Nutrition in old age
As one ages and makes life style changes the physiological needs of nutrients changes. In addition age related risk for both communicable and noncommunicable diseases increases. Thus nutrition intake should be adjusted to meet the new age related nutrient requirements and to mitigate the increased risk of communicable and noncommunicable diseases.
The main life style change was one ages is decrease in physical activity that leads to lower energy need and higher nutrient requirements. To adjust the consequently decreased calorie intake and increased nutrient requirements. Intake of nutrients can be increased by for example increasing exercise thus increasing energy demand and increase intake of nutrient dense foods. In addiction the nutrients absorption capacity of the gastro intestinal system decreases, and chewing and swallowing capacity may aisles decrease. Hence, food for older adults should be carefully selected and adjust to meet the physiological changes and to provide the needed nutrients within the limited food intake.
Another physical phenomena in older adults is loose of lease muscle mass specially at the age of 70 and above. Intake of protein rich food from meat and meat products, poultry, egg, sea food, legumes: beans, peas, and lentils is recommended. These protein sources provide additional sources for vitamin D, Iron, calcium, vitamin B12 and fibres.
In addition to the energy adjustment the body is faced with increased risk to communicable and noncommunicable diseases. Hence to prevent the body from communicable diseases nutrient that boost the immune system such as vital A, Vitamin C, Vitamin D and minerals such as Iron, Zn and Selenium are required.
Another challenge at older age is the increased risk for non communicable diseases such as glucose intolerance, hypertension, cancer, Alzheimers, osteoporosis.
Inflammation and oxidation are endogenous process that increases as one ages are associated to increased noncommunicable diseases. Thus to decrease the risk for noncommunicable diseases the general recommendations are to lower intake of fat, salt, and added sugar and to increase intake of fruits, vegetable, protein rich foods and whole grains.
The fat should be mono and poly unsaturated foods, and to increase consumption of flavonoids, polyphenols and antioxidants. Hence, older adults should consume fruits and vegetables of different colour, since the natural colour of fruits and vegetable are rich in components that protect the body from oxidation and inflammation.