1. Nutrition for Older Adults
Chapter Eight
Nutrition for Older Adults

2. 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.

3. 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

4. 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

5. 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

6. 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

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

8. 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.

9. 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

10. 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.

11. 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

12. 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

13. 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

14. 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

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

16. 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

17. 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

18. 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

19. 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

20. 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

21. 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

22. 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.

23. 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)