets not containing animal tissues
20
Pregnancy
21
Iron supplements
21
Adolescent athletes
21
Recommended iron intakes for adolescents
Calcium
22
23
Skeletal calcium and peak bone mass
23
Calcium absorption and excretion
23
Calcium intake
24
Ensuring an adequate calcium intake
24
Recommended calcium intakes for adolescents
25
Other Nutrients
26
Sodium
26
Folate
27
Zinc
27
Vitamin A
27
Vitamin C
28
Vitamin B6
28
Vitamin B12
28
Niacin, riboflavin, thiamin
29
Fluid Intakes
30
Water balance
30
Fluid intakes of adolescents
30
Fluid needs of very physically active adolescents
31
Alcohol
32
Suitable fluids for adolescents
31
Supplementation
33
Fortification
34
Vegetarian Diets
35
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Nutritional adequacy of lacto-ovo-vegetarian diets
35
Nutritional adequacy of vegan diets
36
Nutrients to monitor and practical suggestions
36
Body Image, Dieting and Eating Disorders
38
Body image
38
Exercise and weight control
38
Eating disorders
39
Risk factors for the development of eating disorders
39
Nutritional effects of eating disorders
40
Treatment
40
Pregnancy
41
Physical Activity Guidelines for Adolescents
42
Background
42
Recommendations
42
Participation levels
43
Motivation for participation in physical activity
44
References
46
Appendix 1:
Recommended dietary intakes (RDIs)
58
Appendix 2:
Recommended dietary allowances 10th Edition (US RDA)
59
Appendix 3:
Dietary reference values for food energy and

nutrients for the United Kingdom
60
Appendix 4:
Levels of total blood cholesterol in New Zealand adolescents
61
Appendix 5:
Adolescents sample diet
62
Appendix 6:
Food Fantastic eating for healthy adolescents
64
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Background
Adolescence is a time of newly discovered independence and freedom of choice. This puts
adolescents in a group susceptible to external influences, particularly from the media, school and
their peers.
Adolescents experience periods of rapid growth associated with hormonal, cognitive and emotional
changes. These are often confounded by lifestyle changes, such as leaving home, changing schools
or starting work.
Healthy eating during adolescence is an extension of healthy eating during childhood but often in
an environment that relies on snacking and irregular meal patterns.
This background paper has been prepared to support Food Fantastic Eating for Healthy
Adolescents by the Ministry of Health in March 1998 (Appendix 6).
These guidelines recommend that healthy adolescents should:
eat many different kinds of food each day

eat enough for growth and physical activity
choose foods low in fat, sugar and salt
choose snacks well
drink plenty every day
not drink alcohol
take part in regular physical activity.
The suggested minimum serving sizes for the four food groups outlined in Food Fantastic Eating
for Healthy Adolescents (Code 4389) do not necessarily need to meet 100 percent of the
Recommended Dietary Intake (RDIs) for all nutrients. This is because:
RDIs apply to a population groups needs rather than individual needs

RDIs incorporate a safety margin
people usually eat more than the recommended number of servings
foods that do not fit into a specific food group, that is, mixed foods are likely to make up the
additional energy and nutrient requirement
cooking and preparation methods will influence energy intake.
Introduction
Dietary habits and food preferences which affect energy consumption and nutrient intake, are
generally developed over a period of time and particularly during adolescence. Two major factors
affect food choices during adolescence. The first is a greater quest for independence; as in earlier
periods of life, one of the ways independence is exhibited is through eating, or not eating. It is
often a time for making rebellious or non-conformist statements and adopting social causes. This,
coupled with a lack of knowledge and experience necessary to make adequate evaluations of
dietary practice, may lead to the adoption of ill-conceived diets. The second factor is greater
purchasing power to obtain meals, snacks and beverages. Rather than relying solely on family
foods, sources of food may include food outlets, vending machines and school canteens.
There are many other factors noted to influence the food choices and nutritional intake in this age
group, including general nutrition knowledge, socioeconomic status, urban or rural residence,
family composition, cultural and religious events, participation in sport and food advertising
(Worsley et al 1993; Fuamatu et al 1996; Maskill et al 1996). However, the living situation during
adolescence is noted as an important influence on food choice during this period, with families
serving as role models that reinforce and support the acquisition and maintenance of eating
behaviour (Epstein 1996; Rolls 1988; Fuamatu et al 1996; Maskill et al 1996). Some individuals in
the adolescent age group live independently with little or no family contact. However, there is a
lack of research about the dietary practices of independent adolescents in New Zealand.
Peer influence through increased social activity also affects food choices of adolescents (Truswell
and Darnton-Hill 1991; Huenemann et al 1968; Farthing 1991). Loss of appetite or refusing to
consume food, overeating, eating whatever is available and eating convenience or junk foods are
some of the food-related responses to the stress of teenage lifestyle (King and Parham 1981; Hetzler
and Owen 1984). Alcohol, tobacco and drug use can also affect nutrition status and food choice in
the adolescent, and they also need to be considered (Crawley and While 1996).
Research into the eating behaviours and patterns of adolescents indicate the unique lifestyle of
this age group that creates a particular context for nutrition education and intervention. Also, it
must be noted that the onset of the pubertal growth spurt varies for individuals and thus, any
advice given to adolescents as a group must consider the wide variation in individual needs. It is
also important to consider cultural-specific dietary practices when evaluating and promoting
nutrition education for this age group (Fuamatu et al 1996).
Definition of Adolescence
The period of adolescence has wide cultural and individual variation. The World Health
Organization (WHO) defines young people as those aged between 10 and 24 years (World Health
Organization 1989).
Adolescents of a given chronological age usually vary in their physiological development. Because
of this variability among individuals, age is often a poor indicator of physiological maturity and
nutritional needs (Lifshitz et al 1993).
Physiologically, adolescence can be defined as the period between pubescence (the time of initial
physiological development during which the reproductive organs mature) and the time when the
changes are complete.
While the dietary recommendations are expressed by chronological age, the information in this
paper will encompass adolescence as defined physiologically.
Energy
Energy requirements
Absolute energy needs for growth are higher during adolescence compared to earlier in childhood,
though they rarely exceed 10 percent of the total energy requirements (Underwood 1991). Even
during the adolescent growth spurt, the energy needed for maintenance is greater than the need
for growth. However, if the energy needs are not met, the pubescent growth spurt can be delayed
or decreased. Thus, energy requirements for adolescence may be best estimated as kJ/cm of height
varying with sex and age (Gong and Heald 1994). Adolescents who tend to be overweight grow
taller during the growth spurt than those adolescents who are underweight (Forbes and Brown
1989).
Energy requirements vary with physiological state, and the need for energy increases as body
weight increases. Variation between individuals in requirements also exists due to variable levels
of physical activity. Adolescents involved in higher levels of physical activity generally have a
higher requirement than those who are inactive. Changes in lean body mass rather than in total
body weight also affect energy requirements (Forbes and Brown, 1989; Forbes 1991). Males (who
on average are leaner) have a greater requirement for energy than females per unit of body weight.
The maintenance of all body functions requires a constant supply of energy. Energy in the diet is
provided by carbohydrates, fats and proteins: one gram of carbohydrate (sugars and starches)
provides 17 kJ of energy, one gram of fat provides 37 kJ of energy and one gram of protein provides
17 kJ of energy.
Energy intake
There is a wide individual variation in energy intake for both sexes.
A US study showed that female adolescents generally did not tend to increase energy intake with
increasing age. Consequently, many female adolescents were unable to meet the energy and nutrient
requirements for optimal growth at this crucial part of their life. The study showed that for male
adolescents, there was a gradual increase in food intake with age, and most were able to meet
their energy and nutritional requirements throughout the adolescent period (Lacey et al 1978).
Data from the Australian Bureau of Statistics (1995) reveal similar trends: energy intake for boys
increased by 17 percent from 11,590 kJ to 13,530 kJ between the ages of 1215 years and 1618
years and, in contrast, the energy intake reported by girls increased by only 2 percent to 8690 kJ for
those aged 1618 years.
A study by Brinsdon et al (1993) looked at dietary intakes of New Zealand form three and four
students. On a weekday during September and October 1992, 366 students from 10 schools
throughout New Zealand completed one 24-hour diet record. The study showed that the males
had significantly higher energy intakes than females. The energy intakes for males were reported
to be within the range recommended by WHO. The female adolescents intakes, on the other
hand, were lower than WHO recommendations. The authors report that this is either a genuinely
low intake or under-reporting of intakes by the female group.
Studies in the UK demonstrated that both sexes had higher nutrient intakes during weekends
than weekdays, due to family food patterns being different during weekends than on weekdays
(Post et al 1987; Crawley 1993). No such data exist in New Zealand since most studies have been
done during school days only.
Snacks are higher contributors of energy during adolescence than any one individual meal (Post
et al 1987; Brinsdon et al 1993). Snacks contribute from 25 to 38 percent of the daily energy during
adolescence (Bigler-Doughten and Jenkins 1987; Post et al 1987; Harding et al 1988; Brinsdon et al
1992; Brinsdon et al 1993; Adamson et al 1996). Carbonated drinks play an important part in the
food intake of adolescents. Data from the Australian Bureau of Statistics (1995) highlighted the
high consumption of non-alcoholic beverages, which was found to contribute between 9 percent
and 11 percent of energy intake in this age group. It must be noted that since sucrose is cariogenic
and may result in the accumulation of excess adipose tissue, restricting consumption of snacks
high in sucrose is recommended. Instead, nutrient-dense high-energy snacks should be encouraged.
A number of studies in the UK have shown that alcohol is consumed on a regular basis by over 40
percent of 17 year olds and contributes on average 2 percent of daily energy intakes (Townsend et
al 1991; Crawley 1993). This is similar to the data from the Australian Bureau on Statistics (1995)
where alcohol contributed 2 percent of the energy intake of 1618 year olds.
Many adolescents are particularly concerned about their body image and body weight (either real
or perceived) and are under constant pressure to enhance their body image. This emotional stress
is often associated with dietary restrictions and slimming phobias; all can lead to eating disorders,
the most serious of which are anorexia nervosa and bulimia nervosa, which are more common
among female adolescents (Harris 1991; ODea 1995).
Obesity
Obesity is a disease in its own right as well as a precursor for atherosclerosis, cardiovascular
disease, hypertension, adult onset diabetes mellitus and other diseases of adulthood (Must et al
1992). Obesity in adolescence, as well as contributing to long-term medical problems, has
tremendous impact on psychosocial aspects of teenagers both present and long-term (Gortmaker
et al 1993; Dietz 1994). Adolescent obesity is diverse in cause, including both genetic and
environmental factors. It is a significant risk to health when it appears so early in life, and it is
estimated that 70 percent of obese adolescents will become obese adults (Dietz and Gordon 1981;
Filer 1993).
In the US, the prevalence of childhood obesity has remained at about 15 percent for 219 year olds
from 1963 to 1980 (with obesity assessed as being at or above the 85th percentile of the body mass
index (BMI)). However, a definite upward trend has been identified in the proportion of children
who are most overweight (greater than 95th percentile). In addition, triceps skinfold values are
increasing, reflecting an increase in obesity for this group (Kuczmarski 1993).
An Australian study of 213 adolescents aged 1415 years found 21 percent of males and 18 percent
of females had a BMI greater than the 90th percentile (Tienboon et al 1994). No data on the
prevalence of overweight or obesity for adolescents are available in New Zealand.
Definition
Obesity is body fatness significantly in excess of that consistent with optimal health. There are no
agreed national standards for assessing overweight or obesity in New Zealand adolescents. The
issue of defining overweight and obesity in this age group is problematic and controversial. Height
and weight percentile charts can be useful to assess changes in weight with respect to height over
time. However, height-weight charts for school-aged children have not been developed since 1969
(Department of Health 1969) and therefore should only be used as a general guide.
In the absence of sufficient comparative data on clinical validity, the BMI is becoming the most
widely accepted measure for routine clinical assessment of adiposity. The BMI has certain
limitations due to the biological variation in weight and height during adolescence. It has been
suggested that recommendations for weight control therapy should be focused on adolescents
who currently manifest adiposity-related morbidity, those with a BMI above the 95th percentile
or those above the 85th percentile who perceive their adiposity to be a significant psychosocial
problem (Robinson 1993). Ideally, population-specific centile charts (of which there are none for
this age group in New Zealand) should be used to define cut-off values. Otherwise, misclassification
of obesity may occur which could be detrimental to individuals health and emotional functioning.
Although useful, the BMI has the disadvantage of being influenced by the size of the lean body
mass as well as the fat mass; other measures such as skinfold thickness (triceps or scapula) which
yield an estimate of subcutaneous fat and height-weight charts may help in defining obesity in the
clinical and community setting.
Inactivity and obesity

