Nutrition for the elderly!
Old age is second childhood. As the body and mind are in a child, so will it be in old age. Immunity and energy will be low.
As the mind also changes like a child, nutritious food is necessary to keep the elderly healthy in such an environment where stubbornness and stressful qualities are high.
Food in old age!
The nutritional needs of a 51-year-old are different from those of 60, 70, 80, and 90-year-olds. Unfortunately, due to insufficient data we cannot say more about age group need and recommendation.
However, each elderly person has less than his recommended nutritional intake. They are not provided according to the Nutrition Study for the Elderly.
Bone and joint pain, inability to sit, and ailments including angina also appear
Physical activity levels also decline significantly in the elderly.
It is also that such changes occur at different times in humans. Therefore, we cannot calculate caloric requirements based on age.
Healthy foods
Elderly can be divided into three categories as follows – active elderly, frail elderly and chronically ill.
Each category has specific nutrition requirements.
Many factors influence their eating habits: age, gender, living conditions, psychological and physical health, medications , and community support.
Active Seniors
Except for some nutrients, there are no major changes in the nutritional needs of the active elderly compared to the needs of healthy young adults.
They have less calcium, folate and zinc than recommended;
It can be easily obtained from milk and milk by-products.
Folate is found in high amounts in green vegetables and fruits; Zinc is found in red meat, fish and whole grains.
Frail elderly people
The nutritional needs of the frail elderly can vary greatly; This group also has a high risk of suffering from malnutrition.
Malnutrition causes of frailty include anorexia, low food intake, spontaneous weight loss, and sarcopenia (gradual loss of muscle mass and strength due to aging).
Sick old people
Elderly people with chronic diseases such as heart disease and high-blood pressure need special nutritional requirements to keep the disease under control.
Patients with long-term heart disease may want to cut back on saturated fat — red meat, saturated fat such as ghee, butter, cream, coconut oil. Increase fiber intake – whole grains, legumes, fruits and vegetables.
Reducing weight, reducing salt intake, and increasing daily intake of calcium-rich foods, fruits, and vegetables are essential to reduce hypertension.
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