Features Of Nutrition Of The Elderly

Leticia Celentano Author: Leticia Celentano Time for reading: ~8 minutes Last Updated: November 13, 2022
Features Of Nutrition Of The Elderly

Aging is a natural, biologically regular process. It is based on slowing down a number of physiological and biochemical reactions, reducing resistance to external factors, etc. Elderly people experience suppression of all body systems, including the digestive system. However, the aging process can be slowed down or accelerated through nutrition. Energy value

According to age classification, the elderly are divided into three groups:

  • People of mature age - 50-60 years old.
  • Elderly people - 61-74 years old.
  • Elderly people - 75 years and older.

Aging is a natural, biologically regular process. It is based on slowing down a number of physiological and biochemical reactions, reducing resistance to external factors, etc.

Changes occurring in the body of elderly people

Suppression of all body systems, including the digestive system, is observed.

  • The teeth have a yellowish tint and a certain degree of wear.
  • The volume of the oral cavity and salivary glands decreases, the filiform papillae of the tongue disappear, the mimic and chewing muscles, and the bones of the facial skull atrophy.
  • With age, the production of saliva is suppressed, so dry mouth, cracked lips and tongue are often observed in elderly people .
  • As we age, the esophagus is somewhat elongated and curved due to the increase in kyphosis of the thoracic spine and the expansion of the aortic arch.
  • The frequency of reflux (backflow of the contained stomach into the esophagus) increases, which is associated with a decrease in the tone of the muscles of the esophagus.
  • The total length of the intestine increases, the elongation of individual sections of the large intestine is more often observed.
  • The microflora of the intestine changes: the number of putrefactive bacteria increases, and the number of lactic acid bacteria decreases, which contributes to the growth of endotoxin production, and, as a result, a violation of the functional state of the intestine and the development of the pathological process.
  • There is a decrease in liver weight.
  • The bladder increases in volume due to elongation, increasing the tone of the muscles of the bladder wall, which also contributes to bile stagnation. This factor, combined with increased cholesterol excretion, creates a risk of developing urolithiasis in the elderly .
  • Atrophic changes of the pancreas begin to develop already after 40 years.
  • The mobile and excretory function of the stomach decreases. Such changes are typical for 80% of people older than 50 years.
  • The acidity of gastric juice and its digestive capacity decrease, which negatively affects the digestion process.
  • The rate of absorption of nutrients in the small intestine decreases by 2-3 times. Fat and carbohydrate absorption may be impaired.
 

However, first of all, the work of the cardiovascular system deteriorates in elderly people . Atherosclerosis occurs and develops: a disease in which there is thickening of the walls of blood vessels, loss of their elasticity and the appearance of fragility.

However, the aging process can be slowed down or accelerated due to nutrition :

  • Limit the diet to prevent overeating.
  • Ensure high biological completeness of the diet.
  • Implement antisclerotic directionality.

Daily nutrient requirements of the elderly

The energy value of the diet of the elderly should be 2500-2600 kcal/day. Fat and sugar intake is limited.

Proteins, fats and carbohydrates

For the elderly , in accordance with physiological needs, the amount of proteins for men under 75 is 69 g, over 75 — 60 g. For women — 63 and 57 g, respectively. In terms of 1 kg of body weight, the need for proteins is 1-1.3 g. Including them in the diet of the elderly leads to the development of atherosclerosis and overloading of the liver and kidneys.

Low-fat dairy and fish products, as well as seafood, are recommended in the diet . The need for fats for the elderly is 77 g for men 60-74 years old and 67 g for men 75 and older, for women, respectively — 70 and 63. The proportion of fats of vegetable origin should be at least 30% to fully provide the body with polyunsaturated fatty acids. The introduction of oleic and linoleic fatty acids into the diet (olive oil, seafood, linseed and hemp oils) reduces blood viscosity, prevents blood clots, and reduces the risk of developing cardiovascular diseases. Foods with a high fat content should be excluded from the diet of the elderly .

Carbohydrates, as the main source of energy, should make up 50-55% of the total caloric content of the diet . The daily requirement of carbohydrates for the elderly is 333 g for 60-74 years and 290 g for 75 and older men, and 305 and 275 g for women, respectively. The share of simple sugars in the elderly should not exceed 10-15% of the total amount of carbohydrates. Their excess can lead to an increase in the synthesis of cholesterol in the liver, an increase in blood sugar and the risk of developing cancer. For the elderly, it is recommended to include in the dieta sufficient amount of fiber and other complex carbohydrates. A sufficient amount of dietary fiber stimulates intestinal peristalsis, the formation of useful intestinal microflora, and the prevention of oncological diseases.

 

Mineral substances

With age, the human body accumulates a large amount of mineral substances, in particular, Ca salts. They are deposited on the walls of blood vessels, joints, disrupting their mobility. Along with this, the concentration of mineral substances decreases in some tissues. Often in the elderly there is an easy return of calcium from the bones.

Also, in old age , in particular, in women, iron deficiency is observed. Another threat is dehydration caused by lack of fluid or potassium intake.

