ADULTS and ELDERLY

ADULTHOOD
is the period of life when one has attained full growth and maturity (between 21-50 years of age). y State of being an adult.
y

NUTRITIONAL MANAGEMENT
It includes maintenance of DBW. By the age of 60, the average adult has accumulated about 7 extra kilograms. y To prevent overweight and obesity, it is recommended that the daily caloric allowance be reduced with increasing age. y A decrease of 3% is suggested by FAO for each decade of 30 to 39 years and 40 to 49 years because the resting metabolic rate declines brought about by loss of lean body mass. y Physical activity may also be curtailed.
y

Men in occupation requiring light activity are found to have fairly constant activity patterns between age 20 and 45. studies of energy expenditure and food intake of healthy adult males with an average weight of 56 kg show that 2580 kcal/day (44 kcal/kg) adequately cover their average energy expenditure. y The characteristics a reference woman are the same as those of the reference man except that she weighs 48 kg and needs 1920 kcal or 40 kcal/kg to maintain her body weight.
y

Feeding the Adult

To stay healthy, the following must be observed and followed:
y y y y y y y

Eat variety of foods Maintain ideal weight Avoid too much fat, saturated fat and cholesterol. Eat foods with adequate starch and fiber. Avoid too much sugar Avoid too much sodium If you drink alcohol, do so in moderation

Osteoporosis
y y y y

Is a silent enemy. It is a bone disease that leads to an increased risk of fracture. The spine may compress, then later collapse causing dowagers hump. It less common in men than women. Woman at risk developing osteoporosis include: thin, small- boned women; women with family history of the disease; women whose ovaries were removed at an early age; and sedentary woman. Smokers and drinkers are also at risk!

for proper bone mass to be maintained, bones must be stressed as they are exercised. y to prevent bone loss, experts recommended 30 minutes of exercise 3-6 times a week and calcium supplements if the diet is not rich in foods containing calcium such as milk and dairy products, spinach and broccoli.
y

Cancer
The American Cancer Society has gathered evidences that diet and cancer are related. Here are the recommended foods that we should eat to fend off cancer: a. Carotene ( a form if Vitamin A present in cantaloupes, peaches, broccoli, spinach, all dark green leafy vegetable, sweet potatoes, carrots, pumpkin, winter squash, tomatoes, citrus fruits and brussel sprouts) lower the risk of cancer of the larynx and esophagus. b. Cabbage, broccoli, brussel sprouts and cauliflower reduce the risk of GI and respiratory tract cancer. c. Fruits, vegetables, and whole grain cereals such as oatmeal, bran, and wheat may help lower the risk of colorectal cancer d. Foods high in fats, salt, or nitrate- cured foods like ham and fish and types of sausages smoked by traditional methods should be eaten in modulation. e. Milk, especially 2-3 cups of Vitamin D fortified skim milk a day, may help ward off colon cancer. f. Cabbage prevents cancer. g. Drink moderate amounts of alcoholic beverages.

ELDERLY
y

refers to the period being past middle age.

Food needs of the Aging and the Aged

Aging is a continuous process that starts in the womb and ends in the tomb. It is a developmental sequences of all living processes as they change with the passage of time. y Old age is said to be related to psychological aging. y During physiological aging, cellular changes occur. The changes in function in relation to aging are believed to be caused by a loss in the number of cells. y The collagen in the connective tissues undergoes chemical changes with aging.
y

y y

y y

The sense of taste and sense of smell are less acute, affecting the appetite. Old persons therefore tend to take in more carbohydrate rich foods which require minimum chewing and less intake of other foods like protein, vitamins, and minerals. DIGESTION is also affected due to reduction of volume, acidity and pepsin content. Reduced acidity has an adverse effect on the absorption of calcium and iron and the lowering of vitamin B12 level in blood. FATS are poorly tolerated because they retard gastric evaluation, the pancreatic production of an enzyme (lipase) is inadequate for satisfactory hydrolysis or breaking down of fats.

