Healthy eating – basics of nutrition of the elderly ppt

CHANGE Project CHANGE Project Healthy eating – basics of nutrition of the elderly Beata Piórecka, PhD Institute Institute of of Public Public Health Health Jagiellonian Jagiellonian University University Medical Medical College College Krakow Krakow , , Poland Poland GRUNDTVIG Università degli Studi di Salerno Dipartimento di Scienze dell'Educazione Care of Health Advertising New Goals for Elderly people CHANGE Project CHANGE Project What influences the eating habits and nutrition condition of the elderly • individual and social preferences (tradition, economics), • individual possibilities of preparing food for digestion (technology of preparing meals, condition of mouth cavity), • digestive processes efficiency, • absorption processes efficiency, • stool excretion efficiency. acceleration of peristaltics secondary impairment of absorption and nutrition, dehydration, deceleration of peristaltics constipation, system intoxication CHANGE CHANGE projectCHANGE projectCHANGE project project NUTRITION STATUS BMI value BMI = weight (kg)/height squared (m^2) Underweight <18.5 Norm 18.5- 24.9 Excess body weight >25 I stage of obesity 30-34.9 II stage of obesity 35- 39.9 III stage of obesity >40 Tab. 1 BMI interpretation for adults [www.who.int] BMI interpretation is different for people over 65 - BMI below 23.5 kg/m 2 may indicate risk of malnutrition and is a therapeutic indication for nutrition treatment, especially in ill people „Obesity as a form of malnutrition” (Prof. Bruno Szczygieł) CHANGE Project CHANGE Project DIAGNOSIS OF ABDOMINAL (central) OBESITY ¾ WHR formula Waist circumference (WC) [cm] / hip circumference [cm] Abdominal obesity WHR > 0,94 for men and > 0,8 for women ¾ WHtR formula Body height [cm] / waist circumference [cm] Abdominal Obesity WHtR > 0,5 for men and women CHANGE Project CHANGE Project Healthy elderly people should be advised to consume dishes of: • lower amount of energetic ingredients: - fats, especially animal fats - simple carbohydrates • higher concentration of: -proteins, - calcium, - iron, - vitamins C and D - folic acid and other vitamins from group B CHANGE Project CHANGE Project It is recommended to consume:  fish, mainly sea fish (omega-3 acid)  low fat milk and dairy products  dairy products with fresh fruit  juices and fruit drinks with low content of carbohydrates  meat, poultry and fish preserves with added vegetables. CHANGE Project CHANGE Project Dishes prepared for a person over 65 years of age should have: • distinct, desired taste, • smell and • colour Recommended culinary techniques for the elderly:  cooking in skins,  steaming,  frying without fat,  infrared heating,  microwave heating. CHANGE CHANGE projectCHANGE projectCHANGE project project Russell R.M., Rasmussen H., Lichtenstein A.L. Modified Food Guide Pyramid for People over Seventy Years of Age. Journal of Nutrition. 1999;129:751-753. CHANGE Project CHANGE Project Principles of salt (sodium) intake limitation in diet: 9 resign from using salt at the table 9 use herbs (basil, tarragon, thyme, ginger) to season dishes 9 limit intake of processed food – especially smoked, canned, but also cold cuts or smoked yellow cheese 9 choose cheese with lower content of salt 9 pay attention to the sodium content in mineral water 9 eliminate snacks such as crisps, peanuts, crackers etc. 9 when necessary use salt without or with low content of sodium, e.g. potassium salt or magnesium salt 9 limit or eliminate vegetable blends, vegetable salts, garlic salt, stock cubes, sauce extracts, mustard, ketchup, maggi, mayonnaise and other spicy sauces. CHANGE CHANGE projectCHANGE projectCHANGE project project Erythronormoblastic anemia 1. Iron deficits (5- 40% of the elderly), Causes: - the issue of body aging, - deficiency of iron in the diet, - taking drugs neutralising hydrochloric acid, - infection with Helicobacter pylori, - blood loss 2. Group B vitamins deficits ► Vitamin B 6 ( ↑ of demand in atrophic gastritis or liver activity disorders) ► Vitamin B 12 ► Folic acid (folacin) . CHANGE Project CHANGE Project Healthy eating – basics of nutrition of the elderly Beata Piórecka, PhD Institute Institute of of Public Public Health Health Jagiellonian Jagiellonian University University Medical Medical College. dell'Educazione Care of Health Advertising New Goals for Elderly people CHANGE Project CHANGE Project What influences the eating habits and nutrition condition of the elderly • individual and. mayonnaise and other spicy sauces. CHANGE CHANGE projectCHANGE projectCHANGE project project Erythronormoblastic anemia 1. Iron deficits (5- 40% of the elderly) , Causes: - the issue of body aging, -