This document discusses healthy eating guidelines and recommendations for a balanced diet. It provides information on:
- Food-based dietary guidelines which recommend eating plenty of fruits and vegetables, whole grains, and choosing foods lower in fat, salt and sugar.
- Common recommendations across countries include eating 5 servings of fruits and vegetables daily, choosing whole grains, and limiting sugary and fatty foods.
- Nutritional needs vary by life stage, from pregnancy and infant feeding to childhood, adolescence, and the needs of older adults. Maintaining a balanced diet is important for health at all stages of life.
Yummy Healthy Recipes, a blog that will help you to modernize your food into yummy options to get the best possible health for your body and soul in simple tried & tested ways, from appetizing breakfasts to healthy lunches, flavorsome dinners and finger-licking desserts.
Yummy Healthy Recipes, a blog that will help you to modernize your food into yummy options to get the best possible health for your body and soul in simple tried & tested ways, from appetizing breakfasts to healthy lunches, flavorsome dinners and finger-licking desserts.
In today's fast-paced and convenience-driven world, maintaining a healthy diet can sometimes feel like an uphill battle. With so many options available, it's easy to make unhealthy food choices. That's where the food pyramid comes in.
The food pyramid is a vital tool that helps individuals make informed decisions about their daily food intake, guiding them towards a healthy and balanced diet.
By understanding how the food pyramid functions and its significance in promoting well-being, individuals can unlock the secret to eating nutritiously and living a healthier life.
In this article, we will delve into how the food pyramid acts as a compass for individuals, offering valuable guidance on making informed choices and ensuring that consume a healthy and balanced range of nutrients to achieve optimum health.
Global Medical Cures™ | Womens Health-NUTRITION
DISCLAIMER-
Global Medical Cures™ does not offer any medical advice, diagnosis, treatment or recommendations. Only your healthcare provider/physician can offer you information and recommendations for you to decide about your healthcare choices.
In today's fast-paced world, a growing number of individuals are grappling with the challenges of managing diabetes.
Proper nutrition plays a critical role in maintaining overall health, and this is particularly true for individuals with diabetes. With a wide range of food options available, knowing what is truly the best food for diabetics can be overwhelming.
In this informative piece, we will delve into the intricacies of diabetic-friendly diets, explore various food groups, and uncover the key to nourishing one's body while effectively managing diabetes.
Prepare to discover the optimal choices and strategies for embracing a wholesome and enjoyable diet tailored specifically for diabetics.
Further develop Rest by Eating These 7 Food varieties, As per Science.pdfghazala Tubbassum
.....................
"5 types of foods which you have to consume daily"
"benefits and disadvantages of eating greens"
"top five healthful ingredients"
"food pyramid explanation of each group"
"12 meals you must devour normal"
"top five healthful foods"
"12 ingredients you should eat regularly"
Nutrition in older age. Adequate nutrition, especially in older age, aids in the maintenance of health and in decreasing the onset of chronic diseases, contributes to vitality in everyday activity, to energy and mood and helps in maintaining functional independence.
In today's fast-paced and convenience-driven world, maintaining a healthy diet can sometimes feel like an uphill battle. With so many options available, it's easy to make unhealthy food choices. That's where the food pyramid comes in.
The food pyramid is a vital tool that helps individuals make informed decisions about their daily food intake, guiding them towards a healthy and balanced diet.
By understanding how the food pyramid functions and its significance in promoting well-being, individuals can unlock the secret to eating nutritiously and living a healthier life.
In this article, we will delve into how the food pyramid acts as a compass for individuals, offering valuable guidance on making informed choices and ensuring that consume a healthy and balanced range of nutrients to achieve optimum health.
Global Medical Cures™ | Womens Health-NUTRITION
DISCLAIMER-
Global Medical Cures™ does not offer any medical advice, diagnosis, treatment or recommendations. Only your healthcare provider/physician can offer you information and recommendations for you to decide about your healthcare choices.
In today's fast-paced world, a growing number of individuals are grappling with the challenges of managing diabetes.
Proper nutrition plays a critical role in maintaining overall health, and this is particularly true for individuals with diabetes. With a wide range of food options available, knowing what is truly the best food for diabetics can be overwhelming.
In this informative piece, we will delve into the intricacies of diabetic-friendly diets, explore various food groups, and uncover the key to nourishing one's body while effectively managing diabetes.
Prepare to discover the optimal choices and strategies for embracing a wholesome and enjoyable diet tailored specifically for diabetics.
