Healthy eating – basics of nutrition of the elderly ppt

GSRUNDTVIG GHANGE Universita depli Studi di Salerno Dipartimento di Scienze dell'Educazione Care of ⁄⁄+ Health ey Advertising Education and Culture DG IMA Goals for Elderly people

(GSRUNDTVIG GHANGE Universita depli Studi di Salerno Dipartimento di Scienze dell'Educazione

Care of

⁄⁄+ Health

ey Advertising Education and Culture DG IMA

Goals for

Elderly people

Lifelong Learning Programme

CHANGE Project

- individual and social preferences (tradition, economics),

¢ individual possibilities of preparing food for digestion (technology of preparing meals, condition of mouth cavity) ,

¢ digestive processes efficiency,

¢ absorption processes efficiency,

¢ stool excretion efficiency

acceleration of peristaltics — > secondary Impairment of absorption and nutrition, dehydration,

deceleration of peristaltics ~— constipation, system

Intoxication

CHANGE Project

SHANGE

Tab 1 BMI interpretation for adults [www.who.int]

Lifelong Learning Programme

| stage of obesity 30-34.9

ll stage of obesity 39- 39.9

BMI interpretation is different for people over 65 - BMI below 23.5 kg/m2 may indicate risk of malnutrition and is a therapeutic indication for

nutrition treatment, especially in ill people

,»Obesity as a form of malnutrition”

(Prof Bruno Szczygiet) CHANGE projectCHANGE project

DIAGNOSIS OF ABDOMINAL (central) OBESITY

>

Waist circumference (WC) [cm] / hip circumference [cm]

Abdominal obesity WHR > 0,94 for men and > 0,8 for women

>

Body height [cm] / waist circumference [cm]

Abdominal Obesity WHtR > 0,5 for men and women

: ie At Fan

es > = +

CHANGE Project

¢ lower amount of energetic ingredients:

- fats, especially animal fats

- Simple carbohydrates

¢ higher concentration of:

- proteins,

- calcium,

- Iron,

- vitamins C and D

- folic acid and other vitamins from group B

CHANGE Project

_Ì fish, mainly sea fish (omega-3 acid) L}) low fat milk and dairy products

_] dairy products with fresh fruit L} juices and fruit drinks with low content of carbohydrates

_] meat, poultry and fish preserves with added vegetables

CHANGE Project

¢ aistinct, desired taste,

¢smell and

*® COlOUY

_Ì cooking In skins, _Ì sieaming,

_Ì frying wlIthout Tat, _Ì inirared heating, _Ì microwave heating

CHANGE Project

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Lifelong Learning Programme

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Russell R.M., Rasmussen H., Lichtenstein A.L Modified Food Guide Pyramid for People over

Seventy Years of Age Journal of Nutrition 1999;129:751-753

CHANGE projectCHANGE project

SHANGE

v resign from using salt at the table

v use herbs (basil, tarragon, thyme, ginger) to season dishes

v limit intake of processed food — especially smoked, canned, Out also cold cuts or smoked yellow cheese

Y choose cheese with lower content of salt

VY pay attention to the sodium content in mineral water

v eliminate snacks such as crisps, peanuts, crackers etc

v when necessary use salt without or with low content of

sodium, e.g potassium salt or magnesium salt

v limit or eliminate vegetable blends, vegetable salts, garlic Salt, stock Cubes, sauce extracts, mustard, ketchup, maggI, mayonnaise and other spicy sauces

CHANGE Project

SHANGE

1 lron deficits (5- 40% of the elderly), Causes:

the issue of body aging, deficiency of iron in the diet, taking drugs neutralising hydrochloric acid, infection with Helicobacter pylori,

blood loss

2 Group B vitamins deficits

> Vitamin B, ( | of demand in atrophic gastritis or liver

activity disorders)

> Vitamin B,,

> Folic acid (folacin)

CHANGE projectCHANGE project