Transcript Chapter 5
Chapter 5
Nutrition and the Elderly
Outline
Introduction
Special Considerations
Screening &
Physiological Impact
Intervention
Basic Nutrition
Overview
of Aging on Nutrition
Summary
Summary of Factors that
Influence Nutrition in the Elderly
Physiological
– Health Status
– Chronic Disease
– Changes in appetite
– Physical disability
– Sensory acuity
– Physical activity
– Use of alcohol or other
drugs
– Lifelong diet habits
Socioeconomic
– Culture/ethnicity
– Income
– Education
– Lifestyle
– Nutrition knowledge &
practice
– Cooking skills
– Susceptibility to food
fads
– Institutionalization
More factors:
Psychological
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Belief system
Motivation-Self-image
Mental state
Degree of independence
Feeling of usefulness
Presence or absence of
spouse
– Social contacts-loneliness
Environmental
– Type & location of housing
– Adequacy of cooking
facilities
– Proximity of family &
friends
– Availability,
accessibility, &
adequacy of food
supply
– Health service
Screening and Intervention
Nutrition Screening
Initiative: the premise
of the initiative is that
nutrition status is a
“vital sign” that is just
as important in
evaluating a person’s
health & well-being as
the traditional vital
signs of blood
pressure & pulse.
Basic Nutrition Overview:
Essential Nutrients: 6 classes of nutrients
– Carbohydrates
– Proteins
– Fats
– Vitamins
– Minerals
– Water
• These nutrients are essential for promoting growth,,
maintenance, & repair of our bodies.
Carbohydrates:
Simple carbohydrates: sugars
Complex carbohydrates:
starches
At least 50% or more of
our calories should come
from eating foods that are
good sources of complex
carbohydrates because
they are nutrient rich &
have fiber.
Include grains, legumes
(dried beans & peas),
fruits & vegetables,
cereals, pasta, & rice.
Simple carbohydrates:Sugar
Cane
High in simple sugars,
(monosaccharides-cakes, candies,
cookies, & sodas (empty calorie
foods)= high in calories & low in
nutrient value. Fruit & fruit
juices also have simple sugars,
but they come packaged from
Nature with many essential
nutrients. No more than 20% of
total carbohydrates. Simple
sugars: Glucose (the sugar in
blood);Fructose(the sugar in
fruit-honey);
Galactose (sugar made from milk
sugar)
Fiber: complex carbohydrate
Major sources=whole
grains,fruits, legumes,
vegetables, nuts &
seeds.
Much of the fiber in
our diet is processed
away when whole
grains are refined &
the bran portion is
removed.
Not an essential
nutrient, necessary to
keep our intestinal
tract healthy. Binds
water, causing softer,
bulkier stools that
move through the
intestinal tract more
quickly.
Fiber:
Researchers believe diets with
adequate fiber help reduce risk of
colon cancer.
Fiber also thought to bind
carcinogens, or cancer-causing
agents, & stools with more water
lessen the potency of the cancercausing agents in the waste
material.
Adequate fiber helps prevent
constipation, diverticular disease,
& hemorrhoids. Soluble
fiber(legumes,oats,rice,fruit)may
cholesterol levels.
Protein:
Proteins are the main
substances that the body
uses to build & repair
tissues such as muscle,
blood, internal organs,
hair, nails,& bones.
Proteins are part of
hormones, antibodies, &
enzymes. Enzymes are
proteins that catalyze the
biochemical reactions that
take place in the
metabolism of the body.
Fats:
Primary function of fats, or lipids, in the
body is as a rich source of energy. Fat helps
insulate & regulate body temperature, it
surrounds internal organs & protects them
from external injury, & it is the carrier of
the fat-soluble vitamins A,D,E,& K.There
are two essential fatty acids-linoleic &
linolenic acid. Fat calories should account
for no more than 30% of total calories.
Vitamins:
Vitamins are substances
that are needed by the
body to maintain
metabolism, growth, &
development.
There are 13 vitamins, 2
categories. Watersoluble=Vitamins C &B
complex.Fat solubleA,D,E,K.
Minerals:
There are 23 minerals
that are essential for
human nutrition.
Perform numerous
functions in the body,
including metabolism,
maintenance of fluid
balance,bone & teeth
formation,blood clotting,muscle& nerve
function&red cells.
Planning meals-good nutrition
Adequacy
Balance
Calorie Control
Moderation
Variety
Food Guide Pyramid:
Foundation= bread,
cereal, rice, & pasta.
Next=fruits &
vegetables
Next=milk, yogurt, &
cheese
Next=meat, poultry,
fish, dry beans, eggs &
nuts.
Top=fats,oils,sweets.
Food Preparation for the Elderly:
Small, frequent meals
Low in fat,sugar,
cholesterol, & salt.
Convenience foods that
are healthy.
Quick & easy snacks.
Cheerful environment.
Regular exercise.
Shop & eat with
neighbors.
Liquid Nutritional Supplements:
Ensure
250cal-9g.protein6gfat
Sustacal
240cal-14.5gprotein
Boost
Choice DM
9g fat
240cal.-10.2g.protein
4.1g.fat
250cal.-10.6g.protein
12 g.fat.
Drugs that affect appetite:
Decongestant
Amphetamines
Appetite suppressant
drug
Appetite stimulant
Lithium
Tranquilizers
Steroids
Dental Health:
Total loss of teeth in
55% in adults older
than 85
44% age 75-84
30% age 65-74.
Thirst, Dehydration, GI Tract
Dehydration: Dry lips;
Sunken eyes; Swollen
tongue; Increased body
temperature; Decreased
blood pressure;
Constipation; Decreased
urine output; Nausea
GI Tract: Increase dietary
fiber
Liver-GB, Pancreas,
Cardiovascular
Liver function
complicated with alcohol
abuse.
Gallbladder malfunction =
gallstones.
Cardiovascular:Heart
healthy diet and exercise.
Drug & Nutrient
Interactions
Value of Appropriate Nutrition:
The value of appropriate
nutrition screening &
intervention cannot be
underestimated in providing
quality care for the elderly.
Good nutrition not only
optimizes health & well-being,
it helps prevent the onset of
many chronic diseases.