Nutrition for Older Adults Chapter Eight Nutrition for Older Adults

Nutrition Amount of food needed to maintain health changes over life span Metabolism slows as a person ages. Identify physical changes related to aging that affect nutrition.

Nutritional Assessment Assessments may vary depending on facility. Assess nutritional risks. Illness that may have impact on nutrition Difficulty chewing or swallowing Weight gain or loss Regular eating habits

Nutritional Assessment (cont’d) Assess nutritional risks (cont’d) Types of food normally eaten Resources to purchase food Ability to shop for and prepare meals Medications

Managing Weight Monitoring weight is effective in assessing nutritional status. Excessive weight loss or gain should be reported. Reasons for weight loss include depression, problems with mobility, problems with teeth or swallowing, an infection or fever, or financial means Reasons for weight gain can include metabolic changes that are slowing down as a person ages

Nutritional Needs of Older Adults Nutritional needs change with age, physical activity, and health status. Nutritious food is important for healing during an illness. Three critical food groups found in various foods Carbohydrates Proteins Fats

Carbohydrates Complex Simple Break down over a longer period of time More nutritious Simple Easier to digest Quick source of energy

Carbohydrates (cont’d) Carbohydrates come from Grains, beans, nuts, milk, meat, fruits, vegetables, honey, sugar, syrup Simple carbohydrates come from milk and foods high in sugar.

Proteins Assist in building and repairing body tissue Structural-have amino acids to help build tissue and functional-help the body perform activities that keep the body alive Proteins come from plants and animals. Complete proteins come from animal sources Incomplete proteins come from plant sources Grains, dried beans, dark green and yellow vegetables Meat, fish, poultry, milk products

Proteins (cont’d) Amino acids are the basis for proteins. Essential Body cannot make; must come from food Nonessential Body can make Blood nitrogen levels are measured to determine adequate protein in the body.

Fats Support and protection of internal organs Sustain body temperature Assist with absorption of vitamins A, D, E, and K Fats come from plants, plant oils, meat, fish, and eggs. Excessive intake of fats can affect immunity system

Vitamins Vitamins extracted from foods or supplements Water-soluble: B, C Fat-soluble: A, D, E, and K Vitamin A Vision, growth, and immune system function; if patient has a yellowish-orange tint to skin might indicate an excessive amount of vitamin A intake

Vitamins (cont’d) Vitamin B complex Vitamin C Nervous system, healthy tissue, prevent dementia, metabolism, production of hemoglobin, formation of body cells Vitamin C Build and repair body tissue and bones, keep teeth and gums healthy

Vitamins (cont’d) Vitamin D Vitamin E Absorption of calcium and phosphorus for maintenance of bone tissue and other body functions; only vitamin body produces if there is enough sun exposure Vitamin E Prevents breakdown of red blood cells, aids in wound healing

Vitamins (cont’d) Vitamin K Blood clotting, bone development; defiency of vitamin K will cause dark stools that might indicate possible hemorrhaging

Minerals Inorganic substances found in nature and human body Macrominerals Electrolytes Calcium Bones and teeth, blood clotting, muscle and nerve activity, digestion, maintenance of blood pressure Phosphorus Bone maintenance, metabolism, cell maintenance When there is kidney disease expect to find elevated levels of phosphorus

Minerals (cont’d) Macrominerals (cont’d) Magnesium Sodium Energy, maintaining cell membranes, blood glucose control, regulation of blood pressure Sodium Fluid balance, nerve and muscle function, glucose activity

Minerals (cont’d) Macrominerals (cont’d) Chloride Potassium Fluid balance, digestion Potassium Building muscle, metabolic activities, electrical activity of the heart, acid-base balance regulation Can be deficient when person has had diarrhea for a period of time for example a week

Minerals (cont’d) Trace minerals Iron Zinc Iodine Fluoride Carries oxygen, aiding in metabolism Zinc Wound healing Iodine Metabolism, production of thyroid hormones and functioning Fluoride Bone and dental integrity

Water Essential component of older adult’s nutrition plan Important for maintenance of temperature Easiest dietary means of fluid intake Amount of water needed determined by Age, gender, chronic disease, physical activity, heat exposure

Body Electrolytes Electrolytes Calcium, potassium, phosphorus, magnesium, sodium, chloride Must be maintained in a state of neutrality Moved through body by fluids Important to suspect electrolyte imbalance if patient has had vomiting, diarrhea, and fever or sweating for several days; need to monitor sodium when patient begins have issues with possible renal failure

Diet Plans Various diet plans exist. Regular-healthy individual without any special nutritional needs Modified-have been sick or not eaten for a while or have difficulty chewing or swallowing Clear liquid-used for short period of time; able to see through liquid Full liquid-much of clear liquids but include things like custards, ice cream, milk and variety of juices Soft-foods in regular diet but soft for people have problems with teeth or dentures and cannot chew well Therapeutic-tailored that need to meet certain type of diet Use diet plan most appropriate for patient.

Diets Enteral or Tube Feedings Used when there is a problem with digestion or GI tract Use formulas to provide nutrition by means of a tube Parenteral Feedings-patient is given TPN (total parenteral nutrition)