Transcript Objectives- Older Adult

Toddler to TeensOlder Adult
Objectives- Toddlers to Teens
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State 3 nutrition related principles for feeding 1-5
year olds
Identify fluid needs for hydration during illness
State 3 nutrition related principles for 5-10 year olds
Identify 4 components to a weight management
program for kids
Identify calories and nutrients needed by teens
Identify 4 nutrition related issues for teens.
State reasons to increase meals for kids
Objectives- Older Adults
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Identify 7 most significant nutrition concerns
with aging
Identify strategies to prevent weight loss
Define sarcopenia
Identify strategies to increase protein
List vitamin D needs
Identify 4 side effects of dehydration
State 2 most significant “red flags” for
malnutrition
Objectives- Older Adult
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Identify side effects of malnutrition
State the importance of “liberalizing” the diet
for older adults
Describe ways to improve dietary intake and
eating environment for older adults
List 6 lifestyle factors related to longevity
1-5 years
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Rate of growth slows
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Add 200 calories per year
2 yo ~1000 calories, 3 yo ~ 1200 calories
Appetite dependent of activity level and
growth spurts
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“picky eating”, “food jags”
1-5 years
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Food Provides
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My Plate Balance
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Nutrients
Decision making, motor skill development
Model good eating patterns
Provide healthy choices
Smaller portions
 1 Tblsp. year portions
Establishment of eating behaviors, food preferences
Dental Caries
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No bottles in bed
Stool Concerns
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Stooling
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Stool consistency and
frequency varies
DISCOMFORT
Diarrhea-Dehydration
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Viral infection, formula
contamination, antibiotics
Replace fluids
 Oral hydration formulas
 2 oz of fluid per pound of
body weight
Best Time to Teach Nutrition
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Pre-school and grade school years
Love to cook, help with food
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3 yo- wrap, pour, mix, shake, spread
4 yo- roll, juice, mash, peel
5 yo- measure, grind, grate, cut
Less peer influence
5-10 Years
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Continued slow growth
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Regular meals and snacks
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10 y.o.- 1800 calories/day
5-7 eating times/day
Breakfast, snacks, < sweetened beverages
Concerns
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Dental caries, iron deficiency anemia
Obesity
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High blood cholesterol (>170 mg/dl), hypertension,
high blood sugars
Obesity
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BMI
 85th-95th percentile- at risk
 > 95th percentile- obese
Healthy Diet
 Portion control
 Balance
Physical Activity
Self-Esteem
Family involvement
Adolescents
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Rapid growth triggered by hormones
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Girls 10-11 y.o., fat increases, 35 pounds, 6”
Boys 12-14 y.o., muscle increases, 45 pounds, 8”
Calories up to 4000-5000/day during growth
spurts
Iron, calcium, vitamin D, protein
Nutrition Issues
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Peer influenced eating
Eating disorders
Obesity
Iron deficiency anemia
Low calcium intake- girls
Vegetarianism
Sports nutrition
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Adequate calories to support growth and activity
+500-1500 calories/day
Importance of Mealtime
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Better…..
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School performance, health, family relationships
Nutrition Intake
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Adequate vegetables, fruit, low-fat dairy, grains, fewer soft
drinks/empty calories
Social skills
Family time
Distraction-free
Enjoyable
Try to increase!
Older Adults
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General decrease in all physiological functions
Wide variation physical and cognitive abilities
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Great variations in nutritional needs, social, economic,
lifestyle
Various levels of nutrition
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Health improvement
Treatment
Support life
Sensory Losses
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Taste
Smell
Vision
Thirst
Most Significant Nutrient
Concerns with Aging…
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Unintentional Weight Loss
Loss of Lean Body Mass
Low vitamin D
Dehydration
Malnutrition
Depression
Food Insecurity
Weight Loss
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middle age- weight gain; peak weight- 75
yo, weight loss- after 75
Difficulty regaining weight
Loss of functional ability
25-30 calories/kg body weight
Strategies: Calories
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Avoid unnecessary dietary
restrictions
Encourage use of
dense foods
Use more frequent meals plus
supplements or snacks
nutrient
Strategies: Calories
Use foods that are well liked
frequently
 Provide double portions of
favorite foods
 Add calories by using sauces,
gravies, toppings, and fats
 Emphasize calorie containing
liquids to meet fluid needs
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Sarcopenia
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Loss of lean body mass
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Adequate Calories
Adequate Protein
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Affects physical function, strength, overall health, quality of
life, activities of daily living
1.2 grams/kg
Animal sources, supplements
25 grams at a time (snacks and meals)
 3-5 times a day
Resistance Exercise
Food Protein Sources
(grams)
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3 oz meat = 21
1 oz meat = 7
1 cup milk = 8
1 cup yogurt = 8
2 T. peanut butter = 7
1 egg white = 7
½ oz. nuts/seeds = 7
½ c. legumes/soy = 7
½ cup grain = 3
1 slice bread = 3
½ cup vegetables = 2
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1 cup soy milk = 8
¼-½ cup meat substitute = 714
Veggie Burger = 14
½ oz. tofu = 18
Scoop of protein powder = 24
Protein Bars- 7-14
MyPlate- 76 grams
Dietary Protein/Calorie
Supplements
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Liquid supplements
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Protein powders
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13+ grams
25 grams a scoop
Smoothies
Food intake is often ↓ by use of these supplements,
but overall nutritional intake is improved
Considered a “supplement” not meal replacement
Oral Supplements
100 kcal/1 oz
6 gm/pkt
10 gm protein
330 kcal/1.5 oz
7 gm protein
23 kcal/Tbl
Vitamin D
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2010 Dietary Guidelines
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600 IU up to 70, 800 IU after 70
Common Supplementation- 1000 IU
Repletion Guidelines (based on lab tests)
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50,000 IU for 6 weeks
1000 IU a day
Dehydration
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Affects
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constipation, blood pressure, dementia
(confusion), muscle function
8-11 cups of fluids a day
Ideas to increase intake:
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Availability, pitchers, variety of fluids, flavors
Malnutrition Risk
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DETERMINE
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Disease
Eating Poorly
Tooth loss or mouth pain
Economic hardship
Reduce social contact
Multiple medications
Involuntary weight loss or gain
Need for assistance with self care
Elder at an advanced age
Malnutrition
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Easier to prevent than to cure…
Side Effects
 Poor immune system
 Frequent illness
 Increased risk for infection
 Poor wound healing
 Poor drug tolerance
 Skin conditions
 Depression, apathy
 Weakness
 Dehydration
 Unnecessary or long hospital stays
Long-Term Care
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Liberalize the diet
Quality of life issue
All issues covered…+ pressure ulcers
Pressure Ulcers, Decubitus
Ulcers, Bed Sores
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Pressure, poor nutrition
High calories and
protein
Vitamin C
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Zinc Sulfate
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500 mg a day
220 mg for 14 days
Multivitamin-mineral
Hydration
Encourage Healthy, Regular
Eating
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Eat regular/routine, small, frequent meals
Easy-to-prepare foods
Flavorful, familiar foods
Treats
Good lighting cooking and eating areas
Limit alone eating in isolation
Physical activity
Community Resources if food insecure
Live to Be 100
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http://ngm.nationalgeographic.com/ngm/0511/sights_
n_sounds/index.html
Mediterranean Type Diet
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Maintain healthy weight
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Reduced calories and exercise
Social Networks
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Home-grown foods, fruits, vegetables, olive oil, fish, whole
grains, drink tea-coffee-red wine, few processed or refined
foods
Family, friends,
Spiritual life, “sabboth”
Reason for living-purpose
Rural living