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Nutritional requirements of elderly & dietary management
- 1. NUTRITIONAL REQUIREMENTS OFELDERLY & DIETARY MANAGEMENT PRESENTED BY SOWMIYA G
- 2. AGEING • Old ageis best defined as age of retirement that is 60 years and above. • Nutrition for old age is known as Geriatric Nutrition.
- 3. Geriatrics The branch ofthe medicine dealing with health problems of the elderly.
- 4. Food and nutritionduring older age • Nutrition deserves special attention as people reach older age because good nutrition is essential for good health. Healthy ageing is associated with a number of physiological, cognitive, social and lifestyle changes that influence dietary intakes and nutritional status.
- 5. • The nutritionalneeds of the elderly, especially those over 80 years of age, are very different. Activity levels decrease and the body's metabolism also slows down. As we grow older, we therefore require less energy and correspondingly smaller quantities of food.
- 7. ENERGY Energy requirement reduces Basal metabolic rate decreases (15-20 percent) due to reduced muscle mass and other metabolically active tissue mass. Reduced physical activity. Sarcopenia – loss in skeletal muscle leads to decline muscle strength.
- 8. CARBOHYDRATES Requirement reduces. Impaired glucose intolerance can lead to hypoglycemia, hyperglycemia, and type II diabetes mellitus. Insulin sensitivity can be enhanced by balance energy intake, weight management and regular physical activity. 50 percent energy should derive from carbohydrate.
- 9. PROTEIN Decreased skeletal tissue mass. Intakeof 1.0gm/kg is safe during old age. Due to decrease appetite and poor digestion, old people consume less protein which may lead to edema, anemia, and low resistance to infections.
- 10. FAT Dementia andCVD may share risk factors like high intake of dietary total fat. Emphasis should be placed on reducing the intake of saturated fat and choosing mono saturated or poly saturated fat sources. Sufficient intake of ω-3 fatty acids helps in visual acuity, hair loss, tissue inflammation, improper digestion, poor kidney function and mental depression.
- 11. Stress, smoking, and medicationcan increase vitamin c requirement. Vitamin C may be protective against cataract at an intake level of b/w 150-250 mg/day.
- 12. VITAMIN - E The antioxidant vitamins such as vitamin E, carotenoids and vitamin c enhances health of elderly. Vitamin E is potent nutrient for reducing decline in cellular immunity that occur in elderly. Changes in immune system can be overcome by taking 200 mg of vitamin E.
- 13. VITAMIN - D Elderlyare at risk of Vitamin D deficiency due to decreased exposure to sunlight or decrease in renal mass. Dietary supplements with calcium and vitamin D improves bone density and prevent fractures.
- 14. VITAMI –B6 Requirement ofvitamin B6 increased due to atrophic gastritis, interferes with absorption. Vitamin B6 have significant role in immune system.
- 15. FOLIC ACID Alcoholism isa risk factor for folate deficiency. Severe deficiency of folic acid may result anemia and elevated serum homo- cystiene level which is a risk for cardiac diseases. consumption of folate rich food is needed.
- 16. MINERALS - IRON Iron:30mg/day Deficiency is seen in elderly due to inadequate iron intake, blood loss due to chronic disease or reduced non-heam iron absorption. Vitamin C deficiency also reduce iron absorption.
- 17. CALCIUM Calcium: 800mg/day To compensateage related bone loss, to improve calcium balance and to decrease prevalence of fracture.
- 18. ZINC Some features like delayedwound healing, decreased taste sensitivity and anorexia are associated with zinc deficiency.
- 19. FIBRE Fibre stimulates the peristalsis. Fibrehelps to reduce the cholesterol level & reduce the risk of atherosclerosis. Excess intake of fibre may reduce the absorption of iron and certain trace elements.
- 20. WATER Sufficient fluid (1.5liters) intake helps to enhance the kidney function & eliminate the waste solids.
- 21. DIETARY GUIDELINES • Lessempty calorie food intake. • Include foods rich in protein, vitamins and minerals. • Antioxidant rich foods should be included. • Gas forming foods avoided. • Foods should be less in salty & spicy. • High fibre diet
- 22. • Easily digestedfoods should be included. • Caffeine containing beverages are avoided. • Plenty of fluids. • Low fat.