Further develop Rest by Eating These 7 Food varieties, As per Science.pdfghazala Tubbassum
.....................
"5 types of foods which you have to consume daily"
"benefits and disadvantages of eating greens"
"top five healthful ingredients"
"food pyramid explanation of each group"
"12 meals you must devour normal"
"top five healthful foods"
"12 ingredients you should eat regularly"
Nutrition in older age. Adequate nutrition, especially in older age, aids in the maintenance of health and in decreasing the onset of chronic diseases, contributes to vitality in everyday activity, to energy and mood and helps in maintaining functional independence.
- Video recording of this lecture in English language: https://youtu.be/lK81BzxMqdo
- Video recording of this lecture in Arabic language: https://youtu.be/Ve4P0COk9OI
- Link to download the book free: https://nephrotube.blogspot.com/p/nephrotube-nephrology-books.html
- Link to NephroTube website: www.NephroTube.com
- Link to NephroTube social media accounts: https://nephrotube.blogspot.com/p/join-nephrotube-on-social-media.html
Knee anatomy and clinical tests 2024.pdfvimalpl1234
This includes all relevant anatomy and clinical tests compiled from standard textbooks, Campbell,netter etc..It is comprehensive and best suited for orthopaedicians and orthopaedic residents.
Explore natural remedies for syphilis treatment in Singapore. Discover alternative therapies, herbal remedies, and lifestyle changes that may complement conventional treatments. Learn about holistic approaches to managing syphilis symptoms and supporting overall health.
New Drug Discovery and Development .....NEHA GUPTA
The "New Drug Discovery and Development" process involves the identification, design, testing, and manufacturing of novel pharmaceutical compounds with the aim of introducing new and improved treatments for various medical conditions. This comprehensive endeavor encompasses various stages, including target identification, preclinical studies, clinical trials, regulatory approval, and post-market surveillance. It involves multidisciplinary collaboration among scientists, researchers, clinicians, regulatory experts, and pharmaceutical companies to bring innovative therapies to market and address unmet medical needs.
Ethanol (CH3CH2OH), or beverage alcohol, is a two-carbon alcohol
that is rapidly distributed in the body and brain. Ethanol alters many
neurochemical systems and has rewarding and addictive properties. It
is the oldest recreational drug and likely contributes to more morbidity,
mortality, and public health costs than all illicit drugs combined. The
5th edition of the Diagnostic and Statistical Manual of Mental Disorders
(DSM-5) integrates alcohol abuse and alcohol dependence into a single
disorder called alcohol use disorder (AUD), with mild, moderate,
and severe subclassifications (American Psychiatric Association, 2013).
In the DSM-5, all types of substance abuse and dependence have been
combined into a single substance use disorder (SUD) on a continuum
from mild to severe. A diagnosis of AUD requires that at least two of
the 11 DSM-5 behaviors be present within a 12-month period (mild
AUD: 2–3 criteria; moderate AUD: 4–5 criteria; severe AUD: 6–11 criteria).
The four main behavioral effects of AUD are impaired control over
drinking, negative social consequences, risky use, and altered physiological
effects (tolerance, withdrawal). This chapter presents an overview
of the prevalence and harmful consequences of AUD in the U.S.,
the systemic nature of the disease, neurocircuitry and stages of AUD,
comorbidities, fetal alcohol spectrum disorders, genetic risk factors, and
pharmacotherapies for AUD.
These simplified slides by Dr. Sidra Arshad present an overview of the non-respiratory functions of the respiratory tract.
Learning objectives:
1. Enlist the non-respiratory functions of the respiratory tract
2. Briefly explain how these functions are carried out
3. Discuss the significance of dead space
4. Differentiate between minute ventilation and alveolar ventilation
5. Describe the cough and sneeze reflexes
Study Resources:
1. Chapter 39, Guyton and Hall Textbook of Medical Physiology, 14th edition
2. Chapter 34, Ganong’s Review of Medical Physiology, 26th edition
3. Chapter 17, Human Physiology by Lauralee Sherwood, 9th edition
4. Non-respiratory functions of the lungs https://academic.oup.com/bjaed/article/13/3/98/278874
micro teaching on communication m.sc nursing.pdfAnurag Sharma
Microteaching is a unique model of practice teaching. It is a viable instrument for the. desired change in the teaching behavior or the behavior potential which, in specified types of real. classroom situations, tends to facilitate the achievement of specified types of objectives.
