Changes during ageing
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The document discusses the physiological and socio-psychological changes associated with aging. Physiological changes include loss of teeth, impaired senses, diminished taste and smell, changes in body composition, and changes to the cardiovascular, respiratory, renal and skeletal systems. Socio-psychological changes include changes to food habits, economic aspects, loneliness, lack of knowledge, depression, anxiety, loss of self-esteem and independence. The presentation provides an overview of the multidimensional changes that occur during the human aging process.
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The document discusses the properties and uses of Ashwagandha and Aloe Vera in traditional Indian medicine. Ashwagandha contains various alkaloids, steroidal lactones, and saponins and has been used to enhance memory, stabilize mood, improve learning ability, and treat Parkinson's and Alzheimer's disease. It may also help with conditions like hypoxia, catalepsy, and bipolar disorder. Aloe Vera contains components that promote wound healing and skin protection. It has been used topically to treat pimples, soothe skin, and relieve joint and muscle pain.
Nutritional biochemistry
This document provides information on vitamins B3 (niacin), B6 (pyridoxine), and biotin. It discusses their structures, functions, food sources, coenzyme forms, and roles in biochemical reactions in the body. Vitamin B3 supports circulation, the nervous system, digestion, and metabolism. Vitamin B6 aids in blood cell and protein production. Biotin is involved in carboxylation reactions through its coenzyme biocytin. All three vitamins are water-soluble and found naturally in various foods.
Diet therapy
This document discusses medical nutrition therapy for Parkinson's disease. It begins by describing Parkinson's disease and its symptoms. It then discusses the role of diet, including emphasizing foods high in fiber, calcium, vitamin D, and B vitamins to help manage symptoms and medication side effects like constipation, bone health issues, and elevated homocysteine levels. The document also notes dietary vitamin E may help reduce Parkinson's risk and outlines common medications for Parkinson's and their potential side effects to consider for nutrition management.
Micro minerals
This document discusses human nutrition as it relates to iodine, fluoride, and magnesium. It provides information on the functions, sources, recommended daily amounts, and effects of deficiencies and toxicities for each mineral. Iodine is needed to make thyroid hormones which regulate metabolism. Sources include seafood, bread, and iodized salt. A deficiency can cause goiter or cretinism. Fluoride strengthens teeth and bones. It is found in drinking water and too much can cause dental or skeletal fluorosis. Magnesium is involved in many enzyme systems and is found in vegetables, grains, and dairy. Deficiencies or toxicities of any of these minerals can impact health.
Advances in food science
Food science draws from many disciplines to better understand and improve food products for the public. This document discusses advances in food science including dehydrated juice powder made through foam-mat drying and preserved products like jam, jelly, ketchup and sauces. Foam-mat drying uses foaming agents to form a stable foam from fruit pulp that is then dried. Jams are made by boiling fruit pulp with sugar until thick while jellies are made by boiling fruit, extracting the juice and adding sugar. Ketchup is usually made from tomatoes concentrated with onions, garlic, salt, sugar, vinegar and spices.
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Nutritional requirements of elderly & dietary management
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Changes during ageing
- 2. Ageing Aging or ageing is a process that accumulates changes in organisms or objects over time. Human aging process involve multidimensional changes on physical psychological, cultural and social levels.
- 3. CHANGES ASSOCIATED WITH AGEING • Physiological Changes • Socio Psychological Changes
- 4. Physiological Changes Loss of Teeth Decreased Neuromuscular coordination
- 5. Impaired hearing and failing vision Diminished sense of taste and smell Anorexia
- 6. Changes in body composition Gastro intestinal changes Changes in cardio vascular system
- 7. Changes in respiratory system Changes in renal functions Change in skeletal tissue
- 8. Socio Psychological Changes Food habit Economic aspects
- 10. Anxiety Loss of self- esteem Loss of independence
- 11. THANK YOU....