Elderly persons are advised to cut down gradually on their food intake especially if their lifestyle becomes more sedentary. y The habits of a lifetime are established and are very resistant to change
y

a. Calories
y

A reduction of calories is recommended because of reduced basal metabolism and physical activity. Statistics have shown that by age of 60, the average adult accumulates about 7 extra kg. the recommended decrease in calorie intake follows: 44-55 years= 7.5% decrease 55-65 years= 7.5% decrease After 65 years = 10% decrease

b. Proteins
y y y y

An allowance of 1.1 gm/kg body weight is required. This is necessary for the prevention if progressive tissue wasting and susceptibility to disease and infection. Protein is needed to repair muscles, nails and skin. It can help with healing if your loved one has been sick or has had surgery. The best sources of protein are fish, poultry, meat, milk, low fat cheese, eggs, legumes (dried beans, lentils peas), soy products (tofu or soy drinks), nuts and seeds. Whole grains, vegetables and fruit can also provide small portions of protein.

Some easy ways to add protein to senior's diets:

y y y y y y y

Drink milk instead of water at one or more meals Cut a hard boiled egg into salads or have as a side Add a slice of cheese to sandwiches Eat a handful of unsalted soy nuts Add beans or pasta sauce Sprinkle nuts and seeds on salad, cereal Have peanut butter on a piece of whole wheat toast

c.Vitamins and Minerals

Calcium, Iron,Vitamin A, and C are important minerals and vitamins commonly found lacking in the diet for the aged because of low intake of meat, milk, green leafy vegetables and fruits. y The B complex vitamins may be in adequate amounts if enriched cereals and bread are consumed. y Vitamin and Minerals supplements may be resorted to further augment in the intake of these nutrients.
y

d. Water
About 6 to 8 glasses should be consumed daily. The kidneys can function efficiently in eliminating waste solids if there are sufficient fluids. y Water stimulates peristalsis, combating constipation.
y

How to live longer

1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. 17. 18.

Avoid red meat and substitute fish whenever possible in diet. Eat vegetables rich in Beta-carotene. Eat vegetables more frequently that red meats and dairy products. Adhere to a low fat, low calorie diet. Avoid preserved foods, especially those preserved with nitrates. Cut smoked meats out of diets. Take vitamin supplements daily. Dont smoke. Drink hard water. Avoid all fats and oils. Avoid all sugars. Severely limit salts. Severely limit cholesterol Avoid alcohol , black tea and caffeinated drinks. Freely use whole grain products Freely use tubers and legumes Drink plenty of water Eat a good breakfast daily.

Foods that Help Slow Down Aging

1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11.

Nuts Wheat germ Whole bran Oatmeal Chicken legs Spinach Pinto bean Sardines Red salmon Peas Lima beans

Common Problems Among the Elderly

1) 2) 3) 4) 5) 6) 7)

Difficulty in chewing due to loss of teeth and not getting used to dentures. Lack of appetite Unwanted weight and due to lack of physical activity and/ or to overeating anxiety., confusion, insecurity or loneliness Poor digestion leading to constipation, gas pains, or diarrhea Poor absorption leading to anemia and other vitamin deficiencies. Difficulty of sleeping

Healthy Eating Tips For Seniors

For optimal elderly nutrition, seniors need more: y Fiber y Vitamins and minerals y Protein y Most elderly men need to eat more fruit, vegetables or milk products y Most senior women need to eat more grains, fruit, vegetables, milk products and meat products

Foods needed Daily by the Elderly

The elderly needs to eat certain foods in adequate amounts for good health. y Usually, they needs less energy foods due to less physical activities but more protein foods to repair worn out.
y

Who Is At Risk?
Elderly on low, fixed incomes y A lack of skills and knowledge about food preparation is another problem. y The loneliness and despair felt by some elderly also contribute to loss of appetite.
y

Causes for Eating Disorders in Older People

Loss of Motivation y Lack of Finance y Inability to Provide Resources y Inability to Prepare Meals
y

Family Nutritional Needs and Costs

A. 1. 2. 3. 4. 5. 6.

7. 8.

Nurses role in nutritional counseling Establish rapport Identify nutritional problems Collect pertinent information concerning influences on food habits and patterns. Take nutritional history Evaluate nutritional intake based on standards of nutrition Set goals and work out a practical food plan with the family, within their life situation and style, for meeting identified nutrition needs. Plan follow-up visits for continued support, education and encouragement. Use available resource persons and materials.

B. 1. 2. 3. 4. 5. 6. 7.

Economic considerations in food planning Plan menus and market lists in advance. Select most economic market. Take advantage of food discounts/ bargains. Purchase foods in season. Purchase foods sizes and amounts in grades most suitable. compare prices according to method of preserving, freshness, edible portion. Compare nutritive return in relation to cost

Ceilo Mae C. Timbang Marife Cabais Joan B. Colarina BSN2-UNEP