Flu Vaccine Alert in Bangalore Karnatakaaddon Scans
As flu season approaches, health officials in Bangalore, Karnataka, are urging residents to get their flu vaccinations. The seasonal flu, while common, can lead to severe health complications, particularly for vulnerable populations such as young children, the elderly, and those with underlying health conditions.
Dr. Vidisha Kumari, a leading epidemiologist in Bangalore, emphasizes the importance of getting vaccinated. "The flu vaccine is our best defense against the influenza virus. It not only protects individuals but also helps prevent the spread of the virus in our communities," he says.
This year, the flu season is expected to coincide with a potential increase in other respiratory illnesses. The Karnataka Health Department has launched an awareness campaign highlighting the significance of flu vaccinations. They have set up multiple vaccination centers across Bangalore, making it convenient for residents to receive their shots.
To encourage widespread vaccination, the government is also collaborating with local schools, workplaces, and community centers to facilitate vaccination drives. Special attention is being given to ensuring that the vaccine is accessible to all, including marginalized communities who may have limited access to healthcare.
Residents are reminded that the flu vaccine is safe and effective. Common side effects are mild and may include soreness at the injection site, mild fever, or muscle aches. These side effects are generally short-lived and far less severe than the flu itself.
Healthcare providers are also stressing the importance of continuing COVID-19 precautions. Wearing masks, practicing good hand hygiene, and maintaining social distancing are still crucial, especially in crowded places.
Protect yourself and your loved ones by getting vaccinated. Together, we can help keep Bangalore healthy and safe this flu season. For more information on vaccination centers and schedules, residents can visit the Karnataka Health Department’s official website or follow their social media pages.
Stay informed, stay safe, and get your flu shot today!
HOT NEW PRODUCT! BIG SALES FAST SHIPPING NOW FROM CHINA!! EU KU DB BK substit...GL Anaacs
Contact us if you are interested:
Email / Skype : kefaya1771@gmail.com
Threema: PXHY5PDH
New BATCH Ku !!! MUCH IN DEMAND FAST SALE EVERY BATCH HAPPY GOOD EFFECT BIG BATCH !
Contact me on Threema or skype to start big business!!
Hot-sale products:
NEW HOT EUTYLONE WHITE CRYSTAL!!
5cl-adba precursor (semi finished )
5cl-adba raw materials
ADBB precursor (semi finished )
ADBB raw materials
APVP powder
5fadb/4f-adb
Jwh018 / Jwh210
Eutylone crystal
Protonitazene (hydrochloride) CAS: 119276-01-6
Flubrotizolam CAS: 57801-95-3
Metonitazene CAS: 14680-51-4
Payment terms: Western Union,MoneyGram,Bitcoin or USDT.
Deliver Time: Usually 7-15days
Shipping method: FedEx, TNT, DHL,UPS etc.Our deliveries are 100% safe, fast, reliable and discreet.
Samples will be sent for your evaluation!If you are interested in, please contact me, let's talk details.
We specializes in exporting high quality Research chemical, medical intermediate, Pharmaceutical chemicals and so on. Products are exported to USA, Canada, France, Korea, Japan,Russia, Southeast Asia and other countries.
NVBDCP.pptx Nation vector borne disease control programSapna Thakur
NVBDCP was launched in 2003-2004 . Vector-Borne Disease: Disease that results from an infection transmitted to humans and other animals by blood-feeding arthropods, such as mosquitoes, ticks, and fleas. Examples of vector-borne diseases include Dengue fever, West Nile Virus, Lyme disease, and malaria.
Title: Sense of Taste
Presenter: Dr. Faiza, Assistant Professor of Physiology
Qualifications:
MBBS (Best Graduate, AIMC Lahore)
FCPS Physiology
ICMT, CHPE, DHPE (STMU)
MPH (GC University, Faisalabad)
MBA (Virtual University of Pakistan)
Learning Objectives:
Describe the structure and function of taste buds.
Describe the relationship between the taste threshold and taste index of common substances.
Explain the chemical basis and signal transduction of taste perception for each type of primary taste sensation.
Recognize different abnormalities of taste perception and their causes.
