This document discusses nutrition for the elderly. It notes that aging brings physiological, psychological, and immunological changes that influence nutritional status. Key nutritional needs for the elderly include reduced daily energy needs but stable or increased needs for protein, calcium, vitamins D and B12, and omega-3 fatty acids. Common nutritional problems for seniors are obesity, malnutrition, osteoporosis, cardiovascular diseases, and immune system weakness. The principles of nutrition for older adults emphasize balanced meals, adequate hydration and fiber, limited salt and sugar, and regular fish consumption.

1. Nutrition in Old Age
Food biochemistry
Presented by:
Arijit Acharjee
FPB15015

2. Introduction
• Gerontology: The medical study of the ageing
process.
• Geriatrics: The study of diseases that afflict the
elderly.
• Geriatric nutrition: Nutrition for the elderly.

3. What is old age?
• Old age is best defined as age of retirement that is
60+ years and above.
• The organic process of ageing is called senescence.
• Ageing brings physiological, psychological and
immunological changes which influence the
nutritional status of a human being.

4. Physiological changes
• Loss of teeth
• Decreased Neuromuscular
coordination
• Impaired hearing and failing
vision.
• Anorexia.
• Change in body composition.
• Change in gastro-intestinal
tract.
• Change in cardiovascular
system.
• Change in respiratory function.
• Change in renal function.
• Change in skeletal tissue.

5. Changes in organ functions
• Decrease in sense of taste
and smell.
• Decrease in saliva secretion.
• Mouth and teeth problems.
• Swallowing difficulties
• Decrease in stomach
functions
• Decrease in function of liver
and gallbladder
• Decrease in function of
intestine.
• Decrease in function of
immune system.
• Decrease in the function of
nervous system.
• Energy metabolism.

6. Socio psychological changes
• Food habit.
• Economic aspects.
• Loneliness.
• Lack of nutritional knowledge.
• Depression.
• Anxiety.
• Loss of self esteem.
• Loss of independence.

7. Nutrition
• Prevention, retardation
and treatment of
diseases affiliated with
ageing.
• Adequate and balanced
nutrition is important with
respect to the
perpetuation of the

8. Nutritional requirements
• Energy
• Carbohydrate
• Protein
• Lipid
• Minerals
• Vitamins
• Fats
• Water
• Fibre
• Phytochemicals

9. Energy
• Energy requirement reduces.
• Reduced physical activity.
• Basal metabolic rate decreases(15-20%) due to reduced
muscle mass and other metabolically active tissue mass.
• Increase in fatty tissue.
Sex Sedentary Moderate
male 1883 kcal 2216 kcal
Female 1706 kcal 2007 kcal

10. Carbohydrate
• Requirement reduces.
• Impaired glucose intolerance can lead to hypoglycemia,
hyperglycemia, and type II diabetes mellitus.
• Insulin sensitivity can be enhanced by balance energy
intake, weight management and regular physical activity.
• 50 percent energy should derive from carbohydrate.

11. Protein
• Production of body organs.
• Restoration of cells.
• 1g = 4 calories
• Protection of body from external
effects.
• Facilitating recovery in conditions
of fracture.
• Protection and strengthening of
muscles.
• Development of resistance to
diseases by strengthening of the
immune system.
Foods
comprising
Protein
Protein
amounts
Leguminous
seeds
20-25g
Soya beans 30-35g
Meat,
chicken,fish
15-22g
Cheese 15-25g
Egg 12-13g
Cereals 8-12g
Milk 3-4g

12. Lipid
• Dementia and CVD may share risk factors like high
intake
of dietary intake & total fat.
• Emphasis should be placed on reducing the intake
of saturated fat and choosing mono saturated or
poly saturated fat sources.
• Sufficient intake of ω-3 fatty acids helps in visual
acuity, hair loss, tissue inflammation, improper
digestion, poor kidney function and mental
depression.

13. Fats
• Source of energy(1g=9 calories).
• Essential for production of some hormones which ensure
functions of the body.
• Omega 3 fatty acids reduce risk of heart attacks and
strengthen immune system and protect people from
depression.
• Fat sources:
 Milk and Yolk
 Meat

14. Fat requirements in old age
• Minimum 25% of daily energy intake should be provided
from fats.
• If not much limitations caused by diseases the amount to
be consumed is 35-40g.
• Half from vegetative liquid oils and the other half from olive
oil.
• Since too much causes obesity and cancer, cardiovascular
diseases, it is necessary to avoid excessive consumption.

15. Minerals
• Calcium: 800mg/day
• To compensate age related bone loss, to improve calcium
balance and to decrease prevalence of fracture.
• Ca absorption efficiency decreases, vitamin D level decreases so
need more Ca.
• Total food consumption decrease so Ca supplements needed.
• Iron: 30mg/day
• Deficiency is seen in elderly due to inadequate iron intake,
blood loss due to chronic disease or reduced non-heam iron
absorption. Vitamin C deficiency also reduce iron absorption.
• Mild anemia affect health due to less efficient circulation of
blood.
• Zinc
• Some features like delayed wound healing, decreased taste
sensitivity and anorexia are associated with zinc deficiency.
• But healthy elderly don’t show zinc deficiency.

16. Vitamins
• Low vitamin D levels- Parkinson disease.
• 200 mg of vitamin E to improve immune system.
• Calcium and vitamin D improves bone density and prevent fractures.
• Vitamin E, carotenoids and vitamin C enhances health of elderly.
• Vitamin C intake level of 150-250 mg/day to fight against cataract.
• Requirement of vitamin B6 increases due to atrophic gastritis.
• Deficiency of folic acid may result anemia and elevated serum homo-
cysteine level which is a risk for cardiac diseases.
• Vitamin B12 deficiency leads to pernicious anemia.

17. Water
• While 70% of the body is water in the adult
period, this amount decreases to 50% in elderly.
• Loss of 15% of body water cause loss of life.
• Helps in:
 Digestion, absoption, transportation of food
eaten.
 Operation of cells, tissues and organs
 Monitoring of body heat
 Slickness of the joints
 Removal of harmful substances from the body.

18. Fibre
• Prevention of overweight problems
• .
• Protection from intestinal cancer.
• Lowering blood cholesterol.
• Increases activities of intestine and prevention of
constipation.
• Regulation of blood sugar and protection from the diabetes.
• Sources: Legumes, grains, vegetables and fruits
• 25-30g of fibre consumption per day is sufficient.

19. Phytochemicals
• Chemical substances found in vegetables and
fruits have preventive features against health
problems. These substances are phytochemicals.

20. Nutrition related problems of the
elderly
• Obesity
• Malnutrition and Under nutrition.
• Osteoporosis
• Cardiovascular diseases
• Diabetes
• Cancer
• Hypertension
• Mental insufficiency,
• loss of memory, brain damage
• Constipation
• Immune system weakness

21. Principles of nutrition in old age period
• No. of daily meal should be regulated as 3 main and 3 interim
meals.
• High amount of fibre as legumes & wholegrain must be
consumed.
• 8-10 glasses of water (1500ml) should be consumed.
• High level of calcium should be consumed.
• Fish should be consumed atleast twice a week(omega 3 fatty
acids).
• Salt and sugar consumption should be limited.

22. Conclusion
• Healthy ageing begins from childhood
itself.
• Eat well to age well.
• Old age is second childhood-
Aristophanes

23. References
• http://beslenme.gov.tr/content/files/yayinlar/
ingilizce_yayinlar/books/yaslilik.pdf
• World Health Organisation-
http://www.who.int/en/
• Geriatric Nutrition- ebook by Tom Brody