Nutrition and Aging

1
Nutrition and Aging
Provided Courtesy of Nutrition411.com
Review Date 11/13 G-0510
2
Physiological Changes Associated With Aging

• Changes in body composition

3
Physiological Changes Associated With Aging
(contd)

• Changes in body composition
• Decline in immune system

4
Physiological Changes Associated With Aging
(contd)

• Changes in body composition
• Decline in immune system
• Changes in gastrointestinal tract

5
Physiological Changes Associated With Aging
(contd)

• Changes in body composition
• Decline in immune system
• Changes in gastrointestinal tract
• Dental problems

6
Physiological Changes Associated With Aging
(contd)

• Changes in body composition
• Decline in immune system
• Changes in gastrointestinal tract
• Dental problems
• Sensory losses

7
Other Issue for Older Adults

• Eating alone
• Changes in support system and/or environment
• Polypharmacy

8
Nutrients of Concern for Older Adults

• Fluid

9
Nutrients of Concern for Older Adults (contd)

• Fluid
• Calories

10
Nutrients of Concern for Older Adults (contd)

• Fluid
• Calories
• Protein

11
Nutrients of Concern for Older Adults (contd)

• Fluid
• Calories
• Protein
• Fat

12
Nutrients of Concern for Older Adults (contd)

• Fluid
• Calories
• Protein
• Fat
• Fiber

13
Nutrients of Concern for Older Adults (contd)

• Fluid
• Calories
• Protein
• Fat
• Fiber
• Folate

14
Nutrients of Concern for Older Adults (contd)

• Fluid
• Calories
• Protein
• Fat
• Fiber
• Folate
• Vitamins B12 and D
• Calcium

15
Nutrients of Concern for Older Adults (contd)

• Fluid
• Calories
• Protein
• Fat
• Fiber
• Folate
• Vitamins B12 and D
• Calcium
• Zinc

16
Energy and Nutrient Needs

• Water
• Energy
• Protein
• Whole grains and fiber-rich foods
• Fat
• Vitamins and minerals

17
Health Concerns of Older Adults

• Cancer
• Heart disease
• Hypertension
• Diabetes
• Osteoporosis
• Macular degeneration/vision problems
• Arthritis
• Alzheimers disease

18
Common Nutrition-Related Diseases in Older Adults

• Vision Problems
• Cataractsthickening of eye lens
• Macular degenerationdeterioration of the center
  of the retina, which is responsible for
  straight-ahead vision
• Antioxidants in foods may protect against vision
  loss

19
Common Nutrition-Related Diseases in Older Adults
(contd)

• Arthritis
• Osteoarthritiscushioning cartilage in joint
  breaks down
• Rheumatoid arthritisdisease of the immune system
  with painful inflammation of the joints
• Overweight can affect arthritis

20
Common Nutrition-Related Diseases in Older Adults
(contd)

• Alzheimers Disease
• A healthy diet can help promote brain health
• Research on a connection between diet and
  Alzheimers disease is ongoing

21
Common Nutrition-Related Diseases in Older Adults
(contd)

• Osteoporosis
• Loss of bone density, resulting in fractures
• More common in women than men
• Diet and exercise can help treat osteoporosis,
  but may not prevent it in older adults

22
Calcium Sources

• Bok choy
• Broccoli
• Calcium-fortified juices and cereals
• Canned fish with bones
• Cottage cheese
• Fortified soy beverage
• Kale
• Milk
• Yogurt

23
Promoting Bone Formation (all ages)

• Participate in weight-bearing activities
• Avoid smoking
• Consume calcium-rich foods or supplements
• Consume adequate vitamin D

24
Calcium Requirements
Age Calcium (mg/day) Equivalent (dairy servings/day)
9-18 years 1300 mg four
19-50 years 1000 mg three
50 years 1200 mg four
mgmilligram
25
Vitamin D Requirements
Age Equivalent (IU/day)
9-50 years 600 IU
51-70 years 600 IU
70 years 800 IU
IUinternational unit
26
Eating Patterns for Older Adults

• Several similar dietary recommendations exist for
  disease prevention and management of chronic
  diseases
• Dietary Guidelines for Americans
• MyPlate
• DASH Eating Pattern

