Nutritioninoldage 170316191924

Nutrition in Old Age
Food biochemistry
Presented by:
Arijit Acharjee
FPB15015
Introduction
• Gerontology: The medical study of the ageing
process.
• Geriatrics: The study of diseases that afflict the

elderly.
• Geriatric nutrition: Nutrition for the elderly.

What is old age?
• Old age is best defined as age of retirement that is
60+ years and above.
• The organic process of ageing is called senescence.
• Ageing brings physiological, psychological and

immunological changes which influence the
nutritional status of a human being.
Physiological changes
• Loss of teeth • Change in gastro-intestinal
tract.
• Decreased Neuromuscular
coordination • Change in cardiovascular
system.
• Impaired hearing and failing
vision. • Change in respiratory function.
• Anorexia. • Change in renal function.
• Change in body composition. • Change in skeletal tissue.

Changes in organ functions
• Decrease in sense of taste • Decrease in function of liver
and smell. and gallbladder
• Decrease in saliva secretion. • Decrease in function of

intestine.
• Mouth and teeth problems.
• Decrease in function of
• Swallowing difficulties immune system.
• Decrease in stomach • Decrease in the function of

functions nervous system.
• Energy metabolism.
Socio psychological changes
• Food habit.
• Economic aspects.
• Loneliness.
• Lack of nutritional knowledge.
• Depression.
• Anxiety.
• Loss of self esteem.
• Loss of independence.
Nutrition
• Prevention, retardation
and treatment of
diseases affiliated with
ageing.
• Adequate and balanced

nutrition is important with
respect to the
perpetuation of the
Nutritional requirements
• Energy
• Carbohydrate
• Protein
• Lipid
• Minerals
• Vitamins
• Fats
• Water
• Fibre
• Phytochemicals
Energy
• Energy requirement reduces.
• Reduced physical activity.
• Basal metabolic rate decreases(15-20%) due to reduced

muscle mass and other metabolically active tissue mass.
• Increase in fatty tissue.
Sex Sedentary Moderate

male 1883 kcal 2216 kcal
Female 1706 kcal 2007 kcal
Carbohydrate
• Requirement reduces.
• Impaired glucose intolerance can lead to hypoglycemia,

hyperglycemia, and type II diabetes mellitus.
• Insulin sensitivity can be enhanced by balance energy

intake, weight management and regular physical activity.
• 50 percent energy should derive from carbohydrate.

Protein
• Production of body organs.
• Restoration of cells.
• 1g = 4 calories
• Protection of body from external Foods Protein
comprising amounts
effects. Protein
• Facilitating recovery in conditions Leguminous

seeds
20-25g
of fracture. Soya beans 30-35g

• Protection and strengthening of Meat, 15-22g
chicken,fish
muscles. Cheese 15-25g
• Development of resistance to Egg 12-13g
diseases by strengthening of the Cereals 8-12g
immune system. Milk 3-4g

Lipid
• Dementia and CVD may share risk factors like high

intake
of dietary intake & total fat.
• Emphasis should be placed on reducing the intake

of saturated fat and choosing mono saturated or
poly saturated fat sources.
• Sufficient intake of ω-3 fatty acids helps in visual

acuity, hair loss, tissue inflammation, improper
digestion, poor kidney function and mental
depression.
Fats
• Source of energy(1g=9 calories).
• Essential for production of some hormones which ensure

functions of the body.
• Omega 3 fatty acids reduce risk of heart attacks and

strengthen immune system and protect people from
depression.
• Fat sources:
 Milk and Yolk
 Meat
Fat requirements in old age
• Minimum 25% of daily energy intake should be provided

from fats.
• If not much limitations caused by diseases the amount to

be consumed is 35-40g.
• Half from vegetative liquid oils and the other half from olive
oil.
• Since too much causes obesity and cancer, cardiovascular

diseases, it is necessary to avoid excessive consumption.
Minerals
• Calcium: 800mg/day
• To compensate age related bone loss, to improve calcium
balance and to decrease prevalence of fracture.
• Ca absorption efficiency decreases, vitamin D level decreases so
need more Ca.
• Total food consumption decrease so Ca supplements needed.
• Iron: 30mg/day
• Deficiency is seen in elderly due to inadequate iron intake,
blood loss due to chronic disease or reduced non-heam iron
absorption. Vitamin C deficiency also reduce iron absorption.
• Mild anemia affect health due to less efficient circulation of
blood.
• Zinc
• Some features like delayed wound healing, decreased taste
sensitivity and anorexia are associated with zinc deficiency.
• But healthy elderly don’t show zinc deficiency.
Vitamins
• Low vitamin D levels- Parkinson disease.
• 200 mg of vitamin E to improve immune system.
• Calcium and vitamin D improves bone density and prevent fractures.
• Vitamin E, carotenoids and vitamin C enhances health of elderly.
• Vitamin C intake level of 150-250 mg/day to fight against cataract.
• Requirement of vitamin B6 increases due to atrophic gastritis.
• Deficiency of folic acid may result anemia and elevated serum homo-
cysteine level which is a risk for cardiac diseases.
• Vitamin B12 deficiency leads to pernicious anemia.

