Umpteen Nutrition Needs for Teens

Adolescence is a time of change, growth and contradiction that permeates all aspects of a teenager’s life, including nutrition and health. It is the time when a child’s body and mind mature. Physiologically, teenagers experience the largest growth spurt after infancy and lay down much of the foundation for health or disease in adulthood. Psychologically and socially, teenagers develop attitudes and behaviors toward food and eating that become the basis for lifelong choices.

Grading the teen dietUSDA consumption data documents the shift in teen eating patterns over the past two decades. Overall, there is more snacking and more food eaten away from home. Of the meals eaten out, one in every three is fast food. Both the portion size and nutritional quality of foods eaten away from home exert greater influence on the adequacy of a teen’s diet today. The nutritional scorecard shows teens consume too much sodium, total and saturated fat, and not enough fiber and calcium. Iron intake for the majority of girls is also less than recommended. In general, away-from-home foods are higher in fat and sodium and lower in fiber and calcium. Recent research documents a general trend to supersized portions in restaurants and at home.

Health concernsPediatric nutritionist Keith-Thomas Ayoob, E.D., R.D., Bronx, NY, and spokesperson for the American Dietetic Association, says, “The top three teen nutrition issues are overweight, inactivity, and in terms of diet, a lack of fruit, vegetables and calcium.” The American Heart Association’s 2003 Report on Heart Disease and Stroke Statistics shows 15.5% of 12- to 19-year-olds are overweight — an increase from 10.5% five years ago, and 5%, 20 years ago. Along with the increase in obesity comes an increase in adult diseases, such as type 2 diabetes, in adolescence or early adulthood.

On the flip side of the overweight/ obesity problems are eating disorders, which are increasing among all teens. Dieting seems to be the trigger that sets off a cascade of psychological and physiological manifestations seen in these cases. Thus, dealing with a population susceptible to obesity and eating disorders is tricky. Parents, healthcare professionals and food marketers cannot be overzealous when addressing obesity issues. Ayoob says: “Messages need to focus on health and balance with both diet and lifestyle, not cosmetics or appearance.”

Longer-term health consequences include bone health and the prevention of chronic diseases, such as cardiovascular disease and cancer. The lack of calcium in teens’ diets sets them up for osteoporosis later in life because almost half of an adult’s bone mass is acquired during adolescence. The National Academy of Sciences recommends that teenagers age 13 through 18 need 1,300 mg Ca/day. The best source for calcium and other nutrients important for building bones is dairy foods. Other foods that supply calcium include canned salmon and sardines, some vegetables, and calcium-fortified products, such as juices, soy drinks and breakfast cereal.

Recent studies support the hypothesis that eating the right foods while young can help lower cancer risk. Mark Messina, Ph.D., adjunct professor of nutrition at Loma Linda University, Loma Linda, CA, cites two studies from Shanghai and the United States that showed women who consumed soy protein every day in early adolescence were less likely to develop breast cancer as adults. He added that while the role of soy in breast-cancer reduction is still speculative, adding soy protein to diets of teens is a good way to increase protein and lower cholesterol. A seven-year intervention study with eight- to 10-year-old girls on a diet lower in total and saturated fat and higher in fiber resulted in lower levels of sex hormones associated with breast-cancer risk in adults. It is still too early to tell if the lower hormone levels at this early age will lead to a lower breast-cancer risk later in life.

Teen appealFoods and beverages need more than good nutrition and taste for teens to choose them. They need to be “cool” and convenient. Some school districts are taking measures to decrease the temptations of high-calorie, low-nutrition foods in vending machines and cafeterias. Others are opting to enhance the USDA commodity-based school lunch program with fresh produce from local farmers. However, the real challenge is to make the teens want the more nutrient-dense, “good-for-you” foods at home, at school, and at fast-food and other restaurants.

Several ingredients offer opportunities to create products that lower caloric impact while raising the intake of critical nutrients, such as calcium and fiber. The inclusion of dairy ingredients and balanced mineral supplements in teen food can add the calcium and the minerals needed for bone growth. Whey protein used as a fat replacer in hot dogs and sausages would add nutritional value from high-quality protein and calcium without sacrificing taste and texture. Whole grains, fruit purees and high-fiber ingredients, such as inulin, cellulose and resistant starches, can easily be incorporated into snack foods to increase fiber.

Marketing programs aimed at teens can create successes for products that address nutritional and psychosocial needs. Probably the best example is the “got milk?®” Milk Mustache Campaign from MilkPEP, Washington, D.C. Last year, a report by National Family Opinion’s Share of Intake Panel showed that teens have increased their milk consumption for the first time since 1996, following two years of increased spending on teen-focused advertising and promotions. Innovative products, such as flavored milk in creative single-serve containers sold in vending machines and convenience stores, helped fuel this growth.

Adding teen appeal to nutritious food and beverages may be the answer to improving teens’ nutritional grades and their prospects for a healthy adulthood. A team of food scientists, marketers and nutrition experts possess all the skills and knowledge needed for this task.

Angela M. Miraglio ([email protected]) is a registered dietitian and Fellow of the American Dietetic Association from Des Plaines, IL. Her firm, AMM Food & Nutrition Consulting, provides communications and technical support to food and beverage companies and associations.

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