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    Aguantalrw 2ND Assignment

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    MJ Jomoc Arejola
    The document identifies new trends in nutrition across different life stages, including a focus on prebiotics like HMOs in infancy, cognitive health support through nutrients like phosphatidylserine in childhood, personalized nutrition and healthy eating awareness in adolescence, and enjoyment of food while addressing chewing/swallowing abilities in the elderly. New products are also incorporating claims around vitamins, minerals, protein and sugar reduction to meet consumer demands at different ages.

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    Aguantalrw 2ND Assignment

    Uploaded by

    MJ Jomoc Arejola
    30 views2 pages
    The document identifies new trends in nutrition across different life stages, including a focus on prebiotics like HMOs in infancy, cognitive health support through nutrients like phosphatidylserine in childhood, personalized nutrition and healthy eating awareness in adolescence, and enjoyment of food while addressing chewing/swallowing abilities in the elderly. New products are also incorporating claims around vitamins, minerals, protein and sugar reduction to meet consumer demands at different ages.

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    AGUANTALRW-2ND-ASSIGNMENT

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    The document identifies new trends in nutrition across different life stages, including a focus on prebiotics like HMOs in infancy, cognitive health support through nutrients like phosphatidylserine in childhood, personalized nutrition and healthy eating awareness in adolescence, and enjoyment of food while addressing chewing/swallowing abilities in the elderly. New products are also incorporating claims around vitamins, minerals, protein and sugar reduction to meet consumer demands at different ages.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    30 views2 pages

    Aguantalrw 2ND Assignment

    Uploaded by

    MJ Jomoc Arejola
    The document identifies new trends in nutrition across different life stages, including a focus on prebiotics like HMOs in infancy, cognitive health support through nutrients like phosphatidylserine in childhood, personalized nutrition and healthy eating awareness in adolescence, and enjoyment of food while addressing chewing/swallowing abilities in the elderly. New products are also incorporating claims around vitamins, minerals, protein and sugar reduction to meet consumer demands at different ages.

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    of 2

    Name: Aguanta, Larisa Regina Wynona D.

    November 08, 2022


    Course/Year/Sec: BSN II – G NCM 105 – Nutrition and Diet Therapy
    Second Assignment (New Trends)

    A. Identify at least (3) New trends on Nutrition Across the Lifespan (20 points)

    1) INFANCY

    o Human Milk Oligosaccharides (HMOs) – Innovation in infant nutrition is still being driven by a desire
    to emulate breast milk's nutritional benefits. This practice is anticipated to persist as more people
    become aware of how HMOs aid immune system development.
    o Digestive health - On track to become the next major area of innovation in newborn nutrition is
    digestive health. A surge of new products with benefits for digestion and the gut-brain connection
    are predicted by the high level of patent activity.
    o Vitamin/ Minerals and Protein Claims - Infant formula has long contained vitamins, minerals, and
    protein; nevertheless, front-of-package statements about these components are on the rise. The
    most popular claim for new infant milk formula/growing-up milks is currently "vitamin/mineral
    enhanced."

    2) CHILDHOOD

    o Cognitive health - is primarily a result of changes in modern food. Phosphatidylserine (PS),


    crucial phospholipids in the brain, serves as an illustration. This component has been shown to
    support numerous long-term cognitive advantages, including learning, memory, and focus,
    which persist far into adulthood.
    o Sugar reduction- The effort to reduce sugar, according to Quilter, is another significant trend in
    children's nutrition and diet. This movement has tarnished the reputation of formerly regarded
    as healthy categories like juices. Incorporating useful additives is a growingly successful tactic to
    allay parental worries about high sugar intake.
    o Kid-approved - Products may receive parent approval, but children must also approve of them.
    The importance of this may be greatest in relation to eating.

    3) ADOLESCENCE

    o Awareness of Healthy Eating - they are mindfully considering their eating habits and the value of
    a balanced diet in their lives. As more individuals realize that healthy eating is about having a
    long-lasting, wholesome connection with food rather than going on a diet, intentional eating is
    increasing.
    o Personalized Nutrition - Monitoring our bodily systems is becoming common sense, and as
    Technology and digital applications advance, they are becoming better and more accurate every
    day. The most recent information from the health, food, scientific, and technology industries
    must interrelate firmly for the system to work successfully.
    o Work-Food-Balance: Corporate Wellness - Companies are becoming more aware of how
    supporting employee wellness can help them become more appealing to job candidates. A hot
    debate is whether meat and fish are actually necessary for a balanced diet and the availability of
    plant-based sources of protein.

    4) ELDERLY

    o Enjoyment of food - While enhancing nutritional habits, eating meals with friends and family can
    boost food enjoyment and offer a wonderful opportunity to share life's experiences.
    o Ability to chew or swallow foods - It can be useful to experiment with various cooking
    techniques to find textures that are agreeable, enticing, and delightful for older individuals,
    especially those who have trouble chewing or swallowing. The capacity to chew food is also
    incredibly important for good tooth health.
    o Food safety - For this age range, it is extremely crucial to practice safe food handling. Age-
    related immune system declines raise the risk of food borne illness.

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