Nutrition and Aging

Review Date 11/13 G-0510

Provided Courtesy of Nutrition411.com

•Changes in body composition

Physiological Changes Associated With Aging

•Changes in body composition•Decline in immune system

Physiological Changes Associated With Aging (cont’d)

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

Physiological Changes Associated With Aging (cont’d)

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

Physiological Changes Associated With Aging (cont’d)

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

Physiological Changes Associated With Aging (cont’d)

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

Other Issue for Older Adults

•Fluid

Nutrients of Concern for Older Adults

•Fluid•Calories

Nutrients of Concern for Older Adults (cont’d)

•Fluid•Calories•Protein

Nutrients of Concern for Older Adults (cont’d)

•Fluid•Calories•Protein•Fat

Nutrients of Concern for Older Adults (cont’d)

•Fluid•Calories•Protein•Fat•Fiber

Nutrients of Concern for Older Adults (cont’d)

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

Nutrients of Concern for Older Adults (cont’d)

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

•Vitamins B12 and D

•Calcium

Nutrients of Concern for Older Adults (cont’d)

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

•Vitamins B12 and D

•Calcium•Zinc

Nutrients of Concern for Older Adults (cont’d)

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

Energy and Nutrient Needs

•Cancer•Heart disease•Hypertension•Diabetes•Osteoporosis•Macular degeneration/vision problems•Arthritis•Alzheimer’s disease

Health Concerns of Older Adults

Vision Problems•Cataracts—thickening of eye lens•Macular degeneration—deterioration of the center of the retina, which is responsible for straight-ahead vision•Antioxidants in foods may protect against vision loss

Common Nutrition-Related Diseases in Older Adults

Arthritis•Osteoarthritis—cushioning cartilage in joint breaks down•Rheumatoid arthritis—disease of the immune system with painful inflammation of the joints•Overweight can affect arthritis

Common Nutrition-Related Diseases in Older Adults (cont’d)

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

Common Nutrition-Related Diseases in Older Adults (cont’d)

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

Common Nutrition-Related Diseases in Older Adults (cont’d)

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

Calcium Sources

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

Promoting Bone Formation (all ages)

Calcium Requirements

AgeCalcium(mg/day)

Equivalent(dairy

servings/day)

9-18 years

1300 mg four

19-50 years

1000 mg three

50+ years

1200 mg four

mg=milligram

Vitamin D Requirements

IU=international unit

AgeEquivalent

(IU/day)

9-50 years

600 IU

51-70 years

600 IU

70+ years

800 IU

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

Eating Patterns for Older Adults

•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

Dietary Guidelines for Americans, 2010

•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

Balance Calories to Maintain Weight

•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

Food and Food Components to Reduce

•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

Food and Food Components to Reduce (cont’d)

• 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

Food and Nutrients to Increase

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

Food and Nutrients to Increase (cont’d)

• 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

Food and Nutrients to Increase (cont’d)

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

Food and Nutrients to Increase (cont’d)

•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

Building Healthy Eating Patterns

• 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

Dietary Guidelines and Aging

•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

DASH Eating Pattern

MyPlate

•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

Nutrition for Aging

Center for Nutrition Policy and Promotion. Dietary Guidelines for Americans 2010. US Dept of Agriculture Web site. http://www.cnpp.usda.gov/DietaryGuidelines.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.

References