Aging is a normal but continuous process from birth to death. It progresses at various rates, being more rapid during the growing years and less in later years.
Basically ideal nutrition for an elderly person in good health differ insignificantly from that of younger individuals, assuming in both cases thst energy intake is proportional to energy expenditure.
A diet adequate in all the essential nutrients but slightly decreased energy is the basis for good nutrition in later years.
Reduction of 10 to 20 percent in total energy is called for due to gradusl reduction in the bssal matabolic rate as well as lessened physical activity. Requirement for protein remains the same-75gm for men and 65gm for women-and should be met largely soft and good quality protein foods. Requirement for vitamins remains the same for the aged when compared to the young. No convincing evidence of any significant effect of supplemental , nondietary vitamin C and E on aging in man has been presented.
Requirement for calcium may be greater-milk and its products are important in the diet. The increasing prevalence of osteoporosis with aging may be due to a long-term diet low in calcium. However, on the whole, present evidence suggests that the calcium requirements of the aged in good health are at least equivalent to those of younger adults.
Recently death rates from malignant neoplasm and those from some chronic degenerative diseases such as cerebrovascular disease, cardiovascular disease, hypertension and diabetes mellitus are increasing in many developed countries. Three major causes of death in Korea are malignant neoplasm, cerebrovsscular disease and accidents in 1980. Prevalence of tuberculosis significantly decreased recently. In contrast, marked increases in the prevalence of malignant neoplasm, cerebrovascular disease, hypertention, cardiovascular disease are observed during the past 30 years. One of the explanation of the charge in disease pattern is the improvement in eating habits in Korea.
The following food guide, which is the same as that for the young adult, will help the older person select the right kinds of food;
1. to eat meals regularly, a variety of food daily, and avoid eating too much.
2. to eat modest amount of energy and eating enough amounts of protein, vitamins and minerals.
3. to increase the consumption of green and yellow vegetables and fruits.
4. to reduce saturated fat consumption and balance that with polyunsatruated fat.
5. to eat adequate amounts of milk and its products.
6. to eat more sea foods.
7. to reduce the consumption of refind sugars and to limit the intake of sodium by reducing the intake of salts to about 10gm a day.
|