Nutrition in Old Age PDF

Here is the markdown conversion of the provided text: # Nutrition During Old Age ## Old Age * Old age is best defined as the age of retirement, that is 60 years and above. * Nutrition for old age is known as Geriatric Nutrition. * Aging brings physiological, psychological and immunological...

Here is the markdown conversion of the provided text: # Nutrition During Old Age ## Old Age * Old age is best defined as the age of retirement, that is 60 years and above. * Nutrition for old age is known as Geriatric Nutrition. * Aging brings physiological, psychological and immunological changes which impact nutritional status. ## Geriatrics Geriatrics: the branch of the medicine dealing with health problems of the elderly i.e. delaying the onset of severely degenerating aspects of aging and treating the disease of the aged. ## Gerontology Gerontology: Broad area of science concerned with all the psychological, social, economic, physiological and medical problems of elderly. ## Changes Associated with Aging ### Physiological Changes * Loss of Teeth * Decreased Neuromuscular coordination * Impaired hearing and failing vision * Diminished sense of taste and smell * Anorexia * Physical Discomfort * Change in Body Composition * Change in gastro-intestinal tract * Change in cardiovascular system * Change in respiratory function * Change in renal function * Change in skeletal tissue ### Socio Psychological Changes * Food habit * Loneliness * Economic aspects * Lack of nutritional knowledge * Depression * Anxiety * Loss of self-esteem * Loss of independence ## Nutritional Requirement for Elderly ### Energy * Energy requirement reduces * Basal metabolic rate decreases (15-20 percent) due to reduced muscle mass and other metabolically active tissue mass. * Reduced physical activity * Increase in fatty tissue | | 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 * Decreased skeletal tissue mass * Decrease in store of protein is inadequate to meet the need of protein synthesis. * Intake of 1.0gm/kg is safe during old age. * Protein rich food with milk and curd should be included. * Due to decrease appetite and poor digestion, old people consume less protein which may lead to edema, anemia, and low resistance to infections. ### Lipid * Dementia and CVD may share risk factors like high intake of dietary 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 $\omega$-3 fatty acids helps in visual acuity, hair loss, tissue inflammation, improper digestion, poor kidney function and mental depression. ### Minerals #### Calcium: 800mg/day To compensate for 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 * Elderly are at risk of Vitamin D deficiency due to decreased exposure to sunlight or decrease in renal mass. * Dietary supplements with calcium and vitamin D improves bone density and prevent fractures. * People with Parkinson disease have low vitamin D levels. * Stress, smoking, and medication can increase vitamin c requirement. * The antioxidant vitamins such as vitamin E, carotinoids and vitamin c enhances health of elderly. * Vitamin C may be protective against cataract at an intake level of b/w 150-250 mg/day. * Vitamin E is potent nutrient for reducing decline in cellular immunity that occur in elderly. * Changes in immune system can be overcome by taking 200 mg of vitamin E. * Requirement of vitamin B6 increased due to atrophic gastritis, interferes with absorption. * Alcoholic and liver dysfunction are additional risk factor for deficiency of vitamin B6. * Vitamin B6 have significant role in immune system. * Alcoholism is a risk factor for folate deficiency. * Severe deficiency of folic acid may result anemia and elevated serum homo-cystiene level which is a risk for cardiac diseases. * Consumption of folate rich food is needed. * Causes for vitamin B12 deficiency are atrophic and bacterial overgrowth, which decreases absorption and leads to pernicious anemia. ## Nutrition Related Problems Among Elderly * Obesity * Under nutrition and malnutrition * Osteoporosis * Cardiovascular diseases * Diabetes * Cancer ## THANK YOU