Inactivity is considered one of the determinants of obesity. It has been suggested that the
recommended energy intake in adolescents should be reduced to take into account that most in
this age group do not expend more than 10 percent of energy for physical activity. In the US,
television viewing rather than excessive dietary energy intake is considered a leading determinant
associated with early life obesity. Other contributing factors to the sedentary lifestyle are increased
use of cars and lifts (Gortmaker et al 1990; Gortmaker 1996).
In New Zealand, both girls and boys have similar participation rates in physical activity until the
age of 10 years, but from 11 years onwards, males show a slight increase and females a decrease in
physical activity (Hillary Commission 1991). The trend observed may be of concern given that the
lifestyle established during adolescence may influence lifestyle displayed as an adult.
Diet composition
Diet composition independent of total energy intake, resting energy expenditure and physical
activity have been shown to be important in contributing to childhood and adolescent obesity. In
diets of the same energy content, high-fat diets promoted more weight gain than low-fat diets
(Gazzaniga and Burns 1993). However, results from studies in the adult population show that
despite reductions in total fat in the diet, the prevalence of obesity has increased, which suggests
that obesity is a complex problem that will not be solved by solely reducing the percentage of fat
in the diet (Willett 1994; Prentice and Jebb 1995; Katan et al 1997).
In New Zealand, adolescents dietary intake of fat is reported to be in the upper limit of the
recommended levels (Brinsdon et al 1992; Brinsdon et al 1993).
Treatment
Diet, exercise and behavioural approaches to the treatment of adolescent obesity have shown no
significant long-term effectiveness. However, the family-based treatment of obesity has
demonstrated remarkable long-term maintenance of weight loss (Epstein 1996). These programmes
target not only changes in family lifestyle but also the psychosocial development of the adolescent
within the family. In addition, adolescents are taught to develop a broad range of skills that
enhance their social interactions, body- and self-image. These family-based management
programmes should be run by multidisciplinary teams. The recommended treatment team may
include a dietitian, exercise physiologist (or persons experienced in the delivery of appropriate
exercise programmes), a mental health care worker and a clinician or nurse practitioner (McCarty
and Mellin 1996).
Recommendations for achieving a healthy

body weight
Apart from the use of exercise to control body weight, other methods are also used to control
weight during adolescence. These include restricting food intake, missing meals, taking laxatives
and dieting (Pearce 1984). These methods are not recommended.
Studies show that adolescents, especially females, are concerned about their health and body image
(McHugh et al 1980; Agencies for Nutrition Action 1994; Worsley and Skrzypiec 1997). It is therefore
important to provide education for them on health, nutrition, physical development and improving
self-esteem. However, good information may be insufficient without change in cultural expectations
and assistance from the fashion and advertising industries (Nowak et al 1996). All nutrition
education and dietary advice directed at this age group must always take into account the
psychological impact it may have. Adolscents are particularly vulnerable to issues of weight
concern.
A balanced diet having a variety of food with sufficient energy and nutrient content to provide for
growth and maintenance during adolescence is recommended. The FAO/WHO expert consultation
report has stated that the combination of a varied diet containing at least 55 percent of total energy
from carbohydrate and regular physical activity is the most beneficial way to maintain energy
balance and avoid overweight and obesity in the adult population (Lauer 1997). However, the
Ministry of Healths Food and Nutrition Advisory Committee recommended in 1997 that the current
New Zealand carbohydrate recommendation should remain. That is, 5055 percent of total energy
in the diet should come from carbohydrate (Department of Health 1991).
Recommended energy intakes for

adolescents
The energy needs of an individual depend on body size and composition, level of physical activity,
environmental temperature, and genetic metabolic considerations (Underwood 1991). Dietary
recommendations are difficult to set for adolescents because of the need to allow for growth and
development to progress at the same time. The recommendations given by Australia (Truswell et
al 1990), the US (National Research Council 1989) and the UK (Department of Health, 1991) are
tabulated in Appendices 1, 2 and 3. Since the level of physical activity is so variable, highly active
adolescents may not fall within the recommended range. Food intake will need to be increased in
order to meet the requirements for energy and nutrients of these individuals.
The best way to ensure that the individual adolescent is meeting their energy needs is to assess the
adolescent regularly using a standardised weight for height chart. It must be noted that the
percentile charts used in New Zealand are not based on New Zealand data for growth data and
therefore may be inappropriate for different ethnic groups.
Protein
Protein is an essential nutrient for growth and maintenance of tissues. During the adolescent
growth spurt, protein needs are high and utilisation of protein is dependent on adequate energy
intake. Even if the protein intake is sufficient, it cannot be utilised for growth unless energy
requirements are met (Whitney and Hamilton 1990). Some female adolescents may be at risk of
developing protein deficiency due to their low energy intake. The New Zealand form three and
four survey indicates sufficient protein intakes for females in absolute amounts, but their energy
intakes are comparatively low (Brinsdon et al 1993). Data from the Australian Bureau of Statistics
(1995) showed that the contribution of protein to energy intake was approximately 15 percent for
Australian adolescents. A cohort study of 4760 teenagers in the UK reported the contribution of
protein to energy intake was 12.5 percent: the largest contribution of protein was from meat and
meat products (33 percent) followed by cereals and cereal products (24 percent) and milk and
milk products (15 percent) (Crawley 1993).
Recommended protein intake

The Australian recommendations for adolescents include safe levels of intake that take into
consideration growth and maintenance rates. They suggest further allowance to be made if the
protein source is of predominantly low quality. The US-recommended daily allowance (RDA) is
based on similar considerations but also expresses the RDA for protein in relation to height, with
the daily protein recommendations for adolescents being approximately 0.3 g/cm height.
The New Zealand Nutrition Taskforce recommended that the total protein intake not exceed twice
the recommended dietary intake for each age group. Peak requirements of protein will coincide
with peak energy requirements and therefore can be summarised as 1214 percent of energy
requirements. Protein intake is recommended to be in the range of 0.81.6 g/kg body weight. The
aim is to maintain protein intake at moderate levels (Department of Health 1991).
10
Fat
Lipids in the body have three major roles:
in adipose tissue, they form the chief store of energy

in all tissues, they are the main part of the structure of cell membranes
they are the precursors of many hormones (Shils and Young 1994).
Fat in the diet

Dietary fat is found in both animal and vegetable foods.
Saturated fats are commonly found in meat, such as beef, mutton, poultry, and animal products
like egg yolks and dairy products (cheese, butter and whole milk).
Polyunsaturated fats are found in plant oils, such as peanut, soybean, cotton seed, corn, safflower
and those used in margarines.
Monounsaturated fatty acids present in olives, olive oil, canola oil, peanuts, peanut oil, almonds,
pecans and avocadoes.
Essential fatty acids are linolenic acid and linoleic acid fatty acids, which must be obtained
from the diet, as they cannot be produced by the body. Docosohexanoic acid is synthesised
from linolenic acid (18:3n-3) and plays an essential role in brain and retinal visual function
(Ziegler and Filer 1996).
Fat in food can be divided into two components.
The visible component, which is butter, margarine, lard, vegetable oils and visible fat on meat.
This is easy to measure and is easier to restrict in a dietary intervention.
The invisible component, the fat closely associated with foods includes the fat in cakes, biscuits,
cream, pastries and snack foods. The invisible component is variable and harder to measure
and its restriction is dependent on food selection.
11
Fat intake
The New Zealand form one survey (Brinsdon et al 1992) and the New Zealand form three and
four survey (Brinsdon et al 1993) both showed that the dietary intake of all the components of fat,
that is, total fat, saturated fat and monounsaturated fat was close to the range recommended by
the New Zealand Nutrition Taskforce. Energy contribution made from total fat was about 35
percent for 1011 year olds and 37 percent for 1315 year olds. The evening meal is the highest
contributor to daily fat intake. Data from the Australian National Nutrition Survey (Australian
Bureau of Statistics 1995) showed intakes comparable to those of New Zealand, that is, energy
intake from fat was 34 percent for 1215 year olds and 32 percent for 1618 year olds. Snacks,
including some fast foods, can also be major contributors of daily fat intake. Data from the UK
show that fried potatoes (crisps and chips) contribute 13 percent of the total fat intake of teenagers
aged 1617 (Crawley 1993).
Cardiovascular disease and fat intake

A high level of low density lipoprotein (LDL) cholesterol has been shown to be the most significant
risk factor for coronary heart disease. The other risk factors for example, physical inactivity,
obesity, cigarette smoking, high blood pressure tend to influence the occurrence of cardiovascular
disease only when people have high plasma cholesterol levels. Coronary mortality has fallen in
the US, Australia and New Zealand. Diet has been identified as one of the environmental factors
most likely to be responsible for this trend.
The largest change of any dietary component is the increase in polyunsaturated fat intake and in
the polyunsaturated/saturated fat ratio. Meta-analysis of controlled experiments confirm saturated
fatty acids raise total and LDL cholesterol, polyunsaturated fats lower total and LDL cholesterol
and monounsaturated fats are neutral when compared to carbohydrate (Clarke et al 1997). The
aetiology of coronary heart disease is multifactorial and fat can clearly not be the only determinant.
Recent research has focused on the potential important protective effects of other dietary
components, including antioxidants and, in particular, vitamin E and folic acid (Stampfer et al
1993; Boushey et al 1995).
The mean total blood cholesterol level of the New Zealand adolescent population is shown in
Appendix 4. The National Heart Foundation of New Zealand states the population goal is to
achieve a feasible population mean for plasma cholesterol of less than 5.2 mmol/L (National Heart
Foundation 1988). There are striking age- and gender-related trends in plasma cholesterol levels
seen both in New Zealand (Department of Health 1991) and overseas (Marsarei et al 1981;
Huhtasaari et al 1988; Mann et al 1988). Men show a steady increase in mean levels in total and
LDL cholesterol until their mid-40s after which the mean level stabilises; women as young adults
show lower levels than men but increases continue through middle age and older women have
higher levels than men of the same age.
12
Obesity during the second decade of life has been shown to significantly correlate to obesity in
adulthood (Must 1996). While obesity is not an independent risk factor for cardiovascular disease,
obesity tends to exacerbate other risk factors of cardiovascular disease, for example, hypertension
and hyperlipidemia (Laskarzewski et al 1980; Berenson et al 1982; Aristimuno et al 1984; Garrow
1988; Must 1996). The Bogalusa Heart Study has shown that obesity is related to clustering of risk
factors of cardiovascular disease in children and young adults (aged between 524 years) (Smoak
et al 1987). Since reduction of obesity has been shown to improve levels of other risk factors (Ahrens
1984; Zimmerman et al 1984), the prevention of the onset of obesity in childhood may be important
in reducing the risk of coronary heart disease in later life (Smoak et al 1987). Restricting an
individuals fat intake is one way to help in weight control.
Tracking coefficients have been shown to increase significantly for low density lipoproteins in
those aged between 13 to 15 years, and this effect was seen for fat and energy intake in this age
group (Boulton et al 1995). Thus, restricting fat intake in children with hyperlipaedemia may reduce
their risk of ischaemic heart disease. However, this approach requires population screening in
order to start early intervention for these high-risk individuals. The population screening approach
is costly, and therefore low-risk population intervention is favoured, based on dietary and lifestyle
change through health education for the whole population.
There is some confusion about when in life programmes should be initiated to control or modify
the risks of cardiovascular disease. This is illustrated by the differences between the
recommendations for dietary fat intakes in children and adolescents from various international
committees (Michaelsen and Jorgensen 1995). The difference of opinion is due to the concern of
some experts that restriction of dietary fat in this age group may contribute to an inadequate
dietary intake and thus potential growth failure, others acknowledge that lifelong eating and
lifestyle habits can begin in childhood and it is appropriate to start to modify dietary fat intake in
this age group.
Recommended fat intakes for adolescents