Key Topics:
Significance of Taste Sensation:
Differentiation between pleasant and harmful food
Influence on behavior
Selection of food based on metabolic needs
Receptors of Taste:
Taste buds on the tongue
Influence of sense of smell, texture of food, and pain stimulation (e.g., by pepper)
Primary and Secondary Taste Sensations:
Primary taste sensations: Sweet, Sour, Salty, Bitter, Umami
Chemical basis and signal transduction mechanisms for each taste
Taste Threshold and Index:
Taste threshold values for Sweet (sucrose), Salty (NaCl), Sour (HCl), and Bitter (Quinine)
Taste index relationship: Inversely proportional to taste threshold
Taste Blindness:
Inability to taste certain substances, particularly thiourea compounds
Example: Phenylthiocarbamide
Structure and Function of Taste Buds:
Composition: Epithelial cells, Sustentacular/Supporting cells, Taste cells, Basal cells
Features: Taste pores, Taste hairs/microvilli, and Taste nerve fibers
Location of Taste Buds:
Found in papillae of the tongue (Fungiform, Circumvallate, Foliate)
Also present on the palate, tonsillar pillars, epiglottis, and proximal esophagus
Mechanism of Taste Stimulation:
Interaction of taste substances with receptors on microvilli
Signal transduction pathways for Umami, Sweet, Bitter, Sour, and Salty tastes
Taste Sensitivity and Adaptation:
Decrease in sensitivity with age
Rapid adaptation of taste sensation
Role of Saliva in Taste:
Dissolution of tastants to reach receptors
Washing away the stimulus
Taste Preferences and Aversions:
Mechanisms behind taste preference and aversion
Influence of receptors and neural pathways
Impact of Sensory Nerve Damage:
Degeneration of taste buds if the sensory nerve fiber is cut
Abnormalities of Taste Detection:
Conditions: Ageusia, Hypogeusia, Dysgeusia (parageusia)
Causes: Nerve damage, neurological disorders, infections, poor oral hygiene, adverse drug effects, deficiencies, aging, tobacco use, altered neurotransmitter levels
Neurotransmitters and Taste Threshold:
Effects of serotonin (5-HT) and norepinephrine (NE) on taste sensitivity
Supertasters:
25% of the population with heightened sensitivity to taste, especially bitterness
Increased number of fungiform papillae
These lecture slides, by Dr Sidra Arshad, offer a quick overview of physiological basis of a normal electrocardiogram.
Learning objectives:
1. Define an electrocardiogram (ECG) and electrocardiography
2. Describe how dipoles generated by the heart produce the waveforms of the ECG
3. Describe the components of a normal electrocardiogram of a typical bipolar leads (limb II)
4. Differentiate between intervals and segments
5. Enlist some common indications for obtaining an ECG
Study Resources:
1. Chapter 11, Guyton and Hall Textbook of Medical Physiology, 14th edition
2. Chapter 9, Human Physiology - From Cells to Systems, Lauralee Sherwood, 9th edition
3. Chapter 29, Ganong’s Review of Medical Physiology, 26th edition
4. Electrocardiogram, StatPearls - https://www.ncbi.nlm.nih.gov/books/NBK549803/
5. ECG in Medical Practice by ABM Abdullah, 4th edition
6. ECG Basics, http://www.nataliescasebook.com/tag/e-c-g-basics
Ozempic: Preoperative Management of Patients on GLP-1 Receptor Agonists Saeid Safari
Preoperative Management of Patients on GLP-1 Receptor Agonists like Ozempic and Semiglutide
ASA GUIDELINE
NYSORA Guideline
2 Case Reports of Gastric Ultrasound
Report Back from SGO 2024: What’s the Latest in Cervical Cancer?bkling
Are you curious about what’s new in cervical cancer research or unsure what the findings mean? Join Dr. Emily Ko, a gynecologic oncologist at Penn Medicine, to learn about the latest updates from the Society of Gynecologic Oncology (SGO) 2024 Annual Meeting on Women’s Cancer. Dr. Ko will discuss what the research presented at the conference means for you and answer your questions about the new developments.
2. Introduction
This presentation considers the many factors that need to be taken
into account when planning and making healthy food choices.
Applying your knowledge of nutrition together with the healthy
eating guidelines for your country will help you plan healthy and
nutritious meals.
3. Food-based dietary guidelines (FBDG)
are simple messages on healthy eating.
USA and most EU Member States have
food based dietary guidelines.
A balanced diet is based on these
guidelines.
An unbalanced diet can lead to dietary
related diseases.
Healthy eating: a balanced diet
4. Food-based dietary guidelines (FBDG) give
an indication of what a person should be
eating in terms of foods rather than
nutrients.
