Diet for Women During Adolescence

A healthy lifestyle, including a well-balanced diet and regular exercise, is the key to optimum health for women at every stage of her life. There are several distinct phases in a woman’s life cycle.

Puberty and adolescence, pregnancy, lactation and menopause are three distinct stages marked by significant hormonal changes. Associated with it are special nutritional requirements.


Peak growth for girls occurs about one year before menarche (the onset of menstruation). Along with an increased need for calories and proteins, adolescents have higher vitamin and mineral needs too. It is particularly so with iron, calcium, and Vitamin A.

Some common conditions associated with adolescence are:

Nutritional Needs During Adolescence:

• Food choices also undergo changes, as adolescents seem to be influenced greatly by peer pressure.

• Acne can be checked if the diet is generally healthy and low in sugar, greasy foods, soft drinks, and bakery products.

• A good intake of vitamins A is believed to be effective.

• Menstrual cramps can be eased by a healthy diet, exercise, and special nutrients and essential fats like gamma-linolenic acid (GLA), Evening Primrose Oil (EPO), omega-3 fats (fish, flaxseeds, and walnuts) and calcium.

• Weight or overweight issues with girls should be addressed by increasing physical activity and making healthy food available.

• A diet based on the planet of vegetables, fruit, low-fat dairy products, whole grains, nuts, and seeds must be encouraged.

• Television viewing should be monitored.

Adolescent girls and women up to their 30s are prone to polycystic ovarian syndrome (PCOS). This is associated with irregular menstrual periods, weight gain, excessive hair growth, acne, thinning of hair on the scalp, and infertility.

Diet for Women


This a very special time in a woman’s life and calls for special focus on diet, nutrition, and eating patterns – some drawn from customs and traditional feeding practices, some from medical advice and some peculiar changes experienced by the woman herself.

While a good diet goes a long way in meeting the increased demands during pregnancy, her pre-conception nutritional status is also important. A well-nourished woman can reduce the risk of maternal and fetal complications.

Diet During Pregnancy:

• Increased caloric requirements, which must be met through high nutrient and high fiber foods like whole grains (millets, whole wheat, wheat germ, amaranth, ragi, and oats), nuts, dry fruits, eggs, fatty fish, skimmed milk, fruits, and vegetables.

• Proteins requirements are also increased marginally (15-20g/day). A well-planned vegetarian diet including pulses, soy, dals, sprouts, low-fat milk, yogurt, tofu, nuts, and seeds, should be able to meet this requirement. Non-vegetarian women should aim to include at least one to two servings of fatty fish, eggs, and lean meats.

• Vitamins and minerals are very essential for women at this stage. The most important being iron, calcium, folic acid, zinc, and some B-vitamins.

• Those suffering from high blood pressure, gestational diabetes, or other complications must remain in close contact with either their physicians or nutritionists.

• Several foods are tabooed during pregnancy due to traditional and cultural beliefs. Check with a qualified dietitian about them.

Post-pregnancy Diet:

The weight that a woman puts on during pregnancy is nearly all lean tissue and the fat she gains is needed for lactation. Pregnant women lose some weight at delivery and some in the following weeks as the blood volumes return to normal and you get rid of accumulate fluids. Lactation too helps in weight loss.

Very strict dieting is not a good idea during this phase, especially if you are feeding. A gradual weight loss of about ½ – 1 kg a week is safe, s it does not reduce milk output.

Following a well-planned balanced diet along with regular physical activity should help you reach your ideal body weight. Supplement the diet with essential fats, iron, Vitamin C, and calcium-rich foods.


This is the time in a woman’s life when her periods (menstruation) eventually stop. The process usually occurs around 45 to 55 years of age.

During menopause, fluctuations in estrogen levels can cause symptoms like hot flushes (sudden intense waves of heat and sweating), night sweats, depression, forgetfulness, anxiety, headaches, mood swings, insomnia, vaginal dryness or inflammation, infections, urinary incontinence, difficulty concentrating, weight gain and skin and hair changes.


Food Sources

Protein Soy, low fat dairy, lean meat and fish
Essential fatty acids Fatty fish, flaxseeds, evening prom rose oil, organic mustard oil, methi seeds, soybean, and green leafy vegetables
Vitamin A Fish liver oil, liver, carrot, barriers, melons, peppers, broccoli, cabbage, green leafy vegetables, papaya, mango, tomato, and yellow pumpkin
Vitamin C Citrus fruits (orange, lemon), guava, amla (gooseberry), papaya, broccoli, berries, and green leafy vegetables
Vitamin D Exposure to the sun; dietary sources of this vitamin include fortified milk, eggs, and fish oil
Vitamin E Vegetable oils (sunflower, safflower, soybean), butter, nuts, wheat germ, whole grain cereals, eggs, and green leafy vegetables
Selenium Liver, kidney, red meat, seafood, eggs, whole grains, vegetable sources (if grown in soil with enough selenium) are onions, garlic, mushrooms and broccoli
Copper Liver, kidneys, shellfish, nuts, seeds, and lentils
Zinc Seafood, meat, poultry, and whole grains
Iron Organ meats (liver), poultry, fish and green leafy vegetables including cauliflower greens, mustard greens, radish leaves, amaranth (chaulia), lotus stem, black gram, seaweed, soybean and some dry fruits like dates and sultanas
Calcium Milk and milk products, almonds, ragi, amaranth, broccoli and spinach
magnesium Whole grains, milk, and milk products, tofu, nuts and seeds and legumes

Healthy Diet During Menopause:

A healthy diet is rich in whole grains and pulses especially soy, fruits and vegetables, low-fat dairy products and nuts, and seeds with limited intake of sugar, salt, harmful fats (trans fats) is recommended.

Special nutrients that have been found useful include calcium, magnesium, manganese, copper, zinc, vitamins B6, B12, E and K, phytoestrogens, essential fats, and bioflavonoid,


Before we head to the supplements aisle, take a critical look at your diet. There is no substitute for eating right. A certain level of supplements will be protective while extra may be harmful. I for one believe injudicious use of supplements.

Those like folic acid, Vitamin B complex, and Vitamin C are particularly useful for prevention of heart disease. Vitamin D, calcium, iron, and zinc are generally safe provided they are taken under supervision. Vegetarian women, in addition, should look at supplements of Vitamin B12 and zinc under qualified practitioners.

SOURCE: B-Positive Health Magazine

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