The New Zealand Nutrition Taskforce recommended the total fat intake should provide 3035
percent of total energy, saturated fatty acids plus trans fatty acids should provide no more than 12
percent of total energy, polyunsaturated fatty acids should provide approximately 8 percent of
total energy and monounsaturated fatty acids should provide up to 20 percent of the total energy.
These recommendations apply to everyone over five years of age (Department of Health 1991).
Since fat levels in New Zealand adolescent diets are close to the upper limit of the recommended
levels (Brinsdon et al 1992; Brinsdon et al 1993), reduction in total fat intake is recommended.
To ensure fat reduction and change in fat composition in adolescent diets, adolescents can:
eat more fresh fruits and vegetables

eat more bread/bread products, rice, pasta and cereal
eat more low-fat dairy products
13
choose the above as alternatives to snacks such as potato crisps, biscuits or pastries
trim fat from meat, choose lean meat and remove the skin from poultry
use less fat in cooking when using fat choose a vegetable oil or olive oil
select lower fat dairy products, for example, reduced fat milk, cheeses (cottage cheese, Edam),
yoghurts
minimise salad dressing consumption unless it is low in saturated fat

eat chocolate, chocolate-containing confectionery and toffees sparingly
choose lower fat fast foods
eat sausages, processed meats and luncheon meats infrequently. These tend to be high in fat,
particularly saturated fats
eat fried foods, for example, fried potatoes (chips and crisps) or fried fish only occasionally.
14
Carbohydrate
Carbohydrate and dietary fibre
Foods with a high carbohydrate content, for example, breads, rice, pasta, cereals, beans and potatoes
are not only important sources of energy that can replace saturated fatty acids in the diet but
they also contain vitamins, minerals and are rich sources of dietary fibre.
The main components of dietary fibre come from plant cell walls and are made up of cellulose,
hemicellulose and pectin (the non-starch polysaccharides (NSP)). Lignin, a non-carbohydrate
component of the cell wall, is often included. The precise definition of dietary fibre is controversial.
There is general agreement that the main component of dietary fibre is NSP, but there is no
agreement on whether the other components should be included in the definition. It has been
proposed at the joint Food and Agriculture Organization (FAO)/WHO expert consultation that
the term dietary fibre be gradually phased out (Lauer 1997).
Non-starch polysaccharides (NSP)

Water-insoluble NSP found in wheat bran, cereals and vegetables may increase stool weight and
normalise bowel transit time. As a result, insoluble NSP can appreciably reduce the problem of
constipation. On a long-term basis, insoluble NSP may be useful in preventing and managing a
range of bowel diseases such as diverticular disease, irritable bowel syndrome and gall stones.
Water-soluble NSP found in peas, oats, dried beans, lentils, barley, pasta and fruits, delays gastric
emptying and increases the viscosity of the contents of the small intestine. Soluble NSP reduces
the glycaemic index of the carbohydrate foods, increases bile acid excretion and may reduce lowdensity lipoprotein cholesterol levels (Baghurst et al 1996).
Resistant starch
Resistant starch is resistant to small bowel digestion. In the colon both resistant starch and some
NSP are fermented to short-chain fatty acids. The profile of fatty acid production depends on the
nature of the substrate fibre. These short chain fatty acids provide energy both locally for the
lining of the intestine and also energy for the general metabolism.
15
Most of the health benefits of resistant starch relate to its impact on the colon. It increases bowel
action with its mild laxative effect, increases the bowels beneficial microflora, reduces the secondary
bile acids in the faeces, beneficially lowers faecal pH and increases the level of short-chain fatty
acids, in particular proprionate and butyrate (Baghurst et al 1996).
Carbohydrate, dietary fibre, NSP and

resistant starch intake
Depending on the method used to determine dietary fibre intakes, the description of dietary fibre
intake differs according to the component of dietary fibre measured, that is, dietary fibre and/or
NSP and resistant starch. In New Zealand, dietary fibre intake has been reported to be 31 g/day
and 17 g/day in males and females (1518 years) respectively, with the fibre/energy ratio being
similar for both sexes (Russell and Wilson 1991). Breads and cereal foods (other than rice and
pasta) were the major contributors to fibre intake. Resistant starch intakes have been approximated
to be 8.5 g/day and 5.2 g/day in 1518 year old males and females respectively (Baghurst et al
1996). Carbohydrate intake of adolescents in New Zealand contributes to approximately half the
daily energy intake.
The Australian National Nutrition Survey (Australian Bureau of Statistics 1995) reported a lower
frequency of consumption of fruit and a higher frequency of consumption of cereal and vegetables
in the 1618 year age group; carbohydrate provided about half the energy intake for adolescent
boys and girls. The study of food and nutrient intakes of teenagers in the UK showed average NSP
intakes were 15.2 g/day and 12.6 g/day in males and females respectively (Crawley 1993). Recent
studies of the fibre intake of US children show that there has been a significant decline in NSP
consumption from fruit and vegetables but an increase from cereals, especially from ready-to-eat
breakfast cereals (Saldanha 1995).
Ensuring an adequate carbohydrate and

dietary fibre intake
While New Zealand adolescents appear to have intakes within the recommended range for
carbohydrate, a high proportion of the carbohydrates are from refined sugars, especially sucrose.
The major contributors of sucrose are sugary products, many of which are consumed as snacks
for example, sweet biscuits, cakes, confectionery and carbonated drinks (Brinsdon et al 1992;
Brinsdon et al 1993). Since sucrose can be cariogenic and may lead to accumulation of excess
adipose tissue, there needs to be a restriction in the frequency of eating foods high in added sugars.
Sugary foods should be taken during meal times instead of as snacks.
The major sources of dietary fibre in the adolescent age group are breads and cereals followed by
fruits and vegetables (Department of Health 1991). Adolescents tend to fall short of fibre because
16
of their relatively low intakes of fruit and vegetables (Reid et al 1992). A desirable carbohydrate
and dietary fibre intake should be achieved by increasing consumption of fruits, vegetables,
legumes, breads and cereals (Lauer 1997).
Recommended intakes for adolescents

The joint FAO/WHO expert consultation on carbohydrate in human nutrition recommends that
an optimum diet contains at least 55 percent of total energy from a variety of carbohydrate sources
for all ages except children under the age of two (Lauer 1997). The Nutrition Taskforce
recommended that New Zealand adults should obtain 5055 percent of total energy from
carbohydrate. Sucrose and other free sugars should be restricted to no more than 15 percent of the
total energy. Their recommended intake for dietary fibre was 2530 g/day (Department of Health
1991). The UK dietary reference values propose an intake of NSP, based on their effect on stool
weight, of 18 g/day for adults with an expected range of individual intakes from 12 g/day to 24
g/day (Department of Health, London 1991).
Since the energy intakes of adolescents are likely to be higher than those of adults, the aim for
adolescents should be for no less than adult levels of carbohydrate intake and dietary fibre levels.
17
Iron
Iron needs are greatest in the first six months of life and during the pubertal growth spurt. Iron is
required for expanding cell mass and growing body tissues in adolescents (Underwood 1991)
and, in female adolescents, iron is also required to replace that which is lost through menstruation
(Hallberg et al 1996). The level of physiological requirement varies between individuals.
Dietary iron and absorption

The iron absorption from food is dependent on a number of factors, including the iron status, the
dietary iron intake of the individual and the individual iron requirement. Iron absorption is
increased when the iron stores are low. Iron absorption also increases when the need is high, for
example, during adolescence. The iron absorbed by the individual depends on the iron content of
the diet and on the bioavailability of iron from the diet. The haem form of iron found in meat,
seafood and chicken is more readily absorbed than non-haem iron found in cereals, vegetables
and fruit. Non-haem iron absorption is dependent on the presence of promotors and inhibitors
(Shils and Young 1994).
The major promotors of non-haem iron absorption from the common food pool are meat and
organic acids, including citric acid, lactic acid and particularly ascorbic acid. Meat has a twofold
beneficial effect on iron nutrition. Not only is it a good source of the bio-available haem iron, but
it also promotes absorption of non-haem iron from the common pool. As a result, the absorption
of non-haem iron from a variety of staple foods is substantially improved in the presence of meat
(Bjorne-Rasmussen and Hallberg 1979).
Ascorbic acid is the most powerful promotor of non-haem iron absorption (Lynch and Cook 1980;
Ballot et al 1987). The inhibitory effect of phytate and tannic acid can be overcome by ascorbic acid
(Siegenberg et al 1991). Prolonged heating of foods causes destruction of ascorbic acid, thus affecting
the bioavailability of non-haem iron.
Inhibitors of non-haem iron absorption include polyphenols (from tea, vegetables, legumes and
condiments), phyates (from cereals, nuts and legumes), the dietary fibre complex (wheat), calcium
and phosphorus (Department of Health 1991).
Iron deficiency
Iron-deficiency anaemia is defined as a haemoglobin below a standard cut-off point based on
race, age and sex. However, before iron-deficiency anaemia is reached, there are interim stages of
18
iron deficiency. Therefore, a combination of biochemical measures is used as an index of biological

iron status (Table 1). The level of these parameters reflects different stages of iron status, but it
must be noted that they can also be affected by dehydration, recent strenuous exercise, and the
presence or absence of pathological conditions such as infection, inflammation or malignancy.
Table 1: Biochemical measures of iron status for each stage of iron deficiency
Stage
Description
Biochemical measures
Low iron stores
Low serum ferritin
Deficient iron stores: iron deficiency
Low serum iron, high serum total

iron binding capacity, reduced transferrin
saturation index, high free erythrocyte
protoporphyrin
Iron-deficiency anaemia
Low haemoglobin
While iron deficiency is associated mainly with iron deficiency anaemia (low haemoglobin level),
there is abundant evidence to suggest that unsatisfactory iron status can produce pathological
effects in the presence of haemoglobin and haemotocrit being within the normal range. Iron
deficiency and low iron stores have been associated with problems in both humoral and cellular
response to infection (Walter et al 1997), decreased work capacity (Tired blood can slow your
workout Anon 1989) and specific cognitive learning effect (Webb and Oski 1973; Pollitt 1997).
Adolescents are vulnerable to low iron stores and iron deficiency due to the high physiological
requirements for growth, high losses which accrue in menstruating female adolescents, and diets
which are often low in haem iron.
Prevalence data from the third National Health and Nutritional Examination Survey 198899
(NHANES III) study found 11 percent of 1215 year old females, 14 percent of 1619 year old
females and <1 percent of 1219 year old males were iron deficient (Looker et al 1997). In Australia
a survey to determine the iron status of children showed a significantly higher prevalence of iron
deficiency among the 15-year-old girls than boys. Nine percent of this group were iron deficient
(English and Bennett 1990). There are no data on the prevalence of iron deficiency in New Zealand
adolescents.
19
Dietary iron intakes

The New Zealand form one survey (Brinsdon et al 1992) showed that iron intake for that particular
age group was adequate. However, the New Zealand survey on nutrient intakes of form three
and four students showed 14 percent of males and 37 percent of females in this group had dietary
iron intakes <70 percent of the RDI (Brinsdon et al 1993). Given the growth rate and the onset of
menstruation, the low median iron intake for girls (9.6 mg) is of particular concern. The availability
of iron from particular food sources was not investigated in this study. The low intake may be
related to low energy and protein intake in these girls. It is recommended that girls be encouraged
to increase overall food intake (especially foods with a high nutrient density), thus increasing the
intake of energy, protein and minerals such as iron.
Ensuring an adequate iron intake

It is important to consider the food sources of iron. Iron is found in many foods. About 40 percent
of the total dietary iron is available as haem iron which is found in animal tissues: meat, liver, fish
and poultry. The remaining 60 percent of iron and all the iron in plant foods such as cereals,
vegetables, legumes, nuts and fruits is non-haem. The absorption of non-haem iron is increased
when raw fruit or vegetables (sources of vitamin C) are eaten at the same time as non-haem iron
foods and is further enhanced by a small piece of fish or meat (Department of Health 1991).
To meet their high requirements, adolescents are not only encouraged to consume adequate
amounts of iron-rich food (meat, chicken, seafood) but also to have appropriate combinations of
food, particularly when the iron is in the non-haem form.
Vegetarian, vegan or other diets not containing animal

tissues
Vegetarianism is common practice in this age group. Studies by Worsley and Skrzypiec (1997) in
South Australia reveal that teenage vegetarianism is primarily a female phenomenon, with 810
percent of female adolescents being full vegetarians and up to 3237 percent of women restricting
their meat intake. This study and others highlight the strong association between vegetarianism
and restrained eating behaviour and suggests that dieting and vegetarianism are closely associated
in young women (Nelson et al 1993).
Non-muscle protein for example, egg and cheese do not have the enhancing effect of meat on
iron absorption and good sources of plant protein, for example, soy bean and nuts have a negative
effect on iron availability (Ballot et al 1987). Therefore, adolescents on these diets need to make
use of vitamin C to improve iron availability. Raw fruits, fruit juice or vegetables should be eaten
with all meals.
20
Pregnancy
Rapid expansion of the red cell mass during adolescence and the typically iron-poor diet that
female adolescents consume put adolescents at increased risk of iron-deficiency anaemia during
pregnancy. Since the pre-menarcheal growth spurt can deplete endogenous iron stores, it is
suggested that adolescents who conceive soon after menarche may need to meet a greater
proportion of their pregnancy-related requirements for iron from exogenous sources. Thus,
pregnant adolescents should be encouraged to increase their intake of iron-rich foods, and health
professionals must be aware of the importance of regularly checking maternal iron stores during
pregnancy. Supplementation is usually necessary in the adolescent who has conceived soon after
her pre-menarcheal growth spurt but must always be in conjunction with the appropriate dietary
advice and under medical supervision (Stevens-Simon and Andrews 1996).
Iron supplements
Iron supplements are only necessary when there is evidence of iron-deficiency or depletion (Balaban
1992; Gerrard 1987). The UK recommendation states that for women with high menstrual losses,
the most practical way of meeting iron requirements is to take iron supplements (Department of
Health, London 1991). This situation may well apply to many adolescent women. However, when
iron supplements are required their use should be under medical supervision.
It can be inferred from a number of studies that iron supplementation of iron-deficient adolescents
improves mood, psychomotor skills and learning (Groner et al 1986; Ballin et al 1992; Bruner et al
1996). The findings of these studies support the importance of prevention of iron deficiency in this
age group.
Adolescent athletes
While it has been stated that iron deficiency is common in the exercising population (Clement and
Asmundon 1982; Manore et al 1989), to date there is no large-scale study that has compared the
iron status of those who exercise with those who do not. Although increased iron loss due to
haemolysis, increased faecal and urinary excretion and sweat may occur in some athletes, these
losses tend to be insignificant. Evidence suggests that iron requirements are similar for both
adolescent athletes and the normal adolescent population (Weight, Jacobs et al 1992; Weight,
Klein et al 1992).
Inadequate iron intake is in general the main cause of deficiency in adolescent athletes (Weight,
Jacobs et al 1992). Thus, adolescent athletes need to maintain adequate iron intake and to utilise
food iron efficiently.
21
Recommended iron intakes for adolescents