They provide a basic framework to use
when planning meals or daily menus.
FBDG avoid the use of numerical
recommended intakes of nutrients.
5. Most countries have developed a graphic
representation of FBDG to illustrate the
proportions of different foods with similar
characteristics that should be included in
a balanced diet.
There are two main graphics that are
used: the pyramid and the circle. Some
countries use other graphics such as a
house or stairs.
More information:
www.eufic.org
6.
7.
8.
9.
10. Common recommendations include eating plenty of
fruits, vegetables and complex carbohydrates, and
choosing foods which are lower in saturated fat, salt
and sugar.
The use of food groups makes sure that all the basic
foods are included and gives positive messages
about what we should be eating as well as some
information to help us avoid eating too much of
certain foods.
Although the details may vary, (FBDG have been
developed by different bodies at different times and
for use in different cultures) there are many
similarities between all the European FBDG.
11. Different models, consistent messages
Messages are:
• Eat plenty of fruits and vegetables.
• Eat plenty of starchy foods, including bread, potatoes,
rice and pasta.
• Have a moderate intake of foods of animal origin,
including meat, fish, eggs and dairy products.
• Choose more fish.
• Choose less fatty meats and meat products.
• Choose healthy oils and fats.
• Limit intake of foods that are high in fat and/or sugar.
12. Fruit and vegetables
Fruit and vegetables should make up a
large proportion of the diet.
This group provides dietary fibre, folate,
vitamin C, vitamin A, minerals and water.
Choose a wide variety of different fruit
and vegetables and aim to eat at least 5
different portions every day. Fresh,
frozen, dried, canned and juiced varieties
all count.
13. Starchy foods, including bread, potatoes,
rice and pasta
Starchy foods, including bread, potatoes,
rice and pasta, should make up a good
part of our diet.
Other starchy foods include breakfast
cereals, cous cous, yam, quinoa, pearl
barley and cassava.
14. Starchy foods, including bread, potatoes,
rice and pasta
This group provides starchy carbohydrate,
dietary fibre, B vitamins and minerals, e.g. iron
and calcium.
Wholegrain or wholemeal varieties such as
wholegrain breakfast cereal or wholemeal bread
are high in dietary fibre. Brown rice and
potatoes also provide fibre.
We should include at least one food from this
group at each meal occasion, such as cereals at
breakfast, boiled potatoes at lunch and rice or
pasta at dinner.
15. Milk and dairy foods
This is the milk and dairy foods group. A
moderate amount of these foods is
needed in the diet and they should be
consumed daily.
This group includes milk, cheese, yogurt,
fromage frais, cottage cheese and other
dairy foods.
A range of nutrients is provided,
including protein, B vitamins, vitamin A
and minerals, e.g. calcium, zinc.
16. Meat, fish, eggs and pulses
Meat, fish, eggs and pulses should be
consumed in moderate amounts.
It is best to choose lean cuts of meat and
remove any visible fat.
This group provides a range of nutrients,
including protein, B vitamins, vitamins A
and D and some minerals, e.g. iron, zinc.
17. Foods and drinks high in fat and/or sugar
Foods and drinks high in fat and/or sugar
should be eaten in limited amounts.
These foods should be used sparingly if
eaten every day (such as butter, spreads and
oil) or not eaten too often (such as sweets,
biscuits, cakes and some savoury snacks).
18. Foods and drinks high in fat and/or sugar
It is important to have a small amount of fat
in the diet, but foods containing a lot of fat
will be high in energy. Foods containing high
amounts of saturated fat should only be
eaten in small amounts.
Sugar adds flavour and sweetness to foods,
but frequent consumption of sugar-
containing foods and drinks is associated
with an increased tendency towards tooth
decay, especially in those with poor dental
hygiene.
19. Foods and drinks high in fat and/or sugar
Ways to enjoy this group as part of a healthy,
varied diet include:
• using fat in cooking sparingly;
• choosing healthier fats for cooking,
e.g. vegetable oil;
• limiting products high in sugar to meal
times only;
• comparing food labels and selecting
options that are lower in fat, saturated
fat and sugar.
20. Composite foods
Much of the food we eat is in the form of dishes or meals rather
than individual foods, e.g. pizza, fish bake, spaghetti bolognese
and sandwiches.
These are called composite foods.
Composite foods are made up from more than one food group.
