Talking lifecycle nutrition with University of Minnesota

Strong nutrition is the backbone of our health — whether you’re age nine or 99. For National Nutrition Month this March, Aimee Tritt, a clinical assistant professor in dietetics, answers questions about supporting healthy choices in every stage of life. 

Q: What can future parents do to prepare for pregnancy?
Prof. Tritt: One of the favorite topics in my Lifecycle Nutrition course is preconception nutrition. Many college-aged students have never thought of this as a lifecycle stage before and are shocked to discover that nutrition status before pregnancy can have an effect on the health of both parents and children. Avoiding alcohol, quitting smoking, increasing folate and iron intake, and reducing stress are all great ways to prepare for pregnancy. In addition, addressing weight status can also help improve fertility. Having either too little or too much body fat can influence hormone levels and metabolic processes and cause a disruption in sperm production or menstrual cycles. Focusing on nutrition in the years prior to pregnancy is never a bad idea.

Q: What tips do you have for healthy growth and development for school-aged children? 
Prof. Tritt: Research tells us when kids help prepare meals, they tend to have more varied taste preferences. In addition, family meals allow children to see parents, siblings and other family members eating healthfully and provide an opportunity for communication and connection. Prioritizing these things can go a long way toward improving kids' diets. Lastly, school-aged children need to snack, and snacks can be a significant source of nutrients. If parents can provide structured meals and snacks that prioritize variety and a good balance of nutrients, kids can make decisions about how much they need to eat to successfully meet their nutrient needs.

Q: What should young adults know as they take on grocery shopping and cooking?
Prof. Tritt: Some young adults have been cooking for themselves for years, while others are very new to meal planning and preparation. Just like folks of any age, some also enjoy cooking more than others! For young adults who are on their own for the first time and feeling overwhelmed, I think it’s important to know that healthy meals don’t have to be complicated. They also don’t even have to be cooked, especially if they need to be eaten on-the-go. Frozen vegetables, salad kits, sandwich ingredients, and simple recipes can all be part of a healthy diet. Young adults who want to learn more could also sign up for a cooking class, either online or in person. There are many different ways to approach healthy eating, and young adults should be encouraged to focus on what works for them.

Q: Do you have any suggestions for making sure older adults get the nutrients they need? 
Prof. Tritt: Many factors can affect our appetites as we get older. For some people, taste and smell decline significantly, while others have side effects from medications or issues with chewing and swallowing. If older adults are not able to meet their nutrient needs with a varied, balanced diet, supplements and/or fortified foods can be added. Breakfast cereals, protein bars, and meal-replacement shakes can all be significant sources of important nutrients. Over-the-counter supplements like multivitamins, calcium, and Vitamin D can help preserve bone health, which also declines as we get older. Older adults with taste or appetite changes could benefit from working with a registered dietitian who specializes in aging, to evaluate their current eating pattern and recommend specific foods or supplements.

Q: How does your work at the University of Minnesota support healthy nutrition?
Prof. Tritt: I help develop the next generation of scientists and nutrition professionals by working with my students to understand social determinants of health — non-medical factors such as access to food, housing, employment, green spaces and social support — and realistic methods for improving dietary patterns. In my counseling courses, we talk about defining goals and setting patients up for success with individualized recommendations. Often, people find nutrition advice online that is too extreme or unrealistic, so understanding how to promote gradual changes and balanced eating will help mitigate the effects of social media misinformation and help people lead healthier lives.

Aimee Tritt is a clinical assistant professor in dietetics practice and counseling in the College of Food, Agricultural and Natural Resource Sciences. Her areas of expertise include disordered eating, food insecurity, nutrition and mental health, and more. 

About the College of Food, Agricultural and Natural Resource Sciences 
The University of Minnesota’s College of Food, Agricultural and Natural Resource Sciences strives to inspire minds, nourish people, and sustainably enhance the natural environment. CFANS has a legacy of innovation, bringing discoveries to life through science and educating the next generation of leaders. Every day, students, faculty, and researchers use science to address the grand challenges of the world today and in the future. CFANS offers an unparalleled expanse of experiential learning opportunities for students and the community, with 12 academic departments, 10 research and outreach centers across the state, the Minnesota Landscape Arboretum, the Bell Museum, and dozens of interdisciplinary centers. Learn more at cfans.umn.edu.

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