The recommendation for daily iron intakes is based on an estimated average of dietary iron absorbed
(1520 percent of dietary iron is absorbed). The recommendations are given in Appendices 13.
The difference in recommendations is due to variation in bioavailability of iron in different foods
and the particular dietary habits of a given country or region.
The New Zealand Nutrition Taskforce (Department of Health 1991) recommended that the
Australian recommended dietary intakes (RDIs) 1990 (Truswell et al 1990) be adopted for New
Zealanders.
Table 2: Recommended Dietary Intakes for Iron (mg/day)
Iron mg/day
22
Age
811 Years
1215 Years
1618 Years
Females
68
1013
1013
Males
68
1013
1013
Calcium
Skeletal calcium and peak bone mass
The period between nine and 20 years seems to be critical for achievement of peak bone mass.
Since the contribution of the third decade to peak bone mass is relatively small (Matkovic et al
1977), the critical period for the maximal bone mass formation is during puberty and early
adolescence (Matkovic et al 1990). Peak bone mass is probably the result of the interaction between
endogenous (heredity and endocrine) and exogenous (nutrition, physical activity) factors.
Among nutritive factors, calcium seems to be the most important determinant of peak bone mass
in young adults (Halioua and Anderson 1989). Calcium deficiency or factors which interfere with
calcium intake may be crucial at this time of life. Many female adolescents may be at increased
risk for the development of skeletal inadequacy due to an imbalance between calcium intake and
high requirements for calcium during this period of increased bone modelling and skeletal
consolidation (Sander et al 1985). It is also possible that anorexic females may have low bone
mineral density due to low food intakes and amenorrhoea (Henderson 1991).
Improvements in bone mass have been demonstrated in a number of calcium intervention trials.
However, other cross-sectional studies have not found an association between current calcium
intake and bone mass (Heaney 1997). Studies of calcium supplementation using dairy products
have indicated that increased milk consumption may be associated with higher peak bone mass in
adolescent girls, suggesting that protein may mediate some of the skeletal anabolic effects of milk
(Cadogan et al 1997; Gilchrist 1997). The dietary calcium/protein ratio has been shown to be
important in determining calcium balance (Heaney 1993).
Although osteoporosis generally appears later in life in both sexes or after the menopause in women,
chronic deficiency in calcium intake starting early in life is responsible for osteoporotic development
(Heaney et al 1982). A maximal bone mass at skeletal maturity is considered to be the best protection
against age-related bone loss and subsequent bone fracture risk.
Calcium absorption and excretion

Adolescents have higher rates of calcium absorption than children and young adults (Weaver
1994). The major determinants of calcium absorption are the amount of bio-available calcium in
the diet and the vitamin D status of the individual. The absorption of calcium may increase with
lactose, protein and calcium to phosphorus ratio of 0.6 to 1.0. Under normal circumstances, the
efficiency of intestinal calcium absorption is carefully regulated to meet the bodys need for calcium.
Negative imbalances can be caused by caffeine and alcohol consumption. High caffeine intake
and high alcohol consumption are two potential areas of concern with respect to adolescent bone
23
health. Calcium may also be bound by phytates present in wholegrain cereal products, and
polyphenols from tea (Department of Health 1991). New Zealand adolescents have a low intake
of tea (Harding et al 1988; Hillary Commission 1991).
Calcium intake has little influence on urinary calcium excretion during the period of most rapid
skeletal formation. The average urinary excretion of calcium is 175 mg/d and calcium loss through
skin and faeces can be as much as 60 mg/d. The obligatory urinary calcium loss increases with
high intake of sodium and protein (Sander et al 1985).
Calcium intake
It has been suggested that calcium intakes of up to 1600 mg per day may be required during
adolescence (Matovic 1992). The Life in New Zealand Survey (Russell and Wilson 1991) and the
1992 form one survey (Brinsdon et al 1992) and the 1992 form three and four survey (Brinsdon et
al 1993) all show that the intake of many New Zealand adolescents appears to be inadequate. The
mean daily intake for girls in form three and four was 636 mg, and for the boys it was 807 mg, per
day. The mean daily intake for the girls was 675 mg and 762 mg for boys in the form one survey.
A two-fold daily increase in calcium intake is therefore suggested.
Ensuring an adequate calcium intake

Milk and milk products (but not cottage cheese, cream cheese, cream and butter) are excellent
sources of calcium. Concerns that dairy products are fattening often lead to avoidance during
adolescence. However, the Christchurch girls osteoporosis study showed that increased dairy
product intake in the intervention group did not cause an increase in weight, total body fat or
blood cholesterol levels despite a difference in energy intake of 1000 kJ between the control and
supplemented group (Gilchrist 1997). Snacks are the major source of daily calcium during
adolescence. Therefore, low fat cheese, milk drinks and yoghurt should be encouraged as options
for snacks. Salt intakes should be moderated by reducing the intake of salty snacks as a high
sodium intake increases the urinary excretion rate of calcium.
Those adolescents who do not eat dairy products for example, those with a lactose intolerance
and those on vegan diets must ensure that they maintain adequate calcium intakes from nondairy sources such as green vegetables, whole grain cereals and bread, canned fish with bones
and tofu. Soymilk is also recommended as an alternative to regular milk. Calcium supplements
are not recommended except under medical advice.
24
Recommended calcium intakes for

adolescents
Calcium requirements during adolescence are associated with growth of lean body mass and
mineral skeleton (Underwood 1991). During adolescence approximately 45 percent of the total
adult skeleton is laid down. Variation between individuals is due to sex, physiological age as well
as body size. Average daily increments of body calcium are still debatable since values differ
according to the method of measurement. At the peak of the adolescent growth spurt, the calcium
increment can be two to three times greater than normal states of growth (Forbes and Brown
1989). A positive correlation exists between positive calcium balance and calcium intake.
Table 3: Recommended Dietary Intake for Calcium (mg/day)

Calcium mg/day
Age
86 Years
1215 Years
1618 Years
Male
800
1200
1000
Female
900
1000
800
Note: it has been suggested that calcium intakes of up to 1600 mg per day may be required during adolescence (Matovic
1992).
25
Other Nutrients
Sodium
There is still international debate in the literature concerning the effect of sodium intake on
normotensive individuals. A meta-analysis of controlled clinical trials provides evidence that
sodium restriction in normotensive individuals is unnecessary (Midgley et al 1996). However,
hypertensive individuals appear to benefit from sodium restriction (Elliott et al 1996). Adolescents
who present with hypertension usually have mild to moderate hypertension associated with
overweight or obesity.
However, a meta-analysis by Law et al (1991) of 24 different communities, 47,000 people worldwide,
found that the association between blood pressure and sodium intake increases with age and
initial blood pressure. They found the difference in sodium intake of 100 mmol/24 hr was associated
with an average difference in systolic blood pressure of 5 mmHg for 1519 year olds. The differences
in diastolic blood pressure were about half as great.
Current research suggests that in the adult population diets low in minerals particularly calcium
are associated with increased blood pressure (Bucher et al 1996; Appel 1997). Urinary calcium is
dependent on protein and salt intake (Linkswiler et al 1974; Gray et al 1977). Therefore the high
sodium intake of adolescents and low calcium intake seen in the two New Zealand surveys
(Brinsdon et al 1992; Brinsdon et al 1993) is of concern. Since foods popular with adolescents are
often high in sodium (Ackley et al 1983), some adolescents may be placed at risk of developing
negative calcium balance.
There are no accurate data on the sodium intakes of New Zealand adolescents, however, foods
such as potato crisps, pies and savoury biscuits are popular and contribute to the adolescents
sodium intake. Therefore, encouraging foods such as fruit, low fat dairy products and breadbased products will help in ensuring a nutrient-dense diet, which may also assist in weight control
and therefore may reduce the risk of hypertension.
It is recommended that adolescents minimise the consumption of:
foods which are high in salt

the addition of salt at the table and during cooking.
This is because dietary habits formed in childhood and adolescents may continue into adulthood,
and there is still debate about the effect sodium restrictions have on normotensive individuals.
26
Folate
Folate is essential for deoxyribonucleic acid (DNA) synthesis and is especially important during
periods of increased cell replication and growth, for example, adolescence (Department of Health
1991). Folate in foods is easily destroyed during storage and cooking, so careful food preparation
is necessary. Leafy vegetables, fruits, beans, peanuts, bran, and yeast are good sources of folate,
with liver and kidney being the richest sources. Adolescents may be at risk of low intakes due to
low popularity of the folate-rich foods.
Folate is important in early pregnancy. Studies have found that periconceptional supplementation
of folic acid reduces the reoccurrence (Medical Research Council 1991) and occurrence (Czeizel
and Dundas 1992) of neural tube defects. The Public Health Commission and the Ministry of
Health has recommended, for all women considering pregnancy, to increase dietary intakes of
folate and take a folic acid supplement (0.8 mg/day) starting four weeks before conception, and
continuing daily through to the 12th week of pregnancy (PHC 1995).
Low blood folic acid concentrations have been associated with high blood homocysteine levels in
adults. There is growing evidence that a raised level of this amino acid is an independent risk
factor for coronary heart disease (Boushey et al 1995).
Zinc
Zinc is integral in the synthesis of protein and essential for normal growth and development
(Sandstead 1973). The Life in New Zealand Survey found the mean zinc intake of 1518 year old
males to be 14 mg per day and females 9 mg per day (Russell and Wilson 1991). Vegan adolescents
may be at greater risk of zinc deficiency since absorption of zinc is inhibited by high fibre foods,
phytates and iron (Ackley et al 1983). Meat, poultry and fish are good sources of bioavailable zinc.
Nuts legumes and wholegrain cereals have good a zinc content but it is less bioavailable. (See
Appendix 1 for Australian recommended zinc intakes in adolescents).
Vitamin A
It is possible that adolescents on vegan diets are at risk of developing vitamin A deficiency because
the main sources of vitamin A are dairy products, eggs, liver, meats and fatty fish. Alternatively,
vegetable sources of provitamin A include, carrots, pumpkin and dark green leafy vegetables,
such as silverbeet and broccoli, and should be encouraged for this group.
27
Vitamin C
Vitamin C acts as a co-substrate in hydroxylations requiring oxygen and is a powerful antioxidant.
Randomised controlled trials examining the effect of vitamin C supplementation on specific cancers
and cardiovascular morbidity have been equivocal (Mackerras 1995). However, population studies
suggest that intakes of antioxidants from fruits and vegetables are protective against some
degenerative diseases. Therefore, it is recommended that vitamin C ingestion should approximate
that from five servings of fruit and vegetables per day (Levine et al 1995).
Regular daily intake of vitamin C, a water soluble vitamin, is required as it is readily excreted.
The New Zealand form three and four survey is encouraging in that the vitamin C intake is adequate
(although much of the intake is from beverages) and therefore may be able to assist in the absorption
of non-haem iron, given the low iron intake of adolescent females (Brinsdon et al 1993).
Vitamin B6
Vitamin B6 is involved in a large number of enzyme systems associated with nitrogen metabolism
(Shils and Young, 1994). The form three and four survey (Brinsdon et al 1993) shows a significantly
low intake of vitamin B6 in this particular age group. There is documented evidence of vitamin B6
deficiency in adolescents from low income groups in the US (Schor et al 1972).
On the other hand, the UK is concerned about toxicological evidence which shows the consumption
of high doses of vitamin B6, usually as supplements, over a period of time is harmful to health and
may cause sensory peripheral neuropathy (Committee on Toxicity of Chemical in Food, Consumer
Products and the Environment 1997). The UK is currently consulting on draft regulations for
dietary supplements which propose a maximum daily dose of 10 mg of vitamin B6 sold under
food law.
Adolescents should be encouraged to include whole grain cereals, poultry, fish, eggs, green and
leafy vegetables and fruit in their diet to ensure an adequate dietary intake of vitamin B6.
Vitamin B12
Vitamin B12 is required for rapid growth of cells (Shils and Young 1994). Adolescents would
appear to have an increased need for vitamin B12, particularly during the growth spurt. Animal
products are the only sources of vitamin B12, adolescents on a vegan diet may be at risk.
28
Niacin, riboflavin, thiamin

