The nutritional needs of the elderly change as they age. Their energy requirements decrease due to lower metabolism and activity levels. They require less carbohydrates, proteins and fats but enough vitamins, minerals, fiber and fluids. Their diets should focus on antioxidant rich foods to support immunity and bone health while avoiding high salt, spice or gas-forming foods which are hard to digest. Ensuring proper nutrition through balanced meals helps promote healthy aging.

1. NUTRITIONAL REQUIREMENTS OF ELDERLY
& DIETARY MANAGEMENT
PRESENTED BY
SOWMIYA G

2. AGEING
• Old age is best
defined as age of
retirement that is
60 years and above.
• Nutrition for old
age is known as
Geriatric Nutrition.

3. Geriatrics
The branch of the
medicine dealing with
health problems of the
elderly.

4. Food and nutrition during older age
• Nutrition deserves special
attention as people reach
older age because good
nutrition is essential for
good health. Healthy
ageing is associated with a
number of physiological,
cognitive, social and
lifestyle changes that
influence dietary intakes
and nutritional status.

5. • The nutritional needs of
the elderly, especially
those over 80 years of
age, are very different.
Activity levels decrease
and the body's
metabolism also slows
down. As we grow older,
we therefore require less
energy and
correspondingly smaller
quantities of food.

7. ENERGY
 Energy requirement
reduces
 Basal metabolic rate
decreases (15-20 percent)
due to reduced muscle
mass and other
metabolically active tissue
mass.
 Reduced physical activity.
 Sarcopenia – loss in
skeletal muscle leads to
decline muscle strength.

8. CARBOHYDRATES
 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.

9. PROTEIN
Decreased skeletal tissue
mass.
Intake of 1.0gm/kg is safe
during old age.
Due to decrease appetite
and poor digestion,
old people consume less
protein which may lead to
edema, anemia, and low
resistance to
infections.

10. FAT
 Dementia and CVD may share
risk factors like high intake of
dietary 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.

11. Stress, smoking, and
medication can
increase vitamin c
requirement.
Vitamin C may be
protective against
cataract at an intake
level of b/w 150-250
mg/day.

12. VITAMIN - E
 The antioxidant vitamins
such as vitamin E,
carotenoids and vitamin c
enhances health of elderly.
 Vitamin E is potent nutrient
for reducing decline in
cellular immunity that occur
in elderly.
 Changes in immune system
can be overcome by taking
200 mg of vitamin E.

13. VITAMIN - D
Elderly are at risk of
Vitamin D deficiency
due to decreased
exposure to sunlight
or decrease in renal
mass.
Dietary supplements
with calcium and
vitamin D improves
bone density and
prevent fractures.

14. VITAMI –B6
Requirement of vitamin
B6 increased due to
atrophic gastritis,
interferes with
absorption.
Vitamin B6 have
significant role
in immune system.

15. FOLIC ACID
Alcoholism is a risk factor
for folate deficiency.
Severe deficiency of folic
acid may result anemia
and elevated serum homo-
cystiene level which is a
risk for cardiac diseases.
consumption of folate rich
food is needed.

16. MINERALS - IRON
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.

17. CALCIUM
Calcium: 800mg/day
To compensate age
related bone loss, to
improve calcium balance
and to decrease
prevalence of fracture.

18. ZINC
Some features like
delayed wound
healing, decreased
taste sensitivity and
anorexia are
associated with zinc
deficiency.

19. FIBRE
Fibre stimulates the
peristalsis.
Fibre helps to reduce
the cholesterol level &
reduce the risk of
atherosclerosis.
Excess intake of fibre
may reduce the
absorption of iron and
certain trace elements.

20. WATER
Sufficient fluid (1.5 liters)
intake helps to enhance
the kidney function &
eliminate the waste solids.

21. DIETARY GUIDELINES
• Less empty calorie food intake.
• Include foods rich in protein, vitamins and
minerals.
• Antioxidant rich foods should be included.
• Gas forming foods avoided.
• Foods should be less in salty & spicy.
• High fibre diet

22. • Easily digested foods should be included.
• Caffeine containing beverages are avoided.
• Plenty of fluids.
• Low fat.