27
Dietary Guidelines for Americans, 2010

• Balance calories to manage weight
• Increase some foods
• Fruits and vegetables
• Whole grains
• Lean meats, seafood, and other protein foods
• Reduce some foods
• Sodium
• Saturated fat, trans fats, and cholesterol
• Added sugar and refined grains
• Build healthy eating patterns

28
Balance Calories to Maintain Weight

• Prevent and/or reduce overweight and obesity
  through improved eating and physical activity
  behaviors
• Control calorie intake to manage weight
• Consume fewer calories from foods and beverages
• Increase physical activity and decrease time
  spent in sedentary behaviors

29
Food and Food Components to Reduce

• Reduce sodium intake to less than 2300 mg
• Some people (those older than 51 years of age,
  individuals with chronic kidney disease,
  diabetes, or hypertension, and African Americans)
  should reduce sodium intake to 1500 mg/day
• Consume less than 10 of calories from saturated
  fatty acids by replacing them with
  monounsaturated and polyunsaturated fatty acids
• Consume less than 300 mg/day of dietary
  cholesterol

30
Food and Food Components to Reduce (contd)

• Keep trans fatty acid consumption as low as
  possible by limiting foods that contain sources
  of trans fats
• Reduce the intake of calories from solid fats and
  added sugars
• Limit foods that contain refined grains,
  especially those that contain solid fats, added
  sugars, and sodium
• If alcohol is consumed, do so in moderation

31
Food and Nutrients to Increase

• Increase fruit and vegetable intake
• Eat a variety of vegetables, especially dark
  green, red, and orange vegetables, beans and peas
• Consume at least one-half of grains as whole
  grains
• Increase intake of fat-free or low-fat milk and
  milk products, including
• Yogurt
• Cheese
• Fortified soy beverages

32
Food and Nutrients to Increase (contd)

• Choose a variety of protein foods, including
• Seafood
• Lean meat and poultry
• Eggs
• Beans
• Soy products
• Unsalted nuts and seeds

33
Food and Nutrients to Increase (contd)

• Increase the amount and variety of seafood
  consumed by choosing seafood in place of some
  meat and poultry
• Replace protein foods that are higher in solid
  fat with choices that are lower in solid fats and
  calories and/or are sources of oils
• Use oils to replace solid fats when possible

34
Food and Nutrients to Increase (contd)

• Choose foods that provide more potassium, dietary
  fiber, calcium, and vitamin D
• These foods include
• Vegetables
• Fruits
• Whole grains
• Milk
• Milk products

35
Building Healthy Eating Patterns

• Select an eating pattern that meets nutrient
  needs over time at an appropriate calorie level
• Account for all food and beverages consumed and
  assess how they fit within a total healthy eating
  pattern
• Follow food safety recommendations when preparing
  and eating foods to reduce the risk of foodborne
  illness

36
Dietary Guidelines and Aging

• Individuals older than 50 years of age should
  consume 1500 mg sodium or less per day
• Individuals older than 50 years of age should
  consume foods fortified with vitamin B12, such
  as
• Fortified cereals
• Dietary supplements

37
DASH Eating Pattern

• A diet pattern that meets the Dietary Guidelines
  for Americans
• High in fruit and vegetables
• Low in saturated fat
• Low in sodium
• High in potassium
• High in fiber

38
MyPlate
39
Nutrition for Aging

• Follow the DASH eating pattern or MyPlate
• Enjoy whole grains, fruits, vegetables, and
  low-fat dairy products daily in recommended
  portions
• Exercise at least 30 minutes most days of the week

40
References

• Center for Nutrition Policy and Promotion.
  Dietary Guidelines for Americans 2010. US Dept of
  Agriculture Web site. http//www.cnpp.usda.gov/Die
  taryGuidelines.htm. Accessed November 23, 2013.
• Chernoff R. Geriatric Nutrition The Health
  Professionals Handbook. 3rd ed. Sudbury, MA
  Jones and Bartlett 2006.
• US Dept of Agriculture. MyPlate. ChooseMyPlate
  Web site. http//www.choosemyplate.gov/. Accessed
  November 23, 2013.