These vitamins are involved in energy metabolism, so there is an increase in requirements for
these vitamins during adolescence. Niacin, riboflavin, thiamin should be met through increased
food intakes, thus supplying both the necessary energy and the vitamins. This is best achieved by
encouraging increased dietary intakes of bread, cereal, fruit and vegetables low-fat dairy products
and meat.
29
Fluid Intakes
Water balance
The water requirement is the amount of water necessary to:
balance the insensible losses which varies both within and between individuals
maintain a tolerable solute load for the kidneys which may vary with dietary composition and
other factors.
A general requirement for water intake is hard to set (Truswell et al 1990).
Fluid intakes of adolescents

Carbonated drinks tend to be high on the list of foods liked by adolescents. The popularity of soft
drinks (including sports and energy drinks) has been reinforced by sponsorship of high rating
television programmes and endorsement by sporting celebrities. While soft drinks may serve a
useful function by encouraging an adequate intake of dietary water, they can depress appetite,
substitute for milk and therefore have a negative effect on the intakes of magnesium, riboflavin
and vitamin A, with the greatest impact on calcium intake in girls. The popularity of smart drinks
(designer drinks, power drinks, non-alcoholic soda) is also a cause for concern as a number of
smart drinks have a high caffeine content and are marketed at this age group.
Most soft drinks include a major source of energy, which may be utilised by growing teenagers.
While there is little direct evidence that sucrose in soft drinks contributes to dental caries, phosphoric
acid (at times added to soft drinks) is very likely to damage teeth by eroding enamel if taken in
excess and may reduce the availability of calcium (Truswell and Darnton-Hill 1991). Data from
the Australian National Nutrition Survey (Australian Bureau of Statistics 1995) highlighted the
high consumption of non-alcoholic beverages by this age group, a contribution of 911 percent of
total energy intake.
30
Fluid needs of very physically active

adolescents
Very physically active adolescents need more water to replace fluids lost through perspiration.
Young adolescents should be reminded to drink water. A loss of as little as 3 percent of body
water could result in exhaustion and dehydration or, less dramatically, cause a person to become
tired and less effective during activity. Guidelines for the prevention of heat stress in children and
adolescents have been devised by the Australian Sports Medicine Federation (1989) who
recommend 300400 ml of fluid 45 minutes prior to activity and 150200 ml each 15-20 minutes.
Thirst is not generally a reliable monitor of the bodys need for water during exercise. However,
Meyer et al (1994) found mild dehydration during exercise increased thirst and drink desirability
in children. As the level of dehydration increased so did the sensation of thirst.
Sports drinks, advertised as a way to replace water and electrolytes lost during exercise, are not
generally recommended for non-endurance activities. Plain water is the most economical source
of fluid. Young athletes can use sports drinks, especially if they exercise for more than 90 minutes.
Although water is adequate, greater overall fluid intake may be achieved if it is flavoured (Meyer
et al 1994). Some of these drinks are high in sugar, which may cause cramps, nausea and diarrhoea
in some individuals. Lost electrolytes are usually replaced upon eating.
Alcohol
Alcohol dependence is of major concern. Alcohol dependence was the second most prevalent
psychiatric disorder found in 18 year olds in the Dunedin Health and Development Study (Feehan
et al 1994). Prevalence was greater in males, at 12.7 percent, with an overall prevalence of 10.4
percent. Estimation of its prevalence at 11 and 15 years were not available in either of these studies.
These data are not nationally representative. Mori and Pacific peoples are under-represented.
Family and peer influences, rather than personality characteristics, are believed to be influential
in the establishment of substance abuse in adolescence (Miller and Ware 1989). The factors that
initiate alcohol consumption during adolescence are stress (Mitchell 1983), peer pressure (Pohorecky
1991), rejection of parental authority, deviant behaviour and sensation seeking (Downs and Rose
1991), ease of access to alcohol at home and working greater than 20 hours per week while studying
(Resnick et al 1997). Exposure to alcohol before age six and positive parental attitudes to alcohol
are also considered to increase vulnerability to frequent heavy drinking in adolescence (Fergusson
et al 1994).
Individuals who drink large amounts when younger are more likely to be heavy drinkers when
older (Friedman and Humphrey 1985; Barnes and Welte 1986). Other sociodemographic variables
such as gender, marital status, ethnicity and education are not important mediators in drinking
experience for adolescents (Casswell et al 1993; Fergusson et al 1994).
31
The effect of chronic alcohol abuse on nutritional status during adolescence is not known. However,
a high consumption of alcohol can replace calcium intake and contribute to obesity (Truswell and
Darnton-Hill 1991). Poor nutrition can result from impaired nutrient absorption and inadequate
dietary intake over a period of time. A number of studies in the UK have shown that alcohol is
consumed on a regular basis by over 40 percent of 17 year olds and contributes on average 2
percent of daily energy intakes (Townsend et al 1991; Crawley 1993). This is similar to the data
from the Australian National Nutrition Survey (Australian Bureau of Statistics 1995), where alcohol
contributed to 2 percent of the energy intake of 1618 year olds .
Suitable fluids for adolescents

Water intake should be encouraged during adolescence. Milk, especially reduced fat milks, are
also recommended.
Carbonated drinks should be restricted. Plain water instead of soft drinks with a meal is
recommended. It is also recommended to dilute fruit drinks before consumption.
While alcohol intake is not recommended for adolescents, alcohol consumption cannot be
completely avoided. Advice for adolescent consumers is:
limit intake of alcohol

discourage binge drinking
eat some food when you drink
dilute alcoholic beverages and keep count of the number of drinks consumed
do not drink alcoholic beverages if you intend to drive a car or operate machinery or undertake
difficult tasks.
32
Supplementation
The best nutrition strategy for promoting optimal health and reducing risk of chronic disease is by
obtaining adequate nutrients from a wide variety of foods as recommended in the Food and
Nutrition Guidelines. Vitamin and mineral supplementation is only appropriate in specific
circumstances. Examples of when supplementation may be appropriate during adolescence are
as follows:
adolescents with an appropriately diagnosed milk allergy may require a calcium

supplement
vegans require vitamin B12 supplementation

pregnant adolescents require folate supplements four weeks prior to conception and 12 weeks
after conception
pregnant adolescents may require iron supplementation

Supplements are not generally recommended for adolescents. Reasons for this include:
concerns about the adverse effects related to the continued use of large numbers of
certain vitamins or minerals (American Dietetic Association 1996)
possible unknown benefits of food, due to incomplete identification of all components

within the food (American Dietetic Association 1996)
interactions among minerals and trace elements, which may mean that large
supplemental intakes of one nutrient could result in deficiencies of another
(Sandstead 1981)
considerable expenditure on supplements, reducing money available for purchasing food

reliance on dietary supplements may be associated with a false sense of security about nutrient
adequacy, thus potentially impairing the adequacy of food intake.
There are no data available on supplement usage patterns in New Zealand adolescents. The
National Nutrition Survey should provide some current information on supplement usage patterns
of New Zealanders over 15 years of age.
33
Fortification
Nutrients are added to improve the quality of food or to improve the nutritional status of a
population. The addition of nutrients to foods is specified in the New Zealand Food Regulations
1984.
In July 1996, the joint food standards setting system between Australia and New Zealand was
introduced. Until a single set of food standards is developed for both countries, New Zealand
allows food products to comply either with the New Zealand Food Regulations 1984 or with the
Australian Food Standards Code.
The Regulations list which foods can be fortified, what nutrients can be added and the quantities
of nutrients which can be added to the food. Food standards need to be reviewed regularly in
response to a populations changing nutritional needs and to any emerging health risk which may
arise from foods (Ministry of Health 1995). It is reported that there are no known safety concerns
in the UK resulting from the consumption of foods with added nutrients (Brady 1996).
34
Vegetarian Diets
Vegetarian diets in the context of ecological, environmental, philosophical and health concerns
provide a ready focus for adolescents. Studies by Worsley et al (1996) in South Australia reveal
that teenage vegetarianism is primarily a female phenomenon with 810 percent of female
adolescents being full vegetarians and up to 3237 percent restricting their meat intake. This study
and others highlight the strong association between vegetarianism and restrained eating behaviour
and suggests that dieting and vegetarianism are closely associated among young women (Nelson
et al 1993).
It is possible to obtain all essential nutrients without eating animal products. Eating a wide variety
of different foods will ensure a good balance of nutrients. A considerable body of scientific data
suggest positive relationships between vegetarian lifestyles and risk reduction for several chronic
degenerative diseases such as obesity, coronary artery disease, hypertension, diabetes mellitus,
colon cancer, osteoporosis and others (Halva and Dwyer 1988).
The term vegetarianism encompasses a wide range of dietary practices that can be divided into a
number of sub-groups. Lacto-ovo-vegetarians (LOV) exclude meat, fish and poultry from their
diet but they do consume dairy products and eggs. Lacto-vegetarians eat no meat, fish, poultry or
eggs but they do include milk and milk products (butter, cheese) in their diet. Vegans adopt the
strictest form of vegetarianism, as they exclude all animal-derived food from their diet (Whitney
and Hamilton 1990).
The UK is considering developing separate nutrient recommendations for vegetarians.
Nutritional adequacy of lacto-ovovegetarian diets

LOV diets which contain milk products and eggs are generally satisfactory for children and
adolescents. They also conform closely with adolescent recommendations for promoting health
and reducing the risk of chronic degenerative diseases (Jacobs and Dwyer 1988).
A six-month delay in menarche has been reported in LOV (Johnston and Haddad 1996). Sabate et
al (1991) studied a group of Seventh Day Adventist children (618 years) and found that mean
height was lower in pre-adolescent school girls consuming a LOV diet or eating meat less than
once a day compared to omnivore controls (Sabate et al 1991). However, LOV girls were taller
than their omnivore counterparts later in adolescence, suggesting that the lower height represents
delayed onset of the pre-pubertal growth spurt (Sabate et al 1991).
35
Nutritional adequacy of vegan diets

