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 (continues)

 Poor dentition common  Heart and kidneys less efficient  Hearing, taste, and smell less acute  Immune system may be compromised if chronic poor nutrition (continues)

 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 (continues)

 Digestion affected by decreased secretion of hydrochloric acid and enzymes  Decrease in synthesis of intrinsic factor leads to deficiency of vitamin B 12  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 (continues)

 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 (continues)

 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 (continues)

 Grief, loneliness, boredom, or difficulty in chewing can cause anorexia  Many consume diets deficient in: ◦ Protein ◦ Vitamin C, vitamin D, vitamin B 6, vitamin B 12, and folate ◦ Calcium, zinc, and iron ◦ Calories (continues)

 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? (continues)

 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 (continues)

 Contributors: ◦ Sedentary life ◦ Diet low in calcium, vitamin D, and fluoride ◦ Estrogen loss ◦ Excessive phosphorus in diet  E.g., sodas, processed foods (continues)

 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