Diet during Late Adulthood

Explain nutritional and caloric needs of people age 65 and over

Of chronic diseases discussed, explain development

Identify physiological, economic, and psychosocial problems that can affect senior citizen’s nutrition

Body’s functions slow with age◦ Ability to replace worn cells reduced

Metabolic rate slows Bones become less dense Lean muscle mass reduced Eyes lose focus on nearby objects

◦ Some people develop cataracts

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Poor dentition common Heart and kidneys less efficient Hearing, taste, and smell less acute Immune system may be compromised if

chronic poor nutrition

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Osteoarthritis can be debilitating Excess weight and some vitamin

deficiencies may affect some forms of arthritis

Healthy nutrition and exercise can be beneficial for those with arthritis

No connection between specific food and arthritis

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Digestion affected by decreased secretion of hydrochloric acid and enzymes

Decrease in synthesis of intrinsic factor leads to deficiency of vitamin B12

Reduced intestinal tone causes constipation or, in some cases, diarrhea

Psychosocial problems can increase as one grows older:◦ Feeling of uselessness◦ Loss of self-esteem◦ Loss, grief, and loneliness◦ Loss of independence

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Economic changes:◦ May affect food choices◦ May reduce social activities

Healthy lifestyle and active social life throughout life can prevent or delay physical deterioration and psychological depression during senior years

Food-drug and drug-drug interactions can affect nutritional status◦ Must be monitored closely

Daily protein requirement remains at 0.8 g per kilogram of body weight◦ After age 65, may be advisable to increase to 1.0

g Vitamin requirements do not change after

age 51◦ Except for slight decrease in RDAs for thiamin,

riboflavin, and niacin

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Need for iron decreased after age 51 in women due to menopause

Calorie requirement decreases approximately 1 to 2 percent per decade

Activity often decreases Weight gain common if caloric intake not

reduced

Established food habits may be especially difficult to change

The following may cause difficulties in food selection and preparation:◦ Decreased income during retirement◦ Lack of transportation◦ Physical disability◦ Inadequate cooking facilities

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Grief, loneliness, boredom, or difficulty in chewing can cause anorexia

Many consume diets deficient in:◦ Protein◦ Vitamin C, vitamin D, vitamin B6, vitamin B12, and

folate◦ Calcium, zinc, and iron◦ Calories

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Encourage variety and nutrient-dense foods Water important to help prevent

constipation, maintain urinary volume, prevent dehydration, and avoid urinary tract infections

Senior citizens may spend money on unnecessary vitamins, minerals, and foods in search of eternal life or youth

Based on MyPyramid When special health problems exist, adapt

normal diet to meet individual’s needs Federal government provides states with

funds to serve senior citizens hot meals at noon in senior centers

Federal government provides transportation for those otherwise unable to reach senior center for meals

Meals-on-Wheels project provides food for homebound individuals◦ Participating people pay according to ability

Consider the following question:◦ What makes this segment of the population

susceptible to food faddists?

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Some older people consciously or unconsciously search for eternal life, if not youth

Food faddists may pick this segment of population to profit from ignorance

Some older people with chronic disease may hope such products will bring relief

Osteoporosis Arthritis Cancer Diabetes mellitus Hypertension Heart disease

Condition in which amount of calcium in bones reduced◦ Making them porous

Can have bone density scan with special x-ray to determine condition

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Contributors:◦ Sedentary life◦ Diet low in calcium, vitamin D, and fluoride◦ Estrogen loss◦ Excessive phosphorus in diet

E.g., sodas, processed foods

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Possible preventive measures:◦ Estrogen replacement therapy (ERT)◦ 1,500 mg of calcium per day◦ Exercise

Disease that causes joints to become painful and stiff

Excess weight worsens symptoms Aspirin or anti-inflammatory drugs may help

◦ But may cause gastric bleeding and anemia No cure

Contributors:◦ Diet consistently high in fat◦ Diet low in fiber and vitamin A

Research continues about role of nutrition in development of cancer

Chronic disease that develops when body does not produce sufficient amounts of insulin or does not use it effectively for normal carbohydrate metabolism

Diet very important for treatment

High blood pressure can lead to strokes Associated with diets high in salt or possibly

low in calcium Most Americans ingest two to six times the

amount of salt needed each day

Heart attack and stroke◦ Major causes of death in U.S.

Arteries become blocked◦ Preventing normal passage of blood

Atherosclerosis◦ Plaque accumulates in walls of artery as result of

diet high in cholesterol and saturated fats

Cumulative over many years Effects of lifetime of poor eating habits

cannot be cured overnight Prevention should begin in childhood Nutrition can be used to help stabilize

condition of client with chronic disease

Each client has individual needs Important to remember that older clients

have feelings worth addressing Incapacitation that can accompany old age

is terrible indignity◦ Deserves special care

Elderly segment of population continues to increase

Nutrient needs of elderly a growing concern Many chronic diseases of elderly could be

delayed or avoided by maintaining good nutrition throughout life