Vegans who exclude all animal-derived foods from their diet need to plan carefully to meet the
RDIs for energy, protein, calcium, iron, zinc, riboflavin, vitamins B12 and D, and n-3 fatty acid
intakes (Nutrition Standing Committee of the British Paediatric Association 1988; Sanders 1995).
Follow-up data from studies of Dutch macrobiotic (similar to a vegan diet) children suggest that
the low dietary calcium intake consumed early in life negatively influences bone mass at 915
years which may hold important implications for fracture risk later in life (Parsons et al 1997).
Ideally, the growth of vegan children and adolescents should be monitored because significant
depressed growth may indicate less than optimal development (Network of the Federal/
Provincial/Territorial Group on Nutrition and National Institute of Nutrition 1989). When milk
is not taken, other drinks such as soy beverages which are fortified with calcium and vitamin B12
should be given.
Nutrients to monitor and practical

suggestions
It is essential to plan vegetarian or vegan diets for adolescents carefully. As food intake becomes
more restricted, there is a greater risk of nutrient deficiencies and an inadequate level of energy
intake. The following factors need to be considered: energy, protein, minerals, omega-3 fatty
acids and vitamins.
A vegetarian and vegan diet tends to be low in energy, particularly if large amounts of fruits and
vegetables are consumed. The bulky nature of the vegetarian diet may mean that adolescents
may have difficulty consuming sufficient nutrients and energy. Therefore, serving frequent meals
and snacks is especially important. Cereals, nuts, pulses, legumes, root vegetables (potato, kumara)
and dairy products are more energy dense than fruits.
It is possible for adolescents on a limited vegetarian or vegan diet to have an inadequate protein
intake. Protein quality may be compromised by limited variety or improper combination of plant
sources of protein. Care must be taken to offer the vegan adolescent ample sources of protein and
to ensure that energy intakes are adequate. It is important that vegetarians and vegans consume
protein from a variety of sources. For vegan diets, it is necessary to consume both grains which
are high in methionine and threonine and low in lysine and legumes which are foods high in
lysine but low in sulphur-containing amino acids. This will ensure all essential amino acids are
provided.
Foods commonly consumed in a vegetarian and vegan diet contain large amounts of fibre, phytate
and oxalate. These substances are known to bind minerals such as calcium, iron and zinc and
reduce their bioavailability (Freeland-Graves 1988). There is no evidence that this binding will
cause deficiency syndromes in an otherwise adequate diet.
36
Iron LOV and vegan adolescents should consume wholegrain and fortified cereals, nuts,
seeds, dried fruits, legumes and dark green vegetables, as these have a high non-haem iron
content. Fruits and vegetables are important foods in the vegetarian diet, as they contribute a
large quantity of vitamin C.
Calcium Calcium intake is not affected in LOVs as they consume milk and dairy products.
Absence of milk products may influence peak bone mass acquisition in adolescents because of
inadequate intakes of dietary vitamin D, calcium and phosphorus (Parsons et al 1997). Sources
of calcium in vegan diets include legumes, tofu, oranges, almonds, figs and some leafy
vegetables. Calcium-fortified soy beverages is recommended.
Zinc Zinc is needed for growth and development and the maintenance of body tissues. LOV
and vegan diets can be low in zinc due to the dietary exclusion of meats, poultry and seafood,
and the binding of zinc by fibre, phytate and oxalate. Another factor influencing zinc quality
in LOV and vegan diets may be the extensive use of soy products as meat substitutes. Sources
of zinc in LOV and vegan diets include legumes, nuts, miso and tofu, but the availability is
questionable.
LOV diets are usually sufficient in vitamin B12, vitamin D and riboflavin, as the main source of
riboflavin is milk. Eggs and milk both supply vitamin B12. The vitamins most likely to be
deficient in vegan diets are vitamin B12, vitamin D and riboflavin.
Vitamin B12 Vitamin B12 is found exclusively in animal meat and dairy products (Whitney
and Hamilton 1990). Strict vegans are thus theoretically at great risk of vitamin B12 deficiency
(Browne 1991). Vitamin B12 deficiency produces an inadequacy in the production of myelin
synthesis which results in neurological damage (Dwyer 1991). A vitamin B12 supplement or
injection is recommended in vegan children.
Vitamin D When adequate exposure to sunlight is not possible, vegans who avoid all meat
and dairy products are at greater risk of developing a vitamin D deficiency than LOVs or
omnivores (Dwyer 1991). Inadequate exposure to sunlight should not be the case in New
Zealand.
Riboflavin Milk and milk products are the major sources of riboflavin. Because vegans avoid
consuming these foods, the risk of developing a riboflavin deficiency is increased (Dwyer 1991).
Docosahexaenoic acid (22:6n-3; DHA) appears to play an important role in the retina and central
nervous system. DHA is not found in foods of plant origin, but DHA can be synthesised, to a
limited extent, from linolenic acid (18:3n-3) which is found in plant foods. Due to competitive
inhibition from linoleic acid (18:2n-6), a high dietary ratio of linoleic:linolenic acid results in a
decrease in DHA production. It is, therefore, suggested that vegans use soybean or canola oil,
which have a lower ratio of linoleic:linolenic acid than sunflower, safflower or corn oils, which
have a high ratio (Sanders 1995).
37
Body Image, Dieting and Eating

Disorders
Body image
Developing adolescents, especially females, are particularly concerned about their body image
and excessive weight (either real or perceived) and are under constant pressure to enhance their
body image. It has been reported that concerns and dissatisfaction with ones body has become so
prevalent that it can be considered to be a normal part of the female experience (Heinberg et al
1996).
Currently, researchers tend to identify three separate components that comprise body image:
perception of body size (accuracy of perceptions regarding ones size), a subjective component
(satisfaction with ones body size, anxiety, and concern regarding ones body size and/or specific
body parts) and a behavioural aspect (avoidance of situations that may cause body-image anxiety
or dissatisfaction) (Heinberg et al 1996). Adolescence is thought to be the period during which
distortions of body image may be initiated. Therefore adolescence is a critical time for the
development of a realistic body image (Welsh et al 1992; Morava 1992; Hill et al 1992). There is a
correlation between weight and dissatisfaction with body image in females (Heinberg et al 1996).
Most female adolescents tend to associate weight with fatness, which is considered undesirable,
while male adolescents tend to associate weight with muscle and bone, which is desirable (Morava
1992).
The Life in New Zealand survey (Hillary Commission 1991) reported that appearance is the chief
motivator for young people to modify their diet. While the survey found the food choices of
women reflect a greater concern for health, the issue may be a greater concern with body weight
and appearance. Qualitative research conducted for the Agencies for Nutrition Action (ANA) to
determine young peoples attitudes towards diet, exercise and body image reported that young
people became aware of their body image at 1213 years of age. It was thought for both sexes that
the ideal and healthy body shape should be the same. However, the majority of females admitted
that they were not happy with their bodies, and that most females felt some social pressure, and
consequently compared themselves to the ideal body image (Agencies for Nutrition Action 1994).
Exercise and weight control

One study has shown that there is a possibility of a causal relationship between regular participation
in a fitness programme and excessive concern with dieting and weight, especially in people with
bulimia nervosa (Davis et al 1990; Taub and Blinde 1992). Further evidence suggests that exercise
could serve as a contributing factor, to body image concerns, in two ways:
38
initial weight loss due to increased energy expenditure may elicit positive social reinforcement
depression of appetite due to increased endorphin levels (Epling et al 1983; Epling and Pierce
1988).
Because the adolescent population should be encouraged to participate in physical activity, it is
very important to encourage and ensure adequate food intake in the exercising adolescent
population.
Eating disorders
The increasing prevalence of eating disorders and their development at a young age is alarming.
A variety of psychological factors play an important role in eating disorder development (Kreipe
and Higgins 1996).
Eating disorders may include a variety of conditions but in particular the clinical syndromes of
anorexia nervosa and bulimia nervosa. Anorexia nervosa is a potentially life-threatening illness.
Sufferers exhibit an extreme psycho-physiological aversion to food. The disease is characterised
by an obsessive compulsion to keep body weight below 85 percent of what would be expected
based on age and height.
Bulimia nervosa is characterised by repeated binge and purge sessions. After bingeing on food,
an overwhelming sense of guilt develops and vomiting, laxative or diuretics are used to purge in
order that weight gain is not achieved. Individuals with bulimia nervosa tend not to be as physically
ill as individuals with anorexia nervosa (Whitney and Hamilton 1990; Edwards 1993).
Twenty percent of young women may be at risk of developing an eating disorder, and the
prevalence of both anorexia nervosa and bulimia nervosa between the ages of 11 to 25 years is
increasing. Anorexia occurs 15 times more frequently in females than in males (Saxelby 1993). A
study of eating attitudes in 1514 Auckland schoolgirls (1317 year olds) found that 14 percent of
this population demonstrated behaviours that were indicative of potential eating disorders (Lowe
et al 1985).
Risk factors for the development of eating disorders

Increased fat laid down during puberty is negatively viewed by most girls, and as puberty
progresses the desire to be thinner increases (Killen et al 1992).
Preoccupation with dieting is higher in girls than in boys and increases with age (Sasson et al
1995). There is a strong association between the dietary concerns of girls and those of their mothers
(Hill et al 1990). An overseas report shows that dieting is being undertaken by nine-year-olds is
alarming and undesirable. This is especially so as many of these children, particularly girls, are
not overweight (Hill et al 1992).
39
Parental beliefs and behaviours are likely to be major influences on a childs and adolescents
view of their own body size (Wardle et al 1995). It is important that parents, significant others,
and the media do not promote inappropriate body size and shape values.
Several overseas studies show that many girls aspire to attain a body shape which is thinner than
their current shape (Maloney et al 1989; Sasson et al 1995; Wardle et al 1995). Body shape satisfaction
(or the point at which preferred shape is equal to current shape) for girls was met at 11 percent
below their mean weight. Boys desire a more athletic and muscular build and have a body shape
satisfaction at 12 percent above their mean weight (Wardle et al 1995). A small study based in
Hamilton showed that approximately half of the female adolescents sampled had a preoccupation
with weight and most desired a reduction in their weight to feel better about themselves (Jordan
1991). In this study, more than half of those sampled had dieted at some time. Increased awareness
of the health hazards associated with being overweight, the pursuit of thinness or distortions in
body image perceptions were contributors to the high statistics of dieting (Jordan 1991).
Stereotypes shape future behaviours where the overweight stereotype drives the stereotype of
thinness. People work to attain thinness not just because they desire to be thin but also because
they reject fatness and what it represents (Hill and Silver 1995).
Nutritional effects of eating disorders

The major nutritional problem in these disorders is the lack of food consumption. Energy, vitamins,
and mineral intakes are inadequate and malnutrition develops. Therefore development of eating
disorders during the adolescent years is nutritionally and psychologically devastating. Preadolescence is the period when the body lays down fat reserves for the following growth spurt of
adolescence. During adolescence there is a dramatic increase in nutrient requirements to sustain
growth and maturation. Therefore, children and adolescents who self-impose energy restriction
have a retarded growth rate and puberty is usually delayed (Davies et al 1978; Pugliese et al 1983).
Treatment
Anorexia nervosa and bulimia nervosa are complex disorders that are multifactorial in aetiology
and pathology. The cluster of symptoms and signs often begins in adolescence. Clinicians, health
care providers and teachers should be well informed and sensitive to early detection and
intervention. Treatment of eating disorders is usually a long-term, complex process and is best
provided by a psychiatrist and dietitian with specialist training and experience in this area.
40
Pregnancy
The nutritional recommendations for the pregnant adolescent need to take into account both the
health of the mother and the infant. The pregnant adolescent is at risk if she has not completed her
growth. Because of the increased nutritional needs of her own growth, as well as foetal growth,
the nutritional requirements are higher than for adult women. The younger the adolescent, and
the lower her gynaecologic age, the higher her nutrient requirements (Webb et al 1991). It is the
position of the American Dietetic Association that pregnant adolescents as a group are nutritionally
at risk and require nutrition intervention early and throughout the duration of their pregnancies
(American Dietetic Association 1989).
Weight gain is very important during pregnancy, since inadequate weight gain of the mother is
associated with low birth-weight in the infant (Stevens-Simon and Andrews 1996). The incidence
of low birth-weight infants is higher for adolescents than adult women (Scholl et al 1994). Since
body image is important to adolescent females and many initially deny a pregnancy, nutritional
counselling may be required to assist in the process of gaining appropriate weight. Several studies
in the US have focused on the dietary habits of pregnant adolescents and indicate that intakes of
some nutrients may be below recommendations, particularly intake of iron, zinc, calcium,
magnesium, folate, vitamin B6 and vitamin A (Skinner and Carruth 1991; Skinner et al 1992). It
does appear that adolescents may make some appropriate dietary changes during pregnancy,
skip fewer meals and substitute fewer snacks for meals. However, nutrition education should aim
to improve adolescents knowledge on how to increase their intakes of nutrient-rich foods instead
of snacking on less nutritionally valuable foods (Schneck et al 1990).
Unfortunately for many pregnant adolescents, pregnancy is a time of great stress and there is
usually a complex mix of social, emotional and physical factors complicating the situation. It is
necessary that adequate emotional support be given to the adolescent and close contact be
maintained to ensure adequate nutrition. Regular assessment of nutritional status is also important.
This should include assessment of maternal weight gain, dietary intake and assessment of iron
status. Strategies for promoting nutritional health of pregnant adolescents can be categorised into
three broad areas:
improve nutritional knowledge and skills of adolescents, and health care providers
improve programmes including access to prenatal care and developing effective
nutrition interventions
direct research efforts to better understand barriers to behaviour change and conduct
scientifically rigorous programme evaluations of nutrition interventions (Story 1997).
The overall dietary needs can be best met by consumption of nutrient-rich foods, regular meals
and snacking on nutrient-rich foods such as dairy products, cereals and sandwiches.
Refer to Food and Nutrition Guidelines for Healthy Pregnant Women (Ministry of Health 1997).
41
Physical Activity Guidelines for