21. Healthy eating: Food preparation and cooking
The way in which food is prepared and cooked can have a large
impact on the amount of fat it contains, e.g. removing skin from
poultry, trimming excess fat off meat before cooking.
Using different methods rather than frying or roasting will also
substantially reduce the fat content.
Instead choose methods such as:
• grilling;
• steaming;
• baking.
22. Healthy eating: Individual nutritional needs
Nutritional needs alter throughout the
different stages of life.
These can also vary according to
physical activity levels.
Religious groups may abstain from particular foods, meaning they
will choose different foods to meet their nutritional needs.
Some individuals cannot eat certain foods for health reasons, and
will also choose different foods to meet their nutritional needs.
23. Conception and early pregnancy: folate
Folate (the natural form of folic acid found in
foods) is needed for rapid cell division and
growth in the foetus that takes place during
pregnancy.
It has been shown to reduce the chance of
neural tube defects, such as spina bifida, in
the unborn baby.
Foods that are good sources of folate are
green leafy vegetables, oranges, bread.
24. Extra energy needs during pregnancy
During the first six months of pregnancy, most
women do not need to eat more food than
normal. The body becomes more efficient at
absorbing and using nutrients from food.
Gaining too much weight during pregnancy can
raise the mother’s blood pressure and increase
her risk of being overweight or having diabetes
as increasing the risk of complications to the
baby.
25. Infant feeding
The process of producing breast milk is called
lactation.
Breast milk provides all the energy and nutrients a
baby needs for growth and maintenance during
the first 4 to 6 months of life.
A mother who is breast feeding requires extra
energy and nutrients. Mothers who exclusively
breastfeed for 3-4 months require an extra 500
kcal/day, on average.
26. Bottle feeding:
If a mother does not wish to breast
feed her baby, or finds it difficult,
she can use an infant formula (also
known as ‘baby milk’) from a bottle
with a teat.
Infant formulas do not provide any
of the factors that help prevent
infections.
27. Weaning
At around 6 months of age, milk no longer
fulfils all the baby’s needs for energy and
nutrients.
The baby must be given other foods in
addition to breast milk or infant formula. This
process is called weaning.
Weaning before this age is not recommended,
as the intestines and kidneys may not be able
to process the food.
28. Childhood
The energy requirements of children
increase rapidly because they grow quickly
and become more active.
This means they have a high energy
requirement for their size.
Young children do not have large stomachs
to cope with big meals.
Therefore, to achieve the relatively high
energy intake for their age, foods should be
eaten as part of small and frequent meals.
29. Childhood
A good supply of protein, calcium, iron,
vitamin A and D, as part of a healthy,
balanced diet, is essential.
Calcium is needed for healthy tooth
development, and together with
vitamin D, help develop strong bones.
30. Adolescence
Adolescence is a period of rapid growth and
development and is when puberty occurs.
The demand for energy and most nutrients are
relatively high. Boys need more protein and
energy than girls due to their later growth
velocity.
31. Weight management in adolescence
Adolescents should have plenty of energy in
their diet for rapid growth. However, some
adolescents tend to eat more than they need
and become overweight.
It is important to encourage an active lifestyle
with a healthy, balanced diet during this time,
because good habits practised now are likely to
benefit their health for the rest of their lives.
32. Adulthood
Nutritional requirements do not change
much between the ages of 19 to 50, except
during pregnancy and lactation.
A poor diet can lead to diseases such as
obesity, cardiovascular diseases, cancer and
diabetes.
33. A balanced diet for adults
To reduce the risk of developing these diseases, it is
important to:
• eat a balanced diet with plenty of fruit and vegetables;
• opt for healthier fats;
• get enough dietary fibre (NSP);
• keep well hydrated;
• stay active;
• drink alcohol in moderation;
• not smoke.
34. Older adults
Requirements for energy gradually decrease after the age of 50
as activity level falls.
Older people may eat less for different reasons, for example:
• difficulty in chewing and swallowing;
• dental problems;
• changes in sense of smell and taste;
• difficulty in shopping, preparing and cooking food;
• living alone;
• financial problems;
• illness.
To maintain good health, it is important that older adults:
• enjoy their food and keep hydrated;
• keep active;
• have adequate nutrient intakes.
35. Older adults
Older adults should have plenty of
calcium intake from milk and dairy
products, green leafy vegetables,
beans. Older adults should also
remain active.
Sources of vitamin D are from foods
such as oily fish, liver, vegetable oils or
through the action of sunlight on the
skin.