Nutrition in Old Age

Food biochemistry
Presented by:
Arijit Acharjee
FPB15015
 Introduction
• Gerontology: The medical study of the ageing
process.

• Geriatrics: The study of diseases that afflict the

elderly.

• Geriatric nutrition: Nutrition for the elderly.

 What is old age?
• Old age is best defined as age of retirement that is
60+ years and above.

• The organic process of ageing is called senescence.

• Ageing brings physiological, psychological and

immunological changes which influence the
nutritional status of a human being.
 Physiological changes
• Loss of teeth • Change in gastro-intestinal
tract.
• Decreased Neuromuscular
coordination • Change in cardiovascular
system.
• Impaired hearing and failing
vision. • Change in respiratory function.

• Anorexia. • Change in renal function.

• Change in body composition. • Change in skeletal tissue.

 Changes in organ functions
• Decrease in sense of taste • Decrease in function of liver
and smell. and gallbladder

• Decrease in saliva secretion. • Decrease in function of

intestine.
• Mouth and teeth problems.
• Decrease in function of
• Swallowing difficulties immune system.

• Decrease in stomach • Decrease in the function of

functions nervous system.

• Energy metabolism.
 Socio psychological changes

• Food habit.
• Economic aspects.
• Loneliness.
• Lack of nutritional knowledge.
• Depression.
• Anxiety.
• Loss of self esteem.
• Loss of independence.
Nutrition
• Prevention, retardation
and treatment of
diseases affiliated with
ageing.

• Adequate and balanced

nutrition is important with
respect to the
perpetuation of the
Nutritional requirements
• Energy
• Carbohydrate
• Protein
• Lipid
• Minerals
• Vitamins
• Fats
• Water
• Fibre
• Phytochemicals
 Energy
• Energy requirement reduces.

• Reduced physical activity.

• Basal metabolic rate decreases(15-20%) due to reduced

muscle mass and other metabolically active tissue mass.

• Increase in fatty tissue.

Sex Sedentary Moderate

male 1883 kcal 2216 kcal
Female 1706 kcal 2007 kcal
 Carbohydrate
• Requirement reduces.

• Impaired glucose intolerance can lead to hypoglycemia,

hyperglycemia, and type II diabetes mellitus.

• Insulin sensitivity can be enhanced by balance energy

intake, weight management and regular physical activity.

• 50 percent energy should derive from carbohydrate.

 Protein
• Production of body organs.
• Restoration of cells.
• 1g = 4 calories
• Protection of body from external Foods Protein
comprising amounts
effects. Protein

• Facilitating recovery in conditions Leguminous

seeds
20-25g

of fracture. Soya beans 30-35g

• Protection and strengthening of Meat, 15-22g
chicken,fish
muscles. Cheese 15-25g
• Development of resistance to Egg 12-13g
diseases by strengthening of the Cereals 8-12g

immune system. Milk 3-4g

 Lipid

• Dementia and CVD may share risk factors like high

intake
of dietary intake & total fat.

• Emphasis should be placed on reducing the intake

of saturated fat and choosing mono saturated or
poly saturated fat sources.

• Sufficient intake of ω-3 fatty acids helps in visual

acuity, hair loss, tissue inflammation, improper
digestion, poor kidney function and mental
depression.
 Fats

• Source of energy(1g=9 calories).

• Essential for production of some hormones which ensure

functions of the body.

• Omega 3 fatty acids reduce risk of heart attacks and

strengthen immune system and protect people from
depression.

• Fat sources:
 Milk and Yolk
 Meat
 Fat requirements in old age

• Minimum 25% of daily energy intake should be provided

from fats.

• If not much limitations caused by diseases the amount to

be consumed is 35-40g.

• Half from vegetative liquid oils and the other half from olive
oil.

• Since too much causes obesity and cancer, cardiovascular

diseases, it is necessary to avoid excessive consumption.
 Minerals
• Calcium: 800mg/day
• To compensate age related bone loss, to improve calcium
balance and to decrease prevalence of fracture.
• Ca absorption efficiency decreases, vitamin D level decreases so
need more Ca.
• Total food consumption decrease so Ca supplements needed.

• Iron: 30mg/day
• Deficiency is seen in elderly due to inadequate iron intake,
blood loss due to chronic disease or reduced non-heam iron
absorption. Vitamin C deficiency also reduce iron absorption.
• Mild anemia affect health due to less efficient circulation of
blood.

• Zinc
• Some features like delayed wound healing, decreased taste
sensitivity and anorexia are associated with zinc deficiency.
• But healthy elderly don’t show zinc deficiency.
 Vitamins
• Low vitamin D levels- Parkinson disease.

• 200 mg of vitamin E to improve immune system.

• Calcium and vitamin D improves bone density and prevent fractures.

• Vitamin E, carotenoids and vitamin C enhances health of elderly.

• Vitamin C intake level of 150-250 mg/day to fight against cataract.

• Requirement of vitamin B6 increases due to atrophic gastritis.

• Deficiency of folic acid may result anemia and elevated serum homo-
cysteine level which is a risk for cardiac diseases.

• Vitamin B12 deficiency leads to pernicious anemia.

 Water
• While 70% of the body is water in the adult
period, this amount decreases to 50% in elderly.

• Loss of 15% of body water cause loss of life.

• Helps in:
 Digestion, absoption, transportation of food
eaten.
 Operation of cells, tissues and organs
 Monitoring of body heat
 Slickness of the joints
 Removal of harmful substances from the body.
 Fibre
• Prevention of overweight problems
• .
• Protection from intestinal cancer.

• Lowering blood cholesterol.

• Increases activities of intestine and prevention of

constipation.

• Regulation of blood sugar and protection from the diabetes.

• Sources: Legumes, grains, vegetables and fruits

• 25-30g of fibre consumption per day is sufficient.

 Phytochemicals
• Chemical substances found in vegetables and
fruits have preventive features against health
problems. These substances are phytochemicals.
 Nutrition related problems of the
elderly
• Obesity
• Malnutrition and Under nutrition.
• Osteoporosis
• Cardiovascular diseases
• Diabetes
• Cancer
• Hypertension
• Mental insufficiency,
• loss of memory, brain damage
• Constipation
• Immune system weakness
 Principles of nutrition in old age period
• No. of daily meal should be regulated as 3 main and 3 interim
meals.

• High amount of fibre as legumes & wholegrain must be

consumed.

• 8-10 glasses of water (1500ml) should be consumed.

• High level of calcium should be consumed.

• Fish should be consumed atleast twice a week(omega 3 fatty

acids).

• Salt and sugar consumption should be limited.

Conclusion

• Healthy ageing begins from childhood

itself.

• Eat well to age well.

• Old age is second childhood-

Aristophanes
 References
• http://beslenme.gov.tr/content/files/yayinlar/
ingilizce_yayinlar/books/yaslilik.pdf
• World Health Organisation-
http://www.who.int/en/
• Geriatric Nutrition- ebook by Tom Brody