Adolescents
Background
The benefits of regular moderate-intensity physical activity for adults are well established. Physical
activity has numerous benefits for the cardiovascular and musculoskeletal systems as well as the
functioning of the metabolic, endocrine and immune systems. The health benefits of physical
activity include a reduced risk of cardiovascular disease, hypertension, some cancers, obesity and
diabetes. Physical activity also improves mental health, by improving mood and reducing
depression and anxiety (US Department of Health and Human Services 1996). The greatest health
benefit occurs in shifting those who are sedentary into performing at least some activity (Haskell
1994). Physical activity should be part of adolescents routine in everyday life at school, at home
and in the wider community.
There is increasing evidence that habitual physical activity in adolescents has both short-term and
long-term benefits. Physical activity can benefit children and adolescents by reducing body fat in
obese children, improving lipoprotein profiles and lowering resting blood pressure in hypertensive
children (Health Education Authority 1997). Other benefits identified by the Health Education
Authority in Great Britain are:
improving the quality of life by promoting mental wellbeing

moderating weight in obese adolescents
reducing the risk of osteoporosis by enhancing bone development (Health Education Authority
1997).
There is accumulating evidence that physical activity patterns developed in childhood and
adolescence continue into adulthood (Armstrong and Welsman 1997). Given the relationship
between sedentary adult lifestyles and increased risk of chronic diseases like coronary heart disease
and non-insulin-dependent diabetes, attention needs to be paid to enhancing active lifestyles in
children and adolescents (Bauman et al 1996).
The period of adolescence is a time of rapid physical, social, cognitive and behavioural change
occurring in the transition from school life to work and/or advanced study. Adolescence is also
an important time for developing the values, habits and behaviours of adulthood and as such it
becomes an important period for developing a habit of participation in physical activity that can
be transferred into adulthood.
42
Recommendations
In order to maintain health benefits, the recommended level of physical activity is at least 30
minutes of moderately intense activity on most or preferably all days of the week (eg, brisk walking,
playing basketball and dancing). Additional benefits will be achieved by further increases in
activity. This recommendation has been made for all people of all ages (US Department of Health
and Human Services 1996).
An international consensus conference on physical activity guidelines for adolescents (Sallis and
Patrick 1994) established recommendations for physical activity for this age group. These guidelines
are:
All adolescents should be physically active daily, or nearly every day, as part of play, games,
sport, work, transportation, recreation, physical education or planned exercise, in the context of
family, school and community activities.
and
Adolescents should engage in three or more sessions per week of activities that last 20 minutes or
more at a time and that require moderate to vigorous levels of exertion.
The intent of the first guideline is to encourage adolescents to adopt and maintain an active lifestyle
into adulthood. It also aims for adolescents to incorporate weight-bearing activities in order to
enhance bone density, daily energy expenditure and to reduce the risk of obesity (Sallis and Patrick
1994; Armstrong and Welsman 1997). The international consensus conference recommended that
a minimum of 30 minutes of physical activity be accumulated daily.
The second recommendation aims to maintain cardiovascular fitness in adolescents and to increase
HDL cholesterol and improve psychological health (Sallis and Patrick 1994; Armstrong and
Welsman 1997).
Participation levels
At present there is indirect evidence that adolescents in New Zealand meet the first international
physical activity guideline of at least 30 minutes of moderate activity accumulated per day (Ross
1995). However, Wilson et al (1993) report that 17 percent of males and 24 percent of females aged
1518 years have low levels of physical activity. Recent research on participation in organised
sport by secondary school students shows an increase in participation (Hillary Commission 1998).
Ross (1995) estimates that between 4464 percent of males and 4454 percent of females are likely
to meet the second physical activity guideline of engaging in vigorous activity lasting at least 20
minutes on at least three days per week.
There is presently little New Zealand research that follows participation in physical activity across
young age groups. The Hillary Commissions 1997 Sports and Physical Activity survey will provide
information on participation levels in sports and physical activity for young people aged 517
43
years. International trends are that during childhood and into adolescence, girls and boys become
less active (Armstrong and Welsman 1997). Males from age six through to 17 years are estimated
to be 1525 percent more active than females (Durnin 1992). In addition, Durnin has uncovered
what appears to be a secular downward trend in physical activity participation, with children in
the 1930s being more active than those in the 1980s.
This information identifies the need to tailor programmes to increase physical activity participation
to males and females differently. Programme designers also need to be mindful of how the lifestyle
of adolescence may impede being active for example, new technologies like the Internet, computer
and video games, as well as security and safety concerns which limit walking and cycling as a
means of transportation.
In Australia, guidelines to support physical activity amongst young people are being developed.
1. Provide opportunities for boys and girls to regularly participate in a variety of fun activities.
2. Where possible and safe, encourage walking or bicycle use for transport instead of motorised
vehicles.
3. Ensure that the physical environment provides convenient and safe opportunities for activity
for enjoyment.
4. Help children learn confidence and experience success while developing movement skills.
5. Support learning of the different types of health-related fitness (ie, strength, endurance,
flexibility).
6. Encourage regular weight-bearing activity, for example walking or running (where the body
weight is not supported as it is in cycling or swimming) for healthy bone development (G
Egger, personal communication, 1998).
Motivation for participation in physical activity

Adolescents, particularly young women, consistently state that having fun is the major reason for
participation in physical activity (Gould and Horn 1984). However, the belief that exercise is fun
decreases in late adolescence (Godin and Shephard 1986).
Further motives reported include improving skills, being with friends or making new friends,
experiencing thrills or excitement, attaining success and developing fitness (Godin and Shephard
1986). These motives are reflected in New Zealand research (Reid and Rewi 1992; Wilson et al
1993).
Schools in the US have successfully raised the quantity and quality of physical education through
changes in policy curricula and programme development. Programmes such as Know Your Body
(Resnicow cited in Bauman et al 1996) have been able to significantly increase the intensity of
physical activity in physical education class time. Other school-based programmes supported by
community-wide events have also produced an improvement in adolescent physical activity,
particularly among young women (Bauman et al 1996).
44
The Centers for Disease Control and Prevention recommend that comprehensive school and
community health programmes promoting physical activity among adolescents be developed.
These programmes are intended to increase knowledge about physical activity, foster positive
attitudes toward physical activity, and encourage physical activity outside the physical education
classes (US Department of Health and Human Services 1996).
In New Zealand, the Hillary Commission has introduced the Sportfit programme, which aims to
increase participation and improve skills in sport among 1319 year olds. The resources for this
programme have recently been updated, and a commitment has been made by the Commission to
increase the numbers of secondary school sport co-ordinators in schools. However, sport is only
one avenue of physical activity for adolescents. A wider range of participation options are required.
The draft health and physical education curriculum represents an opportunity for physical activity
to be promoted in schools from a total wellbeing/hauora, socioecological and health promotion
perspective. The aims of the curriculum are to develop personal health education knowledge,
develop motor skills and positive attitudes towards physical activity, develop interpersonal skills
and participate in creating healthy communities.
In addition, many government agencies, including the Hillary Commission, Department of Internal
Affairs and Te Puni Kokiri, and non-government organisations, including Agencies for Nutrition
Action, have an interest in promoting physical activity.
45
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Appendix 1
Recommended dietary intakes (RDIs)
The report of the Nutrition Taskforce to the Department of Health (1991), Food for Health,
recommended that the revised Australian Dietary Intakes 1990 be used by New Zealand until an
extensive revision of New Zealand RDIs is conducted.
MALE
Age (years)
FEMALE
811
1215
1618
811
1215
1618
Energy (MJ)
8.79.1
9.211.8
11.713.5
7.78.2
8.19.8
8.810.0
Protein (g)
2738
4260
6470
2739
4455
57
Iron (mg)
68
10-13
1013
68
1013
1013
Calcium (mg)
800
1,200
1,000
900
1,000
800
Sodium (mg)
6002300
9202300
9202300
6002300
9202300
9202300
150
200
200
150
200
200
12
12
12
12
equivalents (g)
500
725
750
500
725
750
Vitamin C (mg)
30
30
40
30
30
30
Vitamin B6 (mg)
1.11.6
1.42.1
1.52.2
1.01.5
1.21.8
1.11.6
Vitamin B12 ( g)
1.5
2.0
2.0
1.5
2.0
2.0
Niacin
equivalents (mg)
1416
1921
2022
1416
1719
1517
Riboflavin (mg)
1.4
1.8
1.9
1.3
1.6
1.4
Thiamin (mg)
0.9
1.2
1.2
0.8
1.0
0.9
Vitamin E (mg):
a-tocopherol
equivalents
8.0
10.5
11.0
8.0
9.0
8.0
Iodine ( g)
120
150
150
120
120
120
Magnesium (mg)
180
260
320
160
240
270
19505460
19505460
19505460
19505460
19505460
19505460
Selenium (g)
50
85
85
50
70
70
Phosphorus (mg)
800
1,200
1,100
800
1,200
1,100
Nutrient
Total Folate (g)

Zinc (mg)
Vitamin A:retinol
Potassium (mg)
58
Appendix 2
Recommended dietary allowances 10th
edition (US RDA)
National Research Council 1989
MALE
Age
FEMALE
1114
1518
1924
1114
1518
1924
10.5
12.5
12.1
9.2
9.2
9.2
Protein (g)
45
59
58
46
44
46
Iron (mg)
12
12
10
15
15
15
Calcium (mg)
1200
1200
1200
1200
1200
1200
Total Folate ( g)
150
200
200
150
180
180
Zinc (mg)
15
15
15
12
12
12
equivalents ( g)
1000
1000
1000
800
800
800
Vitamin C (mg)
50
60
60
50
60
60
Vitamin B6 (mg)
1.7
2.0
2.0
1.4
1.5
1.6
Vitamin B12 ( g)
2.0
2.0
2.0
2.0
2.0
2.0
Niacin
equivalents (mg)
17
20
19
15
15
15
Riboflavin (mg)
1.5
1.8
1.7
1.3
1.3
1.3
Thiamin (mg)
1.3
1.5
1.5
1.1
1.1
1.1
Vitamin E (mg):
a-tocopherol
equivalents
10
10
10
Iodine ( g)
150
150
150
150
150
150
Magnesium (mg)
270
400
350
280
300
280
Selenium ( g)
40
50
70
45
50
55
1200
1200
1200
1200
1200
1200
Nutrient
Energy (MJ)
Vitamin A:retinol
Phosphorus (mg)
59
Appendix 3
Dietary reference values for food energy
and nutrients for the United Kingdom
Department of Health 1991
MALE
Age
FEMALE
1114
1518
1950
1114
1518
1950
Energy (MJ)
9.27
11.51
10.60
7.92
8.83
8.10
Protein (g)
42.1
55.2
55.5
41.2
45.0
45.0
Iron (mg)
11.3
11.3
8.7
14.8
14.8
14.8
Calcium (mg)
1000
1000
700
800
800
700
Sodium (mg)
1600
1600
1600
1600
1600
1600
Total Folate (g)
200
200
200
200
200
200
9.5
9.5
7.0
7.0
equivalents (g)
600
700
700
600
600
600
Vitamin C (mg)
35
40
40
35
40
40
Vitamin B6 (mg)
1.2
1.5
1.4
1.0
1.2
1.2
Vitamin B12 ( g)
1.2
1.5
1.5
1.2
1.5
1.5
Niacin
equivalents (mg)
15
18
17
12
14
13
Riboflavin (mg)
1.2
1.3
1.3
1.1
1.1
1.1
Thiamin (mg)
0.9
1.1
1.0
0.7
0.8
0.8
Iodine ( g)
130
140
140
130
140
140
Magnesium (mg)
280
300
300
280
300
270
Potassium (mg)
3100
3500
3500
3100
3500
3500
Selenium (g)
45
70
75
45
60
60
Phosphorus (mg)
775
775
550
625
625
550
Nutrient
Zinc (mg)
Vitamin A:retinol
60
Appendix 4
Levels of total blood cholesterol
in New Zealand adolescents
AGE (years)
1518
1924
Male (TBC mmol/L)
4.7
5.3
Female (TBC mmol/L)
5.2
5.4
Source: Life in New Zealand Survey. Commission Report

on Health. Prepared by University of Otago, Wellington.
Hillary Commission for Recreation and Sport. June 1991.
61
Appendix 5
Adolescents sample diet
This three-day meal plan has been analysed for major nutrients and meets the needs of a 15 year
old female doing light to moderate exercise ( 9000 kJ/day). Young males five years of age need
more energy (912,000 kJ/day) so will need to eat extra bread and cereals. Older males (1618
years old) will need considerably more to meet their higher energy needs of 1113,500 kJ/day.
Very active adolescents also have higher energy needs. Extra energy is best provided by additional
servings of bread, cereals, pasta, rice, potatoes, fruit and milk, eaten throughout the day. The
purpose of this meal plan is to determine nutrient recommendations and serving recommendations
and should not be used for individual diet plans.
Day One
Day Two
Day Three
1 weetbix and trim milk
half cup muesli (not toasted) and trim milk
2 slices wholemeal toast
1 banana
half cup yoghurt
2 tsp margarine
1 slice wholemeal toast
1 slice wholemeal toast
2 tsp peanut butter
1 tsp margarine
1 tsp margarine
1 glass trim milk
1 tsp marmite
2 tsp jam
Breakfast
Mid Morning
1 currant bun
1 fruit muffin
4 cream crackers
1 tsp margarine
1 tsp margarine
1 slice cheese (20 g)
2 slices wholemeal bread
1 potato-top meat pie
1 tsp margarine
1 tsp margarine
1 milkshake
1 slice luncheon sausage
1 cup baked beans
1 apple
1 tomato
1 orange
Lunch
1 apple
250 ml flavoured milk
62
Mid Afternoon
2 slices wholemeal bread
1 glass trim milk
1 packet crisps
2 tsp margarine
1 cup popcorn
1 orange
three-quarters cup mince
2 slices pizza
150 g baked fish (hoki)
1 medium potato
quarter French bread stick
112 cup cooked rice
100 g carrots
2 tsp margarine
1
2
cup kumara
100 g broccoli
lettuce salad with 1 tomato and 1 carrot
1
2
cup cabbage
1 pottle fruitflavoured yoghurt
2 scoops vanilla ice cream
2 scoops of vanilla ice cream
1 banana
2 tsp jam
1 glass diluted fruit juice
Dinner
Supper
2 plain biscuits
cocoa with 100 ml trim milk
2 tsp margarine
2 tsp honey
cocoa with 100ml trim milk
63
Appendix 6
Food fantastic
eating for healthy adolescents
Eat many different kinds of food each day
Life as a teenager can be fast, furious and fun and so can your food. Include from these four
groups to get the nutrients you need to stay healthy, active and alert:
fruits and vegetables

breads and cereals
milks and milk products
lean meats, chicken, seafood, eggs, dried peas, beans and lentils.
Fruit and vegetables

