Title: Technical Assistance Forum
1Technical Assistance Forum and
30th Anniversary Celebration
of the Title VI Program
April 28 to May 1, 2008
Minneapolis, Minnesota
2400 Mystic Lake Blvd.
Prior Lake, MN
2Meeting the Nutritional Needs of Tribal Elders
April 30, 2008
- Floristene Johnson, MS, RD\LD
- Desoto, Texas
3Objectives
- Learn about the nutritional needs of older adults
and how to meet those needs. - Know how to identify and address some special
nutritional needs of older adults. Weight
control ( or -) - Sensory Changes in Older Adults
4What are the nutritional needs of Tribal Elders?
Dietary Reference Intakes Age 51-70 Male
Vitamin A Thiamin Vitamin B 12 Vitamin
D Riboflavin Potassium Vitamin E
Calcium Sodium Vitamin K
Folate Magnesium Vitamin C Vitamin
B6 Protein Fat Carbohydrates Zinc
5What Happens as We Age
- Basal Metabolism ( or -_
- Height
- Weight
- Hair
- Skin
- Eyes
- Nose
- Teeth
- Ears
6Title III and VI of the Older Americans Act, as
Amended (OAA)
- statesa nutrition program
- which, 5 or more days a week provides at least
one hot or other appropriate meal per day - which shall be provided in congregate setting
- which may include nutrition education and other
appropriate nutrition services
7...a nutrition project shall____
- provide meals that
- Comply with the Dietary Guidelines for Americans,
published by the Secretary and the Secretary of
Agriculture. - ...a nutrition project provides meals that
provide to each participating older individual - a minimum of 33 1/3 percent of the Dietary
Reference Intakes, if the project provides one
meal per day.
8- a minimum of 66 2/3 percent of the daily
- recommended dietary allowances if
the - project provides two meals per day, and
- 100 percent of the allowances if the project
- provides three meals per day, and
- to the maximum extent practicable, are adjusted
to - meet any special dietary needs of program
participants,
9Using the Dietary Guidelines (2005)To Meet the
Nutritional Needs
- Developed by the
- United States Department of Health and Human
Services (HHS) - United States Department of Agriculture (USDA)
10Dietary Guidelines For Americans
- 41 Total Key Recommendations
- 23-General Population
- 18- Specific Populations
11DG Basics
- Meet nutrient needs by consuming foods
- Use fortified foods and dietary supplements only
in certain cases - Dietary supplements cannot replace a healthful
diet. - The DGAs are for Americans 2 years and above.
12DGA- Nine Focus Areas
- Adequate Nutrients Within calorie Needs
- Weight Management
- Physical Activity
- Food Groups To Encourage
- Fats
- Carbohydrates
- Sodium and Potassium
- Alcoholic Beverages
- Food Safety
13-
- ADEQUATE NUTRIENTS WITHIN CALORIE NEEDS
- Consume a variety of nutrient-dense foods and
beverages - Choose foods that limit the intake of saturated
and trans fats, cholesterol, added sugars, salt,
and alcohol. - Meet recommended intakes within energy needs
- Over 50 Consume Vitamin B12 in its
crystalline form. - Older Adults, people with dark skin should
consume extra Vitamin D
14WEIGHT MANAGEMENT
- To maintain body weight in a healthy range,
- To prevent gradual weight gain over time, make
small decreases in calories and increase physical
activity.
15Weight Management For Special Populations
- Those Who Need to Lose Weight Aim for a slow and
steady weight loss - Overweight with chronic diseases/medication
Consult doctor - Older adults. Participate in regular physical
activity to reduce functional declines associated
with aging and to achieve the other benefits of
physical activity identified for - all adults.
16Risks Associate with Excess Weight
- Excess body fat leads to a higher risk for
- premature death
- type 2 diabetes,
- high blood pressure
- high blood cholesterol and triglycerides
- heart disease,
- Stroke
- gall bladder disease
- respiratory dysfunction,
- gout, arthritis, and certain kinds of cancers.
17Body Mass Index (BMI)
- Locate your height in the left-most column and
read across the row for your height to your
weight. - Follow the column of the weight up to the top
row that lists the BMI. - A BMI under 19 is underweight,
- 19 through 24 is the healthy weight range,
- 25 through 29 is in the overweight range,
- and a BMI of 30 and above is the obese range.
18PHYSICAL ACTIVITY
- Engage in regular physical activity and reduce
sedentary activities - Engage in at least 30 minutes of
moderate-intensity physical activity, above usual
activity, at work or home on most days of the
week. - Achieve physical fitness by including
cardiovascular conditioning, stretching exercises
for flexibility, and resistance exercises or
calisthenics for muscle strength and endurance.
19FOOD GROUPS TO ENCOURAGE
- Consume a sufficient amount of fruits and
vegetables while staying within energy needs. - Choose a variety of fruits and vegetables each
day. In particular, select from all five
vegetable subgroups (dark green, orange, legumes,
starchy vegetables, and other vegetables) several
times a week.
20FOOD GROUPS TO ENCOURAGE
21FOOD GROUPS TO ENCOURAGE
- Consume 3 or more ounce-equivalents of
whole-grain products per day, with the rest of
the recommended grains coming from enriched or
whole-grain products. In general, at least half
the grains should come from whole grains.
22(No Transcript)
23FOOD GROUPS TO ENCOURAGE
Consume 3 cups per day of fat-free or low-fat
milk or equivalent milk products.
24FATS
- Plan meals with less than 10 percent of calories
from saturated fatty acids and less than 300
mg/day of cholesterol, and keep trans fatty acid
consumption as low as possible. - Plan for the total fat intake to be between 20 to
35 percent of calories, with most fats coming
from sources of polyunsaturated and
monounsaturated fatty acids - When selecting and preparing meat, poultry, dry
beans, and milk or milk products, make choices
that are lean, low-fat, or fat-free. - Choose products low in fats and oils.
25CARBOHYDRATES
- Choose fiber-rich fruits, vegetables, and whole
grains often. - Choose and prepare foods and beverages with
little added sugars or caloric sweeteners - Reduce the incidence of dental caries by
practicing good oral hygiene and consuming sugar-
and starch-containing foods and beverages less
frequently.
26SODIUM AND POTASSIUM
- Consume less than 2,300 mg (approximately 1
teaspoon of salt) of sodium per day. - Choose and prepare foods with little salt. At the
same time, consume potassium-rich foods, such as
fruits and vegetables - Individuals with hypertension, older adults.
Aim to consume - no more than 1,500 mg of sodium per day, and meet
the potassium recommendation - (4,700 mg/day) with food.
27- older adults, and those who are
immunocompromised. - Do not eat or drink raw (unpasteurized) milk or
any products made from unpasteurized milk, - raw or partially cooked eggs or
- foods containing raw eggs, raw or undercooked
meat and poultry, raw or undercooked fish or
shellfish,
28ALCOHOLIC BEVERAGES
- Those who choose to drink alcoholic beverages
should do so sensibly and in moderation - Alcoholic beverages should not be consumed by
some individuals, including individuals taking
medications that can interact with alcohol, and
those with specific medical conditions. - Alcoholic beverages should be avoided by
individuals engaging in activities that require
attention, skill, or coordination, such as
driving or operating machinery.
29- Thanks for your particpation.