 Vitamins

In the nutrition of the elderly, vitamins are of particular importance, in particular, those with antisclerotic, hypotensive (lowering blood pressure), lipotropic and antioxidant effects.

Among these vitamins, you can highlight vitamins B6, PP, folic acid, vitamin E, carotene. In old age, it is necessary to constantly maintain the physiological level of vitamin C in the body, as it stimulates redox processes, normalizes metabolism, slows down the aging process, has a lipotropic effect, and promotes iron absorption.

Cases of polyhypovitaminosis (deficiency of several vitamins) are often observed in the elderly . To compensate for vitamin deficiency, it is necessary to take care of a balanced diet , in some cases the use of vitamin complexes is recommended.

 

Food mode

Diet is especially important for elderly people . Since at this age, the body's adaptive capacity decreases, which can cause uncoordinated work of regulatory mechanisms that ensure the relative constancy of nutrients in the blood.

Rational nutrition for the elderly prevents the progression caused by the aging process of the enzymatic and excretory functions of the digestive glands. It is recommended to eat four times a day , eating at the same time, which contributes to high digestibility.

Increasing the frequency or number of meals suppresses the excitability of the food center and reduces appetite. If there is a tendency to obesity and an increased appetite, it is appropriate to eat 5 times a day. This diet is recommended for all categories of elderly people .

The following energy distribution options for four meals are recommended :

  • 25-30% for the first breakfast, 15-20% for the second, 40-45% for lunch, 10-15% for dinner.
  • 25% (600-700 kcal) for the first breakfast, 15% (300-400 kcal) for the second, 35% (900-1000 kcal) for lunch, 25% (600-700 kcal) for dinner.

If there is a tendency to obesity and an increase in the frequency of meals, a relatively even distribution of the energy value of the diet during the day is recommended, or additional meals are provided - compote, kefir or fruit - between the main meals, and also before bedtime.

PREMIUM CHAPTERS ▼

Basic principles of nutrition for the elderly (PREMIUM)

  • Consume fish and meat dishes, as well as the main amount of fats in the daytime and morning parts of the day.
  • During dinner, you should exclude food containing a large amount of table salt and extractive substances, and choose dairy products, since it suppresses the work of the gastric glands during sleep. Dairy products during night sleep do not change the activity of physiological systems. And salty, meat and fish dishes, in turn, can have a negative effect on the cardiovascular and respiratory systems: blood pressure, pulse rate and breathing remain at the previous level and sometimes increase instead of decreasing.
  • Elderly people should give preference to stewed and boiled dishes, vegetarian soups. It is necessary to reduce the consumption of fried and excessively fatty, spicy dishes, marinades, sauces, as they lead to an overload of the digestive glands. The appearance, smell and taste of food play an important role, as it contributes to a more active release of digestive juices, and, after all, to better digestion and assimilation of food.
  • The anti- sclerotic focus of the diet of the elderly involves limiting the consumption of cholesterol-containing products (offal, egg yolks, etc.), easily digestible carbohydrates (confectionery, sugar and jam), products rich in vitamin D, nitrogenous extractive substances, with a large amount of salt . It is necessary to include in the diet foods rich in fiber (rye bread with bran, crackers, fat-free cookies), vitamins, potassium and magnesium salts, as well as vegetable oils. Lean lamb, beef, turkey, pork are recommended as meat products, mainly in the form of baked and boiled dishes. Fish should also be low-fat, including soaked low-fat herring once a week.
  • A special place should be given to side dishes and vegetable dishes: salads with vegetable oils and vinaigrettes, cabbage, potatoes, tomatoes, cucumbers, pumpkin, zucchini, parsley, dill, in small quantities — beans, beans, mushrooms, peas, spinach.
  • The norm of fat in the diet of elderly people should be 70-80 g, 1/3 of which are vegetable oils. If there is a tendency to obesity, it is necessary to reduce the consumption of flour and cereal products, sweets, sour cream, ghee and butter.
  • From dairy products, the following are recommended: low-fat varieties of cheese, low-fat cottage cheese and dishes made from it, sour cream, kefir, acidophilin.
  • As drinks, it is worth giving preference to tea, weak coffee, tea with milk, fruit, berry and vegetable juices.
  • It is necessary to ensure the diversity of the diet . Abusing any group of food products is unacceptable .

The rational organization of nutrition for the elderly has a positive effect on metabolism, supports normal working capacity and health.

 

An example of a daily diet for the elderly (PREMIUM)

  • First breakfast : omelet - 100 g, milk oatmeal - 150 g, tea with milk - 150/50 g.
  • Second breakfast : fresh fruit or berries - 150 g, baked apple - 130 g.
  • Lunch : carrot salad with sour cream - 100 g, vegetarian soup - 250 g, boiled fish baked with mashed potatoes - 85/150 g, compote - 150 g.
  • Afternoon : rosehip decoction — 150 ml, vegetable or fruit juice — 200 ml.
  • Dinner : cottage cheese pudding - 100 g, cabbage rolls stuffed with vegetables (in vegetable oil) - 150 g.
  • Before going to bed : kefir - 200 ml.
  • For the whole day: bread - 250-300 g, sugar - 30 g, butter - 10 g.

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