Provide carbohydrates, fibre, vitamins and minerals and are low in fat.
Choose fresh if you can.
Have with most meals every day.
Enjoy raw or lightly cooked.
Ideal snack food.
Choose at least three servings of vegetables and two servings of fruit every day.
Serving size samples:

1 medium potato, kumara or similar-sized root vegetable (135 g)
half a cup cooked vegetables, for example, puha, watercress or corn (5080 g)
half a cup salad (60 g)
1 tomato (80 g)
1 apple, pear, banana or orange (130 g)
2 small apricots or plums (100 g)
half a cup of fresh fruit salad (120 g)
half a cup stewed fruit (135 g)
1 cup fruit juice (250 ml).
64
Breads and cereals

More than just bread and breakfast cereals, this also includes rice and pastas.
Provides carbohydrates, fibre and other nutrients.
Satisfies your hunger longer than sweet biscuits, cakes or sweets.
A great source of energy for growth, sport and fitness.
Ideal to meet the demands of intense physical activity.
Try some wholegrain varieties.
Fill up on breads and cereals when hungry. They are great choice for meals and snacks.
Choose at least six servings each day, including some wholegrain. Most adolescents will need
more than this especially for young men who need even more to meet their needs for extra
energy (calories).

1 roll (50 g)
1 muffin (80 g)
1 medium slice of bread (26 g)
1 cup cornflakes (30 g)
half a cup muesli (55 g)
half a cup cooked cereal (130 g)
1 cup cooked pasta (150 g)
1 cup cooked rice (150 g)
2 plain sweet biscuits (14 g).
Milks and milk products

Includes milk, cheese, yoghurt and ice cream.
Valuable sources of calcium and protein.
Choose low fat milk for extra calcium.
You need high-calcium foods to build strong bones during teenage years.
Try milk, cheese and yoghurt as snacks.
Keep active regular exercise keeps bones strong in later life.
Choose at least three servings each day, preferably low fat.

milk (250 ml)
65
1 pottle yoghurt (150 g)

2 slices cheese (40 g)
2 scoops ice cream (140 g).
Lean meats, chicken, seafood, eggs, dried beans, peas and lentils
Valuable sources of protein, iron and other nutrients.
Your body needs lots for growth, mental and physical activity and sports.
Iron needs for women increase when periods begin.
The iron from meat, chicken and seafood is used more easily by the body. Iron from other foods
is better able to be used if eaten at the same time as foods rich in vitamin C (eg, fresh fruits and
vegetables, especially oranges, kiwifruit and peppers).
Choose 12 servings each day.
Serving size samples

2 slices cooked meat (approx 100 g)
three-quarters of a cup mince or casserole (195 g)
1 egg (50 g)
I medium fillet of fish cooked (100 g)
1 medium steak (120 g)
three-quarters of a cup dried cooked beans (135 g)
2 drumsticks or 1 chicken leg (110 g)
1 medium paua (120 g)
3 medium mussels (30 g)
1 kina (100 g)
Vegetarians
If you are a vegetarian it is important to understand your bodys needs and plan your meals and
snacks carefully.
By not eating meat, vegetarians need foods with lots of iron, such as wholegrain cereals, dried
peas, beans and lentils, dried fruits and dark green leafy vegetables. Eat vitamin C rich foods with
these meals to help absorb iron.
For vegetarians who dont eat cheese, milk or eggs, mixed meal and cereals, tofu, dried peas,
beans and lentils will also give protein.
66
Eat enough for growth and physical activity

You need more energy (calories) now than ever before. During rapid growth, energy and
nutrient needs are high, so you must eat enough food to get all the nutrients your body needs.
Choose from the four food groups first to meet this need for extra energy.
Snacks are needed, but limit high-fat, high-sugar foods.
There is no exact or ideal body weight or shape. Body shapes change naturally when you are
growing as proportions of fat and muscle change. If you get little exercise and choose highcalorie foods too often you may gain unneeded weight.
Physical activity
Everyone benefits from regular physical activity.
Try and be physically active on most if not all days of the week.
Activity includes biking, walking, swimming, dancing and playing sport.
If you are very active you will need more to eat than most. If you are involved in heavy physical
training and endurance sports events you will have special food needs. Its best to get ideas and
advice from a dietitian or a sports medicine specialist.
Choose foods low in fat, sugar and salt

Establish good eating habits while young and promote good health in your adult life.
Achieve this by:
eating foods low in fat, sugar and salt

keeping fit by exercising often
watching your weight
choosing not to smoke.
Many fast foods, takeaways and snacks are high in fat, salt and/or sugar. For example, chocolate
bars, muesli bars, potato chips, French fries, doughnuts, pies, sweets, fruit leathers and soft drinks.
Instead of eating these high-calorie foods every day, eat them only now and then. If you eat them
too often, you may gain weight.
Eat more bread, cereals, fruits and vegetables.

Choose low fat varieties of milk, cheese and yoghurt.
67
Spread margarine and butter thinly.

Eat less saturated fat, eg, butter, meat fats, dripping, sausage and cream.
Choose lean meats, trim off the fat, skim fat off stews, remove skin from chicken and eat more
frilled or steamed fish.
Keep sugary foods and drinks to mealtimes to protect your teeth from decay.
Grill, steam, microwave, boil or bake meals without adding fat.
Eat meals without adding extra salt.
When shopping, read labels and look for pre-prepared foods that are lower in fat, salt and
sugar.
Choose snacks well

Active teenagers need snacks. Snacks help provide the extra calories you need for growth and
physical activity and will satisfy large appetites. Snacks should be low in fat, salt and sugar, for
example, fruit, bread, yoghurt and low fat milk. They should provide plenty of energy as well as
nutrients.
Snack ideas
Bread, bread rolls, bagels, Mori and pita bread, French sticks. Try some wholegrain varieties.
Muffins, crackers, fruit buns, scones, fruit bread, pancakes, popcorn pop your own.
Pasta and rice.
Snack filling ideas: egg, lean meat, seafood, cheese, lots of salad, peanut butter, jam, spaghetti,
baked beans, vegemite, banana or cottage cheese.
Breakfast cereals low in fat and sugar served with low fat milk.
Yoghurt, plain or flavoured milk and ice cream.
Fresh fruit eaten whole or served with yoghurt, blended into a milkshake or served with a slice
of cheese.
Fresh vegetables, eaten raw, like carrots, tomatoes or coconut.

Leftovers reheated, for example, stews, soups, vegetables such as potato, taro, pumpkin or
kumara.
68
Drink plenty every day

Drink at least six to eight glasses every day.
You need to drink plenty of fluid every day. Even more during hot weather and
when you are very active (especially before, during and after sports events).
Great Drinks
Water is best. It is cool, refreshing, easy to get and FREE. Keep a jug of cold
water in the fridge.
Milk is a cool drink, its rich in calcium and makes a good snack. Low fat
milks are recommended.
Dilute fruit juice with plenty of water. Add lots of ice. Limit to meal times
only because the natural sugar present can cause tooth decay.
Soft drinks are popular, but dont drink too much. They can be a source of
unneeded calories.
Coffee and tea should be limited. Tea should not be drunk with meals because
the tannins in tea mean you will not absorb the iron as well as you could.
Alcohol is not recommended

Alcohol is not recommended because it is a drug that affects every part of your
body. If you decide to drink, limit your intake keep it to a minimum. Alcohol
supplies unnecessary calories and almost no other nutrients, so can contribute
towards obesity.
If you do decide to drink alcohol:
be responsible
eat some food when you drink alcohol
dilute alcoholic drinks with plenty of water or mixers and lots of ice
do not binge drink
do not drive
if you are having a party, make sure you provide plenty of fruit juice, soft
drinks and water, low alcohol drinks and plenty of food throughout.
69
Smoking
Being smokefree is recommended.
Smoking shortens your lifespan, makes you broke and doesnt help to make friends.
Some people think smoking is an easy way to lose weight. This is not true.
For more information contact:

Dietitian at your local hospital.
Local dietitian try the Yellow Pages.
Registered nutritionist.
School counsellor or health education co-ordinator.
Community health centre.
National Heart Foundation.
Doctor, doctors nurse (practice nurse).
Nutrition Foundation, PO Box 33-1409, Takapuna, Auckland.
Cancer Society, PO Box 12 145, Wellington
70

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Food and Nutrition

Food and Nutrition Guidelines for Healthy Adolescents A Background Paper

Published in June 1998

Food and Nutrition Guidelines for Healthy Adolescents A Background Paper

Food and Nutrition Guidelines for Healthy Adolescents A Background Paper

Karen O Poutasi (Dr)

Food and Nutrition Guidelines for Healthy Adolescents A Background Paper

Inactivity and obesity

Recommendations for achieving a healthy body weight

Recommended energy intakes for adolescents

Recommended protein intake

Fat in the diet

Cardiovascular disease and fat intake

Recommended fat intakes for adolescents

Carbohydrate and dietary fibre

Non-starch polysaccharides (NSPs)

Carbohydrate, dietary fibre, NSP and resistant starch intake

Ensuring an adequate carbohydrate and dietary fibre intake

Recommended intakes for adolescents

Food and Nutrition Guidelines for Healthy Adolescents A Background Paper

Dietary iron and absorption

Dietary iron intakes

Ensuring an adequate iron intake

Vegetarian, vegan or other diets not containing animal tissues

Recommended iron intakes for adolescents

Skeletal calcium and peak bone mass

Calcium absorption and excretion

Ensuring an adequate calcium intake

Recommended calcium intakes for adolescents

Niacin, riboflavin, thiamin

Fluid intakes of adolescents

Fluid needs of very physically active adolescents

Suitable fluids for adolescents

Nutritional adequacy of lacto-ovo-vegetarian diets

Nutritional adequacy of vegan diets

Nutrients to monitor and practical suggestions

Food and Nutrition Guidelines for Healthy Adolescents A Background Paper

Body Image, Dieting and Eating Disorders

Exercise and weight control

Risk factors for the development of eating disorders

Nutritional effects of eating disorders

Physical Activity Guidelines for Adolescents

Motivation for participation in physical activity

Recommended dietary intakes (RDIs)

Recommended dietary allowances 10th Edition (US RDA)

Dietary reference values for food energy and

Levels of total blood cholesterol in New Zealand adolescents

Adolescents sample diet

Food Fantastic eating for healthy adolescents

Food and Nutrition Guidelines for Healthy Adolescents A Background Paper

Food and Nutrition Guidelines for Healthy Adolescents A Background Paper

eat many different kinds of food each day

RDIs apply to a population groups needs rather than individual needs

cooking and preparation methods will influence energy intake.

Food and Nutrition Guidelines for Healthy Adolescents A Background Paper

Food and Nutrition Guidelines for Healthy Adolescents A Background Paper

Food and Nutrition Guidelines for Healthy Adolescents A Background Paper

Food and Nutrition Guidelines for Healthy Adolescents A Background Paper

Food and Nutrition Guidelines for Healthy Adolescents A Background Paper