Water
• While 70% of the body is water in the adult
period, this amount decreases to 50% in elderly.
• Loss of 15% of body water cause loss of life.
• Helps in:
 Digestion, absoption, transportation of food
eaten.
 Operation of cells, tissues and organs
 Monitoring of body heat
 Slickness of the joints
 Removal of harmful substances from the body.
Fibre
• Prevention of overweight problems
• .
• Protection from intestinal cancer.
• Lowering blood cholesterol.
• Increases activities of intestine and prevention of

constipation.
• Regulation of blood sugar and protection from the diabetes.
• Sources: Legumes, grains, vegetables and fruits
• 25-30g of fibre consumption per day is sufficient.

Phytochemicals
• Chemical substances found in vegetables and
fruits have preventive features against health
problems. These substances are phytochemicals.
Nutrition related problems of the
elderly
• Obesity
• Malnutrition and Under nutrition.
• Osteoporosis
• Cardiovascular diseases
• Diabetes
• Cancer
• Hypertension
• Mental insufficiency,
• loss of memory, brain damage
• Constipation
• Immune system weakness
Principles of nutrition in old age period
• No. of daily meal should be regulated as 3 main and 3 interim
meals.
• High amount of fibre as legumes & wholegrain must be

consumed.
• 8-10 glasses of water (1500ml) should be consumed.

• High level of calcium should be consumed.
• Fish should be consumed atleast twice a week(omega 3 fatty

acids).
• Salt and sugar consumption should be limited.

Conclusion
• Healthy ageing begins from childhood

itself.
• Eat well to age well.
• Old age is second childhood-

Aristophanes
References
• http://beslenme.gov.tr/content/files/yayinlar/
ingilizce_yayinlar/books/yaslilik.pdf
• World Health Organisation-
http://www.who.int/en/
• Geriatric Nutrition- ebook by Tom Brody

Nutritioninoldage 170316191924

Uploaded by

Copyright:

Available Formats

Nutritioninoldage 170316191924

Uploaded by

Document Information

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Nutritioninoldage 170316191924

Uploaded by

Copyright:

Available Formats

Nutrition in Old Age

• Geriatrics: The study of diseases that afflict the

• Geriatric nutrition: Nutrition for the elderly.

• The organic process of ageing is called senescence.

• Ageing brings physiological, psychological and

• Anorexia. • Change in renal function.

• Change in body composition. • Change in skeletal tissue.

• Decrease in saliva secretion. • Decrease in function of

• Decrease in stomach • Decrease in the function of

• Adequate and balanced

• Reduced physical activity.

• Basal metabolic rate decreases(15-20%) due to reduced

• Increase in fatty tissue.

Sex Sedentary Moderate

• Impaired glucose intolerance can lead to hypoglycemia,

• Insulin sensitivity can be enhanced by balance energy

• 50 percent energy should derive from carbohydrate.

• Facilitating recovery in conditions Leguminous

of fracture. Soya beans 30-35g

immune system. Milk 3-4g

• Dementia and CVD may share risk factors like high

• Emphasis should be placed on reducing the intake

• Sufficient intake of ω-3 fatty acids helps in visual

• Source of energy(1g=9 calories).

• Essential for production of some hormones which ensure

• Omega 3 fatty acids reduce risk of heart attacks and

• Minimum 25% of daily energy intake should be provided

• If not much limitations caused by diseases the amount to

• Since too much causes obesity and cancer, cardiovascular

• 200 mg of vitamin E to improve immune system.

• Calcium and vitamin D improves bone density and prevent fractures.

• Vitamin E, carotenoids and vitamin C enhances health of elderly.

• Vitamin C intake level of 150-250 mg/day to fight against cataract.

• Requirement of vitamin B6 increases due to atrophic gastritis.

• Vitamin B12 deficiency leads to pernicious anemia.

• Loss of 15% of body water cause loss of life.

• Lowering blood cholesterol.

• Increases activities of intestine and prevention of

• Regulation of blood sugar and protection from the diabetes.

• Sources: Legumes, grains, vegetables and fruits

• 25-30g of fibre consumption per day is sufficient.

• High amount of fibre as legumes & wholegrain must be

• 8-10 glasses of water (1500ml) should be consumed.

• Fish should be consumed atleast twice a week(omega 3 fatty

• Salt and sugar consumption should be limited.

• Healthy ageing begins from childhood

• Eat well to age well.

• Old age is second childhood-

You might also like