Calories
The
basal metabolic rate decreases with advancing age. The decrease combined with
reduced physical activity results in a decreased caloric need. Food and
Nutrition Board of the Research Council recommends about 1800 calories per day
elderly women of age range 65-75years and for women of 76years calories and
2050 calories for men age 76 and older(FNB/NRC, 2008). The clinical sign of
caloric malnutrition include a lack of vigour and interest in surroundings and
increased susceptibility to disease (Luke, 2014).
basal metabolic rate decreases with advancing age. The decrease combined with
reduced physical activity results in a decreased caloric need. Food and
Nutrition Board of the Research Council recommends about 1800 calories per day
elderly women of age range 65-75years and for women of 76years calories and
2050 calories for men age 76 and older(FNB/NRC, 2008). The clinical sign of
caloric malnutrition include a lack of vigour and interest in surroundings and
increased susceptibility to disease (Luke, 2014).
Protein
Lean
body mass decreases with age (Feldman, 2008), with a greater decrease observed
in woman than in men. This is partially due to a decreased rate of protein
anabolism (tissue formation) and a reduction in physical exercise. For most
elderly, total essential amino acid needs are greater. The recommended daily
dietary allowance (RDA) for protein for those over 50 is 56gm for men and 44gm
for women (FNR/NRC, 2008). Since energy intake is reduced in these age groups
while the pattern recommendations are similar to those for other age group, a
greater population of the dietary intake should be in form of protein (Luke,
2014).
body mass decreases with age (Feldman, 2008), with a greater decrease observed
in woman than in men. This is partially due to a decreased rate of protein
anabolism (tissue formation) and a reduction in physical exercise. For most
elderly, total essential amino acid needs are greater. The recommended daily
dietary allowance (RDA) for protein for those over 50 is 56gm for men and 44gm
for women (FNR/NRC, 2008). Since energy intake is reduced in these age groups
while the pattern recommendations are similar to those for other age group, a
greater population of the dietary intake should be in form of protein (Luke,
2014).
Fat and carbohydrate
The Council
on Food and Nutrition of the American Medical Association and Food and
Nutrition Board recommended to reduction in the consumption of saturated fats
and carbohydrate to reduce overall caloric intake and to maintain ideal body
weight (AMA, 2012). They also advise reduction in sodium and cholesterol
intake.
on Food and Nutrition of the American Medical Association and Food and
Nutrition Board recommended to reduction in the consumption of saturated fats
and carbohydrate to reduce overall caloric intake and to maintain ideal body
weight (AMA, 2012). They also advise reduction in sodium and cholesterol
intake.
Abnormal
glucose tolerance is fairly common among the elderly, being more frequent among
women than in men. This is often due to delayed in insulin response and can be
controlled by spacing and restricting the intake of carbohydrate and calories
(Luke, 2014).
glucose tolerance is fairly common among the elderly, being more frequent among
women than in men. This is often due to delayed in insulin response and can be
controlled by spacing and restricting the intake of carbohydrate and calories
(Luke, 2014).
Minerals
Osteoporosis
is prevalent among the elderly and is related to changes in hormone in balance,
physical activity and protein and calcium need of women are greater than those
of men, although the Food and Nutrition Board recommend a daily dietary
allowance of 1800mg for each. The use of fluorine by the elderly is encouraged.
The hindrance of osteoporosis, collapsed vertebrate and reduce bone density is
prevalent among elderly populations residing in area where the fluoride content
of the water is low (Feldman, 2002).
is prevalent among the elderly and is related to changes in hormone in balance,
physical activity and protein and calcium need of women are greater than those
of men, although the Food and Nutrition Board recommend a daily dietary
allowance of 1800mg for each. The use of fluorine by the elderly is encouraged.
The hindrance of osteoporosis, collapsed vertebrate and reduce bone density is
prevalent among elderly populations residing in area where the fluoride content
of the water is low (Feldman, 2002).
Iron
deficiency may be seen in the elderly because of the decreased secretion of
hydrochloric acid or as a manifestation of a chronic underlying disease
(Feldman, 2002). The RDA for iron both for men and women of age 50 is 10mg.
deficiency may be seen in the elderly because of the decreased secretion of
hydrochloric acid or as a manifestation of a chronic underlying disease
(Feldman, 2002). The RDA for iron both for men and women of age 50 is 10mg.
Vitamin
The
vitamin requirements for the elderly are essentially the same as for the young
adults (Blumberg, 2012). Vitamin D may be especially important in the diet of
the elderly, in its relation with bone mineralization and the development of
osteoporosis. Vitamin D, although the RDA for these 50 + years old is
5microgram per day (400-800iu) have been suggested for the older people
(Blumbery, 2012).
vitamin requirements for the elderly are essentially the same as for the young
adults (Blumberg, 2012). Vitamin D may be especially important in the diet of
the elderly, in its relation with bone mineralization and the development of
osteoporosis. Vitamin D, although the RDA for these 50 + years old is
5microgram per day (400-800iu) have been suggested for the older people
(Blumbery, 2012).
Fluids
The
number of functioning nephrons per kidney with the age and therefore, the
solute load per nephron is greater. To facilitate the excretion of this solute
load, adequate fluid intake is essential. In condition in which additional
water is lost, such as excessive perspiration, diarrhoea, vomiting, the need
for ample fluid intake is even greater (Luke, 2014).
number of functioning nephrons per kidney with the age and therefore, the
solute load per nephron is greater. To facilitate the excretion of this solute
load, adequate fluid intake is essential. In condition in which additional
water is lost, such as excessive perspiration, diarrhoea, vomiting, the need
for ample fluid intake is even greater (Luke, 2014).
Methods of determining food habits
24-hour
recall
recall
In
this, the patient is asked to recall every item of food or nutrients taken
during the preceding 24hours. This method is useful with hospitalized patient
and also the older adults because of memory loss in most of them (Williams,
2007).
this, the patient is asked to recall every item of food or nutrients taken
during the preceding 24hours. This method is useful with hospitalized patient
and also the older adults because of memory loss in most of them (Williams,
2007).
Food use List
A
list of commonly used foods may be given to the patient to check frequency of
the use of each item. This may give some indication of general food pattern
(Williams, 2007).
list of commonly used foods may be given to the patient to check frequency of
the use of each item. This may give some indication of general food pattern
(Williams, 2007).
Food record
The
person may be asked to keep record of 24hours, 3days, one week or longer record
of all food item used during the period of time so that record may be accurate as
possible, the manner in which the request is presented is important.
person may be asked to keep record of 24hours, 3days, one week or longer record
of all food item used during the period of time so that record may be accurate as
possible, the manner in which the request is presented is important.
Activity associates general days food patterns
Perhaps,
it is one of the simplest and most helpful methods for both the interviewer and
the patient. Since for most people eating is related to activity or work
schedule throughout the day, making use association between the two gives a
structure, a beginning, middle and an ending and provides memory joy for the
patients to enable him or her give greater detail about his or her food habits
(Williams, 2007).
it is one of the simplest and most helpful methods for both the interviewer and
the patient. Since for most people eating is related to activity or work
schedule throughout the day, making use association between the two gives a
structure, a beginning, middle and an ending and provides memory joy for the
patients to enable him or her give greater detail about his or her food habits
(Williams, 2007).
