1. Diet during Late Adulthood
Chapter 15
Diet during Late Adulthood

2. Objectives
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

3. Physiological Changes
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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4. Physiological Changes
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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5. Physiological Changes
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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6. Physiological Changes
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

7. Psychosocial Changes
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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8. Psychosocial Changes Economic changes: May affect food choices
May reduce social activities

9. Sidestepping Potential Problems
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

10. Nutritional Requirements
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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11. Nutritional Requirements
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

12. Food Habits of Senior Citizens
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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13. Food Habits of Senior Citizens
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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14. Food Habits of Senior Citizens
Encourage variety and nutrient-dense foods
Water important to help prevent constipation, maintain urinary volume, prevent dehydration, and avoid urinary tract infections

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

16. Appropriate Diets 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

17. Transportation for Senior Citizens
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

18. Stop and Share Consider the following question:
What makes this segment of the population susceptible to food faddists?
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19. Stop and Share
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

20. Special Considerations for the Chronically Ill Older Adult
Osteoporosis
Arthritis
Cancer
Diabetes mellitus
Hypertension
Heart disease

21. Osteoporosis 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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22. Osteoporosis 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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23. Osteoporosis Possible preventive measures:
Estrogen replacement therapy (ERT)
1,500 mg of calcium per day
Exercise

24. Arthritis 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

25. Cancer
Contributors:
Diet consistently high in fat
Diet low in fiber and vitamin A
Research continues about role of nutrition in development of cancer

26. Diabetes Mellitus
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

27. Hypertension 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

28. Heart Disease Heart attack and stroke Arteries become blocked
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

29. Effects of Nutrition 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

30. Considerations for the Health Care Professional
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

31. Conclusion 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